Israeli firm InnovoPro is expanding its reach into the broader F&B industry with its clean label, chickpea protein-powered solutions. Having demonstrated its efficacy in addressing various challenges encountered in plant-based categories, including binding, blending, foaming and troubleshooting, InnovoPro is poised to address the wider food and beverage landscape. Building upon the success of its chickpea protein in the global market, the company has unveiled its latest clean label innovation: plant-based barista. This product, comprising a minimal ingredient list and designed to eliminate buffers and emulsifiers, represents a significant step forward in meeting the rising demand for clean label options within the beverage sector. Leveraging the attributes of its flagship product, CP Pro 70 chickpea protein – renowned for its functionality, neutral taste and superior nutritional profile – InnovoPro has already introduced clean label solutions for beverages. These solutions, exemplified by the plant-based barista with a maximum of seven ingredients, eliminate unwanted buffers and emulsifiers while maintaining product integrity. Additionally, InnovoPro’s clean label solutions extend to encompass high-protein beverages and fruit shakes, marking the beginning of a comprehensive product range tailored to meet evolving consumer preferences. Joel Bar-El, chairman of InnovoPro, said: “I believe that innovation should be in dialogue with dynamic market needs and consumer preferences. The decision to expand our portfolio to meet the demand for clean label products is a natural evolution and underscores our commitment to staying ahead of the curve”. Taly Nechushtan, CEO of InnovoPro, added: “Recent research indicates that 43% of consumers actively scrutinise product labels, placing a high priority on natural and recognisable ingredients, further accentuates the significance of this strategic move”. In pursuit of cleaner formulations, InnovoPro is leveraging chickpea-based functional ingredients to replace emulsifiers in its beverage formulas. This approach aims to offer consumers sustainable, nutritious alternatives without compromising taste or functionality. InnovoPro’s commitment to innovation and sustainability positions the company as a leader in addressing the evolving needs of today’s discerning consumers, particularly those seeking natural, clean label options in the beverage market. #alternativeproteins #Chickapea #InnovoPro

Phil Graves ©Meati Foods Meati Foods, a public benefit corporation known for its protein product MushroomRoot, has appointed Phil Graves as its new chief executive officer and board member. This news swiftly follows Meati’s announcement on 5 February 2024 that Graves would become the company’s chief financial officer. Bringing a wealth of experience in scaling mission-driven enterprises, Phil Graves has worked with companies such as Patagonia, Wild Idea Buffalo and Bass Pro Shops/Cabela’s. His expertise in financial management, strategic planning and operational optimisation aligns seamlessly with Meati Foods’ vision for profitable expansion. In this new role, Graves will spearhead efforts to streamline operations and propel the company towards profitability. “These changes allow us to better serve our customers and pave the way for long-term, sustainable growth,” he said. Commenting on the appointment, Graves says he is optimistic about the company’s trajectory, citing MushroomRoot’s success in securing placement in 3,600 stores in the US nationwide within just one year of production. Meanwhile, Tyler Huggins, co-founder of Meati Foods, will assume the role of founder/chief innovation officer, focusing on product development and sustainability initiatives. Huggins added: “We founded Meati based on a shared passion to build a sustainable food system, unlocked by nature, that could deliver nutritious, high-quality and delicious products to consumers around the world”. “I am incredibly proud of what we have achieved to date, and I am confident that in Phil we have found the right individual to lead the company to our next exciting chapter. I am eager to support Phil, while leaning into my own strengths and take MushroomRoot to the next level.” Established in 2017 with a commitment to promoting wellbeing through its MushroomRoot products, Meati Foods has expanded its retail presence, with products available in outlets such as Super Target, Whole Foods, Meijer and Sprouts Farmers Market. #MeatiFoods #mushroomroot #US

