Getting rid of off-flavors in plant-based meat substitutes
International Flavors & Fragrances (IFF) has joined forces with British multinational Unilever and Dutch university Wageningen University & Research (WUR) to address the widespread issue...
Tag : Proteins
The Plant-Based Industry’s Mission to Achieve Price Equality with Meat
The ProVeg organization recently conducted a study on consumer attitudes towards plant-based meat. This study, partnered with Innova Market Insights, the University of Copenhagen, and...
Solar Foods’ Solein Protein Used in Fazer Chocolate Snack Bar
In 2022, the Singapore Food Agency (SFA) granted regulatory approval to Solar Foods’ Solein, a revolutionary protein produced from CO2, air, and electricity. Less than...
FDA Grants Imagindairy GRAS Status and Expansion of Industrial-Scale Precision Fermentation Lines
Imagindairy announced that it received a “no questions” response letter from the FDA for its animal-free whey protein β-lactoglobulin. The FDA response was the result...
Singapore receives novel food dossier from EU cultivated chicken start-up
The French cultivated chicken start-up, Vital Meat, could see its products achieve pre-marketing authorization in Singapore, following a recent submission for novel food regulatory approval...
Accomplishing Intricate Texture with Precision Layers: 3D Printed Eel by Steakholder Foods
Steakholder Foods (formerly MeaTech 3D) specializes in developing meat alternatives. The Israeli start-up is a pioneer in cell cultivation technology and is the first and...
Efficiency of alt-protein explored by Givaudan and UC Berkeley
Givaudan Taste & Wellbeing, the food arm of flavour and fragrance company Givaudan, and the University of California (UC) Berkeley are collaborating to explore how...
Producing High-Value Alternative Proteins: NIZO’s Approach
The role of sustainability in the food and beverage industry is becoming increasingly important, driving the protein transition and gaining traction globally. However, for long-term...
Study finds beef promotes higher muscle protein synthesis in older individuals compared to plant-based protein sources
The food and beverage industry is undergoing significant changes as it adapts to the challenges posed by climate change. As a result, there is a...
Finland introduces new organization aimed at promoting plant-based food
Plant Based Food Finland, or Pro Vege, is a new association aiming to promote plant-based foods in the Finnish food system. The association was founded...