Biotech company Pureture has developed a novel technology that enhances the cultivation process for yeast protein, a key component in its alternative casein production. Pureture’s latest innovation has reduced the cultivation time for yeast protein by up to 30%, resulting in significant time and cost savings. Additionally, the method virtually eliminates foam formation during production, reducing the need for antifoaming agents and other additives. “This cleaner, more efficient production method aligns with the growing consumer demand for clean label products – foods that are free from unnecessary additives and artificial ingredients,” Pureture said. The company’s plant-based casein protein, produced using the enhanced yeast cultivation technology, maintains its key functional properties such as emulsification and thickening, making it suitable for use in dairy alternatives like milk, cheese and protein shakes. Pureture, founded by Rudy Yoo, is focused on developing animal-free ingredients that can replicate the functions of animal-based proteins. In August 2023, the company announced the launch of its plant-based casein product which uses yeast-based, fully plant-based materials. The company’s vision is to create sustainable plant-based proteins that can replace dairy products, aligning with the growing consumer demand for environmentally friendly food production. “This breakthrough represents a significant step towards sustainability in food production,” the company said. “By improving the production efficiency of plant-based casein protein, Pureture’s technology supports the food industry’s shift towards more sustainable practices.” The technology, currently under patent application in the US, offers food companies an opportunity to innovate and lead in the clean label market. “Pureture’s commitment to pioneering advancements in food technology is evident in this latest achievement,” the company added. “As the company continues to push boundaries, it paves the way for a healthier and more sustainable future, reinforcing its position as a leader in the industry.” #yeast #precisionfermentation #casein #Pureture #alternativeprotein

Plant-based food brand ZenB has unveiled a new range of ramen meal kits, each containing noodles made from yellow peas and a packet of savoury soup broth. ZenB, a division of Japanese food company Mizkan, is drawing on its roots and ingredient expertise to offer an ‘authentically Japanese’ approach with its new line. The products are designed to rival the rich flavours of classic ramen dishes, while being entirely vegan and gluten-free. Like ZenB’s pasta, ZenB’s ramen is made from 100% whole yellow peas, offering a ‘chewy and springy’ texture. The meal kits deliver 18g of protein and 11g of fibre per serving. Three classic Japanese ramen flavours are available within the new line: Spicy Miso, a savoury miso with a blend of chillies; Shoyu, a tamari soy sauce with notes of ginger and white pepper; and Vegan Tonkotsu, described as a ‘rich, unctuous and full-bodied’ option with notes of toasted sesame and roasted garlic. Hugo Pérez, chief storyteller at ZenB, said: “Our name comes from the Japanese concept ‘zenbu’ which means whole, and our whole food approach is on full display with ZenB Ramen”. He added: “With a growing interest in Asian cuisine and as consumers continue to seek simplicity and convenience from their foods, we tapped our deep understanding of flavour and food ingredients to fashion a refined ramen that embodies the cultural influence of Japan, with the added nutritional benefits ZenB is known for”. ZenB Ramen is available exclusively online and will roll out early this summer on Amazon. The brand’s range is available in the UK, US and Japan. #ZenB

Veg-net, a new plant-based industry event taking place on 5 June 2024, has partnered with the Vegan Business Tribe to launch a ‘Dragon’s Den-style’ competition for vegan-owned food brands. The ‘Battle of the Brands’ competition will give one vegan-owned food brand the opportunity to pitch its business to win a free place at the event, worth almost £2,500. David Pannell, founder of business support community Vegan Business Tribe, explained that smaller, independent vegan businesses often find it hard to achieve visibility alongside larger plant-based brands. He said: “It’s great that we have so many companies producing plant-based products, but products that have been created by vegan founders often don’t have the same resources and can find it hard to even get a foot in the door”. “Often, these are the companies that have a bigger mission – they are not only responding to a gap in the market, but they also actively want to make a change in the world with their purpose-driven product. So, we think it’s important that we ensure that ‘ethical activist brands’ also have a seat at this event, opening doors so that their stories can connect more powerfully with the end consumer.” Three finalist companies will be selected from all competition entries to go through to a live Zoom final. The finalists will be judged by a panel of industry experts: Vegan Business Tribe’s Pannell; Andy Shovel, co-founder of This Foods; and Joe Hill, co-founder of One Planet Pizza. The winner, selected by the judges in the live final, will be awarded a free place at Veg-net where they will benefit from 10 pre-arranged meetings to pitch their product to retail buyers and industry experts from across the UK and Europe. Commenting on the competition, judge Joe Hill commented: “There’s probably no easier and more direct route to get in front of