Cauldron Foods is rolling out several new products across various UK supermarkets, alongside a full rebrand and suite of new packaging. The new products joining Cauldron’s range include Spinach and Carrot Veggie Bakes, and Pumpkin and Caramelised Onion Veggie Bakes – both priced at £2.75 per 200g. They will be available from 4 April in Asda stores, followed by Tesco and Waitrose. Additionally, an extra firm tofu NPD will join Cauldron’s existing range, which includes firm tofu as well as classic falafels and sausages. The new tofu will debut in Asda from 8 April, followed by Sainsbury’s stores. Cauldron’s rebrand, including a new packaging design, aims to encapsulate the vibrancy and nutrition of the plant-based ingredients used in Cauldron’s products with bold and colourful branding. Gill Riley, consumer director at Cauldron Foods, said that there is a huge opportunity for growth in the plant-based channel, commenting: “Our goal is simple. We’re here to reignite the brand and capture the imagination of our nation’s plant believers and plant-curious.” Riley added: “Taste has always been key when it comes to food. Shoppers shouldn’t settle for less in plant-based, where historically some brands haven’t got it quite right. The category has an opportunity to reinvent itself after months of scrutiny, and we’re ready to set new expectations with existing and new shoppers.” #conveniencefood #rebrand #CauldronFoods #UK #Tofu #snacking

Food-tech company Innohas has opened what it claims is the ‘world’s largest’ fully plant-based food facility in Jecheon, South Korea. The facility will manufacture products for Innohas’ brand Sunlit Foods, producing Korean-style plant-based foods that aim to fulfil the growing global appetite for Korean cuisine. Sunlit Foods offers a portfolio that includes plant-based bulgogi, vegetable kimbap and plant-based bibimbap products, among others. Its collection totals 11 ready-to-eat meals, developed to cater to the demand for convenience while aligning with the global shift toward more sustainable and ethical food choices. The newly launched Innohas Green Food Factory’s facilities include the nation’s largest frozen kimbap production line, dedicated plant-based barbecue and deep-frying lines, and an exclusive oven line for plant-based products. It facilitates the production of both finished goods and ingredients for culinary use. Innohas works closely with Korean cuisine specialists to develop products that enable consumers to easily enjoy authentic Korean dishes at home – something that the company said can be ‘daunting’ for consumers due to the ‘intricate balance’ of flavours and wide range of ingredients used. While Korea has a ‘strong meat-eating culture,’ Innohas added, it aims to spearhead the plant-based trend in the country and enable consumers to easily adopt plant-based options without sacrificing traditional flavours or taste. #manufacturingplant #facilities #SouthKorea #Koreanfood #Innohas #SunlitFoods

Israeli molecular farming company PoLoPo has announced its new SuperAA platform, which can produce proteins in common plant crops. The platform is currently deployed in potatoes at greenhouse scale and can generate both a native protein (patatin) as well as egg protein (ovalbumin) through proprietary metabolic engineering techniques. The cutting-edge SuperAA platform turns the potato plant into a micro-‘biofactory’ that manufactures the target amino acids in the plant and stores them in the tuber. PoLoPo harvests the tubers when they reach sufficient size, extracting the proteins before drying them into powder. The resulting powders are said to ‘seamlessly’ integrate into current food processing lines and formulations. PoLoPo started with potatoes due to their resilience in diverse climates, low growth costs, short maturation time, relatively large storage capacity in the form of tubers, high yield per land use and compatibility with existing harvesting and processing technology. PoLoPo’s CEO, Maya Sapir-Mir, said: “The SuperAA platform uses plants as living factories and leverages their natural productivity and storage organs to grow proteins that are identical to protein derived from a chicken’s egg. The high-scale production of proteins in plants via molecular farming has the potential to economically transform not only potato farming and processing, but broader agriculture and ag-tech, for a more resilient and sustainable food system.” Currently being used to develop patatin and ovalbumin, PoLaPo’s ovalbumin can be used in packaged foods for its functional properties, including texture and stability, as well as for enhancing nutritional value and increasing shelf life. Patatin powder can be used as an allergen-free protein for a variety of products such as plant-based meat and dairy, baked goods, cereals, snacks, beverages, sports nutrition and nutraceuticals. PoLoPo says its proteins will soon be available to the food industry for testing. #cellbasedtechnology #animalfreeproteins #Israel #PoLoPo #alternativeproteins

