Planted Ventures, a vertically integrated manufacturer specialising in frozen entrees, bowls, vegetables and more, has announced the US launch of its Tattooed Chef brand products and private label offerings. The products, sourced from Italian-grown ingredients and manufactured in LA, California, encompass four distinct categories: Entrée Bowls, Smoothie Bowls, Veggie Blends and Veggie Commodities. Initially, Planted Ventures’ Tattooed Chef branded products are available at select Costco Wholesale Stores across the US. A broader national club and retail rollout for both the Tattooed Chef brand and private label is scheduled to commence later this year. Driven by the concept of ‘nostalgic innovation,’ executive chef and founder Sarah Galletti – also known as The Tattooed Chef – has created a line-up of frozen foods that offer a plant-based twist on familiar favourites. Drawing inspiration from her Italian heritage and the rich cultural tapestry of Los Angeles, Galletti’s creations aim to deliver delicious, health-conscious options that are both convenient and easy to prepare. This news comes after the Tattooed Chef announced its intention to file for protection under Chapter 11 of the US Bankruptcy Code in the summer last year. In a statement announcing the plans, the company’s chairman and CEO Sam Galletti explained that despite best efforts to maintain operations, the business has been impacted by “a challenging financing environment and an inability to raise additional capital”. Focusing on this new strategy, Sam said: “We are and always will be a family business that is all about food. With Planted Ventures, we have gone back to our roots as a company and are re-defining the concept of better-for-you frozen food.” Planted Ventures’ revamped product portfolio features a mix of perennial favourites such as Cauliflower Mac & Cheese bowls and Organic Acai bowls, alongside exciting new innovations and staple items like organic riced cauliflower, Mexican Style Street Corn, and sheet pan vegetables. At the heart of Planted Ventures’ operations lies its vertically integrated model, centred around its farm in Prossedi, Italy. Here, the majority of the company’s non-GMO and organic produce is cultivated, processed and packaged in a fully automated facility spanning 100,000 square feet. This integrated approach ensures a reliable supply chain and quality control for both private-label and branded products. Sam added: “In my 40 years in the food industry, I have come to understand that success is defined by three things: surround yourself with good people, control the manufacturing and have strong private label relationships”. He continued: “At Planted Ventures, we have all that and more – we have a brand that consumers have embraced and, quite frankly, have missed. We are excited to commence this re-launch of the Tattooed Chef brand, establish and renew industry relationships, and to become part of the healthy eating journey of millions of plant-based intenders.” #smoothiebowls #privatelabel #TattooedChef #US #PlantedVentures #frozenfoods

Meati Foods – a Public Benefit Corporation known for products featuring its MushroomRoot superfood – has disclosed plans to broaden its retail footprint by entering 2,000 Kroger Family Stores in April. This move comes as part of Meati’s ambitious expansion strategy, propelling its nationwide presence to over 6,000 retail locations within just over a year. The company recently concluded a successful C-1 funding round, securing over $100 million in investment. Led by Grosvenor Food & AgTech, the round saw participation from returning investors including Prelude Ventures, BOND, Revolution Growth and Congruent. Mark Cupta of Prelude Ventures and Katrin Burt of Grosvenor Food & AgTech have been appointed as new board members. “We are excited to continue our partnership with Meati,” said Burt. “Meati produces delicious, nutritious and affordable protein and our firm is proud to back this category-leading product, talented team and mission to make MushroomRoot a global food staple.” Kroger joins a growing list of retailers carrying Meati products, including Super Target, Whole Foods Market, Sprouts Farmers Market, Meije and Wegmans. Phil Graves, CEO of Meati, reaffirmed the company’s commitment to its mission, stating, “Meati is on a mission to make MushroomRoot the undisputed leader of the centre of the plate. The support of our investors, retailers, customers and employees fuels our confidence in achieving this goal.” Meati’s products have garnered popularity among consumers, with up to 40% of sales attributed to first-time purchasers of animal-free protein. The four SKUs in the Eat Meati product line consistently rank among the top performers in the animal-free protein category, driving category growth for retail partners. To support its growth trajectory, Meati co-founder and chief innovation officer Tyler Huggins will transition to an advisory role, entrusting the day-to-day operations to CEO Graves and the leadership team. Reflecting on the company’s journey, Huggins commented: “When Justin Whiteley and I founded Meati, we set out to harness the power of nature to make awesome products that were a positive force for good in the world. It’s inspiring to see how far we’ve come in a short period of time, and I’m ready to pass the day-to-day running of the company to Phil Graves and the leadership team to take it to the next level.” #MeatiFoods #Kroger #US #mushroomroot #vegansteak #superfood

