Silo, a zero-waste restaurant based in London, UK, has established a new site for the cultivation of koji, soy sauce and beer grain miso in commercial quantities. The new ‘Fermentation Factory,’ launched in partnership with Crate Brewery, is headed up by Silo’s R&D leader, Ryan Walker. The project aims to scale up what has traditionally been an in-house venture, transforming ‘challenging ingredients’ into high-value products that can be used in mainstream kitchens and bars. This summer, Silo will supply its fresh koji business-to-business, supporting other restaurants, bakeries, breweries, bars and home cooks in reducing waste. As well as fresh and dry koji, the factory will manufacture and distribute a miso product made from spent beer grains from Crate Brewery, and a ‘zero soy sauce’ made using waste bread from the restaurant. Silo takes the ‘uglier’ parts of waste ingredients and upcycles them into what it describes as ‘liquid gold’ – producing a range of garums, ferments and misos, used throughout the restaurant’s tasting menu. These umami flavour enhancers encapsulate founder Douglas McMaster’s ‘closed-loop’ cooking style, lending unique flavour profiles to the restaurant’s dishes. Koji, a cultivated fungus, is used as a starter to energise the fermentation process. The Fermentation Factory will cultivate large quantities of this product, making it available to businesses that seek to produce their own miso and ferments sustainably in-house. Silo aims to make sustainability accessible and economically viable on a commercial scale by providing businesses with the core tools for closed-loop processes. The Fermentation Factory will open its doors later this summer in an abandoned nightclub, marking the next stage in Silo’s mission to ‘make zero-waste living a global reality’ as it celebrates its ten-year anniversary. #Silo #UK

A panel at the Veg-net 2024 event, with The Plant Base’s editor Melissa Bradshaw joining the panellist line-up, will explore new plant-based consumer insights unveiled exclusively at the event. Veg-net has been developed to offer brands within the plant-based category the opportunity to connect with buyers from UK and European retailers, wholesalers and foodservice companies. Taking place at the Radisson Blu London Stansted Airport, the new event will offer a range of sessions from keynote speakers sharing insights and knowledge on topics such as investment, production, retail and foodservice. As part of the panel sessions, new exclusive research conducted by Plant Futures in partnership with Vypr will be unveiled to delegates and industry experts. The research will showcase how the sector is poised for growth and how plant-based brands can expand their appeal to consumers. Fresh insights into consumer buyer behaviour will enable founders to hone their marketing strategies and define key target audiences, with new data on emerging consumer preferences and market potential aiming to help bolster the sector’s growth. The morning will kick off with a keynote panel introducing the research, chaired by AJ Sharp, founder and managing director of Sharp Relations. The Plant Base’s editor, Melissa Bradshaw, will join as a panellist to discuss the research findings alongside Ben Davies, CEO at Vypr; Katie Cross, senior buyer at Ocado; and Jacob Linden, chief financial officer and head of investments at Kale United. Kym Zielinski, insights specialist at Plant Futures, said: “We’re excited to share these new insights with the plant-based community to support brand founders and drive collaboration with retailers within this dynamic sector”. She added: “There is so much to be excited about in plant-based right now, but it’s essential that we deepen our understanding of consumer needs and shopping behaviours to drive successful market penetration and unlock more opportunities”. #research #VegNet #UK #events #consumerinsights

Ingredients specialist Loryma has introduced a wheat-based binding solution that can be used to create clean label meat alternatives. The solution aims to provide an alternative to conventional binders such as methylcellulose, enabling manufacturers to create foods with shorter and more consumer-friendly ingredients lists. Alt-meat producers can use texturates and the new Lory Bind variant to imitate the typical structure, elastic texture and mouthfeel of meat products such as nuggets, schnitzels and salami. The binder also provides protein, which can bring the nutrient profile of vegan meat alternatives closer to traditional meat. The wheat-based ingredient is easy to handle and can be integrated into manufacturers’ usual meat processing technology for the production of plant-based alternatives. It enables a range of vegan applications, suitable for both hot and cold consumption. Norbert Klein, head of research and development at Loryma, said: “For us, this new Lory Bind variant marks another milestone in the development of clean label binders for the vegan food industry. This solution not only aligns with consumer expectations but also supports manufacturers in producing plant-based products entirely free from E-numbers.” #Loryma #plantbased #cleanlabel