UK plant-based meat brand This has launched its latest product, This Isn’t Chicken Shawarma, a Middle Eastern-inspired innovation. The launch builds on the success of This’ recently updated This Isn’t Chicken Pieces recipe, claimed to have achieved the brand’s most authentic chicken-like flavour so far. This Isn’t Chicken Shawarma is primarily made of soya and fava bean protein, with a blend of spices including smoked paprika, cumin, coriander seed, cassia, ginger, mint and cayenne pepper. The chicken alternative offers a source of protein and fibre, with a ‘hyper-realistic’ fibrous texture achieved through the company’s extrusion technology. It can be pan-fried and ready to eat within 6-8 minutes. This’ latest innovation can be found in Asda from 8 April, Waitrose from 1 May and Co-op from 6 May, retailing at £3.30 per 170g pack. It will also be on sale in the Netherlands at Albert Heijn. #This #meatalternatives #plantbasedmeat #UK #altmeat #plantbasedchicken

Yeo Hiap Seng (Yeo’s), a Singapore-based food and beverage company, has launched a new soya milk line designed to support immunity. Yeo’s Immuno Soy Milk is fortified with vitamin B6 and zinc to support the body’s immune system. It has been launched as an enhanced addition to the brand’s existing soya milk beverage line-up. The range is high in protein and contains added calcium, aiming to provide a lactose-free and healthy alternative to conventional breakfast drinks. Initially, it is launching in two flavours – original and chocolate – with more variants planned in future. Yeo’s chief marketing officer, Ang Chong Lee, commented: “In an era of evolving consumer lifestyles, it is essential for brands to innovate to meet changing needs. With this launch, Yeo’s is offering health-conscious consumers a delicious, nourishing beverage that also supports their immune system.” Packaged in 250ml packets, 380ml bottles and one-litre cartons, Yeo’s Immuno Soy Milk is now available in major supermarkets and convenience stores across Singapore and Malaysia. #soyamilk #immunity #Immunesupport #plantbasedmilk #Singapore #Yeos

Finnish biotech company Onego Bio has successfully raised €27 million in its Series A financing round, with a further €9.5 million in non-dilutive funding. The Series A round was led by NordicNinja VC, a Japanese-Nordic venture capital firm that backs companies in climate and deep-tech. Agronomics participated in the round with a €1.55 million investment alongside existing investors Maki VC and Holdix, and new investors EIT Food and Tesi. Agronomics now holds an equity stake of 16.36% in Onego Bio on a fully diluted basis. The additional €9.5 million in non-dilutive funding came from Business Finland, a government organisation that offers grant funding for Finnish companies that address significant global needs and challenges. Onego Bio harnesses precision fermentation to manufacture Bioalbumen, a bioidentical ovalbumin (the most important protein in egg white), without the use of animals. Bioalbumen contains all essential amino acids, has the highest possible protein digestibility score PDCAAS of 1.0 and delivers 90g of protein per 100g. Tomosaku Sohara, managing partner at Nordic Ninja, commented: “Onego Bio is taking all the right steps to commercialise in record time. It is a next-generation precision fermentation company, with a clear path to industrialisation, go-to-market and profitability…With technology that is designed to scale…In less than two years, Onego is already working with major global food companies and is staged to disrupt the $330 billion egg market and create system level change, accelerating the green transition.” In 2022, Onego Bio secured a license from VTT Technical Research Centre of Finland to commercialise its proprietary strains of the ‘highly productive’ protein expression system Trichoderma reesei to produce egg proteins. Onego Bio will use the funding to continue scaling and optimising its production processes and productivity, finance its work with its contract manufacturing partners and prepare for US Food and Drug Administration (FDA) filing for regulatory approval in the US. Onego currently collaborates with over 25 ‘well-known’ CPG companies, integrating Bioalbumen into their innovation pipeline for a range of products, including baked goods, confectionery, snacks, sauces, pasta and meat alternatives. Onego says that it is on track to receive self-affirmed GRAS (Generally Recognized as Safe) status for Bioalbumen this year, with a no-objections letter expected from the FDA in 2025. As a US-Finnish company, Onego plans to first launch in North America, where the regulatory landscape allows a faster market entry, followed by expansion in Europe, South America and Asia. Jim Mellon, executive chairman of Agronomics, said: “A long-term sustainable solution for chicken eggs is needed. We have been highly impressed with Onego’s capabilities and vision from the very beginning. By repurposing a well-established technology from the enzyme industry for food protein production, they are well-positioned to scale to the massive volumes needed to future-proof the supply of the world’s most versatile and popular food protein.” #animalfreeproteins #precisionfermentation #Finland #eggproteins #OnegoBio

Müller Vitality is bringing its plant-based yogurt to the foodservice sector for the first time, offering the product in a 3kg bulk pouch format with separate mixable sauce. Müller said that with recent data showing bulk pack yogurts account for 40% of the out-of-home yogurt market, it has identified a gap in the market with products that have been specifically designed to meet the needs of its customers. From June 2024, chefs and operators will be able to purchase Müller Vitality Plant-Based Thick & Creamy and Müller Vitality Plant-Based Healthy Balance Plain yogurt alternatives. Made with a blend of gluten-free oats and coconut, both products are vegan and a source of calcium, B12 and vitamin D. To ensure maximum flexibility, both variants will be available in plain flavour, allowing customers to use it across their menu throughout the day. They can also be mixed with a new range called Müller Mixables, to create plant-based toffee, peach or strawberry yogurt alternatives. The sauce has also been designed to be used beyond yogurt in a range of other foods, such as cheesecake, enabling versatility. The Müller Mixables Sauce range will be available in 1kg pouch format and is also vegan, gluten free and made with real fruit. Jon Piper, commercial director at Müller Yogurt & Desserts, said: “When we looked at the needs of this sector, it became clear that customers are not only looking for a plant-based yogurt alternative option, they are also looking for a flexible solution, in bulk format, that allows them to use it right across their menu”. He added: “There’s a huge growth opportunity for yogurt and plant-based alternatives in this sector, and we will continue to innovate and fill gaps in the market to ensure we can be the partner of choice within out-of-home”. #plantbasedyogurt #altdairy #Dairyalternatives #UK #plantbaseddairy #Müller #foodservice

US-based food-tech company Aqua Cultured Foods (Aqua) has entered into a new partnership with biotechnology company Ginkgo Bioworks. Aqua, headquartered in Chicago, produces alternative seafood options through the use of microbial fermentation, while Ginkgo Bioworks is working to build a platform for cell programming and biosecurity. Aqua has chosen Ginkgo to help optimise its fermentation technology to elevate the quality of its fish-free seafood products that ‘replicate the look, feel and taste’ of fresh-caught seafood. Leveraging Ginkgo’s microbial characterisation and analytics, along with Aqua’s proprietary strains and processes, the partners aim to transform the future of alt-seafood production. Aqua’s offerings, including tuna and scallops, maintain freshness and tenderness for six weeks. They are powered by a patent-pending fermentation process, which Aqua says can be scaled on a global level. Its fish-free seafood is made from microbes and fibres combined with plant-derived flavours that are said to replicate the buttery texture and umami notes found in fresh-caught seafood. Ginkgo will leverage its high throughput sequencing and advanced analytics services to help optimise and tune Aqua’s strains to aid in the scale-up of its novel manufacturing process. With Ginkgo, Aqua hopes to amplify its R&D capabilities and further optimise its consortium to establish consistent, high-quality products. Through the partnership, Aqua expects to introduce unique flavours and textures to the broader food industry. Stefan Baier, chief science officer at Aqua Cultured Foods, said: “Today marks a significant step towards revolutionising alternative