Protein plant factories: producing and steering soybean protein content in indoor farming

In rich countries there is an increasing consumer interest towards plant-based protein compared to animal ones, due to health and environmental concerns as well as animal welfare. Nowadays, Controlled Environment Agriculture (CEA), such as greenhouses and vertical farming, are already being used to produce highly nutritious crops with improved functional ingredients (e.g., minerals, vitamins), that are beneficial to human health.

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Sustainable and healthy proteins

Within the Sustainable Food Initiative (SFI), we identified four topics of interest and relevance for the protein transition to work on in a collaborative approach.

  1. Towards a global improvement of a healthy protein –> ingredient –> product
  2. Whole material approach – mild fractionation
  3. Whole chain approach
  4. Techno functional properties of plant & cellular proteins and use of predictive & automated screening approaches
    These will be elaborated upon in more detail in the presentation.
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3D printing technology and how it can help create plant based foods

nutrition

Since the start of 3D Food Printing it has been used to create products with ever increasing complexity.
The possibility to deposit materials in specific amounts and positions and thus create unique material compositions and distributions within a single product is what is unique about 3D printing. As such, this allows for the creation of products with very specific properties, including structure and texture. The learnings from the past decade form the basis for the creation of novel plant-based food products.

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Plant-based food structured by 3D printing: Opportunities and challenges

To provide consumers with high-quality plant-based food, not only is the nutritional content of importance, but also the texture and taste. Many animal-derived food products have a hierarchical structure which can be crucial for the texture, and subsequently, a unique biting experience. This drives the development of various technologies to create plant-based food structures that are similar to that of e.g. meat, fish, or cheese. One of the many promising techniques is 3D food printing.

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Kalera is silver sponsor of the Vertical Farming Conference

Kalera is a vertical farming company headquartered in Orlando, Florida and a branch offices in Munich, Kuwait and Singapore. Kalera uses technology to ensure that more people around the world have access to the freshest, most nutritious, and cleanest products available. It has spent several years optimizing plant nutrient formulas and developing an advanced automation and data acquisition system with Internet of Things, cloud, big data analytics and artificial intelligence capabilities.

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3D food printing – an emerging technology delivers novel insights in traditional food science

science

The traditional production of foods based on solid open-cell foams is highly complex. Thereby, a creation of a bulk phase of complex polymer-particle systems, partly the inflation and material-depended gas holding capacity and its final stabilization to the open-cell foam shows this complexity. All these parameters influence the cellular structure of the food and its functionality in terms of texture. This texture appears as a sensory property and a multi-parameter attribute. Additive manufacturing enables a complete redesign of such traditional food processes and enables especially in a scientific point of view entirely new possibilities for the understanding of the current production of foods.

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Plant-based meat analogues: The taste challenges and prospects

taste

Despite the fast progress of delivering specific meaty cooking cues in today’s modern plant-based meat analogues, authentic beefy, chicken or pork sensorial experiences are still missing. This is due to different challenges facing both the flavor and the food industry alike; first (i) the overwhelmingly intrinsic off flavor profile coming from textured plant proteins used, then (ii) the flavor-scavenging feature of the plant proteins and meat analogues other ingredients they suck up the flavors like a sponge sucks up water, which leads to unbalanced flavor performance and weaker and inconsistent flavor stability and finally (iii) the lack of authentic vegan and natural meaty flavors that would create the genuine characterizing meat sensory experience.

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Protein transitions: fermentation, cultivated meat and structured meat

fermentation

This article is written by Fernanda Condi de Godoi, Chemical Engineer, PhD.

The 2020 World Population Data Sheet projects that the world population will increase from 7.8 billion in 2020 to 9.9 billion by 20501. Not only the global population growth but the rising understanding of the inefficiency in protein conversion through livestock meat production2 drives the transition from animal to plant-based protein sources.

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PepsiCo and Beyond Meat Establish Joint Venture to Introduce New Plant-Based Protein Offerings

pepsico

It is called The PLANeT Partnership. This joint venture will develop, produce and market innovative snack and beverage products made from plant-based protein. The joint venture will leverage Beyond Meat’s leading technology in plant-based protein development and PepsiCo’s world-class marketing and commercial capabilities to create and scale new snack and beverage options.

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Watch the “eye” that detects and analyzes plants

Agri-Food Innovation Event welcomes Phenospex as Bronze Partner.

Phenospex develops unique multispectral 3D scanners to assess crops in high detail. Our products automates phenotyping processes in plant science, breeding and agriculture.
PlantEye provides many plant parameters like plant growth, biomass or health and is used in smart farming robotics as the “eye” that detects and analyzes plants.

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