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

UK-based vegan ready meal brand Shicken has received a further £4m cash injection from Veg Capital to scale up manufacturing capacity and fuel overseas expansion. Shicken was founded by husband and wife Parm and Satvinder Bains, who established the company as a direct-to-consumer business during the Covid-19 lockdown in 2020. The brand aims to bring authentic Asian cuisine to the plant-based convenience food market, boasting a range of curries and kebabs that are crafted based on traditional recipes passed down by Satvinder’s grandmother. Its plant-based chicken is made with a blend of soya, wheat and pea protein, using a unique technology for a succulent chargrilled chicken-like texture. Veg Capital, founded by Veganuary campaign co-founder Matthew Glover, has now invested a total of £6 million in the brand. The investment will be used for further investment in scaling up manufacturing capacity at Shicken’s facility in Kent, UK. It will also accelerate expansion and distribution, with the brand projected to achieve five times its current growth following a launch in the US and listings across Costco UK, Iceland, Sweden and France. Commenting on the investment, Veg Capital’s Glover said: “The Shicken range is simply delicious, and their curries and kebabs are flying off the shelves – it was a no-brainer for Veg Capital to reinvest. We’re excited to play our part in helping this family business go global over the coming years.” Co-founder at Shicken, Parm Bains, said: “It has been a phenomenal journey for Shicken so far and we’re incredibly excited to see business scale on an international level, both as a brand and as one of the UK’s few dedicated BRC-accredited specialist primary plant-based manufacturers”. He added: “This investment allows us to realise the ambitions for Shicken and to offer our proteins and develop recipes on a private label basis, where I can also leverage my 20 years’ experience within food manufacturing across the major retail and foodservice channels”. You might also like: The Plant Base’s Veganuary Sessions: Making plant-based easy with Shicken and Grubby Shicken launches new teriyaki kebab skewer, expands in US and Europe The Plant Base’s Veganuary Sessions: Exclusive insights from VFG’s Matthew Glover #conveniencefood #MatthewGlover #Shicken #plantbasedmeat #UK #readymeals #VegCapital #plantbasedchicken #Asianfood

Plant-based protein brand Aloha has received a $68m investment from Semcap Food and Nutrition, which has taken a minority stake in the company. Growth equity firm Semcap invests in environmentally sustainable, high-growth businesses with more than $25 million in revenue. The investment company will add Aloha to its portfolio of mission-driven brands, with Aloha’s employees and management retaining a significant stake in the company, maintaining its status as an independently operated entity. Through the partnership, Aloha will add Semcap’s operating experience and network to bolster its business’ continuous growth. The plant-based nutrition brand will remain focused on scaling up through accelerating its traditional retail channels and the continued enhancement of its digital presence. Between 2020 and 2023, Aloha achieved nearly 500% growth and expects to maintain high double-digit topline growth throughout this year and beyond. Aloha’s chairman and CEO, Brad Charron, will retain his role to ensure ‘seamless continuity and leadership’. Alongside adding Semcap’s John Haugen and Ryan Newcom to its board of directors, Aloha also welcomes Paul Kenny, a sales executive with over 30 years’ industry experience including at Kind Snacks and Yasso. Charron described Semcap as an “ideal partner,” commenting: “With an impact-driven investment strategy, exemplified by successful partnerships with like-minded entrepreneurial brands such as Purely Elizabeth and Good Culture, Semcap completely aligns with our mission to make simple, nutritious food accessible to everyone, while using our business as a force for good. We look forward to many more multiples of profitable growth with their inclusion.” Semcap’s Newcom said that consumers are fuelling “a massive food revolution,” describing a “seismic shift” that presents opportunities for Semcap’s Food & Nutrition platform to identify and scale brands. “With a proven track record of remarkable digital growth and tremendous retail expansion opportunities ahead, our team recognized Aloha’s incredible potential as a perfect addition to our portfolio,” he said. “We look forward to tapping into the operational expertise within our platform and broader network to help Aloha’s success in this next phase of execution.” #US #Aloha #Semcap #plantprotein #proteinsnacks #nutrition

