Latest News
New Collaboration to Develop Plant-Based Solutions Using AI
29 Nov 2022 | SI
Through this partnership, ICL and Protera will develop and commercialize sustainable protein-based ingredients using precision fermentation. These clean-label ingredients will address current market demands and offer a replacement for chemical additives or less appealing ingredients. more...
Leveraging IFF’s RE-IMAGINE PROTEIN® innovation program and MycoTechnology's mushroom mycelia, proprietary liquid fermentation platform, the partners aim to develop plant-based proteins and other products for European markets. more...
A Complete Plant Protein That's Free From Major Allergens
28 Nov 2022 | PB
Following more than ten years of research and development, Royal DSM has announced the launch of Vertis™ CanolaPRO®, a high-quality canola protein isolate. Vertis™ CanolaPRO® contains all nine essential amino acids and is free from major allergens. more...
A Deutsches Institut für Lebensmitteltechnik study shows that land and water use, as well as CO2 emissions, are considerably lower for Protix’s insect-based ingredients than common ingredients such as soy protein concentrate, palm kernel oil, or fish meal. more...
Building the World's 1st Hybrid Meat Innovation Centre
23 Nov 2022 | PBCA
Based in Singapore, the team will leverage Meatable's cultivated meat expertise, and Love Handle's plant-based know-how to develop delicious hybrid alternative meat products. more...
ADM Announces Global Trends Set to Drive Nutrition Innovation for 2023
22 Nov 2022 | PBD&ESI
ADM has identified eight themes that detail consumers’ evolving behaviors, attitudes, and aspirations. Discover these key drivers in consumer behavior and position your products to cater to these newly identified needs. more...
Sophie's BioNutrients dairy-free chlorella protein concentrate creates vegan ice cream with a full nutritional profile, replicating the texture of dairy ice cream when combined with other functional ingredients. more...
Just in time for Thanksgiving, the company known for its cultivated chicken unveils a turkey cold cut produced without harming a single turkey. SuperMeat’s mission is to bring the world the highest quality chicken meat, grown directly from cells, in a sustainable and animal-friendly process. more...
A Commercial Alternative to Palm Oil from Soybean
21 Nov 2022 | PBSI
Calyxt's research is important in the context of issues around the sustainability of palm oil and the fact that the cultivation of palm oil is responsible for the deforestation of vast amounts of land and loss of habitats for endangered species like orangutans. more...
FDA "Green Light" for UPSIDE's Cultivated Chicken
17 Nov 2022 | CA
After a rigorous evaluation, UPSIDE Foods has become the first company in the world to receive a "No Questions" letter from the U.S. Food and Drug Administration (FDA) for cultivated meat, poultry, or seafood more...
DSM's latest consumer-inspired food and beverage innovations will be introduced at this year’s Food ingredients Europe (FiE). Solutions in the dairy, bakery, confectionery, beverage, and plant-based dairy, meat, and fish alternative categories are to be showcased. more...
Glatt and IE Group are commissioned to plan the world’s first integrated precision and mycelium fermentation protein plant for Planetary SA. Built in Switzerland, it will be used for the production of non-animal foods on an industrial scale. more...
Mosa Meat are celebrating taking the next step in the scaling up of facilities for the production of cultivated beef. Expansion to a total of 7,340 m2 facilities (77,000 sq ft.), makes Mosa Meat the largest cultivated meat campus in the world. more...
A Breakthrough in Cultured Pork Meat
16 Nov 2022 | CA
Enhancing Steakholder Foods ability to produce high-quality structured pork products at scale, the line of stem cells will enable the company to produce an unlimited amount of fat and muscle cells. more...
The new yoghurt is a first-of-its-kind hybrid product, incorporating milk fat developed through cell-culturing technology to provide the full nutritional benefits found in real milk fats. more...
First Milk Agrees New Whey Partnership with Arla Foods Ingredients
10 Nov 2022 | D&ESI
The new agreement will see First Milk produce Arla's innovative patented microparticulate whey protein concentrate product at its Lake District creamery. Nutrilac® is the perfect ingredient for bakery applications enhancing the level of protein whilst retaining texture and taste. more...
Allergen Labelling: What Could the New CODEX Standards Have in Store?
09 Nov 2022 | PBD&ESI
In this issue of Spot On Magazine from Romer Labs, allergen experts Benjamin Remington and René Crevel bring their perspective to the changes to allergen labelling recommendations being proposed by the FAO/WHO Expert Consultation Committee. more...
