With their high protein content and excellent nutritional profile, lupins are primed to become the new power plant protein. We look at its path to becoming a superhero ingredient.

Cyril Gallien of European grain and seed specialist RAGT gives an overview of the French pulses market and explains how seed tech will change how we eat in the future.

From faba bean cereal to plant-based crab cakes, we’ve rounded up the top innovations in pulses from this year’s ANUGA in Cologne, Germany from October 7-11, 2023.

Co-Founder of Fabumin Adi Yehezkeli spoke to GPC about the search for partners in pulses, their mission to radically reduce water waste, and the future of its game-changing egg alternative.

Lupins pack the most protein out of all pulses but a bitterness common in their seeds has made them less marketable. A new genetic breakthrough means that could be about to change.

The Director of Strategic Investments at Agrocorp International on which pulse extraction techniques produce the most protein content and the growing global demand for plant-based food products.

Sonalie Figueiras runs Green Queen, an online news site in the sustainable food space. She chats to Lara Gilmour about pulses’ branding issue and the untapped potential in India.

Bronwen Evans looks at the rise of young people choosing plant-based alternatives in Africa and speaks to Donovan Will at ProVeg South Africa about the accessibility of plant-based products.

Bronwen Evans speaks to Green Go’s Bogdana Leonova about operating in wartime, its recent funding through the ProVeg incubator and the key to creating plant-based products that appeal to all.

Sonia Sharma talks to Julianne Curran about her entry in the sector, the impact of climate change on pulse production and the future of the sector.

Sonia Sharma talks to Amelia Ekus about ISS Guckenheimer’s involvement in Beans is How, the importance of connecting farmers with consumers and the future of pulse consumption.

Dropping share prices and poor sales reports have brought the plant-based industry under scrutiny in recent months. Has the protein transition stalled? Luke Wilkinson investigates.

Amelia Christie-Miller founded Bold Bean Co. with a mission: to make people obsessed with beans. She chats to Lara Gilmour about the importance of a strong brand and why she steers clear of the “vegan” label.

Innovation was everywhere at SIAL 2022! Check out our pick of some of the coolest and most delicious new pulse-based products we discovered at the event.

The Argentinian startup is set on building a better future for farmers, consumers & the planet, replacing traditional animal products with locally-sourced, pulse-based alternatives.

The purchasing director at Mexico’s leading bean distributor, Verde Valle, chats to Luke Wilkinson about the staying power of yellow beans and how GPC events help maintain working relationships.

Bronwen Evans speaks to Jasmine Byrnes, VP of women-owned Big Mountain Foods 2 Ltd and female members of the Canadian government about recent investment into the new Soy-Free Fava Bean Tofu.

Kirsten Provan spoke to Steven Webb of the Global Institute for Food Security about why the current challenges call for better innovation, communication and an increased focus on food security.

From dumplings stuffed with plant-based pork, to bean-based protein mooncakes, plant-based offerings in China are growing rapidly. Madaline Dunn explores the startups disrupting the meat industry in China.

China is gearing up for a diet change. Madaline Dunn looks at why plant-based eating is on the rise in one of the most carnivorous countries, and the impact of the transition on China and the world.

Nicholas Simms of Australian plant-based food brand Fënn Foods talks to Madaline Dunn about using different pulses to create better meat analogs and getting Australians to reduce their meat consumption.

UK food awareness organizations, vegan charities, and plant-based food companies have united to initiate a school food revolution to transform school meals for the better.

Food systems transformation is vital in a world faced with a growing population and food insecurity. Food tech innovation is a key component of feeding the future but it's just one piece of the puzzle.

Food awareness organization ProVeg International has announced plans to establish a representative office in Shanghai, China. This is the first time an international NGO focused on supporting plant-based diets has opened an office in the country.

Women in Pulses is a new feature aimed at highlighting the experiences and expertise of the women in the industry and encouraging more women to join them. Tala Mobayen kicks off the first edition.

In this report, Dario Bard speaks to members of the Canadian pulse industry for an overview of the 2022 crop, touching on acreages, production estimates and price as well as the factors currently affecting the region.

Israeli company Equinom is renowned for its innovative plant-based ingredients cultivated from AI-driven plant breeding. Jesse Sam caught up with the CEO and CMO to learn more.

To get back to the way things were, we must look to the future. Live Green Co’s A.I. ‘Charaka’ develops healthy, ethical, 100% natural foods that help make meat obsolete. Luke Wilkinson reports.

