Jungbunzlauer Horizontal Banner 14 to 31 July 2025
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Video09:31
Planteneers: Elevating plant-based textures without methylcellulose
Ahead of Planteneers’ IFT First session in Chicago next week, R&D Manager Kyle Borkovec speaks to us about its new yeast and pea protein-based texturizing s...
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Video17:22
Puratos: Elevating sourdough baking with “Vitus” launch at the Louvre
Karl De Smedt, head of Puratos’ Sourdough Institute and the world’s first “Sourdough Librarian,” talks to us about the company’s “Vitus” sourdough, recently unv...
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Video17:45
BMPA: Megafarms, livestock welfare standards and crisis in the meat industry 
We speak with Nick Allen, chief executive of the British Meat Processors Association (BMPA), about the numerous crises facing the livestock industry. We discuss...
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Video11:38
Lucky Shrimp: Tackling environmental and cost concerns with biofloc technology
Co-founder Andreas Zaugg discusses Lucky Shrimp’s closed-loop, antibiotic-free shrimp farming method that addresses conventional farming’s mangrove destruction ...
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Video13:58
All G: Unlocking scalable casein micelles for the future of animal-free dairy
Dr. Jared Raynes from All G explains how the company can make real milk proteins without using cows in an exclusive interview. He talks about their role in dair...
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Video15:55
Melt&Marble: Scaling precision fermentation for alternative protein fats
Sweden-based Melt&Marble manufactures precision-fermented designer fats for use in plant-based products. We speak with CTO Tue Hodal and product manager Dr....
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Video08:49
Corbion: Innovating egg substitutes for supply stability in bakery applications
Abby Ceule, VP of Functional Systems at Corbion, discusses the company’s innovation in egg substitutes to address the ongoing volatility in egg supply and prici...
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Video05:43
PLMA 2025: Tradin Organic tackles pricing and sustainability challenges in a volatile market
Sandra Pesszer, market insights specialist at Tradin Organic, highlighted the opportunities and barriers to growth for organic ingredients. She told us that bes...
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Video04:07
PLMA 2025: PlanetDairy targets lower carbon emissions with hybrid dairy innovation
Stine Nykjær Lennert, commercial director at PlanetDairy, discussed the Danish company’s hybrid shredded cheese and milk at PLMA and the technical challenge of ...
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Video02:30
PLMA 2025: Fungi Food taps mushrooms and sunflower protein for allergen-free vegan concepts
Thomas Neuburger, CEO and founder of Fungi Food, talked to us about leveraging mushrooms’ umami taste and texture to create vegan concepts that mimic meat and a...
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Video03:10
PLMA 2025: Valio targets clean label and sustainable dairy ingredients for all ages
Sari Vahla, head of sales for Customized Nutrition at Valio, outlined the company’s traceable dairy solutions across life stages, from infants to seniors, aimed...
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Video03:15
PLMA 2025: Raisio eyes healthy snacking trends with oat-based concepts
Ilkka Ojansivu, sales director, spoke with us at PLMA about Raisio’s oat-based food solutions, highlighting oats’ natural thickening and stabilizing benefits in...
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Video04:39
PLMA 2025: Trata blends tradition and innovation with high protein ready-to-eat smoked tuna
Greek seafood brand Trata showcased its naturally smoked tuna range with lentils, quinoa, and chickpeas. Chief operating officer Antonis Tzikas told us its seaf...
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Video03:47
PLMA 2025: Mö Foods taps oats for plant-based cheese substitutes
CEO Annamari Jukkola discussed the company’s cheese alternatives formulated using up to 70% oat-based ingredients, and how the Finland-based company fulfils cle...
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Video05:43
PLMA 2025: Algama Foods navigates unstable egg prices with microalgae-based bakery substitute
Laurence Labbe, head of sales and marketing, and Emilie Blaschyk, sales associate at Algama Foods, discussed the company’s plant-based egg substitute made from ...
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Video07:59
PLMA 2025: Döhler talks functionality in beverage innovation to unlock “soft drinks of the future”
Döhler’s Oliver Hoffmann, head of Market Segment Retail & e-Commerce, gave us a lowdown on the company’s beverage portfolio at PLMA, highlighting protein-en...
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Video04:35
Soy Austria talks sustainability and opportunities amid EUDR regulation
We speak with Carl Andrews, global sales director for Soy Austria, about the company’s sustainable soy products. He explains how the EU Deforestation Regulation...
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Video05:15
IBA 2025: Molino Merano talks simplified production amid a drop in bakery labor rates 
We talk with Alexandra Tancevski, head of sales and marketing at Molino Merano, an Italian baking specialty company. We discuss the uptick in consumer interest ...
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Video04:09
IBA 2025: Angel Yeast discusses clean label ingredients in bakery R&D
We speak with Woody Lau, senior sales manager for DACH & Nordic, European Division at Angel Yeast, about the company’s latest yeast and protein products for...
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Video09:28
Vitafoods Europe 2025: Carbery & Synergy tap functional nutrition through smoothies, shakes & bars
Synergy Flavours and Carbery showcased functional nutrition concepts focused on key consumer trends. Synergy presented ready-to-mix Protein Red Superfruit smoot...
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Video03:48
PLMA 2025: Ferm Food boosts taste, texture and shelf life with fermented plant-proteins
Erik d’Auchamp, chief commercial officer at Ferm Food, discussed the company’s portfolio of fermented ingredients at PLMA. He highlighted the taste and texture-...
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