Plant-based protein in focus: from Pongamia to chickpeas (USA)

Plant-based proteins continue to dominate the so-called 'alternative protein' category. We explore the toolbox, from established ingredients such as soy and pea protein, to emerging options from chickpeas, canola, 'upcycled' barley protein, and Pongamia, delving into nutrition, taste, texture and sustainability. We’ll also explore how consumers are thinking about protein quantity and quality, and which applications present the biggest growth opportunities.