In April’s edition of Start-up spotlight, we speak to Nourish Ingredients, an Australian biotech company harnessing the power of precision fermentation to develop animal-free fats that can be used to enhance plant-based meat alternative products. Its founder and chief technical officer, Anna El Tahchy, tells us more. Nourish Ingredients is a deep-tech company creating potent, high-performance animal-type lipids that transform the plant-based food experience. We combine our expertise with global companies to create sustainable and delicious products for existing and emerging markets. We unveiled our core product, Tastilux, in 2023: a world-first animal-free fat, derived from nature and scaled through precision fermentation, which is designed to provide global food and ingredient makers with an ingredient that cooks, smells and tastes just like traditional meat for consumers. Our motivation lies in protecting the food supply for the future. As the global population grows, animal agriculture is not going to be efficient enough to meet demand; we need a transition to a more plant-based diet. We want to make sure that when consumers make this transition, it is by choice because the food tastes good. How does the fermentation process work? What feedstocks are used, and is the process entirely free from animal inputs? Looking specifically at the Tastilux product, we produce animal-type lipids through precision fermentation of single-cell fungi that are rich in long-chain omega-6 phospholipids. These lipids have been identified as key contributors to authentic meat taste development, and our process is entirely free from animal inputs. What are some of the benefits of the resulting fat ingredient for vegan food products? On a molecular level, the lipids Nourish Ingredients is creating are almost identical to traditional animal fats but derived from a non-animal source. By creating the same potent molecules as those found in traditional meat or dairy, our lipids behave in the same way during the cooking process and result in an authentic, animalic experience. Focusing on these potent fats means we can achieve high performance at a very low inclusion rate, allowing our partners to reduce their reliance on methods like hydrogenation or chemical additives and flavours, in favour of a more natural ingredient list. What kind of plant-based (and wider food and beverage) industry trends/consumer demands can Nourish respond to with its solution? Despite the rapid growth of plant-based alternatives, consumer preferences globally still favour the indulgent qualities of traditional meat and dairy products. Nourish Ingredients’ lipids are a mechanism to deliver on the authentic experience consumers are looking for while contributing to more sustainable food production. Our ingredients have applications in everything from plant-based meat alternatives, to the casein needed to create cheese and high-value fat replacements. We see Nourish Ingredients becoming a commonplace ingredient across the entire food and beverage industry. What has been the company’s biggest achievement so far? In 2023, we unveiled our core product – Tastilux – at SXSW Sydney. To reveal the ingredient, Nourish Ingredients conceptualised a zero-waste ‘chicken wing’ handcrafted by head of culinary innovation Ernesto Vecilla, from textured vegetable protein (TVP) with a 0.5% inclusion of Tastilux. The presence of Tastilux delivered the wing’s authentic, meaty flavour and performance, and was a tangible demonstration of how it can be used by plant-based protein manufacturers to make products tastier. We had an incredibly positive response through a series of tastings with key stakeholders, including media, investors and celebrity chefs. It is yet to officially launch in the market, however we expect to in 2025. Have there been any particular challenges? If so, how have they been navigated? While we had the vision, and knew how we wanted our ingredients to spearhead the future of food consumption and engineering, the main challenge encountered has been the lack of an enabling ecosystem, as is often the case with emerging innovative technologies. This included access to food-grade fermentation facilities, and securing local specialist and synthetic biology talent in a competitive market. While the plant-based food sector is growing globally, access to manufacturing scale has been a challenge in Australia. This is due to the lack of infrastructure, and shortage of specialised local talent. To overcome this, we began collaborating globally to access talent from all over the world. This has led to a team rich in diversity, bringing together different backgrounds and ways of thinking, to drive innovation and creativity. I also actively manage sponsorship for masters, PhDs and postdoctoral fellows, to help upskill and build the talent pipeline required in the sector here in Australia. We have built our own critical internal capabilities, to enable faster development of our products and ongoing innovation, and established alliances with leading universities globally who are world-class in the fields of synthetic biology and precision fermentation. Partnerships like this build on the continued internal expansion of Nourish Ingredients’ R&D capabilities, further strengthening our IP position, and fast-tracking our product development. Where is the company currently on its journey? How is Nourish working with industry partners to improve their products? We are currently in the scale-up phase and have a pipeline of exciting product milestones and partnerships to be announced in 2024. We are also actively engaged in the regulatory processes essential for our products, and our goal is to introduce Tastilux to the market in 2025. What’s next for the business? Any exciting plans on the horizon? Our goal is to elevate products for consumers so they want to include plant-based proteins in their diet, rather than waiting for consumers to come to us. Alongside Tastilux, we are developing an exciting dairy offering that will allow us to explore avenues of hybridisation rather than pure substitutes or alternatives. Long-term, we do not have the inputs required to produce dairy at the scale needed. This will mean pure dairy can be reserved for premium products like formula, while Nourish Ingredients can provide the ingredients necessary to create authentic dairy by-products like cheese or chocolate. And finally, for aspiring start-ups in the plant-based F&B sector, what valuable advice or insights would you share to help them navigate the challenges and opportunities in this dynamic industry? In the start-up stage, for us it was crucial to assemble a team with deep expertise in relevant fields be that bioengineering, food science, culinary innovation or commercial experience. Getting the right foundation will equip you to innovate well and build a product that is fit for market. #animalfreefats #altfats #precisionfermentation #alternativefats #foodtech #StartupSpotlight #Australia #NourishIngredients

