European governments have announced a total of nearly half a billion euros of funding to develop sustainable proteins, according to new figures released by the Good Food Institute (GFI). GFI’s 73-page report – 2022 State of Global Policy – found that the EU and national governments have earmarked over €477 million for sustainable protein development, such as new plant-based meat alternatives. The international nonprofit’s report shows European governments are ramping up support for the sector, with €370 million invested in 2022 alone. It also states that global government investment in the sector doubled last year, with Denmark and the Netherlands both breaking global records. Denmark outpaced other countries buy announcing DKK 675 million (approx. €91 million) to support the country’s growing plant-based sector and to incentivise farmers to grow protein-rich crops. Other European highlights from the report include: The European Union increased sustainable protein funding to €25 million through the Horizon Europe programme, while the EU-funded EIT Food platform distributed €1.8 million to plant-based meat and fermentation projects as well as cell-based meat. France committed around €67 million, including up to €56 million for research into sustainable protein production, as well as more than €10 million in grants to help plant-based food manufacturer Umiami buy and retrofit a production facility – a project expected to create 200 jobs. The UK committed to spending £20 million to build capacity, research, innovation and business-led commercialisation in the sustainable protein industry, including developing fermentation-made foods. Finland awarded a €34 million grant to fermentation startup Solar Foods, enabling the company to accelerate the progress of its first production facility and doubling the nation’s investment in sustainable proteins. Governments across Europe are expanding their reasons for investing in sustainable proteins, with Norway citing food security, the UK and the Netherlands citing ambitions to lead the world in biotechnology and Denmark and Sweden citing climate concerns. Acacia Smith, senior policy manager at the GFI, said: “Sustainable proteins can deliver the meat people love at a fraction of the environmental cost, so it’s an encouraging sign for food security and climate change that Europe is increasing its investment in this field”. Smith added that the consideration of “unnecessary” plant-based labelling restrictions, however, means that Europe is sending “mixed messages to researchers and companies who need certainty to deliver on their potential”. She continued: “The EU and national governments must develop coherent strategies to support the sector, and ensure regulatory processes are clear, to reap the benefits of their investments”. The report estimates that governments worldwide invested a total of $635 million in sustainable proteins last year alone, with countries from Brazil to Oman getting involved for the first time and others such as Australia multiplying their investments. Although the report found public support has now surpassed $1 billion, research funded by the UK Foreign Office and ClimateWorks shows it will take more than $10 billion each year to realise the full benefits of the sustainable protein sectors. #Umiami #SolarFoods #TheGoodFoodInstitute #Europe #sustainableproteins

Plant-based protein bar brand Aloha has launched a limited edition Chocolate Caramel Pecan protein bar flavour. The new plant-based bar is made with organic pecans, organic dark chocolate and the brand’s brown rice and pumpkin seed protein blend. It has 14g protein, 10g fibre and 5g sugar. The bar is Certified USDA Organic, non-GMO Project Verified, Certified Vegan and made without gluten, dairy, soy, stevia or sugar alcohols. Brad Charron, Aloha CEO said: “We love introducing new flavour combinations to our community. This one puts a new spin on a popular dessert flavor combination, caramel and dark chocolate, and introduces a totally new flavour to our ingredient portfolio, pecans, in a plant-based bar that is as delicious as it is better for you.” The bar will initially be available at Amazon and Aloha.com. Aloha, founded in Hawaii, launched its Kona Bar product in March this year made with sustainable Ponova oil sourced from the beans of pongamia trees on Hawaii’s O‘ahu island. The product was launched as the first commercial use of Ponova oil in a food product. #Aloha #Hawaii #proteinbars

UK meat alternative brand This is expanding its food-to-go range, launching across the UK in Boots and extending its WHSmith offering. This Isn’t Chicken Korean-Style Noodle Salad and This Isn’t Chicken & Bacon Pasta Salad launched into Boots for the first time as part of its Meal Deal range on 10 July, while This Isn’t Chicken & Bacon Wrap and This Isn’t Chicken & Bacon Pasta Salad launched into WHSmith on 6 July. The pasta and Korean-style noodle salad are making their debut as part of the Boots meal deal, both featuring This’ plant-based chicken pieces, and the brand’s lardons in the pasta salad. The pasta salad features a creamy sun-dried tomato dressing and spinach leaves, while the noodle salad combines udon noodles, edamame and red cabbage with a Korean-style sauce made from gochujang paste and lime. The new lunch meals at WHSmith join two existing sandwiches on the shelf, This Isn’t Chicken & Sweetcorn and This Isn’t Chicken & Stuffing. Andy Shovel, co-founder and co-CEO at This said: “Gone are the days when the best plant-based option was the hummus and roasted vegetable sandwich. Nothing against hummus but at This, we don’t think people should compromise on their lunch options so if you want a delicious chicken and bacon wrap or salad, we’ve made it for you.” #Boots #This #UK #WHSmith

