FoodNavigator’s Post

𝐏𝐥𝐚𝐧𝐭-𝐁𝐚𝐬𝐞𝐝 𝐚𝐧𝐝 𝐀𝐥𝐭𝐞𝐫𝐧𝐚𝐭𝐢𝐯𝐞 𝐏𝐫𝐨𝐭𝐞𝐢𝐧𝐬: 𝐑𝐞𝐝𝐞𝐟𝐢𝐧𝐢𝐧𝐠 𝐭𝐡𝐞 𝐅𝐮𝐭𝐮𝐫𝐞 𝐨𝐟 𝐅𝐨𝐨𝐝 𝐆𝐞𝐭 𝐏𝐃𝐅 𝐒𝐚𝐦𝐩@ https://lnkd.in/eahDE3xV #Plant_Based_and_Alternative_Proteins Market is estimated to be valued at USD 15,290 Million in 2023 and is projected to grow to approximately USD 16,520 Million by 2031, reflecting a compound annual growth rate (CAGR) of 8.2% during the forecast period. The global plant-based and alternative proteins market is experiencing significant growth, driven by rising consumer interest in health, sustainability, and ethical consumption. Shifting dietary preferences towards vegetarianism, veganism, and flexitarianism have fueled demand for alternative proteins. Environmental concerns and increased awareness of the impact of traditional animal agriculture on greenhouse gas emissions, water usage, and land depletion are pushing industries toward innovation in plant-based, fermented, and cultivated protein sources. By Type- Plant-Based Proteins Fermented Proteins Cultivated (Cell-Based) Proteins By Process- Fresh Bread Frozen Bread Par-baked Bread By End-User Food and Beverage Animal Feed Nutraceuticals and Supplement Key Players Beyond Meat,Impossible Foods,Cargill, ADM,Tyson Foods,Danone, Nestlé, Givaudan Sense Colour,Eataly, Sethness Roquette, #PlantBasedProtein #AlternativeProteins #FoodInnovation #SustainableEating #FutureOfFood #EcoFriendlyDiet #BeyondMeat #ImpossibleFoods #CargillIncorporated #ArcherDanielsMidlandCompany #TysonFoods #DanoneSA #NestleSA #Givaudan #EatJustInc #RoquetteFreres #snr #statsandresearch

𝗧𝗲𝘅𝘁𝘂𝗿𝗲𝗱 𝗩𝗲𝗴𝗲𝘁𝗮𝗯𝗹𝗲 𝗣𝗿𝗼𝘁𝗲𝗶𝗻𝘀 𝗠𝗮𝗿𝗸𝗲𝘁 𝟮𝟬𝟮𝟰-𝟮𝟬𝟯𝟭. 𝗚𝗹𝗼𝗯𝗮𝗹 𝗥𝗲𝘀𝗲𝗮𝗿𝗰𝗵 𝗥𝗲𝗽𝗼𝗿𝘁 The Textured Vegetable Proteins Market is projected to reach $5.07 billion by 2030, growing at a CAGR of 10.5% from 2024 to 2030. This growth is driven by the rising demand for processed and convenience foods, the increasing popularity of meat alternatives, heightened awareness of the health benefits of plant-based proteins, and expanding investments in the plant-based food industry. Furthermore, the growing intolerance to animal proteins and opportunities in emerging markets present significant growth potential for textured vegetable protein providers. However, the market faces challenges from the availability of alternative vegetable proteins and fluctuating raw material prices, which could hamper growth. 𝗧𝗼 𝗞𝗻𝗼𝘄 𝗚𝗹𝗼𝗯𝗮𝗹 𝗦𝗰𝗼𝗽𝗲 𝗮𝗻𝗱 𝗗𝗲𝗺𝗮𝗻𝗱 𝗼𝗳 𝗧𝗲𝘅𝘁𝘂𝗿𝗲𝗱 𝗩𝗲𝗴𝗲𝘁𝗮𝗯𝗹𝗲 𝗣𝗿𝗼𝘁𝗲𝗶𝗻𝘀 𝗠𝗮𝗿𝗸𝗲𝘁. 𝗥𝗲𝗾𝘂𝗲𝘀𝘁 𝗳𝗼𝗿 𝗦𝗮𝗺𝗽𝗹𝗲 𝗣𝗗𝗙: https://lnkd.in/g82sAp8X *𝗕𝘆 𝗧𝘆𝗽𝗲: Soy, Wheat, Pea, Other Types *𝗕𝘆 𝗔𝗽𝗽𝗹𝗶𝗰𝗮𝘁𝗶𝗼𝗻: Food and Beverages, Animal Feed, Other Applications *𝗕𝘆 𝗥𝗲𝗴𝗶𝗼𝗻: North America, Europe, Asia-Pacific, Latin America and Middle East & Africa *𝗕𝘆 𝗞𝗲𝘆 𝗣𝗹𝗮𝘆𝗲𝗿𝘀: Cargill, ROUQUETTE FRERES, ADM, Ingredion Incorporated, INTERNATIONAL FLAVORS & FRAGRANCES I.F.F., BENEO, SOTEXPRO Inherent Flame-Retardant Fabrics, CHS Inc., Farbest Brands, Axiom Foods., Foodchem International Corporation #texturedvegetableproteins, #tvp, #plantbasedprotein, #sustainablefood, #meatalternatives, #plantprotein, #foodinnovation, #veganprotein, #foodtech, #proteinrich, #healthyfood, #plantbaseddiet, #futureoffood, #veganrecipes, #plantbased, #foodtrends, #protein, #foodscience, #meatless, #veganfood, #nutritionalprotein, #fooddevelopment, #sustainableprotein, #cleanlabel, #foodindustry, #proteinfortheplanet, #foodsolutions, #vegan, #plantbasednutrition, #foodresearch, #ecofood

