Biotecnología
Biotecnología
Expo West: Microphyt harnesses power of microalgae for fortified food, beverage
27/03/2024 -
Through its patented technology that both replicates the delicate microalgae environment and extract its bioactive compounds from biomass, Microphyt is able to produce microalgae at scale in its...
How can AI understand the functional food market and the needs that drive it?
24/03/2024 -
Functional food trends are driven by more than just taste: theyâre driven by human need. With AI, the market can be analysed and the needs driving consumption understood.
Kuli Kuli Foods expands beyond moringa with new products packed with climate-smart superfoods
07/03/2024 -
Functional food frontrunner Kuli Kuli Foods is moving beyond its flagship star ingredient moringa, which it helped introduce to the US over the past decade, to champion other âmedicinally potentâ...
Finding a-whey to improve cognitive support: Hank’s partners with Nutiani for brain boosting spread
04/03/2024 -
Nut butter brand Hankâs partnered with Fonterraâs nutrition brand Nutiani to launch Hankâs Brain Boosting Peanut Butter spread, a functional food containing added protein and supplements to...
DuelFuel sends warning to functional food firms after tax tribunal defeat
27/02/2024 -
âPerformance flapjackâ brand DuelFuel is warning the functional foods market of potential VAT challenges after its business was devastated when made to sell its products as confectionery due to its...
“Los insectos serán vistos como alimento normal”: cómo la industria está combatiendo la renuencia de los consumidores a comer proteínas de insectos
22/02/2024 -
Se cree que los insectos no sólo contienen al menos tanta proteína como la carne convencional, sino que también son más sostenibles desde el punto de vista...
To grow or not to grow: Bovine cells engineered to produce their own growth factors in cultivated meat production
01/02/2024 -
Cultivated meat needs growth factors in order for its cells to grow. These are usually added to the cell culture media at considerable expense, impacting potential for commercialisation. New...
What is the environmental impact of cultivated meat?
23/01/2024 -
While the verdict is still out on the sustainability of cultivated meat production, a panel of experts during the Tufts University Cellular Agriculture Day on Jan. 11 in Boston, Mass., are...
No bones about it, Kettle & Fire’s broth promotes regenerative farming for meat industry
13/12/2023 -
Kettle & Fire supports regenerative farming by sourcing bones from suppliers that have defined land management practices for each animal, Victoria Belinsky, the company's senior director of brand...
The proof is in the compostable cup: Better for All's strategy for composting over recycling
11/12/2023 -
While more companies are ordering Better for Allâs land and marine compostable cups compared to five years ago, the cupsâ base biopolymer P-Hydroxy-Benzoate Hydroxylase (BHBH) is roughly 1.6 times...
Leche materna a base de células en el desarrollo para reemplazar la fórmula infantil bovina "subóptima"
28/11/2023 -
¿Pueden las vacas replicar las complejidades de la leche materna? Nümi, que reside en Francia, no lo cree así. La start-up recurre al cultivo celular para desarrollar "lo...
WATCH – Down on the cultured meat farm with Ivy Farm Technologies
07/11/2023 -
Ivy Farm Technologies invites FoodNavigator to its pilot plant in Oxford, UK, to talk cultivated meat production, sustainability credentials, and plans for regulatory approval.
Start-up’s chickpea-based protein isolate boosts protein content in dairy-free cheese
03/11/2023 -
Israel-headquartered plant-based ingredients start-up ChickP has developed a chickpea-based protein isolate that can be incorporated into a range of cheese substitutes.
‘A defining feature of stem cells is that they can become other cells’: Strategies for the use of stem cells in cultivated meat production
02/11/2023 -
The production of cultivated meat will need stable cell lines from multiple different species to be successful. It is produced from stem cells, which are highly flexible and can create yields with...
Bridging the gap between conventional meat and alternative proteins
28/09/2023 -
Alternative proteins offer myriad potential solutions to curb the effects of climate change and public health risks, while creating space for partnerships with corporate meat producers, panelists...
Cultivated meat ‘breakthrough’: Media supplement achieves full muscle maturation on scaffold within 48 hours.
27/09/2023 -
Having achieved muscle and protein gains in 2D environments, Profuse Technology is celebrating a âbreakthroughâ in cultivated meat growth within 3D environments, CEO Guy Nevo Michrowski explains.
DSM-Firmenich discusses opportunities, formulation challenges of working with adaptogens
01/09/2023 -
CPG brands innovating with botanicals and adaptogens to meet consumer demand for functional foods and beverages to improve their moods, alertness, and other areas of their lives, must overcome...
Rebellyous Foods overcomes ‘quality at scale’ challenges for plant-based protein production to close supply-demand gap
16/08/2023 -
For the plant-based meat industry to close the supply and demand gap and reduce prices it must overcome what Rebellyous Foods CEO and Founder Christie Lagally describes as a âquality at scaleâ...
Guest Post: When will peace & prosperity return to Altmeatland? Sooner than you might think
03/08/2023 -
To read recent headlines about plant-based meat, you might think that the animal meat industry was flying high. The reality paints a different picture.
Beneo launches Orafti® ?-Fit at IFT to support heart health, blood glucose management
03/08/2023 -
Responding to rising consumer demand for functional foods that can help manage cholesterol and blood glucose response, ingredient supplier Beneo launched at IFT FIRST in Chicago last month a...
‘A blank canvas to add whatever flavours desired’: Start-up provides nutrient-rich spirulina meat substitutes
12/07/2023 -
The algae spirulina has a wide range of health benefits. Now, a start-up is exploring its potential as a clean-label meat substitute, with flexibility in flavour and in use.
