Animal-free dairy company Bored Cow has expanded into 2,000 Albertsons stores across the US, marking the first time that a dairy product made via precision fermentation is available at retail in all 50 US states. Bored Cow uses whey protein derived through precision fermentation as its base. Microflora are taught to convert plant sugars into milk proteins in large bioreactors before Bored Cow adds plant fat, cane sugar and other sustainable ingredients, such as upcycled citrus fibre. The resulting milk is said to look, feel, taste and act just like traditionally produced cow’s milk, but without animal cruelty and with a fraction of the environmental footprint. Bored Cow conducted a third-party, ISO-aligned life cycle assessment to compare the impact of its ‘original’ milk to conventional and organic dairy milk from ‘farm to factory.’ it found that its precision-fermented milk requires up to 96% less land, uses up to 67% less water and emits up to 44% fewer greenhouse gas emissions. The product is 100% lactose-free and cholesterol-free, packed with complete protein and fortified with calcium, potassium, vitamin D and vitamin B12. Unlike some plant-based milk alternatives, Bored Cow milk cooks, bakes, freezes, froths, foams and steams just like dairy milk. The four-packs of 11oz chocolate milk and original milk can be found in the shelf-stable section of US stores including Albertsons, Safeway, Vons and Shaw’s, with a suggested retail price of $6.99-$8.99. The expansion significantly increases Bored Cow’s distribution, making sustainable dairy more accessible to consumers across the US. Ben Berman, Tomorrow Farms’ founder and CEO, said: “We are thrilled to partner with Albertsons to bring Bored Cow to more folks across the country. We couldn’t be prouder to launch our Bored Cow four-packs with Albertsons and help to bring sustainable dairy to the next generation.” Bored Cow is the first brand and product line from Tomorrow Farms, a US-based next-gen food-tech company. This update follows the brand’s launch of its fruit-flavoured drinking yogurts, made with dairy derived through precision fermentation, in March this year. #altdairy #precisionfermentation #US #plantbasedmilk #milkalternatives #BoredCow

Three Robins has expanded its oat drinks range with the launch of two oat milk-based smoothies for children, containing vegetables and no added sugar. The oat smoothies, designed to provide a healthy on-the-go treat for children aged 3-12, are rich in fibre and provide hidden vegetables such as carrot, parsnip, courgette and beetroot. They are also fortified with vitamins and minerals including B12, B2 and D, plus folic acid and iodine. The smoothies are launching in two flavours, Super Berry and Totally Tropical. Three Robins, launched in 2022, aims to provide delicious and better-for-you offerings for lactose intolerant consumers, as well as families seeking plant-based options. Karen Robinson, the company’s founder, commented: “As a mum I was frustrated by the lack of quality options on shelf, unable to find a brand that could meet all the needs of our young family. I felt let down by the high levels of sugar in so many supposedly better-for-you snacks and the limited range of nutritious, plant-based kids treats that my boys would actually enjoy eating.” The new smoothies are designed to be ambient and can easily be added to lunchboxes or backpacks. They will retail in the UK for £1.89 per 100g pack. #ThreeRobins #UK #Oatmilk #smoothies #childrensnutrition

Allison Kopf, CEO of Tract – an agtech firm that provides businesses with sustainability measurement technology – urges companies within the EU’s plant-based food and beverage industry to prepare for the Regulation on Deforestation-free products (EUDR) compliance deadline later this year. She discusses how the new laws will impact alt-meat companies big and small, presenting challenges for the industry alongside opportunities to transform the landscape of responsible sourcing across the supply chain. This summer in the UK, millions of people are expected to experience the intense effects of the climate crisis. Scientists have predicted that 2024’s summer will almost certainly be the hottest or second-hottest year on record. There is no denying the devastating impact of the global environmental crisis. Deforestation plays a major role in contributing to climate change. Healthy forests act as a carbon sink, absorbing more carbon than they release, whereas degraded and deforested areas release stored carbon into the atmosphere. It is currently estimated that 13-16% of the deforestation associated with global trade is linked to products imported into the European Union – an amount equal to around 203,000 hectares of forest destruction. Soy, cocoa and palm oil are some of the biggest culprits. The European Union aims to reshape this statistic with its Regulation on Deforestation-free products (the EUDR). In response, food and beverage companies across the world must prepare for a monumental change in the way they import