California-based Shiru, a company driving AI-powered protein discovery and partnerships, announces the launch of ProteinDiscovery.ai, the world's first protein marketplace and discovery platform. 

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Shiru Expands AI-Powered Ingredient Discovery with $16M Boost to Revolutionize Products, Categories, and Industries

AI-enabled protein discovery company Shiru has raised $16 million in a Series B funding round led by S2G Ventures, with participation from CPT Capital, Lux Capital, Nourish Ventures, and Meach Cove Capital. The round brings Shiru’s total funding to $36 million. The funding will support the Californian startup’s expansion into areas such as flavor innovation, skincare ingredients, advanced materials, and agriculture as “more partners realize the benefits of AI-driven ingredient innovation.” Additionally, it will advance Shiru’s recently launched platform, ProteinDiscovery.ai. Founder and CEO Dr. Jasmin Hume shared, “AI-powered discovery isn’t only the future of ingredient innovation — it’s here today, and we’re eager to expand our capabilities across flavor, skincare, and agriculture.” Revolutionizing products and industries The startup’s ProteinDiscovery.ai platform allows users to search, identify, …

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Concepta Ingredients

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Concepta Ingredients to Present Premium Proteins Derived From Sesame at PBWE Europe

Brazil’s Concepta Ingredients, a division of Grupo Sabará specializing in natural food and beverage solutions, has announced its attendance at this year’s Plant Based World Expo Europe. Taking place in London today (November 13) and tomorrow, PBWE Europe brings together numerous important players in the plant-based industry, including retailers, service professionals, and investors. At this year’s event, Concepta Ingredients will showcase its Arboreto Premium Protein range. One of the highlights of the range is PRO 1000G, a protein asset derived from the extraction process of sesame oil. The product is said to be rich in protein, fiber, and calcium, and a source of essential amino acids. The range also includes PRO 1000GB, which combines sesame with the Amazonian ingredient babaçu. According to Concepta Ingredients, the …

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Axiom Foods expands pea protein production

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Axiom Foods Expands Production of “Better-Tasting” Pea Protein to Address Supply Gaps and High Prices in the US

California’s Axiom Foods, one of the biggest plant-based ingredient companies in the US,  has expanded the production of its better-tasting and versatile pea protein —Vegotein N — to offer a cost-effective solution for plant-based and allergy-free foods. The pea protein is now produced at Axiom Foods’ facilities in North America using local ingredients and the company’s patented process. By January 2025, over 2,000 metric tons will be processed annually, and capacity will be doubled within 12 months, the company said. A supply chain shift Axiom Foods says the new development signifies a supply chain shift, breaking China’s dominance, which supplied 96% of pea protein. In 2023, steep tariffs (270% anti-dumping and 340% countervailing duties) were imposed on Chinese pea protein imports, significantly disrupting the US market. …

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Bunge faba beans

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5 Companies Producing the Protein Isolates Behind the New Fava Bean-Based Alternatives

Today, we look into five companies creating protein isolates from fava beans for plant-based alternatives and other foods. Pulses are increasingly recognized as a cornerstone of plant-based diets and fava beans are said to be highly nutritious, containing 18-35% protein, including lysine, iron, manganese, magnesium, phosphorus, and high levels of folate. This year, scientists from the University of Helsinki discovered the ideal fava bean blend for producing delicious plant-based meat. The plant Vicia faba and its beans are praised for their health benefits and environmental sustainability. The crops naturally fixate nitrogen in the soil, eliminating the need for nitrogen fertilizers, and making them an ideal rotational crop. The plants are also more tolerant of temporary flooding than lentils or peas. The following companies have invested …

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Ingredion

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Ingredion’s Texture and Healthful Solutions Segment Powers 29% Operating Income Growth

Ingredion Inc. (NYSE: INGR) has reported stronger-than-expected earnings in the third quarter of 2024, with adjusted earnings per share (EPS) reaching $3.05, exceeding analyst estimates by $0.45. However, revenue came in at $1.87 billion, slightly below the $1.94 billion consensus estimate, which is a 3.8% miss. Despite the revenue shortfall, the quarter saw a 29% increase in operating income, marking the highest Q3 operating income in the company’s history. Growth attributed to volume gains and cost controls In the earnings call, CEO and president James (Jim) Zallie attributed the earnings boost to various factors, including robust volume growth across all segments, effective cost control, and renewed customer contracts, which helped offset inflationary impacts. “All three of our segments delivered double-digit operating income growth in the …

