New Food Trends from BAM

The Pulses Research Center, established by the Mersin Chamber of Commerce, develops and offers to industrialists value-added derivative products and necessary processes from pulses for new consumption trends such as vegan, vegetarian, non-allergenic, and gluten-free food.

Mersin, where a large part of the Turkish pulse sector is clustered and 80 percent of the pulse foreign trade takes place, has begun work at the Pulses Research Center (BAM), which will operate in the field of high value-added derivative products. In a short period of approximately 1 month, various products from pulses were developed at the center and started to be offered to the sector.

Established by the Mersin Chamber of Commerce with the support of the Çukurova Development Agency, BAM has begun R&D, production, consultancy and other engineering support activities for pulse companies in the city. The General Coordinator is Dr. In the center undertaken by Canan Tiryaki, new derivative products and processes are developed from pulses for vegan, vegetarian, noallergenic, gluten-free food consumption trends and are offered to industrialists. In the studies carried out in the center for about 1 month; value-added derivative products such as pasta, chips, calamari, milk, cheese, pudding, cookies, eggless cake, chickpea milk jam, ice cream, tarhana, mayonnaise, flour, coffee, salep, egg white, salami, sausage were developed from pulses.