Georganics’ Post

🌟 Anuga Alternatives: New trade show segment to focus on alt-proteins 🍄 #AnugaAlternatives will be an additional segment at #Anuga 2025, which will be held at the Koelnmesse GmbH from 4-8 October. It will shed light on the most recent innovations in the cell-cultivated, plant-based, #insect, #algae and #mushroom-based protein segments.  🗣 Jan Philipp Hartmann, director of Anuga, said: “The progress made in processing plant-based sources of protein and finding new sources of protein are of central importance here. At the coming edition of Anuga, especially within the scope of Anuga Alternatives, we will examine these developments in detail." 🤝 Bastian Mingers, VP of food trade fairs at Koelnmesse, commented: “Our new trade show, Anuga Alternatives, is the answer to the market's dynamic development towards plant-based food and a decisive trendsetter for the trade and industry.” 🧫 Read more about the new show on The Cell Base 👇 #Germany #AnugaFoodTec #Koelnmesse #cellbasedmeat #cultivatedmeat #plantbased #altprotein #alternativeprotein https://lnkd.in/eD2cYhbQ

Labels matter! Consumers are increasingly searching for products with labels that include "organic," "natural," and "made with real" claims on their products. For developers, meeting these consumer desires can be challenging, especially when not set up with the right flavor and product development partner. Emily Sheehan, Applications Manager EMEA, shares how Edlong's international team of R&D professionals can help you navigate the clean label development landscape by finding the right flavors for your product and labeling needs: https://bit.ly/4cfbw36 #CleanLabel #ProductDevelopment #FoodScience #FlavorSolutions #Organic #Natural #CleanDevelopment #Edlong #EdlongFlavors #DairyFlavors #DairyFreeFlavors #FoodDevelopment #FoodInnovation #FoodScience #FoodTrends #Innovation #RD #Alternatives

𝘕𝘰𝘯-𝘚𝘢𝘤𝘤𝘩𝘢𝘳𝘰𝘮𝘺𝘤𝘦𝘴 yeasts represent a valuable biotechnological tool in winemaking, contributing significantly to complexity and typicity, improving acidity and offering a bioprotective character. At Grupo Agrovin, we present Viniferm NS, our range of 𝘕𝘰𝘯-𝘚𝘢𝘤𝘤𝘩𝘢𝘳𝘰𝘮𝘺𝘤𝘦𝘴 yeasts. Today we highlight: Viniferm NS TD and Viniferm NS Chance. 🍇 𝗩𝗶𝗻𝗶𝗳𝗲𝗿𝗺 𝗡𝗦 𝗧𝗗 (𝙏𝙤𝙧𝙪𝙡𝙖𝙨𝙥𝙤𝙧𝙖 𝙙𝙚𝙡𝙗𝙧𝙪𝙚𝙘𝙠𝙞𝙞): Selected for its high ß-lyase activity and bioprotective properties. This yeast enhances the varietal character and complexity of the wine, improving mouthfeel through glycerol formation and mannoprotein release. In addition, its bioprotective action minimizes the risk of organoleptic deviations. 🍇 𝗩𝗶𝗻𝗶𝗳𝗲𝗿𝗺 𝗡𝗦 𝗖𝗵𝗮𝗻𝗰𝗲 (𝙇𝙖𝙘𝙝𝙖𝙣𝙘𝙚𝙖 𝙩𝙝𝙚𝙧𝙢𝙤𝙩𝙤𝙡𝙚𝙧𝙖𝙣𝙨): It stands out for its high acidification power through lactic acid synthesis, preserving the varietal identity of the grapes. This yeast promotes the production of longer-lived, complex and unctuous wines. Undoubtedly, this range adds exceptional value to the quality and personality of the wines. #GrupoAgrovin #Research #Innovation #Yeast #VinifermTD #VinifermChance

Learn About The Wonderful World of Fermentation Fermentation has been a part of humans' food & drink habits for almost as long as we've been on this planet. In recent years, as interest in and understanding of the human microbiome has increased, fermented food and beverages have entered mainstream consumer consciousness - and more and more shopping baskets, too. Our latest blog explores the history, potential benefits and a bit of the science of fermentation to give a basic knowledge and understanding of this amazing natural process that has sustained us for millennia. Check it out: https://lnkd.in/exrqKSeq #FMCG #foodanddrink #foodscience #functionalbeverages #fermentation

If you want to hear it from the horse his mouth what #sodiumreduction is all about join our upcoming 1-2-Taste webinar.

