Creating your next new protein food concept with NEXTERA

Solina, a leading global partner in customized ingredient solutions for the savoury food industry, will be participating in our Exhibition Plant-Based Foods & Proteins Europe (8-9 June) through NEXTERA: a dedicated brand representing NEXTERA’s end-to-end expertise in new protein food existing of a ‘concept to launch’... more >

Developing Innovative Plant-based Food and Beverages with Natural Ingredients

Rene Krebs, Head of Business Unit Cereals, Nuts & Pulses at Döhler Group, will be presenting an interesting talk on “How to Meet Evolving Client…
More >

Processing Plant-Based Proteins and Co-Products: Challenges and Opportunities

Dedert, a company dedicated to providing innovative drying and evaporation technologies since 1968, is partnering with Bridge2Food for the first time in an effort to…
More >

Cooking delicious and sustainable foods with mycoproteins

Have you ever thought of cooking delicious and sustainable foods with mycoproteins? 3F BIO´s chef, Michael Kilkie, taught us how to cook using this biomass,…
More >

Processing technologies for continuous production of textured vegetable proteins

Rafael Alvarenga, Sales Engineer at Wenger Manufacturing, Inc. will be hosting an interesting roundtable on meat-free: “Looking at plant-based meat alternatives? How to kick-start your market…
More >

Amano Introduces Savory Enzyme for Plant Protein Products

Umamizyme™ Pulse, a non-GMO enzyme designed for use in a variety of plant protein products to produce a pleasant, savory (umami) flavor, similar to that…
More >

Transforming the Protein Market with Emerging Technologies

José Luis Cabañero, Founder of Eatable Adventures will be presenting: “Disrupting the Protein Sector: Emerging Technologies” at the Virtual Exhibition Plant-Based Foods Value Chain Americas…
More >

Show more news
Loading Loading...