Bay State Milling's High-Fiber Wheat Flour for Better Nutrition

🌱 Imagine a world where plant-based whole muscle meats are indistinguishable from their animal-based counterparts – with the same juiciness, texture and visual appeal. It’s not a distant dream but a modern-day must have – and at AAK, we understand there can be no compromise on taste or texture for plant-based meat. At AAK, we’re solving these challenges by leveraging our expertise in oils and fats to revolutionize high moisture extrusion (HME) – the future of plant-based meat products. Our new solutions deliver across every stage of production and offer superior taste, texture and nutrition, changing the plant-based meat category – for the better. Here’s how we’re doing it ➡️ https://lnkd.in/ep4tfnSk #PlantBasedFood #FoodInnovation #PlantBasedIndustry #MeatAlternatives #Flexitarian #MeatFree

Transparency in Snacking: The Crunch Grain Advantage In today's market, consumers are demanding greater clarity and better ingredients. Our commitment at Crunch Grain is to meet that demand head-on, particularly in the rapidly growing health snack category. The visual comparison highlights a critical industry trend: the divergence between genuinely clean-label products and those that rely on health messaging while utilizing cheaper, refined inputs. Key Differentiators for Crunch Grain: 100% Whole Jowar: Ensuring maximum fiber and nutritional value is retained. 100% Baked: Eliminating the high-fat content associated with fried or air-fried methods using high amounts of oil. Zero Artificials: Maintaining a clean-label status free from preservatives, colors, or artificial flavorings. For retailers, distributors, and partners, this transparency translates directly to consumer trust and repeat purchase. We are building a brand on integrity and product quality. We invite you to partner with us to champion the future of truly #GuiltFreeSnacking.

🌱 “Compared to MSG or yeast extract, our flavor brings greater depth and roundness – roasted, savory, and fermented notes with broader taste coverage and longer-lasting character.” – Anas Erridaoui, CEO of Fungu'it. The French startup is harnessing solid-state fermentation (SSF) to transform agricultural by-products into clean-label flavorings and functional ingredients. The result? Natural umami powders that: ✨ Enhance flavor and mouthfeel ✨ Reduce salt use by up to 30% ✨ Mask off-notes from plant proteins ✨ Support natural, clean-label positioning But Fungu’it isn’t stopping at taste. Its SSF platform is being tuned for texture, color, and nutrition – adding creaminess, stabilizing fibers, and even yielding natural pigments with clean-label appeal. Already used in burgers and snacks in France, and now moving into larger industrial trials, Fungu’it is showing how fermentation can close the sensory gap in meat alternatives. As Erridaoui puts it: “If we can help make meat alternatives taste better, feel better, and look better, we will have done our job.” Read the full story in our Ones to Watch: Texture, Flavor & Color feature 👉 https://hubs.ly/Q03LT6X_0 This is just one of 172 pages, 16 features, and 80+ new interviews in the latest issue of PPTI. Watch, read & listen today – and don’t forget to share with your network! #Fermentation #AltProtein #CleanLabel #FoodInnovation #Upcycling

𝐔.𝐒. 𝐏𝐥𝐚𝐧𝐭-𝐁𝐚𝐬𝐞𝐝 𝐌𝐞𝐚𝐭 𝐌𝐚𝐫𝐤𝐞𝐭 𝐢𝐬 𝐩𝐫𝐨𝐣𝐞𝐜𝐭𝐞𝐝 𝐭𝐨 𝐫𝐞𝐚𝐜𝐡 𝐔𝐒𝐃 𝟐𝟑.𝟖𝟔 𝐛𝐢𝐥𝐥𝐢𝐨𝐧 𝐛𝐲 𝟐𝟎𝟑𝟒, 𝐠𝐫𝐨𝐰𝐢𝐧𝐠 𝐚𝐭 𝐚 𝐂𝐀𝐆𝐑 𝐨𝐟 𝟐𝟎.𝟐%. The U.S. Plant-Based Meat Market focuses on the production and sale of meat alternatives made from plant-derived ingredients such as soy, pea protein, lentils, and grains. These products replicate the taste, texture, and nutritional profile of conventional meat, catering to consumers seeking sustainable, ethical, and health-conscious food options. #USPlantBasedMeatMarket #PlantBasedProtein #SustainableFood #VeganTrends #FoodInnovation #MeatAlternatives #CleanEating #FoodTechnology #HealthAndWellness #FlexitarianDiet #SustainabilityInFood #AlternativeProteinMarket 𝐑𝐞𝐚𝐝 𝐌𝐨𝐫𝐞: https://lnkd.in/dFu4NDnf

