Israeli food-tech start-up Kinoko-Tech has entered a strategic partnership with investment company Metaphor Foods, aiming to locally produce thousands of tons of sustainable protein products in Australia. Kinoko-Tech’s technology, licensed from the Hebrew University of Jerusalem’s tech transfer company Yissum, uses fungi mycelium to grow on legumes and grains. This results in nutritious foods created in a zero-waste process that boosts protein and fibre content, while offering ‘exceptional’ taste and texture for a wide range of food products, Kinoko said in a press release. The commercial agreement with Metaphor Foods includes a strategic investment and outlines plans for further expansion into Malaysia, Singapore, Indonesia and New Zealand, with production set to begin in 2025. It covers the production and sale of a range of products, including ‘centre of the plate’ items like meat alternatives. Additionally, Kinoko will demonstrate its technology’s versatility through the development of a range of snack items, such as muesli and nut bars, protein bars and chips. Under the agreement, Metaphor will oversee the roll-out of Kinoko-Tech’s products in the Asia-Pacific region. Metaphor is the innovation arm of Hela APAC, a food technology and flavours specialist with ten manufacturing sites globally. The collaboration will begin with local production in Australia, followed by expansion across the APAC region. Jasmin Ravid, CEO of Kinoko-Tech, said: “This partnership marks a significant milestone in scaling up our production and making a meaningful impact on global food sustainability. With Metaphor Foods and Hela APAC’s expertise, we’re well-positioned to expand our reach across the APAC region.” Geoff Gordon, director of Metaphor Foods and Hela APAC, commented: “At Metaphor Foods, our role is to facilitate transformational food-tech start-ups like Kinoko-Tech, enabling them to make a global impact. We’re thrilled to be part of their journey, starting in Australia and soon expanding to other key markets in Asia and New Zealand. Kinoko-Tech’s technology is truly a game-changer in the food industry.” According to data and analytics company GlobalData, surging consumer demand for sustainable, plant-based proteins has sparked a ‘notable upswing’ in the availability of fungi-based food products in Australia. The firm noted that fungi’s versatility allows for its integration into a wide range of food innovations, including meat and dairy alternatives, contributing to its rapidly growing market share in the country. Kakarlapudi Karthik Varma, consumer analyst at GlobalData, said: “Australia, renowned for its robust plant-based food market, is now observing a substantial surge in interest surrounding fungi-based food products, particularly those derived from mycelium, the root structure of mushrooms. Fungi-based products provide a wealth of nutritional value, including proteins, fibre and vitamins, while being produced with a lower environmental impact compared to animal-based foods.” According to Kinoko-Tech, its process of growing mycelium consumes fewer resources – such as land, water and energy – compared to traditional livestock farming, with the carbon footprint of growing its protein being ‘even lower than that of simply growing a tomato’. #KinokoTech #MetaphorFoods #Australia #APAC #fungi

FoodBev Media is thrilled to announce the winners of the 5th annual World Plant-Based Innovation Awards, a celebration of creativity and excellence within the plant-based industry. This event highlights groundbreaking advancements, exceptional products, and sustainable practices and has become a hallmark of innovation in the global plant-based community. The winners of this year’s award were announced today in Minneapolis, USA, at the Bridge2Food North America event. The summit provides an invaluable platform for networking opportunities, workshops, and international speakers. Highlights of this year's event discussed the impact of the latest trends connected with animal-free proteins, such as fermentation and cell-based technology. As we celebrate the game changers who have elevated the plant-based experience, FoodBev would like to congratulate all winners, finalists, and commended companies. Dan Bunt, marketing director of FoodBev Media, presented the awards ceremony at a special evening dinner following the first day of Bridge2Food North America. He commented, "The incredible diversity and range of products in this year's award not only created challenges for our expert judges but also highlights the strength of the plant-based industry". Please view the full results below.             