Foreverland, an Italian food-tech start-up, has raised €3.4 million in a seed funding round to advance its mission of creating sustainable chocolate alternatives using carob. Founded just a year ago, the company has quickly garnered attention for its innovative product, Choruba, which offers a plant-based substitute for traditional chocolate. The funding round attracted a diverse group of investors, including specialised food venture funds such as Grey Silo Ventures and Eatable Adventure, as well as other strategic players in the food industry. This financial backing will support Foreverland’s plans to establish its first manufacturing facility in Puglia, Italy, slated to begin operations in January 2025. The investment will also facilitate the company's expansion across Europe and the development of new products. Earlier this year, Foreverland was highlighted in FoodBev’s ‘Start-up of the Month’ column. Discover the inspiring story behind its inception and journey here . Foreverland’s flagship product, Choruba, is designed to address the growing concerns surrounding traditional cocoa production, which has faced severe disruptions due to climate change and rising – costs up 300% in the past year. The cocoa supply is heavily reliant on regions like Ghana and Côte d'Ivoire, which account for two-thirds of global production. The challenges include unsustainable farming practices, high water consumption and significant CO2 emissions, alongside ethical issues such as child labour. In contrast, Choruba is positioned as a sustainable alternative, requiring 90% less water and generating 80% fewer CO2 emissions than conventional cocoa. The product leverages carob, a lesser-known ingredient, and emphasises a local Italian supply chain, aligning with the increasing demand for eco-friendly food solutions. “This investment marks a significant milestone for Foreverland," said Massimo Sabatini, CEO of Foreverland. "We are thrilled to have the support of such prestigious investors who share and endorse our vision for a sustainable and delicious future. With this funding and the new production facility, we can collaborate with various food companies that align with our mission." In March, I travelled to Côte d'Ivoire to explore the complexities of the cocoa supply chain, from bean to bar. Discover more about my journey here . Foreverland's rapid growth trajectory is further supported by its recognition in the food tech sector. The startup participated in the Foodseed accelerator and received accolades such as the PNI 'Premio nazionale innovazione' in the industrial category and the Food Tech World Cup in Lausanne, highlighting its innovative approach to food production. The broader food and beverage industry is increasingly focused on sustainability as consumers demand transparency and ethical sourcing. Foreverland's approach not only addresses these concerns but also aims to disrupt the traditional chocolate market, offering food manufacturers a viable alternative to cocoa.

GoodMills Innovation has announced it will showcase several new plant-based ingredient solutions at the FiE event in Germany next month. The company will present two newly introduced pea texturants, Vitatex Pea Flakes M SVP and Vitatex Pea Flakes M SVP PRO, as well as a texturant made from fava bean and wheat. According to the GoodMills, the Pro variant of the pea texturants in particular has a ‘unique fibrous structure that has not been previously achieved in a pea-based product on the market’. It is ideally suited to plant-based nuggets, chunks or tuna alternatives, as it creates a long fibre structure and ‘succulent’ bite due to its ability to easily absorb and release water. The new texturates are also highly resistant to shear forces, particularly during the cutting process, and can be cut flexibly and adapted to the desired texture of the end product. This flexibility means Vitatex Pea Flakes M SVP Pro can be used alone or in combination with other texturants to create specific textures. Vitatex Wheat Fava Flakes SVP Pro is in the final stage of development and is described as having a ‘highly fibrous texture, meaty and firm bite, and bright appearance’. Its water absorption capacity allows it to form a good structure with ideal porosity, GoodMills Innovation said in a press release, making it well-suited to plant-based nuggets, schnitzels and tuna. Additionally, the company will showcase a new protein fortification product, GoWell Tasty – a flavourless, vegan and clean label protein bend for baked goods such as bread, cakes, bars and cookies. This ingredient can be easily integrated into existing recipes, enabling the bakery industry to meet growing demand for protein-rich foods. It contains proteins from field beans and peas, sunflower protein and wheat protein. GoodMills Innovation’s recently launched Snow Prebiotic Fibres will also be presented at FiE, enabling boosted fibre content in baked goods without compromising taste or mouthfeel. The company announced this summer that it had increased its capacity for plant-based ingredient production following the completion of a new production tower at its site in Hamburg, Germany. #GoodMillsInnovation #Germany

