Ensemble, a plant protein brand launched by the Tereos cooperative group, is set to triple its production capacity as of 2024 with a €4 million investment into its plant in Alsace, France. The cooperative’s investment in the plant, located in the Marckolsheim commune in Alsace, forms part of Ensemble’s aims to increase its sales tenfold in the next five years. The boost in production capacity will allow for the equivalent in protein intake of 15 million meals per year. Ensemble’s plant proteins are made with just five ingredients – wheat protein, chickpeas, sunflower oil, potato fibre and vegetable stock. They are high in fibre and low in saturated fat, and aim to meet market demands for simple, healthy and sustainable proteins at an affordable price. The production of Ensemble’s range consists of 80% French raw materials and 90% Alsatian wheat. Guillaume Planque, director of Ensemble at Tereos, said: “Ensemble comprises a short and simple list of ingredients, Nutri-Score A-rated recipes and a unique texture, locally and responsibly produced. Combined with its long shelf life, excellent heat resistance and affordable price, our range of plant proteins meets all the criteria to truly transform the way we perceive, prepare and consume plant proteins.” Distributed on the foodservice and mass retail circuit through the recipes of national brands as well as distributors, Ensemble posted a 50% growth in its sales in 2023 compared to the previous year. The brand said it will continue to develop its activity with an international focus. It opened offices in Chicago a few months ago, described as the first step toward achieving its goal of doubling the share of its international revenue (excluding the European Union) from 30% to 60% by 2028. It now offers a single recipe in four different formats (sauté, tenders, medallions and strips) and plans to launch new major innovations in 2024. Currently, the brand is working on a new recipe that it says has a more neutral taste and lighter colour, to facilitate the addition of its proteins into products marketed by its customers. The reworking plans to make the range even more accessible in terms of price. Alongside this, the brand also plans to launch a customisable offer with a range of tailor-made and ready-to-use sauce dishes; and a new range with flavours inspired by the sea, consumable either hot or cold. This will allow the brand to establish itself in new markets, Asia in particular. #meatalternatives #Ensemble #Tereos #France #plantprotein #alternativeproteins

UK healthy food-to-go brand Pollen + Grace has released a new line of veg-led ready meals. The ready meals offer a plant-based twist on familiar dinner classics. Pollen + Grace, in line with current nutritional guidance to consume at least 30 different plants weekly, emphasises ‘plant points’ per meal, where vegetables, fruits, nuts, seeds and whole grains count as one point each, and herbs or spices contribute a quarter point, facilitating consumers in evaluating the wellness-boosting plant diversity in each serving. The initial range, which is launching this month, features three “insight-led” dishes: Rich Aubergine + Lentil Moussaka, features a protein-packed, plant-based combination of slow-cooked tomato + lentil ragu seasoned with basil and mint between layers of roasted aubergine and potato, topped with cashew nut béchamel sauce and paprika breadcrumb topping, scoring 10 plant points. Meanwhile, the Saag Aloo Potato Pie is a fusion dish merging the Indian flavours of Saag Aloo with Shepherd’s Pie, comprising a lentil, chickpea and spinach masala base topped with spiced potato mash, which is made with coconut milk, and nigella seeds, scoring 13 plant points. Thai Red Vegetable Curry provides a restaurant-style experience at home with baby corn, bamboo shoots, red pepper and green beans in a Thai red sauce served with brown basmati and wild rice, delivering 12 plant ingredients. Additionally, three more meals, including Garden Vegetable Pie, Chickpea Tikka Masala and Thai Green Vegetable Curry, are set to launch in March. Stephanie Kingston and Kristina Komlosiova, founders of Pollen + Grace, commented: “In 2024, we’ve set ourselves an ambitious target of tripling sales, and expanding into new product categories to help more people eat better than ever before, wherever they are”. “The healthy ready meals sector has seen a decline in household penetration, and we think that’s because the current options just don’t live up to shopper expectations for taste and quality, which we know are most influential in category purchase decisions. Our meals have been crafted by our own chefs, using the best combinations of quality, flavour-packed plant ingredients. Pollen + Grace’s ready meals are currently available at Co-op, Ocado, Booths and Amazon, as well as through independent retailers via CLF Distribution. #PollenGrace #UK

