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Giraf Macadamia Milk range wins silver and gold awards
Giraf Macadamia Milk clinched both silver and gold at the 2024 Food & Home Awards, with Vanilla named Best Milk and Original…
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Yeastup transforms brewers’ spent yeast
Yeastup AG is turning brewers’ spent yeast into high‑value protein, beta‑glucan and mannoprotein through a patented, single industrial process. Backed by CHF…
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KRÖNER-STÄRKE unveils new TVP line
KRÖNER-STÄRKE has invested €36 million in a new facility to produce natural, organic TVP meat replacement texturates from wheat and pea protein.…
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Emphasis on food security and nutrition for World Food Day
On 11 October, the Western Cape Government and ProVeg SA head to Uniondale for World Food Day, tackling hunger and nutrition during…
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Authentic plant-based alternatives
Unlock authentic textures in plant-based and hybrid meats with Loryma’s wheat-based fats, stabilisers and clean label compounds—designed to mimic animal fat behaviour,…
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New Greek yoghurt: double cream, guilt-free dream
Warm up with LANCEWOOD’s new Greek Delight double cream plain yoghurt—velvety, protein-packed and only 89 calories per serving. Discover how this 700g,…
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Whey to go: Replacing eggs in baking
Egg prices and avian flu disrupting supply? See how whey protein can replace eggs in bakery formulations, delivering aeration, structure, colour and…
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The role of colour in plant-based meat and EXBERRY solutions
Colour can make or break plant-based meat. EXBERRY by GNT shows how colours from fruits, vegetables and plants deliver authentic, appetising shades…
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Innovative Collaboration: providing cost-effective, high-quality meat alternatives
Zippy Edibles has selected Coperion’s ZSK 54 Mv PLUS twin‑screw extruder and K‑Tron feeder to scale high‑moisture meat analogues with precision and…
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Advanced Optical Sorters for Processed Protein Products
Key Technology launches optical sorters for processed proteins—from chicken nuggets to plant-based patties—automating inspection to remove defects and foreign material, boost yield…
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Collaborating to address flavour challenges
IFF, Unilever and Wageningen University are tackling off-notes and bitterness in plant-based meats with a four-year study into protein–flavour binding. Discover how…
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Vegetarians can’t get no satisfaction – research shows
New research from Ingredient Communications shows vegetarian satisfaction with available food choices has plunged since 2018—dropping to +8% overall, with the US…
