Arkeon’s Post

Harnessing the Power of Yeast: A Sustainable Protein Solution Are you looking for a more sustainable protein source? Look no further than yeast protein! This article explores the benefits of using yeast protein in various industries, from food & beverage to health & fitness. 🍞 🥛 🏋️♀️ Did you know that yeast protein has a higher PDCAAS (Protein Digestibility Corrected Amino Acid Score) than whey protein? 🤔 Plus, it's made from renewable resources and has a lower carbon footprint than traditional protein sources! 🌳 Check out this article to learn more about the incredible properties of yeast protein and how it can transform your business: https://lnkd.in/gMgAuJhj #yeastprotein #Angeopro #AngelYeast #sustainability #proteinsource #healthandfitness #innovation

Check out our insightful blog post on 'Immobilized enzymes for food processing'! 🌽🥦🍅 The food industry is constantly evolving to meet the demands and challenges it faces. In our this blog post, we explain the role of immobilized enzymes and their effective use to increase efficiency and sustainability in food processing. Read the full article here ➡️ https://lnkd.in/gMttzs5A We would love to hear your thoughts and experiences in the comment section! Let's work together to innovate and create a more efficient and sustainable food industry. 🌍🍽️ #foodindustry #efficiency #sustainability #enzymes #biocatalysis #foodprocessing #innovation

🌿 The growing demand for alternative protein: https://lnkd.in/eUDR4ZQ2 As the global population increases, so does the need for diverse and sustainable protein sources. Consumer demands are also changing when it comes to proteins. More and more are looking for sustainable and ethical alternatives to traditional meat and dairy products. 🌱 Innovators in the food industry are exploring new sources to meet this demand, including yeast protein and plant-based blends. 🥣 At Biospringer by Lesaffre, we're proud to be at the forefront of this trend, offering our new yeast protein, Springer® Proteissimo™ 102. It delivers a high-quality and complete vegan protein, while addressing ethical and environmental concerns. Read the article to learn how we're shaping the future of sustainable protein production. #ProteinInnovation #SustainableFood #PlantBased #BiospringerByLesaffre #Proteissimo102 #Yeastextract

Greetings to all my LinkedIn connections! Excited to share that our research article has been accepted for publication in Journal of Food Science and Technology (JFST)! I would like to thank my guide Girirajsinh Jadeja, PhD for his inputs in improving this manuscript. In this study, we developed an innovative active biofilm by incorporating red dragon fruit peel extract into soy protein isolate film matrix for sustainable food packaging. Our research contributes to the development of sustainable food packaging solutions with enhanced properties, paving the way for eco-friendly alternatives in the industry. Link to the article: https://lnkd.in/dZAhaMtc #sustainability #biofilms #packaginginnovation

The future of food is fermented! A new article in Food Digest discusses the potential of precision fermentation to revolutionize the food industry. This exciting technology uses fermentation to create ingredients and products in a more controlled, efficient, and sustainable way. Precision fermentation has the potential to address some of the biggest challenges facing our food system, from creating new sources of protein to reducing food waste. Check out the full article here: https://lnkd.in/gdSgJUHc #foodtech #sustainability #fermentation #futureoffood #foodmanufacturing

#Fermentation transforms #foodandbeverages by breaking down certain compounds and creating new ones more digestible and nutritious. #Yeast fermentation in #food is a vital aspect of Biospringer’s business. Want to know more? Download a free Technical Paper from Biospringer by Lesaffre and discover Springer® Proteissimo™ 102, a natural solution for #alternativeprotein coming from yeast fermentation👉 https://lnkd.in/diyqeBp4

Precision fermentation is rapidly emerging as a promising alternative in the food and dairy industry, offering sustainable, efficient ways to produce ingredients like dairy proteins, flavors, and sweeteners without the need for animals. PF uses genetically modified microorganisms to produce specific ingredients, which can match the taste, texture, and functionality of traditional animal-derived components while potentially having a lower environmental footprint. RaboResearch Food & Agribusiness's publication gives an interesting overview of opportunities and challenges that PF faces at this moment. PF significantly reduces greenhouse gas emissions compared to traditional dairy and meat production. Companies like Bond Pet Foods are already leveraging PF to create sustainable protein alternatives for pet food. PF can produce ingredients free from hormones, antibiotics, and cholesterol, appealing to health-conscious consumers. For instance, startups like Oobli are developing sweet proteins to reduce added sugars in baked goods, offering up to 5,000 times the sweetness of sugar. The technology allows for the creation of high-value, scarce ingredients, such as lactoferrin and alternative sweeteners, at potentially lower costs. Partnerships between large food companies and startups, like AB InBev with The EVERY Company, are expanding the market for PF-derived products, including hybrid options that blend PF ingredients with traditional or plant-based ones. At the same time PF adoption varies globally due to differing regulatory landscapes. While the US market is favorable, Europe faces uncertainty under the EU’s novel foods regulation, hindering broader adoption. Achieving cost parity with traditional ingredients remains a key challenge. It took decades for PF-derived insulin to become cost-competitive; similar timelines could be expected for food ingredients. Investment in PF startups that have strategic collaborations with established food companies, as these partnerships can accelerate market entry and scaling is accelerating. Focusing on companies addressing both sustainability and health, as these dual benefits align with evolving consumer demands is crucial. And monitoring regulatory developments closely to identify markets with the most favorable conditions for PF adoption is a must.

Meet Søren Herskind, Head of the Business Unit Cheese at Novonesis, as he shares insights on the transformative role of enzyme preparations in modern cheese making 🧀. Enzymes, often overlooked, play a crucial role in milk coagulation, enhancing both the functionality and taste of cheese. But their benefits extend far beyond that. Imagine a future where reduced waste and a lower carbon footprint are not just aspirations but achievable realities 🌍. By harnessing the power of enzymes, we can produce more cheese from fewer resources, increase productivity, reduce waste, and advance sustainability like never before. #SustainableCheese #InnovativeEnzymes #FoodTech #CheeseMaking #DairyInnovation #Sustainability #FoodInnovation #Novonesis #enzymes #biotechnology

🌱 Unlocking the Future of Food with Alternative Proteins 🌱 The journey to a sustainable future is paved with alternative proteins. But the road isn’t without its challenges. One key hurdle? Understanding how processing conditions impact product behavior and performance at scale. Our latest white paper dives deep into this issue, exploring: The basics of alternative-protein manufacturing 🏭 Performance analysis of plant-based products 📊 Key drivers for plant-based product development 🚀 The impact of processing on performance ⚙️ Considerations for analytical testing 🧪 A glimpse into the future of alternative proteins 🌍 Join us in our mission to create delicious, optimally-performing products that don’t just taste good, but do good too. Read more here: bit.ly/3RXP3il #PlantBased #AlternativeProteins #FoodQuality #PerkinElmer #Perten #foodforfuture

📢 #Speakerannouncement! We're happy to annonce that Eugene Wang CEO of Sophie's BioNutrients , is returning to #theFoodEshow stage! 🎙️ With his company at the forefront of alternative protein production, focusing on creating alternative protein sources derived from plants and microorganisms. And this time he will be talking about : Developpement of milk and cheese alternatives🌿 Stay Tuned ⌛ #speaker #foodtech #sustainability #foodindustry #greentech #foodinnovation #sophiesbionutrients