Impossible Foods is rolling out three new lines into US retail: Impossible Disney The Lion King Chicken Nuggets, Impossible Meal Makers and Impossible Corn Dogs. The new products aim to make it easier for families to enjoy plant-based meals, and will be available to shop at US grocery stores over the coming weeks. The brand has partnered with Disney to launch Impossible Disney The Lion King Chicken Nuggets, in advance of the new film Mufasa: The Lion King . The product reimagines Impossible’s chicken-style nuggets into the shape of familiar Disney characters from the film, packing 10g of plant protein per serving in a quick and convenient format for kids and consumers of all ages. Peter McGuinness, president and CEO of Impossible Foods, said: “We’ve been very proud to work with Disney to serve Impossible products across their properties for the past four years, so it was a natural next step to collaborate on a new offering in the grocery aisle”. Also joining the Disney nuggets collaboration are two additional lines designed for convenience. Impossible Meal Makers provide a new, flavourful take on Impossible’s flagship Impossible Beef, packing the same 19g of protein per serving and zero cholesterol. They feature the plant-based ground beef in two pre-seasoned options – Taco and Italian-style – and can be cooked within minutes. The new Impossible Corn Dogs feature the brand’s Impossible Beef Hot Dogs, paired with a soft corn bread exterior aiming to evoke ‘nostalgia for childhood days at the carnival or county fair’. They also contain zero cholesterol, as well as being claimed to contain 40% total less fat and saturated fat compared to an animal-based corn dog. #ImpossibleFoods #US

Liberation Labs has raised an additional $3.39 million in funding. Precision fermentation start-up Liberation Labs was formed to provide the industry with the infrastructure to commercialise novel protein manufacturing at the scale and cost structure required by the market. $2 million of the funding came from Agronomics and was made via a Secured Promissory Note, which accrues 10% interest annually and matures on 10 October 2027. With this new contribution, Agronomics’ total investment in Liberation Labs has reached $19.6 million, resulting in a 37.5% ownership stake on a fully diluted basis. The $2 million investment from Agronomics will support the ongoing construction of Liberation Labs’ Launch Facility in Richmond, Indiana, US. The remaining $1.39 million will fund a feasibility study (including engineering and market analysis) to explore the construction of a commercial-scale, flexible-use, 4-million-litre biomanufacturing facility adjacent to the Launch Facility. Agronomics' executive chair, Jim Mellon, commented: “The recent commitment to invest across fabrication, firepower, fitness, food and fuel, demonstrates the potential of a biomanufacturing ecosystem in which the benefits of more secure and reliable supply chains are delivered across industries. In line with this, Liberation Labs has made significant steps towards securing binding offtake agreements for its Launch Facility.” Mellon continued: “The company now has signed letters of intent with potential customers representing well over 200% of the available capacity for the first few years of operations, demonstrating strong demand for ‘fit for purpose’ biomanufacturing facilities across food, fuel, materials and pharmaceuticals." Earlier this year, Agronomics invested $10 million in Liberation Labs as part of a wider $12.5 million  funding round, and, in January, it partnered with Ivy Tech Community College  in Richmond, Indiana, US, to develop a new biomanufacturing workforce training programme. Last year, the US Department of Agriculture (USDA) awarded Ameris Bank a $25 million ‘business and industry’ loan  guarantee for Liberation Labs’ biomanufacturing facility in Richmond, Indiana, US, and, months prior, the start-up secured $30 million  to advance the development of its biomanufacturing facility in Richmond. #LiberationLabs #US #precisionfermentation #Agronomics

French plant-based meat company Umiami has today (15 October 2024) announced a strategic rebrand with a new name, ‘Swap.’ The food-tech company said its new name reflects its commitment to ‘delivering exceptional tastes,’ and represents a call to action that encourages consumers to ‘swap’ their traditional meat fillets for the plant-based kind. Additionally, the versatility of the name allows Swap to expand beyond its current specialism of plant-based chicken fillets and into the realm of other meat and fish alternatives. This paves the way for future product expansion while maintaining a consistent brand identity. Its new brand tagline is ‘Swap. For the love of it,’ aiming to support consumers in making positive choices for their health, the environment and animal welfare. By adopting the new name, the company also said it aims to assert its maturity and ambition to compete with leading traditional meat brands, marking its journey from start-up to ‘significant player’ in the food industry. Having launched its factory in Alsace, France, in March 2024, Swap now has plans for large-scale international expansion, particularly in the US. Tristan Maurel, co-founder of Swap, said: “Swap perfectly represents our mission: to provide consumers with the opportunity to exchange their usual meat for a delicious and sustainable alternative, without compromising on taste or texture”. He added: “Our rapid growth opens up new opportunities for expansion, while staying true to our commitment to simple ingredients and authentic recipe.” #Swap #France #Europe #Umiami

British meat alternative brand Meatless Farm has unveiled a new sourdough pizza line, available at Sainsbury’s stores across the UK. The stone-baked pizzas feature a tomato sauce with plant-based mozzarella-style cheese, and a variety of toppings inspired by ‘meaty pizza’ favourites. They are available in Ham & Mushroom Style and Spicy Pepperoni Style varieties. According to the brand, its new pizza offering provides ‘intense flavour and restaurant-style quality,’ while containing less fat than a standard, traditional ham and mushroom or pepperoni pizza. Meatless Farm has also revamped its ‘Meat Free-zer Fillers’ frozen range, available in Morrisons, which includes Succulent Beef Style Meatballs, Pork Style Sausages, Quarter Pounders and Beef Style Mince. Each pack is high in protein, allergen-free and conveniently ready-to-cook from frozen. The Beef Style Meatballs feature an improved recipe, promising a ‘realistic texture and flavour that rivals the real deal’. Additional updates include bigger quarter pounders and sausages, alongside a packaging refresh featuring new imagery. Lydia Brook, brand manager at Meatless Farm, commented: “Our new Meatless Farm product ranges have been created to cater for the growing demand for flavoursome, plant-based foods that replicate the taste, texture and nutritional content of meat. With quality a priority, we’ve focused a lot of time on perfecting our ingredients – for example, using high protein meat substitutes with less saturated fat, but no less flavour.” #MeatlessFarm #UK

UK-based Strong Roots, known for its focus on plant-based frozen foods, has announced the nationwide rollout of its new ‘Air Bites’ range, specifically designed for air frying. The launch responds to the increasing consumer interest in healthier, convenient snack options and the growing popularity of air fryers in home kitchens. Available from next week, the Air Bites come in three varieties: Crispy Spinach & Carrot, Crispy Pea & Lemon, and Crispy Veg, with a retail price of £2.95 per pack. These products are positioned as versatile snacks suitable for various occasions, from quick lunches to party platters. Each flavour is crafted to deliver a balance of taste and nutrition. For instance, the Crispy Spinach & Carrot variety contains 48% spinach and is coated in a crispy carrot crumb, while the Crispy Pea & Lemon features 58% sweet peas along with a citrus twist. The Crispy Veg option includes a mix of vegetables and brown rice, all encased in a quinoa crumb. Each serving contains between 165 and 188 calories, making them appealing to health-conscious consumers. Strong Roots has secured listings in major supermarket chains, including Waitrose, Sainsbury’s, ASDA, Morrisons, Tesco and Whole Foods Market. The products will also be accessible through independent retailers via wholesalers. Air Bites are packaged in recyclable materials, aligning with consumer preferences for environmentally friendly products. The packaging highlights key attributes, such as being certified vegan and low in saturated fat, while also displaying the climate footprint from production to shelf. Laura Smith, VP of Marketing at Strong Roots, said: We believe there is an exciting opportunity to reach new consumers, bring even more people into the frozen, meat-free category and widen usage occasions and we can’t wait to hear what our customers think”. #StongRoots #frozenfood #airfryer #UK #convenience

