Nourish Ingredients’ Post

🥩 🌱 By combining meat and plants, we're expanding our affordable food range and introducing MAGGI’s first meat extender. Developed by our experts and chefs, MAGGI Rindecarne is a tasty, plant-based meat alternative. The mix of soy and spices allows consumers to prepare a dish combining meat and plant-based proteins, while doubling the amount of servings at an affordable price. When adding MAGGI Rindecarne to minced meat, the prepared dish retains its nutritional value without compromising on taste. Additionally, it's versatile and customizable and can be used to prepare all minced meat top dishes. MAGGI’s first meat extender is currently available in Chile and is in line with our commitment to develop affordable foods and beverages that include nutritious plant-based proteins to help people achieve adequate and balanced diets. 💡 Read more: https://lnkd.in/e6VrdUVb #NestléRD #innovation #alternativeproteins #affordability

Organic or not, let's savor the veggies and fruits for what they are—delicious, with a side of nutrients that dance to the rhythm of Mother Earth. 🌍🍏 . . . #OrganicMyths #NutrientReality #FoodFactsUnwrapped #FoodScience #FoodTech #FoodInnovation #NutritionScience #FoodIndustry #FoodProcessing #FoodResearch #FoodTrends #EatSmart #FoodChemistry #HealthyEating #FarmtoFork #SensoryAnalysis #FoodTechSolutions #Awareness #AgriTech #SmartFarming #PrecisionNutrition #BioTechInFood #FutureofFood #EcoFriendlyEats #FoodQuality #ConsumerEducation #FlavorExploration #FoodSecurity #HealthandWellness

Hydrolyzed Vegetable Protein (HVP) Are you searching for a versatile ingredient that unlocks a world of umami depth and savory goodness? Look no further than Hydrolyzed Vegetable Protein (HVP), the culinary secret weapon poised to transform your dishes. What is HVP? HVP is a concentrated flavoring extracted from plant-based sources like soybeans, wheat, or corn. Through enzymatic or acid hydrolysis, the proteins break down into amino acids and peptides, creating a symphony of savory notes that enhance and round out the flavors in your creations. 🪄 Why choose HVP? Umami Powerhouse: HVP is naturally rich in glutamate, the key component of umami, the fifth basic taste. It adds a depth of savoriness that awakens your palate and elevates the overall flavor profile of your dishes. Clean Label Hero: Made from plant-based sources, HVP is a perfect fit for vegetarian, vegan, and clean-label conscious consumers. Plus, it's free from common allergens like gluten and MSG. Versatility Unbound: HVP shines in soups, sauces, stews, gravies, marinades, snacks, and even plant-based alternatives. Its concentrated nature allows for precise control, letting you achieve the perfect level of savory in every bite. Sustainability Champion: Using HVP can reduce your reliance on animal-derived ingredients, contributing to a more sustainable food system. Ready to explore the magic of HVP? ✨ #hvp #umami #savoryflavors #cleanlabel #sustainablefood #culinarycreativity

In an era where innovation intersects with our daily diets, the term "novel foods" frequently emerges at the forefront of food science discussions. However, with the growing number of unconventional foods on our tables, how can we distinguish between the truly "novel" and the simply new or exotic? Our latest post (link above) aims to explore the concept of novel foods and their definition according to the EU regulation. Read it! https://lnkd.in/diUgKJTH #NovelFoods #FoodInnovation #FoodSafety #FutureOfFood #RegulatoryCompliance #FoodTechnology

Confused about the term "ultra-processed"? You're not alone! Check out this interesting read on how the term can be misunderstood, especially when it comes to plant-based meats. Stay informed and up-to-date on the latest in food science. #foodscience #plantbased #ultraprocessed

Celebrate #NationalIceCreamSandwichDay with a delicious twist! 🍦🌱 ChickP, the food-tech company harnessing the power of chickpeas, established in 2018 by Prof. Ram Reifen, has unveiled their latest innovation: vegan cheddar and cream cheese made from their unique chickpea protein isolate. Not only do these plant-based cheeses resemble dairy in appearance and flavor, but they also offer exceptional nutrition. With their creations, ChickP aims to satisfy the growing demand for dairy alternatives that truly match traditional dairy products' sensory and nutritional qualities. ChickP also creates ice creams, which are creating a buzz among flexitarians with their "creamy and rich" chickpea-based recipes that rival dairy equivalents in taste and creaminess. We're proud to support ChickP as it revolutionizes the food industry. Join us in embracing a tastier and greener world! Here's a recipe for Chocolate Chickpea Ice Cream! https://bit.ly/3NXxjSo - 1 cup cooked chickpeas - 7 ounces of dairy-free chocolate - 2 cups unsweetened non-dairy milk - 1/3 cup roasted sunbather - 1/2 cup organic cane sugar - 2 tablespoons cornstarch - 1/4 cup cocoa powder - 2 teaspoons vanilla extract - 1/2 teaspoon sea salt Read more about ChickP in the articles below: Food Ingredients First:https://bit.ly/46YARMN VegNews: https://bit.ly/3Y11Ljf Like what you see? Share our quick link with friends and colleagues to follow us for more amazing news: https://bit.ly/yissum Interested in collaborating? Contact Ilya Pittel, PhD. #NationalIceCreamSandwichDay #SustainableInnovation #PlantBasedCheese #EnergyEfficiency

