Molecular farming company IngredientWerks has developed a proprietary corn that expresses high levels of the heme protein bovine myoglobin. The company described its achievement as a “major milestone” for the alternative protein industry. Bovine myoglobin is traditionally found in the muscle tissue of cows. IngredientWerks’ heme protein, said to be bioidentical to its animal-derived counterpart, can be used to mimic the taste, texture and aroma of meat in alternative protein applications. Using corn as a “manufactory” for the production of high value proteins, IngredientWerks said it is leveraging the capacity of the US’ agricultural cultivation and processing infrastructure to produce the proteins at industrial scale, with a carbon neutral footprint and reduced cost. In the second quarter of this year, the company confirmed that its myoglobin production platform had significantly exceeded its initial target expression level of heme at 10mgs per gram of corn. IngredientWerks has now filed a patent application for its technology. Matt Plavan, CEO of IngredientWerks compared the achievement for the alternative protein industry to the advancement of lithium-ion battery technology for the electric vehicle market. He commented: “Plant-based and alternative foods are solidifying their place in the mainstream diet. As they become more readily available in stores and on menus, consumers are setting the bar for taste and cost higher than ever before.” “That means the production of quality, affordable, accessible and sustainable ingredients are critical in this new era of food production. I’m continually amazed at the ingenuity and dedication of the IngredientWerks research team, and excited to bring this valuable solution to the industry!” #alternativeproteins #IngredientWerks #US

Meat alternatives brand Biff’s Plant Shack has launched its new frozen ‘Jackfruit 2.0’ Burger Cutlets and Wings at Sainsbury’s supermarkets across the UK. The new formulation of its Jackfruit Wings has launched alongside a brand new 100g Jackfruit Burger cutlet in the frozen aisle, replacing the brand’s previously chilled SKUs, with a RSP of £3.50 per 200g. Biff’s describes its new recipe as its “most veg-forward formula ever”. It uses whole plant ingredients like jackfruit to create a chicken-like texture, avoiding additives like methylcellulose, thickeners and artificial flavours. The Burger Cutlets are described as succulent chicken-style cutlets in a golden panko crumb, made from over 50% jackfruit and suited to katsu, bao, wraps and bowls as well as burgers. The Jackfruit Wings are drumstick-style wings, served on a sugarcane ‘bone’ for an authentic ‘hands on’ eating experience. Both products are air fryer friendly, contain no palm oil or GMO ingredients, and have lower salt content and reduced allergens than previous products. An updated pack design switches from plastic to recycled cardboard sleeves. Biff Burrows, co-founder of Biff’s Plant Shack said: “We estimate that 85% of vegan products in the meat free aisle are rooted in the same three core ingredients – and we want to change that. I believe classic meat alts have their place in the market, but they do not engage everyone and many products are just too similar, which is why we are starting to see plant-based demand slow and customers crave the variety and vibrancy of fruit and veg.” #BiffsPlantShack #Jackfruit #UK

Alpha Foods has announced a new partnership with Just Egg as part of a wider brand portfolio renovation in the company’s next evolution phase. The two plant-based companies will collaborate this autumn as part of Alpha’s renovation plans, with a shared aim to offer consumers plant-based favourites and work toward a healthier, safer and more sustainable breakfast landscape, Alpha revealed in a statement this week. Alongside its recent partnership with The Every Co, and introduction of HME technology for processing its plant-based Chik’n Strips, the Just Egg partnership forms part of renovation plans aiming to improve Alpha’s product offerings, and the plant-based sector more broadly. The meat alternatives producer said the renovation is driven by consumer and retailer insights that reveal the plant-based category is “yearning for an industry refresh”, seeking convenient and accessible products that offer uncompromising nutrition. As part of Alpha’s evolution, it is renovating its core product portfolio with formulation updates, including its All-Day Burritos, which will now incorporate the new HME protein and increased nutritional value. Two of its most popular products, Original Chik’n Nuggets and Crispy Chik’n Patties, will also be updated with a formulation refresh that “enhances juiciness and flavour”, Alpha confirmed. Cole Orobetz, CEO of Alpha said: “These partnerships with Just Egg and Every Co, combined with our use of our new HME protein and enhanced formulations, will enable us to continue bringing innovative, craveable, and delicious products to our consumers, thus solidifying Alpha’s position as a leader that continues to create the most craveable, convenient and accessible options in the plant-based market”. Orobetz said the partnerships are key to the company’s growth and contribute to raising awareness about the continuous innovation needed within the plant-based industry. He condluded: “We remain committed to empowering consumers to transition into plant-based eating through Alpha’s crave-worthy offerings, while showcasing the positive impacts on their health, animal welfare, and the environment, all without feeling restricted by food labels”. #AlphaFoods #JustEgg #TheEveryCompany

