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

Premier Foods is expanding its plant-based cake portfolio with the launch of a new chocolate brownie product, under its Plantastic brand. Plantastic Indulgent Double Chocolate Brownies bring together the growing trend of plant-based with the popularity of brownies, designed to provide ‘the perfect indulgent treat’. They are crafted with cocoa and studded with dark chocolate chips, topped with vegan-friendly dark chocolate. The brownies are available in on-the-go single slices and at-home multipack formats. Katherine Cook, Plantastic brand director at Premier Foods, commented: “The plant-based sweet treats category is perceived to lack in indulgent options and Plantastic is addressing this with new Indulgent Double Chocolate Brownies – a plant-based option that doesn’t compromise on taste”. She added: “Plant-based flapjacks and brownies are both popular with younger cohorts, making the Plantastic propositions the perfect sweet treat to appeal to these consciously minded consumers, who don’t want to compromise on taste”. The brownies are available now and will continue to roll out across the UK grocery channel this month (MRSP £2.25 for a pack of five, £1.25 per single-serve pack). #plantbasedbakery #Plantastic #PremierFoods #UK

The Compleat Food Group has purchased organic plant-based cashew cheese producer, Palace Culture, for an undisclosed sum. With this recent acquisition, the UK manufacturer is expanding its existing plant-based portfolio, which includes the ready-to-eat meat alternatives brand Squeaky Bean and chilled pickles and ferments brand Vadasz. The Compleat Food Group was formed in 2021 and employes more than 3,500 people across ten sites, with an annual turnover of £700 million. Palace Culture was established in 2018 by founder Mirko Parmigiani. His mission was to create sustainable plant-based cheeses for dairy intolerant consumers, inspired by his dairy intolerant son. The business has grown from a stall at Crystal Palace farmers’ market to being stocked in independent shops and distributors including Whole Foods and Abel & Cole. Its portfolio includes a cashew-based semi-soft kimchi cheese, made with the juice of Vadasz kimchi, as well as cashew-based alternatives to goats cheese and brie, blue cheese, and a smoked chipotle cream cheese. Yvonne Adam, chief marketing officer at The Compleat Food Group, described Palace Culture as a natural choice for the company’s portfolio due to its high-quality, distinctive product offering and potential for growth. “Plant-based cheese is a fast-growing, but relatively untapped, market and there is plenty of consumer appetite for genuinely delicious vegan cheese,” Adam commented. “We’re now looking forward to using our expertise and scale to introduce shoppers to Palace Culture’s unique range of incredibly tasty products that we know they will love, and we hope to able to announce additional listings shortly.” Palace Culture’s founder Parmigiani added: “Born from our family kitchen in Crystal Palace, I combined a love of flavour, and a passion for health and sustainability, to create nut-based cheeses using raw ingredients”. “Having seen how The Compleat Food Group has worked with the likes of Vadasz to retain its authenticity and incredible quality, we’re excited for the next chapter of Palace Culture’s evolution and to use The Compleat Food Group’s expertise to continue to innovate and introduce even more people to the world of plant-based vegan cheeses.” #PalaceCulture #plantbasedcheese #TheCompleatFoodGroup #UK

US gluten-free cookie brand Mightylicious has introduced two new plant-based cookie products to its line-up. The new Double Dutch Chocolate and Oatmeal Raisin cookies are both certified vegan, kosher, gluten-free and Non-GMO. Both created with a base blend of gluten-free flours, Double Dutch Chocolate contains chunks of semi-sweet vegan chocolate while the Oatmeal Raisin contains gluten-free rolled oats with raisins and spices. Founder, Carolyn Haeler, created the brand with the belief that allergen-friendly treats should not sacrifice on taste or texture. Each of the range’s soft-baked cookies are 100% free from gluten, wheat, rye and barley. “I was determined to create a cookie that was gluten-free, healthy, and above all, irresistibly delicious,” Haeler said. “Our hand-crafted cookies are designed to indulge and satisfy.” The new products are now available online and in retail outlets across the US including Walmart, Whole Foods, Costco, King’s, Price Chopper and more. #US #Mightylicious #snacking #glutenfree #biscuits

