plant cell technology company dedicated to creating sustainable bioactives for consumer products, has announced the appointment of Jim Hamilton to the company’s board of directors. Hamilton, the former president of DSM Nutritional Products USA and CEO of OmniActive Health Technologies, is a distinguished executive in the health, nutrition and life science industries, widely recognised for his leadership and stewardship of companies through periods of rapid growth, strategic review and transition. Hamilton brings a wealth of industry experience to Ayana Bio, having served in various leadership roles and board positions in the dietary supplement, food, beverage, cosmetic and animal nutrition industries. In addition to Hamilton’s current advisory roles, he acts as chair of the board of directors of Vitamin Angels, a non-profit organisation that provides life-changing vitamins to over 70 million children in need. Recognised for negotiating high-profile business alliances and partnerships, Hamilton’s collaborative communication style is anticipated to foster diverse and effective long-term relationships for Ayana Bio. Frank Jaksch, CEO of Ayana Bio, said: “Jim’s industry knowledge and innovative approach align perfectly with our mission to solve many of the challenges the botanical supply chain faces today”. Ena Cratsenburg, member of Ayana Bio’s board of directors, added: “Jim has played a leading role at well-respected, innovative companies in the health and nutrition industry for over 30 years, and we are thrilled to have him on the Ayana Bio board”. Hamilton said: “I am honoured to join Ayana Bio’s board of directors during this pivotal time in the company’s journey. Ayana Bio’s commitment to growing sustainable bioactives aligns seamlessly with my passion for advancing health and wellness through innovative solutions.” He continued: “Together, we will navigate the opportunities in the botanical supply chain, driving forward our shared mission of transforming the industry through plant cell cultivation”. #AyanaBio #cellbasedtechnology #Cultivatedbiosciences #DSMNutritionalProducts

Myco, a food-tech company that produces plant-based protein made from oyster mushrooms, has appointed David Wood as its new chief executive officer. Headquartered in Darlington, UK, Myco is ramping up the production of its plant-based protein source, named ‘Hooba,’ at a new purpose-built production site in North Yorkshire. The mince-style Hooba product is designed to be used by partners in the food industry to create meat-free protein products such as burgers, sausages and mince-based ready meals like Bolognese. Myco utilises an AI-led vertical farming approach to grow its oyster mushrooms, which contain all nine amino acids. Wood joins Myco with 25 years of leadership experience from across the food industry. He has led senior management teams and implemented the strategic direction in food companies including Biscuits International, Northumbrian Fine Foods and Vbites, which announced it was entering administration last month. In his new role, Wood will oversee the development and launch of Myco’s new sustainable food strategy at its 20,000-square-foot site in Leeming Bar, UK. According to Myco, the vertically-farmed production unit is the first of its kind in Britain. Commenting on his appointment, Wood said that he was “blown away” by the vision and ethos at Myco. He added: “I’m thrilled to be joining Myco especially at such an exciting time in the company’s expansion. This company has huge potential, and extraordinary work is being done here every single day to make a new generation of mouthwatering and sustainable plant-based products that make swapping out meat that bit easier for consumers.” Myco’s co-founder and chairman, John Shepherd, commented: “This is an exciting time for Myco, and we know David is the right person to help us grow the business. His track record speaks for itself, and with decades of experience in the food sector – including sustainable food producers – he’s a perfect fit for what is a key role for Myco.” #VBites #Mushrooms #UK #MyCo #alternativeproteins #plantbasedproteins

