Swiss food manufacturer Hero Group has acquired British plant-based food brand Deliciously Ella. Founded in 2016 by Ella Mills, Deliciously Ella offers a range of products, including cookbooks, a recipe app and a line of plant-based food products like snacks and ready meals. The acquisition will enable Hero to enter the UK snacking market and will allow Deliciously Ella to reach millions more customers around the world. Hero is already present in the UK market with its Organix brand, which focuses on organic foods and snacks for babies, toddlers and kids. Deliciously Ella’s co-founder Ella Mills and co-founder and CEO Matthew Mills will remain with the company as they lead the next stage of growth. In a joint statement, the Mills’ said: “We are both incredibly excited to partner with the Hero Group. What started as a small recipe website and a cookbook has become something bigger than either of us could have imagined. We have had numerous approaches to sell or partner with other food companies over the years, but only this one felt right. As a family-owned business, with a long-term view that aligns with our thinking, Hero Group are the right fit for us.” They continued: “Hero has brands all over the world and a proven track record in helping brands reach much greater scale. This is a transformational moment in bringing our natural, plant-based ranges to more people, both in the UK and abroad.” Rob Versloot, CEO of Hero Group, commented: “Our multi-year strategy has focused on bringing brands that fit within our core categories with the aim of fulfilling our mission to bring natural, healthy food to consumers. Deliciously Ella is a perfect fit for us, and we are particularly happy to have them on board." Once the transaction is complete, several team members from Deliciously Ella will move over to Hero. Financial terms of the deal were not disclosed. #DeliciouslyElla #HeroGroup #UK #plantbased

Armored Fresh has filed a new patent for a manufacturing technology that can replicate the taste and texture of traditional hard aged cheese in grated form. The US-based food-tech company aims to break the stereotype that plant-based cheese is a ‘bland, unsatisfactory solution made only for vegans’. Since its inception, the brand has added various sliced, shredded and spreadable dairy-free cheese products to its portfolio. Now, its new technology promises to provide a differentiated solution in the plant-based cheese market by mimicking the process of grating a hard aged cheese, rather than the commonly used process of spray-drying the product. Armored Fresh first creates zero-dairy parmesan cheese blocks, before physically grating them, enabling it to replicate traditional grated cheese’s flavour and texture. The technology is a result of Armored Fresh’s ongoing research and development, and the resulting grated parmesan cheese line – set to launch this autumn – will be the first product to incorporate this new technology. The expansion into grated options is expected to strengthen the brand’s position in the US and global markets. Rudy Yoo, founder and CEO of Armored Fresh, commented: “This technological development is a significant milestone in our mission to create delicious, sustainable, zero-dairy cheese options for consumers of all dietary preferences”. He added: “We are empowered by our dedication to providing nutritious, plant-based options to consumers around the world to evolve and innovate in the journey towards a more sustainable and delicious future.” #ArmoredFresh #US

UK artisan bean company Bold Bean Co has launched its first range of ‘gourmet baked beans,’ made with specially selected beans chosen for their size and flavour. Bold Bean Co was established in 2021 by founder Amelia Christie-Miller, aiming to change the public perception of beans and provide higher-quality, more sustainable jarred varieties. The brand's new baked beans range launches with three flavours: classic, rich tomato, and smoky chilli. They are made with Mediterranean tomatoes and high-quality beans, aiming to provide a flavourful and nutritious new take on the traditionally canned classic. The classic baked beans come in a tangy tomato sauce simmered with sweet-sour tamarind and a touch of apple cider vinegar. The rich tomato variant is inspired by the flavours of sunny southern Europe, slow-cooked with the addition of ingredients such as oregano and virgin olive oil. Finally, the smoked chilli baked beans are described as ‘earthy and gently smoky,’ flavoured with smoked chipotle chilli and smoked paprika. Christie-Miller commented: “Our initial range is essentially very high-quality ingredients, and while some people eat these beans straight from the jar, the majority of people turn to these when they have time to think about a recipe or are in that cooking mindset. Our mission is to make people bean-obsessed, so we wanted to create something for those short on time or less confident in the kitchen.” She added that the new launch aims to provide “something gourmet that could sit in your store cupboard while providing a quick and nutritious meal”. “Baked beans are synonymous with British food culture, they provide comfort and satisfaction, they're healthy and plant-based – but for some reason, many still see it as a ‘childish’ meal once they ‘grow up’… We're not trying to compete with the classic that we all love, because we're going after a different occasion and are trying to win back all those who have ‘grown out’ of baked beans.” Bold Bean Co’s baked beans line is available for £3.50 per 325g jar at Sainsbury’s, Ocado and through the company’s website. #BoldBeanCo #UK #beans

