The Plant Based Seafood Co has announced the launch of ‘first-of-their-kind’ shelf-stable vegan scallops. Based on Gwynn’s Island – a tiny Virginia island settlement in the Chesapeake Bay – the company was founded by veterans of the seafood industry, Monica Talbert and Shelly Van Cleve. The Mind Blown range, which utilises ingredients such as konjac and wheat protein, already encompasses a number of frozen products, including plant-based dusted scallops, crab cakes and ‘coconut shrimp’. The latest addition does not need to be kept frozen or refrigerated and can be used in a range of recipes. “Unlike all of our other plant-based seafood products, we can ship…[the scallops] out without the coolers and dry ice,” said co-founder and CEO, Talbert. “This is a real game-changer.” Co-founder and chief innovation officer, Van Cleve, added: “There are so many benefits of these scallops being shelf stable – from the convenience to the saved energy and emissions”. “Chefs can save precious freezer/refrigerator space and the consumer can keep them on hand for an elevated meal, any day of the week.” The plant-based scallops are available to purchase via the company’s website. #MindBlown #ThePlantBasedSeafoodCo #US

Demand for natural options in the meat-free category is on the rise. Christopher Kong, co-founder and CEO of Better Nature Tempeh, discusses the potential for fermentation to change our food system, while catering for consumers in search of nutritious, ‘clean label’ products. Right now, alternative proteins are having their time in the spotlight. Precision fermentation technologies used by businesses such as Formo (cheese) and Perfect Day (ice cream) are producing organic molecules such as dairy proteins, that are biologically and chemically indistinguishable from those derived from animals. Alongside this, plant-based meat alternatives are getting better than ever, with players such as Redefine Meat pioneering exciting 3D printing technologies that mimic the texture of whole-cut meats. However, while these technologies can have a tremendous impact on the environment and help accelerate the shift away from eating animal proteins, do they cater for the transformational consumer shift towards health, and the growing cohort looking for natural and unprocessed plant-based options? Growing demand for natural Health is the number one driver for the consumption of plant-based foods; yet with the prodigious rise of alternative protein technologies, there’s growing concern about what goes into faux meat products, with 61% of shoppers finding substitutes too processed [Lumina Intelligence, Mintel] and 84% looking for products with no artificial ingredients [YouGov]. There’s also increased demand for natural plant-based foods, with over half of shoppers (58%) preferring these over meat substitutes. In fact, for more than a third (38%), natural ingredients are the single most important purchase factor when buying meat-free [Lumina Intelligence, Mintel]. The gap in the market for nutritious, minimally processed plant-based food is clear. The power of fermentation Using fermentation to produce protein is the most scalable and environmentally sustainable food production technology we currently have. Take tempeh, for example, a delicious all-natural plant-based food made from cultured soybeans. Producing 96% less CO2 than beef, tempeh production also requires just 4% of the land, given the efficiency of the fermentation process and how it can be managed vertically (with trays stacked high in cavernous rooms). It also uses far less water, produces next to no waste, and can take place anywhere in the world provided there is access to electricity and water. Health is a huge factor too. As a 100% natural whole food with double the protein of eggs and tofu, tempeh fills the gap in the market for a natural, nutritionally dense plant-based food and offers a delicious nutty flavour. Full of prebiotics, the culturing process further enhances its beneficial gut-friendly properties, making it easier to digest. Essentially, tempeh fermentation has the potential to convert low-cost commodity crops like soybeans, grains, nuts and seeds, into high value, all-natural foods – from meat-free products to high-protein flours, the potential is vast. Looking to the future The future for natural plant-based protein is bright. Growing consumer demand coupled with the prodigious rise of sustainable, scalable fermentation technologies means producing natural proteins at scale is a viable and tangible reality. The fact that tempeh is now the fastest growing meat-free product in North America (with a projected CAGR of 13.03% between 2022 and 2028) is testament to this. For manufacturers, the natural plant-based protein space offers huge potential in terms of innovation and scalability. By supporting the future of natural fermented plant-based whole foods such as tempeh, we can improve human and planetary health. #BetterNature #fermentation #opinion

