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 >

Food Proteins Course 2019 – Highlights

The 14th Food Proteins Course 2019 took place from 10-12 September in Bunnik, NL and gathered more than 100 delegates from different parts of the…
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Bridge to Research Capacity in Protein Transition- Dr. Zsuzsa Papp (MITACS)

Dr. Zsuzsa Papp, Director of Business Development, Mitacs, Canada, will be sharing her vision on the future of plant proteins at the 12th Plant Protein Ingredients…
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Next Generation Protein Ingredients – Prof. Dr. Ir. F. (Fred) van de Velde (NIZO)

Prof. Dr. Ir. F. (Fred) van de Velde, Principal Scientist and Expertise Group Leader Protein Functionality at NIZO, will be presenting the talk “From Seed…
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Innovation Meets Sustainability with New Extraction Technology for Canola Meal – Delaney Ross Burtnack (Manitoba Canola Growers)

Delaney Ross Burtnack, Executive Director at the Manitoba Canola Growers Association, will be presenting the talk “Innovation Meets Sustainability with New Extraction Technology for Canola…
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Plant Proteins in Pet Food – Prof. Lynn P. Weber (University of Saskatchewan)

Lynn P. Weber, Toxicology Graduate Chair and Professor at the Veterinary Biomedical Sciences of the University of Saskatchewan, will be presenting the talk “Plant Proteins in…
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Learn about Animal & Plant-Based Protein Applications. Food Proteins Course- Bart de Ruiter (Protifarm)

Bart de Ruiter (Protifarm) shares his experience at the Food Proteins Course Europe: “There was an enthusiastic atmosphere and its really interesting to see the…
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