Givaudan and the University of California Berkeley have released a new white paper aiming to pave the way for enhanced efficiency in alternative protein, their fifth annual collaboration. The latest white paper, titled ’10 Alternative Protein Pathways: Opportunities for Greater Efficiency’ outlines key challenges and opportunities on the journey to co-create delicious and nutritious alternative protein experiences. In a statement announcing the research, flavour and fragrance specialist Givaudan said that opportunities are abound for food producers and retailers to develop sustainable, healthy plant-based protein products that deliver diverse food experiences. The company has teamed up with UC Berkeley’s Product Development Program to provide practical steps for the industry, offering alt-protein producers ten actionable pathways to address hurdles such as supply chain issues, resource consumption, production scale-up and competitive pricing. These include identifying ingredient combinations that ensure the best quality and value for food innovators and consumers, and outlining ways to optimise the use of energy, water and other natural resources. Sudhir Joshi, professor, board member and Product Development Program coach at the University of California Berkeley, said: “Alternative proteins can significantly reduce environmental impact and improve human health. Our findings identified four key areas where producers can focus on improving efficiencies and reducing costs for alternative protein products. These were further divided into specific steps companies can take to mitigate risk, while still making tasty, healthy, and cost-effective products.” Givaudan’s global protein network includes four hubs dedicated to developing holistic alternative and plant-based food experiences. These enable Givaudan customers to co-create products ensuring they have the right taste, mouthfeel, colour, visual appeal and nutrition to meet consumer preferences. The company is also launching a Start-up Challenge, selecting five start-ups from around the world to reduce the cost of a standard recipe using the pathways outlined in the white paper, including raw material optimisation, hybrid products, process optimisation and new technology and innovations. Flavio Garofalo, global director, Culinary & Plant Attitude at Givaudan, said: “In today’s dynamic environment, the key to gaining a competitive edge lies in strategic partnerships. Companies that team up with others to pool their knowledge, expertise and resources will be better placed to spot market opportunities, unlock efficiencies, and scale innovations more quickly.” He added: “Every year, we join forces with the University of California Berkeley to investigate key topics related to alternative protein. Why do we do it? Because it helps us look at alternative protein in a more holistic way, which puts us in a better position to support our customers.” #alternativeproteins #Givaudan #UniversityofBerkeleyCalifornia

Plant-based seafood brand Vegan Zeastar has added a new product to its range of vegan shrimps, Crispy Coconut Shrimpz. The newest addition joins Crispy Chili Shrimpz, Crispy Lemon Shrimpz and plain Vegan Shrimpz in the brand’s portfolio. Crispy Coconut Shrimpz will be available from 4 December. The rest of the Shrimpz range is currently available at various wholesalers. #Plantbasedseafood #theNetherlands #VeganZeastar