South Korean food tech company Armored Fresh is expanding its dairy-free cheese alternative range with the launch of Oat Milk Cheese Slices. Armored Fresh describes the product as the first commercially available slices made with fermented oat milk that mimic the sharp, salty and nutty notes consumers crave in real dairy. The new product is currently available for foodservice partnerships in New York, US, and has plans to expand availability to additional states, retailers and direct-to-consumer markets. As part of the development process, the company’s R&D team conducted trials to find the optimal blend that could replicate the texture of its original almond milk American Slices. The result is said to capture the “distinctive taste and melting properties” of traditional dairy cheese and does not contain soy, gluten, preservatives or artificial flavours. Rudy Yoo, CEO and founder of Armored Fresh, said: “It’s our mission to prioritise consumers’ wellbeing by creating delicious products that everyone can enjoy, which is why expanding into oat milk to provide a dairy-free option to give consumers a wider variety to choose from was a clear next step”. #ArmoredFresh #plantbasedcheese #SouthKorea #US

UK-based food manufacturer Samworth Brothers has confirmed it is considering the closure of its Revolution Kitchen business in Leicestershire. The Revolution Kitchen site is located on Pate Road, Melton Mowbray. It supplies plant-based meat alternatives for UK supermarkets’ own-label brands, including Tesco’s Wicked Kitchen range. When approached for comment by The Plant Base, a spokesperson at Samworth Brothers confirmed that the company had entered consultation with colleagues at the site regarding the plans. The spokesperson added: “No decisions have been made as yet. In the event of a closure, it is hoped there will be opportunities for a good number of individuals to redeploy to one of our many other sites in the Leicestershire area.” The news comes during a period of increased consolidation for businesses within the plant-based sector. In the UK, the Meatless Farm brand and product portfolio was acquired by meat alternatives peer VFC Foods last month, while Lincolnshire-based manufacturer Plant & Bean was sold to Vbites founder Heather Mills. Elsewhere, in the US, frozen plant-based food company Tattooed Chef announced it would be filing for protection under Chapter 11 of the US bankruptcy code and is seeking a buyer due to a “challenging financing environment and an inability to raise additional capital”. #RevolutionKitchen #SamworthBrothers #UK #WickedKitchen

MycoTechnology, a company harnessing the power of mushroom mycelia, has discovered a natural sweet protein derived from honey truffle. The “first-of-its-kind” discovery has enabled the company to launch a honey truffle sweetener, offering an alternative to sugar and artificial replacements. The breakthrough comes to light as the World Health Organization launches its guidance on aspartame, declaring the non-sugar sweetener as “possibly carcinogenic” but safe to consume in moderation. It also comes as F&B manufacturers strive to reduce the sugar content of their products to ensure their products are HFSS-compliant. The new finding is the result of MycoTechnology’s efforts to research the truffle and identify the source of its sweet taste. In locating and isolating the sweet protein, MycoTechnology aims to leverage its advanced technology to harness the diversity of fungi and address food system challenges. Alan Hahn, CEO of MycoTechnology, said: “Our honey truffle sweetener is derived from a protein, which brings an unprecedented level of excitement as proteins are widely recognised as the future of sweeteners. This breakthrough ushers in a new era of clean label sweeteners, revolutionising the way we create foods and beverages without relying on traditional sugar or artificial sweeteners.” The company is developing a proprietary platform designed to scale production, minimise manufacturing costs and optimise yield. The final product is a “clean, intense natural sweetness with an expected cost-in-use competitive with sugar, and the absence of aftertaste”. Hahn continued: “The journey to discover this sweetener was fueled by a blend of tenacity, curiosity, and dedication to a healthier future. Today, we stand on the brink of a sweet revolution that could transform the food industry and consumer health in unprecedented ways.” #fungi #MycoTechnology #sweeteners

