This week, Plant Based Word Expo Europe returned to the UK, hosted at a new venue space for the very first time – from its previous location at London Olympia, it moved to the larger Excel Centre in East London, taking place from 15-16 November. As always, the event allowed professionals spanning foodservice, retail and distribution to meet and network, encouraging collaboration and new business opportunities for plant-based brands and suppliers. The 100% plant-based event brought together companies from the ingredients and technology space with innovative start-ups and those looking to bring something fresh to one of the most dynamic and rapidly evolving sectors within the food and beverage industry. Throughout the exhibition, The Plant Base team spoke to many companies for whom there was a clear passion and optimistic buzz about the sector’s development, both over the past few years and in the years to come. While talk of the sector’s ‘decline’ has hit the headlines this year, the clear message that we took on board was one of hope and positivity: that plant-based is not going anywhere, and while the sharp growth experienced pre-pandemic has not maintained the same unprecedented rates, this natural easing of acceleration was to be expected and is not bad news for the category, which had seen extremely high growth projections. In fact, there are still vast opportunities on the horizon. As technology advances, opening more doors for improving plant-based products, the industry can equip itself with the necessary tools to navigate challenges such as upgrading taste and texture, accelerating time to market and bringing down cost. Innovations on display from ingredients specialists highlighted just how much this technological advancement can give manufacturers in the space a welcome boost when trying to bring creative new offerings to market. The importance of efficiency within this process was a key takeaway. One such company showcasing how it can support businesses in this area was Givaudan. The Swiss flavours and fragrance specialist proudly showcased its innovative new AromaSniff technology, currently being trialled with clients in the co-creation of new flavour formulations. Givaudan’s team demonstrated how the technology could be used to make subtle alterations to the aroma of a desired strawberry flavour – for example, tweaking its properties to give it more of a sweet, cooked ‘jammy’ strawberry scent, or infusing the aroma of fresh strawberry with the subtle addition of other berries like raspberry. The handheld tech then generates this specific, customised aroma that the user can immediately smell as it is emitted from the device. Givaudan offered an example of how this can be used for flavour creation by providing several variations on a strawberry sauce, created using AromaSniff, that attendees could enjoy on a plant-based soft serve ice cream that was also demonstrated at the event to showcase its innovation in dairy alternative development. Igor Parshin, global marketing manager, Plant Attitude & Beyond Experience at Givaudan, told The Plant Base: “AromaSniff is a co-creation tool that is really helping to create moments together with customers, something that is almost immediately ready to go to market, because you can reduce the potential risk of doing something wrong – something not quite right in the flavour profile, flavour is always important”. “AromaSniff helps you to easily navigate the hundreds of flavour profiles that we have, something that used to take weeks can be done in a matter of minutes, and that is a huge game changer because all industries are currently pressured and the risk of failing with your innovation is as high as ever. You need to make sure that every choice you make is good, and we are helping to do that.” Beyond Givaudan, there was plenty more innovation in ice cream at the event – Upfield was also dishing out its own plant-based soft serve, and Italian gelato specialist Valsoia presented its Triple Pistachio Mini Sticks, launched earlier this year and created with a creamy cashew-based pistachio gelato coated in indulgent vegan chocolate. The delicious innovation was a hit with attendees at the conference, demonstrating the vast improvements made in plant-based ice cream in recent years. It also took home a Plant-based Taste Award – FoodBev Media’s very own recognition of the highest-quality, best-tasting plant-based products launched this year, the results of which were announced in a