MANE’s Post

In 1895 Dr. John Harvey Kellogg (the creator of Kellogg’s cereal) patented a process for creating peanut butter from raw peanuts. He marketed it as a nutritious protein substitute for people who could hardly chew on solid food. www.redpottage.ca #RedPottage #share #food #sustainability #innovation #value #zerowaste #foodcrisis #climatechange #foodwaste #motivation

What is precision fermentation? Associations release definition The Precision Fermentation Alliance (PFA) and Food Fermentation Europe (FFE)— two trade associations formed in the past year—have come up with a definition of ‘precision fermentation’ to help industry stakeholders, regulators and consumers understand how it differs from other forms of fermentation. Source: What is precision fermentation? Associations release definition The post What is precision fermentation? Associations release definition appeared first on Cultivated Meat News . => https://lnkd.in/esSQZKxB #CultivatedMeat #News #CulturedMeat #Altproteins #Food #FutureOfFood

🌿 Spotlight on Innovation in Food Ingredients: AEROSIL® 200 F 🌿 At OQEMA, we’re proud to partner with Evonik to offer AEROSIL® 200 F, a solution transforming the production of fruit and vegetable powders, such as tomato and paprika. 🌟 Why AEROSIL® 200 F? 🔹 Enhances flowability: This fine, transparent silica powder improves the handling and production of spray-dried foods by preventing caking. 🔹 Increased efficiency: By integrating it into the spray drying process, manufacturers benefit from smoother operations and reduced downtime. 🔹 Colour preservation: No compromise on the vibrant colour of your powders—AEROSIL® 200 F’s low dosage ensures optimal performance without affecting appearance. Looking to elevate your convenience food products? Contact Jolianto Jusman, Group Segment Manager Food & Feed (jolianto.jusman@oqema.com) to discover how AEROSIL® 200 F can streamline your processes while maintaining the quality your customers expect. #OQEMA #CraftingSustainableSolutions #FoodIngredients #FoodInnovation #Partnership #Evonik

It's here, it's time, 𝐏𝐨𝐰𝐞𝐥𝐥'𝐬 𝐏𝐫𝐨𝐭𝐞𝐢𝐧 𝐏𝐮𝐛𝐥𝐢𝐜𝐚𝐭𝐢𝐨𝐧: Plant FWD is this week, a conference hosting a wide variety of start-ups and food innovators that are leading the introduction of plant-based proteins to the food industry. Innovopro, a leader in chick-pea protein solutions has announced its expansion into the wider food and beverage market with its range of clean-label products and emulsifiers. This is being spearheaded by new CEO Gregory Belt after previous CEO & Co-founder Taly Nechushtan has transitioned to the role of Vice-Chair. Nobell Foods has rebranded to Alpine Bio, and has also secured a new patent for their recombinant plant-based casein. MycoTechnology, Inc. has increased the production of their innovative new natural protein sweetener, they've taken it from a lab benchmark to 3000L tanks. They have isolated the protein responsible for the sweet taste of honey truffles, and it's reported to be up to 2500 times sweeter than traditional sucrose. #PowellsProteinPublication #AlternativeProtein #FoodIngredients

Challenges and breakthroughs: contextualizing alternative protein progress – The Good Food Institute The alternative protein industry has made significant progress over the last decade-plus as products have increasingly approached the taste and texture of conventional meat, bringing a new population of meat-eating consumers to the market. A complex picture of the alternative protein industry emerged in 2023, one in which growth and progress were paired with setbacks […] The post Challenges and breakthroughs: contextualizing alternative protein progress – The Good Food Institute appeared first on Cultivated Meat News . => https://lnkd.in/eDcaSahw #CultivatedMeat #News #CulturedMeat #Altproteins #Food #FutureOfFood

Big congratulations to Planet-B.io's resident, Vivici, for achieving such a significant milestone! 🎉 Vivici has obtained self-affirmed GRAS certification for its animal-free beta-lactoglobulin in the US, marking a groundbreaking achievement as the first European startup to do so for precision-fermented dairy proteins. This regulatory success not only demonstrates Vivici's commitment to compliance but also paves the way for the commercialization of its whey protein for B2B customers. Becoming the sixth producer authorized to sell animal-free dairy proteins in the US, Vivici is making waves in the industry. As part of its strategic roadmap, the startup is diligently working on submitting a dossier to the FDA, and excitingly, there are plans to file for approval in the EU and Singapore in the upcoming months. Here's to Vivici for leading the charge in sustainable, animal-free dairy innovation! 🌿🥛 #Innovation #Sustainability #DairyInnovation #MilestoneAchievement

