Upcycling brewers’ yeast for an alt protein source boasting ‘unparalleled nutritional quality’

Perhaps the most well-known by-product of the brewing process that can bring multiple benefits to food product formulations is spent grain, which makes up around 85% of brewing waste. But there’s another by-product on the radar of new ingredient watchers which offers an elegant way of making use of ingredients that otherwise would not have … Read more

Plant-based drinks ‘not real alternatives’ to dairy milk – study

The study, carried out by Swiss scholars and nutrition experts, analyzed the nutrient profile of 27 samples of plant-based beverages and two of cow’s milk were compared. The plant drinks, 13 of which were fortified, were collected from two major supermarkets in Bern and included soy, almond, cashew, coconut, hemp, oat, rice and pelt. To … Read more

Wilk serves up hybrid yogurt made with cultivated milk fat

A major breakthrough – this is how Wilk CEO Tomer Aizen described his company’s latest foray in cell-based dairy. The Israeli foodtech startup says it has developed a first-of-its-kind product by leveraging its proprietary cell-cultured milk fat; It’s a proof that the company’s technology can be successfully deployed to produce food, Wilk claims. The product … Read more

Bel Group bets on precision fermentation dairy in Standing Ovation partnership

Swapping animal-derived proteins with alternative protein sources has been a focus for a growing number of food scientists, manufacturers and consumers. In turn, the dairy alternatives market is projected to grow by more than 10% annually between 2022 and 2028, reaching a value of more than US$31.5bn according to Facts and Factors. And while plant-based … Read more

The scientist redefining nutrition, food waste and food security with an upcycled sugars from fiber

The Supplant Company is rethinking sugar. The oft-viewed culprit of many of the world population’s nutritional issues has been given a makeover, by upcycling fibre-rich, ‘prebiotic’ portion of crops typically discarded to sweeten cookies and chocolate created in collaboration with Chef Thomas Keller, the first and only American-born chef to simultaneously hold two three Michelin … Read more

The scientist redefining nutrition, food waste and food security with an upcycled fiber-rich sugar

The Supplant Company is rethinking sugar. The oft-viewed culprit of many of the world population’s nutritional issues has been given a makeover, by upcycling fiber-rich, ‘prebiotic’ portion of crops typically discarded to sweeten cookies and chocolate created in collaboration with Chef Thomas Keller, the first and only American-born chef to hold three Michelin stars for … Read more

Maple Leaf hit hard by meat, plant-based market dynamics

TORONTO — A confluence of challenged events Maple Leaf Foods, Inc. during the third quarter of fiscal 2022, ended Sept. 30. Management sought to satisfy investors that the issues are transitory and short-term during a Nov. 8 conference call to discuss the results. “We hope that you take away a very clear and identifiable understanding … Read more

Arla Foods Ingredients enters partnership with First Milk over whey production

Using a proprietary method, Arla Foods Ingredients will make the Nutrilac FO-7875 microparticulate whey protein concentrate, which is used as an ingredient to enhance the level of protein in food and drink products, particularlys, without affecting texture and taste. According to the cooperative, the ingredient can enable drinking yogurt formulations with 11% protein and just … Read more

ADM outlines the key trends for dairy

The Chicago-based multi-national identified eight key consumer trends across human, animal and pet nutrition. These include expanded protein choices, balanced wellness, proactive personalization, trust and traceability, social impact, earth-friendly production and experiential eating. The company has found that almost half (49%) of global consumers claim to have adjusted their diet to lead a more sustainable … Read more

Bacteria-based whipping cream? Study proves how fat content can be fully replaced

Fat content – ​​whether dairy or another type of saturated fat – is what makes whipping cream so versatile. But with growing consumer awareness of the health risks associated with excessive fat consumption, the market for low-fat and fat-free products has expanded. According to Expert Market Research, the global low fat dairy products market is … Read more