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 >

Bühler and Givaudan open plant-based innovation center tailored to Asia

Bühler and Givaudan are joining forces in Singapore to open a unique Innovation Center dedicated to plant-based food. Planned to open later this year, the new…
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Network and Learn about New Opportunities in the Market. Food Proteins Course – Urlik Madsen (DuPont)

Urlik Madsen, Application Specialist Meal Solutions (Meat-Free/Plant-based solutions) at DuPont Nutrition & Biosciences,  shares his experience at the Food Proteins Course Europe 2019: “It was…
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Network with Industry leaders at the Food Proteins Course – Jaap Harkema (Avebe)

Jaap Harkema, Marketing Manager Good Food Ingredients at Avebe, was present at the Food Proteins Course Europe 2019. The company showcased its newest texture solutions. In…
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Beyond Meat® and Roquette announce multi-year pea protein supply agreement

Beyond Meat (NASDAQ: BYND), a leader in plant-based meat, today announced a multi-year pea protein supply agreement with Roquette, a global leader in plant-based ingredients…
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Plenitude: first-of-its-kind zero-waste biorefinery project. Jim Laird (3F BIO)

During the 14th Plant-Based Foods Summit 2019 in Lille (France),  Jim Laird, co-founder and CEO of 3F BIO, presented Plenitude EU project, first-of-its-kind zero-waste biorefinery…
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Rethinking Food and Agriculture 2020-2030

We are on the cusp of the deepest, fastest, most consequential disruption in food and agricultural production since the first domestication of plants and animals…
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