Category: Beverage
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Kynda has commissioned Jelmstorf hub to upcycle beverage sidestreams industrially. The German biotech is scaling fermentation that converts oat- and soy-based byproducts into a mycelium-derived protein ingredient, targeting higher-value outlets than feed or anaerobic digestion.
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IFT sees Value 3.0 steering drinks, alongside GLP-1 shifts behaviour. The Institute of Food Technologists says affordability remains dominant, while weight-management drugs continue to reshape consumer expectations around portion size, nutrient density, and functional benefits.