Ecotone-owned brand Whole Earth has introduced a limited-edition protein crunch peanut butter in the UK. The new offering contains crunchy pea protein pieces added to provide 10% more protein than regular crunchy peanut butter, giving it a ‘high in protein’ claim. Whole Earth Protein Crunch is made from natural ingredients with no added sugar. It features whole roasted peanuts with skins on, combined with crispy pea protein pieces. Nicola Turner, Whole Earth’s brand controller, said: “While two-thirds of shoppers understand the benefits of eating more protein, peanut butter is still considered more of a treat…Great starts to the day begin with a breakfast that delivers both high protein and fibre and no sugar – which is just what you get with Whole Earth Protein Crunch.” Whole Earth Protein Crunch is available at Morrisons stores nationwide for £3.99 per 340g jar. #Ecotone #UK #Peanutbutter #WholeEarth #highprotein #peaprotein #plantprotein

A new report from researchers in the US and the Netherlands states that by 2036, global emissions from the livestock sector must drop by 61% to align with the goals of the Paris Agreement. The ‘first-of-its-kind’ report, from researchers at Harvard, New York, Oregon State and Leiden Universities, aims to set out a new understanding of livestock within the context of climate change goals and new expectations for climate policy. It provides the first set of greenhouse gas emissions (GHG) trajectories for the global livestock sector, and in high-, middle- and low-income countries. A total of 210 experts in climate science, food and agriculture across 48 countries were surveyed. 60% of the respondents have authored Intergovernmental Panel on Climate Change (IPCC) reports. The latest report from the IPCC states that emissions must fall by around 61% by 2035 to limit warming to 1.5°C. According to the experts’ responses to the 19 questions contained in the survey, emissions from livestock must peak before 2025 in high-income countries (HICs), middle-income countries (MICs) and globally, but not until after 2030 in low-income countries (LICs). Following the peak, livestock emissions should fall rapidly in HICs and MICs. All countries should have a GHG reduction target for livestock production, in alignment with an overall global reduction target of 61% by 2036. Helen Harwatt, who led the research as food and climate policy fellow at Harvard Law School, said that the results show that the livestock industry’s role in reducing emissions is “major and critical” and “should begin immediately,” adding that there is no “blanket approach or a one-size-fits-all countries”. She commented: “High-producing and -consuming countries must do the most the soonest, and have the most ability and potential to achieve this. The results speak to the principle of common but differentiated responsibilities – which has been part of international environmental law since 1992 in that action is required from all countries, but that all countries are not equally responsible.” “What is also clear is that high-consuming nations must reduce consumption – experts state that global emissions must peak by 2025 and so must the number of farmed animals – this doesn’t allow for high-consuming nations to continue their ways by increasing imports from other countries while reducing their own farming emissions.” The report details how reducing the production and consumption of livestock products has the potential to make significant headway on these targets. It adds that achieving emissions reductions should not come at the cost of animal welfare and should not result in an increased number of farmed animals, ruling out measures that further confine animals for example, or options that raise the farmed animal population such as shifting beef to chicken meat. Globally, experts say that diets generally need to be more plant-based, with the most substantial shifts occurring among consumers in HICs. In support of achieving the targets and trajectories, several policy priorities were identified for climate, agriculture and food purchasing, including the provision of financial assistance for farmers to convert their practices away from livestock production where required. “Much of the political focus has been on the energy transition, however a food transition is also needed – especially for highly emitting animal products,” Harwatt said. “How much and when livestock reduction should contribute to climate goals has until now been unclear – but these findings provide some clarity for policymakers grappling with these issues, and can help with the formation of plans to tackle climate change.” Harwatt added that the global industry is “way behind schedule” on emissions reductions, and that technological solutions alone are “inadequate”. “Difficult decisions are inevitable – and well-designed policy, communicated effectively, is essential,” she concluded. #research #US #Reports #theNetherlands #sustainability #livestock #study #greenhousegasemissions #climatechange

