Food tech company Enough has announced the successful raise of €40 million in growth funding to scale up production of its mycoprotein ingredient, ‘Abunda’. The Series C funding round was co-led by climate tech venture capital fund World Fund, and food tech investor CPT Capital which continued its commitment. Other previous investors also followed on, including AXA IM Alts, HAL Investments, Onassis Group, Tailored Solutions and Scottish Enterprise. Enough, which was previously named 3F Bio, produces its Abunda mycoprotein by fermenting fungi using renewable feedstocks to produce alternative ingredient proteins at scale. The ingredient is designed for use in plant-based meat, fish and dairy alternative products, to be sold in supermarkets and foodservice around the world. It is high in protein and fibre, contains all nine essential amino acids and is described as having a neutral flavour and “meat-like” texture. According to Enough, its technology makes Abunda up to 15 times more efficient than protein from beef, using up to 93% less water, 97% less feed and causing 97% fewer CO2 emissions. The company recently opened a factory in Sas van Gent, Netherlands, to create Abunda at scale. It is co-located alongside a Cargill factory to ensure efficient feed source in support of Enough’s zero-waste product strategy. Initially, the factory will produce 10,000 metric tonnes of Abunda per year, with plans to scale this up to more than 60,000 tonnes per year. With the new growth funding, Enough’s total capital raised has reached over €95 million. This will support scaling up capacity at the Netherlands factory while also growing its teams across its offices in Glasgow, London and at Sas van Gent. The company has an R&D centre in Scotland, which includes a scaled-down version of its industrial process and a development kitchen. Enough aims to grow over one million tonnes of Abunda cumulatively by 2032, the equivalent of replacing five million cows or over one billion chickens. Jim Laird, co-founder and CEO of Enough, said: “The alternative protein market is a multi-billion dollar opportunity, and the ethical and environmental reasons to embrace non-animal protein sources are more pressing than ever”. He added: “We’re delighted to be leading this food revolution with our proprietary Abunda mycoprotein. We’re excited to welcome our new investors World Fund and look forward to working closely with them on the next phase of growth for Enough”. #Enough #mycoprotein #Scotland #theNetherlands

