International think-tank network the Good Food Institute has selected Japan as the location for its newest nonprofit entity. Japan will now join existing GFI affiliates in Singapore, India, Israel, Europe, Brazil and the US, which work collaboratively to accelerate food innovation around the world. The development comes as global meat production is projected to increase by more than 50% by 2050 compared with 2012 levels – such pressures are particularly acute in Asia, which accounts for more than half of all protein consumption growth so far this century. GFI Japan’s interim director, Kimiko Hong-Mitsui, said: “Alternative proteins made from plants, microbes and cultivated animal cells have the ability to satisfy Asia’s skyrocketing meat demand in a more secure and sustainable way. Just as Japan developed and exported the cutting-edge technologies that brought solar power and other renewables to the world, we now have an opportunity to pioneer the next generation of alternative proteins – the food equivalent of clean energy.” Japan’s 101st Prime Minister, Fumio Kishida, hailed alt-protein technologies, such as cultivated meat as an important part of ‘realising a sustainable food supply’. Kishida’s government has so far awarded tens of millions of dollars in funding to alt-protein companies – in January this year it invested $27.7 million in plant-based egg producer Umami United and cell-based meat biotech firm IntegriCulture.   Among GFI Japan’s top strategic priorities are identifying opportunities for greater government investment in alternative protein R&D and commercialisation, including in the national bioeconomy strategy; supporting local regulators’ efforts to develop a clear path to market for cultivated meat; better connecting Japan’s ‘future food’ companies to their international counterparts; providing timely translations of relevant reports and resources; and facilitating new collaborations between Japanese research institutions and alternative protein scientists around the globe. GFI president and founder Bruce Friedrich added: “Reimagining how meat is made is one of humanity’s greatest untapped opportunities. Japan’s world-class R&D ecosystem will play a critical role in supercharging alternative proteins and pioneering the breakthrough technologies our planet urgently needs.” #GFI #GoodFoodInstitute #Japan

Ingood by Olga, a French plant-based ingredients specialist, has developed an egg replacement solution made from fermented lentil powder. The clean label solution, ‘Lengood,’ will be presented for the first time at Food Ingredients Europe in Frankfurt, Germany, next month. It aims to provide a sustainable and cost-effective solution that can replace eggs in a wide range of bakery and pastry products. Ingood believes that Lengood will help manufacturers to navigate current challenges presented by the egg market, such as price volatility, supply issues and sanitary issues such as the spread of avian influenza. It also aims to meet demands for environmentally sustainable, vegan-friendly and allergen-free egg alternatives. The powder is derived from French green lentils and produced in a natural and solvent-free fermentation process. It is the result of two years of R&D work by the company, and is claimed to offer the full functionality of egg – texturizing, gelling and emulsifying – as well as reduced content of anti-nutritional factors and increased protein digestibility. The fermentation process also improves organoleptic qualities due to the degradation of aromatic compounds, reducing bitterness and off-notes. According to Ingood, Lengood offers a 30% cost reduction compared with using egg – 150g of Lengood combined with 850g water is equivalent to using 1kg of whole egg. Additionally, its carbon footprint is said to be 80% lower. #IngoodByOlga #France

Döhler has announced a strategic partnership with Nukoko, a British start-up behind the ‘world’s first’ cocoa-free ‘bean-to-bar’ chocolate. Under the agreement, Döhler and Nukoko will scale the production of Nukoko’s patent-pending chocolate alternative, made from fava beans. The companies expect the partnership to enable the scale up of Nukoko's fermentation process to an industrial level by 2025. Nukoko’s process transforms fava beans into a sustainable chocolate alternative, addressing critical issues in the chocolate industry, including rising cocoa prices, environmental impact and socio-economic concerns surrounding cocoa production. Nukoko’s cocoa-free chocolate is made possible through its patent-pending fermentation technology, which mimics traditional cocoa fermentation to create chocolate’s characteristic flavours from fava beans. Its chocolate alternative reduces carbon emissions by up to 90% compared to traditional cocoa-based products. In addition to its environmental benefits, Nukoko’s fava bean-based chocolate contains 40% less sugar and higher levels of protein, fibre and antioxidants, than traditional chocolate, offering a healthier choice for consumers without compromising on taste. With Döhler’s expertise in fermentation scale-up and ingredient systems, Nukoko expects to transition from pilot-scale production to full industrial-scale batches by 2025. This process will involve producing in 10,000-litre fermentation batches, significantly increasing output while maintaining high efficiency. Döhler’s knowledge in regulatory processes and food safety will also be instrumental as Nukoko approaches its market launch. Rodrigo Hortega de Velasco, representing Döhler Ventures, said: “Nukoko’s technology presents a groundbreaking solution for the food and beverage industry. We are proud to support the scale-up of its cocoa-free chocolate, which aligns with our mission to drive sustainable food innovations.” Ross Newton, co-founder of Nukoko, added: “We are excited by our collaboration with Döhler, one of the world’s leading fermentation experts. Their support is crucial in helping us achieve industrial-scale production and bring our revolutionary chocolate alternative to market.” #Nukoko #chocolate #Döhler #favabean