retailers as a vegan-owned challenger brand right now than this competition”. “We’re looking for a brand which really catches the eye, that we know will make the retailers sit up and take notice because it’s something they haven’t seen before. There’s also a trend towards healthier plant-based options right now and that’s something we’re definitely going to be taking into account too.” Qualifying vegan-founded brands can enter on the Vegan Business Tribe’s website, where they will be asked to register to secure their place and submit a one-minute video that introduces their product, explaining why they deserve the place at Veg-net. Entries close on 21 April 2024. Unsuccessful entrants who still wish to attend Veg-net can register for the event – the first five brands to quote ‘Vegan Business Tribe’ will qualify for a 40% discount off the full delegate price. Plant-based brands not founded by vegans are also welcome at the event, and can apply for a place directly through the Veg-net website. #VeganBusinessTribe #startups #VegNet #UK #events #competitions

After over 140 brilliant products were examined and tasted by our judges, we can finally reveal the winners of the Plant-Based Taste Awards 2022. After a tasting session on 7 November, which saw a panel of five judges try over 140 samples, the results were collated, and we are proud to reveal the finalists and winners of all 21 categories! These were announced as part of a special awards ceremony hosted in association with Plant Based World Expo Europe on Wednesday 30 November; make sure to sign up for our dedicated awards newsletter via our FoodBev Awards website. FoodBev Media marketing manager, Dan Bunt, said: “Firstly, a massive congratulations to everyone who entered our awards. The competition, as always, has been incredibly close with the finalists and winners. It has been a pleasure to announce the winners at Plant Based World Expo, meeting all the amazing people behind the companies and also trying the most innovative food in the industry. A massive thank you must be given to the expert panel of judges who tasted over 140 products and delivered the results. I look forward to seeing the future plans of each company and wish them all the best!” Scroll down to see the complete list of finalists and winners for 2022. Best breakfast product Green Grizzly – Wholey Sh*t Bio&Me – Apple & Cinnamon Gut-Loving Porridge Pot Winner – Jack and Annie’s – Breakfast Jack sausage patties Best plant-based yogurt Winner – Naturli’ Foods – JOE’KURT Strawberry Best plant-based sausage Winner – THIS ™ – THIS™ Isn’t Pork Sausages Century Pacific Food – unMEAT Luncheon Meat Impossible Foods – Impossible Sausage Made From Plants Unconventional – Hot Dog Style Sausages Dawn Farms – Plant Deli Sausage Best plant-based bacon product CHIN HUAY – Dried Plant-based Jerky Winner – La Vie™ – Plant-Based Bacon Remastered Foods – Bacon Rashers The Raging Pig Company – Raging Bacon Best pie/pastry Winner – Clive’s Purely Plants – Organic Coronation Chickpea Puff Pie Best plant-based cheese Flax&Kale – Plant-based Mozzarella style Fingers Honestly Tasty – Shamembert Saputo – Cathedral City Plant Based Grated Honestly Tasty – Blue Vbites Foods – Cheezly Cranberry Willicroft – Greek White Winner – Saputo – Cathedral City Plant Based Block Best plant-based chicken product UMIAMI – Chicken Fillet Eatplanted – Chicken Lemon + Herb [MOCK]® – Chicken Popcorn Winner – Impossible Foods – Impossible™ “Chicken” Nuggets Made From Plants Plant Alternative – Shicken Tikka Kebabs Unconventional – Chickenless Fillet Best beverage Winner – FLAX&KALE – Kombucha Dragon Lemonade FLAX&KALE – Kombucha Kombucola FLAX&KALE – Kombucha Mother Africa Bangs – Organic Ginger & Pomegranate Shot Best savoury snack Winner – Dirt Kitchen – Beet + Apricot Pressed Bars Dirt Kitchen – Air Dried Grape Tomato Crisps CHIN HUAY – Dried Plant-based Jerky Jack & Annie’s – Buffalo Jack Wings Best plant-based fish/seafood product Revo Foods – Salmon Spread ONAMI FOODS – Kiss Kiss Nuggets No Meat Today Company – Blue No Fish Sticks Winner – endori food – endori veggie sticks di mare Century Pacific Food Inc. – unMEAT Best plant-based burger Heura Foods – Burger 3.0 The Vegetarian Butcher – No Crispy Chicken Burger Winner – Unconventional – Plant Based Burger endori foods – endori veggie best burger Flax&Kale – Plant-based 3.0 Beef Burger [MOCK]® – Chicken Fillet Burger Switch Foods – Switch Burger Best deli product The Vegetarian Butcher – NoPepperoni Quorn Foods – Yorkshire Ham Style Slices KaTech Ingredient Solutions – Coronation Chicken Filler Winner – Clive’s Purely Plants – Organic Red Pepper Harissa Quiche Eatplanted – Kebab Best plant-based whole-cut product Winner – [MOCK]® – Lamb The Vegetarian Butcher – NoBeef Steak Slices UMIAMI – Chicken Fillet Eatplanted – Chicken Breast Best fermented/plant protein Winner – UMIAMI – Chicken Fillet Umamamia – Umamifixation Best egg alternative Winner – TAMAGO FOOD – Yumgo White Plant Heads – CRACKD THE NO-EGG EGG OGGS – Scrambled OGGS Best convenience/ready meal Switch Foods – Switch Foods Koftas Winner – Grönt – Vegan Tikka Masala Brand Organic – PerfectSeason Beetroot Patties Plant Alternative Ltd – Shicken Tikka Masala Dirt Kitchen – Beet + Apricot Pressed Bars Best dairy alternative Euro Company – Casa del Fermentino – BuVé Naturli’ Foods – Vegan Spread Winner – Bear Paw – Madagascan Vanilla Coffee Creamer Biotiful Dairy Limited – Oat Kefir Drink Cherry Glebe Farm Foods Ltd – Barista PureOaty Creamy & Enriched Best dessert Winner – Nanuk NV – Vecuisine Oh My ! Chocolate