A new UK study has found that regularly swapping meat for Quorn products could help to lower cholesterol at a rate comparable to following a Mediterranean or vegan diet. The study was carried out by scientists at the University of Exeter. Published in the journal Clinical Nutrition, it involved 72 adults in the ‘overweight’ BMI category who had high cholesterol levels. Researchers found that participants who ate 180mg of Quorn products on a daily basis – equivalent to two servings of Quorn mince – saw a 10% reduction in ‘bad’ LDL cholesterol over the four-week study period. This equates to a 0.3 millimole per litre (mmol/l) decrease in bad cholesterol levels in less than one month. Many research studies have shown the effectiveness of broader dietary changes, such as switching to a Mediterranean or vegan diet, in lowering cholesterol. Studies show that these changes will typically deliver a 0.2-0.3 mmol/l reduction in bad cholesterol levels after 12 weeks. The team at University of Exeter also noted that typical doses of atorvastatin, the most popular statin prescribed by the NHS to treat high cholesterol, commonly yield a 0.3-1.3 mmol/l reduction after 12 months. According to medical research, a decrease of 0.39 mmol/l in bad cholesterol levels is associated with a 25% lower lifetime risk of heart and circulatory disease. While the health benefits of switching to Mediterranean and vegan diets are known, research shows that such wholesale dietary changes may be difficult for consumers due to wide-ranging factors including costs of ingredients, unfamiliarity of foods and the reduced availability of specialist products. The researchers concluded that dietary substitutions that are easy to implement are likely to be more attractive to the public, and that Quorn products could play a key role in cholesterol management as a widely-available, high-fibre, low in saturated fat food source. The study saw half of the participants (39) given meat and fish products to eat daily as part of their regular diet, while the other half (33) were provided with Quorn’s mycoprotein-based products. Further heart health benefits were also found – study participants who ate Quorn products experienced, on average, a 13% drop in blood glucose levels and a 27% fall in c-peptide concentrations, compared with the control group. Current data shows that 2.4 million people are at an increased risk of type 2 diabetes in the UK based on high blood sugar levels. The findings come after the latest annual Health Survey for England estimated that 59% of adults suffer from raised cholesterol and one in ten from diabetes, with both conditions known to cause cardiovascular disease. Quorn mycoprotein is not only low in saturated fat, but is also high in beta-glucan, a fibre common in foods such as oats and barley. Fermentation of this fibre in the intestines is thought to create short-chain fatty acids which may reduce the amount of cholesterol produced by the body. George Pavis, who led the study for the University of Exeter, commented: “Previous laboratory studies, where all food eaten is controlled and alcohol and caffeine consumption regulated, have clearly shown that daily consumption of mycoprotein reduces bad cholesterol, but this is the first study of its kind to explore the impact of such a dietary intervention in a real-world, home-based setting where participants were not restricted in terms of what else they consumed or did”. Sam Blunt, Quorn’s director of sustainability and corporate affairs, added: “The potential cholesterol-lowering effects of Quorn’s mycoprotein were first identified nearly four decades ago and, since then, numerous studies have helped us to understand more about the extent of its cholesterol management capabilities, with its high-fibre content thought to play a key role in this”. #research #Quorn #cholesterol #mycoprotein #UK #alternativeproteins

UK plant-based food and beverage brand Rude Health has added a new product, Organic Oat Barista, to its line-up of dairy-free milk alternative beverages. According to Rude Health, the barista oat drink has been in development for four years and creates a “perfect creamy foam” when partnered with coffee, whether made with pods, espresso or filter. It contains just four ingredients – spring water, organic oats, organic cold-pressed sunflower oil and sea salt. Its high oat content (14%) is responsible for its creamy texture and natural sweetness. The NPD joins the rest of the Rude Health range from 11 March, available to independents via wholesalers as well as on Ocado and Amazon at an RRP of £2.40 per 1 litre carton. Camilla Barnard, Rude Health’s co-founder, commented: “With the foundations of the barista category having been laid, there is still significant opportunity for growth. Barista, oat and organic are all growth drivers.” She added: “The shelf is currently dominated by long ingredient lists with emulsifiers, stabilisers and acidity regulators, and we know consumers are not only looking for great functionality and brilliant taste, but clean deck, organic ingredients. We’ve used our years of dairy-free drink experience to craft what we believe is the ultimate trade up and we can’t wait to hear what our customers think.” #baristamilk #plantbasedmilk #organic #UK #dairyfree #Oatmilk #milkalternatives #RudeHealth

