Plant Based World Expo Europe (PBWE) has unveiled its future predictions for the plant-based food and beverage industry, marking the beginning of ‘Plant Based 2.0’. The global plant-based food market is predicted to hit $115.3 billion by 2035, and PBWE said it is preparing for its biggest show to date, taking place at a larger venue for the first time since its establishment – The Excel Centre in London, from 15-16 November 2023. The event’s organisers have identified a number of long-term trends that they expect to see within the plant-based industry as it grows over the coming years. Balancing retail demands While innovators in the plant-based space have been expanding their ranges across categories in recent years – such as Oatly’s ventures into ice cream, yogurt and cheese – many brands are now turning the focus back to core ranges following pressure to create quality products and a shift toward business strategies focused on longer term profitability. SPINS data has shown that customers purchasing plant-based products spend 61% more than the average shopper. PBWE highlighted that retailers must ‘get the balance right’ and provide quality plant-based products with a broader range of choice for high-value customers to maximise basket size. Foodservice: choice, quality and leading with veg Offering an entirely vegan menu is an increasing trend in foodservice, offering a more diverse range of high quality plant-based choices to consumers. Restaurants are also looking to reduce reliance on meat by offering more vegetable-led meals, a trend expected to continue in both foodservice and retail. Clean labelling In the wake of debate around ultra-processed foods, clean labelling will continue to gain momentum and manufacturers must focus on transparency – for example, highlighting which plant proteins are used specifically, helping the public to expand its understanding of new food and protein from sources beyond meat and soya. Manufacturers have also ramped up production of natural vegetable flavours using Non-GMO approaches to meet the clean label demand. Turning of the tide on plant-based seafood The UN estimates that nearly 90% of the global marine fish population is overfished or depleted. While plant-based fish alternatives have struggled to take hold, PBWE believes, this is set to change following innovations seen this year such as the launch of the world’s first 3D-printed vegan salmon. Plant-based fish brands are also using algae to deliver nutrients such as omega 3 to achieve nutritional parity with traditional fish. Wider adoption of plant-based tuna, sashimi and other fish alternatives is expected in foodservice. Affordable proteins The UK is expected to see a shift toward more affordable plant proteins in response to the cost of living crisis. Aberystwyth University has recently announced a new £1 million pea protein project to reduce the UK’s reliance on soya imports, and at PBWE, European companies will showcase affordable protein solutions including textured pea and fava proteins. Traditional production techniques go plant-based Traditional production techniques such as smoking and fermenting are expected to become more extensive in plant-based than ever before this coming year. PBWE noted that it is seeing more companies that specialise in meat-based products now applying traditional production techniques to plant-based proteins. Public sector campaigning The Plant Based Universities campaign is active in more than 50 universities and is gaining momentum. More universities and education settings will act on their own climate research to both limit the public sector’s contribution to the climate and ecological emergency, and to help shift public opinion in favour of a plant-based food system. The public sector is also expected to opt for increasingly plant-based menus as healthcare, prisons and the care sector realise the benefits of providing fewer animal-based meals. Calling on government and consumers The UK’s National Food Strategy in 2022 recommended a 30% reduction in meat consumption, but PBWE highlighted that this may be seen as a ‘conservative’ target, adding that more can be done to reduce subsidies to the meat and dairy industries and invest in plant-based alternatives. The Plant Based Food Alliance UK will address this in a session, ‘Uniting the Plant-Based Industry to Lobby for Growth’ at the PBWE conference in November. Consumer-facing campaigns are also expected to grow, described by PBWE as integral to the progress of educating the public on the importance of consumption habits. Abigal Stevens, marketing director of PBWE organiser JD Events, said that with 43% of Gen-Z consumers claiming to be cutting meat from their diet in 2023, businesses must future-proof themselves and their offerings. She added: “With innovation taking the plant-based industry to the next level, we’re calling on all areas of the wider food and beverage industry, governments, and the public to support this path we’re on – for the good of our collective health and that of the planet.” #Europe #PlantBasedWorldExpo #trends #UK

