Ayca Yumlu Karaozan’s Post

🚀 Forward Fooding developed a proprietary taxonomy to help map the global AgriFoodTech innovation landscape. This framework organizes the supply chain into eight macro-activities, further divided into subcategories, with over 150 unique technology tags. One of the essential activities in the food system is driving innovation in Food Processing. 🍬 WHAT IS FOOD PROCESSING? Food processing is the culinary magic behind turning raw ingredients into the delicious meals and drinks we enjoy every day. It’s not just about cooking; it’s about enhancing safety, extending shelf life, and ensuring our food meets our dietary needs. ☕️ Here are the key domains in this macro-activity, along with examples of companies in each category. 1. Biotech/Synthetisation - Incredo - Voyage Foods - michroma - BioBetter™ - Nutrition Innovation - Transforming world health through sugar innovation. - Clean Food Group - Biofect Innovations - NuKoKo - Alt Atlas - Naturannova - C16 Biosciences - MAOLAC Decoding Nature - Zya  - twig  - Savor - mmmico eats  - Paragon Pure  - Fiberstar, Inc. 2. Novel Processing Techniques & Equipment - Get Nourish3d - SinnovaTek | SinnoVita | FirstWave - MILDTECH UK LTD - Revolutionary Cooking & Drying Technology - DRY4GOOD - GTF Technologies - Whole. - Biovolf - Norwegian Mycelium (NoMy) - Marama Labs - Precision Fermentation, Inc. - OpenMeals #ForwardFooding #foodtech #foodprocessing #innovation #biotech #functionalfoods #nutrition

𝐄𝐱𝐩𝐥𝐨𝐫𝐢𝐧𝐠 𝐭𝐡𝐞 𝐆𝐫𝐨𝐰𝐭𝐡 𝐚𝐧𝐝 𝐈𝐧𝐧𝐨𝐯𝐚𝐭𝐢𝐨𝐧 𝐢𝐧 𝐭𝐡𝐞 𝐍𝐚𝐭𝐮𝐫𝐚𝐥 𝐏𝐥𝐚𝐧𝐭-𝐁𝐚𝐬𝐞𝐝 𝐌𝐞𝐚𝐭 𝐈𝐧𝐝𝐮𝐬𝐭𝐫𝐲 𝐑𝐞𝐪𝐮𝐞𝐬𝐭 𝐅𝐨𝐫 𝐒𝐚𝐦𝐩𝐥𝐞 𝐑𝐞𝐩𝐨𝐫𝐭 https://lnkd.in/gJH_fTdt The global plant-based meat market is estimated to value at US$36.13 Bn by the end of 2030 from US$14.51 Bn recorded in 2024. The market is expected to secure a CAGR of 13.9% in the forthcoming years from 2024 to 2030. 𝐊𝐞𝐲 𝐭𝐫𝐞𝐧𝐝𝐬 𝐝𝐫𝐢𝐯𝐢𝐧𝐠 𝐭𝐡𝐞 𝐠𝐫𝐨𝐰𝐭𝐡 𝐨𝐟 𝐭𝐡𝐞 𝐧𝐚𝐭𝐮𝐫𝐚𝐥 𝐩𝐥𝐚𝐧𝐭-𝐛𝐚𝐬𝐞𝐝 𝐦𝐞𝐚𝐭 𝐢𝐧𝐝𝐮𝐬𝐭𝐫𝐲 𝐢𝐧𝐜𝐥𝐮𝐝𝐞: Improved taste and texture through food tech innovations. Clean label products with simple, natural ingredients. Focus on sustainability and eco-friendly production. Use of innovative protein sources like chickpeas and fungi. Healthier options with better nutritional profiles. Expansion into new categories like seafood alternatives. Growth in retail and foodservice availability. 𝐊𝐞𝐲 𝐨𝐩𝐩𝐨𝐫𝐭𝐮𝐧𝐢𝐭𝐢𝐞𝐬 𝐢𝐧 𝐭𝐡𝐞 𝐧𝐚𝐭𝐮𝐫𝐚𝐥 𝐩𝐥𝐚𝐧𝐭-𝐛𝐚𝐬𝐞𝐝 𝐦𝐞𝐚𝐭 𝐢𝐧𝐝𝐮𝐬𝐭𝐫𝐲 𝐢𝐧𝐜𝐥𝐮𝐝𝐞: Product Innovation: Developing new flavors, textures, and protein sources to enhance consumer appeal. Health and Wellness Focus: Offering nutritionally superior products to meet the rising demand for healthier alternatives. Sustainability Marketing: Leveraging the eco-friendly benefits of plant-based meat to attract environmentally conscious consumers. Global Expansion: Tapping into growing international markets with tailored products for different cultures and preferences. Foodservice Growth: Partnering with restaurants and fast-food chains to make plant-based options more accessible. 𝐍𝐚𝐭𝐮𝐫𝐚𝐥 𝐏𝐥𝐚𝐧𝐭-𝐁𝐚𝐬𝐞𝐝 𝐌𝐞𝐚𝐭 𝐈𝐧𝐝𝐮𝐬𝐭𝐫𝐲 𝐓𝐲𝐩𝐞: Vegetable Protein Dumplings Plant Protein Chicken Nuggets Plant Protein Beef Patties Plant Protein Meatballs Others 𝐍𝐚𝐭𝐮𝐫𝐚𝐥 𝐏𝐥𝐚𝐧𝐭-𝐁𝐚𝐬𝐞𝐝 𝐌𝐞𝐚𝐭 𝐈𝐧𝐝𝐮𝐬𝐭𝐫𝐲 𝐀𝐩𝐩𝐥𝐢𝐜𝐚𝐭𝐢𝐨𝐧: Online Sales Offline Sales 𝐍𝐚𝐭𝐮𝐫𝐚𝐥 𝐏𝐥𝐚𝐧𝐭-𝐁𝐚𝐬𝐞𝐝 𝐌𝐞𝐚𝐭 𝐈𝐧𝐝𝐮𝐬𝐭𝐫𝐲 𝐏𝐥𝐚𝐲𝐞𝐫𝐬: Sungift Beyond Meat Week Zero Zhen Meat Zrou (by YouKuai) Protein Meat Uneaten Alpha Foods Omni Foods Garden Jiazhiyao #PlantBasedMeat #SustainableFood #FoodInnovation #HealthyEating #FutureOfFood #MeatAlternatives #CleanLabel #EcoFriendly #AlternativeProteins #PlantBasedTrends #FoodTech #GlobalFoodTrends #HealthyLifestyle #GreenEating #PlantPowered Market intelliX Market News Elite

