Texture ranks as one of the four compass points — along with flavor, appearance and aroma — that determine the success of a food product.

The Matrix F.T. team created a proof-of-concept cultivated chicken nugget to demonstrate to the industry how microcarriers and scaffolds can contribute as a key ingredient to a cultivated meat product.

The FDA completes its first pre-market consultation for a human food made from cultured animal cells.

As an Industry Partner, WTI also supports the philanthropic efforts of the National Restaurant Association Educational Foundation (NRAEF) and its mission to enhance industry workforce training and education, career development and community engagement efforts.

Stryve reaches a different kind of market with its Mini Sticks.

European patent related to the inclusion of heme in plant-based meat is revoked.

The new solution is the only textured vegetable protein that contains necessary levels of all nine essential amino acids to be a complete protein, has unique textural benefits and is soy-free, gluten-free and dairy-free.

Loryma has developed concepts that authentically replicate the specific visual and haptic properties of their meat-based counterparts.

The alliance follows Ingredion’s February 2022 announcement outlining its equity investment in InnovoPro to bring the benefits of chickpea protein to more consumers.

Ingredients and interventions both play a role in extending product shelf life while maintaining eating quality.