Swiss food-tech start-up Planted is expanding into the charcuterie category with its first plant-based cold cut, now available at Coop stores in Switzerland. The product is designed to provide a vegan alternative to the classic Swiss lyoner cold cut, described by the company as the “cleanest Lyoner cold cut on the market” due to its natural and minimal ingredient list. Planted focuses on the absence of additives within its portfolio, aiming to create healthy and sustainable alternatives to traditional meat products. Its new Lyoner product contains just seven ingredients: pea protein, rapeseed oil, water, spices, yeast, salt and vitamin B12. According to Planted, the product contains more protein than the animal equivalent while providing the same familiar taste and texture thanks to an additional fermentation step in the production process developed specifically by the company. It is also said to create 34% less CO2 and use 51% less water to produce compared to its animal counterpart. Pascal Bieri, co-founder of Planted, said: “Our goal is to support people in enabling them to easily have a meat-free diet, without compromise and with purely natural ingredients – and this doesn’t stop with tackling Switzerland’s most popular cold cut, the Lyoner”. The Lyoner builds on Planted’s existing meat alternatives range and is a ready-to-eat product, particularly suitable for flexitarians, with a wide range of uses including sandwiches and charcuterie platters. #Planted #meatalternatives #plantbasedmeat #charcuterie #Switzerland #cleanlabel

US-based alt-dairy start-up Perfect Day has announced that it has raised a pre-Series E financing round of up to $90 million. Led by internal investors, the company says it will use the funding to support its evolving strategic goals. Perfect Day says it has successfully de-risked its technology and is now moving its focus to executing the scaled manufacturing of its whey protein from fermentation, which will give it a “clear path to profitability”. Perfect Day’s former CEO Ryan Pandya After securing the round of funding, Perfect Day says the company’s founders, Ryan Pandya and Perumal Gandhi, will transition away from their operational management roles to focus on future opportunities. Its current president TM Narayan will assume the role of interim CEO, taking over from Pandya. Narayan will be supported by newly appointed co-chairmans of the board, Aftab Mathur and Patrick Zhang, of Temasek and Horizons Ventures respectively. Pandya, Perfect Day co-founder and former CEO, said: “This has been a journey we could have only dreamed of when we first started this company in April of 2014. Because of the incredible people behind this business, we’ve de-risked world-changing technology, and we’ve brought it to life globally across over a dozen categories. Under TM’s interim leadership, Perfect Day is now in the right position for us to let the next chapter of leadership drive its path forward.” Perfect Day’s interim CEO TM Narayan Interim CEO TM Narayan commented: “It is an honour to be a part of leading Perfect Day into its next chapter of impact, and to continue building a kinder, greener tomorrow with this mission-driven team. Pandya and Ghandi achieved well beyond what anyone could have imagined possible when they founded Perfect Day in 2014, and we are now laser-focused on scaling that vision and securing a resilient future for the business and our planet”. Patrick Zhang, Perfect Day co-chairman of the board and investor at Horizons Ventures, added: “It has been an incredible journey with Perfect Day to date, and I’m excited to work even more closely with the company as it grows into its next chapter of impact”. Perfect Day says it plans to announce a “major CPG partner launch” with its whey product in the coming weeks, as well as new molecules which will bring the impact of precision fermentation to more products and markets. #PerfectDay #cellbasedtechnology #animalfreeproteins #wheyprotein #precisionfermentation #US #alternativedairy

Better Nature has launched a new smoky tempeh product, aiming to cater to demand for health and versatility in the meat-free category. The product is made using tempeh seasoned with smoked salt, and can be pan-fried or baked. It joins Better Nature’s current product line-up of organic tempeh and tempeh pieces in mediterranean, barbecue and curry flavours. Tempeh is a protein-packed Indonesian plant-based food made from naturally fermented whole soybeans. Described as 100% natural and nutritious, Better Nature’s range aims to satisfy shoppers who are concerned by “long and unrecognisable” ingredient lists in the midst of increasing discussion around ultra-processed foods, the company’s CMO and co-founder Elin Roberts said in a statement. She added: “What they want instead are veg-packed, whole food, planet-friendly options. They also want options that are versatile and can be kept in the fridge to be used in a range of different dishes.” “The tide is turning for meat-free, and nutritious, sustainable, whole foods like tempeh offer a real opportunity to fuel category growth as we head into Veganuary and beyond.” The brand’s range is rolling out at Asda stores this month, joining existing listings at Tesco, Lidl, Whole Foods Market and Planet Organic. The new smokey tempeh product is initially launching at independent retailers and on Amazon, with more stockists to follow. Christopher Kong, CEO and co-founder of Better Nature Tempeh, said: “Our new smoky tempeh is a great addition to the range, catering to growing demand for flavoursome, plant-based wholefoods that are super versatile and easy to cook with.” #BetterNature #UK #plantprotein #cleanlabel #tempeh

