ADM’s protein outlook is a deeper dive into one of the seven top consumer trends identified by the company for 2022. Leticia Goncalves, ADM’s president of global foods, said: “In the last 12 months, the number of plant-based meat, cheese and dairy products available to consumers has more than doubled”. She continued: Innovation-driven by future-forward brands like Air Protein, Future Meat Technologies, Nature’s Fynd, in partnership with larger industry players…are transforming the way we will feed a growing global population sustainably. Products aimed at meeting the heightened demand for health-forward solutions that can deliver on evolving consumer taste and texture expectations will continue to come to market over the next decade.” The findings, based on research conducted by ADM’s proprietary Outside Voice consumer insights platform, reveal what’s next for alternative proteins, which are expected to rise to $125 billion by 2030. 1. Novel protein sources, from cell-based to fungi and air Soon enough, consumers will be eating burgers produced from elements found in the air, or from a slice of cheese made from fungi with origins in a national park. Brands are exploring a wide range of innovative protein sources to supplement the industry’s continued focus on pea and soy. Cell-based solutions made from cultivated animal cells are on their way to becoming increasingly mainstream as industry leaders, such as Future Meat Technologies, are developing more efficient processes for manufacturing meat products at scale. Beyond cell-based options, a number of new and existing players in the space are exploring novel protein sources coming from air particles, volcanic ash, seaweed, insects and more. 2. Fermentation as-a-service There has been growing interest in microbial fermentation as a novel method for developing alternative protein products. Global players that have expansive fermentation capabilities are exploring new ways to serve food, beverage and health and wellness brands that are seeking support with downstream processing, lab services and consulting, among other components essential to food-grade fermentation. 3. Next-generation, plant-based, whole-muscle solutions Whole-muscle plant-based solutions, such as chicken breast alternatives, are becoming increasingly available to consumers in markets all over the world. These solutions will continue to evolve as brands seek out novel ways to reproduce the texturisation of animal-based whole-muscle cuts, from T-bone steaks to shellfish. 4. Innovation and transparency from seed to fork As concerns about climate change continue to grow, consumers are increasingly demanding greater sustainability in existing food systems, leading many to seek out brands and products that can provide the plant-based solutions they crave in a way that’s environmentally and ethically sound. Seed-to-fork initiatives, as an example, leverage cutting-edge technology to improve seed breeding, and lessen the cost, time and environmental impact associated with creating consumer-ready protein sources. 5. Moving toward price parity of cultivated meat products Companies like Future Meat Technologies are helping power a move toward more price parity of cell-based solutions with more traditional alternatives. In December, the company announced that it is now producing cultivated chicken breast for just $7.70 per pound, down from approximately $18 per pound six months prior. These types of products will be more accessible to consumers in the near future. 6. Kid-friendly product formats Plant-based chicken nuggets are just the beginning. New products featuring kid-friendly flavours, colours and formats – such as dinosaur-shaped nuggets – are becoming a focus for brands looking to appeal to flexitarian parents and kids across varying life stages and ages, from yogurt to pizza and mac and cheese. ADM’s Outside VoiceSM research indicates that the largest cohort of flexitarian consumers are parents who are looking for mealtime solutions that delight and nourish all family members. ©LikeMeat 7. Plant-based versions of traditional, authentic cuisines From plant-based shawarma to schnitzel and shrimp dumplings, brands are exploring solutions that can provide the regional specificity and appeal that today’s consumers desire. Through new products featuring an assortment of globalised flavours, textures and product formats, brands are aiming to deliver an array of tasty, satiating comfort food analogues. #ADM #proteinalternatives #trends

Labeling and functional materials company Avery Dennison has launched a new certified range of vegan labels, which contain no animal-derived components. The range includes six paper facestocks, three adhesives and two liners which can be mixed and matched according to consumer needs. Each item within the collection was produced without any animal testing or the use of GMOs of animal origin. The line has received approval from Eve Vegan, an independent organisation created by Vegan France. Luuk Zonneveld, product manager at Avery Dennison, said: “Veganism goes beyond diet. It’s a philosophy and way of life centered on avoiding animal exploitation for food, clothing and everything else you can think of. Naturally, this extends into the world of packaging and we’re excited to help brand owners take their dedication to being cruelty-free to the next level with these innovative labels developed by our R&D team.” The vegan labels are suitable for the beauty, wine and spirits and food and beverage sectors. #AveryDennison #EveVegan #VeganFrance #veganlabels

