Nosh.Bio has revealed it is on track to produce thousands of tons of mycelium protein per year at its new plant in Dresden, Germany. The food-tech start-up, headquartered in Berlin, creates proteins for the alt-meat industry and other food and beverage categories using fermentation technology. Its new Dresden plant previously operated as a brewery and has been repurposed specifically to overcome the scalability challenges faced by alternative protein companies. According to Nosh.Bio, a series of production tests recently conducted at the site have indicated that it will be capable of producing the projected thousands of tons of mycelium protein per year with the first production run expected in 4-5 months. The company has identified suitable designs for fermentation and downstream equipment that can be used to create muscle-like structure in its biomass without the need for extrusion or additives. It is currently in the process of validating and optimising its technology to achieve higher process yields. Nosh has also recently announced the results of a Life Cycle Analysis (LCA) conducted by ClimatePoint, which confirmed that its mycelium protein achieves a 90.7% reduction in CO2 and 98.7% reduction in water usage per kg, compared with a kg of conventional beef. To further reduce its emissions produced, Nosh.Bio is aiming to transition to renewable energy sources and improve energy efficiency in manufacturing and logistics. These measures are expected to reduce existing CO2 emissions by a further 80%. Felipe Lino, Nosh.Bio’s co-founder and CTO, commented: “The results of this study demonstrate that we can successfully produce food for people that minimises pollution and conserves vital resources. As our global population expands and environmental concerns escalate, prioritising sustainability in food production is paramount.” #fungibased #NoshBio #mycelium #plantbasedmeat #altmeat #alternativeproteins #Germany

This month, our Start-up spotlight is on Savvy Sweets, a plant-based functional confectionery brand aiming to bring healthier options to the UK’s sweets category. We speak to the company’s managing director, Chris Dandridge, to find out more. The establishment of Savvy Sweets stemmed from a desire to revolutionise the confectionery industry by offering healthier alternatives without compromising on taste. Inspired by the success of a family business in Australia, we recognised an opportunity to introduce our premium sweets to the UK market. Our long-term mission is to provide consumers with guilt-free indulgence through our range of sweets made from natural ingredients, with a focus on health and taste. We are on a mission to help the nation eat better by offering delicious sweets that contribute to a balanced diet and healthier lifestyle choices. What opportunities can the functional confectionery market bring to the global food and beverage industry? The functional confectionery market offers significant opportunities for the global food and beverage industry by addressing the increasing consumer demand for healthier snack options. This segment allows companies to diversify their product offerings and cater to health-conscious consumers, leveraging ingredients like prebiotics, probiotics and plant-based alternatives to enhance nutritional profiles. Moreover, it fosters innovation and collaboration in product development, driving growth and meeting evolving consumer preferences. Overall, the functional confectionery market represents a promising avenue for industry players to tap into and expand their presence in the ever-evolving food landscape. What are the health and nutrition benefits of Savvy Sweets’ offerings? Savvy Sweets offers a unique combination of features that set it apart from traditional sweets. Its low-calorie, high prebiotic fibre, plant-based and gluten-free attributes demonstrate a commitment to providing healthier alternatives in a market dominated by sugary and unhealthy options. Do you believe that consumers are more ‘savvy’ than ever about gut health and other key dietary health considerations? Yes, absolutely. In today’s health-conscious society, consumers are more knowledgeable and aware of gut health and other key dietary considerations than ever before. With access to vast amounts of information through the internet and social media, people are increasingly educated about the impact of their dietary choices on their overall wellbeing. As a result, there is a growing demand for products that support gut health, promote digestive wellness and offer functional benefits. What ingredients are crucial to giving your sweets the desired taste and textures that consumers crave, while remaining both healthy and plant-based? What sets us apart is our use of soluble corn fibre, a cleaner alternative to the polydextrose used by competitors, which also promotes gut health. Additionally, we utilise Stevia instead of Sucralose, further enhancing our commitment to natural ingredients. What has been the company’s biggest achievement to date? Our biggest achievement to date has been successfully launching our premium confectionery brand in the competitive UK market. Despite challenges and hurdles along the way, we are establishing a strong presence and garnered positive feedback from consumers and partners alike. Our ability to deliver delicious, guilt-free sweets that meet the growing demand for healthier snack options has been instrumental in our success thus far. As we’re relatively new to this journey, we haven’t encountered anything out of the ordinary thus far. However, like many start-ups, one challenge we’ve faced is navigating the complexities of entering a competitive market. Building brand awareness and establishing our presence amid established players has been a key focus. How do you expect the functional sweets, and wider functional foods category, to evolve in the coming years? In the coming years, we expect notable advancements in the functional sweets and wider functional foods sector. As consumers become more aware of the link between diet and health, there will be an increased desire for products that combine enjoyment with nutritional value. This shift is likely to drive innovation in ingredient development, focusing on incorporating functional components such as prebiotics, probiotics and adaptogens into confectionery items. #StartupSpotlight #Australia #Functionalconfectionery #UK #sweets #SavvySweets

