John/Turk Forde’s Post

Veganism is healthy and trending !! Heading towards a sustainable and better future. However, people are getting stuck with recipes/ formulations. Plant based meat development has many challenges in terms of texture, nutritional value, Adaptability and several other technical aspects. -The flavour, texture and other sensory attributes achieved at developmental stage could not be produced on the large scale process.  -The consistent flavour and taste in the product is necessary which can be achieved by good product formulation and precise use of ingredients.  -The texture of the meat comes from protein structure which is basically arrangement of muscle fibers and connective tissue whereas the structure of plant protein is different from animal protein. This generates an entirely different texture and mouthfeel. -The protein isolates are produced using wet separation techniques and protein concentrates are from dry separation. Thus, choosing the correct technique according to the plant source and providing the best functional structure to the product is necessary. -Choosing the Textured Vegetable protein (TVP) development by using the extrusion process can help us to get spongy meat like structure. TVP are even able to retain their structural integrity. - The presence of lower fat content in plant proteins can affect the texture and companies are working on it. Likewise, For achieving Umami flavour, Scientists have found that amino acids contributing to Umami are somewhat lower in plant based ingredients than Animal based products. The flavour enhancers have been added to the products, still it is not able to replicate the same umami profile. The overall consideration of sensory attributes and consistent efforts can help to make a good product. Do you want to develop or looking for plant based food products such as a healthy shakes, drinks, plant based meat and a protein rich product? You have come to the right place, Let’s get connected for any food product development services and more. FarmingFork https://farmingfork.com/ #foodconsultant #recipeformulation #productdevelopment #newfood #NPD #plantbasedfoods #snacks #plantfood #foodconsultancy

The planet benefits from plant-based meat, but are they good for your health as well? (Quotes from Fortune, May 17, 2024) Traditional veggie burgers are commonly composed of a blend of legumes and vegetables, which are combined and shaped into a burger form. This process often leaves the individual ingredients—such as black beans, lentils, maize, and chickpeas—visible, highlighting the natural composition of these items. On the other hand, the latest generation of plant-based meat substitutes, with prominent labels like Beyond and Impossible leading the charge, offers a culinary experience that mirrors traditional meat products more closely than ever before. These brands utilize ingredients derived from less obvious plant sources—like pea protein in the case of Beyond and soy for Impossible—through a comprehensive extraction process to achieve their meat-like qualities. McClements, a distinguished professor of food science at the University of Massachusetts Amherst, whose research focuses on plant-based foods, notes that these items are unmistakably within the category of ultra-processed goods. The term 'Ultra-processed' is multifaceted; it can imply a reduction in healthfulness, yet it may also suggest a more healthful option compared to other choices. ** https://lnkd.in/dmUKGDEv **

Stability is one of the main parameters that you must need to evaluate if you are changing or creating new formulations of your product. The only limitation of the conventional stability testing is the amount of time you need to invest to check the final stability of your new product. Using the STEP technology of LUM you can easily develop or formulate new products and not worry about the impact of its stability since you can get the stability results as fast as possible. Imagine getting your 6 months stability at a span of 2 hours? or 1 year stability for 4hours? #stability #LUMifuge #LUM #foodresearch #cosmetics #personalcare

For people following a vegetarian or vegan diet, it can be more challenging to consume enough proteins. The Horizon 2020 #PROTEIN2FOOD project, initiated by the University College Cork, was making waves in developing innovative plant-based protein-rich foods and beverages, including meat replacers, cereals, bakery products, milk substitutes, sports drinks, and infant formulas. Their focus was on utilizing high-protein crops like quinoa, amaranth, buckwheat, lupins, faba beans, chickpeas, and lentils to create sustainable and nutritious alternatives to current market options, which are often soy-based. 🌱 A key tool in their research was the LUMiSizer analytical centrifuge. It has been invaluable in assessing the physical stability of plant-based milk products, helping the team understand and improve creaming, sedimentation, and separation rates. This ensures that the plant-based milk products developed not only taste great but also have the stability and quality consumers expect. With these innovations, PROTEIN2FOOD is not just kept up with market trends—they've been setting new standards for sustainable, nutritious, and delicious plant-based foods! 🚀 Instant download here: https://bit.ly/3YmdvPa #LUM #LUMGmbh #LUmiSizer #Protein #PlantBased #Innovation #Sustainability #FoodTech #HealthyLiving #FutureOfFood

