Glebe Farm Foods’ oat beverage brand, PureOaty, has launched its latest innovation: an oat drink crafted specifically for use in tea. The UK brand said that while other oat milk brands on the market have focused on innovating around coffee, there is a ‘distinct lack’ of oat-based alternatives designed for enjoying in tea, the ‘nation’s favourite’ beverage. In a press release, oat producer Glebe Farm Foods highlighted that research indicates wider adoption of milk alternatives in tea is hindered by fears of impacting tea’s taste and colour, as well as concerns around the milk alternative separating. According to Glebe, its experts have perfected the latest gluten-free recipe to address these issues, ensuring the beverage does not split to deliver a ‘perfect and great tasting’ cup of tea. After being blind tested on 120 consumers, 74% said they enjoyed PureOaty’s ‘Tea-rrific’ product’s ‘smooth tea experience,’ with 75% saying it maintained the rich tea colour and 79% saying they would purchase the product themselves. Made with Glebe’s 100% British oats and produced on-site, the product is also claimed to have the ‘lowest carbon footprint score of any oat drink on the UK market’ at 0.268kg CO2e per litre. Philip Rayner, owner and managing director of Glebe Farm Foods, said: “We saw a clear need for a high-quality, plant-based alternative that could truly enhance the tea-drinking experience. Our team has worked tirelessly to perfect this product, and we believe it will set a new standard for oat drinks in tea.” PureOaty Tea-rrific will be available from 21 October at Morrisons stores across the UK, with an RSP of £2.09. #PureOaty #GlebeFarmFoods #UK

We are thrilled to unveil the shortlist for the World Plant-Based Innovation Awards  2024! This year’s new innovation categories have posed an exciting challenge for our panel of judges, who had the tough job of selecting the best of the best from the plant-based industry this year. In the plant-based product categories, the judges witnessed remarkable contenders, including revolutionary plant-based meat alternatives, breakthroughs in dairy-free cheeses and cutting-edge developments in ingredient innovation. Within our innovation and business segments, we saw inspiring entries with consumer health and functional benefits prioritised, as-well new plant-based businesses shaking up the industry. The victors of the World Plant-Based Innovation Awards 2024 will be honoured in a special ceremony at and in association with Bridge2Food North America  on October 9th. Dairy alternative SimplyV - Almond Based Cream Cheese Spread Parmela Creamery - Batch 42 Cashew Milk Cheddar Parmela Creamery - Batch 42 Mozzarella Arla JÖRÐ - Arla JÖRÐ Strawberry Oat Based Fermented Product Armored Fresh - Armored Fresh Oat Milk Pepper Jack Slices FLOATMILK - Original Oatmilk FLOATMILK - Vanilla Oatmilk FLOATMILK - Chocolate Oatmilk FLOATMILK - Original Oatmilk +Adaptogens Foodservice solution The Mushroom Meat Co. - MushroomMeat by The Mushroom Meat Co. Beverage VIETNAM SOYA PRODUCT COMPANY - Fami Green Soy Milk VIETNAM SOYA PRODUCT COMPANY - Veyo Nut Milk Elmhurst 1925 - Unsweetened Coconut Cashew Milk Arla JÖRÐ - Chilled Oat Barista Arla JÖRÐ - Chilled Oat Drink Dyverg Brands - AVVIKA AricAir Sparkling Water - DAHU×AricAir Strawberry×Apple Sparkling Juice Condiment Nasoya - Zesty Gochujang K-Town Dressing Elmhurst 1925 - Elmhurst 1925 Sour Cream Leckar Botanicals LLC (USA) - Fermented Za’atar Confectionery NOMO - Coconut Bar NOMO - Ultimate Sharing Box LOVO Chocolate - LOVO Convenience product Manitoba Harvest - Superseed Oatmeal Cymbiotika - Liposomal Glutathione Cocojune Products - Yogurt Dips Dessert GOOD GOOD - Vegan Lemon Curd Yolé - Yolé's ZERO dairy ZERO sugar added ice cream Surapon Foods - Frozen Coconut and Banana Gyoza Functional product ZENB - ZENB Lasagna Plant-based meat Prime Roots - Koji-Meats Beyond Meat - Beyond Steak Beyond Meat - Beyond Burger Jalapeño Nasoya - Kung-Pao Plantspired Chick’n MyForest Foods - MyBacon The Mushroom Meat Co. - Beef Tip style MushroomMeat   Natural/clean label product Myco - Hooba The Mushroom Meat Co. - Beef Tip style MushroomMeat Snack ZENB - ZENB Cracker Crisps STARFIELD - STARFIELD POKI SALAD BAR Nature's Bakery - Salted Caramel Brownie Health innovation ADM - Vegan Gummies for the Gut with HT-ES1 Postbiotic TIM TAM TUMMY - TIM TAM TUMMY Kids Kombucha Ingredient innovation ZENB - ZENB Yellow Pea Laphet - Tea Pesto VIETNAM SOYA PRODUCT COMPANY - Veyo Nut Milk Royal Avebe - PerfectaSOL D600: The Plant-based Yogurt Nature's Bakery - Salted Caramel Brownie Protein innovation 4Life Research - Plant-Based Transfer Factor Prime Roots - Koji-Meats Technology innovation Manitoba Harvest - Bioactive Fiber VIETNAM SOYA PRODUCT COMPANY - Fami Green Soy Milk 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