US alt-dairy company New Culture has partnered with CJ CheilJedang, the ‘world’s largest’ supplier of bioproducts made from microbial fermentation. The partnership will focus on reducing the cost of New Culture’s animal-free casein protein, unlocking commodity pricing for New Culture’s first product, mozzarella. New Culture is the first company in the world to make dairy mozzarella without cow’s milk. The key ingredient is casein, the ‘cheese stretch’ protein, derived through precision fermentation. CJ CheilJedang brings more than 60 years of experience in fermentation technology, advancing proprietary amino acids for feed and food, savoury flavours and seasoning materials and plant-based protein ingredients. CJ CheilJedang’s expertise spans ten manufacturing sites in seven countries, comprising millions of litres of fermentation capacity across a range of microbial platforms and downstream processing assets. In February, New Culture’s animal-free casein protein received GRAS approval and was cleared for commercial sale, in a ‘world first’ for the precision-fermented dairy sector. New Culture’s co-founder and CSO, Inja Radman, said: “Bringing our animal-free cheese to pizza lovers everywhere means producing it at a large enough scale and low enough cost so we can compete and win on product performance. Our partnership with CJ CheilJedang facilitates access to some of the largest and most sophisticated fermentation facilities on the planet to truly transform the dairy industry.” Seung June Choi, SVP of strategic planning at CJ CheilJedang, commented: “Since our initial investment in New Culture in 2022, the CJ CheilJedang team has continued to be impressed by the company’s technical progress, robust bioprocess and global ambition in the animal-free dairy industry. Whether through commercial manufacturing, procurement, or other technical support, this partnership enables the full scope of our expertise to accelerate New Culture’s growth and market leadership.” This is not CJ CheilJedang’s first foray into the food-tech realm. In October, CJ Foods, a business unit of South Korea-based CJ CheilJedang, announced that it entered into a joint development agreement with South Korean mid-tech company T&R Biofab. Under the JDA, the companies are working to develop alternative meat products using 3D bioprinting. This latest partnership is set to strengthen New Culture’s manufacturing position and path to profitability for its animal-free cheese products. #altdairy #precisionfermentation #US #SouthKorea #NewCulture #CJCheiljedang

UK plant-based meal brand Bol Foods has entered the nutritionally complete meal market with its new line of Power Shakes. Its first-ever whole foods-led RTD nutritionally complete meal, Power Shakes come in three flavour varieties: Vanilla, Salted Caramel and Chocolate. Salted Caramel is a salty, sweet and smooth shake, blending pecans, oats and dates. Vanilla is a dairy-free blend of oats, banana, almonds and coconut, married together with vanilla notes. The Chocolate shake blends smooth cocoa with a hint of hazelnut. Power Shakes are made with a blend of oats, bananas, nuts, dates and coconut. Each 410g bottle is packed with up to 22g protein, 26 vitamins and minerals, and no added sugar, sweeteners, gums or preservatives. Paul Brown, founder and CEO of Bol Foods, said: “The breakfast category is exploding, and we’re so excited to be innovating in this space and bringing busy people the ultimate wholefoods and protein packed solution. My morning usually starts with a workout and I’m always looking for a quick and healthy breakfast when on the move. We’ve taken things to the next level with this range, as it’s not often you find something which tastes so indulgent but is actually good for you. From the lightweight recyclable packaging to the nutritional density and flavour packed inside, we are thrilled for this new launch.” Power Shakes are available to purchase in UK retailers now. #BolFoods #completemeal #shakes #UK