seafood production…Our partnership aims to accelerate our technology, bringing our delicious products to market faster. With Ginkgo’s expertise in working with microbes, we are confident in optimising and applying our technology to create the most delicious seafood products possible.” He continued: “Beyond sequencing, we envision engineering our proprietary consortium for next-gen products, pushing alt-seafood boundaries with unique textures and building the nutrition beyond a good source of fibre. We look forward to how our sustainable approach can revolutionise the fishing industry and contribute to the regeneration of our oceans.” Mervyn de Souza, senior director, business development at Ginkgo Bioworks, added: “This collaboration aligns beautifully with our commitment to work on projects that embody innovation and sustainability. Aqua’s groundbreaking fermentation technology is reshaping the future of alt-seafood, and we at Ginkgo are thrilled to contribute to this transformative journey. Together, we’re paving the way for a more sustainable and responsible approach to meeting the world’s growing food demands.” #cellbasedtechnology #GinkgoBioworks #fermentation #US #AquaCulturedFoods #microbial #Plantbasedseafood

Middleton Foods, a UK-based manufacturer of pre-mixes for the foodservice sector, has launched a new plant-based mix product. The product is designed to provide a versatile foundation that UK caterers can use to craft their own meat-free menu items, including sausage rolls, meatballs, burger patties and falafels. Suitable for vegans and certified gluten-free by Coeliac UK, the new mix has been developed without soy or wheat using an innovative combination of plant-based ingredients. The mixture can be used as if it were meat, simply requiring the addition of water before being formed into the desired shape, cooked and served. Vegan versions of popular menu choices, like Greek-style koftas and scotch eggs, can be developed with the mix. Paul Stanley, foodservice manager at Middleton Foods, commented: “With many consumers choosing to enjoy a plant-based diet as a lifestyle choice, vegan menus have wide appeal”. He added: “Using a ready-made blend of uniquely balanced ingredients, our new mix ensures the quality and consistency operators can rely on to deliver deliciously tasty menu items which burst with flavour and offer the appearance of their traditional alternatives, with an appetising colour, form and satisfying bite.” The mix is suitable for use in any catering establishment including cafés, pubs and casual dining, by any member of the kitchen team regardless of skillset. It is available in 2kg tubs, which contain enough mix to make approximately 52 large sausage rolls or burgers. #UK #premixes #MiddletonFoods #glutenfree #foodservice

The plant-based food and beverage industry is forward-thinking and dynamic, filled with innovators who are passionate about the positive impact of their products and do not shy away from going beyond the norm. As such, it’s unsurprising that brands in this category have been behind some of the F&B sector’s most impactful marketing campaigns in recent years. In fact, FoodBev Media’s very own World Food Innovation Awards winners for 2024 were announced this week – and the prize for best marketing campaign went to plant-based meat brand Fry’s Family Foods, for its timely launch of a vegan chicken nugget NPD alongside the release of Aardman’s ‘Chicken Run: Dawn of the Nugget’ film in December. Whether adopting a tongue-in-cheek approach and hitting plant-based cynics with humour, or drawing on more thought-provoking tactics to make consumers question the way that they view food choices, plant-based players know how to get people talking with clever campaigns and bold branding. Let’s take a look at some of 2024’s most memorable marketing moments so far… Oatly: Feck Oatly Known for its witty and dry-humoured approach, Swedish oat milk giant Oatly is constantly pushing the boundaries of marketing with its unique, attention-grabbing campaigns. Described by our editorial director, Sian Yates, as the “rebels of the plant-based world” in The Plant Base’s Veganuary Sessions podcast series this January, Oatly made headlines again that same month – this time for the launch of its ‘Feck Oatly’ campaign in Ireland. The brand’s ‘It’s Like Milk But Made for Humans’ campaign was banned in Ireland and Northern Ireland following three complaints raised by the National Dairy Council of Ireland. The Advertising Standards Authority of Ireland ruled that it infers cow’s milk is unsuitable for human consumption. Following