Dairy Alternative WINNER -   FLOATMILK - Original Oatmilk +Adaptogens FINALIST -   SimplyV - Almond Based Cream Cheese Spread FINALIST -   Parmela Creamery - Batch 42 Cashew Milk Cheddar FINALIST -   Parmela Creamery - Batch 42 Mozzarella FINALIST -   Arla JÖRÐ - Arla JÖRÐ Strawberry Oat Based Fermented Product FINALIST -   Armored Fresh - Armored Fresh Oat Milk Pepper Jack Slices FINALIST -   FLOATMILK - Original Oatmilk FINALIST -   FLOATMILK - Vanilla Oatmilk FINALIST -   FLOATMILK - Chocolate Oatmilk Foodservice Solution WINNER - The Mushroom Meat Co. - MushroomMeat by The Mushroom Meat Co. Plant-Based Beverage WINNER - Arla JÖRÐ - Chilled Oat Barista FINALIST -   VIETNAM SOYA PRODUCT COMPANY - Fami Green Soy Milk FINALIST -   VIETNAM SOYA PRODUCT COMPANY - Veyo Nut Milk FINALIST -   Elmhurst 1925 - Unsweetened Coconut Cashew Milk FINALIST -   Arla JÖRÐ - Chilled Oat Drink FINALIST -   Dyverg Brands - AVVIKA FINALIST -   AricAir Sparkling Water - DAHU×AricAir Strawberry×Apple Sparkling Juice Plant-Based Condiment WINNER - Elmhurst 1925 - Elmhurst 1925 Sour Cream FINALIST - Nasoya - Zesty Gochujang K-Town Dressing FINALIST - Leckar Botanicals LLC (USA) - Fermented Za’atar Plant-Based Confectionery WINNER - LOVO Chocolate - LOVO FINALIST - NOMO - Coconut Bar FINALIST - NOMO - Ultimate Sharing Box Plant-Based Convenience product WINNER - Cymbiotika - Liposomal Glutathione FINALIST - Manitoba Harvest - Superseed Oatmeal FINALIST - Cocojune Products - Yogurt Dips Plant-Based Dessert WINNER - Yolé - Yolé's ZERO dairy ZERO sugar added ice cream FINALIST - GOOD GOOD - Vegan Lemon Curd FINALIST - Surapon Foods Public Company Limited - Frozen Coconut and Banana Gyoza Plant-Based Functional product WINNER - ZENB - ZENB Lasagna Plant-Based Meat WINNER - The Mushroom Meat Co. - Beef Tip style MushroomMeat FINALIST - Prime Roots - Koji-Meats FINALIST - Beyond Meat - Beyond Steak FINALIST - Beyond Meat - Beyond Burger Jalapeño FINALIST - Nasoya - Kung-Pao Plantspired Chick’n FINALIST - MyFOREST Foods - MyBacon Plant-Based Natural/Clean Label Product WINNER - The Mushroom Meat Co. - Beef Tip style MushroomMeat FINALIST - Myco - Hooba Plant-Based Snack WINNER - Nature's Bakery - Salted Caramel Brownie FINALIST - ZENB - ZENB Cracker Crisps FINALIST - STARFIELD - STARFIELD POKI SALAD BAR Health Innovation WINNER - ADM - Vegan Gummies for the Gut with HT-ES1 Postbiotic FINALIST - TIM TAM TUMMY - TIM TAM TUMMY Kids Kombucha Ingredient Innovation WINNER - Royal Avebe - PerfectaSOL D600: The Plant-based Yogurt FINALIST - ZENB - ZENB Yellow Pea FINALIST - Laphet - Tea Pesto FINALIST - VIETNAM SOYA PRODUCT COMPANY - Veyo Nut Milk FINALIST - Nature's Bakery - Salted Caramel Brownie Protein Innovation WINNER - 4Life Research - Plant-Based Transfer Factor FINALIST - Prime Roots - Koji-Meats Technology Innovation WINNER - VIETNAM SOYA PRODUCT COMPANY - Fami Green Soy Milk FINALIST - Manitoba Harvest - Bioactive Fiber World Plant-Based Innovation Awards 2024 - Bronze Sponsor The world needs to provide more nutritious foods that are sourced and produced more sustainably. That’s why we’re proud to introduce Cargill’s Meat & Dairy Alternatives solutions business. By operating at the center of the supply chain, Cargill’s Meat & Dairy Alternatives has the capability to support innovation at every step of the process; from ingredients to final recipes or finished products. This makes us uniquely positioned to delight our customers with comprehensive solutions that help nourish the world. Connect with our team today and let’s co-create winning products that are “delightful with purpose”! About FoodBev Awards FoodBev Media awards schemes have been running for more than 20 years and are now recognised as the most credible and respected awards schemes to influence the international food and beverage industry. For more information about our selection of awards programmes, please visit foodbevawards.com  or email awards@foodbev.com . #PlantBased #FoodBevAwards #Bridge2Food #awards #result #WPBIA24

Plant-based meat specialist Heura Foods is expanding into several new categories, aiming to ‘transform’ foods that commonly sit within the ‘ultra-processed food’ (UPF) category and provide more nutrient-dense alternatives. The Spanish start-up has developed a patent-pending technology that can replace additives, modified starches and saturated fats with plant proteins and healthy lipids, using thermo-mechnical techniques to achieve significantly enhanced textures. At the Future Food Tech event in London, UK, Heura unveiled its first prototypes of cheese, snacks and pasta leveraging the new tech. In addition to a range of high-protein, clean label cold cuts, it demonstrated a new plant-based cheese designed to provide a creamy and rich texture, with 20% protein content and low saturated fat. It also showcased a pasta innovation containing over 50% protein and a 74% reduction in carbohydrates, said to offer uncompromised texture and cooking performance while significantly boosting nutritional value. Marc Coloma, CEO and co-founder at Heura Foods, said: “Rather than focusing solely on new ingredients, we need better technologies for product design”. “Who wouldn’t want to replace excess saturated fats, simple carbohydrates and unnecessary additives with nutrient-dense products made from plant proteins and healthy lipids? And we can do this by leveraging readily available, consumer-friendly ingredients that require no regulatory approval.” Coloma added that within the next nine months, six additional patents to cover more food categories with these principles are expected, aligning with Heura’s goal to ‘disrupt the UPF categories’. In addition to driving Heura’s innovation pipeline, the new technology will also be available for licensing by other companies through business partnerships. “These new technologies are set to transform current food production methods, but their real power lies in scaling efficiently and adapting to regional consumer preferences. That’s why we’re forging partnerships with industry leaders to accelerate a change that no one can drive alone,” Coloma commented. #Heura #Spain