🌍 Food Enzymes Market: Driving Sustainable Food Innovation 🧬 The Food Enzymes Market is growing rapidly as industries seek to enhance food quality, sustainability, and efficiency. Enzymes, natural catalysts that speed up biochemical reactions, are transforming food processing by improving texture, flavor, shelf-life, and nutritional content, making them essential in the food and beverage sector. Buy Full Report : https://lnkd.in/eKnGw68R 🔍 Key Market Drivers: Sustainability & Eco-Friendly Production: With the shift toward plant-based diets and environmentally conscious consumer choices, the demand for sustainable enzyme sources is on the rise. Plant-based enzymes help reduce waste and energy consumption, aligning with the industry’s push for greener production processes. Enhanced Food Quality & Efficiency: Enzymes optimize food production by reducing resource use, cutting costs, and ensuring product consistency. In the bakery industry, enzymes improve dough stability and bread quality, while in dairy, they enhance yield and flavor. They also play a critical role in beverage production, improving clarity and mouthfeel in products like juices, beers, and wines. Health & Wellness: As consumers increasingly prioritize health, enzymes offer a way to create clean-label, minimally processed foods with functional benefits. Enzymes improve the nutritional value and digestibility of food, making them vital for products that cater to health-conscious markets without sacrificing taste or texture. 📈 Future Outlook: The food enzymes market is set for strong growth, fueled by advancements in food technology and the increasing consumer demand for healthier, sustainable products. As companies continue to adopt enzyme-driven innovations, they will be better positioned to lead in efficiency and sustainability, reshaping the future of food production. Enzyme technology is not just enhancing food but also paving the way for a more sustainable and nutritious future. Buy Full Report : https://lnkd.in/eKnGw68R Top Key Players : Associated British Foods plc. Advanced Enzyme Technologies Limited Amano Enzyme. BASF Chr. Hansen DowDuPont The Kerry Group, LLC Novozymes Aum Enzymes AB Enzymes #FoodEnzymes #FoodTech #Sustainability #Innovation #HealthAndWellness #FoodIndustry #MarketTrends

Green Protein Wave: The Flourishing Journey of Plant-Based Proteins The narrative of food science is richly textured, with the rise of plant-based proteins scripting a captivating chapter. Historically, plant proteins have been a staple in various cultures, but their evolution into mainstream markets has been a notable trend, fueled by a blend of environmental, health, and ethical considerations. The allure of plant-based proteins transcends the vegetarian and vegan populace, reaching the flexitarian masses keen on reducing animal protein intake. The market has responded vibrantly, with a cornucopia of plant-based meats, dairy alternatives, and protein-enriched products. Key Trends: Diverse Protein Sources: Beyond soy and wheat, proteins from peas, lentils, and novel sources like algae and fungi are making headway. Culinary Innovations: Plant-based proteins are starring in gourmet dishes, showcasing their culinary versatility. Industry Opportunities: Novel Formulations: The scope for creating new textures, flavors, and product types is immense, beckoning innovative formulations. Nutritional Fortification: Enhancing plant proteins with essential amino acids can address nutritional gaps, appealing to health-conscious consumers. Consumer Education: Brands have the stage to educate on the benefits and culinary usage of plant-based proteins, nurturing an informed consumer base. Sustainable Brand Narratives: With sustainability as a driving force, communicating the environmental benefits of plant-based proteins can foster brand loyalty. The expedition of plant-based proteins is a testament to the evolving consumer palate and the food industry’s agility in meeting changing demands. As the green protein wave continues to swell, the shores of market opportunities are broad and inviting. It’s an exhilarating epoch where the plant-based protein narrative is being enriched with each innovation, promising a future where the plant kingdom continues to satiate the protein appetite in a greener, cleaner manner. #PlantBasedProteins #FoodIndustry #CulinaryRevolution #SustainableEating #HealthAndWellness #FoodScience

