Plant-based ice cream brand Over The Moo has added a new chocolate flavour to its range of bite-sized frozen treats in the UK. The brand, which initially launched in Australia offering dairy-free ice cream in tub format, announced the launch of its new mini bites range in the UK last year. Its UK business has been established as a result of a collaboration between the company’s Australian founder, Alexander Houseman, and British entrepreneur Simon Goodman. Its new addition to the range of ‘mini bites’ offers an on-the-go interpretation of Over The Moo’s top-selling Australian tub flavour, ‘Choc Choc Who’s There’. According to the brand, its ice cream is made with sustainably sourced coconuts from trusted sources in Indonesia and the Philippines. Over The Moo UK founder Goodman revealed that the brand has worked to improve its range based on consumer feedback suggestions over the winter months. He commented: “Significant moves include extended melting times in tandem with an altogether more decadent chocolate crackling when you take a bite, because we needed a satisfying sound that better reflected the indulgent qualities of the enrobing chocolate we favour”. Each mini bite contains only 30kcal. The pouches cost £3.99 and the chocolate flavour will launch on 24 June. #altdairy #OvertheMoo #veganicecream #UK #plantbaseddairy #dairyfreeicecream #frozensnacks

San Francisco, Bay Area-based start-up Voyage Foods has closed a funding round totalling $52 million, bringing its total funding raised to $94 million. The round, which it considers a Series A+ round, was co-led by Level One Fund and Horizons Ventures, and saw participation from SOSV, Collaborative Fund and Nimble Partners. Voyage Foods combines breakthrough technology and upcycled wholesome ingredients to recreate favourite products and flavours that are free from the top nine allergens. It uses plant-based ingredients to develop sustainable and dairy-free alternatives to popular products that face ‘uncertain futures’ due to their sourcing challenges – including chocolate. Alongside its alternatives to cocoa-based products, it also provides nut-free spreads made without common nut or dairy allergens, such as peanut and hazelnut, formulated to taste like their traditional counterparts thanks to the company’s proprietary technology. The company says it will use the funding to address “greater than anticipated consumer and commercial demand” for its products accessed via B2B, foodservice and retail distribution channels. The capital will fund expanded manufacturing facilities and increased headcount to deliver on growth opportunities. ©Voyage Foods As well as its sustainable, clean-label, cocoa-free chocolate, Voyage Foods produces bean-free coffee. B2B partners can utilise the coffee in various formats including cold brew, grounds, pods and instant, all crafted to maximise flavour, improve margins and deliver on sustainability initiatives. The start-up launched its peanut- and hazelnut-free spreads, made using roasted seeds, into Walmart stores across the US in October last year. In March this year, Voyage partnered with Rudi’s Mountain Bakery in the US on the launch of nut-free sandos, ready-to-eat sandwiches featuring Rudi’s grape jelly and Voyage’s peanut-free spread. In April, Voyage Foods signed a global deal with Cargill to supply commercial and B2B customers with sustainable confectionery. Under the deal, Cargill will be the exclusive B2B distributor for Voyage Foods, expanding its traditional chocolate portfolio to include cocoa-free alternatives for the first time. In recent months, cocoa prices have risen due to factors such as climate change, increased production costs and supply chain disruptions. According to Voyage Foods, the commodity’s price has increased by 250% over the last year. “Voyage Foods enables manufacturers to bypass the chocolate industry’s growing supply chain disruptions and unethical labour practices,” the company said in a statement. “By using upcycled ingredients that are less expensive to source, widely available and readily scalable, CPG partners can integrate Voyage Foods’ foods into their products and provide their customers with a delicious, environmentally beneficial experience at fair and stable pricing.” “Voyage Foods was born out of the desire to harness the power of food technology and activate industry-wide change. We’re thrilled our innovations have been embraced within B2B and amongst a rapidly growing consumer base,” said Voyage