Finnish dairy alternatives brand Ilo has launched Ilo Cashew Cooking 12%, a plant-based alternative to traditional cooking cream. The clean label product is free from gluten and soy in addition to dairy, offering a 12% fat content and minimal saturated fats to provide ‘indulgence without compromise’. Available in two flavours – natural and pepper – the product is designed to enhance meals such as soups, pasta dishes and sauces in a convenient, ready-to-use format. It is crafted from cashews, providing a creamy texture to simplify the cooking experience for consumers. Esa Luomanperä, CEO and founder of Ilo’s parent company Jokilaakson Juusto, said: “We’re proud to launch Ilo Cashew Cooking 12% in our home market of Finland. It’s a versatile, plant-based option that doesn’t sacrifice flavour or quality.” Ilo Cashew Cooking 12% is available at select stores across the country now, joining the brand’s existing range of dairy alternative products including cashew-based cheeses, hummus and desserts. #cashew #plantbasedcream #altdairy #Dairyalternatives #Ilo #Finland #dairyfree #plantbaseddairy

Givaudan, Mista and Bühler have announced the opening of a new extrusion hub at the Mista Innovation Center in San Francisco, California, US. The new facility enhances Mista’s capabilities for food innovation and underscores Givaudan’s and Bühler’s commitment to transforming the food system. Givaudan and Bühler’s collaboration provides companies with the chance to conduct product development trials for extruded products. The hub features a 30mm twin-screw Bühler extruder capable of high-moisture extrusion for plant-based meat and low moisture-extrusion for snacks and cereals. According to the company, results obtained at the facility are applicable to full-scale production equipment, unlike smaller benchtop extruders. With an output of up to 50kg per hour, companies can explore new product development possibilities. Fabio Campanile, global head of science and technology at Givaudan Taste & Wellbeing, said: “Adding extrusion capabilities at Mista expands our vast innovation network and further demonstrates our commitment to the alternative protein space. We believe that by working together and leveraging our collective expertise, we can continue driving the development of the food industry to deliver sustainable and delicious food experiences for consumers around the world.” Ian Roberts, CTO at Bühler, commented: “Collaboration is key to building a sustainable future for food with the goal of feeding the expected 10 billion world inhabitants by the year 2050. The Mista facility demonstrates that these collaborations provide real results. The partnership with Mista, Givaudan and Bühler is providing a world-class technology platform for food innovators to develop and scale the protein sources that will sustainably nourish the world’s growing population,” Scott May, founder and head of Mista, added: “Mista acts as a catalyst for companies to discover, integrate and evolve new ways of working that will help power their innovation engine and accelerate the transformation of the food system. Through the nodal network, unique collaborations, access to new technologies and domain expertise, Mista empowers companies to re-imagine innovation and drive positive change for companies and the industry. We are confident the addition of extrusion capabilities will help generate and accelerate many of the great-tasting food solutions needed to ensure a sustainable food future. #cereals #Bühler #extrusiontechnology #lowmoistureextrusion #US #plantbasedmeat #Mista #Givaudan #snacking #highmoistureextrusion