products into – and export products from – the European Union. The compliance deadline for the EUDR is 30 December 2024. After that, the EU will regulate any company that sources certain commodities, including several ingredients that are at the core of the food and beverage industry. The EUDR will require companies to prove their imports or exports of products containing these commodities are ‘deforestation-free,’ meaning no forest was cleared or degraded after 2020 to grow or produce any part of the product. EUDR is intended to change the dynamics of the supply chain and create a new standard of environmental due diligence and responsibility. Companies that import or export soy, cocoa, palm oil, coffee (as well as cattle, wood and rubber) into the EU – from anywhere in the world – or export from the EU, will have to implement a new system of sustainability oversight. Companies must also prove they don’t breach any pre-existing environmental or social laws. And the EU is implementing significant penalties for non-compliance. These can include fines up to 4% of company turnover, as well as the confiscation of products and the potential temporary exclusion from access to public funding. Getting ready for such rigorous tracking of food sources is complex, and there are few systems already in place that companies can utilise to comply with the new rules. Preparation for the new due diligence requirement is an enormous undertaking, and there are specific considerations for plant-based food and beverage companies. For a bigger meat alternative company importing soy or oil products from several different sources across the world, having multiple supply chains is not easy or always immediately available to analyse. The outcome of any analysis may mean the company chooses to rebalance its procurement, based on the compliance of suppliers. Smaller plant-based food or beverage companies face a different challenge, as a smaller output does not necessarily mean a less complex compliance process. This means that proving their supply chain is free from deforestation may be heavily burdensome. For companies operating at a smaller scale, the impact in both time and resources to prove raw materials are compliant, or to find new compliant sources, is likely to be very challenging. Companies who provide a single product – for example, single-origin coffee – may have a simpler time, but will also face problems if they find out too late that a supplier is not EUDR-approved. With eight months to go until the compliance deadline, companies are hard at work preparing. But the deadline is looming, and it’s clear that this is a monumental task. Fully complying with EUDR will be a significant challenge for many. Strong preparation is key, as the regulation will have a wide net and non-compliance carries the risk of a ban on EU sales. There are companies working to build systems that will support businesses in their due diligence, by tracking supply chains in order to gather information alongside providing risk assessment and mitigation guidance. Even with this support, each company will need to be fully aware of their obligations and understand the new commitments they must adhere to. Preparing for the EUDR December deadline can feel overwhelming, but there are companies who are here to help. If your company is struggling to understand its obligations under EUDR or is worried about meeting the deadline, the time is now to start finding a solution. #compliance #deforestation #EUDR #Europe #responsiblesourcing #Tract #EU #agtech

The Bezos Center for Sustainable Protein, an initiative from the Bezos Earth Fund, opened this week at North Carolina (NC) State University in the US. The Bezos Earth Fund has pledged $30 million to NC State over the next five years to lead the new centre, creating a biomanufacturing hub for dietary proteins that are environmentally friendly, healthy, tasty and affordable. This is part of the Earth Fund’s commitment of $100 million to establish a network of open-access research and development centres focused on sustainable protein alternatives. The centre will engage partners from academia and industry to research, create and commercialise new technologies, provide training for the emerging industry workforce and gauge consumers’ protein preferences. The grant funding will support research on three types of sustainable proteins: cell-based meat; plant-based products; and precision fermentation technology. NC State Chancellor Randy Woodson said: “As a land-grant university in a state with significant animal agriculture, NC State is uniquely positioned to help shape the future of sustainable food production. We’re thankful for the support from the Bezos Earth Fund that will help drive economic and workforce development in this critical area of sustainable protein production.” Andrew Steer, president and CEO of the Earth Fund, commented: “Food production is the second largest source of greenhouse gas emissions, so it’s critical we find ways to feed a growing population without