AgReads®
Bakery solutions specialist Lasenor Emul, S.L. has successfully crafted delicious muffins using 50-100% less egg. Introducing LASENOR® VP-100, a clean, texturizing protein from peas, these hybrid baked treats were showcased at Fi Europe 2025, as part of the product’s official launch. New partnership LASENOR® VP-100 is a texturizing pea protein specifically designed for commercial bakery […]
A new survey by FoodTech innovator Revyve, B.V. revealed positive European attitudes towards yeast protein as a potential key player in the flourishing alternative protein market. The consumer study gathered insight from French, German, and British consumers through AI-moderated individual interviews. The goal was to gauge interest in its functional brewers and baker’s yeast ingredients […]
FoodTech pioneer revyve, B.V. launches its next-generation gluten-free ingredient line made from baker’s yeast. The new egg replacer delivers excellent texturizing functionalities and is fully neutral in flavor and color. This launch will accelerate revyve’s expansion into new food categories, fulfilling demands for clean-label, sustainable texturizing ingredients to replace eggs, especially in gluten-free products. Being […]
FoodTech company revyve has cracked the code to removing animal-derived texturizers and additives from burgers and impart a meaty bite. Introducing a new world of food texture, revyve is launching its high-performance egg-replacement ingredient at IFT FIRST 2024. Revyve delivers the sensory experience that consumers expect in their foods. The clean, minimally processed egg alternative […]
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