A brand-new plant-based industry event, Veg-Net, has been announced today, set to take place in London in June 2024. Veg-Net aims to provide a platform for connecting plant-based brands with buyers and industry experts from the UK and across Europe. Mike Hill, co-founder of plant-based pizza company One Planet Pizza, is one of the founders of the new event. Plant-based organisations such as VegCapital, Kale United, The Vegan Society and Vegan Business Tribe have already supported the event as strategic partners, while participation from brands such as Kale Foods, GreenPro International and Vegan Perfection have been confirmed. In a statement announcing the launch, the team behind Veg-Net said that reaching and connecting with buyers is among the many challenges faced by start-up food and beverage brands looking to scale. The event will provide the opportunity for start-ups to connect with buyers across retail, wholesale and foodservice. Hill commented: “With my experience and knowledge of the plant-based category, combined with my event expertise from the leisure sector, I felt compelled to support the growth of exceptional vegan food brands. We know from surveying plant-based businesses that connecting with the right buyers is the biggest pain point for brands looking to scale. With Veg-Net we’re unlocking new horizons.” Veg-Net will take place at the Radisson Blu London Stansted Airport. It will grant each brand the opportunity for ten pre-arranged, 20-minute meetings with buyers from both the UK and European retail and foodservice sectors. It will also include keynote speeches from industry experts as well as ‘clinics’ diving into topics such as investment, production, foodservice and the UK and EU retail markets. Mathilde Alexandre, from strategic partner ProVeg International, said: “In these dynamic and transformative times, it is paramount to foster events that unite the entire plant-based sector, bringing together brands, buyers, and industry organisations”. She added: “This event presents a unique opportunity for us all to actively engage, exchange innovative ideas, and collectively learn from one another. Together, we can drive positive change towards a more sustainable and compassionate future.” #Europe #events #UK #VegNet

With Ultra Processed Foods hitting the headlines, Christopher Kong, co-founder and CEO of Better Nature Tempeh, discusses the opportunity for whole food ingredients that are healthy for both humans and the planet. In meat-free, we’re seeing the fallout. Too much shelf space has been given to ultra-processed meat alternatives, and whilst these have played a key role in taking plant-based mainstream, the focus on health appears to have been lost. Health: A transformational shift What we are seeing right now in the category is a transformational shift, with health being increasingly prioritised. According to YouGov, health is the number one driver for the move to plant-based food before the environment and animal welfare. And today, health is the single biggest opportunity to transform the category. Consumers want a wider choice of minimally-processed meat-free products on the shelf, so for plant-based manufacturers that can offer natural and nutritious clean-label options that shoppers can trust, there is all to play for. The meat-free aisle is awash with innovation, but some of this is lacking from a nutritional perspective and many have long ingredients lists filled with artificial ingredients. The opportunity for whole foods Whole foods like tempeh – which is minimally processed and nutritious with a simple, all-natural ingredients deck – offer a clear opportunity to reinvigorate the category. Consumers are primed to adopt plant-based food but are hesitant because they feel they are not meeting their health needs, so educating consumers about health benefits is key. Tempeh, alongside other high-protein and high-fibre whole foods bringing improved nutritional balance to plant-based offerings, should be celebrated as great-tasting natural foods in their own right, rather than being compared with meat products. However, an element of familiarity is important to entice consumers. Tempeh is still a relatively new food for many UK consumers, so exploring different product formats, such as burgers, falafels and veggie balls is key to driving purchases. It’s not about being a meat replacement, but about bringing the goodness of tempeh to formats consumers know how to cook with. With technology and innovation, we often look forward, but sometimes the best innovation is rooted in the past. Tempeh has been a staple in Indonesian cooking for more than 300 years, and as a 100% natural and nutritious plant-based food, its potential to help people live more healthful and sustainable lives in the future is exciting. Purpose led and planet-friendly When it comes to health, planetary health and human health go hand in hand. The world has never been more in need of simple, nutritious, plant-based foods, made in an ethical and sustainable way. With more consumers actively looking for planet-friendly products, the need for meat-free food that is good for both people and the planet is clear. B Corp is part of that – not only does B Corp accreditation give businesses a clear sustainability framework to work from, it also helps them access more resources to do better business and connects them to a global community that shares the same values around health, environmental sustainability, and inclusivity. This is just the start of the journey. As an industry, we need to push ahead to manufacture plant-based foods that are beneficial for both people and the planet. Reaching sustainability goals, doubling down on Net Zero strategies and honing how businesses are being run, not just for shareholders, but for all stakeholders, will all be vital as we navigate the challenge. #BetterNature #cleanlabel #tempeh #WholeFoods