In an ongoing debate over the labelling of plant-based dairy products in the UK, ProVeg UK has voiced concerns regarding the upcoming guidance which is set to be released at Easter. The UK government guidance, crafted by the Food Standards & Information Focus Group (FSIFG), aims to provide clarity on the use of dairy-related terms for plant-based alternatives, effectively banning phrases such as ‘not milk’ and ‘plant-based alternative’. Jasmijn de Boo, global CEO of ProVeg, said: “There really is no problem to fix here. We understand that supermarkets are not receiving complaints from consumers about being confused by dairy names for plant-based products so no service is done to the consumer by restricting these terms.” She added: “Arguably, more confusion may be caused if brands are required to use terms that consumers are unfamiliar with. But there is a considerable disservice to a large and growing industry that will incur costs having to relabel their products.” With the UK already ranking as the second-largest consumer of plant-based alternative proteins in Europe, the proposed guidance risks hindering the sector’s growth and innovation potential post-Brexit. De Boo stressed the importance of nurturing the plant-based food market rather than stifling it with unnecessary regulations. While the FSIFG argues that the guidance aims to prevent consumer confusion between dairy and plant-based products, ProVeg cites multiple studies showing that current labelling practices do not lead to significant confusion among consumers. The impending guidance has sparked a contentious debate within the plant-based food manufacturing sector, raising concerns about its potential ramifications on businesses and consumer choice. #ProVegUK #UKgovernment

Beyond Meat has published its financial results for the fourth quarter and full-year 2023, which exceeded analyst expectations despite a $155.1 million net loss in Q4. The plant-based meat producer reported its fourth quarter net revenue at $73.7 million, a 7.8% decrease year-over-year. Despite the decline, the company’s stock value surged following the earnings announcement earlier this week, with sales surpassing the average analyst estimation of $66.8 million compiled by Bloomberg. Gross profit for Q4 was a loss of $83.9 million, compared to a loss of $2.9 million in the year-ago period. This was negatively impacted by certain non-cash charges associated with the company’s global operations review announced in November 2023. The alt-meat industry giant revealed plans to significantly reduce operating expenses, including a 19% reduction in its global non-production workforce, in November. Alongside this, its global operations review aimed to narrow its commercial focus and accelerate activities that prioritise gross margin expansion and cash generation. Measures taken as part of the review included changes to the company’s pricing architecture and optimising manufacturing capacity, as well as the decision to discontinue its Beyond Meat Jerky product line. The company scaled back its annual revenue outlook ahead of its third quarter earnings call, expecting net revenues to be in the range of $330 million to $340 million, a decrease of approximately 21% to 19% compared to 2022. Net revenues for 2023 were $343.4 million, a decrease of 18% year-over-year but exceeding the revised full-year outlook projection. Fourth quarter net loss was $155.1 million, or $2.40 per common share, compared to net loss of $66.9 million, or $1.05 per common share in the year-ago period. Adjusted EBITDA was a loss of $125.1 million, compared to an adjusted EBITDA loss of $56.5 million in the year-ago period. Net loss for the full-year was $338.1 million, or $5.26 per common share, compared to net loss of $366.1 million in the year-ago period. Beyond Meat’s president and CEO, Ethan Brown, commented: “In 2023, Beyond Meat undertook extensive initiatives to reset the business toward sustainable operations and, ultimately, profitable growth. Much of this reset is now coming into view.” He added that the company’s 2024 plan includes taking steps to “steeply” reduce operating expense and cash use, as well as the recent unveiling of its “years-in-the-making” platform renovation, Beyond IV, aiming to deliver “superior health benefits and taste”. “We believe these sweeping changes, together with measures we plan to pursue this year to bolster our balance sheet, will strengthen our near-term operations as we pursue our vision of being the global protein company of the future,” Brown concluded. #BeyondMeat #financialresults #meatalternatives #plantbasedmeat

