Through a partnership with Nutra Regenerative Protein Co (NRPT), Plant & Bean has invested in the opening of a new plant-based meat factory in Ayutthaya, Thailand. NRPT itself was formed via a joint venture between Thailand-based food-tech companies Innobic and Nove Foods. An initial agreement with Plant & Bean was announced in 2021, with NRPT investing 51% and Plant & Bean investing 49%, for the establishment of the new facility under the name Plant & Bean Thailand. The factory will manufacture plant-based protein products for the Southeast Asian region as well as Australia and New Zealand. It boasts a maximum production capacity of 25,000 tons and has now entered its first phase of operations, expected to produce 3,000 tons of plant-based food per year. According to Buranin Rattanasombat, COO of the New Business and Infrastructure Group at Innobic owner PTT, it is the first and largest 100% plant-based food factory in Thailand. Products produced at the factory will be divided into two types: ready-to-cook food, such as minced meat and meatball alternatives, and ready-to-eat food, such as sausage, nuggets and gyoza. “Produced using world-class technology, the product has a texture, taste and appearance similar to real meat – delicious, and easy to eat,” said Rattanasombat. “The product also comes from plants that have not been genetically modified (non-GMO) and are high in protein. This is in line with the goal of developing [healthy] food innovations, causing consumers to consume more plant-based protein foods.” He added that NRPT is cooperating with other future food producers in Thailand, aiming to create demand for production volumes from abroad as well as bringing in local raw materials to expand production for the future. The factory also uses solar energy to produce electricity for use in the production process, reducing costs and CO2 emissions. Plant & Bean, established in 2019, faced a difficult year as it was announced the company had entered administration in June 2023. As reported by The Plant Base last year, the UK-based business hit a rocky period following operational issues and inflation across its cost base, eventually leading to the appointment of administrators from Interpath Advisory. Plant & Bean’s UK manufacturing facilities were bought by entrepreneur and Vbites founder, Heather Mills, the following month. In a statement, Mills said that she was determined to ensure that the site would be kept as a meat-free factory. #Thailand #meatalternatives #PlantandBean #plantbasedmeat #PlantampBean #NRPT

Impossible Foods has transitioned a 70-acre traditional cattle ranch into the ‘Impossible Ranch,’ repurposing the land to grow crops used to make its plant-based meat products. Located in South Carolina, US, the Impossible Ranch project involves rescuing cattle and investing in the growth and harvesting of crops such as soy beans, sunflowers and coconut trees. All of these crops represent key ingredients in Impossible’s plant-based beef, chicken and pork products. The property, situated in the foothills of the Blue Ridge Mountains, previously operated as a cattle ranch for decades. In transitioning the farmland towards crop farming, Impossible said it will ‘honour the heritage’ of the ranch while promoting a renewed focus on animal welfare, working in partnership with the family who tended the land for generations. Impossible will share updates on the ranch’s daily activities through its social media community, offering a ‘visual and wholesome’ connection between the simplicity of the ingredients and the farm-based roots of making Impossible meat from plants. The ranch is intended to be a ‘safe haven’ for the cattle living on the property – six cows, two steers and one calf. Leslie Sims, chief marketing and creative officer at Impossible Foods, said: “Impossible Ranch is a living and breathing educational resource where our commitments to giving back to the planet and supporting animal welfare are front-and-centre, along with the plants representing key ingredients in our products. We want to bring consumers along on this journey and help them understand how choosing meat from plants can be a better choice.” #soybeans #US #meatalternatives #ImpossibleFoods #plantbasedmeat #altmeat #plantproteins

Simply Roasted has added a sour cream and chive flavour to its lower-fat, fully roasted crisps portfolio. The new variant joins the brand’s existing line-up, which includes sea salt, black truffle, sea salt and cider vinegar, and mature cheddar and onion. Each flavour is said to contain 50% less fat than regular crisps, and under 99 calories per serving. The crisps, which are made with real, sliced potatoes, are vegan-friendly and gluten-free. Stuart Monk, managing director for Simply Roasted, said: “Brilliant flavour is so important in our category. Traditionally crisps that are ‘better for you’ often fall into the trap of also being ‘blander for you’. We’re on a mission to prove that while our crisps are under 99 calories, contain 50% less fat and are made with 25% less salt than regular crisps, they can be just as crunchy and flavourful, if not even more so.” “We know our customers look to us for high quality and slightly more indulgent flavours. Sour cream and chive feels like a great next step for the range, and will help us continue to fill the gap between health and indulgence for customers.” Simply Roasted’s sour cream and chive crisps are available to buy online from the brand’s website and through Whole Foods, Amazon, Amazon Fresh and Booths. #SimplyRoasted

