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The blue-green sustainable proteins of seaweed may soon be on your plate

The protein in sea lettuce, a type of seaweed, is a promising complement to both meat and other current alternative protein sources. Seaweed also contains many other important nutrients, and is grown without needing to be watered, fertilised or sprayed with insecticides. However, the proteins are often tightly bound, and their full potential has not yet been realised on our plates. But now researchers at Chalmers University of Technology, in Sweden, have found a new way to extract these proteins three times more efficiently than before – and this progress paves the way for seaweed burgers and protein smoothies from the sea. “It tastes like umami with a certain salty flavour, despite not containing such high levels of salt. I would say it’s a great flavour enhancer for seafood dishes and products, but the possibilities to explore are endless. Why not protein smoothies or ‘blue burgers’ from the sea?” says João Trigo, PhD in Food Science at Chalmers, about the dark green powder, which is a concentrate of proteins from sea lettuce, scientifically known as Ulva fenestrata. Sea lettuce is a type of macroalgae, commonly called seaweed, which grows on rocks in calm waters, or free-floating on the surface, and resembles ordinary lettuce leaves in appearance. The so-called protein shift – switching from red meat to more sustainable and healthy protein sources – is a way to reduce the climate impact of food production while providing everyone with a nutritious diet. Many alternative protein sources, mainly based on pea, soy and mushroom, are common in our grocery stores. But all the vegetarian protein that is found under the sea is still an untapped source. The CirkAlg-project, led by Chalmers University of Technology, has explored the possibilities of developing processes that can create a new, “blue-green” food industry in Sweden, […]

Heat exchanger solutions for 5 challenging foodstuffs

Thermal treatments using heat exchangers, such as pasteurisation, heating and cooling, feature in the manufacture of multiple food and drink products. In this article we look at five of the most challenging foodstuffs in terms of thermal processing, and the heat exchanger solutions to help manufacturers handle them correctly. Highly viscous materials Highly viscous foods, including nut butters and other fat-based products, can be almost solid at low temperatures. This creates a number of challenges, including moving the material through the heat exchanger. Other considerations include preventing fouling and ensuring an even temperature. Nut butter can be one of the most difficult products to handle, and so a heavy duty rotating scraped surface heat exchanger (SSHE) is required. With its larger motor, bigger scrapers and extra mounting supports, the HRS RHD Series was specifically designed for such tough materials. Products containing pieces The challenge when dealing with pieces of product (from small, diced vegetables to large fruit pieces) is ensuring the mixture moves through the process at a constant speed without damaging the physical integrity of the product. The Unicus Series of reciprocal SSHE is perfect as the separately controlled hydraulic scrapers are available in a range of designs and are fully controllable. Thermally challenging products Some ingredients, such as eggs or chocolate, are very sensitive to temperature and must be processed at precise temperatures to avoid damaging the product. Liquid egg, for example, is extremely delicate as the proteins in egg are more sensitive to heat than other products, such as milk or juices. The white and yolk are distinct components with different compositions and behaviours: egg white is denatured at 58°C while yolk is denatured at 65°C. If not handled correctly, thermal pasteurisation can decrease protein content, change physical characteristics such as texture and colour, and increase product […]