Meati Foods has introduced a shelf-stable plant-based jerky snack series, available in three flavours: Original, Peppered and Sweet Chile. The jerky product is crafted using Meati’s patented ‘MushroomRoot’, a mycelium-based whole food ingredient developed to provide the protein source for Meati’s plant-based meat portfolio. The product line supports Meati’s sustainability focus by using MushroomRoot from the production of its existing steak and cutlet range. The jerky aims to deliver on-the-go sustenance, containing 7g of complete protein per serving alongside dietary fibre and micronutrients including vitamins B2, B3, B5, B9, iron, potassium, choline, copper, zinc and magnesium. Scott Tassani, president and chief operating officer at Meati Foods, said: “Snacking more and eating fewer meals isn’t only a Gen Z trend; it’s truly cross-generational. It’s critical to provide protein, fibre and nutrition that is delicious and supports life on the go.” He added that the new solution provides “superior nutrition and incredible flavour”, with appeal that “extends well beyond jerky eaters”. It is currently only available direct-to-consumer via Meati’s online marketplace, however the company said it plans to take learnings from this initial launch into consideration for future commercialisation planning. #MeatiFoods #plantbasedjerky #US

The Danish government has published an ‘Action Plan for Plant-Based Foods’, aiming to strengthen sustainable food production in Denmark and beyond. The action plan embraces the entire plant-based value chain from farm to table, aiming to strengthen Denmark’s position in sustainable agriculture as well as inspire change from other countries around the world. Celebrated as a ‘world-first’, it was drawn up following a majority vote in the Danish Parliament, as an initiative of the 2021 ‘Agreement on the green transformation of Danish agriculture’. Denmark’s Food Minister, Jacob Jensen, launched the government’s new action plan at the Hotel and Restaurant School in Copenhagen last week, alongside the school’s director, Anne-Birgitte Agger, and stakeholders from the plant-based value chain. The plan outlines initiatives to strengthen the green transformation of the food and agricultural sector, created in dialogue with stakeholders in the field with the ambition of spreading healthy and climate-friendly food on Danish plates and beyond. Jensen stated: “There is no doubt that a more plant-rich diet – in line with the Official Dietary Guidelines – helps to reduce our climate footprint. We need the action plan that shows how we can support the entire plant-based value chain and thereby contribute to the necessary transition.” Plant-based foods have been identified as a future growth area within the action plan, which covers a broad range of plant-based foods including edible fungi, algae and beneficial microorganisms. Initiatives set out in the plan include funds and subsidy schemes, consulting for start-ups, development of plant-based further education and initiatives to attract investment and strengthen Danish plant-based exports. A market projection from the University of Copenhagen concluded that the sector for protein-rich plant-based foods can expect growth of between 4% and 11% annually until 2030 in Denmark and local markets, while production of fruit and vegetables will steadily increase. ProVeg International described the 40-page action plan as a milestone in food system transformation, praising its focus on the entire value chain from farm to fork. Jasmijn de Boo, the organisation’s CEO, said that she expects other EU countries to be emboldened by Denmark to publish their own strategies, particularly in the latter half of 2025 when Denmark will preside over the European Council. “The Danish Government has taken a huge step forward in the fight against climate change by publishing its Action Plan for Plant-Based Foods,” de Boo commented. She added: “It will accelerate the uptake of plant-based food in the public sector and support the agricultural sector to position itself for supplying alternative proteins to a growing plant-based market. The shift to alternative protein is as important as the shift to renewable energy as a solution to climate change.”

