Plant molecular farming delivers a new way to produce scalable, profitable animal-free cheese that fulfills authentic cheese cravings. Food-tech start-up NewMoo, Ltd. makes its debut in the “happy cow” space by using plant molecular farming (PMF) to produce casein proteins for making cheese. Caseins comprise about 80 percent of the proteins in dairy milk. The resulting product allows cheesemakers to deliver the same genuine cheese experience as traditional dairy cheese via a cost-effective, … [Read more...] about NewMoo Creates Casein in Plants for Crafting Moo-Free Cheese
Ingredients
Crafting the Future of Taste, Flavor, and Mouthfeel of Textured Beverages
By Cath Isabedra In the dynamic world of food and beverage innovation, texture is becoming as crucial as taste and flavor, especially in the beverage sector. Companies like Cargill are leading the charge, unveiling the intricacies of consumer preferences and the technological advancements that cater to them. Through their comprehensive research and development efforts, Cargill is setting new benchmarks in creating textured beverages, a testament to their commitment to … [Read more...] about Crafting the Future of Taste, Flavor, and Mouthfeel of Textured Beverages
Research explores reasons for patients’ medical nutrition struggles
Analysis by Arla Foods Ingredients has provided new insights into the reasons so many patients struggle to complete a medical nutrition plan. The nutrition leader studied data based on 12,000 patients with serious illnesses in 12 different countries.1 Seven in ten were recommended medical nutrition plans but three in ten of these did not manage to complete them. The most common reasons for the non-completion of plans were price, struggles ingesting or digesting products, and bodily … [Read more...] about Research explores reasons for patients’ medical nutrition struggles
