The Catalan government has invested €7 million in a research centre to help companies develop sustainable ways of making meat. The funding – which represents one of the largest investments ever made in alt-proteins across Spain – will run for four years and will help companies scale up the production of sustainable plant-based and fermentation-made foods. The Center for Innovation in Alternative Proteins (CiPA), based across various sites throughout the region, has been funded by the Department of Climate Action, Food and Rural Agenda of the Generalitat of Catalonia and the Institute of Agri-Food Research and Technology (IRTA). CiPA will carry out research into how the production process of alt-proteins can be used to reduce food waste, by transforming agricultural surplus and byproducts into nutritious food, with the potential to provide new revenue sources for farmers. As well as carrying out research, CiPA will help build essential infrastructure including research facilities and pilot plants, enabling startups to expand by providing them with the expertise and specialist equipment needed to develop, test and improve their products. According to the Good Food Institute (GFI), Spain is the fourth largest retail market for plant-based foods across Europe – with sales increasing by 9% between 2020 and 2022 to €447.4 million – driving green growth and creating new jobs. The GFI has welcomed the investment. Alex Holst, the GFI’s senior policy manager said: “This landmark announcement is a major step towards turning Catalonia into one of Spain’s leading hubs for sustainable plant-based and fermentation-made foods. The region is already home to pioneering alternative protein companies, but this investment will help develop a vibrant Catalan sector capable of producing delicious, affordable foods for the growing alternative protein market, generating highly skilled jobs and export opportunities.” #fermentation #TheGoodFoodInstitute #Europe #Catalonia #alternativeproteins

Alongside the industry heavyweights famed for pioneering the plant-based category, smaller businesses with big ambitions are also championing the future of sustainable, animal-free food. In this month’s Start-up spotlight, we speak to TurtleTree, a company aiming to revolutionise the dairy industry through its animal-free lactoferrin protein. Fengru Lin, TurtleTree’s CEO, explains how her journey into sustainable dairy production ignited a fervent desire for change. The current state of global food production is deeply flawed, with a heavy reliance on factory farming, leading to issues like waste, animal cruelty and excessive hormone and antibiotics use. This intensive system compromises the quality and nutritional content of foods. With population growth exploding in the next decade, global agricultural output must increase 70-110% by 2050 to feed global demand. Traditional food production practices must make way for more sustainable systems to meet this demand without harming public and planetary health. TurtleTree was founded in 2019 with one bold vision: to create a new generation of sustainable nutrition that’s better for the planet, animals and people. We’re leaning into biotechnology to disrupt the existing system and revolutionise how the world eats. Through the use of precision fermentation and cell-based technologies, we’re eliminating the need for farm animals and addressing the associated unsustainable land and water use, all while creating a more consistent, scalable and resilient food system. To date, we have secured over $40 million in funding, backed by investors such as Verso Capital, KBW Ventures and Green Monday Ventures, and won global competitions like The Liveability Challenge and The Entrepreneurship World Cup for our innovative disruption of the dairy industry. What are the key challenges involved in developing a plant-based milk product that can match, or improve, the nutritional profile of conventional milk? Milk is a complex and