German alt-dairy company Formo Bio has announced a new partnership with Those Vegan Cowboys, a Belgium-based start-up focusing on precision fermentation-derived casein proteins. The partnership aims to combine efforts across strain engineering, bioprocessing and the large-scale production of animal-free caseins for mass market commercialisation. Caseins are naturally occurring phosphoproteins traditionally found in dairy products. They are responsible for many of the familiar textures and properties in dairy-based cheeses, such as melting and stretching. Through the partnership, Formo and Those Vegan Cowboys will maintain their distinct identities as separate companies and each market their own line of vegan cheeses. Formo believes that the partnership will bring technological efficiency gains, accelerating the path to cost parity for dairy and non-dairy alternatives. The two companies – both founding members of trade organisation Food Fermentation Europe – will also be working with the European Food Safety Authority to drive legislative change to facilitate the adoption of precision fermentation-produced foods. Raffael Wohlgensinger, CEO at Formo, said: “Our technology is the key to conquering a trillion-dollar market in the next ten years. In order to gain a leading market share together with our partners, the production of animal-free casein needs to be able to compete with animals on a cost level. The initiated collaboration allows us to improve the technological efficiency and scale of production to achieve this very goal.” #animalfreeproteins #altdairy #precisionfermentation #Dairyalternatives #Belgium #FormoBio #ThoseVeganCowboys #casein #plantbasedcheese #plantbaseddairy #Germany

Plant-based nutrition brand Kate Farms has launched a new range of milkshakes, designed to provide organic and dairy-free nutrition for children aged 1-13. The range is USDA-certified organic, Non-GMO Project-verified, and is made without any common allergens, including soy and wheat as well as being dairy-free. The shakes are available in three flavours – chocolate, vanilla and strawberry – designed to support healthy growth and development. Each shake contains 27 key vitamins and minerals including vitamins A, C, D and E, and zinc to support a healthy immune system. They are also formulated with organic phytonutrient extracts and concentrates sourced from nutrient-dense foods like broccoli, kale, berries and turmeric. Christina Valentine, chief medical officer at Kate Farms, commented: “Parents and caregivers struggle sometimes to get enough nutrients into their kids. Whether it’s a picky palate, sensory issues around texture or odour, allergies, or simply a challenging moment for everyone, each Kids Nutrition Shake provides everyday nourishment for children and peace of mind for parents —whether gathered at the family table or on-the-go.” Kate Farms was founded a decade ago and is well-known for its innovative plant-based formulas developed for tube feeding and oral consumption. Its product line includes standard and peptide varieties, speciality renal and glucose support formulas, paediatric blended meals and nutrition shakes for adults alongside the new kids’ shakes. #childrensnutrition #dairyfree #KateFarms #US

UK-based biotech business Clean Food Group has received a further £2.5 million in funding from Clean Growth Fund, taking its total raised to date to £13 million. Clean Growth Fund is a climate-specific UK venture capital fund that provides UK clean-tech entrepreneurs with the expertise and capital they need to reduce carbon emissions and tackle the climate crisis. The funding will be used to accelerate the commercialisation of Clean Food Group’s sustainable oils and fats technology. The proprietary technology platform uses proven, scalable yeast strains and fermentation technology and utilises food waste as its food source to deliver sustainable alternatives to traditional oil and fat ingredients. Clean Food Group’s go-to-market product is an equivalent to high oleic palm oil. It is backed by an externally validated LCA that demonstrates it delivers a 90% reduction in greenhouse gases when compared with traditional palm oil. Clean Food Group’s oil has been designed as a like-for-like drop-in ingredient that can be substituted in a number of consumables, including baked goods, confectionery and cosmetics applications. Alex Neves, CEO and co-founder of Clean Food Group, said: “The capital raised with Clean Growth Fund will allow us to accelerate the scale-up of our technology platform while advancing critical regulatory and commercial pathways, with a fully funded commercialisation plan in place well into 2025.” Beverley Gower-Jones, founder and managing partner of Clean Growth Fund, added: “Backed by a strong technical base, Alex Neves and his team are well placed to commercialise the manufacture of palm oil substitutes and therefore reduce the reliance the food industry has on the production of palm oil, an industry which is one of the main drivers of deforestation and a major contributor to global CO₂ emissions. We are very pleased to support CFG’s development and growth.” #altfats #precisionfermentation #CleanFoodGroup #oilsandfats #CleanGrowthFund #UK #funding