Wagamama is set to launch Lion’s Mane ‘Steak’ Bulgogi, a new addition to its plant-based menu. This new dish, available from today (3 January), is made from whole plant foods and challenges the notion that plant-based eating compromises enjoyment. The Lion’s Mane ‘Steak’ Bulgogi is crafted to satisfy steak cravings, with a spiced lion’s mane mushroom ‘steak’ as the centrepiece. Designed to bring texture, flavour and a visually striking resemblance to traditional meat-based options, the Lion’s Mane ‘Steak’ Bulgogi is served on a bed of udon noodles cooked with aubergine and caramelised onion, featuring a sweet and salty amai miso sauce. The ‘steak’ is drizzled with Korean barbecue sauce, and the dish is finished with a sprinkle of sesame seeds and garnished with kimchee, spring onion, red chilli and coriander. Kay Bartlett, chief marketing officer, said; “This January, we’re delighted to launch our new lion’s mane mushroom ‘steak’ dish to excite all guests, whilst also broadening the conversation beyond vegan eating alone with our mind. body. bowl campaign”. She continued: “In addition to our exciting content series, our activity will be supported with a national radio campaign that reminds us all of the warm and inviting feeling exuded from our Wagamama restaurants and the comforting classic dishes served up by our teams”. The Lion’s Mane ‘Steak’ Bulgogi adds to Wagamama’s established plant-based menu, which already includes favourites like Vegatsu, Crispy Chilli Mushrooms, Kare Burosu, Bang Bang Cauliflower, Mushroom Yasai Yaki Soba, and more. The dish showcases the rising popularity of mushrooms, particularly lion’s mane mushrooms, recognised for their functional health benefits. Sourced from an exclusive supplier, Real Fungy based in Wales, the lion’s mane mushroom used in the dish is grown locally. #Wagamama #Lionsmane #UK #vegansteak #functionalmushrooms #Bulgogi

Steakholder Foods, an Israeli company specialising in cultivated meat products, has introduced what it claims is “the world’s first” plant-based 3D-printed eel. According to the company, Steakholder “accurately replicates the complex texture of eel” through precise layering and “a unique combination of materials” in its proprietary 3D printing technology. The eel product is currently based on plant materials, with plans to incorporate cultivated eel cells in the future, “as economies of scale allow price-competitive cell development,” said the business. Steakholder’s printing process allows for a significant reduction in ingredients compared to typical plant-based alternatives in its 3D-printed product. The Israeli firm said that it is seeking collaborations to commercialise its plant-based printed eel by providing proprietary 3D printers and ink, capable of generating short-term revenues. Steakholder expects that its partners and customers – utilising the company’s current technology capabilities – can achieve large-scale production of 3D-printed eel at a competitive price, enabling them to address the cost challenges associated with the current global prices of eel. Arik Kaufman, CEO of Steakholder, said: “The launch of our printed eel marks a pivotal moment in the seafood industry, showcasing the vast potential of our DropJet technology – Steakholder Foods’ solution for fish and seafood printing”. He continued: “This technology is designed to enable partners to generate products on a potential industrial scale of hundreds of tons monthly, not only at lower costs compared to wild eel, but also with the flexibility to create a variety of printed products using the same production line. Such versatility could significantly boost profitability for food companies and lead the way to a shift towards more efficient and sustainable practices in the industry. This product exemplifies the broader possibilities our technology offers our partners. #Israel #SteakholderFoods

In a bid to cater to the increasing demand for plant-based options, Subway is set to introduce a new vegetarian and plant-based sub, The Plant Picante, launching nationwide in the UK on 10 January. The Plant Picante features a spiced plant patty complemented by crispy onions, Sweet Onion and Garlic & Herb sauces, all topped with a choice of American-style cheese or Vegan CheeZe for a fully plant-based alternative. The sub is further dressed with lettuce, tomatoes, cucumbers and peppers. Part of Subway’s Signature Series menu, The Plant Picante is available as a six-inch or footlong on any of Subway’s bread options. Additionally, customers can opt for a wrap or salad, offering further flexibility. Subway’s Garlic & Herbs, Sweet Onion and Teriyaki sauces are also suitable for plant-based diets. Rusty Warren, Senior NPD and product innovation manager at Subway, said: “We’re excited to be launching the Plant Picante this January, which like all our subs is fully customisable to your taste and adds to the range of vegetarian and plant-based options that we have at Subway”. The launch aligns with the increasing trend of plant-based diets and Veganuary. The Plant Picante joins Subway’s existing plant-based offerings, including the Veggie Delite (when ordered with Vegan CheeZe), Crinkle Wedges and Vegan Double Choc Cookie. #plantbaseddiets #plantbasedpatty #Subway #UK

