Motif will have exclusive access to these food technologies, which hold the promise to address two of the most significant challenges in plant-based foods: achieving melt and stretch in plant-based cheese, and healthier fat that marbleizes in plant-based meat.

Kemin Industries has been granted a United States patent (US 10,912,794) on the use of beta 1,3 glucan for modulating human immune function and treating intestinal inflammation. This new patent joins a previously issued patent (US 9,574,217) on the production of beta-glucan for immune modulation using algae from a proprietary strain of Euglena gracilis, ATCC PTA-123017.

Plant-based omega-3 pioneers Qualitas Health, Ltd., (doing business as “iwi”) is now partnering with Spain’s Grupo Indukern, Barcelona, and Sweden’s Gullspång Re:food VC, Stockholm. Officials say these strategic partnerships help Qualitas Health accelerate company growth through development of innovative, algae-centered products and increase its footprint in the plant-based products market.

Kemin Industries, a global ingredient manufacturer that strives to sustainably transform the quality of life every day for 80 percent of the world with its products and services, recently announced the addition of two new members to the technical team for Kemin Food Technologies - Americas. Daiki Murayama has joined the business unit as associate Scientist, and Michael Cropp has joined as technical services associate.

The new hires bring decades of food industry experience to help lead the company’s efforts to grow the iconic Sara Lee®, Van’s®, Chef Pierre® and Bistro Collection® brands following the purchase from Tyson earlier this year.

Dr. Lopez and the Scientific Advisory’s thought leadership will augment Nellson’s technical expertise in product development and formulation, and will expand the company’s clinical R&D database on established and emerging ingredients in the dietary supplement and functional food industries. 

Consumers want better-for-you beverages with natural sweeteners and functional ingredients that come with flavor challenges, but they don’t want to compromise on taste. NonSense™ has already generated significant buzz with product developers who rely on it to mask off-notes like bitterness, astringencies and rancidity that are common with these types of ingredients.

An accomplished food and grain science expert, Dr. Cai joined MGP in the role of applications scientist in 2013.  He previously had served as a post-doctoral research associate in cereal chemistry at Washington State University in Pullman, Wash.