Mousse Daiya – Pumpkin Spice Cheezecake Best plant-based ice cream Rethink Foods – Pink Albatross Tropical Mango Rethink Foods – Pink Albatross Perfect Roast Pistachio Winner – Rethink Foods – Pink Albatross Aromatic Choco Coffee Naturli’ Foods – Cookie dough Best confectionery Winner – Kestrel Foods – Forest Feast NutM!lk ChocoCorn Kestrel Foods – Forest Feast NutM!lk ChocoPeanuts Best chocolate Winner – LoveRaw – Nutty Choc Balls 7th Heaven Chocolate – Hazelnut Cream bar Brand Organic – iChoc White Barista Art Brand Organic – iChoc Salty Pretzel About the Plant-Based Taste Awards The Plant-Based Taste Awards, in association with Plant Based World Expo Europe, are a celebration of taste across multiple categories in the global plant-based industry. The first of their kind in the industry, these awards are a fantastic way to promote your plant-based brand and ensure it gains global recognition. About FoodBev Media Established in 2000, FoodBev Media is the food and beverage industry’s leading media and communication business. With a portfolio of international magazines, the websites foodbev.com and theplantbasemag.com, and the industry’s largest social media network, FoodBev Media ensures you are continuously updated with the latest trends and innovations. Since 2003, FoodBev Media has gained a reputation for organising successful international awards schemes in the food, beverage and dairy industries. For more information about our selection of awards programmes, please visit foodbevawards.com or email awards@foodbev.com. #awards #PlantBasedTasteAwards

Oatly has announced its financial results for the fourth quarter and full-year 2023, reporting a 4.6% revenue increase in Q4. The Swedish oat milk company reached $783.3 million in total revenue for the 12 months ending 31 December 2023, an 8.5% increase on the prior year, with fourth quarter revenue hitting $204.1 million. Growth in constant currency revenue was mainly driven by the EMEA and Americas segments, partially offset by expected declines in the Asia segment. Oatly experienced revenue growth in both the retail and foodservice channels, offset by a decline in other channels in Q4 2023 compared to Q4 2022. Sold volume for the fourth quarter increased 2% to 140 million litres, compared to 137 million litres in the fourth quarter of 2022. Gross profit was $47.8 million for the fourth quarter of 2023 compared to $31.1 million in Q4 2022 and $32.6 million for the Q3 2023. Gross profit margin was 23.4% in the fourth quarter of 2023, an increase of 750 basis points compared to the prior year period and an increase of 600 basis points compared to the third quarter of 2023. Net loss attributable to shareholders of the parent was $298.7 million for the fourth quarter of 2023 compared to $125.2 million in the prior year period. EBITDA loss for Q4 2023 was $228 million, compared to an EBITDA loss of $111.2 million in the prior year period. Adjusted EBITDA loss for the fourth quarter was $19.2 million, compared to $60.5 million in Q4 2022. Oatly said the loss was primarily due to non-cash asset impairment charges and other costs related to discontinued construction of certain production facilities. The company issued its outlook for 2024, expecting revenue growth for FY24 on a constant currency basis in the range of 5-10%. Adjusted EBITDA loss is expected to be in the range of $35-60 million, and capital expenditures for the full year are projected to be below $75 million. Jean-Christophe Flatin, Oatly’s CEO, said that 2023 was a pivotal year where the company executed a “significant recalibration of the entire organisation” to stabilise business and position itself for long-term success. He commented: “We did this while driving solid top-line growth and significant improvements in our gross profit, selling, general and administrative expenses, and operating cash flow”. Commenting on the company’s outlook for 2024, he added: “We plan to continue driving toward profitable growth by bringing the Oatly magic to more people and delivering on the expected benefits of our resource re-calibration while maintaining our focus on execution.” #Oatly #financialresults #Oatmilk #alternativedairy #plantbaseddairy #milkalternatives

As we approach the end of 2023, the FoodBev Media team share their outlook on the trends set to shake up the plant-based industry in the coming year. Here’s what’s on the horizon… Louis Porcelli, social media and campaigns executive Mushrooms have been a part of our diet for thousands of years. And more of us are starting to become familiar with their underground root structure: mycelium. Mycelium, rich in umami flavour and fibrous in nature, has become a hugely popular meat alternative ingredient. The options available to consumers are growing, offering up mushroom-based products mimicking traditional cuts of meat. MyForest Foods describes mycelium as “Mother Nature’s solution to our rising demand for meat”. The brand slices whole cuts of mycelium into bacon-style rashers, seasoned with minimal ingredients and brushed with coconut oil, to produce a crispy texture when pan-fried. Prime Roots produces plant-based deli meats and charcuterie from Koji, a Japanese fungus traditionally found in miso and soy sauce. And plant-based whole cut developer Meati Foods heralds mycelium as its ‘hero ingredient’ – it constitutes 95% of most of their cutlets and steaks. With companies like these championing mycelium and its important role in the future of meat alternatives, we can only expect more buzz around this ancient natural ingredient. Chiara