Tech start-up Cradle has raised $73m in Series B funding to address rising demand for its AI-powered protein engineering technology in R&D-intensive industries. Based in Amsterdam, the Netherlands and Zurich, Switzerland, Cradle aims to help scientists to discover and develop improved proteins more conveniently, quickly and cost-effectively through its technology platform. The round was led by IVP with participation from previous investors Index Ventures and Kindred Capital. It takes the total amount raised by Cradle to over $100m to date. Engineering new proteins can enable the development of more sustainable, animal-free foods as well as eco-friendly pesticides, oil-free chemicals and more. However, traditional research methods have been slow, expensive and unreliable, Cradle said. Due to this, running a successful R&D process can require years of work and multimillions of dollars, with many projects left incomplete due to an inability to achieve targets. Cradle’s approach harnesses AI to generate protein sequences that scientists can test in the laboratory, promising a significant reduction in the number of experimental rounds required in the protein engineering process. While traditional methods usually require 10-20 experimental rounds, each taking 8-12 weeks and costing tens of thousands to hundreds of thousands of dollars per round, Cradle said it has enabled companies to reduce the number of rounds required by 90% when using its software. The Series B funding will partly be used to expand Cradle’s own wet lab to generate additional datasets that will be used to train Cradle’s models, aiming to address a growing range of challenges and modalities. Cradle will also expand its engineering team to further improve machine learning capabilities, allowing for better generalisation across tasks and the handling of more complex proteins. Stef van Grieken, Cradle’s co-founder and CEO, said: “Cradle was founded on the belief that we could solve global planetary and human health challenges by using generative AI to rapidly accelerate the development of bio-based products”. He added: “Our goal is now to put Cradle’s software into the hands of a million scientists and empower them to build great products. Our Series B will make this next phase of growth possible, and we’re delighted to have the backing of IVP to help us scale.” #Cradle #Europe #AI

A solution has arrived to help you elevate culinary complexity and streamline production processes at the same time: Symrise’s natural white mushroom ingredients support you in meeting modern challenges with ease, from optimising supply chains to meeting clean label requests. The result: You can swiftly adapt to evolving market demands with ingredients that offer both exceptional taste and operational efficiency. Elevating taste profiles with white mushroom White mushroom ingredients by Symrise allow you to offer great taste that continues to form a critical factor in your products’ success. You can achieve rich, complex tastes while adhering to clean label requirements. Challenge accepted and mastered with Symrise's natural white mushroom ingredients. They offer rich, layered profiles that go beyond adding a mushroom taste. They elevate recipes by adding depth and complexity thus substantially enriching a wide range of applications, from soups and sauces to plant-based and flexitarian innovations. Streamlining production with convenience In addition to taste you can make operational efficiency a top priority in your production processes. Symrise’s white mushroom ingredients come in convenient formats that simplify your production. With long shelf lives and easy handling, these ingredients reduce the need for constant management, helping you optimise supply chains and keep production costs in check. Sustainability meets reliability  This benefits your sustainability footprint and addresses the consumer demand for it. At Symrise, we are offering upcycled white mushroom ingredients, crafted using zero-waste practices, that combine sustainability and culinary excellence. Equally important, sustainability must go hand in hand with reliability. Through dual sourcing, advanced production techniques and standardisation, Symrise ensures consistent quality and availability, offering you a reliable solution to meet modern food production needs. Meeting the demands of modern food trends Symrise’s natural white mushroom ingredients also help you in the environment of plant-based and flexitarian diets that continue to grow. They require versatile ingredients that deliver rich, umami tastes. This makes our mushroom ingredients ideal for you if you are looking to innovate and create standout products that appeal to today’s consumers. If you decide to use this unique combination of rich taste, operational convenience and sustainability, you can stay ahead in the competitive food industry. Learn more: Download the booklet and get inspired by eight exclusive recipes .

