Food tech company SavorEat has partnered with global food services and facilities management leader, Sodexo, to bring its Robot Chef solution into the US market. Powered by machine learning and AI, the Robot Chef aims to offer restaurants a cohesive production process that reduces waste by cooking personalised patties that only produce the specified amount of plant-based meat needed on demand. Diners can customise protein and fat compositions, and select cooking preferences, to craft plant-based meals easily using its proprietary web application. User preferences are stored in the cloud and sent to the Robot Chef, which autonomously produces a patty within three minutes. SavorEat will employ its Robot Chef to produce plant-based burgers for dining halls at the University of Colorado and the University of Denver. The University of Denver will provide students with the SavorEat platform this month at the Rebecca Chopp Grand Central Market, with the University of Colorado at Denver’s Eat Food Market to follow in 2024. Racheli Vizman, CEO and co-founder of SavorEat, said: “By partnering with a legacy company like Sodexo, which encourages innovation and is at the forefront of adopting food tech to serve students worldwide, SavorEat extends its reach and brings our Robot Chef to the US”. “We are excited to share the deliciousness of food that tastes like real meat without any animal-based ingredients, with tens of thousands of students. We’re proud to partner with Sodexo and could not ask for a better partner with which to mark our US debut.” Moses DeBord, senior vice president for Sodexo Campus, added: “We are thrilled to partner with a company making waves in the plant-based and foodservice robotics industry”. “SavorEat’s unique mission to bring customisable plant-based solutions perfectly fits our vision to bring a happy and healthy eating experience to college campuses.” #US #robotics #SavorEat #RobotChef #foodservice

A new partnership between Unilever’s plant-based meat brand, The Vegetarian Butcher, and döner kebab producer The Düzgün Group, aims to disrupt the kebab market with a plant-based meat skewer. The Düzgün Group is a family-owned, European business that produces commercial döner kebabs from its production sites in Germany and Poland, supplying skewers to chains, shops and restaurants in more than 15 countries. Through the partnership, The Vegetarian Butcher wanted to bring the traditional döner kebab format to vegans and vegetarians, allowing them to enjoy a plant-based product that offers the authentic taste and experience of an animal meat kebab. The resulting offering will begin to roll out to the German and European foodservice markets this month, and is also lactose-free and halal-certified. Traditional döner kebab meat is cooked vertically, with heat distributed as it spins to allow outer layers are evenly cooked and coated in a fat basting, before being sliced off and served with condiments and bread of the consumer’s choice. It has been flavoured with spices such as the traditional cumin, oregano, garlic and onion for an authentic meat kebab taste using a plant-based recipe. Its base is soy protein, with several binding ingredients added to allow for it to be shaped like a traditional kebab skewer while giving it the same texture and slicing ability. The Vegetarian Butcher said it incorporated a blend of fats with different melting characteristics, working to ensure that the plant-based meat was still juicy when browned and ready to be sliced. Kitchen teams will not need to add equipment or amend cooking techniques – Hugo Verkuil, The Vegetarian Butcher’s CEO, said that the skewer can “seamlessly fit with their equipment and cooking procedures”. He added: “We are targeting meat-lovers – from vegans to carnivores – who don’t want to miss out. And when it comes to guests, we are convinced people will not be able to taste the difference.” Blue Yildizbakan, project leader at The Düzgün Group, said that the group can deliver on a large scale and is therefore “perfectly set up to offer restauranteurs an international supply chain for plant-based skewers”. #Europe #Germany #plantbasedmeat #TheVegetarianButcher

The Netherlands-based microalgae producer, Phycom, has announced an investment of over €9 million to accelerate the company’s growth. The investment – which involved key partners including Corbion, Phase2.earth, Invest-NL and Invest International – is set to propel the company’s microalgae cultivation on an industrial scale. All parties involved in the investment recognise Phycom’s unique technology for large-scale microalgae cultivation and advocate its cost-effectiveness and sustainability efforts as the sustainable protein alternative could transform and potentially play a crucial role in our food systems. Over the last four years, Phycom has built two production facilities in Veenendaal, the Netherlands, which it says prove the technology and scalability of microalgae production. The investment is set to propel the Phycom team in all levels of the organisation and will help expand marketing activities and fund further technology development. Eelco Benink, head of equity at Invest International, said: “Investing in Phycom fits perfectly with our AgriFood strategy, helping drive important change in the food system, thereby contributing to the SDGs. Stepping in this together with Invest-NL, the investment creates direct jobs in the Netherlands, enabling the company to develop an international expansion plan.” Strategic partner and president of Corbion Algae Ingredients, Ruud Peerbooms, commented: “At Corbion, we unleash the power of algae fermentation to enhance nutrition while preserving the world’s limited resources. Phycom’s shown capabilities offer great potential, and we believe combining complementary strengths through this collaborative partnership will help us continue to redefine what’s possible through algae-based technologies.” Daan Meijer, investment associate of Invest-NL, added: “Invest-NL aims to accelerate the transition to a sustainable food system by investing in innovative technologies for alternative proteins. Microalgae’s role in this transition and Phycom’s unique technology and large-scale production make us exceptionally proud to add Phycom to our investment portfolio.” The round also drew renewed support from all existing shareholders. #alternativeproteins #microalgae #Phycom #theNetherlands

