“And the taste was spot on. I mean, it just tasted like chicken, entirely like the real thing.”
Food Tank’s Post
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I don't think this innovation will succeed in the Middle East. 👀 Eye-rolling to see what food technology can do... 🌱 Exciting times for the plant-based food industry! Juicy Marbles is pushing the boundaries with their latest innovation—plant-based ribs. This isn't just another alternative; it's a revolution in how we perceive plant-based meats. Their approach to mimicking the texture and flavor of traditional ribs is a testament to the incredible advancements in food technology. For sure it will succeed in markets were consumers have a bigger appetite for plant based meat. For me, I'll never replace that juicy 100 percent meat ribs medium-rare with anything... meat lover all the way! link to article I'm comments. #PlantBased #FoodInnovation #medium_rare_juicy #JuicyMarbles #FoodTech
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Why do we love exotic fruits? Because they bring unique flavors and joy to every bite! We can’t wait to share our passion with you at Southern Innovation. What’s your favorite exotic fruit? Let us know! #PassionForFruit #SouthernInnovation #FruitLove #Booth304 #Innovation #FreshProduce #DragonFruit #ExoticFruits #FreshwayProduce
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Pick up the latest copy of SA Food Review here! In this issue we uncover the latest innovations in the bakery, snacks & confectionery and sustainable packaging industries. CJP Chemicals Pty Ltd looks at how emulsifiers play an important role in preserving the quality of bread, structure and maintain shelf life. Novozymes explain how the baking industry is embracing bio-solution-led practices to deliver nutritious and healthy products. IPCO AB will be exhibiting at IBA 2023 under the overall message of We Love Food, highlighting the benefits of their steel belts and associated equipment. VEGA Instruments SA’s new sensors evoke aha moments! Read how they provide solutions for various measuring results and malfunctions. Heat and Control Inc. and Key Technology introduce the new Compass optical sorters, powered by next-generation inspection technology. Corbion (local SA agent - Brenntag) are revolutionizing confectionery production with their buffered acids and blends. Cama Group (local SA agent - USS Pactech Pty (LTD) are pioneering multi-variable packaging solutions for the confectionery industry. Bragan Ingredients introduces St Monk natural sweetener, a blend of Stevia and Monk fruit juice concentrate. Bizerba Southern Africa’s innovative inspection systems empower manufacturers to deliver pristine, compliant and competitive food products. Ecowize - Southern Africa’s specialized cleaning teams are equipped to design and deliver a strategy that addresses unique challenges, prioritizes safety and compliance. Busch Vacuum Solutions explore the intricacies of the vacuum packaging process and how to ensure your vacuum pump’s longevity. SOMIC Packaging showcase their groundbreaking technical innovations in end-of-line packaging. SIPA’s philosophy for PET containers is a holistic one and looks at how PET packaging fits best into the new circular economy. UPM Raflatac’s commitment to carbon neutrality extends to innovative solutions, climate actions and partnerships, setting a benchmark in the industry’s pursuit of environmental responsibility. Reitech SA (Pty) Ltd celebrates 60 years of excellence. The company’s vision is to take their contribution to the industry to the next phase. Scentium Flavours has partnered with Blind SA to establish a training centre to aid the development of blind and partially sighted candidates as panellists of food tasters. #bakery #snacksandconfectionery #endoflinepackaging #contaminationcontrol #deepcleaning #sustainablepackaging
Food Review September 2023
b2bcentral.co.za
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Where tradition meets innovation, the Scotch egg is getting a groundbreaking makeover that's nothing short of egg-ceptional 🥚 In a landmark collaboration, Ivy Farm Technologies and Fortnum & Mason have announced the development of a pioneering product in the food sector: a lab-grown Scotch egg. This innovation represents a significant step forward in sustainable food technology, combining traditional culinary art with modern scientific advances. Originating from Fortnum & Mason, the creators of the Scotch egg in 1738, this new version encapsulates a quail's egg in sausage meat derived from cell-cultured techniques. The meat, grown from cells obtained from an Aberdeen Angus cow, has been developed in partnership with Ivy Farm, a leading entity in cultivated meat technology based at our ARC Oxford campus. Taste assessments have yielded positive feedback, highlighting a rich, meaty flavour that aligns with traditional expectations of this classic snack. Fortnum & Mason's chef, Allistaire Lawrence, has commended the lab-grown meat for its satisfactory flavour profile, underscoring the potential for cell-cultured meats in haute cuisine. Anticipated to be available by early 2025, this initiative not only marks a significant achievement for Ivy Farm and Fortnum & Mason but also sets a precedent for the future of food technology. It exemplifies the tangible benefits of collaboration between the culinary arts and scientific research within the UK's innovation ecosystem. A huge pat on the back to Ivy Farm on this one. A huge step in the right direction 👏 Read the full article here: https://lnkd.in/e2JezEk3 #labgrown #cultivatedmeat #labgrownmeat #innovation #oxfordinnovation #foodinnovation #sustainability #arcoxford
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Looking Back to go Forward - When families sat down for dinner in this era, they could expect a menu typically consisting of a meat, a starch, and a side dish. Immigration, Technology, Trade, and Finance have drastically changed our diets. Is the new focus on sustainable agriculture change our diets? Does it make sense for Emerging Markets to export their exotic food when developed economies have short agriculture season. #foodculture https://lnkd.in/d-TECEFP
What Did People Eat for Dinner in the 1920s?