Revo Foods, an Austrian plant-based seafood start-up, has opened what is claimed to be the ‘world’s largest’ industrial facility for 3D food printing. The ‘Taste Factory,’ located in Vienna, Austria, utilises Revo Foods’ in-house developed 3D Structuring Technology to produce up to 60 tons of 3D-printed food products per month. According to the food-tech company, this makes it the world’s first site to apply 3D food printing on a large scale. Revo’s 3D Structuring Technology combines two materials, such as fat and protein, into new complex forms to create novel textures and ‘juicy, tender’ structures that are ideally suited to plant-based fillets or steaks. Fat integration creates delicate layers that separate easily when the product is fried or baked, enhancing mouthfeel and aroma. Protein-rich products can be created from natural raw materials or biomass using the production technology, which is behind Revo Foods’ 3D-printed salmon-inspired product ‘The Filet,’ now available on shelves at retailer Rewe Austria. While traditional industrial production methods often involve high temperatures and high pressure, Revo Foods said its technology operates under milder conditions, retaining more micronutrients in the final product. The technology also automates complex processes and enables the rapid production of diverse foods and fast iteration cycles, using the same machine without needing significant hardware changes. This digital flexibility, alongside the ability to incorporate a range of ingredients, is designed to enable the creation of new culinary experiences. Robin Simsa, CEO of Revo Foods, said: “With the Taste Factory, we are showcasing that this technology works on an industrial scale. This enables a new generation of food innovations. With 3D Structuring, we can create entirely new textures using simple but nutrient-rich ingredients like mycelium, creating products that are just so much more exciting.” The company is currently working with partners on joint product developments to be presented in early 2025 using the technology. It is expected to address demand for new solutions in areas such as personalised nutrition and mass customisation, allowing for the development of tailored food solutions to meet individual consumer needs. Revo’s ‘The Filet,’ based on mycoprotein, has a Nutri-Score of ‘A’ and is high in protein, fibre, omega-3 derived from microalgae oil, and vitamins B6, B9 and B12. It is also free from cholesterol, sugar and gluten. Niccolo Galizzi, head of food tech at Revo Foods, commented: “Biomasses like fermented mycelium are trending because their natural consistency requires little processing and they are very nutrient-dense. However, in its pure form, it often tastes bland. We believe that for real change, sustainability and culinary pleasure must go hand in hand.” He added: “We are already working on the next innovations with mycoprotein, which is a lot of fun using 3D Structuring technology, since it offers many possibilities to design the product exactly to the liking of consumers. We like to focus on taste and nutrition but also on what makes the culinary experiences so unique: getting the texture and authentic mouthfeel right.” Founded in 2021, Revo Foods’ mission is to create sustainable, flavourful and nutrient-rich food products that address environmental and dietary challenges. The company currently employs 40 members of staff in Vienna. Among its recent innovations is The Kraken, a mycoprotein-based octopus alternative product , launched in March 2024. #RevoFoods #Austria #plantbased