UK plant-based businesses are petitioning Trading Standards to drop guidelines that would prevent vegan brands from using dairy-related terms. Food & beverage PR firm Palm PR has initiated the campaign, which launched with a petition on change.org. It has been supported by The Vegan Society and vegan charity Viva, alongside plant-based dairy companies Cocos Organic and Nush Foods. Brands from the wider plant-based category, including meat alternatives brand Moving Mountains and pizza brand One Planet Pizza, have also shown support. As reported by The Times, guidelines soon to be issued by Trading Standards would prevent brands from using “misspelling[s], homophonic words or non-alphabet symbols” to refer to dairy terms – such as ‘mylk’, ‘sheese’ and ‘b+tter’. Campaigners believe that these changes would prevent a “level playing field” between categories, dampen innovation and add costs to businesses already battling rising prices. Their statement highlighted that consumers are clearly well-versed in plant-based dairy terminology, with the earliest mentions of soya milk dating back to 1365. With an immediate aim of stopping the guidelines from being issued, the campaign’s long-term goal is to encourage Trading Standards to evolve its overall guidelines to better fit the modern and dynamic food and drink industry. Founder and director of the Viva charity, Juliet Gellatley said: “Plant-based alternatives to dairy have existed for decades, never causing any confusion to consumers. Preventing businesses from using these terms may require an entire rebrand, costing a lot of money at a time when many organisations are facing economic difficulties.” CEO of The Vegan Society, Steve Hamon, believes that the proposed measures are based on “outdated regulations” and are “driven solely by commercial interests rather than consumer interests”. Hamon added: “Plant-based foods emit half the amount of greenhouse gases as animal-based foods and we urgently need to shift diets to help tackle climate change. Trading Standards should drop this proposal which represents a huge step backwards for the UK.” In May, the UK’s Plant-Based Food Alliance said that the guidance drafted in 2022 by the Food Standards and Information Focus Group proposing the restriction of such phrases should be “torn up” as it “seeks to curb a booming industry”. #alternativedairy #TradingStandards #UK

AlgaeCore Technologies’ brand SimpliiGood has unveiled a plant-based chicken schnitzel made from the microalgae spirulina. The Israel-based food tech company said the latest innovation not only takes on the appearance, flavour and structure of real chicken breast but also possesses a “naturally dense nutritional profile that could outpace that of real chicken”. Spirulina is a rich source of protein, vitamins and minerals, essential fatty acids and antioxidants. According to Baruch Dach, SimpliiGood’s founder and CTO, SimpliiGood’s spirulina microalgae provides the equivalent of 200g of real chicken in protein load. Composed of 80% fresh spirulina with added prebiotic fibres, the product aims to offer consumers a nutritious clean-label chicken alternative that can also satisfy cravings for a “meaty, umami” plant-based experience. SimpliiGood claims to be the first start-up to cultivate and formulate with 100% raw, fresh spirulina that is flash-frozen as opposed to the dried, powdered form. In this form, the company emphasised that the algae is delivered with the highest nutrient content and has no off-flavours or aromas. Lior Shalev, CEO and co-founder of SimpliiGood commented: “Leveraging the unique properties of fresh spirulina on our proprietary texturizing platform addresses the problematic sensory challenges while enhancing its potency and functionality”. “This broadens its applications beyond the exceptional nutritional profile and high concentration of protein to being a clean-label potential to replace thickeners, stabilizers, emulsifiers, binders, and texturizers in multiple applications. Plus, our naturally colour-free version is an excellent replacer for synthetic colourants.” The debut follows SimpliiGood’s introduction of its vegan 95% spirulina-based smoked salmon replica last year, planned to be rolled out commercially in the coming year. #AlgaecoreTechnologies #Israel #SimpliiGood