Roquette has expanded its Nutralys plant protein portfolio with the launch of four new multi-functional pea protein ingredients. The ingredients are designed to improve taste, texture and creativityin plant-based food and high-protein nutritional products. They are designed to address common challenges encountered when developing foods and beverages with plant proteins, as well as offering new format and formulation options including nutritional bars, protein drinks, plant-based meat and dairy alternatives. Nutralys Pea F853M is a pea protein isolate designed to increase firmness and thickness, thanks to its high gel strength. It aims to solve the challenge of creating gel-like structures under heat with pea proteins. The high moisture extrusion process enables manufacturers worldwide to explore diversified offerings in meat alternatives, as well as enabling applications in plant-based spreads and desserts. Roquette is also introducing its first food-grade hydrolysed pea protein, Nutralys H85. According to the company, the ingredient can allow snack bar manufacturers to obtain a “consistent and cohesive” dough while achieving a smooth texture that remains throughout the product’s shelf life. This new ingredient, available globally, can also be used to increase protein content in beverages while maintaining a low viscosity. Nutralys T Pea 700M and Nutralys T Pea 700FL aim to pave the way for new formats and textures in plant-based savoury applications. T Pea 700M comes in minced form, eliminating the need for shredding in manufacturing, and enables a firmer bite and chewiness in meat-free products. It is suited for ground products such as lasagna. T Pea 700FL has been designed to provide a fibrous texture and juicy mouthfeel for chicken and fish alternatives. It is supplied in small chunks and can be used in meal kits as well as just-add-water applications. In addition to mimicking meat’s palatability, both ingredients can improve efficiency within the manufacturing process through reduced time, energy and labour costs. They are commercially available in Europe and will be launched in additional countries over the coming months. Benjamin Voiry, global head of marketing for plant proteins at Roquette, said: “We believe pea protein is perfectly placed to satisfy the growing appetite for delicious, sustainable and healthier plant-based foods and we are committed to helping our customers harness the full potential of peas with ease”. He added: “In 2021, we opened the world’s largest pea protein plant in Canada, and now we continue to invest in every step of the value chain to ensure a reliable and sustainable supply of premium pea protein that is gluten-free, non-GMO and not a major allergen – as well as being kosher – and halal-certified for added consumer appeal”. #Roquette #plantbasedmeat #peaprotein #beverages #plantbaseddairy #proteiningredients #alternativeproteins

Wagamama, a British restaurant chain serving Japanese cuisine, has joined forces with Willy’s Pies to launch the latest addition to its menu: the Mushroom, Kimchee and Edamame Pie. This collaboration marks a significant move in the plant-based food landscape, targeting consumers seeking flavourful and satisfying meat-free options. Scheduled to debut tomorrow (29 February) across 19 locations, this pie fuses Asian-inspired tastes with the comforting appeal of a traditional British pastry. Developed during the lockdown period, Willy’s Pies taps into the essence of classic pie making. At the heart of this collaboration lies Wagamama’s signature katsu sauce, enveloped within a flaky, indulgent pastry crust crafted by Willy’s Pies. Inside, the Mushroom, Kimchee and Edamame Pie features a combination of smoky king oyster mushrooms, diced aubergine and fresh edamame beans, all coated in a spicy curry sauce. The pie is then topped with tangy kimchi. Global executive chef Steve Mangleshot commented: “It was a lot of fun working with the brilliant Will Lewis and the Willy’s Pies team back in November when we created the Chicken Katsu Pie for noodle lab. We’re thrilled to be bringing this iconic hybrid and its new vegan counterpart to Wagamama’s across the UK. Collaborating with leading innovators like Willy and experimenting with talk-worthy dishes keeps Wagamama relevant and fresh.” Founder of Willy’s Pies Will Lewis added: “We’re so pleased to be working with Wagamama again – a lot of hard work and careful consideration has gone into making these pies taste as great as they do. We wanted to make something fun and innovative, without compromising on the flavour or quality Willy’s Pies is known for. We’re so excited to take these on tour and see what the rest of the nation thinks!” The new pie comes on the heels of Wagamama’s recent launch of Lion’s Mane ‘Steak’ Bulgogi, introduced just in time for Veganuary this year. Curious to know more about Veganuary? Tune in to our newly launched Veganuary Sessions podcasts for insightful discussions and expert insights. Explore more here. #pie #Wagamama #UK #mushroom #kimchi