Seaweed start-ups Sway and Umaro have been awarded a $1.5m US Department of Energy (DOE) grant to accelerate innovation in sustainable seaweed-based bioplastics. The Mixed Algae Conversion Research Opportunity (MACRO) grant will support the development of new processing techniques that upcycle alginate sidestreams from Umaro’s seaweed protein production into Sway’s seaweed-based biomaterials. Seaweed has emerged as a promising new feedstock for sustainable bioplastics, biofuels and other bioproducts. It is known as a regenerative resource due to its ability to nurture habitats, improve water quality and boost biodiversity. Additionally, it is fast-growing and requires no fresh water, fertiliser or arable land. Start-ups such as Sway are championing its use as a next-generation packaging material, including for food and beverage applications, providing a sustainable alternative to fossil fuel-derived plastics. The natural polymers seaweed contains can be transformed into bioplastics for eco-friendly, home-compostable packaging solutions. Alginate, the polysaccharide derived from brown seaweed, offers several functional benefits when incorporated into bioplastic formulations. It can work as a thickening, gelling and stabilising agent thanks to its gel-forming properties and high viscosity. These qualities can enhance the mechanical strength and flexibility of bioplastics, enabling compatibility with traditional manufacturing equipment and diverse applications including packaging, films and coatings. Seaweed is also gaining traction within the food and beverage industry as a sustainable and high-quality source of protein. Umaro is innovating in this area with its flagship product, a plant-based bacon made from red seaweed protein, now available in Whole Foods stores in California, US. The start-up recently developed an innovative process for separating protein from kelp – a ubiquitous brown seaweed – and is investigating sustainable uses for the polysaccharides left over from the process. Under the collaboration with support from the MACRO grant, Umaro will upgrade its alginate-rich polysaccharides into a product well-suited for Sway’s compostable bioplastic products. Beth Zotter, CEO of Umaro, said: “With the right chemistry, seaweed has enormous potential to solve two problems at once: the need for sustainable materials and the need for sustainable proteins. Until now, no commercial process could generate both of these products from the same piece of seaweed.” She added: “We’re eager to collaborate with Sway to apply our breakthrough technology to their industry-leading seaweed bioplastics, while improving the unit economics of both our products simultaneously.” Launched earlier this year, Sway’s ‘TPSea’ pellets are made entirely from seaweed and plants. TPSea can be extruded on its own or combined with compostable polymers through various manufacturing techniques to create a range of customised products with boosted renewable content. The pellets are currently used as the base of its ‘Sway Polybags’, and the team plans to expand its portfolio into new flexible packaging applications – a category representing 40% of all fossil fuel-derived packaging – as well as new rigid formats. This project forms part of $20.2 million in funding distributed to ten university and industry projects to advance mixed algae development for low-carbon biofuels and bioproducts, spearheaded by the DOE’s Bioenergy Technologies Office and Office of Fossil Energy and Carbon Management. The selected projects will address high-impact research and development focused on converting algae, such as seaweeds and other waste feedstocks, to low-carbon fuels, chemicals and agricultural products that can decarbonise domestic transportation and industry.   #Sway #Umaro

