Danielle Greene

🇦🇺 Nourish Ingredients introduced an animal-free speciality fat made using precision fermentation to mimic the properties of dairy fat The Australian company’s product, Creamilux, debuted alongside its previously released plant-based fat, Tastilux, at Future Food Tech in San Francisco. Nourish aims to replicate the molecular structure of animal fats, creating more authentic flavours and textures. Both Creamilux and Tastilux are described as low-inclusion lipids, meaning they are highly impactful in enhancing flavour and texture without requiring high usage rates or massive production capacity. This lowers production costs and simplifies product labels by reducing the need for other additives. Nourish Ingredients plans to launch these products by 2025, focusing on deep partnerships tailored to specific consumer needs. James Petrie ✉️ Hungry for weekly updates on biotech shaping the future of food? Devour the free subscription: betterbioeconomy.com

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My first podcast! Thanks Kenny Vannucci for making this so easy. I loved sharing our story. We really covered a lot of topics including; food safety, married life and even EOS.. a little bit of everything! Robert Brouwer This Commerce Life #podcast #bigcountryraw #bigcountrypetco #EOS

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So far this year, we’ve grown, innovated, and stayed laser-focused on our mission: delivering high-quality, accessible food straight to your table. Here’s a taste of what our small but mighty team at Don Lee Farms has been up to and what’s coming next under our brands (in addition to our behind-the-scenes expansion of private label partnerships). CrispUps®: Bringing the Crunch 2024 has been the year of CrispUps®! These hand-crafted tacos are less than a buck each and are loaded with USDA Choice beef, slow-cooked shredded antibiotic-free chicken, and aged cotija cheese. They're now flying off the shelves at Walmart, Target, and more. CrispUps® aren’t just for dinner—they’ve become a school lunch superstar, winning over students with their unbeatable mix of convenience, taste, and quality. Rolled CrispUps®: Your New Obsession Thought CrispUps® were amazing? Meet their fun, rolled-up sibling—Rolled CrispUps®! This new launch is shaping up to be a total hit, perfect for quick snacks or as a full-on meal. Find them at select retail stores and schools, and get ready to be hooked. Plant-Based Done Differently: Real Veggies Plant-based, but make it delicious. Our Organic Chipotle Black Bean Burgers, a top pick at Costco, are crafted with real organic veggies—no artificial, ultra-processed ingredients allowed. Business Insider proclaimed these burgers are one of the 'Best Vegetarian Meals from Costco for Families' and one of the '16 Best Foods In The Costco Freezer Aisle' by Delish Magazine. USDA Choice Angus Patties: Classic Taste, Convenience Since '82, our burgers have been a crowd-pleaser, and this year, they’ve dominated as the top fully cooked burger in their category. Described by fans as "crazy good and easy to prepare," our USDA Choice Angus Patties sold at Costco and Sam's Club deliver that juicy, restaurant-quality flavor right from your freezer. Innovation Never Stops: What’s Cooking for 2024 This year, we didn’t just rest on our laurels—we launched the Beef Birria Ramen Bowl at Costco, blending the deep, rich flavors of birria with the comfort of ramen. It’s just the beginning of how we’re shaking up your meal options with products that are as innovative as they are delicious. Community First: Strong Partnerships and Giving Back Our growth is powered by strong partnerships with club and retail leaders, helping us bring more of what you love to more people. But we’re also rooted in giving back—whether through scholarships in Inglewood or hosting The Annual Taste of the Rams event, we’re committed to making a difference in our communities. What’s Next? More of What You Love Looking ahead, we’re doubling down on what you love—more innovative products, more partnerships, and more of that delicious, convenient food that makes life easier. Whether it’s expanding our Rolled CrispUps® line or crafting the next plant-based protein, we can’t wait to share what’s coming. Together, we’re Shaping The Future of Food™, one tasty bite at a time.

