Planteneers, a provider of plant-based food ingredient solutions, is opening a new Customer Center of Excellence in Illinois, US, this month. Headquartered in Germany, Planteneers provides customisable ingredient solutions and production services to companies in the plant-based food space. Its offerings include texturizers, colour and flavour solutions for vegan and hybrid products. The opening of the new site in Aurora, Illinois, forms part of the company’s expansion into North America. The global Planteneers team, along with a dedicated US team, have been focusing on growing the company’s footprint and brand within the North American market over the past three years. Within the facility, a plant-based meat laboratory will be available for Planteneers to host customers for collaborative development sessions. A plant-based dairy laboratory is also planned for launch shortly after the ribbon cutting, which will take place during a special grand opening event on Wednesday 26 June. The centre aims to enable the creation of ingredient solutions that work for US consumers. It will house team members from sales, distribution, marketing, product management and R&D departments. Kyle Borkovec, R&D manager for North America at Planteneers, will focus on meeting consumer expectations in this region. Brian Walker, CEO of Planteneers, said: “Plant-based is becoming more important in the North American market. New, innovative products that are similar to conventional animal products will be easier for consumers to integrate into their daily lives, since they fit existing habits.” He added: “At our new Aurora location with production, R&D and the upcoming Customer Center, we can address customer-specific requirements for the US market even better”. Top image: Plant-based meat products made with Planteneers' marbling and fat layering solutions #Planteneers #US

Emily Nytko-Lutz, senior associate at intellectual property law firm Reddie & Grose, explores how current technologies and innovations in the plant-based cheese space can pave the way for a new generation of dairy-free alternatives that taste and behave just like the real thing. Consumers want alternatives to dairy-based cheeses. Among their reasons are a desire to reduce their environmental footprint, animal welfare issues and personal health concerns, such as food allergies and intolerances or lowering elevated cholesterol. Producing a plant-based cheese that melts and stretches similarly to dairy cheese, however, represents a significant technological hurdle. The case for casein Casein is a key protein component that allows animal milk to be made into cheese. Casein is present in milk in micelles, blobs of stuck-together protein molecules, suspended in the liquid. In traditional cheesemaking, rennet reacts with casein in milk – casein is cleaved and coagulates into curds, which separate from liquid whey. The larger fragment of the cleaved casein remains in a micelle, acquiring a negative charge. The micelles are crosslinked into a three-dimensional network by positively charged calcium ions. Fat and water are interspersed within the network. Mozzarella is the prototypical melting cheese and can be characterised by several functional attributes: meltability, stretchability, elasticity, free oil formation and browning. When cheese is heated, the casein micelle “net” that gives cheese its structure at room temperature begins to stretch, while bonds formed by the calcium ‘glue’ crosslinking the strands together are broken and reformed. How a cheese melts depends on a variety of factors, including fat or water content, pH and ageing. Casein is absent from plant-based cheeses, which instead contain a network of starch, protein or a combination of both. Most plant-based cheeses are produced by a process in which functional ingredients are isolated from different sources, processed, combined to form an emulsion, and solidified. Such cheeses often lack protein and contain functional additives – thickeners, stabilisers or gelling agents – so that they hold their shape at room temperature. Some plant-based cheeses are made from whole plant-based raw materials, such as soy or cashew nuts. These cheeses typically contain more protein (although still only about half the protein of dairy-based cheeses). Although plant-based cheeses may hold their shape at room temperature, to date their components have not been able to replicate the 3D structure provided by casein in dairy cheese when heated. Several innovative companies are seeking to change this. Some are seeking to produce casein without using cow’s milk, and a few are even using this casein to produce meltable, stretchable non-dairy cheeses. Other companies are attempting to replicate the functional performance of casein using plant-based proteins. Precise proteins Precision fermentation uses precision biology to carry out fermentation processes, harvesting the genetic power of fungi and bacteria to work as factories producing target proteins. In precision fermentation, biologists first test specific microbe strains to see whether they can produce the desired protein. They then use a machine-learning system to recommend changes to the microbial genome – these may be made using high-throughput genetic engineering. In an iterative process, the results are fed back into the machine