David Feder, Executive Editor-Technical for Prepared Foods, interviews Jackie Kim, product manager for Nasoya, a part of Pulmuone Foods, USA, makers of the Nasoya and Plantspired brands of tofu and plant-based foods.
The patent specifically covers proprietary use of “protein bound fat” streaks that alternate with ultra-lean meaty layers, and their use of the natural umami flavors found in proteins
November 8, 2022
In recognition of its breakthrough status as the first plant-based bacon to harness techniques providing the genuine flavor and texture of bacon, Thrilling Foods Bakon™ has been awarded a US Patent, with other US and international patents pending.
Givaudan, Berkeley publish new research on future technologies for alternative proteins
October 12, 2022
Givaudan has published “The Protein Horizon: the Landscape of Alternative Protein Technologies Enabling Future Food Experiences,” its fourth white paper collaboration with the University of Berkeley, California. Officials say the paper provides cutting-edge information on current, emerging and future technologies for manufacturers producing meat and fish alternatives.
Gourmet, thick and juicy plant-based patty hits shelves at Whole Foods Market and Sprouts Farmers Market
July 27, 2022
NotBurger™ features a unique combination of plants like peas, bamboo, spinach, chia and cocoa powder, to create the recipe. Like all NotCo products, the innovative recipe for NotBurger™ was created by Giuseppe, alongside NotCo’s team of AI Chefs and R&D experts.
Last year saw Kellogg introduce MorningStar Farms® Incogmeato® Homestyle Chik'n Tenders so restaurant operators could add plant-based protein to the menu. This back-of-house product can be quickly fried or baked and used in any and every daypart.
Planteneers uses IFFA to showcase what’s next in plant-based meats
July 7, 2022
Planteneers used the recent IFFA meat and meat alternatives exhibition in Frankfurt, Germany, to show visitors new prospects beyond the meat category. This year’s event showed that plant-based alternatives and hybrid products are increasingly a matter of course for the meat products industry.
The new meat alternatives are available in three varieties
June 22, 2022
With three flavor offerings, including Cracked Black Pepper, Applewood Smoke and Spicy Jalapeño, the new bacon products from OZO will satisfy the desire to wake up and enjoy the smell, sizzle and taste of bacon, but with zero cholesterol and less fat.
The new line-up includes plant-based versions of bratwurst, buffalo wings, spicy chick'n fillets
May 16, 2022
The new foods are the latest additions to Gardein's Ultimate Plant-Based collection, which debuted in 2020 with the arrival of the Ultimate Plant-Based Burger, and continued the following year with the first three Ultimate Plant-Based Chick'n items: tenders, nuggets and fillets.
Many variables exist in the food extrusion process. While things like barrel temperature, screw speed, and water content are frequently adjusted, changing a screw geometry is a variable seldom touched by developers due to the complexity and unpredictability that may result. In this webinar, we will discuss the different types of geometries commonly available for single and twin-screw extrusion and how you can begin to change them to unleash their potential for product and process development.