Items Tagged with 'alternative protein trends'

Christie Lagally, founder and CEO of Rebellyous Foods, discusses how minimizing entropy in alternative meat production can enable price parity and quality at scale. 

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 Swedish company is eyeing a U.S. launch in 2025.

As concerns around the environmental impact of traditional protein sources like beef and poultry have grown, consumers and food manufacturers have turned to sustainable alternative protein sources like insect protein.

TiNDLE Chicken Wings and TiNDLE Breakfast Sausage will both be available to all distributors nationwide in June through DOT Foods. 

Motif PorkWorks Plant-Based Ground and BeefWorks Plant-Based Burger Patties and Grounds will be introduced at the National Restaurant Association Show.

The company’s bioprinting and bioink technologies are a production platform for structured hybrid and cultivated products that can facilitate various species, companies and industry players.

New product line is made from animal cells, along with other ingredients like herbs, vegetables, spices and plant-based proteins.

This ingredient provides a meat-like texture to plant-based foods.

The protein powder includes Cinnabon's Makara cinnamon.