Treets Piasten has introduced vegan peanut dragees in collaboration with Planet A Foods-owned cocoa-free chocolate alternative, ChoViva. The peanuts are coated in vegan ChoViva made from sunflower seeds and finished with a sugar coating in pastel colors. © Linkedin With a carbon footprint of 1.3kg CO2e per kilogram, ChoViva is said to cut 82.7% of CO2 emissions compared to the average vegan chocolate, according to CarbonCloud. The new product is available at Kaufland, Globus, Famila, Tegut, and select Edeka stores as of September 2024. #TreetsPiasten #peanuts #vegan

A consortium of four UK research organisations, led by the John Innes Centre, has secured £3 million Defra funding to develop climate-resilient legume crops. The Pulse Crop Genetic Improvement Network (PCGIN), established in 2008, received funding for the next five years to support research and improve breeding materials for peas, beans and other pulses in the UK. These crops help improve soil health, reducing the need for nitrogen fertiliser. PCGIN collaborates with the University of Reading, NIAB in Cambridge, the Institute of Biological, Environmental and Rural Sciences (IBERS) at Aberystwyth University, and Processors and Growers Research Organisation (PGRO) in Peterborough. The research will tackle existing and new threats from pests and diseases, such as root rot in peas and bruchid beetles in faba beans, while also focusing on nutritional traits like protein content and flavour. The consortium will use future climate impacts on UK pulse crops using Met Office models. Alongside traditional genetic improvement, they will develop gene-editing techniques for peas and faba beans. PCGIN will invest in gene-editing for peas and faba beans to speed up genetic improvements and develop new resources. These efforts will support the cultivation of lentils and Phaseolus (baked beans) in the UK, focusing on identifying the genetic variations needed to resist local pests and diseases. Janneke Balk, group leader at the John Innes Centre and co-lead of PCGIN, said: “Over the last 17 years, PCGIN has made critical contributions to pea and faba bean development that are now close to being brought to market. In the new funding phase, we will expand our research to lentil and common bean, which could be grown more widely in the future as we see higher temperatures in the UK.” Sanu Arora, group leader at the John Innes Centre and co-lead of PCGIN, commented: “The next five years are key for developing new pulse crops for the UK. We need to work closely with farmers and growers to ensure that our research is targeting the traits that they need in their fields.” Donal O’Sullivan, PCGIN collaborator at the University of Reading, stated: “This new phase of PCGIN comes at a critical juncture where we need to address the twin challenges of meeting growing demand for sustainably produced plant protein and at the same time mitigating the negative impacts of climate change.” “Critically, it also enables the training of a new cohort of highly skilled pulse geneticists and brings together complementary skills and capabilities of the partners in a strong national network dedicated to maximising the health and sustainability opportunities represented by our pulse crops.” Catherine Howarth, PCGIN collaborator at IBERS, added: “This is a fantastic opportunity to develop tools and genetic resources to enhance resilience to climate change in legumes such as peas and beans using the precision phenotyping platforms available at IBERS. These nitrogen fixing crops provide novel cropping options to enhance environmental sustainability and agrobiodiversity in the UK.” #JohnInnesCentre #crops

Australian brand Veef has introduced a new range of ‘carbon neutral’ plant-based meat offerings at Woolworths stores across the country, priced on par with conventional meat products. The chilled product range includes plant-based mince alongside three sausage variants: classic sausages, smokey sausages and chorizo sausages. Veef’s range offers a source of protein, fibre, iron and vitamin B12, and is crafted by local chefs on the Sunshine Coast. The products, which are made from soya protein and can be used as a 1:1 replacement for traditional meat, are packaged using 50% less packaging materials than the brand’s previous products, and are priced at AUD 4.50 (approx. $3.10) per 300g pack. Alejandro Cancino, CEO of Veef’s parent company The Aussie Plant Based Co, said: “This price parity is a game-changer, allowing consumers to choose a healthier, more sustainable option without paying a premium. It addresses the top motivations for reducing meat consumption: health benefits, environmental concerns and budget constraints.” #Veef #Australia

