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Spirulina is a nutrient-dense microalgae, a source of plant-based protein, antioxidants, vitamins, and minerals. SimpliiGood by AlgaeCore Technologies grows and markets fresh and frozen spirulina, cultivating nutrient-rich microalgae under controlled conditions, producing a range of nutritious foods that are breaking new ground in the plant-based protein sector.
The spirulina is grown at two state-of-the-art farms in closed-source freshwater ponds in Israel. The ponds are regularly cleaned, and live cultures are added to the water to maintain a stable growing environment.
According to the company, to produce a kilogram of spirulina, less than 500 liters of water is used. The small percentage of water changed out of ponds where SimpliiGood is harvested is recycled for use in agriculture applications around the company’s production facility.
Recently, Haifa Group and SimpliiGood joined forces to optimize the SimpliiGood spirulina supply chain while promoting their net zero goals. This partnership positions both companies to create a sustainable circular carbon economy within the next several years.
“We are very excited about how this strategy will set a new standard in functional ingredients and plant-source alternatives,” said Baruch Dach, SimpliiGood founder and chief technology officer, in a press release. “Our proprietary development will enable SimpliiGood to expand into game-changing mainstream plant-based foods. For example, we will be able to speed our introduction of the first protein-rich smoked salmon steak analogue made predominantly from spirulina.”
Another interesting benefit of the collaboration is the conversion of upcycled waste to spirulina. Carbon dioxide is nature’s best source for spirulina growth during photosynthesis, and Haifa Group produces CO2 during product manufacturing. Haifa Group and SimpliiGood will build side-by-side production plants in the Negev Desert to pass CO2 from the Haifa Group plant to the SimpliiGood spirulina production facility. This process, which will transform CO2 pound-for-pound into spirulina, will both reduce waste and enable sustainable carbon fixation.
Haifa Group’s CO2 boasts a purity level of over 99.99% since it is a byproduct of ammonia production, unlike “dirtier” industrial sources such as power plants. Thus, it is more compatible with production of things like spirulina, which require “clean” carbon.
Kerry unveiled its Taste and Nutrition Charts for 2023, predicting that flavors inspired by legacy recipes, across generations of tradition globally, will drive food and beverage innovation in 2023.
Kerry forecasts a resurgence in age-old cooking practices and traditional recipes as consumers place more importance on tradition and provenance. Ingredients such as apple cider vinegar, ashwagandha, and mushrooms are finding a new home across snack and beverage applications.
In addition, there will be a hunger for unconventional combinations of traditional ingredients and emerging taste profiles from other regions, such as cloves, Herbs de Provence, saffron, fig, ube, and dill. A thirst for healthier beverages with functional ingredients is also forecast.
Insights in the Taste and Nutrition Charts come from tracking menu trends, new food and drink launches, ingredient labels, social media chatter, and chef-inspired recipes across the globe.
Brightseed, a bioactives company, announced published preclinical data showing that two bioactive compounds found in hemp hulls, N-trans caffeoyltyramine (NCT) and N-trans feruloyltyramine (NFT), have the potential to support gut barrier function.
The gut barrier plays a key role in maintaining overall gut health, as it enables nutrient absorption and acts as a barrier against pathogens and toxins. In the in vitro study, NCT and NFT were found to improve impaired gut barrier function in inflamed human primary intestinal epithelial cell cultures using RepliGut, a well-established and validated model for intestinal epithelium.
Brightseed’s first-of-its-kind AI platform, Forager, identified NCT and NFT activity on a key biological receptor governing gut health. In scouring the plant kingdom for novel sources of NCT and NFT, Forager identified hemp hulls as one of the richest sources of these bioactive compounds. In fall 2022, Brightseed launched Brightseed Bio 01, an upcycled hemp-based dietary fiber ingredient containing the two bioactive compounds.
Researchers at Wageningen University analyzed supply chains StePac is closely involved with to assess how its advanced packaging preserves quality of fresh produce during handling, shipping, and storing, and by doing so reduces waste and reduces greenhouse gas (GHG) emissions.
“By creating sustainable modified atmosphere packaging (MAP) solutions, which extend produce freshness, often by 50%–100%, StePac has demonstrated through this research that it helps lower GHG emissions by reducing waste in the fresh produce supply chain and often facilitating sea transport instead of air transport of produce to distant destinations,” said Gary Ward, business development manager, StePac in a press release. “Based on the research, StePac estimates that across all supply chains in which its packaging is used, it saved in excess of 100,000 tons CO2 emissions in 2022—equivalent to the annual amount produced by 31,000 automobiles.”
New research from CARGILL found consumers want the best of both worlds—indulgence and health—and they’re willing to pay more for baked goods that deliver on both attributes. The Sweet Delight—Decoding Consumer Bakery Decisions research confirmed that indulgence remains the most important purchase trigger for cake, pastry, and cookie purchases, outweighing barriers such as weight gain and health or diet considerations.
More than half (54%) of those surveyed said they chose bakery products to satisfy cravings, while 44% said they purchased them as a reward. The research also revealed health-related attributes registered as some of consumers’ biggest unmet needs, spanning desires for products that delivered portion control, balanced great taste and health, supplied energy boosts without sugar crashes, and offered greater satiety, especially in the cookie and pastry space.
