Join us at the Food Protein Vision 2018, which will take place in Amsterdam (7-9 March 2018) and meet our Business Develop Manager Food Beverage and Ingredients, Ben van der Deen! During this event, expert speakers will examine issues from health and sustainability to emerging market, channel and category growth opportunities. Their content program will also deliver insight into forward-thinking innovation and the cutting-edge science underpinning booming demand for protein-based food products.
During the second day of the event, our Senior Project Manager Protein Functionality, Laurice Pouvreau, will give a presentation about The power of pulses: next generation protein ingredients. Pea and soy are the best known and most widely used protein ingredients obtained from pulses. This family of plants offers sustainable advantages because they are able to bind nitrogen from the air by symbiosis, giving them an impressively high protein generation to growing space ratio. The pulse family, however, has a lot more to offer. It includes a wide range of crops, including beans, chickpeas, lentils and lupine which, Laurice maintains, all have the potential to compete with pea and soy as rich protein sources. Drawing on the latest research, Laurice will show how protein isolates can be extracted from these crops and the functional uses these ingredients can be put to.
- Why faba beans have higher protein yields than either pea and soy
- The future for pulse protein-based beverages and how their nutritional profile compares to milk
- Opportunities for product development and thinking outside the soy bean box
- A sustainable supply chain and sources of supply