ADM has released a new report revealing its outlook on what’s driving the advancement of the alternative protein ecosystem. Published today (22 June 2023), the report details four factors driving the expansion of protein choices to feed the world’s growing population while keeping the planet’s best interests in mind. Firstly, it highlights that anticipating the next wave of advancements in future-state technologies will be required to advance the alternative protein arena and deliver a diverse array of protein solutions. The report states that consumers are “increasingly more curious and open to trying different protein options”, fuelling the opportunity to diversify plant-based sources across food and beverage categories. When asked about interest in novel or next-generation science and technological advances, ADM found that global plant consumers (those who identify as vegans, vegetarians and flexitarians) were most interested in trying plant-based products with plant-based novel ingredients or hybrid sources, followed by fermentation-derived sources. Championing consumer adoption was highlighted next as a key factor in enabling advancement, with 73% of global plant consumers telling ADM that they believe taste and nutrition are equally as important as sustainability. Bridging the gap to better nutrition is the third factor set out in the report, focusing on innovation to support dietary diversity and increasing demands for specific wellness support. Nearly half (44%) of plant consumers expressed a desire for plant-based products with an enhanced nutritional profile, the report stated, while 43% of consumers believe that eating more plant-based options will enhance overall health. Finally, it states that protein accessibility should be solved with a tailored approach rather than a global “one size fits all,” focusing on regional nuances and sustainable solutions to address global food system challenges. Leticia Gonçlaves, president of global foods at ADM commented: “Creating a sustainable and secure food system that addresses the sensory experience, nutrition and accessibility is vital to supporting the needs of people around the world”. She added: “Understanding current consumer needs, anticipating future trends, fostering industry collaboration and investing in advanced technologies is crucial for developing and innovating a protein arena that prioritises both people and the planet”. #ADM #alternativeproteins

Vegan fried chicken firm VFC Foods has acquired Meatless Farm, a little over a week after the brand made its workforce redundant and entered into administration. The acquisition – worth £12 million –was financed from VFC’s cash reserves and will see Meatless Farm’s product range join the company’s existing plant-based chicken portfolio. Last week, Meatless Farm confirmed in a statement to The Plant Base that Geoff Bouchier and Jimmy Saunders, both from financial and risk advisory firm Kroll, were appointed as joint administrators of Meatless Farm on 13 June. David Sparrow, CEO of VFC Foods, said: “We are delighted to announce this strategic acquisition, whilst being extremely mindful of the business’ challenges and the impact on the people involved”. He added: “Meatless Farm has built strong consumer awareness, which aligns with our core values, and their exciting product portfolio enhances our existing range. By integrating both brands, we can utilise numerous synergies with valued customers and suppliers, thus driving innovation and extending customer choice.” Meatless Farms’ co-founder Adam Lyons added that the acquisition is a “testament to the hard work of the Meatless Farm team” which aligns “seamlessly” with VFC’s growth strategy and its optimism in the “underlying consumer demand for plant-based products”. In a statement on social media, Meatless Farm said: “VFC is well-positioned to continue to build our strong consumer awareness, diverse product portfolio in retail and foodservice, and is aligned with our mission to remove animals from the food chain. We’re so excited for this new chapter of Meatless Farm and to continue working towards a healthier, kinder and more sustainable future.” Further details of the acquisition were not disclosed. #MeatlessFarm #VFC