Plant-based nutrition brand Only What You Need (OWYN) has introduced its new line of Pro Elite protein powders, offering 30g of complete protein with zero sugar. OWYN Pro Elite protein powders are available in two flavours: chocolate and vanilla. Sweetened with monk fruit, the vanilla and chocolate flavours offer muscle-building protein with digestive and gut health benefits. OWYN Pro Elite protein powders combine pea protein, organic pumpkin seed and organic flaxseed oil for all nine essential amino acids and 5.54g of BCAAs, plus a blend of superfood greens and 2 billion CFU probiotics. Mark Olivieri, CEO of OWYN, said: “We intentionally created our Pro Elite protein powder to contain more protein after noticing a need within the plant-based category. Unlike other leading protein powders, consumers will not have to choose between nutritional content and quality, because the Pro Elite line delivers it all – multi-source protein, no sugar and clean label with an unbeatable taste and smooth texture.” The protein powders are available for purchase on Amazon, the company’s website and at major retailers throughout spring. #OWYN #Proteinpowder

MycoTechnology has achieved several technical and safety objectives, surpassing its initial expected timeline on its path to commercialising its honey truffle sweetener. The honey truffle sweetener has the potential to provide a valuable alternative to sugar and existing sweeteners. In less than a year since the announcement of its discovery, MycoTechnology has scaled production from the lab bench to 3000-litre tanks, improving production process efficiency, optimising costs and validating safety and digestibility. Claimed to be the first new, naturally-derived sweetener discovered in decades, honey truffle sweetener is emerging as a novel, clean label addition to the sweet proteins category. Honey truffles are recognised for their intensely sweet taste. After isolating the protein responsible for this sweet flavour, MycoTechnology used precision fermentation technology to produce the ‘world’s first’ honey truffle sweetener. Its potency ranges from 1000-2500 times sweeter than sucrose. The company has revealed that its recent safety evaluations, including genetic testing for toxicity, allergenicity and digestibility, have shown that the protein is not considered to be allergenic or toxic and is fully digestible by the human gastrointestinal tract. According to MycoTechnology, rather than being absorbed in its intact form, the sweetener breaks down completely into amino acids that are routinely found in other dietary protein sources, such as meat, fish or eggs. In silico analysis also suggests that the molecule has no similarity to any other known protein structures, and therefore has minimal potential for other secondary effects beyond sweetness. Sue Potter, senior director for global regulatory affairs at MycoTechnology, said: “Following global best practices in partnership with world-class industry experts, our findings suggest that honey truffle sweetener is likely to be an ideal general-purpose sweetener for foods and beverages. We’re confident in the results we’ve received so far, and we’re on track for regulatory submissions in key global jurisdictions.” The food-tech start-up has also reported steady improvements in strain development, process yield and quality as it continues to scale up production in its facility. Simplified downstream processing will allow for flexible and less capital-intensive manufacturing, the company said, positioning its honey truffle sweetener to be ‘economically competitive’ with sugar and other high-intensity sweeteners. Ranjan Patnaik, MycoTechnology’s chief technology officer, commented: “Our team has achieved remarkable results, exceeding initial expectations for speed of scale-up, mechanistic understanding of the protein, sensory characterisation and applications development with industry partners. This progress is a reflection of Myco’s unique ability to integrate discovery with commercial development to quickly create innovative, impactful solutions from nature.” #US #sweeteners #MycoTechnology #fungi #truffle #sweetproteins

