Marlow Foods, the parent company of Quorn, has announced plans to make its mycoprotein available to other food and beverage manufacturers through a new ingredients division. Marlow Ingredients will first make the mycoprotein available in Europe before expanding internationally. Marco Bertacca, Marlow Foods’ CEO, said: “We have been trailblazers in meat-free since we sold our first Quorn product in 1985. We see it as our responsibility to provide healthy food for people and the planet.” He added: “We recognise the urgent need for humanity to eat more sustainably. By making our mycoprotein available to others, Marlow Ingredients will play a pivotal role in helping us achieve one of our missions – to tackle climate change by making great-tasting food.” Marlow mycoprotein is naturally high in protein, low in saturated fat and contains several vitamins and minerals. It is also high in fibre and, according to Marlow, uses 90% less land and water and produces 98% less carbon emissions than equivalent beef products. Bertacca concluded: “There’s huge potential for our mycoprotein. Alongside the delicious meat-like texture and incredible nutritional and sustainable benefits it’s famous for, there’s exciting research happening into its ability to create more sustainable versions of other applications, such as dairy alternatives. Marlow Ingredients is initially focused on building partnerships with food manufacturers, but the potential for the future is very exciting.” Marlow Foods’ journey started in the 1960s when Lord Rank began what became over 20 years of research into the creation of Marlow mycoprotein. #MarlowFoods #MarlowIngredients #mycoprotein #Quorn

US-based food tech company Lypid is rolling out Lypid Pork Belly, which the company says is the “world’s first plant-based pork belly”. The plant-based pork belly is made from Lypid’s patented PhytoFat vegan fat. The company states that is is a “juicy, meaty plant-based pork belly that offers impeccable taste and texture”. Lypid Pork Belly is high in protein and free of antibiotics and cholesterol. It is 85% lower in saturated fat, 39% lower in calories and 69% lower in sodium than its pork bacon counterpart. The vegan pork belly has been developed to sizzle, smell and taste like traditional pork belly and is “versatile” as it can be used in diverse cooking scenarios, such as sautéing, frying and baking. Starting this month, Lypid Pork Belly will be served in restaurants across the US and Taiwan. Dr. Jen-Yu Huang, co-founder and CEO of Lypid, said: “Despite the growing popularity of plant-based diets, the lack of whole-cut meat alternatives remains a challenge. Most plant-based products currently available are in a ground form, which can limit their versatility in recipes and dining experiences. Lypid’s pork belly provides a new option that offers a wider range of possibilities to fill the gap in the alternative meat market.” Dr. Michelle Lee, Lypid’s co-founder and CTO, added: “By combining PhytoFat with a unique fibrous protein alternative, we are able to create a meaty, savoury, lip-smacking pork belly experience”. Lypid plans to further expand its collaboration with innovative food service chains in the US and Asia. You may also like to read: Lypid partners with Louisa Coffee to serve plant-based burger patties Plant-based fats producer Lypid secures $4m in seed funding round #Lypid #Phytofat #Taiwan #US

DSM has launched Plant Power Toolkit, a functional ingredient portfolio for fermented plant-based dairy alternatives. The toolkit includes four specifically designed starter cultures and five ready-to-use consumer concepts. The consumer concepts showcase how the toolkit can be used to develop new plant-based fermented products across a variety of substrates with fine-tuned taste, texture and health properties. The Plant Power Toolkit features enzymes, cultures, hydrocolloids, proteins, nutritional solutions and ready-to-use concepts to simplify the challenging stages of application design. For starch-containing bases, such as oat, the design process starts with creating the optimal base for fermentation with DelvoPlant enzymes. The DelvoPlant cultures enable manufacturers to achieve the desired mildness and freshness and also build texture and smoothness in a variety of bases such as coconut, canola, oat, pea and soy. DSM’s hydrocolloids, Gellaneer gellan gums and pectins, can further contribute to fine-tuning the mouthfeel, creaminess, shininess and stability over shelf life. As many plant-based fermented products have a lower nutritional profile than their dairy-based counterparts – particularly with protein, calcium and B vitamins – the new toolkit makes it possible to close this nutritional gap and innovate through added health benefits. The toolkit’s nutritional solutions are specially designed for plant-based fermented products. The portfolio offers already trialled concepts based on popular substrates like coconut, canola, oat, pea and soy, and is said to remove the need for siloed ingredient testing or extensive R&D. Neleke van Nieuwenhuijzen, global product application expert, fermented plant solutions at DSM, said: “As specialists in dairy and plant-based fermentation, we’re excited to offer innovative solutions to help brands excel in this dynamic market and co-create exceptional products”. She continued: “The Plant Power toolkit’s new cultures and ready-to-use concepts will further enable manufacturers to meet evolving consumer preferences. And we’re not stopping here, keep an eye out for further additions to the portfolio as our team of experts work to improve the taste, texture and health of plant-based fermented products.” You may also like to read: DSM launches plant protein free from major allergens DSM simplifies production of oat-based dairy with new enzyme solution #DSM #plantbaseddairy