Ecotone-owned brand Whole Earth has introduced a limited-edition protein crunch peanut butter in the UK. The new offering contains crunchy pea protein pieces added to provide 10% more protein than regular crunchy peanut butter, giving it a ‘high in protein’ claim. Whole Earth Protein Crunch is made from natural ingredients with no added sugar. It features whole roasted peanuts with skins on, combined with crispy pea protein pieces. Nicola Turner, Whole Earth’s brand controller, said: “While two-thirds of shoppers understand the benefits of eating more protein, peanut butter is still considered more of a treat…Great starts to the day begin with a breakfast that delivers both high protein and fibre and no sugar – which is just what you get with Whole Earth Protein Crunch.” Whole Earth Protein Crunch is available at Morrisons stores nationwide for £3.99 per 340g jar. #Ecotone #UK #Peanutbutter #WholeEarth #highprotein #peaprotein #plantprotein

A new report from researchers in the US and the Netherlands states that by 2036, global emissions from the livestock sector must drop by 61% to align with the goals of the Paris Agreement. The ‘first-of-its-kind’ report, from researchers at Harvard, New York, Oregon State and Leiden Universities, aims to set out a new understanding of livestock within the context of climate change goals and new expectations for climate policy. It provides the first set of greenhouse gas emissions (GHG) trajectories for the global livestock sector, and in high-, middle- and low-income countries. A total of 210 experts in climate science, food and agriculture across 48 countries were surveyed. 60% of the respondents have authored Intergovernmental Panel on Climate Change (IPCC) reports. The latest report from the IPCC states that emissions must fall by around 61% by 2035 to limit warming to 1.5°C. According to the experts’ responses to the 19 questions contained in the survey, emissions from livestock must peak before 2025 in high-income countries (HICs), middle-income countries (MICs) and globally, but not until after 2030 in low-income countries (LICs). Following the peak, livestock emissions should fall rapidly in HICs and MICs. All countries should have a GHG reduction target for livestock production, in alignment with an overall global reduction target of 61% by 2036. Helen Harwatt, who led the research as food and climate policy fellow at Harvard Law School, said that the results show that the livestock industry’s role in reducing emissions is “major and critical” and “should begin immediately,” adding that there is no “blanket approach or a one-size-fits-all countries”. She commented: “High-producing and -consuming countries must do the most the soonest, and have the most ability and potential to achieve this. The results speak to the principle of common but differentiated responsibilities – which has been part of international environmental law since 1992 in that action is required from all countries, but that all countries are not equally responsible.” “What is also clear is that high-consuming nations must reduce consumption – experts state that global emissions must peak by 2025 and so must the number of farmed animals – this doesn’t allow for high-consuming nations to continue their ways by increasing imports from other countries while reducing their own farming emissions.” The report details how reducing the production and consumption of livestock products has the potential to make significant headway on these targets. It adds that achieving emissions reductions should not come at the cost of animal welfare and should not result in an increased number of farmed animals, ruling out measures that further confine animals for example, or options that raise the farmed animal population such as shifting beef to chicken meat. Globally, experts say that diets generally need to be more plant-based, with the most substantial shifts occurring among consumers in HICs. In support of achieving the targets and trajectories, several policy priorities were identified for climate, agriculture and food purchasing, including the provision of financial assistance for farmers to convert their practices away from livestock production where required. “Much of the political focus has been on the energy transition, however a food transition is also needed – especially for highly emitting animal products,” Harwatt said. “How much and when livestock reduction should contribute to climate goals has until now been unclear – but these findings provide some clarity for policymakers grappling with these issues, and can help with the formation of plans to tackle climate change.” Harwatt added that the global industry is “way behind schedule” on emissions reductions, and that technological solutions alone are “inadequate”. “Difficult decisions are inevitable – and well-designed policy, communicated effectively, is essential,” she concluded. #research #US #Reports #theNetherlands #sustainability #livestock #study #greenhousegasemissions #climatechange

