A new vegan tequila cream liqueur brand, Cremaura Tequila, has launched in the UK in response to high demand for plant-based options in the category. The new brand caters to dairy-free, vegan/plant-based and gluten-free diets, introducing its range with four flavours available: rose, orange, chocolate and café. The products feature a blend of tequila with 100% plant-based ingredients such as coconut milk and vanilla. Cremaura said its flavours were carefully selected to appeal to a “broad spectrum” of consumer preferences, aiming to create a liqueur that resonates with “every lifestyle and dietary choice without compromising on taste or quality”. Dav Bal, director of Cremaura, commented: “We’re excited to offer products that are not just inclusive but also exceptionally crafted. Our mission is to deliver premium experiences that are accessible to everyone, regardless of their dietary needs.” #Alcohol #plantbasedcreamliqueurs #tequila #UK #CremauraTequila

The Precision Fermentation Alliance (PFA) and Food Fermentation Europe (FFE) have announced a refined definition of the term ‘precision fermentation’. The newly refined definition, announced in a media release yesterday (26 February 2024) aims to provide clarity on precision fermentation’s unique characteristics and its differentiation from other technologies. It defines precision fermentation as follows: “Precision fermentation combines the process of traditional fermentation with the latest advances in biotechnology to efficiently produce a compound of interest, such as a protein, flavour molecule, vitamin, pigment or fat”. The new definition then offers further detail on the process, how it works and how it has already been in use: A specific molecular sequence is inserted into a microorganism to give it instructions to produce the desired molecule when fermented. These molecular sequences are derived from digitised databases rather than taken directly from the relevant animals or plants. At the end of the fermentation process, the resulting compounds are filtered out, separating them from the microorganisms that produced them. Precision fermentation has been in use globally for over 30 years to make medicines (like insulin) and countless common food ingredients (such as human milk oligosaccharides or rennet). The PFA was established in 2023 and comprises industry members including Change Foods, The Every Co, Imagindairy, New Culture, Onego Bio and the Good Food Institute among others. The members’ common goal is to promote precision fermentation as a reliable solution for a more sustainable food system. Irina Gerry, spokesperson for PFA, commented: “With so many new food technologies entering the market, we recognised the need to refine and expand the definition of precision fermentation to help educate consumers and food industry stakeholders”. She added: “Our collaboration with FFE has resulted in a comprehensive definition that emphasises the distinctive features of precision fermentation and its applications, as well as draws clear boundaries between precision fermentation and other fermentation-based technologies”. The refined definition includes several key distinctions. The PFA and FFE highlight that precision fermentation leverages the latest bioengineering techniques, setting it apart from traditional fermentation and natural breeding techniques. Additionally, unlike cell cultivation, precision fermentation uses microorganisms to produce specific compounds of interest, rather than growing an entire cell or biomass. Molecular sequences used in precision fermentation are sourced from digitised databases, eliminating the need for animal involvement in any part of the process, whereas in cell-based meat, a sample of cells is taken from a live animal. At the end of the fermentation process, the targeted molecules are isolated and filtered out from the fermentation broth, setting the process apart from biomass fermentation (where the entire biomass, including the cells, is the product). It also emphasises that precision fermentation is an established technology. While it is now being used to produce new molecules, the process itself has been safely utilised in food and medicine for decades. FFE represents the wider fermentation food and ingredient sector, made up of nine industry members: Better Dairy, Bon Vivant, Formo, Imagindairy, MicroHarvest, Onego Bio, Standing Ovation, Those Vegan Cowboys and Vivici. It works to raise awareness and enable the rollout of innovative fermentation technology and products in Europe. You might also like to read: UK government commits £12m to advance fermentation-based food research TurtleTree secures precision fermentation dairy industry’s “first-ever” vegan certification EU to invest €50m in supporting precision fermentation start-ups #fermentation #FoodFermentationEurope #precisionfermentation #PrecisionFermentationAlliance

