Legumes

A variety of pulses

Image courtesy ProVeg International
Fairs & Events

ILS Launches 4th International Conference to Share Scientific Knowledge on Legumes

International Legume Society (ILS), a global hub of information and exchange on legume research and exploitation, announces the 4th International Legume Society Conference. The event, which aims to promote legumes as sustainable and healthier food and feed, will gather researchers and stakeholders for knowledge exchange on the cultivation and use of grain and forage legumes. This year’s conference will take place in Granda, Spain, from the 19th to the 22nd of September, 2023. It follows previous knowledge encounters held in Novi Sad (2013), Tróia (2016), and Poznań (2019). Last year, the ISL launched a series of public webinars on topics related to legume cultivation and improvement. Legume experts The event is organized in collaboration with the University of Granada, the Health Science Technological Park, and the presence of …

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A range of different legumes

© Equinom
Market & Trends

Philippines to Import More Legumes as Consumers Turn to Plant-Based Diets

The US Department of Agriculture (USDA) has predicted that the Philippines will import more legumes in the coming years, as diets in the country become increasingly plant-based. In a report, the USDA said the Philippines was expected to increase its imports of leguminous vegetables by 5-7% per year for the next five years. It added that legume imports have already risen by 48% in the past five years, reaching a value of $88 million in 2022. Mung beans are by far the most significant type, accounting for 90% of the 111,000 MT of pulses brought in. A growing trend towards plant-based foods has been credited for the rise in legume imports, along with the increasing cost of animal protein and a greater reliance on imported …

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Pulses - Beans Peas and Lentils

©Pulse Canada
Fairs & Events

International Legume Society to Host Series of Public Webinars

The International Legume Society has announced a series of public webinars on topics related to legume cultivation and improvement. The webinars will take place on Microsoft Teams on a monthly basis, usually on the first Tuesday of the month. The full list is as follows: Christian Huyghe (INRAE, France) – Perspectives, opportunities, challenges and burning research issues for legume crops in Europe – Sep. 6, 2022, 4 pm CET Petr Smykal (Palacky Univ., Olomouc, Czech Republic) – Domestication history of crop grain legumes – Oct. 4, 2022, 4 pm CET Julia Buitink (INRAE, France) – Improving the seed vigour of legumes – Nov. 8, 2022, 4 pm CET Michael Nickerson (Univ. of Saskatchewan, Canada) – Pulse protein functionality, nutritional quality and utilization in the food …

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Beans Willicroft

©Willicroft
Agriculture / Agribusiness

Willicroft Sows First White Beans in Renegenerative Farming Project, Preparing For 2023 Upscale

Willicroft, the Netherlands brand which became the first plant-based cheese B Corp this March, reveals to vegconomist it has sown its first white beans — the staple ingredient in the brand’s cheese recipes — as it prepares to upscale in 2023. Two years ago, Willicroft became aware of the extremely high emissions of cashews — the previous main ingredient — through an initial lifecycle assessment. The team set about looking for alternative ingredients that could tackle a multitude of factors – lower emissions, similar nutritional profile, neutral colour and flavour to name a few. Most importantly, this new base ingredient needed to be grown within or close to its consumer base in the Netherlands. Two weeks ago, the first seeds of white beans were sown …

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Gerber Plant-tastic Plant-Protein Baby Food

©Gerber
Food & Beverage

Gerber Launches Plant-Tastic – Its First Line of Organic, Plant Protein Toddler Foods

Gerber, a leader in infant and early childhood nutrition, announces the debut of Plant-tastic – the brand’s first full range of organic plant-based toddler foods. Created to offer a richer source of plant protein, the Plant-tastic line features pouches, snacks and meals made with nutrient-dense beans, whole grains and veggies. The products can be purchased online through Amazon, Walmart and other retailers.  According to Gerber, a new generation of parents is seeking to incorporate more plant-based foods into their diet, with research by FMI showing 81% of households with children are now including plant-based protein in their meals. In addition, the latest US Dietary Guidelines now recommend legumes as part of a healthy diet for children 2 and under. Plant-tastic can help parents follow these …

