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marketing director, Jonas Feliciano, commented: “These findings demonstrate that plant protein is smashing apart outdated stereotypes and is now earning strong support among mainstream consumers.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

Symrise Asia Pacific has invested in a new dedicated facility focused on natural, sustainable and plant-based innovation in Singapore. The new facility is housed within SPark, the flavour house’s multi-functional innovation and technology centre. It aims to address the move of the food and beverage industry towards natural and plant-based alternatives, considering Data Bridge Market Research that forecasts the Asia Pacific health and wellness food market to grow at a CAGR of 9.9% from 2022 to 2029. Medardo Villafana, technical director for savoury, research and technology at Symrise, said that the investment into the facility – named Enhanced Naturals @SPark – is “future-proofing” the business. The purpose-built labs focus on thermal treatments, extraction and biotransformation. They build on Symrise’s understanding of consumer needs, enabling sustainable and plant-based innovation across categories such as culinary, dairy and beverages. Symrise said that it will offer more options to customers to cater to the rising demand of discerning consumers. A co-development area will also be included, capable of hosting up to 20 people, aiming to support spontaneous conversations and co-creation with customers. Kapil Sethia, president of food and beverage for Asia Pacific at Symrise, commented: “Enhanced Naturals gives us the technology & capability to collaborate with our customers on clean label solutions, authenticity and elevate the use of natural ingredients. Consumers in Asia will progressively demand the use of natural ingredients in food & beverage products.” He added: “With sustainable practices, we continue to strengthen our Taste, Nutrition & Health presence in the space of naturals that directly ties to the strategic objectives of Symrise as an Augmented Flavour House”. #naturalingredients #Singapore #Symrise

Novozymes has developed a new bio-based solution, Vertera ProBite, aiming to enhance texture in plant-based meat alternatives. The company, a global provider of enzyme and microbial solutions, believes its latest innovation will be ‘game-changing’ for the plant-based meat industry. It aims to enable manufacturers to benefit from a natural alternative to unwanted texturizers and encourage more consumers to try plant-based options. Vertera ProBite is based on the enzyme MTGase (microbial transglutaminase E.C. 2.3.2.13), designed to enhance texture. It has been specifically engineered to address texture problems in plant-based meat products, aiming to deliver an exceptional mouthfeel and consistency for a more satisfying culinary experience. The product is a liquid, designed for easy dosing and safe handling during food production. The solution is approved as a processing aid, with its technological function fully realised during the food processing stage. This approach means that any unintentional but technically unavoidable presence of the enzyme in the final product does not necessitate labelling, which Novozymes believes will eliminate potential barriers to market entry by offering transparency and simplicity to consumers. #Novozymes #plantbasedmeat #texturizers

Sweet Freedom, a UK-based natural syrup and spread brand, has unveiled a range of barista coffee syrups, set to make their debut this autumn. The syrups will be available in hazelnut, vanilla and caramel flavours. They have been designed to infuse coffee with rich flavour and natural sweetness, containing no refined sugar or artificial sweeteners. Sweetness comes from all-natural ingredients, such as apple and grape. Additionally, the range is nut-free (including the hazelnut flavour) and all flavours are vegan-friendly. They also contain no sorbate or citric acid. The range will be rolling out online and in Aldi supermarkets this autumn, RRP £3.79 for 250ml and £7.99 for one litre. #SweetFreedom #syrups #UK

FoodBev Media’s Dan Bunt speaks to Kyle Borkovec, technical manager for North America at Planteneers, winner of the prize for best technology in FoodBev’s World Plant-Based Innovation Awards 2023. Borkovec discusses its offerings at the Plant Based Word Expo North America, the company’s winning Plantbaser platform and how the company is looking to bring its solutions to new markets. How have you found exhibiting at Plant Based World North America? The show has been great. We’ve had some really good interest in the booth, and our products have shown really well. We showed eight different products in total. We have a plant-based feta cheese, pepper jack, parmesan, mortadella, pepperoni, steak, salmon and chicken. So, we’ve been very, very busy – but have had very good results! What was Planteneers’ goal at the show? The Planteneers’ goal for the North American team here is to establish their presence in the North American market. We are very well developed in the European market, but we’re trying to break into the US. The goal here is to get our name synonymous with success in the plant-based world. You won in FoodBev Awards’ World Plant-Based Innovation Awards 2023, in the technology category with the new Plantbaser. How did that feel for the team? Very exciting! The group came from Germany to demo and show everybody how to use the Plantbaser. It’s a very intuitive tool that allows people to jumpstart their product development cycles. Manufacturers can choose to customise their products online without ever having to talk to sales. They can pick different colours, different fat content, different textures, for development of all sorts of different products. And then they can choose to either get a finished sample or proof of concept, without having to do any development. You can also order the raw materials and do some of your own testing in-house. It allows a lot of flexibility for product developers and R&D teams to show business development and marketing what’s possible. And you can start very close to the finish line, with just 20% left or so, to do some final tweaks to the formulation. There are quite a lot of new developments already, but what does the future hold for Planteneers? The future holds just about everything. We’re really interested in the seafood category, showcasing some of our products at the show. High moisture extrusion is also an area of future expansion for us. We do have stabilising blends in Europe that are currently commercialised, but we need to bring them here to the US. #Europe #Planteneers #US #WorldPlantBasedInnovationAwards

