Hiperbaric High Pressure Technologies’ Post

Be it reduction of sugar in milk or juices, or enhancing the stability/mouthfeel of food products; enzymes are significantly changing the landscape. Make sure you are up to date with the latest innovations going on. #innovation #foodtech #enzymes #sugar #sugarreduction

𝗕𝗮𝗰𝘁𝗲𝗿𝗶𝗼𝗽𝗵𝗮𝗴𝗲𝘀 𝗶𝗻 𝗙𝗲𝗿𝗺𝗲𝗻𝘁𝗲𝗱 𝗙𝗼𝗼𝗱𝘀 Bacteriophages offer a groundbreaking solution to enhance the safety and quality of fermented foods. The food industry can move towards safer, more sustainable production processes through bacteriophages. These are some of their applications in the food industry: 𝗔𝗻𝘁𝗶𝗯𝗮𝗰𝘁𝗲𝗿𝗶𝗮𝗹 𝗔𝗴𝗲𝗻𝘁𝘀 Traditional sterilization methods, such as pasteurization and high-temperature sterilization, often degrade the quality of food or consume significant energy. Bacteriophages, on the other hand, target specific pathogens, eliminating the need for energy-intensive processes. This specificity makes them ideal for improving food quality and safety in fermented products like cheese and yorghurt. In 2006, the U.S. Food and Drug Administration approved bacteriophages to combat Listeria in cheese production. Some of the advantages they offer over the standard sterilization techniques are: •  No energy consumption •  Preservation of the original flavor and nutritional content of foods. •  Targeted Action on bacteria, thus reducing the risk of spoilage and food-borne illnesses. 𝗕𝗮𝗰𝘁𝗲𝗿𝗶𝗮𝗹 𝗠𝘂𝘁𝗮𝗻𝘁𝘀 Beyond pathogen elimination, bacteriophages are used to create bacterial mutants with resistance genes, serving as starters in fermented food production. These mutants enhance fermentation characteristics and provide resilience against harmful phage infections. For instance, phage-resistant strains of 𝘓𝘢𝘤𝘵𝘰𝘤𝘰𝘤𝘤𝘶𝘴 𝘭𝘢𝘤𝘵𝘪𝘴 and 𝘓𝘢𝘤𝘵𝘪𝘱𝘭𝘢𝘯𝘵𝘪𝘣𝘢𝘤𝘪𝘭𝘭𝘶𝘴 𝘱𝘭𝘢𝘯𝘵𝘢𝘳𝘶𝘮 have been developed to stabilize fermentation processes under adverse conditions. Summarized by Cateline Ouma. #AntimicrobialResistance #PhageTherapy #AntibioticResistance #PhageResearch #OneHealth 𝗦𝗼𝘂𝗿𝗰𝗲: Wu, Q.; Li, L.; Xiang, P.; Zhang, T.; Peng, L.; Zou, L.; Li, Q. Phages in Fermented Foods: Interactions and Applications. Fermentation 2023, 9, 201. https://lnkd.in/ds_XfneN