nutrient-dense elixir composed of more than 2,000 ingredients, including approximately 200 proteins. One of the most powerful bioactive proteins is lactoferrin, which is great for immunity, iron regulation and digestive health. Plant-based milks do not naturally contain bioactive proteins like lactoferrin and are comparatively lacking in the nutritional benefits of conventional dairy products. Fortifying plant-based milks with lactoferrin, TurtleTree can help bridge the gap between these products and their animal-derived counterparts. What are the key ingredients used in the precision fermentation process to develop your animal-free lactoferrin? Precision fermentation is a state-of-the-art process that uses microbial hosts for the mass production of ingredients. Compared to traditional methods, precision fermentation offers far greater efficiency and volume, enabling viable production at commercial scale. We are able to select microbial hosts, like yeast or fungi, and engineer the target DNA into the microbes. The microbes are then grown in a bioreactor and they will secrete the target protein lactoferrin. Lastly, there is a downstream purification process to purify the lactoferrin. We follow four steps to produce LF+. First, we identify the genetic sequence of lactoferrin. We insert the sequence into microbes, which are used as little factories to produce lactoferrin. The microbes are then placed in a bioreactor, where they are nourished with nutrients and undergo a process of fermentation after which they start producing lactoferrin. Finally, the lactoferrin is collected, purified and used to fortify our favourite foods. Why did you choose to focus on lactoferrin as an ingredient? Our product, LF+, is a high-value bioactive milk protein (lactoferrin) and one of the most powerful parts of cow’s milk that has great functional benefits for immunity, iron regulation and digestive health. While lactoferrin is already used in supplements and infant formulas today, supply scarcity means that demand cannot be met for other fertile segments like sports nutrition, where the protein’s iron-regulating benefits can improve physical performance, aiding endurance, fatigue resistance, muscle strength and energetic efficiency. Accessing lactoferrin directly through whole cow’s milk can be a challenge, with pasteurisation removing up to 50% of the naturally occurring protein. Furthermore, for conscious consumers who make the switch to plant-based milk, where lactoferrin is not inherently present, maintaining intake of this important nutrient can be a struggle. Do you plan to branch out into developing other proteins in the near future? Lactoferrin is the first building block, and TurtleTree will continue to build out its pipeline of high-value ingredients, creating them at scale and unlocking access for many more people. Through this transformative journey, we are working to reshape the way people nourish themselves while prioritising the health of our planet, animals and communities worldwide. With health an important driver of consumer consumption, and advancements in this area already supporting plant-based category growth, we anticipate that plant-based milk companies will continue to focus on nutritional fortification to bridge the gap between animal-based products. The fortification of plant-based products could also help plant-based food companies enter the $36 billion US functional food market, which is predicted to be worth $532.98 billion globally by 2030. What has been the company’s biggest achievement to date? In 2023, we debuted the world’s first precision fermentation-produced lactoferrin, LF+. This year, the TurtleTree team has achieved key production milestones and is now ready to commercialise its LF+ in Q4 2023, expanding the possibilities for nutrition supplementation in sports and elderly nutrition as well as the plant-based milk market. #precisionfermentation #StartupSpotlight #lactoferrin #animalfreeprotein #TurtleTree