International think-tank network the Good Food Institute has selected Japan as the location for its newest nonprofit entity. Japan will now join existing GFI affiliates in Singapore, India, Israel, Europe, Brazil and the US, which work collaboratively to accelerate food innovation around the world. The development comes as global meat production is projected to increase by more than 50% by 2050 compared with 2012 levels – such pressures are particularly acute in Asia, which accounts for more than half of all protein consumption growth so far this century. GFI Japan’s interim director, Kimiko Hong-Mitsui, said: “Alternative proteins made from plants, microbes and cultivated animal cells have the ability to satisfy Asia’s skyrocketing meat demand in a more secure and sustainable way. Just as Japan developed and exported the cutting-edge technologies that brought solar power and other renewables to the world, we now have an opportunity to pioneer the next generation of alternative proteins – the food equivalent of clean energy.” Japan’s 101st Prime Minister, Fumio Kishida, hailed alt-protein technologies, such as cultivated meat as an important part of ‘realising a sustainable food supply’. Kishida’s government has so far awarded tens of millions of dollars in funding to alt-protein companies – in January this year it invested $27.7 million in plant-based egg producer Umami United and cell-based meat biotech firm IntegriCulture.   Among GFI Japan’s top strategic priorities are identifying opportunities for greater government investment in alternative protein R&D and commercialisation, including in the national bioeconomy strategy; supporting local regulators’ efforts to develop a clear path to market for cultivated meat; better connecting Japan’s ‘future food’ companies to their international counterparts; providing timely translations of relevant reports and resources; and facilitating new collaborations between Japanese research institutions and alternative protein scientists around the globe. GFI president and founder Bruce Friedrich added: “Reimagining how meat is made is one of humanity’s greatest untapped opportunities. Japan’s world-class R&D ecosystem will play a critical role in supercharging alternative proteins and pioneering the breakthrough technologies our planet urgently needs.” #GFI #GoodFoodInstitute #Japan

Ingood by Olga, a French plant-based ingredients specialist, has developed an egg replacement solution made from fermented lentil powder. The clean label solution, ‘Lengood,’ will be presented for the first time at Food Ingredients Europe in Frankfurt, Germany, next month. It aims to provide a sustainable and cost-effective solution that can replace eggs in a wide range of bakery and pastry products. Ingood believes that Lengood will help manufacturers to navigate current challenges presented by the egg market, such as price volatility, supply issues and sanitary issues such as the spread of avian influenza. It also aims to meet demands for environmentally sustainable, vegan-friendly and allergen-free egg alternatives. The powder is derived from French green lentils and produced in a natural and solvent-free fermentation process. It is the result of two years of R&D work by the company, and is claimed to offer the full functionality of egg – texturizing, gelling and emulsifying – as well as reduced content of anti-nutritional factors and increased protein digestibility. The fermentation process also improves organoleptic qualities due to the degradation of aromatic compounds, reducing bitterness and off-notes. According to Ingood, Lengood offers a 30% cost reduction compared with using egg – 150g of Lengood combined with 850g water is equivalent to using 1kg of whole egg. Additionally, its carbon footprint is said to be 80% lower. #IngoodByOlga #France