learning system, it recommends further changes to be tested, and so on. The desired result: a target protein, casein, at the highest possible yield in the shortest possible time. Startups using precision fermentation to produce meltable, stretchable non-dairy cheeses include Bay-area-based New Culture and Change Foods, the Spanish startup Real Deal Milk, Israeli-based Remilk, UK-based Better Dairy, New Zealand-based Daisy Lab and the Dutch Those Vegan Cowboys. Regarding the patent landscape, New Culture has three published patent application families directed to casein compositions or cheese, with priority dates as early as 2019. Change Foods has one patent application published in 2023 directed to recombinant casein compositions. As patent applications are not published until 18 months after they are first filed, however, it is possible that there are additional applications in this space. Other startups are producing recombinant casein as a raw material. These include the Dutch Fooditive Group, Estonian ProProtein, India’s Zero Cow Factory and California-based Perfect Day, which has eight published patent application families mentioning recombinant casein with priority dates back to 2015. In the area of transgenic plants, Bay-Area-based Nobell Foods uses soybean plants to produce casein, while Israeli-based Pigmentum uses lettuce plants. Nobell have at least five published patent application families detailing technology applicable to recombinant casein. As recombinant caseins are novel foods, regulatory food safety hurdles must be met before they can be marketed. Fooditive Group is seeking clearance for its casein by the European Food Standards Agency, while New Culture is seeking clearance from the US FDA for its mozzarella, with plans to launch in the food service industry in early 2024. Exploring new avenues For consumers avoiding casein, whether due to food allergies, intolerance or personal preference, innovative companies are seeking to produce meltable, stretchable non-dairy cheeses without using the ingredient. Boston-based Motif Foodworks utilises prolamin technology, using a corn protein (zein), to produce vegan cheese. Motif has obtained rights related to at least one patent application from the University of Guelph. Bay-Area-based Climax Foods uses AI to uncover plant proteins that mimic the functional performance of casein in a process called “precision formulation,” which involves training AI based on desired attributes in food to optimise ingredients and processes. It claims to have found the first-ever seed-based protein to functionally mimic casein. Climax has at least five relevant published patent application families. An exciting future for non-dairy cheeses is a reason for the industry and its consumers to smile – so say cheese! #dairyfreecheese #animalfreeproteins #precisionfermentation #casein #plantbasedcheese

Shira Horn, an expert in marketing, consumer insights and research at AMC Global, shares how the plant-based market can respond to scepticism about vegan food by gathering insights, getting to know the consumer and considering their priorities. In recent years, plant-based foods have gained tremendous popularity, with an increasing number of consumers adopting a plant-based diet or at least incorporating more plant-based options into their meals. According to Future Market Insights, the global plant-based food market is expected to expand by three times between 2023 and 2033 from $11.3 billion to $35.9 billion. While this trend may be seen as a positive shift towards a more sustainable and healthy lifestyle, it has not been without its fair share of scepticism. Many people still have reservations about plant-based foods on various fronts when evaluating options during purchasing decisions, especially when it comes to the ever-important aspect of taste. In good taste One of our recent studies indicates that taste is a primary driver behind food and beverage product choices in the marketplace, and many consumers feel plant-based products fall short. Whether they’re looking for a meat analogue that perfectly matches their beef burger or a cheese that has the right tang and texture of cheddar, the palatability of these products influences not only repeat purchases but also the consumer’s readiness to continue to explore plant-based alternatives. Consumers have a great deal of scepticism about plant-based alternatives matching the rich and savoury tastes they crave. However, the plant-based and animal-free food industry has made significant strides in improving the taste and texture of their products. Innovations in food technology have allowed for the creation of options that closely mimic the flavors and textures of traditional meat and dairy products. And market research is a key component in success – gathering feedback directly from consumers helps brands working in the plant-based space innovate and evolve products for better taste and texture. For example, New Culture has recently been developing a creamy and melty ‘animal-free’ mozzarella product for pizza with both the taste and stretchiness of the traditional version of this beloved cheese. And we see strides on the meat analogue front as well, with companies like Good Catch and Hungry Planet developing interesting and authentic seafood from plant-based sources. Health