Organic children’s food brand Little Spoon has added two new plant-based meals to its Plates category for toddlers and children. The meals are designed to provide essential nutrients such as protein and iron to children that follow a meat and dairy free diet. Little Spoon describes its Plates range as being packed with flavour, providing balanced nutrition with hidden vegetables and ‘superfoods’ in every bite. First of the new additions is the brand’s Mini Spinach Bites with rotini in creamy marinara sauce and broccoli. The pasta is tossed in a creamy coconut-based tomato sauce and paired with plant-powered bites made with spinach and chickpeas, served with a side of broccoli. Ancient Grain Cauli Fingers and Green Poppers with butternut squash includes ancient grain and cauliflower finger food and buckwheat, lentil, broccoli and green pea-based ‘tots’. #kids #LittleSpoon #organic

Fermentation specialists Cauldron and Boston Bioprocess have launched a new partnership, aiming to help fermentation-based companies scale from lab to manufacturing. The two companies will work together to create ‘economically viable paths’ to industrial-scale production for companies that would benefit from Cauldron’s continuous fermentation technology. Cauldron is a precision fermentation manufacturer specialising in food, feed and fibre. The company said its ‘hyper-fermentation’ manufacturing technology unlocks precision fermentation for commodity application by achieving significantly lower cost of goods sold with less capex investment. The Australian startup raised $10.5 million earlier this year to support expansion of its facilities in New South Wales, and its broader goal to expand with a national production network of precision fermentation plants. Boston Bioprocess offers a platform for bringing microbes to industrial scale, providing services including strain evaluation, process development and scale-up solutions to companies in the bio-ingredient and biologics space. The company partnered with animal-free fat developer Nourish Ingredients this month to help scale its fungi-based fat solution, suitable for use in plant-based meat products. Boston Bioprocess CEO, Michael Tai, said the partnership with Caudlron aims to find the best possible combination of technology and assets for each client. “Transitioning to industrial-scale production is about finding the best partner for a client’s particular strain and particular product,” Tai said. “It’s not a one-size-fits-all process, which means that we need to work hard to form a network of talented and reliable CMOs, all of whom can be the best fit for some portion of our client base.” Tai added that working with Cauldron allows it to “minimise the pain” of tech transfer and shorten time-to-market for clients. #fermentation #precisionfermentation #NourishIngredients #Cauldron #BostonBioprocess

WNWN Food Labs, a company that develops cocoa-free chocolate, is releasing three new products inspired by classic UK favourite bars. The UK food-tech start-up creates its plant-based cocoa-free chocolate using a proprietary fermentation process, transforming widely available natural ingredients – such as cereals and legumes – into a product that it claims “melts, snaps and bakes just like conventional chocolate”. The company aims to raise awareness of environmental and ethical issues associated with the production of traditional cocoa chocolate, such as unfair labour practices, deforestation and habitat destruction. The release is WNWN’s largest product drop to date and comprises a trio of products inspired by some of the UK’s most popular brands. Vegan M•lk Choc is a classic vegan milk chocolate-style format, Choc Nut includes a smooth hazelnut paste layered through WNWN’s cocoa-free choc, while Choc Orange contains flavours of orange and grapefruit. All bars are dairy-free, palm oil-free and caffeine-free, sold in compostable packaging and recyclable cardboard sleeves. Commenting on the new bars, Ahrum Pak, WNWN’s CEO, said that the products have a “far smaller environmental impact” than traditional chocolate and do not rely on unfair labour practices, but are “every bit as delicious”. She added: “With these products we’re showing the world how our cocoa-free chocolate can power the future of sustainable snacking.” Each 48g bar will be sold for £5 and a bundle of each bar for £15, beginning 1 November. #dairyfreechocolate #UK #WNWN

Veganz has acquired the brands and production site of fellow German plant-based company Happy Cheeze, a producer of vegan cheese alternatives. Veganz, based in Berlin, was founded in 2011 as a fully vegan supermarket chain. It now has an extensive line of its own products spanning multiple categories including bakery, meat and seafood alternatives and plant-based cheese. Yesterday, the company announced it would acquire significant parts of the insolvent Happy Cheeze company, including its 1,000 m2 production site in Cuxhaven, Germany. Happy Cheeze produces plant-based cheese alternatives under the brand name Dr Mannah’s, with a product portfolio of 13 products including cashew-based alternatives to camembert, parmesan, and cheese spreads. Its products are sold online, in organic specialty stores and international food retailers. Through the deal, Veganz is expanding product range, distribution channels and production capacities in the area of plant-based cheese alternatives. The Plant Base has approached the companies for comment. #Germany #HappyCheeze #plantbasedcheese #Veganz

