News : Jan 2023
Discover Insights to Help You Deliver the Experiences People Crave
31 Jan 2023 | PBD&EASIM
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...
The new solution mimics animal fat cells in plant-based meat substitutes, by encapsulating fat and releasing it gradually during cooking and consumption. more...
Optimise Your Plant-Based Meat Recipe
31 Jan 2023 | 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...
Delivering a pleasing aroma upon heating Dynarome® TR delivers a more authentic meat-like cooking experience when used in plant-based proteins. more...
Taste and texture are extremely important to consumers but so is the ingredient declaration and most consumers do not have a clue what methylcellulose is or why it's in their plant-based burger. Meala have a clean label alternative. more...
Texturising Plant-based Meat Alternatives
31 Jan 2023 | PB
Enhance the juiciness of your plant-based meat formulation with Herbafood Ingredients clean-label multi functional citrus fibres. HERBACEL® AQ® Plus has a high water binding activity making it an excellent choice for alternative meat applications. more...
Food product developers working on meat or meat alternatives can now benefit from a new center of excellence featuring modern pilot plant facilities and technical know how. See you in Poznań! more...
IFF have launched SUPRO® TEX, a versatile extruded protein in an easy-to-use format featuring the whole-muscle meat texture that consumers crave. This new solution will allow for further innovation in the alternative meat sector. more...
Loryma Solutions for the Perfect Plant-based Salami
31 Jan 2023 | PB
Delivering on stability, taste, and texture, food technologists at Loryma have overcome the unique challenges of creating plant-based salami. Discover how Loryma's ingredients and processing advice can help you with your recipe development. more...
Veganz Secures Revolutionary Vitiprints License for Printed Milk Alternatives
26 Jan 2023 | PBTD&ESI
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
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'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
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...
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
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
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...
FrieslandCampina Ingredients have teamed up with Triplebar Bio Inc., to develop and scale-up cell-based proteins from precision fermentation. more...
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...
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 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
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
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
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...
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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