USDB/CIA Consulting Partner For Bean Innovation

This month we kicked off a much anticipated and long awaited collaborative initiative with CIA Consulting, a business unit of The Culinary Institute of America (CIA) focused on innovative ways to utilize dry beans. While consumption of dry beans has been stable in the U.S.,

renewed interest in plant-forward eating and a desire for shelf-stable, healthy foods sparked by the COVID-19 pandemic, have pushed beans into the spotlight both here and around the world. Dry beans are having a moment and we are now ready to move on to this new initiative that will explore in depth, all of the ways including bean ingredients in foods can add flavor, fiber, and nutrition. This initiative is a critical component of our goal to increase U.S. dry bean consumption in the U.S. and around the world.

Last week, USDBC’s board of directors heard from Brad Barnes, one of the principals on our collaborative initiative, a 45 year veteran of the culinary industry and the Director of CIA Consulting. Chef Barnes provided a situational outlook outlining the amazing qualities of dry beans such as; high in plant protein, easy to make delicious, good source of fiber. He also noted some challenges we face when moving into the realm of bean ingredients; hard to cook perfectly, inconsistent quality in supply, limited menu frequency. Barnes outlined the current bean market forms and products, discussed the importance of promoting bean functionality (ie texturizing agent, gluten free), and outlined three lanes of work ahead to develop the value chain. As Chef Barnes noted, “Dry beans have limitless potential to enhance the nutritional befits of the foods people eat every day, and our team looks forward to creating new and unexpected ways food product companies can use them. Stay tuned as this important project moves forward.