News & Insights
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, rich in protein and fiber in a few steps at the Virtual Exhibition Plant-Based Foods Value Chain Americas on April 14 and discussed, together with Commercial Director... 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 >
True Colors to Reflect the Great Taste of your Meat-free Products
Elaine Lee, UK based Applications Manager for Lycored, and Jose Acosta, US Global Applications Manager will be presenting two interesting talks: “Meat Free Innovations: True…
More >
PPIC – Growth and Commitment to Innovation and Discovery in the Plant Protein Space
2020 was a year filled with turmoil, uncertainty, and frustrations. However, the Plant Protein Innovation Center (PPIC) at the University of Minnesota remained vibrant. PPIC,…
More >
DSM develops a sustainable, plant-based protein source from the canola plant
DSM is always seeking to develop proteins of the future that help the global food industry meet the fast-changing needs of consumers. An example of…
More >
Loading...