degrading the planet. Sustainable protein has tremendous potential but more research is needed to reduce the price and boost the flavour and texture to ensure nutritious, affordable products are available. It’s about choice.” Andy Jarvis, the Earth Fund’s director of future of food, added: “Feeding a growing world requires producing tasty proteins that won’t further degrade nature. These centres will advance open-source, sustainable protein R&D to benefit consumer choice while protecting our planet.” The grant funding will help prepare the workforce in North Carolina for jobs in advanced food technology through various university and community college partnerships, while industry partnerships will support food production and processing, including small companies and start-ups. NC State will work with academic partners NC A&T State University, the University of North Carolina at Pembroke, Duke University and Forsyth Tech Community College on the research, workforce development and community engagement efforts. More than 20 industry partners will also be part of the centre, which will facilitate technology transfer and student internships and mentorships. Bill Aimutis, co-principal investigator on the grant and co-director of the new centre, concluded: “This is a significant opportunity for North Carolina to not only be a state with a thriving animal-sourced foods sector, but also one where it is a powerhouse in complementary proteins, building new industry and driving economic growth for the state.” #altprotein #precisionfermentation #US #BezosEarthFund #cellbased #alternativeproteins

Beyond Meat is launching a new spicy jalapeño burger in the UK, unveiled just in time for the summer barbecue season. The burger is described by the brand as ‘irresistibly juicy and delivering a spicy kick,’ said to be its hottest plant-based burger yet. It contains 16g of protein per 100g and is crafted from a blend of plant-based ingredients without soy, including pea protein and rice protein. Ellie Stevens, senior brand manager for Great Britain at Beyond Meat, said: “There is a growing trend for spicy foods in the UK. Our recent data has shown that Brits love spice at their barbecues, with nearly a third of consumers purchasing spicy products, so we wanted to bring a delicious spicy kick to our iconic Beyond Burger.” The new burger is now available chilled in 280 Sainsbury’s stores and 280 Tesco stores, as well as via Ocado. It will additionally launch in the frozen aisle into 200 Tesco stores on 6 June, and 200 Sainsbury’s stores in September. The RRP is £4.30 for two patties. #barbecue #meatalternatives #plantbasedburgers #BeyondMeat #plantbasedmeat #UK #altmeat #peaprotein

Biotech company Pureture has developed a novel technology that enhances the cultivation process for yeast protein, a key component in its alternative casein production. Pureture’s latest innovation has reduced the cultivation time for yeast protein by up to 30%, resulting in significant time and cost savings. Additionally, the method virtually eliminates foam formation during production, reducing the need for antifoaming agents and other additives. “This cleaner, more efficient production method aligns with the growing consumer demand for clean label products – foods that are free from unnecessary additives and artificial ingredients,” Pureture said. The company’s plant-based casein protein, produced using the enhanced yeast cultivation technology, maintains its key functional properties such as emulsification and thickening, making it suitable for use in dairy alternatives like milk, cheese and protein shakes. Pureture, founded by Rudy Yoo, is focused on developing animal-free ingredients that can replicate the functions of animal-based proteins. In August 2023, the company announced the launch of its plant-based casein product which uses yeast-based, fully plant-based materials. The company’s vision is to create sustainable plant-based proteins that can replace dairy products, aligning with the growing consumer demand for environmentally friendly food production. “This breakthrough represents a significant step towards sustainability in food production,” the company said. “By improving the production efficiency of plant-based casein protein, Pureture’s technology supports the food industry’s shift towards more sustainable practices.” The technology, currently under patent application in the US, offers food companies an opportunity to innovate and lead in the clean label market. “Pureture’s commitment to pioneering advancements in food technology is evident in this latest achievement,” the company added. “As the company continues to push boundaries, it paves the way for a healthier and more sustainable future, reinforcing its position as a leader in the industry.” #yeast #precisionfermentation #casein #Pureture #alternativeprotein