Döhler has announced a strategic partnership with Nukoko, a British start-up behind the ‘world’s first’ cocoa-free ‘bean-to-bar’ chocolate. Under the agreement, Döhler and Nukoko will scale the production of Nukoko’s patent-pending chocolate alternative, made from fava beans. The companies expect the partnership to enable the scale up of Nukoko's fermentation process to an industrial level by 2025. Nukoko’s process transforms fava beans into a sustainable chocolate alternative, addressing critical issues in the chocolate industry, including rising cocoa prices, environmental impact and socio-economic concerns surrounding cocoa production. Nukoko’s cocoa-free chocolate is made possible through its patent-pending fermentation technology, which mimics traditional cocoa fermentation to create chocolate’s characteristic flavours from fava beans. Its chocolate alternative reduces carbon emissions by up to 90% compared to traditional cocoa-based products. In addition to its environmental benefits, Nukoko’s fava bean-based chocolate contains 40% less sugar and higher levels of protein, fibre and antioxidants, than traditional chocolate, offering a healthier choice for consumers without compromising on taste. With Döhler’s expertise in fermentation scale-up and ingredient systems, Nukoko expects to transition from pilot-scale production to full industrial-scale batches by 2025. This process will involve producing in 10,000-litre fermentation batches, significantly increasing output while maintaining high efficiency. Döhler’s knowledge in regulatory processes and food safety will also be instrumental as Nukoko approaches its market launch. Rodrigo Hortega de Velasco, representing Döhler Ventures, said: “Nukoko’s technology presents a groundbreaking solution for the food and beverage industry. We are proud to support the scale-up of its cocoa-free chocolate, which aligns with our mission to drive sustainable food innovations.” Ross Newton, co-founder of Nukoko, added: “We are excited by our collaboration with Döhler, one of the world’s leading fermentation experts. Their support is crucial in helping us achieve industrial-scale production and bring our revolutionary chocolate alternative to market.” #Nukoko #chocolate #Döhler #favabean

Plant-based cheese alternatives have experienced a significant rise in popularity in recent years, riding the wave of the vegan trend and seeing major new product development investment from forward-thinking manufacturers. Here, Louisa Parrillo, EMEA strategic marketing lead for dairy and alternatives and emerging markets at Ingredion, discusses how manufacturers can tap into the growth of plant-based cheese by focusing on indulgent texture in their formulations. The rise of vegan cheese   A decade ago, vegan cheese was regarded as a relatively niche food that most consumers had not heard of, and even fewer had eaten. This has now changed following years of strong growth. In 2023 for example, 28% of European consumers increased their consumption of non-dairy cheese alternatives, and overall volume is projected to grow by 18% over the next three years.   This period of growth has been driven by the development of new vegan cheese products that get ever closer to the eating experience delivered by traditional cheese products. The biggest challenge here lies in creating the unique textures and rich protein content required. As manufacturers strive to make the incremental improvements that can differentiate their offerings, the key is likely to be finding new formulations that can cost effectively deliver these attributes.      The texture challenge   An undeniable hallmark of dairy cheese is its indulgent texture, and characteristics such as ‘stretch’ are highly sought after when looking across the cheese category as a whole. This characteristic comes from the casein family of proteins. Casein proteins behave in a unique way when exposed to heat, retaining their chemical structure and creating that unique elasticity in melted cheese as the fat around them liquifies. Casein is exclusively found in milk, and nothing similar exists in the plant kingdom, making this property especially difficult to replicate using plant-based ingredients.   Creaminess is another desirable feature of cheese, and the different types of fats used in vegan analogues can often create a brittle texture rather than the smooth creaminess of traditional products. Firmness and elasticity at ambient or chilled temperatures allows for the shredding and grating that consumers expect from harder cheeses. While firmer non-dairy cheeses that grate well have been developed, achieving the required texture for this typically results in a trade-off with how they melt.   The search for satisfaction   Protein is not only key to the taste and texture of dairy cheese, but it is also an important nutrient that delivers the satiety consumers have learned to expect from eating it. While plant-based proteins offer nutritional value, they are often regarded as inferior to dairy-based proteins in terms of protein quality. With protein rich ingredients also forming a key cost component, this becomes a key issue in formulating vegan cheeses with consumer appeal.   Crafting vegan cheeses with greater indulgence value demands a range of expertise, and manufacturers may not have all this in-house. This means that new product development can be slow, often taking over 18 months to complete the technical work to reach commercial viability.   