A recent study conducted by the London School of Hygiene & Tropical Medicine (LSHTM) highlights the importance of providing consumers with transparent information regarding the nutritional content and processing of meat and dairy alternatives. The research underscores the environmental advantages and potential health benefits associated with plant-based options. Published in Nutrition Reviews, the comprehensive review reveals that plant-based alternatives offer a more environmentally sustainable choice compared to animal-based products. Moreover, these alternatives often boast healthier nutritional profiles. The study, led by LSHTM researcher Sarah Najera Espinosa, emphasised the need for informed consumer choices in light of the expanding market for novel plant-based food and beverage products designed to replicate or substitute animal-derived counterparts. Analysing 57 peer-reviewed studies and 36 additional sources, the research focused on products available primarily in high-income countries, excluding traditional Asian staples like tofu, tempeh and seitan due to their already well-established health benefits. Key findings indicate that plant-based alternatives exhibit significantly lower environmental footprints, including reduced greenhouse gas emissions, water usage and land requirements, compared to their animal-based counterparts. However, the study also uncovered variations in nutritional profiles among different products. For instance, while plant-based meat alternatives generally contained more sugar than their animal-based counterparts, some plant-based cheese alternatives exhibited higher levels of saturated fat than dairy cheese. Despite the promising health implications of transitioning to plant-based alternatives, the researchers emphasize the need for further studies to validate these findings. They also advocate for enhanced labelling and categorisation to empower consumers, policymakers and stakeholders to make well-informed decisions. Najera Espinosa said: “Although whole foods are still considered the ‘gold standard’ for healthy and environmentally friendly diets, environmental and health outcomes from some novel plant-based foods are promising. Our review has demonstrated that some products, such as legume and vegetable-based drinks and legume- and mycoprotein-based meats, have the potential to be a useful stepping stone in the process of the food system and dietary transformation if they are carefully selected.” The study, titled “Mapping the evidence of novel plant-based foods: a systematic review of nutritional, health and environmental impacts in high-income countries,” offers valuable insights into the burgeoning plant-based food sector and its implications for both consumers and the broader food industry. #cleanlabel #LondonSchoolofHygieneampTropicalMedicine #research #UK

RTD oat milk cocktail brand Panther M*lk is making waves in the cream liqueurs category with its fresh range of flavours. The brand’s latest launch aims to resonate with a younger demographic, prioritising sustainability and taste without compromising quality and enjoyment. The newly unveiled matte black bottles feature modern aesthetics while maintaining their Spanish heritage. Crafted with sustainability in mind, the 50cl black bottles use fewer raw materials in production and transportation, complemented by eco-friendly labels printed with non-polluting ink, showcasing an elegant panther and butterfly bathed in sunlight. The flavours include: Crema: a smooth drink with hints of vanilla, caramel and warming spice, premium spirits with oat milk. Rosa: a fruity, vibrant blend with ripe strawberries with Panther M*lk’s secret spirit blend and oat milk. Cafe: a pick-me-up featuring warm roasted coffee combined with premium spirits and oat milk. Menta: a refreshing, cool option fusing premium spirits with oat milk and subtle peppermint notes. Panther Mlk’s latest offerings align with the burgeoning trend of plant-based dairy alternatives, particularly popular among the 18 to 35-year-old demographic. With 62% of UK adults purchasing plant-based dairy alternatives and the global dairy-free cream liqueur market projected to reach $4.2 billion by 2031, Panther Mlk’s innovative approach resonates with environmentally conscious consumers. Rooted in the clandestine allure of 1920s Spain, Panther M*lk reimagines the classic ‘Leche De Pantera’ cocktail for the modern era, appealing to a new generation of socially conscious drinkers seeking guilt-free indulgence. Paul Crawford, founder of Panther M*lk, said: “This is a landmark moment for me and for the brand. These changes further build our credibility and appeal amongst young consumers, whilst also allowing us to deliver a price point in on- and off-trade that makes the brand much more accessible to trade. Panther M*lk brings the good times responsibly, delivering guilt-free indulgence to a generation of drinkers who have come to expect brands to put the planet ahead of profit.” #PantherMlk #Oatbaseddairy #RTD #cocktails #plantbasedcreamliqueurs