Dairy is a global food. On #World #Milk #Day, let's focus on the importance of the quality of products that affect the lives of millions of people around the world. Enzym Group's solutions contribute to the development of the dairy industry. Here are at least three efficiency factors that dairy producers gain by becoming our clients: 📈 Boosted Productivity. By improving nutrient absorption, our additives help increase weight gain and milk yield, leading to more productive and profitable dairy operations. 🧀 Milk Quality. Higher protein and fat content in milk makes it more valuable and nutritious. 🐄 Improved Digestion. Our yeast additives enhance rumen microbiota, promoting better fiber digestion and nutrient absorption. This means healthier cows and more efficient feed utilization. Let's change the food market and improve quality together 💚 #worldmilkday #enzymgroup #feedsolutions #feed #solutions #productivity #dairy #milk #digestion

𝗛𝗮𝘃𝗲 𝘆𝗼𝘂 𝗲𝘃𝗲𝗿 𝘁𝗿𝗶𝗲𝗱 𝗺𝘆𝗰𝗼𝗽𝗿𝗼𝘁𝗲𝗶𝗻-𝗯𝗮𝘀𝗲𝗱 𝗺𝗲𝗮𝘁 𝗮𝗹𝘁𝗲𝗿𝗻𝗮𝘁𝗶𝘃𝗲𝘀? Let's take a step back before we tell you where you can try these products. First, 𝘄𝗵𝗮𝘁 𝗶𝘀 𝗺𝘆𝗰𝗼𝗽𝗿𝗼𝘁𝗲𝗶𝗻? Mycoprotein, also called fungal protein or mycelium protein, is a high-quality protein whose name is derived from the Greek for “fungus.” It is commonly produced from the biomass (zero-waste) fermentation of Fusarium venenatum. As the food industry faces the challenge of feeding a growing global population sustainably while reducing environmental impacts, mycoprotein can become a real game-changer!💪 With its 𝗳𝗶𝗯𝗿𝗼𝘂𝘀 𝘁𝗲𝘅𝘁𝘂𝗿𝗲 and 𝗮𝗯𝗶𝗹𝗶𝘁𝘆 𝘁𝗼 𝗺𝗮𝘀𝗸 𝗽𝗹𝗮𝗻𝘁-𝗯𝗮𝘀𝗲𝗱 𝗼𝗳𝗳-𝗳𝗹𝗮𝘃𝗼𝗿𝘀 𝗮𝗻𝗱 𝗯𝗶𝘁𝘁𝗲𝗿𝗻𝗲𝘀𝘀, it resembles meat and can reach a protein content up to 50% on a dry matter basis. But the highlight of this protein is that it is 𝗺𝗼𝗿𝗲 𝘀𝘂𝘀𝘁𝗮𝗶𝗻𝗮𝗯𝗹𝗲 and has much 𝗯𝗲𝘁𝘁𝗲𝗿 𝗻𝘂𝘁𝗿𝗶𝘁𝗶𝗼𝗻𝗮𝗹 𝘃𝗮𝗹𝘂𝗲 compared to other proteins, since it contains 𝗮𝗹𝗹 𝗲𝘀𝘀𝗲𝗻𝘁𝗶𝗮𝗹 𝗮𝗺𝗶𝗻𝗼 𝗮𝗰𝗶𝗱𝘀. It’s 𝗵𝗶𝗴𝗵 𝗶𝗻 𝗳𝗶𝗯𝗲𝗿, including beta-glucan and chitin, low in total and saturated fats, and contains no cholesterol. If you’re curious to know how mycoprotein-based products taste, visit us at our upcoming trade shows in November. We’ll be at the Plant Based World Expo Europe in London as well as at Food ingredients Europe in Frankfurt, showcasing what is possible with 𝗼𝘂𝗿 𝗳𝘂𝗻𝗰𝘁𝗶𝗼𝗻𝗮𝗹 𝘀𝘆𝘀𝘁𝗲𝗺𝘀. We’ll have a mycoprotein-based 𝗰𝗵𝗶𝗰𝗸𝗲𝗻 𝗯𝗿𝗲𝗮𝘀𝘁 that delivers an authentic meat-like texture thanks to our 𝗳𝗶𝗶𝗹𝗱𝗠𝗲𝗮𝘁 𝗣. Reach out to our Dr.-Ing. Pia Meinlschmidt for more information about mycoprotein-based meat alternatives.