In working with the right partner, manufacturers can access up-to-date consumer insights, state-of-the art pilot plant facilities, analytical sensory evaluation services and perhaps most importantly, collaboration with top experts.   Ingredients for success   With the right expertise, new formulations that can help to improve the indulgence value of non-dairy cheese are waiting to be discovered. Thanks to continuing research and development, there are a number of new ingredients that can be combined to achieve this.   Starch has a key role to play in replacing the textural properties of casein, and different starches can be used depending on the style of cheese alternative desired – from parmesan and cheddar to cream cheese and mozzarella. The latest clean label starch innovations can also be listed as simply ‘starch’ or ‘corn starch’ and can replace modified starches, giving manufacturers the bonus of a simpler ingredients list that consumers of vegan products are likely to prefer.   Where protein is concerned, there are now a growing number of plant-based proteins on the market. Pea and fava bean concentrates are well suited to vegan cheese with high protein levels, and natural flavour modifiers can reduce bitter off-notes that plant proteins inevitably suffer from.   The importance of partnership   As vegan cheese rises in popularity, the gap between the taste, and especially texture, of plant-based alternatives and the traditional products they seek to mimic, presents big opportunities for manufacturers.   Working with a specialist partner can help develop better products that get to market quicker. In a growing market like vegan cheese, with untapped demand for more indulgent products, this could be a very profitable move.

Australian food-tech company Cauldron Ferm is being supported by the Queensland government to develop a ‘first-of-its-kind’ precision fermentation contract manufacturing facility in the Australian state. The ‘Cauldron Bio-fab’ will be located in Mackay, Queensland, providing the ‘first and largest’ end-to-end contract manufacturer for precision-fermented products in the Asia-Pacific region. It will deploy Cauldron’s ‘hyper-fermentation’ technology, a continuous fermentation process designed to significantly reduce costs. The site will have the capacity to supply a range of sectors, with projected annual production output of more than 1,000 tonnes of bioproducts. It will produce key inputs for the food and nutrition sector alongside materials, beauty, personal care, chemicals and biofuels. As the company expands production from its current 25,000-litre demo facility in New South Wales, the Mackay Bio-fab is the first planned industrial facility for the start-up. In future, it plans to develop a global network of industrial facilities in multiple regions. Queensland government will support the project through its Industry Partnership Programme. It aligns with the government's strategy to develop industries that will be in demand as the world decarbonises. Michele Stansfield, co-founder and CEO of Cauldron, said: “We are honoured to be receiving support from the Queensland Government to develop our first industrial-scale operations in Mackay”. “This funding enables us to scale our innovative technology as a major milestone in our journey to redefine the scope of biomanufacturing. We look forward to developing the critical infrastructure to produce essential bioproducts more efficiently and sustainably to meet growing demand.” Cauldron recently appointed a new chief technology officer and closed a Series A funding round of over $6.25 million. #Cauldron #Australia #precisionfermentation

GNT will highlight the benefits of plant-based EXBERRY® colours for meat, seafood and dairy alternatives at Plant Based World Expo Europe (13-14 November, ExCel London) (Stand D22 11-14). EXBERRY® colours are made from non-GMO fruits, vegetables and plants. They are available in multiple formats and can deliver a full spectrum of shades in plant-based food and drink. The EXBERRY® portfolio includes hundreds of concentrates that can be used to replicate the appearance of almost any meat, seafood and dairy product. GNT will give attendees the chance to see the possibilities first-hand. The company will offer plant-based giveaways for visitors to sample as well as displaying a variety of eye-catching concepts. GNT’s experts will also be available throughout the event to offer technical advice on how EXBERRY® can be used to deliver effective solutions for different project requirements. Britt Watson, Technical Sales at GNT UK, said: “Colour is key in plant-based products, helping to set initial expectations of quality and influencing consumers’ taste experience and overall product enjoyment. The EXBERRY® portfolio offers manufacturers a vast range of plant-based, sustainable colouring solutions that can be used to achieve highly realistic results. We’re delighted to be able to show visitors how our colours can boost sensory appeal while meeting consumer demand for natural products.”

