Alternative Protein

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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. 

The PIER (Plant-based food Ingredients to be Egg Replacers) project aims to replace 10% of the eggs used globally as ingredients in food products such as baked goods, dressings, desserts and ready meals.