special ceremony on the first day of the expo. The Plant Base spoke with Andrea Panzani, Valsoia’s CEO, during the event, who told us that the company attributes its successful gelato to a combination of high-quality, clean label ingredients, expertise and Italian origin. “Our track record comes from expertise, ability to produce gelato … gelato in Italy is iconic,” Panzani said. “In Italy we have 75% of the market share [for plant-based gelato]. We are the iconic country and producer of gelato, and this is important because the expertise is in our DNA. Joining food ingredients, clean label and expertise is a win – this is the secret mix.” Other award-winning companies to be celebrated by our Plant-based Taste Awards included plant-based cheese producer Honestly Tasty, taking home the prize for best cheese thanks to its tasty garlic and herb-flavoured product; confectionery winner Dandies for its maple-flavoured marshmallows; and alt-meat manufacturer Umiami for its whole-cut chicken-style fillet. Dan Bunt, FoodBev Media’s marketing manager, commented: “This year’s Plant Based World Expo Europe offered international plant-based companies the opportunity to showcase with more expertise, a larger audience and more incredible tasting products! The Plant-based Taste Awards provided the event the extra dimension as companies can now showcase their products to potential buyers and suppliers as the best-tasting products the industry has to offer.” Innovation in cheese was an area seen to have matured vastly at the event, with some impressive offerings on display. As well as Honestly Tasty, innovations from the likes of Dreamfarm and Purezza were garnering praise at the event. Vegan pizza chain company Purezza, which was also shortlisted for an award in the cheese category for its Stracciazza, presented itself alongside artisan cheese producer La Fauxmagerie for the first time since the companies announced their merger earlier this week. And Dreamfarm, which raised €5 million in funding earlier this month to expand production and R&D, showcased its authentically textured plant-based burrata and mozzarella products – claimed to be the world’s first plant-based cheese alternative with government-certified liquid status and a Nutriscore A rating. In plant-based meat, there were an array of hyper-realistic products demonstrating just how many different flavours and textures can be achieved, imitating a wider range of meat formats than ever before. Highlights included Redefine Meat’s juicy, authentic steak, La Vie’s new plant-based ham (showcased with the brand’s ham slicer, showing attendees as the product was cut up on the spot!), Mock’s succulent roast lamb alternative served up in mini Yorkshire puddings, and Hempeat’s juicy hemp-based patties brought some ingredient innovation to the dynamic alt-meat space. With conference sessions sharing insights from how brands can achieve success in foodservice – which has been widely recognised as a huge opportunity for plant-based this year – through to clean label ingredient development, collaborating with the cell-based sector and drivers for demand in the alternative meat market, there was something on the agenda for everyone to enjoy, from retailers to restaurants, brands and manufacturers alike. As the event closed up for another year, The Plant Base team felt positive about what’s to come for the exciting and resilient plant-based market: watch this space, and see you next year for Plant Based World 2024! #PlantBasedWorldEurope #PlantBasedWorldExpo #PlantBasedTasteAwards #UK

Oatside, an oat milk brand based in Singapore, has announced the launch of a new oat milk-based dairy-free ice cream range. The range, now available in a number of major retailers, has launched with three flavours: chocolate, peanut butter cookie dough and coffee with mini chocolate chips. Oatside said its latest creation is “poised to redefine the plant-based experience with its creamy texture and irresistible flavours”. All three varieties use Oatside’s oat milk as its base ingredient and are 100% plant-based and lactose-free. Oatside’s oat milk is extracted in-house from roasted Australian oats using the company’s enzyme treatment process, which gives it a creamy, malty and milky profile. Benedict Lim, Oatside’s founder and CEO, said: “Plant-based non-dairy ice creams pose a technical challenge and tend to be icy versus their dairy counterparts, but we’ve managed to achieve a rich, creamy non-dairy ice cream using our classic Oatside oat milk as the base ingredient”. #dairyfreeicecream #oats #Oatside #Singapore

