Sponsor Interviews

Better pea protein starts upstream. Amano Enzyme's Antonio Sullo introduces ProBoost™ Neutra, a new enzyme solution for wet fractionation that reduces the alkali needed in processing while delivering pea protein isolates with up to 3x higher solubility, improved emulsification, and fewer beany off-notes. The results open new possibilities for RTD beverages, shakes, and nutrition bars.

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What if waste became a revenue stream? GTF Technologies' Gary Schuler shares how its 2-in-1 RENU™ technology dries and mills side streams such as brewers' spent grain in under a second. The process turns low-value byproducts into high-quality, sellable ingredients and shows that sustainability and profitability can go hand in hand.

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Freeze-drying could unlock hidden value in plant proteins. Parker Freeze Dry's Jerad Ducklow explores how limiting heat exposure can help protect functions such as solubility, foaming, and emulsification. He also shows how staged scaling and KPI-driven process data help manufacturers move new ingredients from "this works" to reliable commercial production.

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North American pea protein is entering a new chapter. At Bridge2Food North America 2026, Louis Dreyfus Company showcases clean-tasting, creamy pea protein from its new facility in Saskatchewan. Backed by an integrated supply chain and application expertise, LDC helps manufacturers create high-protein beverages, dairy alternatives, and nutrition products that consumers enjoy.

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