Biospringer by Lesaffre’s Post

🌱 As you will read in the bumper Q4 2024 edition of Protein Production Technology International Jim Laird, CEO of ENOUGH is steering the company towards rapid growth with its sustainable mycoprotein ingredient, Abunda. 🍄 ENOUGH's mission is to support the global protein transition by collaborating across the food industry and offering a versatile, resource-efficient alternative to traditional proteins. Produced through fermentation, Abunda uses significantly fewer resources and serves as an ideal ingredient for plant-based meat and dairy alternatives. Michael Kilkie, Head of Culinary at ENOUGH, plays a crucial role in product development, working closely with partners to create high-quality, delicious alternatives. Kilkie highlights Abunda's culinary advantages, including its neutral taste, fibrous texture, and complete protein profile. “Abunda mimics the mouthfeel of meat, making it an excellent substitute in a wide range of plant-based dishes,” he notes. With their large-scale production facility in the Netherlands, ENOUGH is positioned to scale quickly, focusing on global expansion and meeting rising consumer demand for sustainable protein options. 👉 Dive into the ENOUGH's innovation in our Innovation Insight feature in the latest edition of Protein Production Technology International: https://hubs.ly/Q02VZ5mc0 #Mycoprotein #Proteintransition #Fermentation #Scaling #Foodinnovation #Nutrition

🌱 As you will read in the bumper Q4 2024 edition of Protein Production Technology International Jim Laird, CEO of ENOUGH is steering the company towards rapid growth with its sustainable mycoprotein ingredient, Abunda. 🍄 ENOUGH's mission is to support the global protein transition by collaborating across the food industry and offering a versatile, resource-efficient alternative to traditional proteins. Produced through fermentation, Abunda uses significantly fewer resources and serves as an ideal ingredient for plant-based meat and dairy alternatives. Michael Kilkie, Head of Culinary at ENOUGH, plays a crucial role in product development, working closely with partners to create high-quality, delicious alternatives. Kilkie highlights Abunda's culinary advantages, including its neutral taste, fibrous texture, and complete protein profile. “Abunda mimics the mouthfeel of meat, making it an excellent substitute in a wide range of plant-based dishes,” he notes. With their large-scale production facility in the Netherlands, ENOUGH is positioned to scale quickly, focusing on global expansion and meeting rising consumer demand for sustainable protein options. 👉 Dive into the ENOUGH's innovation in our Innovation Insight feature in the latest edition of Protein Production Technology International: https://hubs.ly/Q02X4h4z0 #Mycoprotein #Proteintransition #Fermentation #Scaling #Foodinnovation #Nutrition

Behind the Scenes: How Shandi is Redefining Plant-Based Protein! Our recent Protein Showdown highlighted that not all proteins are created equal. Now, look behind the scenes at how we manufacture our clean, plant-based protein products with minimal processing and an emphasis on quality. Our process turns plant-based ingredients into Shandi chicken—protein-rich, flavorful, and free from additives or chemicals. It’s a nutritious alternative for today’s health-conscious consumers. Why Shandi leads the way: • 30g of protein per 100g—offering more protein with less fat, carbs, and zero cholesterol. • 100% plant-based and sustainably sourced • No chemicals or additives—pure, clean ingredients for a healthier option • Minimal processing—ensuring maximum nutrition and flavor without compromise. Shandi is driven by a vision to innovate within the plant-based industry, meeting the growing demand for healthier, eco-friendly protein solutions. Let’s partner in advancing the future of sustainable food. #PlantBasedInnovation #CleanLabel #SustainableProtein #FoodTech #HealthyEating #FutureOfFood #ProteinRevolution #FoodSustainability #CleanIngredients #HealthAndWellness #EcoFriendly #NutritionalInnovation #BusinessOfFood #GreenProtein

📢 Meet Yulia Efimova, Senior Regulatory Lead in Taste, Texture, and Health at dsm-firmenich. Yulia highlights the incredible benefits of enzymes in food applications, especially in the dairy industry. 🌿 Health-conscious consumers today want dairy products that are delicious, easy to digest, high in dietary fiber, and have no added sugars. Thanks to enzymes, everyone can now enjoy their favorite foods without digestibility issues. 🥛✨ Enzymes, nature's tools, provide unique benefits that help create healthier, tastier, and more sustainable products. In dairy, they help manufacturers: - Control lactose levels 🧬 - Reduce added sugars by increasing sweetness profiles 🍬 - Improve mouthfeel 😋 - Make ice cream more scoopable 🍦 And so much more! Moreover, enzymes enhance processing conditions and support sustainability goals by reducing processing time and optimizing raw material use. They effectively combine the essential, the desirable, and the sustainable. 🌍♻️💡 #DairyIndustry #FoodScience #DSMi #Sustainability #FoodInnovation #enzymes #biotechnology

