Fermentation Enabled Alternative Protein 2023
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ICL and Protera
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...
Plant based nuggets
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...
Diners enjoying a meal of plant based meatballs with pasta and sauce
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 black solider fly on a leaf
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...
Partners in Innovation Meatable and Love Handle
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...
empty trolley in supermarket
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...
Chlorella Protein Concentrate for vegan ice-cream
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...
SuperMeat Cultivated Turkey Moist Maker Sandwich
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...
soybeans and jug of oil
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...
Noodle bowl with Upside Cultivated Chicken
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 at FiE
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...
Plans for protein production factory
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 Plant
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...
Plate of Bacon
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...
Yoghurt made from cell culltured milk fat
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...
Diary Cows in a field
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...
Allegen Labelling
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 VegeMeat
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...
Bob Holtermans holding a laptop showing the insect school website
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
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...
Shredded vegan chciken
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...
MULTIVAC Conference on the sustainable processing and packaging of future proteins
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...
Free global database of microbial fermentation capacity
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...
beef style stew
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...
clear fermented beverages in plastic single serving bottles kombucha
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...
Future of food with Precision Fermentation
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...
Cooking oil being poured into a frying pan
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 Team
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...
Protein from carbon dioxide and electricity
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...
Vegan Cheese
Brevel's innovative microaglae protein ingredient will enhance future Vgarden cheeses, adding both to the products' flavour and nutritional value. more...