The most read articles from May 2024

In reverse order of popularity, these are the biggest stories from this month.

?? Citrus fiber outperforms methylcellulose

A study funded by the Master of Food Technology program at Universiti Putra Malaysia, exploring healthy and sustainable binders for plant-based meat, found that citrus fiber is optimal for replacing synthetic ingredients like methylcellulose.

??Ginkgo takes decisive action

Due to lower-than-expected revenues, Ginkgo has announced several initiatives to accelerate its path to operational breakeven by the end of 2026.

??Solving the meat problem with more meat

Impossible Foods initiated a large-scale marketing campaign alongside its recently refreshed brand identity, targeting meat-eating consumers with a compelling message about the sustainability and benefits of plant-based meats.

??The famous menu at McDonald's Germany

Internationally known musicians, twins Bill (husband of Heidi Klum) and Tom Kaulitz of the band Tokio Hotel, crafted unique McPlant menus for the rollout.

??Beyond Acacia

The ingredient, devoid of taste, color, and odor, reduces sugar content and enhances fiber without altering the flavor or texture of products. It offers multiple applications, serving as a stabilizer, emulsifier, and texturizer.

?? Algae makes the ultimate protein

“Being able to manipulate a living organism to produce a new kind of protein which organizes itself into threads is rarely seen to this extent – and it is very promising,” said Poul Erik Jensen of the university’s Department of Food Science.

??The real impact of plant-based

Conducted by researchers from the London School of Hygiene and Tropical Medicine found that many plant-based alternatives to meat and dairy have the potential to be healthier, more nutrient-rich, and achieve a net-zero impact on the environment compared to animal-based foods.

??'Chicken' thighs with algae skin

THIS launched plant-based thighs combining three patent-pending technologies to replicate the complex three-dimensional structure of meat. Extrusion technology is used to give soy and fava bean protein a fibrous meat-like texture, olive oil-based fat provides juiciness, and a seaweed layer replicates the structure and texture of chicken skin.

??A huge Leap forward for leather

Beyond Leather Materials, a producer and supplier of ?Leap — an innovative alternative to traditional leather — announces a significant commercialization milestone: transitioning from R&D to a fully operational B2B supplier, ready to offer its innovative material to various industries.

?? Vegan Nutella is coming

The announcement comes as Ferrero celebrates the 60th year of the iconic chocolate hazelnut spread.

??Cultivated meat arrives in retail

Josh Tetrick, co-founder and CEO of Eat Just, the parent company of GOOD Meat, shares: “This is a historic?day,?for our company, for the cultivated meat industry, and for Singaporeans who want to try GOOD Meat 3. Before today, cultivated meat had never been available in retail stores for regular people to buy, and now it is.”

??Danone continues plant-based path

Danone launched a range of new dairy-free products in the UK under its Alpro brand, following the the conversion of one of its dairy yogurt production facilities in France into an oat milk facility.

??Gas into protein

New Zealand startup Jooules, turning greenhouse gas emissions into protein ingredients, secured NZ$1 million in a pre-seed round led by early-stage investor?Sprout Agritech LP.