Planteneers’ Post

𝖠 𝖢𝗈𝗆𝗉𝗅𝖾𝗍𝖾 𝖦𝗎𝗂𝖽𝖾 𝗍𝗈 " 𝐏𝐫𝐞𝐜𝐢𝐬𝐢𝐨𝐧 𝐅𝐞𝐫𝐦𝐞𝐧𝐭𝐚𝐭𝐢𝐨𝐧 𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬" .. [ PDF Guide] ✅ 𝗚𝗿𝗮𝗯 𝗣𝗗𝗙 𝗙𝗼𝗿 𝗠𝗼𝗿𝗲 𝗗𝗲𝘁𝗮𝗶𝗹𝘀 >> https://lnkd.in/gYgj55bt  The growth of this market is mainly driven by the growing population and rising awareness about the benefits of alternative protein, increasing inclination towards a vegan diet, and growing focus on animal welfare. However, the high preference for animal-sourced products restricts the market growth to some extent.Moreover, the rising demand for sustainable foods provides significant growth opportunities for the stakeholders operating in this market. However, the high production cost of ingredients is a major challenge for the players in this market. Based on type, the global precision fermentation ingredients market is segmented into whey & casein protein, egg white, collagen protein, heme protein, enzymes, and other ingredient types. In 2024, the whey & casein protein segment is expected to account for the largest share of the global precision fermentation ingredients market. The large market share of this segment is attributed to the presence of a wide range of applications of whey & casein proteins in several food and beverage products. 𝐃𝐫𝐢𝐯𝐞𝐫𝐬: ➮ increasing Inclination Towards Vegan Diet ➮ Growing Population and Rising Awareness About the Benefits of Alternative Protein 𝐎𝐩𝐩𝐨𝐫𝐭𝐮𝐧𝐢𝐭𝐢𝐞𝐬: ➮   Rising Demand for Sustainable Foods 𝐓𝐨𝐩 𝐊𝐞𝐲 𝐏𝐥𝐚𝐲𝐞𝐫𝐬:  MYCORENA AB (Sweden), Eden Brew Pty Ltd (Australia), Change Foods (U.S.), Formo (Germany), Remilk Ltd (Israel), Triton Algae Innovations (U.S.), Nourish Ingredients Pty Ltd. (Australia) #PrecisionFermentation #FermentationIngredients #PrecisionFermentationMarket #Biotechnology #FermentedIngredients #FoodTechnology #SustainableFood #IngredientInnovation #FoodScience #FermentationTechnology #AlternativeProteins #BioengineeredIngredients #FermentationProcesses #FoodProduction #AdvancedFermentation

* Comparison of Plant-Based Meat Alternatives and Meat * Analysis of amino acid profiles using an Agilent 1260 Infinity II LC Increasing numbers of plant-based meat alternatives are being developed in response to consumer demand for sustainable food supplies and a healthy diet. The comparison of the amino acid profile of proteins from meat and plant-based meat alternatives is of interest from a nutritional quality perspective. This application note shows the determination of the amino acid composition of beef burger patties and different plant-based burger patties following acidic hydrolysis of sample proteins. Amino acids are analyzed with an Agilent 1260 Infinity II LC using reversed-phase LC with fluorescence detection (FLD) and automated precolumn derivatization using the injector program available with the Agilent 1260 Infinity II Multisampler.

Solar Foods #protein ingredient Solein has received a self-affirmed #GRAS (Generally Recognized as Safe) status in the #US. Solar Foods said a qualified panel of experts has compiled a statement on the product’s safety and intended use based on determined #food categories and Solein concentrations. Founded in 2017 with funding by the #EuropeanUnion – NextGenerationEU, Solar Foods is a Helsinki, #Finland-based food technology company that was founded in a scientific research program at VTT Technical Research Centre of Finland and Lappeenranta University of Technology. The company uses a bioprocess that takes a single #microbe and grows it by #fermenting it using air and electricity. In 2022, Solein was granted #novelfood #regulatory approval in #Singapore. According to Solar Foods, Solein is the world's most #sustainable protein with comparative #greenhousegas emissions of approximately 20% of plant protein and 1% of meat. It contains 65-70 % protein, 5-8 % fat (primarily unsaturated fats), 10-15 % dietary fibres and 3-5 % mineral nutrients. The macronutrient composition of the cells is very similar to that of dried #soy or #algae. Solein provides iron, fibre and B vitamins. #foodbusiness #researchanddevelopment #universities #entrepreneurs #futureoffood #nutrition #fermentation #foodsafety #markets #markettrends