Denmark’s government has revealed a new plan to allocate at least DKK 15 billion (approx. $2.2bn) to green research and innovation until 2030, including DKK 500m (approx. $73.3m) for the food and agriculture industry. In a statement, the Danish government said it aims to make it easier for new green technologies and solutions to scale up from laboratory into society. Its new approach is designed to resolve current barriers, such as complications around testing, documentation and coordination between authorities. Development and implementation of new climate solutions in the agricultural and food industry will be crucial for the green transition, the government’s release highlighted. The new plan will target DKK 0.5bn into an overall effort to accelerate green solutions for the industry, including fast-tracking of documentation processes, a foundry for new green foods and solutions for a climate-neutral agricultural industry. Last year, Denmark became the world’s first country to develop a national action plan for plant-based foods. It has also announced the introduction of a ‘world-first’ national carbon tax on agriculture. Jacob Jensen, Denmark’s minister for food, agriculture and fisheries, commented: “Bureaucracy and slowness must not stand in the way of the green transformation of agriculture. That is why I am happy that we are now allocating funds to more quickly develop, test and implement measures that will make the transition easier for farmers.” “Overall, it will help agriculture to become a greener and more economically sustainable industry, and it will increase our position of strength as a leading country in the rest of the world.” #Denmark #Europe

Fresh pasta company Dell’Ugo has partnered with meat alternatives brand This on the launch of a new plant-based filled ravioli line. The two UK-based companies are launching two products as part of the range – This Isn’t Bacon and Cheese Ravioli, and This Isn’t Chicken and Pesto Ravioli. The former contains This’ plant-based bacon lardons with smoked dairy-free gouda, while the latter contains its chicken-style pieces alongside Genovese basil pesto, aiming to meet demand for meat-free products within the category. Sophia Cooke, CEO of Dell’Ugo, said the company chose to collaborate with This after witnessing the brand’s products’ positive reception from consumers at a festival. She commented: “Combined with our amazing fresh pasta parcels, crafted using only the finest semolina for the Altamura region in Italy, it’s a match made in heaven and delivers the first ever vegan fresh filled pasta that tastes like meat”. Xander Fletcher, out of home controller at This, said: “We’re ecstatic about this partnership with leading pasta brand Dell’Ugo, not least because they’ve been absolutely incredible to work with and are true masters of their craft, but also because the final products taste sublime and prove that you can easily switch out meat and not compromise on flavour. These are going to fly off the shelves, so fingers crossed we can work on more exciting products with the Ugo family.” While Dell’Ugo offers a range of Italian vegan products spanning pasta, gnocchi, bread and sauce, this is the brand’s first meat alternative range. The new line launched at Morrisons stores across the UK, and online, on 2 October. #This #DellUgo #UK #pasta

US biotech company LanzaTech has announced plans to expand into the alternative protein market, producing a microbial protein using recycled carbon. The company transforms waste carbon into sustainable fuels, chemicals and materials, and is now expanding its biorefining capabilities to produce a new protein product, LanzaTech Nutritional Protein (LNP). By using a new microbe in its proprietary gas fermentation process, LanzaTech aims to produce a cost-comparative, nutrient-rich protein solution that can support a resilient food supply chain. According to the company, LNP has the capability to address food security issues and be produced anywhere in the world, independent of weather extremes, while using a fraction of the land and water required to produce traditional protein sources. The ingredient has a complete amino acid profile and no allergenicity. Jennifer Holmgren, CEO of LanzaTech, said: “By coupling a new microbial production strain with our existing bioreactor technology, and our years of operating experience, we have developed a path to mass produce protein from CO2. For two years, we’ve operated a pilot facility to prepare for commercialisation, and in the process, we’ve partnered with leading brands and food testing organisations for rigorous analysis and prototyping of nutrition applications.” She added: “We have now progressed into the engineering design phase for a 0.5 to 1.5 ton per day facility, expected to be operational in 2026, and have developed a roadmap to commercial-scale production in 2028.” LanzaTech’s platform can already produce commercial-scale volumes of ethanol for apparel, packaging, surfactants and sustainable aviation fuel. Now, it will be equipped to produce large quantities of protein. By 2050, the world population is projected to reach ten billion people, requiring an additional 250 million metric tons of protein annually. The company is in the process of completing trials and testing in animal feed and pet food, and is currently in the process of completing the US Food and Drug Administration’s Generally Recognized as Safe certification process for LNP’s use in human nutrition formulations. The Center for Aquaculture