Whoops, looks like we underestimated this week! Major food companies have been shaking things up, and it’s good news for the industry.
First up, a global food giant has introduced food products made with a revolutionary protein grown from air. This sustainable and nutritious ingredient, developed in partnership with a Finnish food-tech innovator, marks a significant step towards a more environmentally friendly food future.
Meanwhile, an Israeli startup producing plant-based salmon from mycelium has relocated production to the USA in a move aiming to capitalize on a larger market and more favorable regulations. As the company’s product gains popularity, one question remains: can it overcome the challenge of convincing US consumers, traditionally accustomed to seafood, to embrace a plant-based alternative?
A dairy giant has joined forces with a fermentation innovator to unlock the potential of dairy byproducts. Could this partnership revolutionize the food industry by offering sustainable and nutritious protein alternatives?
We were intrigued to hear about a university spin-off launching an edible fiber scaffold for cell growth, an innovation that could pave the way for the mass production of cultivated meat and seafood, offering a sustainable and ethical alternative to traditional animal agriculture.
Brazilian researchers, meanwhile, have created a sustainable plant-based protein from fermented common beans. The innovative process improves digestibility and taste, making it a promising alternative to traditional protein sources. This could revolutionize the plant-based food industry.
We'll be back next week with more industry scoops, but don't miss a beat! Follow us on LinkedIn for real-time updates and breaking news. Have a fantastic week!