Finnish biotech start-up Enifer has secured a €12 million grant from Business Finland to build a “first-of-its-kind” mycoprotein ingredient factory in the country’s Uusimaa region. The funding, which came from the European Union’s ‘NextGenerationEU’ recovery instrument, will support Enifer in building the facility. The site will favour the reuse and recycling of industrial by-products and waste streams, aligning with the EU’s circular economy action plan and the ‘Sustainable Growth Programme’ for Finland. The commercial-scale factory will produce Enifer’s Pekilo mycoprotein ingredients made using fungal fermentation. The Pekilo fermentation process was originally developed by Finnish forest industry engineers in the 1970s and became the “world’s first” commercial mycoprotein production process from 1975 to 1991, converting forest industry by-products into sustainable feed protein for the domestic market. Enifer has taken the original process and developed a food-grade ingredient based on the original technology. The product is a protein- and fibre-rich powder with a neutral taste and colour that can be used in a similar way to plant-based proteins in the food industry today. The new facility will have a production capacity of 3 million kg per year of sustainable, locally sourced protein. Enifer says this is roughly equivalent to the protein content of meat from 30,000 cows, but with at least 20 times lower carbon emissions and considerably lower water and land use. The factory is currently projected to cost €30 million to build and is expected to be completed by the end of 2025, with production ramp-up occurring in 2026. The company expects to file for regulatory approval of its food-grade ingredient during the first half of 2024. Simo Ellilä, CEO and co-founder of Enifer, said: “This plant will be a critical stepping stone to scaling the production of Pekilo as a truly universal protein source – which we aim to commercialise globally across different applications. Thanks to the unique history of Pekilo, we are able to take this giant leap from our existing pilot directly to a commercial-scale facility. We are extremely grateful for the financial support approved by Business Finland and the European Union’s ‘NextGenerationEU’ programme, which will enable us to take this huge step in the coming year.” Enifer raised €11 million in a series A funding round in spring last year, and the company has ongoing partnerships with global companies in the feed and food industries, such as Skretting, the global aquafeed division of Nutreco, Purina for pet food, and Valio for consumer food products. #Enifer #fungi #Finland #mycoprotein #alternativeproteins

Iridesense has introduced the world’s first 3D multispectral LiDAR (light detection and ranging) sensor capable of remotely assessing plant health and soil moisture in real-time. This sensor is designed to enhance crop productivity and resource utilisation by optimising irrigation, water usage and pesticide application. Its applications extend to industrial quality control and forest management. The LiDAR device allows for remote measurements outdoors under diverse weather and lighting conditions. Its 3D imaging functionality enables the ongoing monitoring of plant growth. This technological breakthrough provides farmers with a robust solution to fine-tune water and pesticide applications, supervise tree growth and improve overall agricultural practices, potentially resulting in significant water and pesticide savings. In collaboration with GeoCue, a prominent 3D LiDAR mapping company, Iridesense plans to implement this technology in Brazil to oversee the health of plantations. The device identifies deceased or weak plants, empowering farmers to promptly replace them. Frank Darmayan, CEO of GeoCue, emphasised the added value of multispectral information to the point cloud through Iridesense’s LiDAR, enabling users to derive novel insights from their 3D maps. Nadine Buard, CEO of Iridesense, said: “Our LiDAR sensor provides a groundbreaking solution for controlling and managing the management of natural resources, helping plants and other materials alike ‘communicate’ with those working on them. Our sensors could be fit as standard on agricultural machinery in the future, to understand and react to the needs of plants in real-time.” Before the introduction of this sensor, traditional methods faced limitations in distance, functioning effectively only up to 1.5m and encountering challenges in uncontrolled outdoor environments. The intricate issue of water management in agriculture and arboriculture could witness significant improvements through the precise calibration facilitated by the LiDAR sensor, leading to substantial water savings and cost-effectiveness for farmers. Additionally, the device eliminates manual methods used to measure moisture content in shipments, presenting a more efficient solution. #Brazil #crops #Iridesense #qualitycontrol

