English television presenter James May has unveiled a new addition to his gin brand, James Gin. The latest offering, JG 05 California Dreamgin’, is a vegan gin infused with girolle mushrooms and patchouli, reflecting May's experiences in California and the state’s cultural influences. California Dreamgin’ is distilled at Downton Distillery and has an ABV of 40%. This new flavour marks a is the first of May's creations to receive certification from the Vegan Society. The gin aims to appeal to consumers seeking plant-based options while offering a unique taste profile that combines earthy and fruity notes. Hugh Anderson, the distiller at Downton Distillery, describes the gin as a “true umami gin,” highlighting the combination of girolle mushrooms, which provide light fruity and peppery notes, alongside the earthy essence of patchouli. The infusion of oregano further enhances the herbal characteristics, balancing the citrus elements derived from coriander and lemon peel. The James Gin range includes Asian Parsnip, American Mustard and London Drizzle – each inspired by different cultural or sensory experiences. As the trend towards plant-based products continues to grow, California Dreamgin’ could position itself well within the evolving landscape of the food and beverage industry, catering to consumers who prioritise ethical sourcing alongside unique flavour experiences. #JamesGin #gin #spirits #alcohol #mushrooms #UK

Food-tech start-up Brevel has implemented the First-Of-A-Kind (FOAK) strategy method by building its first plant for industrial-scale fermentation of its microalgae protein. A FOAK facility is a production line or factory that showcases new technology at commercial scale for the first time. This provides confidence to investors, customers and partners that the technology is viable in real-world applications, minimising technology risk. Brevel’s patented technology applies an advanced fermentation process combining light to cultivate microalgae, which is then converted into a concentrated, nutritious whole protein powder with versatile functionality. The ingredient can help to address common formulation challenges across an array of food applications, including plant-based dairy, alt-meat and egg alternatives. The combination of light and fermentation of sugars enables the generation of the nutrient-rich microalgae in abundant yields, without any form of gene modification. Upon completion of Brevel’s FOAK plant, the Israeli start-up has already secured two commercial agreements with F&B companies. The company has partnerships with two types of entities: food manufacturers who wish to use Brevel’s proteins in their products, and manufacturing partners interested in joint ventures to build and operate a facility to produce alt-protein ingredients. Brevel is working with partners toward building much larger production lines, and its FOAK facility will serve as a confidence point for these partners who will undertake the financing and operating of these facilities. The FOAK facility has been intentionally designed with a lean structure, and by creating and building its own fermenters and factory, Brevel said it kept capital expenditures ‘significantly’ lower than traditional industry benchmarks. The systems are currently undergoing test runs and scheduled to become fully operational in early 2025. Yonatan Golan, Brevel’s CEO and co-founder, said: “Plant-based burgers made a great impact in the market several years ago, bringing plant-based into the mainstream. Now is the time for the next phase of plant-based 2.0 which will be better-for-you, more nutritious and affordable for the consumers.” He added: “Brevel’s proprietary technology and know-how enable us to create a chlorella-based protein that delivers a full amino-acid profile, highly functional product and at cost parity. It also has a neutral flavour and colour, is highly sustainable and leaves a minimal environmental footprint.” #Brevel #Israel

GNT has added its first-ever paprika emulsion to its plant-based Exberry colour portfolio, enabling clean label orange shades across a wide range of food applications. Exberry Shade Vivid Orange is a water-dispersible colour made from non-GMO paprika. It is available alongside an oil-soluble option for fat-based products, and has a high colour intensity that allows for cost-effective low usage levels. It can deliver bright shades in food products including confectionery, dairy, bakery and plant-based meat. The new solution can replace paprika oleoresin emulsion (E 160c) and Sunset Yellow (E 110) colours, while supporting clean label declarations. It is created using physical processing methods and without the use of chemical solvents. As a result, the solution is classified as a food ingredient rather than an additive in many regions globally, and does not require E numbers. It can be described as ‘paprika oil’ under EU and Chinese regulations, and ‘paprika oil emulsion’ in Australia and New Zealand. In the US, it can be listed as ‘paprika (color)’. In line with GNT’s sustainability standards, the peppers used to cultivate the paprika are cultivated by contract farmers working as part of a partnership agreement and are fully traceable, the company said. Frank Engel, GNT product manager, said: “There is growing global demand for cost-effective, high-performing colouring ingredients that deliver bright orange hues. We are delighted to now be able to provide an ideal solution in Exberry Shade Vivid Orange.” He added: “The new colour fits perfectly with our commitment to delivering 100% plant-based, non-GMO, responsibly sourced colouring ingredients, made using the most natural processing methods possible”.   #GNT #Exberry

