Dairy-free

Interview with Maximilian Marquart from QOA

QOA is a startup creating the chocolate of the future. Using precision fermentation, they have been able to recreate the flavor of milk chocolate without the main ingredient, cocoa. The siblings Max and Sara are both passionate about science and the planet. They realized that by creating chocolate without cocoa, they could alleviate some pressure …

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Cheese without cows: the first ever taste test of cell-based mozzarella with LegenDairy Foods

This article is based on an episode of the Red to Green podcast on food tech for sustainability and health. The first season covered cell-based meat, dairy and seafood. Listen to this and past episodes on Spotify, iTunes and other platforms.  This is an interview with Dr. Britta Winterberg, founder and CSO of LegenDairy Foods, …

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Webinar: riding the plant-based wave

The context of traditional protein production is no longer sustainable. For 2050 alt protein production is going to be double of what it is today. Startups are fulfilling new consumer needs across three main areas: taste, nutrition and sustainability by offering new, innovative solutions and now larger companies want to be a part of it …

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Tips for plant-based startups & entrepreneurs amid COVID

Covid19 has undoubtedly put a strain on the plant-based and vegan food ecosystem. Anne Marie Butler, EU R&D Applications Manager at Edlong, says the number of new product lines is at a standstill as the pandemic has shifted focus onto more well-known products. She told FoodIngredientsFirst that protein remains one of the most important ingredients …

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Plant power: the rise of the protein revolution

What is the protein revolution? Plant protein has been identified as a major source of future foods that could help prevent the complete collapse of the food system amid covid. By changing the way we produce food and offering consumers more sustainable options, we could save the crisis from buckling our food supply chains completely. …

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Plant power: The rise of the protein revolution

Identifying plant protein as a major source of future foods is what we like to call the protein revolution: perhaps because the way in which we produce our protein represents a need for change in our food system and during the current covid crisis, change has become the forefront of most businesses agenda. According to …

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Plant-based startups: the rise of alt protein amid covid19

As distribution systems begin to buckle and meat factories become hot beds for the virus, faux meat has started to establish itself as a sustainable alternative. But this isnt anything new, over the past few years we have slowly seen a global shift towards better for your products and more nutritional diets, and as the …

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4 success stories of startups winning in the alt-proteins market

Over the past few years we have seen a global shift towards a more sustainable diet, which has in turn generated significant synergies between consumer demand and startups in the agrifood sector proposing disruptive new solutions. Consumers are pivoting their eating habits and seeking cleaner label, more nutritious food products that also help to take …

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