𝐒𝐞𝐚 𝐁𝐮𝐜𝐤𝐭𝐡𝐨𝐫𝐧 𝐏𝐨𝐰𝐝𝐞𝐫 𝐌𝐚𝐫𝐤𝐞𝐭 𝟐𝟎𝟐𝟒-𝟐𝟎𝟑𝟒. 𝐆𝐥𝐨𝐛𝐚𝐥 𝐒𝐢𝐳𝐞, 𝐒𝐡𝐚𝐫𝐞 𝐚𝐧𝐝 𝐃𝐞𝐦𝐚𝐧𝐝. 𝐑𝐞𝐪𝐮𝐞𝐬𝐭 𝐟𝐨𝐫 𝐒𝐚𝐦𝐩𝐥𝐞 𝐏𝐃𝐅: https://lnkd.in/ggYfF7e2 The Info Research report provides a comprehensive overview of the Sea Buckthorn Powder industry chain, highlighting its development across various sectors. It examines the current market status for food and beverage applications—distinguishing between organic and wild variants—as well as its use in drug formulations. The report also identifies key enterprises operating in both developed and developing markets. Furthermore, it analyzes cutting-edge technologies, patent trends, popular applications, and the evolving market trends for Sea Buckthorn Powder, reflecting the growing interest in its health benefits and nutritional value. *𝗕𝘆 𝗧𝘆𝗽𝗲: Organic, Wild, Others *𝗕𝘆 𝗔𝗽𝗽𝗹𝗶𝗰𝗮𝘁𝗶𝗼𝗻: Food and Beverage, Drug, Others *𝗕𝘆 𝗥𝗲𝗴𝗶𝗼𝗻: North America, Europe, Asia-Pacific, South America, Middle East & Africa *𝗕𝘆 𝗞𝗲𝘆 𝗣𝗹𝗮𝘆𝗲𝗿𝘀: Erbology, Natural Nordic - Finnish forest purity #SeaBuckthornPowder #OrganicSuperfood #WildHarvested #NutritionalBenefits #HealthSupplements #NaturalWellness #FoodAndBeverage #VitaminsAndMinerals #HealthyLiving #AntioxidantRich #PlantBasedNutrition #SeaBuckthornBenefits #NutritiousPowder #FunctionalFoods #HolisticHealth #NaturalIngredients #WellnessProducts #SuperfoodPowder #FoodScience #SustainableHarvesting

“Extreme weather is intensifying pressure on traditional protein sources, such as livestock and fisheries, by altering their habitats and reducing their populations. This makes exploring and developing alternative protein options imperative. A diversified protein supply chain, including plant-based and novel protein ingredients, is crucial for global food security and resilience.” - Randy Kreienbrink CFS, Artemis Director of Food/Beverage/Specialty Contact sales@artemis-international.com to learn about our new ingredient 𝗙𝗲𝗻𝘂𝗳𝗹𝗮𝗸𝗲𝘀®, debittered, defatted flakes of fenugreek seeds that are rich in fiber, high in protein, and ultra-low in fat and carbohydrates. Ideal for food applications including baked goods, cereals, pasta and more, it provides substantial protein benefits and a full suite of amino acids. Food Business News #berryceuticals #functionalingredients #functionalfoods #protein #fiber #fenugreek

We are very happy to publish an article by David Julian McClements, Distinguished Professor at University of Massachusetts Amherst, on alternative non-animal protein sources. Some key points from his article: -"There are advantages and disadvantages associated with each source of alternative #proteins" -"If alternative proteins are going to have a significant impact on improving the #sustainability of the global food supply, it is critical that foods fabricated from them are affordable, convenient, desirable, abundant, and nutritious." 'Alternative protein sources: The future of foods?' available at: https://lnkd.in/dYQMu2Q4 #Health #Food #PlantBased #Diet #News #Daily27

🇪🇺🧀🌱 EU INVESTS €5M IN FERMENTATION PROJECT TO CREATE BETTER-TASTING VEGAN CHEESES & KEFIR With vegan cheese the fastest-growing plant-based category in several European markets, the EU is investing millions into a project aimed at improving the taste, texture and nutritional value of non-dairy cheeses. The Delicious initiative, coordinated by the RISE Research Institutes of Sweden (Rise), brings together 17 entities from nine countries – from research centres and universities to SMEs and large companies – to create next-gen dairy alternatives. Backed by a €5M investment from the EU’s Horizon Europe programme, the four-year project will blend plant-based raw materials with inputs derived from precision fermentation, yeast biomass and fibre-producing microbes to obtain the desired sensory properties without additives, artificial flavours, or ultra-processing. “By integrating advanced technology with consumer insights, we aim to accelerate the shift towards plant-based diets and set a new standard for the plant-based dairy industry,” says project coordinator Charilaos Xiros, a senior researcher at Rise. The Delicious programme convenes several fermentation startups focused on alternative proteins and fats, including Arbiom, Melt&Marble, and Väcka . Read the full article here: https://lnkd.in/eqqyR5zz #GreenQueen #altprotein #futurefoods #vegan #foodtech #sustainability #innovation #nutrition