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

Above Food has entered into a definitive purchase agreement to acquire The Redwood Group’s speciality crop food ingredients division for $34m, subject to final closing adjustments. The Redwood Group’s crop food ingredients business, based in Montana, US, supplies grains, pulses and speciality crops to customers in over 35 countries across high-growth product categories in both the human and pet food markets. Its vertically integrated model spans from the farm to the consumer, encompassing origination, merchandising, processing and value-added finishing. Canadian regenerative ingredients specialist Above Food will pay $8.1 million in cash, as well as 5.6 million newly issued common shares of Above Food. Founder, president, CEO and executive chairman of Above Food, Lionel Kambeitz, said that The Redwood Group’s speciality crop ingredient division “operates in full harmony” with Above’s seed-to-fork approach, providing “top-tier processing and storage assets supported by end-to-end quality assurance, product development and safety protocols, while bringing strong relationships with growers, suppliers and customers”. Above’s seed-to-fork approach is central to the company’s strategic positioning. It allows it to maintain control over its supply chain while enforcing standards for quality, sustainability, safety and traceability and sustaining its commitment to regenerative agriculture practices. Mike Kincaid, founder and president of The Redwood Group, said: “The sale of our Specialty Crop Food Ingredient Division represents a significant milestone in The Redwood Group’s growth. This is a bittersweet moment in our history, yet represents a tremendous opportunity for personal and professional growth for our teams in Mission, Kansas and Chester, Montana, to join an organisation principally focused on speciality crops and value-add opportunities in the region, as well as globally.” Kincaid added: “Above Food is adding a well-led group of hardworking innovators, who I expect to continue flourishing and immediately improve utilisation and expand the margin structure of several of Above Food’s assets. We are grateful for our team of people who helped build this business and are thankful for the Above Food team’s thoughtful approach to this acquisition.” This latest acquisition follows Above Food's purchase of Brotalia last month. Brotalia is a plant-based food and technology company specialising in 3D printing and dry fermentation technologies. #AboveFood #TheRedwoodGroup #US #Canada

Ready-to-eat oats brand Brekki has added two new flavours to its line-up: Lemon and Choco Coconut. This expansion aims to enhance the brand's portfolio of plant-based oat cups, catering to the growing demand for convenient and flavorful meal options. Lemon offers a refreshing twist, combining the sweetness and tartness reminiscent of homemade lemon jam. Meanwhile, Choco Coconut features a rich dark chocolate base complemented by creamy coconut, appealing to consumers seeking indulgent yet nutritious snacks. Aimee Tsakirellis, executive vice president of marketing at Brekki, said: “These new flavours are a testament to our commitment to providing delicious, nutritious options that cater to a variety of tastes and dietary preferences”. This launch underscores the brand's strategy to diversify its offerings in a competitive market increasingly focused on healthy convenience foods. Brekki’s products are crafted with a blend of ancient grains, chia seeds and organic coconut nectar, ensuring each cup is rich in omega-3 fatty acids, antioxidants and fibre. The brand sources high-quality, non-GMO and gluten-free ingredients, making its products suitable for a wide range of dietary needs. As consumer interest in plant-based diets continues to rise, Brekki's commitment to quality and nutrition positions it well within the health-conscious segment of the food market. The new flavours are now available nationwide in the US at select retailers, expanding Brekki's reach to consumers looking for nutritious meal solutions. Founded in 2017, Brekki draws inspiration from Australian breakfast culture, aiming to provide convenient, nutrient-dense meals that can be enjoyed at any time of day. The brand currently offers eight flavours and has established a reputation for quality and taste, supported by its acquisition in 2019 by Cedar's Foods, a leader in the natural and organic food space. #Brekki #breakfast #oats #nutrition

