Manufacturing & Technology

Black Sheep Vegan Cheese

©Feel Foods/ Black Sheep Vegan Cheeze

Feel Foods Improves Black Sheep Vegan Cheeze Shelf Life, Allowing Faster Distribution

Canada’s Feel Foods Ltd. announces a key advancement in extending the shelf life of its Black Sheep Vegan Cheeze brand, enabling the company to accelerate its market expansion.  Feel Foods says it has utilized a High Pressure Pasteurization (HPP) technique to extend the cheeses’ shelf stability by over 100%, more than doubling the product shelf life from five weeks to ten.  The process does not require any heat or synthetic …

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handtmann-vegan-forming system

©Handtmann Group

Handtmann to Present Latest Technologies From Product Preparation to Packaging at Anuga Tec

The Handtmann Group will present the latest technologies for manufacturing a wide variety of food products at Anuga FoodTec under the motto ‘WE TURN IDEAS INTO SOLUTIONS’ in Hall 6 Stand B010/C019. The modular solutions offer scope from start-up to fully automated, highly industrial performance production, optionally from product preparation to transfer to the packaging solution. In the area of product preparation, the Handtmann Inotec BC140iT-300 automatic process unit and …

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3D Printed Vegan Steaks Redefine Meat

©Redefine Meat

Marco Pierre White’s UK Steakhouse Launches 3D Printed Vegan Steaks

Famous chef Marco Pierre White is now offering 3D printed vegan steaks at his Steakhouse Bar and Grill in Plymouth, UK. The steaks are made by Israeli company Redefine Meat. White told BusinessLive that a growing number of his guests at the restaurant now follow a plant-based diet, and the new launch is a response to changing customer demands. The recipe for Redefine’s steaks is still a secret, but they …

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KaTech team

©KaTech Ingredient Solutions GmbH

KaTech Invests in Pilot Plant, Commits to Plant-Based Future

German ingredient specialist KaTech Ingredient Solutions announces that it has opened its centre of excellence for meat and fish alternatives. Due to growing demand from food manufacturers for new product developments, KaTech is investing in the development of an advanced plant-based portfolio. Acquired by Ingredion to re-shape food industry In spring 2021, KaTech was acquired by global ingredients manufacturer Ingredion as part of the company’s next step in capitalizing on …

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Andreas Bruns CEO of Vemag Maschinenbau GmbH

Andreas Bruns © Vemag Maschinenbau GmbH

VEMAG Expands Production Site Following Continuous Growth

Germany’s VEMAG is expanding production and building a new production hall due to continuous growth.  The project kicked off in January 2021, and today, a large part of the hall with two floors and a total area of almost 4,000 square metres is already in place. The completion of the hall, including production, technology and social rooms, is planned for the end of October 2022. “We are confident that we …

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Ricoh plant based ink

©Ricoh

Ricoh Launches First-to-Market Plant-Based Printer Ink

Japan’s based Ricoh, one of the major international manufacturers of production printing systems, has revealed its first plant-based inkjet ink in what the company describes as “the first of its kind for mainstream graphics and packaging print”. According to Ricoh, the plant-based ink is suitable for brand owners and printer manufacturers who are looking to reduce their environmental impact, stating its aim is to contribute towards a plant-based shift in …

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Handtmann Customized Solutions

©Handtmann

Food Tech Solutions Leader Handtmann Launches Customized Service

German food production company Handtmann has launched Handtmann Customized Solutions to provide individual approaches to food production systems. The new service offers Handtmann’s technically sophisticated system solutions applied to specific customer requirements. Following the Handtmann motto “My idea. My solution”, the new Customized Solutions approach will develop specific processes needed for individual production – from product preparation through to packaging. The company now aims to address individual needs and special …

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John Sheehy, Global Account Manager Plant-Based Foods © Coperion

Coperion Discusses Highlights of 2021, Including Development of Innovative New Food Extruder

Industry-leading compounding and extrusion company Coperion has spoken to vegconomist about its highlights of 2021. Among them is the development of a new food extruder that could simplify the production of plant-based meats. The two techniques most commonly used to produce meat alternatives are texturisation and high moisture extrusion. However, these techniques previously required two different types of machinery. In 2021, Coperion created a new hybrid version of its ZSK …

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Senior Research Fellow Dr Subramanian Sundarrajan & Professor Seeram Ramakrishna from NUS with Life3 Biotech CEO Mr Ricky Lin and Mr Theng De Sheng

Senior Research Fellow Dr Subramanian Sundarrajan & Professor Seeram Ramakrishna from NUS with Life3 Biotech CEO Mr Ricky Lin and Mr Theng De Sheng © Life3 Biotech

Life3 Biotech Collaborates With NUS Faculty of Engineering to Optimize Electrospinning Technology in FoodTech

Life3 Biotech (Life3) has signed a memorandum of understanding with the Faculty of Engineering at the National University of Singapore (NUS) to integrate electrospinning technology into food technology. This is the world’s first attempt to integrate electrospinning into food products designed to mimic the realistic bite of fish fillets and jerky with plant proteins. To date, electrospinning has been used as a technique to produce thin fibrils with a high …

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Chicken breast Umiami

Chicken breast ©Umiami

Umiami Raises €2.3M For Proprietary Technology That Produces “Thick and Fibrous pieces” of Meat & Fish

Umiami, a French startup specializing in the production of plant-based meat and fish, today announces it has secured 1.5 million euros to finance its pilot production unit in France. According to the company, the manufacturing process developed by Umiami offers a novel alternative to the extrusion technique used by almost all plant-based meat producers today. “Until now, there was no technology available to create thick and fibrous pieces of meat” …

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Marcos Leta, Founder Future Farm

Future Farm Develops New Technology, Creates a “Matrix Even More Identical to Meat”

Brazil’s Fazenda Futuro, a fast-growing global player in plant-based meat with presence in UK, Holland, Sweden, UAE, Chile, Mexico, and Uruguay as Future Farm and Hacienda Futuro, reveals new technological advances. The new meat matrix, Future Burger 2030, is according to the brand, healthier, and more sustainable, with a reduction of fat to 6.4g per 80g serving, and a sodium content which it says is now also the lowest in its category globally at 178mg per serving

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