Huawei Yin at Qingdao Pulses Congress/ Turning pulses into higher-value ingredients Pulses are moving beyond traditional food applications as advances in processing open new possibilities for protein, starch, fiber and other functional ingredients. The President of Yantai T. Full Biotech examined how deeper processing and evolving demand for plant-based products are creating new value across the pulse supply chain.
Girish Ganjyal at Pulses 26/ “From seed to ingredient: science, opportunity, and our shared work ahead” As demand grows for protein-rich, fiber-rich and clean-label foods, pulses offer significant opportunities beyond traditional food uses, creating new avenues for ingredient innovation and value-added product development.
Martin Chidwick/ There Is Gold in Those Fields and Gold in Our Relationships By Martin Chidwick Agrimonde, Cana
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.
Trade Talk with Dan Holben/ Logistics, teamwork and being ready for anything 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.
What the New Year May Bring for the U.S. Dry Bean Industry/ An Interview with Travis Green Following the challenges of the past two campaigns, ADM’s Vice President for Global Wholesome Ingredients looks ahead to 2021.
Europe’s Pulse Ingredient Innovator/ An Interview With Arjan Geerlings of Herba Ingredients The Dutch company is using cutting edge technology to find new and better ways to incorporate pulses into food industries around the world.