French-American Chamber of Commerce Chicago’s Post

🌿 Consumers today are more aware of the impact of food systems on the environment & health, for this reason, they are increasingly seeking sustainable and ethical protein options > https://lnkd.in/eUDR4ZQ2 “Our yeast protein is produced through a fermentation process, which is completely different from the usual protein production processes. It makes a sustainable protein with a very good nutritional profile (rich in essential amino acids), as well as being completely allergen-, gluten- and GMO-free, which is innovative in the alternative protein market,” Heli Kilpala - Marketing & Innovation Director at Biospringer by Lesaffre. 🥣 Our yeast protein, Springer Proteissimo® 102, is a solution rapidly gaining popularity among vegan and vegetarian consumers, as it is both nutritious and sustainable. #YeastProtein #Vegan #FoodTrends #BiospringerByLesaffre #Proteissimo102

Plant protein products are getting more popular than ever. They have arrived to stay and grow. How to develop winning products with them that consumers want and love? How to master challenges like taste, texture, and healthy lifestyle attributes? Last week Symrise AG joined the Food Tech Congress in Poland. Jérôme Raudin from Symrise gave a great presentation. He talked about how our inspiring protein solutions™ can support alternative protein product development, from the start. He explained how to use our extensive knowledge around applications, taste, and base, supported using ProtiScan™, our proprietary Symrise’s technology. It embodies a smart approach to analyze and characterize plant proteins. Symrise as taste, nutrition and health expert possesses the relevant key capabilities to successfully drive the market opportunity presented by the “plant-forward food revolution”: - A holistic approach to innovation - Sustainably sourced natural raw materials from trusted sources - Deep understanding of ingredients at every level - Global insights into consumer needs and expectations - Process and product development expertise Want to learn more? Visit us here for in-depth information on our inspiring protein solutions™ : https://lnkd.in/dJftGdjZ #FTC2024 #Symrise #alternativeproteins #foodtech #foodtechchallengers #proudtobesymrise #SymriseAG #TasteNutrition&Health #codeofnature #sustainability #alwaysinspiringmoreplaces #Naturals #DiverSym

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

🌱🔬 Just wrapped up an exhilarating experience at the Food Ingredients Exhibition connecting with the industry leaders. We showcased our innovative plant-based protein processing ingredients from #chickpea, #yellowpea, #mung #soy, #horsegram #peanuts, etc. developed right here at our state-of-the-art application lab using our equipments. From texture enhancement to nutritional fortification, our solutions offer a sustainable and delicious way to create healthier, plant-based products. 🌾 From concept to creation, we're leading the charge in sustainable, high-quality protein solutions that meet the growing demand for plant-based alternatives. 💡 Discover how our cutting-edge equipments can help in manufacturing ingredients that can transform your product line and contribute to a healthier, more sustainable food ecosystem. Let's innovate together! Drop us a line or visit our website to explore our range of plant-based protein ingredients manufacturing equipments for elevating your brand. #plantbased #protein #foodingredients #innovation #sustainability #foodtech #sanitechengineers #foodindustry #foodtech #plantbasedfood #proteiningredients #innovation #sustainability #healthyeating #foodexhibition #sanitechengineers #FoodInnovation #PlantBasedProtein #SustainableNutrition #FoodTech #InnovationLab #FoodIngredientsExpo #ProteinRevolution

Plant protein products are getting more popular than ever. They have arrived to stay and grow. How to develop winning products with them that consumers want and love? How to master challenges like taste, texture, and healthy lifestyle attributes? Symrise as taste, nutrition and health expert possesses the relevant key capabilities to successfully drive the market opportunity presented by the “plant-forward food revolution”: - A holistic approach to innovation - Sustainably sourced natural raw materials from trusted sources - Deep understanding of ingredients at every level - Global insights into consumer needs and expectations - Process and product development expertise Want to learn more? Visit us here for in-depth information on our inspiring protein solutions™ : https://lnkd.in/e_eUdQ_B #FTC2024 #Symrise #alternativeproteins #foodtech #foodtechchallengers

Protein is a crucial driver in today's food industry. Looking for a sustainable, plant-based protein solution? Meet LeinPRO Organic FM, a functional ingredient with high protein and fiber content. It is an excellent emulsifier and texturiser, binding water efficiently. Discover LeinPRO, the natural and eco-friendly ingredient. Interested in exploring LeinPRO further? Visit foodsolutionsteam.com or email us at [email protected]. #sustainable #sustainability #sustainablefood #naturalingredients #natural #proteins #proteinpowder #circulareconomy #foodingredients #vegan #veganfood #sidestream #plantbasedfoods #plantbasedfood #plantbasedprotein #glutenfreefood #glutenfree #functionalfoods #inflation #costreduction #emulsifiers #cleanlabel #mayo #upcycling

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/Q02ZjvxP0 #Mycoprotein #Sustainability #Nutrition #FoodInnovation

Another paper has been published - this time an exciting study on the flavours of microalgae. In this new article ‘Flavour-boosting of Phaeodactylum tricornutum by fermentation with edible mushrooms’, it was shown how the often unpleasant ‘fishy’ aroma of Phaeodactylum tricornutum can be transformed into a delicious, seafood-like fragrance by fermentation with edible mushrooms such as Pleurotus citrinopileatus and Pleurotus eryngii. Particularly interesting: despite the transformation, the valuable ingredients such as fucoxanthin, β-carotene and omega-3 fatty acids are largely retained. An exciting approach to incorporating microalgae into future nutritional strategies and promoting both flavour and sustainability. What do you think - could fermentation also be an interesting approach for algae in food? Great work Marina Rigling Yanyan Zhang Konstantin Frick https://lnkd.in/ezCEK6A8

🌱 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