MEAT+POULTRY - September 2024 - 60

INGREDIENT ISSUES
Revyve, a food tech company based in
Wageningen, The Netherlands, introduced its
high-performance egg-replacement ingredient
at IFT First. The texturizing ingredient is made
from upcycled brewers' yeast and is designed
to be used in baked goods and plant-based
meats. When paired with other ingredients,
the ingredient can eliminate the need for
Performance, Packaged
YOU'RE IN GOOD
COMPANY
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Preventative Maintenance Program
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methylcellulose, a common ingredient in plantbased
burgers that has a " non-clean label "
reputation.
" Yeast has been the star of the show in
beer brewing, winemaking and bread baking
for millennia, " said Edgar Suarez Garcia, chief
technology officer and co-founder. " At Revyve,
we have taken yeast functionality to the next
level. Products manufactured
with Revyve single-ingredient
yeast proteins take on true-toform
textures. Revyve offers
exceptional heat-set gelling,
binding and emulsification.
Burgers retain water and oil at
hot and cold temperatures. They
brown and sizzle on the grill and
hold their shape when flipped and
sandwiched in a bun.
MAXIMIZE THE PERFORMANCE
of your Ossid 500E. Contact us to learn more about Ossid's
Preventative Maintenance Program.
252.446.6177* www.ossid.com
Ossid.Service@ProMachBuilt.com
60 MEAT+POULTRY | 09.24 | www.meatpoultry.com
" When burger producers ask
how the ingredient performs, we
explain that it behaves like egg
whites, " he said. " When cooked in
a patty mixture, Revyve becomes
firm yet springy, forming a
binding network around the other
ingredients. The secret lies in the
unique combination of functional
proteins and fibers created by our
patented technology. "
The ingredient also has
application in animal-meat
products such as meatballs
and nuggets, as well as hybrid
products. It allows formulators to
eliminate egg allergens.
Angel Yeast Company, Hubei,
China, also offers yeast protein
ingredients that are extracted
from natural brewers' yeast.
One of the company's newest
naturally fermented yeast
protein ingredients contains all
nine essential amino acids and
possesses an 80% protein content.
This ingredient is used to enhance
the flavor and nutritional profile
of vegan meat and other foods.
The future of food is all about
doing more with less, as well as
producing less waste. The end
product should be safe, nutritious
and delicious.
http://www.ossid.com http://www.meatpoultry.com

