Department of Agricultural and Food Sciences - University of Bologna’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

🌱 Alternative Proteins: Transforming the Middle East’s Food Landscape 🌍 I’m thrilled to share this article, which features insights from my recent interview on the rapid growth of the alternative protein sector in the Middle East. From plant-based kebabs and kibbeh to groundbreaking innovations like precision fermentation, the region is embracing healthier, more sustainable food choices like never before. 🚀 During the interview, I spoke about how local tastes and cultural preferences are shaping the future of alternative proteins, and how the Middle East is emerging as a key player in this global movement. Curious to know more? Read the full article here: 👉 Alternative protein sector in Middle East set for rapid growth

I was very happy to be one of the writers for Food & Beverage Insider's "Food Tech Trends in Focus" digital magazine. I was thankful for the insights provided by Ever After Foods (Eyal Rosenthal), BioBetter™ (Amit Yaari), ICL PLANET Startup Hub (Hadar Sutovsky), and MAOLAC Decoding Nature (Maya Ashkenazi Otmazgin). While the current war has disrupted so many things, it is inspiring how these Israeli companies are doing such good work to create a better world and a healthier future for all of the world's people. Here's how this article is described: ***Israeli-based companies pioneer new frontiers in food tech*** "After the United States, Israel is considered No. 2 in food and beverage innovation. The country’s diminutive size, however, hardly holds it back from leading when it comes to cultivated meat technology and development, along with pioneering new sources of nutritional components. Industry veteran James Gormley looks at the example of Haifa-based Ever After Foods, a company growing adherent stem cells, which are natural cells capable of creating different tissues such as muscle and fat, and also [...] BioBetter, which is combining growth factors with tobacco plants that serve as self-sustained, animal-free bioreactors to grow cultivated meat at increasing scale." Click on the illustration below to register to download the issue.

Congratulations to all our fellow finalists at the Institute of Food Technologists (IFT) 2024 expo! 🥳 It's an honor to be featured alongside these incredible peer innovators, working together towards a more sustainable future food system that prioritises people, planet, and wellness. Check out our friends in the finals: Cultivated Biosciences 🥛 Developing an emulsion from yeast, to bring creaminess to dairy-free products and cleaner labels. Onego Bio 🥚 Harnessing precision fermentation to manufacture real egg protein entirely animal-free. THEO's Plant-Based 🥗 Cheffing up new veggie-forward foods that deliver on both amazing flavor and superfood nutrition. Arborea Ltd. ☀️Growing microscopic plants to produce healthy food ingredients while also generating oxygen and sequestrating high amounts of carbon dioxide (CO2). Attribute Analytics 📈 Revolutionizing the food industry through cutting-edge technology that leverages sensory data. Heray Spice 🇦🇫 Empowering Afghan family farmers by importing their saffron to International markets. CIVC Montana 🌾 Realigning grain processing with the needs of our health, our planet, and farmers NuCicer 🥙 Reinventing the chickpea with high-protein content, customized functional and nutritional properties, and improved environmental resilience to enable a sustainable, nutritious future! Scentian Bio 🐜 Develops biosensors that mimic the incredible smell receptors from insects to deliver a super-sensitive, real-time measurement of smell and taste. The Protein Brewery 🌿 Developer of plant based, highly nutritious food ingredients, driving the transition to other food sources across the globe with innovative fermentation technologies. Chainparency 🖥 Develop innovative blockchain-based computer applications for the purpose of authenticating products, verifying claims, and recording supply chain-related data on an immutable ledger. GrowinCo. 💼 Reinventing B2B collaboration worldwide by helping enterprises to manage external collaboration with contract manufacturers, co-packers, ingredients and packaging suppliers! The future of food is in good hands! 😎

