Bronwen Evans speaks to Green Go’s Bogdana Leonova about operating in wartime, its recent funding through the ProVeg incubator and the key to creating plant-based products that appeal to all.

The purchasing director at Mexico’s leading bean distributor, Verde Valle, chats to Luke Wilkinson about the staying power of yellow beans and how GPC events help maintain working relationships.

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.

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.

On April 15, the Singapore-based food and agri-commodities multinational launched HerbYvore at a tasting event at the Rang Mahal restaurant.

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

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.

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.

The company’s vice president for pea and new proteins talks pulses in the age of plant-based foods.