A record $435 million was invested in alternative protein fermentation companies in the first seven months of 2020, according to data by The Good Food Institute (GFI). To date, GMI's report shows that $837 million in venture capital has been invested in alternative protein fermentation companies globally. $274 million was invested in 2019, compared to $435 million this year, representing 85% of all-time funding in the sector. Both years represent record periods of investment, despite impacts of the Covid-19 pandemic. GMI’s report, Fermentation: An introduction to a pillar of the alternative protein industry, claims to be the first industry report of its kind and analyses the role and potential of microbial fermentation as a third pillar of the alternative protein industry, alongside plant-based proteins and cultivated meat. Fermentation refers to the use of microbes such as microalgae and mycoprotein that are used to produce protein biomass, improve plant proteins, and create paradigm-changing functional ingredients. According to GMI, globally in 2019, fermentation companies raised 3.5 times more capital than cultivated meat companies worldwide and almost 60% as much as US plant-based meat, egg, and dairy companies. The report also highlighted an increase in players in the field over the last two years with 22 of the 44 fermentation companies being launched in 2019 and the first seven months of 2020, representing a 91% increase since 2018. Investments in 2020 include Nature’s Fynd securing $80 million, followed by the fermentation industry’s largest ever raise, Perfect Day’s $300 million Series C round. Meanwhile, companies such as DuPont, Novozymes, and DSM are also developing fermentation-derived product lines and solutions tailored to the alternative protein industry. Investors in the space include Bill Gates-backed Breakthrough Energy Ventures, Temasek, Horizons Ventures, CPP Investment Board, Bunge Ventures, Kellogg, ADM Capital, Danone and Kraft Heinz. “Fermentation is powering a new wave of alternative protein products with huge potential for improving flavour, sustainability, and production efficiency,” said GFI associate director of science and technology, Dr Liz Specht. She added: “Investors and innovators are recognising this market potential, leading to a surge of activity in fermentation as an enabling platform for the alternative protein industry as a whole. And this is just the beginning: The opportunity landscape for technology development is completely untapped in this area."

The Tofoo Co. has launched a new cubed tempeh and added a new teriyaki variant to its core block range of tofu. With the aim of offering a convenient option, Tempeh Cubed ‘Sweet Soy’ is in a cubed format and ready to cook. According to the brand, “cooking with tofu has never been so easy”. Described as “ripped with whole pieces of soybeans”, the tempeh is said to deliver ‘superior’ texture and built-in-taste for an exciting addition to mealtimes. Meanwhile, the new teriyaki flavour is the latest addition to Tofoo’s core block range of organic handmade tofu. Made to a traditional Japanese recipe, the brand uses an all-natural ingredient called nigari for its products, while its latest variant is also infused with a teriyaki marinade. Tofoo’s range of products are suitable for flexitarians, vegetarians and vegans, as well as being organic and GM Free. The new products closely follow the company’s announcement that it had expanded the production capacity at its factory in Yorkshire, UK, by approximately 70% following the installation of new equipment at the site. Tempeh Cubed ‘Sweet Soy’ is available to buy in UK supermarkets from 30 September for an RRP of £3.25, while Tofoo’s latest teriyaki variant is available to purchase now for an RRP of £2.65. #TheTofooCo #Tofu #UK #vegan

The Tofoo Co. has launched a new cubed tempeh and added a new teriyaki variant to its core block range of tofu. With the aim of offering a convenient option, Tempeh Cubed 'Sweet Soy' is in a cubed format and ready to cook. According to the brand, “cooking with tofu has never been so easy”. Described as “ripped with whole pieces of soybeans”, the tempeh is said to deliver ‘superior’ texture and built-in-taste for an exciting addition to mealtimes. Meanwhile, the new teriyaki flavour is the latest addition to Tofoo’s core block range of organic handmade tofu. Made to a traditional Japanese recipe, the brand uses an all-natural ingredient called nigari for its products, while its latest variant is also infused with a teriyaki marinade. The tofu can be added to a range of dishes such as stir fries, skewers, wraps or rice. A range of recipes can be found on the brand’s website. Tofoo’s range of products are suitable for flexitarians, vegetarians and vegans, as well as being organic and GM Free. The new products closely follow the company’s announcement that it had expanded the production capacity at its factory in Yorkshire, UK, by approximately 70% following the installation of new equipment at the site. Tempeh Cubed 'Sweet Soy' is available to buy in UK supermarkets from 30 September for an RRP of £3.25, while Tofoo's latest teriyaki variant is available to purchase now for an RRP of £2.65.