US biotech start-up Helaina has raised $45 million in a Series B funding round led by investment firm Avidity Partners. The round also saw participation from Spark Capital, Ingeborg Investments, Tom Williams of Heron Rock, Barrel Ventures, Siam Capital, Relish Works, CF Private Equity and Primary Venture Partners, among other investors and strategic partners. Helaina uses precision fermentation to create human-like proteins for food, such as proteins found in human breast milk, which it uses to create a new type of infant formula. The biotech firm will use the new funding to scale the availability of its effera human lactoferrin, a novel ingredient that can support women’s health, active nutrition and healthy ageing. The firm says effera is 'the first and only’ human equivalent bioactive protein for nutrition to be used in functional foods, beverages and supplements. Effera supports iron homeostasis and metabolism, a balanced immune response and promotes a beneficial microbiome. Helaina sells its effera ingredient to consumer brands and through strategic distribution partners and has plans to launch it into several consumer products, including from Kroma Wellness, The Feed, Levelle Nutrition, Healthgevity and Mitsubishi International Food Ingredients. Laura Katz, CEO and founder of Helaina, said: “This infusion of new capital marks the next phase of growth for Helaina in which we are accelerating the availability of our first ingredient through new partnerships – the result of years of work to drive innovation and scientific rigor within nutrition. At this pivotal moment in our company’s journey, we’re proud to partner with Avidity Partners, an investment firm with an outstanding reputation for supporting best-in-class biotechnology companies rooted in clinically-backed science.” Jacob Garfield, managing director at Avidity Partners, added: “We are thrilled to support Helaina’s innovative approach to nutrition, which aligns with pressing health and wellness priorities, from immune system support to fostering a balanced gut microbiome. We are confident that Helaina’s technology and business model are well positioned to meet the growing demand for high quality nutritional ingredients that promote vitality across all age groups.” #Helaina #US #lactoferrin #precisionfermentation

US animal-free egg firm The Every Company has been granted its latest foundational patent, US 12/096,784. The patent strengthens Every's intellectual property portfolio and cements its position in food technology, specifically in precision-fermented egg proteins. The patent generally covers any ingredient composition for food products that incorporates recombinant ovalbumin – the principal protein found in egg whites – combined with at least one additional consumable ingredient. Ovalbumin constitutes over 54% of the protein in an egg white and is the protein most responsible for egg’s foaming, binding, gelling and nutritive properties across the applications where eggs and egg whites are used as ingredients. The scope of this patent includes a range of innovations including: 🥚🍳 Wild-type ovalbumin variants with enhanced performance through various modifications 🥚🍳 Ovalbumin sourced from multiple avian species and production methods utilising a range of yeast and fungal systems such as pichia, trichoderma, saccharomyces and aspergillus The patent spans an array of product formats, such as baked goods, binding for meat and meat analogues, ready-to-eat egg, whipped cream, ice cream and meringues, and addresses numerous functional applications including hardness, cohesiveness, springiness, chewiness and foam stability, in both liquid and powder forms. Every’s co-founder and CEO, Arturo Elizondo, said: “This patent is a major milestone for Every given the nature of ovalbumin as a functionality powerhouse. Ovalbumin is the protein behind Every’s egg white replacement as a B2B ingredient in dozens of the toughest applications and is also the sole protein powering the Every Egg which debuted at 3-Michelin star restaurant Eleven Madison Park last year in applications ranging from pisco sours to coddled egg vinaigrettes to chawanmushi and omelette.” Elizondo continued: “This patent is the culmination of nearly a decade worth of research and solidifies our position as a leader in the space. We are excited to build on this achievement and will continue advancing our intellectual property.” This news comes shortly after Every’s partnership announcements. In May, the firm partnered with Unilever’s The Vegetarian Butcher . In June, Every collaborated with Grupo Palacios  to incorporate Every Egg into its Spanish omelettes and into the research and development of new products. During the same month, Every teamed up with US wellness brand Landish Foods  to launch a line of ready-to-mix, high-protein beverage powders. #Every #TheEveryCompany #egg #ovalbumin #US #precisionfermentation