Almond producer Veracruz Almonds has announced it will launch its Mediterranean almonds to vegan cheese suppliers across Europe. Veracruz produces a range of almond varieties including Belona, Soleta, Avijor and Guara from its almond groves in Portugal. Through offering its almonds to the vegan cheese market, the company said it will give consumers a new, exciting option that offers a different flavour profile to the vast majority of American-grown almonds. Almonds are rich in healthy fats, protein, vitamins and minerals, making them well-suited for the production of nutritious vegan cheese alternatives, Veracruz said. The company champions ‘smart farming,’ utilising a tech-led approach with blockchain traceability, artificial intelligence and machine learning to monitor the route of almonds from field to fork. Veracruz leverages an advanced water irrigation system and Aqua4d technology to ensure ‘the highest precision water distribution,’ reducing water use in the orchards by 20% and achieving zero water waste. With its tech-led approach, Veracruz aims to support vegan cheese manufacturers in meeting their own sustainability commitments. David Carvalho, founder and CEO of Veracruz Almonds, said that as the vegan cheese market grows at pace, it is vital to meet demand for new and exciting products. “This is where our Mediterranean almonds come. Offering significant health benefits, and a unique flavour profile, Veracruz Almonds make the perfect base for a delicious vegan cheese,” he commented. “As an established exporter already, we can back up our first-class product and sustainable production process with excellent supply contracts. As we enter the plant-based market, we look forward to partnering with like-minded manufacturers who want to deliver something truly unique to consumers across Europe.” #almonds #plantbasedcheese #Portugal #VeracruzAlmonds

This afternoon at Plant Based World Expo Europe, we were thrilled to unveil the winners for the Plant-Based Taste Awards 2023! After careful deliberation and rigorous judging, the top contenders in various categories have emerged as the tastiest in the plant-based sector. View all results below. Plant-Based Bacon WINNER THIS™- THIS™ Isn’t Streaky Bacon FINALIST La Vie™ – La Vie™ Plant-Based Smoked Bacon Plant-Based Beverage WINNER Optimum Nutrition – Clear Protein- 100% Plant Protein Isolate Juicy Peach FINALIST Yili Group – PlantiFresh Plant-Based Breakfast Product WINNER CENTURY PACIFIC FOOD INC. – UnMeat Plant-Based Luncheon Meat Hot & Spicy FINALIST La Boulangère Vegan – La Boulangère Vegan Croissants FINALIST La Boulangère Vegan – La Boulangère Vegan Pains au Chocolat FINALIST GoE Wellness – Healthfullicious’ly Wake Crunch FINALIST Naturli’ Foods – Naturli’ Organic Spreadable Plant-Based Burger WINNER Unconventional Taste – Unconventional Plant Based Burger FINALIST THIS™ – THIS™ Isn’t Beef Burgers FINALIST Redefine Meat™ – Redefine Meat™ Premium Burger FINALIST DACSA GROUP – PLANT BASED BURGER Plant-Based Cheese WINNER Honestly Tasty – Garlic & Herb FINALIST Honestly Tasty- Bree FINALIST Verdino Green Foods – Mr Plantel White Greek Plant-Based Block in Brine 400g FINALIST Armored Fresh – Oat Milk Cheese FINALIST Planteneers – Plant-Based Alternative to Parmesan Cheese FINALIST Purezza – Stracciazza Plant-Based Chicken WINNER Vegetarian Plus by Myrtle Greens – Vegetarian Plus Vegan Boneless Chicken Wings FINALIST Umiami – Umami Chicken Fillet FINALIST Verdino Green Foods – Verdino Plant-Based Like Chicken Fillet FINALIST Daiya Foods – Daiya BBQ Plant-Based Chick’n Style Thin Crust Pizza FINALIST Quorn Foods – Quorn Spicy Buffalo Fillets FINALIST Novameat – Pulled Nova-ch✽cken FINALIST Planteneers – Plant-Based Alternative to Chicken Breast COMMENDED CENTURY PACIFIC FOOD INC. – UnMeat Meat-Free Chicken-Style Chunks Plant-Based Chocolate WINNER Booja-Booja – Gourmet Selection No.1 FINALIST Vego Good Food Limited – VEGO Crisp FINALIST LoveRaw – Peanut Caramel Bar Plant-Based Confectionery WINNER Dandies Marshmallows – Dandies® Maple Flavoured Marshmallows FINALIST LESBIOFRERES – Betwelve organic (Vitamin B12) raspberry flavour FINALIST Dandies Marshmallows – Dandies® Campers® FINALIST GoE Wellness – Orange & Cinnamon Protein and Vitamin Truffles FINALIST Narayan Foods – Ohney – World’s first plant based honey COMMENDED Optimum Nutrition – Double Rich Chocolate Plant Protein Bar