matters Some consumers are sceptical regarding claims about nutritional benefits or health impact benefits from plant-based foods. Shoppers, when looking at the nutritional content of these products, worry that they may not receive adequate protein, vitamins and minerals from a plant-based diet. While it is true that plant-based diets often require a little more planning to ensure all nutrients are included, it is entirely possible to get all the nutrients your body needs from plant sources. Plant-based diets can offer a wide range of health benefits, including lower cholesterol and reduced risk of chronic diseases, when appropriately balanced. Even though studies have shown plant-based can improve specific health concerns, many are still sceptical when products shout out about these claims. Discerning consumers question the validity of health claims made by these food and beverage manufacturers and fear they may be driven by marketing rather than science. The scientific community continues to study the long-term health effects of plant-based diets, and current evidence suggests that when properly balanced, they can be a healthy choice for the physical body on many fronts. Food and beverage companies should look to scientific studies that can back up any positive health claims made about plant-based products, ensuring that they are communicating their health credentials authentically to consumers clearly and informative. Planet-friendly picks Many consumers may consider plant-based foods as a more sustainable option at the grocery store, as many of these products claim to offer a more environmentally friendly alternative to traditional animal-based products. The production of plant-based foods typically requires significantly less land, water and resources while generating fewer greenhouse gas emissions compared to animal-based products. By reducing the reliance on animal agriculture, plant-based diets help mitigate deforestation and pollution as well as meet concerns regarding the ethical treatment of animals. However, just like with health claims, consumers are sceptical of plant-based product claims to sustainability – they are on the lookout for greenwashing. Greenwashing is the act of misleadingly portraying a company or its products as being more environmentally friendly than their actual impact on the environment. Countering greenwashing through market research insights to build authenticity, transparency and credibility for sustainable brands empowers informed consumer choices and fosters genuine sustainability initiatives. What’s the cost? Cost and accessibility of plant-based products is another factor contributing to scepticism in this arena. Shoppers have the perception that plant-based foods are more expensive and less accessible than traditional animal-based products. Meatless alternatives are made on a smaller scale and this is what often drives up cost over, for example, beef. After demand and supply increases sufficiently for a plant-based product, prices will also drop. As the demand for plant-based options grows, more grocery stores and restaurants are expanding their offerings. In turn, we may see the higher prices of most of these items stabilise in the marketplace. Get to know the consumer Scepticism about plant-based foods happens on many fronts, from taste to health to sustainability. However, by deeply understanding the consumer – and the roadblocks to adoption – through gathering the right insights directly from consumers themselves, plant-based brands can still make good headway in the ever-evolving market. #AMCGlobal #opinion

Flora Professional has launched a versatile plant-based ice cream mix, which it says is designed to satisfy diverse dietary preferences without compromising on taste. With a growing number of consumers embracing flexitarian diets globally, Flora Professional responds to the demand for dairy-free and allergen-free dessert options with its innovative ice cream mix. Created as a one-to-one replacement for traditional dairy options, this new offering promises a sensory delight, boasting a smooth texture, rich flavour and indulgent mouthfeel that rivals its dairy counterparts. Ideal for food professionals seeking to cater to a wide range of dietary needs, the ice cream mix serves as a versatile base for soft serve and gelato creations. From classic chocolate, vanilla and strawberry to exotic stroopwafel-inspired concoctions, the mix offers plenty of opportunities for dairy-free ice cream innovation. Flora Professional’s plant-based ice cream mix also aligns with environmental, social and governance (ESG) commitments, offering a climate-conscious choice for professional kitchens. #Flora #FloraProfessional #veganicecream