Plant-based food brand ZenB has unveiled a new range of ramen meal kits, each containing noodles made from yellow peas and a packet of savoury soup broth. ZenB, a division of Japanese food company Mizkan, is drawing on its roots and ingredient expertise to offer an ‘authentically Japanese’ approach with its new line. The products are designed to rival the rich flavours of classic ramen dishes, while being entirely vegan and gluten-free. Like ZenB’s pasta, ZenB’s ramen is made from 100% whole yellow peas, offering a ‘chewy and springy’ texture. The meal kits deliver 18g of protein and 11g of fibre per serving. Three classic Japanese ramen flavours are available within the new line: Spicy Miso, a savoury miso with a blend of chillies; Shoyu, a tamari soy sauce with notes of ginger and white pepper; and Vegan Tonkotsu, described as a ‘rich, unctuous and full-bodied’ option with notes of toasted sesame and roasted garlic. Hugo Pérez, chief storyteller at ZenB, said: “Our name comes from the Japanese concept ‘zenbu’ which means whole, and our whole food approach is on full display with ZenB Ramen”. He added: “With a growing interest in Asian cuisine and as consumers continue to seek simplicity and convenience from their foods, we tapped our deep understanding of flavour and food ingredients to fashion a refined ramen that embodies the cultural influence of Japan, with the added nutritional benefits ZenB is known for”. ZenB Ramen is available exclusively online and will roll out early this summer on Amazon. The brand’s range is available in the UK, US and Japan. #ZenB

Veg-net, a new plant-based industry event taking place on 5 June 2024, has partnered with the Vegan Business Tribe to launch a ‘Dragon’s Den-style’ competition for vegan-owned food brands. The ‘Battle of the Brands’ competition will give one vegan-owned food brand the opportunity to pitch its business to win a free place at the event, worth almost £2,500. David Pannell, founder of business support community Vegan Business Tribe, explained that smaller, independent vegan businesses often find it hard to achieve visibility alongside larger plant-based brands. He said: “It’s great that we have so many companies producing plant-based products, but products that have been created by vegan founders often don’t have the same resources and can find it hard to even get a foot in the door”. “Often, these are the companies that have a bigger mission – they are not only responding to a gap in the market, but they also actively want to make a change in the world with their purpose-driven product. So, we think it’s important that we ensure that ‘ethical activist brands’ also have a seat at this event, opening doors so that their stories can connect more powerfully with the end consumer.” Three finalist companies will be selected from all competition entries to go through to a live Zoom final. The finalists will be judged by a panel of industry experts: Vegan Business Tribe’s Pannell; Andy Shovel, co-founder of This Foods; and Joe Hill, co-founder of One Planet Pizza. The winner, selected by the judges in the live final, will be awarded a free place at Veg-net where they will benefit from 10 pre-arranged meetings to pitch their product to retail buyers and industry experts from across the UK and Europe. Commenting on the competition, judge Joe Hill commented: “There’s probably no easier and more direct route to get in front of retailers as a vegan-owned challenger brand right now than this competition”. “We’re looking for a brand which really catches the eye, that we know will make the retailers sit up and take notice because it’s something they haven’t seen before. There’s also a trend towards healthier plant-based options right now and that’s something we’re definitely going to be taking into account too.” Qualifying vegan-founded brands can enter on the Vegan Business Tribe’s website, where they will be asked to register to secure their place and submit a one-minute video that introduces their product, explaining why they deserve the place at Veg-net. Entries close on 21 April 2024. Unsuccessful entrants who still wish to attend Veg-net can register for the event – the first five brands to quote ‘Vegan Business Tribe’ will qualify for a 40% discount off the full delegate price. Plant-based brands not founded by vegans are also welcome at the event, and can apply for a place directly through the Veg-net website. #VeganBusinessTribe #startups #VegNet #UK #events #competitions

