Veg of Lund, a company that develops potato-based vegan food and beverage products, has applied for a Swedish patent for a plant-based meat alternative. The company, headquartered in Sweden, sells its plant-based food and drinks under the Dug brand name. The base for its products is a patented emulsion consisting of potatoes and rapeseed oil. It has existing patents approved for its portfolio of potato-based milk alternatives in Sweden, the rest of Europe, the USA and Canada. It also has Swedish patents for its smoothies, cream and ice cream products. Veg of Lund was born out of research at Lund University, with a mission to bring plant-based foods to consumers that can meet demands for taste and sustainability. Eva Tornberg, one of the company’s founders and its current head of R&D, leads the company’s product development, drawing on her knowledge of emulsions to create plant-based foods that are rich in omega-3 fatty acids and free from the 14 most common allergens listed by the Swedish Food Agency. In a statement announcing the news, she said that the patent will secure Veg of Lund’s “unique competence” and will be an important step in commercialising its meat alternative product. The company has ambitions to expand mainly in Europe and Asia, aiming to secure its position in ongoing commercial discussions with different partners following patent approval. Helene Nielsen, the recently appointed CEO of Veg of Lund, said that its patented potato base allows the opportunity to develop a “unique product portfolio to change the food industry,” adding that opportunities are “enormous” in hotels, restaurants and catering. “In recent months, we have established Dug in several countries, most recently in the Czech Republic, Slovakia, Poland and Germany,” she commented. “I expect that we will soon be able to complete the list with distributors in several countries.” With Nielsen as CEO, the company said it will introduce upgraded existing products and launch new products for a broader customer base. Nielsen added: “Consumers want good plant-based food that is climate-smart, healthy and preferably free of allergens. Countries have strategies to reduce their climate impact and investors are looking for sustainable companies to be able to increase their return on invested capital.” “Veg of Lund is definitely a part of this transition and must have a strong and independent position in the market, with patents enabling us to produce and deliver unique products on the global market. Unlike other crops, potatoes can be grown anywhere.” #Dug #Sweden #VegofLund

