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 system, amid growing consumer concerns over methylcellulose being...

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 unveiled at Boulangerie du Louvre bakery beneath the Louvre Museum’s...

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 animal welfare standards, environmental burdens, the shift to...

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 and transport emission concerns. The “biofloc system” uses...

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 dairy, application in infant formula, and how the new method can produce...

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. Paulo Teixeira about the challenges of scaling precision...