Ice cream brand Ben & Jerry’s has reformulated the recipe for its non-dairy range with a new, oat-based formula said to bring a smoother, creamier texture. All flavours within the Ben & Jerry’s non-dairy range worldwide, which comprises nearly 20 different varieties available in pints and scoop shops, will switch to the new recipe by Spring 2024. The roll-out of the new oat-based formulation will begin with two of Ben & Jerry’s most popular flavours, Chocolate Chip Cookie Dough and Chocolate Fudge Brownie. The brand has revealed plans to launch a new non-dairy version of a favourite dairy classic next year, the first to be created with the oat recipe in mind. Current non-dairy flavours feature almond or sunflower butter bases, which become part of the flavour profile. The brand said its new oat base creates a smoother texture, allowing flavours like chocolate, caramel, mint and vanilla to ‘shine’ as intended. The new oat recipe also reduces nut allergens, making the non-dairy range more inclusive for diet sensitivities. Colleen Rossell, flavour guru at Ben & Jerry’s, said: “With this new recipe, Ben & Jerry’s fans can expect more: more flavour, more creamy texture and more dessert euphoria with the same signature chunks and swirls”. #BenampJerrys #Oatmilk #veganicecream

Lidl has lowered the prices of its plant-based Vemondo range to match the prices of comparable animal-derived products across all its stores in Germany. The retailer said that the move forms part of its strategy for conscious, sustainable nutrition, developed at the beginning of the year. Expanding its plant-based range and supporting transparency regarding proportions of animal- and plant-based protein sources were key components of the strategy. While vegan products have historically been significantly more expensive than their animal-derived counterparts in food retailers, Lidl Germany is pushing for change with this latest move. It will align the prices for almost every product in its own-brand range, Vemondo, with comparable products of animal origin in order to make plant-based food more affordable for consumers including vegetarians, vegans and those following a more ‘flexitarian’ diet. The Vemondo range, initiated in 2020 and including over 100 items, will also be placed in the immediate vicinity of products’ traditional animal-derived counterparts across all 3,250 Lidl branches in Germany. This move aims to provide consumers with easier access to vegan products. A survey by the Federal Association of the German Food Trade (BVLH) found that 43% of respondents said they would buy more plant-based foods if they were offered at a cheaper price. This highlights the importance of initiatives such as Lidl Germany’s price adjustments, supporting consumers in the shift toward more sustainable plant-based diets. Christoph Graf, Lidl’s managing director of products, said that the retailer wants to encourage consumers to try plant-based alternatives without price being the decisive criterion. He added: “Only if we enable our customers to make ever more conscious and sustainable purchasing decisions and fair choices can we help shape the transformation to sustainable nutrition”. Lidl in Germany has also determined the proportion of animal protein sources in its range compared to plant-based protein sources, claiming to be the first German food retailer to disclose this information. The calculation, carried out according to the World Wide Fund for Nature methodology, shows that the ratio of plant to animal protein sources in Lidl Germany’s range is currently 11% to 89% in the 2022 financial year. For dairy products, the ratio is 6% to 94%. Based on these results, the food retailer has set a goal to increase the proportion of plant-based protein sources in Germany to 20% by 2030. This includes products such as legumes, nuts and seeds as well as plant-based alternatives to meat, seafood and eggs. The proportion of alternative dairy products will be increased to 10%. #Lidl #Vemondo #plantbasedmeat #plantbaseddairy #Germany

Biotechnology company Arbiom has unveiled a new yeast protein ingredient brand, Yusto, designed for use in a range of food products. Created through fermentation, the new yeast ingredient is globally approved for use in all types of food products, including animal-free meat and dairy products, snacks, sauces and specialised nutrition. Yusto is rich in protein, containing all essential amino acids, as well as B vitamins and functional fibres. Arbiom describes the ingredient as having an intense umami flavour, able to perfectly enhance flavours and mask imperfections such as bitterness and vegetal flaws during plant-based food development. According to the company, the inclusion of Yusto can also allow for a 50% reduction in salt. #Arbiom #plantbasedproteins #yeast

Better Nature has launched a crowdfunding campaign to drive growth across the UK and Europe, as well as appointing a new non-executive director. The crowdfund, launched through the Seedrs platform, forms part of a wider fundraising push to drive mainstream retail growth for the brand’s tempeh product range. Now open to the public, it seeks investors who share the brand’s vision to “help people live healthier lives through tempeh”. Fiona Fitzpatrick has been appointed as a non-executive director to steer the business as it enters its next phase of growth. Fitzpatrick brings 25 years of experience within the food and beverage industry, and has scaled a number of food challengers to success including dessert brand, Gu, and frozen plant-based brand, Strong Roots. Christopher Kong, CEO and co-founder at Better Nature, said: “This has been a phenomenal year for business – in the past few months we’ve launched into 560 Tesco stores across the UK, enjoyed sell-out success at over 900 Lidl stores, and have seen revenue increase by 230% YoY”. He said that the raise will also enable the company to make tempeh more accessible through familiar formats such as burgers and falafels. Kong added: “In 12 months’ time the meat-free aisle will look very different to how it looks now. With Fiona’s guidance, we have an opportunity to transform the category and lead the movement for natural, nutritious, minimally-processed plant-based foods, and that’s exciting.” This week, the brand has also announced that it has become the UK meat free sector’s top scoring B Corporation, with an impact score of 99.7. Certified B Corporations, or B Corps, are verified by the global nonprofit B Lab to meet high standards of social and environmental performance, transparency and accountability. #BetterNature #tempeh #UK

