Articles Tagged with ''food technology''

Eat Just, Inc., a company that applies cutting-edge science and technology to create healthier, more sustainable foods, announced that on the heels of its historic regulatory approval for cultured chicken, it has made the first commercial sale of meat created directly from animal cells for human consumption to 1880, an establishment founded to inspire conversations that change the world. GOOD Meat Cultured Chicken will launch with 1880 December 19.

Sony AI will use a variety of data sources – including recipes and ingredient data, such as taste, aroma, flavor, molecular structure, nutrients, etc. – to develop a Recipe Creation App that will be powered by proprietary AI algorithms to assist the world's top level chefs in their creative process of ingredient pairing, recipe design and menu creation.

Remilk, an Israel-based start-up producing identical dairy products through microbial fermentation, announced the completion of its $11.3 million funding round. With this new capital, the company plans to rapidly expand its production and distribution capabilities, and meet global demand, for its revolutionary animal-free dairy products.

PurecaneTM a pioneering clean sweetener from Amyris, Inc., a global science and technology leader of pure, sustainable ingredients for the Health & Wellness, Clean Beauty and Flavors & Fragrances markets, announces it is a recipient of a 2020 Popular Science "Best of What's New Award" in the Engineering category.

Futurist Nancy Giordano opens Prepared Foods’ annual predictions issue with a look at the “next” normal for food and beverage processors.

Philadelphia Cream Cheese is unveiling the next-generation cheesecake kit: The Philly Series 5. It’s a holiday gift and an advancement in cheesecake technology.

DouxMatok’s solution is based on real cane sugar and, therefore, has the same sensorial profile, taste and other functionalities as sugar.

Arzeda, the Protein Design Company™, announced that the company has entered into a joint development agreement with Amyris that leverages the complementary nature of the two companies' technology platforms to accelerate the development and commercialization of high value ingredients. This marks the second joint project between the parties.

While several factors have been driving interest in plant-based analogs of meat, poultry, seafood, and dairy, the phenomenal explosion in such options that the market is experiencing today came from a perfect convergence of two indispensable factors, technology and demand.

Now that plant-based alternatives for conventional meat products have entered the mainstream, there's a new wave to catch: the fast-growing market for plant-based seafood.