An increasing number of parents are opting for plant-based options to fulfil their children’s nutritional requirements, whether prompted by milk allergies or environmental and ethical considerations. Melissa Bradshaw, editor of The Plant Base, explores the offerings available in the plant-based infant and toddler nutrition category. While raising a child on a plant-based diet can spark debate, it is essential to arm parents who choose this path with adequate resources and guidance to ensure their infants receive the necessary nutrients for healthy growth and development. Parents need to educate themselves on the best ways to feed their children, seeking professional advice when necessary. But brands also have a crucial role to play by ensuring that products within this market contain the right ingredients. The growing popularity of veganism among adults is likely contributing to the increasing number of children raised on a plant-based diet. Additionally, milk allergies play a significant role, with cow’s milk allergies affecting between 1.8% to 7.5% of infants in their first year of life, as reported by Allergy UK. Hannah Whittaker, a registered dietitian specialising in vegan pregnancy and nutrition for children with milk allergies, stressed the vital considerations parents must make regarding plant-based diets for infants. “A balanced plant-based diet alongside appropriate supplementation can provide all the necessary nutrients a child requires,” she explained. Whittaker noted that infants aged 1-3 years require at least 350mg of calcium per day for strong bone and teeth development. She highlighted the importance of plant-based milk, cheese or yogurt alternatives containing added calcium to meet these needs in the absence of dairy. Dodging dairy While breast milk is considred the gold standard, not all mothers can breastfeed. For those seeking an alternative, choosing a suitable formula can be challenging, especially if their children have specific dietary issues like milk allergies. Although dairy-free infant formula options are available, the choices are often limited. Many of these formulas contain soy, which can also be an allergen. Furthermore, parents must carefully consider factors such as processing and ingredients to determine the healthiest option for their child. Big names in the infant formula space, such as Danone, have taken note of this demand for plant-based options. The French dairy giant signed a letter of intent to collaborate with plant-based brand, Else Nutrition, last year. According to a press statement, a multi-stage collaboration between the two companies will involve an initial licensing agreement, whereby Else’s products – which are also soy-free – will be included in Danone’s specialised nutrition portfolio. While Else did not provide further details on the collaboration, the company’s CEO and co-founder, Hamutal Cohen Yitzhak, announced an exciting development. The company is set to introduce its first infant formula designed for infants aged six months and above in Australia. Currently, the brand only offers formula for toddlers aged 12 months and older. The brand’s newly developed infant formula is also currently on a pathway for approval in other countries, such as the US and Europe. “There are no plant-based, dairy- and soy-free infant formula options on the global market besides rice protein-based infant formulas, which are ultra-processed and have many other drawbacks such as a high risk of arsenic and inferior taste,” Yitzhak commented. Else’s toddler formula products have earned the Clean Label Purity Award certification, indicating that they have been rigorously tested for and confirmed to be free of over 4,000 different contaminants, pesticides and heavy metals. The brand’s complete nutrition formula for toddlers is formulated with a blend of natural ingredients, including almonds, buckwheat and tapioca. Meanwhile, New Zealand-based Haven debuted what it believes is a world-first in the space: an oat-based toddler drink, crafted from a special concentrate of a unique oat protein to deliver on nutrition and taste. Kara Fleming, Haven’s CEO, explained: “There are strict legal requirements set out in food laws for the development of toddler drinks for obvious reasons, but with our products, we always aim to go above and beyond the minimum regulated requirements to create a really beautiful and nutritionally sound end product”. She added: “A lot of plant-based alternatives can be grainy or have a strange aftertaste, but our Oat Toddler Drink is super creamy and tastes just like a bowl of oats”. Haven and Else’s toddler products also include algae-derived docosahexaenoic acid (DHA), a nutrient recommended by dietitian Whittaker for children on plant-based diets, in order to meet omega-3 intake requirements. In addition to incorporating algal DHA for supporting healthy brain development, Haven’s Fleming highlighted several other beneficial components in their oat drink. These include lutein from marigolds to promote healthy eye development, pre and probiotics for enhanced gastrointestinal function, and a blend of high-oleic sunflower oil and coconut oil. This unique blend is designed to be gentler on the stomach compared to oils traditionally