US precision fermentation specialist De Novo Foodlabs has announced an additional funding raise, bringing its total funding to $4 million. The food-tech company, headquartered in Raleigh, North Carolina, produces an animal-free lactoferrin protein ingredient, named NanoFerrin, using precision fermentation. De Novo said its recent funding raise, spearheaded by sustainable protein venture capital firm Joyful Ventures, shows promising potential for the animal-free protein solution to ‘reshape’ the health and wellness landscape. This latest funding round follows initial investments from Sustainable Food Ventures, Siddhi Capital, Pascual Innoventures, UM6P Ventures, Cult Food Science and Prithvi Capital. The global lactoferrin market was valued at $773 million in 2023, and is projected to grow annually by 15.8% over the next decade. Lactoferrin is a functional protein primarily found in milk. It plays a key role in infant development and is linked to a range of health benefits for adults, such as improved immunity, brain health, iron absorption, gut health and longevity. Additionally, it has been shown to help alleviate aging-related changes through its anti-oxidation, anti-cellular senescence, and anti-inflammation properties. Traditional extraction methods from bovine milk are ‘prohibitively expensive’ and ‘plagued by sustainability and ethical challenges,’ De Novo Foodlabs said. The start-up was established to address these issues by developing an alternative lactoferrin that delivers all of the health benefits without ethical and environmental drawbacks. Jean Louwrens, CEO and co-founer of De Novo Foodlabs, commented: “The lactoferrin market has long been hindered by high prices and inconsistent supply. Our team of leading scientists and engineers has dedicated themselves to overcoming these challenges through precision fermentation technology, and we are thrilled to have achieved a breakthrough.” Louwrens added: “NanoFerrin is not only more affordable and eco-friendly; importantly, it also provides a reliable supply source compared to traditional bovine lactoferrin products. We are excited to collaborate with our investors to elevate De Novo to new heights.” Top image: © De Novo Foodlabs #DeNovoFoodlabs #US #precisionfermentation

Plant-based meat company Impossible Foods has opened its first in-person foodservice concept in Chicago, Illinois, US. The pop-up concept, Impossible Quality Meats, is designed around Impossible’s range of plant-based beef, chicken and pork alternatives. It builds on Impossible’s existing presence in foodservice, with over 45,000 locations across the US currently serving the brand’s products. Through to the end of autumn 2024, Impossible Quality Meats will be open from Tuesday to Sunday from 11am until 8pm inside Chicago’s XMarket Food Hall. Its fully plant-based menu offering spans small plates, main dishes, Sunday brunch and even desserts. Breakfast options include an Impossible breakfast sausage sandwich, featuring the brand’s sausage patty layered with plant-based egg, chipotle aioli and a crispy hash brown, sandwiched between an English muffin. An Asian-style meatballs dish showcases Impossible’s meatballs dressed in hoisin lime sauce and topped with crispy fried shallots, sesame seeds, fresh mint and coriander. Meanwhile, classic Impossible burgers, hot dogs and chicken nuggets are served up alongside lighter options such as the Impossible grilled chicken caesar – available in wrap or salad form, complete with plant-based parmesan cheese and caesar dressing. Swedish alt-dairy giant Oatly is also partnering with Impossible to provide a dessert option with its dairy-free soft serve, available in vanilla, chocolate or swirl. Peter McGuiness, president and CEO at Impossible Foods, commented: “Impossible began as a foodservice brand, launching our flagship beef product in 2016 with some of the best restaurants in America”. He added: “With Impossible Quality Meats, we wanted to offer diners a fun way to experience our food. From breakfast to lunch to dinner, we leaned into classic craveable dishes people love – like nachos, smash burgers and chilli cheese dogs. Choosing meat from plants shouldn’t feel like a compromise. It’s great-tasting food, plain and simple.” #ImpossibleFoods #US

