Ingredients – vegconomist – the vegan business magazine

Canada Invests in Sustainable Faba Bean Protein Development to Expand Plant-Based Ingredient Options

December 5, 2024

Canada is expanding its plant-based protein offerings through a new initiative focused on faba beans. The project, backed by Protein Industries Canada (PIC), aims to develop high-protein, sustainable ingredients from faba beans, which will be used in a variety of food products. The initiative involves a partnership between several organizations: Griffith Foods, BFY Proteins, Botaniline, and Faba Canada. These companies are working together to create neutral-flavored faba protein ingredients for use in consumer-packaged goods (CPGs), such as meat alternatives and breadings. The project focuses on improving the processing of faba beans to create high-protein, allergen-free, and lower-sodium ingredients suitable for the food industry. [perfectpullquote align=”full” bordertop=”false” cite=”” link=”” color=”” class=”” size=””]”Working with extraordinary resources […] puts us on a fast track to demonstrate our ability …

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Dr Sun, Product Manager of Angel Yeast Europe

Dr Sun, Product Manager © Angel Yeast Europe

Angel Yeast: “Innovation in Formulation and Functional Ingredients is Pivotal for Plant-Based Foods”

December 4, 2024

Angel Yeast, headquartered in China’s Hubei province, is a leader in the production of yeast and yeast-related products, specializing in a wide range of applications across various industries. Founded in 1986, Angel Yeast has grown to become one of the largest yeast producers worldwide, with a strong presence in both domestic and international markets. The company is particularly known for its high-quality baker’s yeast, which is used in bread and other bakery products, as well as its fermentation products, such as yeast extract and other flavor-enhancing ingredients. In addition to its core products, Angel Yeast also offers solutions for the plant-based food industry, with yeast-based ingredients being utilized in the production of vegan and plant-based meat alternatives, providing key functional properties such as texture, flavor, …

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Kelly Newsome © ADM

ADM’s 2025 Flavor and Color Trends: “Plant-Based Foods Can Be Vehicles for Flavor and Culinary Innovation”

December 3, 2024

ADM‘s new 2025 Flavour and Colour Trends for Plant-based Applications report outlines the main themes and drivers shaping flavor and color trends for the upcoming year. In this new report, ADM states 2025 will be a year of embracing the “new human nature” and spotlights four key themes that will shape the F&B world and that reflect evolving needs for wellness, affordability and personalization. Kelly Newsome, Global Senior Marketing Manager, Colors & Savory Flavors, ADM, describes what we can expect next year, and explains that “consumers are on a quest for novelty and positive sensory experiences”. What are the flavor and color trends for 2025? How do they fit into plant-based product innovation? As technology continues to advance rapidly, consumers are gravitating toward flavors and …

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Researchers at Germany's Fraunhofer Institute IVV have developed a legume-based alternative to egg white foam to make plant-based food "light and airy."

German Researchers Unveil Legume-Based Alternative to Egg White Foam

December 2, 2024

Researchers from the LeguFoam project at Germany’s Fraunhofer Institute IVV have developed a legume-based alternative to egg white foam to make plant-based food “light and airy.” Initial assessments measuring the longevity of the egg-free foam showed that the new ingredient matches the quality of egg whites, while sensory tests revealed that it is tasty enough. Only individuals with refined palates detected a slight difference, the Fraunhofer Institute explains in the announcement. “More and more people are consciously maintaining a healthy diet and also looking for ethically unproblematic vegan products. We are addressing this need with the LeguFoam project,” Dr. Maike Föste, senior research scientist in the Food Process Development department at the Fraunhofer Institute for Process Engineering and Packaging IVV, commented. Peas, lentils, and high-pressure …

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Yeast Protein Emerges as the Sustainable Powerhouse Revolutionizing Active Lifestyle Nutrition

December 1, 2024

The health and nutrition landscape is witnessing a significant shift as yeast protein gains recognition for its comprehensive benefits. Recent research and market trends highlight this sustainable protein source’s growing impact in supporting active lifestyles and overall wellness. AngeoPro yeast protein from the leading yeast and biotech company Angel Yeast, derived from Saccharomyces cerevisiae, demonstrates impressive nutritional credentials with its 80% protein content and complete amino acid profile. The protein stands out for its excellent biological value, containing all nine essential amino acids necessary for optimal muscle protein synthesis and recovery. One of the most notable features of Angel yeast protein AngeoPro is its slow-digesting properties, providing sustained amino acid and energy release and prolonged satiety. This makes it an excellent choice not only for …