We are thrilled to unveil the shortlist for the World Plant-Based Innovation Awards 2023! This year’s new innovation categories have posed an exciting challenge for our panel of judges, who had the tough job of selecting the best of the best from the plant-based industry, this year! In the plant-based product categories, the judges witnessed remarkable contenders, including revolutionary plant-based meat alternatives, breakthroughs in dairy-free cheeses, and cutting-edge developments in ingredient innovation. Within our innovation and business segments, we saw inspiring entries with consumer health and functional benefits prioritised, as-well new plant-based businesses shaking the industry. The victors of the World Plant-Based Innovation Awards 2023 will be honoured in a special ceremony at and in association with Plant Based World Expo North America on September 7th. Plant-Based Beverage HiBarlee – Hazlenut Barley Drink HiBarlee – Barley Grass Barley Drink HiBarlee – Black Sesame Barley Drink GoE Wellness – Healthfullicious’ly M’ylk – Creamy Plant Based Hemp Drink Vietnam Soya Products Company – VEYO YOGURT – PLANT-BASED DRINKING YOGURT TCI Co. Ltd. – VeCollal® Biomimetic Collagen Ripple Foods – Ripple Kids Unsweetened Original Plant-Based Milk Plant-Based Chocolate LANDBASE CO. LTD – CHOCDAY – Dark Premium 7th Heaven Inc – Peanut Butter Cream Chocolate Treat 7th Heaven Inc – Pistachio & Halva Cream Chocolate Snack Bar 7th Heaven Inc – Caramelized Coconut Chocolate Snack Bar Nature’s Bakery – Brownie VGAN – VGAN Pink Love raspberry and almonds Plant-Based Condiment Fabalish – Organic Vegan Mayo Yarty Cordial – Black Garlic Vinegar Plant-Based Convenience product ZENB – ZENB Agile Bowls CropEats – CropLets OnlyEg™ (by Float Foods Pte Ltd) – OnlyEg™ Poached Eg Daiya Foods – Daiya BBQ Plant-Based Chick’n Style Thin Crust Pizza Borealis Foods – Chef Woo Spicy Tequila Lime Ramen Cups Dairy alternative JULIENNE BRUNO® – Burrella® The Simple Root – The Simple Root Smoked Gouda Artisan Cheese-Style Spread Armored Fresh – Almond Milk American Sliced Cheese SimplyV – Simply Plant-based Cream Cheese GoE Wellness – ‘EMPIE vanilla Planteneers – Parmesan Cheese NURISHH INCREDIBLE DAIRY – NURISHH INCREDIBLE DAIRY ANIMAL FREE CREAM CHEESE Climax Foods – Climax Blue Plant-Based Dessert/confectionery CropEats – Croplets OCHO Candy – Plant Based/Vegan Classic Caramel in Dark Chocolate Whoa Dough – Whoa Dough Chocolate Chip Bakeables GoE Wellness – Pineapple & Coconut | Protein & Vitamin Truffles GoE Wellness – Chocolate & Ginger | Protein & Vitamin Truffles Fabalish – Classy Chocolate Brownie Bites with hidden whole veggies Sprout Dynamics ApS – High-Fiber Sweet Delicacy Butter (HFB) Bubbies Ice Cream – Bubbies Plant-Based Rich Chocolate Ice Cream Mochi Plant-Based Functional product ZENB – ZENB Spaghetti PGP International – BioHemp Crisp CropEats – Croplets OnlyEg™ (by Float Foods Pte Ltd) – OnlyEg™ Poached Eg dotsdiet.hu – Belgian dark chocolate coated SALTY CARAMEL FIBER BAR with sweetener Szafi Products Kft. – Szafi Life Special Flour Blend Borealis Foods – Chef Woo Ramen Flats Plant-Based Meat MyForest Foods – MyBacon Myrtle Greens – Vegetarian Plus Vegan Kung Pao Steamed Dumplings NotCo – NotChicken™ Crispy Patties Beleaf – Plant-Based Smoked Chicken Drumsticks Nasoya – Plantspired Gochujang Plant-Based Steak Green Wolf Foods – Vegami /vəˈgɑ mi/ — vegan salami Planteneers – Chicken Breast The Mushroom Meat Co. – Beefless Tips Plant-Based Protein ChickP Protein Ltd – Chickpea Protein Isolates Fable Food – Fable Meaty Pulled Mushrooms GoE Wellness – Nutrilicious’ly Hemp Protein Powder Planteneers – Steak Filet Lypid – Lypid Pork Belly Borealis Foods – Chef Woo Ramen Flats Plant-Based Seafood Vegan Zeastar – Plant-based Sushi Rolls – Spicy No Tuna Mind Blown™ by The Plant Based Seafood Co. – Mind Blown™ Crab Cakes Beleaf – Plant-Based Shrimp DSM Firmenich – Plant-based (pea) canned tuna Planteneers – Salmon Filet Plant-Based Snack The Simple Root – The Simple Root Salsa Con Queso Dip Buono (Thailand) Public Company Limited – Thai Crispy Rice Noodle Snack-Mee Krob (Shoyu Flavor) Beleaf – Plant-Based Jerky Thai Hot & Sour GoE Wellness – Healthfullicious’ly Cocoly GoE Wellness – Healthfullicious’ly Morning Flapjack Planteneers – Salami Stick Surapon Foods Public Company Limited – “Gyoza of the World” dsm-firmenich – Vertis™ CanolaPRO® nutrition bar with cranberry Health innovation NutriLeads – BeniCaros CropEats – Croplets doTERRA – MetaPWR Advantage with Collagen + NMN Szafi Products Kft. – Szafi Life Liquid Iron Supplement Ingredient innovation NutriLeads – BeniCaros IFF – SUPRO® TEX OnlyEg™ (by Float Foods Pte Ltd) – OnlyEg™ Eg Yolk LITHOLIFE SEAWEED MINERALS – SEAWEED CALCIUM Aliga Microalgae – White Chlorella – a sustainable algae ingredient with neutral colour and flavour. Royal Avebe – PerfectaSOL™ D520 Kerry Group – SucculencePB Royal Avebe – Next generation potato protein – PerfectaSOL® S Chinova Bioworks – Chiber The Mushroom Meat Co. – Flexible Ingredient Platform (FIP) Technology innovation OnlyEg™ (by Float Foods Pte Ltd) – OnlyEg™ Eg Yolk Clextral – Galaxy texturization technology for extruded alt-meat and seafood Sprout Dynamics ApS – Industrial seed sprouting Planteneers GmbH – Plantbaser CSR/sustainability initiative SunOpta – SunOpta New/start-up business CropEats – Croplets Elato Artisanal Ice Cream and Gelato – Dark Chocolate Truffle Vegan Gelato Green Wolf Foods – Green Wolf Foods Packaging design Yarty Cordials – Coronation Violet Cordial Foodservice initiative The Simple Root – The Simple Root UK Cheddar-Style Sliced Cheese & Nanny Bill’s Borealis Foods – Chef Woo’s Whole Grain-Rich Ramen for Schools The Mushroom Meat Co. – Versatile Alternatives to Raw Beef + Pork About FoodBev Awards FoodBev Media awards schemes have been running for more than 20 years and are now recognised as the most credible and respected awards schemes to influence the international food and beverage industry. For more information about our selection of awards programmes, please visit foodbevawards.com or email awards@foodbev.com. #PlantBasedWorldExpo #FoodBevAwards #NewYork #awards #Shortlist

