Francophone Meetings on Legumes

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Technological innovations in vegetable protein processing: what are the advantages for legumes Read more

Powder post-processing for optimized ingredients production


Ingredients resulting from the fractionation of plant materials, are very often commercialized and used as powders. The usage properties of these powders depend not only on their chemical composition but also on their physical properties: wettability, agglomeration, fluidity, density, etc.   If it is possible to optimize the production process … Read more

Plant-Based Proteins Are Gaining Dollar Share Among North Americans

Historically, consumers would gravitate toward meat to meet their needs for protein. And while a majority of North American consumers still choose meat as their primary source of protein, plant-based options are gaining traction. Notably, a recent Nielsen global survey found that 23% of consumers want more plant-based proteins on the shelves. Read more

How Food Manufacturers are Embracing Plant-Based Meats


Why should food manufacturers implement plant-based meats into their product line? Consumers have become more health conscious and the demand for plant-based meats is on the rise. Sustainability is also top of mind for consumers and plant-based meats have a positive impact on the environment. Read more

What are the greatest barriers to the uptake of insect protein?

The greatest barrier to the uptake of insect protein is that consumers are simply unaware of the numerous benefits of insect proteins, with 38% of global consumers saying they are not familiar with the ingredient Read more