Food-tech company Revyve has opened a new facility in the Netherlands, which will support the production of its new gluten-free ingredient line made from baker’s yeast. The company introduced its flagship egg replacement ingredient earlier this year, made from upcycled brewer’s yeast and designed to provide a clean label texturizing solution that can replace eggs in various food applications. However, the flagship solution contains traces of gluten, leading the company to develop a new product line from baker’s yeast, suitable for gluten-free product development. The new line enables commercialisation in categories such as sauces and potato products, where gluten poses a barrier to entry. Its neutral flavour profile makes it ideal for flavour-sensitive products, such as sweet baked goods and confectionery. Revyve’s ingredients provide qualities such as gelling, emulsifying, binding and water-holding. They are designed to provide an alternative to eggs amid increased concerns around sustainability and animal welfare, coupled with rising egg prices. Suarez Garcia, Revyve’s CTO and co-founder, commented: “During the roll-out of our initial brewer’s yeast line, we learned through interactions with food producers that there was still a need for an effective, gluten-free egg replacer. It also had to be more neutral in flavour yet provide the same functionality as brewer’s yeast across various application categories.” Upcycling is central to Revyve’s growth, with its first brewer’s yeast ingredients derived from a sidestream of the brewing industry. For its new gluten-free line, Revyve sources baker’s yeast grown on molasses, a co-product of the sugar industry. The team worked closely with yeast producers to identify the best strains and growth conditions for optimal performance. Garcia added: “This is a radically new application for baker’s yeast, requiring close collaboration with suppliers to achieve the best results. The production process for baker’s yeast has been optimised for sustainability over decades, and by using such an efficient feedstock, we’ve been able to launch our texturizing ingredients at commercial scale in record time.” Revyve is bringing the ingredient to market through its first commercial production facility in Dinteloord, the Netherlands. The company recently celebrated the factory’s grand opening, and the site has already begun producing texturizing yeast protein to serve multiple customer launches. The plant has the capacity to produce 300 tons of yeast annually. The site is already FSSC 22000-certified and will supply both small and large food manufacturers in Europe, North America, and beyond with clean-label, animal-free functional ingredients. Cedric Verstraeten, CEO of Revyve, said: “With this new production capacity, we can meet the volume demands of larger customers while maintaining high quality and consistency, forging a path to a new paradigm in texture”. Verstraeten added that the ingredient line can produce “smooth, creamy eggless mayonnaise or a soft and airy brioche with the same sensory appeal as traditionally prepared products”. “Moreover, our ingredients are label-friendly. They are entirely natural, non-GMO and rich in protein and dietary fibre.” Top image:   © Hilde Lenaerts #Revyve #TheNetherlands #plantbased #glutenfree

UK-based organic food brand RealFoods Organico has unveiled a cohort of new naturally vegan ambient products, displaying its newly revamped branding. The brand’s new additions include ‘giant crackers’ made with rosemary, a balsamic glaze, a cherry tomato passata, an anchovy-free puttanesca sauce, and a vegan bolognese sauce, made with pea protein in place of traditional mince. It has also introduced an eight-strong portfolio of pasta, including girelle, conchiglie, penne, strozzapreti and orecchiette varieties. RealFood Organico’s founder, Charles Redfern, said that the brand’s story is centered around a drive to curate ‘amazing yet convenient’ products that are good to the planet. However, he believes that the organic landscape has ‘stalled’ in the UK. He commented: “By simplifying our ‘great food appreciation’ messaging whilst reaffirming our sustainable pledges, we seek to re-legitimise the potential for a pro-active UK organic food movement. At the same time, we recognise that in the kitchen and at the dining room table, many consumers don’t want to be bludgeoned by ethical concerns; they simply want to appreciate the joy of real foods.” The revamped range and new additions are available via select independent UK retailers. #UK #RealFoodOrganico #organic

Swedish precision-fermented designer fats firm, Melt&Marble, has reached a critical milestone by scaling its fat fermentation process to over 10,000 litres. This development paves the way for the start-up's commercial scale production and broader application testing in the alternative protein, confectionery, bakery and personal care industries. Melt&Marble leverages precision fermentation to engineer the metabolism of yeast to create ‘designer fats’ with precisely controlled composition and properties. Melt&Marble’s scientific team successfully maintained comparable strain and bioprocess performance achieved in previous tests, demonstrating the robustness and scalability of its process. The start-up says that the success of the trial will open the door for broader application testing of the fat across various culinary contexts, allowing it to fine-tune the use of its fat for optimal performance in different food and personal care products. Melt&Marble’s CEO Anastasia Krivoruchko said: “Scale-up of fermentation processes can be tricky, and we’re extremely proud of what our scientific team has managed to achieve in such a short amount of time". Florian David, Melt&Marble’s CSO, commented: “The scale-up is a key milestone which proves that our process can create precision-fermented fats in much larger quantities than we had done previously. The success of this was driven by the collaboration of both internal and external teams to ensure that our process is translatable to a larger scale.” Melt&Marble’s CBO, Thomas Cresswell, added: “This milestone is a pivotal step toward our goal of launching Melt&Marble’s fats commercially. It enables us to accelerate the pilot projects we’ve already initiated with some of our partners, bringing innovative, sustainable fat solutions to market and aligning with global demand for better alternatives sooner rather than later. We are committed to getting Melt&Marble’s fats onto consumers’ plates and enabling the transition to a more sustainable food system.” Building on recent successes, including securing €2.76 million in EU grants earlier this year,  Melt&Marble’s successful scale-up puts the company in a strong position for its next steps. In March, the start-up announced its move to a new headquarters in Gothenburg , Sweden. The company says it will continue to further develop its designer fat products, with applications in alt-meat, cheese, butter, confectionery and bakery products, aiming to bring these sustainable alternatives to market in the coming years. #MeltandMarble #fat #precisionfermentation #Sweden

