GAIKER Technology Centre’s Post

💪 Microscopic but mighty! 💪 How can tiny organisms like yeast help develop game-changing new foods through fermentation? Fermentation has been used in food production for thousands of years to preserve foods, create alcoholic drinks, and enhance the nutritional value and bioavailability of foods. Over the past century, the role of fermentation has expanded beyond its historical uses, and it is now applied in diverse fields –  innovative food ingredients being a particularly exciting avenue of research. But what exactly is fermentation? And what are the advantages of leveraging it to produce alternative proteins? Check out the carousel 👇 for quick facts on this fascinating method of creating animal-free meat, eggs, dairy, and seafood! Visit our website to learn more: https://lnkd.in/e3MByV4x #Fermentation #AlternativeProteins

How can #fermentation of tiny organisms like #yeast and #microalgae revolutionize our food systems? 🌟 Fermentation has been a cornerstone of #food production for millennia, but today, it unlocks new frontiers in #science and #innovation. From creating alternative proteins to crafting animal-free meat, #eggs, #dairy, and #seafood, this age-old process is shaping the #future of #sustainable food. At PhycoFerm, we strongly believe in the transformative potential of fermenting microalgae to address critical challenges in our food systems. This approach not only delivers high-quality, functional ingredients but also reduces environmental impact, paving the way for a more sustainable and secure food future. 🔍 Curious about how fermentation works and why it's so revolutionary? Explore the carousel by The Good Food Institute Europe 👇 to learn how this #microscopic process is driving macroscopic #change in the field of #alternative #proteins. #FermentationInnovation #PhycoFerm #MicroalgaeFermentation #FoodTech #SustainableEating #AlternativeProteins

🚨 Update on Acrylamide Reduction Strategies for Beetroot and Vegetable Crisps 🚨 At Curtis Analytics Limited, in collaboration with the West London Food Innovation Centre, we’re making strides in tackling acrylamide formation in beetroot and vegetable crisps. Ensuring food safety and quality while adhering to regulatory standards is at the heart of our work. Here’s a snapshot of our current strategies: ✅ Optimizing Frying Conditions – Balancing temperature and time to minimize acrylamide levels. ✅ Ingredient Reformulation – Exploring innovative solutions to inhibit acrylamide formation. ✅ Raw Material Selection – Prioritising low-asparagine vegetable varieties. ✅ Enzymatic Treatments – Investigating the potential of PreventAse to reduce asparagine content. The results so far are encouraging, and we’re excited to collaborate with partners who share our commitment to safer, high-quality snacks. 💬 Let’s connect! If this aligns with your work or interests, feel free to reach out for more details. #FoodSafety #Innovation #AcrylamideReduction #CurtisAnalytics #WestLondonFoodInnovationCentre #SustainableSnacks #Canva #ChatGPT

🎤 Phytokana Ingredients Inc. is excited to announce the launch of our F70 LVC faba protein concentrate. Sourced from local farmers in Alberta, we process novel varieties of faba beans without heat, water or chemicals to yield a 70% purity concentrate with native functionality, superior taste, aroma and colour. F70 is the culmination of testing and evaluated several faba bean varieties and piloted niche processing and automation technologies with a common objective of retaining native functionality, while addressing pervasive customer demands for more consistent product quality and addressing key anti-nutritional thresholds for widespread inclusion of faba in plant-based foods. We are very pleased with the customer validation of our F70 LVC faba protein concentrate in both meat and non-dairy alternative foods. Find out more at our website www.phytokana.com and in the press release here: https://lnkd.in/gdwE3SG3 #agtech #agritech #agribusiness #aginnovation #sustainablefarm #agriculturetechnology #productlaunch #plantbasedfood #foodtech #plantbasedprotein #futureoffood #canadianmade #innovation #foodindustry #fabaprotein #favaprotein

🌟 Exciting Research Update: Clean Labelling Sodium Nitrite in Restructured Cooked Ham! 🌟 We're thrilled to share our latest paper on sustainable and health-conscious innovations in the meat industry, recently published in Meat Science: "Clean labelling sodium nitrite at pilot scale: In-situ reduction of nitrate from plant sources and its effects on the overall quality and safety of restructured cooked ham." The promising results highlight the potential for reducing synthetic additives in cured meats, aligning with regulatory changes and consumer demand for healthier, natural ingredients. 🙌 Congratulations to all authors evolved in this publication! 🔗 Read the full paper here: https://lnkd.in/dX4yEQmZ #FoodScience #CleanLabel #SustainableFood

I'm excited to announce that my new paper, titled "Citrus by-products: A dual assessment of antioxidant properties and food contaminants towards circular economy," co-authored with the amazing Sandra Mariño Cortegoso and our dedicated ValiCET project team, has been published in Innovative Food Science & Emerging Technologies! This research is a significant part of my PhD journey, focused on the valorization of citrus by-products. Our study not only explores the antioxidant capacity and phenolic compounds of these by-products but also highlights the crucial importance of assessing food safety. We evaluated the presence of chemical contaminants, including residues of pesticides, mycotoxins, and heavy metals, ensuring that these by-products can be safely integrated into the food chain. A huge thank you to Sandra and all the ValiCET project members, especially Ana Sanches Silva, Letricia Barbosa-Pereira and Raquel Sendón García for their collaboration and support. This publication is a testament to our collective effort and dedication to advancing food science and technology, promoting a circular economy, and ensuring food safety. You can read the full paper here https://lnkd.in/dYPrFh_P #PhD #Research #FoodScience #CitrusByProducts #ValiCET #Antioxidants #PhenolicCompounds #ChemicalContaminants #Pesticides #Mycotoxins #HeavyMetals #FoodSafety #CircularEconomy #Collaboration #Innovation