Marangon, account manager The plant-based industry has witnessed a somewhat turbulent year in 2023, with many proclaiming that it has reached its peak. However, there is still a wealth of innovation that can be introduced in many of its sub-sectors. In particular, the plant-based chocolate market. Several manufacturers have introduced special edition plant-based chocolates, and within the category there has also been a particular focus on better-for-you chocolate. For example, Moon Magic has launched a line of low-calorie vegan chocolate which is keto-friendly, gluten-free and created using oat milk. I am expecting to see more ‘healthy’ plant-based alternatives in 2024, fulfilling the need for alternatives to dairy as well as the demand for more functional confectionery that can satisfy both the health-conscious and eco-conscious shopper. Jonathan McGowan, awards marketing executive In 2023, we’ve witnessed the widespread adoption of various seaweed varieties in the plant-based industry, both in food production and as a featured ingredient on dining tables. Seaweed and sea vegetables have long played a role in the food and beverage industry, but their presence has seen a remarkable surge in the plant-based market in recent months. This surge can be attributed, in part, to their high nutritional value, featuring essential nutrients like omega-3s, iodine, vitamin B12, calcium and magnesium. Beyond its nutritional benefits, seaweed also contributes significantly to the flavour profile of plant-based products, particularly those replicating the taste of seafood. The savoury umami notes from seaweeds such as Nori and Royal Kombu have proven to be transformative ingredients in the creation of plant-based seafood alternatives. The surging demand for this ingredient has even led to the establishment of the first organic Dutch farm dedicated to seaweed production for European consumers. Whether integrated into whole-cut plant-based fish products or used as an ingredient in coatings and batters, seaweed is poised for continued growth in the years ahead. Will Field, awards marketing executive RTD coffee products are carving out a significant niche within the beverage market, with plant-based options leading the charge toward healthier and sustainable alternatives. The latest offerings from companies like Rokit Drinks and Chamberlain Coffee showcase the burgeoning potential of plant-based RTD coffees in challenging the status quo of the beverage industry. Rokit Drinks has been recognised for its innovation in this space, recently winning a 2023 World Coffee Innovation Award during Caffe Culture expo in London. Its oat milk-based cold brew trio is formulated with mind-boosting plant-based ingredients, rich in essential vitamins like B2, B3, B5, B6 and B12. Elsewhere, Chamberlain Coffee’s latest plant-based RTD line comprises four cold brew lattes made with almond milk and coconut cream, showcasing an innovative flavour portfolio that includes a cinnamon bun-flavoured variant. The RTD coffee sector is well-poised to capitalise on this trend, offering consumers a plant-powered pick-me-up. Jake Targett, new business executive The popularity of egg alternatives is on the rise and will continue into 2024. Plant-based eggs are a product of cutting-edge food science and culinary innovation. Companies are using a variety of plant sources, such as mung beans, chickpeas and algae, to create egg-like textures and flavours that mimic the versatility of traditional eggs. A standout product generating buzz in this sector is Just Egg by Eat Just, crafted using mung bean protein. While Yo Egg’s whole egg alternative also offered consumers what it claimed to be the world’s first plant-based whole poached egg this year – a highly sought-after format in foodservice and at home. These products not only satisfy vegans and vegetarian tastebuds but also appeal to health-conscious consumers seeking cholesterol-free options. James Taylor, awards marketing executive As health-conscious consumers look for products that align with their wellness goals, plant-based functional soft drinks are stepping up their game. Many leading brands are not only harnessing the power of natural plant-based ingredients but also fortifying their products with vital micronutrients. One exciting trend is the increase of energy drinks made with ingredients like yerba mate, guarana and ginseng. These botanical wonders provide an energy boost while avoiding artificial stimulants, in line with the growing values of health-savvy consumers. Traditional choices of energy or soft drink often have additional sugar with a lack of beneficial nutrients, steering away consumers with health concerns around the link between excessive sugar consumption and obesity. This shift in public consciousness is driving beverage producers to create products with reduced or zero sugar. With the rise of natural sugar alternative ingredients such as monk fruit and stevia, this trend is poised to follow into 2024 and beyond. #2023 #2024 #trends