Agribusiness giant Bunge and Thai conglomerate Charoen Pokphand Foods (CP Foods) have teamed up to test a blockchain-powered traceability platform for shipments of deforestation-free soybean meal. The two companies have so far shipped three vessels totalling 185,000 metric tons of soybean meal from Brazil to Thailand, with the products fully traceable from farm origin to final delivery. "This marks a significant milestone for CP Foods to achieve 100% deforestation-free supply chains by 2025," said Paisarn Kruawongvanich, chief executive officer of Bangkok Produce Merchandising, a CP Foods subsidiary. The soybean shipments comply with the companies' socio-environmental supplier verification protocols and have grown in high-priority regions with zero deforestation since 2020, aligning with CP Foods' sourcing standards. In addition to traceability, the blockchain platform also provides customers with information on the carbon footprint of the volumes sold and whether the farms have adopted regenerative agricultural practices. "Adding a layer of blockchain technology improves the transparency in end-to-end traceability that Bunge has been doing for some years," said Rossano de Angelis Jr, Bunge's vice president of agribusiness in South America. The partnership comes as global food and agriculture companies face increasing pressure from consumers and regulators to improve the sustainability of their supply chains, particularly when it comes to commodities like soy that have been linked to deforestation. Bunge currently monitors more than 16,000 farms covering around 20 million hectares in South America, using satellite technology to identify changes in land use and soybean planting. Over 97% of the soy it sources in Brazil is deforestation and conversion-free. "This ability to increase end-consumer confidence in soy projects is only possible thanks to the robust supplier's socio-environmental verification and monitoring system that we have structured over the last decade," de Angelis added. The ongoing collaboration between Bunge and CP Foods aims to further automate the connection between their supplier management and monitoring systems with the blockchain-powered traceability platform. For Bunge's distribution director in Asia, Mohit Purbey, the project exemplifies the company's ability to create tailored sustainability solutions for its customers. "It is also an example of how Bunge can create tailored solutions to help our customers fulfil their own sustainability commitments," Purbey said. #Bunge #CPFoods #soyabean #deforestation

Tälist, a provider of talent solutions for the alt-protein industry, has launched a new AI-powered matchmaking platform to connect job seekers and employers in the alternative protein sector. The goal of the AltProtein.Jobs platform is to accelerate the industry and, in turn, the transition to a sustainable food system, ensuring fast and precise matches between those looking for jobs and companies looking to hire within the alternative protein space. The AI-based platform boasts ‘highly accurate matches,’ using advanced data analytics to ensure the best matches between thousands of candidates and jobs. It is time efficient, with AI-supported candidate screening in seconds that significantly reduces recruitment time. Additionally, filling roles faster significantly reduces the costs of vacancies and can save companies money. Since its launch last month, Tälist’s matchmaking service has found: 25,000 matches with a score of 7 or higher (out of 10), 9,400 matches with a score of 8 or higher and 2,000 matches with a score of 9 or higher. Pia Voltz, founder and CEO of Tälist, said: “Finding the best candidates can be just as challenging as finding the right partner. We bring the concept of dating platforms to HR. Thanks to our platform AltProtein.Jobs, companies can find qualified candidates who also fit in culturally. This leads to higher satisfaction and long-term success.” Oliver Boldt, Tälist’s CTO, commented: “Our AI-based algorithms compare the skills, experience and preferences of candidates with the specific requirements of open roles, calculate matching scores, and indicate compatibilities (and incompatibilities). This involves processing volumes of data that are impossible for humans to handle. The result is a more successful and efficient recruitment strategy that saves both time and resources.” ProVeg Incubator director, Albrecht Wolfmeyer, added: “Tälist’s job board is one of the best resources for anyone searching for new career opportunities as well as for companies advertising their open roles". Arun Saini, a candidate on the platform, concluded: “As a jobseeker on the platform, the matchmaking tool is a great support. It's like a career coach, guiding me towards the perfect opportunities.” #Tälist #AI