Plant-based meat producer Meati Foods has announced a partnership with AI company PIPA to accelerate understanding of mycelium’s health benefits. Colorado-based Meati Foods makes whole-food plant-based meat cuts made from mycelium, also known as ‘mushroom root.’ The partnership with PIPA follows the formation of the Meati Science Advisory Board (MSAB) earlier this year, which includes experts in protein, health and nutrition from the University of California, Davis. In addition to helping Meati better understand the health benefits of its current products across ranging consumer populations and segments, the company expects the partnerships with PIPA and MSAB to help it define opportunities for new products. Justin Whiteley, Meati Foods’ co-founder and chief science officer, said: “When founding Meati and unpacking what it would take to achieve global-scale impact on our food system, the requirements were monumental: It had to be a delicious, whole-food solution plucked from nature, rapidly scalable and, critically, hyper-nutritious.” He added: “AI is the perfect tool to help accelerate our understanding of exactly why including Meati products can improve the health of everyone at the family dinner table, and I can’t imagine pursuing this research without a world-class AI partner like PIPA”. Meati is already known to offer complete protein (PDCAAS 1.0), and the other nutrients naturally present in Meati Products suggest potential for positive impact on heart health, digestion, the immune system and blood glucose levels, Meati said. Eric Hamborg, chief commercial officer for PIPA said: “This research is in PIPA’s sweet spot of accelerating what’s possible at the intersection of food, nutrition and health”. “We look forward to supporting Meati’s efforts to better understand how their unique star ingredient can benefit people’s health and improve nutrition now and in the future.” #AI #MeatiFoods #PIPA #US

Monteloeder, the nutraceutical division of Suanfarma, has developed a vegan fruit-flavoured gummy containing its Eternalyoung anti-aging botanical blend. The ‘beauty-from-within’ formula contains pomegranate, sweet orange, desert ‘ginseng’ and gotu kola. According to the company, this combination provides “a holistic, inside-out approach to promoting better skin moisturisation, radiance and elasticity”. Eternalyoung contains a fusion of natural polyphenolic compounds carefully selected by the company for their synergistic effects on skin rejuvenation. Miguel Poza, director of SuanNutra, commented: “We tested our anti-aging formula in plant-based gummies that deliver a fun and flavourful experience instead of the routine supplements typically encountered”. Poza added that the company developed a pectin-based formulation that maintains the texture and consistency characteristic of gelatin gummies. The company created the prototype with two different finishes to prevent the gummies from sticking, a wax coating and powder coating. “We’re offering this proof of concept as a way to support our customers in their formulations and to provide them with ideas and related data to help them accelerate product development,” Poza continued. Two gummies provide the daily recommended 225mg dose of Eternalyoung. #Monteloeder #nutraceutical #Spain

Mycelial fermentation specialist MycoTechnology has appointed Ranjan Patnaik as its new chief technology officer. The newly created role will strategically align R&D, food science and technical services teams under a single leader, the company said, as it prepares for its next stage of growth. Patnaik brings over 25 years of experience in the fields of fermentation, strain engineering and bioprocess product development. Prior to joining MycoTechnology he was CTO at Every, where he led a 50-strong team to pioneer the manufacturing of egg proteins using precision fermentation. Commenting on his appointment, he said: “I’m thrilled to be taking up this new role with MycoTechnology at such an important and exciting stage of its journey. The potential for mycelial fermentation in food and beverage applications is huge and remains largely untapped.” Patnaik added: “MycoTechnology’s fermentation platform is based on highly sophisticated science and technology know-how and intellectual property assets, putting the company many steps ahead of others in this space and on a clear path to success”. #fermentation #mycelium #MycoTechnology #US