A new international vegan business directory, Vegan Business Networking, has launched aiming to boost connections within the vegan business world. Established by siblings Sam Roblett and Jane Elliott and free to access, the directory currently hosts over 880 members worldwide and offers more than 150 categories, covering all aspects of veganism. This includes food and beverage, encompassing specific subcategories such as catering and fast food. Roblett and Elliot envision the directory as a tool for global collaboration and growth within the vegan community. They encourage businesses and individuals to join the network to connect, collaborate and contribute to the advancement of veganism worldwide. Roblett established the Vegan Business Networking’s Facebook and LinkedIn groups, which now have over 6,500 members. Her motivation started with attending a networking event without vegan options, which encouraged her to create spaces for fellow vegan business owners. After the groups gained traction, Roblett brought her sister on board to collaborate on the vegan business directory project. With existing directories often requiring fees or being restricted to certain regions or industries, Elliott collaborated with her son’s company, Bespoke Software, to develop a directory accessible to everyone. Companies can join for free and register their business for inclusion within the directory, which aims to deliver a range of benefits for vegan organisations. These include amplified reach among a dedicated international target audience, the opportunity to forge connections with likeminded business owners and industry figures, and increased visibility to conscious consumers as well as potential media opportunities. While the directory is UK-founded, it is open to vegan businesses across the world. Roblett told The Plant Base: “With more than 880 listings so far from various industries across the globe, our directory is an essential tool for vegan business owners in the food and beverage sector and other related fields”. “Our directory goes beyond only listings, offering a plethora of supplementary materials and insightful articles, as well as a carefully chosen selection of documentaries, movies and advocacy tools about veganism. Our online groups on LinkedIn and Facebook also serve as a networking platform, connecting businesses with potential partners, suppliers and collaborators harnessing growth and innovation within the vegan industry.” #plantbased #Veganbusinessdirectory

Popcorn Kitchen has partnered with plant-based snack company Superfoodio to launch a peanut butter button popcorn kit in the UK. The new product features Superfoodio’s vegan peanut butter buttons as a topping on Popcorn Kitchen’s mushroom popcorn. The peanut butter buttons are made with peanuts, coconut blossom sugar, ethically sourced single-origin cocoa butter and salt. Popcorn Kitchen’s founder, Louise Monk, said: “As a business owner dealing in immersive snacking and gifting occasions, I’m always on the lookout for intriguing new ingredients with added wow. Like us, Superfoodio is a bustling family business with a bold vision to showcase fine snacking in an innovative, real ingredient light.” She added: “…Our prodigiously podgy mushroom popcorn provides the perfect crunchy setting for incredible flavours, and with melted Superfoodio buttons, it’s fair to say that we’ve struck gold.’ Popcorn Kitchen is set to unveil its new product at the Farm Shop & Deli show, which will held at the Birmingham NEC from 29 April – 1 May 2024. #PopcornKitchen #Superfoodio #UK

Beverage brand Aplós has introduced a line of functional RTD alcohol-free cocktails, infused with natural botanicals and adaptogens. Aplós Cocktails aims to deliver the ‘sophistication and functional effects’ of classic cocktails without the negative effects of alcohol, instead containing blends of natural, functional ingredients. Crafted with the brand’s signature non-alcoholic functional spirits, Arise and Calme, the cocktails are launching in two flavours: Ume Spritz and Chili Margarita. They are non-GMO, vegan and gluten-free, containing no added sugar and only 30 kcal per can. Ume Spritz is made with ume plum, oroblanco grapefruit, white tea, sea buckthorn and Aplós’ alcohol-free Calme spirit. Calme is infused with broad-spectrum hemp for a ‘calming, uplifting’ effect. Chili Margarita blends mandarin, Persian lime, orange habanero, sea salt and Aplós’ Arise. The Arise spirit is infused with a blend of adaptogens formulated to elevate mood, stimulate brain function and boost energy, including suntheanine, moringa, l-choline bitartrate, ginseng and vitamins B3 and B12. Emily Onkley and David Fudge, the brand’s co-founders, commented: “80% of our customers have told us they’ve meaningfully reduced their alcohol intake, and are constantly looking for new, functional cocktails. We set out to create the best non-alcoholic cocktails on the market, and we believe we’ve done it.” They added: “Our industry continues to grow rapidly with millions of people seeking alcohol alternatives and our mission is to create complex flavour profiles that rival the artisanal cocktail experience without the hangover and negative health effects”. The cocktails are sold in packages of four 8.5 fl oz cans for a suggested retail price of $24. Aplós beverages are available directly to consumers online, including at select cocktail bars worldwide and retail stores across the US. #alcoholfreespirits #RTD #US #cannedcocktails #cocktails #Aplós #lowandno

