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.

In this piece, we round up some of British chef and championer of pulses Nigel Slater’s most inspiring recipes that will get you in the mood to cook with pulses!

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.

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.

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.

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.

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

Produce More. Eat More. Live More.

By Sridhar Iriventi Co-Founder and Director, Gobhaarati Agro Industries & Services Pvt Ltd.

By Martin Chidwick

By Zirack Andrew, National Coordinator of Tanzania, Pulses Network in Dar ES Salaam, Tanzania

By Jamuna Prakash, Gordon Bacon and Laurette Dube

By Dr. Ashok Vishandass

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.

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.

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.

As trade manager of one of Sinaloa’s most important chickpea traders, Sahid Hernandez has a lot to say about the modern chickpea trade. Speaking with Luke Wilkinson, she shared some of her insights about the shipping crisis in Mexico and why it's quickly becoming a plant-eater’s paradise.

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.

The Peruvian market may be facing challenges from the EU but Jorge Fernandez Gil says new doors are opening for Agro Fergi’s exports and domestic demand is ever-increasing.

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.

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.

“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.”

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.

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

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.

Best known for its Le Puy green lentils, today the company generates €60 million in annual sales and distributes its products to 45 countries.