BCC Research’s Post

Innovating with Underutilized Ingredients in Food Technology! 🌟 I’m thrilled to announce my latest project: developing a healthy and flavorful jelly made from nutmeg ring, an underutilized raw material. By tapping into the potential of this unique ingredient, the goal is to create a product that is not only delicious but also packed with health benefits. This project highlights the importance of sustainable food innovation by utilizing overlooked resources to craft value-added products. The result? A jelly that offers exceptional taste and nutritional benefits while promoting sustainable practices in food production. Excited to share more updates on this journey as we explore the possibilities of underutilized ingredients in the food industry! #FoodInnovation #Sustainability #NutmegJelly #HealthyEating #UnderutilizedIngredients #FoodTech

🌞🌱 Beyond Meat is charting a new course with its latest innovation, the Sun Sausage, now available at Whole Foods. Rather than its traditional faux meat products, this offering emphasizes whole food ingredients, reflecting a strategic shift towards less processed, plant-based options. What impact do you think this change of direction will have on the plant-based market? Could this mark a new trend away from processed alternatives? https://lnkd.in/gGSeikx9 #PlantBased #BeyondMeat #FoodInnovation #FauxMeat #FoodTrends

Our newest, most delicious, Chocolate Alternatives just got the slickest packaging to match! 😍 Available in both vegan and dairy formats, our choc is 100% tasty. With ZERO compromise on flavour, workability or sustainability.🧑🍳 Get in touch to find out how Win-Win choc can help your business hit your sustainability targets. 🚀 🌱 #Sustainable #Ethical #Chocolate #FoodTech #FoodTechnology #Food

Is the future of plant-based, hybrid? 🌱🌿 Interesting thoughts from Food ingredients Global. More hybrid products are cropping up, giving consumers an entirely new category to explore. https://shorturl.at/uhekg #FoodInnovation

🥳 Exciting news from the world of sustainable food innovation! Our Alum revyve shared an insightful story. 🚀 Revyve co-founders Corjan van den Berg and Edgar Suarez Garcia, explored the potential of food-production side streams. They discovered that upcycled beer yeast could replicate egg functionality. Harnessing the power of fermentation to produce high-quality ingredients that are completely animal-free. ♻️ Their upcycled ingredients effectively replicate the functionality of eggs, making them a versatile addition to a variety of food applications. From meat and cheese substitutes to appetizers and baked goods, our products offer the texturizing properties traditionally found in animal-based ingredients or chemical additives, yet they are eco-friendly and carry a clean label. 🌲Revyve's products demonstrate a remarkable environmental advantage, emitting 95% less CO2 per kilogram compared to traditional egg white powder and substantially lower emissions than many existing plant-based proteins. Their products cater to the increasing consumer demand for food that is tasty, healthy, and environmentally responsible. 🌿 The implications of such innovations are profound. As we continue to confront global food sustainability challenges, solutions like those from Revyve are needed. Read the full interview of Cedric Verstraeten here: https://lnkd.in/eeAA6dKq #sustainableingredients #foodinnovation #animalfree #futureoffood #foodtech

How do you be a challenger brand to one of the biggest, largely unbranded, categories in food? It's UNSTUCK time again . . . this time with special guest Andre Menezes who spent time with Zoran Svetlicic and I to talk about how #altprotein needs to stop looking to be the same as meat, and start finding what it can uniquely do that meat can't. https://lnkd.in/gMQEB9Nz

🌞🌱 Beyond Meat is charting a new course with its latest innovation, the Sun Sausage, now available at Whole Foods. Rather than its traditional faux meat products, this offering emphasizes whole food ingredients, reflecting a strategic shift towards less processed, plant-based options. What impact do you think this change of direction will have on the plant-based market? Could this mark a new trend away from processed alternatives? https://lnkd.in/ga6fB-PB #PlantBased #BeyondMeat #FoodInnovation #FauxMeat #FoodTrends

No category is under greater consumer scrutinty than food, not only for its impact on the environment but also in terms of how it meets the expectations of consumers in terms of price, health, and integrity. FedUp Foods is delivering on all fronts, driving growth and impact in a highly competitive category. CEO David Gray, explains how they are getting it done and it's a model for any brand seeking to leverage today's market forces to serve people, planet, and prosperity. #fedupfoods #purpose #business #sustainability #innovation #wefirst #leadwithwe #purpose #ESG #sustainability Read my full story on FedUp Foods:

Did you see our feature in the Sacramento Business Journal? We are sharing how Exceedient Foods, the innovation arm of Farmers' Rice Cooperative, is revolutionizing the food industry with single-source gluten-free ingredient solutions. 🌾✨ Dive into the full article to explore our commitment to shaping a future of delicious and sustainable food:https://lnkd.in/gkUarX24

🌱 Hybrid products are shaking up the food industry by combining the best of both cultivated and plant-based meat. 🥩 Dr. Isabel Trogh from BENEO emphasizes the importance of collaboration between food producers and functional ingredients providers to create cost-effective hybrid foods that meet consumer expectations for taste, texture, and affordability. “Also,” Trogh highlights, “producers need to communicate clearly to consumers the benefits of choosing a hybrid product – for example, clarifying its nutritional profile, naturalness and sustainability benefits.” Want to know more about how hybrid foods could revolutionize the market? 📰 Check out the latest article in the Q2 2024 edition of Protein Production Technology International: https://hubs.ly/Q02vl49X0 #hybridfoods #proteinproduction #innovation #collaboration #sustainability #alternativeproteins