Vegan Food Group has entered into an agreement to acquire Tofutown, a German tofu manufacturer with €60 million in revenue. The latest acquisition is Vegan Food Group’s first since it was rebranded as a new development out of its initial company, VFC Foods, founded in 2020 by Veganuary co-founder Matthew Glover and chef Adam Lyons. Vegan Food Group’s portfolio, which also includes the VFC, Meatless Farm and Clive’s Purely Plants brands, already has 80 SKUs in the UK and EU across 21,000 distribution points. In a statement shared on LinkedIn, Vegan Food Group’s chief mission officer Glover said that the combined entity will be positioned for profitability in 2024 with a “clear line of sight” for scaling group revenues beyond €100 million following the Tofutown deal. Tofutown was established over 40 years ago and is a supplier of 100% natural organic tofu, spreads and meat alternatives in the EU, predominantly in Germany where the company is based. Headquartered in Wiesbaum (North Rhine-Westphalia), it supplies major retailers such as Aldi, Lidl, DM and Edeka under the Tofutown brand. Its two manufacturing sites, spanning 55,000-square-metres in total, produce a wide range of new plant-based products, with its Lüneburg (Lower Saxony) site becoming one of Europe’s largest plant-based manufacturing facilities. Dave Sparrow, CEO of Vegan Food Group, said: “VFG will now be a major player in plant-based food, with a significant manufacturing scale across three sites, employing over 300 staff, and with a strong network of strategic manufacturing and supply chain partners”. He added: “This acquisition allows VFG to fast-track our growth across the UK and the EU in chilled, frozen, and ambient products, in both branded and own label retail, as well as foodservice”. Markus Kerres, CEO of Tofutown, said that joining Vegan Food Group will be an exciting opportunity to successfully continue Tofutown founder Bernd Drosihn’s vision in the coming decades. He commented: “With Germany and the UK being the two biggest markets for plant-based foods, we’re well-positioned to thrive over the next decade”. Vegan Food Group has entered into a purchase agreement to acquire all shares of Tofutown. Completion is subject to final approvals but is expected to happen soon, the companies revealed. KPMG conducted the financial due diligence, while Addleshaw Goddard provided legal advice. You might also be interested in: The Plant Base’s Veganuary Sessions: Exclusive insights from VFG’s Matthew Glover Vegan Food Group emerges as powerhouse in plant-based food industry VFC saves Meatless Farm from administration #VeganFoodGroup #VFG #aquisitions #UK #Tofu #VFCFoods #Tofutown #Germany

A new vegan tequila cream liqueur brand, Cremaura Tequila, has launched in the UK in response to high demand for plant-based options in the category. The new brand caters to dairy-free, vegan/plant-based and gluten-free diets, introducing its range with four flavours available: rose, orange, chocolate and café. The products feature a blend of tequila with 100% plant-based ingredients such as coconut milk and vanilla. Cremaura said its flavours were carefully selected to appeal to a “broad spectrum” of consumer preferences, aiming to create a liqueur that resonates with “every lifestyle and dietary choice without compromising on taste or quality”. Dav Bal, director of Cremaura, commented: “We’re excited to offer products that are not just inclusive but also exceptionally crafted. Our mission is to deliver premium experiences that are accessible to everyone, regardless of their dietary needs.” #Alcohol #plantbasedcreamliqueurs #tequila #UK #CremauraTequila

