The Coconut Collaborative has launched a plant-based Double Cre&m that is designed to behave like its dairy equivalent. Offering a “luxurious thick and creamy texture,” the heat-stable offering is free from gluten, soy and palm oil. The whippable dairy alternative product can be enjoyed with a fruity crumble, in a pasta sauce or as a cake topping. The Coconut Collab Double Cre&m is available at Sainsbury’s stores across the UK, as well as from Tesco and Ocado. The new offering is also being served at this year’s Wimbledon tournament. James Averdieck, founder and MD, said: “Being chosen as a cream option for the Wimbledon Championship really shows that plant-based is becoming ever more mainstream. We’re hugely proud to have been chosen as a supplier for one of the biggest sporting events of the summer.” The dairy-free cream comes in a 220ml pot for retail and a 400ml pot for catering and foodservice, which is available through wholesale food supplier Brakes. The launch comes a year after the brand introduced a plant-based crème fraîche alternative in the UK. #Dairyalternatives #TheCoconutCollaborative #UK

UK plant-based meat company This is adding to its portfolio with the launch of a frozen plant-based range in Sainsbury’s. The line-up includes the This Isn’t Chicken Tenders, This Isn’t Pork Sausages and This Isn’t Chicken Nuggets. The new frozen offerings use a similar combination of ingredients to the company’s chilled alternative meat range, such as soya and pea protein. Andy Shovel, co-founder of This, commented: “The overall growth of frozen meat-free has been pretty level the last few years. But when you look at how Gen Z-ers are taking to it and how our brand resonates with them, it felt like a no-brainer to launch our own frozen range. Plant-based products like ours can help provide a long-term boom for frozen food.” The range, which will have an RRP between £2.75 and £3.00, will feature in recyclable cardboard packaging and is available via Sainsbury’s stores nationwide across the UK. #This #UK

Nestlé has introduced a new plant-based drink for toddlers, Little Steps Plantygrow Plant-based Growing Up Drink, under its SMA Nutrition range. The company emphasises that the drink is not a breast milk substitute, but rather a nutritional product designed to be enjoyed by toddlers from 1-3 years of age as part of a varied and balanced diet. The milk alternative can be enjoyed as a drink, or added to smoothies and shakes. According to Nestlé, its new Growing Up Drink is a good source of vitamins A, C, B2 and B12, as well as iron, and has been enriched with iodine and omega-3 and omega-6. The drink also contains calcium and vitamin D. Vicky Woods, SMA Nutrition managing director, said: “Consumers are increasingly choosing plant-based milk alternatives for themselves and looking for options that contain the added nutrients their growing toddlers need”. “We know that every day toddlers are growing, learning, doing something new and overcoming little challenges. We want to help support toddlers’ development, as part of a varied and balanced diet, while they have fun and get on with living their best life!” The new offering comes as a ready-to-drink liquid in on-the-go resealable cartons. A 200ml size is available now in Tesco and will be arriving in Asda stores along with a 1 litre pack. #Nestlé #SMANutrition #UK