Plant-based food manufacturer Myco has announced its plans to launch what it claims is “Britain’s greenest” burger following a £1.5m investment. The burgers will be made from Myco’s protein ingredient, Hooba, which is produced from vertically farmed oyster mushrooms. The mushrooms are grown at Myco’s new production site in Yorkshire, UK. Lending to its eco credentials, the meat-free product will create zero food miles in production. The purpose-built 20,000-square-foot complex is said to be the only site in Britain where the protein is both farmed and produced under the same roof. The range will be available to the trade by the end of March 2024, following the “significant” seven-figure cash injection that has propelled Myco into full production. Myco’s chairman, John Shepherd, described the investment as a “real game-changer” and confirmed that the company is currently meeting with buyers. He added: “The goal is a trade launch in March, followed by a national rollout in supermarkets across the UK over the course of the year”. The Hooba burger was put to the test in a tasting session during an industry event at the company’s Leeming Bar production site in January. According to a press statement released by the company, guests judged the product to have the best texture and mouthfeel, ranking it above offerings from UK household names such as Linda McCartney, Beyond and Plant Pioneers. Myco’s CEO, David Wood, commented: “The feedback confirmed our belief that this is a special product that can disrupt the plant-based market”. “We just want to thank everyone who attended the event and for the priceless feedback that will help us further in our mission to create sustainable products that make it easier for the public to consume less meat”. Myco initially launched in Darlington, UK. It moved into its new unit in November last year ahead of a scaling-up of the business, which is expected to create 70 new jobs in the next few years. #fungibased #mushroomcultivation #meatalternatives #Mushrooms #plantbasedmeat #UK #MyCo #alternativeproteins #Hooba

The Netherlands-based alt-dairy start-up, Vivici, has announced it has achieved self-affirmed Generally Recognized as Safe (GRAS) status for its beta-lactoglobulin protein in the US. Vivici’s beta-lactoglobulin is a highly pure dairy whey protein equivalent to nature’s version, created through precision fermentation. The protein is said to contain all essential amino acids required by the human body, have a high amount of leucine and branched-chain amino acids (BCAA) and be rapidly absorbed in the blood plasma. The ingredient is also free from lactose, cholesterol, hormones and antibiotics. The protein has a neutral colour and flavour and, according to Vivici, is ready for use across a wide range of products, including ready-to-mix protein powders, protein bars and RTD protein beverages. Vivici’s CTO, Marcel Wubbolts, said: “Nutritionally, Vivici’s beta-lactoglobulin isolate is superior to plant protein isolates, even outperforming whey protein isolates in specific applications because it’s higher in the amino acids beneficial for muscle growth and recovery”. Vivici’s CEO Stephan van Sint Fiet added: “We want to work closely with all innovative food and beverage players in the market who believe their brand could benefit from a more sustainably produced ethically sourced, yet highly functional protein ingredient. The focus of our food science team is to support our brand customers to bring outstanding products to market.” #GRAS #animalfreeproteins #precisionfermentation #Vivici #theNetherlands #dairyproteins #betalactoglobulin #precisionfermentationdairy

Dairy alternatives company OddlyGood has added a new, lighter product named Barista Delight to its range of barista oat drinks. OddlyGood Barista Delight is described as a lighter alternative for coffee lovers who prefer a low-fat plant-based option. According to the brand – owned by the Finnish food company Valio – Barista Delight foams and blends perfectly and enhances coffee flavours without overpowering them, whether served steamed, warm or cold. The product contains 1.5% fat, aiming to cater to consumers searching for an option with fewer calories and less fat without compromising taste. It contains 43 kcal per 100g serving. OddlyGood Barista Delight is made from Finnish gluten-free oats. The brand aims to minimise food waste by using all of the oat flour, which gives the drinks their creamy and smooth texture. The brand’s range is available across Europe and in the US. Barista Delight rolls out to stores this month. #Oddlygood #plantbasedmilk #Finland #Oatmilk #milkalternatives

Cargill and Enough are expanding their partnership to further develop nutritious and sustainable alternative meat and dairy solutions. Cargill has signed a commercial agreement to use and market Enough’s Abunda protein and has also invested in the company’s Series C growth funding round. Abunda is grown by feeding fungi with sugars from sustainably sourced grain that is fermented to create the mycoprotein, a complete food ingredient that contains essential amino acids and is high in fibre. Abunda is produced through a zero-waste fermentation process, with Cargill’s glucose syrup as a main source. Enough and Cargill already have a relationship – Enough’s 160,000 square foot production facility, built in 2022, is co-located alongside a Cargill facility in Sas van Gent, the Netherlands. Through the existing relationship, Cargill provides Enough with glucose syrup and utilities. With the extended strategic partnership, Cargill will leverage its portfolio of plant-based proteins, texturizers and fats, as well as its formulations and applications capabilities to co-create nutritious alt-protein foods containing Abunda mycoprotein. Enough will continue to benefit from Cargill’s global footprint and feedstock technology expertise to support it in scaling up in Europe and beyond. Belgin Kose, managing director of Cargill Meat and Dairy Alternatives, said: “Cargill is strengthening its partnership with Enough because the world needs more protein that is grown more sustainably to keep pace with global population growth. Mycoprotein is an emerging ingredient with a disruptive role to play due to its many benefits including a meat-like texture, protein profile, scalability and sustainability.” Jim Laird, Enough’s CEO, added: “Expanding our partnership with Cargill is an exciting step to accelerate the great strides we’ve already made through the co-location of our Sas van Gent facility. The alternative protein market is a multi-billion-dollar opportunity, and efficiency will come from collaboration with partners such as Cargill to leverage existing demand and supply chain to gain scale.” #Dairyalternatives #meatalternatives #fungi #mycoprotein #Enough #Cargill #alternativeproteins

