Ingredients
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Leeds researchers have identified hundreds of potential plant-protein emulsifier ingredients. Their computational screening method narrows millions of possible proteins before laboratory testing, with pea and potato proteins among the candidates already shown to perform as predicted.
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MAASH secures €12.15m for mycoprotein scale-up
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Edible Garden and Square Roots plan functional RTDs
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Fungal fermentation improves pea flour protein quality
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Waste-to-food process turns PET into protein
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Indian popcorn hybrids target imported kernel dependence
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Banana Factory funding backs elevenfold capacity plan
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Jalapeño recall spreads through manufactured foods
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SANY starts production at Jonesboro nutrition plant
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Soglowek takes control of Thai plant-based factory