We are delighted to present the highly-anticipated shortlist for the prestigious Plant-Based Taste Awards. After careful deliberation and rigorous judging, the top contenders in various categories have emerged as the tastiest in the plant-based sector. These exceptional products represent the pinnacle of innovation and flavour within the plant-based food industry. The unveiling of this shortlist marks a significant step toward recognising and celebrating the outstanding contributions to the ever-evolving world of plant-based cuisine. Join FoodBev Media in celebrating all these entries and announce the winners at Plant Based World Expo Europe on 15 November. Make sure to join us at Plant Based World Expo Europe for the winner’s ceremony, find out more information HERE. Please see the full shortlist below. Bacon THIS™- THIS™ Isn’t Streaky Bacon La Vie™ – La Vie™ Plant-Based Smoked Bacon Beverage Optimum Nutrition – Clear Protein- 100% Plant Protein Isolate Juicy Peach Yili Group – PlantiFresh Breakfast Product La Boulangère Vegan – La Boulangère Vegan Croissants La Boulangère Vegan – La Boulangère Vegan Pains au Chocolat CENTURY PACIFIC FOOD INC. – UnMeat Plant-Based Luncheon Meat Hot & Spicy GoE Wellness – Healthfullicious’ly Wake Crunch Naturli’ Foods – Naturli’ Organic Spreadable Burger Unconventional Taste – Unconventional Plant Based Burger THIS™ – THIS™ Isn’t Beef Burgers Redefine Meat™ – Redefine Meat™ Premium Burger DACSA GROUP – PLANT BASED BURGER Cheese Honestly Tasty – Garlic & Herb Honestly Tasty- Bree Verdino Green Foods – Mr Plantel White Greek Plant-Based Block in Brine 400g Armored Fresh – Oat Milk Cheese Planteneers – Plant-Based Alternative to Parmesan Cheese Purezza – Stracciazza Chicken Vegetarian Plus by Myrtle Greens – Vegetarian Plus Vegan Boneless Chicken Wings Umiami – Umami Chicken Fillet Verdino Green Foods – Verdino Plant-Based Like Chicken Fillet Daiya Foods – Daiya BBQ Plant-Based Chick’n Style Thin Crust Pizza CENTURY PACIFIC FOOD INC. – UnMeat Meat-Free Chicken-Style Chunks Quorn Foods – Quorn Spicy Buffalo Fillets Novameat – Pulled Nova-ch✽cken Planteneers – Plant-Based Alternative to Chicken Breast Chocolate Vego Good Food Limited – VEGO Crisp Booja-Booja – Gourmet Selection No.1 LoveRaw – Peanut Caramel Bar Confectionery Optimum Nutrition – Double Rich Chocolate Plant Protein Bar LESBIOFRERES – Betwelve organic (Vitamin B12) raspberry flavour Dandies Marshmallows – Dandies® Campers® Dandies Marshmallows – Dandies® Maple Flavoured Marshmallows GoE Wellness – Orange & Cinnamon Protein and Vitamin Truffles Narayan Foods – Ohney – World’s first plant based honey Convenience/ on-the-go product La Boulangère Vegan – La Boulangère Vegan Pains au Chocolat La Boulangère Vegan – La Boulangère Vegan CENTURY PACIFIC FOOD INC. – UnMeat Meat-Free Roast Beef-Style CENTURY PACIFIC FOOD INC. – UnMeat Meat-Free Chili with Beans dsm-firmenich – Vertis™ CanolaPRO® nutrition bar with cranberry Sproutje – Super Bolognese Planteneers – Plant-Based Alternative to Whitefish Filet With Mediterranean Sauce (Tray-Baked) Mabel’s Foods ltd – Vegan Yorkshire Puddings Deli Product Novameat – Deli Nova-t*rkey Le grand Bluff – Le Fou Gras La Vie™ – La Vie™ Plant-Based Smoked Ham Dessert Nanuk NV Vecuisine – Vegan Belgian Chocolate mousse crumble Nanuk NV Vecuisine – Vegan passionfruit/mango mousse crumble Ice cream Valsoia – Triple pistachio mini stick Valsoia – Chocolate swirl & chocolate chips cookie Milk alternative GoE Wellness – Healthfullicious’ly Plant Based Drink GoE Wellness – ‘EMPIE vanilla Wild Oats – Wild Oats Barista Milk Ready meal More Alternative Foods – More Foods Succulent Shawarma DACSA GROUP – PLANT-BASED BEANS WITH CHORIZO AND TOMATOE Szafi Products – Bolognese dish with lentil Sausage Unconventional Taste – Unconventional Plant Based Hotdog Sausage THIS™ – THIS™ Isn’t Pork Sausages Savoury snack Aviko – Plant based Chili Cheezz Nuggets Aviko – Plant based Cheezz Onion Rings DACSA GROUP – Arancini Seafood Revo Foods GmbH – THE FILET Verdino Green Foods – Unfished PlantZalmon Smoked Slices Verdino Green Foods – Unfished PlantFish White Fillet dsm-firmenich – Plant-based tuna flakes Whole-cut Product Umiami – Umiami Chicken Fillet Redefine Meat™ – Redefine Meat™ Beef Flank 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.