UK tofu brand The Tofoo Co has launched two new seitan products in collaboration with London-based vegan restaurant chain Temple of Seitan. Seitan, a plant-based protein made from wheat gluten, is a popular ingredient across the vegan food category and has seen soaring success in foodservice, well-suited to applications such as plant-based fried chicken. However, there is a gap in the market for standalone seitan ingredients in retail – Temple of Seitan co-founder Patrick O’Shea believes this demand will drive success for its new brand partnership. Through the collaboration, Original Seitan, a chicken-flavoured seitan block served in the Temple of Seitan’s restaurants, will hit supermarket shelves alongside a smoky and spicy Pepperoni Seitan NPD this May. Dave Knibbs, MD at The Tofoo Co, said: “Consumers are looking for products that offer more versatility as to what meals they can cook. The Tofoo Co’s Seitan lines offer shoppers the scratch-based cooking and health benefits they are craving, whilst also providing a meatier texture than tofu and tempeh that will appeal to flexitarians and omnivores.” He added that the launch represents a “real opportunity in natural, meat-free ingredients” at a time when there has been a “lack of real innovation” within the category, leading to a drop in market penetration to 28% according to NIQ data. Temple of Seitan’s O’Shea commented: “Over the last year alone we’ve served over 250,000 restaurant customers. There’s a strong demand for seitan as a plant-based protein that delivers a meaty texture and taste. Tofu’s always been a key ingredient in our seitan, and we’re excited to be partnering with The Tofoo Co to bring the product into retail.” #TempleofSeitan #UK #seitan #TheTofooCo #plantproteins

Greenyard has acquired Crème de la Crème, a Belgian manufacturer of dairy-free frozen desserts. Also based in Belgium, produce supplier Greenyard said the acquisition aligns with its strategy to create a full range of ‘healthy, plant-pure’ products through its Greenyard Frozen division. The announcement follows its successful acquisition of Italian plant-based frozen snacking specialist Gigi in spring 2023. With the transaction, Greenyard acquires over 25 years of additional in-house experience in the production of dairy-free ice cream. Greenyard believes it will serve as an ‘immediate catalyst’ in transforming the plant-based frozen snack category, with a goal to enable indulgent and healthy plant-based food experiences for consumers. In a statement announcing the deal, Greenyard said that frozen snacking has a ‘highly interesting’ margin profile, noting that the rising frequency of lactose intolerance and gluten-free dietary lifestyles will drive growth in products that can offer a solution within this category. Francis Kint, CEO at Greenyard, commented: “We are happy to integrate the Crème de la Crème team in the Greenyard family and strengthen our knowledge and production capacity in pure-plant ice manufacturing, right here in Belgium”. He continued: “We are convinced there will be a growing demand for delicious, healthy, pure-plant snacking and indulgent products. The business seamlessly integrates within Greenyard’s European-wide frozen logistic chain, and our global access to the largest retailers.” Rik Zweegers, CEO of Crème de la Crème, said: “I’m happy that the business Ann-Catherine Nulens and I created 25 years ago will grow within the Greenyard Group by benefiting from its global commercial contacts”. Zweegers noted that Crème de la Crème is observing demand for “pure-plant” frozen products, adding: “With Greenyard, we’ll be able to reshuffle the world of frozen snacking, as both retailers and consumers are looking for tasty and healthy options to create value.” #frozendessert #Greenyard #altdairy #Belgium #dairyfree #dairyfreeicecream #CrèmedelaCrème