Food-tech company Nourish Ingredients has unveiled Tastilux, an animal-free fat designed to address challenges in the plant protein market related to taste, nutrition and consumer acceptance. The announcement was made during this year’s SXSW Sydney event. Tastilux marks a major breakthrough in delivering the flavour and cooking performance of traditional meat without the use of animal-based ingredients or artificial chemicals. Derived from natural sources and produced at scale through precision fermentation, Tastilux is poised to provide food and ingredient manufacturers with a fat that closely mimics the cooking properties, aroma and taste of conventional meat. Developed over three years by Nourish Ingredients’ team of scientists, Tastilux concentrates on reproducing the flavourful fats found in animal meat by using natural lipids. This proprietary fat delivers the distinctive taste and aroma of traditional meat fats, enabling authentic cooking reactions when applied to plant-based chicken, beef, pork and other protein alternatives. The introduction of Tastilux aligns with Nourish Ingredients’ mission to expedite the transition to a healthier, humane and sustainable food system. By focusing on the most crucial fats needed to enhance the appeal of plant proteins, Tastilux is poised to facilitate global commercial adoption. The company is actively collaborating with prominent players in the food and ingredient industry to incorporate Tastilux into a wide range of products. James Petrie, founder and CEO of Nourish Ingredients, said: “Tastilux represents a quantum leap in making plant-based meats live up to the rich, fatty taste and cooking performance consumers want and love. We saw an opportunity to revolutionise plant proteins by focusing on the power of fat. Most alternative fats simply can’t replicate the rich, authentic flavour of cooked meat.” He continued: “So rather than take a plant-based approach, we analysed the most flavorful animal fats in their uncooked state. Then identified where we could find these in nature, without the animal. By fermenting only the most potent fats, we’re able to recreate the authentic meat experience. Our unique process unlocks new possibilities for plant protein foods to deliver the satisfying taste and texture consumers crave.” At the SXSW event, Nourish Ingredients showcased Tastilux’s capabilities by presenting a lifelike, plant-based chicken wing. This culinary innovation, designed by the company’s head of culinary innovation, demonstrated the potential of Tastilux fats to change the enhance the plant-based food experience, offering a more delectable and natural option for plant protein companies. A select group of attendees at SXSW Sydney had the opportunity to sample the chicken wing, complete with edible bones made from calcium, experiencing firsthand the impact of Tastilux in providing an authentic flavour, juicy texture and overall enjoyment of chicken wings, all without any involvement of animals. #animalfreeprotein #NourishIngredients #veganfats