Lactalis Canada, the Canadian subsidiary of French dairy group Lactalis, has introduced a new plant-based brand named ‘Enjoy!’. Enjoy! is described as a nutritious and unsweetened high-protein line of plant-based beverages, responding to growing consumer demand for tasty dairy-free options with positive health impacts. The brand has launched with six SKUs: Unsweetened Oat, Unsweetened Oat Vanila, Unsweetened Almond, Unsweetened Almond Vanilla, Unsweetened Hazelnut and Unsweetened Hazelnut & Oat. The drinks offer 8g of pea protein per 250ml serving, developed to offer a creamy texture and good frothing capabilities. Nathalie Cusson, general manager of Lactalis Canada’s Fluid Division, said that demand for positive health impacts includes non-GMO and gluten-free certifications, as well as products made with no artificial flavours, colours or preservatives. “What sets Enjoy! apart is its uniquely high protein content, which consumers are increasingly desiring in their daily diet,” she added. Lactalis Canada recently converted a 33,150-square-foot production facility in Sudbury, Ontario, to serve as a fully operational dedicated plant-based manufacturing plant. Mark Taylor, president and CEO at Lactalis Canada, commented: “We are delighted to make a splash with the launch of Enjoy! which only further complements Lactalis Canada’s wide-ranging portfolio of now 20 iconic consumer brands and expands our plant-based offering to Canadian consumers by leveraging our expertise in this dairy-free category”. The brand’s products have launched at major retailers across Canada. #Lactalis #altdairy #plantbasedmilk #Canada #dairyfree #Enjoy #milkalternatives

UK tofu brand The Tofoo Co has unveiled its first burger product, Tex Mex Burgers, ahead of the summer barbecue season. The burgers combine the brand’s tofu with sweet potato, red pepper, sweetcorn, black beans, jalapenos and spices. Tofoo Co said it aimed to provide a more ‘natural’ alternative to plant-based meat replacements amid rising consumer concerns around health and ultra-processed foods. Dave Knibbs, MD at The Tofoo Co, said: “The meat-free category has reached saturation point with ‘fake meat’ burgers and sausages, leading to the category facing a decline of £22.6m year-over-year. Conversely, the success Tofoo has seen so far in 2024 – a £3.6m increase year-over-year – has shown there is an incredibly high consumer demand for more natural, plant-based alternatives, and our new Tex Mex Burgers deliver on that while still packing a punch with protein and flavour.” The NPD marks Tofoo’s third product launch this year, following its new Tofoo Seitan and Seitan Pepperoni as part of a collaboration with London restaurant chain Temple of Seitan. Tofoo Co Tex Mex Burgers are available in selected Tesco stores, at an RRP of £3 per 226g pack. #meatalternatives #plantbasedburgers #UK #Tofu #TheTofooCo

ScaleUp Bio has received a food manufacturing license from the Singapore Food Agency (SFA) for its commercial pilot production facility located in Tuas, Singapore. The 2266-square-metre production facility will focus on submerged microbial and precision fermentation services at a scale of up to 10,000 litres, as well as downstream processing capacity. This move signifies that ScaleUp Bio has successfully met the criteria of Singapore’s food production standards, which encompass requirements for ensuring adherence to specific infrastructure and facility standards for food safety production, emphasising training, collaboration and regulatory compliance to uphold hygiene and operational criteria. ScaleUp Bio said this makes it one of the few CDMO’s in the world that is approved as a food manufacturing facility. The new facility complements the company’s Fermentation Joint Lab, designed and operated in conjunction with the Agency for Science, Technology and Research’s Singapore Institute of Food and Biotechnology Innovation. The Fermentation Joint lab is housed in Nurasa’s Food Tech Innovation Centre and enables food innovators to bring an idea to life, offering start-ups up to 100 litres of fermentation capacity in a dedicated food grade, scientific research laboratory. Francisco Codoñer, CEO of ScaleUp Bio, said: “We are deeply grateful to SFA for this milestone, and we are ready to go. If you are a global food tech start-up in need of pilot-scale manufacturing, we invite you to engage with us. ScaleUp Bio’s value proposition offers anyone with the next best concept in food to bring that idea to reality, and to pilot stage commercial production in Singapore, backed by a blue-chip corporate ecosystem of support. With this milestone, we are moving one step forward towards enabling the next food revolution.” Guo Xiu Ling, CEO of Nurasa, added: “At Nurasa, we are committed to pioneering a new world of sustainably produced nutrition solutions for our planet. ScaleUp Bio’s milestone from SFA is a pivotal step forward in this journey.” Gary McGuigan, president, Asia-Pacific at ADM, ScaleUp Bio’s other corporate parent, commented: “ScaleUp Bio stands as a significant joint venture with Temasek’s Nurasa, demonstrating our commitment to meeting Asia’s unique food needs. Congratulations to the team on receiving the SFA’s food manufacturing licence, and we look forward to continuing our support for ScaleUp Bio and aspiring food-tech companies as we collectively pave the way for a more sustainable food system.” Codoñer concluded: “ScaleUp Bio’s two facilities represent a pioneering initiative for Singapore and globally. Need food-grade facilities? We’ve got you covered. From R&D to pilot scale, our fermentation expertise ensures excellence. Transitioning from bench to market? Our collaborative ecosystem, including parent and sister companies, research institutions, and industry partners, offers guidance. Seeking funding? We tap into our parent companies’ extensive corporate network, ADM and Nurasa. Reach out to us now, and let’s help you ScaleUp for success in Asia’s lucrative markets.” #precisionfermentation #ScaleUpBio #Singapore #alternativeproteins #manufacturingplants