TurtleTree has achieved its first-ever self-affirmed generally recognised as safe (GRAS) status for its precision fermentation-derived lactoferrin, LF+. LF+ is an ingredient with powerful benefits for immunity, iron regulation and gut health. This development affirms the safety of LF+ for use in food and beverages, opening the door for TurtleTree to enter the US market. The company aims to target supply gaps in the current lactoferrin market while enhancing the $35 billion plant-based milk sector and diversifying offerings in various adult nutrition products. With LF+, TurtleTree has addressed the challenge of scaling lactoferrin production using precision fermentation. This allows the company to supplement the global shortage of lactoferrin and cater to the needs of new consumers who were previously hindered by high costs and supply constraints. This includes “fortifying adult nutrition products such as protein powders, functional beverages, meal replacement alternatives for the elderly, and multivitamins,” said the company. Additionally, LF+ serves to supplement plant-based dairy products, bridging the functional gap with traditional dairy milk. Additionally, TurtleTree said it will enable greater sustainability in lactoferrin production. Precision fermentation, a method involving the programming of microbes to generate targeted functional ingredients, proves to be a significantly more sustainable approach to producing lactoferrin. By removing high methane-emitting cows from the lactoferrin supply chain, TurtleTree has the potential to cut greenhouse gas emissions by up to 91%. Following the LF+’s commercial debut in the US in Q4 2023 and leveraging its innovative technology and production methods, TurtleTree will be selling LF+ at a positive gross margin, which is said to mark the first such achievement in the precision fermentation dairy-protein industry. Customers have expressed interest in purchasing $500 million worth of LF+ over the next five years. TurtleTree’s co-founder and CEO, Fengru Lin, said: “Bovine Lactoferrin is just the start. We see today’s achievement as a vital step in realising our broader commercialization strategy and in enhancing access to milk’s most powerful ingredients.” By fortifying products with bioactive ingredients like lactoferrin, we’re executing a crucial component of our overall plan to empower more people than ever before to enhance their health. Our current partners share in our enthusiasm, eagerly anticipating the opportunity to incorporate LF+ into their products. Together, we are making sustainable and health-conscious choices accessible to a broader audience.” TurtleTree’s director of clinical and Dr. scientific affairs, Vanessa Castagna, added: “After extensive internal testing and rigorous evaluation by global experts in the field, our animal-free lactoferrin has been affirmed ready for market entry”. “Securing self-GRAS marks a pivotal step, attesting to the safety and efficacy of our advanced technology and the dedication of our team. This milestone not only validates our commitment to innovation but also opens doors to exciting partnerships with US food and beverage companies.” Read The Plant Base’s ‘Start-up Spotlight’ interview with TurtleTree’s founder, Fenrgu Lin, here. #animalfreeprotein #lactoferrin #Singapore #TurtleTree

The Kraft Heinz Not Company has launched Kraft NotMac&Cheese, the brand’s first-ever plant-based mac and cheese in the US. This latest innovation is the third to launch in a year from The Kraft Heinz Company and TheNotCompany (NotCo)’s joint venture, which aims to create ‘mouthwatering plant-based foods for all’. Research from Numerator found that less than 30% of plant-based mac and cheese buyers are repeating purchase due to taste and texture. With its new offering, The Kraft Heinz Not Company aims to address consumers’ plant-based preferences and evolving needs with two mac and cheese products. Available in original and white cheddar flavours, Kraft NotMac&Cheese will begin rolling out on shelves across the US now through early 2024. It follows the launch of Kraft NotCheese Slices and NotMayo. The company said it plans to scale into several more categories and begin international expansion next year. Lucho Lopez-May, CEO of The Kraft Heinz Not Company, said: “The Kraft Heinz Not Company creates plant-based versions of fan-favourite foods that taste like the real thing, yet don’t require people to drastically change their eating habits”. He added: “NotCo brings its revolutionary AI technology that has a proven track record in creating mouthwatering plant-based foods to Kraft – the beloved mac and cheese brand that sells over a million boxes every day. Leveraging the strengths of both companies, we’re offering the creamy and comforting experience Kraft Mac & Cheese fans have loved for over 85 years – without the dairy.” #NotCo #US #macandcheese #KraftHeinz #TheKraftHeinzNotCompany

Plant-based gut health brand Biomel has secured a £5.5 million investment from growth equity fund Iris Ventures. The investment will be used to accelerate Biomel’s mission to ‘make good gut health delicious and easy’. It is expanding capacity at its innovation and production facility in west London, UK, to meet ‘soaring’ demand which the company said has driven its sales trajectory and operating profitability since its second year. Biomel reported that it has averaged over 80% growth per year since its launch thanks to its omnichannel route-to-market. Its range of drinks, snacks and powders are listed in major retailers including M&S, Waitrose, Sainsbury’s and Whole Foods Market alongside a growing footprint in independent retailers and international markets. Steven Hegarty, co-founder and CEO of Biomel, commented: “Biomel was born out of our own desire to live healthier and more fulfilling lives and is based on the premise that your gut is at the heart of your health. Gut health affects everything from digestive to mental health through the gut-brain axis. In fact, 70% of serotonin, the happy neurotransmitter and hormone, is produced in the gut.” He added that Biomel has developed proprietary IP to bring “differentiated and better solutions for consumers looking to improve their health and well-being through next-generation probiotic and prebiotic solutions”. “We are excited to leverage Iris’s sector expertise and know-how to further drive total category growth and market expansion through our unique products and innovation pipeline,” Hegarty said. “The participation of such a recognised and respected consumer investor not only validates our thesis but also enables Biomel to continue growing the category and position ourselves as a leader in the functional gut health sector more broadly.” Montse Suarez, founder and managing partner of Iris Ventures, commented: “Backing Biomel’s founders, Steven and Janett, aligns perfectly with our mandate to empower a new generation of extraordinary visionaries. They are the clear trailblazers in the plant-based gut health category with a refreshing and contemporary brand proposition that resonates with the modern consumer.” #Biomel #guthealth #UK