When it comes to new culinary experiences, consumers often venture outside of their homes to sample something different. This trend creates a significant opportunity for the plant-based category in the foodservice sector. We explore how brands can get in on the action and claim their seat at the table. Just as plant-based products have increasingly taken up more shelf space in retail, their presence and quality have significantly improved in the foodservice industry. Vegan customers no longer need to settle for a bland mushroom in a bun instead of a juicy cheeseburger, or a dry falafel salad as the sole lunch choice. Now, everything from succulent steaks to stone-baked pizzas dripping with mozzarella have been made without animal ingredients, and can be found on a menu somewhere near you. The foodservice category is perfectly positioned for trialling new vegan options and encouraging consumers to try something they would never have thought to eat at home. While a lack of cooking ability can deter people from buying plant-based alternatives in the supermarket, leading them to stick to what they know, the allure of exciting new foods cooked by professional chefs can tempt them into venturing out of their comfort zone when dining out. 50by25, a campaign run by UK charity Viva!, is encouraging the nation’s restaurant chains to pledge to make their menus at least 50% vegan by 2025. Emma Osborne, the campaign’s partnerships director, said that it has been encouraging to see how keen the UK hospitality industry is to address its impact on the environment. “When we started this campaign, we were buoyed by big players such as IKEA, Burger King and our lead partners, Wagamama and Wahaca – who had already all made commitments to a 50% plant-based balance on their menus,” she told The Plant Base. “It takes vision, leadership and courage to change the status quo and we are here to provide hospitality leaders with the confidence to be able to make these changes. Our ask represents a brighter and more sustainable business and planetary future – one that is well worth the investment of time and commitment required.” Team efforts The foodservice industry presents a notable opportunity for vegan food brands, such as producers of plant-based meat or seafood, to get their products noticed and enjoyed by more consumers. Meat alternatives brand This partnered with UK bar chain Brewdog earlier this year to launch what it claimed were the world’s first vegan ‘skin-on’ chicken wings. Xander Fletcher, the company’s out-of-home controller, explained that the brand hadn’t yet encountered a truly realistic meat-free alternative to the popular meat dish. “Foodservice is the perfect playground for this type of product given the high volume of chicken wings sold in the pub and restaurant sector – they are listed on most menus,” Fletcher pointed out. “It’s well-documented that meat reduction is essential for global decarbonisation. However, to encourage people to switch out of their current meat-eating habits, you need to create products that appeal to meat eaters, that taste so good they don’t feel like they’re compromising when dining out.” This is where meat alternatives come into play. They offer familiarity for those flexitarian consumers who are eager to cut down on meat for environmental reasons, yet still want to enjoy their classic favourites when eating out. For many, eating out is a treat and a cherished experience. Consumers won’t want to sacrifice the foods they love when they are spending time and money on a meal. The ability to closely mimic these familiar foods while helping consumers to reduce meat consumption is a game changer for the foodservice industry. Additionally, it is crucial to evaluate the product you have developed and determine where it best fits – considering the type of foodservice establishment and the kind of dish it could be used in – as This’ Fletcher noted. “It’s important to think about versatility in the kitchen – there’s no point launching a product into foodservice that is hard or fiddly to cook, or in the wrong case format,” Fletcher added. “You need to make an impact with chefs so that when they move to other ventures, they take your brand and products with them.” This year has already seen some innovative collaborations among plant-based brands and foodservice businesses. Just as brands can strive to introduce their products into foodservice, partnerships can also work the other way around, exciting consumers by the chance to bring their restaurant favourites into the home. A notable example is The Tofoo Co’s recent collaboration with Temple of Seitan, a London-based vegan fast food chain. Temple of Seitan offers a menu inspired by the classic fried chicken shops of the capital, using seitan to create its deep-fried vegan fillets, wraps, burgers and ‘chick’n buckets’. This year, the restaurant teamed up with The Tofoo Co to launch a new retail line featuring blended seitan and tofu products, comprising a chicken-flavoured seitan block and a smoky, spicy seitan ‘pepperoni’. This partnership leveraged the brand popularity of both businesses while bringing seitan – a popular ingredient for meat alternatives in foodservice, but with considerably less presence