As a passionate proponent of plant-based proteins for more than two decades, researcher Dr. Tom Warkentin (PhD) understands better than most the recent rapid rise in popularity of pulse crops.
As a passionate proponent of plant-based proteins for more than two decades, researcher Dr. Tom Warkentin (PhD) understands better than most the recent rapid rise in popularity of pulse crops.
An expert in plant breeding and genomics, Warkentin has spent 21 years at the University of Saskatchewan (USask) improving crop varieties, specializing in pea production. His recent research—including helping an international team crack the pea genome—has earned added attention as consumers trend towards beyond-meat burgers and protein shakes powered by plant-based proteins from environmentally friendly pulse crops like peas and lentils touted for their health benefits and affordability.
“It is exciting and interesting,” said Warkentin, the Ministry of Agriculture Strategic Research Program Chair in Field Pea Breeding and Genetics at USask. “We hear more and more in the media these days about plant-based proteins from two points of view: one, nutritional, and two, environmental. Plant-based proteins have a lower carbon footprint than animal-based proteins, so those trends are helping drive expanded interest in plant-based proteins—and pea is one of them.”
Continue reading at University of Saskatchewan.
Image via Gloria Gingera.
