Two appointments bring world-class talent to Impossible Foods' leadership team as the company doubles down on production, distribution, and product innovation and excellence
June 19, 2023
Chandran joins Impossible from Amyris Inc., where he spent more than 17 years bringing new fermentation-derived ingredients to market, most recently as its Chief Science Officer and Head of R&D.
The milestone moves the company a step closer to commercialization
June 15, 2023
With an approved label in hand, UPSIDE Foods is now working with USDA to obtain a Grant of Inspection (GOI) for its Engineering, Production, and Innovation Center (EPIC), the last remaining item in the pre-market regulatory process before the company can commercially produce and sell its cultivated chicken in the United States.
The goal of the Purdue University Food Science Pilot Plant is to advance the application of food manufacturing technologies through scalable trials
June 13, 2023
Hillenbrand, Coperion, and Purdue University hosted a dedication event at the Purdue Food Science Pilot Lab to commemorate the donation of a Coperion ZSK 27 Mv PLUS Extruder. The donated extruder, valued at more than $900,000 is an important addition to Purdue's Food Science Pilot Lab because it expands testing capabilities within the alternative protein food category and provides Purdue students with hands-on opportunities.
Drexel University's Culinary Arts and Science, Nutrition, and Food Entrepreneurship and Innovation students used almond ingredients in new product ideas catering to younger consumers' tastes
June 1, 2023
Honorable mention also went to an Almond-Granola Butter Spread and Almond Protein Smoothie in Creamsicle, Chai and Coffee flavors. Student competition participants assessed the current market for opportunities, conducted consumer research, surveyed their target audience and sampled prototypes to strengthen their concepts and refine product pitches
The latest products from the food tech startup was featured for the first time at the National Restaurant Association Show in Chicago
May 24, 2023
In two years, TiNDLE has grown from a presence in about a dozen restaurants across Singapore to offering its versatile plant-based chicken in thousands of restaurants and supermarkets globally, with a strong foothold in the meat-loving markets of Germany, the United Kingdom, and the United States.
Success of first collaboration leads to partnership on high-value specialty ingredient
May 23, 2023
Willow's FutureGrown™ technology platform is a fully integrated, proven solution for rapid enzyme and strain engineering, process development and scaled-up manufacturing that incorporates the latest technologies available for precision fermentation.
The number of chili peppers and pepper sauces continues to multiply and proliferate, with some becoming mainstream. The past decade has seen sriracha become nearly as ubiquitous as ketchup, and superhot peppers, specifically ghost peppers, Carolina Reapers, and scorpion peppers have become mainstream.
UPSIDE made history last year with its landmark FDA "green light" for its whole-textured chicken
May 3, 2023
UPSIDE announced that it has developed a breakthrough chicken cell line for use in suspension cell culture that could substantially reduce the cost of production for these ground meat products.
Event provides balance between science and practice with presentations by expert representatives
April 28, 2023
Vegan meat substitute products are important foods on supermarket shelves and the demand is increasing: This is because the world’s population is growing steadily, and with it the challenge for the food industry to sustainably secure global nutrition.
Marlow mycoprotein will be made available firstly in Europe and then internationally
April 24, 2023
Pioneer of meat free, and home to Quorn, Marlow Foods announced plans to make the super protein in Quorn, mycoprotein, available to other food and beverage manufacturers.