Technologies has successfully tested LNP for fish feed applications, while human food and beverage innovation firm Mattson has completed ‘thorough’ protein characterisation and food prototyping for dish concepts such as smoothies, dairy-free cheese, and bread. LanzaTech has also partnered with the US Navy Research Lab on a joint R&D project, jointly funded by the Office of the Under Secretary of Defense for Research and Engineering, the Office of Naval Research, and the U.S. Naval Research Laboratory, to evaluate the viability of creating nutritional proteins on military platforms. Matthew Yates, research biologist at the US Naval Research Laboratory, said: “We are excited to collaborate with LanzaTech on this groundbreaking extension of their carbon recycling platform. Together we are exploring the biomanufacturing potential of a nutritional protein product made from CO2 extracted from seawater.” “Integrating LanzaTech’s state-of-the-art gas fermentation technology with the US Naval Research Laboratory’s Seawater Carbon Capture Process presents a valuable opportunity to develop a unique capability to meet the nutritional needs of soldiers and sailors across the Joint Forces, while simultaneously enhancing the resilience of military operations in an evolving geopolitical landscape.” Top image: © LanzaTech #LanzaTech #US

This month, The Plant Base speaks to Terviva, an agriculture innovation start-up that partners with farmers to grow climate-resilient pongamia trees. It then transforms the pongamia beans into nutritious food ingredients under its Ponova brand. We catch up with Ashley Kleckner, the company's senior vice president of food sales and marketing, to find out more. Could you give us an overview of Terviva’s mission and activities, specifically within the food and beverage space? Terviva’s mission is to create sustainable food ingredients by partnering with farmers to cultivate and harvest pongamia, a versatile legume. By transforming pongamia beans into products like Ponova oil, flour and protein, Terviva is the first to introduce this climate-resilient tree to the food and beverage space. Our proprietary process produces oil used in plant-based foods, such as Aloha protein bars, and our R&D team is also developing a sustainable, gluten-free flour and protein from pongamia. Terviva pongamia food ingredients help revitalise underutilised land and support local agricultural communities worldwide. What are the environmental benefits of harvesting pongamia trees? Traditional oils and flours both contribute to, and are impacted by, climate change. We create lasting impact by revitalising agricultural land and transforming global systems to be regenerative, rather than extractive. Pongamia trees, which thrive in subtropical climates like India and Florida, offer a climate-resilient crop with significant environmental benefits. Pongamia trees soak up carbon, improve soil health through their nitrogen-fixing properties, and reduce reliance on pesticides, making them ideal for restoring underutilised land. Pongamia beans can also be used as feedstock for biofuels, reducing reliance on fossil fuels and furthering environmental sustainability. How does Terviva transform the pongamia beans into its Ponova food ingredients? Pongamia is a true super tree for making delicious foods. It’s a resilient non-GMO species that can withstand weather events that other crops cannot, it can heal the soils it grows in, and it protects itself from pests through a simple and ingenious natural method: it has a bitter taste. Historically, this prevented pongamia's use in food, but Ponova uses Terviva's IP to gently remove the bitterness and produces high-quality oils that are more lightly refined than other oils. The oil is smooth, with butter notes and a rich golden colour. How can these ingredients be used in different food and beverage applications? Ponova oil is a sustainable, mid-oleic vegetable oil featuring omega-9. It has a neutral flavour and buttery mouthfeel, suitable for various culinary applications, including dairy substitutes, plant-based meats, baked goods, mayonnaise and spreads. It has a higher smoke point than olive oil and can also be used in cooking and food preparation. The pongamia protein and flour currently under development are rich in nutrients and ideal for protein bars, baked goods, snacks and other plant-based food products. These ingredients offer health benefits while helping food companies achieve sustainability goals. Are there any drawbacks/challenges associated with using pongamia to develop ingredients? How do you navigate these? The biggest challenge we face is time; growing a business centered on trees requires patience and long-term focus. We have been very lucky to work with partners that understand that the incredible potential of pongamia far outweighs the time it takes for