This year, the plant-based milk category has been teeming with new offerings pointing to noteworthy rising trends in the dairy-free domain. We explore what’s stirring up the alt-milk market. The alt-milk market has edged further into the mainstream than other plant-based dairy categories, such as cheese and yogurt. With 2023 research from Mintel highlighting that one in three people now consume plant-based milk, the offerings within this space are constantly evolving and being optimised to meet increasing demand for boosted nutrition, improved taste and sustainable ingredients. Rodolfo Garza, global business development manager for milk and plant-based alternatives at DSM-Firmenich, describes dairy-free milk as the “golden child” of the plant-based segment, with sales outpacing those of meat, seafood and cheese analogues in Europe. “In such a dynamic and crowded market, the task for brands now is to draw consumers to their offerings, especially as shoppers become ever more discerning about the features they want to see in plant-based milks,” he told The Plant Base. “Unsurprisingly then, quality and diversification – both in terms of ingredients and positioning – are emerging as central themes. But what does this look like in the market? We’re seeing a big focus from consumers on plant-based milks that foam like cow’s milk so they can enjoy a latte or cappuccino while still staying true to their plant-based preferences.” Barista-style options have been gaining traction in recent years, driven by consumer desire for higher-quality cups of creamy coffee while still dodging the dairy. “The capacity to form and hold a rich, creamy foam with the right bubble size is what primarily sets ‘barista editions’ apart from typical plant-based milk alternatives,” Garza said. “At the same time, these solutions also need to boast improved pH stability to avoid curdling upon contact with acidic coffee. Beyond these more functional qualities, manufacturers must make sure their ‘milks’ deliver a delicious flavour and velvety mouthfeel, with no off-notes that can creep into plant-based products.” DSM-Firmenich offers a Barista Toolbox, comprising a collection of enzymes, hydrocolloids, flavours and functional premixes to help producers achieve the required attributes to elevate the coffee-drinking experience within alt-milk formulations, navigating challenges around crafting a long-lasting micro-bubble foam, eliminating curdling and achieving the right levels of sweetness. The last few months have seen a number of alt-milk brands in the US and Europe expanding their portfolio with new barista-level products, including Rude Health, The Coconut Collab, Oatly, OddlyGood and Califia Farms. “Consumers are unwilling to compromise on taste or texture in their at-home experiences,” said Damien Threadgold, general manager for Califia Farms UK. “Barista-style options offer consumers the chance to recreate their favourite products at home, including unique taste profiles to elevate coffees and other drinks, such as smoothies.” Califia Farms recently expanded its barista range to include an almond product, as well as an organic oat product in response to consumer demand for organic and sustainably sourced products. Aside from sustainability, health remains paramount to many consumers and brands in the alt-milk space are under pressure to provide offerings that cater to shoppers’ health and nutrition preferences. In the barista segment, brands such as OddlyGood and Oatly have unveiled ‘light’ lower-calorie, low-fat and sugar-free options to fulfil these needs. “Plant-based dairy offers its own unique contribution to an individual’s wider nutrition,” Califia Farms’ Threadgold pointed out. “Most plant-based dairy options have fewer calories than dairy, which was an initial pull for consumers. However, there are now more nutritional benefits that consumers are looking for.” He pointed to the inclusion of protein as a significant