Items Tagged with 'precision fermentation'

The EVERY Company is expanding production of its precision-fermented egg protein, OvoPro, through an enhanced partnership with Huvepharma. The move quadruples manufacturing capacity as demand accelerates across retail, foodservice and e-commerce markets.

Plant-based foods have moved far beyond soy and pea, with novel proteins, fats, and processing technologies driving unprecedented gains in flavor, texture, and functionality. As innovation accelerates, formulators now have the tools to create both convincing animal analogs and compelling plant-forward alternatives.

Protein may be the darling of every product pitch, but new data suggests the category’s momentum may be nearing saturation—and that emerging consumer demands could upend today’s formulations. Are brands innovating strategically, or just chasing claims in a marketplace that’s about to shift?

Protein innovation is moving beyond muscle to support brain health, skin vitality, and overall resilience. Science-backed solutions are helping older adults not just live longer, but live better.

Ovalbumin, the primary protein found in egg white, is known for its exceptional nutritional, functional, and performance properties. Onego Bio's breakthrough Bioalbumen offers a sustainable solution, leveraging precision fermentation to produce ovalbumin outside of the poultry supply chain. This ingredient was created to address supply chain challenges of the $300B global egg market.

The newly granted patent generally covers any ingredient composition for food products that incorporates recombinant ovalbumin — the principal protein found in egg whites — combined with at least one additional consumable ingredient. 

Today, it’s hard to keep up with the dramatic evolution of protein ingredients that fall under the umbrella of plant-based. This includes the growing numbers of ingredients that are not even based on plants. Here’s a brief look at current trends that help define movement in plant-based ingredients, followed by predictions for the future of alternative proteins.

AQUA has chosen Ginkgo to help optimize its innovative fermentation technology to elevate the quality of its fish-free seafood products that authentically replicate the look, feel, and taste of fresh-caught seafood. Leveraging Ginkgo's microbial characterization and analytics, along with AQUA's proprietary strains and processes, the partners aim to transform the future of alt-seafood production.

The company's brand name and sweet protein platform "Oobli'' was inspired by West African villagers who originally described the Oubli Fruit as being, "So sweet it makes children forget their mother's milk."

Unico Nutrition created a hybrid product, which combines traditional dairy with Perfect Day’s innovative animal-free whey protein.