Sweet Freedom has introduced a chocolate caramel-flavoured product to its range of plant-based spreads, as well as a brand-new line of RTD functional beverages. The Choc Pot Caramel joins Sweet Freedom’s existing spreads and syrups, launching in selected Asda stores across the UK this month. It is naturally sweetened with only fruit (apples and carob), containing no refined sugar or artificial sweeteners and flavours. Like the brand’s existing Choc Pots, it contains no palm oil and is made without the 14 major allergens, aiming to bring a healthier and more ethical chocolate spread to consumers. Additionally, the brand is entering the functional drinks space for the first time with a brand-new line of sparkling waters this May under the name Sweet Freedom Fizz. Available in four flavours, the canned drinks are low-calorie (less than 20kcals per can) as well as being free from artificial flavourings, colourings and sweeteners. They also contain cocoa juice as a natural sweetener, described by the brand as an industry-first in the UK market. Lime & Mint flavour contains guarana and kola nuts, both high in caffeine, to provide a natural energy boost and promote vitality, mental focus and alertness. Raspberry & Cranberry aims to support immunity, skin health and digestion with its inclusion of the vitamin C-rich acerola fruit. Mango & Mandarin contains schisandra berry to support nervous system functioning and decrease stress while improving focus. Finally, Pineapple & Coconut offers a rich source of vitamins and minerals with a blend of ingredients that includes dandelion leaves, thought to have anti-inflammatory and diuretic properties. Baobab is also included, rich in vitamin C, fibre and antioxidants for enhanced digestion, gut health and wellbeing. Sweet Freedom’s co-founder, Deboray Pyner, commented: “Artificial sweeteners and ingredients have always been a no-go for us, and when we discovered the potential for sustainable cocoa juice as a natural sweetener, we were eager to be the first to bring it over to the UK. This is the part of the cocoa bean which usually gets discarded, so using it means the farmers we work with now get paid for an extra part of their harvest.” “In terms of how we retrieve this unique ingredient – the cocoa pods are collected and pressed in innovative mobile solar-powered factories to extract their light fruity juice. Then, through blockchain technology, the farmers are fairly compensated, and their beans are returned to them to continue their processing for the cocoa industry (which we use in our chocolate products).” Choc Pot Caramel has begun rolling out at Asda stores, while the Fizz range will debut via Sweet Freedom’s website on 3 May. #SweetFreedom #functionalbeverages #RTD #UK #naturalsweeteners #plantbasedspreads

Finnish food-tech company Solar Foods has opened Factory 01, a new facility in Vantaa, Finland, to support the commercial-scale manufacturing of its Solein protein. After closing an €8 million funding round in November last year to support the construction of Factory 01, Solar Foods has now announced that the site is open and operational. Solar Foods’ novel microbial protein, Solein, is described as the ‘world’s most sustainable protein,’ as it is made from air. Solein is a microbial protein-rich powder that contains all essential amino acids and can be used to replace existing proteins in a variety of foods, such as in alt-dairy and meat, snacks, beverages, pasta, breads and spreads. The nutritious yellow powder, highly functional and compatible with a wide range of traditional ingredients, has long been contained to small quantities: only the Solar Foods pilot laboratory in Espoo, Finland, has produced it. Solein is produced using a bioprocess where microbes are fed with carbon dioxide, hydrogen, oxygen and small amounts of nutrients. Solar Foods received regulatory approval to sell Solein in Singapore in September 2022. Solar Foods’ CEO and co-founder, Pasi Vainikka, said: “We will be able to deliver quantities that allow food producers for the first time to create large batches of Solein-powered products. While we have been able to offer consumers a small taste, finding a Solein-based food in your local supermarket has not been possible. Soon it will be.” Factory 01’s bioreactor grows the same amount of Solein protein per day as a 300-cow dairy farm would produce milk protein – and does so while being entirely decoupled from the demands and environmental stresses of traditional agriculture. “Just like with quantum computers, it’s no longer a question of will cellular agriculture become a thing: it’s evident that it will. The question is more about who leads the charge,” Vainikka added. “We are exploring the possibilities of this scientific platform on a new scale. Factory 01 demonstrates it is possible to grow protein from start to finish under one roof, year-round even in the harsh Northern conditions of Finland – and to do it all sustainably and in a commercially viable manner.” Factory 01 will also serve as Solar Foods’ hub for R&D and future product development and will pave the way for Solein’s next milestone, Factory 02. Vainikka commented: “Factory 01 is already a bona fide factory, the kind you could see in an industrial park. But to realise Solein’s full potential, we think bigger. That’s why Factory 02 will eventually scale up the bioprocess as well as the production process: it would not be located in an industrial park, it would more likely fill an industrial park.” Solar Foods is seeking novel food regulatory approvals for Solein in several key markets, including the EU, UK and US. The company’s aim is to enter the US market later this year. #Solein #cellbasedtechnology #SolarFoods #manufacturingplant #facilities #novelfoods #Europe #Finland #alternativeproteins

