Biotechnology company Arbiom has unveiled a new yeast protein ingredient brand, Yusto, designed for use in a range of food products. Created through fermentation, the new yeast ingredient is globally approved for use in all types of food products, including animal-free meat and dairy products, snacks, sauces and specialised nutrition. Yusto is rich in protein, containing all essential amino acids, as well as B vitamins and functional fibres. Arbiom describes the ingredient as having an intense umami flavour, able to perfectly enhance flavours and mask imperfections such as bitterness and vegetal flaws during plant-based food development. According to the company, the inclusion of Yusto can also allow for a 50% reduction in salt. #Arbiom #plantbasedproteins #yeast

Better Nature has launched a crowdfunding campaign to drive growth across the UK and Europe, as well as appointing a new non-executive director. The crowdfund, launched through the Seedrs platform, forms part of a wider fundraising push to drive mainstream retail growth for the brand’s tempeh product range. Now open to the public, it seeks investors who share the brand’s vision to “help people live healthier lives through tempeh”. Fiona Fitzpatrick has been appointed as a non-executive director to steer the business as it enters its next phase of growth. Fitzpatrick brings 25 years of experience within the food and beverage industry, and has scaled a number of food challengers to success including dessert brand, Gu, and frozen plant-based brand, Strong Roots. Christopher Kong, CEO and co-founder at Better Nature, said: “This has been a phenomenal year for business – in the past few months we’ve launched into 560 Tesco stores across the UK, enjoyed sell-out success at over 900 Lidl stores, and have seen revenue increase by 230% YoY”. He said that the raise will also enable the company to make tempeh more accessible through familiar formats such as burgers and falafels. Kong added: “In 12 months’ time the meat-free aisle will look very different to how it looks now. With Fiona’s guidance, we have an opportunity to transform the category and lead the movement for natural, nutritious, minimally-processed plant-based foods, and that’s exciting.” This week, the brand has also announced that it has become the UK meat free sector’s top scoring B Corporation, with an impact score of 99.7. Certified B Corporations, or B Corps, are verified by the global nonprofit B Lab to meet high standards of social and environmental performance, transparency and accountability. #BetterNature #tempeh #UK

Plant-based recipe kit start-up Grubby has teamed up with Tesco to launch a new range of meal kits, its first retail offering. The launch follows the success of Grubby’s D2C business, and has now rolled out in Tesco stores across the UK. Grubby is offering three brand new vegan recipe kits, each serving two people and ready to eat in less than 30 minutes. The recipes – Aubergine Thai Green Curry, Curried Coconut Dahl and Crispy Gnocchi Puttanesca – are made with fresh, seasonal produce and sold in 100% recyclable packaging. Tesco said that Grubby fitted nicely into its ‘Dinner Tonight’ strategy within produce, which aims to make it easier for customers to cook quick and healthy dinners. “Plant-based is also a high growth category for us, and it’s important we make it as accessible as possible for Tesco customers, which Grubby does perfectly,” a Tesco spokesperson said in a statement announcing the launch. Founder and CEO of Grubby, Martin Holden-White, said: “Plant-based continues to be a super high growth category in retail, and sustainability and convenience were clearly a key priority for Tesco. Right from the start, we saw a huge opportunity in working together to deliver a range of super simple, plant-based recipes that appealed to their wide range of shoppers.” #Grubby #mealkits #Tesco #UK

VFC Foods has today announced its acquisition of plant-based pie, quiche and nut roast brand, Clive’s Purely Plants – its second brand acquisition in less than four months. The announcement follows VFC’s successful purchase of the Meatless Farm brand in June. The company said the strategic move not only marks a substantial expansion but also promises to increase the group’s annual sales by 30%. Clive’s currently has a strong presence in major UK retailers such as Waitrose, Ocado, Asda and Abel & Cole, with a further major ‘Big 5’ listing to be announced in December. VFC said the brand’s vegetable-led product range complement its existing portfolio, aligning with the company’s mission to remove animals from the food chain. The acquisition will include the Clive’s production facility in Dartmouth, UK, marking VFC’s first foray into primary manufacturing. This represents a key step in VFC’s growth strategy, bringing substantial production capacity and innovation potential, the company said in a statement announcing the deal. VFC added that the acquisition signals “a transformation at the group level” with a new trade-facing identity set to be unveiled in the near future. Clive’s will operate as a subsidiary of VFC Foods, with support from its existing team. Managing director of Clive’s, Esther Pearson will remain a shareholder. Pearson commented: “We are thrilled to have found a like-minded partner in VFC Foods to support us through this period of accelerated growth. We are committed to maintaining business as usual with all existing customers and ensuring that we uphold our high standards of customer service.” Dave Sparrow, CEO of VFC Foods, said that what excites the company most is the diverse range of products it can offer consumers following the recent acquisitions, making it “one of the most diversified players in the category”. He added: “The acquisition of Clive’s, following the successful addition of Meatless Farm, positions VFC Foods as a formidable player in the market. With three strong brands experiencing substantial growth, we are well-positioned to further penetrate the retail and foodservice sectors in the UK and Europe.” #ClivesPies #UK #VFCFoods

