Upfield’s Flora brand is expanding its 'Plant B+tter' range with the addition of a smoked garlic-flavoured NPD. The smoked garlic-flavoured plant-based butter is described as a ‘category-first’ for butters, spreads and margarines. Launching in 125g tubs with a recommended base cost of £1.75, the innovation aligns with Flora’s mission to provide better-for-the-planet dairy alternatives without sacrificing taste. According to a life cycle assessment tool developed by Quantis, Flora Smoked Garlic has 78% less climate impact than dairy butter in the UK, Flora revealed. The product aims to bring versatility, taste and performance to UK kitchens and can be used in a range of dishes, such as garlic mushrooms or pasta dishes. Ian Hepburn, marketing director, UK at Upfield, said: “We’re excited to launch Flora Smoked Garlic as a category first and, once again, push the boundaries of what’s possible with plant-based innovation. We know the UK loves garlic in their food and so it has always been an ambition to bring this iconic flavour to our product range.” Flora Smoked Garlic is suitable for vegans and free of all common allergens. It will be available exclusively in 250 Sainsbury’s stores across the UK from 29 September, before a wider roll-out to additional retailers in the coming months. #Flora #UK #butter

Precision fermentation platform 21st.BIO has earned self-affirmed GRAS status for its animal-free beta-lactoglobulin ingredient, BLG Essential+. This status means that 21st.BIO’s customers can now launch products using the ingredient in the US market. This development comes less than two years after 21st.BIO initiated its development of a strain and production process for BLG Essential+. Beta-lactoglobulin (BLG) is the predominant protein in bovine whey and is attractive to food producers due to its high-quality nutrition and advantageous properties in food product formulation. BLG has more essential and branched-chain amino acids than whey. It contains 45% more leucine than commercially available whey protein isolates, which is particularly important for muscle synthesis, and is tasteless, stable across a wide pH range and can tolerate heat, making it the ideal ingredient for versatile product formulations. 21st.BIO expects its customers’ production of BLG using its precision fermentation platform to be incorporated into the formulation of baked goods and alt-dairy products, as well as nutritional products for active or sports nutrition, weight management and clinical and elderly nutrition. This self-affirmed GRAS status means that companies engaged in 21st.BIO’s development programme can now commercialise its own production of BLG Essential+ in the US market. Through 21st.BIO’s BLG programme, customers gain access to the ‘world’s most advanced’ production strains and precision fermentation processes – and benefit from continuous optimisations of strain and process for improved commercial attractiveness. Additionally, 21st.BIO supports its customers in upscaling their production to full-scale ingredient production. With productive microorganisms licensed from Novonesis (formerly Novozymes), 21st.BIO enables customers to bypass years of development and market approval for direct entry into the US market. 21st.BIO’s co-founder and CSO Per Falholt said: “We bring our customers access to technology and skills they could not get anywhere else". The firm’s co-founder and CEO Thomas Schmidt added: “We're not just a technology provider – we're a partner to our customers’ on their product journey, ensuring their success from development to full-scale manufacturing. We make products, not projects. Our ambition is to empower our customers to focus more on application, business development, low-cost production and innovation. And this shows all the way through our business model, which is designed such that our success at 21st.BIO depends on our customers’ success in the market with a product; not just on project completion.” 21st.BIO’s platform derisks product development and supports customers from strain development, fermentation processes, purification protocols, pilot production and upscaling guidance, to the regulatory approvals for market entry. #21stBIO #precisionfermentation #dairy #betalactoglobulin

It is believed that consumer confidence and misconceptions around plant-based meat products remain the most significant barrier to people incorporating more plant-based meals into their diets. Here, Martin Schlegel, procurement lead for plant-based proteins and red meat at HelloFresh, explores the food industry’s role in broadening plant-based alternatives’ appeal. A survey conducted at the end of last year found that the appetite for plant-based meals is growing, with three in five (61%) of Brits saying they were keen to explore meat alternatives. However, half (50%) of UK consumers share the misconception that meals made with an alternative plant-based protein source are harder to prepare.   