With protein, fiber, and gut health trending and some declaring 2026 “The Year of the Bean,” this session dives into the wonderful world of legumes. Join us to explore the impressive benefits of beans and other pulses (e.g., chickpeas, lentils) for consumers and chefs alike, ranging from delicious and versatile applications, to nutrition, to their key role in hot global cuisines, and more. We will also share tips from chefs about how including beans/pulses on the menu has boosted their culinary game.

CEUs Eligible: 1 CEU