Liberation Labs has broken ground on its first commercial-scale, purpose-built precision fermentation biomanufacturing facility in Richmond, Indiana. The facility is planned to have a capacity of 600,000 litres with a fully dedicated downstream process (DSP) to produce bio-based proteins at scale. It is expected to produce in the range of 500 – 1,200 metric tons of protein per year, co-founder and CEO Mark Warner told The Plant Base. By establishing a purpose-built facility, the company aims to overcome challenges of cost and quality that currently impact the industry. Rather than using re-purposed overseas facilities, customers in the sector can make end products more cost-competitive by utilising the new US plant, Liberation Labs stated. Commercial production at the facility is expected by the end of 2024. Liberation Labs reported that its cumulative annual impact on the state of Indiana is estimated at around 178 jobs, nearly $13 million in labour income, $21 million in gross state product (GSP) and $67 million in output. In a statement, Warner said: “Despite strong consumer interest in bio-based ingredients, the industry has yet to fully deliver on their promise. We believe our purpose-built biomanufacturing facility will fill the gap and help usher in a new era of advanced bioproducts that will make our lives better, including foods, materials and yet-to-be-discovered breakthroughs.” Plant-based foods that could be manufactured at the plant include animal-free egg proteins and other alternative proteins created through precision fermentation. The company’s mission is to commercialise the technology with a global network of purpose-built facilities that can enable “the next wave of biotechnology advancements.” #LiberationLabs #precisionfermentation #US

Plant-based nutrition brand Soylent has announced the addition of a new vanilla-flavoured product to its High Protein Shake range. Soylent’s Complete Protein Shakes are made with 30g of complete plant protein, 28 vitamins and minerals, zero sugar and 1,000mg Omega-3. They contain 250kcal and contain all 9 essential amino acids with 5g BCAAs (Branched Chain Amino Acids) to support lean muscle mass maintenance. The products are also gluten-free, vegan, nut-free, kosher and contain no artificial flavours or colours. The Vanilla flavour has now launched on Amazon and Soylent’s website, and will be available in US Walmart and Meijer stores this August with expanded retail availability to be announced throughout autumn. Ross Sklar, head of Soylent and CEO of parent company Starco Brands, said: “High protein shakes are outgrowing the overall nutrition shake category. Since its inception ten years ago, Soylent has been a leader in the protein space and our shakes continue to provide consumers with a nutrient-dense and delicious product.” Sklar added that the product’s Chocolate flavour has seen “immense success” and that the Vanilla flavour had been requested from consumers for years. #Soylent #SoylentNutrition #US

Givaudan has expanded the Protein Hub at its Zurich Innovation Centre (ZIC) in Kemptthal, Switzerland to support the growth of dairy alternatives. In a statement announcing the expansion, the company said that it will offer specialised expertise, state-of-the-art digital technologies, and an integrated portfolio of solutions designed specifically for dairy alternatives to accelerate new product development. Doruk Ongan, president Europe, taste and wellbeing at Givaudan said: “At Givaudan, we have a unique approach to co-creation where we work side-by-side with our customers, partners, start-ups, chefs, academics and many others as a driving force for innovation”. “We’re excited to open the doors of the Protein Hub to customers in the alternative dairy space, so we can shape the future of this dynamic category together”. Givaudan said that customers visiting the Hub have direct access to experts in science and technology, consumer sensory insights, alternative dairy applications including milk, yogurt and cheese, and culinary. Experts can help create a product base with the preferred taste and functionality, using Givaudan’s tools such as its TasteSolutions mouthfeel technologies as well as masking, sugar reduction, solutions that mimic dairy notes, natural colours, clean-label and health/nutrition solutions. This aims to help customers achieve the “authenticity and indulgence” of traditional dairy products. Fabio Campanile, global head of science and technology, taste and wellbeing commented: “In addition to our in-house knowledge, technology and research programmes, we have created a global innovation ecosystem to support our customers in markets around the world with facilities such as the Protein Innovation Centre in Singapore, the MISTA Centre in San Francisco and the Tropical Innovation Lab in Brazil”. The Protein Hub incorporates digital tools and AI solutions for rapid concepts, prototyping and testing with consumers, such as the company’s Atom technology which uses AI to enhance the taste and aromas of alternative dairy products. It also features a show kitchen and laboratories with capabilities in chemistry, biotechnology, fermentation, flavour delivery technology, sensory, applications and food science. #Dairyalternatives #Givaudan #plantbaseddairy #Switzerland

Beyond Meat is expanding its range in Germany with two new plant-based chicken-style products, Beyond Nuggets and Beyond Tenders. The product innovations will initially be available in 1,600 Rewe stores across Germany and in the Rewe online shop starting this week. Beyond Nuggets and Beyond Tenders are designed to resemble their animal counterparts in taste and texture, with crispy golden-brown breading on the outside and a “tender, juicy” texture on the inside, the plant-based meat company said. They can be prepared quickly in the oven, pan or air fryer. The protein in the new Beyond Chicken-Style products comes in part from wheat and the fava bean. The fava bean is a nutrient-packed legume crop, described by Beyond Meat as “the optimal ingredient for replicating the taste and texture of traditional chicken”. Jaap Veth, sales manager DACH retail at Beyond Meat said: “We strive to enhance the accessibility of plant-based meat and are continuously adapting and refining our portfolio to cater to varying European taste preferences”. “Having already launched beef- and pork-style products in Germany over recent years, we are thrilled to introduce the delicious new Chicken-Style range to the German market. Beyond Meat is dedicated to innovation, and our new range of plant-based tenders and nuggets offer a way for people to enjoy their favourite foods without sacrifice.” #BeyondMeat #Germany #plantbasedchicken