A survey funded by the EU’s Smart Protein project has found that 51% of meat eaters in Europe claim they are actively reducing their annual meat consumption. The survey was carried out by food awareness organisation ProVeg International, in partnership with the University of Copenhagen and Ghent University. 7,500 people in ten European countries took part in the research. ProVeg’s CEO Jasmijn de Boo said that industry and policy makers can use the knowledge gathered from the report to make decisions on the production and promotion of plant-based foods. When asked about their primary motivation for reducing meat consumption, 47% of respondents said it was for health reasons, particularly in Romania and Italy. This was followed by environmental concerns (29%), mostly in Denmark and the Netherlands, and animal welfare (26%), mostly in Germany and the Netherlands. The figure of 51% reducing meat consumption is up from 46% in a previous Smart Protein survey published in 2021. A total of 27% of European consumers said they identified as flexitarians, a 10% decrease compared to the figure recorded in 2021. Additionally, 66% of Europeans claimed to consume legumes ‘at least occasionally,’ with 53% expressing a desire to consume them more frequently. On average, 28% of Europeans said they consume at least one plant-based food alternative at least once a week, up from 21% in 2021. Home consumption of plant-based alternatives for convenience took the lead at 67%, and supermarkets retain the primary source for plant-based purchases at 60%. ProVeg said that the findings show ‘promising changes’ in EU consumer preferences and behaviours made over the past two years. Nearly half (46%) of Europeans reported an increase in their trust in plant-based alternatives when compared to two years ago. 62% of respondents also said they are in favour of tax-free food products that support environmental and health values. Smart Protein co-ordinator, Emanuele Zannini, said that it was important to provide clear and simple information about the ingredient’s origin and processes and the technology applied for the development of safe and nutritious plant-based food products. “This will encourage more and more consumers – including the more sceptical ones – to embrace, with more confidence, a shift towards a better diet for their health and for the planet,” Zannini said. “This is a clear target for food scientists and food ingredient industries.” Cindy Schoumacher, policy officer at the European Commission, added: “As stated in the Farm to Fork Strategy, alternative proteins, such as plant, microbial or marine proteins, is one of key areas of research for a sustainable, healthy and inclusive food system”. “The Smart Protein project is providing key information to fill knowledge gaps on alternative proteins and contributes to the achievement of the objectives of the European Green Deal.” #research #Europe #Reports #ProVegInternational #SmartProtein

Meati Foods, a developer of mycelium-based vegan meat products, has introduced four new products to its Eat Meati range. The new products aim to bring ‘delicious, convenient nutrition’ for easier mealtimes. They include Crispy Bites – the company’s take on a chicken nugget – as well as a Garlic & Pepper Steak, Spicy Crispy Cutlet and Italian Seasoned Cutlet. The Spicy Crispy Cutlet offers the familiar crispiness from Meati’s original Crispy Cutlet, spiced with red pepper and cayenne. The Italian Seasoned Cutlet is a herb-forward juicy cutlet flavoured with rosemary, oregano and thyme. Crispy Bites are available online now, while the other three products are available in special holiday bundles and for standalone purchase in December. Meati said it intends to make all four products available in retail locations. Each of the products are created using Meati’s MushroomRoot ingredient, offering high protein and fibre content. Scott Tassani, president and chief operating officer at Meati Foods, said: “It’s easy for nutrition to fall by the wayside in favor of convenience and flavour when consumers are constantly on the go”. He added: “We’re looking forward to hearing reactions to each of these products geared toward convenient nutrition and the simple idea that flavour, nutrition and ease of cooking can be of equal prominence at the table”. #MeatiFoods #plantbasedmeat #US

Dreamfarm, a plant-based cheese start-up, has secured a new investment of €5 million to expand production, distribution and R&D. Dreamfarm, based in Parma, Italy, was founded in 2021 with a mission of creating 100% plant-based cheese alternatives that are delicious, healthy and clean label. The company launched its first products to market in May this year after two years of R&D, debuting a plant-based mozzarella alternative and a spreadable variant. The start-up claims its mozzarella is the world’s first plant-based alternative with government-certified liquid status and a Nutriscore A rating. The cheeses are created through the fermentation of almonds using selected cultures. Founders Maddalena Zanoni and Mattia Sandei wanted to create a plant-based cheese range that is ‘nutritionally superior’ to existing products worldwide. They were recently joined by Giovanni Menozzi as CEO. Investments came from Giampaolo Cagnin, a serial entrepreneur who founded Italiana Ingredienti, Campus and Hi-Food, and Francesco Mutti, the owner and CEO of the Mutti Group. Dreamfarm’s CEO Menozzi said: “Dreamfarm’s alternative to mozzarella is an innovative product with less than 1% saturated fat, making it appealing to consumers increasingly conscious of sustainability and nutritional profiles, but unwilling to compromise on the goodness of a typically Italian product”. He added: “It’s a dream come true to create a venture like Dreamfarm right here and have entrepreneurs of this calibre as part of our team. The sector is experiencing significant growth, and we are confident that we can make a global impact with the type of products we have and will continue to develop.” #Dreamfarm #Italy #plantbasedcheese