Image:   © Redefine Meat A new report, by the Institute of Grocery Distribution (IGD), Waste and Resources Action Programme (WRAP) and EY, highlights that a 20% reduction in red meat and dairy consumption by 2050 will be necessary for the UK to achieve its net zero targets. The report was first agreed upon in mid-2024 by industry body IGD, environmental NGO WRAP and accounting firm EY, aiming to create a robust evidence base illustrating the necessary measures required for the UK food and agriculture industry to meet net zero goals. Why is this important? 🌍 It sets out a pathway for the country’s food system to reduce greenhouse gas (GHG) emissions in line with a 1.5° Science Based Targets Initiative outcome, to meet the UK’s legally binding national decarbonisation goal. “Food production is responsible for around a third of global GHG emissions, so we must play our part in the transition to net zero,” said Sarah Bradbury, chief executive of the IGD, in the report’s foreword. “This plan shows the challenge that several 2030 targets are at risk of not being met, but that doesn’t mean without co-ordination we still can’t achieve net zero by 2050. We need a different approach, one that involves the whole end-to-end supply chain, and a more aligned dialogue across the industry and with government.” The report was commissioned by IGD and conducted by an expert consultancy team at EY, with the support of partner WRAP as well as specialists at the Scottish Royal Agricultural College. It calls for ‘urgent focus and partnership’ to address the pressing challenge of meeting net zero targets by 2030 and 2050, recommending measures on both the supply side and the demand side. Transforming food and agriculture 🚜 On the supply side, the report recommends higher uptake of lower carbon farming practices in the UK and overseas, including ending land-use change for imported commodities and reducing fertiliser emissions to zero through use of hydrogen, alongside ‘less mature and more challenging’ approaches such as low-carbon feed and inter-cropping. It also highlights opportunities in grid decarbonisation and energy efficiency improvements, reducing emissions across the packaging sector based on increased recycling, alternative materials and reuse, and replacing old refrigerators and freezers with modern technologies that have lower F-gas emissions. Demand-side action will also be necessary for meeting SBTI targets, the report states, particularly in food waste reduction and changes to consumer diets. Reducing carbon-intensive foods 🥩 The report illustrates that red meat and dairy are ‘relatively carbon-intensive foods,’ emphasising that moving toward less carbon-intensive sources of protein will be key to reducing emissions. It puts forward a ‘more conservative’ approach than that modelled by the Climate Change Committee, which has called for 50% reductions in red meat and dairy consumption by 2050. Instead, the report models a 20% reduction in red meat and dairy consumption within this time frame, which would lower emissions by 9% assuming that protein is instead gained from pulses (substitution to chicken or fish would slightly reduce emissions savings). While diet change will be needed, the extent will depend on progress made across other abatement measures recommended in the report, it points out. If more challenging and less mature agriculture emissions reduction measures could be delivered, together with food waste reductions, the report says the 20% reduction in meat and dairy by 2050 would be ‘sufficient to meet carbon targets,’ however it emphasises that more would be required if such measures were unsuccessful – and greater dietary shifts can support deeper cuts in emissions. Additionally, it emphasises the importance of ensuring dietary shifts are not made ‘at the expense of health considerations,’ and that interventions must be appropriately targeted to enable the achievement of desired health outcomes. It recommends greater alignment with the national Eatwell Guide at a population level to ensure this balance. Simon Owen, managing director at plant-based meat brand Redefine Meat, commented on the report: “The impact of the food system on our planet cannot be understated. IGD’s newest report on a ‘Net Zero Transition Plan for the UK Food System’ highlights specifically how impactful meat and dairy foods are...I’m thrilled to see this is just one of several advocations for plant-based food in recent months as we head into Veganuary and New Year’s resolutions.” Working on waste reduction ♻️ Food waste reduction is identified as the other critical opportunity for demand-side emissions cuts – production emissions for wasted food were estimated at around 36 mT CO2e by WRAP in 2021, with the majority of food waste occurring in households. WRAP’s Courtauld Commitment initiative sets a target for the food industry to reduce food waste by 50% in 2030 compared to a 2015 baseline, based on the United Nations’ Sustainable Development Goals. The new report from IGD and WRAP states that significant opportunities can be achieved by going beyond this, resulting in less production required for a given demand, therefore lower associated emissions. Catherine David, executive director of behaviour change and business programmes at WRAP, said: “This report highlights how eliminating food waste can help achieve net zero goals and presents unambiguous evidence that this should be a core pillar of net zero planning in the food sector”. “With the average family throwing away approximately £1000 worth of edible food each year, there is a huge opportunity for change, and the need for a national collective mission to accelerate action on household food waste prevention.” #UK #IGD #WRAP

