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News : plant-based

A group of young adults enjoy orange juice and a bucket of plant based nuggets
Roquette, a global leader in plant-based ingredients, is strengthening its NUTRALYS® plant protein portfolio with two new textured solutions, designed to help food manufacturers meet the growing demand for nutritious, affordable, and sustainable proteins. more...
Snacks colored with GNT EXBERRY plant based colors
Visitors to IFT First in Chicago this July will want to visit the GNT booth to explore how its plant-based EXBERRY® colors are helping brands successfully reformulate away from synthetic dyes without sacrificing visual appeal. more...
Canola
Visitors to this years IFT First are invited to visit Burcon at booth S4066 to explore its great tasting, nutritious, and sustainable plant protein solutions. more...
The Givaudan team at Bridge2Food
Givaudan shared valuable insights into the alternative meats category at the recent Bridge2Food meeting, identifying five key trends, including the importance of nutritional value and the need for more delicious alternative meat options.  more...
Ultra Processed Junk Food versus Plant based Foods also classified as UPFs
According to the NOVA system, protein-rich plant-based foods are often classified as ultra-processed and, so, considered unhealthy.  A recent whitepaper by Planteneers considers whether this approach is overly simplistic and examines the role of ultra-processed foods (UPFs) in modern nutrition. more...
Two scientists collaborating
NFX UK has launched its new digital platform, supporting innovators in the novel foods sector. In partnership between RSSL, Imperial College London, and The Supplant Company, with support from Innovate UK, the network connects innovators with leading regulatory and scientific expertise. more...
Barrista style coffee drink
Vertera® Velvet transforms the plant-based drinks experience with long-lasting foam, better texture, and superior stability, helping producers meet increasing consumer expectations. more...
Selection of baked goods
Egg prices have soared by around 22% compared to last year, according to the European Commission. In response, Loryma, a brand of the Crespel & Deiters Group, presents a plant-based egg replacement with multiple benefits. more...
Cereal Bars
Expanded plant-based protein offerings include pea, soy, and wheat proteins, and a unique plant-based protein concentrate blend. Specifically designed to meet NPD goals such as taste, texture, protein claims, shelf life, and overall product appearance. more...
Steak Marbling Whole Composition
At IFFA 2025, taste the flavor of the future with hydrosol blending traditional meats with vegetables, plant proteins, and mycoproteins into hybrid products, and explore Planteneers' clean label solutions, meeting the demand for natural, plant-based alternatives. more...
GNT Mierlo HQ
GNT’s new sustainability report reveals there has been strong progress toward many of the sustainability targets it is working to achieve. more...
skewers with vegetables and plant based meat
GoodMills Innovation has expanded its portfolio to include VITATEX® Wheat Fava Flakes SVP Pro, a robust, clean-label texturate suitable for applications with a very meat-like structure - such as vegan pulled meat, sliced meat or barbecue skewers. more...
Shiru Discovers High Performance Proteins
Partnership will initially focus on optimizing protein expression in GreenLab's corn system for Shiru's high-value functional proteins, followed by scaling production to meet commercial demand. more...
EXBERRY Alternative Salmon Caviar
Color does much more than catch the eye—it’s the most powerful storytelling tool you have to make a lasting first impression. Find out how EXBERRY® Shade Vivid Orange is the ideal clean-label color solution with vibrancy that attracts consumers. more...
Judges at IFE
Visitors to IFE 2025 at Excel London from 17-19 March will have the opportunity to discover the latest developments in plant-based, allergen-free, and sustainable protein solutions. more...
Young woman suffering with a cold blows her nose
The latest study into SULFODYNE® finds that it has antioxidant, antiviral, and anti-inflammatory properties that can help to reduce the symptoms of viral infections and thus improve recovery. more...
Bread served on a board with peaches and cream cheese and jam
With GoWell® Tasty Protein, GoodMills Innovation introduces a new protein blend that enables the simple production of protein-rich baked goods without compromising on taste or sensory quality. more...
Food Innovators participating in Future Food Tech 2025
Join Future Food-Tech to build partnerships and be part of the movement transforming the food system. The early bird discount expires on January 23rd, so there has never been a better time to book. more...
How to make plant based sliced meats cheaper
The system, based on functional plant proteins and hydrocolloids, allows for the production of more cost effective cold cut alternatives like lyoner, fleischwurst, and salami. more...
Solatein sunflower protein isolate
With over 90% protein purity, Solatein™ is a non-GMO, hypoallergenic protein that surpasses the performance of protein ingredients on the market today.  It is rich in sulfur-containing amino acids, which enhances nutritional profiles and complements existing formulations.  more...
Rice protein without grittiness
Axiom Foods has launched a new rice protein - Oryzatein® 2.0, which addresses longstanding challenges with rice protein like grittiness, flavor interference, off-white coloration, lead concerns, and allergen issues. The product is non-GMO and hexane-free more...
Next Generation Peazazz Pea Protein
Peazazz®C sets a new standard in pea protein with over 90% protein purity, low sodium content and an exceptional taste profile.  Made from North American non-GMO field peas, it is ideal for use in a wide range of innovative and sustainable products. more...
Diced bologna sausage and mortadella slices
Planteneers GmbH develops and produces individual functional systems for plant-based alternatives to meats and fish, along with cheese, dairy products, and deli foods. Planteneers mycoprotein-based meat alternatives combine authentic enjoyment with sustainable production and added health value. more...
SMART MILK and DYNAROME DA transform dairy alternatives
By masking off-notes and delivering authentic dairy flavors, dsm-firmenich brings plant-based beverages closer than ever to the real thing - offering consumers a deliciously smooth, milk-like taste without compromise, transforming dairy alternatives like oat, pea and other plant proteins. more...
Fi Europe Start Up Award
This year's awards featured four new categories: dairy alternatives, food manufacturing, future food, and pet food. The entries highlight how innovation is contributing to the transformation of our food systems. Meet the winning ingredient solutions here. more...
A plant based yoghurt with a layer of fruit prep on top
The new enzymatic solution promises premium textures in fermented dairy and plant-based products, eliminating the need for stabilizers. more...
Pea pods
The agreement expands both companies’ capabilities in servicing a fast-growing and evolving alternative protein market. more...
Red tulips in front of the GNT manufacturing site in the Netherlands
EXBERRY® color supplier GNT has secured an EcoVadis gold medal for its environmental and ethical activities. Its overall score of 78 out of 100 points ranks the company among the top 3% in the food and drink industry. more...
Family and friends dining outdoors sharing salads and bottled drinks
Join Roquette at FiE 2024 to discover delicious and nutritious plant-based alternatives, plus gain insights into current trends in plant-based nutrition, sustainability, and health. more...
EXBERRY Shade Vivid Orange Fruit Gums
GNT has added its first ever paprika emulsion to the plant-based EXBERRY® color portfolio, enabling manufacturers to achieve clean-label orange shades in a vast array of food applications, including confectionery, dairy, bakery, and plant-based meat. more...