📢 Attention all restaurateurs, and food industry professionals! Elevate your dishes with our premium Black Kidney Beans! 🌟 🍽️ Premium Black Kidney Beans: Flavor and Nutrition in Every Bite In the competitive food industry, unique ingredients are the key to attracting customers. Our Black Kidney Beans are renowned for their rich nutritional value and unique flavor, making them the top choice for high-end restaurants and food processing businesses. 🟢 Brand Features and Advantages ✅ Top Quality: Carefully selected and rigorously tested to ensure each bean meets the highest standards. ✅ Organic and Natural: Grown using sustainable farming practices with no chemical additives, ensuring pure and healthy beans. ✅ Versatile Use: Whether it's for traditional dishes or creative cuisine, Black Kidney Beans enhance the flavor and texture of any dish. ✅ High Nutritional Value: Packed with protein, fiber, and essential minerals, they are the perfect choice for a healthy diet. 🍴 Make Every Dish Stand Out Our Black Kidney Beans are perfect for a variety of culinary applications, from tacos and stews to salads and veggie burgers. Add depth and richness to your menu and give your customers the perfect blend of taste and nutrition! 📞 Contact Us for More Information and Samples Don't miss out! Contact us today to learn more about our Black Kidney Beans and receive free samples. Let's work together to elevate your food business, ensuring higher customer satisfaction and profits. 🌐 Contact Information 📧 Email: [email protected] 📞 Phone: +86 17370423025 💻 Website: https://lnkd.in/gvJdvyc3 #BlackKidneyBeans #FoodSupply #PremiumIngredients   #HealthyFood #ChefsChoice #FoodProcessing #cereals #beans #plantprotein #Dietaryfiber #antioxidation #complexcarbohydrates #blackfood #Healthyingredients #naturalfood #Ingredients #GlobalSourcing #allnatural #organicfood #leguminousplants #FoodIndustry #blackkidneybeans #BlackBeans #FoodManufacturing 

𝐍𝐨𝐧 𝐃𝐚𝐢𝐫𝐲 𝐂𝐡𝐞𝐞𝐬𝐞 𝐌𝐚𝐫𝐤𝐞𝐭 𝐓𝐫𝐞𝐧𝐝𝐬, 𝐒𝐢𝐳𝐞, 𝐒𝐡𝐚𝐫𝐞, 𝐆𝐫𝐨𝐰𝐭𝐡 𝐃𝐫𝐢𝐯𝐞𝐫𝐬, 𝐊𝐞𝐲 𝐌𝐚𝐧𝐮𝐟𝐚𝐜𝐭𝐮𝐫𝐞𝐫𝐬, 𝐁𝐮𝐬𝐢𝐧𝐞𝐬𝐬 𝐂𝐡𝐚𝐥𝐥𝐞𝐧𝐠𝐞𝐬, 𝐎𝐩𝐩𝐨𝐫𝐭𝐮𝐧𝐢𝐭𝐢𝐞𝐬 𝐚𝐧𝐝 𝐅𝐮𝐭𝐮𝐫𝐞 𝐎𝐮𝐭𝐥𝐨𝐨𝐤 𝟐𝟎𝟑𝟑 The non-dairy cheese market has witnessed significant growth in recent years, driven by shifting consumer preferences towards plant-based alternatives, concerns about lactose intolerance, and a growing awareness of the environmental impact of traditional dairy farming. Non-dairy cheese, also known as vegan cheese, is made from plant-based ingredients such as nuts, seeds, soy, and tapioca, offering a cruelty-free and sustainable alternative to conventional cheese products. This market segment has experienced rapid expansion, fueled by innovations in food technology that have improved the taste, texture, and meltability of non-dairy cheeses, making them increasingly appealing to a broader consumer base. With advancements in formulation techniques and the introduction of new flavors and varieties, non-dairy cheeses now closely mimic the taste and texture of their dairy counterparts, catering to the evolving preferences of health-conscious and ethically-minded consumers. ✅ 𝐀𝐜𝐜𝐞𝐬𝐬 𝐭𝐡𝐞 𝐅𝐫𝐞𝐞 𝐒𝐚𝐦𝐩𝐥𝐞 𝐑𝐞𝐩𝐨𝐫𝐭 𝐇𝐞𝐫𝐞: https://lnkd.in/grBszWhv 📈 Market Segmentations: #Company Daiya Foods Inc Galaxy Nutritional Foods Violife Foods Kite Hill Cheese Tofutti Brands, Inc. Bute Island Foods Ltd Follow Your Heart Bags #Source Soy Almond Coconut Rice Others #Application Retail Ingredients Catering Stringent Datalytics #NonDairyCheese #PlantBasedCheese #VeganCheese #DairyFree #AlternativeDairy #HealthyEating #FoodIndustry #SustainableFood #VeganOptions #MarketTrends #FoodTech