Across partnerships with the Universtity of Wisconsin, Chippewa Valley Bean is collaborating on research into how to grow more beans and grow them more sustainably. Through the valuable insights gained, company President Cindy Brown reflects on what it takes to move agriculture into the future. Kira Nash reports.

ProVeg International, a non-governmental food awareness organization, working to change global food systems, recently announced the launch of its Youth Board. Comprising ten young activists from across the globe, the Youth Board will promote ProVeg's goal of reducing meat consumption by 50% by 2040 under the banner "Diet Change Not Climate Change."

A company-led consortium is set to establish one of the world's largest plant protein hubs in South Australia following a significant investment from the Australian government. Led by Australian Plant Proteins (APP) with partners AGT and Thomas Foods, the project will transform the region into a plant-based protein powerhouse.

In a webinar presented by Food Business News in association with Ardent Mills, panelists shared insights on the increasing applications of chickpeas across the value-added sector.

Debates about opportunities created by this market are also part of the event.

On April 15, the Singapore-based food and agri-commodities multinational launched HerbYvore at a tasting event at the Rang Mahal restaurant.

GPC members reflect on Gordon’s legacy of leadership and wish him well as he moves on.

Produce More. Eat More. Live More.

The senior IPGA member discusses the association’s five-year exim policy, which calls for “unrestricted imports and exports with a rider”.

The healthcare-worker-turned-entrepreneur talks about the inspirations and innovations behind her plant-based bars made with local Canadian ingredients

The Chairman of Poortman officially retired at the end of October.

A recap of last week’s Pulse and Special Crops virtual sessions on beans, chickpeas, peas and lentils.

What is behind the country’s renewed appetite for a forgotten food staple?

Last week event organizers created a virtual space for leading experts to share the latest developments in this growing sector

The global pulse industry mourns the sudden passing of former GPC President and Hakan Agro founder and chairman Hakan Bahceci.

Strong prices saw more hectares seeded to beans this year, but a dry spell quashed all hopes of repeating last year’s high yields.

The global pea trade is in a state of flux as India pursues pulse self-sufficiency and new uses emerge.

Food industry innovators, investors, researchers and policymakers gathered in San Francisco to share their visions for the future of food.

The construction of a $400-million pea processing plant is progressing on schedule to open next year. It looks to supply the plant-based meat sector in an environmentally sustainable way.

By Boubaker BEN BELHASSEN Director, Trade and Markets Division UN Food & Agriculture Organization (FAO)

Luke Wilkinson chats with Dylan about US bean consumption, changes in this year’s pulse acreage, and how state-wide torrential rains have impeded planting.

The COO of ETG Pulses, Loveraj Rai talks to Sonia Sharma about sustainable agricultural practices, initiatives that the company is working on and factors impacting global trends.

Sonia Sharma speaks to Farhan about his success breaking into new markets, the enduring trade relationship between India and Canada, and why Canada dominates in lentils.

GPC’s Executive Vice President and Chairman of Agrocorp speaks to Dario Bard on his outlook for the global pulse industry as the pandemic subsides.

Madaline Dunn caught up with Michael Hunter, Managing Director of Meatless Farm, to learn more about how the company is making plant-based food more accessible and how going plant-based even one day a week can significantly reduce our collective carbon footprint.

Following their recent collaboration with Kraft-Heinz, Luke Wilkinson spoke to NotCo’s Rodrigo Contreras about the company’s game-changing AI ‘Giuseppe’, finding that perfect meaty texture, and how cabbage might be the key to a delicious plant-based milk.

Pulse Canada is a national association that represents the growers, processors, and exporters of peas, beans, lentils, chickpeas, and faba beans. Ahead of the upcoming Pulses 22 convention, Kirsten Provan spoke to Greg Cherewyk, President of Pulse Canada, about the 25 by 25 strategy, the current demand for Canadian grown pulses, and opportunities for growth in the industry.

Based in Switzerland, Bühler Group is a family-owned world leader in a huge variety of technologies that influence multiple aspects of everyday life. Within their vast food division, they’re concentrating on plant-based protein ingredients derived, in large part, from pulses. Kira Nash spoke with Alexandra Londoño of Bühler Group about the company’s partnerships, innovations, and excitement about a plant-based future.

Stephen Edkins is CEO of the DCX Group, a digital platform that’s bringing transparency and trust to the global trade in agricultural commodities. Jesse Sam spoke to him ahead of Pulses 22, where the company will introduce its new platform, DCX Pulses.