The past year has seen an abundance of plant-based launches, as innovation continues to heat up in the market. FoodBev Media rounds up its top ten product picks below. Oatly introduces soft serve ice cream in UK This summer, Oatly unveiled its latest innovation, Oatly Vanilla Soft Serve ice cream. Oatly Vanilla Soft Serve is designed to provide the creamy texture of soft serve ice cream but made with oats, making it suitable for vegans and 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. Fruit-tella makes chewy sweets range vegan October saw confectionery brand Fruit-tella announce that it is transitioning its chewy sweets range to a fully vegan recipe. The switch to vegan will be implemented across the full range of chews including the Strawberry Mix Chews, Fruit-tella Duo Stix and Fruit-tella Berries & Cherries. All of the chews will still contain real fruit juice and be made with all-natural colourings and flavours. Rather than using animal-derived gelatin, commonly used in the production of confectionery and other food products, Fruit-tella’s new recipe sees the brand use plant-based gelling agents alongside other natural, vegan-friendly ingredients. The new vegan-friendly recipe rolled out into stores this November. Bel UK expands Nurishh line-up with feta-style cubes In March, Bel expanded its dairy-free offering in the UK with the introduction of plant-based feta cheese-style cubes. The new product was introduced under Bel’s Nurishh brand, which was first 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 beinga source of vitamin B12 and free from gluten. The product comes in a diced format, with the resealable pack helping to preserve freshness. Upfield releases dairy-free sour cream under Violife brand Upfield expanded its Violife line-up in the US with the launch of a dairy-free sour cream alternative in January. Offering a “creamy, rich and tangy taste,” the product can be used to replace sour cream in recipes as well as to top dishes such as nachos and chilli. Like the rest of the brand’s range, Violife Just Like Sour Cream is free from soy, palm oil, artificial flavours, nuts and gluten. “It is important for Violife to continue expanding our portfolio to offer delicious dairy-free alternatives for everyone to enjoy,” said Debra Yoo, senior brand manager at Violife. “We created Just Like Sour Cream to have a creamy, cooling and tangy flavour so fans won’t miss out on what they know and love.” GoodPop debuts dairy-free fudgy frozen bars In February, frozen novelties brand GoodPop released a line of fudgy oat milk-based dessert bars. Containing 130 calories or less, the gluten-free frozen treats are made using organic and fair trade ingredients. The four “creamy and indulgent” varieties include Fudge n’ Vanilla Crunch, featuring a smooth vanilla filling, chocolate fudge shell and organic cacao nibs topping, while Double Chocolate Fudge combines a chocolate oat milk filling with a fudgy chocolate shell in a two-pop portion size. Made with organic peppermint leaves, the 80-calorie Mint n’ Fudge Chip bars contain fair trade cocoa chips, and Fudge n’ Caramel Crunch is a chocolate and caramel oat milk pop, with a salted caramel filling and fudgy coating, dotted with cacao nibs. Belcolade unveils Plant-Based White Couverture Puratos-owned Belcolade unveiled its Plant-Based White Couverture in February. Aimed at chocolatiers, pâtissiers and other professionals, the solution is said to offer a rich, creamy texture, perfect ‘snap’ and clean, white chocolate colour. It is also free from allergens typically found in other white chocolate alternatives, such as coconut, nuts, soy and gluten. Youri Dumont, SBU chocolate director at Puratos, said: “Creating this unique innovation consisted of trials of more than 50 ingredients in various combinations. Belcolade’s Plant-Based White Couverture boasts distinctively versatile properties and so can be formed into truly delicious, creative products without compromising on texture, appearance or quality. Offering customers more choice than ever, it is suitable for pralines, hollow figures, tablets, coatings, mousses, ganaches, dipping and flavouring.” Novozymes solution enhances plant-based meat texture In September, Novozymes developed a new bio-based solution, Vertera ProBite, aiming to enhance texture in plant-based meat alternatives. Novozymes expects for the new solution to enable manufacturers to benefit from a natural alternative to unwanted texturizers and encourage more consumers to try plant-based options. Vertera ProBite is based on the enzyme MTGase (microbial transglutaminase E.C. 2.3.2.13), designed to enhance texture. It has been specifically engineered to address texture problems in plant-based meat products, aiming to deliver an exceptional mouthfeel and consistency for a more satisfying culinary experience. The product is a liquid, designed for easy dosing and safe handling during food production. The solution is approved as a processing aid, with its technological function fully realised during the food processing stage. Meatless Farm returns to Tesco with pasta NPD In September, UK meat alternative brand Meatless Farm continued to roll back out across retail with the launch of a new pasta product. The new Chicken and Bacon Tortelloni SKU is filled with a chicken and bacon inspired base and plant-based cheese alternative, seasoned with garlic, salt and pepper. It joins the brand’s other plant-based meat-filled pasta products, which have also launched back into stores following the brand’s acquisition by VFC Foods in June. Other products in the pasta range include No-Duja Ravioli and Beef, Red Wine & Porcini Girasole. The brand is re-launching in Tesco, Asda, Sainsbury’s and Ocado, having made its retail return in August alongside the launch of a new pork and apple sausage product. Its plant-based mince has also now returned to Tesco shelves alongside the pasta line-up and its Chickenless Roast Joint. Planteneers offers vegan Oktoberfest favourites In September, Planteneers offered manufacturers a range of plant-based alternatives to classic Oktoberfest favourites such as Bavarian veal sausage, Thuringer and Nuremburg bratwurst. The plant-based meat and dairy alternatives company, headquartered in Ahrensburg, Germany, has developed formulations for a range of product concepts including an entirely plant-based liver loaf. “Our fiild-Meat flexible stabilising system is based on pea and fava bean protein, hydrocolloids and starch,” explained Pia Meinlschmidt, team leader of product management at Planteneers. “It lets manufacturers use conventional processing and filling lines to make a wide variety of products simply and easily.” The stabilising system is also free of phosphates, soy and allergens. Meinlschmidt added that Planteneers can supply the systems either as all-in compounds including seasonings, flavourings and colours, or as purely functional systems to which the customer can then add their own seasonings. Alland & Robert launches vegan gelatine alternative In January, Alland & Robert introduced a plant-based texturizing agent to replace gelatine and other gelling agents in vegan confectionery products. Syndeo Gelling is composed of acacia gum and plant-based hydrocolloids, which, when combined, strike a balance between the properties of gelatine and pectin, enabling soft textures and the elasticity associated with the former ingredient. Alland & Robert says that Syndeo Gelling offers thickening, stabilising, bulking and binding properties, while being odourless, colourless and neutral-tasting. In addition to confectionery applications, such as jelly sweets and marshmallows, the texturizing agent can be used in other products that typically contain gelatine, such as mousses. #FoodBevMedia #ThePlantBase #Top10

