Quest ’s Post

𝗧𝗵𝗲 𝗺𝗲𝗮𝘁 𝘀𝘂𝗯𝘀𝘁𝗶𝘁𝘂𝘁𝗲 𝗿𝗲𝘃𝗼𝗹𝘂𝘁𝗶𝗼𝗻: 𝗼𝗽𝗽𝗼𝗿𝘁𝘂𝗻𝗶𝘁𝗶𝗲𝘀 𝗮𝗻𝗱 𝗰𝗵𝗮𝗹𝗹𝗲𝗻𝗴𝗲𝘀 𝗳𝗼𝗿 𝘁𝗵𝗲 𝗳𝗼𝗼𝗱 𝗶𝗻𝗱𝘂𝘀𝘁𝗿𝘆 The rise of meat substitutes: a booming trend! More and more consumers are turning to plant-based alternatives to traditional meat. This trend, fuelled by ethical, environmental and health concerns, is opening up new opportunities for the food industry. Opportunities to be seized: Innovation and diversification: Developing tasty, nutritious products that meet consumer expectations. Meeting new expectations: Offer sustainable, environmentally-friendly alternatives. Challenges : Reproducing the taste and texture of meat: A major challenge to ensure that products are acceptable. Controlling production costs: A challenge to make meat substitutes accessible to all. Informing and educating consumers: Raising awareness of the benefits and characteristics of these products. SOMAFO INDUSTRIE: Your partner in meeting these challenges Drawing on our expertise in agri-food engineering, we support you in the development and production of innovative and tasty meat substitutes. Our services: Product formulation and development: Creation of tailor-made recipes to meet your needs. Regulatory support: Assistance to ensure your products comply with regulations. Be at the forefront of the food revolution with SOMAFO INDUSTRIE! #meat substitutes #food industry #innovation #sustainable #SOMAFOINDUSTRIE

"Oh yeah, I know spelt." "No, not spelt but SPENT grains." This was the response I received most often when I asked attendees if they had ever heard about spent grains at the Natural & Organic Products Expo . This shows that the terminology used to describe sustainable practices isn't aiding our journey to better the food system. Side stream, waste, upcycling, by-product, spent grains... I don't understand the 'spent' part because the grains that go through the mashing process at breweries and become these "spent" grains are actually upgraded in nutrition. I would prefer to use terms like upgraded grains, boosted grains, or nutrition grains, etc., because the breweries have stripped the starch and transformed the nutritional profile into 50% fiber and 20% protein. I wouldn't call this spent! Write in the comments what you propose we should call spent grains. 👇 #NOPEX #SpentGrains #Circularity #FoodInnovation #Terminology #Sustainability

The #FoodIndustry is only 5 steps away from making a more sustainable food system, one breaded nugget at a time: 1. Think about supplementing meat with high-quality plant protein since plant-based meat has a lower environmental impact. 2. Find a central location in the U.S. for decreased transportation and emissions. Somewhere like Bellevue, Ohio works. 3. Formulate with textured soy protein concentrates for great-tasting meat products. 4. Enjoy energy savings, cost-efficiencies, and higher yields from meat extension. 5. Deliver a final product with the perfect texture, cohesion, and juiciness. PurePro® textured soy protein concentrates deliver all the benefits above. With Bunge, you get sustainability from the start. Explore ingredients: https://ow.ly/wOn350SIi50 #sustainability #soybean #protein

🍔 Palatability is still today one of the main challenges for scale adoption of animal-free meat and dairy analogues. Fat alternatives in the market struggle to ''hit the spot'' with consumers. Here's where our designer fats can make a difference: through precision fermentation, we can produce ingredients that closely replicate the behavior of animal-derived ones. The result is offering consumers products that don't compromise between taste and sustaianbility. ✅Animal-free 🐄 ✅Highly Sustainable 🌍 ✅Scalable with optimal performance in food applications 🏥 #precisionfermentation #sustainability #foodtech

#MeatAlternatives: Plant-Powered Innovations Revolutionizing the Food Industry! Meat alternatives are transforming the food industry with their environmental benefits, ethical appeal, and advancements in plant-based protein engineering. These innovations replicate the taste and texture of traditional meat, offering sustainable and compassionate options. With consumer preferences shifting towards healthier and eco-friendly choices, the meat alternatives market is poised for substantial growth. Read more: https://lnkd.in/dsd9PynW #AMR #MeatAlternatives #PlantBased #SustainableFood #FoodInnovation #Vegan #HealthyEating #FutureOfFood #EthicalEating #EnvironmentalSustainability #FoodTech #PlantBasedProtein #CleanEating #GreenLiving #EcoFriendly #FoodTrends

Plant-based, upcycling and naturalness are three megatrends shaping the food industry today. Our leader ingredient LeinPRO responds perfectly to these requirements. 100% plant-based, naturally milled from the side-stream of the cold linseed oil pressing, LeinPRO ticks all the boxes. Highly functional as emulsifier and texturiser LeinPRO also offers the functionalities required to reduce the food industries footprint. See LeinPRO in action mixed with water at a 1-12 ratio in the video. Interested in exploring LeinPRO? Visit foodsolutionsteam.com or email us at info@foodsolutionsteam.com. #sustainable #sustainability #sustainablefood #naturalingredients #natural #proteins #proteinpowder #circulareconomy #foodingredients #vegan #veganfood #sidestream #plantbasedfoods #plantbasedfood #plantbasedprotein #glutenfreefood #glutenfree #functionalfoods #inflation #costreduction #emulsifiers #cleanlabel #mayo #upcycling

What's insect-enriched food? Insect-enriched food contains ingredients derived from insects and is safe to be eaten by humans. Examples include protein bars, biscuits, snacks, crackers, pasta and baked goods. #insects are a sustainable source of food for the world’s growing population. They have a high content of protein, low fats, and have a much smaller environmental footprint than livestock because they require relatively contained spaces for farming and breed more frequently than mammals. They also contribute to a circular food system because they consume feed from some by-products or food waste. A new survey by the IPIFF (International Platform of Insects for Food and Feed) shows that insects are becoming increasingly popular in Europe. Consumer taste is evolving due to factors such as taste, market availability, health benefits, product pricing, environmental sustainability, as well as food origin.

There’s no reason to sacrifice satisfaction when eating plant-based meat! The feeling of satiety or being full after eating a meal is often overlooked in the development of plant-based meat but is crucial for an easy transition to eating plant-based. Our colleagues Liesbeth Zandstra & Anne Wanders dove into this aspect and in collaboration with the Wageningen University & Research explored the satiating power of plant-based meat.   The study looked at to what extent The Vegetarian Butcher products give you a satisfying experience without leaving you hungry.    Results show that there’s no reason to sacrifice your satiety when eating plant-based meat: there was no difference in satiating power of an animal meat portion and a similar portion of plant-based meat when these were eaten as part of a full meal.   Let's make every bite a delicious step towards a sustainable future!   Read the full study here: https://lnkd.in/gKDkAYjk

Plant-based meat alternatives can be a great way to make the transition to a plant-based diet smoother and easier. Some great work from my colleagues showing that eating such products can be just as satisfying as eating real meat. Therefore, a plant-based diet can give you that same satisfying feeling of fullness after eating, as well as providing better nourishment for your gut microbiome! #plantbased #gutmicrobiome