Vegan meat: Is there any possibility it could taste like animal meat? French philosopher Charles De Montesquieu once said how French eating habits impacted their life expectancy in the 18th century: "Lunch kills half of Paris, supper the other half." By improving our diets, can we improve our health and extend our life expectancy? The answer seems to be yes. If we slowly switch from animal meat to vegan meat-eating habits, we can have a healthy diet by adding health-promoting herbs to our cooking. What about the taste? Can vegan meat taste like animal meat? We will discuss this tomorrow at the Stanford Food Summit: https://lnkd.in/gg3wPvjF. Please don't miss my talk.  We learn from our textbooks that we are destined to have only five tastes: sweet, bitter, salty, sour, and umami. It appears that fatty acids present in both vegan meat substitutes and animal meat could be the sixth taste bud activator. Please read more in this excellent article#1. https://lnkd.in/gsmceVQB. My talk is about our work on developing therapeutic vegan meat burgers and vegan meat Madras curry ( that blends very well with #Dosa and #Idley) and our experience with stearic acid and oleic acid-enriched fruity gelly (not a typo). When I first drank the homemade stearic acid fruity, I recognized it was like eating (or drinking) a honeycomb ( honey with Beeswax). Do the higher molecular weight fatty acids have a taste? Does stearic acid (lean ground beef contains 16% of stearic acid) contribute to "an addictive meaty taste? My former Postdoc Bhavika M. calculated that stearic and oleic acids would likely bind taste receptor CD36 (unpublished results).  In the Bible, I remembered reading Jonathan, the son of first Israel's King Saul, eating a honeycomb desperately for instant energy and power (1 Samuel 14:24-46). Indeed, a small clinical study showed that stearic acid provides mitochondrial rejuvenation within a few hours. #3! #3 https://lnkd.in/g-9uHkgd. About eating honeycomb, please read this article on the nutritional value of honeycomb: https://lnkd.in/g-Ku-wGg Next time, please eat honey with Beeswax! Consider watching this video, as well. #2 https://lnkd.in/gYjSECr8 # Longivity# fountain of youth #vegan meat# Fatty acid# sixth taste# Honey # Halth eating# Curcumin# cooking #healthy drink Michael Snyder, Ronjon Nag, Euan Ashley, @Christopher D. Gardner

This morning I had a pleasure to attend the ProVeg International webinar: Evolving appetites: How to drive market success in a plant-based economy. A deep dive focus on: NL, AT, DE. My key-take aways from the session: 🌱People in Europe are transitioning towards flexitarian / plant-based diets, but their main motivations include health and animal welfare, rather than environmental reasons (however it differs between regions) 👨👩👦Young people (gen z) and women drive the transition towards plant-based diets in European countries, but interestingly men are more likely to follow a fully vegan diet 👨🏽🦰👩🏻🦳Gen X is the generation least likely to eat plant-based food, so new strategies are needed to address this consumer group (better texture? availability? variety of plant-based meat alternatives?) 🏷️People are increasingly interested in traceability and transparency in food products - will this trend drive a change in food labelling in the EU? I think it’s high time to think about it! 🫛The Green Protein Alliance and ProVeg Netherlands have recently introduced protein tracker - a tool used for monitoring the proportion of animal- to plant-based protein sources sold in supermarkets across the country. It was co-developed with the industry sector and is widely used by retailers (I’ve never heard about it before, but am fascinated by the idea!)👉🏼 https://lnkd.in/dide2a8D. 🛒Billa - an Austrian supermarket chain has recently opened a fully plant-based supermarket Billa Pflanzilla! It serves as a market for both well-known and new products developed by emerging plant-based start-ups. How great is that!? 👉🏼 https://lnkd.in/dVe9-Vj4 Great to see so many positive trends! I am now looking forward for the policy-makers to catch up:)

