Malt loaf brand Soreen has launched new limited-edition mini loaves, available in two flavours – Raspberry & White Choc and Gingerbread. The individually wrapped mini loaves contain under 100 calories per bar and are vegan-friendly. Liz Jacobs, marketing director at Soreen, said: “Our brightly coloured packaging and tasty limited-edition flavours, offers families a healthier option at Easter. Each mini loaf is under 100 calories, low in saturated fat and individually wrapped with no crumbs, creating the perfect on the go snack for kids.” She continued: “Our Spring mini loaves also contain no reds in their nutritional traffic lights. We took the decision to feature the traffic light nutritionals on the front of our packs in 2017 to make it easier for parents to make healthier choices”. The new releases come in multipacks of five and are available in the cake aisle in supermarkets across the UK. #maltloaf #Soreen #UK

Growing demand for alternative proteins has been driving the development of new technology solutions for large-scale manufacturing of food ingredients. Among the main market drivers is sustainability, a cornerstone in the shift to alternative proteins and plant-based ingredients, with an impact on the environmental footprint as well as the financial viability of a manufacturing plant, as Gregory See Hoye explains. As new alternative and plant-based products are introduced to the market, innovations in process technologies based on R&D initiatives are critical to ensure that product integrity is maintained throughout scale-up and commercialisation. Dedert Corporation understands how sustainable design and process customisation are connected. With focused technical expertise in drying and evaporation, Dedert equally supports growing start-up companies and established market leaders with their goals for product development, process innovation and full-scale operation. Drying technologies In the manufacture of plant-based protein isolates, spray drying is usually automatically acknowledged as the required technology, likely a carryover mindset from the traditional production of dairy proteins. Spray drying offers many advantages and is certainly required in these applications, but careful consideration of the product’s end use may reveal opportunities for alternative technologies or other integrated solutions. From an energy perspective, thermal drying naturally carries an important cost related to fuel requirements or other heating sources due to the latent heat of vaporisation of water of about 970 BTU/lb (2256 kJ/kg). With a generally low solids content in protein feed streams, spray drying therefore consumes considerable energy compared to other technologies. The resulting production cost contributes to the product’s profitability with respect to the market price. Higher value applications like health products or nutraceuticals may be more forgiving to these costs, but products targeting feed or food applications may prompt a need for cost-saving solutions. Process efficiency can be gained by shifting moisture reduction away from the thermal drying step. Current development around integration of mechanical dewatering, pre-concentration and reduced thermal drying processes are gaining attention. This arrangement, or a similar combination of related technologies, results in lower water evaporation requirements through thermal drying, and also opens the opportunity to consider alternate drying technologies such as ring drying. With these innovations, plant-based protein operations could potentially expect reductions in production costs, resulting in higher product profitability and easier access to market (especially for new products). Evaporation technologies In addition to energy efficiency, water management is another area of sustainable design investigation. Many possible solutions can be considered, but the implementation of an evaporator on the wastewater stream provides a simple process to improve environmental impact. In many locations, municipalities have limitations on organic concentration in wastewater streams from manufacturing facilities. Evaporation can separate water from the solids, yielding a condensate stream that can be more readily discharged from the plant. Meanwhile, the concentrated product, or the solids fraction, becomes a nutrient-rich value-added product that can be used as a liquid fertiliser or blended with fibre for animal feed. For additional benefit, the condensate stream from an evaporator can also be recovered as a heat source. Example applications include feed pre-heating for the evaporator itself, as well as ambient air heating and process air heating in other operational stages. Through process equipment supplier partnerships, opportunities for process water recovery can also be realised. With further treatment and cleaning, the evaporator’s condensate stream can be a water source integrated into an upstream water-consuming process to reduce fresh water consumption. Other potential areas of investigation include integration between dryers and evaporators (implemented in the form of waste-heat evaporators driven by dryer exhaust gases), as well as innovations using new technologies available to condense water vapour from various processes. Such process integrations between the upstream water users and downstream evaporation and drying technologies could result in water recovery for use as process water or other improved sustainability benefits. Summary The alternative protein market is evolving faster than expected. As a result, a focus on a key driver of the market shift, sustainability, needs to be considered early in the manufacturing process design to match the core consumer values. This sustainable design approach offers economic and operational benefits to the ingredients manufacturers by applying optimised technologies with better efficiency to reduce utilities consumption. Strategic partnerships between manufacturers, process providers and equipment suppliers are important to successfully implement a holistic approach to sustainable process design, requiring a like-minded collaboration to ensure a seamlessly integrated process solution. This approach will open opportunities to lower the cost of operations and therefore provide easier access to market for new product innovations that meet changing customer expectations in a growing industry. About Dedert Corporation Dedert Corp. has partnered with the top ingredients manufacturers across many industries for over 50 years, witnessing first-hand how traditional process technologies can remain established while market demand evolves to new expectations. Our design innovations, ranging from falling-film evaporators to ring drying and multi-stage spray drying, are developed from R&D pilot plant testing and optimised for full-scale operation based on customised needs for our clients. ############### Gregory See Hoye is market manager at Dedert Corporation, a drying and evaporation technology solutions provider. His current role focuses on supporting developments in the manufacturing of plant-based food ingredients. Greg has 17 years’ experience in the food and agrifood sectors, with 12 years specialising in evaporation and drying solutions. #partnercontent #DedertCorporation #technology #alternativeproteins #plantbasedproteins