Confectionery brand Fruit-tella has announced that it is transitioning its chewy sweets range to a fully vegan recipe. The switch to vegan will be implemented across the full range of chews including the Strawberry Mix Chews, Fruit-tella Duo Stix and Fruit-tella Berries & Cherries. All of the chews will still contain real fruit juice and be made with all-natural colourings and flavours. Rather than using animal-derived gelatin, commonly used in the production of confectionery and other food products, Fruit-tella’s new recipe sees the brand use plant-based gelling agents alongside other natural, vegan-friendly ingredients. Lauren Potter, senior brand manager at Fruit-tella, said: “Fruit-tella has been synonymous with the highest quality sweets since 1931. We are delighted that those who favour a plant-based diet can now join in the fruity fun too.” She added: “We have worked hard to perfect a vegan recipe that replicates the taste and texture of our beloved chews, and we are certain that the new formulation will be a surefire hit with existing consumers and new shoppers alike”. The new vegan-friendly recipe is rolling out to all stores throughout November. #confectionery #Fruittella #UK

A new study from the University of Minnesota has identified additional health benefits of prioritising plant-based sources of fibre. The new study, published in the journal Nutrients, highlights how researchers found that each plant source of insoluble fibre contains unique bioactives – compounds that have been linked to lower incidence of cardiovascular disease, cancer and Type 2 diabetes – offering potential health benefits beyond those of the fibre itself. Joanne Slavin, co-author of the paper and a professor at the university’s College of Food, Agricultural and Natural Resource Sciences, explained that awareness is increasing around the need for fibre and how it impacts gut health, an area of wellness becoming “increasingly important as scientific research continues to reveal its impact on overall health and wellbeing”. “Fibre is the marker of health that is included in our dietary guidelines and found on product labels, but our research indicates that we need to ensure the other valuable components of fibre-containing plant sources — the bioactives — are also recognised as providing valuable benefits for human health”. A variety of plant foods including fruits, vegetables, legumes, nuts, seeds and whole grains contain insoluble dietary fibre, and the study found that each source contains unique bioactives that support health in different ways. Desirable bioactives like quercetin, resveratrol, catechins, anthocyanins, lutein, lycopene and beta-carotene were found in a variety of plant foods that also contain insoluble dietary fibre. The paper said that plant sources with bioactives and insoluble dietary fibre could be used to fortify processed foods to increase their nutritional value. It also highlighted that production byproducts such as peel, hulls, pulp or pomace are generally high in fibre and bioactives and therefore offer unique nutritional value from sustainable sources. Consumer research found that utilising this fortification at a low level did not decrease consumer acceptability of the food product. Jan-Willem Van Klinken, co-author of the study and senior VP of medical, scientific and regulatory affairs for Brightseed, said: “If we can offer widely accessible fibre-fortified products that have been developed to enhance rather than negate bioactive content, we can provide consumers with increased nutritional value”. The study’s authors said their research further illuminates the need for industry, academia and government to collaborate on championing broad awareness and education of bioactives in food and health systems. Further research is required to identify extraction and processing methods that preserve and optimise bioactive compounds. #bioactivecompounds #fibre #UniversityofMinnesota #US

Mycelium specialist MycoTechnology has announced the launch of its US-based Fermentation as a Service (FaaS) platform. The initiative aims to provide start-ups and innovative enterprises with the opportunity to secure fermentation capacity during a critical industry shortage. Through FaaS, companies can access essential fermentation tools and expertise, enabling them to scale up their fermentation operations from volumes as low as 300 litres to 90,000 litres. This aims to empower companies to overcome challenges related to product quality, yield and cost management as they approach commercial production. MycoTechnology’s CTO, Ranjan Patnaik, said that while fermentation is a “critical process that underpins the production of a wide array of bioproducts,” scaling up can be difficult and competition for capacity is resulting in bottlenecks, delays and escalating costs. He added: “These factors are creating major barriers to entry into the sector. But by opening up our facility to others, we aim to foster breakthroughs and accelerate the pace of innovation”. The company’s FaaS platform accommodates a diverse range of bioproducts, including proteins, enzymes and probiotics. It operates under “rigorous” regulatory standards, MycoTechnology affirmed, adhering to Food and Drug Administration (FDA) 21 CFR Part 117 guidelines and has been GFSI (Global Food Safety Initiative)-certified by the BRCGS. MycoTechnology said its FaaS initiative not only aligns with growing efforts to enhance the US bioindustrial landscape, but paves the way for other companies facing capacity constraints. Based in Aurora, Colorado, MycoTechnology was founded in 2013 and creates products from mushroom mycelia. Its product portfolio includes ClearIQ, a line of mushroom-derived flavour modulation tools that can enhance nutrient density, and FermentIQ protein, a line of protein products produced through a proprietary fermentation process. #fermentation #MycoTechnology #US

