The urgency to feed a growing population sustainably is driving the food industry toward alternative protein sources, including insects and algae. While these ingredients might seem unconventional to some, enzyme technology is unlocking their potential, making them more nutritious, palatable, and sustainable. Enzymes in alternative protein production Enzymes are natural catalysts that facilitate biochemical reactions, improving food processing efficiency, flavour, and … [Read more...] about Enzymes: Pioneering sustainable nutrition with insects and algae
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VOG, 80 years of innovation in the apple industry
The Consortium kicks off its 80th anniversary celebrations at Fruit Logistica. Chapter one: the past, a pioneering history that laid the foundations for the development of the industry. 2025 marks an important anniversary for VOG – Home of apples: 80 years dedicated to its origins, expertise, sustainability, and the development of products and brands that can drive forward the apple segment. The celebrations of this milestone anniversary will last throughout 2025, mirroring the … [Read more...] about VOG, 80 years of innovation in the apple industry
Japanese consumers say yes to cultured eel
25% of respondents are eager to try cultured eel at any price Rehovot, Israel - A recent survey conducted by cultured seafood innovator Forsea, Ltd. reveals an openness among Japanese consumers toward eel alternatives, including cultured versions. Consumers expect cultured eel options will create a new secure, sustainable, and affordable supply channel for eels. In response to the dwindling populations of wild, freshwater eel and the subsequent skyrocketing prices, Forsea developed its … [Read more...] about Japanese consumers say yes to cultured eel
