Already producing a plant-based egg alternative with separated yolk and white, Neggst plans to develop a raw egg for retail which may, eventually, have a shell.
Fava beans are a leading crop used for alternative protein products. They can also be grown in Europe, making for simpler supply chains. But what issues are producers contending with?
Alt dairy products – from plant-based beverages to precision fermentation-derived spreads and cheeses – may be here to stay, but with growing consumer expectations comes the need for better flavors, textures and nutritional value.
Pea and fava bean proteins are at the centre of a new project with two aims: to develop a French plant-based source sector; and offer healthy and sustainable alternative to dairy
A plant-based egg alternative made from fava beans has been developed by Germany-based Perfeggt for the European market. FoodNavigator asks co-founder and CEO Tanja Bogumil how the start-up managed to achieve an egg-like taste and texture.
Ingredient supplier Meelunie is investing in a new fava protein manufacturing facility where it will leverage ‘breakthrough’ process innovation to deliver fava protein that is free from beany off-notes.
Verso Food has secured a patent covering its fava bean processing technology for plant-based foods and meat analogues. FoodNavigator hears from the company's CEO Tomi Järvenpää about the product development opportunities it could unlock, the group’s...
Danish researchers have developed a new processing method that, they say, means fava beans can be leveraged as an environmentally friendly alternative to soy.
