Food allergies are becoming more and more common, but that doesn’t mean those with allergies can’t enjoy a sweet treat. In this episode of the Xtalks Food Podcast, Sydney talks about Partake Foods, an allergen-friendly, better-for-you snack brand that offers cookies, baking mixes and other products in which everyone can partake. However, the brand sells more than just sweet treats. Partake’s founder, Denise Woodard, launched The Black Futures in Food and Beverage fellowship program, which gives students enrolled at Historically Black Colleges and Universities (HBCUs) interested in exploring a career in the food and beverage industry opportunities to learn from the best. The team praises the brand for going above and beyond in both its product offerings and support for Black students.
Also, in this episode, Sydney introduces the team to Imagindairy, a Tel Aviv-based food tech company that developed a proprietary technology to produce dairy proteins without the cow by leveraging natural precision fermentation. Using this approach allows the company to replicate real milk proteins — including, casein and whey, two of the key compounds responsible for the taste, texture and other properties of cow’s milk and its derivatives. Not only does this process exclude cows, but it also cuts down on the negative environmental impact associated with dairy cattle production, such as greenhouse gas emissions. The team is eager to try this new type of milk and wonders whether it will be the best milk alternative — in flavor, texture and appearance — when it finally hits the market.
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