Vegan Food Group (VFG) has officially unveiled itself as a transformative force in the plant-based food industry, following a strategic rebranding of VFC Foods . Founded in December 2020 by chef Adam Lyons and Veganuary founder Matthew Glover, VFG has quickly become a trailblazer in the sector through targeted acquisitions, including the notable additions of Meatless Farm and Clive’s Purely Plants in 2023. Tune in to the first episode of The Plant Base’s Veganuary Sessions podcast , where we interview the co-founder of the Vegan Food Group and Veganuary, Matthew Glover. Hear him discuss the strategic Group consolidation in detail, as well as insights into the current plant-based market and predictions for its future. With an expansive portfolio of 80 SKUs, the company has established a significant presence in 21,000 distribution points across the UK and EU, projecting sales of £25 million for the year 2024. The launch of VFG signifies a pivotal moment in the plant-based food movement, underlining a commitment to becoming a global leader dedicated to providing uncompromising vegan options accessible to all. Encouraging consumers to make informed and ethical food choices, VFG aims to reshape the food industry by eliminating animals from the food system, aligning with the growing demand for sustainable and cruelty-free alternatives. Matthew Glover, co-founder of VFC, Veg Capital and Veganuary, envisions VFG as a ‘vegan Unilever’ with a unique twist and “with the majority of future profits being donated to effective animal charities and diet change initiatives”. Glover continued: “With consolidation required in the plant-based space, and early signs of a rebound, the Vegan Food Group is well positioned to capitalise on market conditions and supercharge growth in the UK and Europe”. Taking cues from global food giants, VFG’s strategy centres on consolidation, streamlining operations, achieving cost efficiencies, and establishing a robust market presence. By uniting multiple brands under its umbrella, VFG leverages collective strengths, streamlines supply chains and fosters innovation, setting new benchmarks in the plant-based food sector. Commenting on the news, David Sparrow, CEO of VFG said: “The new corporate identity marks a crucial milestone in VFG’s growth strategy. We are already one of the most diversified players in the category with VFC, Meatless Farm and Clive’s under our umbrella, but it won’t stop there. We are actively reviewing strategic acquisitions to add to the group in 2024, building upon a successful 2023 trading year.” For retailers and foodservice providers, VFG offers a unique proposition by providing a comprehensive range of high-quality plant-based products from a single source. This consolidation simplifies negotiations, optimises logistics and ensures consistent product quality, positioning VFG as a financially stable partner and a go-to source for plant-based options in the market. #VeganFoodGroup #VFG #VFC #UK #strategy #consolidation #MeatlessFarm

British alt-meat company This has introduced a plant-based chicken thighs product to its range, available at Tesco nationwide from 13 May. The NPD is claimed to be the industry’s first nationally distributed plant-based chicken thigh product. Crafted from soya and fava bean protein bound together with an olive oil-based fat, the ‘thighs’ are described by the brand as ‘succulent and mouthwatering’ with a meaty, fibrous texture made possible by extrusion technology. They are coated in a seaweed layer, included to mimic the unique structure and texture of real chicken skin. Whole-cut animal meat products – such as chicken thighs, wings and legs – feature a complex three-dimensional architecture in which protein fibres are bound together by a network of connective tissue and intramuscular fat. The brand aims to mimic this, and the juicy texture it provides, in its latest products. The plant-based chicken thighs can be pan-fried or oven-cooked, suitable for use in dishes such as tray bakes, curries, stews and chicken thigh burgers. Mark Cuddigan, CEO of This, commented: “We’re reinventing the way people experience plant-based dining and we’re incredibly excited to share our latest product launch, This Isn’t Chicken Thighs”. He added: “We’re on a mission to lead a revolution to change what people eat, to protect animals and the environment – and with our ridiculously delicious and nutritious plant-based food, we’ve got you covered with the ultimate plant-based chicken thigh”. This Isn’t Chicken Thighs will be available in 220g packs of four, retailing at £3.80. #favabean #This #soya #meatalternatives #plantbasedmeat #UK #altmeat #plantbasedchicken

Unilever is reportedly in the process of putting Dutch meat alternatives brand The Vegetarian Butcher up for sale, according to Sky News  and other sources. Unilever first acquired the meat-free brand in 2018, aiming to expand its reach into the plant-based food category and meet consumer demand for vegetarian and vegan alternatives. The brand was founded in 2007 by Jaap Korteweg, a ninth-generation meat farmer who turned vegetarian and recognised the need for high-quality meat alternatives. Now, according to Sky News’  report, the food giant is working with investment bank Piper Sandler to offload the brand and find a buyer. The news outlet said its industry sources confirmed ‘a number of potential buyers’ had already been approached. When approached by The Plant Base, Unilever declined to provide comment.   As part of its ‘Future Foods’ initiative, Unilever last year announced a new target to reach €1.5 billion in sales by 2025 from plant-based products in categories whereby the products are traditionally made using animal-derived ingredients. The company has expanded its range of dairy-free and vegan products in recent years, including the launch of its Hellmann’s Plant Based Mayo, and new dairy-free variants of its Magnum ice creams. The potential sale could form part of broader plans for Unilever to “prune” its portfolio of food brands, the company’s CEO, Hein Schumacher, reportedly told investors last week. The brands under consideration for offloading are thought to generate around £1 billion in annual sales. Earlier this month, Reuters reported that the company is also exploring the sale of other Dutch brands including Unox and Conimex. These latest developments follow a series of major changes announced by the group as it revealed plans to implement a cost-saving programme and spin off its ice cream business, a transition expected to be complete by the end of next year. Image: © Unilever #Unilever #TheVegetarianButcher

