Plant-based seafood start-up The Ish Food Company has announced the introduction of its third product: Salmonish Burgers. Ish – which recently secured $5 million in a seed funding round – says that its latest innovation provides 14g of protein and 300mg of omega-3 fatty acids per serving. The recipe also features mineral-rich kelp. The new offering will be available through a partnership with food industry redistributor Dot Foods. “After the successful debut of Shrimpish early last year, The Ish Company is thrilled to continue creating innovative, climate-conscious products during the rise of plant-based meat substitutes,” said president and chief operating officer, Christie Fleming. “The plant-based seafood market is primed for exponential growth and given the popularity of salmon, we have a great opportunity to help consumers make both delicious and more mindful food choices, further amplified with our ability to distribute through Dot Foods now as well.” Ish, which stands for ‘innovative, sustainable and healthy,’ claims that the carbon footprint from the production and consumption of Salmonish is 5.6 times lower than that of conventional salmon. #Plantbasedseafood #TheIshFoodCompany #US

Meat alternatives maker Quorn Foods has added a new vegan ‘fakeaway’ option to its retail offering in the UK: Katsu Fillets. Designed to provide consumers with a convenient midweek meal solution, the vegan product features meatless chicken coated in a crunchy panko-style crumb. Found in the chilled aisle, each pack is completed with a katsu curry sauce sachet. “The vegan Katsu Fillets are our latest chilled midweek ‘fakeaway’ option, a range which already includes Quorn Tempura Fillets, launched last year,” said Gill Riley, marketing director at Quorn Foods UK. “These products are easy to cook, taste delicious and offer great value compared to eating out or ordering in.” Quorn Katsu Fillets are said to be high in protein and fibre, and low in saturated fat. Riley continued: “We’re adding more choice to the chiller, with flavours and textures that we know are popular. Katsu is very on trend right now, so we know this new product will appeal to new and existing meat-free shoppers.” With an RRP of £3.75 per 280g pack, the vegan fillets are available in Tesco and will be rolling out to other major UK retailers, including Morrisons, Waitrose and Asda. #Quorn #UK

Sales of plant-based foods across a group of more than a dozen European countries grew by 22% from 2020 to 2022, a new report has found. Category sales reached a record €5.7 billion in 2022, according to the Good Food Institute Europe (GFI Europe), which analysed NielsenIQ retail data for products ranging from yogurt alternatives to ready meals. The countries included in the report were Germany, France, the Netherlands, Spain, Austria, Belgium, Denmark, Italy, Poland, Portugal, Romania, Sweden and the UK. Among the findings, unit sales of plant-based meat grew 21% from 2020 to 2022, while animal meat witnessed a decline of 8%. Rampant inflation saw prices in the latter category rise by 11% last year – compared with a modest 1% increase for plant protein substitutes. Plant-based meat products often retail at a premium compared with their animal counterparts, and these higher prices have been cited as a factor stymying the market’s expansion. Last August, Beyond Meat’s president and CEO, Ethan Brown, said that cash-strapped consumers were trading down to lower-priced chicken and beef, hurting growth. However, some markets have made great strides in bringing prices more into line with animal products, such as the Netherlands, where the findings of a Questionmark survey last year suggested that plant-based substitutes are now cheaper on average than meat. The new research from GFI also found that plant-based milk now makes up 11% of the overall milk market, with sales of €2.21 billion last year. In value terms, the category recorded almost double the sales growth seen by conventional milk between 2020 and 2022. This gulf was more pronounced when it came to unit sales, which declined by 9% in the dairy category, but were up by 20% for alternatives. Other categories saw triple-digit growth during the period. Unit sales of dairy-free cheese were up 153% in the countries where data was available, while plant-based seafood unit sales increased by over 300%. GFI Europe, which works to promote alternative proteins, said that companies and governments still have a vital role to play in helping consumers to make more sustainable food choices. Carlotte Lucas, senior corporate engagement manager at the organisation, said: “These figures show Europe’s appetite for plant-based foods is continuing to grow – but these sustainable options still represent a tiny proportion of the market”. She added: “Companies must continue investing in product innovation to develop delicious and affordable plant-based options. And governments must invest in the research and infrastructure we need to reduce prices and improve the quality of plant-based options, in order to deliver on their climate targets and enhance food security.” #Europe #TheGoodFoodInstitute