Plant Based World Expo Europe (PBWE) has unveiled its future predictions for the plant-based food and beverage industry, marking the beginning of ‘Plant Based 2.0’. The global plant-based food market is predicted to hit $115.3 billion by 2035, and PBWE said it is preparing for its biggest show to date, taking place at a larger venue for the first time since its establishment – The Excel Centre in London, from 15-16 November 2023. The event’s organisers have identified a number of long-term trends that they expect to see within the plant-based industry as it grows over the coming years. Balancing retail demands While innovators in the plant-based space have been expanding their ranges across categories in recent years – such as Oatly’s ventures into ice cream, yogurt and cheese – many brands are now turning the focus back to core ranges following pressure to create quality products and a shift toward business strategies focused on longer term profitability. SPINS data has shown that customers purchasing plant-based products spend 61% more than the average shopper. PBWE highlighted that retailers must ‘get the balance right’ and provide quality plant-based products with a broader range of choice for high-value customers to maximise basket size. Foodservice: choice, quality and leading with veg Offering an entirely vegan menu is an increasing trend in foodservice, offering a more diverse range of high quality plant-based choices to consumers. Restaurants are also looking to reduce reliance on meat by offering more vegetable-led meals, a trend expected to continue in both foodservice and retail. Clean labelling In the wake of debate around ultra-processed foods, clean labelling will continue to gain momentum and manufacturers must focus on transparency – for example, highlighting which plant proteins are used specifically, helping the public to expand its understanding of new food and protein from sources beyond meat and soya. Manufacturers have also ramped up production of natural vegetable flavours using Non-GMO approaches to meet the clean label demand. Turning of the tide on plant-based seafood The UN estimates that nearly 90% of the global marine fish population is overfished or depleted. While plant-based fish alternatives have struggled to take hold, PBWE believes, this is set to change following innovations seen this year such as the launch of the world’s first 3D-printed vegan salmon. Plant-based fish brands are also using algae to deliver nutrients such as omega 3 to achieve nutritional parity with traditional fish. Wider adoption of plant-based tuna, sashimi and other fish alternatives is expected in foodservice. Affordable proteins The UK is expected to see a shift toward more affordable plant proteins in response to the cost of living crisis. Aberystwyth University has recently announced a new £1 million pea protein project to reduce the UK’s reliance on soya imports, and at PBWE, European companies will showcase affordable protein solutions including textured pea and fava proteins. Traditional production techniques go plant-based Traditional production techniques such as smoking and fermenting are expected to become more extensive in plant-based than ever before this coming year. PBWE noted that it is seeing more companies that specialise in meat-based products now applying traditional production techniques to plant-based proteins. Public sector campaigning The Plant Based Universities campaign is active in more than 50 universities and is gaining momentum. More universities and education settings will act on their own climate research to both limit the public sector’s contribution to the climate and ecological emergency, and to help shift public opinion in favour of a plant-based food system. The public sector is also expected to opt for increasingly plant-based menus as healthcare, prisons and the care sector realise the benefits of providing fewer animal-based meals. Calling on government and consumers The UK’s National Food Strategy in 2022 recommended a 30% reduction in meat consumption, but PBWE highlighted that this may be seen as a ‘conservative’ target, adding that more can be done to reduce subsidies to the meat and dairy industries and invest in plant-based alternatives. The Plant Based Food Alliance UK will address this in a session, ‘Uniting the Plant-Based Industry to Lobby for Growth’ at the PBWE conference in November. Consumer-facing campaigns are also expected to grow, described by PBWE as integral to the progress of educating the public on the importance of consumption habits. Abigal Stevens, marketing director of PBWE organiser JD Events, said that with 43% of Gen-Z consumers claiming to be cutting meat from their diet in 2023, businesses must future-proof themselves and their offerings. She added: “With innovation taking the plant-based industry to the next level, we’re calling on all areas of the wider food and beverage industry, governments, and the public to support this path we’re on – for the good of our collective health and that of the planet.” #Europe #PlantBasedWorldExpo #trends #UK