Upfield has taken a minority stake in Alternative Foods London, which operates via its egg alternatives and vegan bakery brand, Oggs. Launched in 2019, Alternative Foods offers a range of products through its Oggs brand, including: baked goods; aquafaba (chickpea water which can be used to replace egg in recipes); and an egg substitute that can be scrambled. The new partnership will see the companies work together to accelerate the growth of Oggs’ plant-based egg products with the help of Upfield’s distribution network and foodservice channel, Upfield Professional. The partnership will also utilise Upfield’s Food Science Centre for research and development within the liquid egg alternatives and plant-based protein categories. “This partnership takes us into a new category of plant-based protein, enables us to offer even more options, and we expect strong, sustainable growth,” said David Haines, group CEO for Upfield. “We have been aware of the innovative technology that Oggs has been perfecting and we’re excited to become part of that and help drive the plant-based egg category forward through the combination of our global footprint and growing foodservice sector.” Hannah Carter, founder and CEO of Alternative Foods, added: “With Upfield as a partner, we can scale up distribution and awareness of our Oggs egg alternative range, aquafaba and Scrambled Oggs, and create positive change faster than we can achieve on our own.” #Oggs #plantbasedegg #UK #Upfield

KaTech Ingredient Solutions has invested to boost the capabilities of its pilot plant in Lübeck, Germany, as it strengthens its focus on plant-based product development. The company, which was acquired by Ingredion last year, has introduced new equipment that can be used in the development of meat and fish alternatives. The new machinery allows KaTech to replicate industrial processes and develop textural ingredient solutions for plant-based substitutes. Alexander Maeße, head of technical at KaTech, said: “So far, the equipment in our technical centre has been extensively used to provide our customers with the right product developments. However, with an ever-increasing demand for plant-based product development…it was time to invest. “We are pleased that this investment will enable us to support our customers even better in the production of plant-based textural ingredient solutions for their individual alternative meat and fish products at a high quality that they can bring quickly and effectively to market.” #Germany #Ingredion #KaTech

Swedish meat alternatives brand Oumph! has announced it is phasing out plastic packaging in favour of recyclable cardboard packaging. The new eco-friendly packaging makes Oumph! products easier to stack and requires less freezer space. Anders Linden, co-founder, corporate chef and head of innovation at Oumph!, said: “Oumph! has an edge as a brand and we want that to be reflected in the packaging. We believe the new design will stand out in the supermarket freezers for consumers to easily find their favourite Oumph! product.” He continued: “With several new product launches planned for this year, the new cardboard packaging plays an important part as we continue to develop tasty, appealing and innovative plant-based food products”. The company is introducing the new packaging across all markets – starting with the UK, Australia and the Netherlands. The rollout will then expand to Sweden, the Nordic countries, Germany, Ireland and South Africa this spring. #Oumph #sustainablecardboard

Daiya Foods has unveiled a new flavour addition to its recently reformulated plant-based cream ‘cheeze’ line: Roasted Garlic & Herbs. The dairy-free spread is made with pieces of roasted garlic, as well as herbs and coconut cream. The new offering comes in a recyclable tub and is free from gluten, soy, peanuts and many other common allergens. “Our most spreadable cream cheeze recipe ever unites garlic lovers everywhere and invites consumers to discover new recipes and usage occasions,” said Dan Hua, VP of marketing at Daiya. “Just in time for vegans or plant-based explorers to celebrate something new this Veganuary, we’re excited to deliver more delicious taste, robust flavour and dairy-like texture through a wide variety of flavours and products.” Daiya also recently launched a Classic Mozza Style Block, which can be shredded, sliced, grated or snacked on. Last year, the company reformulated its plant-based Blocks – which are now made with oats and chickpeas – to achieve a “superior dairy-like performance”. #Daiya #NorthAmerica

Plant-based food company, Black Sheep Foods, has raised $5.3 million in a seed funding round from investors including AgFunder and Bessemer Venture Partners. Other investors included Meera and Ashok Vasudevan of Tastybites, New Crop Capital, Siddhi Capital and Smita Conjeevaram, an individual investor. Black Sheep Foods is a plant-based food brand that produces “heritage breed meats and wild game”. The company recently debuted its Tunis-inspired plant-based lamb. The start-up claims the ‘lamb’ is high in protein – containing 18g per serving – as well as cholesterol-free, while using 98% less land, 95% fewer carbon emissions and half as much water compared with commercially raised lamb. “We’re encouraged by the momentum the plant-based movement is currently seeing, evidenced by our support from a diverse array of investors and restaurants, and what that means both for Black Sheep Foods but also for the future of our planet,” said Sunny Kumar, co-founder of Black Sheep Foods. The company plans to use the investment to continue its efforts to propel the plant-based category forward through patent-pending flavour compounds and a scientific approach. #BlackSheepFoods #US