Plant-based cheese alternatives have experienced a significant rise in popularity in recent years, riding the wave of the vegan trend and seeing major new product development investment from forward-thinking manufacturers. Here, Louisa Parrillo, EMEA strategic marketing lead for dairy and alternatives and emerging markets at Ingredion, discusses how manufacturers can tap into the growth of plant-based cheese by focusing on indulgent texture in their formulations. The rise of vegan cheese   A decade ago, vegan cheese was regarded as a relatively niche food that most consumers had not heard of, and even fewer had eaten. This has now changed following years of strong growth. In 2023 for example, 28% of European consumers increased their consumption of non-dairy cheese alternatives, and overall volume is projected to grow by 18% over the next three years.   This period of growth has been driven by the development of new vegan cheese products that get ever closer to the eating experience delivered by traditional cheese products. The biggest challenge here lies in creating the unique textures and rich protein content required. As manufacturers strive to make the incremental improvements that can differentiate their offerings, the key is likely to be finding new formulations that can cost effectively deliver these attributes.      The texture challenge   An undeniable hallmark of dairy cheese is its indulgent texture, and characteristics such as ‘stretch’ are highly sought after when looking across the cheese category as a whole. This characteristic comes from the casein family of proteins. Casein proteins behave in a unique way when exposed to heat, retaining their chemical structure and creating that unique elasticity in melted cheese as the fat around them liquifies. Casein is exclusively found in milk, and nothing similar exists in the plant kingdom, making this property especially difficult to replicate using plant-based ingredients.   Creaminess is another desirable feature of cheese, and the different types of fats used in vegan analogues can often create a brittle texture rather than the smooth creaminess of traditional products. Firmness and elasticity at ambient or chilled temperatures allows for the shredding and grating that consumers expect from harder cheeses. While firmer non-dairy cheeses that grate well have been developed, achieving the required texture for this typically results in a trade-off with how they melt.   The search for satisfaction   Protein is not only key to the taste and texture of dairy cheese, but it is also an important nutrient that delivers the satiety consumers have learned to expect from eating it. While plant-based proteins offer nutritional value, they are often regarded as inferior to dairy-based proteins in terms of protein quality. With protein rich ingredients also forming a key cost component, this becomes a key issue in formulating vegan cheeses with consumer appeal.   Crafting vegan cheeses with greater indulgence value demands a range of expertise, and manufacturers may not have all this in-house. This means that new product development can be slow, often taking over 18 months to complete the technical work to reach commercial viability.   In working with the right partner, manufacturers can access up-to-date consumer insights, state-of-the art pilot plant facilities, analytical sensory evaluation services and perhaps most importantly, collaboration with top experts.   Ingredients for success   With the right expertise, new formulations that can help to improve the indulgence value of non-dairy cheese are waiting to be discovered. Thanks to continuing research and development, there are a number of new ingredients that can be combined to achieve this.   Starch has a key role to play in replacing the textural properties of casein, and different starches can be used depending on the style of cheese alternative desired – from parmesan and cheddar to cream cheese and mozzarella. The latest clean label starch innovations can also be listed as simply ‘starch’ or ‘corn starch’ and can replace modified starches, giving manufacturers the bonus of a simpler ingredients list that consumers of vegan products are likely to prefer.   Where protein is concerned, there are now a growing number of plant-based proteins on the market. Pea and fava bean concentrates are well suited to vegan cheese with high protein levels, and natural flavour modifiers can reduce bitter off-notes that plant proteins inevitably suffer from.   The importance of partnership   As vegan cheese rises in popularity, the gap between the taste, and especially texture, of plant-based alternatives and the traditional products they seek to mimic, presents big opportunities for manufacturers.   Working with a specialist partner can help develop better products that get to market quicker. In a growing market like vegan cheese, with untapped demand for more indulgent products, this could be a very profitable move.