Bel has expanded its dairy-free offering in the UK with the launch of plant-based feta cheese-style cubes, available from this month. The new product is being introduced under Bel’s Nurishh brand, which was unveiled in 2021 as the dairy giant looked to take a slice of the burgeoning alt-cheese market. Since then, the Babybel maker has released a stream of dairy-free NPD, including a vegan version of its flagship snackable cheese. Nurishh Plant-Based Greek Style Cubes are said to be made with only natural colours and flavours, while being free from gluten and a source of vitamin B12. The product comes in a diced format, with the resealable pack helping to preserve freshness. “We’re delighted to unveil the latest in our Nurishh NPD drive, Nurishh Plant-Based Greek Style Cubes,” said senior brand manager, Justine de Monès. “Joining our delicious and diverse product range, providing consumers with all the ingredients and inspiration to create great-tasting plant-based dishes for every occasion, the new launch is set to see sales soaring as it arrives at the perfect time to tap into its seasonal appeal.” With an RSP of £2.70 per 150g pack, Nurishh Plant-Based Greek Style Cubes are available exclusively from Sainsbury’s. #BelGroup #Nurishh #UK

ChickP has developed two dairy-free cheese prototypes, as it looks to showcase the versatility of its patented chickpea protein isolate. The start-up employed fermentation processes used in traditional cheesemaking to create the plant-based cream and cheddar cheese formulations. The firm product can be enjoyed in sandwiches and also melts well in sauces or under the grill. Fermentation is used to enhance the flavour, achieve the desired texture and deliver “natural probiotic benefits”. Meanwhile, the alt-cream cheese combines the company’s chickpea protein isolate with simple ingredients, such as water, coconut oil and starch. The cultured product is said to have a tangy cheese-like flavour and contains probiotics. With the two prototypes, ChickP aims to help plant-based food manufacturers to fast-track the development of ‘no-compromise’ cheese alternatives. The company claims that the innovations match dairy cheese in appearance and flavour, and are “highly nutritious”. Maor Dahan, application manager at ChickP, said: “We insisted on applying only traditional processes for our winning cheese analogues. Our formulas contain no stabilisers or gums. “We explored a range of cultures to find the strains that work best with our formula. On top of that, the synergy between the chickpea isolates and starch helped create a rich, smooth, creamy textured spread on a par with real dairy cream cheese.” #ChickPProtein #plantprotein

Mycorena has developed a closed-circuit system to produce mycoprotein using algae, as it eyes the top prize in the Deep Space Food Challenge (DSFC). The Challenge, which is coordinated by NASA and the Canadian Space Agency, seeks to drive the development of innovative food production systems. The competition aims to advance technologies that require minimal inputs and could be employed to produce food for long-term space missions. Mycorena’s AFCiS, which stands for Algae-Fungi Circular Solution, comprises several modules, including different bioreactors. The fungi grow in the system using limited resources, and the harvested biomass is then 3D printed to create the desired product. Over the several stages of the challenge, participants had to convince judges of the potential of their technology by submitting designs and plans, before demonstrating the concept to an audience of NASA representatives. “The harsh conditions of life in space put high demands on food products regarding nutritional requirements and the ability to create a feeling of familiarity and comfort when consumed,” said Kristina Karlsson, head of R&D at Mycorena. “Being recognised by NASA as one of the finalists in DSFC is an incredible validation of our technology’s resource efficiency and mycoprotein’s outstanding potential as an ingredient for food products.” Carlos Nunez-Otero, scientist at Mycorena and project manager of the company’s TechMyc research platform, added: “Producing food in space is incredibly challenging, and it’s exciting to see that many companies worldwide are working towards developing innovative food production modules to implement in space travel”. Out of more than 300 teams, 11 finalists remain, with the winners set to be announced in April. #Mycorena #Sweden