this, Oatly launched ‘Feck-Oatly.com,’ a site showcasing its decisions that have caused the most controversy to date. The website was unveiled in Dublin and Belfast alongside a censored version of its ‘It’s Like Milk…’ advertisement, displayed across billboards, bus stops, murals and more. Oatly also hosted a comedy ‘roast’ presented by viral TikTok comedian Frankie McNamara, challenging local comedians to attend and poke fun at the brand. Michael Lee, executive creative director for Oatly, said: “The Feck Oatly campaign is about helping our Irish fans, and haters, get to know Oatly’s punk side and better understand what we’re about as a company”. “Creating a website detailing the ‘missteps’ we’ve made along the way to creating a more sustainable food system might seem like a risky thing to do, but we see it as an act of transparency because sometimes you have to understand the worst about an oat drink company before you can appreciate the best.” NotCo: NotSoHappyAnimals US-based alt-meat and -dairy company, NotCo, was ‘not’ afraid to ruffle some feathers with the launch of its January interactive campaign, NotSoHappy Animals. The campaign invited consumers to ‘discover the truth behind the fake smiles,’ revealing the true impact of mass factory farming and how animals in the industry are treated. Consumers in the US and Mexico can visit the campaign’s official site and scan logos of happy, smiling cartoon animals at popular restaurants. Brought to life by augmented reality, the cartoon animals then reveal ‘how they feel about becoming a meal,’ singing songs featuring sombre lyrics about the cruelty behind mass-produced animal-based food, paired with upbeat, jingle-style tunes. The campaign stirred up debate when NotCo announced it on LinkedIn, with some users applauding its creativity while others questioned whether it would be effective in reaching the type of consumers it targets – those who eat meat. Regardless of whether it converts the most carnivorous, the clever campaign was a clear win when it came to getting people talking about NotCo and the animal welfare issues associated with meat. Beyond Meat: Taste You Can Believe In Beyond Meat’s UK Veganuary campaign focused on what many consider to be the biggest barrier to choosing more plant-based meat alternatives: taste. Combatting the narrative that vegan food lacks in taste and texture, the alt-meat maker took to the roads of Britain in a van handing out free burgers, aiming to help encourage consumers to try something new and make changes. Beyond’s van visited six locations across six days, including London, Manchester and Bristol, with more than 7,000 burgers consumed during this time. It also displayed several billboards across the capital, emphasising the taste of its products alongside mouthwatering images of its juicy, stacked burgers. Impossible: ‘Meatier’ brand identity Within the broader food and beverage industry, rebranding strategies appear to be trending as companies reflect on how their identities have evolved alongside today’s fast-changing trends. The plant-based market is no exception to this, and meat alternative brand Impossible Foods has embraced its own new brand identity inspired by ‘the craveability’ of meat. The California-based brand has this month unveiled a new, ‘striking’ red aesthetic designed to appeal to the ‘carnivorous cravings’ of meat-eating consumers. From its digital online presence to the physical packaging of its products, the new bold red branding aims to reinforce the fact that Impossible’s products ‘taste, cook and satisfy’ just as much as their animal-based counterparts. The new brand strategy is the result of a partnership between Impossible’s in-house marketing and creative teams, and branding agency Jones Knowles Ritchie. Updated packaging has begun rolling out across the US and will continue overseas later this year. Impossible’s new Beef Hot Dog is the first product to feature the red packaging. Impossible’s rebrand follows a report published by ProVeg International, which surveyed 1,200 participants from both the US and the UK, finding that packaging colour has a significant impact on consumers’ willingness to try plant-based products. The study showed that red is perceived as the ‘tastiest’ colour for packaging, with 56% of consumers in the UK and 54% in the US associating the colour with ‘superior taste’ in plant-based meat. Interestingly, while green is often used in plant-based products, the report’s researcher and author Ajsa Spahic said that it should be used “in moderation” and “only when your primary objective is to underscore