🌟 𝐀𝐥𝐭𝐞𝐫𝐧𝐚𝐭𝐢𝐯𝐞 𝐏𝐫𝐨𝐭𝐞𝐢𝐧 𝐌𝐚𝐫𝐤𝐞𝐭: 𝐄𝐱𝐩𝐥𝐨𝐫𝐢𝐧𝐠 𝐓𝐡𝐞 𝐅𝐮𝐭𝐮𝐫𝐞 𝐨𝐟 𝐒𝐮𝐬𝐭𝐚𝐢𝐧𝐚𝐛𝐥𝐞 𝐏𝐫𝐨𝐭𝐞𝐢𝐧𝐬 𝐚𝐧𝐝 𝐓𝐡𝐞𝐢𝐫 𝐈𝐦𝐩𝐚𝐜𝐭 𝐨𝐧 𝐭𝐡𝐞 𝐅𝐨𝐨𝐝 𝐈𝐧𝐝𝐮𝐬𝐭𝐫𝐲 🌿🍔 Welcome to the Alternative Protein Market, where innovation meets sustainability in the realm of food production. Explore the dynamic landscape of alternative proteins and uncover the opportunities driving growth and transformation in the food industry. 👉🏻 Discover the Latest Insights: Navigating Trends and Opportunities in the Alternative Protein Market - https://bit.ly/4apL9qO 🚀 Opportunities in the Alternative Protein Market: Diverse Protein Sources: With consumer demand for plant-based and alternative protein options on the rise, there is an opportunity to explore a wide range of protein sources, including legumes, pulses, grains, algae, fungi, and cellular agriculture, to meet diverse dietary preferences and nutritional needs. Product Innovation and Formulation: Investing in product innovation, formulation technologies, and culinary techniques allows food companies to develop alternative protein products that mimic the taste, texture, and nutritional profile of traditional animal-derived proteins, catering to mainstream consumer tastes and preferences. key players: Cargill, ADM, COMITE ENTREPRISE ROQUETTE FRERES,Ingredion Incorporated,The Kerry Group, DuPont de Nemours (Deutschland) GmbH,Now Foods,Tate & Lyle ,Axiom Foods,Burcon NutraScience Corporation ,BENEO ,Glanbia,SOTEXPRO,AgriProtein ,Ÿnsect 🔗 #AlternativeProteins #PlantBased #SustainableFood #FoodInnovation #HealthyEating 🌱🍽️

Interested in #protein innovation? 🧑🍳 Yusto®, developed as part of the CBE JU-funded SylPlant project, is a high-quality, protein-rich ingredient produced through yeast fermentation of sugars derived from wood by-products. This innovative ingredient offers a safe, nutritious, and #sustainable alternative to traditional protein sources. The product has a wide range of applications, including cheese and meat analogues, lifestyle products, specialised nutrition for older adults, and innovative culinary recipes. Link in the comments👇

Quorn Foods, a trailblazer in alternative meats, is backed by Marlow Foods Limited, a UK company founded in the 1960s to address food scarcity. Today, Marlow Ingredients led by Managing Director Stephanie Jochems, focuses on accelerating the protein transition through partnerships. Launched in 2023, Marlow Ingredients supplies mycoprotein, a sustainable protein derived from fungi, to food companies like Denmark’s Tempty Foods. In the massive 150-page Q4 2024 edition of Protein Production Technology International, Jochems highlights four consumer priorities for success: taste, texture, price, and nutrition, with sustainability as a key driver. Mycoprotein is nutritionally impressive, offering high-quality protein, fiber, and essential nutrients while being environmentally friendly. Mycoprotein produces 50 times fewer carbon emissions than beef and requires significantly less land and water. Marlow’s commitment to research, including partnerships with the University of Exeter, underscores mycoprotein's health benefits, while a focus on renewable energy and circularity drives future sustainability goals. Jochems champions framing the protein transition as a positive, empowering consumers to embrace sustainable choices. 🤓 Read about how Marlow Ingredients is leading the way to a sustainable protein revolution in the latest issue of Protein Production Technology International: https://hubs.ly/Q02Zjr_T0 #Mycoprotein #Sustainability #Nutrition #FoodInnovation

🌿 Food-Tech Innovations: Meet AuraLIP Low Impact Protein 🌎🍀: The Next Generation of Fermented Ingredients! Consumers today demand tasty, healthy, and environmentally friendly products. However, 80% of plant-based protein alternatives contain 20 to 30 ingredients, often criticized as ultra-processed foods. AuraLIP has revolutionized this space with an innovative solid-state fermentation process using HEMP seeds. Their unique ingredient offers: 🌱 Freshness 🌱 Natural Umami taste 🌱 Non-allergenic properties 🌱 Probiotics Perfect for industrial food producers, AuraLIP Low Impact Protein 🌎🍀 delivers a clean, healthy alternative that meets modern consumer expectations. ✍ Discover how they are transforming the future of plant-based proteins on June 19th, Laetitia HALBEISEN, founder and CEO, will be there to explain everything in detail : https://lnkd.in/g7KaJb8C #FACC #FACCchicago #Chicago #Chicagoevent #FoodTech #Innovation #Sustainability #HealthyEating #AuraLIP #Fermentation #PlantBased #Probiotics #NaturalIngredients

Beyond Meat is shifting gears with a strategic move in the plant-based sector. Breaking away from its traditional faux meat products, the company has launched "Sun Sausage," a new plant-based protein that focuses purely on nutritional value rather than mimicking meat. 🌱 🔄 This pivot reflects a broader strategy to meet diverse consumer needs, focusing on health and sustainability without directly substituting meat. #PlantBasedInnovation #BeyondMeat #FoodIndustryTrends #HealthFocused  https://lnkd.in/dyWJ72Er

Mimics of Meat Grab yourself a coffee and let's talk about alternative protein source..! #1 Healthy food options are taking top priority in every individuals life. At the same time Cruel free pathway also stands in line. So how it's tackled? - 'Alternative Protein Source' - Meat consumption has increased and it is expected to have a drastic rise in upcoming years. - Hype given for the supplements of protein might be a debatable topic, but 'Protein intake' is an absolute necessity. - The world's focus on food quality and health has led to the emergence of protein sources like 'Cultured Meat,' 'Plant-Based Meat,' 'Insect-Based Meat,' and more. Among these, Cultured meat and Plant based protein sources are expected to have high demand. Any thoughts on it? #Foodbiotechnology #Culturedmeat #PlantBased #AlternativeProtein #FoodIndustry #Sustainablefood