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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 #FoodTrends https://lnkd.in/g6KTC967

🌱🔄 The link between plant-based foods and ultra-processed formulations has sparked debate, but recent insights suggest a positive shift is possible. As the plant-based sector grows, there's a concerted push to move away from highly processed options toward cleaner, more whole-food-based alternatives. This evolution reflects consumer demand for healthier plant-based products that don't sacrifice nutritional value for convenience. https://lnkd.in/ej4_8QQg #PlantBased #FoodInnovation #FoodTrends #UPF

🌱 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

🔮 🍔 What’s next for plant-based? When we (DigitalFoodLab) analyse the plant-based (meat) market, it is faced with a set of 4 challenges: 1️⃣ Price & scale: It’s too expensive for consumers. Production needs to be scaled up to lower costs, but for that… you need stronger demand. The solutions presented above will help drive demand, notably in the foodservice industry. 2️⃣ Taste & texture: this is where we expect the above innovations to create some change. Current products are still massively judged as lacking in taste and texture compared to animal ones. 3️⃣ Nutrition & health claims: plant-based products increasingly appear as highly processed. The industry as a whole has not yet found solutions to counteract this. One solutions could be for plant-based products to become “better than their alternatives”, notably through the addition of better-for-you ingredients. 4️⃣ Acceptability: Here lays the biggest unresolved challenge. Plant-based meat and fish products are still lacking strong public and private endorsements. Their adoption will be hard without strong public health messages on the benefits of a more plant-based oriented diet, both from an health and an environmental point of view. However, this will not be a global movement, and will depend on the political evolutions of each region/country. As we have already slightly different starting points, we expect a growing divergence. 👉 Link to the full analysis here: https://lnkd.in/g7wwWCwK #foodtech #plantbased #food #agrifood

Wow!! An incredible line up of Content, Companies and Speakers!! And that's just one of the sessions. View the full agenda and book tickets below 👇. Look forward to seeing you there. #futureofprotein #alternativeproteins #sustainablefood #foodinnovation

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

What #drives the robust growth of the global organic cheese market? It's the growing demand for sustainable, healthy products. As #consumers prioritize #health and nutritional benefits, the appeal of organic cheese rises. Key players invest in R&D and promotion, meeting global demand for quality and sustainability. Explore for More Info: https://lnkd.in/dRTwbD2T Key Market Players: Danone The Kroger. Ornua Arla Foods Hormel Foods Organic Valley Eden Valley Creamery #AMR #OrganicCheeseGrowth #SustainableProducts #HealthyChoices #NutritionalBenefits #GlobalDemand #PromotionStrategies

Elevate Your Brand with Our Private Label Plant-Based Proteins! 🌱 At Before the Butcher, we provide the perfect plant-based proteins tailored to fit your brand's unique needs. Whether you’re looking for patties, grounds, chunks, or more, our expertly crafted flavors and textures will represent your brand with the highest quality plant-based proteins. 😎 We’re committed to delivering the best tasting plant-based proteins, customized with your logo. Here’s what sets us apart: - Plant-Based Certified: Ensuring our products meet the highest plant-based standards. - Gluten-Free: Catering to diverse dietary needs without compromising on taste. - Non-GMO Project Verified: Offering products free from genetically modified organisms. - Vegan: Committed to providing 100% vegan options. - Taste Above All: Prioritizing flavor in every product we create. - Greater Variety: Offering a wide range of plant-based protein options to suit any menu. Partner with us to bring innovative, sustainable food solutions to your customers. Our dedication to quality and taste ensures that your brand will stand out in the growing plant-based market. Let’s collaborate to create a healthier, more sustainable future, one delicious bite at a time. Contact us today to explore our private label opportunities and see how we can help elevate your brand! ✌ #BeforeTheButcher #PrivateLabel #PlantBasedProteins #SustainableFood #CustomSolutions #BrandPartnerships #FoodIndustry #QualityIngredients #HealthyFuture #InnovativeFoodSolutions 4o

🇮🇱🥛 FoodTech 500 alum earns approval for its precision-fermented milk proteins to market. Imagindairy, an Israeli food tech company, has gained approval from Ministry of Health Israel to market its animal-free milk proteins locally. Made using precision fermentation, these proteins mimic traditional dairy in taste and nutrition while being cholesterol-free, lactose-free, and eco-friendly. The products can be used in milk, cheese, yogurt, and ice cream. This approval follows FDA clearance in the US, marking a significant step for Imagindairy in offering cost-competitive, animal-free dairy alternatives. CEO Eyal Afergan, Ph.D highlighted the company’s commitment to sustainable food solutions and scaling production using its AI-driven technology. More information in the full Food Ingredients First article: https://lnkd.in/eF85SJvi #ForwardFooding #FoodTech500 #altprotein #precisionfermentation #animalfree #foodtech #innovation