News : plant-based
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...
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...
New Report Highlights Possible Saturation of Plant-Based Meat Market
04 Oct 2021 | PB
'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...
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...
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...
The ingredient will be transformed into texturised protein and then used for Meatless Farm's line of plant-based analogues. 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...
Four Recent Partnerships Moving the Needle in the Alt Protein Space
06 Sep 2021 | PBCA
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...
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
30 Aug 2021 | PB
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...
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...
IDTechEx Releases New in-Depth Report on the Alternative Meat Industry
06 Aug 2021 | PBCA
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...
The Series B funding round will help the food-tech start-up continue its mission of producing animal-free dairy proteins. more...
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...
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-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...
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...
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's VITESSENCE® TEX Crumbles 102 is a versatile textured pea protein for formulators looking to recreate the texture of real meat. more...
Alt-Dairy Brands Urged to Copy Techniques of Their Dairy Rivals
14 Jul 2021 | PBCAD&E
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...
With high solubility and smooth texture, ChickP isolate offers a highly nutritious, clean-label, plant based egg replacement solution for mayonnaise manufacture. more...
Ideal for Vegan Customers: NEXT EGG 1.0 to Launch in Japan
12 Jul 2021 | PB
Next Meats vegan egg subsitute is perfect to satisfy Japan's appetite for eggs and growing interest in plant-based foods. more...
Developing Plant-based Alternatives with RSSL
12 Jul 2021 | PB
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...
New sustainable protein ingredient, Rhiza, is minimally processed, can be used in ground and whole cut meat applications, and is cheaper than beef. more...
Animal-Free Gelatin Made Using a Novel Microbial Protein Expression Platform
30 Jun 2021 | PBCA
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...
Making Tasty, Textured Plant Based Meat Substibutes With Zero Fat
30 Jun 2021 | PBSI
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...
Plenti ProFiber™ High Moisture Texture for Plant-based Alternatives
30 Jun 2021 | PBSI
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
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...
New collaboration will introduce a sesame seed based concentrate with 65 - 70% protein content aimed as cost effective alternative to soy and pea.
more...
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LATEST NEWS
- There's an Infrastructure Gap in Biotech: Culture Biosciences Raises $80m to Fill It
- Loryma Launches Line of Wheat-Based Pre-mixes for DIY Vegan Burgers and Nuggets
- How Triton Is Using Non-GMO Breeding to Supercharge Microalgae
- Hybrid Is the Way: The Better Meat Co. to Provide Mycoprotein for Hormel's Products
- InnovoPro Has a New Chickpea Ingredient for the Most Demanding Consumers
- Arla Opens Innovation Centre for Milk and Whey Specialised Ingredients
- Clara Foods Rebrands as The EVERY Company and Gets Ready to Conquer the Egg White Market
- Kingdom Supercultures Boosts Old Fermentation With Custom Cultures for Plant-Based Products
- Pond Technologies Signs New Partnership to Grow Algae for Food and Feed From CO2
- New Report Highlights Possible Saturation of Plant-Based Meat Market
EVENTS
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- Plant-Based Foods Value Chain Asia 2021 - Virtual Exhibition
- Asia-Pacific, Agri-Food Innovation Summit - Hybrid
- Food Allergy Forum - Virtual pre-Conference
- Fi Europe 2021
- Plant Based World Conference and Expo
- AltProteins22
- 5th Industrial Hemp Summit
- Future of Protein Production Summit