GNT Group has introduced a new line of plant-based Exberry concentrates tailored to meet the demands of manufacturers seeking clean label brown shades for low-pH soft drinks. The newly launched Shade Autumn Brown and Shade Golden Brown offer clear reddish-brown and caramel-brown hues suitable for both still and carbonated soft drinks. This development addresses the increasing consumer preference for natural brown colours devoid of health concerns and free from the 14 allergens specified under the EU Labeling Regulation. Formulated with caramelised sugar syrup, the browns provide a clean label solution while naturally being gluten-free. Positioned as a viable alternative to caramel (E150), these concentrates cater to various applications including natural colas, energy drinks and iced lattes. Helen Vine, key account manager at GNT Group, said: “This new Exberry range was created to meet the rising demand for natural, plant-based browns that can deliver clear shades in beverages. Our concentrates allow brands to maximise their drinks’ appeal with eye-catching colours alongside clean and clear ingredient lists.” The liquid-based colours are derived from edible, non-GMO fruits and vegetables, making them suitable for vegan, kosher and halal diets. Shade Autumn Brown incorporates carrot concentrate alongside caramelised sugar syrup, while Shade Golden Brown includes apple concentrate. These products offer high-performing, clear solutions with no turbidity or sediment formation even in acidic beverages with pH levels below 3.0. Additionally, they exhibit excellent light and heat stability, ensuring quality preservation during storage and distribution, while also being easy to pump and dose. #Exberry #GNTGroup #naturalcolours #plantbasedcolours

Planteneers, a developer of custom system solutions for plant-based foods, has unveiled a wide range of offerings catered to the growing demand for plant-based fermented milk products. From yogurt and quark to cream cheese and crème fraîche, the Germany-based company has developed alternatives that closely mimic the taste and texture of traditional dairy, while offering versatility in use. Yogurt alternatives Planteneers’ fiildDairy FEY series of functional systems for yogurt alternatives is tailored to meet individual customer preferences. These systems use a combination of different starches, allowing flexibility with various plant-based components such as coconut milk, oat concentrate, soy protein and almond paste. The resulting yogurt alternatives feature a balanced flavour and creamy texture that is similar to conventional yogurt, with options for spoonable or drinkable consistencies. Fruit, herbs or spices can be added to create sweet or savoury varieties, including Greek yogurt alternatives. All products undergo fermentation with vegan yogurt cultures. Additionally, Planteneers provides solutions for plant-based yogurt alternatives with integrated plant bases, featuring coconut milk powder as a convenient option. These alternatives offer a pleasant coconut flavour and creamy mouthfeel, further customisable with various fruit preparations. For specialised requirements, Planteneers offers an integrated compound for high-protein plant-based yogurt alternatives, maintaining a creamy texture even with added fruit preparations. Clean label systems are available to meet the demand for ‘free-from’ products, with solutions suitable for trending products like mango lassi and ayran. Quark and cream cheese alternatives For Quark, Planteneers presents a flexible system as part of its fiildDairy FEQ series. These alternatives, with protein contents ranging from 4%-7%, closely resemble traditional quark products. Additionally, an optional separation step yields a drier, crumblier texture ideal for fillings in pasta, baked goods or cheesecakes. The company also offers plant-based alternatives to cream cheese, boasting similar taste and texture to conventional products. These alternatives are highly spreadable and can be easily incorporated into various recipes. A complex combination of starch, plant-based ingredients, plant protein, and pectin forms the basis for these products, with options for customisation with different flavours, herbs and vegetable preparations. Sour cream and crème fraîche alternatives Planteneers also provides plant-based solutions for classic kitchen staples like sour cream, crème légère or crème fraiche. Its clean label system enables fat contents ranging from 15%-25%, suitable for various culinary applications including vegan tzatziki. Additionally, a system allowing for a 30% fat content provides further flexibility in product development. #crèmefraîche #Planteneers #quark #creamcheese #functionalfoods

