Articles Tagged with ''food science and technology''

Mounting research into causes of dementia and cognitive decline have produced the recognition that two of the potentially modifiable risk factors into these conditions are diet and exercise. In a recent study at King’s College, London 418 adults age 65 and up were tested every two to three years over a 12-year period. Results revealed that cognitive decline and Alzheimer’s Disease were linked to levels of neural stem cell death. Importantly, underlying which was low levels of vitamin D, carotenoids, and lipids

Merit Functional Foods, a solutions-based plant protein company, is pleased to announce that its new 94,000 square-foot facility in Winnipeg, Manitoba, is fully scaled to supply leading food and beverage customers with the highest purity pea and canola proteins available for use in plant-based applications.

Kemin announced its Neumentix™ Phenolic Complex K110-42, a patent-pending spearmint extract containing a proprietary phenolic complex, has been approved by Health Canada, bringing the ingredient for brain health to consumers in Canada. 

Imagindairy, Ltd., a FoodTech company creating milk proteins identical to those from cows, completed a $13M seed round. The funding was led by MoreVC, a leading seed stage investor in Israel managing $275M across three funds. Also

Food tech startup Aqua Cultured Foods announced it has signed a Proof of Concept (PoC) with Migros, Switzerland’s largest retailer, to advance the development of its seafood alternatives with a realistic taste and texture.  

Innophos explores the underlying mechanisms that influence protein interactions and offers a database with available solutions to help formulators better understand what influences protein interactions and how to improve plant-based protein functionality to optimize the taste and texture of plant-based cheese. 

CP Kelco’s new KELCOGEL® DFA Gellan Gum is a single-ingredient, dual-function solution for formulating plant-based, dairy alternative beverages.

Since “dairy-free dairy” must deliver on a range of consumer needs, consumers who seek dairy alternatives due to an allergy or lactose sensitivity may want dairy alternatives that have comparable nutritional profiles to a dairy counterpart.

The company's patent-pending discovery platform combines machine-learning algorithms and a precision biofermentation process. The result is a spectrum of novel plant-based ingredients that require a small fraction of the land, energy, and water footprint of animal-derived eggs, meat, milk, and gelatins. 

Food tech startup Aqua Cultured Foods announced it has closed an oversubscribed pre-seed funding round of $2.1 million, a high-water mark in the category of seafood alternatives, and one of the largest pre-seed rounds for companies using fermentation for alt-proteins.