Plant-based NPD as plant-proteins event airs in two days

By Rod Addy contact

- Last updated on GMT

The session will include a discussion of the latest thinking on plant-based protein diets and nutrition
The session will include a discussion of the latest thinking on plant-based protein diets and nutrition

Related tags: Ingredients & nutrition, Npd, vegan

Plant-based NPD has been launched by Bridor and The Honest Bean Co - and Food Manufacture's plant-based proteins conference airs online in two days, with representatives from Marks & Spencer, Tyson Foods and Meatless Farm.

French bakery manufacturer Bridor has unveiled its new protein-rich bread, Legumi, which has been designed for healthy eating, flexitarian, and eco-conscious consumers. The Legumi baguette contains lentils, beans, and dried peas. 

Bridor said pulses appealed to health-conscious consumers, as they had a low-fat content and contained vegetable protein and fibre, plus vitamins and minerals, such as iron, zinc, folate, and magnesium. Growing them required little water and naturally fertilised the soil, hence their frequent use in crop rotation, the company said.

The product is topped with durum wheat flour, giving it added texture and a crispy finish and is available in 140g half-baguettes and a 300g Bâtard Loaf (300g). Its unique taste is generated from a blend of T65 wheat flour, chickpea, and green lentil flours, as well as the whole red lentils and touch of T65 wheat sourdough that were incorporated into the baking process.

Honest Bean Co

The Honest Bean Co

Sustainable fava bean snack producer The Honest Bean Co has launched a range of vegan and gluten-free Roasted Fava Bean Snacks. Using locally-sourced, British ingredients, the snacks contain fibre, vitamins and minerals and are aimed at health-conscious consumers that want to stay fuller for longer, are mindful of their food carbon footprint but don’t want to compromise on taste.

The company said fava beans could be grown easily in the UK and offered an alternative to pulses such as chickpeas, which tend to be grown in the Middle East before being transported to the UK. They also fix nitrogen, improving soil health and reducing the need for nitrogen-based fertilisers, which in turn helps to reduce greenhouse gas emissions, said the manufacturer.

The products come in a variety of 40g on-the-go packs with a recommended retail price (RRP) of £1 and 300g sharing bags, with an RRP of £3.50. They are available in Chilli & Lemon, Lightly Salted, Sea Salt & Cider Vinegar and BBQ flavours. They will join the brand’s range of fava bean dips and cold-pressed British rapeseed oil, created on The Honest Bean Co’s farm.

Plant-based proteins conference

Food Manufacture​'s The Future of Plant-based Proteins: Roots of Further Growth conference is sponsored by Radicle, Roquette and Loma Linda Tuna by Atlantic Natural Foods and supported by Cargill, Firmenich, Ingredion, Mane and Symrise. It starts on 31 March at 9.30am UK time and will be split into five 45-minute sessions, with comfort breaks in between during which delegates can network with speakers, each other and will finish at 3.15pm.

Edward Bergen, global food & drink analyst at Mintel and Zak Weston, foodservice and supply chain manager at the Good Food Institute will offer insights on the latest innovative plant-based new product development trends.

Felippe Castillo, director of marketing and innovation at Tyson Foods Europe and Ralph Langholz, head of alternative proteins at Swiss processor Micarna will share their journey towards plant-based proteins expansion and some challenges they face.

Marks and Spencer

James Fisher, Marks and Spencer's lead developer for convenience meals, including the retailer's vegan brand Plant Kitchen, will explain what it and consumers look for from plant-based suppliers.

Global ingredients suppliers Kerry Taste & Nutrition, Roquette and Unilever algae partner Algenuity will discuss sustainable sourcing and some of the latest solutions available for manufacturers.

Finally, Jo Baker Perrett - food scientist, rheology and texture section, production and processing research department, Campden BRI Group, will discuss some of the latest findings about plant-based proteins' functional properties.

Plant-based diets and nutrition

This session will then lead into a discussion of the latest thinking on plant-based protein diets and nutrition.

Participants will be able to download all speakers' presentations.

Tickets are £125+VAT. For more information on the event or to book your place, visit www.plantproteinconference.com​ or contact erorppn.trbetr@jeoz.pbz​.

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1 comment

plants are the future

Posted by Olga Donner,

I believe it was time for new ways to be discovered regarding food. Plant based food, or even better proteins are the future. They are healthy, delicious and no animal is hurt. According to this article https://foodlocate.com/blogpost/700446/everything-but-no-animal honey also falls under the vegan category. Unfortunately, it is also the case with vegans that they usually cannot take in all the necessary nutrients through food themselves in the amounts that the body needs. So, it is obviously necessary to consume a few supplementary remedies..

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