We continue to see a significant disconnect between what consumers say they want and the food choices they make, and often that is because people are not aware of the options available or due to disappointing taste experiences in the past. That’s where the food industry can help. While it is definitely not the place of the industry to push customers into making any changes to their diets, recipe box suppliers, retailers and chefs need to collectively improve access to information, products and recipes that makes meatless dining experiences as easy to prepare, nutritious and tasty as possible. Plant-based alternatives to meat and dairy products are currently the most innovative food products available in the food industry, addressing not only the CO2 problem but also acting as a major solution against factory farming.   Education and taste: Making alternative proteins more accessible   Food producers and recipe box brands should be passionate about giving their customers access to the foods they want to try, making efforts to provide a wide selection that suits their needs and preferences. To benefit from continued and sustained demand, they should be regularly reviewing ways in which customers can introduce plant-based alternatives into the meals they already enjoy – whether that be through recipe cards, or customer signage in store educating consumers on plant-based swaps. There are plenty of scalable opportunities for the industry to provide customers with improved access and understanding about what is available. Plant-based alternatives can help consumers to make the transition to a meatless and dairy-free diet, simply by replacing a core element found on traditional dinner plates. Customers should be given the option to swap protein options in their favourite dishes to try an alternative protein, something we’re implementing at HelloFresh alongside ensuring that each meal and recipe is clearly tagged in the menu, so customers can sort and filter their choice depending on their dietary preferences.    Investment in the customer experience, and asking for feedback on taste, texture and ease to cook, should be a core part of business operations across the industry. This allows for consistent improvements and amends to all recipes – both plant-based and meat – to ensure they are hitting customer expectations and standards. In turn, this means that when a customer tries a new food or dietary choice, they can be assured that what they are cooking and tasting meets high standards of flavour and quality.   By offering a choice and a bit of education on where plant-based meat and dairy alternatives come from, plus the opportunity to try so many different options, the industry can help to demystify misconceptions around taste, flavour and texture when it comes to alternatives. As research shows, this deters 45%, 37%, and 35% of Brits, respectively.   When it comes to supplier networks, it is important to build a strong community of plant-based food producers to meet the same high standards brands should be upholding when it comes to taste and quality, meaning customers will always have access to the highest quality product on the market.   External influences on diet choices   Research also shows the food we eat is influenced by behavioural, financial and environmental factors. We all have dietary habits which can be hard to change, but by giving customers the choice to make small swaps and changes, there is hope that they feel empowered to eat as much or as little plant-based foods as they like.    Cost is often cited as a major deterrent to swapping to plant-based ingredients, with 41% of consumers saying if choices were more affordable, it would be more attractive. This is predominantly due to the higher research and development costs needed to expand plant-based food, but we expect this to change over the next year or two, making an environmentally friendly choice increasingly more accessible to more customers.    We know that the environment is impacting people’s lifestyle choices hugely. Research shows how two thirds (66%) of consumers acknowledge the positive environmental impact of a plant-based diet and there is a clear demand for politicians to facilitate informed decisions. While the industry doesn’t currently hold all the answers, it has been working tirelessly to play its part in reducing products emissions by exploring more local suppliers and sourcing more seasonal foods, as well as other operational measures like our ‘climate conscious’ recipe tag initiative, which labels dishes with at least 50% less carbon emissions than the average HelloFresh meal.   Positive food choices   Eating plant-based foods, or leading a completely plant-based diet, is all down to personal choice and our role in the transition is to ensure customers have access to the information they need to make an informed choice, whilst giving them easy access to plant-based alternatives if they want to try new foods or go all out and lead a fully plant-based diet.    We are proud of the role the industry is playing in this transition for those who want to try it. Not least because it is doing the utmost not just to offer as many delicious recipes as possible, but to take customers on a new journey – educating them along the way about where their food has come from and the positive effect their choice is having on the wider environment. It is a privilege to play such an important role, at a time in history when what we’re serving up to consumers, to friends and to family is fundamentally changing across the globe.

