To provide consumers with high-quality plant-based food, not only is the nutritional content of importance, but also the texture and taste. Many animal-derived food products have a hierarchical structure which …
As the environmental and health problems rise, Fooditive has developed the world’s first-ever industrial-scale plant-based Vegan Casein that is produced by precision fermentation that mimics the same cow protein using …
A specific highlight on the French market for Protein transition and 3d Food Printing. Marine Coré-Baillais, Founder / CEO at La Pâtisserie Numérique / The Digital Patisserie wants to create …
A broad overview of how CEA & Vertical Farming could help to address protein needs and challenges, how crop diversification could aid the industry, and how integration & hybrid approaches …
Meat (products) are a good source of high-quality proteins, vitamins and minerals. However, the meat processing chain has a considerable impact on the environment through the use of land and …
Dairy ingredients such as milk proteins have structure-forming capabilities and are, therefore, suitable ingredients for 3D food printing. In the cheese-making process, during the curdling step, milk proteins coagulate and …
It is very clear that a considerable portion of our protein is consumed through products from animal origin. This consumption is one of the key factors causing current routes for …
Something is broken in the way we produce and consume our food Our demand for cheaper and more plentiful food is unsustainable and our addiction to meat is literally costing …
This article is written by Fernanda Condi de Godoi, Chemical Engineer, PhD. The 2020 World Population Data Sheet projects that the world population will increase from 7.8 billion in 2020 …
From farming animals to farming cells – is this the future? The Online Protein Transition Conference (June, 16, 2021, 14:00 – 18.00 CET) organised by Jakajima focuses on cutting edge …