After over 140 brilliant products were examined and tasted by our judges, we can finally reveal the winners of the Plant-Based Taste Awards 2022. After a tasting session on 7 November, which saw a panel of five judges try over 140 samples, the results were collated, and we are proud to reveal the finalists and winners of all 21 categories! These were announced as part of a special awards ceremony hosted in association with Plant Based World Expo Europe on Wednesday 30 November; make sure to sign up for our dedicated awards newsletter via our FoodBev Awards website. FoodBev Media marketing manager, Dan Bunt, said: “Firstly, a massive congratulations to everyone who entered our awards. The competition, as always, has been incredibly close with the finalists and winners. It has been a pleasure to announce the winners at Plant Based World Expo, meeting all the amazing people behind the companies and also trying the most innovative food in the industry. A massive thank you must be given to the expert panel of judges who tasted over 140 products and delivered the results. I look forward to seeing the future plans of each company and wish them all the best!” Scroll down to see the complete list of finalists and winners for 2022. Best breakfast product Green Grizzly – Wholey Sh*t Bio&Me – Apple & Cinnamon Gut-Loving Porridge Pot Winner – Jack and Annie’s – Breakfast Jack sausage patties Best plant-based yogurt Winner – Naturli’ Foods – JOE’KURT Strawberry Best plant-based sausage Winner – THIS ™ – THIS™ Isn’t Pork Sausages Century Pacific Food – unMEAT Luncheon Meat Impossible Foods – Impossible Sausage Made From Plants Unconventional – Hot Dog Style Sausages Dawn Farms – Plant Deli Sausage Best plant-based bacon product CHIN HUAY – Dried Plant-based Jerky Winner – La Vie™ – Plant-Based Bacon Remastered Foods – Bacon Rashers The Raging Pig Company – Raging Bacon Best pie/pastry Winner – Clive’s Purely Plants – Organic Coronation Chickpea Puff Pie Best plant-based cheese Flax&Kale – Plant-based Mozzarella style Fingers Honestly Tasty – Shamembert Saputo – Cathedral City Plant Based Grated Honestly Tasty – Blue Vbites Foods – Cheezly Cranberry Willicroft – Greek White Winner – Saputo – Cathedral City Plant Based Block Best plant-based chicken product UMIAMI – Chicken Fillet Eatplanted – Chicken Lemon + Herb [MOCK]® – Chicken Popcorn Winner – Impossible Foods – Impossible™ “Chicken” Nuggets Made From Plants Plant Alternative – Shicken Tikka Kebabs Unconventional – Chickenless Fillet Best beverage Winner – FLAX&KALE – Kombucha Dragon Lemonade FLAX&KALE – Kombucha Kombucola FLAX&KALE – Kombucha Mother Africa Bangs – Organic Ginger & Pomegranate Shot Best savoury snack Winner – Dirt Kitchen – Beet + Apricot Pressed Bars Dirt Kitchen – Air Dried Grape Tomato Crisps CHIN HUAY – Dried Plant-based Jerky Jack & Annie’s – Buffalo Jack Wings Best plant-based fish/seafood product Revo Foods – Salmon Spread ONAMI FOODS – Kiss Kiss Nuggets No Meat Today Company – Blue No Fish Sticks Winner – endori food – endori veggie sticks di mare Century Pacific Food Inc. – unMEAT Best plant-based burger Heura Foods – Burger 3.0 The Vegetarian Butcher – No Crispy Chicken Burger Winner – Unconventional – Plant Based Burger endori foods – endori veggie best burger Flax&Kale – Plant-based 3.0 Beef Burger [MOCK]® – Chicken Fillet Burger Switch Foods – Switch Burger Best deli product The Vegetarian Butcher – NoPepperoni Quorn Foods – Yorkshire Ham Style Slices KaTech Ingredient Solutions – Coronation Chicken Filler Winner – Clive’s Purely Plants – Organic Red Pepper Harissa Quiche Eatplanted – Kebab Best plant-based whole-cut product Winner – [MOCK]® – Lamb The Vegetarian Butcher – NoBeef Steak Slices UMIAMI – Chicken Fillet Eatplanted – Chicken Breast Best fermented/plant protein Winner – UMIAMI – Chicken Fillet Umamamia – Umamifixation Best egg alternative Winner – TAMAGO FOOD – Yumgo White Plant Heads – CRACKD THE NO-EGG EGG OGGS – Scrambled OGGS Best convenience/ready meal Switch Foods – Switch Foods Koftas Winner – Grönt – Vegan Tikka Masala Brand Organic – PerfectSeason Beetroot Patties Plant Alternative Ltd – Shicken Tikka Masala Dirt Kitchen – Beet + Apricot Pressed Bars Best dairy alternative Euro Company – Casa del Fermentino – BuVé Naturli’ Foods – Vegan Spread Winner – Bear Paw – Madagascan Vanilla Coffee Creamer Biotiful Dairy Limited – Oat Kefir Drink Cherry Glebe Farm Foods Ltd – Barista PureOaty Creamy & Enriched Best dessert Winner – Nanuk NV – Vecuisine Oh My ! Chocolate Mousse Daiya – Pumpkin Spice Cheezecake Best plant-based ice cream Rethink Foods – Pink Albatross Tropical Mango Rethink Foods – Pink Albatross Perfect Roast Pistachio Winner – Rethink Foods – Pink Albatross Aromatic Choco Coffee Naturli’ Foods – Cookie dough Best confectionery Winner – Kestrel Foods – Forest Feast NutM!lk ChocoCorn Kestrel Foods – Forest Feast NutM!lk ChocoPeanuts Best chocolate Winner – LoveRaw – Nutty Choc Balls 7th Heaven Chocolate – Hazelnut Cream bar Brand Organic – iChoc White Barista Art Brand Organic – iChoc Salty Pretzel About the Plant-Based Taste Awards The Plant-Based Taste Awards, in association with Plant Based World Expo Europe, are a celebration of taste across multiple categories in the global plant-based industry. The first of their kind in the industry, these awards are a fantastic way to promote your plant-based brand and ensure it gains global recognition. About FoodBev Media Established in 2000, FoodBev Media is the food and beverage industry’s leading media and communication business. With a portfolio of international magazines, the websites foodbev.com and theplantbasemag.com, and the industry’s largest social media network, FoodBev Media ensures you are continuously updated with the latest trends and innovations. Since 2003, FoodBev Media has gained a reputation for organising successful international awards schemes in the food, beverage and dairy industries. For more information about our selection of awards programmes, please visit foodbevawards.com or email awards@foodbev.com. #awards #PlantBasedTasteAwards

