ChickP Protein has developed a line of plant-based nutrition prototypes including cereal and energy bars, created using its signature 90% chickpea isolate ingredient. The company has developed the range to fulfill the demand for natural, high-protein products for consumers with an active lifestyle. ChickP will showcase its protein-fortified, granola-based demos at the upcoming Fi Europe 2023, 28-30 November in Frankfurt. The granola-based cereal and energy bars are composed of nuts, seeds, oats and green buckwheat, infused with a minimum of 30% of the chickpea isolate. They are naturally mildly sweetened with honey and agave and are rich in fibre, ChickP said. Maor Dahan, head of development and applications for ChickP, said that the key challenge in fortifying energy snacks with vegan forms of protein is avoiding a bitter aftertaste while retaining a crispy texture. Dahan commented: “Our chickpea isolate solves both challenges. It has a neutral flavour plus a fine consistency for seamless integration. Moreover, it is a complete protein providing all the essential amino acids, including naturally occurring branch-chain amino acids essential for building and maintaining muscle mass.” The chickpea protein isolate offers an all-natural, clean-label functional ingredient tailored to suit a range of plant-based products including dairy analogues such as cheese, ice cream and barista creamers. It can also be used as a replacement for eggs. #ChickPProtein #functionalingredients #highprotein #Israel

Plant-based pizza chain Purezza has announced a merger with artisan vegan cheese manufacturer La Fauxmagerie, acquiring a majority stake in the company. The merger aims to create a ‘plant-based powerhouse’ that will bring expanded collaborations between the two brands, allowing Purezza to accelerate innovation in sustainable plant-based products and menus that appeal to all consumers. Purezza was founded in 2015, first opening its flagship restaurant in Brighton. It now has additional locations in Manchester and London. Founded by siblings Rachel and Charlotte Stevens, La Fauxmagerie has seen rapid growth since its inception in 2018 with listings in Waitrose and Planet Organic as well as a stand-alone store in London. The cheese brand’s mission is to curate dairy-free cheese products that do not compromise on flavour and quality. Co-founder Charlotte commented: “We’re so excited to be joining the Purezza family who, in addition to being female-led, share our mission to increase accessibility to high-quality, plant-based products. By combining the forces of the best plant-based restaurant and cheese brand in the UK, we can continue to expand our offering together and bring the best plant-based products to the world.” Stefania Evangelisti, co-founder of Purezza, said: “At Purezza’s core, we want to be able to offer foodie vegans, vegetarians and even those with no dietary requirements an alternative that doesn’t compromise on quality, flavour and dining excellence and La Fauxmagerie is passionate to achieve the same goals. It’s a perfect match in our eyes.” Both brands will be showcased side-by-side for the first time this week at the Plant Based World Expo Europe on 15-16 November at the Excel arena in London. #LaFauxmagerie #restaurants #UK #Purezza #pizza #plantbasedcheese

Plant-based chicken brand Daring Foods has expanded its portfolio with the launch of a new frozen entrée convenience meal range. Available across the US, the new range is 100% plant-based, gluten-free and offers 16g of protein per meal. The meals are designed to provide a healthy and nutritious choice for health-conscious consumers seeking tasty on-the-go options. They range from 350-460 calories per pack and can be microwaved in 3.5 minutes. Daring’s frozen entrée range is launching with five varieties to choose from, including a collaboration with sauce brand Fly By Jing featuring white rice, peas, carrots and a blend of Fly By Jing’s Sichuan Chili Crisp and Daring’s Original Plant Chicken Pieces. The brand’s Cajun Plant Chicken Pieces are featured in a spicy fajita bowl product alongside white rice, fajita spice and peppers and onions; while its Teriyaki Plant Chicken Pieces are combined with broccoli, white rice and teriyaki sauce for the teriyaki chicken bowl option. Its Original Plant Chicken Pieces are also included in a Harvest Plant bowl, made with roasted sweet potatoes, kale, brown rice and chimichurri sauce; and a Penne Primavera bowl, made with gluten-free pasta, courgetti, peas, roasted peppers, garlic and herbs. Daring’s plant-based chicken is made with just six ingredients, aiming to provide a better-for-you plant-based alternative to animal-based chicken within the food system. Ross Mackay, CEO and founder of Daring Foods, said: “We’ve always been on a mission to transform the category by offering delicious plant-based options that embrace diverse tastes and dietary preferences”. He added: “Our latest frozen entrée bowls represent a significant step forward in redefining plant-based cuisine while staying true to our commitment to authenticity and simplicity”. #Daring #DaringFoods #frozenreadymeals #US