Plant-Based Convenience/ on-the-go product WINNER CENTURY PACIFIC FOOD INC. – UnMeat Meat-Free Chili with Beans FINALIST La Boulangère Vegan – La Boulangère Vegan Pains au Chocolat FINALIST La Boulangère Vegan – La Boulangère Vegan Croissants FINALIST dsm-firmenich – Vertis™ CanolaPRO® nutrition bar with cranberry FINALIST Planteneers – Plant-Based Alternative to Whitefish Filet With Mediterranean Sauce (Tray-Baked) FINALIST Mabel’s Foods ltd – Vegan Yorkshire Puddings COMMENDED Sproutje – Super Bolognese COMMENDED CENTURY PACIFIC FOOD INC. – UnMeat Meat-Free Roast Beef-Style Plant-Based Deli Product WINNER Novameat – Deli Nova-t*rkey FINALIST Le grand Bluff – Le Fou Gras FINALIST La Vie™ – La Vie™ Plant-Based Smoked Ham Plant-Based Dessert WINNER Nanuk NV Vecuisine – Vegan Belgian Chocolate mousse crumble FINALIST Nanuk NV Vecuisine – Vegan passionfruit/mango mousse crumble Plant-Based Ice cream WINNER Valsoia – Triple pistachio mini stick FINALIST Valsoia – Chocolate swirl & chocolate chips cookie Milk alternative WINNER Wild Oats – Wild Oats Barista Milk FINALIST GoE Wellness – Healthfullicious’ly Plant Based Drink FINALIST GoE Wellness – ‘EMPIE vanilla Plant-Based Ready meal WINNER Szafi Products – Bolognese dish with lentil FINALIST More Alternative Foods – More Foods Succulent Shawarma FINALIST DACSA GROUP – PLANT-BASED BEANS WITH CHORIZO AND TOMATOE Plant-Based Sausage WINNER THIS™ – THIS™ Isn’t Pork Sausages FINALIST Unconventional Taste – Unconventional Plant Based Hotdog Sausage Plant-Based Savoury snack WINNER Aviko – Plant based Chili Cheezz Nuggets FINALIST Aviko – Plant based Cheezz Onion Rings FINALIST DACSA GROUP – Arancini Plant-Based Seafood WINNER Verdino Green Foods – Unfished PlantZalmon Smoked Slices FINALIST Revo Foods GmbH – THE FILET FINALIST Verdino Green Foods – Unfished PlantFish White Fillet FINALIST dsm-firmenich – Plant-based tuna flakes Plant-Based Whole-cut Product WINNER Umiami – Umiami Chicken Fillet FINALIST Redefine Meat™ – Redefine Meat™ Beef Flank FINALIST Unconventional Taste – Unconventional Plant-Based Meat Balls About FoodBev Awards FoodBev Media awards schemes have been running for more than 20 years and are now recognised as the most credible and respected awards schemes to influence the international food and beverage industry. For more information about our selection of awards programmes, please visit foodbevawards.com or email awards@foodbev.com. #plantbasedawards #PlantBasedWorldEurope #PlantBasedTasteAwards

California-based food-tech company Yali Bio unveiled its precision-fermented dairy fat alternative at the Mista Growth Hack event in San Francisco. The company debuted the product in a demonstration dairy-free ice cream, developed with the help of ingredients companies AAK, Ingredion and Givaudan. According to the company, the demo ice cream ran out in under an hour at the event. By default, the new fat has a pale, buttery colour and neutral flavour. Due to Yali Bio’s precision fermentation technology, various qualities such as melting point can be tuned to suit specific applications. The ingredient can be used to improve the taste, texture, cooking performance, nutrition and eco-credentials of entire food categories including non-dairy butter and cheese, as well as baked goods and confectionery. Yali Bio said that the fat’s nutritional profile makes it an attractive alternative to dairy fat and other plant-based fats from sources like coconut, containing half of the saturated fat and five times the monounsaturated fat of coconut. According to the company, the product can also be made extremely efficiently with low greenhouse gas emissions and high supply chain transparency. #oilsandfats #US #veganfats #YaliBio

ChickP Protein has developed a line of plant-based nutrition prototypes including cereal and energy bars, created using its signature 90% chickpea isolate ingredient. The company has developed the range to fulfill the demand for natural, high-protein products for consumers with an active lifestyle. ChickP will showcase its protein-fortified, granola-based demos at the upcoming Fi Europe 2023, 28-30 November in Frankfurt. The granola-based cereal and energy bars are composed of nuts, seeds, oats and green buckwheat, infused with a minimum of 30% of the chickpea isolate. They are naturally mildly sweetened with honey and agave and are rich in fibre, ChickP said. Maor Dahan, head of development and applications for ChickP, said that the key challenge in fortifying energy