AAK has introduced AkoVeg 163-14, a coconut oil and insoluble fibre flake offering aiming to help manufacturers achieve the look and mouthfeel of traditional marbled meat. The supplier of speciality fats and oils said the solution makes it possible for formulators to create a plant-based meat that contains less total fat and no cholesterol, while offering similar visual appeal and cooking attributes to traditional marbled meat products. Fats and oils improve the overall functionality, taste and nutrition of plant-based meat alternatives, leading to consumer appeal and re-purchase. With AAK’s patent-pending white particulate flakes, made with coconut oil and insoluble fibre, manufacturers can overcome formulation challenges and gain functional benefits. The heat-stable solution maintains a white-marbled visual fat appearance throughout multiple heat processes. In plant-based sausages and other link applications, the fibre flakes can improve link firmness, facilitating a cleaner and more uniformed round slice. Delayed oil release allows for fibre flakes to oil out when heated in the final cooked application, more closely mimicking traditional meat and contributing to overall flavour delivery, mouthfeel and appearance. The combined fibre and fat flake reduces production time due to its seamless and easy-to-scale integration into the production process. AAK’s portfolio can also help manufacturers meet clean label demand – a critical concern in meat alternatives currently – with solutions that are 100% plant-based and non-GMO. Andrea Weis, scientist at AAK USA, commented: “In plant-based marbled meats, pure fat solutions are prone to melting out under high heat conditions which result in voids”. “Our AkoVeg 163-14 coconut oil and insoluble fibre flake present formulators with a solution to mitigate void formation across various heat processing stages, while simultaneously enhancing visual marbling for more authentic meat alternative appearances.” #AAK #US #oilsandfats #meatalternatives #fibre #plantbasedmeat #altmeat #coconutoil

Cauldron, a global fermentation company based in Australia, has closed an AUD 9.5m (approx. $6.25m) Series A funding round. The start-up’s continuous fermentation, or ‘hyper-fermentation’ technology, deploys a novel bioreactor design and proprietary growth medium formulation. This aims to improve the economics of large-scale fermentation production by five times compared to the current industry standard, allowing more bio-based products to reach price parity and achieve mainstream adoption. Key to Cauldron’s technology is the ability to run continuous hyper-fermentation production compared to the short-term ‘batch’ production widely used today. Cauldron has successfully run a 10,000-litre production system continuously for more than eight months without contamination or ‘genetic drift’ of the microbes – two of the biggest challenges in running long-term fermentation. Michele Stansfield, CEO and co-founder at Cauldron, said: “Cauldron has proven its precision fermentation at an industrially relevant scale, unlocking a significant decrease – between 30% and 50% – in the cost of goods for our customers vs traditional batch fermentation”. Stansfield helped to develop Cauldron’s technology as the general manager at Agritechnology, which spent 35 years researching and developing continuous fermentation systems for the agricultural market in Australia. Cauldron acquired Agritechnology’s precision fermentation IP through its seed round in 2023, aiming to commercialise and scale the technology globally. This recent raise brings Cauldron’s total funding to $20 million. It will enable the company to support faster customer growth, build use cases around the application of its technology, and finalise partners and plans for a 500,000-litre facility. Horizons Ventures led the Series A round, with Sosv and In-Q-Tel (IQT) joining existing investor Main Sequence. In the meantime, Cauldron is already working with global commercial partners across sectors at its existing 25,000-litre facility in Orange, New South Wales. Cauldron’s long-term plan is to build plants worldwide to deliver hyper-fermentation production for partners in bio-based products. Po Bronson, Sosv GP and IndieBio managing director, commented: “Michele and Cauldron’s history of succeeding at long-run fermentation is unparalleled. The benefits of the technology – the ability to continuously produce up to 50% lower net unit costs, and 20% more output with 45% less capex – dismantle a major obstacle for the industry and position the company as a critical manufacturing partner for companies building a more sustainable future.” #SeriesAfunding #fermentation #precisionfermentation #Australia #Cauldron