trees to grow to maturity. To date, we have built a robust wild-harvest supply chain, secured strategic investment, and are scaling tree planting. Terviva navigates these challenges by staying committed to our north star: planting trees for impact. By focusing on the long-term benefits and unique value of pongamia as a sustainable supertree, Terviva has built a differentiated and high-potential business model. How does Terviva approach working with farmers? This ancient tree has long been prized for niche uses along the subtropics, but Terviva’s innovations are directly benefiting farmers with high-yield natural cultivars and an entire new category of products to drive the value of the crop. This new group of farmers, as resilient as the trees they grow, demonstrate that we all succeed when farmers succeed. By partnering directly with farmers and investing in local agricultural communities, we can address climate change and create a more equitable food system, building a more resilient and healthy future for future generations. By scaling pongamia in places like India, Australia, Florida, and Hawai’i, we are helping to revitalise soil health and increase local biodiversity while creating new revenue streams that support local economies. What about food and beverage brand collaborations? Any notable partnerships you’d like to mention? In 2023, Terviva announced its landmark collaboration with Aloha, a plant-based protein and nutrition specialist. Aloha’s special-edition Kona bar featuring Ponova oil quickly became one of the brand's top-selling bars, demonstrating consumers’ desire for products that positively impact the environment and communities who produce our food. Based on the success of the Kona bar, our partnership with Aloha has expanded in 2024 with the launch of the Pa'akai Bar in March 2024. The Pa'akai Bar features Ponova oil along with other sustainably grown Hawai'i ingredients. As the first commercial product using Ponova oil, our collaboration with Aloha exemplifies Terviva’s focus on sustainable, plant-based ingredients and their positive influence on the food industry. What has been the company’s biggest achievement so far? There have been many incredible milestones since Terviva’s inception in 2010. So far, one of Terviva’s most significant achievements has been the successful commercialisation and scaling of pongamia into food products like Ponova oil. Our partnership with Aloha demonstrates the potential power of pongamia in the food industry. By empowering local farmers, Terviva has made significant strides in sustainability and community development. In India, our Terviva Karanja Sakhis program includes more than 1,000 community leaders, primarily women, who are managing harvesting and bean collection and partnering with smallholder and indigenous collecting communities. Over 40,000 lives have been positively impacted through their 2023 harvest. We are incredibly proud that more than 70% of the pongamia harvesters and collectors are women, offering them a new path to economic stability. What’s next for Terviva? Any exciting plans for the future? 2024 has been a year of significant growth for Terviva. We recently announced the appointment of Simmarpal Singh as chief operating officer and Manju Kohli as senior vice president of people operations. These appointments will support Terviva's expansion in scaling global pongamia production across the food, feed, and fuel sectors. Throughout the rest of the year and beyond, we are focused on driving further growth by continually developing our pongamia bean processing technology, expanding our equitable and transparent supply chain, and continuing to develop meaningful, strategic partnerships across various industries, positioning the company for continued success in 2025 and beyond. Watch this space!

Israeli food-tech start-up Kinoko-Tech has entered a strategic partnership with investment company Metaphor Foods, aiming to locally produce thousands of tons of sustainable protein products in Australia. Kinoko-Tech’s technology, licensed from the Hebrew University of Jerusalem’s tech transfer company Yissum, uses fungi mycelium to grow on legumes and grains. This results in nutritious foods created in a zero-waste process that boosts protein and fibre content, while offering ‘exceptional’ taste and texture for a wide range of food products, Kinoko said in a press release. The commercial agreement with Metaphor Foods includes a strategic investment and outlines plans for further expansion into Malaysia, Singapore, Indonesia and New Zealand, with production set to begin in 2025. It covers the production and sale of a range of products, including ‘centre of the plate’ items like meat alternatives. Additionally, Kinoko will demonstrate its technology’s versatility through the development of a range of snack items, such as muesli and nut