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.

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.

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.

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

As part of a mission of the Ministry of Agro Industry to China, Argentina opened the Chinese market for fresh blueberries and dried peas by the signing health protocols with Chinese health authorities (AQSIQ).

By Jamuna Prakash, Gordon Bacon and Laurette Dube

By Boubaker Ben-Belhassen Director, Trade & Markets Division, United Nations Food and Agriculture Organization (Fao)

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

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.

Kira Nash chatted to Louis Curtil, one of the founders of the new Belgian pea milk brand Tiptoh.

"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."

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.

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.