Plant-based dairy specialist Elmhurst 1925 has entered the meat alternatives category with its latest innovation: TerraMeat Plant-Based Chick’n. The chicken alternative was crafted by food scientist Cheryl Mitchell, harnessing a simple ingredient: hemp protein. The protein is derived from industrial hemp, a naturally drought-resistant crop that requires significantly less water than other fibre plants. Using Elmhurst 1925’s patented HydroRelease method, the chicken alternative is produced in a process that involves using water to release the hemp grain’s natural protein into a highly digestible and functional powder. This maintains the natural hemp protein’s full nutritional profile. Thanks to this process, the product offers 26g of complete protein from the single hemp ingredient. TerraMeat starts as a dry powder, allowing consumers to craft their own fresh plant-based ‘chick’n’ cutlets. The powder can simply be blended with water and heated in the microwave with the addition of oil and a spice blend. According to Elmhurst 1925, this results in the texture and layering found in traditional meats without the need for filler ingredients, texturizing agents, whiteners and unnecessary additives. The soy-free, clean label product can be grilled, baked, braised or fried, designed to offer the versatility of traditional chicken for home cooks and professional chefs. It is Non-GMO Project Verified, gluten-free, dairy-free, kosher and vegan. Henry Schwarz, CEO at Elmhurst 1925, said: “With the launch of Elmhurst 1925 TerraMeat Plant-Based Chick’n, we are bringing the same innovation and commitment to quality that we brought to plant-based dairy”. He added: “Consumers are increasingly seeking simple ingredients and clean label alternatives to the ultra-processed options on the market. We couldn’t be prouder to offer a product that excels in taste, texture and nutrition.” The TerraMeat Plant-Based Chick’n Starter Kit is now available online at an SRP of $47.50. This includes ten pouches of plant-based chicken powder, ten packets of spice blend, a mixing cup and a spatula. #Elmhurst1925 #US #TerraMeat

Olive oil brand Bertolli has introduced its first olive oil spray specifically designed for air fryers, responding to the increasing consumer demand for healthier cooking options at home. With nearly 60% of US households now owning an air fryer, the launch aligns with a growing trend towards convenient and health-conscious meal preparation. The new product, Bertolli Olive Oil for Air Fryers, is packaged in a non-aerosol spray can that uses no propellants, allowing for precise dosage control. This innovation enables consumers to achieve fat-free cooking while still imparting the light taste and crispy texture that olive oil provides, making it suitable for high-temperature cooking. Thierry Moyroud, CEO of Deoleo North America, said: “We’re committed to innovation that meets our customers’ needs, and this first-of-its-kind product allows consumers to reap all the benefits of olive oil and enjoy the great taste that Bertolli is known for in a format that is convenient for air frying”. The introduction of Olive Oil for Air Fryers expands Bertolli’s existing line of cooking sprays, which are designed to promote Mediterranean-style cooking while prioritising convenience and health. The product is expected to appeal to health-conscious consumers and those seeking easy cooking solutions. Availability and pricing for the new spray will vary by region, as Bertolli aims to reach a diverse market of home cooks looking to enhance their air frying experience. Bertolli, founded in 1865 in Tuscany, has maintained its position as a leader in the global olive oil market by focusing on quality and authenticity. The brand is part of Deoleo, a Spanish multinational food company that produces some of the best-selling olive oils worldwide, including Carapelli and Carbonell. Deoleo operates in over 65 countries and emphasises high-quality production standards from olive selection to bottling. #Bertolli #oliveoil #airfryer #oils

The World Plant-Based Innovation Awards are back for 2024, and the FoodBev Awards team is thrilled to introduce the first of its esteemed panel of judges! Meet Tawanda Muzhingi, returning to the judging panel. Read on to find out what Tawanda will be looking out for this time... I am an expert in the intersection of food science, policy and business, and excited to be a returning judge for the World Plant-Based Innovation Awards . I bring a two-decade career, dedicated to fostering innovation in food and agriculture, that has equipped me to evaluate the cutting-edge advancements within the plant-based sector. The World Plant-Based Innovation Awards offer a critical platform to recognise and celebrate the pioneers driving this transformation. By identifying and rewarding exceptional products and processes, the awards contribute to the maturation of the plant-based food industry and its integration into sustainable food systems. The plant-based food industry is undergoing a transformative phase, characterised by rapid technological advancements and evolving consumer preferences. Breakthroughs in ingredient technology are enabling the development of plant-based products that closely mimic the sensory and nutritional attributes of animal-based counterparts. Coupled with creative marketing strategies and expanding retail availability, these factors are collectively propelling the sector towards mainstream acceptance. As the head of international programs at the Plant Based Foods Association and Institute, I sit at the helm of global initiatives to accelerate the adoption of plant-based diets. This involves strategic partnerships, policy advocacy, and the cultivation of a supportive ecosystem for plant-based food companies through the Plant Based Foods Global Alliance. Please join us at the Plant Based Foods Global Alliance annual summit in Antalya, Turkey 6-8 November, 2024 at the Marmara Hotel. The summit is aimed at addressing systemic challenges and driving industry growth on an international scale. Join The Plant Base and Tawanda at Bridge2Food North America as we uncover the 2024 winners of the World Plant-Based Innovation Awards. Make sure to register and attend Tawanda's session at Bridge2Food on the 9th of October as he discusses the harmonization of international plant-based food regulations.

