News : Oct 2022
A New Future of Food With Precision Fermentation
28 Oct 2022 | SI
Precision fermentation offers a way to sustainably produce food ingredients at scale - either novel or cheaper alternatives. Turtletree's recently introduced LF+ is the world's first lactoferrin made by precision fermentation. more...
The collaboration will leverage Arzeda's protein design platform and expertise to address the continued demand for sustainable edible oils for use across food and beverage applications. more...
Forsea Attracts USD5.2M to Expand Cultivated Seafood
26 Oct 2022 | CA
Forsea uses a non-GMO organoid platform in which the eel meat is grown ex vivo as a three-dimensional tissue structure in the same manner it would grow in a living fish. This technology bypasses the scaffolding stage and requires fewer bioreactors. more...
The regulatory approval for the novel food, given by the Singapore Food Agency (SFA), allows for the sale of food products containing Solein® in Singapore. The highly sustainable protein is planned to begin commercial production and sales in 2024. more...
Brevel's innovative microaglae protein ingredient will enhance future Vgarden cheeses, adding both to the products' flavour and nutritional value. more...
Building upon their existing partnership, the two companies will work together to develop the next generation of animal-free proteins through precision fermentation. more...
Beyond Omega-3: Epax Launches Omega-11 Cetoleic Acid
21 Oct 2022 | SI
EPAX® Cetoleic 10 is a nutraceutical ingredient that contains cetoleic acid, an Omega-11 marine lipid and gondoic acid (Omega-9) - optimized for applications in categories such as skin health. more...
New On Demand E-learning Platform Designed for Food and Drink Industry
20 Oct 2022 | PBD&ESI
Market leader in training for the food industry, Campden BRI now offer a new platform allowing participants to dip in and out of their courses whilst easily keeping track of their progress. An Introduction to Thermal Processing is the first course to be offered. more...
Development Starts on First US-based 'Fermentation Farm'
20 Oct 2022 | CA
Synonym is developing a new standards-based design for fermentation infrastructure that will make it possible for synthetic biology and other companies to massively scale production. more...
FLAVORWATCH™ Prevents TAB Outgrowth in Sports Drinks
18 Oct 2022 | SI
A natural botanical solution by Resorcix has proven effective in eliminating thermophilic acidophilic bacteria, in still sports and energy drinks, in a pilot trial with Gat Foods. more...
Available as an ingredient to brand owners and contract manufacturers, in Europe and Africa, OptiXOS prebiotic solution can significantly increase positive gut health microbes when used at low doses. more...
Partnership to Produce Singapore's First Cultivated Pork
18 Oct 2022 | CA
Meatable is partnering with ESCO Aster, the first and only commercially licensed cultivated meat manufacturer, as part of its first international expansion to Singapore. The partnership will see the two companies collaborate to produce cultivated pork. more...
3D Printable Mycoprotein for Vegan Seafood Alternatives
17 Oct 2022 | PBCA
Leveraging Mycorena's meat-like mycelium protein and Revo Foods' food processing expertise, the 3D-printed mycoprotein will have a soft fibrous texture, light colour, and neutral taste, making it an excellent option for meat analogues, especially seafood alternatives. more...
Vegan Fining Agent is a Game Changer for Brewers and Wine Makers
17 Oct 2022 | PBSI
The new dual purpose ingredient, Mycobrio™, from Chinova Bioworks acts as a vegan fining agent and a natural preservative reshaping the wine, beer, hard cider, and seltzer markets. more...
Reinforcing its leadership position in the food revolution, Roquette has launched a new line of organic pea ingredients perfectly adapted for specialized nutrition, non-dairy, or meat alternative markets. more...
Serving up Plant-based Sausage – Citrus Fiber
12 Oct 2022 | PB
Manufacturers of plant-based sausages are faced with challenges, including soft, mushy texture and oil purge. Clean label and natural Citri-Fi® TX, a larger granular citrus fiber, complements formulations to deliver a firm, meaty texture. more...
A Taste of Innova’s Top Ten Trends for the Food and Beverage Industry in 2023
12 Oct 2022 | PBICAD&EASI
“Redefining Value” heads Innova Market Insights’ top ten trends for 2023 as consumers adapt to a global cost-of-living crisis in the face of economic and political volatility. What is driving consumer decisions now? and how can brands successfully adapt to future realities? more...
Bringing The World’s First Cell-Cultured Wagyu Beef to Europe
11 Oct 2022 | CA
Cell-cultured meat pioneer, Orbillion Bio, has partnered with premium meat powerhouse, Luiten Food, to bring the world’s first cell-cultured wagyu beef to Europe. The partnership meets the need for more sustainable, healthier, and scalable meat production in Europe. more...
The white paper offers insights on the latest innovations and opportunities for development in alternative meat and seafood and includes a comprehensive review of current and future technologies. more...
EU Approval, in Meat and Fish Alternatives, for life’s™OMEGA from DSM
06 Oct 2022 | PBSI
life’s™OMEGA, from DSM, is the first commercially available, single-source, algae-derived omega-3 suitable for vegans and is now approved for use in fish and meat alternatives in the EU. more...
How Many Insect Species Qualify for Mass Production?
05 Oct 2022 | I
Entolab invite you to review this "Insects for Food and Feed" List - Find out the more popular insect species, their latin name and common name, and the top companies adopting them. more...
Just 36% of UK consumers believe they get enough fibre in their diet, but the good news is, it's easy to boost your intake with a few simple steps! Tate and Lyle have launched a new fibre calculator - a quick and fun way to figure out if you are getting enough fibre in your diet. more...
Kerry Launches Food Waste Estimator
05 Oct 2022 | PBD&ESI
Millions of tonnes of food are thrown away each year. And this not only costs money but water, energy, labour, CO2 emissions, and food that other people need. Use the calculator to see what you could save for yourself and for the planet. more...
MGP Ingredients have added to the ProTerra product range, which now includes both wheat-based products and all-new, gluten-free pea proteins. With a range of textures and neutral flavor profiles, its possibilities are only limited by imagination. more...
Calorie-dense and highly nutritious, the consumption of edible insects has the potential to reduce famine worldwide. Essentia Protein Solutions is taking one small step towards securing future food supplies through its global launch of an edible cricket protein powder. more...
advertisement
advertisement
Get our eNewsletter
Get our eNewsletter and keep up-to-date with the latest protein sources for food processors - subscribe now !
LATEST NEWS
- NIZO Pioneers the Future of Food with New Fermentation Scale-up Facility
- Planteneers' Solution for Affordable Plant-based Foods
- Next Generation of High-quality, Sustainable Plant-based Protein Now Available for Sampling
- Kerry Releases 2025 Global Taste Charts: Predicting the Future of Flavour
- Axiom Foods Launches White, Grit-Free, Extra Low-heavy Metal Oryzatein® 2.0 Rice Protein
- Magtein® Wins EU Novel Food Approval – Plus Exclusivity for Five Years
- Lallemand Bio-Ingredients – Savory, Partner with Dutch FoodTech Pioneer revyve!
- Use of AI Should be Declared on Food and Beverage Labels, Say Consumers
- Next-Generation Peazazz Pea Protein - Product Samples For Evaluation Now Available
- The Cultured Hub Opens its State-of-the-art Biotech Facility in Switzerland
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