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Canada Takes Steps to Secure Soybean Supply Chain with New Soy Powder Pilot Facility

November 29, 2024

Protein Industries Canada has announced a new initiative aimed at increasing the domestic processing of Canadian-grown soybeans, in partnership with Alinova Canada Inc., Marusan Ai Co., Earth’s Own Foods, and YOSO (Flamaglo Foods). The project, which will establish a pilot-scale soy powder facility in Ontario, is expected to add value to Canada’s soybean crops, which are primarily exported for processing abroad. [perfectpullquote align=”full” bordertop=”false” cite=”” link=”” color=”” class=”” size=””]“Canada’s agriculture sector has a strong reputation for high-quality crops, and we can build on this by bringing the processing of those crops back home to Canadian soil”[/perfectpullquote] Alinova Canada Inc., a joint venture between DJ Hendrick International Inc. (DJHII) and Marusan Ai Co., will lead the project to develop and commercialize a new soy powder. This …

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EXBERRY colors in bao buns filled with plant-based meat

GNT Launches New Investment Arm to Fast-Track Innovations in Plant-Based Colors

November 25, 2024

Dutch plant-based ingredients company GNT has officially launched GNT Ventures, an independent investment firm, to promote innovation and sustainability in plant-based colors. GNT Ventures will invest in startups developing new and improved plant-based coloring solutions in four key areas: raw materials and fermentation, processing, food ingredients, and upcycling. The VC aims to partner with startups worldwide by providing financial support as a sole investor or co-lead in pre-seed to series A funding. The maximum investment size will be €1 million. [perfectpullquote align=”full” bordertop=”false” cite=”” link=”” color=”” class=”” size=””]”We’re looking to build mutually beneficial relationships with startups that dare to dream big and have the drive to shape tomorrow’s planet”[/perfectpullquote] The news follows a recent collaboration with Plume Biotechnology, a UK-based startup specializing in fermentation science and bioprocessing …

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Consumer Demand for Plant-Based Foods is Surging After a “Lackluster” Year, Amid Protein Supply Challenges

November 20, 2024November 20, 2024

Mintec by Expana, a global price reporting agency and market intelligence company, has released its Plant-Based Protein “Monthly Market Insight,” revealing that consumer demand for plant-based foods is beginning to increase after a previously “lackluster year.” According to the report, there is an 18-37% year-over-year growth in plant-based purchases and a shift from animal products “across all categories” by new buyers. Meanwhile, the Plant-Based Food Association noted increased spending on plant-based milk, frozen meat, and frozen meals, indicating growing customer loyalty, Mintec notes. And according to GFI’s latest analysis, plant-based food sales in Germany, France, Italy, the Netherlands, Spain, and the UK reached €5.4 billion in 2023, up 5.5% from 2022, while volume sales were up 3.5%. Higher prices for pea and soy proteins Mintec …

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Image courtesy of Planteneers

Planteneers Unveils Manufacturing Solutions for Mycoprotein-Based Meat Alternatives

November 20, 2024

Germany’s Planteneers, a leading developer and provider of customized plant-based products, has unveiled a range of meat alternatives featuring mycoprotein. The products were developed with the company’s functional systems for plant-based meat — fiildMeat P and fiildMeat S — which can integrate mycoproteins to create products that combine “authentic enjoyment,” health, and sustainable production. Mycoproteins are notable for their meat-like texture and nutritional profile, offering essential amino acids, valuable fiber, and low fat content. With the vegan food market projected to reach $40.53 billion by 2031 and consumers demanding minimally processed products, Planteneers offers manufacturers a solution for these trends. “With its meat-like structure, mycoprotein not only brings functional advantages but also has an ideal nutrient profile. Mycoprotein has all the essential amino acids, valuable …

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Ingredion and Lantmännen Join Forces to Develop a Portfolio of High-Quality Pea Protein Isolates

November 15, 2024

Two ingredient companies, Chicago’s Ingredion Incorporated (NYSE: INGR) and Sweden’s Lantmännen, announce a long-term partnership to develop a portfolio of plant-based protein isolates derived from locally sourced yellow peas. The collaboration will focus on expanding the companies’ capabilities from sales to product innovation and process improvements. The goal is to cater to consumer demand for more appealing and healthier products with high-quality, plant-based proteins and to supply the growing alternative protein market, starting with Europe. [perfectpullquote align=”full” bordertop=”false” cite=”” link=”” color=”” class=”” size=””] “By joining forces with Lantmännen, we are expanding our footprint in the European market” [/perfectpullquote] According to GFI’s latest analysis, plant-based food sales in Germany, France, Italy, the Netherlands, Spain, and the UK reached €5.4 billion in 2023, up 5.5% from 2022, …

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International Flavors & Fragrances (IFF) (NYSE: IFF) has launched TEXSTAR, an advanced enzymatic texturizing solution designed to replace stabilizers in fermented fresh plant-based dairy.

