Burcon expands plant-based protein line 12.04.2024 By Brooke Just Adds Peazazz C pea protein.Read More
Burcon, Puratos partner on egg protein replacements 12.02.2024 By Jeff Gelski Research will look at using Burcon’s canola protein in baked foods.Read More
Sustainably sourced ingredients provide alternative protein 11.26.2024 By Donna Berry A variety of ingredients are available to increase protein content in extruded snacks.Read More
Finding the right flavor balance with plant protein in snacks 11.14.2024 By Donna Berry The right starch or flour is paramount when formulating high-protein extruded snacks.Read More
Burcon creates plant-based egg protein replacer 10.11.2024 By Brooke Just Company’s Puratein canola protein isolate is for bakery applications. Read More
Fueling breakfast with chickpea protein 10.07.2024 By Brooke Just ChiChi Foods is chickpea hot cereal. Read More
Partnership to increase protein in baked foods officially launches 09.20.2024 By Jeff Gelski Bridor to use Equii flour in foodservice products.Read More
Mimicking meat called into question 07.17.2024 By Jeff Gelski A ‘plant-forward’ approach would promote the taste and traits of plants. Read More
Canadian partnership to spur protein ingredient development for plant-based foods 07.01.2024 By Russell Redman Will focus on developing optimal varieties of pea and fava crops into protein ingredients.Read More
Reducing plastic joins list of grains’ sustainability benefits 07.01.2024 By Jeff Gelski Panel discusses inter-cropping and gut health, too.Read More