https://historyfacts.com
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Trying the Meati brand meat alternative for the first time. The mouth feel is more beef-like than the other alt-meats I’ve tried and the flavor is decent. I’ve never been a big steak eater, so this probably won’t be a regular on my dinner table. It’s made from fungal mycelia (“mushroom roots”) making it an environmentally sustainable alternative to factory farmed beef. If you want to hear more about the popular meat alternatives on the market, check out the latest episode of Eat Your Greens. 🥩🍄🟫 https://lnkd.in/gaiDjzjx
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🍝 Is pasta a sustainable food? Did you know that pasta is plant-based and typically made from just two ingredients: durum wheat semolina and water? In the latest episode of our series "Let's Talk About Food and Science", featuring insights from environmental engineer Assunta Filareto, we explore how #pasta is not only delicious but also a sustainable choice. 👇 #TheJoyOfFood
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Business Development Executive | cold emails | B2B/ B2C Email Marketing| Lead Generation| Marketing Specialist | public health specialist |freelancer | copywriter
Did you know that for over three decades, Saturn Spraying has been your go-to expert in food spraying technology? That’s right! We’ve been perfecting the art of spraying long before it was cool. Our secret? A blend of innovation, dedication, and just the right amount of spray. Whether it’s giving apples a shiny, irresistible glaze or making sure your favorite bread stays fresh longer, our advanced atomized spraying technology ensures every bite is as good as it can be. our spraying machines are hard at work, delivering top-notch solutions to food producers worldwide. No matter where you are, we’ve got the tech and the talent to make your food products shine! Join Us on Our Spraying Journey! We’re excited about the future of food production and can’t wait to share more of our innovations with you. Stay tuned for more updates, and.... remember, when it comes to food spraying, Saturn Spraying has got you covered – literally! want to learn more? hope right into our spraying world : https://lnkd.in/d72iXU68 #FoodTech #Innovation #SaturnSpraying #SprayAndPlay
Food Spraying Technology
saturnspraying.com
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CPG Services | From Idea to Launch | COO | Operations Optimizer | Ready to Evolve? Email us at [email protected] 🔎#AskAFoodScientist 🎗️
Recently, I came across a brand (I'll keep the name to myself), that proudly claimed: "No food scientists... Just grandma." Aside from the obvious, what really caught my attention is that the product included citric acid as an ingredient. I'm sure grandma was whipping pure citric acid in her kitchen every day 🙄. In the natural and organic industry, food scientists play a crucial role. By understanding the industry, and the science behind ingredients and process, food scientists can develop foods that are both natural and innovative, meeting the needs of today’s health-conscious consumers 🌱🪱🌍. Food scientists (such as myself) proudly make dreams come true, working with passionate founders to create products that meet consumers demands for cleaner, more sustainable, and wholesome foods. So yes, even grandma’s recipes can benefit from a bit of food science knowledge! Especially if the goal is to commercialize them 👵👩🔬. Are You Ready to Scale? If the answer if yes, you know where to find me. --- #foodscience #largescale #natural #organic #emergingbrands #cpg #compliance #claims #risk #foodsafety #operations #Scale #betterforyou #backtobasics #asnatureintended #AskAFoodScientist
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Sabra: Leading The Way In Sustainable Snacking By Keeping It Simple “It’s not just about the food on the table; it’s about the hands that make it and the hearts that enjoy it. We’re dedicated to making positive change and helping create a future where fresh, delicious food is accessible to everyone," says Joey Bergstein, former CEO of Sabra, a leading brand in the US hummus market. Read Simon Mainwaring's full Forbes story on Sabra Dipping Company: https://lnkd.in/gAeKA2Mf
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