News : Jun 2024
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...
Revyve Debuts Egg Replacer Ingredient for Plant-based Burgers at IFT FIRST
26 Jun 2024 | PBSIF
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...
Bunge: Meeting Demand With New Pea and Faba Protein Concentrates
26 Jun 2024 | PB
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...
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 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...
Agroloop Builds Insect Factory for Animal Feed With WEDA
20 Jun 2024 | I
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 2024 Registration Opens With Early Bird Offer
20 Jun 2024 | PBICAD&EASIMFSAQF
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...
Snow® Prebiotic Fibres: Full of Flavour and Great for Gut Health
19 Jun 2024 | SI
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...
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...
Fooditive Launches a Healthier, More Sustainable Alternative to Sugar
18 Jun 2024 | PBSI
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...
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...
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...
Tate & Lyle Launch Mastering the Marvel of Mouthfeel™ Campaign
13 Jun 2024 | FSAQ
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...
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...
Loryma Introduces New Binder for Vegan Food
12 Jun 2024 | PBSI
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 & Seafood Summit
12 Jun 2024 | CA
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...
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...
Ingredients from Fermentation - a NewProtein Special Focus
06 Jun 2024 | PBMF
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 Introduce New Era of Precision Fermentation
05 Jun 2024 | F
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...
Täilist - Like a Dating App, But for Alt. Protein Jobs!
05 Jun 2024 | PBICAD&EASIMF
An AI-powered candidate-job-matchmaking service specifically for recrutiment in the alt protein sector. Discount code available for alt protein companies. more...
Brevel Launches Commercial Plant for Microalgae Protein Supply
04 Jun 2024 | F
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...
Planteneers' New Product Ideas for Indulgent Plant-based Desserts
03 Jun 2024 | PB
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...
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LATEST NEWS
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