the emphasis on sustainability and health benefits” – with consumers linking the colour green to healthiness, eco-friendliness, naturalness and safety. Daiya: Fromage Forgery & ‘100% Plant-based, Even If You’re Not’ Plant-based dairy producer Daiya celebrated the recent reformulation of its cheese – now made with its proprietary fermented Oat Cream blend – by taking to the streets of downtown New York City in January and handing out ‘dairy dupe’ grilled cheese sandwiches to over 350 consumers. Boyce, producer and actor of TV series ‘The Bear,’ took on the role of the ‘Fromage Forgery’ salesman, pitching passers-by with the opportunity to try a grilled cheese sandwich featuring Daiya’s oat-based cheese. Lionel Boyce as Daiya’s first Fromage Forgery Salesman, an overzealous rookie looking for people to pitch John Kelly, chief marketing officer at Daiya, commented: “The beauty of contemporary dupe culture is that it opens high-end luxury to the masses. This trend aligns with similar beliefs held at Daiya: that everyone is deserving of a bite of high-quality dairy-free cheese, and nothing should stand in the way.” Additionally, a TV advert titled ‘100% Plant-based, Even If You’re Not’ caused a stir, aiming to challenge industry norms by pairing Daiya’s plant-based cheese with a meat patty. The daring campaign divided opinion, with some vegan viewers criticising the decision to include meat with the view that plant-based brands should not promote meat consumption. However, according to Daiya, the advert – launched across various social media, video and audio platforms in the US – aims to ‘extend an open invitation’ for everyone to enjoy the benefits of plant-based food and reach a broad audience with a message of inclusivity. Daiya’s Kelly commented: “We created the most controversial commercial ever for the category, but when you think about it, it shouldn’t be very controversial at all. Everyone should be able to enjoy the benefits of plant-based eating and we hope to welcome more people to the table.” The brand worked with long-term agency partner TDA Boulder to develop the campaign. Jonathan Schoenberg, the agency’s executive creative director and partner, described Daiya as a “brave client,” adding that there is a “subtle elitism” that exists in plant-based meat and dairy communication. He added: “There is a fear of alienating the core plant-based consumer, but in reality the more people trying and enjoying these foods the better off we are, and our planet”. La Vie: International billboard campaign La Vie, a French producer of plant-based pork products, unveiled its first international advertising campaign this January with a series of billboards rolled out in the UK, France and the Netherlands. Coinciding with Veganuary, the brand’s pink billboards featured attention-grabbing messages that garnered over 200 million impressions in cities including London, Brighton and Cardiff, promoting La Vie’s plant-based bacon and lardons. One such billboard in Shoreditch, east London, embodied the mindset of a ‘greener world where everyone can gather around the table and share a delicious vegan sandwich,’ while another emphasised that Britain’s best bacon is neither ‘from Britain, or a pig’. The campaign aimed to attract consumers from varying demographics, celebrating diversity and bringing attention to the fact that La Vie’s products can be enjoyed by consumers no matter what their background, religion or dietary preference. #rebranding #Oatly #NotCo #marketingcampaigns #ImpossibleFoods #BeyondMeat #plantbasedmeat #marketing #LaVie #plantbaseddairy #Daiya #branding

The Plant Molecular Farming for Alternative Proteins and Agbio Summit is a networking and knowledge-sharing event for pioneering companies in the molecular farming sector. With the flux of investments and innovative technologies within the plant molecular farming field starting to bloom, including the likes of Moolec Science, Miruku and BioBetter progressing their farming efforts, now is a critical window in which molecular farming pioneers must take advantage of innovative expression platforms and downstream technologies to overperform with yields, taste, texture and nutrient profiles. Collating these established players alongside 60+ senior industry pioneers, the Plant Molecular Farming for Alternative Proteins & Agbio Summit is the first and only industry-led summit dedicated to molecular farming, uniting all relevant stakeholders across agbiotech, ingredient suppliers, big seed and academia. Join your peers to explore technical seed modifications refining functionality and sensory