As we approach the end of 2023, the FoodBev Media team share their outlook on the trends set to shake up the plant-based industry in the coming year. Here’s what’s on the horizon… Siân Yates, editorial director Pasta made from a range of gluten-free ingredients such as plantains, chickpeas, lentils and courgette, has quietly gained momentum in recent years. As we approach 2024, it’s poised to become one of the most anticipated food trends of the year. While not entirely new, this sector is evolving rapidly, with plant-based options that closely mimic traditional pasta innovations. Meatless Farm introduced a new range of plant-based filled pasta products with vegan fillings, featuring flavours like vegan Chicken and Bacon Tortelloni, plant-based Beef, Red Wine & Porcini Mushroom Girasole, and No-Duja Ravioli. Meanwhile, ZenB launched pasta made entirely from yellow peas – including the skin, which the company says enhances the flavour, texture and nutritional value while being eco-friendly. Anticipate more innovations in this sector in 2024 and beyond, as consumers seek comforting classics in healthier and more sustainable forms. Phoebe Fraser, associate editor This year has seen a wave of innovations in the plant-based seafood space, introducing a range of products that cater to the growing demand for sustainable fish alternatives. From tapioca starch squid rings to shelf-stable scallops, this sector is casting a wide net and redefining the future of plant-based dining. In September, Austrian food-tech start-up Revo Foods debuted the world’s first 3D-printed vegan salmon fillet, marking a milestone in 3D-printed food. The main ingredient, Promyc, is a mycoprotein made from filamentous fungi. This launch signifies a shift in the food industry towards personalised, sustainable and creative food solutions. The Plant Based Seafood Co announced an addition to its Mind Blown range – shelf-stable vegan scallops, made from ingredients like konjac and wheat protein, eliminating the need for freezing or refrigeration. While Happiee made its entrance into the UK market with a new range of seafood alternatives, including prawns and squid. Further creativity can be expected from this category as we set sail into 2024! Rafaela Sousa, news reporter Meal kits have gained traction in recent years, catering to the increasing demand for sustainable, convenient and health-conscious dining choices. One of the primary reasons for their surge in popularity is their ability to simplify the cooking process, enabling individuals to prepare plant-based meals at home without the hassle of extensive meal planning or grocery shopping. Organic subscription service Green Chef provides healthy plant-based meal kits. Each kit offers step-by-step recipe cards and organic ingredients. Subscribers have the flexibility to choose their preferred meal options based on their dietary preferences. Another example is Purple Carrot, which provides vegan meal kits with diverse recipes catering to various dietary preferences. These meal kits not only make cooking easy but also introduce a range of plant-based foods and cooking methods. As this trend keeps growing, we’ll see more options and creativity in this market, making plant-based eating more attractive to a broader audience. David Echevarría, news reporter Gone are the days of rubbery and tasteless plant-based cheese alternatives. This year alone has seen some impressive innovation in dairy-free cheese offerings – and with advancing technologies, and the increasing introduction of animal-free proteins such as casein allowing for textural and nutritional breakthroughs, this looks set to mature across 2024. Spanish food-tech start-up Väcka this year launched two new versions of its Mözza and Pumpkin Chxddar cheese products, replacing the fermented almond milk and coconut oil with melon seed milk and olive oil. Innovation in ingredients and upgraded recipes are leading to a wider range of product types than ever before. And big brands in the UK, such as Saputo Dairy’s Cathedral City and Bel Group’s Babybel, have both expanded their plant-based portfolios this year with new additions such as Cathedral City’s first plant-based soft cheese and Babybel’s plant-based White Cheddar. Dan Bunt, marketing manager In previous years, F&B companies have battled between convenience and health benefits for their consumers, which led to a multitude of problems and messy marketing messages. The plant-based space is no exception. In our fast-paced society, convenience is key, as is the demand for healthy and nutritious products. Marketing your products correctly could help you stand out on the supermarket shelves. Cleaner labels, nutritional scores and low HFSS ingredients enable consumers to accurately see which products to buy at a glance. Highlighting the health benefits of your products and considering partnerships with wellness influencers to reach health-conscious consumers is a great way to market your products in 2024. By incorporating convenience and wellness into your strategy, you can stay relevant and competitive in the plant-based industry. Jesús Luna-Lopez, sales director Companies in the plant-based space have been rapidly answering consumer challenges around texture and mouthfeel. More simplification in the ingredients profile, and product blends based on consumer experience, will both continue to trend in 2024. Plant-based beverages will continue their upward trajectory, with products that are good for the gut and cholesterol levels continuing to claim their space on the shelves – such as kefir and oat drinks and protein drinks made with pea, mung and fava bean. In addition, meal replacements and liquid yogurts with real fruit pieces and added vitamins will complement the functional category. #2023 #2024 #trends