The Protein Brewery, a food-tech company based in the Netherlands, has received regulatory approval for its Fermotein fungal biomass ingredient in Singapore. The Singapore Food Agency (SFA) has granted the start-up approval to import, manufacture and sell food ingredients featuring Fermotein in the country. Fermotein is a fermented fungi, described by The Protein Brewery as having a ‘highly nutritious, healthy and sustainable’ profile. It is rich in fibre and protein and can be made of globally available, water-efficient and non-allergenic crops such as corn, potatoes, cassava and sugar beet. According to the firm, its ingredient eliminates common organoleptic drawbacks associated with other plant-based proteins. The company submitted a novel food dossier on Fermotein to various regulatory agencies worldwide, including SFA. It has also secured self-affirmed Generally Recognized As Safe (GRAS) status in the US, for the use of a new fungi strain’s mycelium in human food. Following its expansion from the US into the Singapore market, The Protein Brewery also has its eyes on the UK and European Union. It is currently awaiting novel food authorisation within these markets. Sue Garfitt, CEO of The Protein Brewery, said that the company sees “tremendous potential to enhance the nutritional landscape of everyday food and drink choices for the busy Singaporean population”. She added: “We recognise the trend towards convenience-driven food choices, often leading to reliance on ready-to-eat and takeout meals. By incorporating Fermotein into these and more traditional dishes, we will increase their nutritional value, enriching them with protein and fibre without compromising on taste and texture.” #fungibased #TheProteinBrewery #plantbasedprotein #biomassfermentation #theNetherlands #regulatoryapproval #Singapore #alternativeproteins

Computational biology company Evogene and food-tech incubator and investment arm of Israel’s Strauss Group, The Kitchen FoodTech Hub (TKH), have jointly announced the establishment of Finally Foods. Finally Foods is an AI-driven company specialising in molecular farming for the food sector, committed to providing sustainable alternative sources to animal-based proteins. The newly founded company’s mission is to modify plants as ‘bioreactors’ to produce proteins efficiently and sustainably. Leveraging Evogene’s ‘GeneRator AI’ technology, the new company aims for short R&D cycles and rapid time-to-market. Its first target will be animal-free casein, a protein traditionally found in dairy and responsible for many of the familiar qualities of cheese. Finally Foods has secured pre-seed funding from TKH and the Israeli Innovation Authority. Evogene holds a 40% stake in the company, with the remaining ownership divided among TKH and the founding team – CEO Dafna Gabbay and CTO Basia Vinocur. Ofer Haviv, president and CEO of Evogene, said: “We are thrilled to embark on this new segment, marking a milestone for Evogene as we continue to drive innovation and growth in the Life Science industry. By harnessing the power of our GeneRator AI tech-engine, molecular farming has the potential to revolutionise the food industry and promote healthier diets worldwide.” Amir Zaidman, chief business officer of The Kitchen FoodTech Hub, commented: “Finally Foods is one of the rare cases where we see an extremely strong founding team, in Gabbay and Vinocur, coupled with a proven technology platform based on the leading AI engine of Evogene. Establishing the company under the framework of TKH and investing the pre-seed round was an easy decision in this case.” Co-founder Gabbay added: “I believe that with Evogene’s cutting edge technology, TKH’s leading position in the FoodTech industry and with Vinocur’s vast experience – Finally Foods has full potential to emerge as a promising company in the alternative proteins sector. Molecular farming represents a catalyst towards global food security and a more sustainable future, and I am proud to lead Finally Foods to take an important part towards supporting this crucial vision for the world.” #Evogene #animalfreeproteins #FinallyFoods #Israel #molecularfarming #AI #alternativeproteins #TheKitchenFoodTechHub

Clean label plant-based meat brand Planted has rolled out a new chicken tikka skewers product at Tesco stores across the UK. The skewers are coated in a tikka marinade infused with hints of cinnamon, cumin and curry leaf. Offering a good source of protein and fibre, the skewers also contain no additives and only ‘clean,’ plant-based ingredients. Planted uses its proprietary fermentation and structuring technologies to produce meat from plant proteins, using minimal ingredients to fulfil clean label demand while focusing on delivering an authentic meaty texture and taste. Planted’s chicken tikka skewers can be cooked in just five minutes under the grill or in a pan, perfectly suited for quick and convenient midweek lunches and dinners. The brand, based in Switzerland, recently debuted its fermented plant-based steak, described as a ‘first-of-its-kind’ innovation and the first to be made with the company’s new whole-muscle fermentation platform. Its products are now available in over 5,000 restaurants and more than 6,000 retail outlets across Europe. The products in its range consist of various different plant-based protein sources, including peas, oats and sunflowers. #Planted #meatalternatives #plantbasedmeat #UK #altmeat #plantbasedchicken #cleanlabel