Australian food-tech company Cauldron Ferm is being supported by the Queensland government to develop a ‘first-of-its-kind’ precision fermentation contract manufacturing facility in the Australian state. The ‘Cauldron Bio-fab’ will be located in Mackay, Queensland, providing the ‘first and largest’ end-to-end contract manufacturer for precision-fermented products in the Asia-Pacific region. It will deploy Cauldron’s ‘hyper-fermentation’ technology, a continuous fermentation process designed to significantly reduce costs. The site will have the capacity to supply a range of sectors, with projected annual production output of more than 1,000 tonnes of bioproducts. It will produce key inputs for the food and nutrition sector alongside materials, beauty, personal care, chemicals and biofuels. As the company expands production from its current 25,000-litre demo facility in New South Wales, the Mackay Bio-fab is the first planned industrial facility for the start-up. In future, it plans to develop a global network of industrial facilities in multiple regions. Queensland government will support the project through its Industry Partnership Programme. It aligns with the government's strategy to develop industries that will be in demand as the world decarbonises. Michele Stansfield, co-founder and CEO of Cauldron, said: “We are honoured to be receiving support from the Queensland Government to develop our first industrial-scale operations in Mackay”. “This funding enables us to scale our innovative technology as a major milestone in our journey to redefine the scope of biomanufacturing. We look forward to developing the critical infrastructure to produce essential bioproducts more efficiently and sustainably to meet growing demand.” Cauldron recently appointed a new chief technology officer and closed a Series A funding round of over $6.25 million. #Cauldron #Australia #precisionfermentation

GNT will highlight the benefits of plant-based EXBERRY® colours for meat, seafood and dairy alternatives at Plant Based World Expo Europe (13-14 November, ExCel London) (Stand D22 11-14). EXBERRY® colours are made from non-GMO fruits, vegetables and plants. They are available in multiple formats and can deliver a full spectrum of shades in plant-based food and drink. The EXBERRY® portfolio includes hundreds of concentrates that can be used to replicate the appearance of almost any meat, seafood and dairy product. GNT will give attendees the chance to see the possibilities first-hand. The company will offer plant-based giveaways for visitors to sample as well as displaying a variety of eye-catching concepts. GNT’s experts will also be available throughout the event to offer technical advice on how EXBERRY® can be used to deliver effective solutions for different project requirements. Britt Watson, Technical Sales at GNT UK, said: “Colour is key in plant-based products, helping to set initial expectations of quality and influencing consumers’ taste experience and overall product enjoyment. The EXBERRY® portfolio offers manufacturers a vast range of plant-based, sustainable colouring solutions that can be used to achieve highly realistic results. We’re delighted to be able to show visitors how our colours can boost sensory appeal while meeting consumer demand for natural products.”

