The unique flavour and texture of meat come from its complex structure. This structure is made of different materials like fat, muscle, blood, connective tissues, in some cases bones and …
To develop plant-based whole-cut meat that mimics animal meat, it is essential to understand the organoleptic effects of the structural and chemical properties of meat. Redefine Meat evaluates and quantifies …
Since the start of 3D Food Printing it has been used to create products with ever increasing complexity.The possibility to deposit materials in specific amounts and positions and thus create …
Meat (products) are a good source of high-quality proteins, vitamins and minerals. However, the meat processing chain has a considerable impact on the environment through the use of land and …
It is very clear that a considerable portion of our protein is consumed through products from animal origin. This consumption is one of the key factors causing current routes for …
Despite the fast progress of delivering specific meaty cooking cues in today’s modern plant-based meat analogues, authentic beefy, chicken or pork sensorial experiences are still missing. This is due to …
Investors are constantly looking out for innovation within the alternative protein industry, including plant-based and cell-based technology. Big Idea Ventures (BIV) supports the world’s best entrepreneurs, scientists, and engineers. We have invested …
The path to commercializing cultivated meat. The main challenges and barriers in transforming cultivated meat products from a premium limited product to a global phenomenon. A presentation by Ido Savir, …
This article is written by Fernanda Condi de Godoi, Chemical Engineer, PhD. The 2020 World Population Data Sheet projects that the world population will increase from 7.8 billion in 2020 …
Jakajima has been organizing conferences on 3D Food Printing, 3D Bioprinting, Healthy Nutrition and 3D Pharma Printing since 2015. At several of these conferences presentations were given on topics like …