UK food technology start-up Zess has teamed up with Sysco’s fresh food business, Fresh Direct, to introduce Zess Explore, a new range of plant-based deli fillers. The new products were handcrafted at Fresh Direct’s specialist production unit Fresh Kitchen in Bicester, UK. The range includes three products: Roasted Sicilian Caponata, Chipotle & Corn Veggie Barbacoa and Sweet Potato & Butternut Dhansak. Caponata bowl The plant-based deli fillers are designed to be used for sandwiches, jacket potatoes, pizza topping, tacos, salads, wraps and more. Hiren Umradia, CEO at Zess, said: “Zess was born out of a desire to revolutionise food choices for health and the environment. We observed a gap in the market for exciting, ready-to-serve plant-based deli fillings, as there are very few options available without the hassle of creating something yourself.” Umradia continued: “In busy kitchens, there simply isn’t time to develop the exciting plant-based products that people want. This often means that those wanting a plant-based option face boring choices that simply don’t inspire them. With Fresh Kitchen, we’re introducing a game-changing combination of exciting flavours, hand-produced to high standards, that are not just healthy but tantalisingly delicious, through the nation’s largest wholesaler, Brakes.” Zess Explore will be available this month at Brakes with an introductory promotional price of £9.99 for a 1kg tub, before trade discounts. #Sysco #UK #Zess

Meat alternatives brand Squeaky Bean is launching its first ever fish alternative products, Beechwood Smoked Salmon Style Slices and Tuna Style Flakes. The UK brand, part of The Compleat Food Group, said its smoked salmon style slices are smoked naturally using beechwood chips for a “subtle, smoky flavour and authentic aroma”. They are made to a unique recipe that enables the same marbled appearance as smoked salmon. Squeaky Bean’s tuna style flakes provide a good source of protein and Omega 3 and have been developed to perfectly replicate tuna’s distinctive taste and texture. Both products are ready to eat and low in saturated fat, made from 100% plant-based ingredients. They are designed for versatility and can be used in a range of popular dishes. Becky Youseman, marketing controller at Squeaky Bean, said: “Eating fish is a popular diet choice because of its health benefits, but as consumers become more concerned over the health of our oceans, we’ve noticed a rise in demand for good quality fish alternatives. Combine this with the number of vegans and vegetarians saying they miss eating fish, we spotted a natural gap in the plant-based category.” “With there being very little innovation in plant-based fish to date, we’re proud to lead the way by launching a great tasting vegan tuna alternative and what will be the first vegan smoked salmon style slices to be available in major retailers.” Squeaky Bean’s Beechwood Smoked Salmon Style Slices will be available in Waitrose from 20 September and Sainsbury’s from 27 September (RRP £3.50 for 80g). The Tuna Style Flakes will be available in Sainsbury’s from 27 September (RRP £3.25 for 120g). #Plantbasedseafood #SqueakyBean #UK

If you’re a fan of plant-based foods, then you’ll definitely want to tune into the Plant Base Taste Challenge! This amazing competition showcases the very best plant-based products from around the world, giving judges the opportunity to sample and taste some truly delicious treats. This year held at Plant Based World Expo, the Plant Base Taste Challenge was a big hit with attendees and judges alike. Featuring everything from savory snacks to sweet treats, there was something for everyone at this tasty event. Of course, the real stars of the show were the amazing plant-based products themselves. From meat substitutes to dairy alternatives, there were some truly innovative and delicious options on display. This year’s Taste Challenge Winners! Meat – Lypid, Plant-Based Smoked Pork Belly Slices Beverage – Aliga Microalgae, White Chlorella algae drink Cheese – Plant Ahead, Vegan Feta Cheese Dessert – Green Giant Holdings, Sea Moss Sorbet Seafood – Mind Blown, Crab Cakes Snack – Surapon Foods, Gyoza of the World Deli – KEWPIE, Vegan Mayo Dressing and Spread Overall, the Plant Base Taste Challenge was a wonderful celebration of the plant-based industry, showcasing the delicious and exciting products that are available to those looking for an alternative to animal-based foods. If you missed the live stream, be sure to check out the video to see all the action and get inspired to try some amazing plant-based products for yourself!