in retail – to mainstream supermarket shelves. Meanwhile, taking a different approach to collaboration, Purezza – a 100% vegan UK pizzeria – acquired London-based vegan cheesemonger La Fauxmagerie, to help solidify its position in the plant-based cheese space and tackle both retail and foodservice sectors simultaneously. Mitch Lee, Purezza’s head of sales, said: “We recently relocated the cheesemonger inside our Camden restaurant – offering over 40 SKUs of delicious plant-based cheese, and expanding the wine cellar to allow even more space for people to enjoy wine pairing and fondue nights”. He added: “Often foodservice is seen as the less appealing partner to retail, but the range of market sectors to go after is huge. Personally, I still feel plant-based cheese needs to improve across the sector, and that’s where brands like ours come in to help show just how delicious vegan cheese can be.” The opportunities for plant-based brands in foodservice are evident when we consider the progress being made in expanding vegan options across the sector. As international fast food giants, historically known for their meaty menus, begin introducing more plant-based variety – such as Mcdonald’s long-awaited McPlant burger or Burger King’s Vegan Royale – it is clear the tides are turning. We may soon see a future where the fast food sector is not dominated by meat. Burger King, in particular, has committed to the 50by25 campaign and is working to provide more vegan alternatives at an affordable price for consumers. Earlier this year, Burger King Germany introduced an initiative to offer its plant-based products at a lower price than their meat counterparts – a move that Burger King Germany’s head of brand, Anna Mennel, described as “courageous, and never been done before among larger burger chains in Germany”. “Of course, we have to keep an eye on costs when setting prices,” Mennel continued. “However, we are convinced that the price reduction will encourage more people to try plant-based products. It is another milestone on our way to more variety in taste.” Since launching its first plant-based product in 2019, Burger King Germany has been working with plant-based meat brand The Vegetarian Butcher on the development of all plant-based burger patties and nuggets. Mennel explained that the success of the two companies’ partnership comes from a shared drive to responsibly produce more plant-based products that taste good, creating a solid foundation for collaboration. She added that for a successful partnership, both companies should work towards a common goal. “Innovation and the flexibility to adapt to changing market trends, for example, can take the joint development of new menu items to the next level,” Mennel said. “Additionally, a partnership should ideally be long-term to help build stronger brand associations and customer loyalty.” Juicy opportunities Meat alternatives have become a menu staple in many restaurants, particularly within the QSR segment where items like burgers and fried ‘chick’n’ are all the rage. Chunk Foods, a plant-based meat brand based in Israel, sees this as a huge opportunity for growth – and for getting creative. Amos Golan, Chunk Foods’ CEO and founder, said: “Last year it was reported that sales of plant-based meats sold to restaurants and other foodservice institutions reached $730 million in 2022, up 7.8% from the previous year, while US retail sales for plant-based meat – still the biggest overall category – remained flat at $1.4 billion“. This spring, the company unveiled two brand-new innovations for the foodservice market, including what is claimed to be the largest ‘slab’ of plant-based meat available. “I foresee our ‘Slab’ being used at barbecue joints for brisket or traditional Jewish delis for iconic pastrami sandwiches,” Golan enthused. “However, that’s just the tip of the iceberg for this incredibly versatile product. It can be cubed, pulled and cut into any shape a chef desires, making it a blank canvas for any culinary artist.” This versatility enables foodservice businesses to develop a range of meat-inspired dishes that consumers love, moving beyond classic options like burgers and hotdogs to introduce something new. Chunk has also developed a ‘Cubes’ offering, designed for fast-casual establishments and suitable for standard preparation methods such as griddles, microwaves, sous vide and convection ovens. Golan added: “For too long, plant-based options simply weren’t good enough. They often missed the mark on taste and texture, failed to meet the culinary standards of chefs, and were made with unhealthy and unnatural ingredients.” “Over the last year and a half, we’ve dedicated ourselves to understanding the evolving needs of the culinary community. We’ve travelled from coast to coast, engaging directly with chefs and restaurant operators to gain insights into how our products are being integrated into their menus. Through these conversations, we’ve learned about their challenges and preferences, which has been invaluable in shaping our product offerings.” Versatile veg In addition to offering meat alternatives, some restaurants are fully embracing the ‘vegetable-led’ trend by putting whole plant-based ingredients front and centre on the plate. Instead of crafting meat alternatives, these establishments are showcasing plants as the star of their dishes, creating juicy, satisfying meals with simple, familiar ingredients. As more consumers seek to include fresh vegetables in their diets and reduce their consumption of processed foods, we can expect this trend to gain even more traction. Wagamama, which has met its goal of a 50% plant-based menu, has unveiled some innovative examples of this commitment. One stand-out is its lion’s mane ‘steak’ bulgogi, which was featured as a limited-edition special for Veganuary earlier this year. This dish not only responded to the growing demand for vegetable-centric options, but also capitalised on increasing consumer interest in functional mushrooms and other