SOY PROTEIN TOO BIG TO FAIL
The term “soy protein” was changed to “vegetable protein”, as a strategic move o ease the consumers’ concern and improve their negative perception of soy in the early 1990s. [...]
Articles
‘JE ZOU VERWACHTEN DAT NEDERLAND MEER ZOU INVESTEREN IN ALTERNATIEVE TECHNIEKEN OM EIWITTEN TE PRODUCEREN’ (Dutch)
HENK HOOGENKAMP IS EEN AUTORITEIT OP HET GEBIED VAN PROTEÏNEN EN KRITISCH VOLGER VAN ALLES WAT MET DE WERELDWIJDE EIWITTRANSITIE HEEFT TE MAKEN. [...]
Non-stop protein growth
Dry fractioning allows all-natural protein ingredient processing without the use of water and chemicals [...]
Beyond Meat Sparked a Run on Peas and a Protein Revolution
Food producers suddenly have an insatiable demand for the vegetable, which is a key ingredient in plant-based meat alternatives. [...]
FOOD TRANSITION
The global food industry is undergoing a major transformation, and revolutionizing the way food is produced, creating an environment-friendly supply chain that takes no more than what planet Earth can give. [...]
Plant proteins are not a self-evident fact
Shifts to more protein-rich diets and a growing demand will exceed sustainable supply capacities [...]
SOY PROTEIN AND THE ECOSYSTEM
The upside of soy is that the crop contains the highest protein and oil content. The downside is that soy has only four main harvest regions - US, Brazil, Argentina, and Paraguay – mostly due to climate restrictions. [...]
NEW AGE MILK PROTEIN
CURRENT MODELS OF AGRICULTURAL METHODS ARE TOO RESOURCE-INTENSE: TOO MUCH LAND IS USED FOR CROPS AND LIVESTOCK, LAND IS FERTILISED TOO HEAVILY AND IRRIGATED TOO EXTENSIVELY. WE NEED TO RETHINK HOW FOOD IS PRODUCED, AS DICTATED BY NECESSITY. EXAMINING HOW ALTERNATIVE PROTEINS ARE CULTIVATED IS A GOOD PLACE TO START. [...]
THE DIGITALIZATION OF FAST FOOD
The Arrival of Artificial Intelligence (AI) and Plant-Meat [...]
Protein performance in emulsion stability
In a world of rapidly changing meat processing paradigms the processing variables have significantly changed [...]
The mighty pea is the new favourite plant-based protein
You can call it an overreaction to some bad soy headlines, or chalk it up to concerns about the environmental impacts of meat. Either way, it’s hard to ignore the food industry’s new favourite protein source: peas. [...]
A Finger on the Pulse of the Pea Protein Market
Although the sale of pea protein isolate is trending and has become a formidable competitor to soy protein, the sales of its by-products does not see a similar growth curve. [...]
PLANT MEAT, CARNIVORE NO MORE
Texture and color are considered the Holy Grail when it comes to using plant-protein ingredients to mimic meat. It is a fine art to duplicate the textural subtleties such as chewiness, fibrosity, and flakiness of the meat or fish. Proprietary innovative manufacturing and formulation technologies have become available and are now increasingly used for animal protein replacement. [...]
The Pulse Of Pea Protein
Global demand for protein is booming partly due to rising incomes in emerging markets. Higher income also translates to consumers’ demand for improved organoleptic and nutritive quality, while shifting the diet preferences to include more protein, says Henk Hoogenkamp, Protein Specialist & Author. [...]
PLANT MEAT, CARNIVORE NO MORE
The combination of population growth and rising environmental pressures means the new protein demand will have to be met by more than animals. [...]
PLANT and MEAT, PROTEIN IN HARMONY
No Self Reliance Increasing meat consumption has manifested itself in China, losing its near self-sufficiency in soybeans. Chinese soybeans imports have steadily increased and now represent about 85 percent of consumption. Similarly, corn imports are now also at the beginning of the soy-trajectory as compared to the past when China was self-sufficient. [...]
A New Era Of Meat Processing, Cultured Meat
Cellular agriculture is the key to meeting future global demands for protein, says Henk Hoogenkamp, author of Protein Transition:Technological, Economic & Societal Impact of Global Protein Sustainability. [...]
Clean cultured meat for today’s future
Over time, these innovative food will ease into the supply chain [...]
Perfect Day gains patent and funding for animal-free proteins
Perfect Day is a start-up specializing in the production of environmentally friendly and nutritious sources of protein - without the use of animals. The Silicon Valley-based innovator is collaborating with food companies and food investors to bring its proteins to market and has raised US$24.7 million in funding and received its first patent for the use of animal-free dairy proteins in food applications. [...]
