Food Tech and Innovation News
Burcon Creates Plant-based Egg Protein Replacer – Baking Business
Burcon NutraScience Corp. has launched the Puratein canola protein isolate, which may be used as an egg replacer in bakery applications
Swedish Hydrothermal Treatment Innovation Makes Grains Mineral-Rich Like Meat – Vegconomist
The Mineral Shift, a Swedish project aiming to enhance mineral absorption from grains, has optimized an ancient process called hydrothermal treatment to reduce phytic acid, the antinutrient that binds mineral absorption.
Judge Rejects Upside Foods’s Request to Block Florida’s Cultivated Meat Ban – Green Queen
A federal judge has refused Upside Foods’ request for a preliminary injunction in its lawsuit against Florida’s ban on cultivated meat, throwing its Art Basel plans into doubt.
KWERKY Develops Powdered Plant Milk Made From Oat and Pea Protein – Vegconomist
British brand The Good Pea Company, known for producing milk alternatives made from split peas and coconut cream, has launched an offshoot range called KWERKY.
French Whole-Cut Vegan Chicken Startup Umiami Rebrands to Swap & Makes Play for the US – Green Queen
Umiami, the Parisian startup making whole-cut plant-based chicken, is now called Swap and has entered the US food service sector.
Fermify Secures US GRAS Status for Fermented Casein – Vegconomist
Fermify, an Austrian precision fermentation company developing milk proteins, announces it has obtained self-affirmed Generally Recognized as Safe (GRAS) status for its precision-fermented casein after conducting a comprehensive safety study, as per FDA requirements.
T. Hasegawa USA Introduces Orange Juice Replacement Solution – Food Bev Media
T. Hasegawa USA has introduced a new ‘Orange Juice Replacer’ solution that amplifies the natural citrus profile and minimizes raw ingredient use, aiming to stabilize costs for beverage manufacturers.