Food-tech company Mush Foods has launched 50Cut, a line of chef-crafted mushroom root blends designed to elevate the nutrition and sustainability of ground beef, poultry and fish dishes. After a successful launch in Israel last year, Mush Foods is now bringing this unique product to the US market. Using a proprietary above-ground cultivation technique, Mush Foods grows food-grade mushroom roots efficiently and sustainably. With recent achievements of securing $6.2 million in seed funding and winning the Grow-NY Food and Agricultural Business Award, Mush Foods aims to transform the US foodservice industry by promoting reduced meat consumption. 50Cut blends offer chefs the ability to enhance flavour, nutritional value and cost-efficiency. As consumer interest in meat reduction rises, Mush Foods addresses evolving culinary preferences. The nutrient-dense mushroom root structure provides a natural, umami-flavoured, whole protein source, catering to those looking to reduce meat consumption. Key benefits of 50Cut blends include: Nutrition: 100% natural wild mushrooms and mushroom roots offering a complete protein with all essential amino acids, rich in dietary fibres and nutrients. Flavour: umami flavour, retaining the taste and mouthfeel of traditional full-meat foods, crafted from a mix of wild mushroom varieties for precise matches in moisture, binding, flavour, colour and texture. Environment: reducing meat content decreases land, water and energy requirements; grown in a proprietary above-ground, controlled, lightless environment, with crops efficiently using upcycled local food and agricultural waste. Mush Foods’ $6.2 million seed round, led by Viola Ventures, solidifies its position as a category leader in food-tech. “The support of visionary investors propelled our entry to market, enabling us to empower restaurants and foodservices purveyors to address urgent supply and environmental needs with groundbreaking and great tasting menu options,” said Mush Foods CEO Shalom Daniel. #US #mushroomroot #Israel #Umami #MushFoods

IFF has joined forces with Unilever and Wageningen University & Research (WUR) in a concerted effort to address flavour challenges in plant-based meat alternatives. The unique flavour profile of plant proteins often introduces undesirable notes, such as beany off-flavours and lingering bitterness in meat alternatives. Manufacturers typically mitigate these attributes by using combinations of flavours; however, this approach may result in undesirable aroma characteristics. In response to this challenge, IFF and Unilever are spearheading a comprehensive four-year research project, collaborating with scientists from WUR in the Netherlands. The primary focus of the project is to explore how flavours bind to protein molecules, aiming to recommend innovative flavouring strategies that enhance the sensory experience of plant-based meat alternatives. Leveraging IFF’s expertise in protein purification and natural food flavouring, the project aims to identify areas within flavour compositions with the highest potential for success. WUR will employ advanced analytical methods to study protein-flavour interactions, ensuring a scientific foundation for the research. Unilever’s involvement will guarantee a consumer-centric approach, aligning the research with consumer preferences. Neil Da Costa, lead scientist, global product research at IFF, said: “Our mission is to understand and improve flavour quality in plant-based meat by unravelling the intricacies of protein interactions, to investigate flavour loss and elevate the overall flavour profile. This joint commitment aligns with our shared goal of improving consumer eating experiences and fostering positive change within the plant-based food industry.” Manfred Aben, nutrition and ice cream head of science and technology at Unilever, commented: “Moving to a more plant-based diet is very important for our health and the planet. Technology is a key enabler for us to create plant-based products that have the same great taste and texture as animal meat but have a lower environmental footprint.” He continued: “We always strive to improve our products and satisfy our consumers’ changing needs and preferences. This research partnership will enable us to understand and control how flavours work to create superior plant-based meat products.” Hans-Gerd Janssen, part-time professor at the chair group Organic Chemistry of Wageningen University and scientist at Unilever, added: “Working together with companies helps translate the knowledge of Wageningen University & Research into practice and for companies to contribute their valuable practical experience for us to learn from. Developing meat alternatives that are even tastier and healthier can drive the transition to more plant-based options.” #WageningenUniversity #Researchanddevelopment #IFF #plantprotein #Unilever #flavours

