How detective skills can help improve texture, mouthfeel, and stability of plant-based drinks
November 2020
Plant-based drinks are increasingly finding favour with consumers, but as they expect products with sensory properties similar to dairy, manufacturers are in for a challenge. Theng Theng Sim, Regional Application Manager at Palsgaard Asia-Pacific, can help create your next non-dairy beverage, but she’ll need to ask you a few questions first.
Plant-based
Smey CEO: How AI and yeast fermentation are reshaping fats and oils
Climate pressures, price volatility, and supply uncertainty are driving demand for alternatives to conventional oils and fats. France-based Techbio firm Smey combines AI, yeast discovery, and fermentation to develop lipids with...
Plant-based
Edonia CEO on scaling spirulina protein for prepared foods and hybrid meat
French start-up Edonia has secured €15 million (US$16.8 million) to scale production of Edo, its spirulina-derived protein ingredient for food manufacturers and foodservice operators. The financing will support a new production...
Plant-based
Beyond Meat signals shift toward nutrient stacking in plant-based foods
Plant protein company Beyond Meat’s recent move toward nutrient stacking reflects a wider shift from meat replacement toward multi-benefit plant nutrition. The approach taps a broader formulation trend — combining plant protein...
