Author: Plant | Plant-Based Foods

Press

Hürriyet | Demand for Legume Flours Increased... But Can These Products Replace Traditional Flour? Which One is Healthier?

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In recent years, with the growing interest in plant-based and gluten-free diets, the demand for protein and fiber-rich legume flours has also increased. Can flours made from legumes such as chickpeas, lentils, beans and peas really replace traditional flour? How healthy are these flours? What kind of process do these pulses go through to become flour? We shared our thoughts with Sedef Batı & Gürer Mut Click to review the article

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Koray Bilici – "LEADERS WHO LIGHT THE WAY TO THE FUTURE" Book

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Koray Bilici's book, which is a compilation of interviews with 50 leaders who participated in the "Leaders Tell Koray Bilici" podcast series that he has been organizing for about 2 years, was released in March. Within the scope of the conversation with Ebru Akdağ, the book includes topics such as "the trans fat struggle of margarine producers, the story of the no trans fat logo, climate crisis, food safety, information pollution and plant-based foods". Click here to access the book.

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