Sabra Dipping Company’s Post

Many food manufacturers struggle with taste and texture when it comes to creating plant-based alternative proteins. It has always been a challenge to balance flavour and mouthfeel. Planteneers is here to help! The team of experts (and tasters) has the solutions to elevate your meat substitute products, which were nominated for the World Plant-Based Innovation Award. From texture enhancers to flavor boosters, Team Planteneers' innovations can make your meat and seafood alternatives a true delight for the senses. 𝗣𝗹𝗮𝗻𝘁-𝗕𝗮𝘀𝗲𝗱 𝗦𝗮𝗹𝗮𝗺𝗶 𝗦𝘁𝗶𝗰𝗸𝘀: ✅ Familiar texture ✅ Phosphate-free 𝗣𝗹𝗮𝗻𝘁-𝗕𝗮𝘀𝗲𝗱 𝗦𝘁𝗲𝗮𝗸: ✅ Processing on common equipment ✅ Flexible system 𝗣𝗹𝗮𝗻𝘁-𝗕𝗮𝘀𝗲𝗱 𝗖𝗵𝗶𝗰𝗸𝗲𝗻 𝗕𝗿𝗲𝗮𝘀𝘁: ✅ Allergen-free binding system ✅ By changing the shape and flavor, a broad range of products can be produced Drop us a message - https://lnkd.in/eN36BGA6 - to discover how we can collaborate to create the next hit! #Planteneers #plantbased #productdevelopment

Smoothies are more sought after than ever before. Take, for example, this triple berry smoothie—made with simple yet healthy ingredients that offers sweet and tart flavors and finishes with a creamy note from the oat extract.   As we look ahead to the IFT FIRST Annual Meeting and Expo in Chicago, July 15-17, we can’t wait to share more about our newest product offering, oat extract, and unveil new concepts. We'll be at booth 2348, displaying alongside our sister companies, Silva International, Inc. and Universal Ingredients Shank's.   We’ve found that when we partner to develop solutions instead of simply providing ingredients, the gap of unanswered questions becomes filled with unlimited possibilities. Join the conversation at IFT!    #IFT2024 #IFTFirst #FoodInnovation #oatextract #productconcepts #smoothies #solutionsnaturally

🥚EGG-citing innovation! revyve is introducing their super-clean yeast-based egg substitute in the US at the IFT First 2024 expo, tailored for plant-based burgers. 🌱 This ingredient promises to enhance texture and flavor in plant-based burgers, making them a delight for both long-time vegans and newcomers to plant-based eating. With sustainability at its core, Revyve's new development offers a fantastic alternative to traditional egg products, aligning perfectly with growing consumer demands for ethical and environmental food choices. 🌟 As the plant-based sector continues to expand, innovations like these are crucial for the evolution of food technology, offering consumers healthier and more sustainable options without compromising on taste or quality. 👏 Kudos to Revyve for pushing the boundaries and setting new standards in the plant-based industry. We can't wait to see how this new ingredient will shape future food choices! 😋 Taste it at Institute of Food Technologists (IFT) expo from 14-17 July. Read full article here: https://lnkd.in/e4WC392j #plantbased #veganinnovation #sustainableeating #foodtech #plantbasedburgers #eggreplacer 

Let's talk about one of my favorite products at GALACTIC: Galimax Flavor F-50 😁 I had the opportunity to be interviewed about the story behind this development, if you want to know more, click on the article 👀

A Novonesis study reveals that 44% of consumers think plant-based meat could taste better, while 31% seek improved texture. Meeting these expectations is crucial to retaining customers and staying competitive. The Good Food Institute finds that 50% of lapsed plant-based meat consumers would repurchase if offered products with enhanced taste and texture. To win back consumers, it’s essential to deliver the flavors and mouthfeel they crave. The answers to better taste and texture are inside. Find them with Vertera® ProBite. 🔗 For more information: https://lnkd.in/enPBpNnZ #plantbased #plantbasedmeat #verteraprobite #innovation #Novonesis

Plant-Based and Alternative Proteins There is a notable rise in plant-based and alternative protein sources. Consumers are increasingly opting for these alternatives due to health, environmental, and ethical considerations. Innovations in food science have led to the creation of plant-based proteins that closely mimic the taste and texture of traditional meats, making them appealing to a broader audience. This trend includes the introduction of plant-based seafood and lab-grown meats, which are gaining traction and improving in flavor and mouthfeel

In this first episode of our micro-podcast GreenUP, we embark on an eye-opening journey with the remarkable Jasmin Ravid, - CEO and Co-Founder at Kinoko-Tech- where she uncovers the incredible potential of fermentation technologies to transform our food system! 🌍 The global food system is at a crossroads. Half of the world is plagued by food scarcity, while the other half grapples with an overabundance of unhealthy choices. 🍔🌾 Jasmin and her team have taken up the mantle to transform this landscape. 🌱 Using plant-based ingredients like legumes and grains, they've harnessed the power of #fungi to mimic an astonishing range of foods. Think meat-like textures, high-density protein, and the rich umami flavors of soy or miso sauce, all while enhancing nutritional value. 🍄🍔 Kinoko leverages cutting-edge fermentation technology. Fermentation has been in use for centuries to create from sourdough to beer brewing. 🍞🍺 This revolutionary approach is set to change the way we produce food, offering scalability advantages over alternatives like cultivated meat. 🌱🌍 Join us for this fascinating episode and witness the future of food unfold before your mouth! 🎧 #Superfoods #FoodInnovation #Sustainability #GreenTech #FungiRevolution