In this edition of 'Start-up spotlight,' we speak to Melt&Marble, a Swedish producer of precision-fermented 'designer fat' ingredients that can be used to enhance plant-based meat alternatives and more. Anastasia Krivoruchko , the company's co-founder and CEO, tells us more. What led to Melt&Marble’s establishment and what is the company’s long-term mission? Our long-term mission is to enable the transition towards a sustainable agri-food system by providing different industries with the next generation of sustainable designer fats that solve a range of unmet needs. We are a spin-out from the Systems and Synthetic Biology Group at Chalmers University of Technology. The group was established by Jens Nielsen, a world-leading scientist in metabolic engineering, and focused its research on using microbes to produce diverse products in a more sustainable and efficient way. Jens Nielsen himself is a co-founder of Melt&Marble, while Florian David (another co-founder and Melt&Marble’s CSO) and I were senior researchers in the group. As far back as 2010, the group started working on projects related to engineering microbial lipid metabolism to produce tailored lipids for different industries. During this time, we developed various know-how and IP on engineering microbes to produce fats and other lipids with desired compositions and properties. Melt&Marble was initially formed as a patent holding company for some of the innovations arising from this research. In 2021, we realised that there is a strong need for better fats for the alternative protein industry – fats that give better mouthfeel and juiciness to alternative protein products and that are also more sustainable than plant-based fats. Our technology allows us to do just that. In addition, we were very excited about the potential impact of helping the alternative protein industry grow. We therefore decided to pivot our business model to focus on developing our own products to address this need. Now we’re focusing on better fats for alternative meat and dairy, as well as confectionery and personal care applications. How does the precision fermentation process work? The key to our technology, the ‘precision’ part, is actually what happens before the fermentation/production process, and that is creating a yeast strain capable of producing a fat with desired composition and functionality. Fats can come in many different forms and the main properties of the fat, such as its melting profile, mouthfeel, taste and health profile are all connected to its composition (i.e. what sort of fatty acids are in the fat and how these are assembled). In order to create a yeast strain that produces a fat with desired properties, we first make some predictions of what composition would give these properties. We then use synthetic biology tools to rewire our yeast’s metabolism in order to get it to produce these desired fats. Once we have obtained a yeast strain meeting the desired criteria, we can use it to produce the fat at high quantities. This involves growing the yeast in fermentation tanks with sugars and minerals and then harvesting the fat. The production process itself is similar to brewing, except that our yeast produce fats instead of alcohol. The beauty of this process is that not only can we tailor-make the properties of the fats we’re producing and replicate any kind of fat, but also that it’s compatible with a variety of feedstocks, ranging from traditional feedstocks such as dextrose, to different side/waste streams. This means that we can adapt the feedstock used depending on where in the world we’re producing. Our process can be used anywhere, independently of any climate and weather conditions. This versatility makes it a lot more robust compared to traditional agriculture and will make fermentation a key solution to achieving food security and climate resilience in the future. What are some of the key benefits of Melt&Marble’s ‘designer fat’ ingredients in plant-based food formulations? With our initial products, we are mostly aiming for better functionality – such as improved mouthfeel, texture and juiciness. Meatier flavour is another key element that we are currently working on integrating into our products. From a nutritional perspective, our fats also have a few benefits. Since our technology essentially allows us to build fats from the ground up, it allows us to replicate the positive characteristics of animal fats (such as better mouthfeel), and leave out their negative characteristics. For example, unlike actual animal fats, our fats have no cholesterol or trans fatty acids. Compared to plant-based fats such as coconut oil, our fats are also significantly less saturated. Furthermore, our fats actually contain beneficial ingredients such as healthy fatty acids and other bioactives. Although there is still work to be done on different fronts, we remain well on track to achieving our overall vision of producing a range of fats, tailored to different applications, with optimal functionality, taste and health profiles. What key food and beverage industry trends and consumer demands can Melt&Marble respond to with its solutions? When it comes to consumer acceptance of plant-based meat and dairy, taste is still king. We aim to help our customers make their products taste better so that more and more consumers make the decision to buy the alternatives instead of the real thing. Beyond this, consumers are conscious of both health and sustainability aspects, which our products also help to address. What has been the company’s biggest achievement so far? We hit several key milestones over the past year ranging from process improvement to moving and equipping a brand new HQ, generating new strains for new products and building a team of brilliant and passionate people to propel our vision forward. Perhaps one of our biggest recent achievements has been successful scale-up of our fermentation process. While we are still very much on this journey, so far we have been able to scale more than a thousand fold (from single litres to thousands of litres), with the larger scale process mimicking our process performance at the lab scale well. Fermentation scale-up can often be especially tricky since the larger the scale, the more susceptible the organism to contamination and instability, and our success in this regard so far is a testament to the robustness of our production process and the hard work of our bioprocess team. This is also another checkmark in de-risking our journey to commercialisation. Have there been any particular challenges? If so, how has Melt&Marble navigated these? For us to be successful, we must understand what fat compositions give desired properties, engineer our microbes to produce those fat compositions at sufficient levels, ensure that the resulting organism is robust and scalable, and understand how the resulting fat behaves in different formulations. None of these things are trivial – we’re talking pretty deep tech here, and the combination of several scientific disciplines. Things rarely work perfectly on the first try, and we often have to go through several cycles of optimisation before we get the results that we want. Luckily for us, we can really build up on the large body of scientific knowledge we have generated over the past decade, as well as our different tools and existing strain library. This makes the overall process a lot more efficient than it otherwise would’ve been. Where is Melt&Marble currently on its commercialisation journey? Right now, we’re testing our fats together with many different partners and in different applications. This will generate many new insights about which applications our products work best in, which product features work well and which still have to be improved, etc. We are aiming to convert some of these partnerships into launch partners. In parallel, we are in the process of scaling up our process and taking the first steps for regulatory approval. What’s next for the business? Any exciting plans on the horizon? Lots of exciting plans! As mentioned above, we’re currently scaling up and preparing the groundwork for the launch of our first product. In addition, we have generated some new strains with fat compositions relevant to other applications such as dairy and confectionery, and are planning to start application development on those soon. The goal is that in a few years’ time, our fats will be found in a diverse array of food products, ranging from alternative meat and dairy, to confectionery, bakery product, personal care products and beyond, making these products tastier, healthier and more sustainable. And finally, for aspiring start-ups in the plant-based F&B sector, what valuable advice or insights would you share to help them navigate the challenges and opportunities in this dynamic industry? Considering the dynamic nature of the industry, it’s important to build an organisation that is adaptable and resilient. Aim to have a solution that can tackle multiple sectors and/or address multiple problems. Keep an eye out on market trends and opportunities, and be prepared to pivot your strategies if needed. It’s a pity to see great start-ups fail due to external market factors. Keep in mind the importance of the team you’re building – whether you’re a first-time founder looking for a co-founder, or a new start-up building a team, I can’t stress enough how crucial it is to have like-minded people that you can trust. This will not only enable better execution of the company’s goals, but also makes navigating the ups and downs of the start-up journey much easier – and more fun! #MeltandMarble #Sweden #precisionfermentation