Swedish oat milk company Oatly has launched a campaign in the UK, urging all food and beverage companies to disclose the climate impact of their products. This initiative coincides with the release of the company’s ‘grey paper’ – called Climate Labelling: Why Not? – a document outlining the rationale for mandatory climate labelling. New research conducted by Oatly underscores strong public support for carbon labelling on food and drink items, particularly among younger generations. The findings reveal that 62% of UK consumers favour the introduction of carbon labelling on food and drink products, with 55% believing that companies should be obliged to provide this information. A significant 59% of respondents would consider reducing or entirely discontinuing the consumption of high carbon footprint food and drink products if provided with accurate emissions data. These insights highlight the need for greater transparency in the industry regarding the environmental impact of their products. The campaign also challenges the dairy industry, urging it to disclose its climate impact data. To show its commitment to the cause, Oatly has offered free high-profile advertising space to ‘Big Dairy’ if they are willing to publish the full climate footprint of their products. Bryan Carroll, UK general manager at Oatly, commented: “The food and drink we consume is responsible for a third of total UK emissions. Scientists, including the UK government’s own Climate Change Committee, are clear that those emissions must urgently come down, and consumer behaviour change is a necessary part of that. Our view is that it’s unreasonable to expect this to happen when consumers are not being given the information they need to make informed choices.” Oatly’s ‘grey paper’provides three key arguments for mandatory climate labelling. Firstly, it points out that emissions from the food system currently account for 35% of total UK greenhouse gas emissions. Second, consumers are already provided with similar information when making decisions in other areas, such as buying a house or a car. Lastly, there is widespread public support for mandatory carbon labelling as a means to facilitate more informed choices. In light of these developments, Oatly is encouraging like-minded businesses to join the campaign and collaborate with policymakers to establish an effective climate labelling system that serves consumers and the environment. As the UK government initiates the Food Data Transparency Partnership and explores climate labelling policies for food and drink, Oatly has been proactive in publishing the climate impact data of its products on-pack in the UK since 2019. Carroll added: “We’re inviting those across the full spectrum of the food industry to come together and work out what an effective climate labelling system should look like. One that doesn’t cost the earth but helps preserve the Earth.” According to the report, the majority of UK consumers view carbon labelling on food and drink as a positive initiative. When asked whether carbon labelling on food packaging was a “good idea,” more than twice as many respondents agreed compared to those who disagreed, with 52% in favour and only 23% opposed to the concept. Among younger consumers (aged 18-34) the support was even more significant, with 65% endorsing carbon labelling, while only 19% expressed disapproval. The survey also highlighted a belief among consumers that companies should be obligated to disclose carbon information on their products. A majority of respondents (55%) supported mandatory carbon labelling, while only 23% were against it. This sentiment was most pronounced among younger individuals, with 74% of those aged 18-34 advocating for mandatory carbon information disclosure. Meanwhile, 59% of respondents said they would be willing to alter their food and drink consumption behaviour if they had access to accurate carbon footprint information. Specifically, 11% of those surveyed stated they would cease consuming products with a high carbon footprint entirely, while 48% indicated they would reduce their consumption of such items. Among those aged 18-34, 74% expressed a willingness to make changes to their diets, with 54% planning to reduce their consumption of high carbon footprint products and 20% intending to cease consumption entirely. When provided with context regarding the emissions of the food system, the survey demonstrated strong support for a carbon labelling policy. 62% of all UK adults expressed a favourable stance on the introduction of carbon labelling on food and drink products, compared to 29% who were not in favour. This support strengthened when participants were informed that the food and drink industry is responsible for one-third of total UK greenhouse gas emissions. In this case, a remarkable 77% of people aged 18-34 endorsed the implementation of carbon labelling on food and drink products. The survey also highlighted that consumers are as enthusiastic about receiving climate data on food and drink as they are about other forms of mandatory labelling. A clear majority, 55% of UK consumers, agreed that emissions information should be mandatory for food and drink, mirroring its requirement for items such as houses, cars or electrical appliances. This enthusiasm was most pronounced among those aged 18-34, with 66% favoring carbon footprint information on food and drink compared to 9% opposing. In this age group, carbon footprint information was considered more useful than recycling information (40% versus 33%). Additionally, 40% expressed that they would find carbon labels for food and drink more useful than energy consumption labels for devices like TVs, which garnered only 30% support. T&Cs for billboard activation Oatly has offered select dairy manfacturers the opportunity to claim advertising space worth up to €140,000. The offer is exclusive to the first approved dairy company that accepts it based on the provided terms and conditions. This advertising opportunity is limited to cow’s milk products with a comprehensive product climate footprint analysis and is contingent on the verification of factual accuracy, absence of misleading information, and sufficient substantiation. The dairy company will be required to provide the evidence requested for this purpose. #Oatly #carbonfootprint #UKgovernment #cleanlabel #dairymanufacturers

FoodBev Media’s Dan Bunt caught up with Green Boy Group at the Plant Based World Expo North America, to discuss how the company is delivering nutritious plant-based and organic ingredients to food manufacturers. Find out more by watching the full interview below. #GreenBoyGroup #PlantBasedWorldExpo

CJ Foods, a business unit of South Korea-based CJ CheilJedang, announced that it entered into a joint development agreement with T&R Biofab. T&R Biofab is a Korean med-tech company that develops artificial tissues using its technology in the field of regenerative medicine based on 3D bioprinting. Under the JDA, the companies will work to develop alternative meat products using 3D bioprinting. They will leverage expertise between the food industry and 3D printing medical field to create new plant-based alt-protein products that match consumers’ expectations on taste, texture, appearance and nutrition. Both companies perceive plant-based alt-protein food products – that go beyond the limitations of today’s offerings – as new growth engines. Florian Viton, SVP of strategic innovation at CJ Foods, said: “At CJ Foods, we recognise that breakthrough innovation happens at the interface of distinctly different proficiencies and industries. We see our partnership with T&R Biofab as a unique opportunity to create alternative protein offerings that truly surpass the limitations hindering today’s plant-based products. This exciting collaboration is part of CJ Food’s broader strategy to accelerate our pace of innovation and seed new growth engines in support of CJ Food’s global ambitions.” Paulo Marinho, head of scientific strategy at T&R Biofab, added: “As global leaders and public figures increasingly draw attention to the alternative protein food sector, particularly the potential within 3D printed food, it is imperative to underscore that this domain seldom unites genuine food industry experts with accomplished printing specialists. This partnership stands as a unique instance where these two domains converge and collaborate, each pioneering its own sphere to achieve a shared and essential solution.” #3Dprinting #CJFoods #plantbasedmeat #TampRBiofab