Precision-fermented dairy company Perfect Day has been sued by its Italian contract manufacturer Olon for breach of contract, fraudulent inducement and fraudulent concealment, as reported by Ag Funder News. Olon is claiming $112 million in unpaid bills and a further $22 million in damages, according to a case filed at the New York Supreme Court. When approached by The Cell Base, Perfect Day declined to comment on the lawsuit. The complaint accuses Perfect Day of stringing Olon along while it ‘secretly planned’ to switch production of beta-lactoglobulin (BLG) to cheaper fermentation facilities in India – the company already has a manufacturing business in the country, which it acquired in 2022. For the last six years, Olon has been producing animal-free whey beta-lactoglobulin – the precision-fermented whey protein commercialised by Perfect Day. Perfect Day signed a contract under which Olon pumped over $86 million into “expanding and tailoring its manufacturing capabilities to Perfect Day’s unique specifications,” which would have enabled it to “earn substantial revenues by producing the vast quantities of beta-lactoglobulin needed to meet Perfect Day’s anticipated global supply chain needs”. Olon said that, in 2022, Perfect Day had “explicitly stated that the India plants would not be used to replace Olon’s facilities,” hence the manufacturer continued to invest in the collaboration. It was expecting “at least five years of continuous manufacturing activity and revenues going forward”. Olon claims that the parties’ relationship came to a halt in August last year when Perfect Day stopped paying its bills. Olon said that in September, it was shocked to learn that Perfect Day planned to move all manufacturing to plants it had recently purchased in India. According to Olon, it is owed $112 million in unpaid manufacturing fees, unreimbursed CapEx, raw materials costs and other costs, with an estimated additional $32 million in damages resulting from Perfect Day’s alleged fraud, which it argues curtailed Olon’s ability to develop alternate revenue streams with other clients. #PerfectDay #animalfreeproteins #altdairy #precisionfermentation #Olon #plantbaseddairy

Swedish start-up Ironic Biotech has successfully closed a pre-seed funding round of €1 million, led by Nordic Foodtech VC. Ironic Biotech has discovered a new generation of plant-derived proteins that contain iron, which it says are ‘highly bioavailable with no side effects’. The proteins – which are produced through precision fermentation – can be used as ingredients in food or food supplements. Ironic Biotech will use the funding to further its R&D work, expand its patent portfolio and optimise the production process. The start-up has announced that it is readily looking for partners in the food and food supplement industry to work with. Nélida Leiva Eriksson, CEO and founder of Ironic Biotech, said: “We want to help 2 billion people to prevent and recover from iron deficiency and anaemia. The lack of iron is partly responsible for the performance gap between males and females, as women naturally lose iron regularly. The situation is widely unaddressed – a sad story that applies to many female health issues, iron deficiency not being an exception.” According to Ironic Biotech reported that around 25% of the world’s population suffer from iron deficiency, which can lead to severe exhaustion, fatigue, heart palpitations, learning disabilities and anaemia. Many consumers bolster their iron intake with iron supplements, which the start-up stated can cause various side effects, from digestive problems to nausea and even organ damage. Louise Heiberg, investment director at Nordic Foodtech VC, commented: “New ingredients like this enable the food industry to tackle a global health problem with new products. Worries about iron uptake are also a significant barrier to reducing the use of red meat in the Western diet. Putting a fundamental innovation like this to work takes effort, talent, and a bit of time. As an early investor, we work tightly with the team to build a solid foundation for success.” Unlike current supplements, Ironic Biotech’s patented compounds have none of the side effects that most iron supplements can cause. The compounds are tasteless, and due to their stable form, can be stored at room temperature for long periods. The absorption rates are comparable to the iron in meat – this differs from traditional iron supplements where more than 90% of the iron goes through our digestive tract, as our bodies are unable to absorb it. Ironic Biotech’s plant-derived proteins can help companies looking for ways to make their products fit predominantly plant-based diets. #IronicBiotech #biotechnology #precisionfermentation #Sweden #alternativeproteins #plantproteins