UK-based low-carb food brand Srlsy has added a new vegan spaghetti bolognese product to its ready meal range. The brand’s plant-based rethink on a ‘timeless classic’ contains 17.9g of carbs, compared with the 50-60g you would expect from a similar-sized portion of traditional spaghetti bolognese. Wheat-based spaghetti has been replaced with konjac-based noodles in the development of the low-carb product. Konjac noodles are made from the root of the konjac yam plant and are popular in health-conscious Asian cuisine due to being gluten-free and low in calories. Srsly’s founder, Andy Welch, commented: “Everyone accepts that today ready meals are a mainstay of today’s hectic life schedules”. Welch added that the brand saw a “well-timed opportunity” for konjac-based noodles, with their “impressive low glycemic index to come to the fore and replace wheat-based spaghetti” in the product. #lowcarb #readymeals #Srsly #UK

Plant Press has announced that it has completed a seed funding round totalling just over $1.2 million, aiming to support the company’s growth. Launched in June 2022, Plant Press was created to provide a heathy alternative to coffee and traditional energy drinks. The range is free from artificial sugars, preservatives and gums, and combines the caffeine equivalent of one cup of coffee with key vitamins and electrolytes for a ‘predictable, balanced and jitter-free feel built for any time of day’. Capital from the initial funding raise will be dedicated towards marketing, increasing staffing focused on retail and direct-to-consumer growth and expansion of the product line. Investors include figures from the lifestyle, music and sports industries, paving the way to expand the brand’s presence across multiple sectors. The company said it has seen significant organic growth prior to this seed round, originally gaining traction by selling at major offices such as Morgan Stanley and Goldman Sachs. It is now sold online, on Amazon and at retailers such as Key Foods and Erewhon Market. Founder Ariana Farahani said: “As an afternoon pick-me-up, or a boost for late-nighters, Plant Press has been embraced by consumers who are looking for a delicious way to feel their best, without compromising their health. This is an exciting new chapter and we look forward to ramping up the company in the months ahead.” #energydrinks #PlantPress #US

