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𝗣𝗿𝗼𝘁𝗲𝗶𝗻 𝘁𝗿𝗮𝗻𝘀𝗶𝘁𝗶𝗼𝗻 | 𝗜𝗻𝘁𝗲𝗿𝘃𝗶𝗲𝘄 𝗧𝗵𝗶𝗷𝘀 𝗕𝗼𝘀𝗰𝗵 In an interview with Food Business Review, Cosun Protein’s managing director Thijs Bosch discusses the significance of alternative proteins in shaping the future of food production and sustainability. “In order for alternative proteins to become successful, we need to meet consumer’s expectations on taste, texture and nutrition”, Thijs says. “Cultivating and scaling these new ingredients and products requires significant innovations.” According to Thijs, these innovations call for genuine collaboration within the alternative protein industry. “Partnerships from across the entire value chain, embracing disruptive technology and encouraging new ideas and startups will be crucial in transforming the food system.” Read the full interview here: https://lnkd.in/gY82uFNU #ProteinTranstition #PlantBasedAlternatives #Cooperation

"🌿🥛This month's mag 📰 dives into the hot topic of sustainability! Discover the secrets of food traceability and safety, and take a tour of @Suntado's revolutionary milk processing plant in Burley, Idaho. We'll discuss the ethical sourcing of ingredients and the role of AI in creating sustainable dairy plants. Plus, check out our features on natural and organic ingredients, filtration, and wastewater management. Stay informed with DairyFoods! 💚 #sustainability #dairy #foodtraceability #ethicalsourcing #AI #organic #watermanagement"

❓ 𝐖𝐡𝐚𝐭 𝐝𝐨𝐞𝐬 𝐭𝐡𝐞 𝐟𝐮𝐭𝐮𝐫𝐞 𝐨𝐟 𝐟𝐚𝐭 𝐢𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬 𝐥𝐨𝐨𝐤 𝐥𝐢𝐤𝐞? ❓ The traditional supply chain of traditional fat ingredients, both animal—and plant-derived, is under unprecedented scrutiny for its damage to people and the environment. 🛑 🥓 #Biotechnology can transform sustainable foods, offering mouth-watering, healthy, and scalable solutions to diversify the current offering. Thank you, FoodNavigator and Megan Tatum, for mentioning Melt&Marble as one of the start-ups to watch transforming the fat ingredients landscape in Europe! 🌱 Read the full article in the link below 🔽 #precisionfermentation #foodtech #foodinnovation

The plant protein ingredients market is rapidly evolving, driven by increasing consumer demand for healthy, sustainable, and ethically sourced food options. Innovations in processing techniques, such as high-pressure processing and fermentation, are enhancing the functionality of plant proteins. These proteins are now being used in a wide variety of applications, including meat and dairy alternatives, baked goods, and fortified products. Advances in protein blending and upcycling are also gaining traction, boosting both sustainability and product performance. As the market grows, further research is expected to refine the texture, flavor, and nutritional benefits of plant-based proteins. Read more from our analyst, Sanjana S., on "The Protein Revolution: How Science is Supercharging Plant Ingredients" in FOOD Engineering & Ingredients. Click here to read the full article: https://lnkd.in/gce_bg5n #plantprotein #proteinrevolution #foodinnovation #giract

🌟 Advancing Alternative Proteins: Before the Butcher in the Spotlight 🌱 The future of food innovation is here, and Before the Butcher is proud to be recognized in Food Engineering Magazine's article on the top advances in alternative proteins for 2024. As the article highlights, our focus on delivering high-quality, versatile plant-based options is shaping the plant-based protein market. From our diverse range of products to our dedication to taste and texture, we’re pushing boundaries to make plant-based eating more accessible, sustainable, and delicious. 🌍✨ Dive into the article to learn how we, alongside other innovators, are driving the evolution of alternative proteins. Together, we’re building a better, more sustainable food system. 📖 Read the full article here: https://lnkd.in/g6wZtX3J Let’s keep redefining what’s possible in plant-based food! #BeforeTheButcher #AlternativeProtein #FoodInnovation #PlantBasedExcellence #SustainabilityInFood #FoodEngineering #FutureOfFood