Leon Grocery has teamed up with UK plant-based recipe kit start-up Grubby on four limited-edition recipes, available through October. The recipes have been specially developed to recreate the Leon dining experience at home, each featuring Leon’s microwaveable rice pouches in either ‘Spicy’ or ‘Herbed’ flavour to showcase the foodservice chain’s grocery offerings. Consumers can choose from Med Veg and Pesto Salad, Korean Sticky BBQ Cauliflower, Mexican Black Bean Salad and Crispy Souvlaki Skewers, ready to enjoy in 35 minutes. Grubby’s founder, Martin Holden-White, said: “We pride ourselves on only working with the best when it comes to our collaboration partners, and our new recipes with Leon are show-stoppers. They combine the Leon dining experience with Grubby’s passion for delicious, fresh, seasonal and sustainable produce.” The meal kits will be available to order for a limited time on Grubby’s October menu, from 3-30 October. #Leon #Grubby #UK

UK tofu brand The Tofoo Co has unveiled its latest innovation, Tofoo Katsu, rolling out at selected Sainsbury’s stores this month. Tofoo Katsu features two fillets of the brand’s ‘Naked’ tofu, coated in a Katsu-style breadcrumb. It aims to offer a quick and convenient solution for midweek meals, capitalising on increasing consumer demand for natural meat alternatives. The launch is the latest in a string of recent innovations debuted this year by The Tofoo Co, following its Tex Mex burger launch in May and collaboration with restaurant chain Temple of Seitan in April. The brand said its portfolio has benefited from further investment following its acquisition by Comitis Capital last month. Dave Knibbs, managing director at The Tofoo Co, said: “2024 has been an incredibly strong year for Tofoo. We’re now the second biggest brand in meat-free, bucking the category decline with growth at +20.7% YOY.” He added: “With four new product launches this year, a spot on the Wagamama menu nationwide and further listings secured in foodservice, we’re excited to continue to propel Tofoo forwards as we enter our next era of rapid expansion, with Tofoo Katsu being just the start of our next phase of added value products”. #TheTofooCo #UK #tofu #plantbased

Marlow Foods, the owner of meat-free brands Quorn and Cauldron, has published its financial results for the year ended 31 December 2023. The company saw its revenue decrease by 6.9% to £204.9 million. It attributed this to a decline in the meat alternatives category in retail across the UK and US markets, driven by the cost of living crisis. Headquartered in Yorkshire, UK, Marlow Foods is owned by parent company Monde Nissin Corporation, a major international food business based in the Philippines. Marlow manufactures, distributes and sells Quorn branded products in the UK, Europe, Australia, South East Asia and the US, as well as Cauldron branded products in the UK. According to Marlow’s report, inflationary pressures had a ‘major impact’ on the company last year amid the significant rising costs of energy and various commodities. The alt-meat maker responded to such pressures by restructuring its operations in the UK, including reducing roles in UK retail, supply chain and R&D, while in the US it scaled back operations with the exit of several foodservice and retail customers, significantly reduced marketing investment and reduced roles. It suffered pre-tax losses of £63 million, recording an annual operating loss of £57.6m after tax. Retail sales saw an 8.6% decrease to £170.7 million, however the company said it continued to make progress on innovation within this category despite the challenging market conditions. Circana data showed the group grew its retail market share by 0.7% to 32.2%, while an annual survey informed by the UK’s top six retailers ranked Quorn as the number one supplier in chilled meat-free, and number three in frozen meat-free. In foodservice, sales grew by 4.7% in value from £26.6 million to £27.9 million. The company’s foodservice division, QuornPro, was recently revamped to showcase a new brand identity. The division distributes and sells Quorn products to customers serving the out-of-home market. Marlow Foods also established Marlow Ingredients in 2023, a division focused on the distribution and sales of mycoprotein ingredients to businesses within the food industry. #MarlowFoods #Quorn #Cauldron #UK