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The food industry has undergone a seismic shift in recent years as consumer demand for convenience has led to the rise of Ready-to-Eat (RTE) products. From pre-cut vegetables to fully cooked grains, RTE raw ingredients are now a staple for food businesses looking to streamline operations and cater to time-conscious consumers. https://lnkd.in/d3PpzQgc

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Our latest case study ‘Supporting Glanbia Nutritionals Category Launch’ is now live on our website! Read about how we collaborated with this global leader in the food and nutrition industry to revolutionise their offerings and expand their market reach. Click the link to learn how we tackled challenges, devised innovative strategies and paved the way for Glanbia's success: https://lnkd.in/etGZT3ji Interested in similar results for your business? Contact us today and let’s talk about how Instore can help your business thrive in the convenience sector! #FieldMarketing #FieldSales #GlanbiaNutritionals #CaseStudy

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Nourish Ingredients has announced a collaboration with dairy giant Fonterra to accelerate the development of dairy products with fats produced via fermentation. Nourish, which is developing a range of high-impact, low-inclusion ‘animalic’ fats in fermentation tanks, will work with Fonterra on Creamilux, a lipid produced by a genetically engineered microbe that “recreates the rich, creamy mouthfeel, taste and emulsification properties of dairy fat.” Fonterra and Nourish will explore the potential of Creamilux “as a key ingredient to unlock functionality while preserving the delicious taste of traditional dairy” across a range of categories including cheese, cream, and butter. They will also explore opportunities where Nourish Ingredients’ fats can enhance non-dairy categories such as bakery. James Petrie #foodtech #fermentation #precisionfermentation #syntheticbiology AgFunder #lipids #fats #dairy #foodinnovation

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Food producers need to be very careful about what claims to have on their packages. Especially in this era of having many health claims on the packages, the food companies (including food entrepreneurs) need to have an additional focus on what to claim and what not to claim. #foodandbeverage #foodentrepreneurs #foodlabelling #labellingclaims

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POSSIBLE ASHWAGANDHA BAN IN THE UK IN 2025 In the UK for the past 24 months we have been defending the safe use of Ashwagandha (also known as Withania somnifera) in food supplements. The issues in the UK started after a flawed DTU report that resulted in RASSF notification by Denmark in Feb 2022. Despite evidence to the contrary the UK are now requesting evidence to demonstrate safety that will go forwards to a risk assessment. I can say so far there has been no assistance to clients that faced enforcement action when carrying generic or branded forms of Ashwagandha. Now is the time for these firs to invest in a coherent defence or look to loose access of their products for lawful sale in the UK. #ashwagandha #foodlaw #fsa #foodsafety #toxicology #defense #uk #consultation #Withania Source for consultation: https://lnkd.in/eDTfBfBK

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Calling all Food NPD Professionals. Have you had a Development Brief To Boost Protein or Reduce HFSS Scores? Struggling to hit the protein levels needed? With 40% more #protein than full-fat cheddar, #Eatlean Cheese can help.. WHY USE EATLEAN PROTEIN CHEESE? 1. GAME-CHANGING NUTRITIONALS, offering consumers up to* 90% less fat, 55% fewer calories and over 40% more protein 2. PROTEIN, PROTEIN, PROTEIN! Many high-cheese content dishes can be declared as High Protein with Eatlean (because 20% of energy (Kcals) comes from protein). Protein has gone from a niche body building supplement to a mainstream obsession. 3. HFSS (High Fat, Sugar & Salt). Ready Meals and Pizza are specifically targeted by the HFSS regs. #Eatlean cheese works, reducing the HFSS scores in these, and other products. In another example, cheese bites made with Eatlean were found to have an HFSS score of only 2, compared to products on the market with #HFSS scores of 11 or higher! 4. STEALTH HEALTH is a subtle approach to improving the nutritional profile of ready-made foods, without making significant changes that are obvious to consumers. Many retailers introduce nutritional improvements without necessarily highlighting it to the consumer using smart substitutions and ingredient enhancements such as Eatlean cheese, to boost the nutritional value of foods while maintaining their taste and appeal. Sound of interest? Please contact me at richard@eatlean.com for more details or to discuss your project and arrange samples. www.eatleaningredients.com

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Global dairy co-op Fonterra has signed a multi-year joint development agreement with biomass fermentation startup Superbrewed Food to explore the potential of its “postbiotic” ingredient. Under the agreement, Fonterra—which also makes ‘animal-free’ dairy proteins via precision fermentation at Vivici, a startup formed with DSM in 2022—will assess how the protein-packed ingredient might complement its portfolio. It is also exploring using lactose permeate, a byproduct of milk protein production, as a feedstock for Superbrewed Food’s microorganisms, creating a circular solution, says founder and CEO Dr. Bryan Tracy, who has secured TO VC (to.vc) as the lead investor in a series B round he aims to complete this year. #foodtech #biomassfermentation #fermentation #postbiotic Fonterra Superbrewed Food Inc. #alternativeprotein