US plant-based beverage brand Califia Farms has announced the launch of new dairy-free plant milks and creamers. Zero Sugar Oatmilk is said to provide “the rich, creamy and smooth taste of regular oat milk with 0g of sugar per serving,” and is a source of calcium and vitamins A and D. Meanwhile, Oat + Almond Plantmilk Blend offers 60 calories per serving. The new almond and oat blend is also a source of calcium and vitamins A and D. The company is also introducing two new creamer varieties: Cookie Butter Almondmilk, which combines almond milk with the flavour of spiced speculoos cookies; and oat milk-based Cinnamon Roll Oat, which is said to offer the flavour of an iced cinnamon roll. The new creamers can be used in hot or iced coffee, and contain only 3g of sugar per serving. Suzanne Ginestro, chief marketing officer at Califia Farms, said: “As we work to create a future where plants replace dairy without compromise, these newest products offer even more opportunities for consumers to experiment with plant-based options, delivering on the taste, textures and nutritional expectations consumers have for occasions typically involving dairy”. The new offerings are rolling out to US retailers, including Kroger, Target and Whole Foods. #CalifiaFarms #creamer #US

Plant-based nutrition brand Kencko has raised $10 million in Series A funding, as it looks to enter additional categories. Kencko’s products – offered through its subscription service – aim to help customers consume their recommended daily portions of fruit and vegetables. The brand’s portfolio includes smoothie sachets, which contain 2.5 servings of fruit and vegetables in a powdered, freeze-dried form, and which are prepared by adding liquid. The company also offers gumdrops, while its Kenckobowls will launch in February to provide a “quick but nutritious meal” that is prepared by adding hot water to the freeze-dried mix. Kencko claims that by freeze drying produce soon after harvest, it cuts food waste by up to 30% compared with fresh produce. All of the B Corporation’s packaging is also said to be plant-based and compostable. The round was led by existing investor Siddhi Capital, and also included participation from Next View Ventures, Riverside Ventures, Silas Capital, Cheyenne Ventures, Nakhla Ventures and Shilling Capital, among others. The company plans to use the new funds to expand into additional categories, targeting further consumption occasions throughout the day. #Kencko #plantbased

Danone-owned brand So Delicious Dairy Free has unveiled a new line of coconut milk yogurts with botanical extracts in the US. So Delicious Yogurt Alternatives with Botanicals Extracts is available in three flavours: strawberry with elderberry extract, mango with ginger and turmeric extracts and mixed berry with chamomile extract. The range is made with organic coconut and contains 7-8g of sugar and no artificial sweeteners or preservatives. “Here at So Delicious, we’re focused on dairy-freeing minds with great taste – and our new yogurt alternatives with vibrant botanical extracts are making it easier than ever to indulge in mindful microbreaks throughout the day,” said Lia Stierwalt, senior director of marketing, So Delicious Plant-Based Yogurt Alternatives. So Delicious Yogurt Alternatives with Botanicals Extracts are available at Whole Foods and Sprouts Farmers Market for an MSRP of $1.99 per single-serve cup. #Danone #SoDeliciousDairyFree #US

French plant-based start-up La Vie has raised €25 million in a Series A round, which was backed by investors including Natalie Portman. The round also received participation from Seventure, Partech and the CEOs of Vinted, Blablacar and Back Market. The company produces vegetable lardons and bacon using patented vegetable fat that is rich in protein. La Vie plans to use the funding to “revolutionise plant-based food” and expand its distribution across France, the UK and the rest of Europe, targeting both the retail and foodservice channels. “It is essential to switch to plant-based food and I am convinced that technological innovation has a key role to play in encouraging consumers – even the most reluctant – to make the switch,” said Thomas Lodewijk Plantenga, CEO of Vinted. “The La Vie team has created a delicious recipe and a unique brand that will make plant-based meat so appealing that it will become the norm in our societies.” #France #LaVie

Danone North America has launched its latest plant-based product offering to appeal to dairy-milk consumers, Silk Nextmilk. The new release is specially formulated for dairy consumers. The milk contains six key nutrients found in dairy, including calcium, vitamin D, vitamin A, B12, riboflavin and phosphorus, as well as delivering four grams of plant-based protein per serving. The offering is also lactose-free, non-GMO Project Verified and has 30% fewer calories than dairy milk. John Starkey, president of plant-based food and beverages at Danone North America, said: “Some consumers remain skeptical about plant-based food and beverages due to taste and texture, but Silk Nextmilk is on a mission to change that. We deconstructed dairy to create this revolutionary product that delivers the taste and texture we think dairy drinkers will love. Thanks to Silk Nextmilk — a true category game-changer — we’re confident dairy lovers will want to cross the aisle.” Silk Nextmilk is now available in whole fat and reduced-fat varieties for an MSRP of $4.99 per 59-oz carton in the refrigerated section at US grocery stores nationwide, including Target, Kroger, Publix and HEB. #DanoneNorthAmerica #Silk #US