As the end of the year approaches, we want to wish you all a wonderful festive period and a Happy New Year. We look forward to keeping you updated with the latest trends and news from the plant-based food and beverage industry and are excited to see what 2024 holds. The FoodBev Media team. #FoodBevMedia #ThePlantBase

Blue Diamond Growers has added a new product to its Almond Breeze plant milk range, an Almond & Oat Blend drink. The California-based almond grower said that the new addition to the Almond Breeze range combines the flavour of California almonds with the creaminess of oat milk. It contains more calcium than dairy milk and fewer calories and less sugar than other oat milks available on the market, Blue Diamond said. A one-cup serving contains 4g total sugar, 45 kcal and 450mg of calcium. The product can be enjoyed as an alternative to dairy milk in any usage occasion, including with coffee, cereal or by the glass. Maya Erwin, vice president of innovation and R&D at Blue Diamond, said: “We know that eating healthier is on the forefront of a lot of consumers’ minds, and are excited to offer this product that is both delicious and nutritious”. She added: “Almond Breeze Original Almond & Oat Blend not only provides a great taste and creamy texture, but it is also a healthier alternative to other oat milks”. The product will be available in grocery stores and major retailers beginning January 2024. #AlmondBreeze #plantbasedmilk #BlueDiamondGrowers #Oatmilk #almondmilk

Japan-based vertical farming company Spread has unveiled its innovative Techno Fresh processing method. Spread says this technique extends the shelf life of cut lettuce by up to two times, without compromising freshness, taste or quality. The company has also initiated the construction of Techno Fresh Hadano, a state-of-the-art salad processing plant near Tokyo. The Techno Fresh method is a result of Spread’s commitment to tackling the issue of food waste, particularly in Japan, which ranks 14th globally in food waste generation with over 8 million tons discarded in 2021. Strict regulations on product expiration dates contribute to Japan’s high food waste rate. For instance, commonly used standards for fresh-cut vegetables require a viable bacteria count lower than 1,000,000 for 1g of the product, limiting the shelf life of fresh-cut lettuce to 3-4 days. Spread’s Techno Fresh method addresses these challenges by utilising pesticide-free lettuce cultivated in the hygienic environment of Techno Farm. This lettuce is combined with in-house developed processing technologies that prevent bacterial growth. As a result, Spread has achieved a shelf life of six days for fresh-cut lettuce in Japan, doubling the conventional duration. Notably, the Techno Fresh method also prevents browning and discolouration of lettuce, eliminating the need for washing agents with unpleasant odours. Techno Fresh Hadano Techno Fresh Hadano is the company’s inaugural large-scale salad processing plant utilising the Techno Fresh system. This next-generation facility will process 8 tons of lettuce per day, with 85% of the processes automated, including the implementation of the world’s first AI-based lettuce core remover. Automation at Techno Fresh Hadano is projected to yield a substantial increase in productivity, while the dedicated in-house processing design enhances resource efficiency, reducing water usage by 55%. #salad #spread #Japan #verticalfarming #lettuce #shelflife