Food-tech innovator MeliBio is expanding its technology platform to enhance its precision fermentation capabilities, with scale-up projects commencing this month. MeliBio’s R&D team has successfully completed proof of concept work related to the production and use of fermentation-enabled protein targets and will begin scale-up with its partner Pow.Bio. MeliBio partnered with Pow.Bio due to its expertise in traditional fermentation and continuous fermentation technology utilising artificial intelligence. By offering AI-enhanced and traditional methods of precision fermentation, Pow.Bio is uniquely positioned to work with MeliBio to scale its bioprocesses. MeliBio says that the expansion of its fermentation technologies will enable it to produce high- value bee proteins and enzymes for multiple markets including global functional food ingredients. Aaron Schaller, chief technology officer and co-founder of MeliBio, said: “Our ability to produce target bee proteins and enzymes through our experimental methods has yielded promising results, and we’re ready to take our technology to the next stage. This initiative will help us elevate the functionality of our products to come and provide more of the benefits of bee-derived honey to current products, while also matching authenticity beyond taste and texture.” MeliBio’s CEO and co-founder Darko Mandich, added: “We’ve enjoyed a fantastic market response to our plant-based honey products and will continue to serve that demand. Beyond that, accessing levels of product performance and authenticity not possible through plant science alone, through our enhanced technology platform, opens up a variety of significant commercial opportunities.” Along with its precision-fermented honey, the company produces sustainable alternatives to traditional bee-derived honey products, sold under the Mellody brand in the US, as JustVeg! Vegan Hanny in the EU and Better Foodie Vegan H*ney in the UK. The company unveiled its Mellody Spicy Habanero vegan honey product last month, developed using advanced culinary techniques and proprietary plant science. #Plantbasedhoney #PowBio #precisionfermentation #US #MeliBio #AI

Steakholder Foods has entered the US market with the launch of SHMeat and SHFish, blended dried extracts ready for mixing to create 3D-printed fish and steak alternatives. The initial blends, Beef Steak and White Fish have been developed to mimic the taste and texture of traditional meat. Steakholder Foods plans to expand its plant-based offerings with further blends in the pipeline, including SHMeat Beef Asado, SHMeat Beef Tenderloin, SHMeat Beef Flank, SHMeat Chicken Fillet and SHFish Salmon. The company says its plant-based blends provide ‘superior quality and flavour’ and are designed to cater to a variety of culinary preferences. The ingredients in its new Beef Steak and White Fish blends have been subject to a recent feasability report prepared by ‘highly regarded consultants,’ which Steakholder Foods said “confirms the legal status of the ingredients”. The report confirms that all the ingredients used in the blends are approved for use in the US, with each ingredient complying with food safety regulations, with all having achieved Generally Recognized as Safe (GRAS) status. Arik Kaufman, CEO of Steakholder Foods, said: “As we introduce our SHMeat and SHFish blends to the US market, we stand at the cusp of a new era in food technology. Our advanced 3D printing technologies are not just a testament to innovation but also a commitment to sustainability and health.” He continued: “These products represent our dedication to providing consumers with food options that are not only delicious but also responsible choices for our planet. We believe that our entry into the US market is a significant step towards a future where the food we eat contributes to a healthier society and a more sustainable world.” Steakholder Foods‘ uses two types of 3D technologies to mimic the texture of meat and fish: Drop Location in Space is used for fish and seafood production to create delicate textures that ‘closely resemble’ those found in real seafood. Its Fused Paste Layering printed is used for meat production as it replicates the fibrous texture of meat in the plant-based products. These machines – which Steakholder Foods began to offer to manufacturers last year – are designed and built to work in traditional food factories, matching the same scale production of the industry and are designed according to food safety standards set by the European Hygienic Engineering & Design Group. The company made its first private-sector commercialisation deal in February, signing a memorandum of understanding with Wyler Farm. Through the deal, Wyler Farm – one of Israel’s leading alt-protein manufacturers and the country’s largest tofu producer – acquired a Steakholder Foods printer, in a transaction valued at “several million dollars”. Steakholder Foods has also announced that it is seeking partnerships with companies in the plant-based meat and alt-fish sector, as well as traditional meat and fish producers ‘looking to diversify and expand their product portfolios,’ to ensure more ethical and sustainable food choices. #3Dprinting #US #altseafood #altmeat #SteakholderFoods #alternativeproteins

Cauldron Foods is rolling out several new products across various UK supermarkets, alongside a full rebrand and suite of new packaging. The new products joining Cauldron’s range include Spinach and Carrot Veggie Bakes, and Pumpkin and Caramelised Onion Veggie Bakes – both priced at £2.75 per 200g. They will be available from 4 April in Asda stores, followed by Tesco and Waitrose. Additionally, an extra firm tofu NPD will join Cauldron’s existing range, which includes firm tofu as well as classic falafels and sausages. The new tofu will debut in Asda from 8 April, followed by Sainsbury’s stores. Cauldron’s rebrand, including a new packaging design, aims to encapsulate the vibrancy and nutrition of the plant-based ingredients used in Cauldron’s products with bold and colourful branding. Gill Riley, consumer director at Cauldron Foods, said that there is a huge opportunity for growth in the plant-based channel, commenting: “Our goal is simple. We’re here to reignite the brand and capture the imagination of our nation’s plant believers and plant-curious.” Riley added: “Taste has always been key when it comes to food. Shoppers shouldn’t settle for less in plant-based, where historically some brands haven’t got it quite right. The category has an opportunity to reinvent itself after months of scrutiny, and we’re ready to set new expectations with existing and new shoppers.” #conveniencefood #rebrand #CauldronFoods #UK #Tofu #snacking

