Innovopro

New studies show an association between emulsifier consumption and disruptions in the gut microbiota. Consumers crave familiar ingredients, short labels, and the assurance that they are consuming nutritious, unharmful food. Check out FoodNavigator's article on the link between emulsifiers and health. https://lnkd.in/dKA8rqC6

We're thrilled to celebrate the success of Nurit Liberman, our R&D and Innovation Manager, who completed a year-long 'Women in FoodTech Leadership Program'! ⭐🌿 Thanks to the Modern Agriculture Foundation, this program empowered and inspired future leaders in foodtech. We are honored to support initiatives that champion diversity and leadership! 🤩🙏🏽 Last week's conclusion event was a proud moment for Innovopro as we witnessed Nurit's growth and the achievements of her fellow participants.

This week, InnovoPro was proud to be part of the inauguration of the new Climate-Tech Center in the Northern Galilee of Israel. As a company rooted in innovation, this event represents a vital moment for us and the entire Israeli food-tech community. 🌱🪴🏵️ The center’s mission of fostering climate and food-tech solutions aligns with Innovopro’s commitment to creating sustainable and healthy food options, particularly through our chickpea platform. Kudos to JVP, Margalit Startup City and MIGAL Galilee Research Institute for continuing to move ahead and bring innovation and restoration to the Galilee.

Our team knows the importance of starting the day right☀️! We took a break this morning to enjoy a nutritious breakfast🥯🍅 together💗. It's all about balancing hard work with well-being.

I can't believe it's not milk! Add some of our chickpea barista beverage to Torrefazione Tostini Caffè coffee and the results are perfection. Elio Ricci CIBUS International Food Exhibition CIBUS INGREDIENTS Cibus International Tostini Caffè

Missed our trends report? Click the link below to get insights from the biggest F&B shows in Europe and North America. https://lnkd.in/gyE9g5rY

Clean-label is evolving beyond the number of ingredients in a product. Younger consumers, in particular, associate it with sustainability. As Food & Beverage Insider puts it, “consumers believe how brands operate at the beginning of the supply chain reflects the quality of the product at the end...value often carries more weight with consumers than price alone, and they're willing to trade up if they perceive that it's there." https://shorturl.at/n9KTJ

Academia X Innovopro📚👩🏫🧑🏫 Nurit Liberman had a fantastic time at The Good Food Institute Israel meet-up in the Faculty of Biotechnology and Food Engineering, Technion. The event connected R&D experts from academia and industry to discuss alternative protein opportunities. Thanks for having us! Anton S. Adam Lahav Dafna Pascoviche Sivan Isaschar-Ovdat 🎗️

Meet nature's newest clean emulsifier: chickpea protein! Creamy, with a neutral taste and excellent functional properties, this #plantprotein is sure to help you create the next generation of foods and beverages to meet consumer demands.

Whether you're watching the Olympic Games or participating in them, we've got you covered. Discover ways to create a coffee protein shake so you and your consumers can run, swim, or watch the Olympics without skipping a beat. What's your favorite sport? Let us know in the comments! International Olympic Committee – IOC