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Home » Keywords » microalgae

Items Tagged with 'microalgae'

ARTICLES

Yemoja_B21_780

Yemoja: Plant-Based Meats

Yemoja’s red microalgae adds “bleed” to medium-rare veggie burgers
December 8, 2021
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Israel’s Yemoja, Ltd., a marine ingredient start-up, has developed a red microalgae for medium-rare plant-based burgers and steaks that adds authentic “bloody” juiciness. Branded Ounje, meaning “Food” in the Yoruba language, this formulation mimics the red juices of real meat without harming animals or the planet and without the need for artificial color additives. 


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Sophie's BioNutrients Aims to Replace Soy as a Commercially Viable Protein Alternative Within Five Years

Sophie's Bionutrients applies a high-moisture extraction process to microalgae, accelerating the commercial viability of microalgae-based foods
December 7, 2021
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Sophie's Bionutrients, a next-generation sustainable urban food production technology company, is shaping the future of food with high moisture extrusion (HME) technology and microalgae fermentation. This process is a revolutionary development in the plant-based protein industry.


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Algae4IBD_900

Microalgae Could Hold Promise for IBD

Yemoja joins MIGAL Institute to pioneer major study of microalgae for Inflammatory Bowel Disease
September 2, 2021
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Microalgae cultivation start-up Yemoja, Ltd. is joining the MIGAL Galilee Research institute to spearhead an extensive, four-year research initiative to identify algae-sourced compounds with the potential to help manage inflammation and Inflammatory Bowel Disease (IBD). Select beneficial algae will be developed into functional foods as well as nutraceutical and pharmaceutical applications.


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Sophie's Bionutrients Unveils Plant-Based Burger Patty Made from Microalgae

The alternative meat patty contains 25g of proteins, and nine essential amino acids
April 1, 2021
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Sophie's Bionutrients, a next-generation sustainable urban food production technology company, has pushed the frontiers of plant-based food by developing burger patties made from microalgae.
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GoodFoodInstitute_900

$1.5 billion Invested in Alternative Proteins in 2020

New report reveals fermentation as the next pillar of alternative proteins, enabling a new wave of innovative products and accelerating the industry
September 17, 2020
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According to report produced by The Good Food Institute (GFI), 2019 and the first seven months of 2020 were record periods of investment in fermentation companies creating sustainable alternatives to conventional animal-based foods and ingredients. 
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Botanicals
2020 PREDICTIONS: BOTANICALS

Plant-Based Trends Are Growing Wild

Botanical Futures: Consumers seek natural answers to everything from everyday health and wellness maintenance to preventing serious conditions
Kerry hughes
Kerry Hughes
December 13, 2019
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With the plant-based movement currently booming, both new botanicals and those that have long been used in foods or beverages are finding new market avenues and applications.
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Corbion_Logo900.jpg

Corbion, Nestlé Partner to Develop Next Generation Microalgae-Based Ingredients

The agreement will combine Corbion’s microalgae and fermentation capabilities with Nestlé’s expertise in the development of plant-based products
November 11, 2019
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The aim of the joint development agreement is to establish a platform for the production and commercialization of algae-based ingredients rich in protein and micronutrients.
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Kiwi and Chia Seeds Bowl with Probiotic Bacteria

Microorganisms in Food Product Development

Little living things are a big ingredient in food and beverage development
Alan murray
Alan Murray
February 28, 2018
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Food and beverage processing is experiencing a monumental shift in the demand for foods that are made from, or are made with, or have added living microorganisms such as bacteria and yeast.
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Valensa_900

Valensa: Immune Health

Valensa will commercialize Algal Scientific’s algae-based immune health Ingredients for US human health and nutrition markets
February 8, 2017
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Valensa International, Eustis, Fla., reached an agreement with Algal Scientific Corporation, Plymouth, Mich., to commercialize Algal’s PureAlgal™ branded ingredients—whole dried microalgae (Euglena gracilis) and purified beta-1,3-glucan—for the human health and nutrition markets. 
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Manipulating Microalgae

Food technologists and research chefs are using microalgae in food innovations
David feder 200x200
David Feder , RDN
September 7, 2016
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I’m writing this fresh from the annual Institute of Food Technologists (www.ift.org) conference and expo in Chicago. If you didn’t attend, as a source of food science and ingredient trends in the trillion-dollar world of food product development and manufacturing, it can’t be beat. Kudos to the legions of IFT support staff, lead staff, and admin who made it happen!
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May 24, 2022

The Sweet Life! Sugar Reduction Trends & Technologies for 2022 and Beyond

Mintel research shows that nearly three in five consumers are choosing low-sugar products for their general health and more consumers are seeking natural alternatives. Where are white space opportunities involving sugar reduction? What new technologies present opportunities and challenges ahead? To address these questions, Prepared Foods brings food formulators this exclusive, one-hour thought leadership webinar.

June 23, 2022

Enzymes Offer Numerous Sugar Modification Benefits for Starch-Based Foods From Added Sweetness to Extended Shelf Life, and More

Specialty enzymes are mighty molecules that enable food producers to often make dramatic improvements in their products without having to add multiple ingredients. Amano Enzyme, with over a century of experience developing enzymes for the food industry, recently introduced a trio of enzymes to aid in modifying sugar in starch-based foods. 

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