Articles Tagged with ''Fermentation''

Data from Innova Market Insights suggest that the growing interest in plant-based protein sources and expanding awareness of protein’s importance for health and wellness are fueling the demand. This continuing trend has manufacturers seeking novel ingredients and pathways to provide protein to satisfy the demand.

GNT Ventures has already executed some investments, including the recently announced partnership with Plume Biotechnology to create new plant-based EXBERRY color solutions using unique fermentation technologies. The firm is now aiming to significantly step up its investment activity and is actively seeking out new collaborations with further start-ups worldwide.

Fermented foods other than dairy are trending, with sauerkraut, kimchi, pickles, and other vegetables; kombucha; sourdough; natto and tempeh leading the pack. Yet with cultured dairy still at the forefront, there are multiple fermented dairy products that offer benefits besides the immunity support of probiotics.

Amano Enzyme experts are also presenting as part of the official IFT FIRST 2024 education program. Monica Henry, Scientist at Amano Enzyme, is presenting the session, “Improvement of Physical Properties in High Protein Plant-Based Cheese with Enzymatic Treatment,” on Tuesday, July 16, at 12:00 p.m. CDT. 

The partnership is focused on driving down the cost of New Culture's animal-free casein protein, unlocking commodity pricing including for New Culture's first product, mozzarella for pizzerias.

Traditionally, proteins such as glutenin and gliadin have been favored in baking for their role in dough texture and structure. However, as consumer awareness of health, nutrition, and sustainability has grown, the focus has shifted to incorporating a broader range of protein sources into baking.

Perfect Day uses a decades-old process of precision fermentation to create its highly functional whey protein that offers the same indulgent experience consumers have loved for decades without any lactose and with a reduced environmental footprint. 

The innovative process delivers active ingredients to cells more efficiently and completely. Commercial uses include helping plants grow faster and healthier with less fertilizer, improving nutrient uptake in skin care, delivering faster, longer lasting, and enhanced hydration in performance drinks, and more efficient precision fermentations. 

The alternative protein market—which spans everything from plant-based foods to cultivated meat to dairy alternatives—is still relatively young and evolving. At Cargill, we’re bringing our expertise in food and innovation to help expand the future of alternative protein for our customers and consumers.

The facility allows Imagindairy access to production at more than 100,000 liters of fermentation capacity, with planned capacity expansion to triple this volume in the next one to two years.