From Farm to Fermentation: Unlocking the Power of Sweet Potatoes 🌱 Did you know that fermented sweet potatoes are not just nutritious—they’re revolutionizing the way we think about clean-label, sustainable food solutions? Through natural fermentation, sweet potatoes transform into a powerhouse of probiotics, antioxidants, and organic acids, creating a versatile ingredient with multiple benefits: Natural Vinegar & Condiments – Add tangy flavor while extending shelf life. Functional Foods & Snacks – Boost digestive health and immunity. Clean-Label Preservation – Replace synthetic additives in sauces, dressings, and dairy. Animal Feed – Enhance nutrient absorption and gut health naturally. Fermentation isn’t just a process—it’s a way to combine taste, health, and sustainability in every bite. 💡 At Prathista, we are proud to harness the potential of fermented sweet potatoes, providing innovative, non-GMO, plant-based solutions that meet the growing demand for healthier, longer-lasting products. #CleanLabel #FermentedFoods #NaturalPreservatives #SustainableFood #Innovation #FoodTech #Prathista

🌿 𝐓𝐚𝐤𝐢𝐧𝐠 𝐜𝐥𝐞𝐚𝐧-𝐥𝐚𝐛𝐞𝐥 𝐟𝐮𝐧𝐜𝐭𝐢𝐨𝐧𝐚𝐥𝐢𝐭𝐲 𝐭𝐨 𝐭𝐡𝐞 𝐧𝐞𝐱𝐭 𝐥𝐞𝐯𝐞𝐥. At Food ingredients Europe, we’re not just talking about protein - we’re presenting the full scope of our 𝐏𝐫𝐞𝐰® ingredient platform. As a 𝐦𝐮𝐥𝐭𝐢-𝐢𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭 𝐜𝐨𝐦𝐩𝐚𝐧𝐲, we upcycle fermented biomass into functional building blocks for food applications - from texture and taste enhancers to clean-label emulsions and blends. Our 𝐏𝐫𝐞𝐰® 𝐩𝐨𝐫𝐭𝐟𝐨𝐥𝐢𝐨 includes: • 𝐏𝐫𝐞𝐰𝐭𝐞𝐢𝐧® - functional protein for improved texture and nutrition • 𝐏𝐫𝐞𝐰𝐭𝐞𝐱® - texture enhancer rich in β-glucans and mannans • 𝐏𝐫𝐞𝐰𝐭𝐚𝐬𝐭𝐞® - flavour enhancer with natural umami and trace minerals These ingredients are the secret behind our Prewmix® blends - tailor-made, industry-ready solutions for meat, egg, and cheese alternatives. ✨ 𝐉𝐨𝐢𝐧 𝐮𝐬 𝐚𝐭 #FIEurope in Paris to discover how functionality, natural performance, and sustainability come together in one platform. 📍 𝐏𝐚𝐫𝐢𝐬 | 𝐃𝐞𝐜𝐞𝐦𝐛𝐞𝐫 𝟐–𝟒 | 𝐁𝐨𝐨𝐭𝐡 𝟕𝟑𝐒𝟑𝟏 #FIEurope2025 #ProteinDistillery #FoodIngredientsEurope #CleanLabel #FoodInnovation #FutureOfFood #SustainableFood #FoodTech #IngredientSolutions #AlternativeProteins #MultiIngredient #YeastProtein #Prew #Prewtein #Prewtex #Prewtaste