𝗩𝗲𝗴𝗮𝗻 𝗖𝗼𝗻𝗱𝗲𝗻𝘀𝗲𝗱 𝗠𝗶𝗹𝗸 𝗠𝗮𝗿𝗸𝗲𝘁 𝟮𝟬𝟮𝟰-𝟮𝟬𝟯𝟮. 𝗚𝗹𝗼𝗯𝗮𝗹 𝗥𝗲𝘀𝗲𝗮𝗿𝗰𝗵 𝗥𝗲𝗽𝗼𝗿𝘁 The report offers an overview of the Vegan Condensed Milk industry chain's development, including insights into the market status of Bakery (Skimmed, Part Skimmed) and Confectionary (Skimmed, Part Skimmed), along with key enterprises in both developed and developing markets. It analyzes cutting-edge technology, patents, hot applications, and market trends specific to Vegan Condensed Milk. Regionally, North America and Europe are witnessing stable growth, fueled by government initiatives and rising consumer awareness. Meanwhile, Asia-Pacific, particularly China, leads the global market due to robust domestic demand, supportive policies, and a strong manufacturing base. Key features include a comprehensive understanding of the market, holistic insights into industry dynamics, and analysis of market trends, challenges, and opportunities within the Vegan Condensed Milk sector. 𝗧𝗼 𝗞𝗻𝗼𝘄 𝗚𝗹𝗼𝗯𝗮𝗹 𝗦𝗰𝗼𝗽𝗲 𝗮𝗻𝗱 𝗗𝗲𝗺𝗮𝗻𝗱 𝗼𝗳 𝗩𝗲𝗴𝗮𝗻 𝗖𝗼𝗻𝗱𝗲𝗻𝘀𝗲𝗱 𝗠𝗶𝗹𝗸 𝗠𝗮𝗿𝗸𝗲𝘁. 𝗥𝗲𝗾𝘂𝗲𝘀𝘁 𝗳𝗼𝗿 𝗦𝗮𝗺𝗽𝗹𝗲 𝗣𝗗𝗙: https://lnkd.in/gjZKMKz5 *𝗕𝘆 𝗧𝘆𝗽𝗲: Skimmed, Part Skimmed, Sweetened, Others *𝗕𝘆 𝗔𝗽𝗽𝗹𝗶𝗰𝗮𝘁𝗶𝗼𝗻: Bakery, Confectionary, Others *𝗕𝘆 𝗥𝗲𝗴𝗶𝗼𝗻: North America, Europe, Asia-Pacific, South America, Middle East & Africa *𝗕𝘆 𝗞𝗲𝘆 𝗣𝗹𝗮𝘆𝗲𝗿𝘀: Nestlé, Eagle Brands Sales, Go Dairy Free, Goya Foods, Arla Foods, Vinamilk, Blue Diamond Growers #vegancondensedmilk, #plantbased, #dairyfree, #veganproducts, #veganfood, #alternativefood, #plantpowered, #sustainableliving, #veganoptions, #healthylifestyle, #ethicalchoices, #vegandesserts, #veganrecipes, #consciousconsumption, #crueltyfree, #environmentallyfriendly, #dairyalternatives, #nutrition, #vegancommunity, #foodindustry, #marketresearch, #trends, #innovation, #vegantreats, #healthconscious, #dairyfreebaking, #veganbaking, #veganlife, #foodandbeverage, #culinary

