Finnish biotech start-up Enifer has raised a total of €36m to support the construction of its new mycoprotein factory in Kirkkonummi, Finland. Set to be completed by the end of 2025, with a projected cost of €33m, the new facility will convert food industry side streams into Enifer’s Pekilo fungi-based protein ingredient. According to the start-up, the site will be the world’s first commercial plant to produce this kind of mycoprotein ingredient from side stream raw materials. It will produce up to 3,000 tons of Pekilo per year, enough to cover the annual protein needs of approximately 40,000 people, Enifer revealed. The factory will be built within an existing industrial building in Kantvik, Kirkkonummi. The site is a short drive away from Enifer’s R&D facilities in Helsinki, and offers steam, electricity, process and cooling water, and wastewater treatment facilities. The funding package comprises a new €15 million Series B equity funding round led by Finnish private equity fund Taaleri Bioindustry Fund I, with follow-on investments from existing shareholders Nordic Foodtech VC, Voima Ventures, and Valio. This is complemented by a €7 million capital loan from the Finnish Climate Fund, a €2 million loan from Finnvera, and a previously reported €12 million grant from Business Finland, bringing the total funding raised to €36 million. Enifer plans to ramp up operations at the factory in 2026, set to produce 500kg of mycoprotein per hour once the site is at full capacity. It will harbour a full-sized industrial fermenter, measuring more than 12 metres tall and 4.5 metres in diameter, to grow the Pekilo ingredient. The Pekilo fermentation process was originally developed in Finland in the 1970s, used to upcycle forest industry side streams into feed-grade mycoprotein. Enifer has adapted the process to utilise raw material streams from food and agricultural industries, developing a food-grade version of the Pekilo ingredient. Pekilo mycoprotein powder offers a source of protein and fibre, and is neutral in colour and taste, making it suitable for a diverse range of food applications. Enifer and its partners have already demonstrated its use across meat and dairy alternatives, baking, pastries and snacks. The company will file for Novel Foods approval of the ingredient in 2024 and expects to receive approval during 2026. It will employ around 15 people during regular operations of the new site, and more than double this number during construction and commissioning. Simo Ellilä, CEO and co-founder of Enifer, said: “Mycoprotein is the missing ingredient for a more sustainable food chain – the facility in Kantvik serves as a key steppingstone on our path to making mycoprotein a cornerstone of protein supply, with several future factories already being planned”. #fungibased #Enifer #Finland #mycoprotein #alternativeproteins

UK climate tech start-up Foodsteps has partnered with the Good Food Institute (GFI) on the launch of a new tool designed to help alt-protein brands assess their carbon footprint. The tool has been developed with input from over 30 manufacturers, including Quorn and Tofoo, in response to rising demand for lower-carbon high-protein foods. Manufacturers in the alt-protein market can utilise the platform to measure their carbon impact accurately and efficiently conduct Life Cycle Assessments (LCA) of their ingredients across key sustainability metrics, such as greenhouse gas emissions, land use and water consumption. It aims to fill the gap in data on the environmental impact of new alternative protein solutions, providing greater transparency and data accuracy for the sector. By allowing companies to access validated LCA certificates, the category could be aided in emphasising the benefits of alt-protein products. Anya Doherty, CEO at Foodsteps, commented: “Driven by rising consumer demand, alternative proteins could help dramatically decarbonise our food system. Yet manufacturers currently lack access to data to understand and communicate the ‘green impact’ of their products to investors, retailers, and consumers. We are delighted that the launch of this platform can help support this exciting market!” Tessa Hale, GFI’s director of corporate engagement, said: “Alternative proteins are vital to tackling many of the world’s most pressing challenges, from reducing greenhouse gas emissions to freeing up critical land and water sources and improving food security”. She added: “GFI is thrilled to collaborate with Foodsteps to provide a free version of this new tool, which is a game changer for the industry as it allows for even more data and transparency across the alternative protein ecosystem”. #carbonfootprint #altproteins #GoodFoodInstitute #lifecycleassessments #UK #alternativeproteins #greenhousegasemissions #Foodsteps