Developing successful meat and fish alternatives in a constantly-evolving market brimming with innovation means ensuring your products are truly stand-out in quality. Gilbert Verschelling, director of business development and innovation, Savoury Ingredients at DSM-Firmenich discusses how manufacturers can rise to the challenge The global plant-based meat retail market was valued at $4.40 billion in 2022 and consumers are still reaching for their favorite meat alternatives. At the same time, forecasts suggest that the global seafood alternatives market will experience significant growth, predicted to reach $1.3 billion by 2031. The plant-based category isn’t without its challenges. Like with all food and drink applications, consumers will decide the success of a product first on taste, secondly texture and finally its nutritional or health properties. As appetite continues to surge, meeting this ever-maturing consumer demand also becomes more complex. This is particularly evident where certain brands are reducing their plant-based portfolios to focus on getting the taste, texture and health benefits of best-sellers in line with consumer expectations. While quality generally overrules quantity, having a wider product range can be a key differentiator for brands in such a competitive market. So, what must manufacturers keep in mind to ensure a breadth of exciting new products that keep consumers coming back for more? Replicating the real deal Replicating the savoury and distinctive umami flavors of meat and fish, and masking the unfavourable off-notes associated with plant proteins, has been one of the main challenges for plant-based alternative producers. Animal-derived meats and fish naturally have this specific umami taste due to certain amino acids responsible for savoury and satisfying flavours, while plant-based ingredients generally have lower amounts of those amino acids. However, new and innovative flavour solutions that enable tailored, umami-forward taste profiles and improved masking agents are revolutionising the meat and fish alternatives sector. For seafood manufacturers, balance is key as seafood typically has a more delicate taste than meat. Take shellfish, such as shrimp or crab for example, these tend to have a delicate sweetness that adds complexity to their flavor. Replicating this natural sweetness in plant-based alternatives can be challenging as it is influenced by the specific combination of sugars, amino acids and other compounds found in shellfish. Canned tuna on the other hand, has a more creamy and meaty profile that requires a completely different set of flavour solutions. Today, rich and rounded or delicate and sweet middle-block flavour solutions exist to help brands recreate these authentic fish-y tastes. Simplifying complex textures Meat and fish have intricate cellular structures with unique arrangements of muscle fibres, connective tissues and fat distribution. Achieving a similar texture in plant-based alternatives requires careful selection and processing of plant proteins to create a similar fibrous network. The next generation of canola-based textured vegetable proteins can be used here to give a firm, springy and fibrous bite. Fish products also often have a high moisture content which contributes to texture and juiciness. Imitating this in plant-based alternatives without compromising structural integrity can be complex. To replicate an authentic fish experience, specifically developed yeast extracts can impart a low-salt umami taste and a succulent mouthfeel. Hydrocolloids also support in building a traditional fish-like bite and enhance water binding capacity to improve juiciness. Diversifying sources of plant-based nutrition Meat and fish are widely known as a go-to, complete source of protein and other nutritional benefits like omega-3s. Although plant-based proteins are beneficial when it comes to high levels of fibre, low unsaturated fats and low cholesterol, they often miss some essential vitamins and minerals that can mainly be found in animal proteins. This can be solved by fortifying plant-based products, for example with vitamin B12, vitamin D or iron. Research shows that 73% of consumers are actively looking for vitamins when checking the label of a plant-based product as they are aware they are missing out on certain nutrients when adopting “elimination diets.” For manufacturers looking to grow within the plant-based space, it’s important to ensure that plant-based products offer the same or better nutritional value than meat or fish products by diversifying protein sources and using plant proteins with a complete amino acid profile, such as canola. Fish is also a notable source of long-chain omega-3 fatty acids, particularly eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) which are crucial for brain, heart, eye and immune health. While many people get enough alpha-linolenic acid (ALA) long-chain omega-3 fatty acids from land sources, such as flaxseed or canola oil, the conversion of ALA into EPA and DHA fatty acids by the human body is too low to meet recommended levels. A new algal omega-3 solution on the market means manufacturers in Europe can create nutritious plant-based salmon burgers, fish-free tuna and more with on-pack nutrient claims that these products contain the same levels of EPA and DHA as found in traditional fish products. A promising road ahead Addressing these challenges requires an agile approach that combines food science, technology and culinary expertise that centers around taste, texture and health. By using a diverse range of plant-based solutions to break down the complexities of building authentic flavour and texture profiles, manufacturers can energise their plant-based meat and fish portfolios and keep consumers coming back for more. #dsmfirmenich #meatalternatives #plantbasedmeat #Plantbasedseafood

