We’re in the midst of the deadliest bird flu outbreak in US history, with the knock-on effect of squeezing egg supply. Combined with high commodity feed prices and labour shortages, eggs have surged in price – not a happy situation for either the consumer...
Plant-based ingredient specialist Equinom has signed a long-term collaboration with Peterson Farms Seed to produce identity preserved seeds of Equinom yellow peas – a popular pea protein variety used extensively in the bakery and snacks sectors.
PeaTos founder Nick Desai will take the podium at the upcoming America Food Innovate Summit to highlight the role of technology in promoting ‘junk’ food and controversially, fingering Frito-Lay’s monopoly for the alleged 'lack of progress' in...
The Belgian family-owned natural chicory and pea ingredient specialist has received a €10m boost to capitalise on the booming demand for more plant-based, balanced and transparent ingredients.
GoodMills has partnered with Equinom to investigate how best to crossbreed Yellow Pea seeds using AI technology to achieve a tailored raw material with outstanding sensory properties.
Ingredion Incorporated has taken another step in its mission to become a leading supplier of consumer-preferred plant-based proteins by acquiring the remaining stake of Verdient Foods Inc.
The French ingredients maker says it is on track to open the world’s largest pea protein factory in Manitoba, Canada, later this year in December, despite COVID-19 headwinds.
Plant-based protein specialist PURIS – a key supplier of pea protein to Beyond Meat - is rolling out a series of new products this year including a pea syrup that can serve as an alternative to corn-, brown rice- or tapioca syrup; and sweet lupin flour,...
Snack startup PaPicante’s sales are flying high since the company introduced its pea protein snack bar to the public at the ISM trade show held in Germany at the beginning of the year.
A&B Ingredients has introduced a new pea protein isolate to the US market to meet the demands for vegetarian forms with greater functionality, the company said. The new variety, called Pisane B9, is optimized for baked goods applications.
Adding pea protein to gluten-free bread may enrich the nutritional content of the product, with a sensory panel rating it ‘most acceptable’, says a new study.
Cosucra Groupe Warcoing is seeking to press home the message that
pea protein can be used in place of milk protein, reflecting a
trend that has picked up speed in the ingredients sector in the
light of high dairy prices.