𝐍𝐨𝐰, 𝐭𝐡𝐞 𝐭𝐫𝐚𝐜𝐞𝐚𝐛𝐢𝐥𝐢𝐭𝐲 𝐨𝐟 𝐟𝐨𝐫𝐭𝐢𝐟𝐢𝐞𝐝 𝐫𝐢𝐜𝐞 𝐢𝐬 𝐦𝐚𝐝𝐞 𝐞𝐚𝐬𝐲, 𝐚𝐬 𝐅𝐒𝐒𝐀𝐈 𝐥𝐚𝐮𝐧𝐜𝐡𝐞𝐬 𝐢𝐭𝐬 𝐧𝐞𝐰 𝐚𝐩𝐩𝐥𝐢𝐜𝐚𝐭𝐢𝐨𝐧 𝐰𝐢𝐭𝐡𝐢𝐧 𝐅𝐨𝐒𝐂𝐨𝐒 (𝐅𝐨𝐨𝐝 𝐒𝐚𝐟𝐞𝐭𝐲 𝐂𝐨𝐦𝐩𝐥𝐢𝐚𝐧𝐜𝐞 𝐒𝐲𝐬𝐭𝐞𝐦). 🌾 🍚 The Fortified Rice Traceability Application (FoRTrace) is launched by FSSAI to ensure excellence and traceability of fortified rice. FSSAI did so because they were struggling to optimize operations and wanted to improve visibility in the rice fortification supply chain. 𝗧𝗵𝗲 𝗙𝗼𝗥𝗧𝗿𝗮𝗰𝗲 𝗮𝗽𝗽𝗹𝗶𝗰𝗮𝘁𝗶𝗼𝗻 𝗲𝗻𝗮𝗯𝗹𝗲𝘀 𝗙𝗦𝗦𝗔𝗜 𝗮𝗻𝗱 𝗙𝗕𝗢𝘀 𝘁𝗼: 🌾Upload lab test reports. 🌾Declarations of iron sources and blending ratios. 🌾Maintaining daily records of production. 🌾Input procurement and sales information. 🌾Tackle transparency, quality control, and traceability challenges. Hope you discovered useful information... Keep expanding your knowledge with us...!!💡😊 𝘈𝘳𝘦 𝘺𝘰𝘶 𝘵𝘩𝘪𝘯𝘬𝘪𝘯𝘨 𝘢𝘣𝘰𝘶𝘵 𝘭𝘢𝘶𝘯𝘤𝘩𝘪𝘯𝘨 𝘺𝘰𝘶𝘳 𝘰𝘸𝘯 𝘧𝘰𝘰𝘥 𝘣𝘶𝘴𝘪𝘯𝘦𝘴𝘴? 🚀 𝘌𝘹𝘱𝘭𝘰𝘳𝘦 𝘵𝘩𝘦 𝘱𝘰𝘴𝘴𝘪𝘣𝘪𝘭𝘪𝘵𝘪𝘦𝘴 𝘯𝘰𝘸 𝘣𝘺 𝘷𝘪𝘴𝘪𝘵𝘪𝘯𝘨 𝘰𝘶𝘳 𝘸𝘦𝘣𝘴𝘪𝘵𝘦: www.tech4serve.com! 🌐 #news #fssai #fortifiedrice #traceability #foodsafety #foscos #nutrition #publichealth #foodsecurity #foodtech #innovation #foodregulation Hitesh Tripathi

A refrigerated container is a type of container that can be adjusted in temperature between -60 ℃ and+30 ℃, and is divided into two types: external and internal. This type of box is suitable for transporting fruits and vegetables, protein products and dairy products, seafood, medicine, and so on

🇺🇸✅🥚 Animal-free egg protein maker secures patent for its innovation. The EVERY Company, based in San Francisco, has secured a patent for its precision fermentation-derived ovalbumin, the key protein in its animal-free ingredients. The patent covers ovalbumin produced with yeast and fungi strains, allowing it to be used in many food products like baked goods, meat analogs, and ice cream. This achievement solidifies The EVERY Company’s role as a leader in food technology, particularly in egg protein replacements. The company has partnered with brands like Unilever and Grupo Nutresa, offering FDA-approved products like EVERY EggWhite and EVERY Protein used in various foods and drinks to replace egg functionality. Ovalbumin, the main protein in egg whites, is key for foaming, binding, and gelling. Other companies also working on animal-free ovalbumin are Forte Protein Inc., PoLoPo, and another FoodTech 500 Onego Bio. Read the full vegconomist - the vegan business magazine article here: https://lnkd.in/eUNjS2QS #ForwardFooding #altprotein #innovation #foodtech #precisionfermentation #foodsystems

Plant based or diary based milk it does not matter, if it is going to into your stomach Process Filtration is of the utmost importance. Do you want help to see if your doing the right things?