Wow!! An incredible line up of Content, Companies and Speakers!! And that's just one of the sessions. View the full agenda and book tickets below 👇. Look forward to seeing you there. #futureofprotein #alternativeproteins #sustainablefood #foodinnovation

The future of food is in novel ingredients—but are consumers ready to take a bite (and pay for it)? McKinsey & Company’s consumer sentiment survey has those and other answers – we summarized the main points – for the full article >>> https://lnkd.in/dzYvWVYj Novel ingredients, like mycelium proteins and animal-free eggs, are disrupting the food industry with $4 billion invested in the past five years alone. These sustainable alternatives promise to revolutionize food systems and cater to flexitarian demands. But do consumers share this enthusiasm? The survey of 1,500+ US consumers reveals: Most consumers are open to trying novel ingredients, with over half willing to pay more for them. Familiar terminology and health benefits drive consumer interest, while production methods and unfamiliar labels are less compelling. Midday meals and snacks are prime opportunities for consumer trial, with dinner proteins facing more resistance. What's next for the food industry? Educate consumers about novel ingredients to overcome scepticism. Emphasize health, taste, and sustainability benefits in product development. Innovate with breakfast, lunch, and snack offerings for increased consumer adoption. Blend familiar and emerging language on packaging to appeal to health and eco-conscious consumers. Focus on the category rather than the ingredient type when pricing products. Speak to us for all your marketing needs! www.naturally.marketing #foodtech #sustainablemarketing #innovation #marketingservices

🌱 Chew on this: The plant-based protein industry is sizzling with potential, in a world seeking sustainable and health-conscious eating options. However, plant-based protein currently pirouettes on the plate as merely a stand-in star, indicating there's significant room for improvement and innovation. As Mário Braz de Matos, co-founder and managing partner at Flying Fish Lab, suggests: 'Plant-based protein needs to focus on giving consumers a strong reason to be chosen that goes beyond being a substitute,' planting the idea that innovation is key to 'growth.' He further explains how cultural shifts, technological advancements, and consumer awareness are reshaping our food choices, sprouting a new leaf in the narrative around food. This perspective sheds light on the necessary evolution of the food industry to meet the diverse needs and tastes of today's global consumer. Digest these flavorful thoughts in Campaign Asia's latest story: https://ow.ly/8FAj50R1OO1 #FoodIndustry #SustainableEating #ConsumerAwareness #FoodChoices #PublicRelations

Very interesting survey on consumer trends for precision fermentation, meat and dairy alternatives. European consumers show a flexitarian approach for their food choices. Positive opinion and curiosity for precision fermentation.

The Fermentation Revival in Food Production Fermentation is experiencing a remarkable resurgence in the food industry, blending tradition with modern innovation. 🌿✨ Traditional Fermentation Methods and Health Benefits: For centuries, fermentation has been used to preserve food and enhance its nutritional value. This natural process involves microorganisms like bacteria and yeast breaking down sugars and starches, leading to the creation of probiotic-rich foods. These beneficial bacteria are known to improve digestion, boost the immune system, and enhance nutrient absorption. Modern Applications and Innovations: Today, we see exciting advancements in fermentation techniques. From precision fermentation used to create plant-based proteins to microbial fermentation enhancing flavor profiles and shelf life, the potential is vast.  Innovations such as controlled fermentation environments and the use of biotechnology are pushing the boundaries of what’s possible. Case Studies on Popular Nigerian Foods: Nigeria boasts a rich heritage of fermented foods that are gaining renewed interest: Ogi: A fermented cereal pudding made from maize, sorghum, or millet. Known for its probiotic properties, Ogi is celebrated for aiding digestion and boosting gut health. Ugba: Fermented African oil bean seeds, used in traditional dishes like Ukpaka salad. The fermentation process enhances its flavor and nutritional profile. Fufu: A staple food made from fermented cassava. The fermentation not only improves its taste but also reduces cyanide levels, making it safer to consume. The revival of fermentation in food production is a testament to the power of combining traditional wisdom with modern science. As we continue to explore and innovate, the benefits of fermentation will only grow, contributing to healthier diets and more sustainable food systems. #Fermentation #FoodScience #Probiotics #SustainableFood #FoodInnovation #Health #NigerianCuisine #FoodSafety #GutHealth Feel free to share your experiences with fermented foods or any innovative fermentation processes you’ve come across!