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 >

ENOUGH accelerates commercialisation plans and celebrates collaboration with Unilever

ENOUGH has announced a collaboration with global consumer goods company Unilever to bring new plant-based meat products to market. Demand for meat alternatives has grown…
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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…
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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…
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Improving the Taste, Texture, and Nutritional Value of Meat Alternatives

Gilbert Verschelling, Director of Business Development and Innovation for Savory at DSM Food Specialties gave a talk recently on plant-based Meat Alternatives: how to improve…
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Lycored natural-colors deliver consumer-ready plant-based products’ for industry success

Tammi Higgings, Global Business Unit Head Coloration and Real Food Ingredients at Lycored  will be presenting the talk “Bringing your “A” Game to Creating Enticing…
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DSM launches Integrated Portfolio of Solutions for Plant-based Meat Alternatives

Royal DSM today unveils its complete portfolio of integrated solutions for creating stand-out plant-based meat alternatives. The range is designed to enhance taste, texture and…
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