A new global association, Future Ocean Foods, has launched today, dedicated to accelerating the alternative seafood industry. The first-of-its-kind association is launching with an inaugural membership base of 36 companies across 14 countries, including the UK, US, Canada and Singapore. It will span plant-based, fermentation and cultivated seafood and technology. Members in the plant-based space include Konscious Foods (Canada), SimpliiGood (Israel), Mindblown by The Plant Based Seafood Co (USA) and Revo Foods (Austria). Future Ocean Foods’ mission is to promote food security, human health, environmental sustainability and ocean conservation. Its members have already received significant venture capital from leading food and climate investors, and are already working with large legacy seafood companies to create sustainable food options. Invested capital into the fast-growing alternative seafood space increased by 92% from 2021 to 2022, and US retail sales grew 42% over a similar period. The global plant-based food market is expected to surpass $100 billion by 2030 and the alternative seafood industry is ‘poised to capitalise on this,’ the association said in a statement announcing its launch. Future Ocean Foods members are using plants and cells to help create seafood alternatives, ranging from whole-cut salmon filets, sushi-grade tuna, flaky white wish, shrimp, crab, calamari and more. The association emphasises the importance of ocean conservation, with issues such as ocean warming, acidification and plastic and antibiotic pollution causing rapid loss of biodiversity and marine life as well as threatening international food supplies. The global seafood industry is projected to surpass $700 billion by 2030, and the association argues that aquaculture cannot, and should not, fulfil this demand. Future Ocean Foods aims to unite global stakeholders to foster knowledge-sharing and collaboration, as well as increase awareness of the benefits of alternative seafood for human health and sustainability. It will work to increase product trials, deepen market penetration and help to raise the nutritional profile of alternatives with a focus on protein and omegas. Members will work with traditional seafood companies to help diversify their offerings create sustainable solutions and create new jobs in regions that are historically reliant on the seafood sector. The association announced that it is planning a global event to unite alternative seafood start-ups, investors, government groups, trade associations and traditional seafood organisations, as well as retail, foodservice and grocery representatives. It has partnered with the non-profit alternative proteins thinktank Good Food Institute as a knowledge partner, as well as with plant-based food awareness organisation ProVeg International and the Global Organization for EPA & DHA Omega-3s, which works to increase consumption of quality omega-3s. Marissa Bronfman, founder and executive director of Future Ocean Foods, described the association’s lunch as an “incredible moment in time for the future of food and our oceans”. She added: “Alternative seafood offers us the opportunity to build a more delicious, nutritious, sustainable and ethical global food system. I am humbled and hugely excited to be working alongside these visionary founders and pioneering companies to revolutionise the seafood industry, and am emboldened by the spirit of collaboration among our members. We all embrace the adage: ‘a rising tide lifts all boats’.” #KonsciousFoods #TheGoodFoodInstitute #alternativeseafood #Mindblown #FutureOceanFoods #SimpliiGood #ProVegInternational #Plantbasedseafood

Plant-based meat brand This has revamped its This Isn’t Chicken Pieces product with a new recipe, containing 50% fewer ingredients. The company said its new recipe offers a “serious succulence upgrade” and has been the result of 18 months’ refining work from its in-house R&D team. Cutting the ingredients in half, the improved recipe is made primarily of soya and fava protein, removing pea protein from the recipe along with other additives. Using This’ extrustion technology, the R&D team have created what the company claims to be its most fibrous texture yet, high in protein and fibre yet low in saturated fat. It is also claimed to be lower in salt than competing products. The new recipe will roll out in the UK from today (10 November) in Waitrose, Sainsbury’s, Morrisons, Tesco and Asda, as well as online through Ocado (RRP £3.50) and in Albert Heijn stores in the Netherlands. It will also be available via wholesale in a foodservice format.

