Ingredients – protein and fruit

In this issue of New Food’s Ingredients In-depth Focus we talk fruit and protein. 

As Europe’s food system evolves and becomes more diversified, will grain legumes such as cowpea and soybean get their chance to shine? Gijs Kleter of Wageningen Food Safety Research and Elisabeth Obeng and Thom Achterbosch of Wageningen Economic Research discuss. 

A few years back, the Mexican papaya industry took a hard look at itself in the wake of several pathogenic outbreaks and reformed. Emily Griep tells the tale and asks fellow industry sectors to take note.