Ingredient solutions provider Roquette has unveiled Nutralys Fava S900M, its first fava bean protein isolate, across Europe and North America. This new addition to Roquette’s Nutralys plant protein range delivers a 90% protein content, making it suitable for a variety of applications, including meat substitutes, non-dairy alternatives and baked goods. The product offers a clean taste, light colour and excellent functional properties. Roquette will showcase Nutralys Fava S900M at the Future Food-Tech’s Alternative Proteins Summit in Chicago on June 17-18, where attendees can sample a coconut milk concept featuring the new protein. Romain Joly, global head of proteins business line at Roquette, said: “Part of the pulse family, fava beans have long been valued for their properties in textured applications. Through extensive research and development, we have been able to unlock the immense potential of fava beans in protein fortification.” Nutralys Fava S900M aims to expand the alternative protein options available to food manufacturers, addressing the increasing demand for sustainable, nutritious and indulgent plant-based foods. Its high protein concentration allows for low usage ratios, making it an attractive option for optimising formulations and cost efficiency. The ingredient’s versatility and functionality make it ideal for various applications, from non-dairy products to meat substitutes. In addition to its technical advantages, Nutralys Fava S900M offers sustainability benefits. Fava beans are recognised for their agronomic advantages, such as natural nitrogen-fixing capacity, which reduces the need for nitrogen fertilisers. Roquette sources its fava beans locally and manufactures the protein isolate at its production plant in Portage la Prairie in Manitoba, Canada. Benjamin Voiry, marketing – plant proteins at Roquette, added: “At Roquette, we’re committed to the continuous advancement of sustainability and innovation. With Nutralys Fava S900M, we’re not just introducing a new ingredient; we’re offering a solution that addresses the evolving needs of the industry while prioritising environmental responsibility.” Roquette’s new fava bean protein isolate is designed to meet the needs of food manufacturers looking to innovate and differentiate in the competitive plant-based market. The ingredient’s high gel strength, viscosity control and stability under varying conditions provide formulation flexibility, while its neutral taste and light colour enhance product appeal without compromising aesthetics. #favabean #NorthAmerica #plantbasedprotein #Roquette #Canada

Global chocolate giant Ferrero has revealed plans to launch a plant-based version of its iconic Nutella spread this year. The famous chocolate hazelnut spread product is loved by consumers around the world, but those following a vegan or dairy-free diet have had to find alternative brands to satisfy their sweet tooth due to the classic recipe’s inclusion of milk. Now, Ferrero has sparked excitement within the category by confirming that it is preparing to launch its first plant-based Nutella product in several European countries later in 2024. A spokesperson for Ferrero told The Plant Base: “At Ferrero we are always scouting and exploring new categories and emerging food trends”. “This further addition to the Nutella family will deliver the same unmistakable experience replacing milk with vegetal ingredients, offering a delicious new choice able to welcome even more people into the brand.” While Ferrero’s spokesperson did not disclose details about the specifics of the launch and the new recipe’s ingredients at this stage, it confirmed that the roll-out would begin in Autumn this year, with further details to follow at a later date. #Europe #Ferrero #Nutella #spreads

