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...

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 pricing, exacerbated by the avian flu. She highlights how the ingredient...

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 besides ingredient-based challenges such as a difficult 2024 crop...

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 neutralizing off notes. She sees the products as a “bridge” between...

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 appeal to both meat eaters and flexitarians. The protein in these...