An increasing number of parents are opting for plant-based options to fulfil their children’s nutritional requirements, whether prompted by milk allergies or environmental and ethical considerations. Melissa Bradshaw, editor of The Plant Base, explores the offerings available in the plant-based infant and toddler nutrition category. While raising a child on a plant-based diet can spark debate, it is essential to arm parents who choose this path with adequate resources and guidance to ensure their infants receive the necessary nutrients for healthy growth and development. Parents need to educate themselves on the best ways to feed their children, seeking professional advice when necessary. But brands also have a crucial role to play by ensuring that products within this market contain the right ingredients. The growing popularity of veganism among adults is likely contributing to the increasing number of children raised on a plant-based diet. Additionally, milk allergies play a significant role, with cow’s milk allergies affecting between 1.8% to 7.5% of infants in their first year of life, as reported by Allergy UK. Hannah Whittaker, a registered dietitian specialising in vegan pregnancy and nutrition for children with milk allergies, stressed the vital considerations parents must make regarding plant-based diets for infants. “A balanced plant-based diet alongside appropriate supplementation can provide all the necessary nutrients a child requires,” she explained. Whittaker noted that infants aged 1-3 years require at least 350mg of calcium per day for strong bone and teeth development. She highlighted the importance of plant-based milk, cheese or yogurt alternatives containing added calcium to meet these needs in the absence of dairy. Dodging dairy While breast milk is considred the gold standard, not all mothers can breastfeed. For those seeking an alternative, choosing a suitable formula can be challenging, especially if their children have specific dietary issues like milk allergies. Although dairy-free infant formula options are available, the choices are often limited. Many of these formulas contain soy, which can also be an allergen. Furthermore, parents must carefully consider factors such as processing and ingredients to determine the healthiest option for their child. Big names in the infant formula space, such as Danone, have taken note of this demand for plant-based options. The French dairy giant signed a letter of intent to collaborate with plant-based brand, Else Nutrition, last year. According to a press statement, a multi-stage collaboration between the two companies will involve an initial licensing agreement, whereby Else’s products – which are also soy-free – will be included in Danone’s specialised nutrition portfolio. While Else did not provide further details on the collaboration, the company’s CEO and co-founder, Hamutal Cohen Yitzhak, announced an exciting development. The company is set to introduce its first infant formula designed for infants aged six months and above in Australia. Currently, the brand only offers formula for toddlers aged 12 months and older. The brand’s newly developed infant formula is also currently on a pathway for approval in other countries, such as the US and Europe. “There are no plant-based, dairy- and soy-free infant formula options on the global market besides rice protein-based infant formulas, which are ultra-processed and have many other drawbacks such as a high risk of arsenic and inferior taste,” Yitzhak commented. Else’s toddler formula products have earned the Clean Label Purity Award certification, indicating that they have been rigorously tested for and confirmed to be free of over 4,000 different contaminants, pesticides and heavy metals. The brand’s complete nutrition formula for toddlers is formulated with a blend of natural ingredients, including almonds, buckwheat and tapioca. Meanwhile, New Zealand-based Haven debuted what it believes is a world-first in the space: an oat-based toddler drink, crafted from a special concentrate of a unique oat protein to deliver on nutrition and taste. Kara Fleming, Haven’s CEO, explained: “There are strict legal requirements set out in food laws for the development of toddler drinks for obvious reasons, but with our products, we always aim to go above and beyond the minimum regulated requirements to create a really beautiful and nutritionally sound end product”. She added: “A lot of plant-based alternatives can be grainy or have a strange aftertaste, but our Oat Toddler Drink is super creamy and tastes just like a bowl of oats”. Haven and Else’s toddler products also include algae-derived docosahexaenoic acid (DHA), a nutrient recommended by dietitian Whittaker for children on plant-based diets, in order to meet omega-3 intake requirements. In addition to