News : Aug 2022
Exclusive Interview with Applied Food Science
10 Aug 2022 | PB
We learn how Applied Food Science's great-tasting PurHP-75™ hemp protein has complimentary functional qualities, including foaming, emulsifying, water/oil holding, and gelling capabilities, making it the ideal choice for dairy and meat alternatives. more...
White Chlorella: A Sustainable Complement to Soy and Pea
10 Aug 2022 | A
This innovative chlorophyll-free, white chlorella has a neutral flavour and colour making it highly applicable as a vegan, plant-based, allergen-free, and protein-rich ingredient. Its binding, emulsifying, and foaming properties make it functional in a wide range of applications. more...
Optimise Your Plant-Based Meat Recipe
10 Aug 2022 | PBSI
The latest Innophos whitepaper includes case studies that showcase how the right phosphate and protein combinations can improve the texture and taste of plant-based meat substitute products. more...
Exclusive Interview: Discovering Shiru's Ground Breaking Alternative Proteins
09 Aug 2022 | PBICAD&EA
Shiru has found its niche - matching ingredient companies with proteins found in nature that not only deliver all the functionality of traditional animal-based proteins but are delicious and sustainable. more...
The Fi Europe Innovation Awards Competition is Now Open
09 Aug 2022 | PBICAD&EA
Entries for the renowned Fi Europe Innovation awards are now open, and applications can be submitted online until 7 October. Most of the awards are only for Fi Europe exhibitors, but this year a brand-new category, “Food Training & Education,” has been added, open to non-exhibitors. more...
The company showcased an array of new products, including yeast-derived peptones, a new plant protein hydrolysate, the first yeast hydrolysate made for cell cultivation in China, and yeast powder for industrial applications. more...
Offering a natural replacement for artificial preservatives, Chiber™ is derived from the upcycled stems of white button mushrooms. Chiber can be used to improve the quality, freshness, and shelf-life of various food and beverage products such as cottage cheese, plant-based meats, and hummus. more...
Edible Insects – Delicacy or Allergy Risk?
04 Aug 2022 | I
As insects become a more widely available protein source, R-biopharm presents a downloadable infographic summary of various aspects of using insects as novel foods including the risk of food pathogens and allergens. more...
ScaleUp Bio is a joint venture between ADM and Temasek’s Asia Sustainable Foods Platform. ScaleUp Bio has agreed on a multi-year partnership with A*STAR’s Singapore Institute of Food and Biotech Innovation (SIFBI). Together, they will establish a lab focused on precision fermentation. more...
Alternative Protein Market to Exceed $193.75 Billion by 2028
04 Aug 2022 | PBICAD&EA
The Alternative Proteins report by Global Market Insights provides a detailed analysis of the top winning strategies, drivers & opportunities, competitive scenarios, market trends, market size & estimations, and major investment pockets. more...
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LATEST NEWS
- Exclusive Interview with Applied Food Science
- White Chlorella: A Sustainable Complement to Soy and Pea
- Optimise Your Plant-Based Meat Recipe
- Exclusive Interview: Discovering Shiru's Ground Breaking Alternative Proteins
- The Fi Europe Innovation Awards Competition is Now Open
- Angel Yeast Showcases Latest Innovation in Fermentation Nutrients at Bio China 2022
- Chinova Bioworks Receives FDA GRAS Status For Natural Preservative, Chiber™
- Edible Insects – Delicacy or Allergy Risk?
- Singapore Based Company: ScaleUp Bio will Offer Precision Fermentation Support to Start-Ups
- Alternative Protein Market to Exceed $193.75 Billion by 2028
EVENTS
- Industrializing Cultivated Meats and Seafood 2022
- Whole Cuts from Novel Sources
- Alternative Protein Asia
- Plant Based World Conference and Expo
- Plant-Based Foods & Proteins Summit Asia
- future food-tech London
- Alternative Seafood
- Sustainable Plant-based Protein & Fermentation Solutions EU
- New Food Conference
- 2nd NIZO Plant Protein Functionality Conference