Happy Plant Protein is commercializing a manufacturing process that can produce high-quality plant protein ingredients with a 70-80% protein content. The method can be used with existing machinery and without needing to overcome time-consuming regulatory hurdles. 

The all-in-one instrument optimizes lab space. It features a built-in thermostat, and a PC with MetaBridge software and touchscreen. Its upward-lifting stretching column reduces instrument depth for flexible lab placement and prevents blockage of storage spaces or walkways.

Prior to sharing our outlook for 2025, we wanted to review the predictions we made for 2024 to determine what we got right and what might not have fully taken shape. Here, we've collected capsule information for each section of our 2024 Predictions, in areas such as sustainability, foodservice and global flavors. Within each capsule, you will find our 2024 predictions and assessments of their accuracy.

Through this commercial license and royalty agreement, Willow expects to receive milestone payments for the first pilot and industrial batches followed by tiered royalty payments on net worldwide sales after launch.

"This verification is a testament to our commitment to delivering unparalleled quality, freshness, and sterility on a global scale. This achievement symbolizes trust and assurance for our consumers and expresses our core values of growing food without high GMO-risk ingredients”, says Dr. Tsipi Shoham, co-founder and CEO of GreenOnyx.

“Our goal with T-Box is to understand the cultural, social and physical implications that affect the way we respond to food,” said Maria Tzoumaki, director of discovery and open innovation at Kalsec Global.

The innovation enhances the quality and functionality of clean-label foods, while reducing production costs, making healthier food options more accessible to consumers.

Earlier this year, I had the incredible opportunity to participate in the world's largest technology conference, LEAP 2024, held in Saudi Arabia. My inaugural attendance at this conference left me in awe as it brought together the best technological minds worldwide and provided a platform for exchanging ideas and forging connections, further reinforcing my belief in technology's power to drive positive change.

The Verona facility has the capacity to produce more than 100,000 pounds of product a day using high-pressure processing, a cold pasteurization technology that retains the flavor and nutritional benefits of CAVA’s fresh ingredients, with no preservatives.

Applied topically, immediately after breading and prior to frying, this innovative functional protein system creates a micro barrier around the fried item, reducing the amount of frying oil absorbed into the breading, creating a crispier bite and better product quality. Now, food manufacturers can meet label claims and product attributes consumers desire while also achieving greater yields.