Fresh oat milk producer Oato has introduced a new limited-edition flavour, Caffé Latte, exclusively for British milk round company Modern Milkman. Caffé Latte by Oato combines fresh oat milk with coffee and subtle tones of vanilla and caramel. Made in small batches in Lancashire, UK, it is made using 100% British oats and filtered water. Carl Hopwood, founder of Oato, commented: “At Oato, we are constantly developing new flavours with our classic fresh Oato. Since our inception in 2019, we have been complimented on our taste alongside coffee. We wanted a ready-to-drink oat latte available for our long-standing customers on the British milk round Modern Milkman.” Oato’s fresh oat milk is delivered in reusable glass bottles to consumers’ doorsteps around the UK, through partnerships with milk round companies. It has also entered the retail market through a partnership with Waitrose. Its existing range includes a classic whole oat drink as well as strawberry- and chocolate-flavoured options. Pre-orders for the new Caffé Latte flavour are now open, with deliveries starting via Modern Milkman on 9 August, priced at £1.50 per pint. #Oato #UK

Fermentation technology specialist Cauldron has appointed David Weiner as its new chief technology officer. Founded in 2022, the Australian biotech company has developed a ‘hyper-fermentation’ technology to unlock a scalable continuous bioprocess, aiming to significantly reduce manufacturing costs for mainstream, high-volume biomanufactured goods. Cauldron aims to address the fermentation industry’s main challenges of scale and cost by generating more volume at less cost using smaller bioreactors. It provides its specialised platform as a service to synthetic biology product companies. Weiner brings over 25 years of experience in biotechnology research and development, having led teams to scale solutions across industrial biotech, ag-biotech, food and nutrition, biofuels and pharma. Before joining Cauldron, he served as VP and head of R&D at Solugen, where he played a role in developing the company’s chemienzymatic technology platform underpinning a ‘first-of-its-kind’ biomanufacturing plant, the Bioforge. Commenting on his appointment, Weiner said: “Throughout my career, I’ve seen how applying cutting-edge science to industrial solutions can drive meaningful impact at scale. Cauldron’s ability to deliver mainstream bio-products at cost parity with traditional goods offers incredible potential for the bioeconomy. We can redefine the scope of biomanufacturing.” Within the past year, Cauldron has onboarded six clients at its 25,000-litre demo facility and closed a Series A funding round of over $6.25 million. The company said its growth stems from ‘pivotal technical advancements’ building on the foundation of continuous fermentation R&D and hyper-fermentation IP acquired through the 2022 acquisition of Agritechnology. Agritechnology had proven the efficicacy of a proprietary hyper-fermentation platform at 10,000-litre scale and, post-acquisition, Cauldron has advanced the technology. It has validated hyper-fermentation’s compatibility with multiple organisms and proven the technology’s advantages with several precision fermentation client success cases. Plans are now in place to move into larger, industrial-scale production. Michele Stansfield, co-founder and CEO at Cauldron, said: “David brings a distinguished career leading R&D programs that deliver on process optimisation to scale novel bioprocesses. As Cauldron expands on key technical breakthroughs with our hyper-fermentation platform technology, David brings valuable perspectives to our leadership team.” #Cauldron #Australia #fermentation

UK-based protein cereal brand Surreal has teamed up with gym clothing brand Gymshark to launch its latest innovation, ‘Cardi-Os’ – a strawberry protein shake-flavoured cereal. The pink, strawberry-flavoured hoops contain 13g of protein and just one gram of sugar per serving. Like all products in Surreal’s range, the new offering is gluten-free and vegan. It contains soya and pea protein, natural colours and flavourings, and is sweetened with stevia and erythritol. Its launch ties in with Gymshark’s new ‘We Do Gym’ campaign, which aims to differentiate the company from sports or aithleisure brands and emphasise its focus solely on gym-goers. Jac Chetland, co-founder at Surreal, commented: “Gymshark do gym. We do protein. Our Gymshark protein cereal is a match made in gym-heaven. We’re buzzing to be helping Gymshark’s athletes and community hit their protein goals.” The limited-edition Cardi-Os is available from Surreal’s website and Gymshark stores at an RRP of £5.99. Top image:  © Surreal #Surreal   #Gymshark   #UK

