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News : plant-based

Tendra Fava Protein Isolate from Cosun
Cosun Protein, part of Royal Cosun, is committed to enabling the creation of a new generation of plant-based proteins. Their high-quality fava protein isolate (Tendra®) is a game-changing product resulting from their proprietary extraction technology and unique purification process. more...
Buttermilk Adobo
The 2023 Kerry Taste and Nutrition Charts are your guide to delivering delicious food and beverages people can feel good about. Expect to find the up-and-coming and emerging flavours for the coming year, as well as top mainstream and key tastes. more...
Adding creamer to a cup of coffee
Coming soon to a coffee shop near you? 2D printed milk alternatives.  This exciting innovation will dramatically reduce reliance on plastic packaging. more...
Vgarden Tuna Salad
Vgarden’s team develops and markets a comprehensive range of plant-based products. The company recently attained more than USD15M in strategic initial funding by Leumi Partners to boost product development and international activity. more...

Introducing Fabea+

11 Jan 2023 | PB

Fi Europe 2022 Innovation Award finalist Fabea
Foodiq’s new super ingredient unlocks the potential of fermented fava beans. A finalist in the plant-based category of the Fi Europe 2022 Innovation Awards, Fabea+ is vegan, gluten-free, non-GMO, and suitable for a low FODMAP diet. more...
Vegan Pizza
The survey shows that there is a high level of interest in plant based foods, amongst American consumers, and it helps us understand why some products do so well while others stumble and fall. more...
FermentI a pea and rice protein blend
FermentIQ™ is a pea and rice protein blend fermented by mushroom mycelia available in three formats designed for either protein beverages, dairy alternatives or for use in meat analogues. more...
Meeting rooms and food processing areas at Multivac
This two-day event offers valuable insights from keynote speakers and features a wide range of state-of-the-art, sustainable processing, and packaging solutions. Join for a third day for one-on-one meetings, plus guided tours at the Conference’s two hosting companies. more...
Hands holding peas fresh from the pod in the field
Organic Peazazz C™ 850 has superior taste and purity due to proprietary membrane filtration technology and is suitable for use in ready-to-drink beverages, protein bars, ready-to-mix protein powder, dairy alternatives, and more. more...
Soya beans and ingredients derived from soya
The unique processing method utilises the entire soyabean in production, resulting in less wastage, whilst soya drinks produced using the new technology benefit from increased fibre and protein content. more...
textured pea canola protein
DSM’s new Vertis™ Textured Pea Canola Protein creates convincing, nutritious meat analogues and plant-forward applications that offer complete proteins – all without any major allergens more...
Laptop showing AI informed Protein characterisation from Shiru
Shiru AI researchers have presented a new state-of-the-art method of predicting protein localization at NeurIPS, the leading conference of the AI research community. The new method has broad implications for food alternative proteins, health care, pharma, personal care, and more. more...

AllerTrace Rapid LFD Tests

07 Dec 2022 | PB

AllerTrace Rapid Tests
AllerTrace Rapid Tests are lateral flow devices (LFDs) designed for fast and sensitive detection of allergen residues on surfaces and in food ingredients, rinse waters, beverages, and finished products. more...
Delicious vanilla ice cream
Formulating a dairy-free ice cream is made easy by the addition of ChickP's, clean label, chickpea protein isolate. Discover how lactose intolerant consumers or those who choose a vegan diet can still enjoy their favourite indulgent treat. more...
Plant based salami sticks
Delivering on stability, taste, and texture, food technologists at Loryma have overcome the unique challenges of creating plant-based salami. Discover how Loryma's ingredients and processing advice can help you with your recipe development. more...
Plant based nuggets
Leveraging IFF’s RE-IMAGINE PROTEIN® innovation program and MycoTechnology's mushroom mycelia, proprietary liquid fermentation platform, the partners aim to develop plant-based proteins and other products for European markets. more...
Diners enjoying a meal of plant based meatballs with pasta and sauce
Following more than ten years of research and development, Royal DSM has announced the launch of Vertis™ CanolaPRO®, a high-quality canola protein isolate. Vertis™ CanolaPRO® contains all nine essential amino acids and is free from major allergens. more...
Partners in Innovation Meatable and Love Handle
Based in Singapore, the team will leverage Meatable's cultivated meat expertise, and Love Handle's plant-based know-how to develop delicious hybrid alternative meat products. more...
empty trolley in supermarket
ADM has identified eight themes that detail consumers’ evolving behaviors, attitudes, and aspirations. Discover these key drivers in consumer behavior and position your products to cater to these newly identified needs. more...
Chlorella Protein Concentrate for vegan ice-cream
Sophie's BioNutrients dairy-free chlorella protein concentrate creates vegan ice cream with a full nutritional profile, replicating the texture of dairy ice cream when combined with other functional ingredients. more...
soybeans and jug of oil
Calyxt's research is important in the context of issues around the sustainability of palm oil and the fact that the cultivation of palm oil is responsible for the deforestation of vast amounts of land and loss of habitats for endangered species like orangutans. more...
Allegen Labelling
In this issue of Spot On Magazine from Romer Labs, allergen experts Benjamin Remington and René Crevel bring their perspective to the changes to allergen labelling recommendations being proposed by the FAO/WHO Expert Consultation Committee. more...
Taiyo VegeMeat
Visitors to this year's FiE will have an opportunity to see Taiyo's new functional ingredients including prebiotics, green tea catechins and an innovative protein-rich meat alternative. more...
Shredded vegan chciken
Much more than an ingredient maker, PURIS guides partners to create original, market-ready finished foods at hyper speed. With a proven process, taking products through the “last mile” with brand design, go-to-market strategy, and retail support. more...
MULTIVAC Conference on the sustainable processing and packaging of future proteins
Hosted by packaging specialist MULTIVAC together with Handtmann, and supported by BALPro, the conference aims to deliver the sustainable, efficient, and future-proof comprehensive solutions key to successful growth in the alternative protein sector. more...
beef style stew
IFF have launched SUPRO® TEX, a versatile extruded protein in an easy-to-use format featuring the whole-muscle meat texture that consumers crave.  This new solution will allow for further innovation in the alternative meat sector. more...
E-learning for food and drink industry
Market leader in training for the food industry, Campden BRI now offer a new platform allowing participants to dip in and out of their courses whilst easily keeping track of their progress. An Introduction to Thermal Processing is the first course to be offered. more...
3D printing meat
Leveraging Mycorena's meat-like mycelium protein and Revo Foods' food processing expertise, the 3D-printed mycoprotein will have a soft fibrous texture, light colour, and neutral taste, making it an excellent option for meat analogues, especially seafood alternatives. more...
vegan chocolate bars
Merit Functional Foods' food technologists love to work on even the most challenging formulation challenges. Discover their solutions for RTD plant-based milk and delicious high-protein, vegan chocolate at this years SupplySide West. more...
Beer and Wine
The new dual purpose ingredient, Mycobrio™, from Chinova Bioworks acts as a vegan fining agent and a natural preservative reshaping the wine, beer, hard cider, and seltzer markets. more...