Ilo, a plant-based dairy brand based in Finland, has expanded its offerings with a new line of high-protein cashew puddings. The new line aims to provide a solution for consumers seeking a protein-rich, plant-based treat. Each serving contains 20g of plant protein derived from a blend of cashews and soy. Free from dairy, lactose and gluten, Ilo’s new puddings can be enjoyed as a post-workout snack or indulgent dessert, offering health-conscious consumers a nutrition boost in a quick and convenient format. Ilo Cashew Pudding High Protein is available in two flavours, Choco Caramel and Vanilla, at selected retailers in Finland. Esa Luomanperä, CEO and founder of Ilo’s parent company, Jokilaakson Juusto, commented: “At Ilo, we believe that plant-based eating should be a joyful experience, and our new pudding delivers on that promise. It’s creamy, indulgent, and packed with the protein your body needs to thrive.” #desserts #functionalsnacks #Dairyalternatives #Ilo #Finland #dairyfree #highprotein #alternativedairy #proteinsnacks #plantbaseddairy

The UK’s Food Standards Agency (FSA) has agreed to reform its regulation system applied to products such as precision fermentation-derived and cell-based foods. In a board meeting held yesterday (20 March 2024), the FSA’s board members agreed upon plans to modernise the regulations around bringing such foods to market in the UK. Under the reformed regulations, a new public register of ‘regulated products’ will be created. This will replace the current system for such products – which include some alternative proteins as well as various additives and flavourings – whereby a Statutory Instrument must be laid before new products can be brought to market. The FSA estimates that this procedure can add up to six months to the approval period. Additionally, companies will no longer be required to have these products reauthorised after several years once they have been approved. The FSA estimated that under its current system, 22% of regulated product applications are for reauthorisations. This change aims to free up capacity for dealing with new product authorisation procedures. The FSA’s current regulatory framework is based on the EU’s model, but the agency has emphasised that certain aspects of this system are resource-intensive, and that reform is necessary to improve efficiency and creating a high-quality service that can “keep pace” with industry innovation. It highlighted that the reform would not negatively impact food and feed safety standards, which will maintain rigorous, evidence-based assessments of new products’ safety and nutritional value before they can be sold in the country. Nonprofit think tank the Good Food Institute (GFI) welcomed the reforms in a press statement, but said that further changes must follow given the alternative protein sector’s pace of innovation. Linus Pardoe, UK policy manager at GFI Europe, said: “More than two years after reforms were promised to how the UK regulates new alternative proteins, it is positive to see the Food Standards Agency taking sensible measures to modernise its process while continuing to enforce one of the world’s most robust regulatory systems”. He continued: “Alternative proteins could be a game-changer in helping the UK achieve its science superpower ambitions and boost food security, and while regulators must play a crucial role in ensuring consumers have confidence in these foods, regulatory frameworks must keep pace with innovation. These reforms are a step in the right direction, but much more can be done.” Pardoe told FoodBev Media that further reforms could include engaging in dialogue with cell-based meat and precision fermentation companies prior to submissions, and clarifying requirements by producing bespoke guidance documents for those sectors. GFI Europe has also called for the UK government to increase the FSA’s budget, which Pardoe explained would “enable the agency to fulfil its expanded post-Brexit role”. He added: “This will support the UK food industry more broadly, and in particular will give confidence to Britain’s growing alternative protein sector, reducing the risk of startups moving overseas due to regulatory uncertainty.” #regulations #precisionfermentation #novelfoods #GoodFoodInstitute #FoodStandardsAgency #UK #cellbased #alternativeproteins

Good Planet Foods has expanded its range of dairy-free, olive oil-based cheese products with the launch of a new cheese slice line. The new slices are available in cheddar and smoked gouda flavours. They have been created with non-GMO, vegan ingredients and contain less than half of the calories of dairy cheese slices, according to the brand. Each slice contains no saturated fat or cholesterol, thanks to its olive oil base – many vegan cheeses are made with coconut oil, resulting in high saturated fat content. Good Planet explained that olive oil was chosen due to its heart health benefits and ability to deliver the ‘delicious cheese experience’ that consumers want. The olive oil slices can be melted into any recipe, are well-suited to grilling in a sandwich or can be enjoyed as a snack straight from the bag. Bart Adlam, co-CEO at Good Planet Foods, commented: “We’ve had a great response from retailers and consumers following the launch of the first-ever olive oil cheese. Our new olive oil cheese slices deliver on unique usage occasions for consumers with outstanding flavour, texture and melt-in-your-mouth quality, all with minimal saturated fat.” Good Planet’s new cheese slices are rolling out in April at Whole Foods Market and further selected retailers across the US. #dairyfreecheese #altdairy #US #Dairyalternatives #OliveOil #GoodPlanetFoods #plantbasedcheese

