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In a recent interview with Protein Production Technology International, Dr. Winston Sun from #AngelYeast shared insights on the growing potential of yeast protein as a competitive alternative in the F&B industry. The article, titled "Evaluating Yeast Protein: A Viable Alternative for Modern Food Needs," dives into the nutritional advantages, functional versatility, and environmental benefits of yeast protein. As a sustainable and scalable solution, yeast protein is positioned to play a key role in the future of alternative proteins. This interview is part of the preparations for @TheFutureofProteinProduction （ #FPP) event in Amsterdam, Europe's leading forum for accelerating the commercialization of alternative proteins. Get more information from: https://lnkd.in/gqGicykW Magazine&utm_content=310234712&utm_medium=social&utm_source=linkedin&hss_channel=lcp-97869189 #AngelYeast #FPPAmsterdam #ProteinProductionTechnologyInternational #AlternativeProteins #YeastProtein #SustainableFood #ProteinInnovation #Foodtech

📑I'm thrilled to share this insightful article featuring Tony Kou, Business Development Manager at Thermo Fisher Scientific, and Andrew Saarni, Director of Fermentation at Geltor, who discuss how mass spectrometry can help monitor the fermentation process for vegan collagen production. 👉 https://bit.ly/3SJ31GI Fermentation is a key technology for creating animal-free protein ingredients that can replace animal-derived proteins in the food and nutrition industry. These products can mimic the composition, functionality and performance of animal proteins, while being more sustainable and ethical. However, to ensure high-quality ingredients and optimal yields, it is essential to monitor the fermentation environment closely. One of the methods that has proven effective for this task is the analysis of respiratory gases, which can reveal the behaviour and productivity of cells during the incubation process. 🔬If you are interested in learning more about how mass spectrometry can enhance your fermentation process and improve your product quality, check out this article here 👉 https://bit.ly/3SJ31GI #plantbased #massspectrometry  #newfoodtalks

📑I'm thrilled to share this insightful article featuring Tony Kou, Business Development Manager at Thermo Fisher Scientific, and Andrew Saarni, Director of Fermentation at Geltor, who discuss how mass spectrometry can help monitor the fermentation process for vegan collagen production. Fermentation is a key technology for creating animal-free protein ingredients that can replace animal-derived proteins in the food and nutrition industry. These products can mimic the composition, functionality and performance of animal proteins, while being more sustainable and ethical. However, to ensure high-quality ingredients and optimal yields, it is essential to monitor the fermentation environment closely. One of the methods that has proven effective for this task is the analysis of respiratory gases, which can reveal the behaviour and productivity of cells during the incubation process. 🔬If you are interested in learning more about how mass spectrometry can enhance your fermentation process and improve your product quality, check out this article here 👉 https://bit.ly/3SJ31GI #foodsaftey #qaqc #newfoodtalks

Why Alternative Proteins Matter: Sustainability: Producing alternative proteins has a lower environmental impact than traditional livestock farming. Health Benefits: Plant-based proteins can reduce the risk of chronic illnesses. Culinary Innovation: These proteins allow for creative and delicious food options. Feel free to explore these alternatives and discover exciting ways to incorporate them into your food products! 😊🌱. #phlexproteins #peaprotein #healthlifestyle #environmentalfriendly

"Exciting developments in sustainable nutrition! Pea protein-based foods are not only delicious but also pave the way for a more eco-friendly future. Proud to be part of a movement towards healthier and planet-friendly eating habits. #PeaProtein #SustainableNutrition #HealthAndWellness"

The COVID-19 pandemic led to an increased consumer interest in ingredients with immunity benefits. Bioactive compounds may present product developers with a relatively unexplored addition to functional products to meet this growing consumer demand. Learn more in Food Technology magazine. https://hubs.la/Q02xP9lb0 #FoodTech #ProductDevelopment #FunctionalFoods

To find out what’s on the horizon for alternative proteins, we asked #foodindustry professionals to share their insights and challenges. #foodtrends #alternativeproteins https://hubs.ly/Q02WC__H0

Thanks for furthering the conversation with us on hybrids/blends, novel plant proteins, and next-gen protein technology innovations Food Business News! Dive into the changing protein landscape and learn how #TeamADM can support your innovation goals! #hybrids #blendedmeat #plantproteins #nextgenprotein https://lnkd.in/e9fyvyYs

I had the pleasure to discuss the state of the (alt) protein industry at the #smartproteinsummit in Frankfurt 🇩🇪 yesterday. My message was clear: - YES to clean and natural ingredients: it’s for the future of protein - and it can only be clean, natural, and most notably diverse. If we want for this category to make the difference we all aspire to, we need the consumer’s trust in truly creating better solutions than animal-based products 💜 - Protein #diversity should and will be a big topic: we will need various and different sources of plant protein to be able to deliver on the big promises of consumer health: soy (or gluten) only products do not do our category justice. A mix of diverse plant proteins delivers better results for consumer #health 💪 - YES to a new standard 🤝: I strongly advocate for the industry to come to a joint #agreement requiring all players to only create truly #betterprotein products: for consumer health and ultimately consumer trust. Plant-based producers & their products must be held to high standards of ingredients, also regarding protein amount & diversity. Thank you Bundesverband für Alternative Proteinquellen e.V. - Balpro & dfv Mediengruppe for an important and inspiring event. Excited to work with all of you toward the future of protein 🌱🥩

GFI's resident fermentation experts Adam Leman Ph.D. and Lucas Eastham have written a great technical explainer for scientific audiences about precision fermentation! https://bit.ly/4cS81Aq The demand for dietary protein is expected to increase through 2050. Precision fermentation (PF) offers one solution, leveraging engineered or evolved micro-organisms to ecosustainably produce food ingredients, such as proteins, fats, flavors, pigments, and vitamins. This manuscript explores the food application potential, scale up, and biological engineering that goes into precision fermentation.