used in toddler milk, such as palm or canola. Haven’s oat-based formula was crafted with the expertise of food scientist and infant nutrition advisor Lynley Drummond. It contains the same essential nutrients found in the brand’s A2 cow and goat formulations. It is also crucial to fortify plant-based formulas with essential vitamins and minerals. These include vitamins B12, C and D, as well as zinc, iodine and choline. Whittaker recommends offering most of these nutrients through daily supplementation. Futuristic formula As we envision the future of plant-based formula, advancements in modern technologies hold the potential to unlock additional health benefits. TurtleTree, a US-based biotech start-up, is pioneering animal-free proteins using precision fermentation to achieve this goal. One of their notable achievements is the production of lactoferrin, a protein naturally found in the milk of mammals, including humans and cows. “Lactoferrin has traditionally and extensively been studied for its immune benefits in infants, but it is also known to support iron regulation and gut health,” TurtleTree’s director of clinical and scientific affairs and lactoferrin programme manager, Vanessa Castagna, told FoodBev. She continued: “For very young infants, lactoferrin helps support a healthy gut environment to modulate the developing microbiome. Lactoferrin improves the bioavailability of iron and other minerals from the diet. These benefits have tremendous trickle-down effects, including positive outcomes on cognition, metabolism, growth and development.” Castagna highlighted that despite over 60% of the approximately 600mT of lactoferrin produced worldwide annually being allocated to infant formula, the supply often fails to consistently meet market demand. “In the US, for example, lactoferrin has been integrated into less than 5% of infant formula products because of the scarcity of ingredients, as compared to 50% in countries like China,” she added. “In addition, no animal-free dairy vegan-certified lactoferrin has been available for use in vegan infant formula products until now.” TurtleTree has successfully commercialised its lactoferrin ingredient, LF+, for use in adult foods, beverages and supplements. However, the company is currently refining its specifications to optimise its use in infant formula, aiming to bring a ‘highly pure’ product to market within the next two years. The fermentation process for LF+ involves inserting the genetic sequence of lactoferrin into microbes. These microbes are then placed in a bioreactor and provided with nutrients, undergoing fermentation to produce lactoferrin. The resulting lactoferrin is collected and purified for use as an ingredient. “TurtleTree’s LF+ can support market demand and provide a consistent supply of this high-value ingredient. In addition, fermentation technology allows us to produce a product consistent in quality from batch-to-batch, reducing the inherent variability in quality from native cow’s milk sources,” Castagna explained. Eat your greens As babies start transitioning to solid foods, Whittaker advises that parents should be mindful of potential digestive changes since plant-based foods tend to be high in fibre. Some excellent first foods for plant-powered babies include avocado, sweet potato, tofu, broccoli and pasta. For many parents, ensuring that foods are organic and natural is crucial. Once Upon A Farm, a US-based brand, offers organic plant-based recipes that are free from added sugar, colours, preservatives or “unpronounceable” ingredients. The brand’s co-founder and chief innovation officer, Cassandra Curtis, said that as a working mother, she noticed a shortage of fresh, organic plant-based prepared baby foods. “It troubled me that I myself did not want to eat the foods that shelf-stable brands promised me to be the best for my babies,” she pointed out. “It was this dilemma that inspired me to create the first organic, cold-pressed baby food company.” Curtis added that the absence of high-temperature pasteurisation helps to maintain key nutrients, flavours and textures, which is also important for nutrition, palate development and food preferences later in life. “Our baby portfolio is created to cover all developmental milestones while also offering flexibility for whatever feeding journey parents want to go on – across refrigerated pouches, freshly frozen plant-based meals and pantry snacks,” she said. Once Upon A Farm is best known for its refrigerated cold-pressed pouches, crafted with organic fruits and vegetables. Its recent expansion into the snacks category includes fruit and veggie ‘puffs’ and a refrigerated oat bar introduced last year. The ‘puffs’ format is particularly popular for encouraging self-feeding. Little Spoon, another US-based brand, has also entered this space with its new ‘baby puffs’ line, featuring only six organic, plant-based and gluten-free ingredients. Angela Vranich, co-founder and chief product officer at Little Spoon, said: “We worked with a speech pathologist who helped us zero in on the texture, meltability and shape of the final puffs. Our puffs are large enough to be grasped to allow for a self-feeding experience, which helps babies to develop their hand-to-mouth skill.”   