Articles Tagged with ''fermentation''

With rising demand for protein, food manufacturers are turning to plant-based proteins, precision fermentation, and AI-powered tools for innovation. Pea protein is becoming popular, and new partnerships and digital technologies are aiding in reformulation and product development.

The launch follows Tetra Pak’s acquisition of Bioreactors.net in December 2025 and marks a step in expanding the company’s offering for industrial fermentation and new food production.

The next phase of growth is shifting from science to scale — infrastructure is required to produce alternative proteins with the precision and consistency required of these systems.

By combining Debut’s technology with Oterra’s formulation expertise, the companies aim to produce natural color solutions spanning orange, red and violet, offering a full range of stable shades to food and beverage manufacturers.

AuX Labs will use the new to ramp manufacturing, expand the team and support foodservice and consumer partnerships centered on high-performance applications.

Fermentation has evolved into precision fermentation, utilizing biotechnology to engineer microorganisms that produce high-value food ingredients. These "cell factories" create proteins and compounds, enhancing quality and reducing environmental impact.

MeltyMarble is a designer lipid inspired by animal fats and built to deliver targeted functionality across a range of food applications.

The new funding will take Melt&Marble from demo to market-ready, with its first ingredients set for commercial launch in 2026.

FOOD ENGINEERING offers an overview of some of the latest alternative protein technology advancements and product introductions.

Terra Oleo’s platform harnesses precision fermentation to transform agro-industrial waste into palm oil ingredients and cocoa butter alternatives.