Precision fermentation dairy company TurtleTree has had its animal-free lactoferrin (LF+) certified as vegan by Vegan Action. According to TurtleTree, Vegan Action is the most recognised vegan certification provider in the US. This milestone establishes TurtleTree as the “first precision fermentation dairy company globally” to obtain vegan certification, and the “first-ever” to receive the ‘Certified Vegan’ logo, since its launch 24 years ago. TurtleTree has secured vegan certification for its bioidentical dairy protein, LF+, which confirms the company’s strict adherence to the highest ethical standards. In turn, TurtleTree aims to set a precedent that can help create a standardised definition of veganism in the context of precision fermentation. TurtleTree’s certification by Vegan Action adhered to rigorous criteria, guaranteeing the exclusion of animal products, byproducts and animal testing. LF+ is now the only vegan lactoferrin on the market. Fengru Lin, CEO and co-founder of TurtleTree, said: “With this certification, we are putting words into action and allowing that action to be validated by a third party. We want to build a food system that is sustainable and enables animals to live happier and healthier lives. As conscious consumers increasingly prioritise ethical choices, we aim to provide food and beverage brands with the unwavering confidence that our products align seamlessly with those evolving values.” Krissi Vandenberg, director of Vegan Action, commented: “We were thrilled to get TurtleTree’s product ‘Vegan Certified’ because of the clear benchmark this sets for the rest of the industry. TurtleTree’s dedication to ethical practices and transparency is commendable and will undoubtedly inspire other precision fermentation companies. This certification demonstrates the tangible steps companies can take to validate and communicate their values to customers, underlining a collective commitment to ethical standards.” The Certified Vegan logo from Vegan Action is now on TurtleTree’s LF+ packaging. You might also like to read: Start-up Spotlight: TurtleTree TurtleTree obtains first-ever self-GRAS status for animal-free lactoferrin #animalfreeproteins #precisionfermentation #TurtleTree #cellbased #alternativedairy #animalfreedairy