incorporating algal DHA for supporting healthy brain development, Haven’s Fleming highlighted several other beneficial components in their oat drink. These include lutein from marigolds to promote healthy eye development, pre and probiotics for enhanced gastrointestinal function, and a blend of high-oleic sunflower oil and coconut oil. This unique blend is designed to be gentler on the stomach compared to oils traditionally used in toddler milk, such as palm or canola. Haven’s oat-based formula was crafted with the expertise of food scientist and infant nutrition advisor Lynley Drummond. It contains the same essential nutrients found in the brand’s A2 cow and goat formulations. It is also crucial to fortify plant-based formulas with essential vitamins and minerals. These include vitamins B12, C and D, as well as zinc, iodine and choline. Whittaker recommends offering most of these nutrients through daily supplementation. Futuristic formula As we envision the future of plant-based formula, advancements in modern technologies hold the potential to unlock additional health benefits. TurtleTree, a US-based biotech start-up, is pioneering animal-free proteins using precision fermentation to achieve this goal. One of their notable achievements is the production of lactoferrin, a protein naturally found in the milk of mammals, including humans and cows. “Lactoferrin has traditionally and extensively been studied for its immune benefits in infants, but it is also known to support iron regulation and gut health,” TurtleTree’s director of clinical and scientific affairs and lactoferrin programme manager, Vanessa Castagna, told FoodBev. She continued: “For very young infants, lactoferrin helps support a healthy gut environment to modulate the developing microbiome. Lactoferrin improves the bioavailability of iron and other minerals from the diet. These benefits have tremendous trickle-down effects, including positive outcomes on cognition, metabolism, growth and development.” Castagna highlighted that despite over 60% of the approximately 600mT of lactoferrin produced worldwide annually being allocated to infant formula, the supply often fails to consistently meet market demand. “In the US, for example, lactoferrin has been integrated into less than 5% of infant formula products because of the scarcity of ingredients, as compared to 50% in countries like China,” she added. “In addition, no animal-free dairy vegan-certified lactoferrin has been available for use in vegan infant formula products until now.” TurtleTree has successfully commercialised its lactoferrin ingredient, LF+, for use in adult foods, beverages and supplements. However, the company is currently refining its specifications to optimise its use in infant formula, aiming to bring a ‘highly pure’ product to market within the next two years. The fermentation process for LF+ involves inserting the genetic sequence of lactoferrin into microbes. These microbes are then placed in a bioreactor and provided with nutrients, undergoing fermentation to produce lactoferrin. The resulting lactoferrin is collected and purified for use as an ingredient. “TurtleTree’s LF+ can support market demand and provide a consistent supply of this high-value ingredient. In addition, fermentation technology allows us to produce a product consistent in quality from batch-to-batch, reducing the inherent variability in quality from native cow’s milk sources,” Castagna explained. Eat your greens As babies start transitioning to solid foods, Whittaker advises that parents should be mindful of potential digestive changes since plant-based foods tend to be high in fibre. Some excellent first foods for plant-powered babies include avocado, sweet potato, tofu, broccoli and pasta. For many parents, ensuring that foods are organic and natural is crucial. Once Upon A Farm, a US-based brand, offers organic plant-based recipes that are free from added sugar, colours, preservatives or “unpronounceable” ingredients. The brand’s co-founder and chief innovation officer, Cassandra Curtis, said that as a working mother, she noticed a shortage of fresh, organic plant-based prepared baby foods. “It troubled me that I myself did not want to eat the foods that shelf-stable brands promised me to be the best for my babies,” she pointed out. “It was this dilemma that inspired me to create the first organic, cold-pressed baby food company.” Curtis added that the absence of high-temperature pasteurisation helps to maintain key nutrients, flavours and textures, which is also important for nutrition, palate development and food preferences later in life. “Our baby portfolio is created to cover all developmental milestones while also offering flexibility for whatever feeding journey parents want to go on – across refrigerated pouches, freshly frozen plant-based meals and pantry