Conagra Brands has expanded its meat-alternative brand, Gardein, beyond the frozen and grocery aisle with the launch of its new plant-based soups. Available across the US, Gardein claims it’s the first-ever line-up of soups that features plant-based meat alternatives. The collection consists of five soups made with 100% vegan ingredients: plant-based chick’n noodl’, plant-based be’f & vegetable, plant-based saus’ge gumbo, plant-based chick’n & rice and plant-based minestrone & saus’ge. While made with real vegetables and vegan broths, the brand says its range of soups deliver a “meaty” taste. As with all vegan offerings, the soups are also dairy- and egg-free and Gardein says they are targeted at consumers seeking an alternative to traditional meat-based soups. Each soup offers 10-15g of protein per serving, are Non-GMO Project Verified and contain no artificial preservatives or flavours, with 0mg of cholesterol. “For years Gardein has been providing delicious foods that deliver the taste of meat in a plant-based offering,” said Tim Nangle, Conagra Brands’ vice president and general manager, meals and sides. He added: “With plant-based foods gaining broader acceptance, and with so many popular soups featuring meat on the market, extending Gardein into the soups category was a logical next step for the brand. “Whether you’ve tried Gardein before or are sampling our food for the first time with these soups, we think you’ll find the taste and texture delivers an experience like you’d find in a meat-based soup.” Gardein’s new line of plant-based soups are available to buy at grocery stores and retailers nationwide for an RRP of $2.99 per 15oz can. #plantbasedsoup #US #Gardein #ConagraBrands #meatalternatives

Vivera has announced a €30 million investment to double the size of its Dutch facility and the production of its plant-based food. The investment – which will be made over the next three years – marks Vivera’s efforts in scaling up its production in response to the rising demand for vegan and vegetarian foods. Through ramping up its production capacity, Vivera aims to boost its international growth and entry into the foodservice channel. As a result of the expansion, the company also expects to triple its turnover in the next five years. The announcement also coincides with the Dutch meat alternative manufacturer’s 30th anniversary. Founded in 1990, Vivera currently offers a wide portfolio of meat alternatives such as meat-free burgers, steak, mince, chicken replacements and ‘bacon’ pieces. These are currently stocked in 27,000 supermarkets across 25 European countries. Previously, the company also produced both frozen and chilled meat products alongside its vegetarian and vegan range. However in 2019, Vivera Foodgroup divested its meat company Enkco to Van Loon Group which enabled it to focus solely on plant-based products. “The switch from animal products to plants isn’t just a passing trend, it’s a major change in how people around the world are choosing to eat, and in the values and identity they hold. Plant-based eating is now the new normal, as consumers realise that life is better when you eat less meat,” said Willem van Weede, CEO of Vivera. He added: “I’m pleased to say that our company has made this important change too, and with the additional €30 million investment we have announced today, we will be able to double our factory size. Our overall aim is to help consumers switch more easily to plant-based diets, in order to make diets healthier, food production greener and save animal lives.” #meatalternatives #Netherlands #Vivera

Conagra Brands has expanded its meat-alternative brand, Gardein, beyond the frozen and grocery aisle with the launch of its new plant-based soups. Available across the US, Gardein claims it’s the first-ever line-up of soups that features plant-based meat alternatives. The collection consists of five soups made with 100% vegan ingredients: plant-based chick'n noodl’, plant-based be'f & vegetable, plant-based saus'ge gumbo, plant-based chick'n & rice and plant-based minestrone & saus'ge. While made with real vegetables and vegan broths, the brand says its range of soups deliver a “meaty” taste. As with all vegan offerings, the soups are also dairy- and egg-free and Gardein says they are targeted at consumers seeking an alternative to traditional meat-based soups. Each soup offers 10-15g of protein per serving, are Non-GMO Project Verified and contain no artificial preservatives or flavours, with 0mg of cholesterol. “For years Gardein has been providing delicious foods that deliver the taste of meat in a plant-based offering," said Tim Nangle, Conagra Brands' vice president and general manager, meals and sides. He added: "With plant-based foods gaining broader acceptance, and with so many popular soups featuring meat on the market, extending Gardein into the soups category was a logical next step for the brand. "Whether you've tried Gardein before or are sampling our food for the first time with these soups, we think you'll find the taste and texture delivers an experience like you'd find in a meat-based soup.” Gardein’s new line of plant-based soups are available to buy at grocery stores and retailers nationwide for an RRP of $2.99 per 15oz can.