Lindt Lindor has launched a vegan version of its famous chocolate truffles, now available in two oat milk-based varieties. The truffles, designed to cater to those who do not consume dairy but still crave a ‘premium chocolate experience,’ are Lindt’s second plant-based innovation following its 2022 oat milk bar launch. Available in two flavours, OatMilk and DarkOatMilk, the truffles feature the brand’s classic smooth-melting centre and rich chocolate shell, made with oat milk to offer a ‘delicate sweetness and velvety texture’. Lindt master chocolatier, Ann Czaja, said: “We aspired to craft the best-tasting non-dairy truffle for all chocolate enthusiasts including those who are avoiding dairy, lactose-intolerant or simply eating more plant-based alternatives”. Czaja added: “We are thrilled that our Lindt Lindor OatMilk truffles offer the same luxurious, smooth melting chocolate experience with this exquisitely crafted premium oat milk recipe”. The dairy-free Lindt Lindor truffles have launched at selected retailers across the US, as well as online. #LindtLindor #Lindt #US #Oatmilk #dairyfreechocolate #plantbasedchocolate

Through a partnership with Nutra Regenerative Protein Co (NRPT), Plant & Bean has invested in the opening of a new plant-based meat factory in Ayutthaya, Thailand. NRPT itself was formed via a joint venture between Thailand-based food-tech companies Innobic and Nove Foods. An initial agreement with Plant & Bean was announced in 2021, with NRPT investing 51% and Plant & Bean investing 49%, for the establishment of the new facility under the name Plant & Bean Thailand. The factory will manufacture plant-based protein products for the Southeast Asian region as well as Australia and New Zealand. It boasts a maximum production capacity of 25,000 tons and has now entered its first phase of operations, expected to produce 3,000 tons of plant-based food per year. According to Buranin Rattanasombat, COO of the New Business and Infrastructure Group at Innobic owner PTT, it is the first and largest 100% plant-based food factory in Thailand. Products produced at the factory will be divided into two types: ready-to-cook food, such as minced meat and meatball alternatives, and ready-to-eat food, such as sausage, nuggets and gyoza. “Produced using world-class technology, the product has a texture, taste and appearance similar to real meat – delicious, and easy to eat,” said Rattanasombat. “The product also comes from plants that have not been genetically modified (non-GMO) and are high in protein. This is in line with the goal of developing [healthy] food innovations, causing consumers to consume more plant-based protein foods.” He added that NRPT is cooperating with other future food producers in Thailand, aiming to create demand for production volumes from abroad as well as bringing in local raw materials to expand production for the future. The factory also uses solar energy to produce electricity for use in the production process, reducing costs and CO2 emissions. Plant & Bean, established in 2019, faced a difficult year as it was announced the company had entered administration in June 2023. As reported by The Plant Base last year, the UK-based business hit a rocky period following operational issues and inflation across its cost base, eventually leading to the appointment of administrators from Interpath Advisory. Plant & Bean’s UK manufacturing facilities were bought by entrepreneur and Vbites founder, Heather Mills, the following month. In a statement, Mills said that she was determined to ensure that the site would be kept as a meat-free factory. #Thailand #meatalternatives #PlantandBean #plantbasedmeat #PlantampBean #NRPT

Impossible Foods has transitioned a 70-acre traditional cattle ranch into the ‘Impossible Ranch,’ repurposing the land to grow crops used to make its plant-based meat products. Located in South Carolina, US, the Impossible Ranch project involves rescuing cattle and investing in the growth and harvesting of crops such as soy beans, sunflowers and coconut trees. All of these crops represent key ingredients in Impossible’s plant-based beef, chicken and pork products. The property, situated in the foothills of the Blue Ridge Mountains, previously operated as a cattle ranch for decades. In transitioning the farmland towards crop farming, Impossible said it will ‘honour the heritage’ of the ranch while promoting a renewed focus on animal welfare, working in partnership with the family who tended the land for generations. Impossible will share updates on the ranch’s daily activities through its social media community, offering a ‘visual and wholesome’ connection between the simplicity of the ingredients and the farm-based roots of making Impossible meat from plants. The ranch is intended to be a ‘safe haven’ for the cattle living on the property – six cows, two steers and one calf. Leslie Sims, chief marketing and creative officer at Impossible Foods, said: “Impossible Ranch is a living and breathing educational resource where our commitments to giving back to the planet and supporting animal welfare are front-and-centre, along with the plants representing key ingredients in our products. We want to bring consumers along on this journey and help them understand how choosing meat from plants can be a better choice.” #soybeans #US #meatalternatives #ImpossibleFoods #plantbasedmeat #altmeat #plantproteins