Did you know that plant-based meats are evolving to better meet consumers’ expectations in terms of texture, taste and nutrition? Manouk Wolbert tells about Ojahs unique technology in plant-based meats. https://lnkd.in/e2rWWaDg #foodinnovation #plantbased #cleanlabel #foodtechnology #sustainablefood.

Could hybrid foods be the future of alternative proteins? There's no doubt that great potential lies in the blending traditional meats with plant-based ingredients to create sustainable and affordable protein options. And mushrooms are emerging as THE key ingredient in these hybrid foods! The innovative Both Burger from 50/50 Foods combines beef with vegetables, including mushrooms, to offer a delicious and nutritious option for flexitarians. Mush Foods' 50Cut ingredient takes this concept further by using a mushroom blend to reduce meat content while maintaining taste, juiciness, and texture. Learn more about the versatility of mushrooms and their potential to transform the hybrid food landscape on MEAT+POULTRY: https://lnkd.in/ezP--gXE #Mushrooms #PlantForward #HybridProtein #MushroomsOnTheMenu

The fascinating science behind creating Plant-based meat. Bajo Foods was invited as a speaker at the Plant Based Foods conference last week at Delhi. Had a chance to see product lines from the biggest brands in India and the World. Was amazed at how well they were matching the 3 Key components: Texture, Flavor and Appearance of Chicken and Lamb. Did some deep dive to understand what goes behind, with inputs from one of the strongest technical folks in this space - Achyut (more on him in a later post). Here’s a primer that I figured, in case you are interested in the science behind this. Ingredients Traditionally Soy is used. Fermented form too. Additional options: Fava beans, chickpea, jackfruit, peas, mung beans, brown rice, tofu. Binders Hydrocolloids, gluten and vegan binding agents (Gluten, Aquafaba, Beans). Matching Texture: • Extrusion technology to apply thermal and mechanical stresses, making them resemble the "raw" texture of meat. (Extruders feed ingredients through a barrel with a revolving screw mechanism; kneading and compressing the product). • Moisture is added in all forms of extrusion. In wet extrusion much higher moisture is used as compared to low moisture. Matching Appearance: An important sensory parameter; if you are trying to give the feel of Meat. • Techniques like extrudable fat technology, where soft fats are processed through an extruder to change their texture • Wet extrusion alongside starches and fibers, to create a stringy, meat-like texture. • Effects such as marbling, making the final product visually similar to animal meat. Matching Flavor: To enhance the base flavors of vegetables and legumes, aiming to match or even surpass the flavor of real meat. Seasonings, spices, Yeast extracts, nut-based sauces, mushrooms, and coconut oil. I am a sucker for engineered products and loved what goes behind making these. Top companies worldwide: Impossible Foods, Beyond Meat, Redefine Meat, Maple Leaf Foods Inc, Kellogg Company Top brands in India: Shaka Harry , GoodDot, Imagine Meats, Wakao Foods, GREENEST®, Evo Foods, Evolved Foods Hello Tempayy Founders driving this in India: Roma Roy Choudhury, Pradeep Rao, Sandeep Devgan, Sairaj Dhond, Gaurav Sharma, Anand Nagarajan, Achyut Ram K M, Siddharth Ramasubramanian Folks driving the policy makers: Sanjay Sethi #PlantBasedProtein #FoodExpo