Plant-based renewable ingredient manufacturer Primient and biomanufacturing infrastructure developer Synonym have entered into a strategic partnership. Under the collaboration, the firms will accelerate their bioproduct innovation and commercialisation, bringing new, functional and affordable biomaterials to the US market. The partnership leverages Primient and Synonym’s expertise and assets, providing the infrastructure and support needed to launch new product concepts from lab to commercial scale. Primient’s experience in the bioproduct space and manufacturing leadership spans food and industrial ingredients, as well as fermentation process development from feedstock to finished product. Primient and Synonym will begin work on their first project based at Primient’s Decatur facility in Illinois, US. The initial scope of work will focus on re-commissioning and upgrading existing fermentation assets at the site, as well as expanding current capacity and significantly expanding the downstream processing unit. Once completed, the joint Primient Synonym facility will provide a full suite of wrap-around services for companies using precision fermentation ready to launch new product concepts from lab to commercial scale. The project, called iPROOF (Pilot Research Operations Optimization Facility) is partially funded through a US Department of Commerce and Economic Development Administration Phase 2 Tech Hub’s $51 million grant award, which was originally submitted as part of the iFAB Tech Hub Grant submission. Jim Stutelberg, CEO of Primient, said: “We’re one of the originals in this space. We understand the potential of biobased products and solutions and have the proven experience to back it up at scale. Our partnership with Synonym will make a material difference for companies trying to break the biobased barrier by providing a scalable, data-led proving ground to grow with support. We are excited to be a part of this project and look forward to the positive difference we can make together.” Synonym’s CEO Edward Shenderovich added: “Thousands of companies in the precision fermentation sector have used our digital tools, and we understand the steep barriers to entry to bring bioproducts to market. Synonym has consistently developed solutions that support companies throughout their scale-up journeys, and we are thrilled to take a major step forward by expanding our offerings to include capacity at the demonstration scale.” He continued: “By combining our expertise in development and financing with Primient’s manufacturing excellence and scale, we are enabling customers to transition seamlessly from concept to commercialisation. We are excited to witness the impact of this project and partnership in the coming months.” #Primient   #Synonym   #US   #precisionfermentation

US-based milk alternatives brand Mooala has unveiled its latest innovation, an organic barista blend oat milk. The barista blend aims to offer ‘elite’ performance including steaming and frothing qualities, as well as a creamy taste without the inclusion of chemical additives. It is designed to offer a ‘rich, velvety foam,’ whether using a handheld frother or a barista-grade steamer. It has launched at select Whole Foods Market locations and via Amazon, available in a 32oz carton. All of Mooala’s plant-based milks are certified USDA-organic, meaning they are made without GMOs, herbicides, preservatives and other chemical ingredients. The brand said it places a ‘strong focus’ on regenerative farming in the making of its range, which is crafted using organic oats and expeller-pressed, high-oleic organic sunflower oil. Jeff Richards, Mooala’s CEO, commented: “Barista oat milks try to mimic how dairy milk froths and steams. To accomplish this, most brands use low-grade oils and chemicals to achieve the desired performance. We spent years crafting an organic version without the scary stuff.” He added: “Now, baristas and at-home consumers don't have to choose between ingredient quality and exceptional performance”. Top image: © Mooala #Mooala #US