Scottish oat-based snack brand Nairn’s has expanded its range of gluten free biscuits with a new Toffee Flavour Oaties product. Toffee Flavour Oaties are made with gluten free wholegrain oats. They feature “rich, indulgent” tastes of toffee with 45% less sugar than the average sweet gluten free biscuit, Nairn’s said. Edinburgh-based Nairn’s includes Original and Choc Chip flavours in its existing Gluten Free Oaties range. The company reported that sales of the range almost tripled over the last year. The biscuits are 100% plant-based and suitable for vegans, as well as being certified by Coeliac UK. They contain 49 calories per biscuit, with no artificial colours or preservatives, no GM ingredients and no hydrogenated fat. Euan Lutton, brand manager at Nairn’s, commented: “Demand for tasty, healthy, but also purse-friendly, free from products has never been higher. However, value offerings are still in short supply in the free from aisle, especially in the sweet biscuit category.” “We are proud to have created yet another gluten free biscuit that showcases the health credentials of oats, champions lower sugar content while not compromising on taste, and offering a safe option for those following a gluten free diet, whether it’s their choice for medical or lifestyle reasons.” Nairn’s Toffee Flavour Oaties launch in retail in Sainsbury’s this month and Tesco in October, as well as in the wholesale and convenience sector. #UK #snacking #glutenfree #Nairns #biscuits

Nordic co-manufacturing provider Foodiq has presented its new non-dairy Multi-Layer Cooking (MLC) technology, aiming to pave the way for ‘Plant-Based Food 2.0.’ The technology offers the ability to perform multiple functions simultaneously within a single tank. Mixing, homgenising and pasteurising all take place in one stage, eliminating the need for separate equipment. Foodiq said that the technology is perfectly suited for both high-volume productions and quick testing of specialty products, enabling handling of small production batches and ensuring swift adaption to market demands. Its versatility allows for easy upscaling when business or volume needs expand. Foodiq’s ‘Plant-Based Food 2.0 as a service’ approach comprises four key points: localised production models to minimise reliance on the global raw material supply chain; embracing natural flavourings, berries and fruits to enable a shift toward clean-label products; versatile technological processes that enable an array of products ranging from fermented yogurts to spreadable cheeses; and a capital-light scaling model with 70% lower capex than traditional processing lines. The technology is suited to working with a range of base materials, such as oat, hemp and buckwheat, to deliver a versatile product range with desired qualities such as products high in protein and fibre, functional add-ons and low-sugar products. The company will offer the equipment to other food manufacturers, offering NPD and production services and aiming to support sustainable food production. The technology can also be installed on existing lines. Robert Savikko, CEO of Foodiq, said “We are excited to lead the Plant-Based Food 2.0 movement with our innovative Multi-Layer Cooking (MLC) technology. By combining sustainability, consumer satisfaction, and versatility, we aim to redefine the food industry, one plant-based product at a time.” #Finland #Foodiq