Planteneers, a provider of plant-based food ingredient solutions, is opening a new Customer Center of Excellence in Illinois, US, this month. Headquartered in Germany, Planteneers provides customisable ingredient solutions and production services to companies in the plant-based food space. Its offerings include texturizers, colour and flavour solutions for vegan and hybrid products. The opening of the new site in Aurora, Illinois, forms part of the company’s expansion into North America. The global Planteneers team, along with a dedicated US team, have been focusing on growing the company’s footprint and brand within the North American market over the past three years. Within the facility, a plant-based meat laboratory will be available for Planteneers to host customers for collaborative development sessions. A plant-based dairy laboratory is also planned for launch shortly after the ribbon cutting, which will take place during a special grand opening event on Wednesday 26 June. The centre aims to enable the creation of ingredient solutions that work for US consumers. It will house team members from sales, distribution, marketing, product management and R&D departments. Kyle Borkovec, R&D manager for North America at Planteneers, will focus on meeting consumer expectations in this region. Brian Walker, CEO of Planteneers, said: “Plant-based is becoming more important in the North American market. New, innovative products that are similar to conventional animal products will be easier for consumers to integrate into their daily lives, since they fit existing habits.” He added: “At our new Aurora location with production, R&D and the upcoming Customer Center, we can address customer-specific requirements for the US market even better”. Top image: Plant-based meat products made with Planteneers' marbling and fat layering solutions #Planteneers #US

Emily Nytko-Lutz, senior associate at intellectual property law firm Reddie & Grose, explores how current technologies and innovations in the plant-based cheese space can pave the way for a new generation of dairy-free alternatives that taste and behave just like the real thing. Consumers want alternatives to dairy-based cheeses. Among their reasons are a desire to reduce their environmental footprint, animal welfare issues and personal health concerns, such as food allergies and intolerances or lowering elevated cholesterol. Producing a plant-based cheese that melts and stretches similarly to dairy cheese, however, represents a significant technological hurdle. The case for casein Casein is a key protein component that allows animal milk to be made into cheese. Casein is present in milk in micelles, blobs of stuck-together protein molecules, suspended in the liquid. In traditional cheesemaking, rennet reacts with casein in milk – casein is cleaved and coagulates into curds, which separate from liquid whey. The larger fragment of the cleaved casein remains in a micelle, acquiring a negative charge. The micelles are crosslinked into a three-dimensional network by positively charged calcium ions. Fat and water are interspersed within the network. Mozzarella is the prototypical melting cheese and can be characterised by several functional attributes: meltability, stretchability, elasticity, free oil formation and browning. When cheese is heated, the casein micelle “net” that gives cheese its structure at room temperature begins to stretch, while bonds formed by the calcium ‘glue’ crosslinking the strands together are broken and reformed. How a cheese melts depends on a variety of factors, including fat or water content, pH and ageing. Casein is absent from plant-based cheeses, which instead contain a network of starch, protein or a combination of both. Most plant-based cheeses are produced by a process in which functional ingredients are isolated from different sources, processed, combined to form an emulsion, and solidified. Such cheeses often lack protein and contain functional additives – thickeners, stabilisers or gelling agents – so that they hold their shape at room temperature. Some plant-based cheeses are made from whole plant-based raw materials, such as soy or cashew nuts. These cheeses typically contain more protein (although still only about half the protein of dairy-based cheeses). Although plant-based cheeses may hold their shape at room temperature, to date their components have not been able to replicate the 3D structure provided by casein in dairy cheese when heated. Several innovative companies are seeking to change this. Some are seeking to produce casein without using cow’s milk, and a few are even using this casein to produce meltable, stretchable non-dairy cheeses. Other companies are attempting to replicate the functional performance of casein using plant-based proteins. Precise proteins Precision fermentation uses precision biology to carry out fermentation processes, harvesting the genetic power of fungi and bacteria to work as factories producing target proteins. In precision fermentation, biologists first test specific microbe strains to see whether they can produce the desired protein. They then use a machine-learning system to recommend changes to the microbial genome – these may be made using high-throughput genetic engineering. In an iterative process, the results are fed back into the machine learning system, it recommends further changes to be tested, and so on. The desired result: a target protein, casein, at the highest possible yield in the shortest possible time. Startups using precision fermentation to produce meltable, stretchable non-dairy cheeses include Bay-area-based New Culture and Change Foods, the Spanish startup Real Deal Milk, Israeli-based Remilk, UK-based Better Dairy, New Zealand-based Daisy Lab and the Dutch Those Vegan Cowboys. Regarding the patent landscape, New Culture has three published patent application families directed to casein