FiE 2024: Revyve spurs animal-free protein transition with cost-effective taste and texture

Plant-based texture specialist Revyve showcased a vegan sausage, plant-forward burger and egg-free, American-style pancake at Fi Europe 2024 in Frankfurt, Germany. Jordania Valentim, CCO, takes us inside the innovator’s latest...

FiE 2024: Cargill showcases Abunda mycoprotein for evolving plant-based demands

At Fi Europe 2024 in Frankfurt, Germany, Cargill served up prototypes of its Abunda mycoprotein, a fermented protein developed with strategic partner Enough. Kevin Lemeilleur, global meat & dairy alternative managing director...

Chalmers University of Technology: Exploring sea lettuce’s potential in existing protein systems

João Trigo, a post-doc researcher at Chalmers University of Technology in Sweden, discusses the development of a new method to extract protein from sea lettuce three times more efficiently than conventional ones. The extraction...

FiE 2024: GNT calculates the carbon footprint of colors

Ahead of EU regulation mandating companies to report the carbon footprints of their products, GNT Group provides full transparency to its customers. The company offers scope 1, 2 and 3 emission calculations on its colors, which...

FiE 2024: Planteneers advances affordable and nutritional plant-based steak

Planteneers was nominated for the FiE Food Manufacturing Innovation Award for its plant-based Steak 2.0 concept. Dr. Dorotea Pein, director of technology and innovation at the food-tech firm, explains why the product is...

FiE 2024: Essentia Protein Solutions serves up natural soup solutions

Essentia Protein Solutions hosted a soup bar at FiE 2024, exemplifying it as a hub of culinary creations, where the focus was on the advantages of building a soup recipe from natural stocks and fats. The company served up its...