Nourish Ingredients’ Post

𝐃𝐢𝐯𝐢𝐧𝐠 𝐢𝐧𝐭𝐨 𝐭𝐡𝐞 𝐃𝐞𝐩𝐭𝐡𝐬 𝐨𝐟 𝐃𝐢𝐞𝐭𝐚𝐫𝐲 𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬: 𝐔𝐧𝐯𝐞𝐢𝐥𝐢𝐧𝐠 𝐭𝐡𝐞 𝐄𝐬𝐬𝐞𝐧𝐭𝐢𝐚𝐥𝐬 𝐟𝐨𝐫 𝐚 𝐇𝐞𝐚𝐥𝐭𝐡𝐢𝐞𝐫 𝐘𝐨𝐮 𝗚𝗲𝘁 𝐏𝐃𝐅 𝐂𝐨𝐩𝐲:- https://lnkd.in/d-im2NZQ Dairy ingredients are components derived from milk that are used in food and beverage products. They are widely used in the food industry for their functional properties, including emulsification, foaming, and thickening, as well as their nutritional value. Some of the commonly used dairy ingredients include whey protein, casein, lactose, and milk fat. the rise of plant-based alternatives to dairy products and the demand for natural and organic products are contributing to the Industry. Dairy ingredients and is expected to experience the fastest growth among all the regions. Rise in health awareness has pushed the industry for functional and fortified foods, which is creating the demand for dairy ingredients. Manufacturers have been using dairy ingredients since they are known to have versatile functional and nutritional properties such as supplying richness, texture, flavor, and color to food products. #dairy #dairyfarming #dairyinnovation

Pick of the Day (courtesy FoodNavigator) I was discussing this with my wife over breakfast this exact topic, which explains why I was drawn to this article. By now, we all know that to perform alternative proteins need to deliver on several accounts; price, taste, convenience, health and sustainability. At the very least alternative proteins need to offer the same quantities of proteins and the same quality of amino acids. Producers seem to forget that they fall in the alternative PROTEIN camp, therefore they need to deliver on the tin. I would argue that they should deliver more per 100g and better quality. I know, I know, then the products would no longer be affordable; catch 22! #foodtech #alternativeproteins #cultivatedmeat

Cultured dairy is winning as tasty source of protein and probiotics. 2024 may become a year of inclusivity for dairy as people incorporate various dairy foods that help them reach their daily protein and nutritional goals. People may shift between formats, opting for fiber-rich oat milk in their morning coffee and dairy yogurt for a high-protein snack in the afternoon. Read our latest blog to learn how #innovation is aligning with needs for function and flavor. https://hubs.li/Q02knffy0

Fermentation: Thinking beyond traditional malt-based alcoholic beverages and dairy Precision fermentation is transforming the landscape of the alternative protein market by addressing regulatory, scaling, cost, and nutritional challenges. Recent research indicates its viability to produce valuable biomolecules like lactoferrin and breast milk fats, while overcoming hurdles in mimicking sensory properties of animal-based products. Several established players and startups have already embraced this technology to launch innovative dairy and meat alternative products. For example, Nestlé Better Whey under the Orgain brand, Maya Milk’s plant-based dairy, Alt Atlas cell-cultured meat. Moreover, FutureBridge research, across several patents and scientific literature, indicates that precision fermentation can be leveraged for affordable industrial scale production of plant-based alternative sweeteners, non-alcoholic beverages (kombucha, kefir, and probiotic drinks), condiments, seasonings, and baked goods. #Futurebridge #PrecisionFermentation #Fermentation #FoodTech #SensoryScience #Innovation #AlternativeProteins #PlantbasedDairy #DairySubstitutes #BreastMilkFats #PlantProteins #Lactoferrin #Taste #Texture #Flavor #Sensorials #SensoryChallenges #Sweetener #Beverages