Premier Foods is expanding its plant-based cake portfolio with the launch of a new chocolate brownie product, under its Plantastic brand. Plantastic Indulgent Double Chocolate Brownies bring together the growing trend of plant-based with the popularity of brownies, designed to provide ‘the perfect indulgent treat’. They are crafted with cocoa and studded with dark chocolate chips, topped with vegan-friendly dark chocolate. The brownies are available in on-the-go single slices and at-home multipack formats. Katherine Cook, Plantastic brand director at Premier Foods, commented: “The plant-based sweet treats category is perceived to lack in indulgent options and Plantastic is addressing this with new Indulgent Double Chocolate Brownies – a plant-based option that doesn’t compromise on taste”. She added: “Plant-based flapjacks and brownies are both popular with younger cohorts, making the Plantastic propositions the perfect sweet treat to appeal to these consciously minded consumers, who don’t want to compromise on taste”. The brownies are available now and will continue to roll out across the UK grocery channel this month (MRSP £2.25 for a pack of five, £1.25 per single-serve pack). #plantbasedbakery #Plantastic #PremierFoods #UK

The Compleat Food Group has purchased organic plant-based cashew cheese producer, Palace Culture, for an undisclosed sum. With this recent acquisition, the UK manufacturer is expanding its existing plant-based portfolio, which includes the ready-to-eat meat alternatives brand Squeaky Bean and chilled pickles and ferments brand Vadasz. The Compleat Food Group was formed in 2021 and employes more than 3,500 people across ten sites, with an annual turnover of £700 million. Palace Culture was established in 2018 by founder Mirko Parmigiani. His mission was to create sustainable plant-based cheeses for dairy intolerant consumers, inspired by his dairy intolerant son. The business has grown from a stall at Crystal Palace farmers’ market to being stocked in independent shops and distributors including Whole Foods and Abel & Cole. Its portfolio includes a cashew-based semi-soft kimchi cheese, made with the juice of Vadasz kimchi, as well as cashew-based alternatives to goats cheese and brie, blue cheese, and a smoked chipotle cream cheese. Yvonne Adam, chief marketing officer at The Compleat Food Group, described Palace Culture as a natural choice for the company’s portfolio due to its high-quality, distinctive product offering and potential for growth. “Plant-based cheese is a fast-growing, but relatively untapped, market and there is plenty of consumer appetite for genuinely delicious vegan cheese,” Adam commented. “We’re now looking forward to using our expertise and scale to introduce shoppers to Palace Culture’s unique range of incredibly tasty products that we know they will love, and we hope to able to announce additional listings shortly.” Palace Culture’s founder Parmigiani added: “Born from our family kitchen in Crystal Palace, I combined a love of flavour, and a passion for health and sustainability, to create nut-based cheeses using raw ingredients”. “Having seen how The Compleat Food Group has worked with the likes of Vadasz to retain its authenticity and incredible quality, we’re excited for the next chapter of Palace Culture’s evolution and to use The Compleat Food Group’s expertise to continue to innovate and introduce even more people to the world of plant-based vegan cheeses.” #PalaceCulture #plantbasedcheese #TheCompleatFoodGroup #UK