snacks,” she said. Once Upon A Farm is best known for its refrigerated cold-pressed pouches, crafted with organic fruits and vegetables. Its recent expansion into the snacks category includes fruit and veggie ‘puffs’ and a refrigerated oat bar introduced last year. The ‘puffs’ format is particularly popular for encouraging self-feeding. Little Spoon, another US-based brand, has also entered this space with its new ‘baby puffs’ line, featuring only six organic, plant-based and gluten-free ingredients. Angela Vranich, co-founder and chief product officer at Little Spoon, said: “We worked with a speech pathologist who helped us zero in on the texture, meltability and shape of the final puffs. Our puffs are large enough to be grasped to allow for a self-feeding experience, which helps babies to develop their hand-to-mouth skill.”   The puffs are made with ancient grains such as sorghum and sprouted quinoa, with nutrient-rich fruits and vegetables to expose babies to a variety of flavours early in life. Variants include Kale and Apple Curls and Banana and Pitaya Rings. “We are meticulous about the sources of our ingredients, and with heavy metals being a constant concern for parents, we were sure to not use any grains or ingredients that are known to have elevated levels of these elements,” Vranich said. She concluded: “We certainly see parents loving all plant-based options we have to offer at Little Spoon, and we’re working on many more exciting offerings in the plant-based space. What’s most important though is ensuring children are getting the critical nutrients needed for their development and growth.” #infantformula #infantnutrition #babyfood #breastmilk #breastfeeding #Danone #feature

The European Court of Justice (ECJ) has stated that France’s proposal to ban ‘meaty’ names for plant-based foods would disrupt EU harmonisation. The preliminary ruling, published today (4 October 2024) responds to a decree brought forward by the French government earlier this year , seeking to ban the use of names such as ‘steak’ and ‘ham’ on plant-based products. France’s Council of State (Conseil d’État) suspended the decree in April and sought guidance from the ECJ on whether the ban could go ahead, with concerns that the decree could cause ‘serious and immediate harm’ to manufacturers selling exclusively plant-based protein products in the country. The ECJ judge ruled that such a ban could not be implemented under current conditions, stating that EU law already provides sufficient rules to protect consumers, so additional national rules of the nature that the French decree sought to introduce – determining how much vegetable protein can be in a product before it can be called by certain names – are not permitted. It said that an EU member state could only prohibit the use of terms traditionally linked to animal-derived products for plant-based foods if the country has established a specific legal name for such products. EU member states would have to legally define meat terms, including descriptive items such as sausage or burger, a process that industry non-profit organisation ProVeg International highlighted would cause confusion for consumers and the single market, as defining such terms depends on cultural and linguistic references. Jasmijn de Boo, global CEO of ProVeg International, commented: “We welcome the clarity given by the European Court of Justice in this judgement. We now hope that the French court will take to heart what has been said about the disruption that a ban on ‘meaty’ names for plant-based food will cause and dismiss the restriction accordingly.” The case against the French decree was brought by the European Vegetarian Union, the Vegetarian Association of France, Proteines France and Beyond Meat. #France #Europe #EU #ECJ

Chiquita Brands – in collaboration with KeyGene, MusaRadix and Wageningen University and Research – has unveiled a new banana hybrid named 'Yelloway One'. This variety is engineered to resist Tropical Race 4 (TR4) and show partial resistance to Black Sigatoka, two fungal diseases that pose severe threats to global banana production. The introduction of Yelloway One marks a pivotal moment in banana cultivation, as it is the first edible banana to successfully combine resistance to both Fusarium Wilt (TR4) and Black Leaf Streak Disease (Black Sigatoka). These diseases have inflicted substantial economic losses on the banana sector, costing the industry hundreds of millions of dollars annually. The development of Yelloway One is seen as a breakthrough in sustainable agriculture, providing a potential solution to the ongoing challenges faced by banana growers worldwide. Currently, the plants are nearing flowering and fruit-bearing stages in controlled greenhouse environments. Field trials are set to begin in the Philippines and Indonesia, regions