compositions or cheese, with priority dates as early as 2019. Change Foods has one patent application published in 2023 directed to recombinant casein compositions. As patent applications are not published until 18 months after they are first filed, however, it is possible that there are additional applications in this space. Other startups are producing recombinant casein as a raw material. These include the Dutch Fooditive Group, Estonian ProProtein, India’s Zero Cow Factory and California-based Perfect Day, which has eight published patent application families mentioning recombinant casein with priority dates back to 2015. In the area of transgenic plants, Bay-Area-based Nobell Foods uses soybean plants to produce casein, while Israeli-based Pigmentum uses lettuce plants. Nobell have at least five published patent application families detailing technology applicable to recombinant casein. As recombinant caseins are novel foods, regulatory food safety hurdles must be met before they can be marketed. Fooditive Group is seeking clearance for its casein by the European Food Standards Agency, while New Culture is seeking clearance from the US FDA for its mozzarella, with plans to launch in the food service industry in early 2024. Exploring new avenues For consumers avoiding casein, whether due to food allergies, intolerance or personal preference, innovative companies are seeking to produce meltable, stretchable non-dairy cheeses without using the ingredient. Boston-based Motif Foodworks utilises prolamin technology, using a corn protein (zein), to produce vegan cheese. Motif has obtained rights related to at least one patent application from the University of Guelph. Bay-Area-based Climax Foods uses AI to uncover plant proteins that mimic the functional performance of casein in a process called “precision formulation,” which involves training AI based on desired attributes in food to optimise ingredients and processes. It claims to have found the first-ever seed-based protein to functionally mimic casein. Climax has at least five relevant published patent application families. An exciting future for non-dairy cheeses is a reason for the industry and its consumers to smile – so say cheese! #dairyfreecheese #animalfreeproteins #precisionfermentation #casein #plantbasedcheese

Shira Horn, an expert in marketing, consumer insights and research at AMC Global, shares how the plant-based market can respond to scepticism about vegan food by gathering insights, getting to know the consumer and considering their priorities. In recent years, plant-based foods have gained tremendous popularity, with an increasing number of consumers adopting a plant-based diet or at least incorporating more plant-based options into their meals. According to Future Market Insights, the global plant-based food market is expected to expand by three times between 2023 and 2033 from $11.3 billion to $35.9 billion. While this trend may be seen as a positive shift towards a more sustainable and healthy lifestyle, it has not been without its fair share of scepticism. Many people still have reservations about plant-based foods on various fronts when evaluating options during purchasing decisions, especially when it comes to the ever-important aspect of taste. In good taste One of our recent studies indicates that taste is a primary driver behind food and beverage product choices in the marketplace, and many consumers feel plant-based products fall short. Whether they’re looking for a meat analogue that perfectly matches their beef burger or a cheese that has the right tang and texture of cheddar, the palatability of these products influences not only repeat purchases but also the consumer’s readiness to continue to explore plant-based alternatives. Consumers have a great deal of scepticism about plant-based alternatives matching the rich and savoury tastes they crave. However, the plant-based and animal-free food industry has made significant strides in improving the taste and texture of their products. Innovations in food technology have allowed for the creation of options that closely mimic the flavors and textures of traditional meat and dairy products. And market research is a key component in success – gathering feedback directly from consumers helps brands working in the plant-based space innovate and evolve products for better taste and texture. For example, New Culture has recently been developing a creamy and melty ‘animal-free’ mozzarella product for pizza with both the taste and stretchiness of the traditional version of this beloved cheese. And we see strides on the meat analogue front as well, with companies like Good Catch and Hungry Planet developing interesting and authentic seafood from plant-based sources. Health matters Some consumers are sceptical regarding claims about nutritional benefits or health impact benefits from plant-based foods. Shoppers, when looking at the nutritional content of these products, worry that they may not receive adequate protein, vitamins and minerals from a plant-based diet. While it is true that plant-based diets often require a little more planning to ensure all nutrients are included, it is entirely possible to get all the nutrients your body needs from plant sources. Plant-based diets can offer a wide range of health benefits, including lower cholesterol and reduced risk of chronic diseases, when appropriately balanced. Even though studies have shown plant-based can improve specific health concerns, many are still sceptical when products shout out about these claims. Discerning consumers