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 in the past few years. Saskatchewan has played a key role in developing this fast-growing market segment. In fact, the province is a true trailblazer when it comes to value-added agricultural products and... more >

New Ingredient Sources: Mycoprotein. Jim Laird (3F BIO)

  Jim Laird, co-founder and CEO of 3F BIO, will be presenting the talk: “New Ingredient Sources: Mycoprotein” at the 3rd Plant-Based Foods Course, 14-16…
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Opportunities and Challenges in Processing Plant-Based Protein with Twin Screw Extrusion

Julie Prost, Process Engineer and Pilot Plant Manager at Clextral USA will be presenting the talk “Meat-Free Pieces: A Product Outlook from a Processing View”…
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New Texture Solutions for Plant-Based Dairy Alternatives. Jaap Harkema (Avebe)

Jaap Harkema, Marketing Manager at Avebe will give a presentation at the 3rd Plant-Based Foods Course about new texture solutions for plant-based dairy alternatives. “Manufacturers…
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Learn about New Ingredients and their Functionalities. Marie-Helene Leclercq (Nestlé Purina Petcare Europe)

Marie-Helene Leclercq (Nestlé Purina Petcare Europe) shares her experience at the Food Proteins Course: “For me it’s a good refresher about all the different functionalities…
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New Insights & Networking Opportunities! Food Proteins Course – Lisa Ronquest (MANE)

Lisa Ronquest (MANE) shares her experience at the Food Proteins Course: “I loved the balance of really professional content delivery with a lot of fun…
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Combine Theory & Practice. Food Protein Course – Jaap Stockman (Meelunie)

Jaap Stockman (Meelunie) shares his experience at the Food Proteins Course:“It’s a good combination between the technical part, where it goes deep into the specifications…
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