particularly hard-hit by TR4 and Black Sigatoka. These trials will be critical in assessing the commercial viability of Yelloway One and its potential to thrive in real-world conditions. The Yelloway initiative, launched in 2020, seeks to leverage advanced scientific research and breeding technologies to create banana varieties resilient to both diseases and environmental pressures. By integrating traditional crossbreeding methods with cutting-edge DNA sequencing and genetic analysis, the partnership aims to accelerate the development of new banana varieties that meet sustainability and quality standards. Fernando García-Bastidas of KeyGene, who leads the research team, said: “Each obstacle we overcame represented a significant milestone. From the initial greenhouse trials in the Netherlands to the creation of Yelloway One, we have proven that our approach works, and we are excited to continue delivering innovative banana varieties in the years to come.” Gert Kema from Wageningen University noted that developing new, disease-resistant varieties is crucial not only for the banana industry's survival but also for supporting smallholder farmers across Africa, Asia, and Latin America. #Chiquita #bananas #diseaseresistant #innovation #collaboration

Glebe Farm Foods’ oat beverage brand, PureOaty, has launched its latest innovation: an oat drink crafted specifically for use in tea. The UK brand said that while other oat milk brands on the market have focused on innovating around coffee, there is a ‘distinct lack’ of oat-based alternatives designed for enjoying in tea, the ‘nation’s favourite’ beverage. In a press release, oat producer Glebe Farm Foods highlighted that research indicates wider adoption of milk alternatives in tea is hindered by fears of impacting tea’s taste and colour, as well as concerns around the milk alternative separating. According to Glebe, its experts have perfected the latest gluten-free recipe to address these issues, ensuring the beverage does not split to deliver a ‘perfect and great tasting’ cup of tea. After being blind tested on 120 consumers, 74% said they enjoyed PureOaty’s ‘Tea-rrific’ product’s ‘smooth tea experience,’ with 75% saying it maintained the rich tea colour and 79% saying they would purchase the product themselves. Made with Glebe’s 100% British oats and produced on-site, the product is also claimed to have the ‘lowest carbon footprint score of any oat drink on the UK market’ at 0.268kg CO2e per litre. Philip Rayner, owner and managing director of Glebe Farm Foods, said: “We saw a clear need for a high-quality, plant-based alternative that could truly enhance the tea-drinking experience. Our team has worked tirelessly to perfect this product, and we believe it will set a new standard for oat drinks in tea.” PureOaty Tea-rrific will be available from 21 October at Morrisons stores across the UK, with an RSP of £2.09. #PureOaty #GlebeFarmFoods #UK

We are thrilled to unveil the shortlist for the World Plant-Based Innovation Awards  2024! This year’s new innovation categories have posed an exciting challenge for our panel of judges, who had the tough job of selecting the best of the best from the plant-based industry this year. In the plant-based product categories, the judges witnessed remarkable contenders, including revolutionary plant-based meat alternatives, breakthroughs in dairy-free cheeses and cutting-edge developments in ingredient innovation. Within our innovation and business segments, we saw inspiring entries with consumer health and functional benefits prioritised, as-well new plant-based businesses shaking up the industry. The victors of the World Plant-Based Innovation Awards 2024 will be honoured in a special ceremony at and in association with Bridge2Food North America  on October 9th. Dairy alternative SimplyV - Almond Based Cream Cheese Spread Parmela Creamery - Batch 42 Cashew Milk Cheddar Parmela Creamery - Batch 42 Mozzarella Arla JÖRÐ - Arla JÖRÐ Strawberry Oat Based Fermented Product Armored Fresh - Armored Fresh Oat Milk Pepper Jack Slices FLOATMILK - Original Oatmilk FLOATMILK - Vanilla Oatmilk FLOATMILK - Chocolate Oatmilk FLOATMILK - Original Oatmilk +Adaptogens Foodservice solution The Mushroom Meat Co. - MushroomMeat by The Mushroom Meat Co. Beverage VIETNAM SOYA PRODUCT COMPANY - Fami Green Soy Milk VIETNAM SOYA PRODUCT COMPANY - Veyo Nut Milk Elmhurst 1925 - Unsweetened Coconut Cashew Milk Arla JÖRÐ - Chilled Oat Barista Arla JÖRÐ - Chilled Oat Drink Dyverg Brands - AVVIKA AricAir Sparkling Water - DAHU×AricAir Strawberry×Apple Sparkling Juice Condiment Nasoya - Zesty Gochujang K-Town Dressing Elmhurst 1925 - Elmhurst 1925 Sour Cream Leckar Botanicals LLC (USA) - Fermented Za’atar Confectionery NOMO - Coconut Bar NOMO - Ultimate Sharing Box LOVO Chocolate - LOVO Convenience product Manitoba