In the new tower, a fully automated production process will be in operation, combining extrusion, texturization, wet defibering and hydrothermal product refinement. The company has been investing in extending its capacities for the past years.
Palsgaard and Aarhus University are inviting food manufacturers to join them on a EUR 5 million project to develop new plant-based replacements for egg ingredients, called ‘Plant-based food ingredients to be egg replacers’ – PIER. The project aims to replace 10% of the eggs used globally as ingredients in food products such as baked goods, dressings, desserts and ready meals.
Anuga is launching a new trade show: Anuga Alternatives, exclusively focusing on showcasing opportunities in plant-based protein, insect protein, algae protein, mushroom-based protein and cell-cultivated meat segments.
From March 19 to 22, 2024, Anuga FoodTec will address processing alternative proteins and the necessary know-how along the entire process chain. The Cologne trade show and the German Association for Alternative Protein Sources (BALPro e.V.) are extending their cooperation for sustainable innovation in the food industry.
Following consumer plant-based preferences, the bakery industry is turning to egg alternatives. Faba bean proteins mimic many of the required
Impossible Materials raised seed funding to help commercialize its first product, a cellulose-based alternative to titanium dioxide (TiO2). The white pigment was recently banned in the EU for use in foods as it was deemed unsafe.
Royal DSM will introduce its latest developments at this year’s Food ingredients Europe (FiE), held December 6-8, 2022, in Paris.
The sales and application activities of Müller’s Mühle Business Solution will be run by GoodMills Innovation in Hamburg, From October 1, 2022.
The two companies aim to find new functional, plant-based ingredients that can bring innovation to bakery, patisserie and chocolate products.
The global plant-based eggs market is projected to witness a CAGR of 21.82 between 2021 and 2026, to reach a market size of USD 2,621.602 million by 2026.
US-based company Fiberstar agreed to allow Givaudan to commercialize and use Fiberstar’s natural, plant-based texturizing ingredient Citri-Fi®. The collaboration will expand Givaudan’s Taste & Wellbeing portfolio while extending Fiberstar’s geographic footprint.
