The Israeli food technology start-up “Chef-It” is, according to its own statements, about 18-24 months away from producing its own plant-based burger. However, the company is not doing this in the conventional way – instead, it is using 3D printers. With a specially developed technology based on cellulose, all the necessary ingredients can be imitated and made into burgers using a 3D printing process.
Revyve Introduces “Super Clean” Yeast-Based Egg Replacer for Plant-Based Burgers at IFT First 2024
Dutch food tech company Revyve announces it will debut its high-performance, clean-label egg replacer designed to enhance the texture of plant-based burgers at IFT First 2024. The ingredient, made with Revyve’s yeast proteins, is said to mimic the functionality of egg whites (heat-set gelling, binding, and emulsification), delivering the sensory experience consumers expect in plant-based meat. According to the Dutch company, its egg replacer — the first to be available …
SCiFi Foods Partners with Michigan State University to Test Scaling of Hybrid Burgers
Cell-based meat startup SCiFi Foods announces a partnership with Michigan State University to help test and finalize the plant-based portion of its first cultivated beef burgers. SCiFi will work with MSU’s renowned Food Processing and Innovation Center (FPIC) to conduct initial pilot runs for the company’s debut commercial product, which combines plant-based beef with its breakthrough cultivated beef cells. The pilot runs are an important step in product development that …
Mushlabs Partners With Bitburger Brewery Group to Upcycle Beer Byproducts
Berlin-based biotech startup Mushlabs has announced a partnership with Bitburger Brewery Group, one of Germany’s largest private breweries. As part of the collaboration, Mushlabs will use byproducts from Bitburger’s beer production to make edible fermented mycelium. Additionally, Bitburger will provide Mushlabs with increased production capacity. Worldwide, Mushlabs is one of the first startups to use upcycled ingredients to ferment mycelium. Bitburger has previously recycled its byproducts by supplying them to …
Nature’s Fynd Sausages Made With “New-to-the-World” Microbial Protein Arrive at Whole Foods
Nature’s Fynd, a food company using protein-rich fungi to make meat and dairy alternatives, announces the launch of its Meatless Original Breakfast Patties in select Whole Foods Markets in April. Made with Fy Protein, a nutritious protein first obtained from microbes living in geothermal springs, the breakfast patties offer consumers a brand new protein option. With the Whole Foods launch, a large-scale audience will be able to try this first-of-its-kind …