Harvest - Superseed Oatmeal Cymbiotika - Liposomal Glutathione Cocojune Products - Yogurt Dips Dessert GOOD GOOD - Vegan Lemon Curd Yolé - Yolé's ZERO dairy ZERO sugar added ice cream Surapon Foods - Frozen Coconut and Banana Gyoza Functional product ZENB - ZENB Lasagna Plant-based meat Prime Roots - Koji-Meats Beyond Meat - Beyond Steak Beyond Meat - Beyond Burger Jalapeño Nasoya - Kung-Pao Plantspired Chick’n MyForest Foods - MyBacon The Mushroom Meat Co. - Beef Tip style MushroomMeat   Natural/clean label product Myco - Hooba The Mushroom Meat Co. - Beef Tip style MushroomMeat Snack ZENB - ZENB Cracker Crisps STARFIELD - STARFIELD POKI SALAD BAR Nature's Bakery - Salted Caramel Brownie Health innovation ADM - Vegan Gummies for the Gut with HT-ES1 Postbiotic TIM TAM TUMMY - TIM TAM TUMMY Kids Kombucha Ingredient innovation ZENB - ZENB Yellow Pea Laphet - Tea Pesto VIETNAM SOYA PRODUCT COMPANY - Veyo Nut Milk Royal Avebe - PerfectaSOL D600: The Plant-based Yogurt Nature's Bakery - Salted Caramel Brownie Protein innovation 4Life Research - Plant-Based Transfer Factor Prime Roots - Koji-Meats Technology innovation Manitoba Harvest - Bioactive Fiber VIETNAM SOYA PRODUCT COMPANY - Fami Green Soy Milk 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

Revo Foods, an Austrian plant-based seafood start-up, has opened what is claimed to be the ‘world’s largest’ industrial facility for 3D food printing. The ‘Taste Factory,’ located in Vienna, Austria, utilises Revo Foods’ in-house developed 3D Structuring Technology to produce up to 60 tons of 3D-printed food products per month. According to the food-tech company, this makes it the world’s first site to apply 3D food printing on a large scale. Revo’s 3D Structuring Technology combines two materials, such as fat and protein, into new complex forms to create novel textures and ‘juicy, tender’ structures that are ideally suited to plant-based fillets or steaks. Fat integration creates delicate layers that separate easily when the product is fried or baked, enhancing mouthfeel and aroma. Protein-rich products can be created from natural raw materials or biomass using the production technology, which is behind Revo Foods’ 3D-printed salmon-inspired product ‘The Filet,’ now available on shelves at retailer Rewe Austria. While traditional industrial production methods often involve high temperatures and high pressure, Revo Foods said its technology operates under milder conditions, retaining more micronutrients in the final product. The technology also automates complex processes and enables the rapid production of diverse foods and fast iteration cycles, using the same machine without needing significant hardware changes. This digital flexibility, alongside the ability to incorporate a range of ingredients, is designed to enable the creation of new culinary experiences. Robin Simsa, CEO of Revo Foods, said: “With the Taste Factory, we are showcasing that this technology works on an industrial scale. This enables a new generation of food innovations. With 3D Structuring, we can create entirely new textures using simple but nutrient-rich ingredients like mycelium, creating products that are just so much more exciting.” The company is currently working with partners on joint product developments to be presented in early 2025 using the technology. It is expected to address demand for new solutions in areas such as personalised nutrition and mass customisation, allowing for the development of tailored food solutions to meet individual consumer needs. Revo’s ‘The Filet,’ based on mycoprotein, has a Nutri-Score of ‘A’ and is high in protein, fibre, omega-3 derived from microalgae oil, and vitamins B6, B9 and B12. It is also free from cholesterol, sugar and gluten. Niccolo Galizzi, head of food tech at Revo Foods, commented: “Biomasses like fermented mycelium are trending because their natural consistency requires little processing and they are very nutrient-dense. However, in its pure form, it often tastes bland. We believe that for real change, sustainability and culinary pleasure must go hand in hand.” He added: “We are already working on the next innovations with mycoprotein, which is a lot of fun using 3D Structuring technology, since it offers many possibilities to design the product exactly to the liking of consumers. We like to focus on taste and nutrition but also on what makes the culinary experiences so unique: getting the texture and authentic mouthfeel right.” Founded in 2021, Revo Foods’ mission is to create sustainable, flavourful and nutrient-rich food products that address environmental and dietary challenges. The company currently employs 40 members of staff in Vienna. Among its recent innovations is The Kraken, a mycoprotein-based octopus alternative product , launched in March 2024. #RevoFoods #Austria #plantbased