characteristics, leverage and optimise downstream infrastructure to produce safe, quality proteins and growth factors, adopt expert regulatory insights to implement good management practices for molecular farming efforts and develop a strong business model surrounding your molecular farming process for stakeholder attraction. Network with C-level pioneers, innovation leads, product development experts and regulators from the likes of the FDA, USDA, The Good Food Institute, Impossible Foods, BioBetter, Core Biogenesis, Mozza Foods and Forte Protein as they take you on their upstream and downstream journeys to produce quality proteins and growth factors that unlock new commercial potential. Moreover, this event offers bespoke partnership packages to aid in the elevation of your company’s brand. Join us there to speak to the community and adopt a competitive edge in depicting yourself as a quality solution provider in the space, networking with 60+ decision makers to highlight your organisation as the go-to solution provider in the space. The jam-packed three-day agenda features a full pre-conference workshop day and two conference days, including: GFI and C-suite-led workshops, where you will exceed both technical and commercial objectives for your molecular farming-derived products Established and innovative ingredient suppliers, big seed, and academia discussing pre-competitive collaboration Deep dives into case studies and interactive discussions regarding molecular farming and partnership interactions Interactive sessions to hear answers from regulatory authorities and C-level pioneers Regular networking sessions to meet all 60+ leaders in the room, enhancing 1-1 relationship building and product inspiration. The summit will be held at the Sheraton Raleigh Hotel, North Carolina, from Tuesday, 11 June to Thursday, 13 June 2024. Download the brand new and exclusive event guide for the full details here. This is a must-attend summit for the pursuit of new frontiers and sustainable proteins, growth factors and ingredients through bio-factories, providing cutting-edge content on genetic engineering precision and quality production in the now critical window for molecular farming pioneers. Secure your place now on the Plant Molecular Farming for Alternative Proteins & Agbio Summit website and claim group discounts for your team when you register three or more delegates. Email info@hansonwade.com to find out more.

UK vertical farming company Ro-Gro has unveiled the ‘very first’ pea shoots biofortified with vitamin B12, available this spring to retailers and hospitality. The pea shoots are the result of a collaboration between Ro-Gro, plant and microbiology research institute the John Innes Centre, food health and bioscience facility the Quadram Institute, and indoor farming tech firm LettUs Grow. They are grown in Ro-Gro’s vertical farm in Kent, UK, using ultrasonic aeroponic technology developed by LettUs Grow. The development is described by the companies as a ‘significant step forward’ in developing biofortified food, demonstrating the success of combining technology and farming to further a sustainable food system for the UK. LettUs Grow’s technology enables seedlings to be nutritionally enhanced with vitamins not usually found in plants. With aeroponics, plants are grown without soil and irrigated with a nutrient-dense mist. This increases the plant’s access to oxygen and boosts its health, as well as lessening resource use. According to Ro-Gro, it can guarantee a 14-day shelf life due to the use of the method, which allows plants to stay fresh for longer. Ro-Gro operates an indoor vertical farm, aiming to enable farming methods that contribute to more sustainable, healthier diets with minimal environmental impact. The benefits of its approach include efficient use of space, less water usage than traditional farming practices, and the removed need for pesticides, fertiliser and soil. The company said that microgreens are becoming more popular with chefs and the health-conscious consumer. The team has plans to continue to develop further salad products with added nutritional value. Jason Perrot, managing director and head grower at Ro-Gro, said: “We’re excited to adopt such advanced farming techniques to be more sustainable and also produce nutritious food. Only by working together across many disciplines of science and industry including agriculture, engineering and biotechnology can we address some of our biggest challenges like looking after our land and our health.” #RoGro #peashoots #bioscience #vitaminB12 #verticalfarming #biofortification #UK