A bill is currently under consideration in Chile, seeking to regulate food-tech companies and define plant-based alternatives to animal-derived products as ‘simulated foods’. The bill, passed through the Chilean government’s Agriculture Committee and now being considered by the Chamber of Deputies, is authored by representative Harry Jürgensen. It proposes the establishment of a “statute of free competition between foods of animal origin and those of plant origin, where the latter imitate the properties of the former,” aiming to distinguish between “natural and synthetic” food sources. It defines ‘simulated food’ as a product not composed of animal-derived ingredients, but showing an appearance, flavour, texture and smell ‘similar or identical’ to animal-derived products due to techniques used for its preparation. The bill also proposes a ban on displaying or advertising any food ‘simulated’ as derived from an animal, as well as the promotion of plant-based alternatives with images of products derived from animal breeding and slaughter. If approved, the bill would require manufacturers, producers, distributors and importers of plant-based alternatives in the country to label their products as ‘simulated food’. While the bill acknowledges the food-tech ecosystem’s role in responding to current global challenges around food security and sustainability, it also puts forward concerns regarding the safety of alternative products, such as cell-based meat and food products made with AI. Additionally, it questions the effectiveness of such products regarding their environmental impact. Jürgensen argues that the bill is intended to clearly establish which foods are of animal origin and which are of plant origin. The bill proposes that violations of its regulations be considered acts of unfair competition and subject to unfair competition penalties as set out in Law 20, 169. #Chile #labelling #legislation

