Category: Plant based alternative
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Revolutionizing Butter: Savor’s Carbon-Based Innovation
Savor, a food tech company, is creating a cow-free butter alternative using a thermochemical process that synthesizes fats from carbon dioxide, hydrogen, and methane. Launched in 2022, its innovative product offers sustainability, supply chain security, and health benefits while mimicking traditional fats. Challenges include scaling, regulation, and consumer acceptance.
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MetaTexture’s SweetEgg: The Future of Vegan Eggs
MetaTexture offers a plant-based egg alternative, SweetEgg, addressing concerns with conventional egg production, such as cost volatility, health risks, and animal welfare. Made from mung beans, pumpkin, and soy, SweetEgg replicates texture and taste while being cholesterol-free and environmentally friendly. Future plans include expanding product formats and partnerships in the…
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Animal-Based E-Numbers to Avoid on a Plant-Based Diet (With Global Labeling Guide)
Adopting a plant-based or vegan diet requires awareness of hidden animal-derived additives, including E-numbers. This guide outlines globally recognized animal-based E-numbers found in foods, cosmetics, and supplements, their origins, and labeling conventions in various regions, emphasizing the need for careful ingredient scrutiny to maintain a vegan lifestyle.
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MUU: Crafting Cow-Free Milk Through Precision Fermentation
MUU, a Thai startup, is transforming the dairy industry by producing animal-free milk through precision fermentation. This method addresses animal welfare, environmental impact, and health concerns linked to traditional dairy. MUU’s innovative process reduces greenhouse gas emissions and resource consumption. As products develop, the company aims to revolutionize dairy alternatives…
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Innovative Uses of Mycelium: Transforming Packaging, Textiles, and Food
Mycelium, a key ecological player, is emerging as a sustainable resource in various industries, including packaging, fashion, food, construction, and medicine, promising eco-friendly alternatives to traditional materials and contributing to environmental solutions.
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Rice-Based Dairy Alternatives: A Game Changer in Food Tech
Kinish Inc. is revolutionizing dairy alternatives with rice-based casein, addressing sustainability while offering tasty, plant-based products for consumers.
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Exploring Mycelium: Nutritional Benefits and Innovations
Researchers are exploring mushroom mycelium as a sustainable protein source, offering nutritional alternatives while addressing environmental concerns in the food industry.
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LeguFoam: Plant-Based Egg White Alternative Brings Innovation to Vegan Foods
Researchers at Germany’s Fraunhofer Institute IVV have developed LeguFoam, a legume-based egg white alternative that offers a sustainable, high-quality option for plant-based foods.
Tech and Tofu 