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- Lab-cultured plant yogurt rivals dairy creaminess, Australian researchers suggest
Lab-cultured plant yogurt rivals dairy creaminess, Australian researchers suggest
Plus, Bühler inaugurates Grain Innovation Center, The Better Meat Co. secures patent for innovative shelf-stable mycoprotein process, and more!
This week, we’re diving into the latest strides in plant-based and cultivated protein innovations, from breakthroughs in creamy yogurt alternatives to new advancements in affordable lab-grown chicken. With updates on EU policy pushes, tariff-friendly ingredients, and innovations in sustainable grain processing, this week we’re exploring the exciting shifts shaping the future of protein production.
First up, though, ProVeg has urged the new EU Agriculture Commissioner to champion a plant-based food action plan to tackle climate and food security challenges. Will Europe embrace plant-based solutions, following Denmark’s lead in making sustainable diets accessible and affordable?
Researchers have developed a lab-cultured plant-based yogurt that matches the texture and richness of traditional dairy, potentially reshaping dairy alternatives. Could this be the breakthrough that plant-based fans have been waiting for?
In response to significant tariffs on Chinese pea protein imports, a new North American-produced pea protein has emerged, offering a neutral taste and cost-effective solution for manufacturers. Could this development reshape the plant-based protein industry?
Researchers are developing tailored pulse flours to enhance plant-based foods' taste and texture. By refining milling processes, they aim to create sustainable, nutritious alternatives to traditional products. Could this innovation transform the future of plant-based cuisine?
Advancements in cell culture and media cost reduction have enabled the production of cultivated chicken at prices comparable to premium conventional poultry. This breakthrough brings lab-grown meat closer to mainstream consumers. Could this innovation revolutionize the future of sustainable protein?
A new Grain Innovation Center aims to transform grain processing, offering advanced facilities for developing sustainable, high-quality products. This hub supports collaboration to tackle industry challenges, from energy efficiency to maintaining flour quality amid fluctuating raw materials.
A recent innovation has led to the development of a shelf-stable mycoprotein powder that retains its meat-like texture upon rehydration. This advancement could significantly reduce storage and distribution costs for plant-based food manufacturers. Could this be a game-changer for the alternative protein industry?
Scroll down to find more about these developments and don’t forget you can follow us on LinkedIn for daily updates and breaking news. In the meantime, we hope you have another fantastic week!