Vivera has announced a €30 million investment to double the size of its Dutch facility and the production of its plant-based food. The investment – which will be made over the next three years – marks Vivera’s efforts in scaling up its production in response to the rising demand for vegan and vegetarian foods. Through ramping up its production capacity, Vivera aims to boost its international growth and entry into the foodservice channel. As a result of the expansion, the company also expects to triple its turnover in the next five years. The announcement also coincides with the Dutch meat alternative manufacturer’s 30th anniversary. Founded in 1990, Vivera currently offers a wide portfolio of meat alternatives such as meat-free burgers, steak, mince, chicken replacements and ‘bacon’ pieces. These are currently stocked in 27,000 supermarkets across 25 European countries. Previously, the company also produced both frozen and chilled meat products alongside its vegetarian and vegan range. However in 2019, Vivera Foodgroup divested its meat company Enkco to Van Loon Group which enabled it to focus solely on plant-based products. “The switch from animal products to plants isn’t just a passing trend, it’s a major change in how people around the world are choosing to eat, and in the values and identity they hold. Plant-based eating is now the new normal, as consumers realise that life is better when you eat less meat,” said Willem van Weede, CEO of Vivera. He added: “I’m pleased to say that our company has made this important change too, and with the additional €30 million investment we have announced today, we will be able to double our factory size. Our overall aim is to help consumers switch more easily to plant-based diets, in order to make diets healthier, food production greener and save animal lives.”