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

🍃Hybrid foods present a promising avenue for the protein industry, aligning with trends toward sustainability, health consciousness, and culinary exploration. 🍃As consumer preferences continue to evolve, the development of hybrid protein sources is likely to play a significant role in shaping the future of food.👌

🌱 In the face of challenges such as changing consumer preferences and new legal regulations, the 𝗚𝗲𝗿𝗺𝗮𝗻 food and feed industries are seeking alternatives to traditional protein sources like soy. Peas, being an alternative protein source, are emerging as an ideal solution, meeting market needs both in terms of efficiency and sustainability. In 𝟮𝟬𝟮𝟯, the size of the pea protein market in 𝗚𝗲𝗿𝗺𝗮𝗻𝘆 was estimated at 𝟭𝟯𝟴.𝟭𝟯 𝗺𝗶𝗹𝗹𝗶𝗼𝗻 𝗨𝗦𝗗. The growth rate of this sector is projected at an annual increase of 𝟵.𝟱% through 𝟮𝟬𝟮𝟯. This development is driven by the growing demand for sustainable protein sources, particularly in the food and feed sectors, where pea protein is increasingly being used as an alternative to soy and other animal-based proteins. 𝗧𝗵𝗲 𝗴𝗿𝗼𝘄𝗶𝗻𝗴 𝗽𝗼𝘁𝗲𝗻𝘁𝗶𝗮𝗹 𝗼𝗳 𝗽𝗲𝗮 𝗽𝗿𝗼𝘁𝗲𝗶𝗻 𝗶𝗻 𝘁𝗵𝗲 𝗳𝗼𝗼𝗱 𝗶𝗻𝗱𝘂𝘀𝘁𝗿𝘆 This type of plant protein has broad applications in the food industry, making it a viable replacement for meat and dairy products. 𝗚𝗲𝗿𝗺𝗮𝗻 producers, responding to the increasing interest in plant-based diets, are intensively expanding their range of products based on pea protein. Compared to other plant-based protein sources, peas offer many advantages. They are naturally gluten-free, making them attractive to producers of products for people with food intolerances. Moreover, pea protein has a neutral taste, which facilitates its use in a variety of food products, from protein drinks to snacks and ready meals. Despite the growing interest in pea protein, the 𝗚𝗲𝗿𝗺𝗮𝗻 market still faces challenges. One of the main issues is the availability of raw materials. Although 𝗚𝗲𝗿𝗺𝗮𝗻𝘆 has suitable climatic conditions for growing peas, production does not always keep pace with rising demand. This is partly due to limited cultivation area and the relatively low profitability of legume crops compared to other, more traditional crops. Therefore, 𝗚𝗲𝗿𝗺𝗮𝗻𝘆 represents an ideal export destination for this raw material, and thanks to its versatility, pea protein has the potential to meet the needs of various sectors, from the food industry to feed production, as well as the pharmaceutical and cosmetics segments. Looking for high-quality peas and beans from a trusted partner? Connect with us 🔗 https://lnkd.in/dPH4DW4D #GrowingTogether #RootedInGrowth #Agrol #FarmingWithHeart #SustainableFuture #feedproduction #plantprotein #peas #peaprotein

Diversifying Europe’s protein supply Marja-Liisa Meurice Pihlstrom, Director for EIT Food North-East, and Lorena Savani, Mission Lead (Healthier lives through food), at EIT Food discuss how Europe’s protein supply can be diversified to meet the increasing demand for non-meat protein. Read the full article here https://lnkd.in/eX4dBCfs #protein #plantbased #EIT #food