Plant-based dairy pioneer Daiya Foods has broadened its offering with the introduction of ‘chick’n’ shreds, which feature as a topping on a new pizza and flatbread. The Canadian company’s latest innovation is made from peas, oats and rice and is suitable for consumers with any of the eight most common food allergies. In addition to the shreds, Daiya’s new BBQ Plant-Based Chick’n Style Thin Crust Pizza features a gluten-free crust, smoky BBQ sauce, ‘fire-roasted’ tomatoes and red onions, and the brand’s dairy-free mozzarella. Meanwhile, the Plant-Based Chick’n, Smoked Bac’n & Ranch Style Flatbread combines the topping with smoked bacon-style bits, ranch sauce and mozzarella shreds, on a crispy flatbread-style gluten-free crust. “Innovation is at the core of what we do at Daiya,” said chief marketing officer, Melanie Domer. “Our team has been incredibly imaginative in figuring out a way to offer a plant-based chicken pizza, without the allergens you would normally find in such a product. We’re confident that these new flavours of our pizza and flatbread will truly delight frozen pizza buyers.” The new products are available now at Walmart stores. #DaiyaFoods #plantbasedchicken

The Plant Based Seafood Co has announced the launch of ‘first-of-their-kind’ shelf-stable vegan scallops. Based on Gwynn’s Island – a tiny Virginia island settlement in the Chesapeake Bay – the company was founded by veterans of the seafood industry, Monica Talbert and Shelly Van Cleve. The Mind Blown range, which utilises ingredients such as konjac and wheat protein, already encompasses a number of frozen products, including plant-based dusted scallops, crab cakes and ‘coconut shrimp’. The latest addition does not need to be kept frozen or refrigerated and can be used in a range of recipes. “Unlike all of our other plant-based seafood products, we can ship…[the scallops] out without the coolers and dry ice,” said co-founder and CEO, Talbert. “This is a real game-changer.” Co-founder and chief innovation officer, Van Cleve, added: “There are so many benefits of these scallops being shelf stable – from the convenience to the saved energy and emissions”. “Chefs can save precious freezer/refrigerator space and the consumer can keep them on hand for an elevated meal, any day of the week.” The plant-based scallops are available to purchase via the company’s website. #MindBlown #ThePlantBasedSeafoodCo #US

Demand for natural options in the meat-free category is on the rise. Christopher Kong, co-founder and CEO of Better Nature Tempeh, discusses the potential for fermentation to change our food system, while catering for consumers in search of nutritious, ‘clean label’ products. Right now, alternative proteins are having their time in the spotlight. Precision fermentation technologies used by businesses such as Formo (cheese) and Perfect Day (ice cream) are producing organic molecules such as dairy proteins, that are biologically and chemically indistinguishable from those derived from animals. Alongside this, plant-based meat alternatives are getting better than ever, with players such as Redefine Meat pioneering exciting 3D printing technologies that mimic the texture of whole-cut meats. However, while these technologies can have a tremendous impact on the environment and help accelerate the shift away from eating animal proteins, do they cater for the transformational consumer shift towards health, and the growing cohort looking for natural and unprocessed plant-based options? Growing demand for natural Health is the number one driver for the consumption of plant-based foods; yet with the prodigious rise of alternative protein technologies, there’s growing concern about what goes into faux meat products, with 61% of shoppers finding substitutes too processed [Lumina Intelligence, Mintel] and 84% looking for products with no artificial ingredients [YouGov]. There’s also increased demand for natural plant-based foods, with over half of shoppers (58%) preferring these over meat substitutes. In fact, for more than a third (38%), natural ingredients are the single most important purchase factor when buying meat-free [Lumina Intelligence, Mintel]. The gap in the market for nutritious, minimally processed plant-based food is clear. The power of fermentation Using fermentation to produce protein is the most scalable and environmentally sustainable food production technology we currently have. Take tempeh, for example, a delicious all-natural plant-based food made from cultured soybeans. Producing 96% less CO2 than beef, tempeh production also requires just 4% of the land, given the efficiency of the fermentation process and how it can be managed vertically (with trays stacked high in cavernous rooms). It also uses far less water, produces next to no waste, and can take place anywhere in the world provided there is access to electricity and water. Health is a huge factor too. As a 100% natural whole food with double the protein of eggs and tofu, tempeh fills the gap in the market for a natural, nutritionally dense plant-based food and offers a delicious nutty flavour. Full of prebiotics, the culturing process further enhances its beneficial gut-friendly properties, making it easier to digest. Essentially, tempeh fermentation has the potential to convert low-cost commodity crops like soybeans, grains, nuts and seeds, into high value, all-natural foods – from meat-free products to high-protein flours, the potential is vast. Looking to the future The future for natural plant-based protein is bright. Growing consumer demand coupled with the prodigious rise of sustainable, scalable fermentation technologies means producing natural proteins at scale is a viable and tangible reality. The fact that tempeh is now the fastest growing meat-free product in North America (with a projected CAGR of 13.03% between 2022 and 2028) is testament to this. For manufacturers, the natural plant-based protein space offers huge potential in terms of innovation and scalability. By supporting the future of natural fermented plant-based whole foods such as tempeh, we can improve human and planetary health. #BetterNature #fermentation #opinion

