Raising the pulse for healthier bread/ The women at the forefront of innovations in fava bean & chickpea flour Bronwen Evans looks at new initiatives in pulse flour and their potential to revolutionize pulse consumption levels in the UK - as well as make for healthier populations.
Pulses/ Nature’s Gift for Precision Food and Precision Nutrition By Jamuna Prakash, Gordon Bacon and Laurette Dube
“It's possible we could be seeing a short supply of chickpeas in the near future”/ Trade Talk with Navneet Chhabra Returning for a chat with the GPC, Navneet Chhabra, Director of Global Garbanzo, talks to Luke Wilkinson about all things chickpea, from shampoo to innovative new trade routes. Navneet also talks us through the economic shockwave shaking up the pulse industry as a result of the ongoing conflict in Ukraine.
The journey towards a more plant-based planet/ Arjan Geerlings on the limitless benefits of pulses Kira Nash spoke to Arjan Geerlings from Herba Ingredients about their move into pulses, organic and allergen-free production, and the current market situation.
Milling pulses for flour/ Vegedry & CIACAM launch joint venture in France This week, Lara Gilmour chatted to Stéphane Picolo of Vegedry, a new project by GPC Member Company CIACAM, which involves milling flours from French pulses in a new factory at their site in Vitrolles, France.
Redefining snacking/ An interview with Rule Breaker’s Nancy Kalish New York-based Rule Breaker is a range of brownies, blondies and snack bites all made with chickpeas as the first ingredient. Every product they make is allergen-free, preservative-free, vegan, and certified kosher and free from GMOs.