New Zealand-based alternative protein start-up Jooules has made strides towards commercialising its gaseous fermentation technology, securing a $1 million investment from Sprout Agritech LP. Founded by David McLellan, Jooules aims to revolutionise the future of protein production by converting CO2 emission streams into ingredients-based protein, addressing the need for more sustainable food sources. David McLellan, founder of Jooules, said: “In laboratory settings, we have proved the ability to harness the power of ancient microbes through gaseous fermentation to produce functional food-grade protein from carbon dioxide”. He continued: “Our ingredients-based protein will be nutritionally dense and resilient with major ethical benefits when you consider that we will be able to carbon capture emissions streams from other industries.” Jooules’ production techniques are anticipated to consume substantially fewer resources compared to traditional protein production methods, with estimates suggesting around 600 times less water and 99% less land will be required. Additionally, Jooules is pioneering the microbial production of high-quality protein ingredients from CO2 on a large scale, a first in New Zealand. The recent funding injection will be directed towards expanding Jooules’ technical team and accelerating product development, with the company collaborating with SCION, a Crown research entity, to leverage specialised equipment. Early testing has shown that proteins produced through gaseous fermentation meet the nutritional density standards set by the Food and Agriculture Organization of the United Nations, with all nine essential amino acids. “Our protein is tailored for global food manufacturers seeking sustainable protein sources, catering to both human and high-value companion animal diets,” McLellan added. With the global population projected to increase significantly by 2050, Jooules aims to alleviate the strain on existing food production systems while mitigating emissions. “Through recent advancements in fermentation technology, we can produce a new source of nutritionally complete foods. Our goal is not only to disrupt current practices but also to generate substantial export revenues from innovative technology.” Warren Bebb, investment manager for Sprout, commented: “They’ve invented a way to address a global challenge that uses the problem – carbon dioxide – as a pathway to food. The team’s approach leapfrogs other solutions in both innovation and ambition and we’re hugely excited to see what the team is able to achieve as it accelerates its investment into product development and testing, “Empowering food manufacturers to tackle emissions associated with their supply chain at scale is a critical aspect of our mission,” McLellan concluded. “We’re excited to lead the charge towards a more sustainable food future.” #gaseousfermentation #Jooules #NewZealand #precisionfermentation

As the plant-based movement flourishes with an ever-growing raft of delectable innovations, the Plant-Based Taste Awards are back to mark their fourth year of spotlighting the most mouthwatering products on the global stage. This year, a new addition to the awards line-up is the ‘Foodservice Solution’ category, reflecting the burgeoning demand within the industry for diverse plant-based menu offerings. This category recognises companies that have excelled in crafting plant-based products that not only boast exceptional flavour but also offer versatility, catering to the needs of foodservice establishment In an exciting new development for 2024, products entered into the Plant-Based Taste Awards will have two chances to win with a single product entry. Products entered into one of the 27 categories will also be considered to win their overall group award, offering double the opportunity for recognition and a wider competitive advantage for those who win. Last year’s winner of Best Plant-based Sausage was This with its This Isn’t Pork Sausages, made with pea protein and 84% less saturated fat than a comparable animal pork sausage. Discover more about last year’s winners in FoodBev’s new Winning Innovations publication here.