German start-up Nosh.Bio has announced a new partnership with biotechnology company Ginkgo Bioworks, aiming to enhance the ‘meatiness’ of mycoprotein. Nosh.Bio, based in Berlin, aims to transform the food industry by developing highly functional ingredients from fungal biomass for animal-free food products. Through its partnership with US-based Ginkgo Bioworks, the company will leverage Ginkgo’s strain optimisation services to screen for protein-producing fungi strains with superior sensorial profiles. This aims to produce a mycoprotein that can deliver a rich, savoury and naturally meaty taste when used in food products. Nosh.Bio has developed a technological platform that uses fungal biomass to create animal-free single-ingredient meat alternatives from mycoprotein. The company aims to leverage its production process to improve alternatives to meat products that can be more challenging to emulate, such as juicy steak and other red meat products. The start-up said that while many red meat alternatives contain many ingredients and chemical additives, its efficient, sustainable and cost-effective process allows for the development of an authentic-tasting product that is healthier than its traditional animal counterpart. Ginkgo aims to discover and deliver a strain of fungi with higher native proteins involved in achieving the rich meaty taste, juiciness and colour that Nosh.Bio is seeking. It plans to execute a mutagenesis and screening campaign with its proprietary encapsulation and screening technology (EncapS), which can make it possible to search through up to one million strain variants in a single run and select the best-performing candidates for further development. Kalpesh Parekh, VP of business development at Ginkgo Bioworks, said: “We’re thrilled to partner with Nosh.bio and help level up the alt-meat protein industry to deliver sustainable products that taste closer to real meat than ever before. Our proprietary encapsulation and screening technology can expeditiously deliver valuable insights that enable our partners to optimize their R&D efforts and overall product.” #GinkgoBioworks #mycoprotein #NoshBio #plantbasedmeat

The Catalan government has invested €7 million in a research centre to help companies develop sustainable ways of making meat. The funding – which represents one of the largest investments ever made in alt-proteins across Spain – will run for four years and will help companies scale up the production of sustainable plant-based and fermentation-made foods. The Center for Innovation in Alternative Proteins (CiPA), based across various sites throughout the region, has been funded by the Department of Climate Action, Food and Rural Agenda of the Generalitat of Catalonia and the Institute of Agri-Food Research and Technology (IRTA). CiPA will carry out research into how the production process of alt-proteins can be used to reduce food waste, by transforming agricultural surplus and byproducts into nutritious food, with the potential to provide new revenue sources for farmers. As well as carrying out research, CiPA will help build essential infrastructure including research facilities and pilot plants, enabling startups to expand by providing them with the expertise and specialist equipment needed to develop, test and improve their products. According to the Good Food Institute (GFI), Spain is the fourth largest retail market for plant-based foods across Europe – with sales increasing by 9% between 2020 and 2022 to €447.4 million – driving green growth and creating new jobs. The GFI has welcomed the investment. Alex Holst, the GFI’s senior policy manager said: “This landmark announcement is a major step towards turning Catalonia into one of Spain’s leading hubs for sustainable plant-based and fermentation-made foods. The region is already home to pioneering alternative protein companies, but this investment will help develop a vibrant Catalan sector capable of producing delicious, affordable foods for the growing alternative protein market, generating highly skilled jobs and export opportunities.” #fermentation #TheGoodFoodInstitute #Europe #Catalonia #alternativeproteins