Kerry drives dairy innovation with advanced lactase solutions

With rising lactose intolerance affecting an estimated 30-60% of the population in Australia and New Zealand, Kerry is meeting a surging demand for lactose-free dairy options in the region through its portfolio of advanced lactase solutions. Lactose intolerance remains a prevalent issue globally, with only a third of adults worldwide able to digest lactose effectively. By 2028, the Australia and New Zealand market for lactose-free dairy products and alternatives is projected to reach EUR938 million. This shift is not solely driven by lactose intolerance but also by a broadening interest in lactose-free options due to perceived health benefits. This has contributed to impressive growth rates — in 2024, the lactose-free market in Australia is valued at AUD602 million, with a projected 31% CAGR between 2019-2023. In New Zealand, growth is significant with 52% CAGR from 2019-2023 and current market value of NZD63 million. Lactose-Free Solutions for Better Dairy Lactases are naturally occurring enzymes that break down lactose, the sugar found in milk, into simpler sugars — glucose and galactose, which are easily digestible. This enzymatic intervention is critical for those who lack sufficient natural lactase enzymes in their digestive system, a common scenario among the lactose intolerant population. By adding lactase to dairy products, the lactose is pre-digested, making these foods accessible and enjoyable without the usual adverse reactions. The dairy industry has seen a revitalisation in its appeal, much of it thanks to innovations such as lactase enrichment. Traditional dairy products previously thought to cause discomfort are back on the menu, changing the dietary landscapes for many. With these innovative changes, lactose-free is now the fastest-growing dairy category, while low-sugar options are increasingly top of mind for consumers. Kerry’s newly expanded portfolio of lactase solutions includes the high-performing NOLA® Fit and Ha-Lactase™, alongside LactoSens®, a unique rapid residual lactose […]

Technology can address food wastage challenge in India’s foodservice industry

Food wastage remains a critical challenge for India’s foodservice industry, not only eroding restaurant profits but also intensifying environmental concerns in a country where millions suffer from undernourishment and malnutrition. Leveraging technology offers a dual advantage by mitigating food waste and promoting sustainable practices, thereby enhancing efficiency and supporting long-term industry growth, says GlobalData, a leading data and analytics company. Parthasaradhi Reddy Bokkala, Lead Consumer Analyst at GlobalData, comments: “Many restaurants struggle with operational inefficiencies that lead to excess food preparation. This includes challenges in accurately predicting customer demand, which can result in over-preparation of meals that ultimately go uneaten. Moreover, small- and medium-sized restaurants often have limited resources and experience, making it difficult for them to negotiate with vendors for better pricing or to find quality services that can aid in waste reduction. “In addition, financial challenges are particularly acute for smaller eateries, which often lack the capital to invest in waste-reduction systems or processes. Additionally, the dynamics of the food delivery market, such as shifting consumer preferences, create challenges in maintaining predictable and efficient inventory management.” This unpredictability often results in food waste as restaurants may prepare items that do not sell. Given the increasing oversight by the Food Safety and Standards Authority of India (FSSAI), restaurants face a dauting task to minimize wastage and losses. Francis Gabriel Godad, Consumer Business Development Manager at GlobalData, adds: “The evolution of technology has ensured that even smaller outlets can benefit from it. For instance, Zomato launched a new initiative, Food Rescue, which will help restaurants address the challenge of food wastage to some extent. This initiative allows customers living near restaurants to purchase these cancelled food orders at significantly reduced prices. The feature not only helps in minimizing food waste but also provides an economical option for consumers, thereby contributing […]

Thailand foodservice industry shifts to cage-free eggs

The growing ethical awareness among the consumers has led the Thailand foodservice industry to increasingly adopt sustainable practices. Many foodservice operators are opting for cage-free eggs and restaurants are placing greater importance on animal welfare. This shift not only addresses the evolving consumer expectations but also aligns with global food standards, reflecting the industry’s commitment to ethical sourcing and sustainability. Consumers believe animals deserve respectful treatment, with the confined, restrictive conditions of battery cages widely deemed cruel. In contrast, cage-free systems provide hens with more freedom to move and express natural behaviors, aligning with ethical values. Cage-free systems can have a smaller environmental footprint when managed responsibly. Consumers prioritising sustainability consider cage-free eggs to help reduce environmental harm and support sustainable farming. Moreover, sustainable feed practices and reduced reliance on antibiotics contribute to a healthier ecosystem and lower overall resource usage. Restaurants adopting this standard are not only supporting the humane treatment of animals but are also contributing to healthier food production processes. Capitalising on these trends, various foodservice operators in Thailand, such as Tap Home Cook and Zen Corporation Group have committed to only use eggs from cage-free hens. Cage-free environments are believed to help produce healthier eggs with a lower risk of contamination, particularly salmonella, than eggs from caged systems. Consumers often associate better animal welfare practices with higher food quality and safety.