Oatly has announced the launch of its latest innovation, Oatly Vanilla Soft Serve ice cream, into the UK market, available now to food service providers. Oatly Vanilla Soft Serve is designed to provide the creamy texture of soft serve ice cream but made with oats. It is suitable for vegans and is soy and dairy free. The product was first previewed to UK customers during London Coffee Festival in April and is now available with a range of launch partners including The Breakfast Club and Fortnum & Mason. Matcha drinks company JENKI will be using the product to create a Matcha Soft Serve ice cream available in its Matcha bars across London, while plant-based restaurant Neat Burger will be using the product in its soft serve shakes. Bryan Carroll, general manager for Oatly in the UK and Ireland said: “At Oatly, we’re committed to making it as easy as possible for people to incorporate more plant-based food and drinks into their everyday life. That means creating products for every occasion where you might typically find dairy.” “Food service is critical to that mission and we’re delighted to have launched with like-minded brands that are recognising people want more than just dairy on offer. We have exciting plans for this product and look forward to bringing Oatly Vanilla Soft Serve to festivals across the UK this summer.” #foodservice #Oatly #UK

UK-based Pickles and ferments brand Vadasz is expanding its range of fresh condiments with the launch of its new Hot and Sweet Jalapeño Relish. The new relish contains a flavour combination of sweet pickled jalapeños, green peppers, apple, onion and spices. It is suitable for vegans, contains no artificial ingredients and is made through cold brining, which preserves and seasons while enhancing texture and flavour of ingredients. Charlie Holland, head of marketing at Vadasz – part of The Compleat Food Group – said: “When we identified that consumers were looking for hot, fresh, and sweet flavours, we started to experiment and discovered a delicious pairing of apple and green pepper with jalapeño, which offered us the perfect opportunity to expand into a new format and create our first ever relish super condiment.” Holland added: “As the cost-of-living continues to put pressure on household budgets, we’re seeing consumers increasingly seeking out premium options that can take at-home meal occasions to the next level”. The relish launched in Waitrose on Wednesday 14 June 2023 (RRP £4.75 for 400g). It follows the launch of Vadasz’s Pineapple and Turmeric Sauerkraut earlier this year. #condiments #UK #Vadasz

Plant-based food tech company More Foods is partnering with Tivol, a subsidiary of the Osem-Nestlè Group, to develop pumpkin seed-based meat alternative products. The two companies aim to bring great-tasting “meaty” pumpkin seed-based products to market that are rich in fibre and proteins while using a minimal number of ingredients. Established to meet growing demand for healthy and sustainable food options, the partnership will leverage Israeli start-up More Foods’ expertise in plant-based technology and the Osem-Nestlè Group’s market reach in Israel. Allowing More Foods to expand its presence and offer its products to a larger consumer base, the collaboration will put ‘clean label’ products on shelves, aiming to provide consumers with a “healthy and juicy” main meal food with a “desirable meaty composition.” More Foods’ pumpkin seed plant-based meat alternative products are produced using raw natural materials such as pumpkin and sunflower seeds, designed to make up the main element of a wholesome protein-rich meal. Raw materials used to develop the products are typically found in side-streams of the food industry, More Foods said, reducing environmental impact. Founder of More Foods, Leonardo Marcovitz said: “We are proud to partner with the Osem-Nestlè Group and combine our unique product offering with their market accessibility. This collaboration represents an important milestone in our journey to broaden our market presence, reach a larger customer base, and further our mission to make nutritious meaty center-plate plant-based products more accessible to consumers worldwide.” More Foods’ products are currently available in more than 100 Israeli restaurants. The company has now embarked on its international expansion with products distributed in Europe and delivered across the UK. It aims to “transform” how consumers perceive and consume food by offering healthier and more sustainable main meal ingredients. #Israel #MoreFoods #OsemNestlèGroup