Weslee Glenn, vice president of innovation at Ayana Bio, believes that synthetic biology and plant cell cultivation could transform the food and beverage industry and pave the way for a healed, healthy and sustainable planet. Here, he offers insight into some innovations with promising potential to address issues such as malnutrition and food waste. While it’s not quite ready to take a victory lap, synthetic biology promises to address some of these shortfalls. Here are some innovations that could transform the industry, heal the world and make us healthier. Gene editing to prevent post-harvest food spoilage Post-harvest spoilage is a significant problem, with roughly one third of the food produced never being consumed, preserved or otherwise stored. Post-harvest losses may reach 75% in developing countries. Scientists have gained a steady understanding of ripening and senescence (the process that leads to rotting) over the past few decades. These efforts are undoubtedly made possible through the availability of high-quality reference and draft genomes. From this genetic understanding, one primary goal is to lengthen the time between ripening and senescence without otherwise altering the plant. Several high-profile examples have found use in commercial settings, such as the FLAVR SAVR tomato (containing a polygalacturonase knockout), the Innate Potato (which knocks down asparagine synthetase 1, polyphenol oxidase 2, and vacuolar invertase and introduces the late blight resistance gene RpiVnt1), and Arctic Apple (which contains a knockout of polyphenol oxidase). Despite understanding the molecular underpinnings of ripening and senescence and clear examples of commercial success, anti-GMO sentiment has had a cooling effect on the industry for decades. But polling has shown that people are far more accepting of genetic knockouts than knock-ins now, and transient CRISPR-Cas strategies could meet non-bioengineered requirements in the United States and possibly in Europe. If many still haven’t warmed to the idea, perhaps climate urgency can help them begin to thaw. Replacing synthetic preservatives Even with the excitement and promise of genetic engineering strategies to prevent spoilage, preservatives are the tried-and-true method. These technologies play the important role of increasing the shelf-life of both produce and (ultra) processed foods. Synthetic preservatives like butylated hydroxyanisole and sodium nitrite have been heavily scrutinised and are frequently derided as allergenic and carcinogenic despite regulatory bodies like EFSA providing no indication that they are dangerous at levels likely to be encountered in the human diet. Still, many companies are addressing the concern behind this scrutiny and offering natural alternatives. Notably, some preservatives easily prepared with chemical synthesis, like calcium propionate, also occur naturally. These instances lend themselves to nature-identical synthetic biology solutions. In fact, several preservatives, such as citric acid, are primarily produced through microbial fermentation already. Another cellular solution – plant cell cultivation – could emerge as a strategy to improve preservative options as well. Many spices, which are comprised of a complex set of molecules, have long been used as natural preservatives, and growing these powerful botanicals directly from cells could enable new optimisations. For example, a sage cell culture enriched in the antimicrobial rosmarinic acid content could provide a formidable alternative. Fortifying crops with essential micronutrients Biofortification entails breeding a crop to uptake or make micronutrients more efficiently. In some cases, crops can be engineered to make molecules they can’t otherwise. Biofortification has already found tremendous real-life success. By some accounts, over 1 billion people will benefit from biofortified food by 2030. For example, pro-Vitamin A-fortified sweet potato (orange-fleshed sweet potato) prevents vitamin A deficiency in children from Mozambique. The BioCassava Plus program aims to increase the amino acid and protein levels of cassava, a staple crop that over 450 million Africans rely on as their primary source of calories but provides less than 30% of the recommended daily intake of protein. And this is just the beginning – modern genetic engineering techniques can accelerate new trait development. Newer variations like agronomic biofortification are seeking to amend the soil microbiome by introducing richer microbial consortia in the top-soil – that five- to ten-inch deep layer that supports all life on this planet. Interestingly, this strategy could enhance the availability and uptake of multiple micronutrients instead of the single ones targeted by most genetic engineering or breeding methods. Intention and urgency Synthetic biology, like any technology, needs safeguards. So we must act with both intention and urgency to progress these solutions in our increasingly hot and hungry planet. Climate change is only worsening hunger – both visible and hidden. Tools at the cellular level, like synthetic biology and plant cell cultivation, are uncovering critical innovations for the nutritious and secure food system that we need. #AyanaBio #opinion #plantcellcultivation #syntheticbiology