snacks with vegan forms of protein is avoiding a bitter aftertaste while retaining a crispy texture. Dahan commented: “Our chickpea isolate solves both challenges. It has a neutral flavour plus a fine consistency for seamless integration. Moreover, it is a complete protein providing all the essential amino acids, including naturally occurring branch-chain amino acids essential for building and maintaining muscle mass.” The chickpea protein isolate offers an all-natural, clean-label functional ingredient tailored to suit a range of plant-based products including dairy analogues such as cheese, ice cream and barista creamers. It can also be used as a replacement for eggs. #ChickPProtein #functionalingredients #highprotein #Israel

Plant-based pizza chain Purezza has announced a merger with artisan vegan cheese manufacturer La Fauxmagerie, acquiring a majority stake in the company. The merger aims to create a ‘plant-based powerhouse’ that will bring expanded collaborations between the two brands, allowing Purezza to accelerate innovation in sustainable plant-based products and menus that appeal to all consumers. Purezza was founded in 2015, first opening its flagship restaurant in Brighton. It now has additional locations in Manchester and London. Founded by siblings Rachel and Charlotte Stevens, La Fauxmagerie has seen rapid growth since its inception in 2018 with listings in Waitrose and Planet Organic as well as a stand-alone store in London. The cheese brand’s mission is to curate dairy-free cheese products that do not compromise on flavour and quality. Co-founder Charlotte commented: “We’re so excited to be joining the Purezza family who, in addition to being female-led, share our mission to increase accessibility to high-quality, plant-based products. By combining the forces of the best plant-based restaurant and cheese brand in the UK, we can continue to expand our offering together and bring the best plant-based products to the world.” Stefania Evangelisti, co-founder of Purezza, said: “At Purezza’s core, we want to be able to offer foodie vegans, vegetarians and even those with no dietary requirements an alternative that doesn’t compromise on quality, flavour and dining excellence and La Fauxmagerie is passionate to achieve the same goals. It’s a perfect match in our eyes.” Both brands will be showcased side-by-side for the first time this week at the Plant Based World Expo Europe on 15-16 November at the Excel arena in London. #LaFauxmagerie #restaurants #UK #Purezza #pizza #plantbasedcheese

Plant-based chicken brand Daring Foods has expanded its portfolio with the launch of a new frozen entrée convenience meal range. Available across the US, the new range is 100% plant-based, gluten-free and offers 16g of protein per meal. The meals are designed to provide a healthy and nutritious choice for health-conscious consumers seeking tasty on-the-go options. They range from 350-460 calories per pack and can be microwaved in 3.5 minutes. Daring’s frozen entrée range is launching with five varieties to choose from, including a collaboration with sauce brand Fly By Jing featuring white rice, peas, carrots and a blend of Fly By Jing’s Sichuan Chili Crisp and Daring’s Original Plant Chicken Pieces. The brand’s Cajun Plant Chicken Pieces are featured in a spicy fajita bowl product alongside white rice, fajita spice and peppers and onions; while its Teriyaki Plant Chicken Pieces are combined with broccoli, white rice and teriyaki sauce for the teriyaki chicken bowl option. Its Original Plant Chicken Pieces are also included in a Harvest Plant bowl, made with roasted sweet potatoes, kale, brown rice and chimichurri sauce; and a Penne Primavera bowl, made with gluten-free pasta, courgetti, peas, roasted peppers, garlic and herbs. Daring’s plant-based chicken is made with just six ingredients, aiming to provide a better-for-you plant-based alternative to animal-based chicken within the food system. Ross Mackay, CEO and founder of Daring Foods, said: “We’ve always been on a mission to transform the category by offering delicious plant-based options that embrace diverse tastes and dietary preferences”. He added: “Our latest frozen entrée bowls represent a significant step forward in redefining plant-based cuisine while staying true to our commitment to authenticity and simplicity”. #Daring #DaringFoods #frozenreadymeals #US

