Maven Consulting’s Post

The transition from animal to plant-based proteins is critical to a more sustainable food system. 🌍 In the final days of 2023, FoodAgribusiness / "Protein Magazine" created a list of key players in the Dutch protein transition over the past year with the announcement of the "Protein Outliers 2023".  This list includes companies that have made significant efforts in the area of protein transition. 🌱 The top 3:  1.     Boermarke, decided to go 100% vegan in 2023. Their cheese alternatives are proudly wearing the V-Label.  🧀 2.     McDonald's Nederland, introduced many veggie options on their menu. 🍔 3.     Albert Heijn launched over 200 private label products. The 200 Terra products should move closer to the goal of 50 percent of proteins sold being of plant origin by 2025. 🥛 Congratulations to all brands in the list, I'm curious which companies are in this list next year! 🚀 #eiwituitblinkers #proteintransition #vegan #veggie

Unveiling Plant Power: Plant-Based Ingredients Reshape the Food Landscape! #PlantPoweredFuture #FoodTechRevolution #SustainableChoices #GoGreenEatWell Are you curious about incorporating more plant-based options into your life? Plant-based ingredients rapidly transform the food industry, offering exciting possibilities for health-conscious consumers and innovative food developers. But with so much information swirling around, it can be tricky to discern fact from fad. Evalueserve is here to be your trusted source! We'll demystify the science behind plant-based ingredients and explore their incredible potential. Whether you're a seasoned plant-based enthusiast or just starting to explore this world, we're on this journey together. Plant-based ingredients go far beyond meat alternatives. They unlock a vast array of possibilities, from dairy-free cheese and yogurt alternatives to plant-based protein sources and functional food ingredients. These innovative solutions cater to diverse dietary needs, environmental concerns, and the growing demand for delicious and nutritious plant-based options. Check out my latest blog, Plant-Based Additives | IP and R&D Evalueserve, to unlock the exciting world of these groundbreaking ingredients

Did you see our feature in the Sacramento Business Journal? We are sharing how Exceedient Foods, the innovation arm of Farmers' Rice Cooperative, is revolutionizing the food industry with single-source gluten-free ingredient solutions. 🌾✨ Dive into the full article to explore our commitment to shaping a future of delicious and sustainable food:https://lnkd.in/gkUarX24

Fat replacer from avocado side-streams? Vegan casein produced by yeast? Food emulsifier from potato side streams? Thickener from banana peels?Preservative made from carrot side streams? Sounds unusual, but these products exist! Just explore this company:) 😍 https://lnkd.in/eyge9m5X #upcycling #upcycledingredients #upcycledfood #circularity #insights #innovation #circulareconomy

In a lab in London, far from the rolling hills and grazing cows of traditional cheesemaking, a team of scientists and food enthusiasts are redefining the way we produce and consume dairy. Their mission? To make delicious dairy cheese that is sustainable and kind to animals. They are Better Dairy, an Unreasonable Company led by Jevan Nagarajah. Driven by a passion for both food and the environment, Jevan sought a more sustainable way to create delicious dairy. His solution? Precision fermentation, a process that uses yeast to produce dairy proteins without the need for cows. This allows Better Dairy to craft cheeses that are indistinguishable from traditional dairy, yet lactose-free, and lower in cholesterol. Early taste tests have been a resounding success, with many unable to distinguish Better Dairy's products from traditional dairy — proving that deliciousness and sustainability don't have to be mutually exclusive. So, here's to a new era of dairy 🧀 – one that's good for you, good for the planet, and most importantly, tastes great. You can learn more about Better Diary here -https://lnkd.in/edhNVc6E And you can read more about Jevan's bio here - https://lnkd.in/eKFrJxzH

Nutrient-dense foods for a booming global population are in the spotlight! "Processed food" perceptions are shifting, thanks to a focus on minimal processing in plant-based innovation. "Trust the process" – a mantra for positive food processing techniques. Upcycled Foods, Inc. (UP, Inc.) leads the charge in upcycling overlooked plant parts into nutritious treasures. From quinoa leaves to coffee fruit skins, they're crafting a sustainable food future. Sea-grown plants like kelp and mycelium join the mix for a delicious, regenerative twist. Join us on this journey! #UpcycledFoods #foodtrends #plantbased #sustainableinnovation ReGrained https://lnkd.in/ex2dY7t5

🌱 Can vegan food change the future of the food industry? Yes, plant-based foods have the potential to significantly influence the industry. Why? As awareness of sustainability grows, the global food system is shifting towards more sustainable production methods. Plant-based foods are becoming a key solution to the issues associated with traditional animal-based proteins. 👉 Learn more about the role of vegan foods in shaping the future of food in the latest Tälist article.

Can we make plant-based cheese just as accepted as oat drinks are today? 🥛 I believe we can. But to do so, the industry needs to introduce consumers to more high-quality plant-based cheese alternatives. Thank you vegconomist - the vegan business magazine for spreading the word about our technology and future plans for making that happen 💚 Read more at https://lnkd.in/dpg2SZyn

🎤 "We'll reach a production capacity of 300 tonnes by the end of 2024. That’s equivalent to the capacity of 80,000 egg-laying hens.” Cedric Verstraeten, CEO of Valley partner revyve, recently shared some reflections on their journey so far and their plans for the next few months with vegconomist - the vegan business magazine. ♻️ While researching how to make the most out of food production side streams, the team discovered that the secret to unlocking the perfect texture in food can be as simple and sustainable as upcycling brewer’s yeast. 🥚 Today, clean-label revyve products mimic dairy and egg functionality in traditional and plant-based foods. 🌍 Revyve’s climate change impact, as measured by CO2 per kilo of product, is 95% lower than egg white powder. 💰 The team has raised over €15 million in funding from major strategic partners in the food industry and are currently commissioning a new plant with increased production capacity. 🇪🇺🇺🇸 Revyve now has a pipeline of European customers and is planning to introduce their ingredients in the US market later this year. Thanks to our friends at vegconomist - the vegan business magazine for the great interview! 🙏 Check out the full article below. 👇 https://lnkd.in/e-GQTnHj #ingredientinnovation #upcycling #sustainability Edgar Suarez Garcia Corjan van den Berg Jordania Valentim Andrea Brillembourg