Ferrero has today (3 September 2024) announced the official European launch of a plant-based version of its iconic global hazelnut spread, Nutella. Beginning its roll-out with select European markets in autumn 2024, the new plant-based Nutella will soon be available to consumers in local supermarkets in a 350g jar. According to the confectionery giant, Nutella Plant-Based delivers the same ‘unmistakable’ Nutella experience by replacing milk for plant-based ingredients such as chickpeas and rice syrup. It contains Nutella’s signature ingredients of roasted hazelnuts and cocoa, promising the original spread’s creamy texture. The Nutella brand, established in 1964, is celebrating its 60th anniversary this year, and aims to meet the increasing global demand for plant-based products with this latest innovation. Vanessa Brown, head of trademarks at the Vegetarian Society, said that the society welcomes Ferrero’s efforts to meet the needs of the millions of consumers following plant-based and vegan diets. She confirmed: “We are pleased to announce that the new Nutella Plant-Based meets the Vegetarian Society’s strict criteria for vegan accreditation.” Thomas Chatenier, global president of Nutella at Ferrero, commented: “For 60 years, millions of people around the world have begun their day enjoying breakfast with Nutella. We are excited to welcome even more people into the brand offering Nutella Plant-Based, the latest addition to the growing Nutella family.” #Ferrero #Nutella #plantbased #Europe

German food-tech start-up Nosh.bio has announced a commercial partnership with European sausage producer Zur Mühlen Group (ZMG). The collaboration will see the launch of Koji Chunks, described by the companies as a ‘world-first’ innovation representing a ‘whole new category of clean label products’. They will be developed using Nosh.bio’s non-GMO, non-novel fungi ingredient, thought to be the first single-ingredient plant-based meat analogue to hit the market globally. Launching in five marinade flavour options, the fungi-based product directly responds to growing consumer demand for ingredient transparency and clearer, shorter ingredient lists on food labels. Zur Mühlen Group is part of the European meat production company Tönnies Group, which has several billion euros in annual revenue. It will leverage its extensive retailer network to introduce Koji Chunks to the market, starting in Germany. Axel Knau, Zur Mühlen’s CEO, said that the group’s investment into Nosh.bio aligns perfectly with its alternative protein strategy. Headquartered in Berlin, Nosh.bio was established in 2022 and has since seen support from multiple new investors including ApolloCapital and Check24 Impact. ZMG also participated in the round alongside existing investors Earlybird, Clear Current Capital, Good Seed Ventures and Grey Silo Ventures. The funding and commercial partnership with ZMG will support Nosh in accelerating mass market adoption of clean label meat analogues. While the plant-based meat market is Nosh.bio’s initial focus, its fermentation process can be adapted to produce ingredients for various applications including alternative seafood, confectionery, sauces, and health and wellness products. The company operates from a former brewery, speeding up time to market and improving sustainability while lowering operating costs. Tim Fronzek, CEO and co-founder of Nosh.bio, said: “As a small start-up we will not be able to change the world alone; we need strong and successful partners who are sharing our mission, helping us make sustainable food delicious and affordable. Tönnies is exactly such a partner and we are extremely excited and proud to welcome them to the team Nosh!” #NoshBio #Germany #Europe #ZurMühlen

Israel-based molecular farming firm PoLoPo has announced that it will begin supplying patatin, the native protein found in potatoes, to commercial clients following regulatory approval. PoLoPo uses proprietary metabolic engineering techniques to turn potato plants into micro-biofactories that manufacture target proteins. Its platform is capable of producing egg protein (ovalbumin) in potatoes, but also increases the potato’s naturally occurring protein – PoLoPo expects to produce large volumes of functional patatin affordably. Patatin is a versatile, allergen-friendly, high-quality protein, with a PDCAAS value of 0.99. It contains all essential amino acids and can be used in plant-based meat and dairy products for its emulsifying, gelling and texturizing qualities, as well as in baked goods and protein drinks. PoLoPo’s CEO, Maya Sapir-Mir, said: “We are keeping our eyes on the prize, which is bringing molecular-farmed egg protein to market, but conversations with clients revealed an additional demand for patatin in large quantities at a fair price. Because patatin is the potato’s native protein, we expect it will be a relatively easy regulatory process and a fast time-to-market.” The majority of potato proteins on the market are non-functional, as manufacturers destroy the proteins while extracting potato starch. Non-functional potato protein is commonly directed to animal feed. Currently, prices of functional patatin are high, costing more than $100 per kg. While it is not cost-effective to extract and dry the protein with existing food processing infrastructure, as PoLoPo’s transgenic potato plants produce such high levels of patatin, this process becomes significantly more cost-effective and returns better yields of protein. PoLoPo’s plants produce proteins and store them in their tubers. Tubers are harvested when they reach sufficient size, and then their proteins are extracted and dried into a powder that integrates ‘seamlessly’ into current food processing lines and formulations. While derived from genetically engineered plants, the resulting protein powder contains no genetic material and is considered non-GMO. PoLoPo expects its proteins to soon be available to the food industry for testing and is seeking growing partners in the US. #PoLoPo #potato #protein #Israel #US

Alternative protein company Solar Foods has obtained self-affirmed Generally Recognized as Safe (GRAS) status in the United States for its Solein protein ingredient. The company said the milestone marks a major step toward Solein’s commercialisaton and entry into the US market. The ingredient received a novel food regulatory approval that allows for the sale of food products containing Solein in Singapore in September 2022. Solein is a versatile, multipurpose protein ingredient developed using a unique bioprocess in which a single microbe, found in nature, is fermented using air and electricity. The result is a nutritionally rich ingredient which can replace protein in ‘virtually any’ food, according to Solar Foods. It can also enhance various functional and textural attributes, and fortify the nutritional profile of many food products, providing a source of iron, fibre and B vitamins. In the US, obtaining self-affirmed GRAS status is one of the procedures available for introducing new foods to the market. To achieve this, Solar Foods conducted large-scale scientific research, and the results pertaining to food safety have been published in peer-reviewed scientific journals. A qualified panel of experts has also compiled a statement on the product’s safety and intended use depending on determined food categories and Solein concentrations. Solar Foods’ chief commercial officer, Juan Benitez-Garcia, said: “Obtaining self-affirmed GRAS status is the first step towards entering the United States. We will shortly be able to launch commercial activities in this significant new market, including marketing and sales operations, and drive our growth. So far this has been possible only in Singapore.” The next steps in Solein’s commercialisation in the US will be to register the company’s production facility, Factory 01, with the US Food and Drug Administration (FDA). This requires a food safety plan fulfilling specific and applicable requirements. Solar Foods will then be able to start food export from the facility to the US. Following this, the start-up estimates that sales will begin by the end of this year. Solar Foods then aims to obtain the ‘notified’ GRAS status, which means receiving a ‘No Questions Letter’ from the FDA. Solar Foods is required to make a notification with necessary reports on safety of the product for evaluation by the FDA. This status, which Solar Foods estimates it will obtain by the end of 2026, could widen possibilities for sales of Solein in the US and beyond. “The United States will be a significant market for us,” Benitez-Garcia added. “GRAS status in the US will contribute to advancing Solein’s expansion into other markets that do not grant specific novel food approvals, such as Japan.” Solar Foods has also filed for novel food regulatory approvals for Solein in the UK and the EU. #SolarFoods #US #alternativeproteins