A new global association, Future Ocean Foods, has launched today, dedicated to accelerating the alternative seafood industry. The first-of-its-kind association is launching with an inaugural membership base of 36 companies across 14 countries, including the UK, US, Canada and Singapore. It will span plant-based, fermentation and cultivated seafood and technology. Members in the plant-based space include Konscious Foods (Canada), SimpliiGood (Israel), Mindblown by The Plant Based Seafood Co (USA) and Revo Foods (Austria). Future Ocean Foods’ mission is to promote food security, human health, environmental sustainability and ocean conservation. Its members have already received significant venture capital from leading food and climate investors, and are already working with large legacy seafood companies to create sustainable food options. Invested capital into the fast-growing alternative seafood space increased by 92% from 2021 to 2022, and US retail sales grew 42% over a similar period. The global plant-based food market is expected to surpass $100 billion by 2030 and the alternative seafood industry is ‘poised to capitalise on this,’ the association said in a statement announcing its launch. Future Ocean Foods members are using plants and cells to help create seafood alternatives, ranging from whole-cut salmon filets, sushi-grade tuna, flaky white wish, shrimp, crab, calamari and more. The association emphasises the importance of ocean conservation, with issues such as ocean warming, acidification and plastic and antibiotic pollution causing rapid loss of biodiversity and marine life as well as threatening international food supplies. The global seafood industry is projected to surpass $700 billion by 2030, and the association argues that aquaculture cannot, and should not, fulfil this demand. Future Ocean Foods aims to unite global stakeholders to foster knowledge-sharing and collaboration, as well as increase awareness of the benefits of alternative seafood for human health and sustainability. It will work to increase product trials, deepen market penetration and help to raise the nutritional profile of alternatives with a focus on protein and omegas. Members will work with traditional seafood companies to help diversify their offerings create sustainable solutions and create new jobs in regions that are historically reliant on the seafood sector. The association announced that it is planning a global event to unite alternative seafood start-ups, investors, government groups, trade associations and traditional seafood organisations, as well as retail, foodservice and grocery representatives. It has partnered with the non-profit alternative proteins thinktank Good Food Institute as a knowledge partner, as well as with plant-based food awareness organisation ProVeg International and the Global Organization for EPA & DHA Omega-3s, which works to increase consumption of quality omega-3s. Marissa Bronfman, founder and executive director of Future Ocean Foods, described the association’s lunch as an “incredible moment in time for the future of food and our oceans”. She added: “Alternative seafood offers us the opportunity to build a more delicious, nutritious, sustainable and ethical global food system. I am humbled and hugely excited to be working alongside these visionary founders and pioneering companies to revolutionise the seafood industry, and am emboldened by the spirit of collaboration among our members. We all embrace the adage: ‘a rising tide lifts all boats’.” #KonsciousFoods #TheGoodFoodInstitute #alternativeseafood #Mindblown #FutureOceanFoods #SimpliiGood #ProVegInternational #Plantbasedseafood

Plant-based meat brand This has revamped its This Isn’t Chicken Pieces product with a new recipe, containing 50% fewer ingredients. The company said its new recipe offers a “serious succulence upgrade” and has been the result of 18 months’ refining work from its in-house R&D team. Cutting the ingredients in half, the improved recipe is made primarily of soya and fava protein, removing pea protein from the recipe along with other additives. Using This’ extrustion technology, the R&D team have created what the company claims to be its most fibrous texture yet, high in protein and fibre yet low in saturated fat. It is also claimed to be lower in salt than competing products. The new recipe will roll out in the UK from today (10 November) in Waitrose, Sainsbury’s, Morrisons, Tesco and Asda, as well as online through Ocado (RRP £3.50) and in Albert Heijn stores in the Netherlands. It will also be available via wholesale in a foodservice format.