British fitness and nutrition brand Shreddy has introduced its latest innovation, Superskin, a powdered beverage blend designed to provide a vegan alternative to collagen. The powder contains 5g of the vegan collagen alternative VeCollal, developed to mimic human type 1 collagen. It is available in peach iced tea flavour, designed to provide a convenient solution for improving skin health and overall wellness. In clinical trials, VeCollal was found to reduce wrinkles by an average of 32.9%, increase skin elasticity by 6% and decrease pore size by 5.6% over the course of eight weeks, at a dose of 5g per day. The Superskin drink contains 156% Nutrient Reference Value (NRV) of vitamin C to support the immune system, bones, teeth and joints. It also contains zinc and iodine to support skin, hair and nail health, plus hyaluronic acid to enhance skin suppleness. Superskin is currently available online, via Shreddy’s website. The Shreddy brand was launched in 2016 by entrepreneur and fitness influencer Grace Beverley, offering a fitness app as well as supplements and workout kits. #Shreddy #UK

Fungi specialist MycoTechnology has appointed Rob Case as its new chairman of the board, succeeding co-founder and former chairman Alan Hahn. The food-tech company has been supported by Case as a board member for over six years, through many stages of growth. Outgoing chairman Hahn will continue to support MycoTechnology as a board member. Prior to joining MycoTechnology’s board of directors, Case held multiple leadership roles at Nestlé, including chief marketing officer and president of Nestlé Beverages. He also served as board member for several CPG companies. Commenting on his new appointment, he said: “It’s a privilege to take on this role during an exciting time in MycoTechnology’s journey. I look forward to continued growth and progress toward our mission of food system transformation, as we build on existing innovations and explore new solutions from nature.” Ranjan Patnaik, CTO at MycoTechnology, added: “Rob has been a valuable asset to MycoTechnology’s board of directors. His guidance will be essential to our continued success, including the development and commercialisation of our new Honey Truffle Sweetener, growth of our commercially successful ClearIQ natural flavour modifier, and future breakthroughs using the power of fungi.” Established in 2013 and based in Colorado, US, MycoTechnology produces plant-based ingredients developed through its advanced mushroom mycelial fermentation technology. It operates from an 86,000-square-foot facility, working to address complex food system challenges around the world and increase the availability of nutritious, clean label foods. The company has raised $220 million so far from investors across different sectors, and its ClearIQ flavour modifier is sold globally to major flavour houses, co-manufacturers, distributors and CPG firms. #MycoTechnology #US