Lidl Netherlands has revealed that sales of its meat alternatives increased when they were placed directly next to traditional meat products. The new research from Lidl Netherlands, carried out in collaboration with Wageningen University and the World Resources Institute, involved trialling the meat alternatives’ placement on the meat shelf – in addition to the vegetarian shelf – for six months in 70 stores. The results showed that Lidl sold an average of 7% more meat alternatives during the pilot. Monique van der Meer, researcher at Wageningen University, explained that while the positive effect decreased slightly over time, it was still significant at the end of the six-month period. Sales figures for meat products also fell slightly, but not significantly. “During the pilot period, customers were also interviewed in the store and customer card holders could complete an online questionnaire,” she added. “This showed, among other things, that most customers generally think the placement of meat substitutes on the meat shelf is a good idea.” Based on the results, Lidl said it will work to improve visibility of its meat alternatives in the long-term, as well as promising consumers improvements in quality and health credentials at the end of the year. Chantal Goenee, sustainability and health advisor at Lidl Netherlands, revealed that the research also showed there was a clear need for meat substitutes in larger packages. Lidl Netherlands put this into practice immediately following the findings, with large packages now present in all of its 440 stores. “The reason for the research is that we have an ambitious goal: by 2030 we want 60% of our protein sales to come from vegetable proteins,” Goenee commented. She added: “In addition, we know from the research that visibility of our meat substitutes is an important factor in the customer’s choice to purchase or try a meat substitute, especially for customers who do not yet purchase meat substitutes. That is why we will focus even more on this in our stores and marketing in the near future.” This latest news follows price reduction initiatives from Lidl in Belgium and Germany, whereby the retailers have lowered prices on their plant-based ranges in order achieve price parity with the products’ animal-derived counterparts. These initiatives all form part of the company’s broader 2030 plant-based protein targets. #LidlNetherlands #Lidl #meatalternatives #theNetherlands #plantbasedmeat #altmeat

Biotech start-up Kynda has commenced construction of a large-scale facility for mycelium protein production in Germany. Headquartered in Hamburg, Kynda transforms food industry by-products into alternative proteins in a 48-hour fermentation process. Its proprietary system is capable of producing large volumes of ‘Kynda Meat,’ the company’s zero-waste plant-based food solution. The system is designed for efficiency, sustainability and user-friendliness, encompassing the entire production journey from starter culture to harvest. Through this approach, Kynda aims to seamlessly bridge gaps in the food supply chain and provide fibre-rich mycelium ingredients for the industry. The new factory will include two 720-square-metre production halls on a 6,200-square-metre site, utilising Kynda’s own bioreactors to produce several thousand tons of Kynda Meat annually in the first phase of scaling up. Kynda’s specially developed bioreactors transform food industry by-products into healthy meat alternatives swiftly and energy efficiently, regardless of weather conditions. The new plant near Hamburg marks a key milestone for the company and its goals to further the sustainability of the global food industry. Daniel MacGowan-von Holstein, CEO and co-founder at Kynda, commented: “We’ve outgrown our current lab and fermentation facilities which were, ironically, based in a former pig-barn. We’re therefore thrilled to witness the expansion of our production facilities to continue shaping the future of food production.” He added that the new production capacities will strengthen Kynda’s cooperation with global food companies and expand its growth course, responding to increasing global demand for sustainable proteins. In addition to its European growth plans, Kynda revealed it is currently undergoing intensive discussions with companies in Asia and North America. Earlier this year, Kynda introduced its solution to the European market. With a protein content of 37% in dry matter, including all nine essential amino acids and enriched with fibre and vitamins, Kynda’s ingredient is also allergen-free and low-fat. The company hopes it will provide an innovative solution to replace costly and highly processed plant protein texturates. You might also like to read: Enifer secures €36m for new mycoprotein factory ScaleUp Bio secures license from SFA for Singapore facility Nosh.Bio to produce ‘thousands of tons’ of mycelium protein at new plant #altproteins #mycelium #meatalternatives #fungi #plantbasedmeat #Kynda #altmeat #alternativeproteins #Germany