Food-tech company Nourish Ingredients has unveiled Tastilux, an animal-free fat designed to address challenges in the plant protein market related to taste, nutrition and consumer acceptance. The announcement was made during this year’s SXSW Sydney event. Tastilux marks a major breakthrough in delivering the flavour and cooking performance of traditional meat without the use of animal-based ingredients or artificial chemicals. Derived from natural sources and produced at scale through precision fermentation, Tastilux is poised to provide food and ingredient manufacturers with a fat that closely mimics the cooking properties, aroma and taste of conventional meat. Developed over three years by Nourish Ingredients’ team of scientists, Tastilux concentrates on reproducing the flavourful fats found in animal meat by using natural lipids. This proprietary fat delivers the distinctive taste and aroma of traditional meat fats, enabling authentic cooking reactions when applied to plant-based chicken, beef, pork and other protein alternatives. The introduction of Tastilux aligns with Nourish Ingredients’ mission to expedite the transition to a healthier, humane and sustainable food system. By focusing on the most crucial fats needed to enhance the appeal of plant proteins, Tastilux is poised to facilitate global commercial adoption. The company is actively collaborating with prominent players in the food and ingredient industry to incorporate Tastilux into a wide range of products. James Petrie, founder and CEO of Nourish Ingredients, said: “Tastilux represents a quantum leap in making plant-based meats live up to the rich, fatty taste and cooking performance consumers want and love. We saw an opportunity to revolutionise plant proteins by focusing on the power of fat. Most alternative fats simply can’t replicate the rich, authentic flavour of cooked meat.” He continued: “So rather than take a plant-based approach, we analysed the most flavorful animal fats in their uncooked state. Then identified where we could find these in nature, without the animal. By fermenting only the most potent fats, we’re able to recreate the authentic meat experience. Our unique process unlocks new possibilities for plant protein foods to deliver the satisfying taste and texture consumers crave.” At the SXSW event, Nourish Ingredients showcased Tastilux’s capabilities by presenting a lifelike, plant-based chicken wing. This culinary innovation, designed by the company’s head of culinary innovation, demonstrated the potential of Tastilux fats to change the enhance the plant-based food experience, offering a more delectable and natural option for plant protein companies. A select group of attendees at SXSW Sydney had the opportunity to sample the chicken wing, complete with edible bones made from calcium, experiencing firsthand the impact of Tastilux in providing an authentic flavour, juicy texture and overall enjoyment of chicken wings, all without any involvement of animals. #animalfreeprotein #NourishIngredients #veganfats