Who else is fascinated with fermentation? 🍶 In just a few generations, we’ve lost (most of) our food-growing and food-preparing skills. Fortunately, slow, local, organic, real food has gained popularity and fermentation is enjoying a revival. Here are 3 reasons why we love fermentation, and you should too: Food Preservation – a head of cabbage will rot in a in a week or so. Chop it, salt it and submerge it in its own juices for a few days and you’ll have sauerkraut, which keeps for many months (you’ll likely want to ferment it longer in order to benefit from more good microbes, but it will transform that quickly). 🍽️ Health benefits - Fermentation pre-digests food which makes certain nutrients more available for absorption. Fermented vegetables contain higher levels of B vitamins, such as riboflavin, niacin and thiamine. 🥒 Low cost, low energy consumption - Fermentation preserves food, enhances flavour and increases nutrition, all without consuming energy or requiring fancy equipment. All you need to start fermenting is a knife for chopping and a jar for storing, easy right? 🔪🫙 Whether you have mastered the art of fermentation already or are new to the game, we highly recommend following Conor Spacey for all things fermentation. . . . . . #ConsciousKitchens #thisisirishfood #irishfood #fermentation #fermentationstation #dublinfoodie #dublinfood #dineindublin #dublinrestaurants #irishchef #cheflife #foodwastewarriors

𝐌𝐞𝐞𝐭 𝐲𝐨𝐮𝐫 𝐧𝐞𝐱𝐭 𝐟𝐞𝐫𝐦𝐞𝐧𝐭𝐞𝐝 𝐩𝐥𝐚𝐧𝐭 𝐬𝐨𝐥𝐮𝐭𝐢𝐨𝐧 𝐚𝐭 𝐏𝐋𝐌𝐀 Are you looking for ways to reduce additives in food? Or highly processed ingredients? Then stop by the FERM FOOD booth 3.B43 tomorrow when #PLMA opens. We’ve brought our fermented ingredients to this year’s Private Label fair in Amsterdam. Rikke, Søren, Jens, and Simon will help you accelerate your plant-based diet. 𝐖𝐚𝐧𝐭 𝐭𝐨 𝐬𝐞𝐞 𝐞𝐱𝐚𝐦𝐩𝐥𝐞𝐬 𝐨𝐟 𝐟𝐨𝐨𝐝 𝐰𝐢𝐭𝐡 𝐟𝐞𝐫𝐦𝐞𝐧𝐭𝐞𝐝 𝐢𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭? Our customer, Orkla Danmark, is bringing their new 2.0 plant-based solutions. **NEW** The veggie patty At plant-based patty – not trying to resemble meat, but simply what it is: A veggie patty packed with fermented rye and vegetables. Low in fat and salt content. See you tomorrow 🖐🏻 #PLMA #fermentedingredients #plantbased Food from Denmark A/S Food Nation Denmark Alliance for Biosolutions

October 16 was the World Bread Day. 🥖 Bread is an age-old foodstuff with an extraordinary track record as it is consumed by millions of people worldwide on a daily basis. It has become a universal foodstuff although it contains just four simple ingredients (Cereal flour, water, salt and ferments) used in an incredible variety of ways. Much to the delight of us everywhere, #bread is available in a wealth of forms and recipes, with new ones constantly appearing. 💡 Bread offers an excellent way to bring the nutrients we need, and on an almost daily basis scientific research is revealing the full potential of this tasty food product produced using #fermentation. 🚀 Read more : https://bit.ly/48TKddT #WorldBreadDay 

Are you doing plant base products? Soups? 🍜 Sauces? Meat alternatives? 🥩 Dairy-free cheese? 🧀 Is your goal to elevates taste to a whole new level? It is THE secret behind improving flavors and bringing a savory richness to plant-based creations. You want to know more about it? Please read below and contact me for more info👇 #quadraingredient, #yeastextract, #plantbased