Bel has expanded its dairy-free offering in the UK with the launch of plant-based feta cheese-style cubes, available from this month. The new product is being introduced under Bel’s Nurishh brand, which was unveiled in 2021 as the dairy giant looked to take a slice of the burgeoning alt-cheese market. Since then, the Babybel maker has released a stream of dairy-free NPD, including a vegan version of its flagship snackable cheese. Nurishh Plant-Based Greek Style Cubes are said to be made with only natural colours and flavours, while being free from gluten and a source of vitamin B12. The product comes in a diced format, with the resealable pack helping to preserve freshness. “We’re delighted to unveil the latest in our Nurishh NPD drive, Nurishh Plant-Based Greek Style Cubes,” said senior brand manager, Justine de Monès. “Joining our delicious and diverse product range, providing consumers with all the ingredients and inspiration to create great-tasting plant-based dishes for every occasion, the new launch is set to see sales soaring as it arrives at the perfect time to tap into its seasonal appeal.” With an RSP of £2.70 per 150g pack, Nurishh Plant-Based Greek Style Cubes are available exclusively from Sainsbury’s. #BelGroup #Nurishh #UK

ChickP has developed two dairy-free cheese prototypes, as it looks to showcase the versatility of its patented chickpea protein isolate. The start-up employed fermentation processes used in traditional cheesemaking to create the plant-based cream and cheddar cheese formulations. The firm product can be enjoyed in sandwiches and also melts well in sauces or under the grill. Fermentation is used to enhance the flavour, achieve the desired texture and deliver “natural probiotic benefits”. Meanwhile, the alt-cream cheese combines the company’s chickpea protein isolate with simple ingredients, such as water, coconut oil and starch. The cultured product is said to have a tangy cheese-like flavour and contains probiotics. With the two prototypes, ChickP aims to help plant-based food manufacturers to fast-track the development of ‘no-compromise’ cheese alternatives. The company claims that the innovations match dairy cheese in appearance and flavour, and are “highly nutritious”. Maor Dahan, application manager at ChickP, said: “We insisted on applying only traditional processes for our winning cheese analogues. Our formulas contain no stabilisers or gums. “We explored a range of cultures to find the strains that work best with our formula. On top of that, the synergy between the chickpea isolates and starch helped create a rich, smooth, creamy textured spread on a par with real dairy cream cheese.” #ChickPProtein #plantprotein

