Algae Products International’s Post

Food grade Pekilo mycoprotein is high in fungal betaglucan fibre (~20 % ) and in protein (~55%). Despite the high fibre, the protein is highly digestible. Ingredients with a high fibre inclusion and a high digestibility of protein are not commonly present on the market. Recent study showed that regular consumption of mycoprotein could lower bad cholesterol significantly. The possible cholesterol lowering effect comes probably from betaglucan. Bad cholesterol is linked e.g. to vascular dementia. Mycoprotein also promotes muscle synthesis and increases satiety. Pekilo mycoprotein contains also some polyamines. They are well-known molecules that were discovered more than 300 years ago and they are present in all cells. Polyamines can have positive effect on many different health conditions. Current research points to three main ways in which polyamines seem to exert health effects: autophagy, anti-inflammatory actions, and as a caloric restriction mimicry molecule. Polyamine levels decline continuously with age and polyamine (high-polyamine diet) supplementation has been shown to increase life span in model organisms. Next week Enifer will be in Food ingredients Europe in Frankfurt and in Asia-Pacific Agri-Food Innovation Summit in Singapore. Reach out to us if you want to have a chat! #Pekilo #Enifer #mycoprotein #aging #longevity #alzheimers #brainhealth #cholesterol #diet #fitness #guthealth #microbiome #nutrition #plantbased #vegan #wellness #FIE Ben Jones Jonas Pettersson Scott Fagan Tim Warren Carl Jones Michael Horan Puneet Trehan Johan Lindgärde Alain Graf Loren Ward Tucker Smith Parth Patel LaDonia Ballard Eve Griffin Brian Phelan Rania Abou Samra PhD MSc Aileen R. Stocks Mariana Martino Rene Lammers Alex Funk 'Anouchah Sanei' Julie Vietmeier Karl Wishart Angela Taha Naef, PhD (She/Her) Mizue Naito, PhD Ara Katz Siffat Haider Pierre Cans

🇨🇭 #BusinessLocationSwitzerland - Switzerland is leading the global #food and #nutrition industry with innovation, sustainability, and excellence. Home to giants like Nestlé, Unilever, P&G, and Barry Callebaut, as well as dynamic startups like Planted and Alver World SA, the country is redefining food value chains.   Switzerland's innovations span #AgTech advancements in precision agriculture, cutting-edge food science developing nutritious products like algae-based foods, #SupplyChain transformations enhancing accessibility and efficiency, sustainable practices reducing food waste, and innovative delivery solutions meeting modern consumer demands.   With collaborative ecosystems like the Swiss Food & Nutrition Valley in Lausanne, uniting over 130 partners, and The Valley in Kemptthal, Switzerland is the epicenter of #foodtech innovation.   ➡️ Discover more about Switzerland's role in shaping the future of food: https://lnkd.in/dkkTG_Y2.   #technology #innovation #whySwitzerland Cluster Food & Nutrition Swiss Food Research Swiss Food Academy

Join us as we explore the exciting world of 🌿 Alternative Proteins 🌿 , a game-changer in the sustainable food revolution. As consumer preferences shift towards sustainability and health, alternative proteins are becoming essential to the modern diet. From plant-based innovations to fermented foods, insects, and algae, this event will showcase the cutting-edge solutions reshaping the way we eat. Besides being inspired by Founders/Key Executives sharing their Alternative Proteins journey, you will have the opportunity to taste their products. And also hear from experts on policies driving this shift, and researches in the fast-growing sustainable food industry. 📋 Agenda 18:30 – 19:00: Registration & Refreshments 19:00 – 20:00: Company Stories / Perspectives from policy and research, and Q&As 20:00 – 21:00: Protein Fair Tastings & Networking This event is a collaboration between the BLCC Singapore, DutchCham (Dutch Chamber of Commerce Singapore), European Chamber of Commerce, Singapore (EuroCham Singapore) and SwissCham Singapore and in partnership with Singapore Science Park. Whether you are part of a start-up, an established business, a policymaker, or a researcher, this event will offer explorations and networking opportunities to navigate the rapidly changing landscape of alternative proteins. This event is a must for anyone interested in the food of tomorrow. Don’t miss this unique opportunity to be at the forefront of the sustainable food movement and reserve your place at https://lnkd.in/gUZYZVPf today. #sustainabilty #alternativeproteins #foodoftomorrow #health #networking #business

Food ingredients Europe 2024 has been a transformative experience for Nutris, reaffirming our commitment to driving innovation in sustainable food solutions. > The Plant-Based Movement: With rising traditional protein costs and growing demand for sustainable alternatives, Nutris is proud to lead with innovative fava bean solutions. > Visitor Feedback: Our neutral-tasting protein, comprehensive analytical data, and cutting-edge concepts impressed attendees. Our protein pralines? A clear favorite! > Market Insights: As gut health gains prominence, our fava fibers are perfectly aligned to meet this growing trend.

