News : algae
White Chlorella: A Sustainable Complement to Soy and Pea
10 Aug 2022 | A
This innovative chlorophyll-free, white chlorella has a neutral flavour and colour making it highly applicable as a vegan, plant-based, allergen-free, and protein-rich ingredient. Its binding, emulsifying, and foaming properties make it functional in a wide range of applications. more...
Exclusive Interview: Discovering Shiru's Ground Breaking Alternative Proteins
09 Aug 2022 | PBICAD&EA
Shiru has found its niche - matching ingredient companies with proteins found in nature that not only deliver all the functionality of traditional animal-based proteins but are delicious and sustainable. more...
The Fi Europe Innovation Awards Competition is Now Open
09 Aug 2022 | PBICAD&EA
Entries for the renowned Fi Europe Innovation awards are now open, and applications can be submitted online until 7 October. Most of the awards are only for Fi Europe exhibitors, but this year a brand-new category, “Food Training & Education,” has been added, open to non-exhibitors. more...
Alternative Protein Market to Exceed $193.75 Billion by 2028
04 Aug 2022 | PBICAD&EA
The Alternative Proteins report by Global Market Insights provides a detailed analysis of the top winning strategies, drivers & opportunities, competitive scenarios, market trends, market size & estimations, and major investment pockets. more...
Gavan Develops Zero-Waste Plant Protein Extraction
27 Jul 2022 | PBASI
Gavan’s proprietary modification platform harnesses the versatility of each plant component’s unique functional characteristics to produce: natural colors, protein isolates, flavor enhancers, gluten substitutes, and other useful compounds. more...
Brevel is actively working to solve the biggest nutritional challenges that exist today. The company is achieving this by providing truly sustainable plant-based protein which is both color and flavor neutral, and available for the first time at an affordable cost for the food industry. more...
40 Alt-Protein Start-Ups Featured at New York’s Future Food-Tech Summit
02 Jun 2022 | PBICAASI
Summit brings together investors, food brands, retailers, ingredient manufacturers and technology providers across the alternative protein supply chain. more...
A More Perfect Protein
09 May 2022 | A
With >85% protein, vegan, non-GMO, highly digestible and allergen-free it's easy to see why it's "A More Perfect Protein". Download your free fact sheet today. more...
The smoked salmon analog will be prepared from SimpliiGood's spirulina whilst IFF-Dupont will leverage their flavour and aroma expertise to delight consumers with this exciting addition to the alt fish space. more...
This move is consistent with BioMar's goal of using raw materials and ingredients that don’t compete with the human supply chain. Microalgae will replace fishmeal and fish oil in aquaculture products. more...
Feed 10 Billion People With Sustainable Protein
22 Feb 2022 | A
The next generation of future food is a scalable and sustainable source of protein for human consumption. Sophies Bionutrients Pte. Ltd has a proprietary strain of microalgae that can grow in a fermentation tank, be fed on various food wastes, and can be harvested in just 3 days. more...
Alpha MOS Has an Electronic Nose to Help R&D Teams Reimagine Foods (Free Downoload)
03 Feb 2022 | PBCAASI
Download this whitepaper to find out how the Heracles electronic nose works, how it complements and supports traditional human sensory testers, and how it helps food brands deliver consistency and quality. more...
Yemoja Developed a Heme Substitute From Red Microalgae
09 Dec 2021 | PBA
It's called Ounje and it’s suitable for both plant-based and cultivated meat applications. more...
10 Reasons to Attend Future Food-Tech
09 Dec 2021 | PBICAD&EASI
The Future Food-Tech Summit has become the annual meeting place for the global food-tech ecosystem. Food brands, active investors, start-ups and technology leaders come together to exchange insights, be inspired, and identify future partners. more...
Microalgae Cheddar Is Here, and It’s Packed With B12
25 Nov 2021 | D&EA
Sophie’s Bionutrients and Ingredion Idea Labs® announced the first plant-based Cheddar cheese with the same taste and texture as the traditional one. more...
How Triton Is Using Non-GMO Breeding to Supercharge Microalgae
18 Oct 2021 | A
In this interview, Triton Algae Innovations CEO Xun Wang explains how they get to enhance certain aspects of microalgae such as nutrition, taste, mouthfeel, color and protein profile, without resorting to genetic engineering. more...
