Mission: ImPULSEible 2016
On February 22, 2016
The 2016 competitions took place in Ontario, Manitoba and virtually during the month of December. Six teams competed in the Ontario competition at Humber College in Toronto on December 12th. Caileigh Smith and Evelyn Helps from the University of Guelph won first place with their product, “Fiburger”, a high fibre meat extender made with lentils, peas and chickpeas. Five teams competed in the Manitoba competition at Red River College in Winnipeg on December 14th. Mattaus Buelow, Vien Salimbacod, Brittany Peto and Hilary Michelle Collins from Red River College won first place with their lentil, chickpea and black bean condiments called, “Sensible Sauces”. Five teams took part in the virtual competition in December and recordings for the virtual event will continue on into early January. Details and images for each of the provincial competitions can be found on the Mission: ImPULSEible Facebook page.
Top provincial teams will be traveling to the National Mission: ImPULSEible competition taking place during the Canadian Institute of Food Science & Technology National Conference in Vancouver on February 22nd, 2016.
