Alternative Protein

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The fully continuous, automated and chilled dough substrate processing system reduces manufacturing costs and can produce  range of plant-based meat products at volumes of 2,500-5,000 lb./hr. on a single processing line.

When it comes to production, similarities exist among alternative and animal protein processes, but several differences occur, particularly around operational footprint, equipment, and water and energy usage.

The facility offers live demonstrations of the company's 3D printers, showcasing real-time production of plant-based meat and seafood alternatives and promoting customer engagement.

Melt&Marble has scaled its fat fermentation process to tens of thousands of liters, paving the way for commercial scale production and broader application testing.

Using fermentation, EQUII has created complete protein flour, which it also incorporates into its flagship bread products.

The North American Insect Center is designed as a research and demonstration center where customers can evaluate the performance of Black Soldier Fly varieties tailored to their specific byproduct streams.

Following a year of selling limited quantities to its community online and gathering feedback, Juicy Marbles has launched a retail-ready version of its plant-based ribs.

Chief Commercial Officer John Bortells and Board Member Becky O’Grady join Meati for its next phase of growth.

Through this partnership, Premazon will integrate Steakholder Foods’ SH - Fish premix blend into a plant-based white fish kebab line.

Beyond Sun Sausage is not intended to replicate beef, pork or poultry but rather be its own protein option that comes in three flavors.