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Archive for category: Protein

Trish Fellowes, Food Sales Manager at ACI Group

Are flexitarians driving a future of high protein plant-based product innovation?

, 1 April 2025/in Consumer Trends, Featured Articles, Protein /by panglobal

By Trish Fellowes, Food Sales Manager at ACI Group Plant-based proteins are at the forefront of food and beverage innovation, highly regarded for their versatility in plant-based food formulations, functional beverages, bars, snacks, dairy, and meat alternatives. While these ingredients were traditionally the domain in vegan-only products, today they offer exciting solutions for the growing […]

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Vivici Executive Team. From left to right: Dan Bisley (Chief Financial Officer), Simon Penfold (Chief Commercial Officer), Stephan van Sint Fiet (Chief Executive Officer) and Marcel Wubbolts (Chief Technology Officer)

Vivici introduces precision-fermented dairy protein to US active nutrition market

, 24 March 2025/in Dairy, E-News, Protein /by panglobal

Vivici’s new Vivitein BLG offers significant functional and sustainability advantages over conventional dairy proteins, with applications in clear protein drinks, muscle-building supplements and vegan-friendly protein bars. The beta-lactoglobulin ingredient is produced through precision fermentation without animals and demonstrates substantial reductions in environmental impact.

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ACI Group expands plant-based protein portfolio

ACI Group expands plant-based protein portfolio with innovative sustainable options

, 24 March 2025/in Product news, Protein /by panglobal

ACI Group, a prominent supplier of functional ingredients, has launched an expanded range of plant-based protein options designed to meet growing industry demand for sustainable nutrition alternatives.

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angel yeast

Angel Yeast scales microbial protein facility to tackle alternative protein demand

, 21 January 2025/in E-News, Industry News, Protein /by panglobal

The completion of Angel Yeast’s main production plant at Baiyang Yichang marks a significant milestone in the company’s sustainable protein development strategy. The facility, scheduled to begin operations this year, represents one of the largest dedicated yeast protein production sites globally, demonstrating the technical feasibility of large-scale microbial protein manufacturing.

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plant-based meat

Stanford engineers develop AI-driven texture analysis for plant-based meats

plant-based meat, research, 27 November 2024/in Alt Protein, Featured Articles, Food Science, Protein, Sustainability /by panglobal

Stanford University researchers have combined mechanical testing and machine learning to quantitatively assess the texture profiles of plant-based and animal-derived meat products. Their novel three-dimensional testing approach, validated against human sensory data, demonstrates that current plant-based alternatives can successfully replicate the textural characteristics of conventional meat products across multiple parameters.

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Sanjana Suresh

The protein revolution: How science is supercharging plant ingredients

clean label, emulsification, foaming, plant proteins, 18 November 2024/in Featured Articles, Ingredients, Protein, Sustainability /by panglobal

From AI-designed proteins to fermentation breakthroughs, manufacturers are discovering untapped potential in plant proteins beyond simple meat substitutes. Sanjana Suresh looks at how recent innovations in processing techniques and functionality enhancements are transforming these ingredients into versatile agents for foaming, emulsification, and structure-building, while simultaneously addressing clean-label demands and cost concerns.

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ICL Foods

New soy protein aims to solve taste challenges in plant-based products

Fi Europe, organoleptic, plant-based meat, soy protein, 14 November 2024/in Ingredients, Product news, Protein /by panglobal

A new textured soy protein developed through a partnership between ICL Food Specialties and DAIZ Engineering promises to address persistent sensory challenges in plant-based meat and seafood applications. The protein, branded as ROVITARIS® SprouTx™, utilises a proprietary germination technology that claims to eliminate the characteristic beany and bitter notes typically associated with soy-based ingredients.

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https://fei-online.com/wp-content/uploads/sites/4/2024/11/ICL-Foods.jpg 1294 1000 panglobal https://fei-online.com/wp-content/uploads/sites/4/2020/06/fei-online-logo.png panglobal2024-11-14 09:23:322024-11-14 09:23:32New soy protein aims to solve taste challenges in plant-based products
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Are flexitarians driving a future of high protein plant-based product innovation?

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