Crush Dynamics Inc and Big Mountain Foods have partnered to deliver the new Lion’s Mane Mushroom Burger with the incorporation of Crush Dynamics’ upcycled Ruby Purée. Founded in the Okanagan region in Canada in 2016, Crush Dynamics transforms grape derivatives into highly beneficial and valuable nutrition by “reintroducing nutritionally dense ingredients with no additional requirement for agricultural resources”. The innovation features a tannin-rich and clean label ingredient upcycled from the winemaking process and is said to enhance the flavour profile of the plant-based burger. The Lion’s Mane Mushroom Burger is the latest product to come out of the sustainability-focused partnership. Jasmine Byrne, COO of Big Mountain Foods, commented: “Using Crush Dynamics innovative ingredients provides a clear point of difference in the taste and nutrition of our products. We see Crush Dynamics and upcycled ingredients as an important part of our differentiation and expansion into the US market.” Both organisations are also members of the Upcycled Food Association, a global community of businesses committed to reducing food waste. Kirk Moir, CEO of Crush Dynamics Inc, said: “We are thrilled to partner with a leader in plant-based food innovation. Our engagement with Big Mountain Foods demonstrates what is possible with upcycled ingredients. We look forward to supporting Big Mountain as they continue to deliver award-winning products to increasingly discerning consumers.” The Lion’s Mane Mushroom Burger, along with six other innovations using upcycled ingredients, will be available for purchase in select stores across the US this spring. #BigMountainFoods #Canada #CrushDynamics

Loryma is expanding its Lory IsoCrisp high-protein crispies range with the addition of a wheat variant. Low in sugar, the extruded solution is made using protein and starch from European wheat, combined with rice flour and cocoa powder. The neutral-tasting crispy balls can be used to add crunch to biscuits, bars and cereals. Marjolijn van Daalen, research & development manager extruded products at Crespel & Deiters, said: “Health awareness among the population is growing steadily, and high-protein and plant-based are very important trends for consumers”. “Manufacturers can meet all these needs with our new Lory IsoCrisp offering, and add a delicious crunch to confectionery, cereals, baked goods and healthy nutritional products.” Offering 71g of protein per 100g, the vegan crispies are suitable for applications in the low-carb and sports nutrition segments, among others. #CrespelampDeiters #Loryma

Primal Kitchen is adding five new products to its portfolio of pantry staples in time for spring. Co-founder and president, Morgan Buehler Zanotti, said, “We’re very excited about all the delicious new offerings Primal Kitchen is launching this spring. The Primal Kitchen brand is only getting bigger and better while continuing to clean up the classics. In this case, we’re proud of the innovative flavours we achieved without compromising on product quality or ingredient integrity.” Featuring a balanced sweet and tangy flavour, the Primal Kitchen Whip Dressing & Spread is perfect for using in coleslaw, devilled eggs, chicken salad and sandwiches. It is sugar-free, gluten-free and made with no eggs, no cane sugar or high fructose corn syrup. The new dressing and spread has an MSRP of $11.99 and is available at retailers including Walmart, Fresh Thyme and independent natural grocers in the US, as well as online. Made with organic ingredients, the Primal Kitchen Tad Sweet Ketchup combines a bold tomato flavour with the gentle sweetness of real, organic honey. A Tad Sweet Ketchup has an MSRP of $9.99 and is now available at retailers including Walmart, Raley’s, Fresh Thyme, Stop & Shop, Thrive Market, and independent natural grocers in the US and online. Primal Kitchen Korean BBQ Sauce is sweetened with coconut aminos, pear juice concentrate and fig solids and is free from artificial sweeteners and high fructose corn syrup. Korean BBQ Sauce has an MSRP of $6.49 and is now available at retailers including Walmart, Fresh Thyme, Meijer, and independent natural grocers in the US and online Kitchen Organic Honey Teriyaki can be used as a wing dip, meat marinade, or sticky-sweet base for a stir-fry with a sweet, umami flavour and ‘rib-stickin’ texture. Sweetened with organic honey and coconut aminos, it has no artificial sweeteners, preservatives, or soy and is also non-GMO and gluten-free. Organic Honey Teriyaki has an MSRP of $8.99 and is now available at Sprouts and independent natural grocers in the US and online. The Primal Kitchen Buffalo Sauce delivers a balance of sweetness and heat with real mango puree and a fiery cayenne kick and can be used in tacos, dips, scrambled eggs and more. Mild & Sweet Buffalo has an MSRP of $7.99 and is available at retailers including select Walmart and Fresh Thyme, and other independent natural grocers in the US and online. #PrimalKitchen #US