A new analysis conducted by ProVeg International has found that the nutritional profile of plant-based meat alternatives is ‘better overall’ than that of their animal-based equivalents, and the nutritional properties of plant-based milk alternatives are similar to cow’s milk. The analysis was carried out in 11 countries across four continents. The findings have been complied in a report, published this week, which includes recommendations for producers, retailers, governments, researchers and consumers on how to further improve the quality and uptake of plant-based meat and milk. A total of 422 plant-based meat alternatives and 251 plant-based milk alternatives were evaluated for their nutritional value and compared with their animal counterparts. ProVeg used a scoring system based on the World Health Organization Nutrient Profile Model (NPM), the Netherlands Nutrition Centre and the European Food Safety Authority’s (EFSA’s) nutrition claim legislation to evaluate the products. This took into account nutrients including protein, fibre, fats, salt, sugars, calcium and essential vitamins including B12, D and B2. Meat alternatives Plant-based meat alternatives were found to have less saturated fat and significantly more fibre than their animal-derived counterparts. Measured by country, the average score for plant-based meat alternatives was either similar or higher than the average score for animal-based meat. The Netherlands had the highest average score, with 6.67 points out of 8, indicating that the alternatives available on the Dutch market have high nutritional value. Of the 82 Dutch meat alternative products analysed, 22 received the maximum score of 8, while animal-based products never exceeded a score of 6. Other countries to perform well were Belgium, Spain, the US and the UK, with scores ranging from 5.33 to 6. However, in some countries including Poland, Germany and Czechia, the score was similar to animal-derived meat, primarily due to lack of fortification, excessive salt content and insufficient protein or fibre. Malaysia received an average score of just 4.12 due to these factors. Plant-based burgers and chicken breast/strip-style products scored similarly to animal-based counterparts in most countries. Plant-based bacon, chicken nuggets and sausages scored particularly well in comparison to traditional meat variants – however, plant-based bacon products were only available in European countries and the US, and not in Malaysia or South Africa, as these countries consume less pork. Only the plant-based schnitzel category was found to perform worse than animal-based counterparts in almost all countries where it was available. The only country that showed a higher score for schnitzel was the Netherlands due to good levels of protein and fibre, as well as fortification with essential micronutrients. Milk alternatives Meanwhile, the milk alternatives contained less total fat and less saturated fat than cow’s milk. Soya milk performed particularly well in all countries. The majority of plant-based milk alternatives analysed were also low in sugar. Most milk alternatives were found to provide a source of calcium thanks to fortification. The most common level was 120mg per 100ml, comparable to cow’s milk. The average score of all 251 plant-based milk alternatives analysed was slightly lower than that of cow’s milk from the US, and slightly higher than that of cow’s milk from the UK. This is due to differences in fortification; in the US, cow’s milk is typically fortified with vitamin D, while this is less common in the UK and most other countries. The average score of both cow’s milk and the alternatives varied significantly by country. The countries offering the best-performing milk alternatives were the Netherlands, Italy, Belgium, the UK and Czechia, with a score of between 7 and 7.7 out of 9. Spain, Germany, the US and Poland obtained scores ranging from 6.1 to 6.5. South Africa and Malaysia’s scores were 4.8 and 5 respectively, indicating need for improvement in formulations, particularly regarding sugar content and fortification. Cow’s milk contains 3.5g of protein per 100ml, significantly more than most plant-based milks, which contained between 1-2g per 100ml on average. However, soya contains 3g per 100ml on average and has a high protein quality comparable to that of animal-based proteins. When fortified with vitamins, calcium and low in sugar, soya milk scored higher than cow’s milk thanks to its natural protein content and low levels of saturated fats. On average, soya-based alternatives in Germany, the Netherlands and Czechia achieved a score of 9, the highest possible. Cow’s milk had an average score of 6.5, mainly due to its high levels of saturated fats and lactose (milk sugar). Key recommendations The report makes several recommendations. For producers, it advises that ingredients of concern, such as salt and sugar, are limited. Products should also be fortified with specific micronutrients. It also recommends that consumers choose these healthier products where possible, taking into account added sugars, saturated fats and salt. The report acknowledges that when it comes to protein quality, individual plant proteins are usually low in one or more essential amino acids, while animal-based proteins typically are not. However, combining protein sources – such as soy and wheat – means biological value is significantly increased, as their respective amino acids complement each other. Retailers should ensure plant-based products are no more expensive than their animal-based equivalent, the report highlights, to ‘reshape’ the environment where food choices are made. Finally, it calls for governments to provide national guidelines for plant-based alternatives that can help manufacturers develop healthy, sustainable foods. Anna-Lena Klapp, report co-author and head of research at ProVeg, said: “The report really highlights how much potential plant-based alternatives have to bring more diversity to people's plates and replace vast quantities of animal-based products currently dominating the supermarket shelves.” She added: “Plant-based alternatives can build bridges between people’s current eating habits and a healthy, climate-friendly eating habit. Each stakeholder can play an important role in enabling the establishment of healthy and sustainable diets.” #ProVeg #research