Taiyo To Showcase New Functional Ingredients at FiE
09 Nov 2022 | PBSI
Visitors to this year's FiE will have an opportunity to see Taiyo's new functional ingredients including prebiotics, green tea catechins and an innovative protein-rich meat alternative. more...
Insect Engineers Launch Insect School Website
09 Nov 2022 | I
Founded by Insect Engineers the Insect School website will foster knowledge sharing and the of development of black soldier fly (BSF) farming expertise. more...
Micronutrient Premixes for Meal Replacement Products
09 Nov 2022 | SI
Demand for ready-to-eat meal replacements is predicted to rise 6.5% annually through 2025. SternVitamin develops customized micronutrient premixes for meal replacements that are designed specifically to address customer needs and meet complex regulatory requirements. more...
Why Partner With Ingredient Maker Puris
08 Nov 2022 | PB
Much more than an ingredient maker, PURIS guides partners to create original, market-ready finished foods at hyper speed. With a proven process, taking products through the “last mile” with brand design, go-to-market strategy, and retail support. more...
Conference on the Sustainable Processing and Packaging of Future Proteins
07 Nov 2022 | PBICAD&EA
Hosted by packaging specialist MULTIVAC together with Handtmann, and supported by BALPro, the conference aims to deliver the sustainable, efficient, and future-proof comprehensive solutions key to successful growth in the alternative protein sector. more...
Do you have an established product - ready for widespread consumer adoption but need help financing, developing, and building commercial-scale fermentation capacity? Help is at hand. Capacitor wants to make finding fermentation capacity easier. more...
IFF have launched SUPRO® TEX, a versatile extruded protein in an easy-to-use format featuring the whole-muscle meat texture that consumers crave. This new solution will allow for further innovation in the alternative meat sector. more...
Fermented Protein Beverages Get a Clear New Twist
02 Nov 2022 | D&E
Arla Foods Ingredients new 100% whey-based hydrolysate solution is easy to digest, supports the growth and viability of beneficial bacteria strains and is the clear solution for probiotic or kombucha style beverages. more...
A New Future of Food With Precision Fermentation
28 Oct 2022 | SI
Precision fermentation offers a way to sustainably produce food ingredients at scale - either novel or cheaper alternatives. Turtletree's recently introduced LF+ is the world's first lactoferrin made by precision fermentation. more...
The collaboration will leverage Arzeda's protein design platform and expertise to address the continued demand for sustainable edible oils for use across food and beverage applications. more...
Forsea Attracts USD5.2M to Expand Cultivated Seafood
26 Oct 2022 | CA
Forsea uses a non-GMO organoid platform in which the eel meat is grown ex vivo as a three-dimensional tissue structure in the same manner it would grow in a living fish. This technology bypasses the scaffolding stage and requires fewer bioreactors. more...
The regulatory approval for the novel food, given by the Singapore Food Agency (SFA), allows for the sale of food products containing Solein® in Singapore. The highly sustainable protein is planned to begin commercial production and sales in 2024. more...
Brevel's innovative microaglae protein ingredient will enhance future Vgarden cheeses, adding both to the products' flavour and nutritional value. more...
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LATEST NEWS
- New Collaboration to Develop Plant-Based Solutions Using AI
- Mycotechnology and IFF Collaborate on Alternative Proteins for the European Market.
- A Complete Plant Protein That's Free From Major Allergens
- Protix’s Insect-based Ingredients Boast Impressive Comparative Sustainability Figures
- Building the World's 1st Hybrid Meat Innovation Centre
- ADM Announces Global Trends Set to Drive Nutrition Innovation for 2023
- Chlorella Protein Concentrate Creates Sustainable and Nutrient Rich Vegan Ice-cream
- SuperMeat Reimagines Famous Moist Maker Sandwich with 1st Ever Cultivated Turkey
- A Commercial Alternative to Palm Oil from Soybean
- FDA "Green Light" for UPSIDE's Cultivated Chicken
EVENTS
- Fi Food Ingredients Europe 2022
- IAFNS Science Innovation Showcase - 2022
- 3rd Fermentation Enabled - Alternative Protein Innovation 2023
- Future Proteins Conference
- The Plant-Based Trends & Innovation Conference
- New Food Invest 2023 Asia Pacific
- The Annual Meat Evolution Summit #MEVO 2023
- The Future of Protein Production Summit
- 5th Algae World EU
- Future food-tech