MANE sensory study

MANE study finds link between ingredients & sensory features of plant-based burgers

After more than 12 months of research, MANE establishes the correlation between the ingredients used to make plant-based burgers and the resulting sensory features, allowing its food-product designers to precisely adjust their formulas in order to be as close as possible to... more >

Global Plant-Based Foods & Proteins EcoSystem Advisory Board: Dirk Herrmann-Bürk from Simply V

We are very pleased to welcome Dirk Herrmann-Bürk, Head of R&D at Simply V, to the Global Plant-Based Foods & Proteins EcoSystem Advisory Board. Dirk…
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The Plant Base – New B2B Magazine focused exclusively on the plant-based sector

FoodBev Media has recently launched The Plant Base, a brand-new B2B title for the food & beverage industry that focuses solely on the plant-based sector….
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The Plant Base – New B2B Magazine focused exclusively on the plant-based sector

FoodBev Media has announced the launch of The Plant Base, the first B2B magazine in the food and beverage industry that is dedicated solely to…
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Cargill expands Opportunities for Innovation in Plant-based Foods with addition of Pea Protein to European Ingredient Portfolio

As more consumers aspire to incorporate plant-based foods into their diets, Cargill is responding by adding pea protein to its portfolio of ingredients available in…
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Grain Millers’ Growth In Saskatchewan

Saskatchewan, centrally located in Western Canada, consistently produces high-quality, safe agricultural products – perfect ingredients for a variety of traditional foods such as cereals, and…
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The Future of Plant Protein Processing. Frank Hrach (ST Equipment & technology) shares his views

Frank Hrach, Engineering Manager at ST Equipment & Technology USA will be presenting the talk “Protein Enhancement by Water-free Electrostatic Processing” at Track III: New…
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