The Future of Protein Production’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

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👇

🌿 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

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

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

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

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

🌟 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 🌱🍽️

🇮🇱🥛 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

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