The UK government has allocated £12 million towards the establishment of an alternative protein research centre, aimed at advancing the development of fermentation-based foods. Spearheaded by UK Research and Innovation (UKRI), the initiative is set to identify innovative fermentation methods, with a focus on creating ingredients that mimic the flavour and texture of animal products. Led by Rodrigo Ledesma-Amaro, a professor at Imperial College London, the Microbial Food Hub will explore various fermentation techniques, including biomass fermentation and traditional fermentation. Biomass fermentation, similar to processes used in beer or yogurt production, will be used to cultivate substantial quantities of mycoproteins. Additionally, traditional fermentation methods employing microbes will be leveraged to enhance the nutritional profiles of plant-based products. One aspect of the project involves the development of precision fermentation, a cutting-edge approach employing organisms like yeast to produce authentic egg or dairy proteins. These proteins, along with other ingredients synthesised through precision fermentation, are anticipated to replicate the flavours of conventional animal-based foods such as cheese, meat and eggs. Collaboration forms a core element of this initiative, with experts from academic institutions such as the University of Reading, University of Kent, University of Aberystwyth, University of Cambridge and Rothamsted Research joining forces. Furthermore, food industry partners will contribute to the project, facilitating interdisciplinary innovation and knowledge exchange. Earlier this month, UKRI disclosed the funding allocation as part of its project to establish six Engineering Biology Mission Hubs. Additionally, the announcement included investment from the Technical Missions fund, directed towards the University of Oxford cultivated meat researcher Hua Ye. This move aligns with the government’s commitment to support research in alternative proteins, evident in recent investments and plans for regulatory reform. This week, at an event in London hosted by a venture capital company, the Minister for Investment and Regulatory Reform stated that “the opportunities surrounding novel foods are truly remarkable”. Linus Pardoe, UK policy manager at the Good Food Institute Europe, said: “Fermentation has extraordinary potential to boost the UK’s food security in an increasingly volatile world, helping us to reduce our dependence on cheap, imported foods”. He continued: “Following a series of bumper public funding announcements for UK alternative protein researchers and entrepreneurs, this is another strong indication that the British government recognises the need to invest in the R&D necessary to help scale up production, bring costs down and make this food available to everyone”. #precisionfermentation #UKgovernment #GoodFoodInstitute #UK #UKResearchandInnovation #engineering

Beyond Meat has unveiled its latest generation of plant-based meat products with the introduction of the Beyond IV platform, showcasing the fourth iteration of the Beyond Burger and Beyond Beef. The new Beyond Burger and Beyond Beef products are crafted with a focus on taste and nutrition, representing a culmination of a multi-year research effort conducted in collaboration with leading medical and nutrition experts. These products aim to meet the rigorous standards set by health organisations, ensuring they provide flavour as well as nutritional benefits. The new Beyond Burger and Beyond Beef offer: A source of protein with 21g per serving (more protein than 80/20 beef) derived from peas, brown rice, red lentils and faba beans 2g of sat fat derived from avocado oil (75% less saturated fat than 80/20 beef) 20% less sodium than the previous version No cholesterol No added antibiotics or hormones No GMOs Key enhancements in the new products include the incorporation of avocado oil, known for its heart-healthy monounsaturated fats, which has enabled Beyond Meat to reduce saturated fat content by 60% while maintaining a juicy and satisfying eating experience. Furthermore, the new formulations feature nutrient-dense plant-based ingredients such as red lentils and faba beans, contributing to a cleaner label and improved health profile. Recognised by esteemed health organisations like the American Heart Association and the American Diabetes Association for their nutritional qualities, the new Beyond Burger and Beyond Beef have received certifications attesting to their adherence to evidence-based nutritional guidelines and heart-healthy standards. Moreover, Beyond Meat’s commitment to transparency and quality is underscored by its Clean Label Project Certification. The introduction of the Beyond IV platform reflects Beyond Meat’s commitment to expanding its portfolio of nutritious plant-based meat products, catering to the evolving preferences of health-conscious consumers. The new Beyond Burger and Beyond Beef products are slated to launch exclusively at retailers nationwide in the US this spring. #BeyondMeat #burgers #US

Swedish dairy-alternative company Oatly is in the process of settling a lawsuit for $9.25 million, brought forth by investors who accused the company of greenwashing. Oatly disclosed that it reached the agreed terms on 9 November 2023 in its Q3 filing. In a statement, the company wrote: “In October 2023, the parties reached a settlement in principle of both matters that would require the Company to pay $9.25 million, which is contingent upon court approval, among other things”. The lawsuit, first filed in July 2021, alleged that Oatly overstated product demand and misrepresented its environmental impact. Investors claimed that the company’s promotional efforts led to an inaccurate portrayal of its environmental sustainability. This agreement was outlined in a motion for preliminary approval of the settlement. Kai Jochims, one of the investors involved in the lawsuit, claimed that Oatly’s actions resulted in a 9% decline in the trading price of its US shares after a short-seller (Spruce Point Capital Management) accused the company of greenwashing shortly following its $1.4 billion initial public offering (IPO). Jochims accused Oatly of fraudulent behaviour, citing misleading claims in the company’s IPO registration statement and investor presentations, including assertions about its finances, environmental practices and growth in the Chinese market. The lawsuit, initially filed by Jochims, prompted several other investor cases in 2021, which were later consolidated. The settlement, if approved by the court, would resolve the allegations against Oatly related to greenwashing practices. The settlement agreement, which was reached after a mediation session in October, is now awaiting court approval. When approached by The Plant Base, an Oatly spokesperson commented: “As the settlement is still pending approval by the court, we cannot comment on it at this time”. You may also like to read: Oatly reports 4.6% revenue growth in Q4 2023 Oatly launches two new oat milk varieties in the US Oatly wins legal battle to use ‘Post Milk Generation’ slogan #environmental #greenwashing #lawsuit #Oatly