fungi-based foods. Elsewhere, at Purezza, the company is focused on innovating and collaborating with other brands in the space – such as meat alternative brands Fable and La Vie – while also respecting Italian heritage and keeping vegetables front and centre. “A few years ago, the market was very much focused on meat alternatives – vegan replacements for chicken, burgers and sausages,” Purezza’s Lee told The Plant Base. “Whilst these still have their place, this year there’s been a bit of a pushback, partly fuelled by the media continually linking ultra-processed foods with plant-based meat.” “At Purezza, our best-seller is still our chilli agave-infused pepperoni pizza – however, most of our pizzas and side dishes focus on making vegetables the focus.” Lee said that for many providers, vegan options feel like an ‘afterthought’ – so are often uninspiring. However, he praised Wagamama’s creative approach and would like to see more venues follow in the chain’s footsteps. “The Wagamama team has put a great deal of time and effort into creating a truly fantastic plant-based offering, and it shows. A lot comes down to education, knowing the market – the products or recipes that actually work and have flavour, as well as the options that can drive extra sales from a new group of customers. At Purezza, we’re 100% plant-based and after nine years, we’re always evolving and improving our offering to make sure it’s as accessible as possible. Around 95% of our menu can be made gluten-free and we can cater for most allergies too.” With more people looking to reduce their meat consumption, the foodservice sector will continue to play a huge role in helping consumers with this transition and inspiring them with new plant-based choices. This’ Fletcher concluded: “Meat alternatives will form a large basis of the plant-based volume in foodservice, and products will only get better as technology and efficiencies in the supply chain improve, leading to better value and more price parity with meat. But we also see more vegetable-led propositions playing an important role. We believe they will live symbiotically, and that the best foodservice menus will contain a mixture of the two.” Top image: © Purezza/Ellen Richardson

UK-based food-tech company Myco is offering its fungi-based protein ingredient to manufacturers for use in hybrid meat products. Hybrid products contain both plant-based and animal-derived protein, which can provide a more sustainable and affordable option than traditional, fully animal-based meat products. David Wood, Myco’s CEO, believes that Myco’s ‘Hooba’ protein – which is made from oyster mushrooms – provides a ‘revolutionary’ option for hybrid and blended meat products, where other ingredients have fallen short in taste and texture. “We’ve used Hooba to make 50/50 burgers and the results are staggering,” Wood said. “Not only do they hold their shape perfectly, but there’s no difference in taste. This is a huge moment, as it now gives food manufacturers a chance to create products that are more sustainable, more cost-effective and don’t sacrifice taste or quality.” By using Hooba in a 50/50 blend, manufacturers can create products such as mince and burgers that could make it easier for the public to swap out meat, Wood believes. “That will definitely appeal to carnivores, while the economic and green advantages of a 50/50 model make it, in many ways, a no-brainer for food firms to embrace,” he added. Hooba is produced at a vertical farming site in the UK, with every stage of development carried out under one roof. Myco’s founder, John Shepherd, said that the firm has always believed the way of solving the climate crisis is to ‘work with the meat industry, not against it’. He commented: “The way forward isn’t abstinence, it is about reduction. We’ve always said we don’t want to turn the world vegan. Our goal with Hooba is to create a product that makes swapping out meat so easy you don’t even have to notice it, and that’s why this breakthrough could be a real game-changer.” #Myco #UK

Plant-based meat start-up Novameat has raised €17.4m in an oversubscribed Series A funding round. Headquartered in Spain, Novameat produces plant-based meat alternatives with a fibrous texture using its proprietary MicroForce technology. The financing round was led by Sofinnova Partners and Forbion via its BioEconomy Fund, and follows reinvestment from Unovis Asset Management, Praesidium and Rubio Impact Ventures. Funds will be used to enhance Novameat’s commercial activities in new regions and support the expansion of its product portfolio, including the launch of a new ‘Shredded Nova-b*ef’ product on 16 September. It will also support the further scale-up of production capabilities and accelerate new research and development efforts, contributing to Novameat’s mission to provide healthy and sustainable high-protein products. The company has already successfully introduced products in Europe and industrially scaled its MicroForce tech, as well as modifying its production facility to meet stringent BRCGS requirements. Guiseppe Scionti, CEO and founder of Novameat, said: “This funding marks a significant milestone in our journey, and we are more committed than ever to empower people to prioritise their wellbeing and our planet. It’s great that this coincides with the launch of our new Shredded Nova-b*ef, which has received incredibly positive feedback in the market.” Joško Bobanović, partner at Sofinnova Partners, commented: “Novameat has the potential to revolutionise the food industry by providing sustainable and tasty alternatives to animal-based proteins. With their great tasting products, unique technology platform, strong customer approval, in-house production capacity, and competitive cost structure, they are well-positioned to seize the enormous market opportunity and drive further innovation in the sector.” Top image: © Novameat #Novameat #Spain