The global vegan chocolate market is expected to reach $1.41 billion by 2028, registering a CAGR of 14.8%, according to Grand View Research. In this article, FoodBev samples the delights of the plant-based chocolate category. Over the last couple of years, dairy-free chocolate has cemented its position in the confectionery market, due to its increasing ability to replicate the sweet and creamy taste of traditional milk chocolate. In recognition of this evolution, the World Plant-Based Awards has introduced a brand-new category for 2022 – Best plant-based chocolate! The plant-based and flexitarian movements have continued on their upward trajectory, driven by consumer demand for healthier, more sustainable and animal-friendly products. But that does not mean adopters of a plant-based diet must sacrifice indulgence – and this is perhaps most evident in the dairy-free chocolate aisle. That said, there is room for improvement. A 2021 global survey commissioned by Swiss chocolate producer Barry Callebaut found that less than half of respondents (45%) were happy with the current plant-based milk chocolate options on the market. But where there is a challenge, there is an opportunity. And manufacturers have been innovating in this sector, improving and enhancing the taste and texture of their recipes in order to meet the demands of today’s discerning consumer. The product runway is crowded with innovations as manufacturers reach for a slab of the growing alt-chocolate market. In February, Barry Callebaut itself launched a dairy-free chocolate range. Designed specifically for chefs and artisans, the company says that Callebaut NXT is helping to fill a once empty space in the market. Lindt recently unveiled its first vegan chocolate bar range, showing that this category simply cannot be ignored by established brands. This is also evidenced by the introduction of Cadbury’s first plant-based innovation, Cadbury Plant Bar. The novelty and seasonal confectionery sectors have also made room for vegan chocolate. Companies such as H!P Chocolate and Prodigy Snacks introduced dairy-free chocolate eggs in time for Easter. Sweet sustainability The plant-based boom has not just set the dairy alternative chocolate market alight with innovative products, it has also helped shine a spotlight on the environmental impact of chocolate in general. The chocolate industry has been lambasted by organisations worldwide for its involvement in deforestation and unethical working practices on plantations. This is for the most part not the case when it comes to plant-based chocolate, where sustainability is often at the core of product development. The Cadbury Plant Bar range, for example, was launched with 100% plant-based and recycled packaging, made from ISCC-certified bio-sourced plastics from renewable sources. The plant-based chocolate sector is experiencing the same excitement, research, development and innovation that was seen in the milk alternative space in the mid-2010s. This trend shows no signs of slowing as the plant-based and flexitarian movements grow, and we expect to see the creation of many fantastic indulgent products in the future. FoodBev Media will certainly be watching intently and celebrating this innovation through the World Plant-Based Awards and our brand-new category: Best plant-based chocolate. If your brand or business has recently launched or is in the process of launching the best plant-based chocolate product, let’s start a conversation. This year’s World Plant-Based Awards has a number of categories celebrating innovation in plant-based confectionery, including: Best plant-based chocolate, Best plant-based dessert/confectionery and Best plant-based snack. #plantbasedchocolate #snacks #WorldPlantBasedAwards #WorldPlantBasedAwards2022

FoodBev spoke with Henrik Hetzer, managing director at Loryma, about the company’s textured wheat protein range, Lory Tex, and how these ingredients can optimise meat alternatives as the food industry transitions to more animal-free and plant-based applications. Hetzer also discusses Loryma’s upcoming appearance at IFT FIRST, which is taking place in Chicago, US, from 10-13 July. What exciting ingredients/innovations does Loryma hope to showcase during this year’s IFT FIRST event in Chicago? The focus of our presentation will be our TVP, the textured wheat proteins of the Lory Tex range. They offer numerous advantages, helping manufacturers create meat alternatives that authentically replicate the sensory characteristics of the meat-based original. The latest addition to our texturate range is Lory Tex Granules MCF 340, with a particularly firm texture and clean label. We also have audiovisual material to perfectly demonstrate the application concepts created by our research and development team in order to inspire manufacturers. How do your extrudates for texture optimisation of meat alternatives work? What are the main benefits imparted by the Lory Tex range? Lory Tex is a dry extrudate, which makes it easy to store and cost-efficient to transport. After a short swelling time, the meat-like structure forms. Depending on the product’s shape and colour, it can resemble, for example, chicken breast or ground beef. The amount of water added determines the firmness. By combining different elements of the Lory Tex range, there are no limits when it comes to obtaining the precise texture specific to a chosen application. But it does not have to be about the complete replacement of meat either, because hybrid products with a reduced proportion of meat are also possible. In addition to texturising properties, the Lory Tex range also enhances the nutritional properties of end products, as the texturates are a source of pure vegetable protein. Why did you decide to use wheat in your texturates? Loryma is part of the Crespel & Deiters Group, a company that has specialised in processing this raw material for more than 160 years and is one of the leading wheat processors in Europe. Therefore, wheat is our first choice and our fascination for the many facets of this raw material is stronger than ever. We make full use of the grain’s components because each constituent part has its own properties and possible applications, including not only the starch-rich fractions but also those that are protein-rich. The latter can be extruded or turned into soluble hydrolysed wheat protein for protein enrichment. Wheat is also considered a future-proof raw material: it grows almost everywhere on earth in different climatic regions. The distance from our European contractual partners to our processing plants in Germany and the Netherlands is relatively short, so fewer transport emissions are produced than with raw materials from overseas. What were the main challenges when developing this range? Extrusion is an extremely flexible process that leaves a lot of room for creativity and variation. Understanding the complexity of the process is a continuous challenge when it comes to turning lab-scale innovation into full-scale production. We have carried out many test runs to find the ideal raw material mixture as a basis for our Lory Tex range. Of course, our work is never done, as we continue to fine-tune the tailor-made properties of the textures on behalf of our customers, or for in-house product development. We also benefit enormously from the know-how and basic research provided by the Crespel & Deiters Group. Unlike products based on other raw materials, our ingredients are all completely neutral in sensory terms. Lory Tex is also easy to process due to short rehydration times and is texture-stable in autoclaves. In addition, the extensive bandwidth we offer is something special: by having the extrusion facilities within our group of companies, we are able to offer various forms and sizes of texturates and can even come up with individualised properties if required for a particular client project. Which plant-based meat products are you focusing on specifically, and why? We do not produce meat alternatives ourselves, but focus on the ongoing refinement and optimisation of ingredients and try to show what is technologically possible with prototypical concepts. Here, it is important for us to emphasise the number of possibilities and the context: there is not just one solution for wheat-based minced meat but it makes a difference, for example, if the preparation of the ‘raw’ product is done at home and therefore a cooking effect is desired. Another example is our vegan sausage, which can easily be customised by manufacturers and turned into a plant-based version of a spicy merguez. Vegan food is no longer a fringe phenomenon, as it is now firmly in the mainstream. For consumers, giving up meat should not mean sacrificing pleasure or variety. Plant-based is entering a new era, dominated by taste, texture and health. How do you see this burgeoning industry developing in the near future? It is clear that the food industry is in a state of transition, with the shift to more sustainable production and both sensory and nutritionally optimised products brought into sharp focus. Manufacturers have realised that this is the only way they can reach their target group in the long term. Also, consumers pay attention to ingredient lists, which should be uncomplicated, as short as possible and easy to understand. Declaration-friendly and multifunctional wheat ingredients perfectly meet this demand. Plant-based foods are in vogue, but from a rational point of view, they need more impetus. It is already proving impossible to supply the global population with sufficient protein from animal sources in an environmentally sustainable way, particularly as the number of people on the planet continues to grow. Plants such as wheat are used directly for human nutrition. If they are used as animal feed, significantly more plant calories, arable land, water and energy are needed until the nutritional benefits become available to humans. We continually empower our customers to become more efficient and environmentally conscious. What are you hoping to gain from this year’s IFT FIRST event? The presentation at IFT FIRST is the prelude to extended business relations in North America, as next year we are going to open a US subsidiary in Chicago. Therefore, we hope to make some more contacts at the fair. #alternativeproteins #Loryma #wheattexturates