UK pulses and grains brand Merchant Gourmet is launching a new range of ready-to-eat, drain-free beans pouches into Sainsbury’s, Waitrose and Ocado. The new range features three pouches, ready to be eaten straight from the pack or heated in the microwave for 90 seconds. Each pouch of beans also contains Italian extra virgin olive oil and a pinch of salt. They are available in Jumbo Chickpea, ‘5 Bean Medley’ – containing cooked cannellini, bortolli, kidney, black and giant butter beans – and Smoky Black Turtle Beans varieties. The turtle beans contain added paprika and chilli to provide a smoky flavour with a hint of spice. Merchant Gourmet’s latest launch comes in response to increasing demand for pulses and beans, with Kantar data showing nearly one billion units of prepared beans and pulses were sold last year in the UK. Richard Peake, MD at Merchant Gourmet, said: “We’ve seen a convergence of three trends leading to an explosion of interest in the beans and pulses category: the movement towards plant-based, the continued education on the downsides of ultra-processed food, and gut health becoming a real focus.” “So, consumers are hunting for minimally processed, high-protein and high-fibre foods. And of course, we wanted to add a little Merchant Gourmet magic to make the humble bean even better tasting and even more versatile.” Micheala Neame, head of product at Merchant Gourmet, explained that the brand listened carefully to “consumer appetite for great taste and convenience,” developing the range that “takes the hassle out of tins and gets rid of bland brine to focus on and accentuate the flavour of the beans themselves”. The range is available now in Sainsbury’s and Ocado, rolling out in Waitrose from 11 November, at an RRP of £2.25 per 240g pouch. #MerchantGourmet #UK

Swiss technology group Bühler has inaugurated its new Grain Innovation Center (GIC) in Uzwil, Switzerland, a facility dedicated to grain and pulse processing. The centre aims to empower customers from the food and animal nutrition industries to innovate and improve their processes, ensuring they stay ahead of the latest trends in milling and remain competitive in their markets. Customers and partners also have access to the Application & Training Center (ATC) hub in Uzwil, which connects entire value chains. The milling industry faces challenges around changes to global grain supply chains, nutritional requirements, transparency of sourcing and pricing pressures. Common difficulties for businesses in this sector include maintaining flour quality with variable raw materials, improving production and energy efficiency, managing safety issues and retaining a skilled workforce. To address this, Bühler has opened the new GIC as the successor to its former Grain Technology Center, which has served the milling industry since 1951. The five-story facility spans 2,000 square metres and features modern infrastructure with over 70 pieces of advanced equipment from Bühler and its partners. At the GIC, customers can develop new processes and solutions in various areas including cleaning, optical sorting, grinding, sifting, mixing and protein shifting (a mechanical process that increases the protein concentration in plant-based raw materials). Additionally, they can work on hygeinisation and pelleting, as well as dehulling, peeling and pearling of grains and pulses. Food trials encompass a variety of raw materials including cereals, herbs, spices and pulses. The GIC offers the opportunity to conduct trials on local and ancient grains. The side streams generated by the GIC, such as wheat bran, rice husks, corn husk, pea hulls and screenings from cleaning, will feed Bühler’s Energy Recovery Center, which provides heating for Bühler offices in Uzwil. Customers can also use this facility to explore the potential of utilising side streams through energy recovery, which can lead to the reduction of their carbon footprint, waste and energy costs. Johannes Wick, CEO of Grains and Food at Bühler, said: “The Grain Innovation Center is the latest addition to Bühler’s expanding network of Application & Training Centers in Uzwil. We cover the entire range of production, from various raw materials to a wide array of finished products. In doing so, we provide our customers with exceptional flexibility and the choices they need to address increasing challenges and revolutionise their markets.” The company’s ATC hub encompasses the GIC alongside four recently launched centres – Flavor Creation Center, Food Creation Center, Protein Application Center and Energy Recovery Center – alongside other centres that have been in operation for several years, such as the Extrusion Application Center and Pasta Application Center. #Bühler #Switzerland

A new banana oat drink crafted for children, Potina, has launched in Tesco stores across the UK. The beverage aims to provide parents with a more nutritious, plant-based alternative to other drinks that are high-fat, high-sugar (HFSS) and ‘artificially laden’. Potina’s drinks are made with oats and organic bananas, and are free from added sugars, sweeteners, oils and additives. Each 200ml serving of Potina provides 4g of fibre, aiming to help parents meet the UK’s daily fibre recommendation of 20g for children aged four to ten. Bananas were specifically chosen as a key ingredient due to their natural sweetness, nutrient profile and to provide a balanced source of energy. The drink has launched with two flavours available: Banana, and Banana Cocoa. Founder Adam Womersley said that years of working with top food brands and the NHS showed him firsthand how good nutrition can change lives, having always been passionate about healthy eating. “Parents struggle to steer clear of added sugars, additives and empty calories when choosing drinks for their children,” he commented. “As parents, we want better choices that offer both nutrition and taste without compromise.” Additionally, the brand endorses the global Plant Based Treaty initiative, advocating for a shift toward plant-based diets to combat climate change. “Animal agriculture is a major contributor to global warming and biodiversity loss. By supporting the Plant-Based Treaty, we’re helping to push for more sustainable food systems that benefit both people and the planet.” #Potina #UK