MEAT+POULTRY - September 2024

Table of Contents for the Digital Edition of MEAT+POULTRY - September 2024

MEAT+POULTRY - September 2024 - Intro
MEAT+POULTRY - September 2024 - 1
MEAT+POULTRY - September 2024 - 2
MEAT+POULTRY - September 2024 - 3
MEAT+POULTRY - September 2024 - 4
MEAT+POULTRY - September 2024 - 5
MEAT+POULTRY - September 2024 - 6
MEAT+POULTRY - September 2024 - 7
MEAT+POULTRY - September 2024 - 8
MEAT+POULTRY - September 2024 - 9
MEAT+POULTRY - September 2024 - 10
MEAT+POULTRY - September 2024 - 11
MEAT+POULTRY - September 2024 - 12
MEAT+POULTRY - September 2024 - 13
MEAT+POULTRY - September 2024 - 14
MEAT+POULTRY - September 2024 - 15
MEAT+POULTRY - September 2024 - 16
MEAT+POULTRY - September 2024 - 17
MEAT+POULTRY - September 2024 - 18
MEAT+POULTRY - September 2024 - 19
MEAT+POULTRY - September 2024 - 20
MEAT+POULTRY - September 2024 - 21
MEAT+POULTRY - September 2024 - 22
MEAT+POULTRY - September 2024 - 23
MEAT+POULTRY - September 2024 - 24
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MEAT+POULTRY - September 2024 - 26
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MEAT+POULTRY - September 2024 - 28
MEAT+POULTRY - September 2024 - 29
MEAT+POULTRY - September 2024 - 30
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MEAT+POULTRY - September 2024 - 50
MEAT+POULTRY - September 2024 - 51
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MEAT+POULTRY - September 2024 - 53
MEAT+POULTRY - September 2024 - 54
MEAT+POULTRY - September 2024 - 55
MEAT+POULTRY - September 2024 - 56
MEAT+POULTRY - September 2024 - 57
MEAT+POULTRY - September 2024 - 58
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MEAT+POULTRY - September 2024 - 60
MEAT+POULTRY - September 2024 - 61
MEAT+POULTRY - September 2024 - 62
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MEAT+POULTRY - September 2024 - 90
MEAT+POULTRY - September 2024 - 90a
MEAT+POULTRY - September 2024 - 90b
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https://digital.meatpoultry.com/sosland/mp/meatpoultry-september-2024
https://digital.meatpoultry.com/sosland/mp/meatpoultry-august-2024
https://digital.meatpoultry.com/sosland/mp/meatpoultry-july-2024
https://digital.meatpoultry.com/sosland/mp/meatpoultry-june-2024
https://digital.meatpoultry.com/sosland/mp/meatpoultry-may-2024
https://digital.meatpoultry.com/sosland/mp/meatpoultry-april-2024
https://digital.meatpoultry.com/sosland/mp/meatpoultry-march-2024
https://digital.meatpoultry.com/sosland/mp/special-supplement-bacon-trends-technology-march-2024
https://digital.meatpoultry.com/sosland/mp/meatpoultry-february-2024
https://digital.meatpoultry.com/sosland/mp/meatpoultry-january-2024
https://digital.meatpoultry.com/sosland/mp/meatpoultry-december-2023
https://digital.meatpoultry.com/sosland/mp/meatpoultry-november-2023
https://digital.meatpoultry.com/sosland/mp/meatpoultry-october-2023
https://digital.meatpoultry.com/sosland/mp/meatpoultry-september-2023
https://digital.meatpoultry.com/sosland/mp/meatpoultry-august-2023
https://digital.meatpoultry.com/sosland/mp/special-supplement-ground-meat-trends-technology-july-2023
https://digital.meatpoultry.com/sosland/mp/meatpoultry-july-2023
https://digital.meatpoultry.com/sosland/mp/meatpoultry-june-2023
https://digital.meatpoultry.com/sosland/mp/meatpoultry-may-2023
https://digital.meatpoultry.com/sosland/mp/meatpoultry-april-2023
https://digital.meatpoultry.com/sosland/mp/special-supplement-bacon-trends-technology-march-2023
https://digital.meatpoultry.com/sosland/mp/meatpoultry-march-2023
https://digital.meatpoultry.com/sosland/mp/meatpoultry-february-2023
https://digital.meatpoultry.com/sosland/mp/meatpoultry-january-2023
https://digital.meatpoultry.com/sosland/mp/meatpoultry-december-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-november-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-october-2022
https://digital.meatpoultry.com/sosland/mp/special-supplement-ground-beef-trends-technology-september-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-september-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-august-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-july-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-june-2022
https://digital.meatpoultry.com/sosland/mp/special-supplement-meat-alternative-trends-and-technology-may-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-may-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-april-2022
https://digital.meatpoultry.com/sosland/mp/special-supplement-bacon-trends-technology-march-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-march-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-february-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-january-2022
https://digital.meatpoultry.com/sosland/mp/-meatpoultry-december-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-november-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-october-2021
https://digital.meatpoultry.com/sosland/mp/special-supplement-ground-meat-trends-technology-october-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-september-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-august-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-july-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-june-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-may-2021
https://digital.meatpoultry.com/sosland/mp/special-supplement-meat-alternatives-may-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-april-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-march-2021
https://digital.meatpoultry.com/sosland/mp/2021_02_01
https://digital.meatpoultry.com/sosland/mp/2021_01_01
https://digital.meatpoultry.com/sosland/mp/2020_12_01
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https://digital.meatpoultry.com/sosland/mp/2019_12_01
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https://digital.meatpoultry.com/sosland/mp/2019_07_11
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https://digital.meatpoultry.com/sosland/mp/2019_02_01
https://digital.meatpoultry.com/sosland/mp/2019_01_01
http://digital.meatpoultry.com/sosland/mp/2018_12_01
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http://digital.meatpoultry.com/sosland/mp/2018_09_01
http://digital.meatpoultry.com/sosland/mp/2018_08_01
http://digital.meatpoultry.com/sosland/mp/2018_07_01
http://digital.meatpoultry.com/sosland/mp/2018_06_01
http://digital.meatpoultry.com/sosland/mp/2018_05_01
http://digital.meatpoultry.com/sosland/mp/2018_04_01
http://digital.meatpoultry.com/sosland/mp/2018_03_01
https://www.nxtbook.com/sosland/mp/2018_02_01
https://www.nxtbook.com/sosland/mp/2018_01_01
https://www.nxtbook.com/sosland/mp/2017_12_01
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https://www.nxtbook.com/sosland/mp/2015_01_01_mp
https://www.nxtbook.com/sosland/mp/2014_12_01
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https://www.nxtbook.com/sosland/mp/2012_12_01
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https://www.nxtbook.com/sosland/mp/2012_02_01
https://www.nxtbook.com/sosland/mp/2012_01_01
https://www.nxtbook.com/sosland/mp/2011_12_01
https://www.nxtbook.com/sosland/mp/2011_11_01
https://www.nxtbook.com/sosland/mp/2011_10_01
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https://www.nxtbook.com/sosland/mp/2011_08_01
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https://www.nxtbook.com/sosland/mp/2011_06_01
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https://www.nxtbook.com/sosland/mp/2011_04_01
https://www.nxtbook.com/sosland/mp/2011_03_01
https://www.nxtbook.com/sosland/mp/2011_02_01
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https://www.nxtbook.com/sosland/mp/2010_12_01
https://www.nxtbook.com/sosland/mp/2010_11_01
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http://digital.meatpoultry.com/sosland/mp/2010_08_01
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http://digital.meatpoultry.com/sosland/mp/2007_03_01
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