Oatly has announced its financial results for the fourth quarter and full-year 2023, reporting a 4.6% revenue increase in Q4. The Swedish oat milk company reached $783.3 million in total revenue for the 12 months ending 31 December 2023, an 8.5% increase on the prior year, with fourth quarter revenue hitting $204.1 million. Growth in constant currency revenue was mainly driven by the EMEA and Americas segments, partially offset by expected declines in the Asia segment. Oatly experienced revenue growth in both the retail and foodservice channels, offset by a decline in other channels in Q4 2023 compared to Q4 2022. Sold volume for the fourth quarter increased 2% to 140 million litres, compared to 137 million litres in the fourth quarter of 2022. Gross profit was $47.8 million for the fourth quarter of 2023 compared to $31.1 million in Q4 2022 and $32.6 million for the Q3 2023. Gross profit margin was 23.4% in the fourth quarter of 2023, an increase of 750 basis points compared to the prior year period and an increase of 600 basis points compared to the third quarter of 2023. Net loss attributable to shareholders of the parent was $298.7 million for the fourth quarter of 2023 compared to $125.2 million in the prior year period. EBITDA loss for Q4 2023 was $228 million, compared to an EBITDA loss of $111.2 million in the prior year period. Adjusted EBITDA loss for the fourth quarter was $19.2 million, compared to $60.5 million in Q4 2022. Oatly said the loss was primarily due to non-cash asset impairment charges and other costs related to discontinued construction of certain production facilities. The company issued its outlook for 2024, expecting revenue growth for FY24 on a constant currency basis in the range of 5-10%. Adjusted EBITDA loss is expected to be in the range of $35-60 million, and capital expenditures for the full year are projected to be below $75 million. Jean-Christophe Flatin, Oatly’s CEO, said that 2023 was a pivotal year where the company executed a “significant recalibration of the entire organisation” to stabilise business and position itself for long-term success. He commented: “We did this while driving solid top-line growth and significant improvements in our gross profit, selling, general and administrative expenses, and operating cash flow”. Commenting on the company’s outlook for 2024, he added: “We plan to continue driving toward profitable growth by bringing the Oatly magic to more people and delivering on the expected benefits of our resource re-calibration while maintaining our focus on execution.” #Oatly #financialresults #Oatmilk #alternativedairy #plantbaseddairy #milkalternatives

As we approach the end of 2023, the FoodBev Media team share their outlook on the trends set to shake up the plant-based industry in the coming year. Here’s what’s on the horizon… Louis Porcelli, social media and campaigns executive Mushrooms have been a part of our diet for thousands of years. And more of us are starting to become familiar with their underground root structure: mycelium. Mycelium, rich in umami flavour and fibrous in nature, has become a hugely popular meat alternative ingredient. The options available to consumers are growing, offering up mushroom-based products mimicking traditional cuts of meat. MyForest Foods describes mycelium as “Mother Nature’s solution to our rising demand for meat”. The brand slices whole cuts of mycelium into bacon-style rashers, seasoned with minimal ingredients and brushed with coconut oil, to produce a crispy texture when pan-fried. Prime Roots produces plant-based deli meats and charcuterie from Koji, a Japanese fungus traditionally found in miso and soy sauce. And plant-based whole cut developer Meati Foods heralds mycelium as its ‘hero ingredient’ – it constitutes 95% of most of their cutlets and steaks. With companies like these championing mycelium and its important role in the future of meat alternatives, we can only expect more buzz around this ancient natural ingredient. Chiara Marangon, account manager The plant-based industry has witnessed a somewhat turbulent year in 2023, with many proclaiming that it has reached its peak. However, there is still a wealth of innovation that can be introduced in many of its sub-sectors. In particular, the plant-based chocolate market. Several manufacturers have introduced special edition plant-based chocolates, and within the category there has also been a particular focus on better-for-you chocolate. For example, Moon Magic has launched a line of low-calorie vegan chocolate which is keto-friendly, gluten-free and created using oat milk. I am expecting to see more ‘healthy’ plant-based alternatives in 2024, fulfilling the need for alternatives to dairy as well as the demand