Foods’ CEO Adam Maxwell. “As a mission-driven food company, it’s especially fulfilling to work alongside investors that recognise and embrace our impact as we continue to move forward in further scaling manufacturing, expand distribution and deliver time-tested favourite foods that are better for the planet and our health.” Inge Demeyere, managing director of indulgence Europe at Cargill, added: “Cargill is proud to partner with Voyage Foods…this partnership is just one of the many ways that we are future-proofing our portfolio and meeting consumer demands and market regulations around sustainability and health.” Level One’s founding partner James Stewart said Voyage’s technology “has set a new standard for commercialisation in the food-tech space by producing replicas of essential food products and ingredients that are both extremely cost competitive against, and more sustainable than, incumbent products.” He continued: “As the only company in the world with the validated ability to make these replicas at scale, Voyage’s newly announced partnership with Cargill makes these products available to the world’s major food companies as an immediate solution to fluctuating commodity prices and supply chain disruptions. Level One Fund is proud to co-lead this round with Horizons Ventures and provide the capital necessary for Voyage to scale up production and yield an immediate and meaningful impact on the world.” #cocoafreechocolate #US #VoyageFoods #dairyfreechocolate #allergenfree

London-based start-up Saucerer has entered the plant-based food market with its range of gourmet stir-in pasta sauces, aiming to simplify the way consumers enjoy pasta dishes at home. The company’s launch introduces three new flavours: Wild Mushroom & Truffle Oil Pesto, Plant-based Chorizo & Smokey Red Peppers, and Roasted Aubergine & Spicy Harissa. Saucerer’s sauces promise ‘restaurant-quality’ flavours in a convenient format, eliminating the need for cooking or heating. Consumers need simply to twist open the lid and stir the sauce into cooked pasta. Each sauce is crafted with vegan-friendly, no-nasties and low-sugar ingredients, ensuring a guilt-free indulgence for consumers. Wild Mushroom & Truffle Oil Pesto blends five types of wild mushrooms – chanterelle, porcini, trumpet, shiitake, and chestnut – enhanced with natural black truffle oil for a luxurious dining experience. For a spicy kick, Roasted Aubergine & Spicy Harissa offers a fiery mix of roasted aubergines from Spain, red pepper, onion and tomato, inspired by Tunisian flavours. Meanwhile, Plant-based Chorizo & Smokey Red Peppers provides a meat-free alternative with soy-based chorizo, delivering rich, smoky flavours. Saucerer’s sauces are currently available online via their website. #gourmet #startup #cookingsauces #Saucerer #UK #pastasauce

Lidl Belgium has announced its ambitious plan to double sales of plant-based protein products by 2030. As part of this initiative, the retailer will implement permanent price reductions on its plant-based protein products starting from 15 May, aiming to make plant-based food more accessible to consumers. The decision to reduce prices stems from a recent study conducted by iVox on behalf of Lidl Belgium, which revealed that over four in ten Belgians express a willingness to purchase more vegetarian and/or vegan products if they were more affordable. Furthermore, nearly half of the respondents perceive plant-based substitutes to be more expensive than their animal-based counterparts. Ines Verschaeve, project manager for CSR purchasing at Lidl Belgium, commented: “Proteins are essential for our wellbeing, whether they are of animal or vegetable origin. Vegetable proteins have a positive impact on both people and the environment.” She continued: “By lowering the prices of the plant-based alternatives to the same level as the animal variant, we want the customer to be able to make the choice for a plant-based alternative more easily”. ProVeg, an organisation promoting plant-based diets, has welcomed Lidl’s initiative, praising the retailer for taking the lead in advocating for sustainable food choices. Fien Louwagie, team lead communication and public engagement at ProVeg, said: “By focusing so clearly on this, Lidl is taking the lead. We know that the price difference, or the perception thereof, is one of the barriers to choosing plant-based more often.” She added: “By eliminating this and fully focusing on a more extensive range and involving customers in this