consumer trend that the brand expects to see grow in plant-based alternative products. “There are also products that look to replicate the nutrition of dairy, to satisfy those that are looking for a closer match to the benefits of a dairy product. In the US, we launched Califia Complete, a product that matches the benefits of dairy milk and continues to grow in popularity in this market.” Califia Complete is made from a blend of pea, chickpea and fava bean protein, offering a nutritional profile that rivals that of diary: 8g of protein per 8oz serving, all nine essential amino acids, calcium, vitamins A, D and B12, magnesium, phosphorus, potassium and riboflavin. It also contains less sugar than its traditional dairy counterparts. In Canada, dairy giant Lactalis has launched a brand-new plant-based brand, Enjoy!, dedicated to unsweetened and high-protein dairy-free beverages. It has introduced classic unsweetened oat, unsweetened hazelnut and unsweetened almond beverages among its portfolio, each also offering 8g of pea protein per serving. Nathalie Cusson, general manager of Lactalis Canada’s fluid division, said that the new brand responds to demand for positive health impacts like high-protein alongside non-GMO and gluten-free certifications, as well as clean label requirements. DSM-Firmenich’s Garza highlighted how emphasising specific health and nutritional properties linked to different consumer needs can be a strategy for brands to “rise above the noise” in a saturated market. “Here, some are sticking to classics like protein content to address post-gym consumption occasions, while others branch out with vitamin, mineral and even adaptogen claims better suited to after-dinner or bedtime drinks,” Garza continued. “In our view, the future of plant-based milks can best be described as a move from ‘speciality’ to ‘staple’. As generations Z and Alpha increase their spending power, their preference towards flexitarian diets will propel dairy alternatives into the default position, perhaps even overtaking cow’s milk as the coffee-shop favourite.” #CalifiaFarms #Lactalis #altdairy #US #Europe #plantbasedmilk #UK #milkalternatives #barista #dsmfirmenich

Steakholder Foods has entered a strategic partnership with the Industrial Technology Research Institute (ITRI) to bring its food-tech solutions to the Taiwanese market. Through the partnership, the companies expect to develop and commercialise a range of food products utilising Steakholder Foods’ 3D printing technology and plant-based premixes, tailored specifically to Taiwanese cuisine. Under the agreement, the companies will develop commercial high-quality, plant-based meat alternatives, with the aim of empowering Taiwan to independently produce meat substitutes. The products will be tailored to meet local palate preferences. Leveraging Steakholder Foods’ 3D bioprinting tech, the collaboration aims to help reduce Taiwan’s dependence on traditional meat supply chains, fostering greater food diversity and sustainability across the region. To accelerate expansion across Taiwan, the partnership will focus on commercialising Steakholder Foods’ products through collaborations with leading food companies in Taiwan. A key part of this strategy will involve the sale of Steakholder Foods’ commercial-scale 3D printers and premixes to commercial partners. Steakholder Foods’ CEO Arik Kaufman said: “This partnership with ITRI represents a significant step forward in our mission to create sustainable, innovative food solutions. By combining our advanced 3D printing technology with ITRI’s extensive research capabilities, we now have the ability to deliver a range of delicious plant-based food options that will help significantly reduce environmental footprint across Taiwan.” Yair Ayalon, VP of strategy and business development at Steakholder Foods, commented: “We chose ITRI as our collaborator because of its cutting-edge food technologies and expertise in material science, combined with its deep understanding of the Taiwanese market. By uniting our pioneering 3D printing technology with ITRI’s invaluable regional consumer insights and local operations, we are uniquely positioned to introduce alternative meat as a sustainable and locally sourced protein option for Taiwan’s consumers.” Ayalon continued: “This powerful combination of strengths will allow us to efficiently commercialise and scale these alternatives through collaborations with leading local food companies. It was a real pleasure to see Israeli and Taiwanese scientists collaborating effectively, enhancing the synergy between our teams.” Deputy general director of ITRI Central Region Campus, Shih-Chi Lee, added: “Aligning with Steakholder Foods allows us to extend the boundaries of food technology and sustainability in entirely new ways. Our collaborative efforts will pave the way for exciting advancements in Taiwan’s food industry, expanding our portfolio with new food products and categories, and ultimately contributing to solving food security and creating a healthier planet.” #3Dprinting #Taiwan #meatalternatives #plantbasedmeat #altmeat #SteakholderFoods #alternativeproteins

