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Introducing Tendra® Fava Protein Isolate

01 Feb 2023 | PB

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...

Is Cultivated Beef Kosher?

01 Feb 2023 | CASIFSAQ

Kosher Cultivated Thin-cut Beef Steak
Aleph Farms have announced that the Chief Rabbi of Israel has ruled their cultivated steak to be kosher, and they are in contact with Muslim, Hindu, and other religious authorities about certifying their products. more...

CULT Foods: A New Division of CULT Food Science

01 Feb 2023 | CA

gummy confectionery
CULT Food Science has announced its expansion with the establishment of CULT Foods. The new products division will develop and commercialize cellular agriculture-derived foods and beverages. more...

EFSA Podcast Considers - Is it Crunch Time for Insects?

01 Feb 2023 | I

crickets being eaten with chopsticks
Listen to this episode of EFSA's Science on the Menu podcast and hear Ermolaos Ververis explain how EFSA’s novel foods team assesses whether foods such as insects are safe. more...

Discover Insights to Help You Deliver the Experiences People Crave

31 Jan 2023 | PBD&EASIM

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...

Veganz Secures Revolutionary Vitiprints License for Printed Milk Alternatives

26 Jan 2023 | PBTD&ESI

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...

Novel Hybrid Meat Segment Uses Mycoprotein Blend

25 Jan 2023 | M

Using Mycoprotein in Hybrid Meat Products
Promyc, Mycorena's patented mycoprotein ingredient, has a meat-like texture and a neutral taste, making it a good alternative for hybrid mixes to preserve the desired taste and texture. more...

ICL Invests in Breakthrough Sustainable Protein Ingredients Startup

25 Jan 2023 | CA

Arkeon Fermention Process for Alternative Proteins

Arkeon's one-step fermentation bioprocess, creates completely customizable protein ingredients by capturing (CO2) and converting it into the 20 proteinogenic amino acids required for human nutrition. The resulting carbon-negative and clean-label functional compounds are alternative proteins.

more...

A Sweet Solution Without the Compromise

25 Jan 2023 | SI

better for you indulgent frozen desserts
ERYTESSE™ Erythritol is a zero-calorie bulking sweetener that provides a sugar-like taste profile with 70% of the sweetness. With the CAGR for products containing erythritol at 22% for the last five years, Tate and Lyle have added this exciting ingredient to their sweetener portfolio. more...

Regulatory Approval for Use of Serum-free Media in Cultivated Meat Production

19 Jan 2023 | CA

Bioreactors growing meat cells in serum free media
Removing serum from cultivated meat production can drive down costs and set the stage for expanded commercialization of sustainable protein. more...

How are Fungi Different from Plants, Really?

18 Jan 2023 | M

Not Plant Based text with a background of a dish of vegetables
Have you ever wondered what sets aside fungi from plants? Here Mycorena explain some of the key differences and introduce their nutritious and verstile mycoprotein Promyc® . more...

Make the Perfect Non-Alcoholic Beer Your Way with Yops™

18 Jan 2023 | SI

Evodia Bio Operational Team
The Danish aroma company, EvodiaBio, has secured 6.4 million dollars in a recent capital raise. They aim to become a global industry leader in sustainable aroma production for the food and beverage industry.  more...

Accelerating the Development of Nutritious and Sustainable Proteins from Precision Fermentation

16 Jan 2023 | CA

Bubbles of gas from fermentation
FrieslandCampina Ingredients have teamed up with Triplebar Bio Inc., to develop and scale-up cell-based proteins from precision fermentation. more...

Bluu Seafood Cultivates Fish Cells in Suspension Without Use of Microcarriers or Other Scaffolds

11 Jan 2023 | CA

Cultivating fish cells in suspension
As no microcarriers or other scaffold materials are used, cells can be harvested and processed without any further treatments. Additional materials add complexity and can influence the taste, texture, and color of the final product. more...

Tuna Tins Without the Fins - New Clean-label, Flaky Tinned Tuna Using Plant Protein

11 Jan 2023 | PB

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...

Hygiena’s Allergen Detection Tests for Soy in Support of HACCP Protocols

11 Jan 2023 | SI

Hygiena AlerTox Sticks
Hygiena’s new line of AlerTox® assays provide the high-sensitivity performance food operators need to adhere to for more stringent product protocols that address the growing concern worldwide of serious, sometimes fatal, food allergies. 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...

American Consumers Reveal Attitudes Towards Plant-Based Foods

11 Jan 2023 | PB

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...

FermentIQ™ Plant Based Protein Gains EU Novel Food Status

06 Jan 2023 | PB

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...

Why Attend the Future Proteins Conference

13 Dec 2022 | PBICAD&EA

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...

New, USDA Certified Organic, Protein Delivers Superior Taste, Texture, and Nutrition.

12 Dec 2022 | PB

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...

Believer Meats Breaks Ground on Largest Cultivated Meat Production Facility in The World

12 Dec 2022 | CA

Artists Impression of Believer Meats New Factory
 Believer, are focused on developing the world’s most efficient cell-cultivation technology, in order to make delicious meat available and accessible to everyone—without harming animals or our planet. more...

Tetra Pak Develops Breakthrough 'Whole Soya' Processing Method

12 Dec 2022 | PB

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...

A World First: A Textured Vegetable Protein That's a Complete Protein

08 Dec 2022 | PB

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...

Doehler Invests in Clean Food Groups' Palm Oil Alternative Produced From Microbial Fermentation

08 Dec 2022 | CA

pouring cooking oil from a plastic bottle
Doehler Group will provide its industry-leading expertise in production scale-up to support Clean Food Group's technology, accelerate scale up and bring about market approval of this sustainable palm oil alternative. more...

Developing the Milk of the Future: Meet Pascual Innoventures Mylkcubator 2.0 Cohort

08 Dec 2022 | D&E

The Mylkcubator 2 picks
Mylkcubator is the first global incubation program for cellular agriculture technologies in the dairy industry.  Here you can discover the exciting start-ups selected by Mylkcubator 2.0. more...

Bel Group and Standing Ovation Team Up on Cheese Innovation

07 Dec 2022 | CA

Bel Group and Standing Ovation logos and a large wedge of cheese
Leveraging Bel Group's cheese-making expertise and Standing Ovation's precision fermentation know-how, the partners will collaborate to apply Standing Ovation's caseins of non-animal origin in selected Bel products. more...

New Partnership to Develop AI-Driven Personalized Nutrition Platform

07 Dec 2022 | SI

personalized nutrition digital platform
IFF has announced plans for accelerated entry into the personalized nutrition sector through a strategic partnership with Salus Optima helping consumers understand their unique metabolic response to food, supplements, activity, and sleep, accessible via mobile phones and wearables. more...

The Plant-Based Egg White Alternative that's Perfect for Gluten-Free Bakery Products

07 Dec 2022 | D&E

Egg White Replacer for Gluten Free and Vegan Bread
Nepra Foods EPB-ER1 is intended for use in commercial bakeries that want to replace egg white powder made from chicken eggs with an animal-free alternative for allergen-free, gluten-free products or as a more cost-effective ingredient. more...

A Better AI Approach to Predict Protein Function

07 Dec 2022 | PBCA

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...


Plant based trends and innovations
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Food Tech Congress Warsaw 31 May to 1 June 2023
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