News : plant-based

Loryma vegan premixes
These pre-mixes are a great opportunity for manufacturers that want to tap into three trends at the same time: clean label, vegan meat alternatives, and convenience. more...
Innovopro
InnovoTex65-TVP is non-GMO, gluten-free, soy-free, non-allergenic. It can be used as emulsifier and gelling agent, and provides a rich mouthfeel and a very neutral taste that won't require masking agents. more...
UK Plant-Based Meat report
'Planting the future,' published by Lexington, explores possibilities and challenges of the plant-based industry, offering a sobering look at this seemingly unstoppable trend. more...
roquette pea protein facility france
The new 2,000 square meter-facility will operate as an R&D accelerator fully dedicated to expanding the company's range of plant protein ingredients. more...
Alfreds Foodtechs Plant-based Nuggets
The B2B start-up has developed an innovative whole-cut texturization platform to give flexitarians a better eating experience with plant-based meat alternatives. more...
equinom yellow pea protein ingredient
The ingredient will be transformed into texturised protein and then used for Meatless Farm's line of plant-based analogues. more...
Scientist at work at Zurich Innovation Centre
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...
partnerships alternative protein sector
The amount of new partnerships in the alt protein space shows that the sector is more alive than ever. Here is a recap of the most important ones that were announced recently. more...
electrospinning for plant based proteins
The biotech start-up just signed an MOU with the University of Singapore (NUS), to explore the application of electrospining to the creation of nano-size plant-based fibres with a meat-like texture. more...
Promicol Microbial ATP detection system for plant based beverages
Innovations in the food industry have given rise to a wide range of plant-based beverages.  With results generally possible after just 3 days of pre-incubation, the Promicol microbial ATP detection system ensures excellence in the quality control of these exciting products. more...
ingredients for hybrid plan based products
Panteneers launched fiildMeat+ and fiildDairy+, two plant-based ingredients that can be used with animal proteins to create more sustainable alternatives for flexitarians and meat eaters alike. more...
Plant-based meat report
The report takes an in-depth look at the current state of the alternative protein market and provides a forecast of what to expect in the next 10 years. more...
Nobell Foods molecular farming dairy from soy
The Series B funding round will help the food-tech start-up continue its mission of producing animal-free dairy proteins.  more...
Loryma binding agent
The new binding agent will increase protein content and quality, make the label cleaner, and provide the meat-like texture consumers look for in plant-based alternatives. more...
sensory experience plant based food
The new partnership will try to solve the issue of astringency in plant-based proteins to bridge the sensory gap with animal proteins. more...
plant-based protein powder for food manufacturers
Plant-Dairy Protein™ comes in four types of plant-based proteins (Pea, Mung Bean, Fava Bean and Chickpea) and functions perfectly to enhance protein level, smoothing mouthfeel, and create texture in your plant-based dairy product. more...
Branston potato protein facility
The new facility will produce high-quality potato protein to use in plant-based meat formulations, using a state-of-the-art extraction process. more...
Vegan Protein Water
Find out via case studies which of the Kerry Groups plant and dairy protein solutions were applied to achieve product advances eg vegan protein waters, plant protein lattes, vegan confectionery, protein-enriched ice cream, plant-based milks, and a plant-based Bolognese sauce. more...
Ingredion textured pea protein for meat alternatives
Ingredion's VITESSENCE® TEX Crumbles 102 is a versatile textured pea protein for formulators looking to recreate the texture of real meat.  more...
Ministry of Mylk CEO Adrian Dinsdale
Producers in the alt-dairy space, from cheese to chocolate, ice cream to oat milk can now join Ministry of Mylk and benefit from collective marketing initiatives, online webinars and networking events to help brand growth. more...
ChickP Vegan Egg Yolk Replacement
With high solubility and smooth texture, ChickP isolate offers a highly nutritious, clean-label, plant based egg replacement solution for mayonnaise manufacture. more...
Japanese Dish Oyako Don with Next Meats NEXT Chicken and NEXT EGG
Next Meats vegan egg subsitute is perfect to satisfy Japan's appetite for eggs and growing interest in plant-based foods. more...
Carole Bingley of RSSL using a Hobart mixer
In this video Carole Bingley, Technical Specialist Product Development at RSSL explains some of the challenges when developing plant-based meat alternatives and how RSSL can help. more...
Freshly grilled fully plant based Rhiza steak
New sustainable protein ingredient, Rhiza, is minimally processed, can be used in ground and whole cut meat applications, and is cheaper than beef. more...
gelatin made from recombinant protein expression
Provenance Bio has produced animal-free gelatin from recombinant full-length, bovine type I collagen, produced in their proprietary protein expression platform. Beating animal agriculture prices more...
Faravelli ingredients for plant based meat products
Based on stabilizers and emulsifiers, FARA® Functional Systems are designed to meet customers specific requirements in terms of texture and stability, make plant based meat products with fewer calories and zero fat. more...
High Moisture Texture for Plant Based Alternatives
Plenti® is a High Moisture Extruded (HME) texture made from European soya protein and water, produced using Ojah’s unique HME process creates plant based whole muscle meat like textures. more...

Winners announced for Quorn Foods Challenge: Technologies Helping to Achieve a Whole Muscle Food Experience and Roquette Challenge: Plant-Based Products Offering New Gastronomic Experiences to the Consumer

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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...
Sesame seeds non-GMO with higher protein levels
New collaboration will introduce a sesame seed based concentrate with 65 - 70% protein content aimed as cost effective alternative to soy and pea.
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