Functional mushroom brand Dirtea has introduced a new range of gummies designed to aid cognitive and physical wellbeing. Dirtea, based in the UK, first launched to market in 2021. It offers a range of pure mushroom powders and blends, and has now expanded into the gummies category with this latest innovation. Products in the range contain Dirtea’s functional mushrooms – lion’s mane, chaga, cordyceps and tremella – aiming to bring benefits such as improved focus and energy. The gummies are vegan, made with natural flavours and zero sugar, and contain up to 3,000mg of functional mushrooms and essential vitamins. Dirtea’s chaga gummies offer a lemon flavour and 3,000mg of chaga, vitamin C and zinc, designed to be taken daily for general immunity support and caffeine-free energy. The apple-flavoured lion’s mane gummies contain 2,400mg of lion’s mane and 100% of the recommended daily intake of vitamins B12 and B5, supporting cognitive function, memory, nervous system regulation and mental clarity while reducing fatigue. Cordyceps gummies contain 3,000mg of cordyceps alongside vitamins B3, B5 and C, helping consumers to reduce fatigue and bolster endurance throughout the day. They are available in a mixed berry flavour. Finally, the tremella gummies contain 3,000mg of tremella, biotin, vitamins A, E and C, selenium and zinc. These peach-flavoured gummies are designed to support the body’s natural production of hyaluronic acid and collagen, for ‘glowing’ skin as well as strong hair and nails. The company’s co-founder and CMO, Andrew Salter, explained that the gummies have been in development for two years. He commented: “As we enter this next phase of Dirtea, we are extremely proud of the range we have created and have worked tirelessly to develop Gummies that are not only unbelievably tasty and superior, but that also offer tangible health benefits, with up to ten times the amount of functional mushrooms per serving than the industry average”. Each serving of Dirtea’s gummies contains 20 kcal or less. They are also free from gluten, soy and lactose, with no artificial sweeteners of GMO ingredients. Each carton contains 60 gummies and 30 servings, priced at £29.99 and available through Dirtea’s website. #nootropics #Dirtea #UK #gummies #functionalmushrooms

Three Robins has expanded its oat drinks range with the launch of two oat milk-based smoothies for children, containing vegetables and no added sugar. The oat smoothies, designed to provide a healthy on-the-go treat for children aged 3-12, are rich in fibre and provide hidden vegetables such as carrot, parsnip, courgette and beetroot. They are also fortified with vitamins and minerals including B12, B2 and D, plus folic acid and iodine. The smoothies are launching in two flavours, Super Berry and Totally Tropical. Three Robins, launched in 2022, aims to provide delicious and better-for-you offerings for lactose intolerant consumers, as well as families seeking plant-based options. Karen Robinson, the company’s founder, commented: “As a mum I was frustrated by the lack of quality options on shelf, unable to find a brand that could meet all the needs of our young family. I felt let down by the high levels of sugar in so many supposedly better-for-you snacks and the limited range of nutritious, plant-based kids treats that my boys would actually enjoy eating.” The new smoothies are designed to be ambient and can easily be added to lunchboxes or backpacks. They will retail in the UK for £1.89 per 100g pack. #ThreeRobins #UK #Oatmilk #smoothies #childrensnutrition

Animal-free dairy company Bored Cow has expanded into 2,000 Albertsons stores across the US, marking the first time that a dairy product made via precision fermentation is available at retail in all 50 US states. Bored Cow uses whey protein derived through precision fermentation as its base. Microflora are taught to convert plant sugars into milk proteins in large bioreactors before Bored Cow adds plant fat, cane sugar and other sustainable ingredients, such as upcycled citrus fibre. The resulting milk is said to look, feel, taste and act just like traditionally produced cow’s milk, but without animal cruelty and with a fraction of the environmental footprint. Bored Cow conducted a third-party, ISO-aligned life cycle assessment to compare the impact of its ‘original’ milk to conventional and organic dairy milk from ‘farm to factory.’ it found that its precision-fermented milk requires up to 96% less land, uses up to 67% less water and emits up to 44% fewer greenhouse gas emissions. The product is 100% lactose-free and cholesterol-free, packed with complete protein and fortified with calcium, potassium, vitamin D and vitamin B12. Unlike some plant-based milk alternatives, Bored Cow milk cooks, bakes, freezes, froths, foams and steams just like dairy milk. The four-packs of 11oz chocolate milk and original milk can be found in the shelf-stable section of US stores including Albertsons, Safeway, Vons and Shaw’s, with a suggested retail price of $6.99-$8.99. The expansion significantly increases Bored Cow’s distribution, making sustainable dairy more accessible to consumers across the US. Ben Berman, Tomorrow Farms’ founder and CEO, said: “We are thrilled to partner with Albertsons to bring Bored Cow to more folks across the country. We couldn’t be prouder to launch our Bored Cow four-packs with Albertsons and help to bring sustainable dairy to the next generation.” Bored Cow is the first brand and product line from Tomorrow Farms, a US-based next-gen food-tech company. This update follows the brand’s launch of its fruit-flavoured drinking yogurts, made with dairy derived through precision fermentation, in March this year. #altdairy #precisionfermentation #US #plantbasedmilk #milkalternatives #BoredCow