🌟 We were thrilled to be part of FOOD 4 FUTURE - EXPO FOODTECH, where innovation, sustainability, and digitalization converged to shape the future of the food industry! 🚀Our partner, Isanatur Spain S.L., showcased the Up4Health project, highlighting our commitment to transforming the food industry towards a more responsible and healthy model. 🌱 Together, we explored more environmentally responsible production and emerging trends in plant-based foods 🍏🌍 #Food4Future #FoodTech #Up4Health #Sustainability #Innovation Want to know more? Read the whole article 👇 https://lnkd.in/duf77SEw

📢📢 CALL FOR ABSTRACTS | #GreenFoodTech 2025, deadline: September 30 ➡️ The fourth edition of Green Food Tech will take place in Saint Malo (France) from 9 to 11 April 2025 🎯 The aim of the event is to bring together the key players of the food sector (research, industry and government) to discuss scientific and technological advances dedicated to sustainable food processing , producing emerging, healthy and nutritional foods and ingredients, and reducing losses and waste. 📲🔗 https://lnkd.in/dFQi3h_q #GreenFoodTech2025 #foodwaste #foodloss #sustainability #EUGreenDeal #H2020FoodSis #H2020 INRAE Université de Lille European Research Executive Agency (REA) European Commission

📣 Food conference upcoming! 🥘 How can alternative food proteins become a core component of consumers' diets, and what strategies can ensure their successful integration into the market? 🇩🇰 This is the theme of the MAPP Center conference on 7 November in Agro Food Park in Aarhus. #dietaryshift #proteintransition #alternativeproteins #sustainability

According to ICL Group It is expected that in 2024 the Food Tech trends are likely to see further investment in lab-created proteins and plant-based alternative proteins, as well as improvements in ingredients used to enhance food color, texture, and flavor. You might think then, how will that affect our habits as consumers? Join us for an enlightening panel discussion at the "Food Tech: Consumer-Driven Trends in Sustainability" event, where industry experts will explore the pivotal trends at the intersection of food technology and consumer behavior driving sustainable practices. This dynamic event will tackle four major areas: implementing sustainable technologies to combat climate change, integrating nutritional science to boost consumer health, diversifying protein sources as mainstream options, and enhancing consumer trust through transparency and traceability in food tech. Grab your free ticket from the link below! ⬇️ https://lnkd.in/dzsqcF2K #InnovationWithImpact #SustainableSolutions #FoodTech

🇪🇸🌱 CATALONIA PROMOTES BOOMING ALT-PROTEIN SECTOR TO FOREIGN INVESTORS As Spain’s alternative protein sector expands, Catalonia is hoping to become a centre of innovation for these future foods. A new report by the government’s Catalonia Trade & Investment agency reveals that the autonomous region is home to 112 companies in the sector, which employ 1,031 people and generate €301M in revenue. But it expects the number of businesses working with alternative proteins to “grow exponentially in the coming years”. In what is dubbed as the “first comprehensive analysis of this field” in the region, the state agency claims it ranks 14th on the global list of alternative protein projects receiving foreign direct investment. The report seems to be an effort to attract foreign businesses to Catalonia, with a statement from Bernat Ananos Martinez, co-founder and plant-based meat leader Heura Foods (which is based in Barcelona, the Catalan capital), outlining as much: “Barcelona and Catalonia are the perfect place from which to lead the protein transition.” Among the 112 companies identified by Catalonia Trade and Investment are those that deal exclusively with alternative proteins (like Heura), as well as meat and dairy companies with plant-based product lines. Moreover, there are players specializing in ingredients for taste, aroma and texture enhancements, supplements, and other areas. The report stresses that it’s not just companies that make up the alternative protein ecosystem in Catalonia – it’s also populated by business organisations and associations, technology transfer platforms, incubators, as well as universities and research centres, like Eatable Adventures, Forward Fooding and INNOVACC Clúster català de la carn i la proteïna alternativa. Meanwhile, trade fairs like Alimentaria Barcelona, BIOCULTURA, Hispack, Free From Functional Food Expo, and HOSTELCO also focus on this area. Read the full article here: https://lnkd.in/eXHGJ99h #GreenQueen #altprotein #futurefoods #foodsystems #sustainability #climatechange

This month we’ll be chatting about FoodTech, and how “food waste” could be amazing feedstock for high quality and nutritious food. We'll be with two experts this time. Florence Leong, former "drug pusher" 😂 and now waste-to-food trailblazer, will explain how she extracts proteins from industrial food waste to create noodles and biomedical products at KosmodeHealth Singapore. We’ll also be with Henry S., who manages a portfolio of foodtech investments at First Estate Capital Management, to explain where the foodtech sector is heading to, and provide insight into the growing movement to incorporate food waste back into the food cycle. Bearing in mind that the world is gearing up for a food shortage as a result of climate change, making use of food “waste”that’s right at our doorstep could be the key to facing the challenges ahead. Bonus: Florence will bring some noodles for sampling. 😋 Register here: https://lu.ma/xeq7wauu