Foreverland, an Italian food-tech start-up, has raised €3.4 million in a seed funding round to advance its mission of creating sustainable chocolate alternatives using carob. Founded just a year ago, the company has quickly garnered attention for its innovative product, Choruba, which offers a plant-based substitute for traditional chocolate. The funding round attracted a diverse group of investors, including specialised food venture funds such as Grey Silo Ventures and Eatable Adventure, as well as other strategic players in the food industry. This financial backing will support Foreverland’s plans to establish its first manufacturing facility in Puglia, Italy, slated to begin operations in January 2025. The investment will also facilitate the company's expansion across Europe and the development of new products. Earlier this year, Foreverland was highlighted in FoodBev’s ‘Start-up of the Month’ column. Discover the inspiring story behind its inception and journey here . Foreverland’s flagship product, Choruba, is designed to address the growing concerns surrounding traditional cocoa production, which has faced severe disruptions due to climate change and rising – costs up 300% in the past year. The cocoa supply is heavily reliant on regions like Ghana and Côte d'Ivoire, which account for two-thirds of global production. The challenges include unsustainable farming practices, high water consumption and significant CO2 emissions, alongside ethical issues such as child labour. In contrast, Choruba is positioned as a sustainable alternative, requiring 90% less water and generating 80% fewer CO2 emissions than conventional cocoa. The product leverages carob, a lesser-known ingredient, and emphasises a local Italian supply chain, aligning with the increasing demand for eco-friendly food solutions. “This investment marks a significant milestone for Foreverland," said Massimo Sabatini, CEO of Foreverland. "We are thrilled to have the support of such prestigious investors who share and endorse our vision for a sustainable and delicious future. With this funding and the new production facility, we can collaborate with various food companies that align with our mission." In March, I travelled to Côte d'Ivoire to explore the complexities of the cocoa supply chain, from bean to bar. Discover more about my journey here . Foreverland's rapid growth trajectory is further supported by its recognition in the food tech sector. The startup participated in the Foodseed accelerator and received accolades such as the PNI 'Premio nazionale innovazione' in the industrial category and the Food Tech World Cup in Lausanne, highlighting its innovative approach to food production. The broader food and beverage industry is increasingly focused on sustainability as consumers demand transparency and ethical sourcing. Foreverland's approach not only addresses these concerns but also aims to disrupt the traditional chocolate market, offering food manufacturers a viable alternative to cocoa.

GoodMills Innovation has announced it will showcase several new plant-based ingredient solutions at the FiE event in Germany next month. The company will present two newly introduced pea texturants, Vitatex Pea Flakes M SVP and Vitatex Pea Flakes M SVP PRO, as well as a texturant made from fava bean and wheat. According to the GoodMills, the Pro variant of the pea texturants in particular has a ‘unique fibrous structure that has not been previously achieved in a pea-based product on the market’. It is ideally suited to plant-based nuggets, chunks or tuna alternatives, as it creates a long fibre structure and ‘succulent’ bite due to its ability to easily absorb and release water. The new texturates are also highly resistant to shear forces, particularly during the cutting process, and can be cut flexibly and adapted to the desired texture of the end product. This flexibility means Vitatex Pea Flakes M SVP Pro can be used alone or in combination with other texturants to create specific textures. Vitatex Wheat Fava Flakes SVP Pro is in the final stage of development and is described as having a ‘highly fibrous texture, meaty and firm bite, and bright appearance’. Its water absorption capacity allows it to form a good structure with ideal porosity, GoodMills Innovation said in a press release, making it well-suited to plant-based nuggets, schnitzels and tuna. Additionally, the company will showcase a new protein fortification product, GoWell Tasty – a flavourless, vegan and clean label protein bend for baked goods such as bread, cakes, bars and cookies. This ingredient can be easily integrated into existing recipes, enabling the bakery industry to meet growing demand for protein-rich foods. It contains proteins from field beans and peas, sunflower protein and wheat protein. GoodMills Innovation’s recently launched Snow Prebiotic Fibres will also be presented at FiE, enabling boosted fibre content in baked goods without compromising taste or mouthfeel. The company announced this summer that it had increased its capacity for plant-based ingredient production following the completion of a new production tower at its site in Hamburg, Germany. #GoodMillsInnovation #Germany

Treets Piasten has introduced vegan peanut dragees in collaboration with Planet A Foods-owned cocoa-free chocolate alternative, ChoViva. The peanuts are coated in vegan ChoViva made from sunflower seeds and finished with a sugar coating in pastel colors. © Linkedin With a carbon footprint of 1.3kg CO2e per kilogram, ChoViva is said to cut 82.7% of CO2 emissions compared to the average vegan chocolate, according to CarbonCloud. The new product is available at Kaufland, Globus, Famila, Tegut, and select Edeka stores as of September 2024. #TreetsPiasten #peanuts #vegan

