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Spain's meat sector and IRTA pledge deeper collaboration on animal health

At a round-table discussion held during the Alimentaria exhibition in Spain, IRTA and leading Catalan meat companies agreed to strengthen partnerships in biosecurity, disease surveillance, and innovation to address growing animal health challenges. Participants from the Vall Companys Group, bonÀrea Group, Costa Group, and Viñas Group emphasized that climate change, globalization, and intensive production are increasing disease risks, making coordinated efforts between industry, research centers, and government essential. IRTA-CReSA, which employs more than 150 professionals across twelve research lines, has recently chaired the scientific committee on contagious nodular dermatosis and processed over 2,500 wild boar samples for African swine fever surveillance. The event concluded with a call for a more collaborative model and announced the upcoming Meat Forum conference in Girona on November 26.

AnimalPlant-BasedSci-Tech
markets.businessinsider.com

Ingredion and Shiru partner to discover novel functional proteins using AI

Ingredion, a global ingredient solutions provider with approximately $7.2 billion in annual net sales, has entered a research collaboration with Berkeley-based Shiru, whose AI platform catalogs more than 77 million natural protein sequences. The partnership will focus on developing next-generation prebiotics from natural sources to support microbiome health, targeting applications in food, beverages, supplements, and specialized nutrition. Ingredients developed through the collaboration would have a path to Ingredion's more than 18,000 customers across 120 countries. The deal builds on Shiru's recent commercial launches of uPro and OleoPro, two AI-discovered natural ingredients, and on Ingredion's broader strategy to expand its Texture & Healthful Solutions portfolio through external innovation.

Plant-BasedSci-Tech
sciencedirect.com

Oxidized tea polyphenol boosts plant protein foaming and emulsifying performance

A study published on ScienceDirect investigates how quinone-modified EGCG (QEGCG), an oxidized derivative of the tea polyphenol epigallocatechin gallate, interacts with plant proteins to significantly enhance their foaming and emulsifying properties. Researchers tested QEGCG with four plant proteins—quinoa, oat, pea, and chickpea—and found that covalent and non-covalent binding produced more porous, stable complexes compared to natural EGCG, with foaming and emulsifying improvements of up to 3.2 times for chickpea protein. The QEGCG-protein conjugates also demonstrated stronger inhibition of α-amylase and α-glucosidase, suggesting potential hypoglycemic activity relevant to functional food development. Additionally, quinoa protein was shown to delay the intestinal release of QEGCG by over 33 percent in simulated digestion, pointing to synergistic benefits for polyphenol bioavailability.

Plant-BasedSci-Tech

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