©Fi Europe Startup Innovation Challenge

Fairs & Events

Plant-Based Innovators Shine in Finals of the Fi Europe 2021 Innovation Awards & Startup Innovation Challenge 

Giving recognition for innovative solutions in the food and beverage ingredients industry, the Fi Europe Innovation Awards and Startup Innovation Challenge has announced its list of nominees for this year’s event. Plant-based and sustainability are the two sectors dominating the shortlist, mirroring current market trends and developments. The finalists will present their submissions in a final pitch to the jury behind closed doors, and winners will be announced live during Fi Europe 2021 on 30 November and 1 December.   The top plant-based innovations on the shortlist are: Most Innovative Plant-Based or Alternative Ingredient Moolec Science (UK) for producing real animal proteins in plants to develop affordable, animal-free ingredients SACCHA (Germany) for extracting proteins from microorganisms such as brewer’s yeast that are similar to egg protein, …


Time-Travelling Milkman

©Time-Travelling Milkman

Company News

No More Palm Oil in Plant-Based: Time-Travelling Milkman Offers Sustainable Fat Alternative for Alt Dairy 

Dutch start-up Time-Travelling Milkman (TTM) produces creamy, sustainable fat ingredients for alt dairy products to improve taste profiles and make unsustainable palm and coconut oil use redundant. Having raised €550,000, the Wageningen-based startup will scale up production and accelerate its market entry. “Alternative protein sources are abundant, but the importance of the fat element has been overlooked” TTM creates unsaturated fat ingredients that are significantly healthier than the saturated fats currently used in many products. The startup has developed technology that extracts fat droplets from seeds, such as sunflower seeds, for sustainable production of fat that is texturally similar to milk. A spin-off of Wageningen University & Research, TTM uses European seeds to improve sustainability and claims a significant improvement in mouthfeel and creaminess profiles. …