Alongside the industry heavyweights famed for pioneering the plant-based category, smaller businesses with big ambitions are also championing the future of sustainable, animal-free food. In this month’s Start-up spotlight, we speak to TurtleTree, a company aiming to revolutionise the dairy industry through its animal-free lactoferrin protein. Fengru Lin, TurtleTree’s CEO, explains how her journey into sustainable dairy production ignited a fervent desire for change. The current state of global food production is deeply flawed, with a heavy reliance on factory farming, leading to issues like waste, animal cruelty and excessive hormone and antibiotics use. This intensive system compromises the quality and nutritional content of foods. With population growth exploding in the next decade, global agricultural output must increase 70-110% by 2050 to feed global demand. Traditional food production practices must make way for more sustainable systems to meet this demand without harming public and planetary health. TurtleTree was founded in 2019 with one bold vision: to create a new generation of sustainable nutrition that’s better for the planet, animals and people. We’re leaning into biotechnology to disrupt the existing system and revolutionise how the world eats. Through the use of precision fermentation and cell-based technologies, we’re eliminating the need for farm animals and addressing the associated unsustainable land and water use, all while creating a more consistent, scalable and resilient food system. To date, we have secured over $40 million in funding, backed by investors such as Verso Capital, KBW Ventures and Green Monday Ventures, and won global competitions like The Liveability Challenge and The Entrepreneurship World Cup for our innovative disruption of the dairy industry. What are the key challenges involved in developing a plant-based milk product that can match, or improve, the nutritional profile of conventional milk? Milk is a complex and nutrient-dense elixir composed of more than 2,000 ingredients, including approximately 200 proteins. One of the most powerful bioactive proteins is lactoferrin, which is great for immunity, iron regulation and digestive health. Plant-based milks do not naturally contain bioactive proteins like lactoferrin and are comparatively lacking in the nutritional benefits of conventional dairy products. Fortifying plant-based milks with lactoferrin, TurtleTree can help bridge the gap between these products and their animal-derived counterparts. What are the key ingredients used in the precision fermentation process to develop your animal-free lactoferrin? Precision fermentation is a state-of-the-art process that uses microbial hosts for the mass production of ingredients. Compared to traditional methods, precision fermentation offers far greater efficiency and volume, enabling viable production at commercial scale. We are able to select microbial hosts, like yeast or fungi, and engineer the target DNA into the microbes. The microbes are then grown in a bioreactor and they will secrete the target protein lactoferrin. Lastly, there is a downstream purification process to purify the lactoferrin. We follow four steps to produce LF+. First, we identify the genetic sequence of lactoferrin. We insert the sequence into microbes, which are used as little factories to produce lactoferrin. The microbes are then placed in a bioreactor, where they are nourished with nutrients and undergo a process of fermentation after which they start producing lactoferrin. Finally, the lactoferrin is collected, purified and used to fortify our favourite foods. Why did you choose to focus on lactoferrin as an ingredient? Our product, LF+, is a high-value bioactive milk protein (lactoferrin) and one of the most powerful parts of cow’s milk that has great functional benefits for immunity, iron regulation and digestive health. While lactoferrin is already used in supplements and infant formulas today, supply scarcity means that demand cannot be met for other fertile segments like sports nutrition, where the protein’s iron-regulating benefits can improve physical performance, aiding endurance, fatigue resistance, muscle strength and energetic efficiency. Accessing lactoferrin directly through whole cow’s milk can be a challenge, with pasteurisation removing up to 50% of the naturally occurring protein. Furthermore, for conscious consumers who make the switch to plant-based milk, where lactoferrin is not inherently present, maintaining intake of this important nutrient can be a struggle. Do you plan to branch out into developing other proteins in the near future? Lactoferrin is the first building block, and TurtleTree will continue to build out its pipeline of high-value ingredients, creating them at scale and unlocking access for many more people. Through this transformative journey, we are working to reshape the way people nourish themselves while prioritising the health of our planet, animals and communities worldwide. With health an important driver of consumer consumption, and advancements in this area already supporting plant-based category growth, we anticipate that plant-based milk companies will continue to focus on nutritional fortification to bridge the gap between animal-based products. The fortification of plant-based products could also help plant-based food companies enter the $36 billion US functional food market, which is predicted to be worth $532.98 billion globally by 2030. What has been the company’s biggest achievement to date? In 2023, we debuted the world’s first precision fermentation-produced lactoferrin, LF+. This year, the TurtleTree team has achieved key production milestones and is now ready to commercialise its LF+ in Q4 2023, expanding the possibilities for nutrition supplementation in sports and elderly nutrition as well as the plant-based milk market. #precisionfermentation #StartupSpotlight #lactoferrin #animalfreeprotein #TurtleTree