Just Egg is making moves in the frozen food market with the introduction of its latest innovation: Just Egg Breakfast Burritos. Traditional frozen breakfast burritos often fall short in texture and flavour, but Just Egg says its handcrafted, premium-quality offerings aim to change this. Each burrito is filled with fluffy bites of Just Egg, vegetables and chef-crafted seasonings, promising a satisfying breakfast experience in under three minutes. Packed with over 10g of plant-based protein per serving and entirely free from cholesterol and dairy, they cater to consumers seeking convenient, health-conscious options. Just Egg Breakfast Burritos come in multiple flavours – from the spicy ‘Southwest’ variety, which features rice, beans, poblano peppers and smoky chipotle sauce, to the veggie-packed ‘Skillet’ option with roasted potatoes, broccoli, mushrooms and dill. Available initially at Giant stores across Pennsylvania, Delaware, Maryland, Virginia and West Virginia, the breakfast burritos will soon be hitting nationwide shelves at Whole Foods Market in July 2024. #conveniencefood #burrito #US #plantbasedbreakfast #JustEgg

Kelp seaweed is poised to become one of the next big sustainable ingredients in Europe’s food and beverage industry, according to recent research by marketing intelligence agency Mintel. The latest data from Mintel revealed that kelp was featured in less than 1% of food, drink, and supplement launches in Europe between 2019 and 2023. However, Mintel says it stands out as a novel ingredient compared to other herbal ingredients commonly used in product launches, such as herbs, spices, plant concentrates and algae. Mintel’s Ingredientscape AI tool, designed to predict ingredient trends, indicates a steady increase in the presence of kelp in new food and drink product launches across Europe from 2005 to 2023. This upward trajectory suggests a growing interest among manufacturers and consumers alike. Emma Schofield, associate director of global food science at Mintel, commented on the findings: “Interest in algae, such as kelp seaweed, is growing in Europe due to its health and sustainability benefits”. Seaweed has already gained traction in Western cuisine, with chefs and food manufacturers exploring its unique flavours and nutritional value. Schofield suggests that there is untapped potential for food and beverage brands to incorporate kelp into a variety of products. She added: “Manufacturers can make seaweed more approachable for consumers and enhance its adoption by presenting it in familiar formats”. For example, seaweed-infused crispy chips or incorporating it into popular snacks like crackers or popcorn could enhance consumer appeal. “Incorporating environmentally friendly seaweed into food and drink products can also enhance the nutrition profile of foods, such as by increasing its fibre content,” Schofield explained. While the majority of seaweed is currently sourced from Asian countries like China and South Korea, the European Union is showing interest in developing its market for locally grown seaweed. Mintel suggests that European producers should consider tapping into this demand, aligning with consumers’ preferences for locally sourced, sustainable ingredients. What does this mean for the plant-based sector? The emergence of kelp seaweed as a sustainable ingredient holds significant implications for the plant-based industry. As consumers increasingly seek out plant-based alternatives for health and environmental reasons, the inclusion of kelp in plant-based products presents new opportunities for innovation and market growth. Expanding product offerings: For the plant-based industry, incorporating kelp into products can diversify offerings beyond traditional plant sources like legumes and grains. Kelp provides a unique flavour profile and nutritional benefits, potentially appealing to consumers seeking variety in their plant-based diets. Enhanced nutritional profile: Kelp is rich in essential nutrients such as vitamins, minerals and antioxidants, making it a valuable addition to plant-based foods. Its high fibre content can also contribute to the nutritional value of products, meeting consumer demands for healthier alternatives. Sustainability: Kelp cultivation is environmentally sustainable, requiring minimal resources compared to land-based agriculture. By sourcing kelp as an ingredient, plant-based companies can align with sustainability goals and appeal to eco-conscious consumers. Innovation: The versatility of kelp allows for innovation in product development within the plant-based sector. From plant-based seafood alternatives to snacks and condiments, there are numerous possibilities for incorporating kelp into various food categories, catering to diverse consumer preferences. Market differentiation: As kelp remains relatively underused in the plant-based industry, early adopters have the opportunity to differentiate their products and establish themselves as leaders in the market. By leveraging the sustainability and health benefits of kelp, companies can attract a growing segment of environmentally conscious consumers. #Mintel #research #Europe #consumertrends #kelp