question the validity of health claims made by these food and beverage manufacturers and fear they may be driven by marketing rather than science. The scientific community continues to study the long-term health effects of plant-based diets, and current evidence suggests that when properly balanced, they can be a healthy choice for the physical body on many fronts. Food and beverage companies should look to scientific studies that can back up any positive health claims made about plant-based products, ensuring that they are communicating their health credentials authentically to consumers clearly and informative. Planet-friendly picks Many consumers may consider plant-based foods as a more sustainable option at the grocery store, as many of these products claim to offer a more environmentally friendly alternative to traditional animal-based products. The production of plant-based foods typically requires significantly less land, water and resources while generating fewer greenhouse gas emissions compared to animal-based products. By reducing the reliance on animal agriculture, plant-based diets help mitigate deforestation and pollution as well as meet concerns regarding the ethical treatment of animals. However, just like with health claims, consumers are sceptical of plant-based product claims to sustainability – they are on the lookout for greenwashing. Greenwashing is the act of misleadingly portraying a company or its products as being more environmentally friendly than their actual impact on the environment. Countering greenwashing through market research insights to build authenticity, transparency and credibility for sustainable brands empowers informed consumer choices and fosters genuine sustainability initiatives. What’s the cost? Cost and accessibility of plant-based products is another factor contributing to scepticism in this arena. Shoppers have the perception that plant-based foods are more expensive and less accessible than traditional animal-based products. Meatless alternatives are made on a smaller scale and this is what often drives up cost over, for example, beef. After demand and supply increases sufficiently for a plant-based product, prices will also drop. As the demand for plant-based options grows, more grocery stores and restaurants are expanding their offerings. In turn, we may see the higher prices of most of these items stabilise in the marketplace. Get to know the consumer Scepticism about plant-based foods happens on many fronts, from taste to health to sustainability. However, by deeply understanding the consumer – and the roadblocks to adoption – through gathering the right insights directly from consumers themselves, plant-based brands can still make good headway in the ever-evolving market. #AMCGlobal #opinion

Flora Professional has launched a versatile plant-based ice cream mix, which it says is designed to satisfy diverse dietary preferences without compromising on taste. With a growing number of consumers embracing flexitarian diets globally, Flora Professional responds to the demand for dairy-free and allergen-free dessert options with its innovative ice cream mix. Created as a one-to-one replacement for traditional dairy options, this new offering promises a sensory delight, boasting a smooth texture, rich flavour and indulgent mouthfeel that rivals its dairy counterparts. Ideal for food professionals seeking to cater to a wide range of dietary needs, the ice cream mix serves as a versatile base for soft serve and gelato creations. From classic chocolate, vanilla and strawberry to exotic stroopwafel-inspired concoctions, the mix offers plenty of opportunities for dairy-free ice cream innovation. Flora Professional’s plant-based ice cream mix also aligns with environmental, social and governance (ESG) commitments, offering a climate-conscious choice for professional kitchens. #Flora #FloraProfessional #veganicecream

Lactalis Canada, the Canadian subsidiary of French dairy group Lactalis, has introduced a new plant-based brand named ‘Enjoy!’. Enjoy! is described as a nutritious and unsweetened high-protein line of plant-based beverages, responding to growing consumer demand for tasty dairy-free options with positive health impacts. The brand has launched with six SKUs: Unsweetened Oat, Unsweetened Oat Vanila, Unsweetened Almond, Unsweetened Almond Vanilla, Unsweetened Hazelnut and Unsweetened Hazelnut & Oat. The drinks offer 8g of pea protein per 250ml serving, developed to offer a creamy texture and good frothing capabilities. Nathalie Cusson, general manager of Lactalis Canada’s Fluid Division, said that demand for positive health impacts includes non-GMO and gluten-free certifications, as well as products made with no artificial flavours, colours or preservatives. “What sets Enjoy! apart is its uniquely high protein content, which consumers are increasingly desiring in their daily diet,” she added. Lactalis Canada recently converted a 33,150-square-foot production facility in Sudbury, Ontario, to serve as a fully operational dedicated plant-based manufacturing plant. Mark Taylor, president and CEO at Lactalis Canada, commented: “We are delighted to make a splash with the launch of Enjoy! which only further complements Lactalis Canada’s wide-ranging portfolio of now 20 iconic consumer brands and expands our plant-based offering to Canadian consumers by leveraging our expertise in this dairy-free category”. The brand’s products have launched at major retailers across Canada. #Lactalis #altdairy #plantbasedmilk #Canada #dairyfree #Enjoy #milkalternatives