Novel Foods: Novel foods are foods that have not been traditionally consumed in a particular region or country, and are often produced using new technologies or manufacturing processes. These foods can come from various sources: _Sources of Novel Foods:_ 1. Genetic engineering (GM foods) 2. Plant-based alternatives (e.g., plant-based meats) 3. Microbial fermentation (e.g., lab-grown meat) 4. Algae-based products 5. Insect-based foods (entomophagy) 6. Cell-based meat (clean meat) 7. 3D-printed foods 8. Nanotechnology-based foods _Examples of Novel Foods:_ 1. Lab-grown meat (e.g., Memphis Meats) 2. Plant-based meat alternatives (e.g., Beyond Meat) 3. Insect-based protein powders (e.g., cricket flour) 4. Algal oil supplements 5. Genetically modified salmon (AquaBounty) 6. Fermented plant-based cheese (e.g., Perfect Day) 7. Cell-based dairy products (e.g., Just Dairy) _Regulatory Frameworks:_ 1. European Union (EU): Novel Food Regulation 2. United States (US): FDA's New Food Ingredients Policy 3. Canada: Novel Foods Regulations 4. Australia/New Zealand: FSANZ Novel Foods Policy _Safety Assessment:_ 1. Risk assessment 2. Toxicity testing 3. Allergenicity evaluation 4. Nutritional evaluation 5. Environmental impact assessment _Benefits of Novel Foods:_ 1. Sustainability 2. Increased food security 3. Improved nutrition 4. Reduced environmental impact 5. Innovative culinary options _Challenges and Concerns:_ 1. Public acceptance 2. Regulatory frameworks 3. Safety concerns 4. Labeling and transparency 5. Intellectual property protection _Future of Novel Foods:_ 1. Personalized nutrition 2. Precision agriculture 3. Urban agriculture 4. Alternative protein sources 5. Space-based food production #Novelfoods #Food #GMO #Geneticallymodifiedfood #Geneticallyengineeredfood #Labgrownmeat #Specialfood #3Dprintedfood #3Dprinter #Plantbasedfood #Alternativecheese

🇪🇺🧀🌱 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

Hybrid Foods, An alternative for Protein Industry Hybrid foods are gaining traction in the alternative protein industry as they offer a solution to challenges faced by traditional proteins in terms of taste, texture, nutrition, and scalability.Traditional meat and dairy are high in macro and micro nutrients but are generally high in saturated fats and have been recognized as unsustainable and detrimental to the environment. Cultivated meat is the closest biological replacement, but most developers are still working on lowering costs, removing animal components, and providing structure to their cells.Plant-based meats and dairy are dominating the consumer market for alternative proteins at the moment. Some products can derive a high degree of similarity to animal counterparts using processing techniques such as extrusion or high shear emulsification, but these products are often not 'clean label' in nature. Microorganisms can be an efficient way to generate protein with minimal resources, occasionally allowing for upcycling of food waste into high-quality protein. Hybrid products can help by combining products created using different technologies. The first and most common example is the combination of plant-based meats with cultivated meat, which could allow for a quicker launch to market and lower the cost of the overall product. Another example is the combination of plant-based protein with cultivated fats, or vice versa. BIV portfolio company, Lypid, is working on the microencapsulation of plant-based oils to mimic the texture, heat stability, and flavor release of animal fat, which can be used in cultivated meat formulations. Precision fermentation is another technology that often utilizes hybridization, using the genetic modification of bacteria or yeast to develop a specific protein. Companies like Maya Milk and Phyx44 are currently working on creating dairy proteins like casein and whey, but often do not allow for all constituents of milk to be created using precision fermentation alone. A survey conducted by Peace of Meat showed that most plant-based meat companies are keen on working with cultivated fat as long as it shows improvements to the final product. Food conglomerates like Nestle, Tyson, and CPF Thailand are also showing interest in working towards hybrid products by collaborating with smaller-scale alternative protein startups. Sourec: www.bigideaventures.com-Olivia Chavassieu-Apr 18, 2023 #foodscienceandtechnology #hybridfoods #plantbased #culturedmeat