Unilever‘s The Vegetarian Butcher has expanded its portfolio with the launch of Cod Almighty, a plant-based battered cod. With Brits consuming 1.9 billion fish-based meals annually, battered cod remains a quintessential British favourite. Cod Almighty, crafted using structured rice flakes, promises a taste and texture akin to fresh white fish, catering to flexitarians, vegetarians and vegans seeking premium-quality alternatives. Matthew Bailey, brand manager at Unilever’s The Vegetarian Butcher, said: “Whilst fish is a popular dish in the UK, there are very limited plant-based fish alternatives on the market, which means many are having to go without. Given our expertise and success across the category, it made complete sense for us to create Cod Almighty, to allow more people to enjoy fish dishes at home.” “We’re proud that The Vegetarian Butcher is continuing to outperform the market with +6.1% value growth and we attribute this to the fact that we work tirelessly to create a product that replicates the true taste and texture of meat, and this is exactly what we have concentrated on with Cod Almighty. He continued: “We wanted to create a delicious plant-based white, battered fish alternative, making it an easy swap for those looking to reduce their fish consumption. We are confident that Cod Almighty will help drive shopper interest in the plant-based fish space.” Packaged in fully recyclable materials, Cod Almighty is now available in several major retailers, including Sainsbury’s, Co-op and Ocado. The new launch builds on the success of previous innovations like the company’s Hentastic Southern-Fried Chicken. #Cod #plantbasedcod #TheVeganButcher #UK #Unilever

The Simply Good Foods Company has entered into a definitive agreement to purchase plant-based RTD protein shake brand Only What You Need (OWYN). Nutrition company OWYN’s products are made with clean, premium, plant-based ingredients, without artificial additives. The brand currently offers plant protein in five shake and powder varieties. The deal, which totals $280 million, is set to bolster and diversify Simply Good Foods’ portfolio, giving it a greater presence within the RTD protein shake segment. The addition of OWYN, which Simply Good Foods will acquire from United Nutritional Brands, an affiliate of Purchase Capital, and other minority investors, builds on Simply Good Foods’ position within the nutritional snacking category. The deal will see Simply Good Foods enhance OWYN products, leveraging collective R&D capabilities to enhance core product performance and unlock white-space growth opportunities. Geoff Tanner, president and CEO of Simply Good Foods, said: “The acquisition of Only What You Need is strategically compelling as it brings a third, complementary brand to Simply Good Foods and further enhances our presence in the fast-growing RTD shake segment. Additionally, OWYN reaches a new, incremental consumer segment which strengthens our category leading presence with retail customers.” He continued: “We are confident our go-to-market capabilities will accelerate profitable growth through accelerated distribution gains, increased household penetration and leveraging our cost-efficient supply chain”. OWYN’s president and CEO, Mark Olivieri, added: “Since OWYN’s launch in 2017, our goal has been to bring truth and transparency to everything we do while providing the best tasting RTD protein shakes in the market. This transaction is a continuation of our mission as Simply Good Foods is also committed to providing its consumers with quality products focused on high protein, minimal sugars and low levels of net carbohydrates.” The news follows OWYN’s introduction of its new line of plant-based protein powders last week. Pro Elite protein powders, offer 30g of complete protein with zero sugar and are available in chocolate and vanilla varieties. Sweetened with monk fruit, the flavours offer muscle-building protein with digestive and gut health benefits. Upon the transaction’s closing, Simply Good Foods will work with Olivieri and the OWYN leadership team, who will continue in their roles. #OWYN #proteinshakes #SimplyGoodFoods #US

ZenB has launched Pasta Sides, aligning with the brand’s focus on convenience and nutrition. These new pantry staples offer a blend of flavour and health, featuring real ingredients and a high protein content. Designed for busy households seeking enhanced mealtime options, ZenB’s Pasta Sides boast a quick and effortless preparation process, requiring just one skillet and ready in under five minutes. The Pasta Sides come in four flavour combinations, each inspired by global culinary traditions: Cashew e Pepe, Broccoli & Almond, Roasted Garlic Soy and Chili Fiesta. Each serving contains 12-14g of protein. Furthermore, these sides are gluten-free and crafted exclusively from real ingredients. In November 2023, the plant-based and gluten-free producer of pasta, added lasagna and cavatappi pasta shapes made from yellow peas to its line-up. #convenience #pasta #ZenB

