Agriculture and Nutrition

This Industrial Bioprocessing TOE features innovations, important trends, and innovations in the chocolate industry. This TOE covers innovations in chocolate quality control; manufacturing of low fat chocolate and unique, gourmet three-dimensional (3D) printed chocolate; and use of chocolate as a nutri-cosmetic product. The Industrial Bioprocessin...

This Industrial Bioprocessing TOE features innovations in gluten-free food. The need to address issues regarding sensitiveness to gluten, the advantages of gluten-free food have drawn the industry’s attention toward this topic. This TOE depicts industry challenges faced by gluten-free food and profiles innovations addressing those challenges. Th...

Coatings are used in the food processing industry to protect surfaces from extreme temperatures and long operation cycles. Coatings that offer anti-stick properties to enable ease of content release from molds help to improve plant efficiency and product quality. In addition, there is a rising need to ensure food safety of processed food. Increase ...

This edition of the Industrial Bioprocessing TOE depicts methods for improve cheese production in a cost-effective manner. The innovations profiled include an environment friendly cheese production method using less milk; using starches for producing high-quality, yet affordable processed cheese; and plant-based vegan cheese. The Industrial Biopro...

Carboxymethyl cellulose (CMC) or cellulose gum is one of the major ingredients widely used in food industry as thickener, stabilizer, and viscosity modifier in a large number of different types of foods including ice cream, frozen foods, and beverages. Non-food application of CMC includes its usage in formulations for cleaning products such as dete...

This Industrial Bioprocessing TOE features innovations using insect proteins for animal feed. Insect proteins are gaining preference as protein replacements due to their low carbon footprint, simpler infrastructure and regulatory requirements, and lower cost compared to using conventional protein sources. The profiles featured in this TOE edition a...

The encapsulation industry is gaining prominence due to rising needs for functional food products. As newer active ingredients are encapsulated within a wide range of shell materials, stakeholders are focusing on increasing shelf life, bioavailability, and targeted delivery. However, the high cost of food encapsulation technologies, equipment and r...

This Industrial Bioprocessing TOE features the sugar-free food industry, which is driven by the increasing prevalence of lifestyle diseases related to high sugar intake and higher consumer awareness about the ill effects of sugar on health. As a result, innovations producing various sugar-free food products have mushroomed. The sugar-free food prod...

This edition of the Industrial Bioprocessing TOE features food nutrients from algae, which offer environmental advantages and highly desired nutritional value. Trends toward natural food ingredients and non-genetically modified food drive innovations in algae utilization. Innovations featured are in the production of whole algae protein, algae omeg...