UK pastry brand Higgidy has launched a new range of veggie and vegan-friendly products, which includes quiches, slices and pies. The new line consists of a limited-edition summer release vegetable quiche, Petit Pois & Whipped Feta, which encompasses mint, courgettes and peas, combined with feta and ricotta and encased in seeded spelt shortcrust pastry. Higgidy is also expanding its vegan range with the release of its second Little Vegan Quiche – with a Petit Pois & Courgette with a hint of mint & chilli option. The brand is also launching its Roasted Chickpea Masala Vegan Pie, which is an Indian-inspired, layered curry pie. The range varies in RRP from £2.40 to £4.40 and will be available in Waitrose and Sainsbury’s from April. #Higgidy #pastry #UK

Artisan British crisp company Fairfields Farm has transitioned to becoming a fully vegan brand, with the release of its plant-based Cheese & Onion crisps. The brand has adapted its existing Cheese & Onion flavoured crisps to create a dairy-free version, joining its other vegan flavours which include Bacon & Tomato, Rib of Beef, Sweet Chilli and Sea Salt & Black Pepper. The company, which creates its snacks using renewable energy, uses potatoes grown on its independent family farm on the border of Essex and Suffolk. Laura Strathern, co-founder of Fairfields Farm Crisps, said: “We are all very excited to introduce our new vegan-friendly Cheese & Onion flavour crisps. The demand for plant-based snack choices is greater than ever and after the success of both our Bacon & Tomato and Rib of Beef vegan-friendly crisps, we decided it was time to launch another much-loved flavour. We’re particularly happy at this delicious development because it marks our brand’s transition to being entirely free of dairy and meat, as well as gluten.” Fairfields’ Cheese & Onion crisps have launched in 40g packs for an RRP of 80p and will be launching in 150g packs for an RRP of £1.99 from May. They are available from East of England Co-op’s and independent retailers nationwide across the UK, as well as on the brand’s website. #crisps #FairfieldsFarm #UK

Peter McGuinness Impossible Foods has appointed former Chobani president and COO, Peter McGuinness, as its new CEO, effective April 4. McGuinness has 30 years of consumer expertise, most recently at Chobani, where he scaled operations and drove business growth. Impossible Foods, the producer of meat-free products such as the Impossible Burger, Impossible Sausage and Impossible Meatballs, is expanding its leadership team due to its rapidly accelerating product pipeline and continued global expansion. Pat Brown, current CEO and founder of Impossible Foods, said: “Peter and I will work together to lead Impossible and its long-term strategy, combining our complementary strengths and experience. Peter will be our CEO and a director and will report to the board. I will continue in my role as founder and director, and take on the role of chief visionary officer reporting to the board, leading research and technology innovation, strategic initiatives, public advocacy and, most importantly, our mission.” Last year, Impossible Foods secured $500m in a funding round. #Chobani #ImpossibleFoods