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Ohly Unveils Yeast-Based Bionutrients to Boost Fermentation in Alternative Proteins

Ohly, a German supplier of yeast derivatives and culinary powders for the food, biotechnology, and human and animal health industries, has introduced a new range of yeast-based bionutrients for fermentation processes used in cultivated meat, protein, cheese, and dairy alternatives. The bionutrients are described as “powerful tools” that act as nitrogen sources to achieve high yields, titers, and enhanced productivity, resulting in lower cost-in-use and high batch outputs. They contain a “balanced source of complex nutrients,” including amino acids, peptides, vitamins, minerals, growth factors, and nucleotides; however, they can be tailored to each production host’s specific requirements, providing flexibility. An expansion of the company’s X-SEED portfolio, the new range includes X-SEED® KAT Advanced, X-SEED® KAT Plus, and X-SEED® Carbo Peptone. Multiple prototypes for refined solutions The …

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Replacing Milk Powder with Rice Syrup Powder in Vegan Chocolate Spreads

As the demand for plant-based and dairy-free alternatives continues to grow, innovation in new ingredients has become essential to crafting products that meet consumer expectations without compromising on taste or texture. This is particularly true for chocolate spreads, where achieving a rich, creamy consistency without traditional milk powder presents unique challenges. In the quest for creating delicious vegan chocolate spreads, one of the key challenges is finding suitable alternatives to traditional milk powder. Rice syrup powder is a promising substitute, offering both functional and sensory benefits that align well with the needs of vegan consumers. What is Rice Syrup Powder? Rice syrup powder is derived from rice syrup, which is produced via our fully natural production process. The syrup is then dehydrated to form a …

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GoodMills Innovation VITATEX Pea Flakes M SVP Pro

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GoodMills Innovation to Debut High-Functionality Plant-Based Texturants and Proteins at FiE Europe

At FiE Europe 2024, taking place from 19 – 21 November in Frankfurt, Germany, GoodMills Innovation is set to present a diverse portfolio of plant-based texturants and solutions that cater to bakery goods, meat and fish alternatives, protein and fiber enhancement, and processing innovations. Supported by funding from the German Federal Ministry of Education and Research (BMBF), GoodMills has advanced its extrusion technology to develop the VITATEX® range of texturants. Attendees at FiE will have the chance to experience innovative wheat, soy, and pea-based texturants firsthand, with tastings of various meat and fish substitute products. The Hamburg based company this summer unveiled its “Tower III” production facility, funded by a multi-million euro investment, after three years of construction and spanning 2,500 square meters over seven …

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revyve partners with Daymer Ingredients

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Revyve Secures First Overseas Distribution Agreement With the UK’s Daymer Ingredients

Dutch food tech company revyve has partnered with Daymer Ingredients to bring its natural, sustainable texturising ingredients to the UK. The partnership marks revyve’s first overseas distribution agreement, and will make the company’s yeast-based egg replacement ingredients available to British food and beverage manufacturers. It is part of a commitment by Daymer to bring a wider variety of high-performance, natural, and sustainable ingredients to the UK market. Revyve’s clean-label ingredients are made using a patented technology that micro-mills yeast, separating out the valuable proteins and fibres. The resulting products are said to offer exceptional functional properties such as heat-set gelling, binding, and emulsification. “The UK is a sophisticated food market with a diverse population of varying nutritional needs,” said James Brace, Managing Director of Daymer …

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Engevita® HiPRO Beyond: Harnessing the goodness of yeast protein in food applications

In a world of limited resources, the shift toward sustainable protein sources is crucial for global food security. With the increasing global population, coupled with the challenges of climate change and shrinking arable land, we need more efficient ways to produce high-quality protein to nourish people while reducing our ecological footprint. While plant-based proteins offer a valuable alternative, some of these sources may be lower in certain essential amino acids or less digestible compared to animal proteins. Yeast, a microorganism used in fermentation technology, serves as an exceptional source of single-cell protein (SCP). From a food security perspective, yeast protein is particularly compelling. Its production is independent of seasonal constraints, and the process can be completed relatively quickly. In many ways, fermentation can be viewed …