GEA has begun the construction of its new technology centre for alternative proteins in Janesville, Wisconsin, US. The centre, slated to open in 2025, is set to scale-up the production of novel plant-based, microbial and cell-based foods, helping GEA to support manufacturers in meeting the demand for complementary proteins and ingredients that could replace traditional animal-based products. Arpad Csay, lead of GEA’s new food activities in North America, said: “This investment underscores our commitment to innovation and sustainability in the food industry. The technology centre will offer food-tech businesses a platform to develop and de-risk their processes to ensure technological and commercial viability. It helps start-ups in the sector implement a business strategy that requires little upfront investment. This way, we help accelerate the development of market-ready products.” The centre will house pilot lines for cell cultivation and precision fermentation, bridging the gap between benchtop and commercial production of alt-proteins. The 1,200-square-metre site will use energy obtained from renewable sources. Heat pumps and systems powered by electricity will replace the natural gas conventionally used for building technology and process equipment. The site will use a ground-mounted photovoltaic system to generate 290 MWh of electricity per year, exceeding the expected energy required by at least 25% – surplus energy will be fed into the grid. The photovoltaic system is expandable, which means that green energy can continue to be generated when process demands increase in the future. Csay continued: “Novel food production methods are going to gain prominence in the coming decades. This development will require a diverse pool of skilled professionals from operators in the plants to bioprocessing engineers designing production systems and scientists pushing boundaries through research and development. Our technology centre will help develop this future workforce by educating students and young professionals about the underlying biology and bioprocesses. We are excited to work with community colleges and universities to build these competencies in the region.” The new plant will complement GEA’s existing production facility in Janesville and is expected to strengthen the grassroots economy in Midwestern US, as well as enhance the region’s attractiveness for collaborative research projects and other services. In June last year, GEA opened its New Food Application and Technology Centre of Excellence (ATC) in Germany, as a European hub for piloting processes and products for the alternative protein industry. #alternativeproteins #GEA #US

Beyond Meat has unveiled its financial results for the first quarter ending March 30 2024, reporting a nuanced landscape marked by both challenges and opportunities. The company disclosed a net revenue of $75.6 million, showcasing a decrease of 18.0% year-over-year. This dip, attributed primarily to a 16.1% reduction in product volume sold and a 2.3% decline in net revenue per pound, has been a subject of analysis within industry circles. Yet, amidst the financial intricacies, there are notable strategic manoeuvres. Ethan Brown, president and CEO of Beyond Meat, commented: “In Q1, we made solid progress against our 2024 priorities, including: hitting our first quarter revenue objective; reducing operating expenses and cash consumption year-over-year; bringing production in-house to reduce costs and improve quality; and commencing shipments of Beyond IV, the fourth generation of Beyond Burger and Beyond Beef, to our customers, to the praise of nutritionists and consumers alike”. These strides toward efficiency and quality assurance underscore the company’s commitment to resilience in an evolving market. Brown’s strategic foresight is palpable as Beyond Meat navigates the currents of consumer demand and industry competition. Despite challenges, Beyond Meat remains steadfast in its pursuit of sustainable growth. With an eye on bolstering its balance sheet, the company aims to position 2024 as a transformative year, characterised by sustainable and profitable operations. However, the financial narrative unveils nuanced metrics. Gross profit for the quarter amounted to $3.7 million, with a gross margin of 4.9%, down from the previous year’s $6.2 million and 6.7%, respectively. Operating expenses experienced a reduction, totalling $57.1 million compared to $63.9 million in the year-ago period. Notably, this reduction was buoyed by decreased non-production headcount expenses and marketing costs. Yet, uncertainty looms. Macroeconomic challenges, including weakened demand in plant-based meat and concerns over inflation and high interest rates, inject a note of caution into Beyond Meat’s projections. Nevertheless, management reaffirms its outlook for 2024, anticipating net revenues in the range of $315 million to $345 million. #BeyondMeat #financialresults