The puffs are made with ancient grains such as sorghum and sprouted quinoa, with nutrient-rich fruits and vegetables to expose babies to a variety of flavours early in life. Variants include Kale and Apple Curls and Banana and Pitaya Rings. “We are meticulous about the sources of our ingredients, and with heavy metals being a constant concern for parents, we were sure to not use any grains or ingredients that are known to have elevated levels of these elements,” Vranich said. She concluded: “We certainly see parents loving all plant-based options we have to offer at Little Spoon, and we’re working on many more exciting offerings in the plant-based space. What’s most important though is ensuring children are getting the critical nutrients needed for their development and growth.” #infantformula #infantnutrition #babyfood #breastmilk #breastfeeding #Danone #feature

The European Court of Justice (ECJ) has stated that France’s proposal to ban ‘meaty’ names for plant-based foods would disrupt EU harmonisation. The preliminary ruling, published today (4 October 2024) responds to a decree brought forward by the French government earlier this year , seeking to ban the use of names such as ‘steak’ and ‘ham’ on plant-based products. France’s Council of State (Conseil d’État) suspended the decree in April and sought guidance from the ECJ on whether the ban could go ahead, with concerns that the decree could cause ‘serious and immediate harm’ to manufacturers selling exclusively plant-based protein products in the country. The ECJ judge ruled that such a ban could not be implemented under current conditions, stating that EU law already provides sufficient rules to protect consumers, so additional national rules of the nature that the French decree sought to introduce – determining how much vegetable protein can be in a product before it can be called by certain names – are not permitted. It said that an EU member state could only prohibit the use of terms traditionally linked to animal-derived products for plant-based foods if the country has established a specific legal name for such products. EU member states would have to legally define meat terms, including descriptive items such as sausage or burger, a process that industry non-profit organisation ProVeg International highlighted would cause confusion for consumers and the single market, as defining such terms depends on cultural and linguistic references. Jasmijn de Boo, global CEO of ProVeg International, commented: “We welcome the clarity given by the European Court of Justice in this judgement. We now hope that the French court will take to heart what has been said about the disruption that a ban on ‘meaty’ names for plant-based food will cause and dismiss the restriction accordingly.” The case against the French decree was brought by the European Vegetarian Union, the Vegetarian Association of France, Proteines France and Beyond Meat. #France #Europe #EU #ECJ

Chiquita Brands – in collaboration with KeyGene, MusaRadix and Wageningen University and Research – has unveiled a new banana hybrid named 'Yelloway One'. This variety is engineered to resist Tropical Race 4 (TR4) and show partial resistance to Black Sigatoka, two fungal diseases that pose severe threats to global banana production. The introduction of Yelloway One marks a pivotal moment in banana cultivation, as it is the first edible banana to successfully combine resistance to both Fusarium Wilt (TR4) and Black Leaf Streak Disease (Black Sigatoka). These diseases have inflicted substantial economic losses on the banana sector, costing the industry hundreds of millions of dollars annually. The development of Yelloway One is seen as a breakthrough in sustainable agriculture, providing a potential solution to the ongoing challenges faced by banana growers worldwide. Currently, the plants are nearing flowering and fruit-bearing stages in controlled greenhouse environments. Field trials are set to begin in the Philippines and Indonesia, regions particularly hard-hit by TR4 and Black Sigatoka. These trials will be critical in assessing the commercial viability of Yelloway One and its potential to thrive in real-world conditions. The Yelloway initiative, launched in 2020, seeks to leverage advanced scientific research and breeding technologies to create banana varieties resilient to both diseases and environmental pressures. By integrating traditional crossbreeding methods with cutting-edge DNA sequencing and genetic analysis, the partnership aims to accelerate the development of new banana varieties that meet sustainability and quality standards. Fernando García-Bastidas of KeyGene, who leads the research team, said: “Each obstacle we overcame represented a significant milestone. From the initial greenhouse trials in the Netherlands to the creation of Yelloway One, we have proven that our approach works, and we are excited to continue delivering innovative banana varieties in the years to come.” Gert Kema from Wageningen University noted that developing new, disease-resistant varieties is crucial not only for the banana industry's survival but also for supporting smallholder farmers across Africa, Asia, and Latin America. #Chiquita #bananas #diseaseresistant #innovation #collaboration