Nestlé is expanding its plant-based portfolio with a new shelf-stable range of plant-based cooking solutions in Chile, under the Maggi Veg brand. The range includes the company’s first shelf-stable plant-based minced meat, made from soya. It comes in recipe solutions that combine it with seasoning, suited to popular meat-based dishes such as tacos, empanadas or spaghetti bolognaise. The new Maggi Veg range in Chile also includes a soup containing lentils, rice, vegetables and seasoning. Torsten Pohl, global head of R&D for Nestlé’s food category, said: “We continue launching plant-based products in many regions of the world to offer people tasty, nutritious alternatives to meat that they can enjoy with family and friends”. “Our new shelf-stable range also makes plant-based alternatives more accessible to a wider range of consumers in Chile. This makes them a delicious, excellent source of protein in many favourite recipes, for breakfast, lunch or dinner.” Beyond these launches, Nestlé also recently piloted ready-to-heat, shelf-stable plant-based meal kits in China that feature local recipes like Mala Xiang Guo and Curry Chicken. The meal kits aim to provide consumers with nutritious, tasty and convenient plant-based meals that can be prepared quickly and easily at home, Nestlé said. #Chile #China #Maggi #Nestlé

Bakery and confectionery ingredients supplier Puratos is launching a Vegan Choux Mix, aiming to “set a new standard in the world of choux pastry”. The international supplier said that the mix will empower pâtissiers to expand their plant-based portfolios. According to Puratos, it rivals the performance of its traditional egg-based counterparts, resulting in pastry that boasts “exceptional aerated volume, superb webbing and a golden crust”. Additionally, the product allows for a subtle flavour that can enable experimentation with sweet or savoury toppings. Puratos’ mix simply requires the addition of oil and water, streamlining the pastry-making process for customers and creating opportunities for the development of vegan profiteroles, eclairs and choux buns. The company said that while other plant-based bakery ingredients have emerged in recent years for croissants, Danish pastries and cakes, a vegan-friendly solution for choux pastry “remained elusive”. Its Vegan Choux Mix aims to solve the challenge of replicating egg’s functionality, which is central to the pastry’s structure, texture and golden colour. Olivia Creber, R&D patisserie specialist at Puratos, said: “We have spent two years meticulously refining our Vegan Choux Mix, leaving no stone unturned in the pursuit of perfection”. “At Puratos, we take immense pride in investing in cutting-edge ingredient technologies to cater to consumer demands, while upholding our unwavering commitment to delivering exceptional quality.” #bakedgoods #chouxpastry #Puratos

Plant-based cake brand Oggs is launching a new Mega Caramel and Vanilla Cupcake product, encouraging consumers to “choose kinder, cruelty-free cakes” that are made without eggs. The new cakes launched in Tesco and Ocado stores across the UK yesterday (4 September 2023) at £9 RRP for a pack of nine. The vanilla sponges with caramel and vanilla frosting are made using Oggs Aquafaba plant-based egg alternative, creating cake that the brand claims is kinder to chicken and the planet. Oggs’ new launch comes alongside new research commissioned by the brand, looking into the ethics of UK cakes with emphasis on the conditions of chickens used to produce the egg found in most products. While most shoppers said that they make ethical decisions about the shell eggs they purchase, with 92% buying free range wherever possible, the same decisions don’t currently apply to cakes bought where egg is used as an ingredient, the research found. 67% of those asked said that they weren’t aware that most cakes sold in UK supermarkets use eggs from barn or caged chickens as opposed to free range or no eggs at all. A report published by the British Hen Welfare Trust said that UK cake producer giants Mr Kipling, Cadbury’s and McVities use mostly barn and some cage eggs in their baked goods. Hannah Carter, founder and CEO at Oggs, said: “We all like to think that we make the most responsible choices, but this new research shows that this thinking doesn’t apply to cake. By choosing cruelty-free cake, we can still enjoy all our favourite treats without compromise. Our new Mega Cupcakes give shoppers a delicious opportunity to celebrate and share, while making a positive impact to animals and the planet.” #Oggs #plantbasedbakery #UK