Food-tech company Innohas has opened what it claims is the ‘world’s largest’ fully plant-based food facility in Jecheon, South Korea. The facility will manufacture products for Innohas’ brand Sunlit Foods, producing Korean-style plant-based foods that aim to fulfil the growing global appetite for Korean cuisine. Sunlit Foods offers a portfolio that includes plant-based bulgogi, vegetable kimbap and plant-based bibimbap products, among others. Its collection totals 11 ready-to-eat meals, developed to cater to the demand for convenience while aligning with the global shift toward more sustainable and ethical food choices. The newly launched Innohas Green Food Factory’s facilities include the nation’s largest frozen kimbap production line, dedicated plant-based barbecue and deep-frying lines, and an exclusive oven line for plant-based products. It facilitates the production of both finished goods and ingredients for culinary use. Innohas works closely with Korean cuisine specialists to develop products that enable consumers to easily enjoy authentic Korean dishes at home – something that the company said can be ‘daunting’ for consumers due to the ‘intricate balance’ of flavours and wide range of ingredients used. While Korea has a ‘strong meat-eating culture,’ Innohas added, it aims to spearhead the plant-based trend in the country and enable consumers to easily adopt plant-based options without sacrificing traditional flavours or taste. #manufacturingplant #facilities #SouthKorea #Koreanfood #Innohas #SunlitFoods

Israeli molecular farming company PoLoPo has announced its new SuperAA platform, which can produce proteins in common plant crops. The platform is currently deployed in potatoes at greenhouse scale and can generate both a native protein (patatin) as well as egg protein (ovalbumin) through proprietary metabolic engineering techniques. The cutting-edge SuperAA platform turns the potato plant into a micro-‘biofactory’ that manufactures the target amino acids in the plant and stores them in the tuber. PoLoPo harvests the tubers when they reach sufficient size, extracting the proteins before drying them into powder. The resulting powders are said to ‘seamlessly’ integrate into current food processing lines and formulations. PoLoPo started with potatoes due to their resilience in diverse climates, low growth costs, short maturation time, relatively large storage capacity in the form of tubers, high yield per land use and compatibility with existing harvesting and processing technology. PoLoPo’s CEO, Maya Sapir-Mir, said: “The SuperAA platform uses plants as living factories and leverages their natural productivity and storage organs to grow proteins that are identical to protein derived from a chicken’s egg. The high-scale production of proteins in plants via molecular farming has the potential to economically transform not only potato farming and processing, but broader agriculture and ag-tech, for a more resilient and sustainable food system.” Currently being used to develop patatin and ovalbumin, PoLaPo’s ovalbumin can be used in packaged foods for its functional properties, including texture and stability, as well as for enhancing nutritional value and increasing shelf life. Patatin powder can be used as an allergen-free protein for a variety of products such as plant-based meat and dairy, baked goods, cereals, snacks, beverages, sports nutrition and nutraceuticals. PoLoPo says its proteins will soon be available to the food industry for testing. #cellbasedtechnology #animalfreeproteins #Israel #PoLoPo #alternativeproteins

UK plant-based meat brand This has launched its latest product, This Isn’t Chicken Shawarma, a Middle Eastern-inspired innovation. The launch builds on the success of This’ recently updated This Isn’t Chicken Pieces recipe, claimed to have achieved the brand’s most authentic chicken-like flavour so far. This Isn’t Chicken Shawarma is primarily made of soya and fava bean protein, with a blend of spices including smoked paprika, cumin, coriander seed, cassia, ginger, mint and cayenne pepper. The chicken alternative offers a source of protein and fibre, with a ‘hyper-realistic’ fibrous texture achieved through the company’s extrusion technology. It can be pan-fried and ready to eat within 6-8 minutes. This’ latest innovation can be found in Asda from 8 April, Waitrose from 1 May and Co-op from 6 May, retailing at £3.30 per 170g pack. It will also be on sale in the Netherlands at Albert Heijn. #This #meatalternatives #plantbasedmeat #UK #altmeat #plantbasedchicken