r-biopharm dedicated to food safety
advertisement

News : Jan 2023

Buttermilk Adobo
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...
Adding creamer to a cup of coffee
Coming soon to a coffee shop near you? 2D printed milk alternatives.  This exciting innovation will dramatically reduce reliance on plastic packaging. more...
Using Mycoprotein in Hybrid Meat Products
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...
Arkeon Fermention Process for Alternative Proteins

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...
better for you indulgent frozen desserts
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...
Bioreactors growing meat cells in serum free media
Removing serum from cultivated meat production can drive down costs and set the stage for expanded commercialization of sustainable protein. more...
Not Plant Based text with a background of a dish of vegetables
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...
Evodia Bio Operational Team
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...
Bubbles of gas from fermentation
FrieslandCampina Ingredients have teamed up with Triplebar Bio Inc., to develop and scale-up cell-based proteins from precision fermentation. more...
Cultivating fish cells in suspension
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 Tuna Salad
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 AlerTox Sticks
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

Fi Europe 2022 Innovation Award finalist Fabea
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...
Vegan Pizza
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...
FermentI a pea and rice protein blend
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...