🌱 𝗧𝗵𝗲 𝗥𝗼𝗹𝗲 𝗼𝗳 𝗘𝗻𝘇𝘆𝗺𝗲𝘀 𝗶𝗻 𝗙𝗼𝗼𝗱 𝗣𝗿𝗼𝗰𝗲𝘀𝘀𝗶𝗻𝗴 🍽️ In the ever-evolving food industry, enzymes play a pivotal role in enhancing food quality, safety, and efficiency. Here's how they contribute to various stages of food processing: 1.  𝙄𝙢𝙥𝙧𝙤𝙫𝙞𝙣𝙜 𝙏𝙚𝙭𝙩𝙪𝙧𝙚 𝙖𝙣𝙙 𝙁𝙡𝙖𝙫𝙤𝙧: Enzymes like amylases and proteases break down starches and proteins, improving the texture and enhancing the flavor of products such as bread, cheese, and meat. 2.  𝙁𝙖𝙘𝙞𝙡𝙞𝙩𝙖𝙩𝙞𝙣𝙜 𝙁𝙚𝙧𝙢𝙚𝙣𝙩𝙖𝙩𝙞𝙤𝙣: Enzymes are essential in fermentation processes. For instance, yeast produces enzymes that convert sugars into alcohol and carbon dioxide, crucial for beer and bread production. 3.  𝙀𝙭𝙩𝙚𝙣𝙙𝙞𝙣𝙜 𝙎𝙝𝙚𝙡𝙛 𝙇𝙞𝙛𝙚: Certain enzymes can help in preserving food by inhibiting spoilage organisms and enhancing the effectiveness of preservatives, ensuring longer-lasting products. 4.  𝙀𝙣𝙝𝙖𝙣𝙘𝙞𝙣𝙜 𝙉𝙪𝙩𝙧𝙞𝙩𝙞𝙤𝙣𝙖𝙡 𝙑𝙖𝙡𝙪𝙚: Enzymatic processes can increase the bioavailability of nutrients, making food healthier and more nutritious. For example, the breakdown of phytates in grains can improve mineral absorption. 5.  𝙎𝙩𝙧𝙚𝙖𝙢𝙡𝙞𝙣𝙞𝙣𝙜 𝙋𝙧𝙤𝙙𝙪𝙘𝙩𝙞𝙤𝙣: Enzymes can reduce processing times and energy costs, making food production more efficient. This not only lowers expenses but also helps minimize the environmental impact. As we look towards a sustainable future in food production, the innovation and application of enzymes will continue to be a driving force. 🌍✨ #FoodProcessing #Enzymes #Sustainability #FoodInnovation #FoodTech

🎤 Phytokana Ingredients Inc. is excited to announce the launch of our F70 LVC faba protein concentrate. Sourced from local farmers in Alberta, we process novel varieties of faba beans without heat, water or chemicals to yield a 70% purity concentrate with native functionality, superior taste, aroma and colour. F70 is the culmination of testing and evaluated several faba bean varieties and piloted niche processing and automation technologies with a common objective of retaining native functionality, while addressing pervasive customer demands for more consistent product quality and addressing key anti-nutritional thresholds for widespread inclusion of faba in plant-based foods. We are very pleased with the customer validation of our F70 LVC faba protein concentrate in both meat and non-dairy alternative foods. Find out more at our website www.phytokana.com and in the press release here: https://lnkd.in/gu4RRzF6 #agtech #agritech #agribusiness #aginnovation #sustainablefarm #agriculturetechnology #productlaunch #plantbasedfood #foodtech #plantbasedprotein #futureoffood #canadianmade #innovation #foodindustry #fabaprotein #favaprotein

🚀 Teamwork = Dreamwork 🚀 #agtech #agritech #agribusiness #aginnovation #sustainablefarm #agriculturetechnology #productlaunch #plantbasedfood #foodtech #plantbasedprotein #futureoffood #canadianmade #innovation #foodindustry #fabaprotein #favaprotein

🔦 In this month's instalment of 'Start-up spotlight,' we speak to Raya Liberman-Aloni, CTO and co-founder of PoLoPo, an Israeli start-up that employs molecular farming to produce animal-based proteins in potato plants ⭐ 🥔 "#PoLoPo’s ovalbumin (egg protein) is identical to its animal-derived counterpart in its function and nutritional value and is a one-to-one replacement for egg protein powders," Liberman-Aloni told The Cell Base. 🥚 "The #SuperAA platform is essentially a biofactory where we manufacture the target ingredients – in this case, egg protein. This platform is tunable and can be applied to other ingredients. We’ve started with ovalbumin, but other animal proteins, notably dairy protein, could be produced on the SuperAA platform." 🧫 Read more about PoLoPo's mission on #TheCellBase 👇 #molecularfarming #Israel #altprotein #cellag #ovalbumin #biofactory https://lnkd.in/edPJ_kRz