Food Technology Magazine | Digital Exclusive
THEO’s Plant-Based (booth 4474K) vegetable jerky is available in eight flavors: Garlic Herb, Maple Dijon, Miso Nori, Korean BBQ, Ginger Teriyaki, Salt & Pepper, Savory BBQ, and Spicy Sriracha.
Yolélé (booth 4474J) manufactures a variety of food products using fonio, an ancient grain found in west Africa.
Afghanistan-based Heray Spice (booth 4474N) is a farmers’ co-operative focusing on the spice industry. The company claims its saffron is ethically sourced and ensures fair compensation for farmers.
Capitalizing on its local waste streams, Nutraberry (4474AG) upcycles berry seeds from the Pacific Northwest to manufacture berry seed powders for the supplement and functional foods markets.
Jayaka Ceylon Cinnamon (booth 4474BC) showcased a variety of products using the startup’s Sri Lankan cinnamon.
The 2023 Pitch Competition winner Helaina (booth 4474AY) displayed its first product effera, a human lactoferrin protein made through precision fermentation.
Renewal Mill (booth 4474BF) upcycles ingredients from the byproducts of plant-based milk to make its flours and proteins. Debuting at this year’s show are white corn flour, green banana flour, and pineapple fiber.
Glassdome (booth 4474BX) aims to help food and beverages manufacturers with its industrial software that can integrate all operations on a factory floor.