From 7 November 2024, Starbucks no longer charges extra for customising beverages with non-dairy milk in its US and Canada stores, coinciding with the launch of its holiday menu. This change will allow customers to personalise their Starbucks beverages more easily. The coffee chain had already began to phase out the additional charges in other countries, including the UK, where the surcharge for non-dairy options was dropped in 2022. According to the company, non-dairy milk options, including soy milk, oat milk, almond milk and coconut milk, are the second most requested customisation at Starbucks, following espresso shots. With this change, nearly half of Starbucks customers in the US who modify their drinks will see a price reduction of over 10%. Brian Niccol, Starbucks' chairman and chief executive officer, said: “Core to the Starbucks experience is the ability to customise your beverage to make it yours. By removing the extra charge for non-dairy milks we’re embracing all the ways our customers enjoy their Starbucks."      He continued: “I made a commitment that we’d get back to Starbucks, focusing on what has always set Starbucks apart – a welcoming coffeehouse where people gather and we serve the finest coffee handcrafted by our skilled baristas. This is just one of many changes we’ll make to ensure a visit to Starbucks is worth it every time.” #Starbucks #menu

Intersnack Group’s KP Snacks has reached an agreement to acquire Whole Earth Foods from the Ecotone group. Whole Earth manufactures nut butters and soft drinks ranges and has experienced major growth since Ecotone acquired it in 2003 – it is now the number one peanut butter brand in the UK and operates in other key European markets including Germany, the Netherlands, France, Spain and Italy. Mark Thorpe, CEO of KP Snacks, said: “Whole Earth Foods is a fantastic addition to our business, expanding our selection of delicious, healthier products. Known for its commitment to high-quality, nutritious food, Whole Earth Foods complements our portfolio of iconic brands and aligns with our sustainable business practices.” Ecotone CEO Christophe Barnouin added: “This sale is an acknowledgement of Ecotone’s 22 years of sustainable growth with the Whole Earth brand, from a UK start-up to a leading European brand. The integration into KP Snacks will enable Whole Earth Foods to continue to invest and grow for the future.” Earlier this week, Whole Earth expanded its offering of squeezy peanut butters with a new Salted Caramel Drizzler. Developed to extend the brand’s usage to the sweet desserts and toppings occasion, the Salted Caramel Drizzler is the latest addition to Whole Earth’s range of squeezy peanut butters, the only line like it in UK supermarkets, and the ‘most successful innovation in the nut butter category for over three years’. Financial terms of the deal were not disclosed.

Danone North America’s plant-based Silk brand is launching Silk Kids, an oat milk blend crafted especially for children ages five and above. The drink was developed with pediatricians to deliver enhanced nutritional benefits for supporting growing children. Made with a creamy oat and pea blend, Silk Kids delivers 8g of plant-based protein per serving to help support muscle health. It also offers DHA omega-3 and choline for brain health benefits, and 2g of prebiotics per serving to feed the good bacteria in the gut. Danone said the drink also contains 50% less sugar than dairy options – 5g of sugar per cup, compared with around 11g per cup in typical reduced fat dairy milk products. Kristi Leigh, registered dietician and director of nutrition and scientific affairs at Danone North America, said: “Delivering on both taste and nutrition is imperative, especially when it comes to nourishing kids. That's why we developed Silk Kids – to provide targeted nutrition kids need in a plant-based beverage they'll love, because mealtime shouldn't be a struggle.” Sil Kids is available in a refrigerated multi-serve 59 oz carton, available now on select shelves, with a nationwide roll-out starting in early 2025. #Danone #Silk #US