How to Produce High-Quality Proteins with Optimum Functionality

In the past, consumers accepted a bland taste and a long list of ingredients in their plant-based products. Today their expectations are much higher; many desire “better for you” products with functional properties and better flavor, putting pressure on manufacturers to not only build the protein base but to format and flavor it as well. For example, plant proteins often bring bitterness, making taste modulators an often-necessary... more >

Changing the Food System Towards Sustainability and Food Safety

As Wired states very clear: “Incumbent companies, startups, and the government should work together to transition to animal-free protein production rather than fighting to maintain…
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Australia: The Country for Plant-Based Brands to Flourish!

The growing number of Australians who are willing to reduce their meat consumption gives great opportunity for new brands to enter the Australian market. Australia…
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World’s Most Popular Plant-Based Ingredient?

With pork meat being the most consumed meat product in the world, Omnifoods went over big with coming up with a nutritionally superior analog comprised…
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New Investments Results in New Plant-Based ‘Fish’ Products on the Shelves

According to the FAO, one in three fish caught never makes it to a plate. This triggered the plant-based seafood brand ‘Good Catch’ to come…
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The Fast Developments Within The Alternative Protein Industry

Alternative protein sources are becoming more and more diverse. Food tech companies are mastering the art of making realistic plant-based versions, companies are using fermentation…
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Nestlé Invested in Building its First Vegan Food Factory in China

Also international food giant Nestlé is now recognizing the increasing consumer demand for plant-based food products. Besides co-founding a research program focussing on sustainable food…
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