In this month’s edition of The Plant Base’s Start-up spotlight, we speak to Thierry Labrecque, president at Woop4, a Canadian producer of plant-based and allergen-free sauces and seafood alternatives, including tropical ‘piranha’ and mahi-mahi. The Woop4 journey began ten years ago when I founded MamaYo, a company specialising in the production of vegan mayonnaise free from common allergens. Recognising the growing demand for allergen-free products, I quickly identified a lack of suitable options on the market. This is how the concept of Woop4 was born, aiming to bring everyone together at the same table by offering an alternative for those with food allergies or specific dietary restrictions such as vegans or pregnant women. The real inspiration behind Woop4 was to fill the void felt by people seeking an alternative to fish. It was crucial to create a simple solution using ingredients familiar to everyone. This required five years of dedicated work and in-depth research to achieve a final product that best replicates the appearance and texture of fish while catering to the specific needs of those with allergies or particular dietary preferences. Why did you choose to focus on seafood in particular? We chose to focus on the seafood industry to address overfishing and provide an environmentally friendly alternative. This is also because there were already several options to replace chicken and beef, but there are still very few alternatives to fish, other than those based on carrots or canned imitations of white tuna. Our goal was to create an eco-friendly option that would contribute to the fight against overfishing, while allowing everyone to enjoy the exceptional gastronomic experience of sushi, poke and tartar with fresh ingredients inspired by the sea. What are the environmental and health benefits of choosing Woop4’s vegan seafood over the traditional animal-based versions? In the current context, where fish and seafood consumption represents 20% of animal proteins for 3.3 billion people, and overconsumption is constantly increasing, it becomes imperative to explore sustainable alternatives. Currently, our delicious plant-based fish substitutes are among the few options available. Replacing just one out of every two fish meals with this plant-based alternative could play a significant role in the fight against overfishing. Environmental challenges related to fishing, such as overfishing, bycatch and illegal fishing, underscore the need for sustainable solutions like Woop4 products, which provide an ecological option for preserving our oceans. Furthermore, our products exclude harmful preservatives like titanium dioxide and go beyond merely imitating the appearance of real fish by providing substantial nutritional benefits, including high levels of omega-3, and offer five grams of protein per serving. Our products stand out with their simpler and healthier ingredient list, free of harmful preservatives such as titanium dioxide often found in competing alternatives. Our distinctiveness is also reflected in our exclusive range of flavours, particularly with our Tropical Piranha, whose vibrant yellow flesh was created not only for enjoyment but also because we felt it added beauty to the plate. We are also one of the few to offer an imitation of white fish with our Mahi-Mahi, which we believe adds an exceptional aesthetic touch to sushi platters. We differentiate ourselves significantly with our brand image, which is funky and colourful, creating a joyful universe that mirrors the pleasure at the core of our company. We embrace a casual and lighthearted approach. Furthermore, our message goes beyond simply offering a plant-based alternative; it’s really for everyone. Our goal was to create a fish suitable for all, making our company accessible to a wide audience. Were there any key challenges in the development of your tropical seafood alternatives? The biggest challenge was finding the perfect formula to achieve a texture and appearance as close to a real fish as possible. There was no existing equipment to create the beautiful white lines that were similar to the fat lines of a real fish. Consequently, we had to develop specific machines that would allow us to achieve this desired visual aspect. What has been the company’s biggest achievement to date? Our greatest achievement so far is witnessing how rapidly Woop4 is growing. The industry is showing genuine enthusiasm for our products, and it’s thrilling! It’s gratifying to see that the invested efforts are truly worthwhile when we observe all these exciting possibilities unfolding before us. We plan to explore the European market, as there seems to be a demand to be met and we feel the interest, as we are asked about the upcoming availability of our products in European countries. We certainly have the ambition to export to Europe in the future and we are ready to take on this challenge. #alternativeseafood #Woop4 #Canada #StartupSpotlight #allergenfree #Plantbasedseafood

Stockeld Dreamery, a Swedish plant-based dairy company, has developed a new fermented vegan cheese slice product, ‘Melt’. The new cheddar-style slices are created using the start-up’s fermented legume milk, made using the protein from peas. They have been launched as part of what the brand refers to as the “third wave” of plant-based cheese: a cohort of naturally fermented offerings, crafted using traditional dairy fermentation methods and utilising more affordable and accessible functional ingredients such as legumes and oats. Stockeld described Melt as having an authentic-tasting cheddar flavour and a smooth natural finish, with good handling abilities for use in foodservice thanks to a robust nature and ability to be flipped without breaking. They contain no dairy, soy or nuts and offer two grams of protein per serving. The product is currently only available in partnership with a few select restaurants, with Stockeld working to offer national distribution in the next three to six months and a retail launch planned for the summer. #fermentation #StockeldDreamery #Sweden #alternativedairy #plantbasedcheese #plantbaseddairy #foodservice

Plant-based seafood company Revo Foods has revealed that a lawsuit regarding the labelling of its vegan salmon product has been dismissed. Headquartered in Vienna, Austria, Revo faced legal action taken by the Vienna City Council. The allegation was that the food-tech start-up’s smoked salmon could “mislead” consumers with its name, despite being labelled as vegan on the packaging. The salmon alternative is made from pea protein and states “Vegan” and “100% plant-based with pea protein” on front-of-pack. While many similar cases have emerged in other product categories, such as oat milk – a recent example being Oatly’s four-year legal battle to use the word ‘milk’ in a slogan, after Dairy UK claimed it violated European Court regulations – fish alternatives have remained largely unchallenged so far. Several European countries including Italy and Poland have put forward the introduction of restrictions around using meat-related terms, such as ‘sausage,’ for the marketing of plant-based food within the last year. Many businesses in the plant-based space are challenging regulations and calling for them to be adapted, arguing that vegan alternative products are behind held back from competing in a fair market. Robin Simsa, CEO of Revo Foods said that in the company’s view, a “clear one-sidedness or distortion of competition” is recognisable. The start-up argues that while product labelling of plant-based foods is strictly regulated, the rules for other categories appear less so – for example, ‘hamburgers’ do not contain ham and ‘hot dogs’ do not contain dog meat. He commented: “Meat and fish farms are heavily subsidised by the public sector, for example through lower tax rates or by agricultural subsidies. However, meat is by far the biggest climate driver in food production”. “Our packaging declares that only 100% plant-based ingredients are used and clearly labels the products as vegan without animal-based ingredients. In our view, any accusation of deception is unjustified. Many consumers are specifically looking for these types of products, and it is important to give guidance of the product taste with descriptive names.” #labelling #alternativeseafood #Austria #RevoFoods #alternativeproteins #Plantbasedseafood