New food brand ōForest is launching into the UK market with a portfolio of “superfood” products made from the Madhūka flower. The Madhūka flower is described by ōForest as having a nutty, caramel-like taste and rich nutritional benefits. While already “legendary” in the communities local to where the Madhuca Longifolia tree is found – the forests of India, Nepal, Myanmar and Sri Lanka – ōForest said the natural superfood could “take the UK by storm.” Products span multiple categories under the ōForest brand and include Nibs, Powders and a range of five Teas. All products are organic, gluten-free and vegan and include vitamins and minerals such as potassium, manganese and vitamin B3. Madhūka Nibs are crunchy in texture and suggested as a snack or topping for breakfast dishes, yogurts and desserts (RRP £6.95 per 100g bag) while the Madhūka Powder can be added to drinks, smoothies and porridge (RRP £8.95 per 125g bag). The Madhūka Teas are available in five flavours – Space, Water, Earth, Fire and Air – and are caffeine-free (RRP £7.95 per 18 tea bags). They include flavours of cinnamon, peppermint, ginger and lemon. Co-founder Meera Shah said: “ōForest has been created as an umbrella brand for sourcing unique ingredients from the world’s forests and creating exciting new products that are good for you, good for local communities and good for the planet, with sustainability at its core”. Shah added that the Madhūka superfood possesses many health properties that local people have benefitted from for thousands of years, particularly in Ayurvedic medicine. ōForest said it is working in partnership with local farmers to source the Madhūka, which is hand-harvested and sun-dried before being roasted to intensify the flavour. For the production of Madhūka, ōForest has designed and developed harvesting nets that it claims quadruple productivity, helping local farmers and their communities as well as reducing wastage and ensuring better product quality. #Madhūka #ōForest #superfoods #UK

Protein Industries Canada and Innovate UK have announced a new partnership aiming to advance innovation in the plant-based food industry. Protein Industries Canada is one of Canada’s five Global Innovation Clusters. The bilateral partnership with the UK’s national innovation agency Innovate UK will aim to develop greater connections between the food sectors in both countries. The UK minister of Science, George Freeman, met Canada’s minister of Innovation, Science and Industry, François-Philippe Champagne, in Ottawa earlier this month to agree on deeper collaboration. In a statement, Champagne commented: “Our government is proud to announce the strategic partnership between Protein Industries Canada and Innovate UK to propel innovation in the plant-based food and ingredients sector”. “This collaboration represents a pivotal step toward not only building a sustainable future but also enhancing environmental and human health and boosting economies. These visionary organisations are poised to transform the landscape of the plant-based food industry, pioneering a new era of global partnerships.” Protein Industries Canada and Innovate UK will make introductions between Canadian and UK companies to create mutually beneficial partnerships to help develop new plant-based food and ingredients. The aim is to leverage each country’s strengths so that companies on both sides can benefit through access to new technologies and research, new customers and the growth of their companies. Katrina Hayter, executive director of the Healthy Living and Agriculture Domain at Innovate UK said: “Our vision is to enable people to live longer, healthier lives and we can achieve this by transforming our food system into one that is more productive, sustainable and resilient”. She added: “Having the opportunity to learn and collaborate with counterparts in Canada is vital for ensuring that technology, practices and sustainability benefits continue to develop, and this partnership represents a landmark moment in bringing the expertise of both nations together in the plant-based foods space”. #Canada #InnovateUK #ProteinIndustriesCanada #UK

Plantain snack brand Barnana, based in the US, has announced the national retail launch of its first Upcycled Certified product – Organic Plantain Scoops. The product, which is made using peel from upcycled plantains to minimise waste, is rolling out at select Whole Foods Market stores across the country. Barnana’s Organic Plantain Scoops have 4g of fibre per serving. The brand’s Himalayan Pink Salt flavour features three simple ingredients: USDA-certified organic green plantains, organic coconut oil and Himalayan pink salt. The plantain chips are Upcycled Certified by the Upcycled Food Association. They are made with reused organic plantains that would otherwise be wasted, along with their peels. According to Barnana, each pack rescues 1.5 plantain peels from the landfill. The company said it is on track to upcycle nearly 45 million plantains by year-end since launching its Organic Ridged Plantain Chips in 2017. The brand also launched an organic plantain crisp product in 2021. Barnana PBC founder Caue Suplicy commented: “We have a ten-year track record of upcycling bananas and plantains, but the success of our organic plantain chip line created a paradox: as sales grew, we were saving more plantains from becoming food waste, but also generating a growing amount of peel byproduct”. Suplicy said that doing the right thing for the planet and for farmers has helped the company “create win-win products.” He added: “Our savoury Plantain Scoops are no exception. Using the peel adds a boost of fiber for health-conscious snackers and creates a distinctive scoop-shaped chip naturally when it’s cooked.” #Barnana #snacks #upcycled #US

