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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
eurekalert.org

KTH researchers turn wheat bran into plant-protein hydrogels for food use

Researchers at KTH Royal Institute of Technology in Stockholm have developed a method to transform wheat bran, a milling byproduct typically relegated to animal feed, into soft hydrogels suitable for use in human food products. The team extracted arabinoxylan fiber from wheat bran and combined it with wheat gluten protein using an enzyme called laccase, producing stable gels that could serve as thickeners, stabilizers, or texture agents in products such as plant protein and dairy alternatives, sauces, and sports nutrition. The study, published in Food Hydrocolloids, represents the first successful incorporation of wheat gluten protein into arabinoxylan-based hydrogels, replacing the animal-derived proteins previously used. Early tests suggest the approach may also work with pea or soy proteins, and the work is being expanded through KTH's PLENTY research center, which focuses on reducing food losses and adding value to agricultural side streams.

Plant-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-BasedBusiness
via.tt.se

Swedish researchers turn wheat bran into plant-based food gels

Scientists at KTH Royal Institute of Technology in Stockholm have created the first fully wheat-based hydrogel, combining wheat bran fiber (arabinoxylan) with wheat gluten protein using an enzyme called laccase. The resulting gel could serve as a thickener, stabilizer, or texture agent in products such as plant protein and dairy alternatives, high-fiber snacks, sauces, and nutrition products. The method transforms wheat bran—a milling by-product produced in the millions of tons annually and typically relegated to animal feed—into a potential human food ingredient. Early tests suggest the technique may also work with other plant proteins, including pea and soy. The research, published in Food Hydrocolloids, was funded by the Lantmännen Research Foundation and is being expanded through KTH's PLENTY research center.

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
umtoday.ca

Nine-lab study validates in-vitro methods for protein digestibility testing

A multi-laboratory study involving nine facilities across Canada and the United States has confirmed that two standardized in-vitro assays—pH-drop and pH-stat—can reliably measure protein digestibility, providing a practical alternative to traditional rodent-based testing. Co-authored by University of Manitoba researchers and supported by the Institute for the Advancement of Food and Nutrition Sciences, the study analyzed 12 protein ingredients from both plant and animal sources and found strong consistency across labs. The results could ease the food industry's regulatory burden by enabling faster and more cost-effective protein quality assessments, particularly for emerging plant protein ingredients. Future work will extend the methods to more complex ingredients such as hydrolyzed proteins.

Plant-BasedAnimalSci-Tech
filtsep.com

Pall Corporation pitches ceramic membranes for high-purity protein filtration

Pall Corporation is promoting its advanced ceramic membrane systems as a superior alternative to polymeric filters for producing high-purity proteins, enzymes, and other biomolecules. The company says the technology can increase filtration surface area by up to 45%, achieve purity levels of 98% or higher, and last five to ten times longer than conventional polymeric membranes. Pall also claims the ceramic systems can reduce capital expenditure by roughly 30% while supporting side-stream upcycling to minimize waste. The push comes as demand for premium protein ingredients continues to rise across the food and bioprocessing industries.

Plant-BasedAnimalBusiness
foodingredientsfirst.com

Arkansas Researchers Craft Plant-Based Cheese From Rice Milling Byproducts

Researchers at the University of Arkansas have developed plant-based cheese prototypes using proteins extracted from brown rice, rice bran, and broken kernels of a single rice cultivar. Led by Mahfuzur Rahman, the team found that each protein source contributed distinct functional properties—brown rice protein excelled in solubility and emulsifying, broken-kernel protein improved melting, and rice bran protein aided texture control—yielding cheeses with roughly 12% protein content. The work could create new commercial outlets for rice milling byproducts in a state that accounts for approximately half of all US rice production, while advancing circular-economy principles and strengthening the domestic rice protein market.

Plant-BasedSci-Tech

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