Meat alternatives brand This has unveiled several new innovations for Veganuary, including what are claimed to be Europe’s first-ever skin-on vegan chicken wings. The wings have launched in a foodservice collaboration as part of a limited-edition menu item at UK bar and restaurant chain Brewdog, available for the duration of January in celebration of the Veganuary movement. Promising consumers an “unparalleled sensory experience,” the wings feature a seaweed-based crispy “skin” designed to mimic the taste and texture of traditional chicken wings. The plant-based meat is made using soy and pea proteins, with olive oil dispersed throughout to create a juicy and succulent texture. The company’s co-founder, Andy Shovel, described them as its “meatiest product” ever launched. This said that while most plant-based chicken on the market replicates white meat, it believes its wings are the first to “truly replicate” darker meat cuts like wings and thighs. Dark meat has a different, more succulent texture to white meat and falls apart when eaten. The wings are served with a buffalo, Korean barbecue or ‘dragon spice’ hot sauce across all BrewDog sites. They are the result of two years of R&D, created using three patent-pending technologies. Luke Byrne, R&D director at This, commented: “Whole cut animal meat products, such as chicken wings and legs, have a complex three-dimensional architecture in which protein fibres are bound together by a network of connective tissue and intramuscular fat”. “This structure provides juiciness and incredible texture when eaten – which we’ve now been able to mimic.” Also launched by the brand in time for Veganuary, as part of its retail line-up, are two new supermarket products: This Isn’t Chicken Breast, exclusive to Tesco, and a frozen This Isn’t Beef Mince into Morrisons. The chicken breast retails at £3.50 for a 180g pack of two, made using soy and pea proteins and suitable for cooking in the oven of pan-frying. Meanwhile, the frozen mince (£3.00 per 280g pack) is made from soy protein and follows the success of This’ chilled mince format, reformulated to join the existing frozen range including its plant-based chicken pieces, tenders and pork sausages. #This #meatalternatives #UK #plantbasedchicken #plantbasedbeef #foodservice

Spanish plant-based meat maker RIP Foods has announced that it will be closing its doors after four years in business. The company is based in Barcelona and produces meat alternative products created using its proprietary ‘Meatrix’ ingredient: a chicken-like protein that it has incorporated into a range of innovations over the years, including a portfolio of Asian street food-inspired offerings. So-named as an acronym for “Rich in Plants” and “Rich in Protein,” RIP Foods’ mission was to say ‘RIP’ to “outdated, unhealthy consumption patterns of the past” and invite consumers to reinvent the food system through a shift from animal- to plant-based meat. In a LinkedIn post shared yesterday (10 January 2024), RIP cited “insurmountable” challenges for the industry as the reason for its closure, adding that the brand had reached the point where it was no longer able to sustain operations. “Over the last four years, we have created one of the best plant based meats in the market and have built a talented and dedicated team like no other, and it is truly disheartening to have to deliver this news,” the company wrote in its statement. “We want to express our gratitude to each and every employee for their hard work, dedication, and contribution; our investors for the tremendous guidance throughout this journey and for supporting our vision, and everyone else who has contributed in our effort to disrupt the meat industry.” The news follows the announcement of the closure of several other big-name vegan brands over the past 12 months. In December, entrepreneur Heather Mills’ brand Vbites announced that it would be entering administration, with Mills citing “corporate greed” within the market and the “galvanised and well-funded marketing of misinformation currently being undertaken by the meat and dairy industries” as challenges that led to the business’ collapse. Meatless Farm was also in the spotlight last summer as it entered administration after being unsuccessful in raising the required funding to keep it afloat. Fellow plant-based company VFC Foods acquired the brand out of administration in June and has now evolved into Vegan Food Group, a wider entity comprising the VFC, Meatless Farm and Clive’s Purely Plants brands. VFG’s chief mission officer, Matthew Glover, spoke to The Plant Base about the market’s challenging conditions for the inaugural episode of our Veganuary Sessions podcast series, launched yesterday. He stated that while the industry is facing difficult times, he remains optimistic about its long-term future and added that while we will ‘lose brands’ this year, the increasing consolidation being seen within the industry will be required to bring it back to a stronger position. #Spain #Europe #meatalternatives #RIPFoods #plantbasedchicken

Tesco is expanding its Plant Chef range to offer a variety of plant-based meals suitable for vegans, vegetarians and flexitarians. The enhanced Plant Chef range boasts an array of popular dishes, all 100% plant-based. With the success of Veganuary 2023, which saw over 700,000 global sign-ups, Tesco aims to make the transition to meat-free eating even more appealing. The range features classics such as the Plant Chef Meat-Free Spaghetti Bolognese (£3.00), a savoury blend of lentils, plant protein and mushrooms in a herby tomato and red wine sauce. Additionally, Plant Chef No-Beef Meatballs (£2.00) is high in soya protein and provides a flavorful addition to pasta dishes. Designed to accommodate busy lifestyles, the Plant Chef range offers quick and convenient options like Katsu Style Veggie Crispbakes (£1.75) and Spicy Bean Burgers (£2.10) for hassle-free mid-week dinners. In addition to the chilled options, Tesco’s frozen selection includes choices such as the Meat-Free Southern Fried Fillets (£2.50) and the Tesco Plant Chef 4 Spicy Bean Burgers (£2.10), offering diverse plant-based alternatives in the frozen food aisle. #Tesco #PlantChef #southernfriedchicken #plantbasedburger #frozenfood #Veganuary