Move Over, Chickpea: Why Fava Beans are on the rise. The Pink Sky trend watchers are seeing that the fava bean is poised to eclipse the chickpea as the next indispensable plant protein. Why are fava beans rapidly becoming the darling of product developers and the future staple on our plates? It boils down to a powerful trifecta: 1.     Superior Functionality & Neutrality:     Fava protein isolates boast an incredibly neutral taste profile and high solubility This means formulators can create high-protein beverages, dairy alternatives, and baked goods without the need for heavy flavor masking or compromising on texture. Think smooth, clean, and versatile. 2.      Unrivaled Nutritional Powerhouse tapping to two major trends: Protein+Fiber  Not only are fava beans rich in complete protein (especially when paired with grains), but they're also packed with fiber. 3.     The Ultimate Sustainable Star: As a nitrogen-fixing legume, fava beans naturally enrich the soil they grow in, reducing the need for synthetic fertilizers. Where you'll see Fava Beans leading the charge with real-world examples: ·       Next-Gen Baked Goods: Hero Bread is leveraging fava protein for incredibly soft, high-protein, low-carb breads. ·       Dairy-Free Revolution: Brands like Vly Foods (Germany) are crafting smooth, protein-rich fava milk. ·       Better-For-You Snacking: The Good Bean offers delicious roasted fava bean snacks, proving their versatility. ·       Innovative Meat Alternatives: Brands like MycoTechnology are exploring fava-mycelium blends for superior meat alternatives. My takeaway? If you aren’t thinking about how you can be bringing fava beans into your mix, you should be. What are your thoughts? Have you already started integrating fava into your R&D pipeline, or are you seeing other plant proteins ready to challenge the status quo? Share your insights below! #FavaBeans  #FoodInnovation #FoodTrends #PinkSkyIdeas

Building the Future of Healthy Snacking, One Seed at a Time At Sun & Seeds, we’re redefining what it means to eat well. We saw a problem: the global snack market is dominated by sugary, grain-based products that promise “healthy,” but deliver little more than empty calories. Our solution? SeedFit, a new generation of seed-based snacks made with real, functional ingredients like sunflower, pumpkin, and watermelon seeds bound with pure maple syrup. No preservatives. No refined sugar. Just purpose-driven nutrition that fuels focus, energy, and longevity. In 2024, we built a 14M-bar-capacity, FDA-approved facility in Thailand, with production now live and distribution already expanding across Thailand and the UK. From the sun that grows our seeds to the energy they give back, this is more than a brand. It’s a food revolution built for the next generation of conscious consumers. #SunAndSeeds #SeedFit #FoodTech #ImpactInvesting #SustainableNutrition #FutureOfFood #SeededSnacks

From Kitchen to Chemistry: The Multi-Tasking Sweetener You Should Be Using Think sugar is just for sweetness? Think again. In modern food formulation, invert sugar is redefining what sweetness can do. By splitting sucrose into glucose and fructose, it delivers sweetness that’s smoother, more stable, and better-performing- especially under heat and storage stress. Functional Benefits That Matter: Keeps baked goods and confections fresher for longer Enhances browning and flavour through natural Maillard reactions Improves texture uniformity in ice creams, jams, and syrups Reduces microbial spoilage by lowering water activity Smart Formulation for Modern Brands Today’s food brands aren’t just selling taste- they’re selling consistency and shelf stability. Invert sugar helps you achieve both with one versatile ingredient. At Ramkripa Agro Foods, our formulation-ready invert sugar is engineered for lasting quality- designed for professionals who value both performance and purity. It’s not just a sweetener. It’s a formulation tool. #FoodTechnology #SmartFormulation #InvertSugar #RamkripaAgroFoods #Confectionery

⭐ We’re not here to impress the food industry. We’re here to protect your health. We are sorry… Because our products are not made by foolish chemical-loving food scientists, but instead crafted by Professional Chefs who understand the importance of real ingredients and real food. We are Sorry because our products aren’t engineered in a lab to look fluorescent, taste addictive, or last forever on a shelf. We don’t use: ❌ Artificial colours & flavours (E102, E110, E122, E133, E150, etc.) ❌ Anti-caking agents like INS 551 ❌ Chemically extracted plant protein isolates ❌ Whey protein or lab-developed “food formulas” ❌ Maltodextrin, synthetic emulsifiers like Soy Lecithin E322, or stabilisers. Instead, we use real ingredients like oats, almonds, flaxseeds, cocoa, jaggery, honey, and seeds. If that makes us “different,” we’re proud of it. Because your food should be food. Not a chemistry project.🌿 🛒 Explore Sheer MADness https://lnkd.in/dj_AZxwM Sheer MADness — Food should be honest. And so should the people who make it. 🌿 #CleanLabel #SheerMADness #Plantproteinindia #RealFoodMovement #NoArtificialIngredients #ChemicalFreeFood #NaturalNutrition #PlantBasedProtein #HealthyLiving #FoodTransparency #WholesomeEating #IngredientsMatter #EatCleanLiveBetter