Items Tagged with 'plant-based protein'

FOOD ENGINEERING offers an overview of some of the latest alternative protein technology advancements and product introductions.

State legislative bans are targeting ingredients, dyes and cultivated products in 2025. Therefore, the market is forcing OEMs and alternative protein suppliers to get creative in manufacturing, lowering ingredient costs, and even going to market.

The facility is expected to produce thousands of metric tons of biomass annually — enabling the delivery of hundreds of metric tons of protein per year.

In addition to a plant-based protein blend, Laird Superfood’s Protein Instant Latte contains Aquamin, a bio-available, multimineral sea algae complex.

The launch builds on the initial purchase order announced on Sept. 30, 2024, and represents Steakholder Foods’ first full product-cycle revenue stream — from pre-mix supply to consumer sales.

The PLANTREACT launches with formulations in beef, chicken and pork flavors, along with milk, which aims to solve manufacturing challenges in producing vegan products by delivering a creamy taste that serves as an alternative to dairy products.

Alternative protein products are often more expensive than traditional counterparts, but advancements in technology and ingredients can help manufacturers in approaching price parity.

Lantmännen will invest more than €100 million ($105.38 million) in a factory in Sweden, while partnering with Ingredion to develop a differentiated portfolio of plant-based protein isolates based on yellow peas.

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.