story, Lidl is taking responsibility as a retailer. We hope that this will encourage others to make clear choices in this regard.” In addition to price reductions, Lidl Belgium aims to broaden its customers’ choices by expanding its range of plant-based products. The supermarket chain hopes to significantly increase the share of its plant-based protein sources to 20% by 2030. This expansion includes a variety of legumes, seeds and vegan options as substitutes for meat, eggs and fish. Lidl also plans to raise the share of alternative dairy products to 10%. The retailer’s own-brand range, Vemondo – which consolidates Lidl’s vegetarian and vegan products – offers approximately 23 items in its regular assortment. Additionally, the assortment is regularly supplemented with temporary vegan products during promotional weeks. Additionally, Lidl says it is the first Belgian supermarket chain to adopt a method developed by the WWF for measuring proteins, allowing it to determine the share of plant- and animal-based proteins accurately. #ProVeg #Belgium #Lidl #Vemondo #alternativeproteins

21st.Bio has opened a new pilot plant facility at its Danish headquarters, aimed at accelerating bioproduction upscaling for companies worldwide. The facility enables 21st.Bio to provide comprehensive services, from strain construction to industrial production upscaling, to global customers. By integrating world-class technology with fermentation capacity, the company aims to expedite the upscaling process for clients, ensuring a swift transition to large-scale production in a cost-effective and risk-mitigated manner. Thomas Schmidt, co-founder and CEO at 21st.Bio, said: “In this industry, upscaling mistakes cost a lot of money and time. For our customers, it’s all about getting the next step right. The ability to increase productivity when also moving up in scale is what distinguishes good from great.” The pilot facility offers a crucial intermediary step between internal lab-scale fermentation and large-scale production. Equipped with state-of-the-art technology tailored to mimic industrial production settings, the facility enables customers to test various process aspects and build confidence for large-scale production. With a fermentation capacity exceeding 3,000 litres, the facility is primed to support the optimisation of processes for the production of recombinant proteins and peptides, with applications spanning nutrition, food and beverages, agriculture, biomaterials and biopharma. Thorvald Ullum, CTO at 21st.Bio, added: “Our goal with this pilot was to build a mini factory, to best prepare customers for large-scale industrial production. We therefore wanted the process equipment to mimic what customers will find in their next step with large-scale biomanufacturing – only downsized to a pilot scale. Our customers work alongside our experts in the pilot plant to test various process aspects as well as build skills and confidence for their own large-scale production.” The inauguration of the pilot plant witnessed the participation of notable figures from political, financial and bio-industrial sectors, including Margrethe Vestager, executive vice president of the European Commission. Vestager highlighted the transformative potential of biotech solutions in addressing key global challenges and underscored Europe’s commitment to fostering innovation in the biomanufacturing sector. Europe’s dedication to bolstering the biotech sector was further emphasised with the European Commission’s recent initiatives outlined in the ‘Communication on Biotech and Biomanufacturing’. These actions aim to streamline regulatory frameworks, enhance support for scale-up, and stimulate investments in biotechnologies and biomanufacturing. #21stBio #biotechnology #EuropeanCommission #precisionfermentation

Planted Ventures, a vertically integrated manufacturer specialising in frozen entrees, bowls, vegetables and more, has announced the US launch of its Tattooed Chef brand products and private label offerings. The products, sourced from Italian-grown ingredients and manufactured in LA, California, encompass four distinct categories: Entrée Bowls, Smoothie Bowls, Veggie Blends and Veggie Commodities. Initially, Planted Ventures’ Tattooed Chef branded products are available at select Costco Wholesale Stores across the US. A broader national club and retail rollout for both the Tattooed Chef brand and private label is scheduled to commence later this year. Driven by the