Mycorena has developed a closed-circuit system to produce mycoprotein using algae, as it eyes the top prize in the Deep Space Food Challenge (DSFC). The Challenge, which is coordinated by NASA and the Canadian Space Agency, seeks to drive the development of innovative food production systems. The competition aims to advance technologies that require minimal inputs and could be employed to produce food for long-term space missions. Mycorena’s AFCiS, which stands for Algae-Fungi Circular Solution, comprises several modules, including different bioreactors. The fungi grow in the system using limited resources, and the harvested biomass is then 3D printed to create the desired product. Over the several stages of the challenge, participants had to convince judges of the potential of their technology by submitting designs and plans, before demonstrating the concept to an audience of NASA representatives. “The harsh conditions of life in space put high demands on food products regarding nutritional requirements and the ability to create a feeling of familiarity and comfort when consumed,” said Kristina Karlsson, head of R&D at Mycorena. “Being recognised by NASA as one of the finalists in DSFC is an incredible validation of our technology’s resource efficiency and mycoprotein’s outstanding potential as an ingredient for food products.” Carlos Nunez-Otero, scientist at Mycorena and project manager of the company’s TechMyc research platform, added: “Producing food in space is incredibly challenging, and it’s exciting to see that many companies worldwide are working towards developing innovative food production modules to implement in space travel”. Out of more than 300 teams, 11 finalists remain, with the winners set to be announced in April. #Mycorena #Sweden

Plant-based meat brand This has launched its chilled best-seller This Isn’t Chicken Pieces, in a frozen format. The product uses the same combination of ingredients as the brand’s chilled version, soya and pea protein. The pieces contain 23g of protein per 100g, which This says makes them the highest in protein out of the UK’s top five best-selling plant-based chicken brands. This created the frozen version of its popular chicken pieces in a bag format to answer the demand for a wider variety of convenient, quality plant-based freezer options. Andy Shovel, co-founder of This, said: “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 expand our frozen range. Plant-based products like ours can help provide a long-term boom for frozen food.” The launch follows the brand’s announcement earlier this month that it raised £15 million from institutional and crowdfunding investors as it eyes expansion into overseas markets. In December, This launched a “hyper-realistic” streaky bacon-alternative, made using its Fat 2.0 innovation. The new frozen plant-based chicken pieces are available in Sainsbury’s stores nationwide, for an RRP of £3.00 per 250g bag.

Goli Nutrition has entered the probiotic market with the launch of its 3-in-1 Pre+Post+Probiotics Gummy. According to the company, this latest innovation is the ‘world’s first’ gummy to contain prebiotics, probiotics and postbiotics. Each vegan gummy contains probiotic strain Bacillus Subtilis DE11, postbiotic Lactobacillus paracasei MCC1849 and prebiotic xylooligosaccharides, which work in synergy to aid digestive health, provide immune support and maintain a balanced gut. Prebiotics are plant fibres that help to fuel and probiotics. Probiotics add healthy bacteria to your gut to help diversify your gut microbiome. Postbiotics are stable bacteria strains that support immune health. Goli’s senior director of regulatory and scientific affairs, Nisha Nonato, said: “After creating the World’s First Apple Cider Vinegar Gummy, we were driven to create another first. The world of probiotics may be intimidating, but our mission is to make daily wellness simple and delicious.” The gummies are non-GMO, gluten- and gelatin-free, and follow the company’s launch of Women’s PMS Relief Gummies earlier this month. #GoliNutrition #prebiotics #US #postbiotics #probiotics

Asian-inspired food brand itsu has launched two flavours of sweet bao buns into the frozen dessert category. The new products are available in chocolate and miso salted caramel varieties. The melt-in-the-middle, hot fluffy buns are suitable for vegans and are ready to eat minutes after being removed from the freezer. The buns are served hot via steaming or microwaving. The chocolate sweet bao buns are made using coconut cream for a velvety texture and use Rainforest Alliance Certified cocoa. Julian Metcalfe, founder of itsu, said: “Sweet Bao is a historic breakthrough – every now and then, the team hits a bullseye; this is one such lucky example. After more than 50 failed trials, we managed to get rich quality chocolate and miso salted caramel to flow, molten warm, from inside a fluffy bao bun. It’s the result of our dedicated 10-person strong NPD team who have worked tirelessly for one year to create this phenomenal first-to-market new product in supermarkets”. The new frozen treats are available for RRP £3.50 in Tesco stores now, with further rollout planned for April. #baobuns #Itsu #UK