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.

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.

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.

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.

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.

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

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

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

By Martin Chidwick

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

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.

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.

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

Speaking with Luke Wilkinson, Federico talks us through his tried and tested Speed Breeding system, and the myriad benefits it can bring.

Kira Nash spoke to Mike Anderson of Anderson Northwest in Washington state, USA, about company philosophy, the changing landscape of the North American market and the opportunities on the horizon in the post-Covid future.

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.

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.

This week, Madaline Dunn chatted to Brendan McKeegan, co-founder and director of Australian Plant Proteins (APP), about plant protein projections, innovative tech and APP’s commitment to sustainability.

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

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”.

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