Nestlé’s Garden Gourmet brand has announced the upcoming launch of two new products as part of its chicken-style range in the UK. Garden Gourmet’s Sensational Vegan Pulled Fillet and Sensational Vegan Crispy Tenders will be available to foodservice and caterers through Nestlé Professional UK and Ireland. Both products are made from soya protein and are 100% plant-based. They will be available from August 2023 in 3 x 2kg cases at a wholesale price of £57. Kate Edley, senior brand manager, Garden Gourmet, Nestlé Professional UK and Ireland said: “Garden Gourmet is a well-established out-of-home brand both here in the UK and overseas. The upcoming expansion of its chicken-style range in the UK showcases our commitment to expanding its portfolio in the domestic market. We look forward to bringing these two new innovative products to market later this year.” In March, The Plant Base reported on Nestlé’s decision to drop the Garden Gourmet brand from its UK and Ireland retail lineup, however the offering remains available to foodservice and caterers. Other products included in Garden Gourmet’s range include the Sensational Burger, Vegan Fillet Pieces and Vegan Nuggets among others. #GardenGourmet #Ireland #NestléProfessional #UK

European governments have announced a total of nearly half a billion euros of funding to develop sustainable proteins, according to new figures released by the Good Food Institute (GFI). GFI’s 73-page report – 2022 State of Global Policy – found that the EU and national governments have earmarked over €477 million for sustainable protein development, such as new plant-based meat alternatives. The international nonprofit’s report shows European governments are ramping up support for the sector, with €370 million invested in 2022 alone. It also states that global government investment in the sector doubled last year, with Denmark and the Netherlands both breaking global records. Denmark outpaced other countries buy announcing DKK 675 million (approx. €91 million) to support the country’s growing plant-based sector and to incentivise farmers to grow protein-rich crops. Other European highlights from the report include: The European Union increased sustainable protein funding to €25 million through the Horizon Europe programme, while the EU-funded EIT Food platform distributed €1.8 million to plant-based meat and fermentation projects as well as cell-based meat. France committed around €67 million, including up to €56 million for research into sustainable protein production, as well as more than €10 million in grants to help plant-based food manufacturer Umiami buy and retrofit a production facility – a project expected to create 200 jobs. The UK committed to spending £20 million to build capacity, research, innovation and business-led commercialisation in the sustainable protein industry, including developing fermentation-made foods. Finland awarded a €34 million grant to fermentation startup Solar Foods, enabling the company to accelerate the progress of its first production facility and doubling the nation’s investment in sustainable proteins. Governments across Europe are expanding their reasons for investing in sustainable proteins, with Norway citing food security, the UK and the Netherlands citing ambitions to lead the world in biotechnology and Denmark and Sweden citing climate concerns. Acacia Smith, senior policy manager at the GFI, said: “Sustainable proteins can deliver the meat people love at a fraction of the environmental cost, so it’s an encouraging sign for food security and climate change that Europe is increasing its investment in this field”. Smith added that the consideration of “unnecessary” plant-based labelling restrictions, however, means that Europe is sending “mixed messages to researchers and companies who need certainty to deliver on their potential”. She continued: “The EU and national governments must develop coherent strategies to support the sector, and ensure regulatory processes are clear, to reap the benefits of their investments”. The report estimates that governments worldwide invested a total of $635 million in sustainable proteins last year alone, with countries from Brazil to Oman getting involved for the first time and others such as Australia multiplying their investments. Although the report found public support has now surpassed $1 billion, research funded by the UK Foreign Office and ClimateWorks shows it will take more than $10 billion each year to realise the full benefits of the sustainable protein sectors. #Umiami #SolarFoods #TheGoodFoodInstitute #Europe #sustainableproteins

Plant-based protein bar brand Aloha has launched a limited edition Chocolate Caramel Pecan protein bar flavour. The new plant-based bar is made with organic pecans, organic dark chocolate and the brand’s brown rice and pumpkin seed protein blend. It has 14g protein, 10g fibre and 5g sugar. The bar is Certified USDA Organic, non-GMO Project Verified, Certified Vegan and made without gluten, dairy, soy, stevia or sugar alcohols. Brad Charron, Aloha CEO said: “We love introducing new flavour combinations to our community. This one puts a new spin on a popular dessert flavor combination, caramel and dark chocolate, and introduces a totally new flavour to our ingredient portfolio, pecans, in a plant-based bar that is as delicious as it is better for you.” The bar will initially be available at Amazon and Aloha.com. Aloha, founded in Hawaii, launched its Kona Bar product in March this year made with sustainable Ponova oil sourced from the beans of pongamia trees on Hawaii’s O‘ahu island. The product was launched as the first commercial use of Ponova oil in a food product. #Aloha #Hawaii #proteinbars