Research from consumer behaviour advisor Circana has shown that out-of-home (OOH) servings of plant-based protein products have increased by 48% compared to 2019 across Europe’s ‘big five’ countries. Circana, which previously traded as IRI and the NPD Group, found that the number of total product servings in OOH eateries such as restaurants, cafes, pubs and bars decreased in other food protein categories including beef, pork, chicken and seafood. Typically made from ingredient such as soy, peas, lentil and mushrooms, plant-based products have gained popularity in the European ‘big five’ (UK, Spain, Germany, Italy and France) in recent years, Circana said. Plant-based meat showed the strongest growth compared with other protein categories – the only meat and seafood-related category to show solid growth was the burger. Despite an overall decline in visits to OOH venues, plant-based burgers grew significantly by 90% during year ending August 2023 vs 2019, and increased by 20% year-on-year ending August 2023. This represents a quarter (25%) of the total contribution made to growth in burgers. Although vegan and vegetarian consumers make up only 2% and 6% of the population respectively within the five countries, a significant 25% of the total population said they follow a flexitarian diet, rising to 28% among individuals aged 18-34. Choosing vegan or vegetarian diets or adopting a flexitarian approach toward food preferences was most common in Germany (44%) followed by France (35%) and lowest in southern European countries such as Spain (24%) and Italy (30%). However, these countries scored highly when asked about inclusivity – consumers from Spain (66%), UK (64%) and Italy (63%) said they expected restaurants to satisfy the needs of customers with special dietary or food needs, compared to Germany (41%) and France (55%). According to Circana, around 56 million consumers across the big five countries have yet to sample plant-based meat replacement servings in restaurants, but say they are willing to try. It also found that younger consumers have a stronger connection with plant-based alternatives, likely to persist into older years and preset a long-term growth opportunity. While plant-based options have historically been more expensive than meat, the trend is shifting and Circana anticipates that plant-based alternatives could become even more cost-effective than traditional meat options. Jochen Pinsker, senior VP of European foodservice at Circana, said that plant-based products are experiencing significant market growth and are expected to sustain the momentum throughout 2024. He said: “This is particularly evident as the quality, taste, and texture of plant-based products have significantly improved compared to offerings from just a few years ago”. Offering advice to the foodservice industry, Pinsker said that to successfully tap into the growing market, businesses must ensure “complete transparency with consumers when it comes to revealing the exact source of your meat replacement ingredients” as well as be cautious not to set “excessively high prices” for plant-based alternatives. He added: “When promoting new plant-based menu options, emphasise their positive environmental impact rather than their health benefits; and like meat-based items, ensure your plant-based offerings are portable and give careful thought to packaging and product hold time. This is crucial in a world where an increasing number of meals are consumed off-premises and taken home.” #alternativeproteins #Circana #Europe #foodservice

Hi-Food, CSM Ingredients’ R&D business, has teamed up with Alianza Team Europe, aiming to develop innovative solutions in the added-value fats and oils sector. The two companies plan to develop high-value, clean label protein emulsions to improve the taste and texture of plant-based meat alternatives. As part of the partnership, the two companies have presented a new combination of the all-vegetable fat lipid-based solution MirrorTissue by Alianza Team with Hi-Food’s plant proteins and fibres obtained from oil seeds. According to the partners, they have been able to develop an ‘advanced and high performing’ version of MirrorTissue, clean label and without the use of allergens or tropical oils. Emanuele Pizzigalli, chief R&I officer and co-founder of Hi-Food, said: “Together with Alianza Team, we have laid a strong foundation for the development of one of the first next-generation specialty grease and oil products, employing cutting-edge proprietary technologies”. “I believe that this business relationship represents the perfect example of pragmatic innovation. When dynamic companies with a clear vision of the market and different skills come together, focusing on innovation and high-tech, the result is surprising and effective.” Jesus Jaimes, VP of Team Solutions (a business unit of Alianza Team), said: “In this instance, our shared vision was to address the challenges in the plant-based sector by developing cutting-edge solutions that enhance the taste, mouthfeel, applicability, and appearance of plant-based products while ensuring cleaner labels. This business relationship is the first step in what we see as a broader international collaboration set to revolutionise the food industry.” The advanced development of MirrorTissue will be presented by the two companies at Food Ingredients Europe, held in Frankfurt from 28-30 November. #AlianzaTeamEurope #Europe #HiFood #oilsandfats