Madaline Dunn talked to Dr. Guy Sandelowsky about his company OMNI, a plant-based dog food brand that's using pulses to make dogs healthy and the planet greener.

Kira Nash spoke with Rebecca Bratter from the US Dry Bean Council about the Council’s recent challenges and triumphs and about the past, present, and future of the dry bean industry.

Kira Nash caught up with Mattia to discuss the situation of the pulse market in Italy.

Tony Dever of Australia's iSeeds spoke to Madaline Dunn about navigating turbulent times, his positive outlook on the pulses industry and his decision to establish a business focused solely on pulses.

Speaking to Madaline Dunn from his factory in Perth, David Fienberg, founder and Chief Lupinologist at The Lupin Co, talked about the increasing popularity of the lupin bean, changing diets in Australia and supporting the global effort to popularize lupins for human consumption.

This week, Madaline Dunn talked to Mark Schilling, inter-generational family farmer, partner, and fund manager at AG Schilling & Co to discuss Australian farming, keeping connected to the land and why balance is key.

The company develops specialist plant proteins which it supplies to food producers. Jesse Sam spoke to the pair in January.

Madaline Dunn spoke to Skinnybik's founder Dr. Antigone Kouris to hear what she's learned about pulses from 30 years working as a dietitian and academic and her passion for promoting lupins in the food industry.

Lupin Platform Inc. is part of a project funded by Protein Industries Canada working to make the lupin bean Canada’s next staple crop.

Speaking with Luke Wilkinson, Jorge talks us through the meat industry’s reaction to the plant-based alternatives and the road to post-Covid stability.

Kira Nash spoke to Arjan Geerlings from Herba Ingredients about their move into pulses, organic and allergen-free production, and the current market situation.

“Pulse crops are the unsung heroes in the realm of food and agriculture production, and much additional education regarding the basic and inherent properties of pulses is required to further the adoption and utilization of these commodities. We hope our book can provide that.”

"We struggle with the idea that healthy food is expensive.. Healthy food should be a right for everyone. The way we solved the price issue was with something which, as scientists, was literally right in front of our eyes: to just use waste - because that way we’re solving environmental, sustainability and price issues, so it was a win-win."

Daniel Plaza Bonilla is an Agricultural Engineer and the leader of LegSapiens, a project with pulses at its heart, aimed at increasing farm crop yield and profitability. He chatted with Luke Wilkinson about the benefits of mulch, and how rotating pulse crops with soy can increase your yield up to 15%.

This week, Madaline Dunn talked to Dr Maria Saarela, Research Director in Food Sciences at the South Australian Research and Development Institute (SARDI), to learn more about Adelaide's new plant-based food incubator laboratory, the exciting research ahead and the challenges of working with pulses.

Founded more than fifty years ago, ETG is an agricultural conglomerate now operating in over forty countries around the world. Kirsten Provan spoke to ETG’s CEO, Rav Kapoor, to get a better understanding of the company’s aims and find out his thoughts on the current pulse market.

Kanish Gupta is Co-Founder of Pilk, a plant-based milk start-up based in Mumbai, India.

Kira Nash interviewed David Julian McClements, a professor and researcher in food science at the University of Massachusetts Amherst in the United States, about his groundbreaking work with plant proteins to create new, healthful, plant-based alternatives to traditional meat and dairy.

Sergio Rafaelli, general manager of Wenstrade SA, has held 5 Presidency terms at the Argentine Chamber of Pulses and is an Executive Member of the GPC. In an interview with Ana Krepp, he reflects on a life spent in the industry and shares some wisdom.

Hodmedod’s co-founder and fava bean enthusiast Nick Saltmarsh on the fragility of food supply chains and why pulses hold the key to a more sustainable future.

Following the challenges of the past two campaigns, ADM’s Vice President for Global Wholesome Ingredients looks ahead to 2021.

The Dutch company is using cutting edge technology to find new and better ways to incorporate pulses into food industries around the world.

Plant-based meat is catching on in the world’s top pulse consuming nation.

The company’s vice president for pea and new proteins talks pulses in the age of plant-based foods.

The renowned food technologist shares his insights on the pitfalls of explosive growth and what’s next for alternative “meat”.

The early scoop on this year’s pulse crops from one of Canada’s leading pulse processors and exporters.

Over the next four years, Canada will invest $153 million in plant protein R&D.