We're just a few weeks into the year, and already we've been inundated with some great stories to bring to you! And even better news, it's been a record week for visits to our new website.
To kick us off, addressing the challenge of beany off-notes and lingering bitterness in some plant-based meat alternatives, a new collaboration between three powerhouses is looking to explore the ways in which flavors bind to protein molecules, the goal being to recommend novel flavoring strategies that elevate the sensory experience of plant-based meat alternatives.
Meanwhile, this coming Thursday, in California, USA, the new Integrative Center for Alternative Meat and Protein, or iCAMP for short, will launch with an Innovation Day at the UC Davis Robert Mondavi Center for Wine and Food Science. The team there will research ways to enhance consumer acceptance of and preference for alternative proteins, whether cultivated meat, plant- or fungal-based proteins.
Of course, some are still stalling when it comes to cell-cultivated meat. Following murmurings that the Turkish government was about to authorize 'artificial' meat, the Ankara government itself flatly denied the whispers. On the same topic, in the USA (Arizona), a Prescott Valley lawmaker wants to make it illegal to represent a product that’s not actually from a live animal as 'meat'. The states will still have a big say, regardless of the USDA/FDA greenlights that will ensue this year.
Perhaps the naysayers should take a leaf out of the +250 signatories to a letter sent to the USDA, calling to address greenhouse gas emissions from meat and dairy consumption? Immediately cutting 90% of US beef consumption and replacing half of its consumption of other meats with plant-based foods could save as much as two billion tons of greenhouse gases from being released by 2030. Wishful thinking?
Lastly, if you haven't seen You Are What You Eat, streaming on Netflix, it's well worth a watch and is based on Stanford University research tracking the health of 22 sets of identical twins over eight weeks: one set on a plant-based diet and the other an omnivore diet. The results are shocking. But you already knew this anyway, didn't you?
And on that note, here's our four most-read stories this week...
Joseph Thomas from Elementar Americas explains how plant-based food producers can benefit from in-house protein analysis using fast, reliable and easy-to-use nitrogen and protein analyzers
The world might be facing a crisis when it comes to feeding humans, but there is another pressing consumption concern with other inhabitants of this planet: domestic animals. John Challen assesses the state of the market
The Future of Protein Production Chicago is the meeting place for accelerating the commercialization of proteins in the Americas. The conference and exhibition will showcase more than 30 exhibitors and 75 speakers and bring together over 400 people.
Register now to take advantage of the Super-Early Bird discount. Tickets are limited, so secure your spot now at the best price.
Sign up now to join this month’s webinar.
If you missed last month’s webinar, you can still catch up on-demand whenever it suits you.
Before we go, we'd like to invite you to be part of the conversation. What trends do you foresee? What breakthroughs excite you the most?
Drop us a line or tag us on social media to share your thoughts. Together, we can nourish ideas and cultivate innovation in the ever-evolving world of complementary protein production.
Would you like to feature in next week’s news? Email us at [email protected].