Chunk Foods has unveiled two new alt-meat innovations, including what it claims is the market’s ‘largest ever’ slab of plant-based meat. The company, which develops plant-based whole cuts designed to mimic the taste and texture of traditional meat, showcased its two new offerings at the National Restaurant Association Show this week. ‘Chunk Cubes’ and ‘Chunk Slabs’ aim to provide easier solutions for foodservice establishments to serve plant-based meat within their dishes. The new ‘Slab’ can provide a meat-free alternative to briskets and salami, suitable for smoking, grilling and carving. It weighs more than three pounds. Meanwhile, ‘Cubes’ are specifically tailored toward fast-casual establishments and can be prepared in standard prep methods such as griddles, microwaves, sous vide and convection ovens. They were created using the same technology and clean label ingredients as Chunk’s existing offerings, developed to provide a protein topping addition for dishes such as salad bowls. Chunk’s products are made with its proprietary fermentation technology, developed to enable plant-based whole cuts that look, cook and taste like beef. They can provide a 1:1 replacement on a menu without the need for additional training or new cooking processes. The products are pre-portioned and vacuum-packed for easy preparation. #ChunkFoods #meatalternatives #plantbasedmeat #altmeat #plantbasedbeef

The Plant Base attended Vitafoods Europe 2024 last week in Geneva, Switzerland. The three-day nutraceuticals event, hosted at the Palexpo Convention Centre in Le Grand-Saconnex, saw innovators showcase a plethora of concepts blending health and wellbeing with new taste experiences. Where medicine and healthcare meets nutrition, the global nutraceutical market is booming – estimated to be valued around $320 billion in 2023, it is projected to grow at a compound annual growth rate of 9.6% from 2024 to 2030 according to Grand View Research. At a time when consumers are becoming more discerning about the naturality and health impacts of the ingredients they consume, it comes as no surprise that nutraceutical food and beverage products – such as those containing botanical extracts and vegetable-based ingredients – are rising in popularity as a natural remedy to many of the health concerns experienced in our modern way of life. Read on to discover some of the plant-based F&B trends and highlights that caught our eye. Multifunctional gummies Gummies have been a rising star area within the nutraceuticals market for quite some time, shifting from a format primarily catering to children and into the mainstream of adult wellbeing. While many gummy products are made with gelatin, the demand for vegetarian- and vegan-friendly options has sparked a boost in pectin-based offerings, formulated to offer the same chewy texture without the use of animal-derived ingredients. Companies such as Kerry, Nektium, ADM and DSM-Firmenich showcased concepts in the vegan gummy arena, combining fruity flavours with carefully selected active ingredients promising to deliver a range of functional health benefits. In particular, the demand for combined physical and mental wellness enhancements was clear to see, as many specialists highlighted ‘all-in-one’ products designed to nourish the brain and body simultaneously. Kerry showcased a range of concepts in this area, such as its ‘stress-less’ summer fruit immune support gummies and ‘cola calm’ ashwagandha gummies, both made with pectin and offering a firm bite alongside tasty flavours for an enjoyable consumption experience. The ‘stress-less’ gummies contain Kerry’s Wellmune Adapt, launched last year, which combines the company’s Wellmune immunity support solution with its Sensoril ashwagandha ingredient. Experimenting with taste and texture, the company also showcased a ‘glow from the inside out’ yuzu gummy offering for gut and skin health, containing its rice-derived postbiotic Plenibiotic and offering a more soft and aerated texture alongside the refreshing citrus flavour. Also keen to highlight the importance of flavours was Givaudan. The Swiss flavour and fragrance company