Alternative Protein

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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.

Featuring enhanced flavor and a meatier texture, Beyond Sausage has been reformulated to advance taste and nutrition.

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.