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Yeast Protein: The Game-Changing Innovation Revolutionizing the Protein Industry

Angel Yeast, a leading global yeast manufacturer, has introduced a groundbreaking yeast protein solution that promises to revolutionize the alternative protein market. This innovation addresses key challenges in the plant-based protein sector, offering enhanced nutrition, improved flavor, and superior functionality. Nutritional Powerhouse Yeast protein is a kind of microbial protein with over 80% protein content. According to Winston Sun, Product Manager of Angel Yeast Europe, “Yeast protein is a complete protein, containing all nine essential amino acids that the human body cannot produce on its own.” This nutritional profile sets it apart from many plant-based proteins that often lack one or more essential amino acids. Sun highlights that yeast protein’s leucine content is comparable to whey protein, making it an excellent choice for muscle repair …

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Jellatech new branding

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Jellatech Unveils Updated Brand to Showcase Cell-Based Collagen Solutions for Health and Longevity

Jellatech, a US biotech startup pioneering the development of cell-based collagen, announces the launch of its updated brand and website. As stated by the company, the new rebrand has been designed to showcase its mission to revolutionize biomedical applications with “cutting-edge” human-identical proteins, beginning with Type 1 collagen. Jellatech says these proteins enable breakthroughs in tissue regeneration, injectable aesthetics, cell and gene therapy, and various therapeutic applications. Founder and CEO Stephanie Michelsen told Cultivated X, “Through our market engagement, we identified a critical unmet need for a consistent, reliable supply of full-length human collagen, particularly for breakthrough applications in healthcare and longevity sectors.” “Once we achieve key milestones in this strategic segment, we plan to scale our efforts into broader markets, fulfilling our commitment to …

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Powering Up Plant-Based, Planet-Friendly Protein: With Vertis™ CanolaPRO®

What if a company could take one of the world’s most plentiful crops and unlock the previously inedible protein within to help the plant-based industry create a whole new generation of healthy and sustainable products? This is precisely what dsm-firmenich has achieved – in the form of Vertis™ CanolaPRO®, produced by joint venture Olatein. Derived from the canola plant, this sustainable plant protein packs greater nutrition into everything from dairy alternatives to meat & fish alternatives to sports nutritional bars and beverages. But importantly, it does all this while maintaining an appetizing taste and texture. So how did this all come about – and what does it mean for manufacturers? Sewing the seeds of success Famous for its distinctive, vivid yellow color, the canola plant …

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ADM

© ADM Texperien

Say Cheese to an Improved Plant-Based Alternative

Discover the secret to plant-based cheese perfection Read more Finally, a cheese alternative that performs like the real thing! In a crowded and competitive marketplace, brands are looking for the perfect combination of ingredients to help them stand out. ADM’s innovative Texperien® starch system combined with its robust pantry of complimentary ingredient solutions create the winning formula that offers consumers an exciting plant-based cheese solution that outshines current market offerings. A Flavor-Packed Solution One of the biggest challenges in creating plant-based cheese has always been achieving the right texture and flavor profile. Traditional dairy cheese is known for its smoothness, sliceability, and melt – qualities that have traditionally been difficult to replicate with alternative ingredients. That is – until now! Using its leading-edge Texperien® starch …

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sushi rolls being produced

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Mathilde Do Chi, Expert on Food Law, Part 6: Innovative Food Ingredients & the Law

Mathilde Do Chi is the CEO of Forward Food Law, a food law and regulatory consultancy in global alternative protein regulations. She is an international food law and regulatory consultant with expertise in alternative proteins, novel foods, the future of food, and much more. A frequent public speaker at numerous food and foodtech conferences, Mathilde helps VCs, startups and multinationals comprehend complex food regulations, assisting the likes of Blue Horizon, Planted, and Formo with their legal matters. In this sixth installment of her special series, Mathilde discusses the challenges companies face when demonstrating the safety of novel foods since existing standardized testing methods may not fully capture their complexity. Demonstrating the safety of innovative food ingredients Necessary to improve our global food system, innovative food …

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Colourful vegan doughnuts

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Ingood by Olga Unveils New Plant-Based Ingredient for Egg-Free Baking: Fermented Lentil Powder