showcased two vegan-friendly gummies at the event, one containing its Cereboost American ginseng ingredient for attention and memory, and one containing its Valerian botanical solution for relaxation. Givaudan’s regional product manager for natural and nutrition, Mieke Acda, spoke to FoodBev Media during the event to emphasise how, as well as drawing on its flavour expertise to mask unwanted botanical off-notes, the company leverages its knowledge of consumer taste perceptions to pair the right flavours with their associated benefits. For example, the brain-boosting Cereboost was showcased in an energising peppermint flavour, while Valerian was paired with light and relaxing notes of black tea and peach. Spanish botanicals expert Nektium presented adaptogen-containing vegan gummies showcasing Rhodiolife, its Rhodiola rosea extract for destressing and supporting healthy memory function, as well as Zynamite, its mango leaf extract which serves as a fast-acting natural caffeine alternative that can boost energy and focus without unwanted side effects like jitters and a ‘crash’. Elsewhere, among its multifunctional gummy offerings, ADM presented a plant-based ‘gut muscle power’ gummy, containing its DE111 spore-forming probiotic ingredient for microbiome support and guarana to provide a natural energy boost for enhanced active lifestyle and athletic performance. Women’s health Across the event, there was a prominent focus on women’s health, with solutions designed to support fertility, health issues associated with menopause and urinary tract infections, which are commonly experienced by women. ADM presented several concepts in this area – notably in the plant-based space, it introduced its Novasoy ingredient. This soy isoflavone ingredient works by interacting with the body’s estrogen receptors to regulate women’s perceived temperature during the menopause, aiming to ease the frequency and severity of symptoms such as hot flashes. Backed by scientific studies, the ingredient could also be beneficial in promoting skin and bone health and keeping arteries flexible. The company partnered with Sirio to present a pectin-based, lychee and blackcurrant-flavoured menopause support gummy during the show, infused with herbal sage extract for additional support in reducing hot flashes, night sweats and joint discomfort. Vitamin E is also included to protect cells from oxidative stress. Aside from the ‘MenoBalance’ gummy, Sirio presented an entire range of solutions targeting women’s health issues. Its ‘Mind Sharpener’ mushroom gummies contain cordyceps and chaga – functional fungi believed to contribute to mental function and overall wellbeing. Sirio presented them as a unique solution for combatting post-partum brain fog and promoting cognitive wellness. Meanwhile, another of its solutions featuring an ADM ingredient was the ‘Smooth Operator’ gummy for women’s general health, which contains ADM’s Fibersol dietary fibre alongside chromium and cinnamon, contributing to the maintenance of healthy blood glucose levels to alleviate cravings, fatigue and mental health concerns. Sirio’s Berryshield gummy was also showcased as a solution for women’s urinary tract wellbeing, containing cranberry for regulating and reducing the severity of UTI outbreaks, as well as hibiscus which could potentially prevent bacteria from adhering to the wall of the bladder. Givaudan presented Pacran, its whole cranberry ingredient for urinary tract health, during the event, in which it unveiled the results of a new clinical study backing the ingredient’s efficacy in reducing E. coli adhesion within the urinary tract. For fertility support, Kerry showcased a beverage concept made with its plant-based Caronositol Fertility ingredient – made from a combination of myo-inositol from the phytin of corn, and D-chiro-inositol from carob fruit. The product has been developed to support hormonal balance in women’s reproductive cycles, particularly in supporting fertility issues related to Polycystic Ovary Syndrome (PCOS). Natural plant proteins In the midst of consumer demand for natural, plant-based and clean label ingredients, plant protein solutions were on the rise at this year’s event in the realm of sports nutrition. Fava bean protein looked to be a trending source, with specialists in this space, such as Cosun and Atura, showcasing fava-based powder solutions. Atura, based in the UK, presented its Atura FP80 protein made with UK-sourced beans and produced in the company’s local manufacturing facility. Alongside the fava bean protein, it presented a red lentil protein and chickpea protein, each suitable for food