Simply Roasted has added a sour cream and chive flavour to its lower-fat, fully roasted crisps portfolio. The new variant joins the brand’s existing line-up, which includes sea salt, black truffle, sea salt and cider vinegar, and mature cheddar and onion. Each flavour is said to contain 50% less fat than regular crisps, and under 99 calories per serving. The crisps, which are made with real, sliced potatoes, are vegan-friendly and gluten-free. Stuart Monk, managing director for Simply Roasted, said: “Brilliant flavour is so important in our category. Traditionally crisps that are ‘better for you’ often fall into the trap of also being ‘blander for you’. We’re on a mission to prove that while our crisps are under 99 calories, contain 50% less fat and are made with 25% less salt than regular crisps, they can be just as crunchy and flavourful, if not even more so.” “We know our customers look to us for high quality and slightly more indulgent flavours. Sour cream and chive feels like a great next step for the range, and will help us continue to fill the gap between health and indulgence for customers.” Simply Roasted’s sour cream and chive crisps are available to buy online from the brand’s website and through Whole Foods, Amazon, Amazon Fresh and Booths. #SimplyRoasted

Plant-based nutrition brand Only What You Need (OWYN) has introduced its new line of Pro Elite protein powders, offering 30g of complete protein with zero sugar. OWYN Pro Elite protein powders are available in two flavours: chocolate and vanilla. Sweetened with monk fruit, the vanilla and chocolate flavours offer muscle-building protein with digestive and gut health benefits. OWYN Pro Elite protein powders combine pea protein, organic pumpkin seed and organic flaxseed oil for all nine essential amino acids and 5.54g of BCAAs, plus a blend of superfood greens and 2 billion CFU probiotics. Mark Olivieri, CEO of OWYN, said: “We intentionally created our Pro Elite protein powder to contain more protein after noticing a need within the plant-based category. Unlike other leading protein powders, consumers will not have to choose between nutritional content and quality, because the Pro Elite line delivers it all – multi-source protein, no sugar and clean label with an unbeatable taste and smooth texture.” The protein powders are available for purchase on Amazon, the company’s website and at major retailers throughout spring. #OWYN #Proteinpowder

MycoTechnology has achieved several technical and safety objectives, surpassing its initial expected timeline on its path to commercialising its honey truffle sweetener. The honey truffle sweetener has the potential to provide a valuable alternative to sugar and existing sweeteners. In less than a year since the announcement of its discovery, MycoTechnology has scaled production from the lab bench to 3000-litre tanks, improving production process efficiency, optimising costs and validating safety and digestibility. Claimed to be the first new, naturally-derived sweetener discovered in decades, honey truffle sweetener is emerging as a novel, clean label addition to the sweet proteins category. Honey truffles are recognised for their intensely sweet taste. After isolating the protein responsible for this sweet flavour, MycoTechnology used precision fermentation technology to produce the ‘world’s first’ honey truffle sweetener. Its potency ranges from 1000-2500 times sweeter than sucrose. The company has revealed that its recent safety evaluations, including genetic testing for toxicity, allergenicity and digestibility, have shown that the protein is not considered to be allergenic or toxic and is fully digestible by the human gastrointestinal tract. According to MycoTechnology, rather than being absorbed in its intact form, the sweetener breaks down completely into amino acids that are routinely found in other dietary protein sources, such as meat, fish or eggs. In silico analysis also suggests that the molecule has no similarity to any other known protein structures, and therefore has minimal potential for other secondary effects beyond sweetness. Sue Potter, senior director for global regulatory affairs at MycoTechnology, said: “Following global best practices in partnership with world-class industry experts, our findings suggest that honey truffle sweetener is likely to be an ideal general-purpose sweetener for foods and beverages. We’re confident in the results we’ve received so far, and we’re on track for regulatory submissions in key global jurisdictions.” The food-tech start-up has also reported steady improvements in strain development, process yield and quality as it continues to scale up production in its facility. Simplified downstream processing will allow for flexible and less capital-intensive manufacturing, the company said, positioning its honey truffle sweetener to be ‘economically competitive’ with sugar and other high-intensity sweeteners. Ranjan Patnaik, MycoTechnology’s chief technology officer, commented: “Our team has achieved remarkable results, exceeding initial expectations for speed of scale-up, mechanistic understanding of the protein, sensory characterisation and applications development with industry partners. This progress is a reflection of Myco’s unique ability to integrate discovery with commercial development to quickly create innovative, impactful solutions from nature.” #US #sweeteners #MycoTechnology #fungi #truffle #sweetproteins