The rise of plant-based diets means that more parents will be raising children meat- and dairy-free, seeking wholesome and balanced offerings to ensure their little ones are able to access the essential nutrients needed for a strong and active growing body. The Plant Base explores what the key priorities should be for manufacturers developing offerings for children and toddlers. While meat and dairy can offer key nutrients to growing children, the increasing number of parents choosing to raise their child on a plant-based diet – whether for reasons relating to animal welfare, the environment or allergies – means that including these nutrients in a wide range of vegan foods will be essential to ensure healthy development is not impacted. A study from University College London (UCL), published in 2021 and carried out in collaboration with the Children’s Memorial Health Institute in Warsaw, found that children on vegan diets have a healthier cardiovascular profile and less body fat than their omnivore peers. However, it also found that a plant-based diet could affect children’s growth, bone mineral content and micronutrient status. The study found that children following vegan diets were on average 3cm shorter, had 4-6% lower bone mineral content and were more than three times more likely to be deficient in vitamin B12 than the omnivores. Supplementing vitamin B12 is widely seen as one of the most important nutritional considerations for those following a vegan diet, with omnivores gaining much of the vitamin – which is essential for many aspects of health including nervous system and energy levels – from meat, fish and dairy products. For companies innovating in the plant-based children’s nutrition space, ensuring products can offer these crucial components of a nourishing diet will be one of the most important factors. Stephanie Banham-Eichner and Jenna Liut, co-founders of Kiddiwinks – a developer of plant-based, flavoured milk alternative drinks for children – said that there is a gap in the market for for healthy beverages that taste like a treat but fill important nutritional gaps in kids’ diets. They told The Plant Base that most drinks marketed to children, such as juice, fruit drinks and soda, do not contain enough nutrients such as protein, fibre and essential vitamins, and are “loaded with sugar”. © Kiddiwinks “Milk is the gold standard drink recommended by paediatricians because it’s a familiar, easy way to get children to consume certain nutrients integral to their growth and development, but the landscape has changed,” Kiddiwinks’ founders said. “Cow’s milk protein allergy is now the most frequent food allergy in infants and children and up to 75% of the population is lactose intolerant.” “While plant-based dairy has become extremely popular with adults, most dairy alternatives fall short from a nutritional perspective. This is typically fine for adults who don’t rely as heavily on nutrients from dairy, but it is a real issue for growing bodies.” The company’s milk alternatives contain a blend of oats, chickpeas and chicory root, offering 8g of plant-based protein per can, 6-8g dietary fibre and a prebiotic for microbiome support. The drinks also contain essential vitamins B12, A and D as well as potassium, calcium and iron, and contain no saturated fat or cholesterol. “Chickpea is a nutritional powerhouse,” Kiddiwinks’ founders commented. “It is new to the milk alternative space and helps create a nutritional profile that is high in protein and fibre, especially when combined with oats and pea protein. Oats also have an inherent sweetness, which helps create a delicious flavour without as much added sugar. It also has a creamy, smooth texture that is similar to traditional dairy.” Achieving the right texture that children will enjoy is another key consideration to ensure a successful kids’ product range. Kiddiwinks’ own research found that children in its focus groups found almond milk to be “thin” and “watery,” so the company took this into account when developing its offerings. The flavours are designed to resemble flavours well-loved by kids such as Hershey’s chocolate and vanilla ice cream, but with less of the sugar. Little Spoon, a company that provides organic meals for babies, toddlers and children, also works to balance the importance of an enjoyable eating experience for kids alongside ensuring a complete, well-rounded nutritional offering. The company recently added two new offerings to its plant-based range for children, featuring finger foods made from ingredients like cauliflower, grains and spinach. Angela Vranich, co-founder and chief product officer at Little Spoon, commented: “We love the challenge of making veggies fun and craveable for kids, which is why we centered the development of our new plant-based offerings around textures and classic kid-loving finger foods. We believe that healthy, nutritious food can and should taste delicious.” “Our Mini Spinach Bites and Ancient Grain Cauli Fingers are plant-based plays on chicken nuggets and sliders. The kid can still have fun with finger foods, while the parents can take pride in serving meals rich in vegetables like spinach, cauliflower and peas.” Balancing high-quality tastes and textures with high protein content and allergen-friendly ingredients is critical to Little Spoon. © Little Spoon “Our thoughtful R&D process and collaboration with experts enables us to build meals that offer the same craveability as our non-plant based offers while maintaining balanced nutrition critical for a child’s healthy development,” Vranich concluded. Professor Jonathan Wells, UCL Great Ormond Street Institute of Child Health and leader of the 2021 UCL study, said that a global shift toward plant-based diets is recognised to be crucial in preventing climate breakdown, and the research team “strongly” supports this effort. “Our research shows that we need to provide more advice to the public as to how they can eat healthily on plant-based diets. This is particularly relevant for children, as they may have higher nutrient needs while they are growing.” A well-planned plant-based diet for children can provide the essential nutrients needed for a growing body, however it is important that the food industry plays its part in delivering this and ensuring that kids’ offerings are sufficiently healthy and nourishing. With the rising in popularity of plant-based diets, more research, education and awareness is likely to come to the forefront, providing the necessary support where needed. #plantbasednutrition #LittleSpoon #Kiddiwinks #childrensfood #childrensnutrition

