Ojah B.V.’s Post

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👇

🌱 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

🇮🇱🥛 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

🌱 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

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

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

🌿 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

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

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

🌿 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