North American artisan bread producer, La Brea Bakery, has unveiled its new plant-based brioche bun for foodservice and restaurant operators. The bread replaces the company’s original brioche and is said to have a rich, mildly sweet flavour. “Many foodservice operators have streamlined or simplified their menus over the past few years, and the new La Brea Bakery brioche bun meets multiple consumer demands, including gourmet offerings and health halos,” said Brie Buenning, director of marketing at La Brea. “We are committed to providing our operator customers with an expansive and flexible assortment of elevated artisan breads to satisfy their patrons, meet current trends and support increased profitability.” The new bun is available to the foodservice channel now. #LaBreaBakery #US

This has unveiled the latest product to join its alt-meat line-up, plant-based lamb kebabs, as it looks to capitalise on the upcoming BBQ season. The new offering combines pea protein with the brand’s patented olive oil-based fat ingredient in order to replicate the juicy texture of conventional meat kebabs. Fat 2.0 has the ability to hold its shape and remain succulent when faced with high heat and, like animal fat, it can crisp and brown. Meanwhile, the taste of This Isn’t Lamb Kebabs is enhanced using mint and cumin. Co-founder Andy Shovel said: “As the bank holiday BBQs roll in, kick-started by the Coronation weekend, This Isn’t Lamb Kebabs are catering for both the picnics and BBQs to come”. “We’ve conquered the hungover bacon butty, and now the reigning king of drunk munch, kebabs, is next in line. This is a kebab that tastes delish and harnesses our product’s trademark meaty succulence and flavour, another great showcase of our Fat 2.0 innovation. It is also nutritionally really compelling for meat-lovers.” With an RRP of £3.50 per 200g pack, This Isn’t Lamb Kebabs will launch in Waitrose and Morrisons on 16 and 17 April respectively, followed by Sainsbury’s in early May. #This #UK

The Bel Group has partnered with biotech start-up Climax Foods, to innovate plant-based cheeses that are indistinguishable from their dairy counterparts. The partnership aims to create a new generation of plant-based cheese aiming to meet the main challenges of food transition: combining pleasure and nutrition, while reducing carbon footprint. The companies will leverage data science and AI to co-create affordable plant-based alternatives of Laughing Cow, Kiri, Boursin, Babybel and Nurishh brand foods. Cécile Béliot, CEO of the Bel Group, said: “The products we will develop in partnership with Climax have the potential to make a big difference: they can meet the three-fold challenge of sustainable, nutritious, and accessible. This collaboration epitomises our co-innovation strategy by combining their distinctive technological data science and AI platforms and expertise with Bel’s pioneering and historical knowledge.” Climax Foods’ predictive analytics and AI enable a deep level of understanding of animal-based foods at the molecular level. Climax uses the knowledge to replicate animal-based products with plant-based versions that are said to match the texture, flavour and nutrition density. The start-up’s AI-powered product development significantly reduces the time required to create plant-based recipes. Climax states that: “Comparatively, it would take billions of years to create the same recipes using traditional product development”. Dr Oliver Zahn, CEO and founder of Climax Foods, commented: “AI and data can be game changers in food in terms of delivering optimal taste and texture while at the same time making it affordable and sustainable. In addition to changing consumer preferences, climate change requires us to accelerate the evolution of food. Together with Bel, we can make a significant positive impact so that people and the planet are better off.” Climax’s team of food scientists have already successfully created prototypes with characteristics of speciality cheeses, including blue, brie, feta and goat varieties. Bel aims to launch these new plant-based products in the US and Europe by the end of 2024, contributing to Bel’s objective to balance its portfolio with 50 per cent of dairy products and 50 per cent of plant-based or fruit products. To support the development of Climax’s solution, Bel acquired an equity stake in the company. Financial terms of the deal were not disclosed. You may also like to read: Bel UK expands Nurishh line-up with feta-style cubes Bel Brands USA expands dairy-alternative portfolio Bel Group to launch dedicated plant-based brand #BelGroup #ClimaxFoods #plantbasedcheese