The South African Department of Agriculture, Land Reform and Rural Development (DALRRD) has prohibited the use of meat-like names for plant-based alternatives. Descriptions such as ‘veggie biltong,’ ‘plant-based meatballs’ and ‘vegan nuggets’ have been banned because they do not meet the definition of ‘processed meat’ under the country’s Regulation No.R.1283. The rapid expansion of the meat and dairy alternatives market globally has been coupled with a push to introduce restrictions on the terminology such products can use. Last year, draft legislation that would have imposed new restrictions on the terminology used by the plant-based dairy sector in Europe was dropped by EU bodies. In the US, Tofurky was recently successful in challenging a labelling law in Louisiana that prohibited the use of terms like ‘burger’ and ‘sausage’ to label plant-based meat products. A spate of similar legislation has been introduced in the country in recent years. The DALRRD letter addressed to “all processors, importers and retailers of meat analogues” and dated 22 June says that plant-based alternatives “must not use the product names prescribed and reserved for processed meat products since the scope of the above-mentioned regulation [Regulation No.R.1283] does not include meat analogues”. The document adds that South Africa’s Food Safety Agency will seize any products contravening this. ProVeg International criticised the step, which it says “flies in the face of the government’s own plans to introduce legislation to tackle climate change”. Donovan Will, country director at ProVeg South Africa, said: “This is a huge step backwards in the government’s fight against climate change. Regulations such as this one are exactly what we don’t need when the world’s scientists are telling us we urgently need to reduce our meat consumption to help brake dangerous global warming.” He continued: “We urge the government to overturn this regulation. At a time when countries are seeking ways to tackle climate change, we must do all we can to encourage a vibrant and innovative plant-based sector.” Meanwhile, in an emailed statement, the South African Meat Processors Association (SAMPA), said: “We are very pleased with the directive issued by DALRRD and strongly encourage the assignees to take swift and firm action against offenders”. The statement continued: “SAMPA has been lobbying for action by the regulators for many years regarding misleading and incorrect labelling of meat analogues”. “Our position has been consistent and clear, that product descriptions and product names must not ride on the back of existing animal protein products or be misleading to the consumer.” #meatalternatives #SouthAfrica

