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PURIS - a key supplier of pea protein to Beyond Meat – has opened a new facility in Dawson, Minnesota that more than doubles its production capacity, and cements its position as the leading supplier of pea protein in North America.
Can we reverse engineer every dairy product and rebuild it with plants, molecule by molecule, or are there some applications such as yogurts or cheese where plants just don’t deliver the taste, functionality, or nutrition consumers are looking for?
When it comes to meat alternatives, most people tend to think about plant-based or cell-cultured meat (real animal cells grown outside an animal). But fungi, in a less familiar form factor (think foamy slabs of mushroom mycelium instead of dome shaped cups on stalks), also has big potential, especially when it comes to the Holy Grail of alt meat: Whole cuts.
Nestlé wants to drive growth in plant-based sales through innovation. At an event to unveil its latest creations – plant-based shrimp and egg alternatives – the company’s management weighed in on where the category is likely to go next.
Israeli firm InnovoPro – which recently launched a US subsidiary in Chicago – has unveiled a textured vegetable protein (TVP) combining chickpea and pea protein that it claims will enable food manufacturers to expand the ingredient toolbox for plant-based meat, and develop better-tasting products.