Unveiling the complexity of milk fat! 🧬 Dive into the intricate structure of milk fat and discover how it influences the texture, flavor, and quality of dairy products. Understanding these molecular wonders is key to mastering dairy technology. Follow Abhijeet Singh Naruka for such amazing insight. #MilkFat #DairyTechnology #FoodScience #MilkStructure #DairyInnovation #DairyIndustry #FoodChemistry #MilkComposition #DairyScience #LinkedInLearning

𝐅𝐈𝐄 𝟐𝟎𝟐𝟒: 𝐈𝐧𝐧𝐨𝐯𝐚𝐭𝐢𝐨𝐧 𝐦𝐞𝐞𝐭𝐬 𝐭𝐞𝐚𝐦 𝐬𝐩𝐢𝐫𝐢𝐭 🤩 Four brands, one mission: Attendees at Food ingredients Europe saw a food industry full of innovations – sustainable, healthy and in many cases plant-based. The joint booth of SternVitamin , Planteneers, Hydrosol and Sternchemie was the perfect place to experience the synergies our group brings to the table. 𝐀𝐰𝐚𝐫𝐝-𝐰𝐢𝐧𝐧𝐢𝐧𝐠 𝐬𝐨𝐥𝐮𝐭𝐢𝐨𝐧𝐬 We’re especially proud of our awards, like the second place Food Manufacturing Award for the marbled plant-based Steak 2.0 from Planteneers that takes meat alternatives to the next level. That product was especially popular with booth visitors; in fact it was our “best-seller” with over 700 samples tasted. We were also happy about the Innovation Tour visit in which Hydrosol made an impression in the “Health and Wellbeing” category with Yogonaise, a fresh, light and healthy mayo sauce that goes great with potato wedges. A spur-of-the-moment interview with public broadcaster Hessischer Rundfunk was an opportunity to give German viewers an exciting look at the food industry. A big thanks goes out to all our colleagues who were involved, and to our customers for great talks and insights. The fair was a big success! 👏🚀 #FiEurope #wefuturefood #foodinnovation #FiE #foodingredients

POV: You finally make enough money from biotech, and decide to open a restaurant.⁣ ⁣ Save this for your next paper idea, or share it with potential investors if you decide to jump on the culinary world.⁣ ⁣ Btw, can I have a Thermal Regulation and Antioxidant Dynamics in Camellia sinensis Infusions?⁣ ⁣ #biotechhumour⁣ #biotechmeme⁣ #sciencehumour⁣ #scientificpaper

🌟 The Secret Ingredient for Taste: Saliva! 🌟 Have you ever wondered why food tastes so good? It's not just the flavors or spices—it's SALIVA that makes all the difference! 🤯 In my latest video, I explore the science behind saliva and its role in enhancing our sense of taste. From breaking down food molecules to allowing our taste buds to perceive the full spectrum of flavors, saliva is the unsung hero of our everyday eating experiences. 🔬 Curious to learn how saliva works? 🍽️ Want to understand the connection between taste and our biology? Tune in to this video to discover why we owe our favorite meals to this amazing fluid! #ChemistryInLife #ScienceOfTaste #FoodAndFlavor #Biochemistry #ChemistryExplained #Elitchem #Science

💡Great satisfaction at Food ingredients Europe💡 During the event, in an interview with Food Ingredients First, our Product Manager Laura Margari shared insights about the potential of our #FARAFunctionalGummies, developed by the #FARACustomizedFunctionalSolutions team. 🤝Thank you to Food Ingredients First for the opportunity to share our vision! Click below to watch the video 👇👇👇 #FiEurope #FunctionalGummies #FoodIngredientsFirst #greatsatisfaction #Behindagreatsatisfactionarealwaysgreatrawmaterials