Allison Kopf, CEO of Tract – an agtech firm that provides businesses with sustainability measurement technology – urges companies within the EU’s plant-based food and beverage industry to prepare for the Regulation on Deforestation-free products (EUDR) compliance deadline later this year. She discusses how the new laws will impact alt-meat companies big and small, presenting challenges for the industry alongside opportunities to transform the landscape of responsible sourcing across the supply chain. This summer in the UK, millions of people are expected to experience the intense effects of the climate crisis. Scientists have predicted that 2024’s summer will almost certainly be the hottest or second-hottest year on record. There is no denying the devastating impact of the global environmental crisis. Deforestation plays a major role in contributing to climate change. Healthy forests act as a carbon sink, absorbing more carbon than they release, whereas degraded and deforested areas release stored carbon into the atmosphere. It is currently estimated that 13-16% of the deforestation associated with global trade is linked to products imported into the European Union – an amount equal to around 203,000 hectares of forest destruction. Soy, cocoa and palm oil are some of the biggest culprits. The European Union aims to reshape this statistic with its Regulation on Deforestation-free products (the EUDR). In response, food and beverage companies across the world must prepare for a monumental change in the way they import products into – and export products from – the European Union. The compliance deadline for the EUDR is 30 December 2024. After that, the EU will regulate any company that sources certain commodities, including several ingredients that are at the core of the food and beverage industry. The EUDR will require companies to prove their imports or exports of products containing these commodities are ‘deforestation-free,’ meaning no forest was cleared or degraded after 2020 to grow or produce any part of the product. EUDR is intended to change the dynamics of the supply chain and create a new standard of environmental due diligence and responsibility. Companies that import or export soy, cocoa, palm oil, coffee (as well as cattle, wood and rubber) into the EU – from anywhere in the world – or export from the EU, will have to implement a new system of sustainability oversight. Companies must also prove they don’t breach any pre-existing environmental or social laws. And the EU is implementing significant penalties for non-compliance. These can include fines up to 4% of company turnover, as well as the confiscation of products and the potential temporary exclusion from access to public funding. Getting ready for such rigorous tracking of food sources is complex, and there are few systems already in place that companies can utilise to comply with the new rules. Preparation for the new due diligence requirement is an enormous undertaking, and there are specific considerations for plant-based food and beverage companies. For a bigger meat alternative company importing soy or oil products from several different sources across the world, having multiple supply chains is not easy or always immediately available to analyse. The outcome of any analysis may mean the company chooses to rebalance its procurement, based on the compliance of suppliers. Smaller plant-based food or beverage companies face a different challenge, as a smaller output does not necessarily mean a less complex compliance process. This means that proving their supply chain is free from deforestation may be heavily burdensome. For companies operating at a smaller scale, the impact in both time and resources to prove raw materials are compliant, or to find new compliant sources, is likely to be very challenging. Companies who provide a single product – for example, single-origin coffee – may have a simpler time, but will also face problems if they find out too late that a supplier is not EUDR-approved. With eight months to go until the compliance deadline, companies are hard at work preparing. But the deadline is looming, and it’s clear that this is a monumental task. Fully complying with EUDR will be a significant challenge for many. Strong preparation is key, as the regulation will have a wide net and non-compliance carries the risk of a ban on EU sales. There are companies working to build systems that will support businesses in their due diligence, by tracking supply chains in order to gather information alongside providing risk assessment and mitigation guidance. Even with this support, each company will need to be fully aware of their obligations and understand the new commitments they must adhere to. Preparing for the EUDR December deadline can feel overwhelming, but there are companies who are here to help. If your company is struggling to understand its obligations under EUDR or is worried about meeting the deadline, the time is now to start finding a solution. #compliance #deforestation #EUDR #Europe #responsiblesourcing #Tract #EU #agtech