Veg of Lund, a company that develops potato-based vegan food and beverage products, has applied for a Swedish patent for a plant-based meat alternative. The company, headquartered in Sweden, sells its plant-based food and drinks under the Dug brand name. The base for its products is a patented emulsion consisting of potatoes and rapeseed oil. It has existing patents approved for its portfolio of potato-based milk alternatives in Sweden, the rest of Europe, the USA and Canada. It also has Swedish patents for its smoothies, cream and ice cream products. Veg of Lund was born out of research at Lund University, with a mission to bring plant-based foods to consumers that can meet demands for taste and sustainability. Eva Tornberg, one of the company’s founders and its current head of R&D, leads the company’s product development, drawing on her knowledge of emulsions to create plant-based foods that are rich in omega-3 fatty acids and free from the 14 most common allergens listed by the Swedish Food Agency. In a statement announcing the news, she said that the patent will secure Veg of Lund’s “unique competence” and will be an important step in commercialising its meat alternative product. The company has ambitions to expand mainly in Europe and Asia, aiming to secure its position in ongoing commercial discussions with different partners following patent approval. Helene Nielsen, the recently appointed CEO of Veg of Lund, said that its patented potato base allows the opportunity to develop a “unique product portfolio to change the food industry,” adding that opportunities are “enormous” in hotels, restaurants and catering. “In recent months, we have established Dug in several countries, most recently in the Czech Republic, Slovakia, Poland and Germany,” she commented. “I expect that we will soon be able to complete the list with distributors in several countries.” With Nielsen as CEO, the company said it will introduce upgraded existing products and launch new products for a broader customer base. Nielsen added: “Consumers want good plant-based food that is climate-smart, healthy and preferably free of allergens. Countries have strategies to reduce their climate impact and investors are looking for sustainable companies to be able to increase their return on invested capital.” “Veg of Lund is definitely a part of this transition and must have a strong and independent position in the market, with patents enabling us to produce and deliver unique products on the global market. Unlike other crops, potatoes can be grown anywhere.” #Dug #Sweden #VegofLund