Plonts, a new plant-based cheese brand, has debuted its first product in the US following a $12 million seed round and opening of a pilot plant in Oakland, California. Plonts uses traditional fermentation methods to turn soya milk into plant-based cheese. Its first product, a cheddar alternative, is now available at select restaurants in New York City and the San Francisco Bay Area. The start-up’s cheesemaking method involves a specially developed blend of cultures and enzymes which create a tangy, cheesy flavour as the cheese ages. According to Plonts, its end result is a ‘bold’ cheddar that slices, shreds and melts just like the dairy variant. Founded in 2019 by Nathaniel Chu and Josh Moser, Plonts was born in the corner of a pizza restaurant. Co-founder Chu completed a PhD at Massachusetts Institute of Technology studying the human gut microbiome, and wanted to apply his microbes expertise to creating fermented foods from sustainable, nutritious and affordable plant sources. Now, the company has opened its pilot plant and closed the $12 million seed round, led by Lowercarbon Capital, a ClimateTech venture capital fund with more than $2 billion in assets under management. Plonts secured additional investment from Peter Rahal's Litani Ventures, Accelr8, Pillar, Ponderosa Ventures and several angel investors. San Francisco-based Chinese-American cocktail bar Moongate Lounge is one of Plonts’ foodservice partners, serving up the cheddar alternative in a grilled cheese sandwich dish with bok choy, fermented cabbage and roasted maitake mushrooms. Brandon Jew, founder and executive chef of Moongate Lounge and restaurant Mister Jiu’s, said: “As a chef, I believe it is increasingly important to understand how and when meat and dairy alternatives can supplement your menu.” “There is already a rich history in Chinese cuisine that leans heavily into the creativity of using soy milk. Plonts is a new product with old-world sensibilities, providing yet another way to enjoy soy milk. It maintains the cheesy, melty properties of a cheddar and compels you to consider it in place of dairy cheese.” Top image: © Plonts/Erin Ng #Plonts #US

Plant-based beverage producer, Califia Farms, has launched its 2024 seasonal line-up, introducing a range of new products aimed at health-conscious consumers. The collection features popular flavours such as pumpkin spice, alongside innovative offerings, including caramel apple almond latte and maple waffle almond creamer. The seasonal products are designed to meet the growing demand for better-for-you beverage options, with each item developed to be lower in sugar compared to some sweetened plant-based creamers and ready-to-drink coffee brands. The line-up is set to roll out to retailers nationwide in the US, catering to the increasing consumer preference for indulgent yet health-conscious alternatives. Suzanne Ginestro, chief marketing officer of Califia Farms, said: "From classic favourites like pumpkin spice lattes to emerging trends such as caramel apple, our seasonal flavours allow consumers to create café-quality beverages at home". The autumn offerings include: Pumpkin Spice Almond Creamer: a blend of almond milk, real pumpkin puree and warm spices, priced at $5.89 for 25.4oz. Pumpkin Spice Almond Latte: combining bold coffee with creamy almond milk and pumpkin puree, available for $6.49 per 48oz. Pumpkin Spice Oat Barista Blend: designed for home baristas, this product retails at $4.99 for 32oz. Caramel Apple Crumble Oat Creamer: a decadent addition at $5.89 for 25.4oz. New Caramel Apple Almond Latte: priced at $5.99 for 48oz, available exclusively at Target. New Maple Waffle Almond Creamer: also exclusive to Target, priced at $5.89 for 25.4oz. For winter, Califia Farms will reintroduce its popular Holiday Nog, alongside these products: New Holiday Blend Black Iced Coffee: an unsweetened iced coffee featuring holiday spices, priced at $5.49 for 48oz. New Sugar Cookie Almond Creamer: launching exclusively at Kroger for $5.89 for 25.4oz. Peppermint Mocha Almond Latte and Peppermint Mocha Almond Creamer: two festive flavours, priced at $5.89 and $6.49 respectively. #CalifiaFarms #plantbased #beverages #seasonallaunches #US