Impossible is possible (Chinese)
Impossible Foods????????????????? Impossible Foods has received funding and support from strong investors [...]
Milk Protein, A Perfect Reinvented Idea
Consumers are becoming more aware of the environmental threat posed by livestock. But what if we could get milk protein, that wasn’t from milk? [...]
Burger aus dem Silicon Valley (German)
Starke Investoren stehen hinter Impossible Foods und der Entwicklung des pflanzlichen Fleischsafts [...]
"Disruptive Innovation" to Change the Face of the Protein Market
Increasing population, climate change, ecosystem degradation, energy- water- and land scarcity are making today's food production increasingly unsustainable. [...]
Cellular agriculture shows future potential (Chinese)
Post-animal food is going forward to assure every day’s food consumption [...]
Post-Animal Cellular Agriculture
The technology, also termed “post-agriculture food production,” has the potential to make cleaner, cheaper as well as more flexible food production, while leaving fewer “fingerprints.” [...]
PROTEIN INNOVATORS LOOK BEYOND MEAT
It is clear that innovative extruded structured plant protein products have reached a high degree of technology, which enables a successful synthesis of authentic meat texture. [...]
Protein Innovators Look Beyond Meat
It is clear that innovative extruded structured plant protein products have reached a high degree of technology, which enables a successful synthesis of authentic meat texture. [...]
Plantvlees is Lifestyle
Vleesanaloge voedingsmiddelen, beter bekend als vleesvervangers, staan al jaren op het menu van de vege- of flexitariër. (Article in Dutch) [...]
How Pea Protein Became a Star Ingredient
Legumes are a curious food. Some say they are a superfood. They are indeed the only food that gets prominent double billing in the USDA’s new dietary guidelines, which sets out rationale for the optimal American diet. Legumes include most beans, peas, and lentils, and these are categorized both as a recommended vegetable, and a protein source, alongside meat and poultry, nuts, seeds, and soy. [...]
Shifts in transitional protein solutions
Millennials are the drivers of change in many areas of food production - Part II [...]
Shifts in transitional protein solutions
Millennials are the drivers of change in many areas of food production - Part I [...]
Book Promo
Henk Hoogenkamp is a world renown protein technology expert and globetrotting, trusted advisor for food companies, academies and contributor to leading food journals. [...]
Fruit Protein Could be the “Poster Child” for the Plant Protein
In a world with rapidly increasing populations and a growing number of people moving up the food chain consuming grain-intensive animal proteins such as meat and dairy, changes are for real that a major disruption in food supplies is looming. [...]
New Plant Proteins to Challenge Soy
Alternative choices to soy protein may have preferential benefits like superior flavor, hypoallergenicity, gluten free, positive name association, and preferred consumer labeling. [...]
Stabilised Rice Bran The Better Alternative
Rice bran is well known and researched. However, stabilisation technology has only recently become available which has catapulted rice bran into the limelight for functional and nutritional use in processed food and meat products. [...]
Power of the Bran
With its plethora of benefits, rice bran is taking a leaf from whey protein in becoming a valuable ingredient from a waste by-product. The second of this two-part series will discuss some possible applications of rice bran. [...]
Rice Bran The Next White Gold
With its plethora of benefits, rice bran is taking a leaf from whey protein in becoming a valuable ingredient from a waste by-product. The first of this two-part series will discuss some possible applications of rice bran. [...]
Rice Bran Solutions and Expectations
The food price predicament Never before has food been such a global issue. On both sides of the spectrum are overweight and obese people sharing the planet with chronically malnourished and hungry populations. From whichever angle this issue is observed, the bottomline is how to produce more food from less land, reduce waste and improve equal access to wholesome food at less price volatility. [...]
Stabilised Rice Bran: Isolate Is Rice Bran the new Soy Protein?
With meat production and ingredient technology impacting the soy protein industry, the rice bran isolate is slowly rising up its ranks. [...]
Soy at the Crossroads
The pendulum swings back from excess supplementation to downright formulating affordable, tasty and nutritious meat products. [...]
Taking Soy Further
It is realistic to say that the current world production capacity of soy protein concentrate and soy protein isolate is close to, or even exceeds 1MM ton. Please observe that listed approximate quantities are the theoretical equivalent manufacturing capacities of SPI and SPC for the entire food and feed chain [...]
The Roots of Soy
The first part of a two part report on the history, future, markets, capacity and dynamics of functional soy protein. [...]