The future of protein production live October 2024 Amsterdam
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News : Jun 2024

Spongecake
Palsgaard and Aarhus University are inviting food manufacturers to collaborate on a project to develop new plant-based replacements for egg ingredients. The PIER project has the potential to reduce CO2 emissions from the global annual consumption of eggs by 100,000 tons. more...
Plant based burger
Now commercially available, Revyve's texturizing ingredients are made from upcycled brewer’s yeast. They are price competitive and offer an animal-free alternative to eggs without compromising on functionality. more...
Peas in a bowl
Non-GMO, light in colour, finely powdered, and delivering 55-70% protein on a dry basis, Bunge’s new range of pea and faba protein concentrates are an easy way for food and feed customers to enhance protein content and support non-GMO and allergen-free labelling. more...
Plant-based Nuggets Out Perform on Taste Test
NECTAR, the research division of Food System Innovations, is offering a new report for free download. "Taste of the Industry 2024 - A Sensory Analysis of Plant-Based Meats" includes consumer insights and identifies research and development opportunities. more...
Nutriswiss Sensory Perception of Oils and Fats
Nutriswiss uses highly developed refining processes to influence lipid composition and the concentration of fatty acids. In this way, short-chain fatty acids can be selectively removed so that fats taste more neutral and the fatty acid composition can be optimized. more...
Weda OptiMix
German feeding technology specialist WEDA Dammann & Westerkamp is supplying feeding technologies to Hungarian insect producer Agroloop for its new black soldier fly larvae rearing facility. more...
Fi Europe Registration
F&B industry tastemakers from around the world can start planning their participation in Fi Europe 2024, which returns to Messe Frankfurt from 19-21 November 2024. more...
Burger buns on a wooden chopping board
GoodMills Innovation has introduced a multi-fibre complex that delivers the best baking, sensory, and nutritional benefits. The combination of different fibres helps maintain healthy gut flora. more...
Black soldier fly
NRGene Canada has announced the opening of the North American Insect Center (NAIC). This research center, established together with the Swiss technology group Bühler, marks a significant milestone in the advancement of insect protein production in North America. more...
Keto-Fructose Sweetener
Fooditive's Keto-Fructose offers extraordinary sweetness while preserving all the vital functionalities of sugar. Fooditive are seeking partners to help to expedite the adoption of Keto-Fructose in the US market. more...
Biotech Open Platform
Two major French industrial leaders, Danone and Michelin, along with DMC Biotechnologies and Crédit Agricole Centre France, have agreed to create the Biotech Open Platform to bolster the development of advanced fermentation processes, particularly precision fermentation, on a larger scale. more...
Healthcare professional measures a mans waistline with a tape measure
Findings show that Palatinose™ (isomaltulose) has a beneficial effect on metabolic parameters that are important for maintaining a healthy body weight, blood glucose control, and cardiovascular health. more...
Healthier family Meals
Tate & Lyle announces new capabilities in texture and mouthfeel, including a new proprietary formulation tool. The campaign will show food and beverage customers how to elevate products' sensory experience and increase consumer brand differentiation. more...
Scientist uses forceps to take a same of cultivated meat from a petri dish
Food Scientists working on cultured meat research and development will want to evaluate AMSBIO's comprehensive product range, which includes skeletal muscle differentiation kits, recombinant extracellular matrices, 3D scaffolds, and cryopreservation media. more...
New Binder for Vegan Meat Products
By using textures and the new Lory® Bind variant, manufacturers can not only imitate the typical structure and authentic mouthfeel of nuggets, schnitzels, and salami but also create foods with short ingredient lists free from declarable E-numbers such as methylcellulose. more...
6th Industrializing Cultivated Meat and Seafood Summit
Unite with Umami Bioworks, GFI, and Green Circle Capital at the 6th Industrializing Cultivated Meat & Seafood Summit (August, Boston), returning this year with a renewed focus on proving the path to commercial viability. more...
stretchy cheese
The company's innovation, which leverages novel ingredients to boost yeast growth and activity, has managed to reduce cultivation time by up to 30%. This efficiency gain allows substantial time and cost savings when producing plant-based casein protein. more...
Fermentation vessels
In this NewProtein special focus, discover ingredients from fermentation, tools to help you scale up, production capacity, contract development, manufacturing providers, new technologies, collaborations, and more. more...
Hydrosome Labs Precision Fermentation Technology
Hydrosome Labs' new technology has been shown to improve precision fermentation, benefits include faster fermentations, higher yields, lower energy and nutrient inputs, lower labor costs, higher efficiencies, no added chemicals, and no regulatory impact. more...
Recruitment App for Alt Protein Jobs
An AI-powered candidate-job-matchmaking service specifically for recrutiment in the alt protein sector. Discount code available for alt protein companies. more...
Plant-based Cheese Made With Microalgae Ingredients
Brevel's new facility will kickstart the global roll-out of their affordable microalgae protein for the plant-based food market. The ingredient is highly nutritious possessing a full amino-acid profile, with a neutral flavor and color, sharing the same price bracket as soy and pea proteins. more...
Plant-based Soft Serve Ice-cream
Planteneers can supply the basis for NPD ideas for plant-based dairy desserts, including plant-based pudding: delicious variety with extra protein, fermented oat dessert: creamy, smooth, delicious, plant-based alternatives to tiramisu and cheesecake, and soft-serve ice cream, purely plant-based. more...