Dutch ingredients company Vivici has announced that it has successfully closed its seed funding round, with support from founding investors DSM-Firmenich and Fonterra. The company’s aim is to meet the world’s growing need for sustainable, nutritious and great tasting proteins through bringing animal-free dairy proteins made with precision fermentation to market. In a statement announcing its successful closing of the round, Vivici said that global demand for protein will nearly double by 2050 and current ways of producing protein cannot be scaled sustainably to meet that demand. Vivici is leveraging decades of experience in developing and scaling bioprocesses, with specialist knowledge in the isolation and application of dairy proteins. Fermentation-produced dairy proteins can provide functional benefits in a wide array of applications. Based in the Netherlands, Vivici has its headquarters at the Biotech Campus Delft and a dairy protein application lab in the Food Valley at NIZO food research. Stephan van Sint Fiet, CEO of Vivici, said: “I’m thrilled to work with such an experienced team, that knows what it takes to not only develop, but manufacture, register and commercialise great ingredients. Together, we will build Vivici into a precision fermentation leader that contributes to a future-proof food system.” Pieter Wolters, managing director of DSM-Firmenich Venturing, commented: “We are thrilled to be a founding investor in Vivici BV’s Series Seed capital raise. Vivici has the foundation for success and builds on multiple years of joint technology and application development, and is now well-positioned as an agile startup company.” #Fonterra #precisionfermentation #Vivici #theNetherlands #dsmfirmenich

US cereal brand Catalina Crunch has launched its latest innovation, Catalina Crunch Pairings, a low-sugar cereal line with fruit inclusions. With the new product line, the brand combines its traditional cereal base with flavourful inclusions like nuts and berries. The launch was developed following the company’s research showing that one in three consumers add toppings to their cereal to improve taste and texture. Two new flavours are launching: Blueberry Muffin Cereal with Whole Blueberries, and Honey Nut Cereal with Roasted Almonds. Both flavours are 100% plant-based, contain no added sugar and 10g of protein per serving. They are available in 8oz pouches, launching direct-to-consumer (DTC) first and rolling out to retailers across the US in early 2024. Krishna Kaliannan, founder and CEO of Catalina Crunch, said: “Given the quick success of Catalina Crunch’s low sugar, high protein cereals over the past few years, we saw a clear opportunity to expand on that”. “We’re thrilled to unveil our newest, crunchiest addition to the family of products. At Catalina Crunch, our mission is to provide cleaner snacking options, and as consumers prioritise health, we’re proud to offer new, innovative, and nutritious choices for everyday snacking or breakfast routines.” Catalina Crunch launched as a DTC exclusive brand in 2019 and is now sold in over 22,000 stores throughout the US. #breakfastcereal #CatalinaCrunch #US

UK scientists have developed a colloidal technique claimed to have potential to “revolutionise” the sensation of plant proteins. The team, led by University of Leeds professor Anwesha Sarkar, said that the research could enable manufacturers to give plant-based meat alternatives a “juicy” sensation without adding fat. Plant protein microgels were created by the scientists through a microgelation process. Plant proteins, which start off as dry with a rough texture, are placed in water and heated. This alters the structure of the protein molecules which come together to form an interconnected network or gel, which traps water around the plant proteins. The gel is then homogenised, which breaks the protein network into a microgel made of tiny particles that cannot be seen with the naked eye. Under pressure, as they would be when being eaten, the microgels ooze water, creating a lubricity that can offer a juicy feel in the mouth. Where drynesss of plant proteins has been a “key bottleneck for consumer acceptability”, the researchers said, they hope that their protein microgels could “offer a unique platform to design the next generation of healthy, palatable and sustainable foods”. Mel Holmes, associate professor in the School of Food Science and Nutrition at Leeds and one of the paper’s authors said: “This study reveals the ingenuity and depth of science involved in modern food technology, from the chemistry of proteins, the way food is sensed in the mouth to an understanding of tribology – the friction between materials and sensory cells in the mouth”. The team said that the microgels could be adapted for other uses in the food processing industry, such as replacing fat that has been removed for development of healthier options. Ben Kew, doctoral student in the School of Food Science and Nutrition at Leeds and lead researcher in the project, said: “This is quite a remarkable finding. It is striking that without adding a drop of fat, the microgels have the lubricity of a 20% fat emulsion, which we are the first to report.” #plantbasedmeat #UK #UniversityofLeeds

