The goal of the US Dry Bean Council innovation working group is to increase consumption and usage of dry beans beyond their uses as cooked/ canned whole seeds. Virtual meetings were conducted with other researchers, chefs and manufacturers/processors...

Projects included: (1) Helping a local company build an infrared machine that can reduce or deactivate lectins in dry beans so that bean ingredients/flours generated can be used to make low-moisture foods (crackers, cookies) that are safe for human c...