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food Marketing & Technology is the international magazine for executives and specialists in the food industry.

Ingredients Bringing

Ingredients Bringing Cultivated Meat to Japan Collaboration to bring cultivated meat to Japan will help the country meet climate change and food security goals Aleph Farms, Ltd., and Mitsubishi Corporation’s Food Industry Group signed a Memorandum of Understanding (MoU) to bring cultivated meat to the Japanese table. Aleph Farms will provide its proven, scalable manufacturing platform (BioFarm) for cultivation of whole-muscle steaks. Mitsubishi Corporation will provide its expertise in biotechnology processes, branded food manufacturing, and local distribution channels in Japan. “The MoU with Mitsubishi Corporation’s Food Industry Group marks an important milestone for us, as we methodically build the foundations of our global go-to-market activities with selected partners,” notes Didier Toubia, Co-Founder and CEO of Aleph Farms. Mitsubishi Corporation is a global integrated business enterprise that develops and operates a global network of 1,700 group companies in 90 countries. With yearly revenue of US0B, Mitsubishi Corporation is comprised of 10 Business Groups covering virtually every industry. The Food Industry Group covers food resources, fresh foods, consumer products, and food ingredients, and is active in every link of the food supply chain, from the production and sourcing of raw materials to the manufacturing of finished food products. 2020, Aleph Farms committed to eliminating emissions associated with its meat production by 2025 and reach the same net-zero emissions across its entire supply chain by 2030. As the demand for meat continues to rise with evolving lifestyles, the cooperation will also provide actionable solutions to overcome the societal challenges to the local population surrounding the domestic meat supply. This includes implementing stable food channels of quality nutrition. “This is part of a network of ‘BioFarm to Fork’ strategic partnerships being developed by Aleph Farms in APAC, LATAM, and Europe, following the successful 2019 Round-A strategic investment by Cargill and the Migros Group in Switzerland,” reports Gary Brenner, VP of Market Development at Aleph Farms. Aleph Farms and Mitsubishi Corporation are members of the “Cellular “The cooperation demonstrates Aleph Farms’ strategy of working together with the food and meat industries to ensure a successful integration of cultivated meat within the ecosystem, while maximizing the positive impact we make,” adds Toubia. “We are excited to bring cultivated meat production closer to the Japanese market.” fmt This cooperation takes a lead role in the fight against climate change, especially now that the Japanese government stipulated a goal of achieving zero greenhouse gas emissions. In April 12 food Marketing & Technology • February 2021

Ingredients Agriculture Study Group”, a consortium implementing policy proposals under the Japanese Center for Rule-Making Strategy. The consortium brings together a range of experts on the definition and construction of cellular agricultural foods. It also adds clarification of conditions for Japanese products and technologies to have international competitiveness and establishes mechanisms for coexistence and division of roles with existing industries. fmt New Seaweed Powder Unveiled to Address Consumers’ Appetites for Label-Friendly Ingredients New WavePure® series brings indulgence from only natural seaweed components Food manufacturers can now achieve the rich eating experience consumers desire with Cargill’s new label-friendly WavePure® seaweed powder. Produced from native seaweed and obtained without chemical modification, Cargill is the first to make large, commercial-scale quantities of this familiar and versatile ingredient available to its European customers. “Seaweed powder appeals to a trifecta of consumer demands, allowing product developers to create foods and drinks with indulgent sensory experiences, using a single ingredient that consumers perceive as a positive addition to ingredient labels,” said Xavier Martin, Global Product Manager Seaweed Extracts at Cargill. “By bringing this ingredient innovation to our customers, we’re giving them the tools they need to create products that truly stand out in a competitive marketplace.” The company’s first offering in the line, the WavePure ADG series, is sourced from Gracilaria red seaweed, which is considered a traditional food ingredient in the European Union. As a result, there are various options for labeling with a reference to the seaweed source. From a formulation perspective, the ADG series is well-suited for dairy desserts, serving as a recognizable alternative to less familiar ingredients. With WavePure ADG, smooth and creamy textures bring an optimal organoleptic experience, while also offering excellent gelling and thickening properties. The ADG series debut ingredient, WavePure ADG 8250, is a proven solution for dairy desserts and the company expects to extend the range to other applications. In addition, Cargill is exploring opportunities to provide customers with a full line of seaweed powder solutions that tap into the rich diversity of other seaweed species. Cargill continues to work to enhance the sustainability of all its seaweed ingredients, including WavePure. Ultimately, the company’s goal is to make WavePure ingredients a part of its Red Seaweed Promise program, which embraces sustainable seaweed production practices, enhances producer livelihoods and supports local communities. fmt In addition to its consumer-friendly designation, Cargill’s seaweed powder is produced without chemicals, a processing approach that keeps all the natural seaweed components intact. “Seaweed has been a staple food source in many cultures for centuries,” said Judd Hofmann, Cargill’s Segment Director Texturizers and Specialty Europe. “That tradition continues today, as consumers view seaweed as wholesome, healthful and nutritious. Our innovative WavePure seaweed powder range leverages that heritage, enabling simple ingredient labels that reference the familiar seaweed source.” food Marketing & Technology • February 2021 13

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