Heather joined Prairie Research Kitchen in 2018. She has an extensive background in food science and the pulse industry, where she promoted the increased use of beans and peas as food ingredients.

“What drew me to this field was the realization that food connects everyone, everywhere,” she says. At PRK, she applies her expertise in novel ingredient development to a range of agri-food products and supports the innovation efforts of our clients and partners.

Working with organizations such as Pulse Canada and Cereals Canada opened her eyes to how industry innovation here in Canada was driving popularity for pulses worldwide as an alternative protein source and a value-added ingredient. In addition to publishing numerous papers on pulses and novel food ingredients, Heather contributed a chapter on dry beans and other pulses as ingredients in food products in Dry Beans and Pulses: Production, Processing, and Nutrition (Wiley, 2021).

Heather shares a simple, hearty soup she enjoyed in Istanbul – an experience that opened her eyes (and taste buds) to the possibilities of pulses as food ingredients. This recipe was the closest she could find to a soup she savoured in a certain small resto café outside the Blue Mosque.