Unilever-owned brand The Vegetarian Butcher has announced a new partnership with precision fermentation specialist The Every Company. Every harnesses precision fermentation technology to create nature-equivalent egg products made in a hen-free, animal-friendly process. The company, headquartered in the US, debuted its flagship Every Egg product at an exclusive event in New York last year. It is aiming to bring its humanely sourced functional egg ingredients to consumers across the globe through partnering with popular brands, the most recent being the Netherlands-headquartered alt-meat maker The Vegetarian Butcher. It also initiated a partnership with US-based alternative protein company Alpha Foods last year. In a statement, Unilever said that Every’s clean label ingredient is a natural fit with The Vegetarian Butcher’s mission to release animals from the food chain. Following years of efforts to ‘further veganise’ its product range, the collaboration with Every aims to accelerate this process while retaining the products’ taste and texture. In particular, Every’s animal-free egg whites will reduce dependency and provide a clean label alternative to methylcellulose, currently used as a binding agent in some of the brand’s vegan meat alternative products. Nick Toriello, COO at Every, told The Plant Base: “The Vegetarian Butcher is partnering with Every because of the superior binding properties of our egg white protein. The exceptional functionality of our protein enables brands to create products with superior taste and texture that their customers demand.” #animalfreeproteins #eggalternative #precisionfermentation #meatalternatives #TheEveryCompany #plantbasedmeat #TheVegetarianButcher #alternativeproteins #Unilever

Veg-net – a one-day event dedicated to helping businesses within the plant-based category forge connections and grow their brands – is taking place on 5 June 2024 at the Radisson Blu Stansted Airport in London, UK. The Plant Base spoke with its founder, Mike Hill, to discuss the event’s networking focus and where the new opportunities are for small, vegan-owned start-ups. What led to Veg-net’s establishment? I have been active in the plant-based food and drink sector for the last six years. This includes my role as co-founder and director of vegan pizza brand One Planet Pizza, while at the same time I also run another business that has been organising B2B networking events in other sectors for many years. We wanted to take the successful model that we have been running in health and fitness, and see if it can work in plant-based. But also, I know from experience how much time and effort it takes to make contact with and talk to buyers, and how expensive it can be to take stands at traditional exhibitions. I wanted to try to make this whole process much easier for small- to medium-sized brands, just like One Planet Pizza. How does Veg-net differentiate itself from other plant-based food and beverage industry events? The key difference is that the day is focused around 10-12 15-minute meetings, which are selected in advance by both brands and buyers. We have developed special software to arrange this, producing the optimum meeting schedules. Think of it as speed dating for businesses! Yes, we have some educational discussions and panels, but the key focus is the one one-on-one meetings. Everyone is together for the whole day, so there are many opportunities for informal networking and making relationships over food and drink. Can you tell us a bit about some of the presentations and discussions set to take place at this year’s event? We have teamed up with Indy Kaur at Plant Futures and Vypr – the consumer insight panel – to commission specific research around the current state of the plant-based food and drink sector in the UK. What are the current challenges, and how are buyers and brands best able to overcome them? We will have representatives from leading sector organisations such as Pro-veg International, The Vegan Society and the Plant Based Alliance attending to discuss this. What kinds of industry experts will be in attendance? We are fortunate to have some amazing industry experts also attending. They are sector leaders in areas such as marketing, branding, finance, investment and production. We even have someone attending from the government Business and Trade department, who can advise on building exports. What benefits can different plant-based food and beverage industry professionals gain from the platform offered by Veg-net? Most of all, a truly valuable day spent networking and building relationships. Of course, every brand wants listings, but it takes time to build the connections and understanding that you need to achieve and retain successful listings. A day like Veg-net is the perfect place to do this! What advice would you give to start-ups in this sector who are looking to make valuable business contacts and grow within the industry? Build the profile and brand of both your business and yourself, steadily over time. Use social media, but also look to attend as many industry events in person as possible. It’s incredible how one contact leads to another, and business generally follows. #events #UK #VegNet