The Precision Fermentation Alliance (PFA) and Food Fermentation Europe (FFE) have announced a refined definition of the term ‘precision fermentation’. The newly refined definition, announced in a media release yesterday (26 February 2024) aims to provide clarity on precision fermentation’s unique characteristics and its differentiation from other technologies. It defines precision fermentation as follows: “Precision fermentation combines the process of traditional fermentation with the latest advances in biotechnology to efficiently produce a compound of interest, such as a protein, flavour molecule, vitamin, pigment or fat”. The new definition then offers further detail on the process, how it works and how it has already been in use: A specific molecular sequence is inserted into a microorganism to give it instructions to produce the desired molecule when fermented. These molecular sequences are derived from digitised databases rather than taken directly from the relevant animals or plants. At the end of the fermentation process, the resulting compounds are filtered out, separating them from the microorganisms that produced them. Precision fermentation has been in use globally for over 30 years to make medicines (like insulin) and countless common food ingredients (such as human milk oligosaccharides or rennet). The PFA was established in 2023 and comprises industry members including Change Foods, The Every Co, Imagindairy, New Culture, Onego Bio and the Good Food Institute among others. The members’ common goal is to promote precision fermentation as a reliable solution for a more sustainable food system. Irina Gerry, spokesperson for PFA, commented: “With so many new food technologies entering the market, we recognised the need to refine and expand the definition of precision fermentation to help educate consumers and food industry stakeholders”. She added: “Our collaboration with FFE has resulted in a comprehensive definition that emphasises the distinctive features of precision fermentation and its applications, as well as draws clear boundaries between precision fermentation and other fermentation-based technologies”. The refined definition includes several key distinctions. The PFA and FFE highlight that precision fermentation leverages the latest bioengineering techniques, setting it apart from traditional fermentation and natural breeding techniques. Additionally, unlike cell cultivation, precision fermentation uses microorganisms to produce specific compounds of interest, rather than growing an entire cell or biomass. Molecular sequences used in precision fermentation are sourced from digitised databases, eliminating the need for animal involvement in any part of the process, whereas in cell-based meat, a sample of cells is taken from a live animal. At the end of the fermentation process, the targeted molecules are isolated and filtered out from the fermentation broth, setting the process apart from biomass fermentation (where the entire biomass, including the cells, is the product). It also emphasises that precision fermentation is an established technology. While it is now being used to produce new molecules, the process itself has been safely utilised in food and medicine for decades. FFE represents the wider fermentation food and ingredient sector, made up of nine industry members: Better Dairy, Bon Vivant, Formo, Imagindairy, MicroHarvest, Onego Bio, Standing Ovation, Those Vegan Cowboys and Vivici. It works to raise awareness and enable the rollout of innovative fermentation technology and products in Europe. You might also like to read: UK government commits £12m to advance fermentation-based food research TurtleTree secures precision fermentation dairy industry’s “first-ever” vegan certification EU to invest €50m in supporting precision fermentation start-ups #fermentation #FoodFermentationEurope #precisionfermentation #PrecisionFermentationAlliance

GNT Group has introduced a new line of plant-based Exberry concentrates tailored to meet the demands of manufacturers seeking clean label brown shades for low-pH soft drinks. The newly launched Shade Autumn Brown and Shade Golden Brown offer clear reddish-brown and caramel-brown hues suitable for both still and carbonated soft drinks. This development addresses the increasing consumer preference for natural brown colours devoid of health concerns and free from the 14 allergens specified under the EU Labeling Regulation. Formulated with caramelised sugar syrup, the browns provide a clean label solution while naturally being gluten-free. Positioned as a viable alternative to caramel (E150), these concentrates cater to various applications including natural colas, energy drinks and iced lattes. Helen Vine, key account manager at GNT Group, said: “This new Exberry range was created to meet the rising demand for natural, plant-based browns that can deliver clear shades in beverages. Our concentrates allow brands to maximise their drinks’ appeal with eye-catching colours alongside clean and clear ingredient lists.” The liquid-based colours are derived from edible, non-GMO fruits and vegetables, making them suitable for vegan, kosher and halal diets. Shade Autumn Brown incorporates carrot concentrate alongside caramelised sugar syrup, while Shade Golden Brown includes apple concentrate. These products offer high-performing, clear solutions with no turbidity or sediment formation even in acidic beverages with pH levels below 3.0. Additionally, they exhibit excellent light and heat stability, ensuring quality preservation during storage and distribution, while also being easy to pump and dose. #Exberry #GNTGroup #naturalcolours #plantbasedcolours