💡 𝐂𝐨𝐮𝐥𝐝 𝐦𝐢𝐜𝐫𝐨𝐛𝐞𝐬 𝐫𝐞𝐯𝐨𝐥𝐮𝐭𝐢𝐨𝐧𝐢𝐳𝐞 𝐩𝐥𝐚𝐧𝐭-𝐛𝐚𝐬𝐞𝐝 𝐩𝐫𝐨𝐭𝐞𝐢𝐧𝐬 𝐭𝐡𝐫𝐨𝐮𝐠𝐡 𝐟𝐞𝐫𝐦𝐞𝐧𝐭𝐚𝐭𝐢𝐨𝐧 𝐚𝐧𝐝 𝐛𝐢𝐨𝐩𝐮𝐫𝐢𝐟𝐢𝐜𝐚𝐭𝐢𝐨𝐧?   This question and more will be answered during the presentation of our fermentation expert Herwig Bachmann at Bridge2Food next week. He will address the technological challenges associated with plant-based proteins, such as: 🍽 Nutritional parity 🛡️ Food safety 🥣 Optimization of flavour & texture In addition to classical fermentation techniques, NIZO has pioneered biopurification methods 𝘁𝗼 𝗿𝗲𝗺𝗼𝘃𝗲 𝗼𝗳𝗳-𝗳𝗹𝗮𝘃𝗼𝘂𝗿𝘀 𝗳𝗿𝗼𝗺 𝗽𝗹𝗮𝗻𝘁-𝗯𝗮𝘀𝗲𝗱 𝗶𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀 𝘄𝗶𝘁𝗵𝗼𝘂𝘁 𝗳𝗲𝗿𝗺𝗲𝗻𝘁𝗶𝗻𝗴 𝗼𝗿 𝗮𝗰𝗶𝗱𝗶𝗳𝘆𝗶𝗻𝗴 𝘁𝗵𝗲 𝗽𝗿𝗼𝗱𝘂𝗰𝘁. Be sure to attend on June 6th, during Track II (9:00 - 10:30 AM)! 👉Do you want to meet our experts at B2F? Please make an appointment with Rudy Simons: https://lnkd.in/e5DEyvFz 👉See for more information about this event: https://lnkd.in/evZ4kHUr   ------ 𝐍𝐈𝐙𝐎 𝐅𝐨𝐨𝐝 𝐑𝐞𝐬𝐞𝐚𝐫𝐜𝐡 𝐅𝐨𝐫 𝐛𝐞𝐭𝐭𝐞𝐫 𝐟𝐨𝐨𝐝 & 𝐡𝐞𝐚𝐥𝐭𝐡   💎 NIZO is a globally leading, private, and independent contract research organization specializing in food and health innovation for over 75 years. Operating the largest open access food-grade pilot plant in Europe, we leverage the integrated power of science and technology to help our customers in transforming food and nutrition more successfully, sustainably and faster; ultimately leading to better food and health. www.nizo.com #fermentation #offlavour #foodresearch #foodfermentation #biopurification #plantbasedfood #proteintransition #foodandbeverageindustry #foodscience #nutritionalparity #foodsafety #flavouroptimization #textureoptimization

New Era In Pasteurization: “MST” A new technology integrated with traditional HTST fresh milk processes, which has the same nutritional values as fresh milk, You can find the details of the article I have compiled from the link below. ⬇️ #milkanddairyındustry https://lnkd.in/dpD4He_t

Little To No Innovation In Food Ingredient World On a recent trip to Tokyo, Japan, at the International Society of Sports Nutrition —International Food Ingredients Additives Expo, Drew Campbell, President and co-founder of NiHTEK™, shared his vision for innovation. Drew has been in the sports nutrition space now for almost three decades. Many people forget or were too young to remember that there was once a time when whey protein sucked. It didn’t mix well; you needed an electric blender to break it down. It was like mixing cement. Whey protein was hard to digest back in the day, which often gave most of us gas and stomach bloating. It also tasted horrible. Little to no innovation existed in the protein world until the early 1990s when whey protein was purified enough to be consumed, mixed well, and tasted good. With dedication, science, and innovation towards protein purfication, whey protein has become the protein of choice for most fitness enthusiasts since the 1990s. However, since then, no protein, alternative or otherwise, has been developed that could rival whey protein. All other alternative proteins on the market today taste horrible, have a bad mouthfeel, are low in protein purity, have poor amino acid balance, and have low DIAAS and PDCAAS scores—they cannot compare to whey protein. Whey protein is not perfect also it is an allergen to many, contains lactose, and has major fluctuations in price, making it not perfect for everyone. Hydrolyzed NiHPRO™ Protein Isolate is the first innovative performance protein that meets the tastes, protein quality, high digestibility, and amino content of dairy but is also 100% dairy, lactose, allergen, and sugar-free. NiHPRO™ is the first and most innovative protein to revolutionize the global protein industry as a branded ingredient for leading brands and manufacturers to become the PROTEIN FOR EVERYONE. Hydrolyzed NiHPRO™ Protein Isolate is the most innovative branded protein ingredient in the last 35 years. #nihtek #nihpro #nowayitsnotwhey #healthyliving #proteinpowder #cleaneating #innovation #nihtek #proteininnovation #wheyprotein #lactosefree #allergenfree #sportsnutrition #ifia2024 #tokyoexpo

