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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.
The founders of Israeli meat alternative company SavorEat are expanding into the plant-based egg space with Egg’n’up: a new start-up leveraging plant-cellulose to recreate the texture of egg.
Can the cultured meat sector get conventional farmers on board? Is there opportunity for the conventional and cell-based meat industries to collaborate? Cultivated fat and scaffolding experts weigh in. The cultured meat sector is making headway. Technological advancements are helping start-ups overcome two of their key challenges: lowering costs and increasing scale. And the world’s first regulatory approval of a cultivated meat product, in Singapore last year, has buoyed hopes for international commercialisation. However, with aspirations of significantly d...
Zurich-based EggField is working to disrupt the conventional egg ingredient sector with alternatives that ‘use very few ingredients’. “Functionality comes before everything,” co-founder Silvan Leibacher tells FoodNavigator.
Shares Plant-based egg Zero Egg recently debuted on the menu at Birmingham, AL-based restaurant Tropicaleo. Menu items using the vegan egg include the A Caballo, a Spanish-inspired rice bowl with Zero Egg scramble, Beyond Meat sausage, and sweet plantains; and the Breakfast Sandwich, a biscuit with Zero Egg, vegan cheese, Beyond sausage, and vegan butter. To celebrate Veganuary—an annual initiative that encourages people to go vegan for the month of January—Tropicaleo and Zero Egg are also hosting a pop-up dinner this week with dishes made from Zero Egg, such as hand-rolled gnocchi, tamal...