US gluten-free cookie brand Mightylicious has introduced two new plant-based cookie products to its line-up. The new Double Dutch Chocolate and Oatmeal Raisin cookies are both certified vegan, kosher, gluten-free and Non-GMO. Both created with a base blend of gluten-free flours, Double Dutch Chocolate contains chunks of semi-sweet vegan chocolate while the Oatmeal Raisin contains gluten-free rolled oats with raisins and spices. Founder, Carolyn Haeler, created the brand with the belief that allergen-friendly treats should not sacrifice on taste or texture. Each of the range’s soft-baked cookies are 100% free from gluten, wheat, rye and barley. “I was determined to create a cookie that was gluten-free, healthy, and above all, irresistibly delicious,” Haeler said. “Our hand-crafted cookies are designed to indulge and satisfy.” The new products are now available online and in retail outlets across the US including Walmart, Whole Foods, Costco, King’s, Price Chopper and more. #US #Mightylicious #snacking #glutenfree #biscuits

A brand-new plant-based industry event, Veg-Net, has been announced today, set to take place in London in June 2024. Veg-Net aims to provide a platform for connecting plant-based brands with buyers and industry experts from the UK and across Europe. Mike Hill, co-founder of plant-based pizza company One Planet Pizza, is one of the founders of the new event. Plant-based organisations such as VegCapital, Kale United, The Vegan Society and Vegan Business Tribe have already supported the event as strategic partners, while participation from brands such as Kale Foods, GreenPro International and Vegan Perfection have been confirmed. In a statement announcing the launch, the team behind Veg-Net said that reaching and connecting with buyers is among the many challenges faced by start-up food and beverage brands looking to scale. The event will provide the opportunity for start-ups to connect with buyers across retail, wholesale and foodservice. Hill commented: “With my experience and knowledge of the plant-based category, combined with my event expertise from the leisure sector, I felt compelled to support the growth of exceptional vegan food brands. We know from surveying plant-based businesses that connecting with the right buyers is the biggest pain point for brands looking to scale. With Veg-Net we’re unlocking new horizons.” Veg-Net will take place at the Radisson Blu London Stansted Airport. It will grant each brand the opportunity for ten pre-arranged, 20-minute meetings with buyers from both the UK and European retail and foodservice sectors. It will also include keynote speeches from industry experts as well as ‘clinics’ diving into topics such as investment, production, foodservice and the UK and EU retail markets. Mathilde Alexandre, from strategic partner ProVeg International, said: “In these dynamic and transformative times, it is paramount to foster events that unite the entire plant-based sector, bringing together brands, buyers, and industry organisations”. She added: “This event presents a unique opportunity for us all to actively engage, exchange innovative ideas, and collectively learn from one another. Together, we can drive positive change towards a more sustainable and compassionate future.” #Europe #events #UK #VegNet

With Ultra Processed Foods hitting the headlines, Christopher Kong, co-founder and CEO of Better Nature Tempeh, discusses the opportunity for whole food ingredients that are healthy for both humans and the planet. In meat-free, we’re seeing the fallout. Too much shelf space has been given to ultra-processed meat alternatives, and whilst these have played a key role in taking plant-based mainstream, the focus on health appears to have been lost. Health: A transformational shift What we are seeing right now in the category is a transformational shift, with health being increasingly prioritised. According to YouGov, health is the number one driver for the move to plant-based food before the environment and animal welfare. And today, health is the single biggest opportunity to transform the category. Consumers want a wider choice of minimally-processed meat-free products on the shelf, so for plant-based manufacturers that can offer natural and nutritious clean-label options that shoppers can trust, there is all to play for. The meat-free aisle is awash with innovation, but some of this is lacking from a nutritional perspective and many have long ingredients lists filled with artificial ingredients. The opportunity for whole foods Whole foods like tempeh – which is minimally processed and nutritious with a simple, all-natural ingredients deck – offer a clear opportunity to reinvigorate the category. Consumers are primed to adopt plant-based food but are hesitant because they feel they are not meeting their health needs, so educating consumers about health benefits is key. Tempeh, alongside other high-protein and high-fibre whole foods bringing improved nutritional balance to plant-based offerings, should be celebrated as great-tasting natural foods in their own right, rather than being compared with meat products. However, an element of familiarity is important to entice consumers. Tempeh is still a relatively new food for many UK consumers, so exploring different product formats, such as burgers, falafels and veggie balls is key to driving purchases. It’s not about being a meat replacement, but about bringing the goodness of tempeh to formats consumers know how to cook with. With technology and innovation, we often look forward, but sometimes the best innovation is rooted in the past. Tempeh has been a staple in Indonesian cooking for more than 300 years, and as a 100% natural and nutritious plant-based food, its potential to help people live more healthful and sustainable lives in the future is exciting. Purpose led and planet-friendly When it comes to health, planetary health and human health go hand in hand. The world has never been more in need of simple, nutritious, plant-based foods, made in an ethical and sustainable way. With more consumers actively looking for planet-friendly products, the need for meat-free food that is good for both people and the planet is clear. B Corp is part of that – not only does B Corp accreditation give businesses a clear sustainability framework to work from, it also helps them access more resources to do better business and connects them to a global community that shares the same values around health, environmental sustainability, and inclusivity. This is just the start of the journey. As an industry, we need to push ahead to manufacture plant-based foods that are beneficial for both people and the planet. Reaching sustainability goals, doubling down on Net Zero strategies and honing how businesses are being run, not just for shareholders, but for all stakeholders, will all be vital as we navigate the challenge. #BetterNature #cleanlabel #tempeh #WholeFoods

