Documentation of the TRUE LIN-Workshops for the Atlantic region

Proceedings

• Enabling Legume Processing: opportunities and barriers. Legume Innovation Network (LIN) 2nd workshop of the Atlantic-Boreal Region (download pdf)

 Press

• Der skal dyrkes langt flere bælgplanter (Effektivt Landbrug)
• Whisky kan også laves af bælgplanter (Effektivt Landbrug)
• Bonner kan tusind ting (Levnedsmiddelbladet 3|2019)

Presentations

1. Presentation to the TRUE project - Pete Iannetta, Project Coordinator, James Hutton Institute, UK (download slides)
2. Using legumes for production of alcoholic drinks - Kirsty Black, Master Distiller, Arbikie Distillery, UK (download slides)
3. Faba beans in fish feed, challenges and opportunities - Berthel Vestergaard, Sourcing Manager, BioMar A/S, Denmark
4. Policies to support legume based systems. What can innovation and regional development policies offer? - Eszter Kelemen, ESSRG, Hungary (download slides)
5. Local products and plant proteins at Sinatur Hotel Storebælt - CEO Jan G. Larsen, Sinatur Hotel Storebælt, Denmark
6. More legumes in crop rotations: challenges in Danish organic agriculture - Lars Lambertsen, Senior Advisor, Organic Denmark, Denmark (download slides)
7. Turning organic clover grass into a sustainable source of feed protein - Erik Fog, Senior Advisor, SEGES Organic Innovation, Denmark (download slides)
8. Environmental efficiency of human nutrition from chickpea pasta versus durum wheat pasta - Sophie Saget and Michael Williams, Trinity College Dublin, Ireland and Marcela Porto Costa, Bangor University, UK (download slides)
9. Pulses: Tackling Present and Future Food Trends - Thomas Hoehndorf, Area Sales Manager Grain Milling, Bühler Group, Scandinavia
10. Funding that makes a difference: the case of Coop Crowdfunding - Nicolai Jaepelt, Coop Crowdfunding, Denmark (download slides)
11. Exploring business cases for legumes, lessons learned so far - Karen Hamann, IFAU, Denmark (download slides)

Poster

1. Enabling legume processing: opportunities and barriers – TRUE WP9
2. Production of proteins for feed and food from lucerne and clover grass
3. Blue lupin for white shrimp (Litopenaeus vannamei) - TRUE CS 15
4. Market model for legume-based feed for organic pig production - TRUE CS 10
5. Fava bean Protein Isolate - Production, Properties, Utilization
6. Extrusion of pea and oat ingredients to produce a healthy expanded snack
7. Overview of breadth and diversity for peas - TRUE CS 12
8. Retailer-producer quality chains and innovations - TRUE CS 9
9. Legumes in public and private food service - TRUE CS 11

Pictures

 Proceedings

• Report of the first Atlantic Legume Innovation and Networking Workshop (A-LIN) (download pdf)

Presentations

• Legume Innovations planned within TRUE – a talk showcasing WP activities and Case studies – Pete Iannetta (JHI)
• Pulses – A trader’s perspective – Andy Bury (Frontier Agriculture Ltd.)
• Opportunities and Barriers for Forage Legumes – Clive Sutton (DLF Seeds and Science)
• Closing the loop for healthier eating – with pulses – Eric Holub (University of Warwick)
• Pulse imports –  James Hulford (Poortman)
• Food, nutrition and consumer perspective – Diogo Souza Monteiro (Newcastle University)
• EU legume focused policies: environment, Common Agricultural Policy and beyond -  Geoff Squire (JHI)