Research from consumer behaviour advisor Circana has shown that out-of-home (OOH) servings of plant-based protein products have increased by 48% compared to 2019 across Europe’s ‘big five’ countries. Circana, which previously traded as IRI and the NPD Group, found that the number of total product servings in OOH eateries such as restaurants, cafes, pubs and bars decreased in other food protein categories including beef, pork, chicken and seafood. Typically made from ingredient such as soy, peas, lentil and mushrooms, plant-based products have gained popularity in the European ‘big five’ (UK, Spain, Germany, Italy and France) in recent years, Circana said. Plant-based meat showed the strongest growth compared with other protein categories – the only meat and seafood-related category to show solid growth was the burger. Despite an overall decline in visits to OOH venues, plant-based burgers grew significantly by 90% during year ending August 2023 vs 2019, and increased by 20% year-on-year ending August 2023. This represents a quarter (25%) of the total contribution made to growth in burgers. Although vegan and vegetarian consumers make up only 2% and 6% of the population respectively within the five countries, a significant 25% of the total population said they follow a flexitarian diet, rising to 28% among individuals aged 18-34. Choosing vegan or vegetarian diets or adopting a flexitarian approach toward food preferences was most common in Germany (44%) followed by France (35%) and lowest in southern European countries such as Spain (24%) and Italy (30%). However, these countries scored highly when asked about inclusivity – consumers from Spain (66%), UK (64%) and Italy (63%) said they expected restaurants to satisfy the needs of customers with special dietary or food needs, compared to Germany (41%) and France (55%). According to Circana, around 56 million consumers across the big five countries have yet to sample plant-based meat replacement servings in restaurants, but say they are willing to try. It also found that younger consumers have a stronger connection with plant-based alternatives, likely to persist into older years and preset a long-term growth opportunity. While plant-based options have historically been more expensive than meat, the trend is shifting and Circana anticipates that plant-based alternatives could become even more cost-effective than traditional meat options. Jochen Pinsker, senior VP of European foodservice at Circana, said that plant-based products are experiencing significant market growth and are expected to sustain the momentum throughout 2024. He said: “This is particularly evident as the quality, taste, and texture of plant-based products have significantly improved compared to offerings from just a few years ago”. Offering advice to the foodservice industry, Pinsker said that to successfully tap into the growing market, businesses must ensure “complete transparency with consumers when it comes to revealing the exact source of your meat replacement ingredients” as well as be cautious not to set “excessively high prices” for plant-based alternatives. He added: “When promoting new plant-based menu options, emphasise their positive environmental impact rather than their health benefits; and like meat-based items, ensure your plant-based offerings are portable and give careful thought to packaging and product hold time. This is crucial in a world where an increasing number of meals are consumed off-premises and taken home.” #alternativeproteins #Circana #Europe #foodservice

Hi-Food, CSM Ingredients’ R&D business, has teamed up with Alianza Team Europe, aiming to develop innovative solutions in the added-value fats and oils sector. The two companies plan to develop high-value, clean label protein emulsions to improve the taste and texture of plant-based meat alternatives. As part of the partnership, the two companies have presented a new combination of the all-vegetable fat lipid-based solution MirrorTissue by Alianza Team with Hi-Food’s plant proteins and fibres obtained from oil seeds. According to the partners, they have been able to develop an ‘advanced and high performing’ version of MirrorTissue, clean label and without the use of allergens or tropical oils. Emanuele Pizzigalli, chief R&I officer and co-founder of Hi-Food, said: “Together with Alianza Team, we have laid a strong foundation for the development of one of the first next-generation specialty grease and oil products, employing cutting-edge proprietary technologies”. “I believe that this business relationship represents the perfect example of pragmatic innovation. When dynamic companies with a clear vision of the market and different skills come together, focusing on innovation and high-tech, the result is surprising and effective.” Jesus Jaimes, VP of Team Solutions (a business unit of Alianza Team), said: “In this instance, our shared vision was to address the challenges in the plant-based sector by developing cutting-edge solutions that enhance the taste, mouthfeel, applicability, and appearance of plant-based products while ensuring cleaner labels. This business relationship is the first step in what we see as a broader international collaboration set to revolutionise the food industry.” The advanced development of MirrorTissue will be presented by the two companies at Food Ingredients Europe, held in Frankfurt from 28-30 November. #AlianzaTeamEurope #Europe #HiFood #oilsandfats