Demand for plant proteins reaches all-time high 10.11.2022 By Lucas Cuni-Mertz Bakers must work extra when formulating with these proteins to meet consumer expectations.Read More
Algae could add health, environmental benefits to global food production 10.10.2022 By Jeff Gelski Microalgae could increase food production by over 50%, Cornell researchers say. Read More
Plant proteins grow in popularity, options for bakers 09.27.2022 By Lucas Cuni-Mertz There are plenty of plant proteins at bakers’ disposal, each posing unique benefits in baked foods. Read More
Equinom, AGT collaborate on minimally processed functional ingredients 09.13.2022 By Caleb Wilson The companies will use Equinom’s high-protein yellow peas to develop and commercialize new functional ingredients.Read More
Bunge partners with Blendtek on plant proteins 09.08.2022 By Eric Schroeder Collaboration will bring soy, pea and pulse protein solutions to scale.Read More
Plant-based ingredient developer Shiru partners with Puratos on baked foods 08.31.2022 By Caleb Wilson The partners will evaluate and develop a next-generation egg replacement.Read More
New Avena Foods panel to focus on sustainability 08.19.2022 By Jeff Gelski Canadian milling company wants to identify new opportunities.Read More
Emissions, and ag jobs, could shrink in plant protein switch 08.08.2022 By Jeff Gelski Study forecasts potential carbon footprint reduction and beef industry job loss.Read More
Summit Ingredients rebrands to Amber Wave, hires CEO 07.29.2022 By Gloria Cowdin Randy Cimorelli will lead production of advanced biofuels.Read More
Upcycled Food, Kerry partner on protein crisp 07.22.2022 By Jeff Gelski The ingredient adds texture and nutrition to snacks.Read More