Quorn is launching a new Mini Vegan Sausage Rolls frozen product, which will be one of the first meat-free products to include NaviLens technology on its packaging. NaviLens technology aims to improve accessibility for visually impaired shoppers. Barcodes on the packaging can be read by smartphone devices up to 12 times further away than standard QR codes and with no focus needed, eliminating the need for a shopper to know the exact location of the code. Through the barcodes, consumers can access key information on the ingredients, preparation instructions and recycling information, all heard aloud through their mobile device. Gill Riley, marketing director at Quorn Foods UK, said: “We’re really proud to be the first meat-free brand to add NaviLens technology to our packaging. As category leaders, we want to make our products as widely accessible as possible. NaviLens technology is a huge step in the journey towards making things like the weekly food shop a more inclusive and smoother experience for the visually impaired.” The new Mini Sausage Rolls are made with Quorn sausage filling, encased in vegan pastry. Alongside a vegetarian Tomato & Mozzarella escalope product, the sausage rolls are among the first of 42 SKUs that will carry NaviLens QR codes over the next 12 months. Gill added: “The new Mini Sausage Rolls are our first snacking launch in the frozen category and a great opportunity for retailers to provide more vegan options around social occasions and seasonal events. We expect the products to perform particularly well around the peak seasons of summer picnics and Christmas party season.” The new Mini Vegan Sausage Rolls are launching in Asda on 20 August, with further rollouts in Morrisons and Sainsburys stores across the UK later this year. #NaviLens #Quorn #UK

JDE UK & Ireland is diversifying its Kenco coffee range with the addition of two new plant-based latte products. The Kenco Plant-Based Oat and Almond Latte products aim to address the need for a great tasting, plant-based frothy coffee to be enjoyed at home, JDE said. Available in a convenient sachet format, the lattes can be enjoyed on-the-go for a cost-effective alternative to coffee shop favourites. The brand said its Plant-Based Lattes were developed and tested to ensure they meet consumers’ high taste and quality expectations, offering rich and creamy coffee-shop style lattes through a balanced blend with a “rich aroma” and “indulgent velvety froth”. The products have also been developed to low-fat and low-sugar recipes, ensuring that they are HFSS-compliant. Roberto De Felice, managing director of UK & Ireland at JDE, said: “We have identified that there is a big opportunity to deliver premium plant-based coffee moments to consumers at home. With our innovation, we are set to recruit younger shoppers to the category and drive incremental sales for retailers with both our Oat and Almond variants.” #coffee #JDEPeets #Kenco #UK

Join us as we embark on a culinary adventure like no other! Plant-Based World Expo North America is back and better than ever, and The Plant Base is excited to be a part of it. One of the most anticipated events of this year’s expo is the Plant Base’s Taste Challenge. This year’s competition promises to be an exceptional one, as we set out to explore the depths of plant-based cuisine. As judges, we will be scouring the show floor in search of the most creative and delicious offerings, while celebrating the best the industry has to offer. There is no denying that the world of plant-based foods has seen a remarkable rise in popularity in recent years. Consumers are more aware than ever of the health and environmental benefits of a plant-based lifestyle, and it is evident in the wide range of products on display at the expo. The Plant Base’s Taste Challenge provides the perfect opportunity for companies to showcase their products and compete for the ultimate accolade: the best in show. From mouth-watering vegan cheeses and burgers to plant-based ice creams and desserts, there is something for everyone. What sets this expo apart from others is the sheer variety of foods on display. Attendees will have the chance to sample dishes from all over the world in the new international pavilion, as chefs and manufacturers put their best foot forward in the pursuit of culinary excellence. Where to find us at the show For those joining FoodBev at Plant Based World Expo North America, make sure to come by our stand 747A to pick up a free copy of The Plant Base’s latest edition, featuring baking alternatives and an exclusive interview with VFC. FoodBev will also be presenting the World Plant-based Innovation Awards on the learning garden stage at 3:15pm Thursday 7th September. Don’t miss the chance to network with other plant-based enthusiasts and say hello to The Plant Base team. Whether you’re a vegan or simply someone who enjoys good food, Plant Based World Expo North America is a must-visit event. Join us in celebrating the amazing world of plant-based foods, and let your taste buds do the talking! How to take part The Plant Base’s Taste Challenge is open to exhibitors of Plant Based World Expo North America only. Please contact the show organisers for your chance to showcase your brand. Current exhibitors can log into their exhibitor resource center to register for the challenge. If you aren’t able to join us in New York, make sure to follow us on social media to watch the feature-length live-stream. The Taste Challenge live stream starts at 9:00 am GMT-4. #events #PlantBase #PlantBasedWorldExpo #USA

