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News : May 2022

Overcome Pea Protein Taste and Texture Issues
New Product Development teams working with pea-based proteins need to mask off notes and optimize the product's texture. Explore Butter Buds options. more...
Peanut ELISA assay
Neogen’s new Veratox VIP (Veratox Improvement Platform) for Peanut assay is able to rapidly quantify low levels of peanut protein residues in food products, ingredients, and clean-in-place rinses. more...
Functional wheat proteins
Loryma showcased its innovative extrudates, wheat starches and functional blends for improved meat products and meat alternatives at IFFA 2022. more...
Consumer Report on Eating Insects
Report casts light on total addressable market, consumer profiles for those who have tried insects, or who are open to it, as well as insights about what types of food products could best reach these eaters. more...
In the ITC, Bühler and its customers can conduct larvae growth trials with various feedstock, develop product samples, evaluate breed solutions, and run training sessions. more...
Delicious looking plant based burger beverage and side dishes
Kerry research into plant-based alternatives reveals sustainability and health are top drivers for flexitarians, but taste is key to consumer preference. The findings are now available in a series of downloadable eBooks full of useful insights for Product Developers. more...
Nuritas Founder and CEO Dr Nora Khaldi
Nuritas has built the world’s largest peptide knowledge base using its proprietary AI and genomics platform Nπϕ™ (Nuritas Peptide Finder). These peptides are then validated in the lab and clinically tested, then scaled and patented before Nuritas takes them to market. more...
Pea protein
UP.P™ or 'Ultimate Pea Protein' offers what no other pea protein can, a demonstrable visual appeal and superior functionality while providing a level of affordability that is attracting global attention from leading food manufacturers. more...
Sunflowers in field
New technology has made it easier to extract protein from sunflower meals without damaging the proteins. With a neutral color and exceptionally bland flavor. Martin Schweizer, Burcon NutraScience explains the advantages this ingredient can offer to alt protein food manufacturers. more...
Dairy Free Cream Cheese from Fava Beans
Using VEGA™ Boost cultures creates a unique fermented fava bean cream cheese alternative can easily be tweaked by using flavors or spices that meet regional preferences for taste, texture and appearance and in a formulation which can be allergen-free. more...
Mother holding infant close under a white sheet
Products containing Lacprodan® OPN-10 will be authorised for sale in Europe towards the end of 2022 or early 2023 enabling food manufacturers to produce infant milk formula that more closely resembles human milk. more...
Plant Protein for Meal Kit Subscription Companies
The 4 oz. packages of Improved Nature’s PRIME products have been specifically designed for meal kit subscription companies to offer to customers as a healthy plant-based meat alternative in recipes. more...
Faba beans for food and feed manufacturers
BENEO’s Faba bean protein concentrate and starch rich flour will be used for protein-enrichment and texture improvement in meat and dairy alternatives, as well as (gluten-free) bakery and cereals. Faba bean hulls and starch rich flour will be used in animal feed. more...
Photos of the speaker line up for the upcoming future food tech meeting
Future Food-Tech’s dedicated Alternative Proteins Summit on June 21-22 will connect global food leaders to map out the future of protein. Ahead of the summit, the organizers spoke to 15 industry leaders to learn more about the biggest opportunities in the booming alternative protein sector. more...

A More Perfect Protein

09 May 2022 | A

Smallfood sustainable protein ingredients
With >85% protein, vegan, non-GMO, highly digestible and allergen-free it's easy to see why it's "A More Perfect Protein". Download your free fact sheet today. more...
Chickpeas
The acquisition enhances Tate & Lyle’s existing product range with the addition of Artesa® Chickpea Protein and Artesa® Chickpea Flour, food ingredients that deliver improved taste and texture, and are allergen-free. more...
Delicious looking bread in a bakery with a Baker in the background
Food manufacturers can count on Nepra's team of expert food product development technologists to guide them in the formulation of tasty, nutritious and allergen-free plant-based foods. more...
Micronutrients for plant based products
To prevent deficiencies, many plant-based products are fortified with micronutrients. SternVitamin is taking it a step further with premixes that not only prevent deficiencies, but also meet target-group-specific needs, such as mental power, heart health, gut health, bone or immune health.  more...
NUTRIS fava bean protein isolate processing facility
The only hybrid bean and potato processing plant is located in Novi Senkovac, Croatia, and produces high-quality healthy, tasty, and nutritious ingredients of plant origin, which are used to produce plant-based foods worldwide. more...
Plant based beverage stabilizer
SEAFLOUR™ is a nutrient-dense hydrocolloid sourced from non-GMO red seaweeds, an ideal additive for keeping plant-based beverages stable, whilst providing a smooth, creamy texture and mouthfeel throughout the product's shelf lives. more...
Mushrooom based protein
This joint venture will use locally-grown dates to produce high-quality mushroom-based protein using MycoTechnology's proprietary fermentation platform. more...