Ingredients such as whole grains, legumes, fruits and vegetables, nuts, seeds and plant-based protein are highly nutritious. Snacks major PepsiCo, in its shift towards expanding its ‘diverse ingredients’ portfolio, plans to produce products containing...
A significant increase in production and consumption of crops high in vegetable protein is achievable within six years, according to initiators of a ‘master plan’ put towards the House of Representatives.
An international research team says it is possible to grow faba beans that don’t cause an allergic-like reaction in favism sufferers after identifying the gene behind the potentially life-threatening condition.
Legumes have high potential to underpin the transition to healthy and sustainable diets targeted by the European Green New Deal Farm to Fork strategy, according to research.
Israeli start-up Kinoko-Tech is tapping fermentation to produce new alternative protein products from fungal mycelium growing on legumes and grains. “We are not aiming to be meat analogues,” said co-founder and CEO Jasmin Ravid, who wants consumers to...
Substituting meat with legumes is one way food consumption can become more sustainable, but just how willing are consumers to swap out meat for legumes?
The six ‘most promising’ plant-based proteins for the food industry have been identified by researchers from the University of California, Berkeley, who scored the protein sources according to commercial, nutritional and sustainability factors.