Our September 'Start-up spotlight' is on Nosh.bio, a food-tech company headquartered in Berlin, Germany, specialising in the production of fungi-based ingredients. The Plant Base speaks to Tim Fronzek, the company's co-founder and CEO, to find out more about the start-up's innovation in the space. What led to Nosh.bio’s establishment and what is the company’s long-term goal? Both founders have a strong sense of urgency regarding climate change. When we realised the role of the food industry in global greenhouse gas emissions, we decided to work towards a more sustainable food system, aiming to make sustainable food that is nutritious, tasty and affordable for everyone. Since then, the company's vision has been a world where food is no longer harmful to the planet, animals, and people. How does Nosh.bio’s fermentation process work? Our process starts in our labs, where we keep pure stocks of our selected strain. We use this pure stock to inoculate fresh culture medium under sterile conditions. After a couple of days of cultivation, this flask is used to inoculate production-scale fermenters (e.g. >1000L). Our fermentation process is very similar to beer brewing, with the main difference being that our fungi need air to grow, and the process ends much faster. When the fungi deplete all the nutrients in the broth, they stop growing, and we start harvesting the biomass. During our downstream process, we separate the biomass from the broth, and at this moment, a meat-like structure is formed by the densely packed mycelia. We then proceed to cutting, packing and freezing our biomass pieces. These pieces are then ready to be shipped to our customers and used for producing single-ingredient meat analogues. Why did you choose to utilise fungi? We have chosen to work with filamentous fungi primarily because it allows for the creation of meat-like structures with its mycelium, with minimal processing and without the need for chemical additives. Our selected strain is well-known in the food industry and has been used for centuries to produce fermented foods like miso and sake. This means that it can be easily related to food and food production by both the food industry and end consumers, increasing its acceptance. Additionally, it is a strain that is safe to consume. In fact, our strain is incapable of producing any toxins or harmful compounds. Due to the strain’s long history of safe use, it is not considered novel in Europe and is GRAS certified in the US. This significantly reduces our time to market and project risk. Another important aspect of fungi is their nutritional profile, providing all essential amino acids, prebiotic fibres, and little fat content. Finally, these are super robust organisms, meaning they are fast growers and can use a wide variety of carbon sources, which allows us to be cost-competitive against animal-based proteins. What steps does Nosh.bio take to prioritise environmental sustainability within its approach? Our versatile fermentation process allows us to use different feedstocks. We focus on sourcing locally available feedstock, reducing transportation-related emissions. As we scale up, we will use side streams for our feedstocks and work with suppliers who adhere to sustainable farming practices. It is important for us at Nosh to ensure our ingredients are sourced in a way that minimises the use of pesticides and synthetic fertilisers while prioritising biodiversity. We maintain a transparent supply chain, ensuring that all raw materials we use are traceable back to their origin. Our goal is to apply the same stringent standards to our partners as we do to our production process and company practices at Nosh. We are working on retrofitting our first brewery in Germany and designing the process to ensure future facilities will be optimised to maximise energy efficiency and minimise waste. We are constantly refining the production process, from upstream to downstream, to reduce energy consumption. Our fermentation process is based on circularity, and we aim for zero waste by reducing, reusing, and recycling materials whenever possible. Logistics-wise, we also work with reusable pallets to ensure as little waste as possible is produced through our handling activities. Carbon offsetting programs are already in our pipeline as we grow the company. Additionally, we reduce our water usage as much as possible by reusing water in cooling tanks. As we scale up, we plan to equip our facilities with systems that allow for the recycling and reuse of water wherever feasible to minimise waste and reduce our overall water footprint. In the future, we will recycle spent medium and wastewater back into the fermentation process, not only reducing waste generation but also reducing our water consumption footprint. We have already set clear goals internally, and we align our sustainability efforts with broader global initiatives, such as the United Nations Sustainable Development Goals. As we grow the business, we regularly monitor our progress towards achieving them. We conducted a life cycle analysis (LCA) to understand the environmental impact from production to end-use. It was important for us to conduct this LCA with an external party to ensure complete objectivity. This analysis helped highlight the huge reduction in environmental impact that Nosh unlocks compared to conventional beef production: water usage reduction by 90%, CO2 emissions reduction by 98% once we move to renewable energy, and land usage reduction by 99%. This LCA also helped us pinpoint the main levers to focus on to continuously reduce any environmental impact deriving from our operations. How does Nosh.bio differentiate itself and provide a unique solution that stands apart from other innovators within the alt-protein category? Our key differentiation points from other mycelium companies revolve around nutrition, functionality, taste, speed and cost. Our solutions are naturally tasty, with an umami flavour and no off-taste. Moreover, we can wash off the product taste, making it completely neutral. This means we unlock a 100% inclusion rate