concept of ‘nostalgic innovation,’ executive chef and founder Sarah Galletti – also known as The Tattooed Chef – has created a line-up of frozen foods that offer a plant-based twist on familiar favourites. Drawing inspiration from her Italian heritage and the rich cultural tapestry of Los Angeles, Galletti’s creations aim to deliver delicious, health-conscious options that are both convenient and easy to prepare. This news comes after the Tattooed Chef announced its intention to file for protection under Chapter 11 of the US Bankruptcy Code in the summer last year. In a statement announcing the plans, the company’s chairman and CEO Sam Galletti explained that despite best efforts to maintain operations, the business has been impacted by “a challenging financing environment and an inability to raise additional capital”. Focusing on this new strategy, Sam said: “We are and always will be a family business that is all about food. With Planted Ventures, we have gone back to our roots as a company and are re-defining the concept of better-for-you frozen food.” Planted Ventures’ revamped product portfolio features a mix of perennial favourites such as Cauliflower Mac & Cheese bowls and Organic Acai bowls, alongside exciting new innovations and staple items like organic riced cauliflower, Mexican Style Street Corn, and sheet pan vegetables. At the heart of Planted Ventures’ operations lies its vertically integrated model, centred around its farm in Prossedi, Italy. Here, the majority of the company’s non-GMO and organic produce is cultivated, processed and packaged in a fully automated facility spanning 100,000 square feet. This integrated approach ensures a reliable supply chain and quality control for both private-label and branded products. Sam added: “In my 40 years in the food industry, I have come to understand that success is defined by three things: surround yourself with good people, control the manufacturing and have strong private label relationships”. He continued: “At Planted Ventures, we have all that and more – we have a brand that consumers have embraced and, quite frankly, have missed. We are excited to commence this re-launch of the Tattooed Chef brand, establish and renew industry relationships, and to become part of the healthy eating journey of millions of plant-based intenders.” #smoothiebowls #privatelabel #TattooedChef #US #PlantedVentures #frozenfoods

Meati Foods – a Public Benefit Corporation known for products featuring its MushroomRoot superfood – has disclosed plans to broaden its retail footprint by entering 2,000 Kroger Family Stores in April. This move comes as part of Meati’s ambitious expansion strategy, propelling its nationwide presence to over 6,000 retail locations within just over a year. The company recently concluded a successful C-1 funding round, securing over $100 million in investment. Led by Grosvenor Food & AgTech, the round saw participation from returning investors including Prelude Ventures, BOND, Revolution Growth and Congruent. Mark Cupta of Prelude Ventures and Katrin Burt of Grosvenor Food & AgTech have been appointed as new board members. “We are excited to continue our partnership with Meati,” said Burt. “Meati produces delicious, nutritious and affordable protein and our firm is proud to back this category-leading product, talented team and mission to make MushroomRoot a global food staple.” Kroger joins a growing list of retailers carrying Meati products, including Super Target, Whole Foods Market, Sprouts Farmers Market, Meije and Wegmans. Phil Graves, CEO of Meati, reaffirmed the company’s commitment to its mission, stating, “Meati is on a mission to make MushroomRoot the undisputed leader of the centre of the plate. The support of our investors, retailers, customers and employees fuels our confidence in achieving this goal.” Meati’s products have garnered popularity among consumers, with up to 40% of sales attributed to first-time purchasers of animal-free protein. The four SKUs in the Eat Meati product line consistently rank among the top performers in the animal-free protein category, driving category growth for retail partners. To support its growth trajectory, Meati co-founder and chief innovation officer Tyler Huggins will transition to an advisory role, entrusting the day-to-day operations to CEO Graves and the leadership team. Reflecting on the company’s journey, Huggins commented: “When Justin Whiteley and I founded Meati, we set out to harness the power of nature to make awesome products that were a positive force for good in the world. It’s inspiring to see how far we’ve come in a short period of time, and I’m ready to pass the day-to-day running of the company to Phil Graves and the leadership team to take it to the next level.” #MeatiFoods #Kroger #US #mushroomroot #vegansteak #superfood

