Improving the Flavor of Plant-based Proteins at KeyLeaf – Q&A with KeyLeaf’s Dr. Suneru Perera
As consumers seek healthier alternatives to animal products, it is important to make sure the proteins appeal to more consumers.
For KeyLeaf the Future of Food is Now – New Innovations in Food Technology
Never before have “plant based” & “clean label” been more important to the natural products industry.
KEYLEAF: Specialists in Extracting Bioactive Compounds from Plants for Use in Nutritional Applications
KEYLEAF: Specialists in Extracting Bioactive Compounds from Plants for Use in Nutritional Applications
Dr. Thushan Withana-Gamage from KeyLeaf is one of 17 Pulse Research Projects to receive Funding Support
Saskatchewan Pulse Growers (SPG) announced funding for 17 pulse-specific research projects.
Precision Fermentation: An Overview
Q & A with Mr. Jiancheng Qi, Bioresource and Food Processing Research Unit Lead & Fermentation Engineer, Agri-Food Discovery Place
KeyLeaf Extracts and Refines Precision-Fermented Oils and Proteins with State-Of-The Art Processing
Premier plant-based ingredient maker plays a major role in bringing to marketplace new bioactive ingredients produced by microbes.
Inside the Plant Protein Space: Q&A with KeyLeaf’s Justin White (Part 2 of 2)
With billions of hungry humans to feed and the global push to become more green, the environmentally-friendly plant protein space is hot, hot, hot.
Inside the Plant Protein Space: Q&A with KeyLeaf’s Justin White (Part 1 of 2)
With billions of hungry humans to feed and the global push to become more green, the environmentally-friendly plant protein space is hot, hot, hot.
Sustainable Ingredients Achieving Scale
Ingredient suppliers respond to demand for finished products featuring sustainable attributes.
KeyLeaf: Upcycling in the Circular Bioeconomy
Plant-based ingredient maker converts waste streams into value-added products.
