Within the Sustainable Food Initiative (SFI), we identified four topics of interest and relevance for the protein transition to work on in a collaborative approach.
Continue reading “Sustainable and healthy proteins”
- Towards a global improvement of a healthy protein –> ingredient –> product
- Whole material approach – mild fractionation
- Whole chain approach
- Techno functional properties of plant & cellular proteins and use of predictive & automated screening approaches
These will be elaborated upon in more detail in the presentation.
In this talk, we will discuss the opportunities and challenges which come along with using 3D printing to structure food. We will also provide 2 case studies, one is using a desktop 3D printer to create a prototype fish analogue; the other one is using a protein structuring printer to create fibrous structure on a micro-scale which can be the basis for a plant-based burger.
A presentation by Bei Tian, scientist / project leader at Wageningen Food and Biobased Research.
Continue reading “Plant-based food structured by 3D printing: Opportunities and challenges”
Despite the fast progress of delivering specific meaty cooking cues in today’s modern plant-based meat analogues, authentic beefy, chicken or pork sensorial experiences are still missing. This is due to different challenges facing both the flavor and the food industry alike; first (i) the overwhelmingly intrinsic off flavor profile coming from textured plant proteins used, then (ii) the flavor-scavenging feature of the plant proteins and meat analogues other ingredients they suck up the flavors like a sponge sucks up water, which leads to unbalanced flavor performance and weaker and inconsistent flavor stability and finally (iii) the lack of authentic vegan and natural meaty flavors that would create the genuine characterizing meat sensory experience.
Continue reading “Plant-based meat analogues: The taste challenges and prospects”
This article is written by Fernanda Condi de Godoi, Chemical Engineer, PhD.
The 2020 World Population Data Sheet projects that the world population will increase from 7.8 billion in 2020 to 9.9 billion by 20501. Not only the global population growth but the rising understanding of the inefficiency in protein conversion through livestock meat production2 drives the transition from animal to plant-based protein sources.
Continue reading “Protein transitions: fermentation, cultivated meat and structured meat”
It is called The PLANeT Partnership. This joint venture will develop, produce and market innovative snack and beverage products made from plant-based protein. The joint venture will leverage Beyond Meat’s leading technology in plant-based protein development and PepsiCo’s world-class marketing and commercial capabilities to create and scale new snack and beverage options.
Continue reading “PepsiCo and Beyond Meat Establish Joint Venture to Introduce New Plant-Based Protein Offerings”