As new plant-based options spring to supermarket shelves in celebration of Veganuary, manufacturers must consider the drivers and trends behind vegan diets to ensure they are optimising offerings in line with consumer desires. Danielle Mailey, technical sales manager at Foodology by Univar Solutions, explores the key considerations. Plant proteins are very appealing for several reasons: health, environment, and animal welfare to name a few. However, taste and flavour concerns associated with plant protein formulations continue to hinder mass-market consumer acceptance. Since plant-based is widely associated with natural and clean, the demand for clean labelling in meat analogues is rising. The global market for plant-based nutrition has surged extraordinarily in recent years. Consumers increasingly prioritise the functionality, freshness and authenticity of their food choices. This shift in dietary preferences has also led to a flourishing market for plant-based alternatives, with a particular focus on addressing sensory characteristics to provide a positive consumer experience. The dairy alternatives market is expected to be worth $43.6 billion by 2028, growing at a CAGR of 10.1% from 2023 to 2028. The milk alternative category dominates the market and drives this growth. We are seeing the emergence of new ingredient sources for the future of plant-based milk, ranging from potatoes and peas to an array of tree nuts, providing unique flavours and textures to plant-based products. However, innovation isn’t limited to the milk aisle, and other alternative dairy categories, including cheese, yogurt, ice cream and butter are showing signs of significant growth. Manufacturers are investing in research and development to replicate the sensory characteristics of traditional meat and dairy products further. This includes advancements in food science and technology to enhance taste, flavour and texture. For example, using plant-based ingredients in combination with fermentation techniques has led to the development of plant-based dairy alternatives with improved sensory attributes. Plant-based nutrition provides an amazing canvas for innovation. Technological advances have created serious innovation opportunities for the entire food and beverage industry. Consumers are challenging the industry on a very high level of innovation. The nutritional profile, sustainability and supreme sensory characteristics of products all play a more significant role in the next generation of plant-based foods. This includes enzymes that are particularly important in achieving sensorial attributes that consumers actively seek. Several factors need to be considered when selecting the ideal protein source, and it depends on the application (such as gelling, stability, water holding capacity, solubility, texture and flavour). Textured plant protein is popular in the alternative meat space and can provide characteristics like juiciness and firmness. The plant protein isolates find use in various applications, such as dairy alternatives and ready-to-drink (RTD) and ready-to-mix (RTM) beverages where solubility and stability are required. There is a huge stride towards more clean label options, improving nutritional properties, and a memorable sensorial experience to be competitive with traditional dairy. As an alternative to dairy, consumers are increasingly seeking plant-based beverages, shakes and desserts that are high in protein, minimally processed, natural and also taste good. Products with multiple benefits are poised to be most successful. As demand for plant-based grows, there is also increased attention on over-processing and clean labels. There is a constant debate among consumers about whether these plant-based alternatives are better for them. Price used to be one of the most common reasons for consumers not buying into plant-based nutrition, and manufacturers are actively looking at reducing the price tag on these products to make them a viable option for everyone. The interest in plant-based products goes hand-in-hand with environmental concerns. The disparity in the resource mass balance when comparing animal protein and plant protein is well documented, and plant-based alternatives can have a positive impact on resource use. In addition to their known health and sustainability benefits, plant-based foods are addressing changing tastes worldwide as more cuisines and food innovations make their way into the mainstream. Because of this, rapid innovation is needed to satisfy new diets, trends and concerns. Brands must continue to cater to the plant-powered buyer and create high-quality substitutes for meat and dairy products to keep pace with vegetarian, vegan and flexitarian consumer demands. Exploring plant-based and clean label formulations is the perfect way to celebrate Veganuary and the new year. #Univar #FoodologybyUnivarSolutions #plantbasedmeat #opinion #plantbaseddairy #nutrition #cleanlabel #UnivarSolutions