Plant-based meat producer Meati Foods has announced its receipt of a patent for its ‘MushroomRoot’ ingredient applications. Meati, based in Colorado, US, crafts various animal-free meat products using its MushroomRoot ingredient as a basis. The MushroomRoot ingredient is made up of a composition containing the Neurospora crassa fungus, offering a mycelium-based protein source that is combined with other whole food ingredients such as chickpea flour and oat fibre to develop Meati’s product portfolio. Meati’s patent announcement follows its successful AI-driven study on MushroomRoot’s health benefits, in collaboration with AI company PIPA, launched earlier this year. According to Meati, the month-long research project would have taken years if carried out conventionally. It identified a range of health benefits enabled by MushroomRoot’s whole food nutrient density, including addressing prevalent nutritional deficiencies and enhancing cardiovascular health. Justin Whiteley, Meati’s co-founder and chief science officer, said: “The patent is a culmination of our years-long journey to have our foundational work with MushroomRoot and its wide-ranging food applications acknowledged and protected”. He added: “Receiving our patent just after our AI initiative highlighted MushroomRoot’s significant potential for consumer health benefits is truly remarkable, as they together validate our long-term vision of creating not only new food categories but making existing foods more nutritious”. The United States Patent and Trademark Office (USPTO) issued the patent to Meati on 12 September, ensuring exclusivity over Meati’s MushroomRoot applications until 2039. In addition to identifying 14 key compounds in MushroomRoot that can help to address nutritional deficiencies, Meati said the AI study with PIPA identified an additional set of rare compounds in MushroomRoot with “very specific potential health benefits”. The company said its immediate focus will be to translate these into consumer-friendly health claims. #MeatiFoods #US #mycelium #mushroomroot #AI

Plant-based egg producer Yo Egg has revealed plans to debut a new product at the VKind Experience (VKX) event in Los Angeles next month. The Southern Californian company developed the innovation specifically for the event, which takes place from November 11-12. Yo Egg’s current portfolio of offerings includes a plant-based poached egg and fried ‘sunny side up’ egg alternative. The innovations, which are created using a base of soy and chickpeas, have won the attention of foodservice partners including fast-casual chain Veggie Grill. Its new, tiny quail-sized plant-based egg will be featured in a custom dish curated by celebrity chef Chris Tucker, for the VKX Asian room – one of 11 global-themed rooms set to be featured at the event. Eran Groner, CEO of Yo Egg, said: “At Yo Egg, innovation never sleeps. We’ve crafted this delectable, bite-sized egg specifically for VKX 2023. It’s not only an advancement in food technology but also an absolute culinary delight that you won’t want to miss.” #plantbasedegg #US #YoEgg

French food-tech company Umiami, known for its plant-based meat fillets, has announced a new €32.5 million ($34.7 million) financing round. The latest funding round brings the total amount secured in three years to €100 million. The deal was led by Sociétés de Projets Industriels (SPI) fund and French Tech Seed, both managed by Banque Publique d’Investissement (BPIFrance) for the French government. Other participants included Astanor Ventures, Redalpine, Newfund and Verso Capital. The round met three key objectives for Umiami: to boost industrialisation of its ‘Umisation’ technology, speed up distribution in Europe and support expansion into the US. The company’s Umisation texturizing technology is designed to perfectly mimic the texture and taste of meat and fish, with equivalent nutritional value. The company’s plant-based meat fillets contain under ten ingredients and are free of texturizing agents and additives. Umiami is launching a new factory in Alsace, with a capacity of 7,500 tons per production line and plans to grow this figure to 20,000 tons over time. The company is investing in innovation through its R&D centre, with plans to develop more products. The start-up has expanded its presence in the foodservice sector in several European countries including Switzerland, Belgium, the Netherlands, Spain and Italy. It has also revealed plans to announce new partnerships in early 2024. Supporting its expansion into the US, Umiami has recruited John Hatto as its new managing director for North America. Hatto brings over 30 years of experience in the food and beverage industry. Matthew Sade, venture partner at Astanor Ventures, said that Umiami’s unique technology and product line exceeds consumer expectations “in a way that no other product on the market does”. He added: “Umiami’s chicken is clearly one piece of the puzzle to speeding the global transition to a more sustainable food supply”. #Europe #plantbasedmeatwholecuts #Umiami #US