fortification, nutritional blends and supplementation. Meurens was also showcasing its latest oat crisps protein solution, created using upcycled byproducts of its production process for its main product line of cereal syrups. The company’s international sales and marketing manager, Tim Van de Gehuchte, told The Plant Base that this product can tick several boxes when it comes to fulfilling consumer demand and trends in the space – particularly, the trend for natural clean label solutions, sustainability and improved taste. The crisps are made from whole oat flour and are being promoted by Meurens in diverse applications, such as protein crackers, protein balls, cookies, beverages and more. Van de Gehuchte explained that while the high-protein trend – once mainly associated with bars and shakes – is now stretching across numerous food and beverage categories, there are many challenges for manufacturers around formulating with protein while still delivering a great taste and texture. The company’s oat protein is neutral in taste and can be easily formulated into recipes without undesirable off-notes. Cosun was also keen to emphasise the neutrality and versatility of its plant-based protein, Tendra, a fava bean isolate showcased in a sports beverage at the event. The ingredient, made from European GMO-free fava beans, has high solubility and offers functional qualities such as emulsification and foambility, suited for use in a wide range of food and beverage products. Algae-based ingredients This year’s event saw many companies innovating in the development of algae oils, addressing the need for more sustainable and plant-based ingredients that can deliver essential omega-3 to consumers. Aker Biomarine, a specialist in omega-3 ingredients made from krill, showcased its new FloraMarine algae-based product at Vitafoods this year. The company is drawing on its expertise in sustainably sourced marine omega-3 ingredients to provide a new, vegan-friendly option claimed to boast the highest natural concentration of DHA available on the market – 60%. While the company proudly highlighted its ability to fit 250mg of DHA into a 400mg capsule with its solution, the algae oil could stretch far beyond food supplements and into the plant-based food and beverage market, with the potential to be formulated into alt-seafood offerings and other plant protein products for a healthy omega-3 boost. Other companies such as Algae Capital, Corbion and AstaReal were shining a spotlight on their algae-based innovation, showing how microalgae is rising in popularity as a game-changing sustainable ingredient that can fulfil health and sustainability needs, reducing the impact of environmental concerns, such as overfishing, related to traditional fish oil production. AstaReal presented a new finished formulation containing microalgae-derived astaxanthin and omega-3 fatty acids EPA and DHA. It was created in partnership with French company Polaris. Peter Ahlm, AstaReal’s head of marketing and sales, described algae as a fast-regrowing and future-proof source that will gain further traction in the nutrition and supplement market. Next time… This year, Vitafoods waved goodbye to its Geneva location as it moves to a new venue for 2025 in Barcelona, Spain. With demand for personalised nutrition on the rise, coupled with desire for solutions made from natural, plant-based ingredients, we’re excited to see what next year’s event has in store. #nutraceuticals #plantbasedprotein #Europe #Vitafoods2024 #sportsnutrition #VitafoodsEurope #gummies #Switzerland #events

UK plant-based ready meal brand Shicken has launched a new allergen-free recipe for its plant-based meat, claimed to be a category-first. Shicken’s next generation of plant-based chicken, free from the UK’s top 14 allergens, has evolved from a soy- and wheat-based recipe to one made from pea proteins. The protein is sourced solely from peas farmed in East Anglia and made in the brand’s newly certified allergen-free site in Kent. The company believes it has brought the first allergen-free meat alternative made with home-grown ingredients to market in the UK. Its new recipe will launch nationally into Costco this week within its tikka kebab product. It will then be phased throughout the entire range of curry and kebab dishes across retail, D2C and foodservice by the end of the month. Becoming allergen-free is a key part of the brand’s strategy to make plant-based food more inclusive and remove consumption barriers around dietary requirements. Shicken also believes the new pea protein recipe has improved the products’ taste and texture, while using home-grown ingredients has contributed to its sustainability goals. Parm Bains, co-founder at Shicken, commented: “As a business we are committed to making plant-based food delicious, inclusive, and ethical. Our next generation recipe has been developed to taste even better and opens the Shicken range up for everyone to enjoy – whatever their dietary requirements are.” #Shicken #meatalternatives #plantbasedmeat #UK #altmeat #readymeals #peaprotein #alternativeproteins #plantbasedchicken #Asianfood #allergenfree