Beneo is set to expand its portfolio to include Meatless Beef Bites and Minced Meat in early 2024, showcased this week at Fi Europe 2023. Building on its successful acquisition of the Meatless brand last year, Beneo is now presenting the two planned additions to its plant-based portfolio at the Fi Europe event, where visitors can get a first taste of the brand-new products. Research from last year showed that 76% of meat alternative consumers in Europe see beef as an appealing type of substitute. Beneo said its new solution aims to respond to this demand, providing ‘easy-to-process, semi-finished products with a simple, short ingredients list’. Beneo said its low-energy processing technology means that the plant-based beef alternatives are sustainable as well as flavourful, offering manufacturers a ‘scalable and effective way to tap into the plant-based trends’. Available in frozen form, Meatless Beef Bites and Minced Meat products are crafted from myco- and pea protein, enhanced with colouring to provide an authentic beef-like appearance. According to Beneo, the products have high heat stability and water holding capacity, retaining juiciness and succulence even when fried. Their mouthfeel is described as ‘fatty and juicy,’ enabling the reduction of fat content in end products in line with evolving consumer preferences for healthier options. The beef bites are well-suited to stir fries and stews, while the mince is ideal for lasagna, marinades and sauces. Niels E Hower, member of the executive board at Beneo, said: “In a world with a growing population, efficient food production is not just a necessity for food security and environmental protection; it’s also an economic imperative. We’re excited to be at the forefront of new plant-based developments”. He added: “The alternatives market is largely focused on replacing chicken or processed applications like hamburgers and meatballs. So, the addition of Meatless Beef Bites and Minced Meat products offers manufacturers an even broader spectrum of choice.” #Beneo #FiEurope #Meatless #plantbasedbeef

MycoTechnology has appointed Michael Leonard as its new chief executive officer, succeeding former CEO and co-founder Alan Hahn. Outgoing CEO Hahn will take on the role of executive chairman, marking a new chapter in the company’s growth and global expansion. Leonard joins MycoTechnology from Motif FoodWorks, where he led the development and commercialisation of a portfolio of plant-based flavour and texture ingredients as CEO since 2022, and as CTO from 2019-2022. Michael Leonard Previously, he held senior leadership positions at Kraft Heinz and PepsiCo in both Asia and the US. His teams launched hundreds of products across the snacks, ready meals, beverage and nutrition categories. With a PhD in Polymer Science & Engineering from the University of Massachusetts, Amherst, and an MBA from the MIT Sloan School of Management, Leonard has also held roles in process and product development, platform leadership, business development and strategy at International Flavors & Fragrances and DuPont Nutrition & Health. He brings over 20 years of experience in technology development, commercialisation and innovation leadership in the food and CPG industries. Commenting on his appointment, Leonard said he is thrilled to lead MycoTechnology through its next phase of growth. He added: “Over the past ten years, Myco has developed important capabilities to target the food industry’s toughest challenges using the power of nature. I look forward to building on this foundation and expanding on our vision to drive innovation, sustainability and better consumer experiences.” In a statement announcing the leadership changes, MycoTechnology said Hahn’s ‘unwavering commitment and expertise’ have been integral to the company’s achievements. This includes the development of its ingredient solutions, building of international partnerships and ‘significant strides’ in fungi-based technology. As co-founder and executive chairman, he will continue to support and represent MycoTechnology in impactful ways including his upcoming participation in the United Nations Climate Change Conference, COP28 UAE, where he will speak about food production technologies and fungi’s place in building a more sustainable food system. Hahn commented: “It’s been an extraordinary journey guiding MycoTechnology from its infancy into a thriving company that is changing the landscape of the food industry. I’m immensely proud of our accomplishments so far, and I look forward to accelerating the growth of our commercial ingredients, our next generation platforms, and our global relationships in my new role as executive chairman.” MycoTechnology’s investment in leadership will prepare the company as it builds on its innovations, including the recently announced discovery of honey truffle sweetener and Vital Foods, its joint venture in Oman focused on providing a novel whole food ingredient in the region. #fungi #mycelium #MycoTechnology #US

