The European Union (EU) is set to implement the EU Deforestation Regulation (EUDR), officially known as Regulation (EU) 2023/1115, which aims to combat deforestation by restricting the import and trade of commodities linked to forest degradation. This regulation marks a pivotal moment in the EU’s commitment to environmental sustainability, presenting both challenges and opportunities for businesses worldwide. Year One: Building Foundations in Textured Proteins The EUDR specifically targets high-risk commodities that have long been associated with deforestation and environmental degradation.

Just a year ago, Granea proudly made its debut at Food Ingredients Europe (FI Europe) 2023 in Frankfurt, stepping into the world of plant-based textured proteins as a new but determined player. At that time, we were excited to share our innovations, eager to showcase our high-quality, allergen-free, and non-GMO textured proteins with the global food industry. Little did we know that this first step would ignite a journey of rapid growth, innovation, and success across Europe—and beyond. Fast forward

In today’s world, there’s an increasing emphasis on healthy eating and reducing fat intake in our diets. In response to these needs, the meat industry is turning to innovative solutions, harnessing plant proteins such as soy and pea as fat substitutes. But why are these products gaining popularity? Soy Proteins Various forms of soy proteins are utilized in the meat industry, including soy flour, concentrates, and isolates. With a protein content of around 80%, they serve as an excellent nutritional

Introduction In the ever-evolving landscape of culinary arts, a quiet revolution is underway, reshaping the way we approach food and its preparation. At the heart of this transformation lies the exploration and utilization of texture proteins, a fundamental yet often overlooked aspect of modern gastronomy. These proteins, derived from a myriad of sources ranging from plant-based alternatives to innovative options, are not merely ingredients; they are the architects of sensory delight and nutritional fulfillment. As we embark on this culinary