Plant-based recipe kit start-up Grubby has teamed up with Tesco to launch a new range of meal kits, its first retail offering. The launch follows the success of Grubby’s D2C business, and has now rolled out in Tesco stores across the UK. Grubby is offering three brand new vegan recipe kits, each serving two people and ready to eat in less than 30 minutes. The recipes – Aubergine Thai Green Curry, Curried Coconut Dahl and Crispy Gnocchi Puttanesca – are made with fresh, seasonal produce and sold in 100% recyclable packaging. Tesco said that Grubby fitted nicely into its ‘Dinner Tonight’ strategy within produce, which aims to make it easier for customers to cook quick and healthy dinners. “Plant-based is also a high growth category for us, and it’s important we make it as accessible as possible for Tesco customers, which Grubby does perfectly,” a Tesco spokesperson said in a statement announcing the launch. Founder and CEO of Grubby, Martin Holden-White, said: “Plant-based continues to be a super high growth category in retail, and sustainability and convenience were clearly a key priority for Tesco. Right from the start, we saw a huge opportunity in working together to deliver a range of super simple, plant-based recipes that appealed to their wide range of shoppers.” #Grubby #mealkits #Tesco #UK

VFC Foods has today announced its acquisition of plant-based pie, quiche and nut roast brand, Clive’s Purely Plants – its second brand acquisition in less than four months. The announcement follows VFC’s successful purchase of the Meatless Farm brand in June. The company said the strategic move not only marks a substantial expansion but also promises to increase the group’s annual sales by 30%. Clive’s currently has a strong presence in major UK retailers such as Waitrose, Ocado, Asda and Abel & Cole, with a further major ‘Big 5’ listing to be announced in December. VFC said the brand’s vegetable-led product range complement its existing portfolio, aligning with the company’s mission to remove animals from the food chain. The acquisition will include the Clive’s production facility in Dartmouth, UK, marking VFC’s first foray into primary manufacturing. This represents a key step in VFC’s growth strategy, bringing substantial production capacity and innovation potential, the company said in a statement announcing the deal. VFC added that the acquisition signals “a transformation at the group level” with a new trade-facing identity set to be unveiled in the near future. Clive’s will operate as a subsidiary of VFC Foods, with support from its existing team. Managing director of Clive’s, Esther Pearson will remain a shareholder. Pearson commented: “We are thrilled to have found a like-minded partner in VFC Foods to support us through this period of accelerated growth. We are committed to maintaining business as usual with all existing customers and ensuring that we uphold our high standards of customer service.” Dave Sparrow, CEO of VFC Foods, said that what excites the company most is the diverse range of products it can offer consumers following the recent acquisitions, making it “one of the most diversified players in the category”. He added: “The acquisition of Clive’s, following the successful addition of Meatless Farm, positions VFC Foods as a formidable player in the market. With three strong brands experiencing substantial growth, we are well-positioned to further penetrate the retail and foodservice sectors in the UK and Europe.” #ClivesPies #UK #VFCFoods

Plant-based meat producer Meati Foods has announced its receipt of a patent for its ‘MushroomRoot’ ingredient applications. Meati, based in Colorado, US, crafts various animal-free meat products using its MushroomRoot ingredient as a basis. The MushroomRoot ingredient is made up of a composition containing the Neurospora crassa fungus, offering a mycelium-based protein source that is combined with other whole food ingredients such as chickpea flour and oat fibre to develop Meati’s product portfolio. Meati’s patent announcement follows its successful AI-driven study on MushroomRoot’s health benefits, in collaboration with AI company PIPA, launched earlier this year. According to Meati, the month-long research project would have taken years if carried out conventionally. It identified a range of health benefits enabled by MushroomRoot’s whole food nutrient density, including addressing prevalent nutritional deficiencies and enhancing cardiovascular health. Justin Whiteley, Meati’s co-founder and chief science officer, said: “The patent is a culmination of our years-long journey to have our foundational work with MushroomRoot and its wide-ranging food applications acknowledged and protected”. He added: “Receiving our patent just after our AI initiative highlighted MushroomRoot’s significant potential for consumer health benefits is truly remarkable, as they together validate our long-term vision of creating not only new food categories but making existing foods more nutritious”. The United States Patent and Trademark Office (USPTO) issued the patent to Meati on 12 September, ensuring exclusivity over Meati’s MushroomRoot applications until 2039. In addition to identifying 14 key compounds in MushroomRoot that can help to address nutritional deficiencies, Meati said the AI study with PIPA identified an additional set of rare compounds in MushroomRoot with “very specific potential health benefits”. The company said its immediate focus will be to translate these into consumer-friendly health claims. #MeatiFoods #US #mycelium #mushroomroot #AI

