Eurofins’ Post

As a vegetarian, it's been great to see the progress in plant-based food alternatives in recent years. Although it's not always necessary to mimic the animal product exactly as there are many delicious options that are purely plants, it can be helpful while transitioning from a meat-based diet to a more diverse or fully plant-based one. Consumption of animal products has exploded in recent decades to unsustainable levels. The plant-based alternatives can support with moving back to more sustainable and healthy ways of eating, reducing emissions, water consumption, land use, biodiversity loss, deforestation, pollution and animal suffering.

Consistent results every time with plant-based meat quality analysis. Instant tests for key parameters such as fat, moisture and protein ensure consistent quality while saving money in processing plant-based products. Rapid and easy to use analytical solutions for plant-based meat quality give vital data on key parameters of ingredients at every step throughout the production process. Producers can optimize production processes, limiting waste and reducing costs while delivering what consumers want: a delicious, healthy product that is also good for the planet. A product that contains exactly what it says on the label, nothing more, nothing less. A product that looks, tastes and feels like traditional meat and dairy products every time. Learn more https://lnkd.in/dY4X_pSi #plantbasedmeat #protein #fat #moisture #reducewaste #productlabelling #analytics #testing #qualitycontrol

Cheese is fermented milk with a specific taste and texture. How do you know when you have the texture right especially with a vegan cheese? In the final session of our Development of Sustainable Food Products series, Dr Klaus Oldörp discusses how using rheological methods to compare the properties of dairy and vegan cheeses. https://lnkd.in/ePmbqJgN #foodrheology #foodtextureanalysis #alternativeproteins #CAD

Cheese is fermented milk with a specific taste and texture. How do you know when you have the texture right especially with a vegan cheese? In the final session of our Development of Sustainable Food Products series, Dr Klaus Oldörp discusses how using rheological methods to compare the properties of dairy and vegan cheeses. https://lnkd.in/ePmbqJgN #foodrheology #foodtextureanalysis #alternativeproteins #CAD

In the dynamic food industry evolution, microalgae's untapped potential as a key food ingredient is a focal point. This investigation delves into unexplored domains, uncovering factors limiting microalgae's utilization. Shifting focus, we explore cultivating significant Chlorella volumes and strategies ensuring a smooth food supply chain. The innovative idea of chlorophyll-free white Chlorella takes center stage, potentially revolutionizing the algae sector. From these perspectives, we expand the conversation to white Chlorella's integration, replacing conventional plant-based elements and reshaping its role in food and beverage systems. Join David Erlandsson, Co-Founder of Aliga Microalgae as he talks about White Chlorella Algae: A Sustainable Companion to Soy, Pea, and Fava Ingredients in Food Systems in an interesting webinar. Date: 26 September 2023, Tuesday Click here to register: https://lnkd.in/g3UTuTSR #webinar #webinarseries #food #foodingredients #foodandbeverage #foodindustry #technology #innovation #sustainability #health #foodinnovation #ingredients #proteins #algae #chlorella #alternativeprotein #giract

In the dynamic food industry evolution, microalgae's untapped potential as a key food ingredient is a focal point. This investigation delves into unexplored domains, uncovering factors limiting microalgae's utilization. Shifting focus, we explore cultivating significant Chlorella volumes and strategies ensuring a smooth food supply chain. The innovative idea of chlorophyll-free white Chlorella takes center stage, potentially revolutionizing the algae sector. From these perspectives, we expand the conversation to white Chlorella's integration, replacing conventional plant-based elements and reshaping its role in food and beverage systems. Join David Erlandsson, Co-Founder of Aliga Microalgae as he talks about White Chlorella Algae: A Sustainable Companion to Soy, Pea, and Fava Ingredients in Food Systems in an interesting webinar. Date: 26 September 2023, Tuesday Click here to register: https://lnkd.in/g3UTuTSR #webinar #webinarseries #food #foodingredients #foodandbeverage #foodindustry #technology #innovation #sustainability #health #foodinnovation #ingredients #proteins #algae #chlorella #alternativeprotein #giract

From the beginning of time, humans made food by applying certain kind of processing (from chopping to fermentation) to the raw ingredients he collected from the environment. #foodprocessing make food safer and longer lasting and several of the techniques invented centuries ago are still used today to make the most of the food we all love and enjoy such as bread and chocolate.  Thanks to food processing, nowadays we have access to many convenient and more sustainable food options (ex: #plantbased food) that we could not easily access in the past. Most food we consume is processed however, according to some classification (ex: NOVA), some of the food we consume fall in the #ultraprocessed category. Consumers identify #ultraprocessedfood as industrially made food with longer and often chemically sounding ingredient list, unbalanced nutritional profile and adverse health effects However, there is much more to it. Thank you #proteinfrance to organize yesterday food industry workshop “bénéfices de la transformation et son utilité” where I had the opportunity to represent #puratos and broadly discuss this topic with fellow food industry stakeholders. #puratosmagic #foodinnovationforgood

Cheese is fermented milk with a specific taste and texture. How do you know when you have the texture right especially with a vegan cheese? In the final session of our Development of Sustainable Food Products series, Dr Klaus Oldörp discusses how using rheological methods to compare the properties of dairy and vegan cheeses. https://lnkd.in/ePmbqJgN #foodrheology #foodtextureanalysis #alternativeproteins #CAD

Cheese is fermented milk with a specific taste and texture. How do you know when you have the texture right especially with a vegan cheese? In the final session of our Development of Sustainable Food Products series, Dr Klaus Oldörp discusses how using rheological methods to compare the properties of dairy and vegan cheeses. https://lnkd.in/ePmbqJgN #foodrheology #foodtextureanalysis #alternativeproteins #CAD