GoodMills Innovation: Nourishing for a better plant-based future
07 Dec 2023
Katharina Haack talks innovating in the plant-based space with the company's Vitatex texturates based on wheat, pea and soy for creating meat and fish alternatives. Wheat germ concentrates, made from upcycled ingredients supporting healthy aging, were also discussed. She also highlighted new 'release flours' which target cost efficiency and the health of employees in the bakery sector.
Melt&Marble has successfully scaled up its precision fermentation process for designer fats to over ten thousand liters. Large quantities of fat produced from the demo run will pave the way for application pilots, moving the company closer to commercialization. We speak with CBO Thomas Cresswell to find out... Read More
Water purification and beverage innovator Bluewater recently unveiled a coffee brewing solution at the World of Coffee trade show in Copenhagen. Maximillian Lundin, product marketing manager at the company, tells us how the Bluewater Café Station can enhance the flavors of coffee, marrying mineral science,... Read More
Julian Schildknecht, head of brand and growth, discusses the challenges in microbial protein formulation using biomass fermentation and its applications in pet and human foods. He highlights the role of alternative proteins in reducing the carbon footprint compared to traditional meat sources. Schildknecht... Read More
Karina Simonsen, key account and sales manager at ChickP, walks us through the company’s chickpea-derived protein portfolio, including the IP-protected “world’s first” 90% pure chickpea protein isolate. She discusses hybrids “as close as possible to dairy” and properties that make ChickP proteins suitable... Read More
Nosh.bio’s CTO and co-founder Felipe Lino talks to us about the current advancements in texture innovation for meat substitutes and consumer demand for natural processes as concerns over ultra-processed foods rise. He shines a light on the company’s fermentation process that harvests koji fungi (Aspergillus... Read More
Amr Shaheed, technical services & application development manager, discusses the importance of moisture retention in poultry products and the role of high-quality phosphates in tackling drip loss in meat. Amid sodium reduction trends, Amr also highlights the company’s specialty phosphate blend as an... Read More
TurtleTree, the first precision fermentation dairy company to obtain a vegan certification for its animal-free lactoferrin LF+, is on track to incorporate the product into direct-to-consumer offerings. Aletta Schnitzler, chief scientific officer, explains commercialization plans, challenges and key... Read More
Sara Guaglio, co-founder, COO and CFO, walks us through spirulina’s benefits and applications in functional beverages, lattes and ice creams. She shines a light on overcoming the microalgae’s challenging taste and stability issues to formulate an antioxidant protein pigment. Guaglio also outlines the... Read More
Christopher Callanan, global licensing lead at Mondelez, discusses the consumer trends behind the company’s recent licensing agreement with Arla Foods, allowing the dairy cooperative to produce, distribute and market chocolate milk under the Mondelez-owned Milka brand. He dives into how “snackification” —... Read More
Marta Messa, secretary general of Slow Food, outlines critical priorities for 2024 within the EU policy landscape, emphasizing the need for sustainable and farmer-forward food systems. She reflects on the importance of adopting agroecological practices, tackling “greedflation” and the role of consumer trends... Read More
Bell Flavors’ Spark consumer research platform has identified “Globetrotter” as an important microtrend for 2024. In its “Passport to Flavor” concept, the flavorhouse went beyond the most well-known global flavors to bring enriching niche experiences, explains Kelli Heinz, vice president of marketing. At IFT... Read More
Joyjit Saha, R&D manager and Saurabh Kumar, senior business development director, share their insights on the current food safety practices and using predictive models and AI to minimize R&D spend and accelerate product development. They also discuss the emerging need for an extended shelf life and control... Read More
Canada’s Above Food will acquire the Montana-based Specialty Crop Food Ingredient Division of The Redwood Group for US$34 million. The Redwood Group is a leading supplier of pulses, pulse ingredients, and specialty crops to high-growth customer segments, including the human and pet food markets. The... Read More
Brenda Zavala-Livengood, senior marketing specialist at Kemin, North America, discusses the rising consumer demand for clean label ingredients in meat and poultry products. She spotlights how functional proteins help processors maintain the quality and label appeal of meat products, like breaded, battered... Read More
Nexus, Palsgaard’s specialized R,D&I sister company, aims to replace 10% of the eggs used globally as ingredients in baked goods, dressings, desserts and ready meals. Claus Hviid Christensen, CEO of Nexus, discusses the challenges in emulating eggs’ multiple functionalities like emulsification and foaming,... Read More
Bioenergy Life Science’s flagship Bioenergy Ribose ingredient adds sizzle to plant-based meat while providing benefits for cellular health. Sydney Staedt, marketing manager at the company explains how the ingredient is effective at low doses for plant-based applications. The company also debuts SweetR, a... Read More
A new JV between Canada-based Lallemand Bio-Ingredients and the Dutch company Exter will bring tailored tastes to the North American market. Exter’s portfolio of plant-based “reaction flavors” will complement Lallemand’s savory specialty ingredients in the new entity: Exter North America. John Bruggink,... Read More