"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

Have you ever heard of thickeners❓ Basically, thickeners are used in food and drinks to make products thicker. They interact with the liquid phase of a formulation and modify the (apparent) viscosity of that liquid phase. Today, thickening agents play a crucial role in the food industry, helping manufacturers create products with the desired textural properties. These agents find use in a diverse range of applications, including beverages, fruit jams and jellies, as well as meat. In more innovative settings, they are even employed in spherification techniques. At Galactic, we have developed a calcium lactate thickener that offers manufacturers a new alternative, a versatile solution, health benefits, and a good source of both calcium and lactic acid. Looking to elevate your food product or complete your portfolio? 👉 Discover all the benefits of our Galaxium Calcium Lactate range in our latest article. https://lnkd.in/eMfASKKx #calciumlactate #innovation #food

Defining Ultra Processed Foods is a tricky task, one that’s only going to get more challenging as novel ingredients, protein alternatives and new processing technologies proliferate. To help untangle the confusion, Institute of Food Technologists (IFT) is bringing together a panel of experts at IFT First in Chicago. #UPFs #ultraprocessedfoods #novelingredients #proteinalternatives #altproteins #foodprocessing #IFTFirst #AgFunder #AgFunderNews

🌱 𝐏𝐫𝐞𝐰:𝐭𝐞𝐢𝐧® 𝐢𝐧 𝐌𝐞𝐚𝐭 𝐀𝐥𝐭𝐞𝐫𝐧𝐚𝐭𝐢𝐯𝐞𝐬? 🍔 Prew:tein® is redefining what’s possible in alternative meat applications. Here’s how our innovative ingredient is making an impact: 1. 𝐒𝐮𝐩𝐞𝐫𝐢𝐨𝐫 𝐓𝐞𝐱𝐭𝐮𝐫𝐞 𝐚𝐧𝐝 𝐁𝐢𝐧𝐝𝐢𝐧𝐠: Prew:tein® offers strong thermo-irreversible gelling properties, crucial for creating the ideal texture in meat alternatives like burger patties and sausages. This means a more authentic bite and better overall product performance. 2. 𝐍𝐮𝐭𝐫𝐢𝐭𝐢𝐨𝐧𝐚𝐥 𝐕𝐚𝐥𝐮𝐞: Prew:tein® provides all nine essential amino acids with a PDCAAS score of 1, ensuring that meat alternatives are not only delicious but also nutritionally robust. 3. 𝐋𝐚𝐛𝐞𝐥𝐥𝐢𝐧𝐠: Prew:tein®’s natural functionality enables the creation of (c)leaner ingredient lists that resonate with health-conscious consumers. 4. 𝐒𝐮𝐬𝐭𝐚𝐢𝐧𝐚𝐛𝐢𝐥𝐢𝐭𝐲: Sourced from upcycled brewer’s yeast, Prew:tein® drastically reduces environmental impact — using less land and water and producing fewer emissions than traditional protein sources. This makes it a perfect fit for the sustainability-driven demands of today’s market. By incorporating Prew:tein®, alternative meat products can achieve better texture, improved nutrition, and a (c)leaner, more sustainable profile, setting new standards in this fast-growing segment. #AlternativeMeat #SustainableProtein #Prewtein #FoodInnovation #CleanLabel #PlantBased

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