A report from ProVeg International has found that major fast food chains are delivering increasing numbers of plant-based options. The report ranked the ‘Big Five’ leading fast food chains – McDonald’s, Burger King, Subway, Pizza Hut and KFC – in terms of how “plant-friendly” they are. Main meals, sides, desserts and menu presentation were taken into consideration at fast food chains across nine countries: Belgium, Czechia, Germany, the Netherlands, Poland, South Africa, Spain, the UK and the US. Burger King came out on top, with the highest percentage of main dishes being plant-based. Subway came in at a close second in the ranking, followed by McDonald’s, Pizza Hut and KFC. The latest moves by the Big Five to incorporate plant-based into their menus include the launch of a vegan McFlurry dessert in 2022 by McDonald’s Germany. In the same year, Pizza Hut UK introduced Violife vegan cheese into all of its UK locations, both for dine-in and delivery. ProVeg recommended that all chains continue to focus on improving their menus by increasing the plant-based options and implementing menu strategies to encourage mainstream consumers to choose plant-based. Recommended best practices from the report include listing menu options as plant-based by default, replacing animal-based options with plant-based options and smoothly integrating plant-based options into the main menus as well as repeating them in a separate plant-based section. When naming menu items, ProVeg also suggested that words should be chosen that focus on the product’s culinary theme, sensory experience or brand while minimising the use of words like ‘veggie’ or ‘plant-based’ and totally avoiding terms such as ‘vegan’, ‘vegetarian’ or ‘meatless’. It also recommends that fast food chains should consider partnering with, or expanding partnerships with, the variety of food manufacturers and retailers who are starting to expand in the plant-based space. John Bisig, senior project manager at ProVeg, said: “It is incredible to see how fast food – which has always revolved around animal meat consumption – has become more plant-friendly and, in doing so, more climate-friendly”. “We analysed 43 online menus across all nine countries and twenty-two of them (51%) offered at least one plant-based option. This is encouraging but there is still plenty of room for improvement.” Bisig added that by making plant-based options more available, tasty and affordable, fast food chains are “normalising climate-friendly food” while helping to appeal to younger generations – who are more likely to purchase sustainable products and prioritise climate-conscious brands – by trend-setting with mainstream consumers. #fastfood #foodservice #ProVegInternational

Plant-based ice cream brand Over the Moo has debuted a bite-sized ice cream range, offering a vegan take on the well-known choc ice format. Founded in Australia by Alexander Houseman in 2015, Over the Moo aimed to fill a gap in the market for high-quality dairy-free ice cream and was initially created in an original tub format. Houseman teamed up with British entrepreneur Simon Goodman to take the product to the UK market in a new format, resulting in the new mini bites product concept. Launching in two flavours, Vanilla and Salted Caramel, the mini bites combine coconut milk-based vegan ice cream with a plant-based chocolate coating, available in packs of eight with less than 30 calories per bite. Goodman commented: “Clearly, brands like Little Moons have blazed a trail for bite-sized chunks of great tasting ice cream, however Over the Moo’s reinvention of the humble choc ice that brings great taste, sustainable thinking and superior ingredients together in eight tasty chunks is something deliciously distinct.” The products are currently available through selected retailers including Mighty Plants and Go Puff. The brand is now looking to expand into major supermarkets, healthier living wholesalers and foodservice. #dairyfreeicecream #OvertheMoo #UK