Plant-based superfood firm Laird Superfood has launched a new protein creamer in the US. The powder, which has 12g of protein per serving, blends into coffee or tea, providing a nutritional and energy boost derived from a proprietary mix of pea, hemp and pumpkin seed protein, alongside naturally occurring MCTs from coconut and the brand’s performance mushroom blend. Jason Vieth, CEO of Laird Superfood, said: “Laird Superfood is excited to be the first-to-market with a plant-based protein coffee creamer that’s made from only clean ingredients that consumers can recognise by name”. “After years of development, we are proud to be launching a protein creamer that is smooth, creamy and delicious. And with 12g of protein in every serving, our new protein creamer introduces an entirely new wellness benefit into our coffee portfolio.” This latest launch follows Laird’s introduction of its Antioxidant Daily Reds supplement drink for muscle recovery in November last year. Laird Superfood Protein Creamer Sweet & Creamy, debuting in the brand’s top-selling flavour, is currently available for $20 on the brand’s website, with availability on Amazon at a later date. #creamer #LairdSuperfood #plantbasedprotein #US

Plant-based ice cream brand Over The Moo has added a new chocolate flavour to its range of bite-sized frozen treats in the UK. The brand, which initially launched in Australia offering dairy-free ice cream in tub format, announced the launch of its new mini bites range in the UK last year. Its UK business has been established as a result of a collaboration between the company’s Australian founder, Alexander Houseman, and British entrepreneur Simon Goodman. Its new addition to the range of ‘mini bites’ offers an on-the-go interpretation of Over The Moo’s top-selling Australian tub flavour, ‘Choc Choc Who’s There’. According to the brand, its ice cream is made with sustainably sourced coconuts from trusted sources in Indonesia and the Philippines. Over The Moo UK founder Goodman revealed that the brand has worked to improve its range based on consumer feedback suggestions over the winter months. He commented: “Significant moves include extended melting times in tandem with an altogether more decadent chocolate crackling when you take a bite, because we needed a satisfying sound that better reflected the indulgent qualities of the enrobing chocolate we favour”. Each mini bite contains only 30kcal. The pouches cost £3.99 and the chocolate flavour will launch on 24 June. #altdairy #OvertheMoo #veganicecream #UK #plantbaseddairy #dairyfreeicecream #frozensnacks