bars, protein bars and chips. Under the agreement, Metaphor will oversee the roll-out of Kinoko-Tech’s products in the Asia-Pacific region. Metaphor is the innovation arm of Hela APAC, a food technology and flavours specialist with ten manufacturing sites globally. The collaboration will begin with local production in Australia, followed by expansion across the APAC region. Jasmin Ravid, CEO of Kinoko-Tech, said: “This partnership marks a significant milestone in scaling up our production and making a meaningful impact on global food sustainability. With Metaphor Foods and Hela APAC’s expertise, we’re well-positioned to expand our reach across the APAC region.” Geoff Gordon, director of Metaphor Foods and Hela APAC, commented: “At Metaphor Foods, our role is to facilitate transformational food-tech start-ups like Kinoko-Tech, enabling them to make a global impact. We’re thrilled to be part of their journey, starting in Australia and soon expanding to other key markets in Asia and New Zealand. Kinoko-Tech’s technology is truly a game-changer in the food industry.” According to data and analytics company GlobalData, surging consumer demand for sustainable, plant-based proteins has sparked a ‘notable upswing’ in the availability of fungi-based food products in Australia. The firm noted that fungi’s versatility allows for its integration into a wide range of food innovations, including meat and dairy alternatives, contributing to its rapidly growing market share in the country. Kakarlapudi Karthik Varma, consumer analyst at GlobalData, said: “Australia, renowned for its robust plant-based food market, is now observing a substantial surge in interest surrounding fungi-based food products, particularly those derived from mycelium, the root structure of mushrooms. Fungi-based products provide a wealth of nutritional value, including proteins, fibre and vitamins, while being produced with a lower environmental impact compared to animal-based foods.” According to Kinoko-Tech, its process of growing mycelium consumes fewer resources – such as land, water and energy – compared to traditional livestock farming, with the carbon footprint of growing its protein being ‘even lower than that of simply growing a tomato’. #KinokoTech #MetaphorFoods #Australia #APAC #fungi

FoodBev Media is thrilled to announce the winners of the 5th annual World Plant-Based Innovation Awards, a celebration of creativity and excellence within the plant-based industry. This event highlights groundbreaking advancements, exceptional products, and sustainable practices and has become a hallmark of innovation in the global plant-based community. The winners of this year’s award were announced today in Minneapolis, USA, at the Bridge2Food North America event. The summit provides an invaluable platform for networking opportunities, workshops, and international speakers. Highlights of this year's event discussed the impact of the latest trends connected with animal-free proteins, such as fermentation and cell-based technology. As we celebrate the game changers who have elevated the plant-based experience, FoodBev would like to congratulate all winners, finalists, and commended companies. Dan Bunt, marketing director of FoodBev Media, presented the awards ceremony at a special evening dinner following the first day of Bridge2Food North America. He commented, "The incredible diversity and range of products in this year's award not only created challenges for our expert judges but also highlights the strength of the plant-based industry". Please view the full results below.             Dairy Alternative WINNER -   FLOATMILK - Original Oatmilk +Adaptogens FINALIST -   SimplyV - Almond Based Cream Cheese Spread FINALIST -   Parmela Creamery - Batch 42 Cashew Milk Cheddar FINALIST -   Parmela Creamery - Batch 42 Mozzarella FINALIST -   Arla JÖRÐ - Arla JÖRÐ Strawberry Oat Based Fermented Product FINALIST -   Armored Fresh - Armored Fresh Oat Milk Pepper Jack Slices FINALIST -   FLOATMILK - Original Oatmilk FINALIST -   FLOATMILK - Vanilla Oatmilk FINALIST -   FLOATMILK - Chocolate Oatmilk Foodservice Solution WINNER - The Mushroom Meat Co. - MushroomMeat by The Mushroom Meat Co. Plant-Based Beverage WINNER - Arla JÖRÐ - Chilled Oat Barista FINALIST -   VIETNAM SOYA PRODUCT COMPANY - Fami Green Soy Milk FINALIST -   VIETNAM SOYA PRODUCT COMPANY - Veyo Nut Milk FINALIST -   Elmhurst 1925 - Unsweetened Coconut Cashew Milk FINALIST -   Arla JÖRÐ - Chilled Oat Drink FINALIST -   Dyverg Brands - AVVIKA FINALIST -   AricAir Sparkling Water - DAHU×AricAir Strawberry×Apple Sparkling Juice Plant-Based Condiment WINNER - Elmhurst 1925 - Elmhurst 1925 Sour Cream FINALIST - Nasoya - Zesty Gochujang K-Town Dressing FINALIST - Leckar Botanicals LLC (USA) - Fermented Za’atar Plant-Based Confectionery WINNER - LOVO Chocolate - LOVO FINALIST - NOMO - Coconut Bar