TricorBraun Flex, a division of packaging solutions company TricorBraun, has launched a new fully-compostable, plant-based packaging bag. The high-barrier packaging solution, Biotré 3.0, has been awarded the BPI Certification Mark from the Biodegradable Products Institute and is available for speciality food and snacks, coffee, pet treats and nutraceuticals. It is made from high-barrier materials which prevents penetration of water, oil, oxygen, gas and light. The packaging can also be disposed of in composting bins for industrial composting, which contributes to TricorBraun’s sustainability goals. Glenn Sacco, vice president, commercial at TricorBraun Flex, commented: “We’re proud to have this distinction from the Biodegradable Products Institute for our Biotré 3.0 product. TricorBraun is committed to pursuing sustainable packaging.” He continued: “Since we first developed Biotré in 2011, we’ve continually worked to improve it to provide our customers with packaging options that help to protect both product and planet. Biotré 3.0 is the leading product in the market for customers seeking a fully compostable, high barrier, plant-based package.” #TricorBraun #TricorBraunFlex

Israeli alternative seafood start-up, Plantish, has raised $12.5 million in a seed funding round to boost the production of its plant-based, whole-cut salmon fillets. The round was led by State Of Mind Ventures, with participation from Pitango Health Tech, Unovis and TechAviv Founder Partners, among others. The company says this investment represents the largest seed round in the alternative seafood market. Founded in 2021, Plantish has developed a manufacturing technology aimed at producing plant-based, whole-cut fish alternatives that replicate the taste, texture and nutrition of conventional salmon. The funds will enable the company to carry out further R&D to accelerate product development, with hopes to enter the foodservice sector. Plantish’s CEO and co-founder, Ofek Ron, said: “We’ve already seen it happen in the meat market, now it’s the time for fish. And in particular, salmon, which accounts for $50 billion in the half a trillion dollar seafood market. The problem has been that fish is so difficult to replicate until now.” He continued: “We understand that over 60% of seafood is eaten outside the home, and salmon is among the most popular fish and animal protein in the world. Therefore we are focusing our efforts on the foodservice route and you can expect to see us in fine dining restaurants within the next two years.” Plantish salmon will be available in pop-up locations later in the year, officially launching in restaurants nationwide in 2024. #plantbased #Plantish #seafood

Food technology start-up Tender Food has raised $12 million in a seed funding round, which it will use to scale up its alternative protein offerings. The round was led by Chris Sacca’s Lowercarbon Capital, with other investors including Rhapsody Venture Partners, actress Natalie Portman, Safar Partners, Bread and Butter Ventures, MCJ Collective and food tech specialist Unovis. Tender Food has developed a technology that enables the production of animal-free, whole muscle cut products such as chicken breasts, pulled pork and steaks, while retaining their high protein nutritional profiles with no additives or fillers. The company’s manufacturing process, which is licensed by Harvard University, involves spinning plant proteins into strands that mimic real meat muscle fibres. Christophe Chantre, CEO and co-founder of Tender, said: “Our ambition is to make products that are indistinguishable from butchered meat. By recreating the textures and fibres of animal-based meats, we can ensure that no matter what cut of meat you want, a plant-based product from Tender is what you reach for.” With the new investment, Tender plans to expand production and launch its debut products later this year. #US #animalfree #TenderFood #HarvardUniversity #alternativeprotein