Plant-based meat brand This has launched its chilled best-seller This Isn’t Chicken Pieces, in a frozen format. The product uses the same combination of ingredients as the brand’s chilled version, soya and pea protein. The pieces contain 23g of protein per 100g, which This says makes them the highest in protein out of the UK’s top five best-selling plant-based chicken brands. This created the frozen version of its popular chicken pieces in a bag format to answer the demand for a wider variety of convenient, quality plant-based freezer options. Andy Shovel, co-founder of This, said: “The overall growth of frozen meat-free has been pretty level the last few years. But when you look at how Gen Z-ers are taking to it and how our brand resonates with them it felt like a no-brainer to expand our frozen range. Plant-based products like ours can help provide a long-term boom for frozen food.” The launch follows the brand’s announcement earlier this month that it raised £15 million from institutional and crowdfunding investors as it eyes expansion into overseas markets. In December, This launched a “hyper-realistic” streaky bacon-alternative, made using its Fat 2.0 innovation. The new frozen plant-based chicken pieces are available in Sainsbury’s stores nationwide, for an RRP of £3.00 per 250g bag.

Goli Nutrition has entered the probiotic market with the launch of its 3-in-1 Pre+Post+Probiotics Gummy. According to the company, this latest innovation is the ‘world’s first’ gummy to contain prebiotics, probiotics and postbiotics. Each vegan gummy contains probiotic strain Bacillus Subtilis DE11, postbiotic Lactobacillus paracasei MCC1849 and prebiotic xylooligosaccharides, which work in synergy to aid digestive health, provide immune support and maintain a balanced gut. Prebiotics are plant fibres that help to fuel and probiotics. Probiotics add healthy bacteria to your gut to help diversify your gut microbiome. Postbiotics are stable bacteria strains that support immune health. Goli’s senior director of regulatory and scientific affairs, Nisha Nonato, said: “After creating the World’s First Apple Cider Vinegar Gummy, we were driven to create another first. The world of probiotics may be intimidating, but our mission is to make daily wellness simple and delicious.” The gummies are non-GMO, gluten- and gelatin-free, and follow the company’s launch of Women’s PMS Relief Gummies earlier this month. #GoliNutrition #prebiotics #US #postbiotics #probiotics

Asian-inspired food brand itsu has launched two flavours of sweet bao buns into the frozen dessert category. The new products are available in chocolate and miso salted caramel varieties. The melt-in-the-middle, hot fluffy buns are suitable for vegans and are ready to eat minutes after being removed from the freezer. The buns are served hot via steaming or microwaving. The chocolate sweet bao buns are made using coconut cream for a velvety texture and use Rainforest Alliance Certified cocoa. Julian Metcalfe, founder of itsu, said: “Sweet Bao is a historic breakthrough – every now and then, the team hits a bullseye; this is one such lucky example. After more than 50 failed trials, we managed to get rich quality chocolate and miso salted caramel to flow, molten warm, from inside a fluffy bao bun. It’s the result of our dedicated 10-person strong NPD team who have worked tirelessly for one year to create this phenomenal first-to-market new product in supermarkets”. The new frozen treats are available for RRP £3.50 in Tesco stores now, with further rollout planned for April. #baobuns #Itsu #UK

Kerry has introduced SucculencePB, a solution for plant-based meat alternatives that recreates the traditional juicy taste of meat. According to Kerry, the new ingredient delivers a “much-improved nutritional profile and environmental impact and solves the ‘dry mouth’ taste challenge in cooked plant-based meat alternatives”. The patent-pending technology provides manufacturers with a vegan-friendly method to lock in moisture and flavour to improve the taste and nutritional qualities of their products. It also advances the sustainability and clean label credentials of plant-based meat products by enabling the reduction – or removal – of oils and fats such as coconut or palm oil. The taste system contains proprietary technologies combined with rapeseed oil, to create a product that provides a neutral taste profile with a succulent and meat-like feel. SucculencePB is vegan, kosher and halal suitable, and comes in an easy-to-use paste format that is simple to apply and enables operation efficiency and advantages for customers. The use of SucculencePB in plant-based meat production can reduce fat by up to 74%, decrease saturated fat by 97% and lower calorie count by 69%. Darren O’Sullivan, global portfolio director of emerging taste technologies for Kerry, said: “The Kerry team has worked intensively for years to develop SucculencePB as a significant advance to make plant-based meat alternatives tastier for mainstream consumers. It’s a simple solution to use in formulation – a convenient 1:1 replacement for certain oils and fats, and offers manufacturing benefits too, especially when replacing hard fats.” He continued: “We look forward to partnering with plant-based meat manufacturers to develop products that will meet consumer taste demands while delivering on the enormous sustainability promise inherent in the plant-based food and beverages movement. Kerry is delighted to unveil SucculencePB as a valuable solution in the European plant-based market, with plans to roll out globally throughout 2023.” #KerryGroup