The Bezos Center for Sustainable Protein, an initiative from the Bezos Earth Fund, opened this week at North Carolina (NC) State University in the US. The Bezos Earth Fund has pledged $30 million to NC State over the next five years to lead the new centre, creating a biomanufacturing hub for dietary proteins that are environmentally friendly, healthy, tasty and affordable. This is part of the Earth Fund’s commitment of $100 million to establish a network of open-access research and development centres focused on sustainable protein alternatives. The centre will engage partners from academia and industry to research, create and commercialise new technologies, provide training for the emerging industry workforce and gauge consumers’ protein preferences. The grant funding will support research on three types of sustainable proteins: cell-based meat; plant-based products; and precision fermentation technology. NC State Chancellor Randy Woodson said: “As a land-grant university in a state with significant animal agriculture, NC State is uniquely positioned to help shape the future of sustainable food production. We’re thankful for the support from the Bezos Earth Fund that will help drive economic and workforce development in this critical area of sustainable protein production.” Andrew Steer, president and CEO of the Earth Fund, commented: “Food production is the second largest source of greenhouse gas emissions, so it’s critical we find ways to feed a growing population without degrading the planet. Sustainable protein has tremendous potential but more research is needed to reduce the price and boost the flavour and texture to ensure nutritious, affordable products are available. It’s about choice.” Andy Jarvis, the Earth Fund’s director of future of food, added: “Feeding a growing world requires producing tasty proteins that won’t further degrade nature. These centres will advance open-source, sustainable protein R&D to benefit consumer choice while protecting our planet.” The grant funding will help prepare the workforce in North Carolina for jobs in advanced food technology through various university and community college partnerships, while industry partnerships will support food production and processing, including small companies and start-ups. NC State will work with academic partners NC A&T State University, the University of North Carolina at Pembroke, Duke University and Forsyth Tech Community College on the research, workforce development and community engagement efforts. More than 20 industry partners will also be part of the centre, which will facilitate technology transfer and student internships and mentorships. Bill Aimutis, co-principal investigator on the grant and co-director of the new centre, concluded: “This is a significant opportunity for North Carolina to not only be a state with a thriving animal-sourced foods sector, but also one where it is a powerhouse in complementary proteins, building new industry and driving economic growth for the state.” #altprotein #precisionfermentation #US #BezosEarthFund #cellbased #alternativeproteins

Beyond Meat is launching a new spicy jalapeño burger in the UK, unveiled just in time for the summer barbecue season. The burger is described by the brand as ‘irresistibly juicy and delivering a spicy kick,’ said to be its hottest plant-based burger yet. It contains 16g of protein per 100g and is crafted from a blend of plant-based ingredients without soy, including pea protein and rice protein. Ellie Stevens, senior brand manager for Great Britain at Beyond Meat, said: “There is a growing trend for spicy foods in the UK. Our recent data has shown that Brits love spice at their barbecues, with nearly a third of consumers purchasing spicy products, so we wanted to bring a delicious spicy kick to our iconic Beyond Burger.” The new burger is now available chilled in 280 Sainsbury’s stores and 280 Tesco stores, as well as via Ocado. It will additionally launch in the frozen aisle into 200 Tesco stores on 6 June, and 200 Sainsbury’s stores in September. The RRP is £4.30 for two patties. #barbecue #meatalternatives #plantbasedburgers #BeyondMeat #plantbasedmeat #UK #altmeat #peaprotein