Meati Foods has introduced a shelf-stable plant-based jerky snack series, available in three flavours: Original, Peppered and Sweet Chile. The jerky product is crafted using Meati’s patented ‘MushroomRoot’, a mycelium-based whole food ingredient developed to provide the protein source for Meati’s plant-based meat portfolio. The product line supports Meati’s sustainability focus by using MushroomRoot from the production of its existing steak and cutlet range. The jerky aims to deliver on-the-go sustenance, containing 7g of complete protein per serving alongside dietary fibre and micronutrients including vitamins B2, B3, B5, B9, iron, potassium, choline, copper, zinc and magnesium. Scott Tassani, president and chief operating officer at Meati Foods, said: “Snacking more and eating fewer meals isn’t only a Gen Z trend; it’s truly cross-generational. It’s critical to provide protein, fibre and nutrition that is delicious and supports life on the go.” He added that the new solution provides “superior nutrition and incredible flavour”, with appeal that “extends well beyond jerky eaters”. It is currently only available direct-to-consumer via Meati’s online marketplace, however the company said it plans to take learnings from this initial launch into consideration for future commercialisation planning. #MeatiFoods #plantbasedjerky #US

German start-up Nosh.Bio has announced a new partnership with biotechnology company Ginkgo Bioworks, aiming to enhance the ‘meatiness’ of mycoprotein. Nosh.Bio, based in Berlin, aims to transform the food industry by developing highly functional ingredients from fungal biomass for animal-free food products. Through its partnership with US-based Ginkgo Bioworks, the company will leverage Ginkgo’s strain optimisation services to screen for protein-producing fungi strains with superior sensorial profiles. This aims to produce a mycoprotein that can deliver a rich, savoury and naturally meaty taste when used in food products. Nosh.Bio has developed a technological platform that uses fungal biomass to create animal-free single-ingredient meat alternatives from mycoprotein. The company aims to leverage its production process to improve alternatives to meat products that can be more challenging to emulate, such as juicy steak and other red meat products. The start-up said that while many red meat alternatives contain many ingredients and chemical additives, its efficient, sustainable and cost-effective process allows for the development of an authentic-tasting product that is healthier than its traditional animal counterpart. Ginkgo aims to discover and deliver a strain of fungi with higher native proteins involved in achieving the rich meaty taste, juiciness and colour that Nosh.Bio is seeking. It plans to execute a mutagenesis and screening campaign with its proprietary encapsulation and screening technology (EncapS), which can make it possible to search through up to one million strain variants in a single run and select the best-performing candidates for further development. Kalpesh Parekh, VP of business development at Ginkgo Bioworks, said: “We’re thrilled to partner with Nosh.bio and help level up the alt-meat protein industry to deliver sustainable products that taste closer to real meat than ever before. Our proprietary encapsulation and screening technology can expeditiously deliver valuable insights that enable our partners to optimize their R&D efforts and overall product.” #GinkgoBioworks #mycoprotein #NoshBio #plantbasedmeat