The French plant-based ingredients company Ingood by Olga has unveiled a new product: LENGOOD, a fermented lentil powder for clean label, egg-free bakery and pastry products. Derived from French green lentils and fermented with a natural and solvent-free process that took the company more than two years of R&D to establish, the innovative ingredient is said to offer functional, nutritional, economic, and environmental benefits. The new fermented lentil powder, which the company claims will help manufacturers address the rising cost of eggs and the growing demand for egg-free products, will be showcased at the upcoming Food Ingredients Europe event in Frankfurt this November. Ingood by Olga says, “LENGOOD® is a clean-label ingredient that contributes to an ‘E’-free ingredient list with its name ‘fermented lentil powder.’ As …

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Australian plant-based meat manufacturer v2food and the Dutch company AlgaeHUB by Lgem have joined forces to make plant-based meat more appealing.

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v2food and AlgaeHUB by Lgem to Revolutionize the Appeal of Plant-Based Meat with Red Microalgae Colorant

The Australian plant-based meat manufacturer v2food and the Dutch biotech Lgem have joined forces to make plant-based meat more appealing. The companies collaborated to scale the production of RepliHue, a red microalgae-derived ingredient that replicates the visual experience of cooking conventional meat without synthetic additives, such as heme. Shades of pink and brown during cooking v2food, Australia’s leading brand, aims to provide sustainable, high-quality, and tasty plant-based meat to help people reduce their meat consumption. According to the company, a visual indication of successful cooking is needed to convince skeptical consumers of the viability of these alternatives. The plant-based company, looking for clean-label solutions to enhance its products, identified a strain of temperature-sensitive red microalgae that reacts to heat exposure, creating different shades of pink and brown …

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Maria Angelica Mashali © Alianza Team

Alianza Team: “We Believe Mirror Tissue Has the Potential to Revolutionize the Plant-Based Meat Market”

Alianza Team specializes in developing and producing innovative lipid solutions for the food, beverage, cosmetics, and nutraceutical industries. They’re dedicated to crafting tailored fats and oils that enhance product quality, functionality, and sustainability. With a team of over 2.000 employees globally, the headquarters are located in Bogotá, Colombia, where Alianza Team runs multiple production facilities and a global presence with operations in Mexico and Chile, reaching the Latin American market, the USA, and a growing presence in Europe. In addition to Colombia, Alianza Team has operations in Chile (two plants) and Mexico, and a growing presence in Europe. We spoke with Maria Angelica Mashali, Chief Growth Officer at Alianza Team, to learn about their latest innovation and business objectives. Could you introduce your newest advancement, …

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Angel Yeast

© Angel Yeast

Angel Yeast Unveils Yeast Protein Solution to Enhance Plant Milk Nutrition and Flavor Experience

Angel Yeast has introduced a groundbreaking yeast protein solution aimed at enhancing the nutritional value, flavor, and texture of plant-based milk products in the rapidly growing alternative dairy market. The yeast protein AngeoPro, is derived from brewer’s yeast through enzymatic hydrolysis and extraction, resulting in a microbial protein with over 80% protein content. This innovation addresses key challenges in the plant-based milk sector, including nutritional deficiencies and sensory issues that have long plagued the industry. “For years, consumers have been seeking plant-based milk alternatives that match the nutritional profile and sensory experience of dairy milk,” said R&D engineer of Angel Yeast. “We are thrilled to offer AngeoPro, which not only enhances the nutritional value of plant-based milk but also significantly improves its taste and texture, …

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MYCO Expands Oyster Mushroom Protein Use for 50/50 Blended Products to Drive Meat Reduction

MYCO, a UK company producing plant-based burgers and sausages crafted from its proprietary oyster mushroom protein Hooba, is now offering the ingredient for blended meat products. The Yorkshire company, which claims that Hooba makes the best-tasting 50/50 burgers to date, says the goal of blended products is to facilitate reducing meat consumption with tasty products since current efforts to cut down on meat intake with only plant-based products are insufficient. Co-founder John Shepherd emphasizes Hooba’s unique capability to blend seamlessly with animal protein, allowing manufacturers to create more sustainable, cost-effective products without compromising quality. CEO David Wood comments, “Historically, blended products have fallen short in taste – or fallen apart when cooked. However, we’ve used Hooba to make 50/50 burgers and the results are staggering. Not only …

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