Nestlé has entered into a partnership with Corbion to develop the next generation of microalgae-based ingredients, enabling the company to deliver sustainable, tasty, and nutritious plant-based products. Microalgae ingredients have several advantages, as they are a vegan source of protein, healthy lipids, and various micronutrients. In addition, the production of microalgae has a low carbon, land, and water footprint.
By combining Corbion’s microalgae and fermentation capabilities with Nestlé’s expertise in the development of plant-based products, the two companies aim to produce and commercialize microalgae-based ingredients rich in protein and micronutrients. They will collaborate to improve the functionality, taste, and nutritional profile for usage in different types of products.
Nestlé's plant-based portfolio currently includes various beverages such as almond-, coconut- and oat-based creamers and coffee mixes, non-dairy ice cream, as well as a range of pea and soy-based meat alternatives and prepared dishes.
“We are actively exploring the use of microalgae as an alternative protein and micronutrient source for exciting plant-based products,” said Stefan Palzer, Nestlé chief technology officer. “Through the partnership with Corbion, we will be able to use great-tasting, nutritious microalgae-based ingredients to innovate across our different product categories.”
The FDA, along with the CDC and state and local partners, continue to investigate a multistate outbreak of Cyclospora infections potentially linked to Aldi, Hy-Vee, and Jewel-Osco grocery store brand “garden salads” containing iceberg lettuce, red cabbage, and carrots.
According to the 2020 Organic Industry Survey released by the Organic Trade Association, U.S. organic food sales hit $50.1 billion, up 4.6% from the previous year.
In a study conducted by Northumbria University’s Healthy Living Lab, around half of UK children who received free school meal vouchers are reporting a significant drop in their intake of fruit and vegetables since schools closed in March.
The USDA has announced plans to expand its routine verification testing or six Shiga toxin-producing Escherichia coli that are adulterants, in addition to the adulterant Escherichia coli O157:H7, to ground beef, bench trim, and raw ground beef components other than raw beef manufacturing trimmings for samples collected at official establishments.
Chicago Section IFT Annual Suppliers’ Symposium & Expo
Rosemont, Illinois, United States