An alternative protein data lake could contain anonymized data from processing runs across many manufacturers, informing processing improvements and aiding process failure troubleshooting.
Given the strong and persistent growth in alternative protein production, the industry has a pressing need for a trained workforce. Technical colleges should establish programs to help train the next generation of alternative protein workforces and build a talent pipeline for the industry.
Use our open-access databases to explore how scientific taxonomies and evolutionary relationships map onto culinary categories of seafood.
Use this directory to find co-manufacturers, co-packers, private labelers, and contract manufacturing consultants for alt proteins.
This international scientific conference will present the latest research insights and findings related to plant-based protein production.
This webinar will explore the key characteristics of plant protein sources for alternative protein end products.
HJC is Japan's largest exhibition for hospitality, foodservice, and catering. The expo will take place in February 16-19, 2021 at Tokyo Big Sight, Tokyo. HJC 2021 will feature a Natural Food Products exhibition zone with plant-based companies presenting.
Fair public policy is essential for alternative proteins to succeed. Learn how we're working for policy that places all proteins on a level playing field.
Plant-based food manufacturers often struggle with batch-to-batch ingredient inconsistency and variability between suppliers. Better analytical tools for predicting plant-based ingredient performance could improve manufacturing efficiency and create more transparent ingredient markets. Tools are needed to predict how ingredients will perform after various processing methods and in end-product applications like plant-based meat and dairy.
Processing crops into flours, isolates, and concentrates often relies on chemical and mechanical methods. Biological processing techniques may impart the desired composition and molecular structure for optimal functionality with increased precision, lower cost, and greater suitability for small-scale processing. Biological processing techniques include using enzymes to fine-tune functional properties like solubility, gelling capacity, and fat- and water-binding capacity or using microbial fermentation to convert plant protein feedstocks into more functional forms.
