Industry leaders from all quarters of the pulses industry gathered in New Delhi on February 14-17 for the Pulses 24 convention. We bring together 6 takeaways from the event.
We chat to Stephanie Robalino, founder of Superlupes, a company on a mission to make lupin beans the next it food in the healthy snacking world.
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.
Sanna Hirvonen reports on increasing black bean consumption in Colombia and Peru caused by Venezuelan immigration and what this says about the importance of food as identity.
By Jamuna Prakash, Gordon Bacon and Laurette Dube
by Martin Chidwick Red River Global, Canada
By Cindy Benjamin
By Laurette Dubé, Vilas Shirhatti, and Sushil K Chaturvedi
Kira Nash caught up with Mattia to discuss the situation of the pulse market in Italy.
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.
Francisca spoke to Luke Wilkinson about building a brand from the ground up and why chickpeas were the perfect choice for a nutritious, delicious cereal.
Luke Wilkinson spoke to Branko Pavic, Import/Export Manager, and Sebastian Pavic, Sales Manager, about Chile’s post-quarantine overstock, chickpea mayonnaise and the ready-to-eat revolution.
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.
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.
This week, Luke Wilkinson chatted to Gonzalo about his life in pulses, changing tastes, and the present and future of the Spanish market.
New York-based Rule Breaker is a range of brownies, blondies and snack bites all made with chickpeas as the first ingredient. Every product they make is allergen-free, preservative-free, vegan, and certified kosher and free from GMOs.
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.
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