USDBC and CIA Consulting to collaborate on bean innovation initiative

July 14, 2020
Portland, Oregon

This month, the U.S. Dry Bean Council (USDBC) kicks off a collaborative initiative with CIA Consulting, a business unit of The Culinary Institute of America (CIA)focused on innovative ways to utilize dry beans. Beans have long been recognized for their nutritional value, variety, and sustainability. 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 looking forward to exploring,in depth,all of the ways including bean ingredients in food scan add flavor, fiber,and nutrition,” noted Rebecca Bratter, Executive Director, USDBC.” This initiative is a critical component of our goal to increase U.S. dry bean consumption in the U.S. and around the world.In the last few years, many different food product companies have begun utilizing dried beans to make flours, snack foods, and pastas.“By investing in a focused,industry-wide strategy and partnership, we hope to see this scaled up and promoted in the U.S. and in many of our critical export markets, ” added Greg Ackerman, a dry bean grower in Vassar, Michigan and Chair of USDBC’s Bean Innovation Committee.

USDBC will roll this program out in the U.S. this month and will be expanding to some our export markets in the longer term during this first phase of the work plan.

“We are proud to work with the U.S. Dry Bean Council on this project,” said Brad Barnes, director―CIA Consulting and Industry Programs.“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.”

About The Culinary Institute of America

Founded in 1946, The Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in food service and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking & pastry arts, food business management, hospitality management,culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made the CIA the think tank of the food industry and its world wide network of more than 50,000 alumni includes innovators in every area of the food world. The CIA has locations in New York, California, Texas, and Singapore.
For more information, visit www.ciachef.edu.

For more information please contact the US Dry Bean Council at [email protected].

The U.S. Dry Beans Council (USDBC) was formed over forty years agoto represent farmers, dealers and corporate members who grow, handle, export and process dry beans grown in the United States.The purpose and mission of the USDBC is to provide a unified voice for the dry bean industry, and to promote the healthy attributes of our food to increase the consumption of beans grown in the United States.The USDBC strives to be successful in representing the diverse interests of the U.S. dry bean producers, handlers and processors, affecting the U.S. industry’s ability to compete both domestically and globally.