Forecasting in today's market landscape presents unique challenges, stemming from evolving consumer preferences, shifting global dynamics, and unpredictable external factors. Amidst this complexity, potato starches emerge as pivotal players, offering distinctive competitive advantages. Beyond their traditional uses, potato starches play a crucial role in the realm of clean label functional starches, aligning with the growing demand for natural and sustainable ingredients.   Join Mathivanan Govindhan as he talks about the Future of potato starch in uncertain times. For your convenience, the webinar will be held in individual sessions customized for various time zones. Register for free using the provided links below: Date: 14 March 2024 | 40 minutes Session 1 (0900 to 0940 CET) https://lnkd.in/gDBZzqMx   OR   Session 2 (1300 to 1340 CET) https://lnkd.in/gcCmvh9j   OR   Session 3 (1900 to 1940 CET) https://lnkd.in/g-D9w_NT   #webinar #webinarseries #food #foodingredients #foodandbeverage #foodindustry #technology #innovation #sustainability #health #foodinnovation #ingredients #starch #potatostarch #giract

#productrange | 𝗔𝗹𝘄𝗮𝘆𝘀 𝗿𝗲𝗮𝗱𝘆 𝗳𝗼𝗿 𝘁𝗵𝗲 𝗰𝗵𝗮𝗹𝗹𝗲𝗻𝗴𝗲𝘀 𝗼𝗳 𝘁𝗼𝗺𝗼𝗿𝗿𝗼𝘄 #starter 𝗪𝗛 𝗦𝗲𝗿𝗶𝗲𝘀 developed for Feta type cheese both traditional and UF technology. with this developed cultures, you will overcome challenges in terms of texture, flavor and post-acidification in UF technology.  ✅ The 𝗪𝗛 𝗦𝗲𝗿𝗶𝗲𝘀 of cultures has been developed to meet both the required acidification kinetics in traditional and modern processing of white cheese.  ✅ The 𝗪𝗛 𝗦𝗲𝗿𝗶𝗲𝘀 have been specifically developed to match production constraints and reduce the impact of the high buffering capacity of the retentate.   ✅ The combinations of strains within the 𝗪𝗛 𝗦𝗲𝗿𝗶𝗲𝘀 develop the desired organoleptic properties, giving a fresh, lactic taste without undesired post-acidification 𝗧𝗵𝗿𝗼𝘂𝗴𝗵 𝗮 𝗰𝗮𝗿𝗲𝗳𝘂𝗹 𝗮𝗻𝗮𝗹𝘆𝘀𝗶𝘀 𝗼𝗳 𝗲𝘃𝗲𝗿𝘆 𝗰𝗹𝗶𝗲𝗻𝘁𝘀’ 𝗻𝗲𝗲𝗱𝘀, 𝗼𝘂𝗿 𝘁𝗲𝗮𝗺, 𝘄𝗵𝗶𝗰𝗵 𝗺𝗮𝗸𝗲𝘀 𝘂𝘀𝗲 𝗼𝗳 𝘁𝗵𝗲 𝗰𝗼𝗹𝗹𝗮𝗯𝗼𝗿𝗮𝘁𝗶𝗼𝗻 𝗼𝗳 𝘁𝗵𝗲 𝗯𝗲𝘀𝘁 𝗶𝗻𝘁𝗲𝗿𝗻𝗮𝘁𝗶𝗼𝗻𝗮𝗹 𝘁𝗲𝗰𝗵𝗻𝗶𝗰𝗶𝗮𝗻𝘀, 𝗶𝘀 𝗮𝗯𝗹𝗲 𝘁𝗼 𝗰𝗿𝗲𝗮𝘁𝗲 𝘁𝗮𝗶𝗹𝗼𝗿-𝗺𝗮𝗱𝗲 𝘀𝗼𝗹𝘂𝘁𝗶𝗼𝗻𝘀 𝗳𝗼𝗿 𝗮𝗹𝗹 𝘁𝘆𝗽𝗲𝘀 𝗼𝗳 𝗽𝗿𝗼𝗱𝘂𝗰𝘁𝗶𝗼𝗻𝘀. 𝗢𝗻𝗲-𝗼𝗳-𝗮-𝗸𝗶𝗻𝗱 𝗽𝗿𝗼𝗱𝘂𝗰𝗲𝗿𝘀 𝗻𝗲𝗲𝗱𝘀 𝗲𝘅𝗰𝗲𝗽𝘁𝗶𝗼𝗻𝗮𝗹 𝗽𝗿𝗼𝗱𝘂𝗰𝘁𝘀! 🥇 For more information you can contact us 👇🏻 🌐 www.calzaclemente.it 📩 info@calzaclemente.it #dairyindustry #dairyproducts #dairyalternatives #probiotics #healthyfood #healthyhabits #enzymes #customerexperience #support #familybusiness #cheese #fermentedfoods #assistance #calzaclemente #astrobase #calzaclemente #analoguecheese #dairyproducts #dairyingredients #nondairy #analogueformulation

The only soft fresh cheese that you can cut/slice and spread on your bread is cup set UF white brine cheese you can make it with different cheese taste. Advantage: -Production yield 20%-less environmental effects (less milk used-permeat is cleaner than traditional whey) -Nutritional value :More whey protein than traditional cheese capture in the texture And much more!