Thanks to the new agreement signed with protein producer Livalta, the new system will be installed at British Sugar’s site in Wissington, England, the largest sugar refinery in Europe. more...
The partnership will be an important opportunity for the B2B supplier to bring its ingredients directly to consumers. more...
Givaudan Launches New Protein Hub at Its Zurich Innovation Centre
07 Sep 2021 | PBICAD&EASI
This exciting new protein hub builds on Givaudan's industry leading expertise in taste, texture, colours, proteins and ingredients and provides the experts. technologies and equipment to help accelerate the development of alternative proteins. more...
The Australian biotechnology company is adding 200,000 litres to its production capacity, with plans to reach one million litres. The new plant will support the production of a high-performance food colouring product. more...
The South Korean start-up will soon be on the market to help cultivated meat companies speed up commercialization of their products. more...
Solabia-Algatech Nutrition launched BioGlena, a natural source of β-glucan extracted from E. gracilis through fermentation. BioGlena has many potential applications and can fit perfectly in clean label formualations. more...
Detect, Record and Recognize Olfaction Data More Reliably and Consistently
17 Jun 2021 | PBCAD&EASI
NeOse Advance is the first product based on Aryballe’s silicon photonics-based platform together with cloud-enabled software, the Aryballe Suite it can make odor data more reliable and objective. more...
Yellow Chlorella works well as an egg substitute, while White Chlorella can replace conventional dairy bases such as milk, increasing the protein content of the product. Both Chlorellas are effective texturising and thickening agents. more...
This milk alternative dairy replacement was made with Sophie's Bionutrients signature micro-algae protein flour with the same essential amino acids as micro-algae. The flour is then homogenised with water to create the dairy-free milk alternative. more...
Microalgae Producers Achieve GMP Certification
21 Apr 2021 | A
Allmicroalgae has obtained GMP+ standard certification. The company produces microalgae using a unique process, and its feed products are high in valuable fatty acids, proteins, natural vitamins, minerals, and antioxidants and marketed under the Allvitae brand. more...
Precise, Accurate Instrument Sensory Analysis Augments Human Testing
24 Mar 2021 | PBICAD&EASI
Alternative protein-based foods can be challenging to achieve good organoleptic qualities. Here, Ian Haynes, General Manager, Alpha MOS explains the benefits of combining electronic sensory instruments together with human assessment. more...
Plant-Based Oil Supplier Invests in New Protein Fund
18 Mar 2021 | PBCAD&EA
AAK has announced it will invest in BIV's New Protein Fund I. The fund is focused on early-stage ventures within the plant- and cell-based meat, seafood, and dairy products, as well as ingredients and technologies that facilitate the growth of these categories. more...
Innovative methods for cultivating algae and converting it into sustainable feedstock are opening the door to creating a bio-based blue economy in Europe. more...
FoodChain ID Introduces Vegetarian, Plant Based, and Vegan Certification
16 Mar 2021 | PBA
FoodChain ID has created a Vegetarian, Plant-based, and Vegan (VEG) certification program. This newly established certification is in response to customer demand for a labelling solution that provides greater product transparency. more...
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LATEST NEWS
- Exclusive Interview with Applied Food Science
- White Chlorella: A Sustainable Complement to Soy and Pea
- Optimise Your Plant-Based Meat Recipe
- Exclusive Interview: Discovering Shiru's Ground Breaking Alternative Proteins
- The Fi Europe Innovation Awards Competition is Now Open
- Angel Yeast Showcases Latest Innovation in Fermentation Nutrients at Bio China 2022
- Chinova Bioworks Receives FDA GRAS Status For Natural Preservative, Chiber™
- Edible Insects – Delicacy or Allergy Risk?
- Singapore Based Company: ScaleUp Bio will Offer Precision Fermentation Support to Start-Ups
- Alternative Protein Market to Exceed $193.75 Billion by 2028
EVENTS
- Industrializing Cultivated Meats and Seafood 2022
- Whole Cuts from Novel Sources
- Alternative Protein Asia
- Plant Based World Conference and Expo
- Plant-Based Foods & Proteins Summit Asia
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- Alternative Seafood
- Sustainable Plant-based Protein & Fermentation Solutions EU
- New Food Conference
- 2nd NIZO Plant Protein Functionality Conference