Meaty Rice - A New Type of Hybrid Food Researchers are exploring the creation of 'meaty rice' – a novel approach to blending the best of plant and meat proteins into a single, versatile food source. This innovation aims to address several global challenges simultaneously: 1. Nutritional Enhancement: The nutritional profile can be boosted by integrating high-quality meat proteins into rice. According to the researchers at Yonsei University, this hybrid rice has 8% more protein and 7% more fat. 2. Sustainability: Traditional meat production is resource-intensive. 'Meaty rice' presents a sustainable alternative, reducing the environmental footprint. For every 100g (3.5oz) of protein produced, hybrid rice is estimated to release under 6.27kg (13.8lb) of carbon dioxide, while beef production releases eight times more at 49.89kg. 3. Food Security: As the global population grows, ensuring food security becomes increasingly critical. 'Meaty rice' could provide a reliable and nutritious food source that is easier and cheaper to produce at scale. This innovative research highlights the incredible potential of food technology and underscores the importance of interdisciplinary collaboration in tackling some of the world's most pressing issues. #sustainablefood #MeatyRice #Lab #Research

"If you want to understand the near future of plant-based foods, it is likely to be about cheaper methylcellulose replacements, natural emulsifiers, better value flavor systems, new types of protein extraction and novel methods of achieving meat-like textures. It will be evolution not revolution, slowly improving what we have to make it cheaper, better quality and more sustainable. Once price parity becomes possible, a huge amount of other stuff will fall into place." https://lnkd.in/gyY3UMnW Thanks to Frank Jong for his post that alerted me to this article by Chef Anthony Warner. Crown Iron Works Innovation Center offers #alternativeproteins manufacturers R&D and scale up services for their protein extraction and texturizing needs. As the excert from the article above states, Crown is positioned to help with new types of protein extraction and novel methods of achieving meta-like textures. With the industry consolidating and looks for efficiency gains Crown's Kevin Shadlock is ready to work with you. #proteinresearch #proteins #proteinengineering #proteinfood #plantbasedprotein

🚩This mistake will kill your innovative future food product. Future food businesses are going down different innovation paths to bring new ideas and new product solutions to help mitigate climate change. Algae, cultured meat, plant-based protein, edible insects, and other innovations will change the contents of our plates. The food industry continuously innovates to keep up with people’s evolving tastes and interests, especially the demand for healthier and greener options. But many are making this mistake - Lack of co-creation with stakeholders. This could make all the difference. Involving nutritionists, regulators, scientists, and producers is a business advantage that will help future food products better align with peoples‘ needs. Are your business making this mistake? —— Loyal Ecosystem collaborates with innovative organizations. If you want to maintain your focus on creating unique products. We can reach the right stakeholders and develop partnerships to support your next innovative launch. Talk to us, and discover how we can help: www.loyal-ecosystem.com #stakeholdersmanagement #consultancy #business #consulting #foodindustry #futureoffood #foodinnovation

🚀 Nosh.bio Featured in The Plant Base's Start-Up Spotlight! 🌍 We were recently featured in The Plant Base's Start-Up Spotlight, with an interview showcasing our CEO, Tim Fronzek. The interview highlights how we're transforming food through fungi-based technology. 🍄 Sustainable: By using mycelium fermentation, we create meat-like structures with minimal processing, eliminating the need for chemicals. 🌱 Environmental Impact: Our process reduces water usage by 90%, CO2 emissions by 98%, and land use by 99% compared to beef production. 💪 Nutritional: Our ingredients offer high protein content, essential amino acids, prebiotic fibers, and low fat. 🏆 Versatility: Beyond being nutritious, our solutions deliver excellent texture and neutral flavor, making them ideal for various food applications—from meat analogs to bakery, ice cream, and chocolate. Check out the full interview here: https://lnkd.in/e6Danq-e #Sustainability #FoodInnovation #NoshBio #AlternativeProteins #FutureOfFood

🌱 Plant-Based Revolution: Fuelling the Future of Food 🚀 🔥 The plant-based food sector is experiencing explosive growth, with the market projected to reach $162 billion by 2030! This surge is powered by consumer demands for healthier, sustainable options and breakthroughs in food tech. 🥦 From chickpeas to microalgae, innovators are pushing the boundaries of what plant-based foods can be, making them tastier, more nutritious, and accessible than ever. These developments are not just good news for our health but also for the planet, aligning with a more sustainable approach to what we eat. 🔬 Cutting-edge technologies like high-moisture extrusion and precision fermentation are transforming ingredients into amazing plant-based products that delight even the most discerning palates. As the market evolves, the opportunities for growth and innovation in this space are limitless. 🌟 Why is this important? As global focus sharpens on health and sustainability, the plant-based sector isn’t just a trend—it’s the future of food. With every advancement, we move closer to a sustainable, efficient, and ethical food system. 👉 Dive deeper into this plant-powered progress and discover what’s driving the market by clicking the link! Don’t forget to subscribe for more insights. https://lnkd.in/e_xSeGRT #PlantBased #Sustainability #FoodTech #Innovation #MeyrickConsulting