Author: Karen Lancashire, Market Insight Executive In today’s society novel protein sources such as whey and plant based sources (i.e. pea, soy and chickpea) have become a common sight in our supermarkets. There is a myriad of different types of protein based products to choose from. Consumers now have a choice of options and make... View Article
Author: Valeria Valkova, Business Manager Insect protein flour has been on the horizon for a while now. Only a few years ago the prospect of insect-based food products was viewed in the West with at best concern and at worst with derision. Fast forward to 2019 and now we see them as a very valuable... View Article
Author: Thomas Parkhill, Business Manager Seaweed has long been utilised as a foodstuff in Asia, however in the last few years a number of different companies are waking up to the potential offered by seaweed for various applications in food, healthcare, nutraceuticals, cosmetics and potentially even as a plastic replacement. In the food industry the... View Article
Author: Edmund Talideh, US Business Manager It is well known that enzymes allow you to access new chemistries, and that they can improve the processing conditions for your processes. That’s all well and good, but what if you don’t know the exact enzyme you need? Further, what happens when you DO identify something you want,... View Article
Author: Craig Galeozzie, Director of Operations Progress, Capabilities & Future Proofing With only 3 months remaining until plant commissioning in September, the factory extension is at a phase where every working day appears full of new challenges and achievements. Whether its managing the delivery of large-scale equipment, finalising utility connections, attending factory acceptance testing (FAT)... View Article
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