Daiya has unveiled a new line of powdered mac and cheese products in the US and Canada, as well as a new dairy-free cheese shreds product for foodservice. The dry, powdered mac and cheese products are made with dairy-free cheese and gluten-free pasta. The alt-dairy specialist, headquartered in Vancouver, Canada, is rolling out this latest innovation in three available flavours: cheddar, white cheddar and aged cheddar. Its aged cheddar variety, launching in the US only, is believed to be the first aged cheddar dry powdered mac and cheese product on the market. The dry mix product line aims to provide consumers with more convenient options alongside Daiya’s existing liquid mac and cheese line, which features a ready-made, dairy-free liquid sauce pack. Daiya’s chief marketing officer, John Kelly, said: “We’re always listening to customer requests for new products and innovations as we expand our consumer base – and felt a convenient, dairy-free dry powdered mac and cheese with delicious flavour was missing on shelf – so we developed one”. He added: “Innovation and development are at the core of what we do at Daiya, and we are always looking for ways to encourage plant-based and dairy-free food exploration – even if you’re not 100% plant-based”. The powdered mac and cheese range will be available in the US at Walmart and the Fresh Market from April. In Canada, the line is available at Loblaws and Metro ON. Specifically for foodservice operators, Daiya has also unveiled the dairy-free cheese shreds created with its new proprietary ingredient, Daiya Oat Cream blend, which was unveiled across retail in December. According to the brand, the shreds offer a ‘dairy-like melt that browns just like cheese’. Designed for convenience, they can be seamlessly substituted for dairy cheese in a 1:1 ratio. Melanie Domer, chief commercial officer at Daiya, commented: “We’ve seen plant-based menu penetration grow by 262% in the last four years, and ultimately what diners expect when they order a dairy-free alternative is that cheesy, ‘melts-like-dairy’ experience”. The shreds will be available in mozzarella and cheddar flavours from May 2024 in a 5lbs bag via major foodservice distributors. #dairyfreecheese #conveniencefood #altdairy #US #macandcheese #Dairyalternatives #Canada #alternativedairy #plantbasedcheese #retail #Daiya #foodservice

Andfoods, a start-up based in New Zealand, has successfully raised NZD 2.7m (approx. $1.6m) in seed funding to support its novel alt-dairy technology. Andfoods’ technology extracts plant-based milk from seeds, using the seeds or ‘pulses’ of a legume to create a range of allergen-free dairy alternatives. It uses a fermentation process to optimise flavour profile and other key properties. The round was led by Icehouse Ventures, and will support the food-tech company in accelerating R&D efforts and bringing its product to market. In a statement announcing the raise, Andfoods said hat while many dairy alternatives do a ‘reasonable’ job at emulating dairy milk’s taste and texture, few have been able to measure up to the quality of high-grade cow-based creams or milk powders. Andfoods launched less than a year ago and has since hired Leon Clement – former CEO at Synlait and ex-Fonterra MD – as its chair. Andfoods’ CTO and co-founder, Arup Nag, founded the company following research into new ingredients for plant-based milk at Massey University and the Riddet Institute in 2010. Nag identified the potential of a legume seed native to his homeland India, originally used as an ‘orphan crop’ to regenerate soil between rice harvests. A multi-year R&D effort then took place, eventually leading to the food-tech’s establishment. Icehouse Ventures partner, Barnaby Marshall, commented: “No one is doubting the demand for dairy-free products. Consumers want them, the environment needs them, but at the end of the day they have to stand up to the taste test.” He added: “When I first heard about Andfoods, I put it into the bucket of ‘another plant based milk’, and was duly sceptical – then I tasted it. Andfoods has developed something that is poised to become a fundamental ingredient for all kinds of food producers, at a high enough quality that it’s immune to changing trends.” #altdairy #fermentation #Dairyalternatives #NewZealand #Andfoods

