BeyondBrands’ Post

Join us as Matt Oryschak delves into the challenges and solutions for managing feed costs, focusing on the innovative use of fava beans. Don't miss out on this insightful discussion! https://lnkd.in/eFfDJEcF

Looking forward to this Future Food-Tech conversation in Chicago this June! Biomanufacturing for alternative proteins (can we start calling this food innovation with a protein emphasis?) is a nationwide movement and critically important to maintain our global competitiveness with regards to advances in research, technology, and overall food security. How can we accelerate and facilitate commercialization in each of our spheres of influence? Important topics to delve into and understand to ensure this industry thrives. Let's connect during FFT! The Integrative Center for Alternative Meat and Protein is working hard to build a strong Partners Program to connect/collaborate/educate/network the movers & shakers in industry, the entrepreneurs, biotech/biomanufacturing developers, food innovation investors, students/workforce, and leading researchers in alternative proteins. David Block, Denneal Jamison-McClung, Amy Rowat, Jim DeKloe, Mark Marten, Yixiang Xu, Danielle Lemay, Greg Drescher #biomanufacturing #altprotein #plantbased #fermentation #mycoprotein #precisionfermentation #biomass #cultivatedmeat #cellbased #food #foodinnovation #foodscience #foodtech #foodsecurity #iCAMP #ucdavis #ucla #umbc #culinaryinstituteofamerica #solanocc #usda #futurefoodtech

Curious about the fermentation branch of the Alt. Protein sector and the career opportunities related to it? 🎙 Listen to the latest episode of the Cultivating Careers in Alternative Proteins Podcast with Jeffray Behr 🔸, where Jacqueline Samson, Senior Engineer at The Better Meat Co., talks about their fermentation-based mycoprotein products. Click on the link below to learn more 👇 #AlternativeProteins #Fermentation #Mycoprotein #Podcast #ImpactCareers

I bet you've heard of the term "fermentation" before, but how does it relate to alternative proteins? Well in this episode, Jacqueline Samson explains how The Better Meat Co. produces it's unique fermentation based mycoprotein product as well as their approach to scale it up. She also elaborates on her role as a Senior Engineer and what it's like working there. Give it a listen at https://lnkd.in/g-NYiwb8

Join the Conversation: What Protein Info Do You Need? 🚀💬 Alternative proteins is a brand new field. Finding the right protein can be challenging 🤯: extrusion, gelation, fermentation... with no standardized testing methods, it's hard to know about the functionalities. We’d love to hear from you! What specific information do you need from protein suppliers for your use cases? Comment, share, and like to join the conversation. Let’s shape the future of food together! 🌱 At FOODYOU, we're dedicated to providing the best tools for food scientists 👩🏾🔬👨🏾🔬. Share your thoughts and help us tailor our solutions to your needs 🪡. Together, we can revolutionize the protein sourcing process! 🔥

Fact or Myth? Natural ingredients are always safer and more effective than synthetic? 🌿🧪 Many natural ingredients, such as green tea, colloidal oatmeal, and rosehip oil, are backed by scientific evidence for their skin benefits. But are all natural ingredients safe and effective? 🤔 In this week's "Fact or Myth" we will explore this topic. Let us know your thoughts in the comment section down below! We will come back with our opinion💅

I'm delighted to share a recently published article with you! https://lnkd.in/eVrj99y4 Aside from agrivoltaics, I'm still working on another topic that's just as important to me: I'm also looking into legumes and their ability to fix nitrogen in the atmosphere. 🌬🌱 This process, along with symbiotic soil bacteria, is considered the second most important 💥 chemical process in nature, right after photosynthesis - so it's definitely worth looking into. In this article, we wanted to see if specific soil bacteria can even improve this process of nitrogen fixation, together with an underresearched but important world staple: mung bean. Improving nitrogen fixation of this crop could ultimately help to increase yields and improve food security 🍲 without relying too much on chemical fertilisers. Enjoy reading!

Hop Industrial Complexes? The potential for uses and applications besides Beer of hops leads it to appear in the very short term as one of the most important Plant Biotic products on the planet. Get to know hops now!

Join HDHL tomorrow during the third webinar about Ultra-processed Foods! This is an oportunity to join the discussion on developing policy on #UPF.

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