News : plant-based, Feb 2021
AAlgae
CACellular Agriculture
D&EDairy & Eggs
FFermentation
FSAQFood Safety and Quality
IInsects
MMycoprotein
PBPlant Based
SISpecialised Ingredients
Why Add Plant Protein Enhancers to Your Meat-Based Products
25 Feb 2021 | PBA
In this exclusive NewProtein.net interview Paul Shapiro of The Better Meat Co. tells us about their innovative plant protein formulations and why they are the perfect choice for addition to ground meat. more...
Irish Potato Company Enters Starch Commodity Market
25 Feb 2021 | PBSI
Meade Farm has entered the starch commodity market by extracting starch from surplus potatoes and potato processing by-products. This type of starch is appealing to manufacturers because it is gluten-free, has a higher viscosity than corn starch and is odourless and flavourless. more...
Future Food-Tech Unveils 19 Innovators with Moonshot-Potential Technologies
24 Feb 2021 | PBICAD&EASI
At Future Food-Tech’s flagship summit on March 11-12, nineteen start-ups will showcase their breakthrough technologies, their transformative solutions and, above all, their passion to drive forward change across the most pressing topics in the industry. more...
Dolcas Launch Highly-Concentrated Ginger Extract Ingredient
24 Feb 2021 | PBSI
DolCas Biotech, Ltd. has launched a highly concentrated all-natural ginger root extract (Zingiber officinale roscoe), branded as Ginfort™. The patented bioactive, formulated by Olene Life Sciences, Pvt. Ltd. in India, carries an approved digestive support claim. more...
ChickP Going Commercial With Novel Protein
23 Feb 2021 | PB
ChickP's 90% chickpea protein isolate is allergen free and non GMO making it an ideal choice for inclusion in baked good, dairy analogues and gluten free foods. more...
New Rye Enzyme Makes Dough Easier to Handle
23 Feb 2021 | PB
AB Enzymes has announced the launch of a new product in its range of enzymes for rye applications. VERON® RYEO will help bread improver manufacturers to create superior rye-based products with optimized rheological properties. more...
Alt-Meat Company to Expand Portfolio with Investment
17 Feb 2021 | PBCA
Israeli Alt-Meat Company Redefined Meat has received investment to enable its portfolio expansion and commercial launch this year. more...
Support Gained in EU for New Protein Fund
16 Feb 2021 | PBICAD&EASI
Big Idea Ventures' New Protein Fund, dedicated to seed and early-stage investments in plant-based and cell-based food, ingredient and technology companies, is on target for opening an accelerator in Paris in 2021. more...
New Centre of Excellence for Novel Food, Feed and Nutraceuticals
10 Feb 2021 | PBASI
CPI plans to establish a Novel Food, Feed and Nutraceuticals Innovation Centre of Excellence, catalysed by £4 million in funding from the Tees Valley Mayor and Combined Authority Cabinet. more...
Cargill and Thai Wah Announce Prizes for FFA2021
10 Feb 2021 | PB
The 5th edition of Future Food Asia in June 2021 will be supporting two of its partners – Cargill and Thai Wah – who have decided to award their own prize. Early bird registration is now available. more...
Protein industries Canada have invested in a new project that will focus on meeting the rising demand for high-quality plant-based protein options within the clinical and athletic markets. more...
Development Program for Start-Ups Aims to Solve Global Food Chain Problems
09 Feb 2021 | PBICAD&EASI
Scrum Ventures has announced the list of startups chosen to participate in its Food Tech Studio - Bites!, a global program aimed to solve the key challenges plaguing the food supply chain; safety, waste reduction, health etc. more...
Russia's First Plant-Based Start-Up Incubator
09 Feb 2021 | PB
ProVeg Incubator is partnering with the newly-formed Association of Alternative Food products Producers (AAFPP) which is preparing to launch Russia’s first plant-based startup incubator. more...
This interactive, web-based tool allows users to quickly search and instantly access solutions to plant-based product formulation challenges. more...
Special focus will be on developing extrusion technology to produce plant-based meat substitute with same taste and texture of animal protein more...
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