in meat and seafood analogues without requiring any flavour adjustments, a key differentiation point we have yet to see any other mycelium company deliver. The Nosh ingredient also provides texture naturally through its fibre structure, eliminating the need for extrusion and binders such as egg whites or synthetic additives (like methylcellulose), commonly used in mycelium-based end products. This allows us to provide a clean, short label alternative. From a texture perspective, we stand out from other players when it comes to fibre length, with fibres in the centimetres rather than the millimetres currently available in the market (such as Quorn's strain). This means we can provide customers with solutions that truly replicate the 'bite' of meat, which is currently lacking in the alternative protein market. We can also modulate our 'bite,' allowing for different sensorial experiences, ranging from soft white fish to beef jerk. Furthermore, our solutions provide more than 40% protein on dry matter content and 38% prebiotic fibres, as well as all essential amino acids, essential minerals and vitamins, with low fat content. We can offer customers solutions that are high in protein and high in fibre, making them attractive from a nutrition perspective. Additionally, in contrast to other fungi strains used for the production of mycelium-based products, our strain harbours a collagen-like domain on its genome, along with the genetic make-up for theoretically producing collagen-like proteins. Such a differentiated biomass provides unique properties compared to other mycoproteins: our ingredients show significantly high oil and water-holding capacities, enabling them to bring unique functionalities and unlock novel USPs in different applications. Beyond single-ingredient meat and seafood analogues, our versatile ingredient can also be delivered as a powder to cater to a range of verticals in the food industry. It can remove the need for eggs in bakery products as well as in other applications, such as mayonnaise, while also reducing overall fat content. It can also eliminatine the need for stabilisers, such as gums and esters, in ice creams, effectively cleaning the label of at least five e-number additives. We can also deliver ice creams with superior melting points, enabling the industry to operate its entire supply chain at higher temperatures. This translates into huge cost savings in terms of energy usage, while simultaneously reducing environmental impacts. We can provide this solution for both plant-based and conventional ice creams. In confectionery, our ingredient can replace the majority of cocoa butter and deliver a sensory experience indistinguishable from conventional chocolate. By doing so, we can provide creamy and tasty chocolate with almost 30% fewer calories and significant environmental and economic benefits for the food industry, given the high prices of cocoa. Our organism of choice is very robust, capable of growing under different conditions and utilising several carbon sources. This simplifies our production process and cuts costs since we can freely choose feedstocks that are more cost-effective in specific geographies. It also allows us to modify the process in several ways to obtain modifications in the final product if needed. Examples include colour and fibre length, which can be directly manipulated during fermentation. Our fermentation process is completed in under 48 hours, and our final titers are already within a cost-competitive range compared to animal-based proteins. Our proprietary technology approach, leveraging the retrofitting of existing food-grade manufacturing facilities, such as brewery tanks, unlocks both speed and cost efficiency. We can scale production six times faster than building new facilities from scratch while reducing capital expenditures by over 80%. This strategy gives us a considerable cost advantage from both an OPEX and CAPEX perspective, with minimal depreciation supporting lower unit economics. How does the company approach collaboration with other businesses in the plant-based food industry? We actively seek out strategic partnerships with other companies in the plant-based food industry, such as food manufacturers and retailers, to leverage each other's strengths and achieve common goals. We have clear targets regarding the companies we seek to collaborate with. We prioritise potential commercial partners with a presence in the meat analogue market before targeting partners in other areas of the food industry, such as seafood, bakery and confectionery. Geographically, we are focusing on our home market in Germany before expanding internationally. In terms of partner size, we target large companies whose collaborations are key for Nosh to make a true impact on a mass scale. We align with businesses that share our vision for sustainable and healthy food options to accelerate innovation and bring high-quality products to market more quickly. We engage in co-development projects with food manufacturers to help them create innovative products that resonate with the mass market. For example, we worked closely with our first commercial partner, a large meat manufacturer, to integrate our ingredient and create a new category of meat analogues. This collaborative approach allows us to combine our expertise in functional ingredients with our partners' deep understanding of consumer preferences and market trends, resulting in products that meet evolving demands. Our commercial and product development teams work closely with food manufacturers to understand their unique needs and challenges, allowing us to provide customised ingredient solutions and technical support. By offering tailored solutions, we help our partners optimise their formulations, improve product quality, and achieve greater efficiency in production. We also collaborate with other companies on R&D projects to develop new technologies and ingredients that enhance the functionality, taste and nutritional profile of