The company, known for its range of soy-based products, is exploring options including a public offering, a sale to another firm or a capital raise. “I don’t want to be pigeonholed into an IPO,” McGuinness asserted, underscoring the company’s flexible approach to fundraising amidst a rapidly evolving market landscape. In recent years, the plant-based food sector has experienced exponential growth, driven by increasing consumer awareness of environmental sustainability, health consciousness and ethical considerations. However, as consumer preferences continue to evolve and new players enter the space, companies like Impossible Foods are faced with the challenge of staying ahead of the curve. McGuinness’s mention of a potential “liquidity event” reflects the company’s proactive approach to securing resources and capitalising on strategic opportunities in this dynamic landscape. With alternative meats gaining traction, Impossible Foods and competitor Beyond Meat have experienced a surge in popularity, securing distribution deals with major fast-food chains like McDonald’s and Yum Brands. Notably, Impossible’s signature patty features in Burger King’s Impossible Whopper and Starbucks’ Impossible Breakfast Sandwich. Despite initial preparations for a high-profile public offering in 2021 that could have valued the company at over $10 billion, Impossible Foods has encountered challenges amidst these changing market dynamics. Mounting food inflation has prompted consumers to seek more affordable options, impacting the performance of alternative meat stocks. McGuinness did not disclose Impossible’s current valuation, emphasising instead the company’s commitment to expansion and innovation. A recent move into retail spaces, including a debut at Whole Foods, signals a strategic shift towards broader accessibility for consumers. McGuinness also expressed openness to further diversifying distribution channels, potentially including dollar stores and club retailers like Costco. As cash-conscious consumers increasingly turn to budget-friendly shopping options, Impossible Foods aims to capitalise on emerging retail trends. McGuinness highlighted the company’s recent distribution gains, citing a 25% increase in January. Analysts suggest that Impossible Foods’ potential liquidity event could have significant implications for the broader plant-based food industry. A successful IPO or strategic sale could not only provide the company with the necessary capital to fuel its ambitious plans but also serve as a barometer of investor confidence in the sector’s long-term prospects. McGuinness noted Impossible’s recent branding overhaul and a renewed focus on nutritional messaging, emphasising the product’s cholesterol-free offerings. While environmental sustainability remains a core tenet of the company’s ethos, McGuinness acknowledged the evolving priorities of consumers.”We’re not leading with the planet because not enough people care,” he told Reuters. “It’s the reality now.” #ImpossibleFoods #IPO #marketinsight #Reuters

UK-based grocery company Fresh Direct has introduced an innovative new product: mushroom ‘meat’. The new creation offers a healthy alternative at the centre of the plate but also addresses the pressing issue of food waste. Made from the often-overlooked stalks of mushrooms, which are typically discarded in traditional mushroom processing, this new offering aims to enhance sustainable food production. In partnership with specialist Irish mushroom grower, Umi Foods, Fresh Direct has embarked on a mission to salvage, prepare and transform surplus mushroom stalks into its mushroom ‘meat’ product. Ian Nottage, head of food development at Fresh Direct, said: “The texture of the mushroom meat provides a fantastic alternative to more traditional centre-of-plate options. It also has the benefit of avoiding food waste, as it’s made from the unused stalk of the mushroom when it’s harvested. With the fibrous root of the mushroom, there is a natural texture, which gives a satisfying eating appeal. It’s also suitable for vegans as only soya protein, tapioca flour and coconut oil are added to make this really innovative product.” He continued: “Our chefs have created some fantastic recipes, experimenting with barbecue flavours, perfect for the summer as well as an alternative to pulled pork, which is brilliant in a burger”. With a minimalist ingredient list comprising solely soya protein, tapioca flour and coconut oil, this product also caters to the growing demand for vegan-friendly alternatives. Anticipating substantial uptake, the launch of mushroom meat is forecasted to curtail approximately 80 tonnes of food waste annually. #foodwaste #FreshDirect #mushroom