Alternative Protein

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Equipment supplier Ziemann Holvrieka GmbH highlights how bioreactors serve the precision fermentation process, as well as its own manufacturing capabilities.

Made from European organic seaweed, fava bean and pea proteins, SAL-NOM offers an authentic sea flavor without the use of soy and wheat.

The new facility covers a 27,000 sq. ft. (2,500 square meters) and has the capacity to produce hundreds of tons of microalgae protein powder.

The facility, based in Janesville, Wisc., is set to become operational in 2025.

The new Beyond Burger and Beyond Beef contain 21 grams of protein per serving and 2 grams of saturated fat derived from avocado oil.

The 2,000-square-meter space contains customized research, production and office space to develop and produce cultivated fish products.

Steakholder Foods' production machines utilize two types of 3D technologies to mimic the texture of meat and fish.

Operating under Sunlit Foods, the company says its Green Food Factory is the largest of its kind in the world.

The next generation of the company’s plant-based crumbles offer a good source of protein, are low in saturated fat, and meet nutrition program criteria of the American Heart Association and the American Diabetes Association.

Growth of alternative protein products is really only just getting started, and products derived from mycelium prove that these alternatives can have staying power.