AAK has introduced AkoVeg 163-14, a coconut oil and insoluble fibre flake offering aiming to help manufacturers achieve the look and mouthfeel of traditional marbled meat. The supplier of speciality fats and oils said the solution makes it possible for formulators to create a plant-based meat that contains less total fat and no cholesterol, while offering similar visual appeal and cooking attributes to traditional marbled meat products. Fats and oils improve the overall functionality, taste and nutrition of plant-based meat alternatives, leading to consumer appeal and re-purchase. With AAK’s patent-pending white particulate flakes, made with coconut oil and insoluble fibre, manufacturers can overcome formulation challenges and gain functional benefits. The heat-stable solution maintains a white-marbled visual fat appearance throughout multiple heat processes. In plant-based sausages and other link applications, the fibre flakes can improve link firmness, facilitating a cleaner and more uniformed round slice. Delayed oil release allows for fibre flakes to oil out when heated in the final cooked application, more closely mimicking traditional meat and contributing to overall flavour delivery, mouthfeel and appearance. The combined fibre and fat flake reduces production time due to its seamless and easy-to-scale integration into the production process. AAK’s portfolio can also help manufacturers meet clean label demand – a critical concern in meat alternatives currently – with solutions that are 100% plant-based and non-GMO. Andrea Weis, scientist at AAK USA, commented: “In plant-based marbled meats, pure fat solutions are prone to melting out under high heat conditions which result in voids”. “Our AkoVeg 163-14 coconut oil and insoluble fibre flake present formulators with a solution to mitigate void formation across various heat processing stages, while simultaneously enhancing visual marbling for more authentic meat alternative appearances.” #AAK #US #oilsandfats #meatalternatives #fibre #plantbasedmeat #altmeat #coconutoil

Cauldron, a global fermentation company based in Australia, has closed an AUD 9.5m (approx. $6.25m) Series A funding round. The start-up’s continuous fermentation, or ‘hyper-fermentation’ technology, deploys a novel bioreactor design and proprietary growth medium formulation. This aims to improve the economics of large-scale fermentation production by five times compared to the current industry standard, allowing more bio-based products to reach price parity and achieve mainstream adoption. Key to Cauldron’s technology is the ability to run continuous hyper-fermentation production compared to the short-term ‘batch’ production widely used today. Cauldron has successfully run a 10,000-litre production system continuously for more than eight months without contamination or ‘genetic drift’ of the microbes – two of the biggest challenges in running long-term fermentation. Michele Stansfield, CEO and co-founder at Cauldron, said: “Cauldron has proven its precision fermentation at an industrially relevant scale, unlocking a significant decrease – between 30% and 50% – in the cost of goods for our customers vs traditional batch fermentation”. Stansfield helped to develop Cauldron’s technology as the general manager at Agritechnology, which spent 35 years researching and developing continuous fermentation systems for the agricultural market in Australia. Cauldron acquired Agritechnology’s precision fermentation IP through its seed round in 2023, aiming to commercialise and scale the technology globally. This recent raise brings Cauldron’s total funding to $20 million. It will enable the company to support faster customer growth, build use cases around the application of its technology, and finalise partners and plans for a 500,000-litre facility. Horizons Ventures led the Series A round, with Sosv and In-Q-Tel (IQT) joining existing investor Main Sequence. In the meantime, Cauldron is already working with global commercial partners across sectors at its existing 25,000-litre facility in Orange, New South Wales. Cauldron’s long-term plan is to build plants worldwide to deliver hyper-fermentation production for partners in bio-based products. Po Bronson, Sosv GP and IndieBio managing director, commented: “Michele and Cauldron’s history of succeeding at long-run fermentation is unparalleled. The benefits of the technology – the ability to continuously produce up to 50% lower net unit costs, and 20% more output with 45% less capex – dismantle a major obstacle for the industry and position the company as a critical manufacturing partner for companies building a more sustainable future.” #SeriesAfunding #fermentation #precisionfermentation #Australia #Cauldron

Ilo, a plant-based dairy brand based in Finland, has expanded its offerings with a new line of high-protein cashew puddings. The new line aims to provide a solution for consumers seeking a protein-rich, plant-based treat. Each serving contains 20g of plant protein derived from a blend of cashews and soy. Free from dairy, lactose and gluten, Ilo’s new puddings can be enjoyed as a post-workout snack or indulgent dessert, offering health-conscious consumers a nutrition boost in a quick and convenient format. Ilo Cashew Pudding High Protein is available in two flavours, Choco Caramel and Vanilla, at selected retailers in Finland. Esa Luomanperä, CEO and founder of Ilo’s parent company, Jokilaakson Juusto, commented: “At Ilo, we believe that plant-based eating should be a joyful experience, and our new pudding delivers on that promise. It’s creamy, indulgent, and packed with the protein your body needs to thrive.” #desserts #functionalsnacks #Dairyalternatives #Ilo #Finland #dairyfree #highprotein #alternativedairy #proteinsnacks #plantbaseddairy