The World Plant-based Innovation Awards are back, and this year, they’re bigger and better than ever. We are thrilled to unveil a series of exciting updates, including new award categories, an esteemed panel of judges, and exciting new benefits for successful companies – all combined to set the stage for what promises to be the most exciting edition yet. To recap on what took place in 2023, the World Plant-based Innovation Awards celebrated 18 winners at its grand ceremony in New York City. Last year, FoodBev Media had the pleasure of speaking with DSM’s director of new business development, Melanie Luangrath, after winning Best Plant-based Snack at the World Plant-based Innovation Awards 2023 with the Vertis CanolaPRO nutrition bar with cranberry. “We are honoured to have won this award, it’s the work of a whole team, so we’re glad to receive it but also to have the acknowledgement of what goes on behind the scenes,” Luangrath told us. Watch the full interview HERE. New categories to celebrate more innovations As the plant-based sector continues to expand, so do the areas of innovation. This year, we’re expanding our horizons with new categories designed to showcase the breadth and depth of ingenuity within the plant-based industry. From pioneering ingredients to groundbreaking technology advances, these new categories will shine a light on the cutting-edge developments reshaping how we think about food. Participants can look forward to entering their innovations in to categories such as Protein Innovation and Brand Extension. Expert panel of judges With the expansion of the awards, we’ve also broadened our panel of judges to include a diverse mix of experts from across the plant-based industry. This year’s judges hail from various sectors including food technology, nutrition, business, education and retail. Each judge brings a wealth of knowledge and a keen eye for innovation. Confirmed on the judging panel for 2024 is Bao Zhan, chief scientist of Vesta Food Lab and Florence Dusseaux, vegan expert from Vegg2Food. With more to be confirmed, make sure to sign up to our newsletter list to be the first to know. Whether you’re a start-up, an established brand, or a passionate innovator at the forefront of the plant-based movement, we invite you to be part of this year’s awards. Stay tuned for more updates, including detailed information on how to enter, the comprehensive list of categories, and insights into our judging panel. Entry for the World Plant-based Innovation Awards 2024 opens the 21st of March. About FoodBev Awards FoodBev Media awards schemes have been running for more than 20 years and are now recognised as the most credible and respected awards schemes to influence the international food and beverage industry. For more information about our selection of awards programmes, please visit foodbevawards.com or email awards@foodbev.com. #WorldPlantBasedInnovationAwards

Kristina Vervoorst, marketing manager at Ohly, discusses how using natural ingredients to enhance nutrition and taste can help manufacturers deliver exceptional plant-based products that fulfil the needs of today’s consumers. Worldwide meat consumption continues to drop due to growing concerns around environmental impact and animal welfare, as well as health. Vegan, vegetarian and flexitarian lifestyles are becoming increasingly popular. While the ethical and environmental benefits of veganism are widely acknowledged, some remain sceptical about the taste and nutritional content of vegan diets. According to a recent study by Ipsos, approximately 46% of Brits aged 16-75 are considering reducing their intake of animal products in the future. Despite the growth in interest, many vegan food producers face a challenge to deliver natural, healthy alternatives with authentic taste and mouthfeel. But it is absolutely possible to create delicious vegan meals that are nutritionally balanced. The key to this success? Utilising natural ingredients to enhance nutrition and taste. Consumers are seeking meat and dairy alternatives that not only mimic the taste and texture of animal-based products but also offer nutritional value. The key to success when developing plant-based alternatives hinges on the ability of food manufacturers to meet these demands by leveraging natural ingredients. The taste and presentation of food are essential elements of a satisfying meal experience. Utilising nutrient-rich plant bases One of the fundamental steps in creating high quality plant-based products is selecting nutrient-rich plant bases. This choice can significantly impact the nutritional content and flavour of the final product. For example, legumes like chickpeas, lentils and black beans are excellent sources of plant-based protein. These ingredients can be transformed into a range of bases for products. By selecting high-protein plant bases, food manufacturers can enhance the nutritional profile of their products, making them appealing to health-conscious consumers. Whole grains, such as quinoa, brown rice and oats are also useful ingredients for boosting the nutritional value of plant-based products. These grains are packed with fibre, vitamins and minerals, which contribute to a well-balanced diet. They can be used as the foundation for plant-based dishes like grain bowls, pasta and cereals. Whole