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Ireland - Food Reformulation Task Force: The Accuracy of Nutrition Declaration Labels of Prepacked Sugar-Sweetened Carbonated Beverages and Processed Cheeses

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The Australian Meat Industry Council is preparing to address the upcoming policy change proposed by the Australian Government on live sheep exports. However, the allocated funds are inadequate, leading to concerns within AMIC about meeting expected and potentially unrealistic outcomes, such as expectations of increased #WA #sheepmeat exports. To support sheepmeat processing growth, utilising schemes like the National Reconstruction Fund and the Made in Australia (MIA) fund via Department of Industry, Science and Resources is crucial. Despite being Australia's largest exporting manufacturing industry, there has been no communication to us, ever, about the MIA program. #auspol #liveexport #meatprocessing Murray Watt, The Hon. David Littleproud MP, Ed Husic MP, Don Farrell, Susan McDonald, Bridget McKenzie, The Hon. Peter Dutton MP, Anthony Albanese, National Farmers'​ Federation, Meat & Livestock Australia, Red Meat Advisory Council (RMAC), Australian Livestock Exporters'​ Council (ALEC), Sheep Producers Australia, WoolProducers Australia Ltd. Department of Agriculture, Fisheries and Forestry

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Chameleon’s Consumer practice has always had a specific focus within the Food Ingredients industry, stretching back over 10 years. As we look towards the 2nd half of 2024 and beyond, we are very comfortable with that focus and expect the market to continue to grow - $52.2 billion in value by end of 2025!!   What is driving this growth however, what are the dynamics of the industry?   - The Rise of Plant-Based Alternatives - Technological Advancements revolutionizing the industry – including AI driven flavour development   - Sustainability no longer being optional as the food sector contributes to 26% of global greenhouse gas emissions - Supply Chain Complexities – the combination of the lingering effects of the COVID-19 pandemic, coupled with geopolitical tensions.   - Consumers demanding transparency and traceability and the growing preference for locally sourced ingredients - The quest for food that supports well-being is more intense than ever. - Navigation of the increasingly complex and disparate regulatory environments     What else are you seeing as factors influencing the industry? And what solutions can Chameleon International Search Ltd provide in response to these dynamics?    

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🚨 Big moves in the dairy sector! Fonterra is selling its brand portfolio, and Unilever is selling its ice cream business. What does this mean for dairy? 👀 Watch this to find out: 🤔 What is value added? 🤔 Insight from Fonterra’s CEO Miles Hurrell, and Chair Pete McBride on their shift to food service. 🤔 Fun fact: Unilever’s CEO Hein Schumacher is the former CEO of FrieslandCampina! Brands and products still need dairy ingredients, but can processors extract the value? 🤩 If your processor understands risk and uses financial tools, you'll be protected from market volatility and secure future value. 😱 If not, you're exposed to market fluctuations. At Concept Dairy™ 🚀™, our Price-Locking App gives farmers control over milk prices. Plus, our 3Fs feature locks in prices for #Feed, #Fuel, and #Fertiliser, ensuring full price transparency. The Concept Dairy™ system empowers Processors to understand their stock position, forward book exposure and manage their risk; and secures margins for Dairy Buyers. 📲Download our Award-Winning Price-Locking App and speak to your processor about using the Concept Dairy™ System. 🐮 Everyone in #dairy benefits from Concept Dairy™   #DairyIndustry #DairySector #agribusiness #agricultureandfarming

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If you think I have been a bit quite lately let me explain why: In Food Science Fusion & How Many Beans we have heads down working on multiple projects, 2 have reached really exciting stages. For Nudge Nutrition we have expanded the team by FOUR, adding to Lauren Rogers & Beatrice Godber with 2 newly qualified PhDs, plus 2 about to complete their Masters, one in Nutrition & one in Production [proper introductions to follow on the website when we get time...] PLUS in just one weeks time How Many Beans will deliver our new #webinar #lunchtimelearning How to Cost and Price Your Product lead by Ian Meadows FCMA with great tips & tricks to #cost your products & services #foodandbeverageindustry. Contact me for any more information