Theng Theng Sim, regional application manager at Palsgaard Asia-Pacific, can help create your next non-dairy beverage, but she’ll need to ask you a few questions first. The ‘plant-based revolution’ is gaining traction in Europe and North America, but ingredients such as rice and bean curd have been the basis of Asian meals for centuries. What is new in Asian markets, however, is a growing demand for healthy, convenient plant-based beverages inspired by popular dishes. Increasingly, the question is: “How do you take a traditional meal and turn it into a drink?” Manufacturers pondering this puzzle can encounter a range of technical challenges, which is where Theng Theng Sim, regional application manager at Palsgaard Asia-Pacific, comes in. With over 20 years’ experience working with emulsifiers and hydrocolloids, she can help customers solve problems, improve recipes and launch new ranges. Non-dairy detectives Some of the most common problems facing manufacturers of plant-based beverages (separation, sedimentation and gelation, eg.) are similar to those encountered with dairy. That’s why Palsgaard’s emulsifiers and stabilisers can be used in both dairy and non-dairy applications. However, working with plant-based raw materials throws up some unique challenges, and customers can have very different requirements for their end products and their own manufacturing processes. “Before we can start helping customers, we need the whole picture,” Sim said. “We have to understand things like the kind of heat treatment they’re using – is it pasteurised? Are they using UHT? What’s the mixing process? What’s the pH? Different processes will affect stability in different ways, so we need to understand it all before we can recommend a particular product and dosage. We need to ask a lot of questions – sometimes it’s like being a detective!” “Plant and dairy are very different animals,” she continued. “Dairy is dairy, but in plant protein you have soy, pea, rice, coconut, walnut, peanut, black bean – it’s a very long list. Soy alone can vary depending on the country of origin, how it’s extracted and whether you’re working with a powder or an extract. Because of this, there’s not one simple solution for every single plant-based product.” Furthermore, there’s a growing trend towards the addition of other ingredients, either for flavour (cocoa powder, for example) or nutritional benefits (such as fortification with calcium). “This makes the situation even more challenging because you need to suspend all these insoluble particles to create a homogeneous product that looks appealing,” said Sim. “I like it when customers approach us with a challenge, and we need to do a bit of troubleshooting,” she said. “At Palsgaard, we enjoy sharing our knowledge and there’s huge satisfaction when you’re able to help solve a problem.” Customer care in the age of Covid-19 After considering customers’ specific needs, Theng Theng typically recommends a particular product from Palsgaard’s extensive range of plant-based emulsifiers and stabilisers and offers it for testing. However, she says the service goes far beyond that: “Usually, if the customer doesn’t have a start-up recipe, we’ll provide one as a guideline. Others will already have recipes, but need some help using our product, in which case we can give them detailed advice.” “We can also help if they have any manufacturing issues, for example with stability. In those situations, it’s common to think that the problem is with the stabiliser, but It could be the process parameters, the raw materials or the mixing method. We’ll work with the customer to understand where the problem has occurred – and usually, it’s not with the product,” she added. Of course, Covid-19 has changed the game. “We can’t really travel at the moment, so we’ve been communicating with customers through virtual meetings and webinars. Initially, there were some technical difficulties, but practice makes perfect! We’ve also been sending out samples, so customers can still physically see and taste our concepts. You can talk about recipes all you like, but when you send out physical prototypes, people get to see and taste,” Sim said. An unexpected upside of the Covid-19 crisis is that there has been additional time to develop new concepts. So, what can we expect from Theng Theng’s team in the future? “Plant-based beverages are a relatively new area, so many of the projects we’ve been working on with customers are still in the pipeline. Behind the scenes we’ve also been doing a lot of work on improving and developing our products and we’ve been working on a solution for better suspension.” Solving problems, building relationships The enjoyment Theng Theng gets from problem-solving is clear: “I like it when customers approach us with a challenge, and we need to do a bit of troubleshooting. At Palsgaard, we enjoy sharing our knowledge and there’s huge satisfaction when you’re able to help solve a problem.” In the future, she foresees the development of more bespoke products in response to the need for a wider variety of dairy alternatives. “We’re always listening to customer demands. If there isn’t an existing solution, we’ll try to develop something new for them,” she added. For more information on Palsgaard’s plant-based detective, click here. #nondairy #Palsgaard #plantbased

Theng Theng Sim, regional application manager at Palsgaard Asia-Pacific, can help create your next non-dairy beverage, but she’ll need to ask you a few questions first.