grains not only add nutrition but also offer a nutty, hearty taste that elevates the overall flavour profile of the product. Fermentation is a powerful tool for enhancing both the taste and nutritional value of plant-based products. Fermented foods like yogurt, kefir and sauerkraut contain probiotics, which support gut health and aid in digestion. Incorporating fermented ingredients into plant-based products not only improves their digestibility but also imparts unique and tangy flavours. Plant-based yogurt made from fermented coconut or almond milk, for example, provides a dairy-free alternative with probiotic benefits. Don’t underestimate the power of flavour To create plant-based products that truly stand out in terms of taste, manufacturers can employ natural flavour tools and enhancers such as herbs, spices or umami-rich ingredients like mushrooms and miso. Umami is often characterised as a meaty, savoury taste. Ingredients with an umami taste can have the effect of masking bitterness as well as increasing the perception of saltiness. This is especially helpful when creating plant protein solutions. Yeast extracts are another excellent way to introduce this umami taste to vegan dishes. As well as the taste modulation effects of off-note masking and increasing salt perception, they can also evoke the umami taste often associated with meat and cheese. For example, to create successful, nutritious plant protein solutions, yeast extracts can be used in savoury products like veggie burgers or seasonings to impart roasted and scorched notes that taste like flame-seared meat. By incorporating ingredients like this into their applications, food manufacturers can harness natural flavours to deliver meaty notes and that juicy, fatty mouthfeel of meat, which can be hard to replicate. Food manufacturers who embrace nutrient-rich plant bases, whole grains, natural flavours, fermentation and more, can elevate the nutrition of vegan offerings. When blended skilfully with strong spices and natural flavours, food manufacturers will be able to achieve the perfect balance of nutrition and taste, satisfying the demands of consumers for delicious and sustainable plant-based products. #naturalingredients #Ohly

Alternative protein company Brevel has opened its first commercial plant dedicated to the production of microalgae protein powder. The new site spans 27,000-square-feet and has the capacity to produce hundreds of tons of clean label, non-GMO microalgae protein. Located in the desert periphery of Israel, the plant aims to facilitate the introduction of Brevel’s new plant protein to the commercial food market by scaling production to industrial levels. At the facility, Brevel will provide a fresh source of protein extracted from microalgae belonging to the chlorella family. According to the firm, its resulting ingredient is cost effective and highly nutritious, possessing the full amino acid profile, while leaving a ‘negligible’ environmental footprint. It offers a neutral flavour and colour for versatile formulation possibilities. Brevel cultivates its microalgae via the fermentation of sugars in its indoor bioreactors. Its unique process, which applies light and fermentation simultaneously, enables the abundant generation of nutrient-rich microalgae proteins without any form of gene modification. The process results in a steady supply of a white powdered 60-70% microalgae protein concentrate, suitable for a range of meat and dairy alternative applications. The company will initially focus on boosting protein content in alt-dairy. Yonatan Golan, Brevel’s co-founder and CTO, commented: “Combining light and fermentation to produce microalgae is like putting an electric motor into a Tesla car. It may sound like a very simple, straightforward task to achieve, but is actually extremely complex. This was the challenge we managed to crack and lies at the core of our technology.” Golan added: “Until now, fermentation has been confined to dark environments and is instrumental in producing extremely high yields. However, microalgae’s natural make-up of nutrients – including protein, lipids, fibre and pigments – depend on photosynthesis for their development and growth.” In a waste-free manufacturing process, Brevel makes the oil and fibre byproducts available as clean label emulsifiers and a source of food enrichment for functional foods and supplements. The company will supply its protein to plant-based manufacturers worldwide, some of whom are investors and strategic partners. It hopes to provide a solution to developers who seek more neutral-tasting alternatives to commonly used pea and soy proteins, which often pose flavour and texture challenges, at the same price point. During an inauguration event at the new site, visitors – including investors, food-tech start-ups, manufacturers and government representatives – were offered tastings of high-protein plant-based cheese analogues containing Brevel’s ingredient. “This new facility is just the beginning for Brevel,” Golan said. “We have strategised several joint-venture partnerships in the US, Europe and Asia. The result will be construction of larger facilities to fulfill growing demands for our sustainable protein in multiple applications.” #Brevel #altprotein #altdairy #fermentation #microalgae #Israel #alternativeproteins