The Future of Protein Production 2025: Hydrosol’s approach to texturizing cultured meat cells

Cultivated meat cells today can behave more like high-water, loose ingredients than structured meat. Germany-based texturizing specialist Hydrosol is testing how its systems can firm and shape these cells in hybrid products,...

The Future of Protein Production 2025: How The ProteInn Club connects the fermentation value chain

The ProteInn Club connects innovators across the fermentation-based protein value chain — linking sidestream feedstock suppliers with developers of high-value microbial proteins and the brands that need them. Stef Denayer,...

SupplySide Global 2025: Riviana showcases pulse-forward protein solutions

Riviana, a US-based rice company and part of Ebro Foods, presented a range of clean label protein solutions in Las Vegas, US. Terry Stover, senior vice president of Special Markets at Riviana, explains how the company is...

University of Utah: Fish-inspired antifreeze protein mimic prevents ice crystals in frozen foods

Researchers at the University of Utah, US, have developed a synthetic antifreeze protein using peptides. The protein prevents ice crystals in frozen foods, supporting food safety and nutritional quality. Lead researcher Jessica...

SupplySide Global 2025: FrieslandCampina Ingredients combines nutrition and indulgence

The growing demand for high-protein, gut health, and GLP-1 companion products is driving FrieslandCampina Ingredients’ latest protein and prebiotic innovations. The company presented a range of functional snacks, drinks, and...

SupplySide Global 2025: Nexira showcases innovations in weight management, beauty-from-within & cognition

While celebrating 130 years of innovation, Nexira presented Carolean, a patent-pending carob and nopal synergistic complex for appetite control; Oli-Ola olive extract for skin hydration and dark spot lightening; and Cognivia, a...