Rafael Boix, CEO, Foodiverse speaks to FoodBev about the company’s commitment to sustainable agricultural production, its creation of ultra-fresh salads and ready-to-eat vegetables, as well as its engagement with children’s nutrition – all of which are at the heart of the healthy revolution. What exciting developments will evolve from Foodiverse replacing Grupo Alimentario Citrus (GAC) as their corporate brand? The Group has grown considerably over the last five years, focusing on internationalisation and diversification. During this time we have multiplied our turnover by 2.6 and quadrupled our workforce, reaching 2,500 employees in 2019. Today, we have clients on all continents and headquarters in four different countries. The new brand will allow us to unite all of our companies operating within the fields of agricultural production, salads and ready-to-eat vegetables, and children’s nutrition. Moreover, Foodiverse will be able to interact with different audiences in various countries, transmitting our firm commitment to healthy eating and innovation, as well as food safety, quality and sustainability through the optimisation of processes and the efficient use of resources. What does a ‘healthy revolution’ entail; how will Foodiverse take a slice of the action? The healthy revolution is Foodiverse’s commitment to offering a universe of transgressive and trendy products designed to be enjoyed at any time of the day in any place. We understand that healthy eating is a source of wellbeing, health, energy and balance, as well as a way to enjoy life. It focuses on responsible and sustainable consumption, a more natural origin of the products, nutritional transparency, and less food waste. All our products breathe this philosophy, so through them, we bring the healthy revolution to our customers in more and more countries around the world. Could you tell us more about your role as CEO, including your core responsibilities and objectives? My role as CEO of Foodiverse is to promote the growth of our business units in different markets, channels and client bases in a responsible and sustainable way. In this regard, there are six strategies on which this growth is based: • Talent: Investing in the preparation of our human capital and incorporating new talent • Local management: Our strong local presence allows us to adapt to the needs of each moment in each place • Operational efficiency: Adaptation and flexibility to incorporate the latest technologies in all our processes • Innovative spirit: Turning food trends into new products and anticipating the demands of our customers • Customer focus: Product leadership and operational excellence • Profitability: A source of responsible growth. Are you currently working on any innovations in the ‘ready-to-eat’ sector that you would like to share with our readers? We are working on creating ultra-fresh salads that contain more ingredients and have a shorter shelf life. We have already launched them in Switzerland and Germany, and want them to reach other countries. When it comes to ​​sustainability, we are working to expanding our product offering of environmentally-friendly packaging materials, such as cardboard. Right now, 100% of our salad bowls are recyclable and 70% of the material comes from recycled material. How is Foodiverse working to promote and engage with sustainable methods of agriculture and cultivation? As an example, I would highlight our Farmitank project, a vertical farming system that enables us to cultivate regardless of characteristics such as location, terrain or weather conditions. It enables the cultivation of any type of leafy species anywhere using only 15% of the surface area and 5% of the water used to cultivate in the open field. Likewise, we have several projects aimed at creating a circular economy, sustainable use of resources (particularly water and energy, zero waste, or food safety), and we collaborate with multiple organisations in R&D projects. In short, we work to make the entire value chain sustainable. What does corporate social responsibility (CSR) mean to you? How is Foodiverse taking action here? Our CSR policy is aimed at achieving the Sustainable Development Goals (SDGs) set by the UN within the 2030 agenda. More specifically, we are making a significant effort to increase efficiency in agricultural management and natural resources, especially water. We also promote a healthy lifestyle with our fresh products, ensuring clear and transparent labelling. And finally, we promote the use of recyclable and reusable packaging, while working with our supply chain to minimise food waste. Where do you see the food industry heading in the near future? The latest trend studies show the Covid-19 pandemic has caused the growth in online channels, including people over 55 who almost never used these platforms beforehand. Additionally, they also point out a greater demand for local and healthy products. On the other hand, it is also observed that, although sustainability will continue to be an important factor in decision-making, there will possibly be a change towards packaged products that guarantee greater food safety. And what does the future hold for Foodiverse? Foodiverse marks a milestone in our business track record. Our new corporate identity integrates the international vision of the Group, which will help us to build a solid and profitable global company. With Foodiverse we look to the future while highlighting the importance of our valuable legacy. We will continue to innovate, improve our processes and seek new synergies within the Group that allow us to consolidate our healthy revolution. Find out more at Foodiverse’s website: foodiverse.com. #Foodiverse #GrupoAlimentarioCitrus #readytoeat #salad

Rafael Boix, CEO, Foodiverse speaks to FoodBev about the company’s commitment to sustainable agricultural production and its creation of salads and ready-to-eat vegetables.

Winterbotham Darby-owned Squeaky Bean has expanded its portfolio with the introduction of vegan Roast Chicken Flavour Sandwich Slices. High in protein, the plant-based brand’s latest offering is mad The new slices are said to be ‘perfect’ for making a flavourful sandwich filling or salad accompaniment, or for eating straight from the pack. The new product, which is packaged in a recyclable paper container with a peelable film lid, joins Squeaky Bean’s existing range of Pastrami and Ham Style Slices. “Squeaky Bean is your sidekick in the kitchen, with these wonderfully versatile and flavourful Roast Chicken Flavour Slices that are sure to challenge negative perceptions of vegan food,” said Squeaky Bean co-creator, Sarah Augustine. “Adding a deliciously moreish filling to sandwiches has never been easier – that’s if you can resist eating the slices straight from the pack.” The new product is available, for an RRP of £2.50 per 90g pack, from 221 Sainsbury’s stores in the UK, and will be rolling out to 155 Waitrose stores on 30 September. Earlier this year, Squeaky Bean launched a ready-to-eat plant-based tortilla, which it said was the first of its kind on the UK market. The brand’s parent company, Winterbotham Darby, recently announced that it had transformed one of its sites into a dedicated plant-based manufacturing facility, following a multi-million-pound investment. #SqueakyBean #UK #WinterbothamDarby