Plant-based oils and fats supplier AAK has constructed a state-of-the-art innovation centre in the Netherlands. The new centre for the development of plant-based foods is close to the company’s existing production facilities in Zaandijk, the Netherlands. The site’s culinary, sensory and pilot plant facilities will provide the setting for AAK teams to work with customers to create innovative plant-based food products, accelerating their entry into the market. Niall Sands, AAK’s president of commercial development and innovation, said: “AAK is a multi-oil ingredient house, well positioned to cater to the increasing demand for healthier and more sustainable plant-based foods. We have renovated a riverside warehouse to create a purpose-built facility where we can work with our customers, co-develop new ideas and test them in our pilot plants and culinary kitchen, obtaining results and feedback quickly to support product development and iterative prototyping. He continued: “We believe successive incremental product improvements are key to the long-term success of the plant-based food categories. Work on a wide range of insight-driven projects and technologies is already underway in the centre, relating to the taste, nutrition, sustainability, and functionality of plant-based foods and ingredients.” The announcement follows AAK’s acquisition of lecithin compound business BIC Ingredients in 2021. #AAK #oilsandfats #theNetherlands

Racing driver Sebastian Vettel has led a £1.2 million seed funding round for plant-based performance drink brand, Bacx. Founded in 2020, Bacx has developed a vegan concentrate, Performance Fuel, to keep professional and amateur athletes hydrated throughout endurance activities. The concentrate – which is designed to be mixed with water – is made solely from plant-based ingredients. Aiming to offer a healthier alternative to other energy and hydration offerings, it is free from artificial preservatives, colours and flavours, as well as caffeine and maltodextrin. According to Bacx, Vettel used Performance Fuel when competing for Aston Martin during the 2022 Formula One season. Jason Baits-Tomlin, the brand’s founder and CEO, said: “I created Bacx because I no longer wanted to endure poor-performing, synthetic sports nutrition on my endurance adventures and challenges, and I was convinced there had to be a way to create a high-performing and healthier alternative”. “I was thrilled when Sebastian decided to use Bacx and put it to the test on the track, ultimately leading to our partnership…[based on] shared values in [terms of] making a positive impact in people’s lives, while doing our best from the start to limit environmental harm.” In tandem with the funding news, the brand has also announced that current Fever-Tree chairman Bill Ronald will head up the Bacx board. #Bacx #UK

US overnight oats brand Mush has added a new Original flavour to its portfolio, providing a customisable ‘canvas’ for healthy breakfasts. The ready-to-eat offering features whole rolled oats soaked in almond milk, with coconut and dates for sweetness. Containing 7g of protein per serving and 0g of added sugar, the plant-based product can be topped with fruit or nut butter for a satiating breakfast that can be enjoyed at home or on the go. “For years, our community has shown us how much they enjoy customising Mush with their own toppings to layer in extra flavour, texture and nutrients,” said Ashley Thompson, CEO and co-founder of the brand. “Our new Original flavour is a response to that – we created the perfect base flavour for consumers to play with.” The latest addition to the Mush range comes in 5 oz single-serve cups and, in a first for the brand, an 18 oz multi-serve tub. The larger format, priced at $5.99, is available exclusively at Whole Foods Market, while the individual cups ($2.49) can also be found at Wegmans, Publix and several other retailers. #Mush #US