A consortium of four UK research organisations, led by the John Innes Centre, has secured £3 million Defra funding to develop climate-resilient legume crops. The Pulse Crop Genetic Improvement Network (PCGIN), established in 2008, received funding for the next five years to support research and improve breeding materials for peas, beans and other pulses in the UK. These crops help improve soil health, reducing the need for nitrogen fertiliser. PCGIN collaborates with the University of Reading, NIAB in Cambridge, the Institute of Biological, Environmental and Rural Sciences (IBERS) at Aberystwyth University, and Processors and Growers Research Organisation (PGRO) in Peterborough. The research will tackle existing and new threats from pests and diseases, such as root rot in peas and bruchid beetles in faba beans, while also focusing on nutritional traits like protein content and flavour. The consortium will use future climate impacts on UK pulse crops using Met Office models. Alongside traditional genetic improvement, they will develop gene-editing techniques for peas and faba beans. PCGIN will invest in gene-editing for peas and faba beans to speed up genetic improvements and develop new resources. These efforts will support the cultivation of lentils and Phaseolus (baked beans) in the UK, focusing on identifying the genetic variations needed to resist local pests and diseases. Janneke Balk, group leader at the John Innes Centre and co-lead of PCGIN, said: “Over the last 17 years, PCGIN has made critical contributions to pea and faba bean development that are now close to being brought to market. In the new funding phase, we will expand our research to lentil and common bean, which could be grown more widely in the future as we see higher temperatures in the UK.” Sanu Arora, group leader at the John Innes Centre and co-lead of PCGIN, commented: “The next five years are key for developing new pulse crops for the UK. We need to work closely with farmers and growers to ensure that our research is targeting the traits that they need in their fields.” Donal O’Sullivan, PCGIN collaborator at the University of Reading, stated: “This new phase of PCGIN comes at a critical juncture where we need to address the twin challenges of meeting growing demand for sustainably produced plant protein and at the same time mitigating the negative impacts of climate change.” “Critically, it also enables the training of a new cohort of highly skilled pulse geneticists and brings together complementary skills and capabilities of the partners in a strong national network dedicated to maximising the health and sustainability opportunities represented by our pulse crops.” Catherine Howarth, PCGIN collaborator at IBERS, added: “This is a fantastic opportunity to develop tools and genetic resources to enhance resilience to climate change in legumes such as peas and beans using the precision phenotyping platforms available at IBERS. These nitrogen fixing crops provide novel cropping options to enhance environmental sustainability and agrobiodiversity in the UK.” #JohnInnesCentre #crops

Australian brand Veef has introduced a new range of ‘carbon neutral’ plant-based meat offerings at Woolworths stores across the country, priced on par with conventional meat products. The chilled product range includes plant-based mince alongside three sausage variants: classic sausages, smokey sausages and chorizo sausages. Veef’s range offers a source of protein, fibre, iron and vitamin B12, and is crafted by local chefs on the Sunshine Coast. The products, which are made from soya protein and can be used as a 1:1 replacement for traditional meat, are packaged using 50% less packaging materials than the brand’s previous products, and are priced at AUD 4.50 (approx. $3.10) per 300g pack. Alejandro Cancino, CEO of Veef’s parent company The Aussie Plant Based Co, said: “This price parity is a game-changer, allowing consumers to choose a healthier, more sustainable option without paying a premium. It addresses the top motivations for reducing meat consumption: health benefits, environmental concerns and budget constraints.” #Veef #Australia

US biotech start-up Helaina has raised $45 million in a Series B funding round led by investment firm Avidity Partners. The round also saw participation from Spark Capital, Ingeborg Investments, Tom Williams of Heron Rock, Barrel Ventures, Siam Capital, Relish Works, CF Private Equity and Primary Venture Partners, among other investors and strategic partners. Helaina uses precision fermentation to create human-like proteins for food, such as proteins found in human breast milk, which it uses to create a new type of infant formula. The biotech firm will use the new funding to scale the availability of its effera human lactoferrin, a novel ingredient that can support women’s health, active nutrition and healthy ageing. The firm says effera is 'the first and only’ human equivalent bioactive protein for nutrition to be used in functional foods, beverages and supplements. Effera supports iron homeostasis and metabolism, a balanced immune response and promotes a beneficial microbiome. Helaina sells its effera ingredient to consumer brands and through strategic distribution partners and has plans to launch it into several consumer products, including from Kroma Wellness, The Feed, Levelle Nutrition, Healthgevity and Mitsubishi International Food Ingredients. Laura Katz, CEO and founder of Helaina, said: “This infusion of new capital marks the next phase of growth for Helaina in which we are accelerating the availability of our first ingredient through new partnerships – the result of years of work to drive innovation and scientific rigor within nutrition. At this pivotal moment in our company’s journey, we’re proud to partner with Avidity Partners, an investment firm with an outstanding reputation for supporting best-in-class biotechnology companies rooted in clinically-backed science.” Jacob Garfield, managing director at Avidity Partners, added: “We are thrilled to support Helaina’s innovative approach to nutrition, which aligns with pressing health and wellness priorities, from immune system support to fostering a balanced gut microbiome. We are confident that Helaina’s technology and business model are well positioned to meet the growing demand for high quality nutritional ingredients that promote vitality across all age groups.” #Helaina #US #lactoferrin #precisionfermentation