San Francisco, Bay Area-based start-up Voyage Foods has closed a funding round totalling $52 million, bringing its total funding raised to $94 million. The round, which it considers a Series A+ round, was co-led by Level One Fund and Horizons Ventures, and saw participation from SOSV, Collaborative Fund and Nimble Partners. Voyage Foods combines breakthrough technology and upcycled wholesome ingredients to recreate favourite products and flavours that are free from the top nine allergens. It uses plant-based ingredients to develop sustainable and dairy-free alternatives to popular products that face ‘uncertain futures’ due to their sourcing challenges – including chocolate. Alongside its alternatives to cocoa-based products, it also provides nut-free spreads made without common nut or dairy allergens, such as peanut and hazelnut, formulated to taste like their traditional counterparts thanks to the company’s proprietary technology. The company says it will use the funding to address “greater than anticipated consumer and commercial demand” for its products accessed via B2B, foodservice and retail distribution channels. The capital will fund expanded manufacturing facilities and increased headcount to deliver on growth opportunities. ©Voyage Foods As well as its sustainable, clean-label, cocoa-free chocolate, Voyage Foods produces bean-free coffee. B2B partners can utilise the coffee in various formats including cold brew, grounds, pods and instant, all crafted to maximise flavour, improve margins and deliver on sustainability initiatives. The start-up launched its peanut- and hazelnut-free spreads, made using roasted seeds, into Walmart stores across the US in October last year. In March this year, Voyage partnered with Rudi’s Mountain Bakery in the US on the launch of nut-free sandos, ready-to-eat sandwiches featuring Rudi’s grape jelly and Voyage’s peanut-free spread. In April, Voyage Foods signed a global deal with Cargill to supply commercial and B2B customers with sustainable confectionery. Under the deal, Cargill will be the exclusive B2B distributor for Voyage Foods, expanding its traditional chocolate portfolio to include cocoa-free alternatives for the first time. In recent months, cocoa prices have risen due to factors such as climate change, increased production costs and supply chain disruptions. According to Voyage Foods, the commodity’s price has increased by 250% over the last year. “Voyage Foods enables manufacturers to bypass the chocolate industry’s growing supply chain disruptions and unethical labour practices,” the company said in a statement. “By using upcycled ingredients that are less expensive to source, widely available and readily scalable, CPG partners can integrate Voyage Foods’ foods into their products and provide their customers with a delicious, environmentally beneficial experience at fair and stable pricing.” “Voyage Foods was born out of the desire to harness the power of food technology and activate industry-wide change. We’re thrilled our innovations have been embraced within B2B and amongst a rapidly growing consumer base,” said Voyage Foods’ CEO Adam Maxwell. “As a mission-driven food company, it’s especially fulfilling to work alongside investors that recognise and embrace our impact as we continue to move forward in further scaling manufacturing, expand distribution and deliver time-tested favourite foods that are better for the planet and our health.” Inge Demeyere, managing director of indulgence Europe at Cargill, added: “Cargill is proud to partner with Voyage Foods…this partnership is just one of the many ways that we are future-proofing our portfolio and meeting consumer demands and market regulations around sustainability and health.” Level One’s founding partner James Stewart said Voyage’s technology “has set a new standard for commercialisation in the food-tech space by producing replicas of essential food products and ingredients that are both extremely cost competitive against, and more sustainable than, incumbent products.” He continued: “As the only company in the world with the validated ability to make these replicas at scale, Voyage’s newly announced partnership with Cargill makes these products available to the world’s major food companies as an immediate solution to fluctuating commodity prices and supply chain disruptions. Level One Fund is proud to co-lead this round with Horizons Ventures and provide the capital necessary for Voyage to scale up production and yield an immediate and meaningful impact on the world.” #cocoafreechocolate #US #VoyageFoods #dairyfreechocolate #allergenfree

London-based start-up Saucerer has entered the plant-based food market with its range of gourmet stir-in pasta sauces, aiming to simplify the way consumers enjoy pasta dishes at home. The company’s launch introduces three new flavours: Wild Mushroom & Truffle Oil Pesto, Plant-based Chorizo & Smokey Red Peppers, and Roasted Aubergine & Spicy Harissa. Saucerer’s sauces promise ‘restaurant-quality’ flavours in a convenient format, eliminating the need for cooking or heating. Consumers need simply to twist open the lid and stir the sauce into cooked pasta. Each sauce is crafted with vegan-friendly, no-nasties and low-sugar ingredients, ensuring a guilt-free indulgence for consumers. Wild Mushroom & Truffle Oil Pesto blends five types of wild mushrooms – chanterelle, porcini, trumpet, shiitake, and chestnut – enhanced with natural black truffle oil for a luxurious dining experience. For a spicy kick, Roasted Aubergine & Spicy Harissa offers a fiery mix of roasted aubergines from Spain, red pepper, onion and tomato, inspired by Tunisian flavours. Meanwhile, Plant-based Chorizo & Smokey Red Peppers provides a meat-free alternative with soy-based chorizo, delivering rich, smoky flavours. Saucerer’s sauces are currently available online via their website. #gourmet #startup #cookingsauces #Saucerer #UK #pastasauce

