With vegetarian, vegan and flexitarian diets trending across Europe, plant-based foods are now more popular than ever, according to ADM, which brings a number of meat analog concepts to FiE 2017.
Finnish start-up Gold&Green Foods is set to bring its 'pulled oats' - a patent-protected, plant-based protein - to international markets following a 51% acquisition by Paulig Group.
A new review of the nutritional and functional properties of pulses and their constituents emphasises the opportunities for industry to find novel uses for pulses and develop more ingredients that can be used in convenience foods.
Two new varieties of southernpeas claim to feature superior color,
texture and flavor, reported US Department of Agriculture (USDA)
scientists yesterday.
A greener variety of black-eyed pea may well solve the problem of
color fading faced by frozen food processors, allowing them to sell
a better looking product, say scientists.
The American Association of Cereal Chemists, a group that evolved
out of the need to create standardised methodology for the cereal
grains industry, is to expand to include the growing field of
pulses/legumes.
Food scientists have found a way to eat bean-filled food like
curries and salads with far fewer episodes of flatulence. Indian
researchers have discovered that blasting some beans with gamma
rays can help oust most of the chemicals...