Alt-protein company Naplasol, a member of the Belgian Veos Group, has acquired Swedish mycoprotein company Mycorena. Mycorena develops innovative fungi technology to provide next-generation food ingredients. Its flagship product, Promyc, is a fermented mycoprotein ingredient that offers a neutral taste and strong, fibrous texture, suitable for use in a range of food applications. Last month, Mycorena announced that it had officially filed for bankruptcy, following reports of ‘significant’ financial challenges that made it ‘impossible’ for the company to operate independently. In June, the company revealed it would be discontinuing a previously planned large-scale factory project to focus on a new pivoted growth plan. In a statement announcing its bankruptcy filing, Mycorena’s COO and co-founder, Ebba Fröling, said: "The past few years have been extremely tough for us. Despite forming valuable partnerships and receiving support from our investors, it was not enough. We hope for the company to get new ownership in order to build on our significant groundwork and that the team, and their efforts, can remain the same.” Now, Naplasol has announced its acquisition of the company and its technology, with co-CEO of Veos Group, Wim Slee, stating that both Naplasol and Mycorena have “complementary knowledge and products from which we can benefit in the future”. Naplasol specialises in the production of proteins through fermentation technology. Its parent company, Veos Group, was founded in 1964 and operates from its headquarters in Belgium as well as further production facilities worldwide. With the deal, the financial terms of which were undisclosed, Naplasol will enhance its mycoprotein product portfolio and plans to produce Mycorena’s Promyc protein at its industrial facility in Bree, Belgium. This will enable it to offer a wider range of sustainable solutions for the food, pet food and feed industries. Slee commented: “We are proud that we can continue the story of Mycorena, as we strongly believe in the future of mycoproteins. Mycoproteins are clearly a sustainable protein alternative, with a lower CO2, land and water footprint compared to other plant-based proteins.” Ramkumar Nair, founder of Mycorena, said: “Mycorena has been on an exciting journey toward becoming a leading player in the mycoprotein industry. The acquisition and merger with Naplasol offer a unique opportunity to build on the foundation we have established. We look forward to seeing Mycorena continue to thrive under the strong industrial expertise of the Veos Group.” #Mycorena #Naplasol #Belgium #Sweden

Squeaky Bean has launched Crispy Bacon Style Strips, marking a significant new addition to its product line-up. This new offering is claimed to be the first plant-based ready-to-eat bacon available in major retail outlets. Set to hit selected Sainsbury’s stores and online on 25 September, the Crispy Bacon Style Strips are designed to replicate the taste and texture of traditional bacon, featuring a sweet and salty flavour profile alongside a crispy texture. Priced at £2.75 for a 50g pack, this product aims to fill a notable gap in the market, particularly as a convenient option for consumers seeking plant-based protein sources. Research indicates that approximately 50% of vegans and vegetarians miss the taste of bacon, highlighting a potential opportunity for Squeaky Bean's new product. The company’s latest launch builds on its reputation for innovation in the plant-based category, following previous releases such as its Cooking Chorizo Style Sausage and Beechwood Smoked Salmon Style Slices. Jen Herbert, head of marketing at Squeaky Bean, commented: “Research shows that bacon continues to come out top of the list of the foods that vegans and vegetarians miss the most.” The introduction of Crispy Bacon Style Strips aligns with broader industry trends as manufacturers increasingly seek to cater to flexitarian diets and the growing number of consumers looking for meat substitutes. #SqueakyBean #bacon #plantbasebacon #meatalternatives

New School Foods, a Canadian start-up specialising in plant-based seafood alternatives, has secured an additional $6 million in funding from global investors, including Inter Ikea Group, Good Startup, NewTree Capital and Hatch. This latest investment brings the company's total seed funding to $18 million, positioning it for an upcoming launch of its whole-cut salmon filet in US and Canadian restaurants. IKEA, which generates approximately $2.5 billion in food sales from its physical stores, is increasingly focusing on plant-based offerings. The company aims for 50% of its main meals to be plant-based and 80% to be non-red meat by 2025. This investment aligns with Ikea's broader commitment to sustainability and innovation in food production. Robert Carleke, innovation ventures