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Ingredion

© Ingredion
Company News

Ingredion Opens Saskatchewan Facility in Response to “Unparalleled” Growth

Ingredion Inc. has opened a new manufacturing facility in Vanscoy, Saskatchewan, for the production of plant proteins from peas, lentils, and fava beans to help supply the industry with ingredients and meet the growing demand. Jorgen Kokke, Ingredion’s executive vice president and president, Americas, stated: “The plant-based food industry is experiencing unparalleled growth and we are excited about this expansion, which will accelerate the production and accessibility of plant-based ingredients to meet the needs of our customers.” “Ingredion’s innovation team has worked hard to develop a new processing technology that will highly differentiate our products,” commented Matthew Bennett, global director of strategic marketing, in a press release. “We are thrilled to share this new capability with our customers to help them captivate consumers and pets …

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Buhler

Johannes Wick, CEO Grains & Food at Bühler, and Dr Antonio Fernández, Chairman of the Board of Hosokawa Alpine, at the signing of the cooperation agreement © Bühler AG
Company News

Bühler and Hosokawa Alpine Announce Collaboration For Sustainable Proteins

Switzerland’s Bühler Group and Germany’s Hosokawa Alpine Group have agreed a strategic collaboration that will accelerate and strengthen the production of healthier and more sustainable plant protein solutions with a focus on processing pulses into protein ingredients. In this partnership, Bühler is to offer solutions for handling, cleaning, dehulling and milling pulses, followed by further food processing with its extrusion technology, which texturises vegetable proteins into products with a fibrous, meat-like texture. Hosokawa Alpine offers leading technology for dry separation of protein from pulses: Fine Grinding and Wind Sifting. “With this collaboration, we can address customer needs from harvest to final product. Our integrated and collaborative partnership ensures a seamless experience for our customers. This starts with our application centres in Uzwil, Switzerland, and the …

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Smart Protein Project

© Smart Protein Project
Food & Beverage

The Smart Protein Project: Could Legumes and Quinoa Be the Future of Alt-Meat?

The EU-funded Smart Protein Project was founded to develop alt-protein products that are healthy, environmentally friendly, and increase food security. And it thinks four crops — lentils, chickpeas, fava beans, and quinoa — could be the answer.

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Beans Willicroft

©Willicroft
Company News

Brad Vanstone on Transitioning Plant-Based Cheese From Nuts to Beans

Willicroft has seen enormous success this year with its vegan cheeses in retail in the UK, and throughout the Netherlands and Belgium. Here founder Brad Vanstone discusses his brand’s journey, the crowdfunder which is now at 50%, and the plan to transition cheese production from nut-based to legumes.

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Life3 Biotech

©Life3 Biotech
Company News

Life3 Biotech Announces Agri-Food Pilot Facility For “Veego” – Singapore’s First Plant-Based Protein

Following our report revealing Singapore to be a newly emerging epicentre for foodtech in Asia, foodtech startup Life3 Biotech has just announced Singapore’s first integrated agri-food pilot facility, to produce 1,200 to 1,800 tonnes annually of an alternative protein source called Veego, made of legumes, grains and mushrooms.

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protein2food
Fairs & Events

EU-Funded PROTEIN2FOOD Today Presents 5 Year Project Results on Sustainable Proteins in Brussels

The EU-funded PROTEIN2FOOD project, will present today their final results in the wider context of Europe’s protein transition at the conference: “Food for the future: Accelerating the protein transition”, taking place in Brussels, Belgium.

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Prolupin

© Prolupin GmbH
Company News

Prolupin – Rising Star on the Road to Success

Prolupin produces plantbased products from the lupin bean as an alternative to soy, rice, almonds and coconut. The bean is similar in makeup to milk protein and as such is well suited for the production of milk product alternatives such as yogurt and ice cream. Here we are pleased to feature an end of year guest post from Prolupin about their successful product line, MADE WITH LUVE.

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