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Handbook of Plant-Based Meat Analogs Innovation, Technology and Quality Editors Gokare A. Ravishankar Dayananda Sagar Institutions, Bengaluru, Karnataka, India Ambati Ranga Rao Vignan's Foundation for Science, Technology and Research University, Vadlamudi, Guntur, Andhra Pradesh, India Reza Tahergorabi North Carolina Agricultural and Technical State University, Greensboro, NC, United States Anand Mohan University of Georgia, Athens, GA, United States About the book Handbook of Plant-Based Meat Analogs: Innovation, Technology and Quality presents the growing opportunities and challenges of meat substitutes from plant-based resources. Addressing core topics from source ingredients to consumer acceptance, it provides a comprehensive starting point for those seeking to explore sustainable meat alternative products. To date, the full potential of plant-based meat products has been underexplored, underutilized, and underrepresented. This book provides the most up-to-date information on plant-based meat analogs, sources of ingredients, industrial processes, large-scale production, and health benefits, including safety and regulatory aspects and environmental implications.

ICYMI...If you missed our panel discussion regarding the Future of Organic, the recording is available using the link below.

Our work is rooted in globally coordinated scientific collaboration that's necessary for driving progress for the future of coffee. In a recent article on coffee sustainability and variety improvement published in Frontiers, researchers Godfrey M. Ngure and Kazuo Watanabe cite this type of collaboration as essential to long-term success: "Arguably, the WCR collaboration model is poised for success mostly because it breaks the barriers of isolated country-centric efforts that have dominated coffee breeding in the past, achieving only modest gains. Working together, collaborating coffee-producing countries will have access to a wider pool of breeding populations and modern breeding tools, thereby accelerating the pace of coffee research and development, and delivering to farmers and consumers varieties suited to their needs." Read the full article here: https://lnkd.in/gsk6sH5U

INC is proud to be established as the Neural Center of Consumer and Market Knowledge for Finca El Paraíso, a coffee producing company that stands as a beacon of innovation and excellence. Since its inception, Finca El Paraíso's commitment to quality and unwavering dedication to revolutionizing coffee processing have propelled it to the forefront of the coffee industry.   Her tireless pursuit of perfection has led her to constantly push the limits of what is possible, investing in cutting-edge techniques and equipment to elevate the sensory experience to new heights. Today, as we embark together with Finca El Paraíso on a new chapter in our innovation journeys, we reveal our latest venture: a bold leap into the realm of biotechnology. Although Finca El Paraíso's greatest achievement was the standardization of different sensory profiles through the use of innovative post-harvest techniques and equipment, the processes always needed to be modulated due to the inconsistency in the quality of the coffee cherries and the bioavailable components. This led to the inevitable conclusion that it was necessary to invest in the biotechnological improvement of the production in order to standardize the quality of the coffee cherries that enter the processing plant, reducing production costs and ensuring a process of continuous quality improvement. It was when together we took the first steps on this journey in biotechnology that marks a historic turning point in our companies identity. Today, Finca El Paraíso adopts a new vision for the future of coffee farming, always rooted in the principles of innovation, sustainability and excellence that guided each of its actions, but now focused on coffee biogenetics. And INC is honored to showcase this project to the world.

❝We use waste streams, making it sustainable, energy-efficient, and highly cost-effective. You can imagine the Nosh production process as a brewery.❞ – Tim Fronzek, Co-Founder & CEO Nosh.bio If you understand beer, you can understand our fungi fermentation. At Nosh, we harness the power of fungal mycelium to create a versatile, collagen-like protein that’s as natural and simple as brewing beer. 🍺 In this interview with WWF Magazine, our CEO shares the story behind Nosh and our mission to revolutionize food production using fungal mycelium. It’s all about creating sustainable, natural, and scalable solutions for the future of food. Read the full interview to learn more about our "why." ⬇️