Free-from chocolate brand Nomo has launched a new kid’s Easter egg to add to its range, which includes a Creamy Choc Egg and Monster Lolly. The Easter eggs are free from dairy, gluten, eggs and nuts and include a separate chocolate lolly. Jacqueline Tyrrell, brand manager at NOMO, said: ”Those who are vegan or free-from often find themselves missing out on seasonal moments like Easter. We want to take the angst out of these moments for children and parents, which is why we strive to make our products irresistible and inclusive to ensure no one misses out.” She continued: “We offer all the flavours and formats that are available in mainstream confectionery, so it is easier than ever to make direct swaps for those also wanting to trial a vegan diet”. Nomo’s Creamy Choc Egg and Monster Lolly is available from Holland & Barrett, Sainsbury’s and Tesco with an RRP of £3. #Easter #Nomo #UK

US food tech start-up, Lypid, has raised $4 million in a seed funding round to expand its PhytoFat portfolio of vegan fats that mimic the texture and flavour of animal fats. The round was led by Green Generation Fund, with participation from Big Idea Ventures, Foodland Ventures, SOSV’s IndieBio, among others. The capital will be used to help Lypid bring its product to market and expand into the US, Europe and Asia. Using Lypid’s microencapsulation method, PhytoFat maintains its animal fat-like qualities when heated above 165 degrees celsius, producing vegan fats with “juicy” animal-like texture, melting behaviour and better nutritional profile. PhytoFat has no artificial additives, hydrogenation and contains zero trans fats. Victor Chen, co-founder and CEO of Foodland Ventures, said: “[Lypid’s] technology creates great diversity for plant-based fats – it could be the vital ingredient for better-tasting plant-based meats or a healthier alternative for traditional meat-based products”. Jen-Yu Huang, Lypid’s co-founder, said: “We see fat as a critical catalyst to bring meat alternatives to the next level – tastier, healthier and more sustainable. Now our goal is to bring production of PhytoFat to the industrial level. We are aiming to produce more than 10 tonnes per year for each production line.” #Lypid #US #veganfats

Atlantic Natural Foods has introduced a new range of plant-based, canned “Chik’n” products under its Loma Linda brand. The new line is available in three varieties: Loma Linda Chik’n in Broth, Loma Linda Chik’n BBQ and Loma Linda Chik’n Buffalo. Chik’n in Broth features large “chicken” pieces in a mild vegetable broth. Chik’n BBQ contains a thick, rich sauce made from sweet peppers, brown sugar and vinegar, complete with lighter notes of garlic, chilli and smoke. Lastly, Chik’n Buffalo uses a classic buffalo sauce that is tangy, zesty and provides a “punch of heat”. The range is made from sustainably sourced plant proteins and is vegan, gluten-free, non-GMO and can be eaten hot or cold. Kelly Krause, EVP and chief innovation officer at Atlantic Natural Foods, said: “Alternatives to support our traditional food supply are necessary to provide more sustainable nutrition options on a global scale, so we’re excited to bring our Chik’n to market quickly in support of these efforts. With chicken being among one of the most consumed meats in the world, this shelf-stable protein is the perfect addition to your pantry, available at an affordable price that fits all lifestyles.” Retail prices will range from $2.49-$2.99 per can. #AtlanticNaturalFoods #LomaLinda #plantbasedchicken

Organic superfood producer Z Natural Foods has added to its extensive line of powders with the release of Organic Oat Milk Powder. Oat milk is a natural source of protein, fibre, vitamins and minerals with no saturated fat or cholesterol. Non-dairy and gluten-free, Z Natural Foods states that oat milk is recommended for consumers who are lactose intolerant or have gastrointestinal problems, as an alternative to dairy beverages. Jonathan Parker, director of nutrition and research for Z Natural Foods, said: “Just like our organic rolled oats, oat milk powder is a nutritionally dense food packed with nutrients like calcium, zinc, Vitamin B, Vitamin E and beta-glucans. But the most popular reasons for choosing our oat milk powder is the non-dairy and high fibre content resulting in a slower absorption similar to eating a bowl of oats.” The powder comes in an air-locked, resealable, stand-up foil pouch and can be safely stored for up to two years. The Organic Oat Milk Powder retails in a 1lb bag for $15.99 (16 servings), a 5lb bag for $59.99 (80 servings) and a 50lb bag for $524.99 (800 servings). #milkpowders #ZNaturalFoods