Biotech startup Arkeon, which transforms CO2 into functional protein ingredients, has commissioned a pilot production plant in Vienna’s Seestadt Innovation Hub. Arkeon has successfully raised over €10 million in capital to date to build out its technology for the direct conversion of carbon dioxide into protein ingredients. The recently commissioned plant represents a “significant step forward” for further development of its production process and infrastructure expansion, Arkeon said. Equipped with a 150L bioreactor system, it serves to progressively improve the process and aims to lay a solid biotechnological foundation for future large-scale production. The plant was built in collaboration with Steamtec, Böhm Stadtbaumeister & Gebäudetechnik GmbH and Kanzler-Dach among others. According to Arkeon, the achieved capacity of 150L forms the foundation for the next step of the scaling plan – a demo facility with a 3000L bioreactor system. Günther Bochmann, technological project lead of Arkeon said: “The successful implementation of our pilot production plant represents a solid basis and illustrates that our company has set up the technical foundation to unlock our production technology at large scale. It is an essential step on our way to scale to large commercial production outputs.” Last week, the Vienna Business Agency initiated the construction of the Technology Centre Seestadt. The project aims to provide additional production and office space for innovative startups, including Arkeon, and its upcoming demo facility plans. The commissioning of the 3000L bioreactor is scheduled for the end of 2024 and is expected to mark the company’s entry into commercial production capacity. Arkeon said it plans to expand its production to full-scale bioreactors with volumes of 800 – 1,000 m3. The company has confirmed that partnerships have already been established with global companies to develop new and innovative protein applications for functional food and beverage products for the food industry. #alternativeproteins #Arkeon #Austria

Swedish meat alternatives brand Oumph has launched a plant-based smash burger made from peas and fava beans. The brand said its new burger innovation manages to capture all of the classic elements of a smash burger, such as juiciness, flavour and crispiness. Anders Linden, co-founder, corporate chef and head of innovation at Oumph said that the focus is on taste and texture as well as creating a concept that attracts new people to plant-based food. Linden commented: “There are approximately 800 plant-based burgers on the European market, and in order to launch a new burger it has to be unique. Our new Oumph Smash Burger ticks all the right boxes.” The Oumph Smash Burger is initially targeted at foodservice and will also be made available in supermarket retail. Brödernas is the first restaurant chain in Sweden to launch the product at its restaurants, with more to follow. Oumph’s parent company Livekindly Collective said it will launch the new burger into foodservice and supermarket retail in the Nordics and all other markets where Oumph is currently available, with launches in the Netherlands and the UK coming soon. #Sweden #UK #Netherlands #Nordic #Oumph

Olam Food Ingredients (Ofi) has installed two circular biomass boilers at its cocoa processing factories in the Netherlands and Germany. The boilers use cocoa shells – a byproduct of the production process – as fuel to generate steam, which in turn powers the crafting of cocoa ingredients from Ofi’s brand deZaan at its factories in Koog aan de Zaan, Netherlands, and Mannheim, Germany. The latter is believed to be the first cocoa shell boiler of its kind in the country. According to Ofi, the boiler at Koog aan de Zaan will reduce natural gas usage and CO2 emissions at the facility by 50%. At the Mannheim factory, the second boiler has potential to provide up to 90% of the steam needed to power the facility, saving an estimated 8,000 tonnes of CO2 annually. The new roll-out adds to the circular biomass shell boilers used in Ofi’s factories in Brazil, Côte d’Ivoire, Indonesia and Singapore. This latest move forms part of Ofi’s ambition for sustainable cocoa, Cocoa Compass, the goals of which include a 30% reduction in natural capital costs by 2030. Susanne Folkerts, global operations head of sustainability and environment at Ofi said: “We’re taking action to protect the planet and unlock value for our customers so that they can offer their consumers more sustainable choices. From the support we give to farmers worldwide to how we turn their cocoa into high-quality ingredients in our processing factories.” Folkerts added that the boilers are key in reducing scope 1 and 2 emissions, and making the Cocoa Compass’ ambitions real. She added: “We’re also playing our part to accelerate the climate agenda of the EU Green Deal, in which moving to a more circular economy is fundamental. We’re thrilled to have been recognized by the Dutch government as a sustainability innovation leader and hope that other manufacturing businesses are inspired to invest in circular biomass as part of their decarbonization journeys.” #Germany #Netherlands #OlamFoodIngredients