Alternative Protein

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The PLANTREACT launches with formulations in beef, chicken and pork flavors, along with milk, which aims to solve manufacturing challenges in producing vegan products by delivering a creamy taste that serves as an alternative to dairy products.

Made from ingredients like avocado oil, the Beyond Chicken Pieces offer 21 g of clean plant protein per serving with only 0.5 g of saturated fat and have no cholesterol, GMOs, or added hormones or antibiotics.

Backed by $4 million in new funding and European Union regulatory clearance, and with pilots underway in Europe and Israel, the company is bringing its sustainable protein to the mainstream market.

Alternative protein products are often more expensive than traditional counterparts, but advancements in technology and ingredients can help manufacturers in approaching price parity.

In alternative protein production, pumps are essential for accurate additive dosing, including nutrients and anti-foaming agents, as well as transferring the protein product and adjusting pH levels to maintain optimum conditions. Selecting the right pumping technologies can help manufacturers to overcome bioprocessing challenges.

The FDA’s draft guidance includes plant-based alternatives to eggs, seafood, poultry, meat and dairy products (excluding plant-based milk alternatives) that fall under FDA jurisdiction.

Vivitein BLG is a dairy protein that is produced through precision fermentation, with no animals involved in the production process.

Crackd will be produced in the U.S. and available to stock on grocers’ shelves as early as the second quarter of this year.

Under a long-term purchase agreement spanning 10 years, Brevel will supply CBC with its algae-derived raw ingredients, including extracted protein, functional oils and antioxidants.

The collaboration aims to enhance muscle-fiber growth, elongation and fusion into mature muscle tissue, while also boosting adipocyte formation to produce organic, whole-cut pieces. These developments are expected to result in a significant product mass increase, enabling the production of cultivated meat that closely mirrors conventional meat’s structure and flavor.