The Simple Root, a plant-based brand backed by McCain Foods and venture management firm Pilot Lite, is launching a range of vegetable-forward dips in the US. The refrigerated line includes plant-based dips, cream cheese-style and artisan cheese-style spreads, with a main base of root vegetables combined with vegetables, fruits, herbs and spices. The dips will consist of variants such as Salsa Con Queso; Sweet & Spicy Mango Sweet Potato; and Spinach, Artichoke & Kale while the artisan cheese-style spreads include Sun-dried Tomato Caprese and Smoked Gouda offerings. The brand’s cream cheese-style spreads consist of Original Plain; Garlic & Herb; Strawberry; and Sweet Chili variations. The Simple Root products do not contain any dairy, nuts, soy, gluten, wheat, eggs, artificial colours, flavours or preservatives. Lora Spizzirri, chief technology officer of The Simple Root, said: “Our patented process allows us to create dips, cheeses, sauces and desserts with a creamy, smooth base that’s often missing in other plant-based products. With this unique root-vegetable base, we’re able to make dairy- and nut-free versions of popular foods consumers enjoy without having to sacrifice taste and texture.” The new range will be available across the US in Autumn. The Simple Root brand was initially launched in September last year. #McCainFoods #PilotLite #TheSimpleRoot #US

Plant-based nutrition company PlantBaby has announced a $4 million seed funding round, led by Big Idea Ventures and The Fund LA. The round also received participation from new institutional investors, including Two Culture Cap, Springbank Collective, Western Technology Investment and Niche Capital. Headquartered in Kauai, Hawaii, PlantBaby launched its first product, an organic plant-based milk designed specifically for children, just six months ago. Kiki Milk is made with organic whole foods, such as oats, hemp seeds, sprouted pumpkin seeds and coconuts. The drinks also feature a blend of “superfood powders”. Co-founder Alex Abelin said: “This fundraising round will support continued research and development of new plant-based culinary innovations and continued growth of the brand to make PlantBaby itself a vehicle to create positive change for children’s health and the wellbeing of children everywhere”. Tom Mastrobuoni, chief investment officer for Big Idea Ventures, added: “The non-dairy space is highly competitive, but the PlantBaby team has created a unique product that features cleaner label ingredients and appeals to the most precious consumers of all, our children”. #Hawaii #plantbased #PlantBaby

Plant-based protein company Roquette has announced its launch of two new rice proteins, as it looks to meet consumer demand for meat alternative applications. The new Nutralys rice protein range consists of a rice protein isolate and a rice protein concentrate, offering consumers a “familiar, safe and nutritious alternative protein” with “premium quality and high standards of production”. Nutralys rice protein offers a non-GM and gluten-free plant-protein source, to associate with Roquette’s Nutralys pea protein for complete vegetarian protein supplementation for specialised nutrition. The proteins have a fine particle size that contributes to their smooth and soft texture and a light cream colour. Jeremy Burks, senior vice president of plant proteins at Roquette, said: “There is an unstoppable food revolution underway that is changing how people eat. In the US or in Europe, consumers are asking for better plant-based protein that tastes great while being nutritious and safe.” “Building on our more than 40 years of expertise in plant proteins, today we offer a new rice protein to stay at the forefront of this shift and to keep building the plant-based cuisine of the future. At Roquette, we aim to be the best partner for all our customers and all food lovers,” Burks continued. The new rice protein range will initially be available in North America and Europe. #alternativeproteins #Europe #Roquette #US

Low-sugar snack bar brand, Munk Pack, has raised $5 million in a financing round to support its expansion. Connecticut-based Munk Pack’s portfolio includes keto-friendly granola and nut and seed bars. Each plant-based snack contains 1g or less of sugar, 2-4g of net carbohydrates, and no sugar alcohols or artificial flavours. Munk Pack plans to use the new funds to support distribution growth, expansion of its team and innovation. “We are pleased to see our products resonating with such a broad consumer base, and we believe that our simultaneous distribution and velocity increases attest to that,” said Tobias Glienke, co-founder of Munk Pack. Munk Pack’s products are sold in the US in the natural and conventional grocery channels, as well as through ecommerce, and the brand says it will be expanding the points of distribution for its bars from nearly 11,000 to over 19,000. #ketofriendly #MunkPack #US