Mars Food & Nutrition brand Seeds of Change has introduced its new innovation, Super Grains, available in three flavour varieties. The organic product line comprises three ancient grain blends in a cuisine-based flavour range: Tuscan Herbs, Indian Style and Smoky Southwest. Super Grains provides a plant-based source of protein and fibre with no artificial colours or flavours, designed to be cooked quickly and conveniently on the stove or in the microwave. Tuscan Herbs includes quinoa, wheat berries and pearl millet, while Indian Style Rice combines quinoa with sorghum and finger millet. Smoky Southwest features a blend of quinoa, amaranth, pearl millet and sorghum. Angie Madigan, vice president of marketing at Mars Food & Nutrition North America, said: “As ancient grains like millet and sorghum are becoming mainstream, Seeds of Change is committed to bringing these ingredients to the masses in a tasty and convenient way”. “We are excited to introduce Super Grains as a healthy, easy and accessible option as we continue to live our purpose to deliver better food today for a better world tomorrow.” The Super Grains range launches in Whole Foods Markets stores across the US this month and will be available in major retailers nationwide in 2024.

French food-tech brand Umiami is rolling out its plant-based chicken product in Switzerland, with listings in 165 Coop stores. The company’s 100% plant-based fillet is designed to mimic meat in every way including taste, texture and colour. It contains under ten ingredients and no texturing agents or methylcellulose. The product can be grilled, breaded, fried and marinated for use in a range of dishes. Founded in 2020 by Tristan Maurel, Martin Habfast and Clemence Pedraza, Umiami aims to provide a tasty alternative to “help lifelong meat-eaters transition toward a more plant-based diet”. Swiss distribution specialist FFF Fresh & Frozen Food has chosen to launch its new product in Umiami colours and under the Umiami name to raise its profile on the Swiss market. The analogue chicken fillet is usually sold as a white label product, but will be distributed in packaging bearing the start-up’s brand image. According to 2023 research produced by Coop in partnership with LINK, the Swiss market has seen 63% of consumers choosing to adopt a flexitarian diet this year, compared with 40% in 2012. 27% of the Swiss population said they regularly eat vegan substitutes, and 54% of diners had already tried similar products. Tristan Maurel, founder and CEO of Umiami, said: “It’s a real mark of recognition that our product has already been selected by experts in the distribution and retail sectors”. “This choice not only proves that our technology meets a real demand, but also that the major Swiss food industries are sensitive to our commitments.” #plantbasedchicken #Switzerland #Umiami

A new report from the Good Food Institute (GFI) has called for the UK government to invest £390 million in alternative protein by 2030. GFI Europe said that the government needs to “take bolder action” to develop sustainable proteins that are capable of reducing climate emissions by up to 92% compared to conventional meat. The nonprofit organisation’s analysis found that UK Research & Innovation (UKRI), the country’s main research funding agency, has invested at least £43 million in sustainable protein research and development since 2012, two thirds of which has been since 2022. UKRI’s Innovate UK, alongside the Biotechnology and Biological Sciences Research Council (BBSRC), announced plans to establish a £15 million Alternative Proteins Innovation and Knowledge Centre yesterday (31 August 2023). However, the report states that plant-based meat has been neglected despite the UK being the second-largest market for these foods in Europe, while cultivated meat has received the most funding. Precision fermentation, which uses organisms like yeast to produce ingredients such as real egg or dairy proteins, remains undeveloped compared to countries such as Israel and the United States, the report also found. GFI believes that the UK could emulate the success of other green industries by creating sustainable protein industry ‘clusters’, with regional hotspots including the North East, Yorkshire and the Cambridge-Norwich corridor. Recent Green Alliance research found that the UK’s sustainable protein industry could be worth up to £6.8 billion annually and create 25,000 jobs by 2035. To achieve this, the GFI report’s recommendation of £390 million investment from the government by 2030 includes funding open-access research, business grants and a new sustainable protein catapult to support small businesses in the alternative protein sector. Additional recommendations include giving the Food Standards Agency a £30 million funding boost in the 2023 Autumn Statement and overturning retained EU laws preventing plant-based dairy companies from using everyday language like ‘milk’ and ‘cheese’ to label and market products. Linus Pardoe, UK policy manager at GFI Europe, said: “The UK is home to dynamic food producers, world-leading scientists and a strong plant-based market – all the tools needed to build a globally competitive sustainable protein industry capable of reducing emissions, creating green jobs and making the country less reliant on imports”. “The government promised to keep the UK at the forefront of this growing sector in last year’s food strategy, but it must act now to deliver on that ambition, including investing £390 million in research and giving the Food Standards Agency the resources it urgently needs. Failing to act risks the UK missing out on economic and environmental benefits as other countries race ahead.” #GFI #GoodFoodInstitute #UK #alternativeproteins #alternativemeat