Aqua Cultured Foods has raised $5.5 million in a seed funding round led by venture capital fund, Stray Dog Capital. The food tech start-up uses proprietary mycoprotein fermentation processes to make its “ultra-realistic” seafood alternatives. Aqua’s offerings include whole muscle-cut products, such as plant-based tuna and whitefish fillets, as well as minced ‘seafood’ fillings. The company recently acquired a food-grade facility and plans to use the new funds to equip the site. The capital injection will also enable Aqua to scale up production, expand its team and bring its alt-seafood products to market. Alongside Stray Dog, the round received participation from H Venture Partners, Aztec Capital Management, Amplifica Capital and CJ CheilJedang, as well as existing investors. “We appreciate having mission-aligned partners that offer strong strategic value for the next phase of our growth, which will involve building up the business and brand,” said Aqua CEO, Anne Palermo. Johnny Ream, partner at Stray Dog Capital, added: “The adage is true that early-stage funds heavily weight investment conviction in people, and less in technologies or products given the embryonic nature of companies at these stages, but Aqua already boasts strength across its team, product and key partnerships already in place”. “We are interested in backing founding teams leveraging unique technologies and approaches that drive a more sustainable future; the work Aqua is doing with alt-seafood has immense potential to drive both human and planetary benefits in a massive $100 billion+ global market.” #AquaCulturedFoods #US

Ecotone UK is expanding its Whole Earth portfolio with the introduction of a squeezy chocolate peanut butter. The chocolate flavour joins the Drizzler range, which launched last year, offering “silky” peanut butters in convenient squeezable packaging. Made solely with natural, plant-based ingredients, the new product is sweetened with coconut blossom sugar and is a source of protein and fibre. Adele Ward, Whole Earth marketing director at Ecotone UK, said: “Our Drizzler peanut butters are giving consumers a whole new way to enjoy peanut butter. The unique squeezy design and unrivalled smooth texture has shaken up the category and we’ve received really positive shopper feedback.” She continued: “We wanted to create a chocolate flavour the Whole Earth way – totally natural, totally tasty and in recyclable packaging. It’s a more wholesome and natural alternative to sugar-laden chocolate spread in a highly convenient format, to build excitement and continue to drive the category forward.” With an RRP of £3.69, Whole Earth Drizzler Chocolate is available from Sainsbury’s stores across the UK. #Ecotone #UK #WholeEarth

Functional food and beverage parent company, NextFoods, has announced the merger of natural sports nutrition innovator Cheribundi and gut health brand GoodBelly. Emil Capital Partners (ECP) is the largest investor in the integrated companies and confirmed the merger in a post on social media. Andreas Guldin, managing partner and CEO of ECP, said: “Consumers are continuously looking to manage their health through the foods and beverages they consume. We are excited to bring together two talented, driven companies to execute on the vision of better-for-you and better-for-the-planet products that meet growing consumer demand.” NextFoods will focus on growing its strategic channels, including ecommerce and sports and offers the scale to support over 20,000 retail locations for GoodBelly and Cheribundi products. As part of the merger, the current CEO of Cheribundi, Marcel Bens, will fill the role of CEO of NextFoods. Bens said: “Cheribundi and GoodBelly are dedicated to providing natural products that offer scientifically-proven health benefits. This merger comes at a time when consumers are looking to move beyond lab-based, synthetic products to something that offers the same benefits naturally, thus positioning NextFoods as a leader in this movement”. The former CEO of NextFoods, Juan Gluth, is stepping into the role of chief commercial officer. He commented: “Adding Cheribundi to the NextFoods family is a significant step in both brands’ futures to foster the continuous improvement of functional food and beverage and we look forward to fuelling the next evolution of innovation. I look forward to working together with our lead investor and new leadership team to bring future success to our combined company.” #Cheribundi #GoodBelly #NextFoods #US