Plant-based meat company Planted has launched a new hoisin duck product, debuting exclusively in Tesco stores across the UK. The Swiss food-tech company, known for its range of clean label plant-based meat, has secured a new retail listing in Tesco with three SKUs now available to buy across 350 stores nationwide. Its new hoisin duck product builds on the common flavours of East Asian cuisine, described as sweet yet tangy and achieving “the perfect balance of caramelised crispiness and tender juiciness”. Planted.Duck Hoisin is crafted with a blend of simple ingredients including sunflowers, oats and peas, fortified with vitamin B12 and containing dietary fibres as well as all nine essential amino acids. The brand is committed to using plant-based ingredients with no additives, using its proprietary structuring and fermentation technologies to give plant proteins the taste and juicy texture of meat. Rob Reames, VP of commercial, Europe at Planted, said: “At Planted we’re bucking the trend of plant-based doomsters with a launch into a major retailer with a brand new packaging to boot. It’s a real moment for the business, particularly as we’ll also be launching our delicious hoisin duck which has been created due to high consumer demand.” Planted, a spin-off from the Swiss Technical Institute of Technology (ETH), has also announced that it has achieved B Corp certification this week, recognising its commitment to sustainability and resource conservation. #plantbasedduck #Planted #Switzerland #UK

Flora, the Upfield Foods-owned spreads brand, has removed the dairy from its Buttery product, making the entire line 100% plant-based. While most of the brand’s products were already vegan-friendly, Flora’s Buttery product remained the only spread within the range to contain milk. It removed dairy from its entire product range in 2019, temporarily becoming a fully plant-based brand, but reintroduced buttermilk into the Buttery spread the following year. Now, Flora has made the shift to being fully plant-based again, with a refreshed recipe that ensures all products across the line, including Buttery, are formulated to contain no dairy and no palm oil. The updated recipe has gone hand in hand with a packaging rebrand, with all of Flora’s spreads now carrying the same branding as the Flora Plant B+tter line, uniting all products under one look to reflect the entirely natural and plant-based ingredients. All Flora lines are now certified by the UK Vegan Society, created with a base of plant oils and fats. Flora Buttery’s new dairy-free recipe is created using rapeseed, sunflower and linseed oils as a base, as well as coconut fat and sunflower lecithin. On its website, the brand said its range continues to provide the “great taste and versatility across cooking, baking and spreading that Flora fans know and love”. #Flora #plantbasedspreads #Upfield

Finnish producer of plant-based products Oddlygood has announced the acquisition of vegan brand Planti from Norway’s Kavli Holding. Through the acquisition, Oddlygood will become a market leader in plant-based dairy alternative snacks in Sweden and dairy alternative cooking products in Finland. This transaction strengthens Oddlygood’s offering and aligns with its growth strategy of bringing more tasty products to the market. Niko Vuorenmaa, CEO of Oddlygood, said: “Planti is our first acquisition and the next step on our growth journey…Planti’s portfolio complements our existing offering and strengthens our market position especially in spoonables and cooking. This fits right into our strategy in which we, with the support of our owners Valio and Mandatum Asset Management, are actively pursuing opportunities to grow through acquisitions like this one.” Through the acquisition, Oddlygood will become the owner of the Planti products and brand, as well as related intellectual property rights. According to Valio, the acquisition makes Oddlygood the second largest in the plant-based dairy alternatives market in Sweden and the third largest in Finland. Under the deal, Oddlygood’s majority owner Valio has acquired Planti’s production in Turku, Finland, including employees at the site. Kimmo Luoma, SVP at Valio Food, commented: “We see great long-term growth potential in the market for plant-based products and they have a key role in Valio’s growth strategy. As a result of the acquisition, we at Valio continue to strengthen our position as a world-class developer and manufacturer of plant-based products that fulfil the taste, nutrition and texture expectations of current and next product generations.” Kenneth Hamnes, group CEO of Kavli Holding, added: “To sell Planti is a strategic decision we have considered thoroughly, aiming to focus on other categories in our business. We have been waiting for the right match and buyer profile who has the capacity and ambition to develop Planti. We are happy that Oddlygood and Valio are coming aboard and wish the new owners the best of luck.” The transaction will not result in any immediate changes in the Oddlygood or Planti product range or in their production. Financial terms of the deal were not disclosed. #Oddlygood #KavliHolding #Finland #Sweden #Valio #Norway #Planti

