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 requirements with even more flexibility.  One of the world’s leading providers of solutions for portioning, dosing, forming, and co-extruding, Handtmann works with small-scale producers and start-ups as well as medium-sized companies and industrial enterprises globally. The Customized Solutions service shows how Handtmann series production machines can be extended and modified in a variety of ways …

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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 Food Extruder, featuring an adaptor solution that allows for easy switching between the two processes. The new food extruder eliminates the need to have two types of equipment. Following this innovation, Coperion won third place at the Stuttgart Innovation Award in November. Meanwhile, the company’s WYK-CIP diverter valve was certified by the USDA for use …

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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 aspect ratio in protective masks, which is critical in the current COVID-19 situation. This partnership will pave the way for new research to investigate the feasibility of producing food-grade plant proteins using the same technology. The goal is to create nano-sized protein strands that can better mimic the texture and bite of meat and improve …

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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” The raise, which saw participation from Newfund, Kima Ventures and business angels Laurent Cardinali (ex-Mondelez) and Jérémy Rocher (Yves Rocher), is completed by a debt financing of 800,000 euros, including 500,000 euros provided by Bpifrance. The objective of the fundraising is to develop the pilot production site, which should start in early 2022 in the …

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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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