The growing world population and the urgent need for a sustainable food system require new ways of producing and consuming food. In collaboration with Lantmännen and Arla Foods, Chalmers University of Technology will build competence and develop new approaches within food biotechnology to meet these challenges. "Our project together with Chalmers and Arla Foods is a clear and positive example of how different disciplines and actors can work together to promote greater insight and development,” says Annelie Moldin, R&D Manager Food & Energy, at Lantmännen. Elin J Boll, Ph.D., Arla's health and nutrition expert agrees: "Contributing to long-term knowledge building and innovation in the food system is an essential piece of our work to create sustainable and healthy foods for future generations,” she says. “The current initiative, where we form a four-year consortium with industry connected to a new faculty position is a new exciting way to build long-term deep scientific collaboration with key actors,” says Rikard Landberg, Head of the Division of Food and Nutrition Science at Chalmers, who initiated the setup of the collaboration.  The initiative is coordinated by Mehdi Abdollahi, Associate Professor at the Department of Life Sciences at Chalmers. One PhD student and two postdoctoral researchers will be recruited within the initiative. 👉Learn more: https://lnkd.in/dBbUwB_M

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

Do you aspire to become an #expert in #FOODTECHNOLOGY?   The food industry is experiencing a trend of innovation across various sectors, driven by evolving consumer preferences, technological advancements, sustainability concerns, and the need for greater efficiency.   Concomitantly, food technology continues to grow to meet consumer demands for safer, more sustainable, and higher-quality food products.   The combination of advanced technologies, novel ingredients, and more sustainable food production is crucial in this evolution, promising greater efficiency and innovation across the food industry.   → TECHNOLOGY is one of the four training pillars of the Unicatt Ferrero Master https://lnkd.in/d-C5gYUz   Main topics: •      Food processing technology: basic principles, applications, and methods of analysis •      Emerging trends and developments in food processing and food structuring •      Challenges and benefits concerning the use of bioproducts in food processing •      Development and use of alternative proteins •      Use of novel technologies to improve efficiency, sustainability, and safety •      Advances in food packaging   #Master #Postgraduate #Postgrad #Higheducation #Studyinitaly #Food #Nutrition #FoodTechnology #FoodScience #IngredientInnovation  #HealthAndNutrition #FoodSafety #ConsumerBehaviour #FoodLaw Antonio Gallo Andrea Betti Dordoni Roberta Melanie Charron Gianluca Giuberti Guendalina Graffigna Greta Castellini 

Delighted to be a part of the Vegan India Conference 2024, where Innovation and Sustainability took Center Stage. Our co-founder Kevin Parekh was one of the speakers on the panel discussion on "Breakthrough Innovations in Plant-Based Food Technology," engaging with industry leaders on critical topics: 🌱🍴🔄 Sustainability in the food chain: Underscoring sustainability's crucial role in the future of food production and consumption. 🌱🌿Rise of Plant-Based Choices: Highlighting the burgeoning demand for plant-based alternatives in Indian and global markets. 💡Innovation as a Catalyst: Emphasizing the importance of continuous research and development in driving consumer adoption of plant-based options. 🏭 Leveraging India's manufacturing prowess and talent for Global Impact: Highlighting access to India's crop diversity, manufacturing capabilities and specialized talent pool to produce superior quality proteins for global markets. We're honored to have been recognized for our commitment to innovation, receiving the prestigious Innovation Icon Award in the Plant-Based Ingredient Category. This award signifies the industry's recognition of our dedication to pushing the boundaries of plant-based technology. Beyond the panel discussion and award win, our Vegan Egg Station featuring revolutionary plant-based egg alternatives emerged as a major attraction at the Future of Food Conclave! This interactive booth showcased the potential of delicious, sustainable, and healthy plant-based options and sparked excitement and optimism about the future of plant-based food. Our unwavering focus is on developing cutting-edge, functional, plant-based protein ingredients. These innovations are crucial in creating a healthier future for our planet and food systems. We understand the importance of collaboration and invite you, our industry leaders, potential collaborators, and stakeholders to join us on this exciting journey. Kevin Parekh | Ashish Korde | Kruti Urs | Umesh D. Rode | Jubilant Consumer Pvt. Ltd. | Vegan First | Vegan India Conference 2024 #plantbased #sustainability #foodinnovation #futureoffood #proeon #veganindia #innovationicon #plantprotein #nutrition