Alternative Protein

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The pizza line refresh follows a multi-million-dollar investment into a bakery facility at the brand's LEED certified manufacturing space in British Columbia, Canada.

Consistent with the existing Daring frozen entrée range, both vegetarian bowls contain more than 16 grams of protein per serving.

The fully cooked sausage patty’s taste and texture mirror traditional pork sausage, making it easy to reheat and use in a variety of dishes.

Believer Meats has signed a strategic partnership agreement with GEA to co-develop technologies and processes to improve the unit economics and sustainability of cultivated meat production.

This agreement marks the first commercial sale of Steakholder Foods’ plant-based premixes, for the purpose of large-scale manufacturing and distribution.

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.