Through this partnership, Premazon will integrate Steakholder Foods’ SH - Fish premix blend into a plant-based white fish kebab line.

Beyond Sun Sausage is not intended to replicate beef, pork or poultry but rather be its own protein option that comes in three flavors.

A project team undaunted by constant challenges comes through for an on-time delivery of Meati’s Mega Ranch, FOOD ENGINEERING’s 2024 Sustainable Plant of the Year.

Watson-Marlow Fluid Technology Solutions (WMFTS) highlights a variety of peristaltic and sinusoidal pumps ideal for the plant-based and cultivated alternative protein markets.

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.