Saputo Dairy UK cheese brand Cathedral City has expanded its ‘Our Plant-Based’ range with the launch of a new mature cheddar block and cheddar-flavoured spread. The NPDs have launched in 210 Sainsbury’s stores across the UK. Cathedral City’s plant-based range now includes six offerings, available in block, grated and sandwich slice formats, along with a spring onion and cracked black pepper alternative to soft cheese. The brand said its extra mature block was launched in response to feedback that showed consumers were looking for a cheddar alternative with a stronger taste profile. The new cheddar flavour spread, meanwhile, offers a smooth and creamy texture with a cheddar flavour in an easy-to-use spreadable format. Neil Stewart, head of marketing for Cathedral City at Saputo Dairy UK, said: “Cathedral City is known for having multiple great tasting strengths, Our Plant-Based is now no different with the introduction of an Extra Mature variety”. He added: “We are keen to continuously innovate in the plant-based cheese category, which is why we have used our knowledge and expertise and applied them to a spreadable cheese alternative”. #CathedralCity #plantbasedcheese #UK

Austrian food-tech company Kern Tec has raised €12 million in Series A funding, supporting scale-up of the production and commercialisation of its sustainable ingredients. Kern Tec utilises upcycling to produce food ingredients for plant-based dairy and confectionery applications. The ingredients are derived from upcycled pits of stone fruit, such as apricots, plums and cherries. The company said that by processing the pits, of which 500,000 metric tons are land-filled each year in Europe alone, it contributes to a circular and more resilient food system. The €12 million Series A round was led by Telos Impact, with participation from the PeakBridge Growth 2 fund and the European Innovation Council (EIC) fund. In addition to equity financing, the company has secured significant local and international grants. Founded in 2019, Kern Tec’s proprietary process enables it to obtain valuable oil and protein from the seeds of the stone fruit pits that are currently most neglected. The ingredients are then transformed into a base compound for alternative dairy products such as plant-based milk, yogurt and cheese. The company revealed that it has already signed purchase orders for its ingredients worth millions of euros in revenues over the coming years. Erich Sieber, co-founder and general partner at PeakBridge, said that innovations in food ingredients play a pivotal role in transforming the food industry toward heathier and more sustainable products at affordable costs. “Kern Tec’s initiatives pave the way for responsible production and consumption, while also offering enhanced flavour possibilities,” Sieber added. “We stand firmly behind Kern Tec as they lead the way in this domain, and we are honoured to be part of their exceptional journey.” #KernTec #upcycling #Austria #confectionery #plantbaseddairy

UK television broadcaster ITV has bought a minority stake in plant-based meat brand This, its first investment in a food company. The investment was made as part of ITV AdVentures Invest, the broadcaster’s Media for Equity investment fund. ITV has agreed to invest up to £4 million of advertising inventory across its channels in return for a minority stake in the company. Sheena Amin, director of ITV AdVentures, said that as the fastest growing plant-based brand in the UK over the last two years, This is “well positioned to continue its strong growth within the plant-based meat alternatives sector”. “We expect consumer demand for conscious consumption to continue to grow and with a broad set of products at attractive price points, This is the perfect brand to help make conscious eating accessible to all,” Amin commented. “With such a distinctive brand personality, I am confident that This’ upcoming TV campaign will stand out from the crowd and help the brand become a worthy household name.” Andy Shovel, co-founder and co-CEO of This, commented: “ITV is a media powerhouse, and to have them as an investor, especially as their first food business investment, is super exciting. Not only did we get to make the porkiest plant-based TV ad ever, the scale of the investment means that we can reach audiences across the country and get closer to making meat-free the norm.” This was founded in June 2019 by Shovel and co-founder Pete Sharman as a plant-based brand for meat lovers. The company aims to create “hyper-realistic” meat alternatives, with alternatives to pork, beef and chicken available at supermarkets, restaurants and cafes across the UK. #ITV #meatalternatives #This #UK