There’s still time to submit a proposal for the Organic World Congress. Send your ideas by September 15. The Organic World Congress, held every three years by IFOAM - Organics International, will be November 30-December 4 in Taiwan. The theme is ‘Cultivating Organic Solutions for True Sustainability’ with four tracks: ‘Organic Culture and Lifestyle’, ‘Knowledge and Practice Sharing’, ‘Growing Organic Market, Rooted in Organic Principles’ and ‘Policies for Scaling up Organics and Agroecology’. Submit proposals until September 15, or register to attend before November 10. #organic #organicworldcongress #continuousimprovement #leadership

An innovation in the Lab-Grown Meat…! 🎉 Scientists from Yonsei University, Seoul, have made a groundbreaking discovery in the field of cultured meat, creating lab-grown meat that's almost indistinguishable from conventional meat! This cultured meat masterpiece mimics the savory flavors and aroma of conventional meat, making it a game-changer for the sustainable food revolution! The secret to this breakthrough? A novel compound that replicates the Maillard reaction, releasing flavors at high temperatures. By introducing this switchable flavor compound (SFC) into a gelatin-based hydrogel, they created a functional scaffold that enhances the aromatic properties of cultured meat. The result? Lab-grown meat with a flavor profile similar to conventional meat! This innovation has far-reaching implications: - Reduced greenhouse gas emissions by up to 90% - Use 99% less land and 80% less water compared to traditional meat production - Eliminate animal slaughter and minimize environmental pollution - Provide a sustainable source of animal protein for a growing global population The scientific community is abuzz with excitement as this technology has the potential to revolutionize the way we eat. Source 1: https://lnkd.in/gNs_etFt Source 2: https://lnkd.in/gGVYaZCA Image source/credits: https://lnkd.in/gMSias73 #Innovationforall #Innovation #labgrownmeat #foodtech #sustainability

Organic agro industry professionals, this one's for you! Discover PackMedia's tailored labels designed to provide more space and clearer information. Find out how our labels achieve the ideal balance between simplicity and comprehensive detail. #PackMediaLabels #OrganicAgro #LabelSolutions

Bon Vivant is at the forefront of the alternative protein movement, leveraging precision fermentation to create sustainable and innovative food products.🌱 "Precision fermentation has been used and found on the market for decades," says Thibaut Elijah Lafargue, Head of Marketing & Communication in our Marketing feature in the Q3 2024 edition of Protein Production Technology International. By comparing this technology to familiar processes like yeast production, Bon Vivant is helping to demystify and normalize alternative proteins. Addressing consumer concerns about taste, cost, and ethical production is a key challenge for the industry. Bon Vivant is focused on educating consumers about the benefits of their products and building trust through transparency and innovation. As the alternative protein market continues to evolve, Bon Vivant's commitment to sustainability and technological advancement positions them as a leader in this exciting and dynamic field. 📰 Read more from Thibaut and Bon Vivant in the latest edition of Protein Production Technology: https://hubs.ly/Q02QL1pr0 #precisionfermentation #marketing #alternativeprotein #innovation #sustainability

We're only a week away from #SynBioBeta2024! 🎉 As we count down to the event, we're taking a look at the groundbreaking work being done in synthetic biology to revolutionise our food systems, as featured in this SynBioBeta Insights article from Embriette Hyde 🌽🧪 From cultivated meats that require no land, to fermentation techniques creating nutrient-packed foods with a reduced environmental footprint, the future of food is looking more sustainable and promising than ever. 🌍💪 We're thrilled that our co-founder, Max Jamilly, who’s interviewed in this piece, will also be sharing insights into the future of food and cellular agriculture at the event. Don't miss it! 🚀 Stay tuned for more updates as we approach the event. And remember, the question isn't "Can we feed the future?" It's "How will we do it in a sustainable, affordable and delicious way?" We believe cultivated fat - powered by synthetic biology - holds the answer. 🔬🍽️ Click here to read more 🔗 https://lnkd.in/gTWVYaKU #SynBio #SustainableFood #CellularAgriculture #FutureOfFood #Biotech