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"𝗣𝘂𝗯𝗹𝗶𝘀𝗵 𝗮𝗻𝗱 𝗯𝗲 𝗱𝗮𝗺𝗺𝗲𝗱❗" This was the response of Arthur Wellesley, 1st Duke of Wellington 👢 to John Joseph Stockdale who threatened to publish anecdotes of Wellington and his mistress 💃 Harriette Wilson. I feel a bit like this having conducted a survey and discovered that the cost per gram of protein between a variety of plant 🥜 and animal 🥩 foods didn't show me at all what I expected it to 😯. You can see the detail here https://lnkd.in/eD3i-pzy but, suffice to say, pence per gram of protein (as sold) chicken 🐔 breast is as cheap as any popular plant food source, even lentils! Of course despite the fact that we seem to have become somewhat protein-obsessed of late, I'm keen to emphasize that protein isn't the be-all-and-end-all of diet.💡 So why did I even undertake this survey? Well it was prompted by listening to the Zoe podcast "𝗣𝗹𝗮𝗻𝘁 𝗽𝗿𝗼𝘁𝗲𝗶𝗻 𝗮𝗻𝗱 𝘀𝘁𝗿𝗲𝗻𝗴𝘁𝗵: 𝗮𝗹𝗹 𝘆𝗼𝘂 𝗻𝗲𝗲𝗱 𝘁𝗼 𝗸𝗻𝗼𝘄" https://lnkd.in/e7zT5DRJ If you are interested in longevity 👵 and healthy eating I really recommend that you click the link and listen! Also revealed in the podcast: 🌿what are essential amino acids? 🌿animal vs plant protein sources 🌿the link between protein and healthy aging 🌿optimising protein intake for health #plantprotein #healthyaging #longevity #aminoacids #healthyeating #diet

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Gluten Free consumers of the world - we care! I am very proud to showcase our collaborate efforts in investigating the availabilities, cost and product-quality perceptions of gluten free foods across many parts in the world. In our various studies we used the same methodological approach so that our results can be compared. So far, we have published a range of articles: Price, quality, and availability of gluten-free products in Australia and New Zealand–a cross-sectional study. https://lnkd.in/e-Hvie8y Against the Grain: Consumer’s Purchase Habits and Satisfaction with Gluten-Free Product Offerings in European Food. https://lnkd.in/eW7thkWe Assessment of Gluten-Free Products’ Availability and Satisfaction in a Polish Population of Coeliac Disease Patients and Their Caregivers.  https://lnkd.in/e6kvU7mp Higher cost of gluten-free products compared to gluten-containing equivalents is mainly attributed to staple foods. https://lnkd.in/eJajt74v Gluten-free products in the UK retail environment. Availability, pricing, consumer opinions in a longitudinal study.  https://lnkd.in/e-WDjebz Keep an eye out for more relevant information that we will disseminate over the coming months. This overall study has only been made possible through the efforts of many colleagues: amalia scannell; Vilma Xhakollari; Eirini Bathrellou; Meropi Kontogianni; Stephanie Swinyard; Emily Wright; Wim de Koning; Dr agr. Meike Rombach; David Dean; Teresa Briz; Beatriz Meneses; Joanna Harnett; Lina Okati; Allison McNamara; Guler Atasoy; Dominika Glabska; Dominika Guzek; Maya Basil; Houssein Hassan; Stavroula Chystostomou; Oliver Buddrick; and many more. Also many thanks to the various Coeliac Societies that supported our studies: Coeliac UK; Coeliac Australia; Coeliac Society of Ireland; Nederlandse Coeliakie Vereniging; Vlaamse Coeliakievereniging; Société belge de la Coeliaquie - Belgische Coeliakie Vereniging; FACE - Federación de Asociaciones de Celiacos de España; Association Française Des Intolérants Au Gluten; Çölyak Hastalarıyla Yaşam Derneği; Keliakialiitto ry; Polskie Stowarzyszenie Osób z Celiakią i na Diecie Bezglutenowej; @Associazione Italiana Celiachia; Cyprus Coeliac; Coeliac New Zealand; Lebanese celiac association. Harper Adams University; Lincoln University (NZ); University College Dublin; University of Valladolid; Universidad Politécnica de Madrid; European University Cyprus; Lebanese American University; Qatar University; Management Institute Warsaw University of Life Sciences - SGGW; Harokopio University of Athens.

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CALL FOR EVIDENCE: Ashwagandha From the FSA: We're seeking stakeholder views on ashwagandha food supplements in order to build an evidence package that will inform any future risk management advice. Link here - https://lnkd.in/ezW_WHYx

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