ICL Specialties and Daiz Engineering have partnered to launch a new soy protein ingredient, designed to address sensory challenges associated with plant-based meat and seafood. The ingredient, Rovitaris SprouTx, leverages food-tech Daiz Engineering’s proprietary germination technology. It aims to enable formulators to create a new generation of plant-based meat and seafood products with enhanced taste, texture and nutritional attributes. According to Rado Sporka, VP of the Food Specialties commercial business for ICL, the “exceptional” soy protein does not give the characteristic “beany or bitter” tastes often associated with plant proteins. Daiz Engineering’s CEO, Koji Ochiai, said the company’s patented technology is key to these positive attributes. “Through an innovative process, we demonstrate significant advancements in the taste, texture, and nutrition, which also impacts the affordability of the textured soy protein,” Ochiai added. “This product has transformative potential for the industry, with the ability to successfully solve a range of issues facing manufacturers.” ICL showcased the new ingredient last week at Food Ingredients Europe 2024 in Frankfurt, Germany. Rovitaris SprouTx will be available for commercial distribution in 2025. #ICL #DaizEngineering

GNT Group has announced the establishment of GNT Ventures, an independent investment firm aimed at collaborating with start-ups to advance the development of plant-based colouring solutions . This initiative comes at a time when the food and beverage manufacturing industry is increasingly focused on sustainability and natural ingredients. GNT Ventures plans to invest in start-ups that are working on innovations in four key areas: raw materials and fermentation, processing, food ingredients and upcycling. The firm aims to reshape the market for plant-based colours, aligning with growing consumer preferences for natural and sustainable food products. The Plant Base is passionate about shining a spotlight on the industry's rising stars. Our 'Start-up of the month' column celebrates the game-changing ideas and innovations from emerging businesses that are transforming the food and beverage world. Discover their inspiring stories and groundbreaking work here . The firm is primarily targetting pre-seed to Series A funding, with individual investments reaching up to €1 million. GNT Ventures has already begun its investment activities, including a partnership with Plume Biotechnology  to develop new Exberry colour solutions through fermentation technologies. Managing director Finn Rieken said: "We’re looking to build relationships with start-ups that have the ambition to innovate and contribute to a more sustainable future". This approach reflects a broader trend within the industry, where established companies are increasingly collaborating with smaller, agile firms to drive innovation. GNT Ventures offers access to a food-grade pilot plant for testing and optimising processes, as well as research and development expertise. The firm also plans to assist start-ups in navigating regulatory requirements and market entry strategies, which are often significant hurdles for new companies in the food sector. Photo credit: © iStock maxsattana #GNTGroup #Exberry #foodcolours #startups