🛎 As global demand for high-protein, low-lactose foods increases, dairy companies are adjusting their product mix. Milk protein concentrates (#MPCs) are the high-quality and complete protein present in milk, including casein and whey proteins. This high-protein ingredient can add on high nutritional value and tasty flavor to the final products. Membrane separation technology is the basis for this additional value. Skim milk can be pasteurized to destroy some harmful microorganisms. The retentate obtained after #ultrafiltration and concentration can be evaporated and spray-dried to result in milk protein concentrates. MPCs can be applied in plenty of food productions, such as ice cream, energy bars, cheese, etc. The study found that the actual dry matter quality and moisture-adjusted cheese yield increased in products with MPCs added. There are also studies showing that the cheese yield standardized by MPCs increased from 13.8% to 16.7%. 🌟 Stay with us and check out the latest! 🌟 #MPC #ultrafiltration #UF #membrane #membranetechnology References: Caro, I., Soto-Simental, S., Franco, M. J., Meza-Nieto, M. A., Alfaro-Rodríguez, R., & Mateo, J. (2011). Composition, yield, and functionality of reduced-fat Oaxaca cheese: Effects of using skim milk or a dry milk protein concentrate. Journal of Dairy Science, 94(2), 580–588. https://lnkd.in/g8wRgR42 Francolino, S., Locci, F., Ghiglietti, R., Iezzi, R., & Mucchetti, G. (2010). Use of milk protein concentrate to standardize milk composition in Italian citric mozzarella cheese making. LWT - Food Science and Technology, 43(2), 310–314. https://lnkd.in/gmEPyifs

Defining Ultra Processed Foods is a tricky task, one that’s only going to get more challenging as novel ingredients, protein alternatives and new processing technologies proliferate. To help untangle the confusion, Institute of Food Technologists (IFT) is bringing together a panel of experts at IFT First in Chicago. #UPFs #ultraprocessedfoods #novelingredients #proteinalternatives #altproteins #foodprocessing #IFTFirst #AgFunder #AgFunderNews

🧀 New Culture successfully scaled up precision fermentation for animal-free cheese production to manufacturing levels The company claim to be the world's first producer of animal-free casein at this scale using precision fermentation. The achievement reduces manufacturing costs by 80% and aims to achieve price parity with conventional mozzarella in three years. The company's animal-free mozzarella closely matches conventional cheese nutritionally but is free from cholesterol, lactose, hormones, and antibiotics. Matt Gibson, Inja Radman, Priya Raman Kumar ✉️ Hungry for a weekly feast of news and updates on the future of food? Devour our free subscription! https://lnkd.in/ge-yxeer #bioeconomy #foodtech #altprotein #futureoffood #food #sustainability #fermentation

Streptococcus thermophilus is a beneficial bacterium used widely in the food industry for its role in the production of dairy products. It's commonly used in the fermentation of milk to create yogurt and cheese. This bacterium helps to coagulate milk proteins, producing the desired texture and flavor in dairy products. Additionally, it produces lactic acid, which helps to increase the acidity of the environment, preventing the growth of harmful bacteria and extending the shelf life of the final product. Streptococcus thermophilus contributes to the development of the characteristic taste, texture, and nutritional qualities of yogurt and various cheeses, making it a crucial component of the food production process. #foodandbeverageindustry #food #foodandbeverage #foodtech #dairyindustry #dairy #microbiology #fooodmicrobiology

Avena is excited to share Protein Industries Canada’s (PIC) announcement of a new consortium project with Avena Foods Limited, Big Mountain Foods, Danone Canada and Old Dutch Foods to develop novel oat and pulse ingredients for the food industry. Avena will provide project partners with innovative ingredients that could replace traditional ingredients and processing aids to create plant-based, consumer-ready products that are nutritious and clean label. During this $19.2 million (CAD) project, Avena will supply specialty-milled oat and pulse flours, as well as custom pulse grits, meals and flours that are optimized for each partner’s specific requirements. Consortium partners will develop new snacks and products, including yogurt, plant-based beverages, veggie links, cutlets, pastries, fillings and non-soy/non-fava tofu products. Avena’s minimally processed, functional ingredients are milled from whole oats and pulses that are sustainably grown on the Canadian prairies. Check out PIC’s announcement below for the full story. #proteinindustriescanada #avenafoods #plantbasedfoods #plantbasedbeverages #functionalfoods #oats #pulses #innovationinfood

🧀 Armored Fresh says it has successfully crafted the first commercially available oat milk cheese slices The South Korean food tech pioneer raised $23 million last year and its latest product, Oat Milk Cheese slices, expands on the brand's dairy-free cheese offerings, which currently include its popular American-style slices. The slices authentically replicate the sharp, salty, and nutty flavours of dairy cheese and do not contain soy, gluten, dairy, preservatives, or artificial flavours. The product is initially available for food service partnerships in New York. Improving the nutrition profile of plant-based dairy is a core focus for Armored Fresh, with plans to increase the plant-based protein per slice from its current 1 g per serving to as much as 15-20 g of protein, among other benefits. Daniel Yang, Andrew Yu, RUDY YOO ✉️ Hungry for a weekly feast of news and updates on the future of food? Devour our free subscription! https://lnkd.in/ge-yxeer #bioeconomy #foodtech #altprotein #sustainability #food #plantbased