This week's webinar takes a closer look at nutritional yeast protein, and specifically where it could fit as manufacturers look for new ways to add protein without creating headaches elsewhere in the formulation. We’ll be discussing Engevita HiPRO Beyond, but also getting into the bigger questions around ingredient selection, processing, nutrition, flavor and what manufacturers actually need from protein ingredients. Want to join us? Click here to register for free.
Elsewhere this week, a new food innovation facility in the Netherlands is bringing product development, testing and consumer research together under one roof, while a €4 million investment is backing a different model for building food-tech companies.
We're also looking at some of the practical questions around scaling new proteins. Cultivated meat companies are weighing up whether owning their own factories still makes sense, and a new consortium is testing continuous fermentation as a way to bring production costs down. Researchers have also more than tripled lysine levels in faba beans and rapeseed press cake, while AI continues to find new roles in food formulation.
Plenty to get into this week. 👇
