Enzym Feed Solutions’ Post

Alt protein sector in Middle East set for ‘rapid growth’ fuelled by consumer demand, food tech innovations #MiddleEast #altprotein

Unlock the power of starter cultures! Essential for fermenting dairy and plant-based foods, starter cultures like lactic acid bacteria boost flavor, shelf life, and nutritional benefits. Discover how this thriving market is meeting the demand for probiotics, artisanal flavors, and sustainable food innovations. #starterculture #fermentedfood #foodindustry #trendsinfood #plantbasedfood #foodingredients

⚙️ Freeze Drying: Preserving Nutrients in Milk Powder Freeze drying, also known as lyophilization, involves freezing the milk and then reducing the surrounding pressure to allow the frozen water to sublimate directly into gas. This method is renowned for preserving nutrients and flavor. The resulting powder retains the maximum nutritional value of fresh milk, making it a preferred choice for health-focused products and high-end culinary applications. TORPOL’s packaging solutions are designed to complement the freeze-drying process, offering protection that preserves the delicate balance of nutrients in these premium products. Our eco-friendly sacks ensure that freeze-dried powders reach consumers in perfect condition. Protect your freeze-dried products with TORPOL’s eco-friendly packaging. TORPOL 🜲 Safeguarding Dairy Powder since 1990 🔗https://lnkd.in/dDEeVhDP

The benefit of alternative protein analysis Peas have many benefits both in animal feed and human consumption. With a low allergenicity and high nutritional value compared to other legumes, it can also be used in multiple plant-based applications from drinks, stews, and as stabilizer. Still, the crop varies significantly not only depending on the variety, but also the seasons and conditions in which they are grown. The big variation makes the demand for compositional insights of great importance, as it determines its optimal use in animal feed, plant-based products like drinks, cheese etc. and often peas from the same batch can be divided into different groups depending on key parameters like protein level, composition, and taste. Alternative protein specialist Mette Skau Mikkelsen explains. “The value of analyzing your raw materials, for example protein crops like peas, and using your data in your food production, is that you would know the exact quality of the incoming material and thereby being able to predict its usability. As said by one of our customers – "High quality product taste and texture starts by controlling basic input factors such as protein and moisture.” https://lnkd.in/ghF58v88 #proteinanalysis #peas #plantbased #foodproduction #feedproduction

While #altmeat and #dairy innovators initially focused on mimicking conventional meat and dairy products, the trend is now shifting. Consumers are keen to reduce their consumption of animal-based products and eat more #plantproteins. We speak to key players who highlight “superior #nutrition” with higher #protein, fewer saturated fats, and products having less of an environmental impact. Planteneers, ADM, Sensient Flavors & Extracts Europe, Sensient Technologies Corporation, IFF, Dr.-Ing. Pia Meinlschmidt, Nandrianina Raboanason, Jacquelyn Schuh, Sonia Huppert Reported by Insha Naureen. Read the full special report here👉https://lnkd.in/ezwGpEaS

"Phosphates are essential nutrients (a form of phosphorus), which are present naturally in the human body and are an essential part of our diet. Phosphorus additives are found in most processed foods. Additives are used by food manufacturers during processing to give food and drinks flavour, preserve taste and texture, give colour and keep them fresh for longer.Common foods with phosphate additives include fast food, canned or bottled drinks, spreadable cheeses and processed foods. Phosphate additives are more easily absorbed than phosphorus from organic sources, where phosphorus is found naturally (e.g., unprocessed meats, nuts and beans). Usually about 40-60 percent of the phosphorus in organic food is absorbed by your body, whereas up to 100 percent of the phosphorus in additives is absorbed by your body" #Phosphorus #phosphate #foodadditive #phosphateadditive #fastfood #manufacturer #phosphatefoodadditive

the Power of Sugarcane Fiber in Meat Products: Sugarcane fiber, also known as bagasse, is revolutionizing the food industry, particularly in the production of meat products. Here's how this incredible byproduct is making waves: 🌟 **Enhancing Texture and Juiciness:** Sugarcane fiber binds water, retaining moisture during cooking, which results in juicier and more palatable meat products like sausages, burgers, and meatballs. 🌟 **Reducing Fat Content:** By substituting a portion of fat with fiber, manufacturers can create lower-fat meat options without sacrificing taste and texture, catering to the growing demand for healthier choices. 🌟 **Improving Nutritional Value:** The added dietary fiber boosts the nutritional profile of meat products, promoting digestive health and helping prevent various chronic diseases. 🌟 **Extending Shelf Life:** With its natural antioxidant properties, sugarcane fiber helps extend the shelf life of meat products, preventing spoilage and maintaining quality for longer periods. 🌟 **Sustainable and Cost-Effective:** Utilizing sugarcane fiber is both cost-effective and environmentally friendly, repurposing a byproduct that would otherwise go to waste and reducing the environmental impact of meat production. Embrace the future of food innovation with sugarcane fiber, making meat products healthier and more sustainable! #SugarcaneFiber #FoodInnovation #SustainableFood #MeatProducts #HealthyEating

"A recent study has unveiled the potential of biosurfactants—natural compounds produced by microbes—to dramatically improve the preservation of meat products. This innovative approach could replace synthetic chemicals, enhancing food safety and quality. Meat and meat products, crucial for human nutrition, are packed with high-quality proteins, essential amino acids, and vitamins. However, they are highly perishable and vulnerable to microbial contamination and oxidative damage that compromise their quality and shelf life. Traditional preservation methods include refrigeration, advanced packaging, and chemical preservatives. However, due to growing health and environmental concerns, there is a shift toward natural preservatives that safely extend shelf life and ensure consumer satisfaction." #biosurfactants #foodpreservation #naturalpreservatives