<p>In this episode, Emily Scaife speaks to Dr Vincenzo Di Bari, Assistant Professor in Food and Processing at the University of Nottingham, and Cesar Torres, Founder and CEO of The Good Pulse Company, about their alternative protein research exploring using peas to make sustainable plant-based cheese.</p>

In this episode, Emily Scaife speaks to Dr Vincenzo Di Bari, Assistant Professor in Food and Processing at the University of Nottingham, and Cesar Torres, Founder and CEO of The Good Pulse Company, about their alternative protein research exploring using peas to make sustainable plant-based cheese.

Cheese from Peas - The Latest Product in Dairy Alternatives

<p>The podcast for farmers, agronomists and anyone else involved in growing pulses and vegetable legumes. We cover market updates, practical and technical information, and interview those involed in farming, buying and processing the crop. Presented by Ben Pike, Matt Webster and Emily Scaife on behalf of the Processors and Growers Research Organisation (PGRO). </p>

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The podcast for farmers, agronomists and anyone else involved in growing pulses and vegetable legumes. We cover market updates, practical and technical information, and interview those involed in farming, buying and processing the crop. Presented by Ben Pike, Matt Webster and Emily Scaife on behalf of the Processors and Growers Research Organisation (PGRO).

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Cheese from Peas - The Latest Product in Dairy Alternatives

Cheese from Peas - The Latest Product in Dairy Alternatives

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