for more functional confectionery that can satisfy both the health-conscious and eco-conscious shopper. Jonathan McGowan, awards marketing executive In 2023, we’ve witnessed the widespread adoption of various seaweed varieties in the plant-based industry, both in food production and as a featured ingredient on dining tables. Seaweed and sea vegetables have long played a role in the food and beverage industry, but their presence has seen a remarkable surge in the plant-based market in recent months. This surge can be attributed, in part, to their high nutritional value, featuring essential nutrients like omega-3s, iodine, vitamin B12, calcium and magnesium. Beyond its nutritional benefits, seaweed also contributes significantly to the flavour profile of plant-based products, particularly those replicating the taste of seafood. The savoury umami notes from seaweeds such as Nori and Royal Kombu have proven to be transformative ingredients in the creation of plant-based seafood alternatives. The surging demand for this ingredient has even led to the establishment of the first organic Dutch farm dedicated to seaweed production for European consumers. Whether integrated into whole-cut plant-based fish products or used as an ingredient in coatings and batters, seaweed is poised for continued growth in the years ahead. Will Field, awards marketing executive RTD coffee products are carving out a significant niche within the beverage market, with plant-based options leading the charge toward healthier and sustainable alternatives. The latest offerings from companies like Rokit Drinks and Chamberlain Coffee showcase the burgeoning potential of plant-based RTD coffees in challenging the status quo of the beverage industry. Rokit Drinks has been recognised for its innovation in this space, recently winning a 2023 World Coffee Innovation Award during Caffe Culture expo in London. Its oat milk-based cold brew trio is formulated with mind-boosting plant-based ingredients, rich in essential vitamins like B2, B3, B5, B6 and B12. Elsewhere, Chamberlain Coffee’s latest plant-based RTD line comprises four cold brew lattes made with almond milk and coconut cream, showcasing an innovative flavour portfolio that includes a cinnamon bun-flavoured variant. The RTD coffee sector is well-poised to capitalise on this trend, offering consumers a plant-powered pick-me-up. Jake Targett, new business executive The popularity of egg alternatives is on the rise and will continue into 2024. Plant-based eggs are a product of cutting-edge food science and culinary innovation. Companies are using a variety of plant sources, such as mung beans, chickpeas and algae, to create egg-like textures and flavours that mimic the versatility of traditional eggs. A standout product generating buzz in this sector is Just Egg by Eat Just, crafted using mung bean protein. While Yo Egg’s whole egg alternative also offered consumers what it claimed to be the world’s first plant-based whole poached egg this year – a highly sought-after format in foodservice and at home. These products not only satisfy vegans and vegetarian tastebuds but also appeal to health-conscious consumers seeking cholesterol-free options. James Taylor, awards marketing executive As health-conscious consumers look for products that align with their wellness goals, plant-based functional soft drinks are stepping up their game. Many leading brands are not only harnessing the power of natural plant-based ingredients but also fortifying their products with vital micronutrients. One exciting trend is the increase of energy drinks made with ingredients like yerba mate, guarana and ginseng. These botanical wonders provide an energy boost while avoiding artificial stimulants, in line with the growing values of health-savvy consumers. Traditional choices of energy or soft drink often have additional sugar with a lack of beneficial nutrients, steering away consumers with health concerns around the link between excessive sugar consumption and obesity. This shift in public consciousness is driving beverage producers to create products with reduced or zero sugar. With the rise of natural sugar alternative ingredients such as monk fruit and stevia, this trend is poised to follow into 2024 and beyond. #2023 #2024 #trends

As we approach the end of 2023, the FoodBev Media team share their outlook on the trends set to shake up the plant-based industry in the coming year. Here’s what’s on the horizon… Siân Yates, editorial director Pasta made from a range of gluten-free ingredients such as plantains, chickpeas, lentils and courgette, has quietly gained momentum in recent years. As we approach 2024, it’s poised to become one of the most anticipated food trends of the year. While not entirely new, this sector is evolving rapidly, with plant-based options that closely mimic traditional pasta innovations. Meatless Farm introduced a new range of plant-based filled pasta products with vegan fillings, featuring flavours like vegan Chicken and Bacon Tortelloni, plant-based Beef, Red