Swedish oat milk company Oatly has launched a campaign in the UK, urging all food and beverage companies to disclose the climate impact of their products. This initiative coincides with the release of the company’s ‘grey paper’ – called Climate Labelling: Why Not? – a document outlining the rationale for mandatory climate labelling. New research conducted by Oatly underscores strong public support for carbon labelling on food and drink items, particularly among younger generations. The findings reveal that 62% of UK consumers favour the introduction of carbon labelling on food and drink products, with 55% believing that companies should be obliged to provide this information. A significant 59% of respondents would consider reducing or entirely discontinuing the consumption of high carbon footprint food and drink products if provided with accurate emissions data. These insights highlight the need for greater transparency in the industry regarding the environmental impact of their products. The campaign also challenges the dairy industry, urging it to disclose its climate impact data. To show its commitment to the cause, Oatly has offered free high-profile advertising space to ‘Big Dairy’ if they are willing to publish the full climate footprint of their products. Bryan Carroll, UK general manager at Oatly, commented: “The food and drink we consume is responsible for a third of total UK emissions. Scientists, including the UK government’s own Climate Change Committee, are clear that those emissions must urgently come down, and consumer behaviour change is a necessary part of that. Our view is that it’s unreasonable to expect this to happen when consumers are not being given the information they need to make informed choices.” Oatly’s ‘grey paper’provides three key arguments for mandatory climate labelling. Firstly, it points out that emissions from the food system currently account for 35% of total UK greenhouse gas emissions. Second, consumers are already provided with similar information when making decisions in other areas, such as buying a house or a car. Lastly, there is widespread public support for mandatory carbon labelling as a means to facilitate more informed choices. In light of these developments, Oatly is encouraging like-minded businesses to join the campaign and collaborate with policymakers to establish an effective climate labelling system that serves consumers and the environment. As the UK government initiates the Food Data Transparency Partnership and explores climate labelling policies for food and drink, Oatly has been proactive in publishing the climate impact data of its products on-pack in the UK since 2019. Carroll added: “We’re inviting those across the full spectrum of the food industry to come together and work out what an effective climate labelling system should look like. One that doesn’t cost the earth but helps preserve the Earth.” According to the report, the majority of UK consumers view carbon labelling on food and drink as a positive initiative. When asked whether carbon labelling on food packaging was a “good idea,” more than twice as many respondents agreed compared to those who disagreed, with 52% in favour and only 23% opposed to the concept. Among younger consumers (aged 18-34) the support was even more significant, with 65% endorsing carbon labelling, while only 19% expressed disapproval. The survey also highlighted a belief among consumers that companies should be obligated to disclose carbon information on their products. A majority of respondents (55%) supported mandatory carbon labelling, while only 23% were against it. This sentiment was most pronounced among younger individuals, with 74% of those aged 18-34 advocating for mandatory carbon information disclosure. Meanwhile, 59% of respondents said they would be willing to alter their food and drink consumption behaviour if they had access to accurate carbon footprint information. Specifically, 11% of those surveyed stated they would cease consuming products with a high carbon footprint entirely, while 48% indicated they would reduce their consumption of such items. Among those aged 18-34, 74% expressed a willingness to make changes to their diets, with 54% planning to reduce their consumption of high carbon footprint products and 20% intending to cease consumption entirely. When provided with context regarding the emissions of the food system, the survey demonstrated strong support for a carbon labelling policy. 62% of all UK adults expressed a favourable stance on the introduction of carbon labelling on food and drink products, compared to 29% who were not in favour. This support strengthened when participants were informed that the food and drink industry is responsible for one-third of total UK greenhouse gas emissions. In this case, a remarkable 77% of people aged 18-34 endorsed the implementation of carbon labelling on food and drink products. The survey also highlighted that consumers are as enthusiastic about receiving climate data on food and drink as they are about other forms of mandatory labelling. A clear majority, 55% of UK consumers, agreed that emissions information should be mandatory for food and drink, mirroring its requirement for items such as houses, cars or electrical appliances. This enthusiasm was most pronounced among those aged 18-34, with 66% favoring carbon footprint information on food and drink compared to 9% opposing. In this age group, carbon footprint information was considered more useful than recycling information (40% versus 33%). Additionally, 40% expressed that they would find carbon labels for food and drink more useful than energy consumption labels for devices like TVs, which garnered only 30% support. T&Cs for billboard activation Oatly has offered select dairy manfacturers the opportunity to claim advertising space worth up to €140,000. The offer is exclusive to the first approved dairy company that accepts it based on the provided terms and conditions. This advertising opportunity is limited to cow’s milk products with a comprehensive product climate footprint analysis and is contingent on the verification of factual accuracy, absence of misleading information, and sufficient substantiation. The dairy company will be required to provide the evidence requested for this purpose. #Oatly #carbonfootprint #UKgovernment #cleanlabel #dairymanufacturers

FoodBev Media’s Dan Bunt caught up with Green Boy Group at the Plant Based World Expo North America, to discuss how the company is delivering nutritious plant-based and organic ingredients to food manufacturers. Find out more by watching the full interview below. #GreenBoyGroup #PlantBasedWorldExpo

CJ Foods, a business unit of South Korea-based CJ CheilJedang, announced that it entered into a joint development agreement with T&R Biofab. T&R Biofab is a Korean med-tech company that develops artificial tissues using its technology in the field of regenerative medicine based on 3D bioprinting. Under the JDA, the companies will work to develop alternative meat products using 3D bioprinting. They will leverage expertise between the food industry and 3D printing medical field to create new plant-based alt-protein products that match consumers’ expectations on taste, texture, appearance and nutrition. Both companies perceive plant-based alt-protein food products – that go beyond the limitations of today’s offerings – as new growth engines. Florian Viton, SVP of strategic innovation at CJ Foods, said: “At CJ Foods, we recognise that breakthrough innovation happens at the interface of distinctly different proficiencies and industries. We see our partnership with T&R Biofab as a unique opportunity to create alternative protein offerings that truly surpass the limitations hindering today’s plant-based products. This exciting collaboration is part of CJ Food’s broader strategy to accelerate our pace of innovation and seed new growth engines in support of CJ Food’s global ambitions.” Paulo Marinho, head of scientific strategy at T&R Biofab, added: “As global leaders and public figures increasingly draw attention to the alternative protein food sector, particularly the potential within 3D printed food, it is imperative to underscore that this domain seldom unites genuine food industry experts with accomplished printing specialists. This partnership stands as a unique instance where these two domains converge and collaborate, each pioneering its own sphere to achieve a shared and essential solution.” #3Dprinting #CJFoods #plantbasedmeat #TampRBiofab