News : plant-based

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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Blackgrain Rapeseed Powder
Blackgrain from Yellow Fields™ is a rapeseed nutrient-rich powder that has obtained EFSA novel food status for Avena Nordic Grain. In this newprotein.net interview, we find out about its taste profile, sustainability, and its unique 3-in-1 composition. more...
range of hemp seeds and oils
In this exclusive interview with Ben Raymond, Director of R&D at Victory Hemp Foods we discover the properties of their hemp seed based ingredients that help new product development teams improve protein and omega-3 fat content, whilst at the same time maintaining a clean label approach. more...
Plant-based protein for pet and aquaculture feed
Scoular has named their new barley-based protein source 'Emerge'. It is made through a patented production process that uses fractionation to naturally concentrate the protein found in whole barley kernels. more...
Probiotics Institute
A new initiative from Chr. Hansen sets out to demystify and provide information about probiotics to healthcare professionals and B2B customers on a global scale. more...
Company logos for 21 alternative protein start up companies
Future Food-Tech Alternative Proteins summit will spotlight pioneers in the field of alternative proteins. more...
rice bowl with alternative chick pea protein
Responding to a significant jump in demand for chickpea protein, in the Asia-Pacific region, ChickP is expanding with a new office in Singapore. more...
Food Technologist working on the extrusion of plant based meat
Authored by the Good Food Institute this white paper includes flow process charts and a step by step approach for the extrusion of whole muscle and restructured plant based meat products. more...
Starter Culture for Vegurts
Chr. Hansen's VEGA™ Culture Kit enables product developers create customized and differentiated features for their plant based yogurt product ranges. more...
Puratos move to cleaner labelling for bakery patisserie and chocalate sector
In this interview with Bram Pareyt (Senior Research Manager Proteins, Puratos), he describes the current challenges facing the industry in producing clean(er) products using alternative proteins and the current Puratos collaborative projects with its customers, SMEs & start-ups.  more...
Dry and wet extrusion technology at the new innovation centre
Leveraging Bühler's extrusion and food processing know-how with Givaudan's world-leading expertise in flavor, taste, ingredient and product development the centre will enable the development of new plant-based foods. more...
Duckweed plant is extracted for high protein content
Parabel is in the final stages of negotiation with EFSA as it seeks to market its duckweed protein range in Europe. Their LENTEIN® product line is already approved in the US, Canada, and Asia.  more...
Noodle dish with plant based meat
Low in saturated fat and salt, Schouten’s plant-based chicken and beef pieces contain 18.3 and 22.7 grams of protein per 100 grams (respectively) and are easy to incorporate into various dishes. more...
Cultivated Fat Supplier
Mission Fat has secured funding to scale up and commercialize its cultivated fat technology and build a new pilot manufacturing site. Its first application will be for plant-based meat to add flavor, mouthfeel, and meatiness to those products. more...
Hybrid Foods with Cultured Fat
MeaTech Europe has announced it has begun food developing activities with Peace of Meat's cultured chicken fat. Its focus will be on improving the taste, texture, and mouthfeel of plant-based alternative meats.  more...
Growing soya in UK
In an initiative led by ingredients supplier AB Mauri, soya is being successfully grown and processed in the UK for the first time, allowing food manufacturers to create innovative plant based dishes from locally grown ingredients. more...
Plant-based Fish Alternatives
Planteneers has developed various product ideas with which manufacturers can make alternatives to breaded fish, fish sticks, filets and more.  more...
Calling all start-ups! Future Food-Tech partners Quorn Foods and Roquette have each set a challenge, asking entrepreneurs to tackle two critical issues in the plant-based sector. more...
 Bühler and DIL can provide food grade test and production labs that focus on new product development using next generation of extruded meat substitutes. more...
Lovingly Made Ingredients
The demand for plant-based proteins has prompted the launch of Lovingly Made Ingredients manufacturers of a unique textured plant-protein. more...