Wine & Porcini Mushroom Girasole, and No-Duja Ravioli. Meanwhile, ZenB launched pasta made entirely from yellow peas – including the skin, which the company says enhances the flavour, texture and nutritional value while being eco-friendly. Anticipate more innovations in this sector in 2024 and beyond, as consumers seek comforting classics in healthier and more sustainable forms. Phoebe Fraser, associate editor This year has seen a wave of innovations in the plant-based seafood space, introducing a range of products that cater to the growing demand for sustainable fish alternatives. From tapioca starch squid rings to shelf-stable scallops, this sector is casting a wide net and redefining the future of plant-based dining. In September, Austrian food-tech start-up Revo Foods debuted the world’s first 3D-printed vegan salmon fillet, marking a milestone in 3D-printed food. The main ingredient, Promyc, is a mycoprotein made from filamentous fungi. This launch signifies a shift in the food industry towards personalised, sustainable and creative food solutions. The Plant Based Seafood Co announced an addition to its Mind Blown range – shelf-stable vegan scallops, made from ingredients like konjac and wheat protein, eliminating the need for freezing or refrigeration. While Happiee made its entrance into the UK market with a new range of seafood alternatives, including prawns and squid. Further creativity can be expected from this category as we set sail into 2024! Rafaela Sousa, news reporter Meal kits have gained traction in recent years, catering to the increasing demand for sustainable, convenient and health-conscious dining choices. One of the primary reasons for their surge in popularity is their ability to simplify the cooking process, enabling individuals to prepare plant-based meals at home without the hassle of extensive meal planning or grocery shopping. Organic subscription service Green Chef provides healthy plant-based meal kits. Each kit offers step-by-step recipe cards and organic ingredients. Subscribers have the flexibility to choose their preferred meal options based on their dietary preferences. Another example is Purple Carrot, which provides vegan meal kits with diverse recipes catering to various dietary preferences. These meal kits not only make cooking easy but also introduce a range of plant-based foods and cooking methods. As this trend keeps growing, we’ll see more options and creativity in this market, making plant-based eating more attractive to a broader audience. David Echevarría, news reporter Gone are the days of rubbery and tasteless plant-based cheese alternatives. This year alone has seen some impressive innovation in dairy-free cheese offerings – and with advancing technologies, and the increasing introduction of animal-free proteins such as casein allowing for textural and nutritional breakthroughs, this looks set to mature across 2024. Spanish food-tech start-up Väcka this year launched two new versions of its Mözza and Pumpkin Chxddar cheese products, replacing the fermented almond milk and coconut oil with melon seed milk and olive oil. Innovation in ingredients and upgraded recipes are leading to a wider range of product types than ever before. And big brands in the UK, such as Saputo Dairy’s Cathedral City and Bel Group’s Babybel, have both expanded their plant-based portfolios this year with new additions such as Cathedral City’s first plant-based soft cheese and Babybel’s plant-based White Cheddar. Dan Bunt, marketing manager In previous years, F&B companies have battled between convenience and health benefits for their consumers, which led to a multitude of problems and messy marketing messages. The plant-based space is no exception. In our fast-paced society, convenience is key, as is the demand for healthy and nutritious products. Marketing your products correctly could help you stand out on the supermarket shelves. Cleaner labels, nutritional scores and low HFSS ingredients enable consumers to accurately see which products to buy at a glance. Highlighting the health benefits of your products and considering partnerships with wellness influencers to reach health-conscious consumers is a great way to market your products in 2024. By incorporating convenience and wellness into your strategy, you can stay relevant and competitive in the plant-based industry. Jesús Luna-Lopez, sales director Companies in the plant-based space have been rapidly answering consumer challenges around texture and mouthfeel. More simplification in the ingredients profile, and product blends based on consumer experience, will both continue to trend in 2024. Plant-based beverages will continue their upward trajectory, with products that are good for the gut and cholesterol levels continuing to claim their space on the shelves – such as kefir and oat drinks and protein drinks made with pea, mung and fava bean. In addition, meal replacements and liquid yogurts with real fruit pieces and added vitamins will complement the functional category. #2023 #2024 #trends