Demand for meat analogues is booming as ever more sophisticated plant-protein products are developed. Future growth of the sector will benefit from diversified protein sources, ingredients specialist Roquette predicts. Read more
The Plant Protein Innovation Center (PPIC) is excited to share with you what it has been up to over the last few months Read more
IMPROVE is happy to announce its international course on plant-based proteins. This course will be an opportunity to (re)discover the fundamentals of plant-based proteins, with concrete examples of applications and potential of these ingredients.
A visit of IMPROVE R&D centre is scheduled: a good opportunity to see equipment in function.
Optimise your visit to the FIE December 3-5 in Paris by participating to our training course. Read more
Are you a startup active in protein innovation and looking for open innovation opportunities? Protéines France is pleased to invite you to participate its 2019 Protéines 3D Startup Techmeeting where 20 promising startups active in plant-based and alternatives proteins will meet, demo and connect with its leading industrial partners. Why to apply ? • Get a chance to pitch your project in front of 100 industry leaders • Exhibit in the Protéines 3D Start-up Village • Join the Protéines 3D journey for connection open innovation • Apply for the “Coup de Coeur” of the jury and get a chance to benefit from Protéines France’s services and network for 1 year Who? 100 experts from Protéines France members and 20 lucky start-ups selected to demo, with 10 of them being offered a 5 min pitch slot in front of all participants. When? 5th of December 2019, from 10AM to 5.30PM. The startup Village will happen from 1PM to 5.30PM, pitches from 3 pm to 4pm, followed by a networking cocktail with Protéines France partners Where? Tereos’ offices, next to Charles de Gaulle airport (shuttle bus will be organized) year. For more information, feel free to contact us! Read more
While plant-based meat, eggs, and dairy offer sustainability and nutritional advantages, the best reason to have them on the menu is the business case: consumer demand is shifting towards plant-based proteins, and the products in this category are innovating rapidly. Read more
Last month, ingredient supplier Ingredion Inc. (Westchester, IL) announced its new partnership with San Francisco-based company Clara Foods to develop animal-free protein ingredients via fermentation. Clara Foods has proprietary fermentation technology that converts sugar to protein ingredients, without the environmental costs associated with animal-protein production. Ingredion is now helping Clara … Read more