In the new tower, a fully automated production process will be in operation, combining extrusion, texturization, wet defibering and hydrothermal product refinement, thus making a significant contribution to the expansion of the plant-based product portfolio of GoodMills Innovation. …
Beleaf® PlantBetter is the answer to the complexities faced by food manufacturers and bakers seeking plant-based alternatives that match the sensory qualities and versatile functionality of traditional dairy butter and can easily be integrated in their current production process. Achieving the precise aeration, volume and taste required for products such as croissants, cakes, etc., has proven challenging for most butter substitutes. These challenges have been further amplified by the escalating volatility in butter pricing, driving the need for innovative solutions. …
The €5 million PIER (“Plant-based food ingredients to be egg replacers”) project aims to replace 10% of the eggs used globally as ingredients in food products such as baked goods, dressings, desserts and ready meals. …
The new Revo creation is ready to eat but can also be heated (grilled, fried, baked…). “THE KRAKEN” is suitable for recreating traditional octopus dishes but plant-based. This allows some classics of Mediterranean cuisine to be prepared, such as a plant-based version of the Spanish “Pulpo a la Gallega” or a Greek “Octopus Salad”. …
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