Alt-meat specialist Schouten Europe has created a plant-based schnitzel product through the use of its new self-developed fibre technology. Niek-Jan Schouten, CEO of Schouten Europe, explained that the schnitzel is part of a brand-new sub-line within the company’s ‘Classics’ range, named ‘NewTextures’ and created with the new tech. The Schouten NewTexture Schnitzel is claimed to offer a juicy texture and white colour characteristic of chicken. The texturization process required to mimic the fibrous structure of meat typically consumes ‘relatively high’ amounts of energy and is seen by some as unnecessary processing, Schouten said in a press release. According to the company, headquartered in the Netherlands, its latest technology innovation results in an improved texture for meat substitutes, as well as a lower environmental impact. Its simpler production process involves fewer steps and operates at lower temperatures, reducing energy consumption. Additionally, it requires less water and land, as well as less transport due to local sourcing of raw materials. CEO Schouten explained: “Meat substitutes are sometimes prepared incorrectly, which can make them a bit dry. These products retain their juiciness, making them even more appealing. The overall package is spot on, and we are very proud of this launch, which will help elevate the product category to a new level.” In addition to the ‘Classics’ meat alternative range, Schouten also offers a line called ‘Variations’: products that do not resemble meat. “Ultimately, we believe that meat substitutes don’t always need to mimic meat,” Schouten added. “With legumes and vegetables, we can develop excellent protein-rich products that don’t have a meat equivalent. However, to convince true meat lovers to buy meat substitutes more often, the classics are still essential.” #Schouten #TheNetherlands #Europe

GNT Group has launched two new liquid-based brown colouring solutions, Exberry Shade Brown and Exberry Shade Dark Brown, aimed at manufacturers seeking natural colour options. These additions to the Exberry range are derived from non-GMO carrots and use physical processing methods, aligning with the growing demand for plant-based ingredients in the industry. The new colours are designed to provide a versatile palette of brown hues suitable for various applications, including plant-based meat and dairy products. GNT highlights the products' stability under heat and light, which is crucial for manufacturers looking to maintain colour integrity throughout production and shelf life. Notably, Exberry Shade Brown is pH-independent within a range of 2 to 7, while Shade Dark Brown intensifies in colour as pH levels increase, offering manufacturers flexibility in formulation. Both products comply with EU and UK regulations, allowing them to be labelled on ingredient lists as 'concentrate (carrot, caramelised carrot)'. This compliance is significant for manufacturers aiming to meet consumer preferences for transparency and natural ingredients. Christina Niehoff, product manager at GNT, said: "Our Exberry liquids provide manufacturers with the ability to achieve a spectrum of brown shades while adhering to completely natural ingredient lists. They are particularly effective for creating warm caramel tones in plant-based dairy, as well as darker shades in confectionery and savoury products." Back in February; GNT also launched Shade Autumn Brown and Shade Golden Brown , offering clear reddish-brown and caramel-brown hues suitable for both still and carbonated soft drinks. The introduction of these brown colours comes as the food and beverage sector increasingly shifts toward natural alternatives amid rising consumer awareness regarding artificial additives. GNT's existing portfolio includes liquid-based colour solutions for beverages made with caramelised sugar syrup, as well as powder-based options derived from caramelised carrot, underscoring the company's commitment to providing a comprehensive range of plant-based colouring solutions. #Exberry #GNTGroup #colours #foodcolouring #Newsolution