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Organic dairy alternatives brand Forager Project has introduced a new Greek-style yogurt delivering 10g of protein per serving.
US plant-based dairy brand Miyoko’s Creamery has unveiled its latest innovation, Jalapeño Plant Milk Cheese Spread.
The company has created stable, versatile cow-free whey proteins with complete amino acid profiles, designed for 'demanding' applications.
GFI Europe research shows that patent publications by European alt-protein innovators have increased by 960% over the last decade.
Valio has partnered with Swedish precision fermentation start-up Melt&Marble, to create ‘next-generation’ food products.
Armored Fresh has added two products to its plant-based cheese line-up: Grated Parmesan, and Grated Kimchi Parmesan.
IFF has launched a new enzymatic texturizing solution, aiming to ‘transform’ the texture of dairy and plant-based fresh fermented foods.
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