Israel-based PoLoPo is leveraging molecular farming technology to remove animals – notably hens – from the protein equation. We ask the start-up about its plans to express egg protein from the humble potato.
Researchers have compared the environmental sustainability credentials of chicken egg white protein powder to an alternative produced using the fungus Trichoderma reesei and precision fermentation techniques. The results are in.
Clara Foods is leveraging precision fermentation technology to develop animal-free egg proteins. While first concentrating on the North American market, Chief Technology Officer Ranjan Patnaik says the start-up intends to commercialise in Europe.
The proteins in a formulation can drastically impact the quality and texture of gluten-free baked goods and therefore must be selected wisely, suggest researchers.
The rare sugar D-psicose may be an ideal substitute for sucrose,
and have the added benefits of boosting antioxidant activity and
boosting shelf-life, say Japanese researchers.
