GIANT LEAPS project

𝐂𝐡𝐞𝐜𝐤 𝐨𝐮𝐭 𝐰𝐡𝐚𝐭’𝐬 𝐩𝐨𝐬𝐬𝐢𝐛𝐥𝐞 𝐰𝐡𝐞𝐧 𝐬𝐜𝐢𝐞𝐧𝐭𝐢𝐬𝐭𝐬 𝐦𝐞𝐞𝐭 𝐜𝐨𝐰𝐛𝐨𝐲𝐬! 💡 We’re thrilled to have successfully contributed to the development of an animal-free camembert cheese, using our NoPalm Ingredients yeast fat.  This product is an example of how innovative ingredients can open sustainable possibilities for the future of food. And as for the taste? Our alternative fat offers the needed solid fat content, which was once included in the tasty recipe of Those Vegan Cowboys cheese, resulting in a creamy mouthfeel and cheesy texture! Additionally, this alternative provides a natural butter-like color, eliminating the need for added colorants, and a neutral flavor, offering high flexibility for ripened foods like Camembert. 🧀 ✨ This collaboration with Those Vegan Cowboys is part of the PALM+ project, funded by the European Commission & Netherlands Enterprise Agency through an Eurostars grant. Next to Those Vegan Cowboys , we’re also collaborating closely with Flecks Brauhaus Technik GmbH, Loki Foods and University of Iceland (Háskóli Íslands), so stay tuned for more exciting news in the future. Check out the photos and get inspired by what’s possible when scientists meet cowboys. 👨🔬 🤝 🤠 #NoPalmIngredients #ThoseVeganCowboys #Camembert #PlantBasedFoods

Pleased to be consulted on this piece. I think It's important to look at what's actually in the ultra-processed foods. Of course, we should aim for delicious, whole-food, plant-based meals as the core of our diet, but ultra-processed plant-based foods generally have much better nutrition scores than ultra-processed meat-based foods. We also need to be careful of the 'hyper-palatability' of UPFs. But on the whole Sarah Berry sums it up well: "If you regularly consume fruits and vegetables – whether they're tinned, frozen or fresh – nuts, seeds, and legumes, you're on the right path. As long as you have a good overall diet across weeks and months, if some UPFs make it into your shopping trolley, it's not a major concern." A very good long-read about plant-based UPFs in BBC Futures this weekend by Christine Ro: https://lnkd.in/e8is6a5z with further quotes from Lewis Bollard, Fernanda Rauber, Eileen Gibney, Anke van Eijk - Verhagen, Tamsin Blaxter and myself.

Llega la mozzarella perfecta... y es 100% vegetal. Realmente no quiero hablarte de una nueva mozzarella vegetal, si no de lo que contiene esta nueva mozzarella vegetal. Caseína de fermentación y sin animales. Digamos, para resumir, que para la elaboración de un queso son necesarios una serie de ingredientes que hacen que este tenga textura, consistencia entre otras propiedades. Uno de los ingredientes esenciales es la caseína, una proteína natural de leche y que representa el 80% del valor proteico de este alimento. Sustituirla para la elaboración de un queso vegetal es sencillo pero que este queso vegetal sea similar al queso elaborado con leche de origen animal, no tanto. La startup belga-holandesa Those Vegan Cowboys (os prometo que se llama así), presentó en la pasada edición de la Future Food Tech celebrada el 15 y 16 de octubre en Londres una nueva caseína obtenida mediante fermentación de precisión con un rendimiento y unas propiedades sorprendentes. Y que, según la startup, mucho mejores que la propia caseína natural. Para demostrar que su caseína es perfecta, elaboraron una bola de queso mozzarella la cual consiguieron estirar hasta los 1780 mm. mucho más que una bola de mozzarella elaborada con leche natural. Esto ha demostrado que se puede obtener un producto final de muy alta calidad utilizando mucha menos cantidad de ingredientes y recursos. La caseína de Those Vegan Cowboys se elabora utilizando tan sólo una quinta parte de tierra y agua en comparación con la caseína natural, emite un 80% menos de CO2 y no produce metano. Pero esto no es todo. La startup en colaboración con Formo, especialista en fermentación de precisión, es capaz de adaptar la fórmula de su caseína con el fin de adaptarse a las exigencias y necesidades de cada cliente. Pueden ofrecer caseínas "a medida" para diferentes tipos de quesos. Por el momento este nuevo ingrediente se encuentra en fase de evaluación por parte de la UE y la FDA norteamericana para salir al mercado, se prevé que para la primera mitad de 2025.

To feed its analysis on EU plant protein policy, Commission published four fact sheets on EU plant protein market, from supply and demand to CAP interventions and national initiatives. Not yet a strategy but much useful data

🌱 Join us at the upcoming MAPP Centre Conference on November 7th at Agro Food Park, where we will dive into Alternative Food Proteins and the Consumer. T his one-day event will feature insightful presentations from leading researchers and industry practitioners from Denmark and internationally. Whether you're involved in food innovation, and sustainability, or are passionate about driving the future of food, this is a unique opportunity to engage with the latest trends and developments shaping our industry. 🔗 Explore the full agenda and secure your spot here: https://lnkd.in/g-4q36dm #conference #foodsystem #sustainability #food #alternativefoodproteins