Laird Superfood has launched its new Antioxidant Daily Reds supplement drink, formulated to support muscle recovery and cardiovascular health. The company, a developer of functional coffee and creamers known for its collection of plant-based products with adaptogens, launched the product with an aim to help US consumers meet daily nutritional goals. According to Centers for Disease Control and Prevention (CDC), 91% of Americans do not consume enough vegetables and 88% do not consume enough fruit. Laird Superfood said its product can support American consumers in closing this gap by providing two servings of their recommended daily allowance of fruits and vegetables in each glass. According to the company, the red and orange fruits and vegetables included in its drink can offer high levels of antioxidants which help to combat free radicals that may accumulate in the body and can also support the oxidation-reduction (REDOX) balance, supporting the health of many body functions including the cardiovascular system. Laird Superfood Antioxidant Daily Reds contains cherry, turmeric, strawberries, beetroot and green tea extract to provide antioxidants and vitamins while also offering a light, fruity taste. It is available as a supplement powder that can be mixed into water or blended with a smoothie. Jason Vieth, CEO of Laird Superfood, said: “We’re excited to offer products that fit seamlessly into the daily lives of our customers by providing nutritious, functional, delicious foods”. “As a leader in the functional food category, we’re building on that commitment by launching our new Antioxidant Daily Reds to help support muscle recovery and cardiovascular support for all of our consumers.” #supplements #functionalbeverages #US #LairdSuperfood #antioxidants

Protein Industries Canada is supporting a project with four industry partners to develop new artificial intelligence (AI) technology expected to improve the quality of Canada’s protein crops and ingredients. Project partners Enns Bros, Crop Sentry, DL Seeds and AGT Foods will develop the technology to meet the needs of farmers and ingredients processors. Building on the Internet of Things (IoT) sensor system previously developed by Crop Sentry, the partners will optimise in-field sensors for pea and canola crops to autonomously gather phenotype data throughout the growing season. This in-field data gathering aims to help farmers better collect measurements related to crop quality, leading to improved data-driven decisions that are expected to have ‘positive ripple effects’ across the value chain. Improved crop quality will allow ingredient processors a more consistent supply to work with, helping them to develop a steady supply of high-quality, functional ingredients that will aid consumer packaged goods manufacturers in developing new food and beverage products. The technology will also aim to aid in traceability efforts related to sustainability, in-field management practices and allergen concerns. The project is the first to be announced under Protein Industries Canada’s artificial intelligence stream. A total of 13 million CAD (approx. $9.5 million) has been invested in the joint project, with Protein Industries Canada committing approx. 5.9 CAD (approx. $4.3 million) and the partners committing the remainder. Bill Greuel, CEO of Protein Industries Canada, said: “Canada’s food and ingredient sectors are evolving, and with this evolution comes a need for new technology—including technology that utilises the vast potential of artificial intelligence and machine learning”. He added: “By focusing their initial efforts on in-field AI technology, our project partners are building on the established success of Canada’s agriculture industry to help add value and increase the sustainability of our plant-based value chain”. #CropSentry #Canada #EnnsBros #agriculture #DLSeeds #plantprotein #AGTFoods #ProteinIndustriesCanada

