Food & beverage trends, regulation, labeling, innovation

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Motif FoodWorks: 'Our myoglobin is identical to the myoglobin you find in muscle tissue of cows...' Image credit: GettyImages-rocky89

‘A gamechanger for flavor in meat alternatives…’ Motif FoodWorks to launch heme-binding protein delivering ‘flavor and aroma of real meat’

Motif FoodWorks has submitted a GRAS notification for myoglobin, a heme-binding protein found in the muscle tissue of cows that Motif is expressing in a genetically engineered yeast strain. The protein – which the Boston-based firm reckons could be a gamechanger in the meat alternatives arena – delivers the “flavor and aroma of real meat."

'Our priority is innovation...' Sophie’s Kitchen raises $5.6m to expand plant-based seafood category

Sophie’s Kitchen has secured a $5.6m investment led by venture capital firm Billy Goat Brands to help it expand its plant-based seafood empire, which now extends into multiple categories including ‘toona,’ crab cakes, fish filets, smoked salmon, and shrimp....

Content provided by Applied Food Sciences

Plant Baked Protein: A Bright Future for Hemp Seed

Protein is essential to baking, and hemp protein's valuable functional attributes are helping it stand out for bakers seeking new plant-based, keto-friendly options.

Diverse investor base behind $3.8 m fundraise will help Asian American food startup immi go mainstream

For the co-founders of the better-for-you Asian American food startup immi, the most exciting part of closing their seed fundraise wasn’t the $3.8m that will help them relaunch an improved version of their low-carb, high-protein, plant-based instant ramen...

ENOUGH breaks ground on ‘world’s largest’ fermented protein factory

Food tech company ENOUGH broke ground on what it says will be the ‘world’s largest’ fermented protein facility today (16 September). When fully operational the site will have the capacity to produce 50,000 tonnes of mycoprotein ingredient ABUNDA per annum.

Content provided by T. Hasegawa USA

Better Burgers: How flavor technology is changing consumer perceptions about plant-based proteins and expanding the category.

Consumers are discovering the environmental and health benefits of vegetarian or vegan lifestyles like never before. As plant-based diets become mainstream, food brands rely on advanced flavor technology to provide an authentic taste experience for plant-based...

Meet the B2B start-up innovating plant-based whole cuts and cultivated hybrids

A new platform for whole-cut texturization to produce plant-based meat alternatives and cell-based hybrids has been developed by Israeli firm Alfred’s FoodTech, Ltd.

Protein intake doesn’t impact microbial diversity, new research argues

Animal protein intake is associated with a worsened metabolic status and Type 2 Diabetes but there is no significant association with gut microbiome composition, according to new research.