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.

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.

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.

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.

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.

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.

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.

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.

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

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

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

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.

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.

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.

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.

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.

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.

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”.

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.