Plant protein powder has transcended its niche as a dietary supplement for vegans and athletes, becoming increasingly popular among mainstream consumers, according to a recent study commissioned by MycoTechnology, an innovator in mushroom mycelial fermentation. The study, conducted by the Brightfield Group in the first quarter of 2023, examined 725 plant protein powder users, yielding intriguing insights into shifting consumption patterns. Surprisingly, only 17% of the respondents identified as vegans – challenging the current notion that plant protein is primarily tailored for this demographic. Additionally, 38% of those who exclusively purchased plant-based protein powders admitted to mixing them with dairy milk, indicating that their choice was motivated by factors beyond dietary restrictions. Notably, 46% of the participants self-identified as athletes, while a substantial 77% claimed to engage in physical exercise at least three times a week. A remarkable 93% stated that their exercise routines primarily focused on enhancing their mental wellbeing. The study’s findings unveiled a broader spectrum of plant protein consumers. 34% of respondents were labelled ‘early adopters,’ while 31% fell into the ‘early majority’ category, signalling a notable shift of plant protein into mainstream markets. Quality emerged as a key driver of choice among plant-based protein powder consumers. An overwhelming 92% indicated that they would find products more appealing if they offered higher-quality protein, with 91% favouring a more comprehensive protein profile. Beyond nutritional considerations, 91% of respondents expressed a preference for products that promised an enhanced taste experience. MycoTechnology’s marketing director, Jonas Feliciano, commented: “These findings demonstrate that plant protein is smashing apart outdated stereotypes and is now earning strong support among mainstream consumers. The fact that so many blend their plant protein powder with milk is a strong sign that non-vegans consider plant protein to be a conventional product and a key part of a healthy diet.” He continued: “Most notably, all but a few of the respondents to our survey said that they considered protein quality and flavour to be of the utmost importance. The successful plant proteins of the future will be those which are able to tap into the needs and preferences of these highly discerning consumers.” Bethany Gomez, managing director at Brightfield Group, added: “Plant-based protein users are a young, affluent group that prefers cleaner eating–no sugar added, all-natural, preservative-free – and they’re willing to pay for high-quality products with that strong health profile”. “This group is also more likely to be using functional ingredients, like mushrooms and adaptogens, so we know they’re open to new and alternative ways to get the types of sustenance and nutrition they’re looking for. Brands that strive to offer high-quality products, using cutting-edge ingredients, will find a group of users ready and willing to dig in.”

A recent study conducted by McKinsey & Company has unveiled new findings regarding a potential seafood shortage that may be on the horizon. The report, titled “The Next Wave: Alternative Seafood Solutions,” warns that a 14% surge in global demand for seafood by 2030 could lead to a significant adoption of alternative seafood options. This surge in demand comes at a time when 85% of global fisheries are already operating at or beyond their sustainable limits, and restrictions on fish farming further exacerbate the strain on traditional seafood supplies. The analysis singles out five popular seafood species – shrimp, tilapia, tuna, salmonids and lobster – as particularly vulnerable to substitution by alternative seafood products. For instance, the report highlights that tuna, the third-largest seafood market globally, relies heavily on wild-caught fishing, with 99% of tuna being sourced this way due to the difficulty of farming. This makes tuna a prime candidate for alternative production methods. Notably, alternative seafood options also have a significantly lower carbon footprint, as they can be produced locally. The report reveals that, at the retail level, tuna alone has a carbon footprint of just 0.8 to 0.9 kilograms of CO₂ per kilogram. McKinsey’s study identifies three primary production alternatives – cultivated, fermentation-based and plant-based products – as promising substitutes for traditional seafood due to their similarities, historical investments and market readiness. Among these, plant-based alternative seafood products face the fewest regulatory hurdles and possess the lowest barriers to market entry. These products have already achieved competitive prices, ranging from $12 to $20 per pound in the United States. Additionally, cultivated products grown from fish cells have attracted substantial investment, totalling $100 million in the US. These cultivated alternatives are believed to be the closest in taste, texture, and nutritional value to traditional seafood. As the global appetite for seafood continues to rise, the need for practical solutions becomes increasingly pressing, with alternative seafood products poised to play a pivotal role in meeting future demand. Anders Milde Gjendemsjø, associate partner at McKinsey said: “Alternative proteins have previously focused on chicken, pork, and beef yet seafood has a competitive advantage over meat as it often sells at a higher price. Premium or super-premium cuts of bluefin tuna range from $40 to $200 a pound which is a much easier price for alternatives to hit than $4.99 a pound for ground beef. Alternative seafood are also greener to produce, can include the benefits of omega-3s without the high mercury levels in fish and aren’t restricted by fishing quotas or farming licenses.” Tom Brennan, partner at McKinsey said: “Our research indicates how alternative seafood could help sustainably scale the industry and reduce pressure on fisheries while expanding access to proteins. Yet they face significant challenges in lowering production costs to levels comparable with fish and mirroring the wide variety of taste and texture. Innovating to improve taste, nutrition and cost is fundamental to achieving wider distribution and reducing pressure on sea and freshwater ecosystems.” #fishing #Plantbasedseafood