UK healthy food-to-go brand Pollen + Grace has launched a new limited-edition plant-based festive wrap into its range for grocery and retail. The Festive Stuffing + Winter Veg Wrap aims to cater to consumers seeking ‘tasty alternatives to traditional festive foods’. Pollen + Grace said the offering is ‘truly healthy, plant-based and delicious’, designed to provide alternatives to supermarket festive sandwiches that are ‘often laden with over-processed ingredients’. The seasonal special includes a rich and herby mushroom, onion and sage stuffing, winter red cabbage slaw, roasted red onion and butternut squash, spinach and cranberry sauce. Available for a limited time only, the wrap reflects the brand’s mission to ‘make eating well easy and enjoyable’, providing an on-the-go Christmas offering made from natural, whole food ingredients. Founders Stephanie Kingston and Kristina Komlosiova, founders of Pollen + Grace, said: “Festive eating has long been associated with overindulgence and health pitfalls, with overprocessed food and drink dominating the category. Our mission has always been to help people eat better, and this doesn’t change at Christmas time!” The new wrap is available now at Sainsbury’s, WHSmith and Wholefoods stores nationwide as well as through wholesaler CLF Distribution, RSP £4-£4.50. #festive #Foodtogo #PollenGrace #UK

Plant-based meat company Beyond Meat has this week announced plans to significantly reduce operating expenses, including a 19% reduction in its global non-production workforce. The alternative meat company announced the measures in a statement published yesterday (2 November) in which it revealed that it would be cutting back its annual revenue outlook for the second time in 2023 ahead of its third-quarter earnings conference call scheduled for 8 November. As a result of ‘softer than expected’ third-quarter results, the company is now expecting net revenues to be in the range of $330 million to $340 million, representing a decrease of approximately 21% to 19% compared to 2022. In addition to the staff cuts, described by CEO and president Ethan Brown as an immediate step in the company’s broader programme to reduce expenses, Beyond Meat will also initiate a global operations review, narrowing its commercial focus and ‘accelerating activities that prioritise gross margin expansion and cash generation’. These efforts include the potential exit of select product lines, changes to the company’s pricing architecture within certain channels, accelerated cash-accretive inventory reduction initiatives and further optimisation of its manufacturing capacity and real estate footprint. It will also conduct a review and potential restructuring of its operations in China. Approximately 65 employees will be affected by the staff cuts, representing approximately 19% of its non-production workforce and 8% of its overall global workforce. Brown commented: “We anticipated a modest return to growth in the third quarter of 2023 that did not occur, reflecting further sector-specific and consumer headwinds. Even as we implement measures to address those headwinds that are within our sphere of influence, we intend to pursue a further, sizable reduction of operating expenses to improve our cost structure.” Beyond Meat said it believes net revenues in the quarter were primarily impacted by weaker than expected sales volumes in US retail and foodservice channels, lower than anticipated promotional effectiveness and ‘unfavourable’ changes in product sales mix, reflecting weaker than expected sales of its core products including Beyond Burger, Beyond Beef and Beyond Sausage, relative to certain non-core products including Beyond Steak, Beyond Chicken Tenders, Beyond Popcorn Chicken and Beyond Chicken Nuggets. #BeyondMeat #financialresults #plantbasedmeat

California-based food-tech company Yali Bio has appointed Don DiMasi as its new senior VP of engineering and biomanufacturing. Photo credit: Yali Bio Yali Bio engineers precision-fermented lipids and fats for the plant-based industry, suitable for use in alternative dairy products such as butter, cheese and ice cream. The company ferments yeast to turn carbon-neutral feedstocks into a variety of nutritious fats with a lower environmental impact than those provided through traditional animal agriculture. The ‘designer’ fats can be used by food companies within innovative NPDs, or to improve existing products’ nutritional profile, taste and texture, cost and carbon footprint. DiMasi served as senior VP of engineering and process development for Impossible Foods from 2015-2019, where he designed and built its fermentation, downstream processing and plant-based food manufacturing facilities. His newly created role at Yali Bio will focus on building biomanufacturing capacity and process development so that the company can meet growing demand for its products. In the coming months, Yali Bio said it plans to deliver its offerings to a growing list of clients and manufacturing partners. CEO and founder, Yulin Lu, said: “Don’s significant experiences scaling up fermentation processes economically to commercial volumes are recognised broadly in the industry, and we are very pleased to have him joining Yali Bio”. DiMasi, who has now started in the role, said that biomanufacturing at scale is a key success metric for fermentation-based food ingredients. “I’m looking forward to scaling up Yali Bio’s fats, and enabling the business into the next phase of growth,” he added. #precisionfermentation #US #fats #YaliBio #plantbaseddairy