SternLife will present three new concepts for vegan oat-based products at the World of Private Label exhibition in Amsterdam next month. The German functional food specialist will showcase concepts for an oat shake, oat bar and apple-cinnamon porridge at the event, taking place from 28-29 May. All three recipes have a high protein content, aiming to meet the growing demand for healthy, plant-based and primarily regional products. According to SternLife, demand for products made with local oats is growing rapidly, particularly in Western Europe. The grain is being increasingly favoured by product developers making plant-based products, including alternatives to milk and meat, with oat milk and puffed oats gaining traction alongside classic formats like oat flakes and oatmeal. SternLife’s apple-cinnamon oat bowl concept features oat flour, protein and bran, and is rich in fibre such as beta-glucans. These ingredients can help to maintain normal cholesterol levels. It also contains chia, included to deliver optimal satiety. The oat shake is made with wholemeal flour, protein and bran, containing three different oat ingredients and available in two flavours: banoffee, and golden milk – an Ayurverdic-inspired spice mix. Finally, the vegan protein bar oat cookie contains 22% protein from oats, pea and soy. According to SternLife, it is rich in fibre and free from added sugar. It features a crunchy topping made from puffed oats in combination with a vegan milk chocolate coating. Hans-Christian Seidel, business development manager at SternLife, said: “New product developments with oats as a key ingredient are on the rise. This is because the grain is a real all-round talent: healthy, natural, regional and highly versatile, as demonstrated by our new product range.” He added: “From shakes to porridge and bars, come and discover innovative, cutting-edge products that are designed to tap into the growth potential of oat and optimise the use of health claims. Tailored for respective brands and target groups, our customers benefit from expert advice and support at every step of the journey: from concept to recipe development and production.” #oats #SternLife #proteinbars #highprotein #Oatmilk #Germany

Retailer REWE Group opened its first fully plant-based supermarket in Berlin, Germany on 7 April 2024. The ‘REWE voll pflanzlich’ (REWE fully plant-based) supermarket, located at Warschauer Brücke in Berlin’s Friedrichshain district, offers more than 2,700 vegan products across its 212-square-metre sales space. REWE’s own store brands, REWE Bio + Vegan, REWE Bio, REWE Beste Wahl and Vives are prominently represented across the store, offering a portfolio of products that includes oat milk, smoked tofu and falafels. Well-known brands such as Rügenwalder, Oatly and Alpro can be found in the store – which will stock products from around 300 brands – as well as newer brands. These include Not Guilty, an organic vegan sweets brand, and Greenforce, a plant-based meat specialist offering Leberkäse and meatball alternatives. A wide selection of over 50 items from plant-based cheese brand Bedda and healthy snack company Bettr are available at the store, as well as more than 120 products from Koro, which offers a wide range of plant-based food products. Exclusively available at the store is BioVegan’s range, which includes baking mixes, pasta toppings and dresses. Other food brands listed include organic crisp brand Heimatgut, cereal brand Wholey and ready-to-eat snack bowl brand Goodbank. In the realm of beverages, Berlin-based spirits distiller Mampe is making its REWE debut at the new store. A snack bar offers fresh creams, fruits and sandwiches prepared by employees daily, while Eat Happy offers fresh plant-based sushi alongside the salad bar. Also available is a self-service ice cream machine, where customers can enjoy plant-based soft serve ice cream. Peter Maly, CEO of REWE Group, said that the supermarket showcases the “vast and varied” selection of vegan products now available. He added: “Our plant-based supermarket has twice as many products as the usual REWE product range. First and foremost, we hope to learn lessons that we can apply in our traditional supermarkets. Here at Warschauer Brücke in Berlin-Friedrichshain, we have the opportunity to pave the way for even more new products and brands on supermarket shelves.” The store has been designed in partnership with creative agency CMF, displaying eye-catching colours of bright yellow, green and warm rust-red, with colourful triangles stretching from the ceiling to the floor. Stefan Hörning, CEO of REWE Ost, said: “Lively, striking, natural – these are the keywords that have driven us forwards. We have special products, including lots of fresh produce. You can try out new things with us – and a lot of the product range is organic. Here, new companies with fresh ideas have the chance to get one of the coveted places on the supermarket shelf.” The product range in standard REWE stores includes up to 1,400 vegan items, experiencing significant growth in recent years – particularly in the categories of milk alternatives and fresh convenience products. REWE’s new plant-based store opening follows GfK research commissioned by the retailer last Autumn, showing that more than half of the respondents had already bought vegan alternatives. 27% said they replace animal products with vegan alternatives multiple times per week. #REWE #retailers #Europe #plantbasedsupermarket #retail #Germany