Items Tagged with 'food science and technology'

Replenza supports consumers, whether they are at the beginning of a GLP-1 journey or are well on the way. Replenza offers a comprehensive approach to supporting muscle recovery, digestive health, and skin elasticity, making it an essential companion for those on GLP-1 medications.

Celleste was founded in 2022 to meet the world’s rising demand for chocolate in the face of supply chain challenges created by climate change and outdated, conventional farming practices. Celleste uses a combination of AgTech, BioTech and AI computational models to grow 100% natural cocoa from one or two beans in optimal, controlled conditions, year-round.

he strategic growth in R&D reflects long-term vision for healthy longevity and wellness through research-driven product development, underscoring a mission to lead in the supplement and functional food & beverage markets.

Solein is a nutritious protein-rich powder, made up of a single-cell organism that is grown with carbon dioxide and hydrogen, completely independent of land use and agriculture. 

In far northwest Washington, just a few miles below Canada, rural Lynden, Wash., produces approximately 90% of the nation’s annual frozen red raspberry crop. Geographically, it’s a world away from downtown Chicago—the striking contrast of Mount Baker towering over green farm fields to Chicago skyscrapers towering over a broad metropolitan area.

There will be an increase in diversified ingredient sourcing, while the humanization of technology will be essential for consumers who are apprehensive about technology being used to create, modify and produce the food they put into their bodies.

SWAP's 'Umisation' protein platform employs a technique to transform plant proteins into structured fibers without high heat or pressure. The approach uses just eight familiar ingredients and no artificial flavors, colorants, or texturizers.

Sugar-to-Fiber is a genetically engineered probiotic specifically designed to address deficiencies in the American diet by converting dietary sugar (sucrose) into a special type of prebiotic fiber (levan) continuously throughout the day.

his collaboration will drive advancements in bioreactor technology, perfusion systems, and media rejuvenation while reducing environmental impact through optimized water usage, power consumption, and circular economy initiatives like waste stream utilization.

The newly granted patent generally covers any ingredient composition for food products that incorporates recombinant ovalbumin — the principal protein found in egg whites — combined with at least one additional consumable ingredient.