Alternative Protein

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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.

A project team undaunted by constant challenges comes through for an on-time delivery of Meati’s Mega Ranch, FOOD ENGINEERING’s 2024 Sustainable Plant of the Year.

Watson-Marlow Fluid Technology Solutions (WMFTS) highlights a variety of peristaltic and sinusoidal pumps ideal for the plant-based and cultivated alternative protein markets.

The mix of soy and spices allows consumers to prepare a dish combining meat and plant-based proteins, doubling the amount of servings at an affordable price.