New Zealand-based alternative protein start-up Jooules has made strides towards commercialising its gaseous fermentation technology, securing a $1 million investment from Sprout Agritech LP. Founded by David McLellan, Jooules aims to revolutionise the future of protein production by converting CO2 emission streams into ingredients-based protein, addressing the need for more sustainable food sources. David McLellan, founder of Jooules, said: “In laboratory settings, we have proved the ability to harness the power of ancient microbes through gaseous fermentation to produce functional food-grade protein from carbon dioxide”. He continued: “Our ingredients-based protein will be nutritionally dense and resilient with major ethical benefits when you consider that we will be able to carbon capture emissions streams from other industries.” Jooules’ production techniques are anticipated to consume substantially fewer resources compared to traditional protein production methods, with estimates suggesting around 600 times less water and 99% less land will be required. Additionally, Jooules is pioneering the microbial production of high-quality protein ingredients from CO2 on a large scale, a first in New Zealand. The recent funding injection will be directed towards expanding Jooules’ technical team and accelerating product development, with the company collaborating with SCION, a Crown research entity, to leverage specialised equipment. Early testing has shown that proteins produced through gaseous fermentation meet the nutritional density standards set by the Food and Agriculture Organization of the United Nations, with all nine essential amino acids. “Our protein is tailored for global food manufacturers seeking sustainable protein sources, catering to both human and high-value companion animal diets,” McLellan added. With the global population projected to increase significantly by 2050, Jooules aims to alleviate the strain on existing food production systems while mitigating emissions. “Through recent advancements in fermentation technology, we can produce a new source of nutritionally complete foods. Our goal is not only to disrupt current practices but also to generate substantial export revenues from innovative technology.” Warren Bebb, investment manager for Sprout, commented: “They’ve invented a way to address a global challenge that uses the problem – carbon dioxide – as a pathway to food. The team’s approach leapfrogs other solutions in both innovation and ambition and we’re hugely excited to see what the team is able to achieve as it accelerates its investment into product development and testing, “Empowering food manufacturers to tackle emissions associated with their supply chain at scale is a critical aspect of our mission,” McLellan concluded. “We’re excited to lead the charge towards a more sustainable food future.” #gaseousfermentation #Jooules #NewZealand #precisionfermentation

As the plant-based movement flourishes with an ever-growing raft of delectable innovations, the Plant-Based Taste Awards are back to mark their fourth year of spotlighting the most mouthwatering products on the global stage. This year, a new addition to the awards line-up is the ‘Foodservice Solution’ category, reflecting the burgeoning demand within the industry for diverse plant-based menu offerings. This category recognises companies that have excelled in crafting plant-based products that not only boast exceptional flavour but also offer versatility, catering to the needs of foodservice establishment In an exciting new development for 2024, products entered into the Plant-Based Taste Awards will have two chances to win with a single product entry. Products entered into one of the 27 categories will also be considered to win their overall group award, offering double the opportunity for recognition and a wider competitive advantage for those who win. Last year’s winner of Best Plant-based Sausage was This with its This Isn’t Pork Sausages, made with pea protein and 84% less saturated fat than a comparable animal pork sausage. Discover more about last year’s winners in FoodBev’s new Winning Innovations publication here.

