Roquette launches new plant-based proteins from peas and fava beans

Expansion of the range of premium plant-based proteins for the meat alternative sector. Roquette, a global leader in plant-based ingredients and pioneer of new vegetal proteins is launching two new plant-based textured proteins to better address the growing consumers’ demand for sensory, diversity and sustainable nutritional improvement. To an existing range of two textured pea proteins, Roquette adds now two plant-based textured proteins,... more >

Plant Proteins – Building and strengthening relationships between The Netherlands and Canada

What Goes Around… Comes Around. 10 years ago the first steps towards collaboration between the Canadian agri-food industry and Europe. The amazing Diederik Buitener of the…
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Saskatchewan Food Industry Development Centre helps drive advances in agri-value industry

Plant-based proteins are a hot topic these days, especially following the much-publicized rise of companies that have seen their meat-free products sought out by consumers…
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New first-of-its-kind zero-waste biorefinery project to produce proteins for food from feedstocks

Ten partners from industry & research launch a project (known as ‘PLENITUDE’) to build a first-of-its-kind, large-scale, integrated biorefinery facility to produce proteins for food…
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Get inspired at our Innovation Tours in Lille!

If you are planning to attend the 14th Plant-Based Foods Summit Europe on 2-4 October in Lille, France, you will be able to participate in…
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Accelerating the Protein Transition. Dr. Stacy Pyett (Wageningen University & Research)

Dr. Stacy Pyett, Proteins for Life Programme Manager at Wageningen University & Research will be one of the chairs at the 14th Plant-Based Foods summit…
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New Opportunities and Challenges for Plant-Based Proteins

Russell Ward, Partner and Graham Robinson, Research Executive with Giract, Switerland, will present the talk: “Pulse Protein Markets: Supply & Demand Insights” at the Plant-Protein…
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