Rebbl, a producer of organic plant-based functional beverages, has announced the launch of Smoothie Starter, a multi-serve line created for convenience and functional nourishment. Smoothie Starter allows for quick, nutrient-dense smoothies. Consumers can add ice, fruit or greens to blend a protein-packed, gut-health-supporting smoothie. Available in coconut milk and oat milk varieties, Smoothie Starter provides 20g of plant-based protein and includes postbiotics to support gut health. Andy Fathollahi, CEO of Systm Foods, Rebbl’s parent company, said: “The launch of Smoothie Starter marks a significant milestone in our product portfolio; we’re proud to introduce this one-of-a-kind offering for smoothies that is unmatched in the current market. We’ve eliminated the guesswork from smoothie prep and are offering consumers a quality, convenient foundation to enhance their morning ritual at an unrivalled value.” He added: “By simplifying and upgrading the smoothie-making process with unparalleled nutritional benefits, Rebbl empowers consumers to take control of their mornings and fuel their bodies with the goodness they deserve”. Smoothie Starter is available at Target and Sprouts stores for $9.99. #functionalbeverages #US #Rebbl #postbiotics #smoothies

Food-tech start-up NewMoo has developed animal-free cheese using plant molecular farming to produce casein proteins, the essential components of traditional dairy products. This innovation aims to offer a scalable, cost-effective and sustainable alternative to conventional cheese, meeting the growing demand for plant-based foods without compromising on taste and texture. NewMoo’s technology allows for the expression of casein proteins in plant seeds, which can be cultivated through standard agricultural methods. Caseins make up about 80% of the proteins in dairy milk, crucial for replicating the sensory properties of traditional cheese. This development follows three years of research and stealth operations, leveraging intellectual property from the Weizmann Institute of Science. Daphna Miller, co-founder and CEO of NewMoo, said: “Our animal-free liquid casein mimics all the functional traits of real milk protein for crafting cheese the traditional way. It can seamlessly replace dairy milk in any cheese manufacturing facility without the need for special equipment, maintaining the typical aroma, flavour and texture that cheese eaters crave.” NewMoo’s approach offers significant advantages over current methods like precision fermentation, which requires expensive bioreactor machinery. By using plant seeds as natural bioreactors, NewMoo can produce complex proteins abundantly and cost-effectively. Additionally, the process sequesters carbon during cultivation, contributing to a more sustainable food production system. Miller added: “This method of making previously animal-based foods from non-animal sources benefits consumers, dairy producers, farmers, and the global climate. We believe this technology is the most suitable for bringing the future of sustainable animal-free dairy products.” NewMoo’s innovation comes at a time when the global cheese market, valued at $135 billion, is projected to reach $220 billion by 2028, according to Euromonitor. The demand for plant-based alternatives is rising, driven by health-conscious and environmentally aware consumers, with 42% of consumers worldwide identifying as flexitarian. Hod Yanover, VP of food development for NewMoo, said: “Our goal is to assist dairy cheese manufacturers in broadening their market scope to include the burgeoning flexitarian demographic. We empower cheesemakers to create delectable and nutritious guilt-free products with ease and at no added costs.” Founded in 2021, NewMoo has raised $7 million in seed funding led by Lool and Zora Ventures. The company focuses on enabling consumers to enjoy milk proteins without the cow. Its team comprises experts in plant molecular genetics and food business development, including industry veterans from leading Israeli food companies such as Tnuva and Strauss Group. #precisionfermentation #NewMoo #Israel #dairyproteins #animalfreedairy #casein