IFF Unveils 100% Enzymatic Solution for Premium and Velvety Textures in Plant-Based Yogurt

November 15, 2024November 15, 2024

International Flavors & Fragrances (IFF) (NYSE: IFF) has launched TEXSTAR, an advanced enzymatic solution designed to replace traditional texturizing agents in fermented fresh plant-based dairy. Described as revolutionary and “like no other enzyme on the market,” IFF’s new ingredient offers manufacturers a clean-label solution to address one of the challenges for adopting plant-based dairy: taste and texture. [perfectpullquote align=”full” bordertop=”false” cite=”” link=”” color=”” class=”” size=””] “As a 100 percent enzymatic solution, TEXSTAR™ is a game-changer in the texturants market” [/perfectpullquote] TEXSTAR is said to provide the necessary viscosity, enabling premium velvety textures, and additionally improves the taste profiles of yogurts by mitigating unpleasant plant or beany notes. Marianne Toftdal, global product line manager of Dairy Enzymes at IFF, shared, “As a 100 percent enzymatic …

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California-based Shiru, a company driving AI-powered protein discovery and partnerships, announces the launch of ProteinDiscovery.ai, the world's first protein marketplace and discovery platform.

Shiru Expands AI-Powered Ingredient Discovery with $16M Boost to Revolutionize Products, Categories, and Industries

November 14, 2024November 13, 2024

AI-enabled protein discovery company Shiru has raised $16 million in a Series B funding round led by S2G Ventures, with participation from CPT Capital, Lux Capital, Nourish Ventures, and Meach Cove Capital. The round brings Shiru’s total funding to $36 million. The funding will support the Californian startup’s expansion into areas such as flavor innovation, skincare ingredients, advanced materials, and agriculture as “more partners realize the benefits of AI-driven ingredient innovation.” Additionally, it will advance Shiru’s recently launched platform, ProteinDiscovery.ai. Founder and CEO Dr. Jasmin Hume shared, “AI-powered discovery isn’t only the future of ingredient innovation — it’s here today, and we’re eager to expand our capabilities across flavor, skincare, and agriculture.” Revolutionizing products and industries The startup’s ProteinDiscovery.ai platform allows users to search, identify, …

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Concepta Ingredients to Present Premium Proteins Derived From Sesame at PBWE Europe

November 13, 2024

Brazil’s Concepta Ingredients, a division of Grupo Sabará specializing in natural food and beverage solutions, has announced its attendance at this year’s Plant Based World Expo Europe. Taking place in London today (November 13) and tomorrow, PBWE Europe brings together numerous important players in the plant-based industry, including retailers, service professionals, and investors. At this year’s event, Concepta Ingredients will showcase its Arboreto Premium Protein range. One of the highlights of the range is PRO 1000G, a protein asset derived from the extraction process of sesame oil. The product is said to be rich in protein, fiber, and calcium, and a source of essential amino acids. The range also includes PRO 1000GB, which combines sesame with the Amazonian ingredient babaçu. According to Concepta Ingredients, the …

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Axiom Foods expands pea protein production

Axiom Foods Expands Production of “Better-Tasting” Pea Protein to Address Supply Gaps and High Prices in the US

November 11, 2024

California’s Axiom Foods, one of the biggest plant-based ingredient companies in the US, has expanded the production of its better-tasting and versatile pea protein —Vegotein N — to offer a cost-effective solution for plant-based and allergy-free foods. The pea protein is now produced at Axiom Foods’ facilities in North America using local ingredients and the company’s patented process. By January 2025, over 2,000 metric tons will be processed annually, and capacity will be doubled within 12 months, the company said. A supply chain shift Axiom Foods says the new development signifies a supply chain shift, breaking China’s dominance, which supplied 96% of pea protein. In 2023, steep tariffs (270% anti-dumping and 340% countervailing duties) were imposed on Chinese pea protein imports, significantly disrupting the US market. …