Suomen Lantakaasu invests in Kiuruvesi biogas plant project

Suomen Lantakaasu Oy’s biogas plant to be constructed in Kiuruvesi, Finland will produce renewable liquefied biogas from cattle farm manure in Upper Savo and from other agricultural and food industry byproducts. The investment covers the construction of the biogas plant and the liquefaction unit. The preparatory groundwork phase has already been finalised and construction of the biogas plant will begin this winter. The plant will be completed in 2026. The Kiuruvesi biogas plant is part of the Upper Savo complex that includes the industrial-scale, centralised liquefied biogas production plant in Kiuruvesi as well as three smaller satellite plants in Lapinlahti, Sonkajärvi and Nurmes. The total value of the investment in the Upper Savo complex is around EUR 100 million. The project has been granted EUR 19.2 million in funding from the EU Recovery and Resilience Facility (RRF investment aid). This aid is critical for realisation of the project. The final decisions on construction of the satellite plants are still pending the completion of the environmental permitting and zoning processes. The biogas plant under construction in Kiuruvesi will make efficient use of local livestock manure. The plant will be able to receive manure from about 100 farms locally, i.e. around 400,000 tonnes of manure per year. The biogas plant will also receive manure-based compressed biogas from other biogas plants in the hybrid complex for liquefaction. The plant will liquefy about 125 GWh of biogas per year, which is equivalent to the estimated annual fuel consumption of 250 heavy-duty vehicles. “Manure biogas production has a major role in reducing emissions not only from heavy transport, but also from agriculture. With the binding supply agreement we have signed with more than one hundred agricultural entrepreneurs in Upper Savo, the biogas plants will have a very broad impact on Upper Savo’s agricultural emissions and […]

NZ’s low-carbon beef production to accelerate following new study

New Zealand’s low-carbon beef production is set to accelerate following the release of a new study that found younger dairy cattle produce almost half the greenhouse gas emissions of older steers. The move could help address a significant ethical and environmental concern for the New Zealand dairy sector which sees nearly two million, four-day-old bobby calves culled annually – a practice facing a potential ban by 2030 due to animal welfare concerns. The new AgResearch report found that dairy-derived beef raised to 10-18 months has a carbon footprint 29-48% lower than the average for mixed beef cattle in New Zealand. The researchers found that in dairy production, the total greenhouse gas emissions are allocated between milk and live weight sold for meat. This means that only a portion of the emissions are attributed to the beef, while the rest are allocated to the milk. In contrast, beef systems only produce live weight, so all the emissions are allocated to the beef. Daniel Carson (Ngāi Tahu), founder of Māori-owned agribusiness Mīti, which commissioned the research, says their mission is to transform young dairy calves, usually slaughtered at four days old, into a sustainable and profitable food source. He says by extending the lifespan of these calves by up to a year they are able to create a new market for a viable low-emission protein source while adding value to the dairy and beef industries. Carson says it is hoped the research will support the creation of a new low-carbon, young beef category called Mataora, specifically designed for manufacturing into added value products, and lead to more efficient utilisation of New Zealand’s meat processing infrastructure as well as a low-carbon leather for the high-end fashion sector. “At the moment young bobby calves are considered surplus to requirements and the current system treats […]