Weslee Glenn, vice president of innovation at Ayana Bio, believes that synthetic biology and plant cell cultivation could transform the food and beverage industry and pave the way for a healed, healthy and sustainable planet. Here, he offers insight into some innovations with promising potential to address issues such as malnutrition and food waste. While it’s not quite ready to take a victory lap, synthetic biology promises to address some of these shortfalls. Here are some innovations that could transform the industry, heal the world and make us healthier. Gene editing to prevent post-harvest food spoilage Post-harvest spoilage is a significant problem, with roughly one third of the food produced never being consumed, preserved or otherwise stored. Post-harvest losses may reach 75% in developing countries. Scientists have gained a steady understanding of ripening and senescence (the process that leads to rotting) over the past few decades. These efforts are undoubtedly made possible through the availability of high-quality reference and draft genomes. From this genetic understanding, one primary goal is to lengthen the time between ripening and senescence without otherwise altering the plant. Several high-profile examples have found use in commercial settings, such as the FLAVR SAVR tomato (containing a polygalacturonase knockout), the Innate Potato (which knocks down asparagine synthetase 1, polyphenol oxidase 2, and vacuolar invertase and introduces the late blight resistance gene RpiVnt1), and Arctic Apple (which contains a knockout of polyphenol oxidase). Despite understanding the molecular underpinnings of ripening and senescence and clear examples of commercial success, anti-GMO sentiment has had a cooling effect on the industry for decades. But polling has shown that people are far more accepting of genetic knockouts than knock-ins now, and transient CRISPR-Cas strategies could meet non-bioengineered requirements in the United States and possibly in Europe. If many still haven’t warmed to the idea, perhaps climate urgency can help them begin to thaw. Replacing synthetic preservatives Even with the excitement and promise of genetic engineering strategies to prevent spoilage, preservatives are the tried-and-true method. These technologies play the important role of increasing the shelf-life of both produce and (ultra) processed foods. Synthetic preservatives like butylated hydroxyanisole and sodium nitrite have been heavily scrutinised and are frequently derided as allergenic and carcinogenic despite regulatory bodies like EFSA providing no indication that they are dangerous at levels likely to be encountered in the human diet. Still, many companies are addressing the concern behind this scrutiny and offering natural alternatives. Notably, some preservatives easily prepared with chemical synthesis, like calcium propionate, also occur naturally. These instances lend themselves to nature-identical synthetic biology solutions. In fact, several preservatives, such as citric acid, are primarily produced through microbial fermentation already. Another cellular solution – plant cell cultivation – could emerge as a strategy to improve preservative options as well. Many spices, which are comprised of a complex set of molecules, have long been used as natural preservatives, and growing these powerful botanicals directly from cells could enable new optimisations. For example, a sage cell culture enriched in the antimicrobial rosmarinic acid content could provide a formidable alternative. Fortifying crops with essential micronutrients Biofortification entails breeding a crop to uptake or make micronutrients more efficiently. In some cases, crops can be engineered to make molecules they can’t otherwise. Biofortification has already found tremendous real-life success. By some accounts, over 1 billion people will benefit from biofortified food by 2030. For example, pro-Vitamin A-fortified sweet potato (orange-fleshed sweet potato) prevents vitamin A deficiency in children from Mozambique. The BioCassava Plus program aims to increase the amino acid and protein levels of cassava, a staple crop that over 450 million Africans rely on as their primary source of calories but provides less than 30% of the recommended daily intake of protein. And this is just the beginning – modern genetic engineering techniques can accelerate new trait development. Newer variations like agronomic biofortification are seeking to amend the soil microbiome by introducing richer microbial consortia in the top-soil – that five- to ten-inch deep layer that supports all life on this planet. Interestingly, this strategy could enhance the availability and uptake of multiple micronutrients instead of the single ones targeted by most genetic engineering or breeding methods. Intention and urgency Synthetic biology, like any technology, needs safeguards. So we must act with both intention and urgency to progress these solutions in our increasingly hot and hungry planet. Climate change is only worsening hunger – both visible and hidden. Tools at the cellular level, like synthetic biology and plant cell cultivation, are uncovering critical innovations for the nutritious and secure food system that we need. #AyanaBio #opinion #plantcellcultivation #syntheticbiology