Dairy-free beverage brand Califia Farms has launched a range of organic almond-based creamers in the US, made with no gums or oils. The range has launched with three flavours available – lavender, brown sugar and vanilla. They are made with simple plant-based ingredients including organic almond milk, cane sugar, brown sugar and natural flavourings. According to a Mintel report, 50% of organic food and drink buyers would like to see dairy alternatives that they perceive as less processed. The creamers aim to respond to this clean label demand as an addition to Califia Farms’ existing organic range, which includes organic almond milk and organic oat milk. Two new coconut milk and vanilla almond milk products are also set to join the organic range this summer, Califia revealed in a press release announcing the creamers’ launch. These upcoming additions are also made with no gums or oils, claimed to be a market-first innovation. Suzanne Ginestro, chief marketing officer at Califia Farms, commented: “These organic almond creamers are the only products of their kind on the market and give consumers something they’ve been asking for: creamy, great-tasting plant-based coffee creamers that are organic and made from simple ingredients”. The creamers are available now at Whole Foods Market and Sprouts Farmers Market, with a suggested retail price of $6.79. #CalifiaFarms #US #Dairyalternatives #coffeecreamers #dairyfree #plantbaseddairy

Poseidona, a food-tech company based in Spain, has raised €1.1m in pre-seed funding to support the development of protein ingredients derived from algal sidestreams and invasive seaweeds. The round was led by European venture capital fund Faber, which specialises in climate technology. The round also includes Dozen Investments, Sprout & About, ProVeg International and Women Angels For STEAM. According to Poseidona, the funding injection will be instrumental in advancing its mission to develop algal protein ingredients that can offer a scalable and eco-friendly solution to the global increasing demand for proteins. The start-up aims to offer a sustainable and cost-efficient alternative to soy-based protein, reducing the environmental footprint associated with traditional soy farming practices and adopting a circular economy approach that repurposes food industry byproducts. In particular, Poseidona is leveraging gellifiers production sidestreams from red seaweeds and will start utilising Rugulopterix okamurae, an invasive seaweed species in the Mediterranean, as a raw material. By repurposing this species, it can support the management of marine ecosystems in the region while providing a sustainable protein source. Poseidona was founded by María Cermeño, a circular foods protein specialist with a PhD in food biochemistry; and Sònia Hurtado, an entrepreneur with over 20 years of experience in food-tech, including being co-founder of plant-based seafood company Current Foods. Hurtado commented: “This pre-seed funding round marks a significant milestone for Poseidona as we continue to pioneer sustainable solutions in the protein sector. We are grateful for the support of our partners, investors and advisors who share our vision of creating a more sustainable future for our planet and our oceans, disrupting traditional food production.” Supported by this recent funding raise, Poseidona plans to accelerate its research and development efforts and bring its protein ingredients to market. #Spain #altseafood #algae #Poseidona #seaweed #alternativeprotein #plantbasedproteins

Austrian food-tech start-up Revo Foods has launched a new innovation, ‘The Kraken,’ inspired by octopus and crafted from mycoprotein. According to the company, its fungi-based offering is the world’s first plant-based alternative to octopus tentacles. It has been developed to provide an authentic smell, taste, texture and appearance, suitable for recreating traditional octopus dishes. The Kraken has a Nutriscore rating of ‘A’, high in protein, fibre and omega-3 fatty acids. While it is available ready-to-eat, it can also be grilled, fried or baked. Revo said it chose mycoprotein due to its need for significantly less processing compared to common raw ingredients in plant-based alternative products, which preserves more micronutrients and vitamins, and achieves a desirable texture and mouthfeel thanks to its fibrous nature. While this rapid growth is accelerating the variety of innovations available, Revo believes there is still a lack of realistic alternatives for ‘whole-cut’ style products. Robin Simsa, CEO at Revo Foods, said: “With a little bit of creativity and technological know-how – and an obsession for seafood – anything is possible. If we continue like this, we can soon offer an entire plant-based seafood paella!” Each pack of The Kraken contains three 35g pieces of the ‘tentacle’ base and will be available from today exclusively in the Revo online shop, delivering to most European countries.