Viee, a beverage company specialising in plant-based drinks, has received an investment from consumer-focused firm L Catterton. L Catterton manages approximately $35 billion of equity capital across three multi-product platforms. Since its establishment in 1989, it has made over 275 investments in consumer brands across the globe. The firm will partner with Viee, aiming to solidify the brand’s profile in its home region of Sichuan and Chongqing, China. It will also seek to widen its presence in adjacent provinces and expand across the rest of the country. Viee’s range of beverages are commonly consumed as effective spice and grease ‘neutralisers,’ positioned as ‘must-have’ drinks to pair with spicy dishes that characterise southwestern China’s cuisine. Its portfolio includes plant-based beverages with vitamin E and Bifidus factor, made predominantly from peanuts and walnuts, as well as a range of oat and soya milk offerings in flavours such as ginger, jasmine, osmanthus, pine nut and sesame. The range is free from preservatives and other additives. Scott Chen, a managing partner in the Asia fund of L Catterton, commented: “Viee has a large and growing base of loyal customers in a sizable and resilient category in southwestern China. The company has not only developed drinks which have become fairly ubiquitous in the region, but also established a vertically integrated supply chain and wide network of distributors with whom it has longstanding relationships.” Chen added that Viee’s earnings have been on an upward trend and hit a record high in 2023, attesting to enduring consumer demand through market cycles. Yawen Guo, Viee's founder representative, said: “L Catterton has a keen understanding of our industry and business. We are impressed by the comprehensive value creation plan that the firm has devised for Viee and are excited about executing it in partnership with them.” #Viee #LCatterton #China

One solution to the coconut production crisis is to invest in making full use of coconuts, creating new sustainable products and reducing the waste of raw materials. The world coconut market is facing a very worrying scenario. This is because Asian countries, such as the Philippines, India and Indonesia, have been facing an unprecedented crisis in the production of the fruit. This is caused by factors ranging from changes in the climate, with prolonged droughts and more intense storms, to the appearance of pests and diseases, such as the lethal yellowing of the coconut palm – capable of reducing and even devastating entire plantations. Additionally, socio-economic issues, such as the lack of access to modern agricultural technologies and low investment capacity on the part of producers, have also contributed to the worsening situation. All of this is taking place amid growing global demand, as coconut is a very versatile food and is used significantly in the composition of foods, cosmetics and nutraceuticals. Bruna Merigiolli, specialist responsible for R&D at Concepta Ingredients, Sabará Group's business unit, said: "The cosmetics industry, for example, places great value on coconut oil, which brings various sensory benefits, promotes a subtle shine and has a medium absorption and spreadability profile, with excellent slip and film formation. In the food sector, coconut is used from fresh consumption to coconut milk, coconut oil, coconut water, grated coconut and coconut flour in sweet and savoury recipes." Brazil as an alternative In the midst of the scenario imposed by the crisis in Asian countries, it is essential that producers seek alternative solutions, such as diversifying sources of supply, developing resistant varieties and implementing more sustainable agricultural practices, including the reduction of monocultures. Giulia Paciello, ESG analyst at Grupo Sabará, commented: "We should also emphasise that making full use of the fruit is a tool capable of creating economic opportunities by generating additional income from the by-products obtained, such as coconut oil". She pointed out that this practice is in line with the zero waste concept, which aims to mitigate the amount of waste generated during the production process. "Instead of being eliminated, the remaining components of the fruit are converted into value-added by-products, which maximises the use of natural resources and reduces the generation of waste." Paciello highlighted that Brazil offers crucial alternatives for the global coconut market because, as well as encouraging new technologies and strengthening the local economy, it also promotes the reduction of greenhouse gas emissions related to long journeys. An example of this is Concepta Ingredients' coconut oil. The product comes from responsible national production, which not only adds value to the Brazilian market and avoids the GHG emissions associated with import journeys, but also makes full use of the fruit – in other words, producing it without generating any waste. Paciello concluded: "Among the highlights of this sustainable production is the conservation of around 10,000 hectares of native forests, which contributes to carbon sequestration and storage and, as a result, to maintaining the region's microclimate. This initiative also encourages the use of high-productivity practices and techniques, which take local biodiversity into account, optimise the use of natural resources and minimise environmental changes, with low energy and water consumption." Recognition Sabará Group is a pioneer in sustainability initiatives, being the first Brazilian company and the first in Latin America's chemical industry to approve an emissions reduction target by the Science Based Targets Initiative. It has been a signatory to the UN Global Compact since 2007. In addition, the company has received the Ecovadis Gold rating for its global commitment to sustainability, and is a member of the Carbon Disclosure Project Benchmark Club and the Brazilian Business Council for Sustainable Development, where it voluntarily answers the Water Security and Climate Change questionnaires – grades B- and B. In 2023, it won the GPTW certificate issued by Great Place to Work, a consultancy that recognises the best working environments in more than 90 countries around the world. About Concepta Ingredients Concepta Ingredients is part of the Sabará Group and specialises in natural and technological solutions developed in accordance with the Bio Abundance Program. Based on innovation and research, the company offers organic and conventional ingredients, supported by the training of families and indirect conservation of areas in different biomes in Brazil. Its vast portfolio includes technological inputs from international partners and ingredients sourced from biodiversity to meet the most specific demands of the industries in which it operates. About Grupo Sabará Sabará Group, with over 67 years of history, is recognised for its capacity for innovation and adaptation. For three generations, the group has overcome challenges and stood out in its markets. Its commitment to the wellbeing of people around the world goes beyond offering innovative products and services. Its activities take future generations into account, focusing on solutions that guarantee sustainability. Through its various branches of activity, Sabará Group operates throughout the country and has a presence in countries in South America, North America and Europe. It specialises in developing high-performance technologies, solutions and raw materials for the water treatment markets in sanitation and industry, animal nutrition and health, and the food and beverage industries. The development of its products relies on 100% national knowledge and technology, a factor that contributes to Brazil becoming a benchmark in product research for a sustainable world. Find out more about Concepta Ingredients' range of plant-based solutions here. #ConceptaIngredients #SabaráGroup