Plant-based egg producer Yo Egg has revealed plans to debut a new product at the VKind Experience (VKX) event in Los Angeles next month. The Southern Californian company developed the innovation specifically for the event, which takes place from November 11-12. Yo Egg’s current portfolio of offerings includes a plant-based poached egg and fried ‘sunny side up’ egg alternative. The innovations, which are created using a base of soy and chickpeas, have won the attention of foodservice partners including fast-casual chain Veggie Grill. Its new, tiny quail-sized plant-based egg will be featured in a custom dish curated by celebrity chef Chris Tucker, for the VKX Asian room – one of 11 global-themed rooms set to be featured at the event. Eran Groner, CEO of Yo Egg, said: “At Yo Egg, innovation never sleeps. We’ve crafted this delectable, bite-sized egg specifically for VKX 2023. It’s not only an advancement in food technology but also an absolute culinary delight that you won’t want to miss.” #plantbasedegg #US #YoEgg

French food-tech company Umiami, known for its plant-based meat fillets, has announced a new €32.5 million ($34.7 million) financing round. The latest funding round brings the total amount secured in three years to €100 million. The deal was led by Sociétés de Projets Industriels (SPI) fund and French Tech Seed, both managed by Banque Publique d’Investissement (BPIFrance) for the French government. Other participants included Astanor Ventures, Redalpine, Newfund and Verso Capital. The round met three key objectives for Umiami: to boost industrialisation of its ‘Umisation’ technology, speed up distribution in Europe and support expansion into the US. The company’s Umisation texturizing technology is designed to perfectly mimic the texture and taste of meat and fish, with equivalent nutritional value. The company’s plant-based meat fillets contain under ten ingredients and are free of texturizing agents and additives. Umiami is launching a new factory in Alsace, with a capacity of 7,500 tons per production line and plans to grow this figure to 20,000 tons over time. The company is investing in innovation through its R&D centre, with plans to develop more products. The start-up has expanded its presence in the foodservice sector in several European countries including Switzerland, Belgium, the Netherlands, Spain and Italy. It has also revealed plans to announce new partnerships in early 2024. Supporting its expansion into the US, Umiami has recruited John Hatto as its new managing director for North America. Hatto brings over 30 years of experience in the food and beverage industry. Matthew Sade, venture partner at Astanor Ventures, said that Umiami’s unique technology and product line exceeds consumer expectations “in a way that no other product on the market does”. He added: “Umiami’s chicken is clearly one piece of the puzzle to speeding the global transition to a more sustainable food supply”. #Europe #plantbasedmeatwholecuts #Umiami #US

Plant-based meat company Planted has launched a new hoisin duck product, debuting exclusively in Tesco stores across the UK. The Swiss food-tech company, known for its range of clean label plant-based meat, has secured a new retail listing in Tesco with three SKUs now available to buy across 350 stores nationwide. Its new hoisin duck product builds on the common flavours of East Asian cuisine, described as sweet yet tangy and achieving “the perfect balance of caramelised crispiness and tender juiciness”. Planted.Duck Hoisin is crafted with a blend of simple ingredients including sunflowers, oats and peas, fortified with vitamin B12 and containing dietary fibres as well as all nine essential amino acids. The brand is committed to using plant-based ingredients with no additives, using its proprietary structuring and fermentation technologies to give plant proteins the taste and juicy texture of meat. Rob Reames, VP of commercial, Europe at Planted, said: “At Planted we’re bucking the trend of plant-based doomsters with a launch into a major retailer with a brand new packaging to boot. It’s a real moment for the business, particularly as we’ll also be launching our delicious hoisin duck which has been created due to high consumer demand.” Planted, a spin-off from the Swiss Technical Institute of Technology (ETH), has also announced that it has achieved B Corp certification this week, recognising its commitment to sustainability and resource conservation. #plantbasedduck #Planted #Switzerland #UK