Dairy alternative brand Califia Farms has launched Califia Farms Complete, a plant-based milk that is nutritionally comparable to dairy. The plant-based milk is made from a blend of pea, chickpea and fava bean protein. It contains nine essential nutrients, eight grams of protein, all nine essential amino acids and half the sugar of dairy milk. One 8oz serving contains the same amount or more of these nine essential nutrients as an equivalent serving size of dairy milk: protein, calcium, vitamins A, D and B12, magnesium, phosphorus, potassium and riboflavin. Califia Farms stated that while plant-based milks are popular thanks to taste and a relatively lower fat, sugar and calorie profile than dairy milk, its new product serves the 60% of consumers who are concerned about missing out on important nutrients when drinking a plant-based beverage according to Mintel data. It is available in a 40oz, refrigerated format and is free from the nine major allergens as determined by the FDA: milk, eggs, tree nuts, peanuts, fish, crustacean shellfish, wheat, soybeans or sesame. The product is also non-GMO Project Verified. Suzanne Ginestro, chief marketing officer of Califia Farms, commented: “The launch of Califia Farms Complete is a stand-out addition to our product portfolio and signals a shift in the way we think about plant-based milks”. She added: “This product is not only irresistibly delicious and creamy, but it also delivers an undeniably impressive number of vitamins and minerals that rival that of dairy milk”. Five additional new items are also joining the Califia Farms Complete in the brand’s dairy-free beverage line-up. Matcha Almond Latte is made with real matcha green tea powder and Califia’s almond milk. The Organic Oat and Coconut Barista Blends are designed to steam and froth perfectly, while Pure Black Sweetened Ice Coffee base has been brewed to blend with Califia’s plant-based milk and creamers. Also available exclusively for a limited time is the Chocolate Strawberry Almond Creamer, offering strawberry and chocolate flavours in a sweet alternative to traditional dairy creamers. The new products are available now at selected retailers across the US including Target, Walmart and Kroger. #plantbasednutrition #CalifiaFarms #US #plantbasedmilk #dairyfree #alternativedairy #milkalternatives

New Culture’s casein protein made without any animal inputs has been determined safe for consumption. The dairy start-up has self-affirmed that its animal-free casein is ‘Generally Reconized as Safe’ (GRAS) following a recent review by an independent panel of qualified scientific and toxicology experts. The company’s self-GRAS determination means its casein can be sold, used and consumed in US like any other food ingredient. New Culture says it received GRAS status as its casein matches the identity and macro-nutritional profile of the cow casein it replaces, and as its manufacturing process is reproducible, industry-standard and food safe. In June last year, New Culture announced that it had successfully created mozzarella cheese using its casein protein. The mozzarella is slated to rollout in summer this year at Silverton’s Pizzeria Mozza in Los Angeles, US, before launching onto retail shelves. In August 2023, New Culture revealed that it had scaled up its fermentation process to manufacturing volumes far larger than previous deployment volumes, enabling the production of 25,000 pizzas worth of cheese per run, a significant step forward in its plans to supply animal-free mozzarella to pizzerias across America. Casein enables milk to be transformed into cheese, yogurt, whipped cream and other dairy products. New Culture’s animal-free casein offers the same taste, texture and functionality as conventional dairy. However, products made with New Culture casein are also free from lactose, cholesterol, trace hormones and antibiotics, as well as significantly reduced greenhouse gas emissions and land and water use. Inja Radman, New Culture’s co-founder and CSO, said: “Having secured another “world’s first” for our animal-free casein is a testament to the hard-working and innovative team we have at New Culture. Achieving GRAS status proves that animal inputs aren’t needed to produce casein protein and marks an essential step on our path toward commercialisation.” New Culture says it intends to notify FDA of its self-GRAS determination in the near future. The start-up also said that it is continuing to scale its manufacturing capacity in preparation for the first sale of its cheese later this year. #animalfreeproteins #precisionfermentation #US #NewCulture #dairyproteins #alternativedairy #casein #plantbasedcheese