Demonstrating the Diversity of Pulse Flour Quality

Pulse flours are gaining traction as functional ingredients in a wide range of food applications including baked goods, pasta, noodle, snack and meat products. Studies have shown that pulse flour functionality varies as a result of its chemical composition and physical... more >

Sustainability of the Pulse Value Chain as a Major Future Agri-Food Industry Challenge

Denis Trémorin, Director Sustainability at Pulse Canada will be presenting the talk “Life Cycle Analysis & Sustainability of Pulses” at Track III: New Ingredients and…
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Grain Millers’ Growth In Saskatchewan

Saskatchewan, centrally located in Western Canada, consistently produces high-quality, safe agricultural products – perfect ingredients for a variety of traditional foods such as cereals, and…
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Environmental, Nutritional and Cost Impacts of Beef/Lentil Blended Burgers

As the interest in nutritious and environmentally-responsible food increases, and most consumers continue to keep meat on their plates, the industry must rise to meet…
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The Future of Plant Protein Processing. Frank Hrach (ST Equipment & technology) shares his views

Frank Hrach, Engineering Manager at ST Equipment & Technology USA will be presenting the talk “Protein Enhancement by Water-free Electrostatic Processing” at Track III: New…
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Accelerating Innovation of the Canadian Plant Protein Sector

Great to work again with Protein Industries Canada after hosting the successful 12th Plant-Protein Ingredients Summit in Saskatoon last year that gathered more than 300…
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Moving the Plant Protein Needle

Saskatchewan Premier Scott Moe highlighted in 2019 the opportunities for provincial collaboration & investment in the pulse industry.  How has the industry developed? The Province of Saskatchewan is…
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