Global ingredients company DSM-Firmenich has introduced two new solutions designed to deliver a dairy-like experience in plant-based beverages. Its new Smart Milk flavours range has been crafted to help create the creamy, buttery and rich milky notes consumers seek when looking for alternatives to dairy, aiming to help transform plant-based drinks such as those made from pea and other plant proteins. Additionally, the company’s new Dynarome DA technology solution has been developed to effectively mask off-notes while delivering an authentic dairy-like mouthfeel. These innovations have been specifically formulated to mimic the taste and textural experience of traditional dairy milk, while offering an enhanced nutritional profile that more closely mirrors that of dairy. Utkarsh Shah, VP Sweet Goods North America at DSM-Firmenich Taste, Texture and Health, said: “We've taken a deep dive into understanding what consumers truly crave and identified a significant gap in the market for authentic dairy-like experiences in plant-based beverages”. “Our new innovations bridge that gap, offering the indulgent, creamy flavours that people love without sacrificing nutrition or values. These advancements represent a pivotal moment for plant-based options, allowing consumers to savour the taste they desire while embracing a healthier lifestyle.” #DSMFirmenich #US

US start-up Plantible Foods has closed a $30 million Series B funding round to scale up production of its duckweed-based ‘Rubi Protein’ ingredient. The round was co-led by Piva Capital and Siddhi Capital, with participation from new investors Betagro Ventures, Cultivate Next (the venture arm of Chipotle Mexican Grill), Nourish Ventures (the venture arm of Griffith Foods), and existing investor Astanor Ventures. Plantible was founded in 2018 by Tony Martens Fekini and Maurits van de Ven, aiming to transform the global food supply chain. It has developed a vertically integrated manufacturing platform to produce the functional Rubi Protein, designed to provide a sustainable protein ingredient for food manufacturers. According to the food-tech company, Rubi Protein ‘outperforms the functional and nutritional properties of traditional proteins’ (both animal-derived and plant-based), enabling optimised costs and improved taste, texture, health and environmental footprint for food companies. The investment round will enable Plantible to expand its manufacturing operations at its first commercial plant, ‘The Ranchito’ – a 100-acre facility in West Texas, US. The company said the new facilities will allow it to deliver on its multi-million dollar offtake agreements with several large food companies, with an aim of increasing its revenue tenfold over the next 12 months. Co-founder Martens Fekini commented: “We are thrilled to partner with like-minded investors who align with our mission of transforming the global food supply chain and creating a healthier planet for all”. “At Plantible, we are not simply competing with other proteins; we are setting a new standard for the industry by providing a product that offers superior functional and nutritional properties.” Siddhi Capital’s Steven Finn said that Plantible’s focus on functionality, modular scaled manufacturing, nutritional value and consumer-friendly clean labels convinced investors that the company has the right team, product and approach to revolutonise the food system. Issam Dairanieh, venture partner at Piva Capital, added: “The food and agriculture industry is in need of innovative solutions, and Plantible's product enhances existing ingredients and supply chains rather than simply replacing them”. “The ability to deliver all of that and keep a 'clean label' is highly attractive to clients and important to customers.” #PlantibleFoods #US

Gut health food brand Bio&Me has extended its muesli range with the addition of a new variant, Super Nutty, debuting in Tesco stores across the UK. Bio&Me Super Nutty Muesli contains 13 plant-based foods including wholegrain oats, almonds, cashews, Brazil nuts, dates and sultanas. The product is high in fibre with no added sugars or artificial ingredients, designed to support a healthy gut microbiome with its diverse ingredient profile. The new product joins Bio&Me’s Fruit & Nut Muesli, rolling out in 550 Tesco stores from mid-November for £3.50 per 450g pack. Jon Walsh, co-founder and CEO of Bio&Me, said that consumers are “engaging with gut health now more than ever before,” becoming increasingly interested in foods that support gut and immune health. “Bio&Me is well-placed to deliver exactly what today’s muesli consumers are looking for: functional foods that taste really good,” he commented. “We believe they’ll appeal to both current muesli lovers, as well as help bring new consumers into the category.” Based in Chester, UK, Bio&Me produces a range of ‘gut-loving’ products alongside its mueslis and granolas, including porridges, snack bars and kefir live yogurts. #BioAndMe #UK #guthealth #muesli