Pizza Hut has teamed up with Beyond Meat to launch a new Beyond Pepperoni range in the UK. The range is designed to appeal to meat-lovers, flexitarians and vegetarians as well as vegans, with the option to enjoy the new pizzas with either traditional dairy cheese or plant-based cheese at no additional cost. It is now available at Pizza Hut delivery locations nationwide, and rolling out at Pizza Hut restaurants across the UK from January 2024. New Beyond Pepperoni menu items include Big New Yorker, a 16-inch pizza topped with the plant-based Beyond Pepperoni and described as the chain’s ‘biggest-ever’ offering; Beyond Pepperoni Feast topped with Beyond Pepperoni and mixed peppers, available in all sizes; and Beyond Pepperoni Melt, a smaller lunchtime-sized ‘pizza melt’ served with marinara sauce for dipping. Hameed Jagani, vice president of global strategic partnerships at Beyond Meat, added: “With more and more British consumers looking to reduce their animal meat consumption, we’re thrilled to offer a delicious, innovative plant-based pizza topping that will delight meat lovers, flexitarians and vegetarians alike”. #BeyondMeat #PizzaHut #UK

The Budget Committee of the German Bundestag have announced €38 million in funding in 2024 for the sustainable protein transition. The measures adopted include the expansion of the public research funding for cell-based meat and plant-based foods, a stronger focus of the German protein crop strategy on human nutrition, support in the transformation for farmers and the establishment of a ‘Proteins-of-the-Future’ centre. The Federal Ministry of Food and Agriculture (BMEL) has outlined a comprehensive strategy to administer plant protein funding. €8 million will be dedicated to promoting proteins directly for human nutrition instead of animal feed. A competence centre focused on future proteins will be established, along with a stakeholder forum on protein sources for human nutrition. The majority of the funding, amounting to €20 million, is designated to assist in phasing out animal husbandry and transitioning to the production and processing of cell-based, plant-based and fermented proteins for human consumption. The remaining €10 million will be directed towards promoting innovative methods for the production and processing of cell-based, plant-based and fermented proteins. The Good Food Institute has welcomed the move, stating that Germany – which has seen isolated funding measures in this area in recent years – is catching up with other countries. Jens Tuider, strategic director of ProVeg International, said: “The German government is setting the stage for a transformative shift in protein consumption. This investment signifies a critical step forward. Thanks to this decision, we will finally be able to use proteins effectively in the future. The competence centre will offer young companies an important contact point, ensuring that Germany remains an attractive location for innovation.” Other countries have made significant strides in the alt-protein realm. The Netherlands made a record investment of €60 million to develop an ecosystem for cell-based meat and precision fermentation. Denmark presented the “world’s first” strategy for the plant-based sector and announced that it will invest the equivalent of €168 million in the sector. The UK announced that it will set up a research centre for alt-proteins and will also invest in the sector. France invested €65 million in research and scaling up the plant-based sector. With Germany’s investments announced in the 2024 federal budget, it is joining the group of countries that are investing heavily in the sector. Tuider continued: “Germany is following the lead of pioneering nations, such as Denmark, the Netherlands and the UK, who have made the diversification of protein supply a top priority and are already investing in the expansion of corresponding ecosystems. This puts Germany in an excellent position to maximise the opportunities offered by sustainable protein supply – spanning climate and health benefits, generating future-proof employment, and establishing leadership in innovation in a rapidly expanding global market.” Ivo Rzegotta, senior public affairs manager, Germany, at GFI Europe, said: “With this decision on the protein transition, the coalition is taking a big step towards the transition to a sustainable food system laid out in the coalition agreement. The agreed funding measures for research and transformation will put Germany on the path to becoming a leader in this emerging field.” He continued: “The announced Competence Centre Proteins of the Future offers the opportunity for work on alternative protein sources in Germany to be better coordinated and aligned with a strategic goal in future. Germany needs a roadmap for the transition towards more alternative protein sources and such a centre can be the first step in developing such a strategy with all relevant departments and stakeholders.” #alternativeproteins #cellbasedtechnology #fermentation #Germany