Planteneers, a developer of custom system solutions for plant-based foods, has unveiled a wide range of offerings catered to the growing demand for plant-based fermented milk products. From yogurt and quark to cream cheese and crème fraîche, the Germany-based company has developed alternatives that closely mimic the taste and texture of traditional dairy, while offering versatility in use. Yogurt alternatives Planteneers’ fiildDairy FEY series of functional systems for yogurt alternatives is tailored to meet individual customer preferences. These systems use a combination of different starches, allowing flexibility with various plant-based components such as coconut milk, oat concentrate, soy protein and almond paste. The resulting yogurt alternatives feature a balanced flavour and creamy texture that is similar to conventional yogurt, with options for spoonable or drinkable consistencies. Fruit, herbs or spices can be added to create sweet or savoury varieties, including Greek yogurt alternatives. All products undergo fermentation with vegan yogurt cultures. Additionally, Planteneers provides solutions for plant-based yogurt alternatives with integrated plant bases, featuring coconut milk powder as a convenient option. These alternatives offer a pleasant coconut flavour and creamy mouthfeel, further customisable with various fruit preparations. For specialised requirements, Planteneers offers an integrated compound for high-protein plant-based yogurt alternatives, maintaining a creamy texture even with added fruit preparations. Clean label systems are available to meet the demand for ‘free-from’ products, with solutions suitable for trending products like mango lassi and ayran. Quark and cream cheese alternatives For Quark, Planteneers presents a flexible system as part of its fiildDairy FEQ series. These alternatives, with protein contents ranging from 4%-7%, closely resemble traditional quark products. Additionally, an optional separation step yields a drier, crumblier texture ideal for fillings in pasta, baked goods or cheesecakes. The company also offers plant-based alternatives to cream cheese, boasting similar taste and texture to conventional products. These alternatives are highly spreadable and can be easily incorporated into various recipes. A complex combination of starch, plant-based ingredients, plant protein, and pectin forms the basis for these products, with options for customisation with different flavours, herbs and vegetable preparations. Sour cream and crème fraîche alternatives Planteneers also provides plant-based solutions for classic kitchen staples like sour cream, crème légère or crème fraiche. Its clean label system enables fat contents ranging from 15%-25%, suitable for various culinary applications including vegan tzatziki. Additionally, a system allowing for a 30% fat content provides further flexibility in product development. #crèmefraîche #Planteneers #quark #creamcheese #functionalfoods

The UK government has allocated £12 million towards the establishment of an alternative protein research centre, aimed at advancing the development of fermentation-based foods. Spearheaded by UK Research and Innovation (UKRI), the initiative is set to identify innovative fermentation methods, with a focus on creating ingredients that mimic the flavour and texture of animal products. Led by Rodrigo Ledesma-Amaro, a professor at Imperial College London, the Microbial Food Hub will explore various fermentation techniques, including biomass fermentation and traditional fermentation. Biomass fermentation, similar to processes used in beer or yogurt production, will be used to cultivate substantial quantities of mycoproteins. Additionally, traditional fermentation methods employing microbes will be leveraged to enhance the nutritional profiles of plant-based products. One aspect of the project involves the development of precision fermentation, a cutting-edge approach employing organisms like yeast to produce authentic egg or dairy proteins. These proteins, along with other ingredients synthesised through precision fermentation, are anticipated to replicate the flavours of conventional animal-based foods such as cheese, meat and eggs. Collaboration forms a core element of this initiative, with experts from academic institutions such as the University of Reading, University of Kent, University of Aberystwyth, University of Cambridge and Rothamsted Research joining forces. Furthermore, food industry partners will contribute to the project, facilitating interdisciplinary innovation and knowledge exchange. Earlier this month, UKRI disclosed the funding allocation as part of its project to establish six Engineering Biology Mission Hubs. Additionally, the announcement included investment from the Technical Missions fund, directed towards the University of Oxford cultivated meat researcher Hua Ye. This move aligns with the government’s commitment to support research in alternative proteins, evident in recent investments and plans for regulatory reform. This week, at an event in London hosted by a venture capital company, the Minister for Investment and Regulatory Reform stated that “the opportunities surrounding novel foods are truly remarkable”. Linus Pardoe, UK policy manager at the Good Food Institute Europe, said: “Fermentation has extraordinary potential to boost the UK’s food security in an increasingly volatile world, helping us to reduce our dependence on cheap, imported foods”. He continued: “Following a series of bumper public funding announcements for UK alternative protein researchers and entrepreneurs, this is another strong indication that the British government recognises the need to invest in the R&D necessary to help scale up production, bring costs down and make this food available to everyone”. #precisionfermentation #UKgovernment #GoodFoodInstitute #UK #UKResearchandInnovation #engineering