Miyoko’s Creamery has announced the launch of its new Plant Milk Cheese Spreads range, crafted from organic cultured cashew milk. The spreads are certified organic, vegan, kosher and free from lactose, soy, gluten and palm oil. Available in four flavours, the spreadable lineup includes Classic Chive, Garlic Herb, Roadhouse Cheddar and Sundried Tomato variants. Rebecca Infusino, chief customer officer at Miyoko’s Creamery, described the spreads as a “perfect next step” in the brand’s product development. “Whether you’re looking to elevate your game-night snacking or need a sauce starter for dinner, the Plant Milk Cheese Spreads are a versatile, delicious product that everyone will enjoy,” she commented. The range will be available for $6.49 for an 8 oz container across a variety of US retailers, including Whole Foods, Sprouts, Natural Grocers, Natural Independents and regional Albertsons locations in Texas. #MiyokosCreamery #plantbasedcheese #US

Researchers at Queen Margaret University (QMU) in Edinburgh, Scotland, have developed a new ingredient aiming to reduce dependency on palm oil in the food industry. According to the team, its new palm fat substitute is healthier and more environmentally friendly than palm oil, which is currently used widely in products such as cakes and pastries, confectionery, ready meals and sauces. Named PALM-ALT, the new palm substitute ingredient contains a byproduct from the linseed industry, fibre and rapeseed oil. The team said it is cost-competitive and can be produced locally at the global scale, with the potential to lower greenhouse gas emissions ‘significantly’ by reducing the impact of food miles and deforestation of global rainforests associated with palm production. The novel ingredient is reported to have 25% less fat and 88% less saturated fat than palm oil, enabling manufacturers to satisfy increasing consumer demand for tasty, healthier and clean label food products. It is 100% plant-based and allergen-free, with no added flavourings, sugar, sweeteners, preservatives or colourings. The QMU team explained that due to its composition, high yield and low production costs, the food industry has become “increasingly dependent” on palm, resulting in its over-cultivation. Catriona Liddle, head of the Scottish Centre for Food Development and Innovation (SCFDI) at QMU and co-developer of the new ingredient, said that the food industry has struggled to identify a palm oil alternative that delivers the cost benefits and physical characteristics (bland taste, food shelf-life and ambient storage) that palm offers, and which is not linked with health concerns. “Current production methods leading to deforestation of tropical rainforests in Malaysia and Indonesia have led to the destruction of animals’ natural habitat, and high greenhouse gas emissions linked to its global transport,” Liddle added. “It is therefore essential to develop an alternative product, which works well for the food industry and helps reduce the world’s overreliance on palm.” Reader in Food Science at QMU, Julien Longchamp, who developed the ingredient with Liddle and the team, said that the team has patented the PALM-ALT composition and process and is currently in discussions with partners to implement it at industry level. “We are therefore keen to connect with food companies who are interested in replacing palm-based fat in their products using our novel ingredient,” Longchamp said. #palmoil #Scotland #UK

UK meat alternatives brand This has unveiled its new product, This Isn’t Roast Chicken and Stuffing, a plant-based roast chicken crown. The brand said it spent the last 12 months working on the NPD, which is made from a blend of soya and pea protein. It contains stuffing in the middle, topped with a garlic melt and sage sprinkle. Andy Shovel, co-founder and co-CEO of This, commented: “Up until now going plant-based on a Sunday or in a festive period has been where hopes and dreams go to die. Nut roasts? More like not roasts. We genuinely feel like we’ve fixed it with our new Roast Chicken & Stuffing.” The innovation joins the brand’s This Isn’t Pork Pigs in Blankets, a limited-edition plant-based alternative to the traditional meat-based festive staple, which returns to shelves for the third year in a row in upcoming months. Available for a limited time only, the new chicken crown product launches in Tesco on 25 September and in Sainsbury’s on 27 September, serving three portions (RRP £5.95). #Plantbasedchristmas #This #UK