Breakthrough Victoria invests in company turning waste into animal feed

Breakthrough Victoria is announcing a $2.5 million investment in Viridian Renewable Technology Pty Ltd, a pioneering Melbourne based company, addressing food wastage and creating a circular economy through sustainable insect protein manufacturing. Viridian is already operating its first commercial plant in Derrimut and will significantly increase factory capacity in the following 12 months, creating 15 direct jobs and producing 1,300 more tonnes of protein ingredients every year. Future plans include building two more plants in Gippsland that will be situated in food and agricultural industry hubs to support local businesses. Viridian also has links to Victorian universities and engineering businesses and intends to collaborate on future research projects to directly benefit Victoria’s innovation sector. The company specialises in developing and deploying technology aimed at creating insect-based protein ingredients for pet and animal feed with a nutritional quality greater than many traditional protein sources and a considerably lower environmental impact. Viridian also produces fertiliser products used across Australia to support regenerative agriculture. Australians waste about 7.6 million tons of food each year across the food supply chain. This represents a huge economic cost, waste of natural resources and around 3 per cent of our greenhouse emissions. At the same time, we need new ways of producing enough high-quality protein to feed ourselves, our pets and our livestock. Viridian addresses these challenges by building highly automated insect protein factories that can substitute traditional proteins in pet food and animal feed with affordable, consistent and nutrient-rich products, providing a commercial solution to this global issue. This approach reduces the amount of food materials wasted in landfill and the emissions associated with food, feed and fertiliser products. Insects require minimal land, water and feed to produce protein-rich biomass, making them an incredibly efficient food source. The company’s innovative technology elevates this efficiency further with […]

Confidence grows in solutions for processing plant-based foodstuffs

By Antonio Guillermo Jara Ponce, Systems Sales Manager, HRS Heat Exchangers The last two years have seen a slowdown in investment by the global food and drink industry, particularly in terms of products containing added sugar. However, plant-based drinks and alternative proteins have continued to grow as a sector. There are a number of reasons that food and drink manufacturers have postponed investment over the last 24 months. Some were waiting for interest rates to fall to make investment finance more attractive and reduce the price of raw materials, while others appear wary of the effects of proposed legislation by Western governments to tackle public health issues such as obesity and diabetes, which could see the introduction of taxes on sugar and fat, for example. Yet at HRS Heat Exchangers we’ve seen a difference between some of our traditional markets, such as those making juices, sauces and carbonated drinks, where investment has definitely slowed – and the plant-based and health-food sector where, despite some market readjustment, confidence has been noticeably higher. We are definitely seeing more demand from manufacturers of plant-based drinks, and not just those using traditional ingredients like soy and oat, but others such as coconut or rice. From our perspective, the actual ingredient is less relevant than its properties. From a design point of view, the material’s viscosity, thermal conductivity and how it flows are more important. Once we’ve established those parameters we can design an efficient heat exchanger. The ultra-heat treatment (UHT) of soy-, nut- and oat-based milk alternatives is fundamentally the same process as for dairy and, given our experience in dairy processing (together with the increasing use of our systems for handling meat products), makes us well placed to provide solutions both for plant-based drinks and alternative proteins. One of our particular specialisms is […]

Burnt Ends: What is modern BBQ? With recipes by Dave Pynt

Step into the fiery world of Burnt Ends, one of Singapore’s most celebrated restaurants, through this immersive, first-person narrative by renowned Chef Dave Pynt. This book is more than just a culinary guide; it offers an intimate journey into the heart and soul of a modern BBQ restaurant that has attracted food lovers worldwide. In this captivating work, Chef Pynt celebrates the art of cooking with fire, coals, and smoke. “Modern barbecue means anything goes — no tradition, no history, no borders. We cook whatever we want as long as it’s tasty.” From signature dishes to innovative techniques, he unveils the secrets behind his bold flavours and creative cooking style, providing inspiration for both seasoned grill masters and home cooks eager to explore the magic of live-fire cooking. However, this book isn’t solely about food; it’s also about the people, stories, and experiences that make Burnt Ends so special. Through Chef Pynt’s narrative, in collaboration with Australian food and travel writer Max Veenhuyzen, readers will embark on a journey through his personal experiences — from early inspirations and culinary adventures to the creation and evolution of one of the world’s top restaurants. Burnt Ends is built on the philosophy that people are the most valuable assets in hospitality, and Chef Pynt honours the team behind the scenes — from the kitchen crew and front-of-house staff to the architects and financiers who helped realise his vision. Featuring stunning photography by Per-Anders Jörgensen, the book captures the vibrant energy of the restaurant, taking readers behind the scenes into the heart of Burnt Ends. Each page pulses with the lively atmosphere of the open kitchen, the heat of the flames, and the artistry behind every plate. For food lovers, BBQ aficionados, and anyone fascinated by the world of hospitality, the Burnt Ends cookbook […]

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