Israeli firm InnovoPro is expanding its reach into the broader F&B industry with its clean label, chickpea protein-powered solutions. Having demonstrated its efficacy in addressing various challenges encountered in plant-based categories, including binding, blending, foaming and troubleshooting, InnovoPro is poised to address the wider food and beverage landscape. Building upon the success of its chickpea protein in the global market, the company has unveiled its latest clean label innovation: plant-based barista. This product, comprising a minimal ingredient list and designed to eliminate buffers and emulsifiers, represents a significant step forward in meeting the rising demand for clean label options within the beverage sector. Leveraging the attributes of its flagship product, CP Pro 70 chickpea protein – renowned for its functionality, neutral taste and superior nutritional profile – InnovoPro has already introduced clean label solutions for beverages. These solutions, exemplified by the plant-based barista with a maximum of seven ingredients, eliminate unwanted buffers and emulsifiers while maintaining product integrity. Additionally, InnovoPro’s clean label solutions extend to encompass high-protein beverages and fruit shakes, marking the beginning of a comprehensive product range tailored to meet evolving consumer preferences. Joel Bar-El, chairman of InnovoPro, said: “I believe that innovation should be in dialogue with dynamic market needs and consumer preferences. The decision to expand our portfolio to meet the demand for clean label products is a natural evolution and underscores our commitment to staying ahead of the curve”. Taly Nechushtan, CEO of InnovoPro, added: “Recent research indicates that 43% of consumers actively scrutinise product labels, placing a high priority on natural and recognisable ingredients, further accentuates the significance of this strategic move”. In pursuit of cleaner formulations, InnovoPro is leveraging chickpea-based functional ingredients to replace emulsifiers in its beverage formulas. This approach aims to offer consumers sustainable, nutritious alternatives without compromising taste or functionality. InnovoPro’s commitment to innovation and sustainability positions the company as a leader in addressing the evolving needs of today’s discerning consumers, particularly those seeking natural, clean label options in the beverage market. #alternativeproteins #Chickapea #InnovoPro

Phil Graves ©Meati Foods Meati Foods, a public benefit corporation known for its protein product MushroomRoot, has appointed Phil Graves as its new chief executive officer and board member. This news swiftly follows Meati’s announcement on 5 February 2024 that Graves would become the company’s chief financial officer. Bringing a wealth of experience in scaling mission-driven enterprises, Phil Graves has worked with companies such as Patagonia, Wild Idea Buffalo and Bass Pro Shops/Cabela’s. His expertise in financial management, strategic planning and operational optimisation aligns seamlessly with Meati Foods’ vision for profitable expansion. In this new role, Graves will spearhead efforts to streamline operations and propel the company towards profitability. “These changes allow us to better serve our customers and pave the way for long-term, sustainable growth,” he said. Commenting on the appointment, Graves says he is optimistic about the company’s trajectory, citing MushroomRoot’s success in securing placement in 3,600 stores in the US nationwide within just one year of production. Meanwhile, Tyler Huggins, co-founder of Meati Foods, will assume the role of founder/chief innovation officer, focusing on product development and sustainability initiatives. Huggins added: “We founded Meati based on a shared passion to build a sustainable food system, unlocked by nature, that could deliver nutritious, high-quality and delicious products to consumers around the world”. “I am incredibly proud of what we have achieved to date, and I am confident that in Phil we have found the right individual to lead the company to our next exciting chapter. I am eager to support Phil, while leaning into my own strengths and take MushroomRoot to the next level.” Established in 2017 with a commitment to promoting wellbeing through its MushroomRoot products, Meati Foods has expanded its retail presence, with products available in outlets such as Super Target, Whole Foods, Meijer and Sprouts Farmers Market. #MeatiFoods #mushroomroot #US