Just Egg is making moves in the frozen food market with the introduction of its latest innovation: Just Egg Breakfast Burritos. Traditional frozen breakfast burritos often fall short in texture and flavour, but Just Egg says its handcrafted, premium-quality offerings aim to change this. Each burrito is filled with fluffy bites of Just Egg, vegetables and chef-crafted seasonings, promising a satisfying breakfast experience in under three minutes. Packed with over 10g of plant-based protein per serving and entirely free from cholesterol and dairy, they cater to consumers seeking convenient, health-conscious options. Just Egg Breakfast Burritos come in multiple flavours – from the spicy ‘Southwest’ variety, which features rice, beans, poblano peppers and smoky chipotle sauce, to the veggie-packed ‘Skillet’ option with roasted potatoes, broccoli, mushrooms and dill. Available initially at Giant stores across Pennsylvania, Delaware, Maryland, Virginia and West Virginia, the breakfast burritos will soon be hitting nationwide shelves at Whole Foods Market in July 2024. #conveniencefood #burrito #US #plantbasedbreakfast #JustEgg

Kelp seaweed is poised to become one of the next big sustainable ingredients in Europe’s food and beverage industry, according to recent research by marketing intelligence agency Mintel. The latest data from Mintel revealed that kelp was featured in less than 1% of food, drink, and supplement launches in Europe between 2019 and 2023. However, Mintel says it stands out as a novel ingredient compared to other herbal ingredients commonly used in product launches, such as herbs, spices, plant concentrates and algae. Mintel’s Ingredientscape AI tool, designed to predict ingredient trends, indicates a steady increase in the presence of kelp in new food and drink product launches across Europe from 2005 to 2023. This upward trajectory suggests a growing interest among manufacturers and consumers alike. Emma Schofield, associate director of global food science at Mintel, commented on the findings: “Interest in algae, such as kelp seaweed, is growing in Europe due to its health and sustainability benefits”. Seaweed has already gained traction in Western cuisine, with chefs and food manufacturers exploring its unique flavours and nutritional value. Schofield suggests that there is untapped potential for food and beverage brands to incorporate kelp into a variety of products. She added: “Manufacturers can make seaweed more approachable for consumers and enhance its adoption by presenting it in familiar formats”. For example, seaweed-infused crispy chips or incorporating it into popular snacks like crackers or popcorn could enhance consumer appeal. “Incorporating environmentally friendly seaweed into food and drink products can also enhance the nutrition profile of foods, such as by increasing its fibre content,” Schofield explained. While the majority of seaweed is currently sourced from Asian countries like China and South Korea, the European Union is showing interest in developing its market for locally grown seaweed. Mintel suggests that European producers should consider tapping into this demand, aligning with consumers’ preferences for locally sourced, sustainable ingredients. What does this mean for the plant-based sector? The emergence of kelp seaweed as a sustainable ingredient holds significant implications for the plant-based industry. As consumers increasingly seek out plant-based alternatives for health and environmental reasons, the inclusion of kelp in plant-based products presents new opportunities for innovation and market growth. Expanding product offerings: For the plant-based industry, incorporating kelp into products can diversify offerings beyond traditional plant sources like legumes and grains. Kelp provides a unique flavour profile and nutritional benefits, potentially appealing to consumers seeking variety in their plant-based diets. Enhanced nutritional profile: Kelp is rich in essential nutrients such as vitamins, minerals and antioxidants, making it a valuable addition to plant-based foods. Its high fibre content can also contribute to the nutritional value of products, meeting consumer demands for healthier alternatives. Sustainability: Kelp cultivation is environmentally sustainable, requiring minimal resources compared to land-based agriculture. By sourcing kelp as an ingredient, plant-based companies can align with sustainability goals and appeal to eco-conscious consumers. Innovation: The versatility of kelp allows for innovation in product development within the plant-based sector. From plant-based seafood alternatives to snacks and condiments, there are numerous possibilities for incorporating kelp into various food categories, catering to diverse consumer preferences. Market differentiation: As kelp remains relatively underused in the plant-based industry, early adopters have the opportunity to differentiate their products and establish themselves as leaders in the market. By leveraging the sustainability and health benefits of kelp, companies can attract a growing segment of environmentally conscious consumers. #Mintel #research #Europe #consumertrends #kelp