News : May 2021
21 Innovators Advancing Alternative Proteins
31 May 2021 | PBCAD&E
Future Food-Tech Alternative Proteins summit will spotlight pioneers in the field of alternative proteins. more...
ChickP Protein Expand into Asia Pacific
28 May 2021 | PB
Responding to a significant jump in demand for chickpea protein, in the Asia-Pacific region, ChickP is expanding with a new office in Singapore. more...
Biocatalysts Ltd Launch New Product for Casein Hydrolysis
28 May 2021 | SI
New enzyme from Biocatalysts, Promod™ 517MDP (P517MDP) extends their range of Kosher and Halal certified enzymes specifically targeting the dairy protein market, it acheives more than 40% hydrolysisin casein protein. more...
Plant-based Meat Manufacturing by Extrusion
19 May 2021 | PB
Authored by the Good Food Institute this white paper includes flow process charts and a step by step approach for the extrusion of whole muscle and restructured plant based meat products. more...
Cultured Chicken Breast Now a More Cost-Effective Proposition
19 May 2021 | CA
Using innovative technology Future Meat have reduced the cost of a cultured chicken breast to just $7.50 and anticipate product launch within 18 months. more...
Cultured Meat Likely to Make up 40% of Future Meat Intake
19 May 2021 | CA
Research indicates that younger, UK and US, consumers are ready to try cultivated meat and imagine that it will represent around 40% of the meat market. more...
Chr. Hansen's VEGA™ Culture Kit enables product developers create customized and differentiated features for their plant based yogurt product ranges. more...
Meat analogs need not be dry. Dynarome® SR mimics animal fat release to deliver the juicy taste and succulence of meat in vegan products. more...
In this interview with Bram Pareyt (Senior Research Manager Proteins, Puratos), he describes the current challenges facing the industry in producing clean(er) products using alternative proteins and the current Puratos collaborative projects with its customers, SMEs & start-ups. more...
Enovera™ 3001 is a next-generation enzyme-only dough strengthener available to bakery manufacturers interested in label-friendly formulations without trade-offs. It allows industrial bakers to formulate without compromising dough strength, texture or taste. more...
The ingredient library showcases the Kemin ingredient solutions, including - acerola, green tea, rosemary, propionic acid, dry calcium propionate and buffered vinegar. Each has a dedicated page detailing sourcing, useage and application areas. more...
Givaudan and Bühler Open Protein Innovation Centre in Singapore
05 May 2021 | PB
Leveraging Bühler's extrusion and food processing know-how with Givaudan's world-leading expertise in flavor, taste, ingredient and product development the centre will enable the development of new plant-based foods. more...
Parabel Duckweed Protein May Soon Be Available in Europe
05 May 2021 | PB
Parabel is in the final stages of negotiation with EFSA as it seeks to market its duckweed protein range in Europe. Their LENTEIN® product line is already approved in the US, Canada, and Asia. more...
An Industry with Legs: Australia's First Edible Insects Roadmap
05 May 2021 | I
Australia can become a player in the billion-dollar global edible insect industry, producing nutritious, sustainable, and ethical products to support global food security, according to a new roadmap by Australia’s national science agency, CSIRO. more...
This milk alternative dairy replacement was made with Sophie's Bionutrients signature micro-algae protein flour with the same essential amino acids as micro-algae. The flour is then homogenised with water to create the dairy-free milk alternative. more...
Next Generation of FreshQ® Food Cultures for Fermented Dairy Products
04 May 2021 | D&E
The strains of lactic acid bacteria in the new generation of FRESHQ® have been specially selected for their ability to help protect dairy products against spoilage caused by yeast and mold, even within challenging cold chain or production conditions. more...
Investment will combine Cargill’s extensive food ingredient solutions with Bflike’s recipes and technology in the meat and fish alternatives categories. more...
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LATEST NEWS
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EVENTS
- 9th Annual Microbiome Movement Summit Europe
- 4th International Conference on 3D Printing and Additive Manufacturing
- 5th Fermentation-Enabled Alternative Protein Summit
- Cfia 2025
- Nutraceuticals Europe – Summit & Expo
- future food-tech
- IFE Manufacturing
- 15th Conference of The World Mycotoxin Forum® – WMFmeetsSalzburg
- The Future of Protein Production
- IFFA 2025 Technology for Meat and Alternative Proteins