manager at Inter Ikea Group, added: “New School Foods is a true pioneer in the alternative protein industry. We were impressed by their team and the production technology they’ve developed.” New School Foods recently unveiled its 28,000 square-foot pilot production facility in Toronto, which will house the company’s V1 Commercial Assembly Line. This facility is designed to produce its plant-based salmon filet using patented Scaffolding & Directional Freezing technologies. These methods replicate the muscle fibres and connective tissues found in traditional seafood, addressing common industry challenges such as texture and taste parity. Chris Bryson, CEO of New School Foods, stated, “Our pilot facility and deployment of our V1 production line mark a critical milestone, enabling us to produce groundbreaking products and bring them to market.” The company’s innovative cold-based processing technique allows for a raw-to-cooked product that mimics the cooking process of wild fish, setting it apart from other plant-based alternatives that often rely on pre-cooking. The plant-based meat alternative sector faces significant challenges, including limited processing techniques and the difficulty of achieving texture and taste parity with traditional meat products. New School Foods aims to address these issues through its unique production methods, which are scalable and designed for global operations. As the demand for sustainable food options continues to grow, investments like Ikea's in New School Foods reflect a broader trend among food manufacturers to explore innovative solutions in the plant-based market. The launch of New School's plant-based salmon filet later this year will be closely watched by industry stakeholders as a potential game-changer in the alternative protein space. #NewSchoolFoods #Ikea #investment #US #Canada #plantbasedseafood

US-based fermented food firm Flanagan Farm has expanded its portfolio with the launch of five new flavours of sauerkraut. The five new flavours, Classic, Kimchi, Beet, Dill and Roasted Garlic, are organic, non-GMO, kosher, vegan, gluten-free, contain no added sugar and are free of the nine most common allergens. The Classic Kraut has a bright, tangy taste and is seasoned with caraway seeds. Kimchi Kraut is spicy and layered with heat, made with green onion, carrot, ginger and Korean pepper, while Beet Kraut has an earthy taste and is paired with a clean, crunchy texture, made with beets and ginger powder. Dill Kraut is briny from sea salt, with a herbal flavour from dill and granulated garlic, and the Roasted Garlic Kraut has a robust profile from roasted garlic granules and fresh garlic puree. Chris Glab, chief innovation officer of Flanagan Farm and Fermented Food Holdings (FFH), said: “Although searches for ‘gut probiotics’ rose 829% from 2007-2022, there’s still a lot of confusion around gut health and how to achieve it. With Flanagan Farm’s fully fermented sauerkraut, there’s no need for numerous supplements like prebiotic pills, probiotic pills and numerous vitamin and mineral pills. Fermented foods like Flanagan Farm sauerkrauts provide all these nutritional benefits in a delicious, whole food form.” “Eating raw, fermented foods is linked to so many health benefits, like an improved immune system, a healthy digestive tract, enhanced nutrient bioavailability, better mental health and more stable glucose levels. Flanagan Farm krauts offer real health benefits through real, organic food.” The brand’s cabbage is grown on an organic, family-owned farm in Wisconsin, US. Once the cabbage is harvested, it travels less than 75 miles north to the production plant in Bear Creek, Wisconsin, where it begins fermenting. Flanagan Farm’s promise is ‘24 hours from farm to fermentation’ to bring consumers fresh kraut. Jorge Azevedo, COO at Flanagan Farm and FFH, commented: “In talking to retail partners, quality and accessibility was a common theme. Flanagan Farm is now the only refrigerated organic sauerkraut that is under $5 at Walmart. That is real value for an organic, raw product full of real probiotics. Not only do consumers deserve to have superfoods at an affordable price – they also deserve superfoods that are USDA-certified organic – a rare combination.” The new sauerkraut range is available at select US retailers now. #FlanaganFarm #fermented #US