US-based plant-based nutrition and healthcare company Kate Farms has launched a range of whole food blended meals, coming to market in early 2024. Kate Farms Pediatric Blended Meals are described as the “first-ever” whole food formulas inspired by meals at home with resealable packaging that directly connects to common tube feeding devices. The pouches contain a proprietary blend of organic whole foods, nine grams of “easily digested” pea protein and 27 vitamins and minerals, working to deliver between 1-3 cups of fruit and vegetables per pouch. Used for tube feeding, as sole source nutrition or oral supplementation, the blended meals come in three flavours and provide complete nutrition to support healthy growth and development for children aged one to 13. Each serving is USDA organic, non-GMO, high in vitamin D and a good source of fibre, with no added sugar or artificial sweeteners. Debora Duro, program director of paediatric gastroenterology, hepatology and nutrition at US medical centre Broward Health, said: “Kate Farms listens. We – clinicians, parents and caregivers – have been asking for whole food variety, convenience and smart packaging, and Kate Farms delivered. A new package that easily connects to common tube feeding devices is truly innovative, and the kid-friendly design will make the little ones smile too.” The meal pouches are compatible with common ENFit tube feeding devices and flow easily through feeding tubes with minimal thinning or dilution, versatile for tube feeding and drinking. The flavours include a banana, blueberry and oat pouch and butternut squash, carrot and buckwheat. Kate Farms’ chief commercial officer Catherine Hayden said: “Today marks a significant milestone for Kate Farms as we unveil our latest innovation – Pediatric Blended Meals. This product combines innovative advancements in product design, packaging, and delivery with our unwavering commitment to quality, plant-based ingredients, a value we’ve upheld since day one.” The company’s VP of clinical nutrition, Vanessa Millovich, added: “Clinicians prescribing Kate Farms’ peptides or standard formulas may find our blended offerings an effective addition to address the nutritional needs of their complex patients. Parents and caregivers will appreciate the resealable pouch that connects to common tube feeding devices, and the flavour choices may help with sensory or transition challenges.” #KateFarms #US

Ecotone UK-owned brand Kallø has entered the crispbread market with the launch of a new range of crackers made from plants. Kallø Veggie Thins are snacking flatbreads crafted from chickpeas, boasting natural richness in fibre and plant protein. Available in three flavours – Rosemary & Sea Salt, Mixed Seeds, and Beetroot & Mixed Seed – the snacks are baked, not fried, and are not gluten-free as well as suitable for vegans, and free from artificial flavours or preservatives. Ecotone’s marketing director, Adele Ward, said: “It’s at Kallø’s core to deliver delicious healthy products suitable and accessible for all while making sure it’s also the right thing for the planet…Our goal is to continue transforming snacking with healthy and innovative products that don’t compromise on taste. With Kallø Veggie Thins, consumers can be proud to enjoy them both at the dinner table and as part of the ultimate sharing board.” “As with our wider portfolio, Kallø uses natural ingredients to provide healthier, everyday snacking solutions. Veggie Thins are a source of plant protein and help bridge the fibre gap – with an estimated 91% of consumers not getting enough fibre in their diets.” Kallø Veggie Thins are available at Waitrose stores for an RRP of £2.99. #Kallø #healthysnacking #Ecotone #UK #crackers