Volcanic microbes and water lentils boost plant-based protein space
This week in industry news, increasing consumer interest in "natural" foods has led to industry challenges concerning food waste, safety and appearance. In this space, US start-up Sustainable Bioproducts (SBP) has unveiled pioneering plans to revolutionize the alternative protein market with its breakthrough biotechnology that cultivates high-nutritional edible protein, emerging out of fundamental research into extremophile organisms that live in Yellowstone National Park’s volcanic springs.
Meanwhile, Parabel USA, a producer of plant protein ingredients from water lentils, is preparing for the commercial production of its colorless water lentil hydrolysate ingredient scheduled for the end of this year. With the plant-based movement in full swing, a first wholly plant-based US nutrition and culinary education center opened in St. Louis, Missouri.
Even established meat players are pushing into the plant-based space. US-based pork processing giant Smithfield Foods launched a soy-based protein portfolio under its Pure Farmland brand.
In global developments, almost five million pigs in Asia have now died or been culled because of the spread of African swine fever (ASF), according to reports by the Food and Agriculture Organization of the United Nations (FAO).
In the dairy space, cooperative Fonterra has said that writedowns would place the company in a US$381 million to US$436 million loss in the financial year just ended. Meanwhile, the yogurt trend continues to rise, with over half of US consumers now regularly buying yogurt, according to a new Innova Market Insights report.
Today’s shoppers want simpler foods they can understand; they also want them to be delicious like
everyone else. Give them both and you win. With Corbion’s portfolio of innovative solutions, in-depth knowledge and expert support on your team, you can.
This week in industry news, various news sources reported that Irish-based Valeo Foods is in talks to buy
UK snack brands from Campbell Soup Company for €54 million. Nestlé introduced two "on-trend" flavors to its Munchies brand in the UK and Ireland, while McCormick’s expanded its product range with a marinated bacon line.
Food waste has become a leading concern across the food supply chain. Food manufacturers are seeking to improve the sustainability of their
products by using upcycled or imperfect ingredients. Food waste is now turned into innovative products like granola bars from beer waste.