alternatives to animal-based products. These joint efforts help reduce development costs, mitigate risks and accelerate time-to-market. Our approach to collaboration is based on building trust and long-term relationships. We believe that successful partnerships are grounded in shared goals and vision alignment. By spending time nurturing these relationships, we are working to create a network of partners who are aligned in their mission to advance the adoption of sustainable, delicious, and affordable animal-free alternatives in the food industry. What is Nosh.bio’s biggest achievement to date? There are so many achievements that it is difficult to pick just one. In general, I would say developing such a revolutionary ingredient from idea to supermarket shelves in less than three years is exceptional and the biggest achievement of a fantastic team. Has the company encountered any notable challenges on its journey? How have they been navigated? Founding a company is a challenge, which is why not everyone does it, and not every company is successful. The main challenges over the last 2.5 years have been in microbiology, bioprocessing, product development, scaling, food quality, go-to-market strategies, building the organisation, and funding the business. In general, we stick to the principle of always remaining positive and focusing on the solution instead of the problem. So far, this approach has worked extremely well for us! For aspiring start-ups in the plant-based food and beverage industry, what valuable advice or insights would you share to help them navigate the challenges and opportunities in this dynamic sector? Have a clear monetisation concept in place and find ways to scale with limited marketing budgets. Cash is king – raise more rather than less capital; better safe than sorry. Find a way to market with minimal regulatory hurdles. Building a strong team is also vital – the cheap hires are often the most expensive ones. Finally, an impact business needs to start with a business focus. Investors will make decisions based on ROIs and business metrics first, not just the impact your product can bring. #NoshBio #Germany #alternativeproteins

Soylent, a subsidiary of Starco Brands, has unveiled two new seasonal flavours – Pumpkin Spice and Gingerbread – available for a limited time through the end of the year. This launch is part of the company’s ongoing effort to diversify its product offerings and enhance consumer appeal. The introduction of these flavours aims to capture the growing consumer interest in seasonal products, particularly as the fall and winter months approach. Jamie Sullivan, VP of nutrition at Starco Brands, commented: “These flavours are a testament to our ongoing commitment to making Soylent not only nutritious but also enjoyable every season”. Pumpkin Spice and Gingerbread are expected to resonate with consumers looking for convenient meal options that align with seasonal tastes. By expanding its flavour profile, Soylent seeks to attract both loyal customers and new consumers who may be exploring plant-based nutrition solutions. The new flavours will join Soylent’s existing line-up, which includes complete meal powders, ready-to-drink shakes, snack bars and protein shakes. #Soylent #nutrition #proteinbeverages #seasonallaunches #plantprotein

Planted, a Swiss food-tech company known for its plant-based meat alternatives, is set to enhance its production capabilities with a new facility in Memmingen, Bavaria, Germany. This investment underscores the company's commitment to meeting the surging demand for sustainable food options across Europe. The new facility, which will use advanced fermentation technology, is poised to become one of the most modern production sites for plant-based meat in Europe. With commissioning scheduled for the first quarter of 2025, Planted aims to produce over 20 tons of plant-based meat daily, creating more than 50 technical and operational jobs in the region. Planted has experienced significant growth, particularly in the German market, which accounts for approximately 75% of its exports. The decision to establish a production site closer to its consumer base aligns with the company's strategy to streamline operations and enhance distribution efficiency. The Memmingen facility will revitalise an old brewery site, transforming it into a state-of-the-art production hub focused on sustainability. Lukas Böni, co-founder and executive board member at Planted, said: “Our goal is to quickly bring innovative products from our fermentation platform to the market. The investment in the additional production site enables us to meet the rapidly growing market demand and produce even closer to our German consumers.” The facility's construction is set to prioritise green technology, operating almost entirely CO2 neutral and eliminating fossil fuel use. Renewable energy sources, including photovoltaics and district heating from wood burning, will power the operation, reinforcing Planted's commitment to sustainable food production. Andreas Müller, managing director of the Alois Müller Group, added: "We are very pleased to be working with Planted, particularly in the areas of sustainability on site". Planted's recent product innovation, the planted.steak , showcases the company’s focus on premium plant-based offerings. This new steak variant, part of Planted's ‘Whole Muscle’ platform, is already available in various European restaurants and retailers, highlighting the growing consumer interest in high-quality plant-based alternatives. The planted.steak is reported to produce 97% less CO2 emissions and 81% less water consumption compared to traditional beef production, addressing environmental concerns associated with meat consumption. The new facility in Memmingen not only aims to boost Planted's production capacity but also sets a benchmark for environmentally responsible food manufacturing in Europe. Image: © AloisMullerGruppe #Planted #plantbasedmeat #meatalternatives #Germany #manufacturing