We are delighted to present the highly-anticipated shortlist for the prestigious Plant-Based Taste Awards. After careful deliberation and rigorous judging, the top contenders in various categories have emerged as the tastiest in the plant-based sector. These exceptional products represent the pinnacle of innovation and flavour within the plant-based food industry. The unveiling of this shortlist marks a significant step toward recognising and celebrating the outstanding contributions to the ever-evolving world of plant-based cuisine. Join FoodBev Media in celebrating all these entries and announce the winners at Plant Based World Expo Europe on 15 November. Make sure to join us at Plant Based World Expo Europe for the winner’s ceremony, find out more information HERE. Please see the full shortlist below. Bacon THIS™- THIS™ Isn’t Streaky Bacon La Vie™ – La Vie™ Plant-Based Smoked Bacon Beverage Optimum Nutrition – Clear Protein- 100% Plant Protein Isolate Juicy Peach Yili Group – PlantiFresh Breakfast Product La Boulangère Vegan – La Boulangère Vegan Croissants La Boulangère Vegan – La Boulangère Vegan Pains au Chocolat CENTURY PACIFIC FOOD INC. – UnMeat Plant-Based Luncheon Meat Hot & Spicy GoE Wellness – Healthfullicious’ly Wake Crunch Naturli’ Foods – Naturli’ Organic Spreadable Burger Unconventional Taste – Unconventional Plant Based Burger THIS™ – THIS™ Isn’t Beef Burgers Redefine Meat™ – Redefine Meat™ Premium Burger DACSA GROUP – PLANT BASED BURGER Cheese Honestly Tasty – Garlic & Herb Honestly Tasty- Bree Verdino Green Foods – Mr Plantel White Greek Plant-Based Block in Brine 400g Armored Fresh – Oat Milk Cheese Planteneers – Plant-Based Alternative to Parmesan Cheese Purezza – Stracciazza Chicken Vegetarian Plus by Myrtle Greens – Vegetarian Plus Vegan Boneless Chicken Wings Umiami – Umami Chicken Fillet Verdino Green Foods – Verdino Plant-Based Like Chicken Fillet Daiya Foods – Daiya BBQ Plant-Based Chick’n Style Thin Crust Pizza CENTURY PACIFIC FOOD INC. – UnMeat Meat-Free Chicken-Style Chunks Quorn Foods – Quorn Spicy Buffalo Fillets Novameat – Pulled Nova-ch✽cken Planteneers – Plant-Based Alternative to Chicken Breast Chocolate Vego Good Food Limited – VEGO Crisp Booja-Booja – Gourmet Selection No.1 LoveRaw – Peanut Caramel Bar Confectionery Optimum Nutrition – Double Rich Chocolate Plant Protein Bar LESBIOFRERES – Betwelve organic (Vitamin B12) raspberry flavour Dandies Marshmallows – Dandies® Campers® Dandies Marshmallows – Dandies® Maple Flavoured Marshmallows GoE Wellness – Orange & Cinnamon Protein and Vitamin Truffles Narayan Foods – Ohney – World’s first plant based honey Convenience/ on-the-go product La Boulangère Vegan – La Boulangère Vegan Pains au Chocolat La Boulangère Vegan – La Boulangère Vegan CENTURY PACIFIC FOOD INC. – UnMeat Meat-Free Roast Beef-Style CENTURY PACIFIC FOOD INC. – UnMeat Meat-Free Chili with Beans dsm-firmenich – Vertis™ CanolaPRO® nutrition bar with cranberry Sproutje – Super Bolognese Planteneers – Plant-Based Alternative to Whitefish Filet With Mediterranean Sauce (Tray-Baked) Mabel’s Foods ltd – Vegan Yorkshire Puddings Deli Product Novameat – Deli Nova-t*rkey Le grand Bluff – Le Fou Gras La Vie™ – La Vie™ Plant-Based Smoked Ham Dessert Nanuk NV Vecuisine – Vegan Belgian Chocolate mousse crumble Nanuk NV Vecuisine – Vegan passionfruit/mango mousse crumble Ice cream Valsoia – Triple pistachio mini stick Valsoia – Chocolate swirl & chocolate chips cookie Milk alternative GoE Wellness – Healthfullicious’ly Plant Based Drink GoE Wellness – ‘EMPIE vanilla Wild Oats – Wild Oats Barista Milk Ready meal More Alternative Foods – More Foods Succulent Shawarma DACSA GROUP – PLANT-BASED BEANS WITH CHORIZO AND TOMATOE Szafi Products – Bolognese dish with lentil Sausage Unconventional Taste – Unconventional Plant Based Hotdog Sausage THIS™ – THIS™ Isn’t Pork Sausages Savoury snack Aviko – Plant based Chili Cheezz Nuggets Aviko – Plant based Cheezz Onion Rings DACSA GROUP – Arancini Seafood Revo Foods GmbH – THE FILET Verdino Green Foods – Unfished PlantZalmon Smoked Slices Verdino Green Foods – Unfished PlantFish White Fillet dsm-firmenich – Plant-based tuna flakes Whole-cut Product Umiami – Umiami Chicken Fillet Redefine Meat™ – Redefine Meat™ Beef Flank Unconventional Taste – Unconventional Plant-Based Meat Balls About FoodBev Awards FoodBev Media awards schemes have been running for more than 20 years and are now recognised as the most credible and respected awards schemes to influence the international food and beverage industry. For more information about our selection of awards programmes, please visit foodbevawards.com or email awards@foodbev.com.