The Kellogg Company has announced plans to separate into three independent companies, as it looks to restructure its cereal and plant-based portfolios. The US food giant says it will separate its North American cereal and plant-based foods businesses via tax-free spin-offs, “resulting in three independent public companies, each better positioned to unlock their full standalone potential”. The separated businesses, whose names are yet to be determined, will consist of Global Snacking Co, which is made up of brands including Pringles, Cheez-It and Pop-Tarts; North America Cereal Co, including Corn Flakes, Frosted Flakes and Fruit Loops; and Plant Co, which will consist of the growing its MorningStar Farms brand. Upon separating its Plant Co business through the spin-off, Kellogg says it will also explore other strategic avenues, such as a potential sale. Kellogg chairman and CEO, Steve Cahillane, said: “Kellogg has been on a successful journey of transformation to enhance performance and increase long-term shareowner value. This has included re-shaping our portfolio, and today’s announcement is the next step in that transformation.” He continued: “These businesses all have significant standalone potential and an enhanced focus will enable them to better direct their resources toward their distinct strategic priorities. In turn, each business is expected to create more value for all stakeholders and each is well-positioned to build a new era of innovation and growth.” The proposed plans will enable greater strategic, operational and financial focus for each business, ultimately enhancing their performance and value. Kellogg expects North America Cereal Co to precede the Plant Co spin-off, with both expected to be completed by the end of 2023. #cereal #Kelloggs #US