Loryma has launched a new wheat-based substitute for egg and milk that can be used in the development of vegan baked goods. The ingredient, named Lory Stab, is a functional mix free of animal ingredients, as well as artificial colourings, flavourings and preservatives. According to Loryma, products made using this base ingredient – such as muffins, sponge cakes, cake bases or lava cakes – can achieve a typical ‘airy’ texture, light crumb and consistent pore structure. Lory Stab can be combined with other ingredients such as flour, sugar, oil, water and flavourings to create all types of vegan dough. The result is a viscous mass into which ingredients like chocolate chunks or fruit can be incorporated. The wheat-based mix is neutral in smell and taste, allowing for individual recipes and a wide range of applications to meet the growing need for plant-based bakery products. Loryma said the stabilising and raising components create a loose and elastic crumb structure, which results in the characteristic mushroom-shaped bulge in muffins. Norbert Klein, head of research and development at Loryma, said: “The light, airy texture and authentic mouthfeel of the finished baked goods perfectly imitate the sensory properties of non-vegan products. Thanks to the balanced cost-benefit ratio, Lory Stab is an economical and efficient solution for manufacturers who want to broaden their market appeal.” #eggalternative #ingredients #Loryma #plantbasedbakery

NutriLeads has raised €4.5 million in a Series C investment round to accelerate the commercialisation of its prebiotic ingredient, BeniCaros. The financing round was led by existing investor DSM-Firmenich Venturing, with support from other current investors. Funding will support expansion in the consumer markets and geographies, and the creation of a global brand for the precision prebiotic fibre ingredient, designed to enhance gut and immune health. BeniCaros is made from upcycled carrot pomace. According to the company, its low-dose ingredient is clinically proven to train smarter, faster and stronger innate immune responses and to consistently improve microbiota composition for a more resilient gut ecosystem. NutriLeads, based in Wageningen, the Netherlands, said BeniCaros’ small serving size (as low as 300mg) and attractive formulation profile create numerous product innovation opportunities for food, beverage and dietary supplement companies. In conjunction with the successful completion of the Series C financing, the company has announced a new single-tier board structure. The board consists of CEO Joana Carneiro, chair Alexander Belderok, Florentime Fockema Andreae and two new members: Akshat Kshetrapal, an investment director at DSM-Firmenich Venturing, and Bibilotte Duyvesteyn, a speciality nutrition value chain consultant. NutriLeads’ founder, Ruud Albers, will transition from his current role as chief scientific officer to become chair of NutriLeads’ newly-established Scientific Advisory Committee. The committee will provide guidance for NutriLeads’ research and development initiatives. Carneiro commented: “The financing and board changes support the transition of NutriLeads into a fully commercial company with an emerging global brand of tremendous potential in the health ingredients market. Combined with the additional capital, NutriLeads is well positioned for strong sales growth and profitability.” #prebiotics #guthealth #NutriLeads #prebioticfibres #theNetherlands #functionalingredients

Lallemand Bio-Ingredients is introducing its latest flavour innovation, Savor-Lyfe CI, as part of the Savor-Lyfe series, aiming to transform the plant-based food sector. Savor-Lyfe CI stands out for delivering “a rich and authentic” chicken flavour. Its versatility extends to various applications, including soups, snacks and both meat and meat alternative dishes. Lallemand highlighted that Savor-Lyfe CI “enhances and defines flavours,” providing a sensory experience “beyond the ordinary”. The company said: “According to Mintel’s 2024 Global Food & Drink Trends, consumers are no longer willing to compromise taste and cost for sustainability credentials”. “As the cost of living rises, companies are faced with the challenge of delivering on all fronts – taste, cost and sustainability. This creates a demand for plant-based meat alternatives that not only align with ethical and environmental concerns but also provide a sensory experience comparable to traditional animal-based meats.” #LallemandBioIngredients #plantbasedmeat #ingredients #plantbasedchicken #flavours