Plant-based food manufacturer Myco has announced its plans to launch what it claims is “Britain’s greenest” burger following a £1.5m investment. The burgers will be made from Myco’s protein ingredient, Hooba, which is produced from vertically farmed oyster mushrooms. The mushrooms are grown at Myco’s new production site in Yorkshire, UK. Lending to its eco credentials, the meat-free product will create zero food miles in production. The purpose-built 20,000-square-foot complex is said to be the only site in Britain where the protein is both farmed and produced under the same roof. The range will be available to the trade by the end of March 2024, following the “significant” seven-figure cash injection that has propelled Myco into full production. Myco’s chairman, John Shepherd, described the investment as a “real game-changer” and confirmed that the company is currently meeting with buyers. He added: “The goal is a trade launch in March, followed by a national rollout in supermarkets across the UK over the course of the year”. The Hooba burger was put to the test in a tasting session during an industry event at the company’s Leeming Bar production site in January. According to a press statement released by the company, guests judged the product to have the best texture and mouthfeel, ranking it above offerings from UK household names such as Linda McCartney, Beyond and Plant Pioneers. Myco’s CEO, David Wood, commented: “The feedback confirmed our belief that this is a special product that can disrupt the plant-based market”. “We just want to thank everyone who attended the event and for the priceless feedback that will help us further in our mission to create sustainable products that make it easier for the public to consume less meat”. Myco initially launched in Darlington, UK. It moved into its new unit in November last year ahead of a scaling-up of the business, which is expected to create 70 new jobs in the next few years. #fungibased #mushroomcultivation #meatalternatives #Mushrooms #plantbasedmeat #UK #MyCo #alternativeproteins #Hooba

The Netherlands-based alt-dairy start-up, Vivici, has announced it has achieved self-affirmed Generally Recognized as Safe (GRAS) status for its beta-lactoglobulin protein in the US. Vivici’s beta-lactoglobulin is a highly pure dairy whey protein equivalent to nature’s version, created through precision fermentation. The protein is said to contain all essential amino acids required by the human body, have a high amount of leucine and branched-chain amino acids (BCAA) and be rapidly absorbed in the blood plasma. The ingredient is also free from lactose, cholesterol, hormones and antibiotics. The protein has a neutral colour and flavour and, according to Vivici, is ready for use across a wide range of products, including ready-to-mix protein powders, protein bars and RTD protein beverages. Vivici’s CTO, Marcel Wubbolts, said: “Nutritionally, Vivici’s beta-lactoglobulin isolate is superior to plant protein isolates, even outperforming whey protein isolates in specific applications because it’s higher in the amino acids beneficial for muscle growth and recovery”. Vivici’s CEO Stephan van Sint Fiet added: “We want to work closely with all innovative food and beverage players in the market who believe their brand could benefit from a more sustainably produced ethically sourced, yet highly functional protein ingredient. The focus of our food science team is to support our brand customers to bring outstanding products to market.” #GRAS #animalfreeproteins #precisionfermentation #Vivici #theNetherlands #dairyproteins #betalactoglobulin #precisionfermentationdairy

Dairy alternatives company OddlyGood has added a new, lighter product named Barista Delight to its range of barista oat drinks. OddlyGood Barista Delight is described as a lighter alternative for coffee lovers who prefer a low-fat plant-based option. According to the brand – owned by the Finnish food company Valio – Barista Delight foams and blends perfectly and enhances coffee flavours without overpowering them, whether served steamed, warm or cold. The product contains 1.5% fat, aiming to cater to consumers searching for an option with fewer calories and less fat without compromising taste. It contains 43 kcal per 100g serving. OddlyGood Barista Delight is made from Finnish gluten-free oats. The brand aims to minimise food waste by using all of the oat flour, which gives the drinks their creamy and smooth texture. The brand’s range is available across Europe and in the US. Barista Delight rolls out to stores this month. #Oddlygood #plantbasedmilk #Finland #Oatmilk #milkalternatives