Plant-based ingredients specialist Roquette has expanded its texturizing solutions range with the launch of four new tapioca-based cook-up starches. The new solutions – Clearam TR 2010, Clearam TR 2510, Clearam TR 3010 and Clearam TR 4010 – have been specifically developed to address unmet texture needs of food manufacturers and complement existing botanical sources within the broader range. These modified starches have been formulated to enhance viscosity, consistency and elasticity in various food applications including sauces, desserts, yogurts and bakery fillings. The Clearam TR range delivers technical attributes such as improved thickening, good shelf-life stability and high heat resistance. According to Roquette, all grades are ‘clean-tasting’ and do not introduce any distinct flavours or off-notes. Manufacturers can also utilise the solutions to enhance visual appeal. The starches, neutral in colour, are well-suited for applications that require a clear, transparent appearance or where the product’s original colour must be maintained. While Clearam TR 3010 and TR 2510 are suitable for sauces, they provide different properties. TR 3010 is ideal for tomato-based sauces with a flowable consistency that works well in squeezable tubes or applications requiring higher spreadability. Meanwhile, with a low gelling temperature and high shelf-life stability, TR 2510 is better suited to high-salt sauce recipes and chilled products. Clearam TR 4010 enhances the creamy mouthfeel of yogurt and desserts, while Clearam TR 3010 offers a ‘cleaner’ mouthfeel, heightened sweetness, enhanced flavour release and richer colour. TR 2010 is ideally suited to dough products that require a ‘satisfying bite, good chewiness and reduced stickiness,’ Roquette said. Damien-Pierre Lesot, head of product marketing at Roquette, commented: “Our aim is to always push the boundaries of what is possible with our plant-based ingredients, placing taste, texture and technical ease above all else”. He added: “Our new tapioca offering represents a significant advancement in food starch technology, providing manufacturers with versatile and high-quality texturizing solutions. By expanding our speciality starch solutions range, we are fulfilling our mission to support food producers in delivering exceptional texture and co-creating delicious and diverse food experiences.” #Roquette #France