Unilever, Perfect Day partnership yielded sweet treat made with whey protein from fermentation
March 22, 2024
Perfect Day uses a decades-old process of precision fermentation to create its highly functional whey protein that offers the same indulgent experience consumers have loved for decades without any lactose and with a reduced environmental footprint.
The innovative process delivers active ingredients to cells more efficiently and completely. Commercial uses include helping plants grow faster and healthier with less fertilizer, improving nutrient uptake in skin care, delivering faster, longer lasting, and enhanced hydration in performance drinks, and more efficient precision fermentations.
Cargill identifies five protein trends to watch in 2024
February 27, 2024
The alternative protein market—which spans everything from plant-based foods to cultivated meat to dairy alternatives—is still relatively young and evolving. At Cargill, we’re bringing our expertise in food and innovation to help expand the future of alternative protein for our customers and consumers.
The facility allows Imagindairy access to production at more than 100,000 liters of fermentation capacity, with planned capacity expansion to triple this volume in the next one to two years.
Dairy-free cheese varietals’ blend increases meltability and cheesy flavor
December 15, 2023
Daiya Foods Inc., the Burnaby, British Columbia dairy-alternative food company that cracked the code on dairy-free cheese, announced that product reformulations stemming from its multi-million-dollar investment in fermentation technology have hit store shelves across the country.
In this exclusive podcast, Editor Bob Garrison talks with Stephanie Lind, founder and chief strategy officer at Elohi Strategic Advisors (ESA), about the protein ingredients that grew most in 2023—as well as what’s next in 2024.
The new platform comes as Chobani's Zero Sugar* Greek Yogurt sees record sales growth
July 3, 2023
An excellent source of protein and billions of probiotics, Chobani® Zero Sugar* Drinks are made using natural fermentation, where live and active yogurt cultures and probiotics eat the sugars found in milk.
Alternative proteins, which include cultivated, plant-based, and fermentation-derived proteins, represent an opportunity to reduce risks and improve the efficiency of meat production, while offering consumers the meat-eating experience they crave. Rethinking how meat is made can decrease emissions, protect human health, ensure food security for all, and maintain and improve biodiversity. Good Food Institute
is calling on governments around the world to invest $10 billion each year in R&D and commercialization to deliver the full benefits of protein diversification.
JPG Resources identified 731 booths (23%) as having “vegan” food, and 401 booths (13%) that described their offerings as functional. Meanwhile, references to “regenerative agriculture” and “fermentation” mentions made up approximately 1% each out of 3,178 total exhibitors.