Lidl Belgium has announced its ambitious plan to double sales of plant-based protein products by 2030. As part of this initiative, the retailer will implement permanent price reductions on its plant-based protein products starting from 15 May, aiming to make plant-based food more accessible to consumers. The decision to reduce prices stems from a recent study conducted by iVox on behalf of Lidl Belgium, which revealed that over four in ten Belgians express a willingness to purchase more vegetarian and/or vegan products if they were more affordable. Furthermore, nearly half of the respondents perceive plant-based substitutes to be more expensive than their animal-based counterparts. Ines Verschaeve, project manager for CSR purchasing at Lidl Belgium, commented: “Proteins are essential for our wellbeing, whether they are of animal or vegetable origin. Vegetable proteins have a positive impact on both people and the environment.” She continued: “By lowering the prices of the plant-based alternatives to the same level as the animal variant, we want the customer to be able to make the choice for a plant-based alternative more easily”. ProVeg, an organisation promoting plant-based diets, has welcomed Lidl’s initiative, praising the retailer for taking the lead in advocating for sustainable food choices. Fien Louwagie, team lead communication and public engagement at ProVeg, said: “By focusing so clearly on this, Lidl is taking the lead. We know that the price difference, or the perception thereof, is one of the barriers to choosing plant-based more often.” She added: “By eliminating this and fully focusing on a more extensive range and involving customers in this story, Lidl is taking responsibility as a retailer. We hope that this will encourage others to make clear choices in this regard.” In addition to price reductions, Lidl Belgium aims to broaden its customers’ choices by expanding its range of plant-based products. The supermarket chain hopes to significantly increase the share of its plant-based protein sources to 20% by 2030. This expansion includes a variety of legumes, seeds and vegan options as substitutes for meat, eggs and fish. Lidl also plans to raise the share of alternative dairy products to 10%. The retailer’s own-brand range, Vemondo – which consolidates Lidl’s vegetarian and vegan products – offers approximately 23 items in its regular assortment. Additionally, the assortment is regularly supplemented with temporary vegan products during promotional weeks. Additionally, Lidl says it is the first Belgian supermarket chain to adopt a method developed by the WWF for measuring proteins, allowing it to determine the share of plant- and animal-based proteins accurately. #ProVeg #Belgium #Lidl #Vemondo #alternativeproteins

21st.Bio has opened a new pilot plant facility at its Danish headquarters, aimed at accelerating bioproduction upscaling for companies worldwide. The facility enables 21st.Bio to provide comprehensive services, from strain construction to industrial production upscaling, to global customers. By integrating world-class technology with fermentation capacity, the company aims to expedite the upscaling process for clients, ensuring a swift transition to large-scale production in a cost-effective and risk-mitigated manner. Thomas Schmidt, co-founder and CEO at 21st.Bio, said: “In this industry, upscaling mistakes cost a lot of money and time. For our customers, it’s all about getting the next step right. The ability to increase productivity when also moving up in scale is what distinguishes good from great.” The pilot facility offers a crucial intermediary step between internal lab-scale fermentation and large-scale production. Equipped with state-of-the-art technology tailored to mimic industrial production settings, the facility enables customers to test various process aspects and build confidence for large-scale production. With a fermentation capacity exceeding 3,000 litres, the facility is primed to support the optimisation of processes for the production of recombinant proteins and peptides, with applications spanning nutrition, food and beverages, agriculture, biomaterials and biopharma. Thorvald Ullum, CTO at 21st.Bio, added: “Our goal with this pilot was to build a mini factory, to best prepare customers for large-scale industrial production. We therefore wanted the process equipment to mimic what customers will find in their next step with large-scale biomanufacturing – only downsized to a pilot scale. Our customers work alongside our experts in the pilot plant to test various process aspects as well as build skills and confidence for their own large-scale production.” The inauguration of the pilot plant witnessed the participation of notable figures from political, financial and bio-industrial sectors, including Margrethe Vestager, executive vice president of the European Commission. Vestager highlighted the transformative potential of biotech solutions in addressing key global challenges and underscored Europe’s commitment to fostering innovation in the biomanufacturing sector. Europe’s dedication to bolstering the biotech sector was further emphasised with the European Commission’s recent initiatives outlined in the ‘Communication on Biotech and Biomanufacturing’. These actions aim to streamline regulatory frameworks, enhance support for scale-up, and stimulate investments in biotechnologies and biomanufacturing. #21stBio #biotechnology #EuropeanCommission #precisionfermentation