The World Plant Based Awards 2022, in association with Plant Based World Expo North America, is a celebration of innovation and excellence across the global plant-based industry. We asked the first half of our judging panel what they are hoping to see from this year’s entrants. There are 17 trophies to be won in total, and being shortlisted provides a hallmark of success that will prevail long after the awards draw to a close. These judges’ criteria points will hopefully offer inspiration and help in crafting the winning entry. The deadline for entries is Friday 22 July. Founder, GreenGourmet Foods As an unabashed advocate of high quality, delicious plant-based foods, I am constantly looking for new products that have a unique perspective in terms of ingredients, nutritional density and techniques used to create the end product. I am honoured to be back to be a part of the judging panel for the World Plant-Based Awards 2022! Key attributes that I am looking for are: Sustainability & Planetary Impact Ingredients – New or unfamiliar ingredients? Locally procured or imported? Organic? Non GMO? What is the impact on the environment in terms of inputs like water, fertilisers, pesticides; How are farmers and their communities positively impacted? Manufacturing processes – what is the carbon/water footprint? Any plans to progress towards a circular model that champions concepts like reuse, recycle and repurpose waste and other by products. Packaging – is the packaging eco-friendly, bio-degradable, recyclable or reusable? Nutrition: What is the quality of the nutrition provided i.e. nutritional profile? Does the product provide higher/better nutrition than what is available in the market? Is it using clean ingredients with transparent claims? Does the product cater to specific health issues or allergies? Taste (Delish quotient): Is it a new taste sensation? How can you convince me that it tastes good? Mouth feel and texture as well as appearance are important. Uniqueness: is it a gamechanger? How is this product different from others in its category? Or does it stand alone and warrant a new classification? Story: what is the brand story? What is the inspiration for the founders, company and choice of products? A strong story with compelling values is key for todays’ consumers. VP Danone Plant-Based Iberia It´s a great honour to be a part of the judging panel in the World Plant-Based Awards 2022. I take it as a recognition of the leading role Danone is playing in making plant-based products more visible, more exciting and accessible to consumers all over the world. I am looking forward to discovering a lot of new exciting products and brands that will make the food industry part of the solutions to tackle the climate change emergency. I will pay special attention to some specific points: Health: Plant-based offers can be really great allies of a healthier diet if they bring high nutritional profiles fitting true local needs, with high nutritional density. I will pay special attention to proposals that have a strong and holistic point of view on how plant-based can integrate in everyday diets. Clean Labelling: I read some criticisms emerging on processed food and long ingredient lists. I will be very interested to look at proposals that address the topic, especially with transparency at heart. Especially the ones valorizing their processes or supplementation, and investing in keeping it to the strict necessary level. Inclusive: Food is instrumental to uniting people, gathering them around tables, triggering discussions, and building common cultures. I will promote progressive plant based offers, that are looking to unite people in the full value chain (from farmers to consumers), helping all people to rebalance their diets or our production model, not just blaming the previous model. Sustainability: Of course, sustainability is a key driver and reason to exist for most of plant based offers. Here I will pay special attention on ingredient sourcing quality, and food waste management. Plant-based need to go beyond CO2 / water and land footprint given benefits. Taste: Taste is one of the obvious barriers to address to have more consumers adopting plant-based diets. Bringing tasty products should go beyond just mimicking, but bring new exciting experiences. I will be very interested in looking at proposals that go beyond copies of Animal based products. Development Chef, Heura Foods You may have the best product or idea – but how you talk about and sell it is key. Do you think your product is good? Or is it THE BEST product in the market and the one that customers NEED to know about? Personally, the five key areas that I’ll be looking for from founders and brands to communicate are: Does your brand/product make your heart sing?: What’s the story behind how the brand/product started?: The product itself of course needs to be amazing – but don’t underestimate the power of storytelling. Humanising the origin story, the gap it fills, the inspiration behind the name, the design, the flavour etc. Who is your product for?: Who is your ideal customer, what do they look like, what are they into – do you know this? What does your product deliver that other brands don’t? (What’s your USP?): This is one of the most important areas to focus on. The plant-based market is tough and new products are coming out every week. What is it about your product that will make it stand out head and shoulders above the competition? Have you spotted an untapped market? A unique opportunity or ingredient that no one knows about? How much resource or impact does this have on the planet? I’d love to see some new super innovative products unlike anything I’ve seen before. Where do you see your product being sold – retail, food service, D2C?: If you are a retail product, which supermarket is your main mission to launch into or where can we find your products? Also, where in the store would you like to be located? What else would you like us to know about?: If we’ve missed any questions, now is the time to share your elevator pitch and really shout about what you do. R&D and Innovation Manager – Greater Asia, Roquette Plant-based food has the challenge of providing similar taste and texture as their animal-based analogue at a market accepted price. If the product can achieve this taste & price target, the chance of success is high. Having said that, taste and price is not the only criteria to be successful in the plant-based segment for a long-term. Following are the five points, I would like to study for the products presented in this conference: Price of plant-based product vs. the animal-based analogue. Sustainability in the value chain of plant-based product. Carbon footprint generated in product lifecycle, including the packaging. Support to farmers and agricultural ecosystem provided during the product lifecycle (e.g. localised sourcing, farming trainings, farmer’s upliftment, etc.). Taste, structure, and texture of plant-based product vs. the animal-based analogue (any sensory report would be highly appreciated). The entries may be described based on the above five points with detailed explanation on relevant points. R&D Manager (Plant Based Beverage, Packaging Engineering & Innovation), SunOpta I am excited to be part of the ongoing growth of plant-based food and beverage. While the last several years in the category have been exciting, it continues to be more and more critical within the global landscape. As the world continues to evolve and face multiple accelerating issues, providing the proper food source continues to be on the forefront of long term efforts. As new products and categories are developed, it is important to meet the demands of our consumers. While taste may win, it is important to think about the bigger picture. I am honoured to be part of this world changing category. Next-Gen & Plant-Based Protein: As this category is ever-changing and growing fast, what does the overall product provide to make the world say “Wow!” Consumer Forward: Are you meeting a new consumer need? Package structural design – What makes the consumer want to pick the package off the shelf? Does your product provide a game-changing taste/texture improvement? Are you offering a new health benefit (functional, allergen free, etc.)? Uniqueness: What does the total offering provide to ensure it is not a me-too within your category? What sets your product or package apart? Are you “one foot in the familiar”, or completely launching into whitespace? Either is great, sell the world on the why. Sustainability: Is your offering all-in across your entire product, package, and purpose? What makes your offering sustainable (i.e. environmental, social)? What values are you providing the consumer and world? Ability for Growth: Does the offering provide an opportunity to sell through multiple channels (e-commerce/retail) and allow brand expansion opportunities? Chief Scientist, Vesta Food Lab Product concept that is truly creative. Bring huge potential to a new food raw material. First industrial use of a new technology in the food industry. First industrial use of a new packaging material in the food industry. A small but ingenious twist on an old technology that boosts efficiency. Are you a plant-based industry innovator worthy of our judges attention? Enter the World Plant-Based Awards 2022 now! #judging #WorldPlantBasedAwards #awards #innovation #judges #plantbased #WorldPlantBasedAwards2022