Proteïna alternativa

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La fermentación, los ingredientes funcionales y la inteligencia artificial abren nuevas vías para la industria alimentaria

- La fermentació de precisió, els ingredients funcionals, la valorització de subproductes i la intel·ligència artificial obren noves vies per desenvolupar aliments més saludables i processos més sostenibles. La jornada d’Ainia va destacar sobretot el repte de traslladar aquestes innovacions del laboratori a solucions industrials viables, segures i competitives.

Latam sugar giant Magdalena plans 650,000-L precision fermentation facility in Guatemala

26/02/2026 - "This is a truly novel ingredient that has crossed into industrial production through a partner-led, capital-efficient model," says CEO Dr. Bryan Tracy.The post

How AI, automated labs and CDMOs are replacing agrifood’s 100-year-old R&D playbook

24/02/2026 - BLG via precision fermentation allows brands to pack more protein into shots, yogurts, and drinks without the trade-offs that come with conventional whey, claims the firm.The post

Baking NPD: Protein muffins, pistachio nostalgia and cookie culture

27/02/2026 - A roundup of the latest baking NPD, from protein muffin mixes and pulse flours to pistachio cake, ready-to-bake cookie dough and pancake mixes.

FAO Asks Countries to Simplify Regulation for Cultivated Meat & Precision Fermentation

03/03/2026 - The UN Food and Agriculture Organization is calling on governments to streamline their regulatory frameworks for cultivated proteins and precision-fermented foods.As novel foods like cultivated...

UK start-up raises $3.8m to develop safer, next‑gen herbicide to replace glyphosate

02/03/2026 - Bindbridge, a Cambridge-based ag‑biotech company, has raised $3.8 million in early-stage funding to accelerate the development of what it claims could become a safer, more effective...

La tensión en Oriente Medio añade presión a los costes de la acuicultura mediterránea

- La actual escalada de tensión en Oriente Medio, con Irán como actor central en el equilibrio del Golfo Pérsico, introduce un nuevo factor de incertidumbre para la acuicultura mediterránea....

Bezos Centre Conference 2026: “No Plan B” without alternative protein price parity

- Bruce Friedrich, President of the Good Food Institute (GFI) and author of Meat, giving his keynotes speech at the Bezos Centre for Sustainable Proteins 2026 Conference.There is “no plan B”...

Ingredion Launches New Pea Protein Solution

27/02/2026 - © ingredionIngredion, a global provider of ingredient solutions, has expanded its range of protein fortification solutions. With the launch of VITESSENCE® Pea 100 HD, the company is...

Vivici Debuts Precision-Fermented Lactoferrin in the US Market

26/02/2026 - © ViviciDutch precision fermentation specialist Vivici has announced the U.S. launch of its...

Trades crece en ingredientes de alto valor con la compra de Ingreco

04/03/2026 - Trades, compañía especialista en la venta de ingredientes naturales, ha adquirido el fondo de...

StartBEC presenta las siete startups tecnológicas de su tercera edición

04/03/2026 - Siete startups tecnológicas...

‘Unearthing the Future’ Unpacks the Food and Farming Systems Impacting Human Health

02/03/2026 - The Lexicon of Food and BBC StoryWorks recently announced a new digital film series Unearthing the Future: Writing the New Lexicon of Food. Each episode spotlights key figures,...

Future Food Quick Bites: Yeast Protein Bar, Baftas & Milan Fashion Week

04/03/2026 - Our weekly column rounds up the latest sustainable food innovation news. This week, Future Food Quick Bites covers Yeastup and Weena’s yeast protein bar, Forager Project’s Greek yoghurt...

Limited thermal tolerance in tropical insects and its genomic signature

04/03/2026 - Nature, Published online: 04 March 2026; doi:10.1038/s41586-026-10155-wA survey of tropical insect populations and...

Unique Rubisco subunit boosts carbon assimilation in land plants

05/03/2026 - A unique Rubisco subunit from the hornwort plant carries a built-in extension that enables the enzyme to cluster into carbon-concentrating structures like algae, according to a new study –...

Why precision fermentation is set to power the future of food innovation

05/03/2026 - Florian Schattenmann, Cargill's chief technology officer, explains how a technology that's been around for decades could help meet fast-growing demand for protein and...

Psyllid Cysteine Cathepsins Directly Cleave the Outer Membrane Protein BamD of Citrus Huanglongbing Pathogen

- ABSTRACTCandidatus Liberibacter asiaticus (CLas), the causative agent of citrus Huanglongbing (HLB), is transmitted by Asian citrus psyllid, Diaphorina citri; however, the role of the insect's immune...

Oat Okara Flour and Its Use for Nutritional Enhancement and Glycemic Reduction in Cookies

- Oat okara flour enhanced dietary fiber, protein, antioxidant capacity, and phytochemicals in wheat cookies while lowering predicted glycemic index by up to 14%. This valorization approach transforms...

Sustainable processing approach: influence of microwave power and foam thickness on drying kinetics and quality of foam-mat dried mandarin powder

- Foam mat drying is a new and very effective process for converting liquid into stable fruit powders. The purpose of this study was to investigate the effects of microwave drying parameters on the...

Effects of black soldier fly replacing fish meal on growth performance, serum parameters, and intestinal microbiota of weaned piglets

20/01/2026 - Lay SummaryFish meal (FM), a critical protein source in piglet diets, faces supply constraints and rising costs due to overfishing. The black soldier fly (BSF) has emerged as a promising sustainable...

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