A survey funded by the EU’s Smart Protein project has found that 51% of meat eaters in Europe claim they are actively reducing their annual meat consumption. The survey was carried out by food awareness organisation ProVeg International, in partnership with the University of Copenhagen and Ghent University. 7,500 people in ten European countries took part in the research. ProVeg’s CEO Jasmijn de Boo said that industry and policy makers can use the knowledge gathered from the report to make decisions on the production and promotion of plant-based foods. When asked about their primary motivation for reducing meat consumption, 47% of respondents said it was for health reasons, particularly in Romania and Italy. This was followed by environmental concerns (29%), mostly in Denmark and the Netherlands, and animal welfare (26%), mostly in Germany and the Netherlands. The figure of 51% reducing meat consumption is up from 46% in a previous Smart Protein survey published in 2021. A total of 27% of European consumers said they identified as flexitarians, a 10% decrease compared to the figure recorded in 2021. Additionally, 66% of Europeans claimed to consume legumes ‘at least occasionally,’ with 53% expressing a desire to consume them more frequently. On average, 28% of Europeans said they consume at least one plant-based food alternative at least once a week, up from 21% in 2021. Home consumption of plant-based alternatives for convenience took the lead at 67%, and supermarkets retain the primary source for plant-based purchases at 60%. ProVeg said that the findings show ‘promising changes’ in EU consumer preferences and behaviours made over the past two years. Nearly half (46%) of Europeans reported an increase in their trust in plant-based alternatives when compared to two years ago. 62% of respondents also said they are in favour of tax-free food products that support environmental and health values. Smart Protein co-ordinator, Emanuele Zannini, said that it was important to provide clear and simple information about the ingredient’s origin and processes and the technology applied for the development of safe and nutritious plant-based food products. “This will encourage more and more consumers – including the more sceptical ones – to embrace, with more confidence, a shift towards a better diet for their health and for the planet,” Zannini said. “This is a clear target for food scientists and food ingredient industries.” Cindy Schoumacher, policy officer at the European Commission, added: “As stated in the Farm to Fork Strategy, alternative proteins, such as plant, microbial or marine proteins, is one of key areas of research for a sustainable, healthy and inclusive food system”. “The Smart Protein project is providing key information to fill knowledge gaps on alternative proteins and contributes to the achievement of the objectives of the European Green Deal.” #research #Europe #Reports #ProVegInternational #SmartProtein

Meati Foods, a developer of mycelium-based vegan meat products, has introduced four new products to its Eat Meati range. The new products aim to bring ‘delicious, convenient nutrition’ for easier mealtimes. They include Crispy Bites – the company’s take on a chicken nugget – as well as a Garlic & Pepper Steak, Spicy Crispy Cutlet and Italian Seasoned Cutlet. The Spicy Crispy Cutlet offers the familiar crispiness from Meati’s original Crispy Cutlet, spiced with red pepper and cayenne. The Italian Seasoned Cutlet is a herb-forward juicy cutlet flavoured with rosemary, oregano and thyme. Crispy Bites are available online now, while the other three products are available in special holiday bundles and for standalone purchase in December. Meati said it intends to make all four products available in retail locations. Each of the products are created using Meati’s MushroomRoot ingredient, offering high protein and fibre content. Scott Tassani, president and chief operating officer at Meati Foods, said: “It’s easy for nutrition to fall by the wayside in favor of convenience and flavour when consumers are constantly on the go”. He added: “We’re looking forward to hearing reactions to each of these products geared toward convenient nutrition and the simple idea that flavour, nutrition and ease of cooking can be of equal prominence at the table”. #MeatiFoods #plantbasedmeat #US

Dreamfarm, a plant-based cheese start-up, has secured a new investment of €5 million to expand production, distribution and R&D. Dreamfarm, based in Parma, Italy, was founded in 2021 with a mission of creating 100% plant-based cheese alternatives that are delicious, healthy and clean label. The company launched its first products to market in May this year after two years of R&D, debuting a plant-based mozzarella alternative and a spreadable variant. The start-up claims its mozzarella is the world’s first plant-based alternative with government-certified liquid status and a Nutriscore A rating. The cheeses are created through the fermentation of almonds using selected cultures. Founders Maddalena Zanoni and Mattia Sandei wanted to create a plant-based cheese range that is ‘nutritionally superior’ to existing products worldwide. They were recently joined by Giovanni Menozzi as CEO. Investments came from Giampaolo Cagnin, a serial entrepreneur who founded Italiana Ingredienti, Campus and Hi-Food, and Francesco Mutti, the owner and CEO of the Mutti Group. Dreamfarm’s CEO Menozzi said: “Dreamfarm’s alternative to mozzarella is an innovative product with less than 1% saturated fat, making it appealing to consumers increasingly conscious of sustainability and nutritional profiles, but unwilling to compromise on the goodness of a typically Italian product”. He added: “It’s a dream come true to create a venture like Dreamfarm right here and have entrepreneurs of this calibre as part of our team. The sector is experiencing significant growth, and we are confident that we can make a global impact with the type of products we have and will continue to develop.” #Dreamfarm #Italy #plantbasedcheese