Fiberstar launched a line of new organic citrus fibers, the Citri-Fi 400 series. As with the flagship Citri-Fi 100 series, the fibers in the new organic series are byproducts of the citrus juicing process. The fibrous composition of insoluble and soluble fiber, in the form of intact native pectin, provides water-holding and emulsification properties with a pleasant mouthfeel.
A high-performance extract of kiwi fruit (Actinidia deliciosa), KWD+ kiwi extract from Pharmactive Biotech Products has natural capabilities found to promote protein digestion. The company is positioning the ingredient across three health demographics: sports enthusiasts, the elderly, and vegans. KWD+ is standardized to at least 0.15% actinidin, and 0.1% Aktinnamics, a set of characteristic kiwi antioxidants that have shown anti-inflammatory properties in vitro and in vivo.
The properties of Syndeo Gelling (Alland & Robert) provide a solution for confectionery manufacturers looking for gelatin substitutes. Based on gum acacia, the vegan texture agent improves the image of confectionery and has a lower environmental footprint than products of animal origin.
Imagic Plant-Based Chicken Product (Kansas Protein Foods) is a flavored ready-to-eat textured vegetable protein made from soy flour, which has been formulated to resemble chunks of cooked chicken in flavor, aroma, texture, and color. The unique structure enables it to hydrate and retain moisture in rigorous processing and cooking environments.
Loryma has developed halal-certified, wheat-based binding ingredients that give sliced and minced meat rotisserie skewers the desired cut strength and stability. The Lory Bind range, consisting mainly of wheat starch and wheat protein, ensures process-stable and authentically firm meat.
Solvay launched the first International Sustainability and Carbon Certification PLUS mass balance vanillin, Rhovanil vanillin, which meets consumer and brand owner demands for enhanced sustainability, more renewable feedstock, and reduced carbon footprint.
A new human clinical study demonstrated that supplementation of a magnesium L-threonate and phosphatidylserine–based formulation (Magtein PS, AIDP), additionally containing vitamins C and D, improved brain cognitive function in healthy Chinese adults. Subjects receiving Magtein PS showed significant improvements over the control group in all five subcategories of a clinical memory test as well as the overall memory quotient score.
The European Commission has granted novel food status to pea and rice protein fermented by shiitake mushroom mycelia (FermentIQ PTP and TXP, MycoTechnology). With novel food authorization secured, U.S.-based MycoTechnology is set to accelerate its expansion into Europe. It has hired its first European sales representatives, based in Germany and the Netherlands, and has recently announced a partnership with Brenntag for distribution in the region.
Innophos announced the release of new clinical findings demonstrating benefits in the areas of cardiac output and perceived reduction in physical fatigue in study subjects supplemented with Oxyjun, a branded extract of Terminalia arjuna. Extracted from the bark of the arjuna tree, Terminalia arjuna has traditionally been used for cardio protection purposes.
A study found that FiberSMART soluble tapioca fiber (Anderson Advanced Ingredients) has exceptional tolerability. Anderson Advanced Ingredients worked with Murdoch University’s Centre for Molecular Medicine and Innovative Therapeutics in Australia to validate and verify the anecdotal evidence that FiberSMART was highly tolerable as a sugar replacement. Gastrointestinal symptoms did not appear to increase across escalating doses from 10 g to 30 g to 50 g per serving as compared with the placebo group.
Kerry Group has entered into exclusive negotiations to sell the trade and assets of its Sweet Ingredients Portfolio to IRCA, an international leader in chocolate, creams, and other high-quality semi-finished food ingredients. The potential sale is expected to close in the first half of 2023 following the employee consultation and information processes and receipt of regulatory approvals.
ICL announced its agri-food innovation and investment platform, ICL Planet Startup Hub, has invested €2.75 million in Arkeon. The investment will support Arkeon’s sustainable one-step fermentation bioprocess, which creates completely customizable protein ingredients by capturing the greenhouse gas carbon dioxide and converting it into the 20 proteinogenic amino acids necessary for human nutrition.
A new white paper from Butter Buds, Real Dairy for Real Results, provides insight into the steady demand for real dairy products amid the rise in popularity of dairy alternatives. It also includes information on how great-tasting clean label organic solutions from Butter Buds can help manufacturers overcome challenges related to real dairy.
As part of its focus on sustainability, Sabert Corporation announced its commitment to eliminate all intentionally added per- and polyfluoroalkyl substances from its full product portfolio by the end of 2023.
Glenroy announced that after a two-year development process, it has received Critical Guidance Recognition from the Association of Plastic Recyclers for the recyclable STANDCAP. As a complete eco-friendly alternative to rigid plastic and glass bottles, the 100% polyethylene recyclable has the potential to eliminate millions of pounds of plastic production every year.
Bartek Ingredients held a groundbreaking ceremony with Canadian government officials and local community leaders to celebrate the official start of the construction project for its state-of-the-art, $175 million malic and fumaric acid production facility in Stoney Creek, Ontario, Canada.
Roquette has invested in DAIZ, a Japanese food tech startup that has developed breakthrough technology utilizing germination of plant seeds combined with an extrusion process to enhance texture, flavor, and the nutritional profile for plant-based foods.
In a recent white paper, Lowfat Is Making a Comeback, Grande Custom Ingredients Group explores the latest trends in the reduced-fat market and offers some ideas for creating satisfying textures and flavors in lower-fat products. Grande discusses using whey protein ingredients (Grande Bravo and Grande Gusto) to replace dairy fats in a variety of food formulations to help reduce fat and improve nutrition.
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