US animal-free egg firm The Every Company has been granted its latest foundational patent, US 12/096,784. The patent strengthens Every's intellectual property portfolio and cements its position in food technology, specifically in precision-fermented egg proteins. The patent generally covers any ingredient composition for food products that incorporates recombinant ovalbumin – the principal protein found in egg whites – combined with at least one additional consumable ingredient. Ovalbumin constitutes over 54% of the protein in an egg white and is the protein most responsible for egg’s foaming, binding, gelling and nutritive properties across the applications where eggs and egg whites are used as ingredients. The scope of this patent includes a range of innovations including: 🥚🍳 Wild-type ovalbumin variants with enhanced performance through various modifications 🥚🍳 Ovalbumin sourced from multiple avian species and production methods utilising a range of yeast and fungal systems such as pichia, trichoderma, saccharomyces and aspergillus The patent spans an array of product formats, such as baked goods, binding for meat and meat analogues, ready-to-eat egg, whipped cream, ice cream and meringues, and addresses numerous functional applications including hardness, cohesiveness, springiness, chewiness and foam stability, in both liquid and powder forms. Every’s co-founder and CEO, Arturo Elizondo, said: “This patent is a major milestone for Every given the nature of ovalbumin as a functionality powerhouse. Ovalbumin is the protein behind Every’s egg white replacement as a B2B ingredient in dozens of the toughest applications and is also the sole protein powering the Every Egg which debuted at 3-Michelin star restaurant Eleven Madison Park last year in applications ranging from pisco sours to coddled egg vinaigrettes to chawanmushi and omelette.” Elizondo continued: “This patent is the culmination of nearly a decade worth of research and solidifies our position as a leader in the space. We are excited to build on this achievement and will continue advancing our intellectual property.” This news comes shortly after Every’s partnership announcements. In May, the firm partnered with Unilever’s The Vegetarian Butcher . In June, Every collaborated with Grupo Palacios  to incorporate Every Egg into its Spanish omelettes and into the research and development of new products. During the same month, Every teamed up with US wellness brand Landish Foods  to launch a line of ready-to-mix, high-protein beverage powders. #Every #TheEveryCompany #egg #ovalbumin #US #precisionfermentation

Leon Grocery has teamed up with UK plant-based recipe kit start-up Grubby on four limited-edition recipes, available through October. The recipes have been specially developed to recreate the Leon dining experience at home, each featuring Leon’s microwaveable rice pouches in either ‘Spicy’ or ‘Herbed’ flavour to showcase the foodservice chain’s grocery offerings. Consumers can choose from Med Veg and Pesto Salad, Korean Sticky BBQ Cauliflower, Mexican Black Bean Salad and Crispy Souvlaki Skewers, ready to enjoy in 35 minutes. Grubby’s founder, Martin Holden-White, said: “We pride ourselves on only working with the best when it comes to our collaboration partners, and our new recipes with Leon are show-stoppers. They combine the Leon dining experience with Grubby’s passion for delicious, fresh, seasonal and sustainable produce.” The meal kits will be available to order for a limited time on Grubby’s October menu, from 3-30 October. #Leon #Grubby #UK

UK tofu brand The Tofoo Co has unveiled its latest innovation, Tofoo Katsu, rolling out at selected Sainsbury’s stores this month. Tofoo Katsu features two fillets of the brand’s ‘Naked’ tofu, coated in a Katsu-style breadcrumb. It aims to offer a quick and convenient solution for midweek meals, capitalising on increasing consumer demand for natural meat alternatives. The launch is the latest in a string of recent innovations debuted this year by The Tofoo Co, following its Tex Mex burger launch in May and collaboration with restaurant chain Temple of Seitan in April. The brand said its portfolio has benefited from further investment following its acquisition by Comitis Capital last month. Dave Knibbs, managing director at The Tofoo Co, said: “2024 has been an incredibly strong year for Tofoo. We’re now the second biggest brand in meat-free, bucking the category decline with growth at +20.7% YOY.” He added: “With four new product launches this year, a spot on the Wagamama menu nationwide and further listings secured in foodservice, we’re excited to continue to propel Tofoo forwards as we enter our next era of rapid expansion, with Tofoo Katsu being just the start of our next phase of added value products”. #TheTofooCo #UK #tofu #plantbased