FINALIST - NOMO - Ultimate Sharing Box Plant-Based Convenience product WINNER - Cymbiotika - Liposomal Glutathione FINALIST - Manitoba Harvest - Superseed Oatmeal FINALIST - Cocojune Products - Yogurt Dips Plant-Based Dessert WINNER - Yolé - Yolé's ZERO dairy ZERO sugar added ice cream FINALIST - GOOD GOOD - Vegan Lemon Curd FINALIST - Surapon Foods Public Company Limited - Frozen Coconut and Banana Gyoza Plant-Based Functional product WINNER - ZENB - ZENB Lasagna Plant-Based Meat WINNER - The Mushroom Meat Co. - Beef Tip style MushroomMeat FINALIST - Prime Roots - Koji-Meats FINALIST - Beyond Meat - Beyond Steak FINALIST - Beyond Meat - Beyond Burger Jalapeño FINALIST - Nasoya - Kung-Pao Plantspired Chick’n FINALIST - MyFOREST Foods - MyBacon Plant-Based Natural/Clean Label Product WINNER - The Mushroom Meat Co. - Beef Tip style MushroomMeat FINALIST - Myco - Hooba Plant-Based Snack WINNER - Nature's Bakery - Salted Caramel Brownie FINALIST - ZENB - ZENB Cracker Crisps FINALIST - STARFIELD - STARFIELD POKI SALAD BAR Health Innovation WINNER - ADM - Vegan Gummies for the Gut with HT-ES1 Postbiotic FINALIST - TIM TAM TUMMY - TIM TAM TUMMY Kids Kombucha Ingredient Innovation WINNER - Royal Avebe - PerfectaSOL D600: The Plant-based Yogurt FINALIST - ZENB - ZENB Yellow Pea FINALIST - Laphet - Tea Pesto FINALIST - VIETNAM SOYA PRODUCT COMPANY - Veyo Nut Milk FINALIST - Nature's Bakery - Salted Caramel Brownie Protein Innovation WINNER - 4Life Research - Plant-Based Transfer Factor FINALIST - Prime Roots - Koji-Meats Technology Innovation WINNER - VIETNAM SOYA PRODUCT COMPANY - Fami Green Soy Milk FINALIST - Manitoba Harvest - Bioactive Fiber World Plant-Based Innovation Awards 2024 - Bronze Sponsor The world needs to provide more nutritious foods that are sourced and produced more sustainably. That’s why we’re proud to introduce Cargill’s Meat & Dairy Alternatives solutions business. By operating at the center of the supply chain, Cargill’s Meat & Dairy Alternatives has the capability to support innovation at every step of the process; from ingredients to final recipes or finished products. This makes us uniquely positioned to delight our customers with comprehensive solutions that help nourish the world. Connect with our team today and let’s co-create winning products that are “delightful with purpose”! About FoodBev Awards FoodBev Media awards schemes have been running for more than 20 years and are now recognised as the most credible and respected awards schemes to influence the international food and beverage industry. For more information about our selection of awards programmes, please visit foodbevawards.com  or email awards@foodbev.com . #PlantBased #FoodBevAwards #Bridge2Food #awards #result #WPBIA24

Plant-based meat specialist Heura Foods is expanding into several new categories, aiming to ‘transform’ foods that commonly sit within the ‘ultra-processed food’ (UPF) category and provide more nutrient-dense alternatives. The Spanish start-up has developed a patent-pending technology that can replace additives, modified starches and saturated fats with plant proteins and healthy lipids, using thermo-mechnical techniques to achieve significantly enhanced textures. At the Future Food Tech event in London, UK, Heura unveiled its first prototypes of cheese, snacks and pasta leveraging the new tech. In addition to a range of high-protein, clean label cold cuts, it demonstrated a new plant-based cheese designed to provide a creamy and rich texture, with 20% protein content and low saturated fat. It also showcased a pasta innovation containing over 50% protein and a 74% reduction in carbohydrates, said to offer uncompromised texture and cooking performance while significantly boosting nutritional value. Marc Coloma, CEO and co-founder at Heura Foods, said: “Rather than focusing solely on new ingredients, we need better technologies for product design”. “Who wouldn’t want to replace excess saturated fats, simple carbohydrates and unnecessary additives with nutrient-dense products made from plant proteins and healthy lipids? And we can do this by leveraging readily available, consumer-friendly ingredients that require no regulatory approval.” Coloma added that within the next nine months, six additional patents to cover more food categories with these principles are expected, aligning with Heura’s goal to ‘disrupt the UPF categories’. In addition to driving Heura’s innovation pipeline, the new technology will also be available for licensing by other companies through business partnerships. “These new technologies are set to transform current food production methods, but their real power lies in scaling efficiently and adapting to regional consumer preferences. That’s why we’re forging partnerships with industry leaders to accelerate a change that no one can drive alone,” Coloma commented. #Heura #Spain