Swedish plant-based food company The Green Dairy has developed a burger made from upcycled oat drink residues, served for the first time at the Way Out West music festival in Sweden this month. The Green Dairy produces plant-based food and beverage products – primarily oat-based beverages, cooking products and ice cream made from oats and fava beans – for brand owners and retailers in the Nordic region. A 2023 study by the Swedish Board of Agriculture revealed that around 20 to 50% of raw material residues generated within the food industry, which end up as animal feed or waste, have the potential to be converted into food. Thanks to its pilot equipment for drying residual mass – technology the company describes as a ‘world-first’ – The Green Dairy has developed the veggie burgers made from ReOat, its upcycled ingredient made from oat drink residues. They have been served exclusively at Way Out West festival as an example of how residues can be used to create sustainable food products following circular economy principles. The Green Dairy Innovation CEO, Catarina Englund, said the company's goal is to create a more circular food system, where no part of the raw materials go to waste. She commented: “In our circular production model all high-quality ingredients are used, resulting in food with a complete protein profile and high fibre content. Through our collaboration with Way Out West, we are showing the public and industry how great the food of the future can taste.” Johan Girdo has recently been appointed as The Green Dairy’s new chief executive. For the past ten years, Girdo has served as president of EMEA for Swedish alt-dairy giant Oatly, helping to propel its growth across the region. “The industry has tried to find ways to make use of its residues to create a more circular food production for a long time,” Girdo said. “Residues that go to animal feed or are burned as biogas serve a purpose but do not solve the issue of a circular food system that needs to feed more people in the long run. Our investment in research and innovation has paid off, the technology works, and we are now ready to scale up.” Girdo explained that The Green Dairy hopes its circular production model will inspire the industry, adding that the company welcomes collaboration with other food companies. “By utilising residues we can feed more people, reduce environmental impact and boost profitability,” he concluded. #TheGreenDairy #Sweden

UK-based start-up Adamo Foods has closed a $2.5m seed funding round, supporting its mission to introduce an ultra-realistic beef steak alternative made from fungi. Adamo’s steak-inspired product aims to address growing consumer demand for better quality, healthier and clean label meat alternatives. Using its proprietary fermentation process, Adamo produces long, densely packed fibres of mycelium that closely replicate the muscle structure of whole-cut meat. According to the food-tech company, the result is a flavourful, tender fungi-based steak made from just five natural ingredients and free from plant off-notes. The Adamo Steak contains no artificial binders like methylcellulose, is high in protein and fibre, and contains zero cholesterol. The company said it also results in a 93% reduction in greenhouse gas emissions compared to conventional beef. Future Planet Capital and Joyful Ventures co-led the new funding round, which will support Adamo in scaling up production and expanding its team with senior food industry experts. It also plans to broaden its product range to include steak and chicken breast alternatives, while maintaining its focus on transparency and natural ingredients. The company is currently preparing for its first commercial product launch with a limited pilot in the UK, followed by a wider roll-out across Europe. Hassan Mahmudul, investment manager at investor UKI2S, said: “Adamo’s whole-cut meat product has the potential to be highly differentiated in the market compared to current plant-based alternatives. I am excited to see this product on the market.” Pierre Dupuis, founder and CEO at Adamo Foods, described the funding achievement as a “pivotal moment” for the start-up. He added: “We’re thrilled to have such experienced investors with deep food-tech expertise on board. This funding will allow us to scale our production to pilot-scale and bring our clean-label products closer to consumers.” #AdamoFoods #UK

Ingredion has launched Novation Indulge 2940, a functional native corn starch that promises ‘unique’ gelling and film-forming properties, ideally suited to alternative dairy applications, batters and breadings. The minimally processed starch ingredient is the latest to debut as part of Ingredion’s clean label product pipeline. According to the ingredients company, it delivers novel texture and mouthfeel as well as natural claim enablement. Novation Indulge 2940 offers a ‘corn starch’ label, which is highly recognised and more widely accepted by consumers than many hydrocolloids and common food additives for texture, according to Ingredion’s own consumer insights. Constantin Drapatz, senior marketing manager for EMEA, Clean & Simple Ingredients at Ingredion, said: “To formulate vegan pizza cheese or coated fried products and deliver on a clean label has been a challenge in the past. Not only can we now offer an innovative solution, we can also improve the stretch or crispness during holding time, respectively.” #Ingredion #cleanlabel