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5 Companies Producing the Protein Isolates Behind the New Fava Bean-Based Alternatives

November 7, 2024

Today, we look into five companies creating protein isolates from fava beans for plant-based alternatives and other foods. Pulses are increasingly recognized as a cornerstone of plant-based diets and fava beans are said to be highly nutritious, containing 18-35% protein, including lysine, iron, manganese, magnesium, phosphorus, and high levels of folate. This year, scientists from the University of Helsinki discovered the ideal fava bean blend for producing delicious plant-based meat. The plant Vicia faba and its beans are praised for their health benefits and environmental sustainability. The crops naturally fixate nitrogen in the soil, eliminating the need for nitrogen fertilizers, and making them an ideal rotational crop. The plants are also more tolerant of temporary flooding than lentils or peas. The following companies have invested …

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Ingredion’s Texture and Healthful Solutions Segment Powers 29% Operating Income Growth

November 6, 2024

Ingredion Inc. (NYSE: INGR) has reported stronger-than-expected earnings in the third quarter of 2024, with adjusted earnings per share (EPS) reaching $3.05, exceeding analyst estimates by $0.45. However, revenue came in at $1.87 billion, slightly below the $1.94 billion consensus estimate, which is a 3.8% miss. Despite the revenue shortfall, the quarter saw a 29% increase in operating income, marking the highest Q3 operating income in the company’s history. Growth attributed to volume gains and cost controls In the earnings call, CEO and president James (Jim) Zallie attributed the earnings boost to various factors, including robust volume growth across all segments, effective cost control, and renewed customer contracts, which helped offset inflationary impacts. “All three of our segments delivered double-digit operating income growth in the …

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Image courtesy of Ohly

Ohly Unveils Yeast-Based Bionutrients to Boost Fermentation in Alternative Proteins

November 5, 2024November 5, 2024

Ohly, a German supplier of yeast derivatives and culinary powders for the food, biotechnology, and human and animal health industries, has introduced a new range of yeast-based bionutrients for fermentation processes used in cultivated meat, protein, cheese, and dairy alternatives. The bionutrients are described as “powerful tools” that act as nitrogen sources to achieve high yields, titers, and enhanced productivity, resulting in lower cost-in-use and high batch outputs. They contain a “balanced source of complex nutrients,” including amino acids, peptides, vitamins, minerals, growth factors, and nucleotides; however, they can be tailored to each production host’s specific requirements, providing flexibility. An expansion of the company’s X-SEED portfolio, the new range includes X-SEED® KAT Advanced, X-SEED® KAT Plus, and X-SEED® Carbo Peptone. Multiple prototypes for refined solutions The …

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GoodMills Innovation to Debut High-Functionality Plant-Based Texturants and Proteins at FiE Europe

October 30, 2024October 30, 2024

At FiE Europe 2024, taking place from 19 – 21 November in Frankfurt, Germany, GoodMills Innovation is set to present a diverse portfolio of plant-based texturants and solutions that cater to bakery goods, meat and fish alternatives, protein and fiber enhancement, and processing innovations. Supported by funding from the German Federal Ministry of Education and Research (BMBF), GoodMills has advanced its extrusion technology to develop the VITATEX® range of texturants. Attendees at FiE will have the chance to experience innovative wheat, soy, and pea-based texturants firsthand, with tastings of various meat and fish substitute products. The Hamburg based company this summer unveiled its “Tower III” production facility, funded by a multi-million euro investment, after three years of construction and spanning 2,500 square meters over seven …

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Revyve Secures First Overseas Distribution Agreement With the UK’s Daymer Ingredients

October 30, 2024October 30, 2024

Dutch food tech company revyve has partnered with Daymer Ingredients to bring its natural, sustainable texturising ingredients to the UK. The partnership marks revyve’s first overseas distribution agreement, and will make the company’s yeast-based egg replacement ingredients available to British food and beverage manufacturers. It is part of a commitment by Daymer to bring a wider variety of high-performance, natural, and sustainable ingredients to the UK market. Revyve’s clean-label ingredients are made using a patented technology that micro-mills yeast, separating out the valuable proteins and fibres. The resulting products are said to offer exceptional functional properties such as heat-set gelling, binding, and emulsification. “The UK is a sophisticated food market with a diverse population of varying nutritional needs,” said James Brace, Managing Director of Daymer …

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