California-based animal-free dairy producer New Culture has debuted its mozzarella product at Pizzeria Mozza in Los Angeles. The tasting event took place on 7 June 2023 and was hosted by chef and restaurant co-owner Nancy Silverton, with a group of chefs, culinary influencers and media invited to try the product. Described by the company as “the first of its kind,” the mozzarella is made using New Culture’s methods of creating animal-free dairy by replacing the essential dairy protein in cheese – casein – with an animal-free version produced through precision fermentation. According to the company, the process makes it possible to replicate the taste and texture of traditional dairy products while “radically” reducing cheesemaking’s environmental impact and without using any animal inputs. The cheese is lactose-free, cholesterol-free and free from any trace hormones or antibiotics. As part of New Culture’s partnership with chef Silverton, the event gave guests the opportunity to try the mozzarella, which will launch on Pizzeria Mozza’s menu in 2024. Silverton said that New Culture has developed “something truly distinctive”, adding that the cheese has the “fantastic texture and meltability” of conventional mozzarella thanks to the animal-free casein. The four-course meal was designed and prepared by Silverton and the Pizzeria Mozza team, designed to showcase the cheese’s versatility. It was chunked, shredded, sliced and baked in a variety of different menu items including pizza and arancini. Matt Gibson, co-founder and CEO of New Culture said: “The evening was an incredible debut for our mozzarella! It’s such a privilege for New Culture to be partnering with the legendary Nancy Silverton to introduce our cheese to the world. “This is a major step in our journey and a reflection of how far our team has come towards creating delicious, sustainable animal-free dairy that everyone can enjoy.” #precisionfermentation #US #LosAngeles #NewCulture #plantbasedcheese

GEA has opened its New Food Application and Technology Centre of Excellence (ATC) in Germany, as a hub for piloting processes and products for the alternative protein industry. At the new centre, located in the German city of Hildesheim, GEA’s team will use a cell cultivation and fermentation pilot line to fast-track innovations from the lab to commercial-scale manufacturing. It aims to bridge the gap between the test bench and industrial-scale production without customers having to invest in a large-scale plant from the outset. A key research focus for the facility is precision fermentation for milk proteins. One of GEA’s first customers in this field is Imagindairy, a scale-up from Israel. Speaking at the opening event, the company’s CEO Eyal Afergan said Imagindairy wants to make dairy products “without harming the planet.” Afergan said: “To make that happen, we harness the ancient art of fermentation and combine it with science. This lets us create milk proteins with the taste, functionality, mouthfeel and nutritional value that we love about milk. “Together with GEA, we can pave the way to bringing this innovation faster to the market, with the highest possible quality standards”. Heinz Jürgen Kroner, senior VP of New Food at GEA said that establishing and scaling up a new food production facility is a “major task.” He added: “In many cases, new food producers are still stuck at the lab scale – with the hygiene, aseptic and process requirements that involves. On the other hand, industrial-scale manufacturing presents much greater technical and financial challenges.” New food has been identified as one of the growth drivers in GEA’s Mission 26 strategy. A dedicated New Food business unit has been furthering the development of cell-based protein synthesis since 2022. #alternativeproteins #GEA #Germany

Plant-based meat company Beyond Meat has debuted the newest iteration of its Beyond Sausage product, claimed to have a “juicier, meatier taste and texture.” The latest version of the plant-based sausage features an enhanced flavour profile and new aromatic blend of spices including garlic powder, onion powder and paprika, aiming to deliver a traditional pork sausage taste. Available in Brat Original, Hot Italian and Sweet Italian, the Beyond Sausage has been introduced at more than 15,000 retail stores in the US including Kroger, Albertsons, Ahold and Publix. It is made with simple plant-based ingredients including peas and brown rice, has 16 grams of protein and is free from cholesterol, GMOs, soy, gluten and antibiotics. Dariush Ajami, chief innovation officer at Beyond Meat commented: “Our next-generation Beyond Sausage reflects our commitment to relentlessly innovate until our products are indistinguishable from animal meat in taste, texture and flavor while being more nutritious and sustainable”. #BeyondMeat #meatalternatives #plantbasedmeat #US