The UK government has announced that it will invest £15 million to construct an innovation hub to accelerate the commercialisation of plant-based, cultivated and fermentation-made foods. The new centre will be hosted by the University of Leeds, UK, and will be co-led with the James Hutton Institute in Scotland and the University of Sheffield and Imperial College London, both of which are in the UK. The announcement came from the Biotechnology and Biological Sciences Research Council (BBSRC) and Innovate UK, which is part of UK Research and Innovation (UKRI) – two of the UK’s largest government funding bodies. It will see the establishment of the National Alternative Protein Innovation Centre (NAPIC), with an additional £23 million coming from public and private sector partners. At the NAPIC hub, the universities hope to develop new products and ingredients from innovation to commercialisation while investigating how consumers can integrate these foods into their diets. NAPIC will also focus on developing more sustainable animal feed and aquaculture. NAPIC currently comprises more than 30 interdisciplinary researchers from the four institutions and 120 international partners, who will work closely with businesses, academia, regulators and investors, focusing on four key knowledge pillars. Professor Anwesha Sarkar, project leader for NAPIC and director of research and innovation at the University of Leeds’ School of Food Science and Nutrition, said: “We have an exceptional, interdisciplinary leadership team with world-recognised competencies in food science, microbiology, biochemistry, engineering biology, nutrition, data science, economics, agribusiness, environmental science, consumer science and psychology. The four pillars of focus are: Produce:  The ‘Produce’ pillar will enable partners to produce alt-protein ingredients and finished products of optimum functional, sensorial and nutritional quality. Process: This pillar aims to accelerate the scaling up of cultivated meat and precision fermentation using artificial intelligence-guided models, acting as a catalyst for partners commercialising these foods. Perform: The ‘perform’ pillar hopes to ensure that these foods meet consumer expectations regarding taste, texture and nutrition while safeguarding public health. People:  Here, NAPIC will focus on affordability, accessibility and acceptability, guiding consumers’ dietary transition towards these foods, and providing new training and business opportunities for UK farmers and businesses. Sarkar added: “I am incredibly thankful to UKRI for recognising the importance of alternative proteins for achieving net zero while addressing protein security, equity and planetary health goals. NAPIC is a truly pan-UK centre with global reach and our mission is to be an ‘innovation enabler’ for rapidly evolving alternative protein industries, delivering a universally healthy, acceptable, accessible, eco-friendly food system by harnessing the UK’s world-class science.” NAPIC’s ambition is to develop a clear roadmap for safe and healthy alternative-rich foods, feeds and breakthrough technology translation through creating start-ups and new businesses while enabling consumer and farmer acceptance. "Our ambition is further reinforced by effective and efficient collaboration with businesses, regulators, academia, policymakers and investors who are from the inception and we look forward to working together with consumers to producers to create a blended protein economy.” This funding has pushed the UK’s total government investment in alternative proteins to more than £91 million, which the GFI states ‘clearly demonstrates the country’s continued commitment to developing this cutting-edge area of science and food production’. Other recent significant UK public investments have included the Engineering and Physical Sciences Research Council (EPSRC) funding the Cellular Agriculture Manufacturing Hub (CARMA), led by the University of Bath, and UK Research and Innovation (UKRI) funding the Microbial Food Hub led by Imperial College London. Linus Pardoe, UK policy manager at the Good Food Institute Europe, commented: “It is welcome to see the UK government making another significant investment in alternative proteins, bringing together scientific and business experts to accelerate the development of foods that can help boost our food security and create new green jobs.” Pardoe continued: “With consumers and agriculture at the heart of a transition towards alternative proteins, it’s hugely important that the centre focuses on ensuring these foods meet people’s expectations around taste, price and nutrition, as well as enabling British farmers to benefit from new opportunities in this growing sector.” #UK #NationalAlternativeProteinInnovationCentre #NAPIC #InnovateUK #UKRI #BBSRC