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.

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.

Kira Nash caught up with Mattia to discuss the situation of the pulse market in Italy.

Kira Nash spoke to Arjan Geerlings from Herba Ingredients about their move into pulses, organic and allergen-free production, and the current market situation.

Sergio Rafaelli, general manager of Wenstrade SA, has held 5 Presidency terms at the Argentine Chamber of Pulses and is an Executive Member of the GPC. In an interview with Ana Krepp, he reflects on a life spent in the industry and shares some wisdom.

GPC reached out to Dan to discuss the current logistics situation, overcoming barriers, and the importance of driving forward the public’s awareness of pulses.

The company started 35 years ago exporting mainly black beans to Mexico; today, despite the economic hardships brought by the global pandemic, the company continues to find ways to grow.

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