Aldi has announced the expansion of its Plant Menu portfolio, debuting a range of new additions to what is now the retailer’s “biggest ever” vegan offering. Included in the brand-new for 2024 additions are Corn Dogs, inspired by the classic American fast-food staple. No Chicken Pieces, meanwhile, provide a selection of plant-based chicken wings and tenders, inspired by traditional fried chicken fast food offerings. In the sweet snacks and desserts category, Aldi has debuted the Cornetto-inspired Strawberries & Cream and Hazelnut & Praline Vegan Ice Cream Cones. Available in a four-pack, they feature a crispy wafer stuffed with dairy-free ice cream and covered with vegan-friendly chocolate. For those craving Eastern flavours, the brand-new Vegetable Fritters have been launched into the savoury plant-based offering, available in two varieties: vegetable tempura fritters with a black rice vinegar dip, or spicy sweetcorn fritters with a sweet chilli dip. Dinner and lunch options include the Veggie Bites and No Salmon Slices, as well as ready meal options that include a Mushroom Bolognese and Coronation Chickpea Curry. In its biggest-ever vegan cheese range, the new Vegan Continental Cheese Selection is available with a choice of Grated Mozzarella, a French-Style Round Camembert, Greek Salad Style Cheese or Grated Hard Cheese. Alongside its new offering, Aldi is also bringing back its Vegan Breakfast Pastries, available in croissant and pain-au-chocolat varieties. The expanded Plant Menu range is now available in stores across the UK. #plantbasedmeat #UK #Aldi #plantbasedcheese #plantbaseddairy #retail

A new study led by Ocean Conservancy and University of Toronto found that microplastic particles were present in 88% of food samples tested, drawn from 16 protein types including plant-based meat. The samples tested included traditional meat sources including seafood, pork, beef and chicken, as well as tofu and three different plant-based meat alternatives. In the study, microplastics were found across all 16 of the protein types tested, suggesting that humans are likely eating microplastics no matter the source of protein they choose to consume. Furthermore, there were no statistical differences in microplastic concentrations between land- and ocean-sourced proteins. While scientists have long documented the presence of microplastics in the digestive tracts of commercial fish and shellfish, there has been little research into whether the particles are entering the filets of the fish – the parts actually eaten by consumers. Little research has also been conducted into their presence in terrestrial protein sources such as beef and chicken. The study’s co-author Britta Baechler, a marine biologist and associate director of plastics science at Ocean Conservancy, said that the research serves as a “startling reminder of how prolific plastic pollution has become,” adding: “Humans live on land and yet seafood samples are just as likely to be contaminated with plastics as are terrestrial derived proteins”. The research, published in the journal Environmental Pollution, found that food processing is a likely source of microplastic contamination. Highly-processed protein products tested – including fish sticks, chicken nuggets, tofu and plant-based burgers – contained significantly more microplastics per gram than minimally processed products. However, no statistical difference was found between high-processed products and fresh-caught products, suggesting that food processing is not the only source of microplastic contamination and opening avenues for further research. Primary co-author Madeleine Milne, who conducted the research while at the Rochman Lab at the University of Toronto in 2022, commented: “It’s tempting to want to draw conclusions like ‘eat less of this and more of that’ to avoid microplastics in your diet; but right now we still know very little about the microplastic burdens in commonly consumed foods”. She added: “Our study adds to this knowledge but also demonstrates the need for further research to better understand the bigger picture, including where these microplastics are coming from and the potential human health risks”. Notably, across all samples, nearly half (44%) of the identified microplastics were fibres, which is consistent with other studies suggesting that fibres are the most prevalent form of microplastic in the environment. Around a third (30%) were plastic fragments. Using survey data from a separate study by Ocean Conservancy and the University of Toronto (to be published in Frontiers in Marine Science) the authors estimate that an American adult will consume, on average, 11,500 microplastics per year. Annual exposure could be as high as 3.8 million microplastics per year if calculated using the highest levels of microplastics found in each individual protein type and the average reported protein consumption rates. #UniversityofToronto #plantbasedmeat #foodprocessing #alternativeproteins #OceanConservancy #Plantbasedseafood #plasticpollution #microplastics

In this instalment of The Plant Base’s ‘Start-up spotlight,’ we speak to Weslee Glenn, head of innovation at Ayana Bio, a US-based plant cell technology company and producer of sustainable bioactives for consumer products. Ayana Bio was established in September 2021, launching out of Ginkgo Bioworks’ creation studio, the Ferment Consortium, in response to four intersecting problems: the global nutrition gap, agricultural limitations, the climate crisis and ingredient quality. All of these factors have negatively impacted people’s access to proper nutrition and have created supply chain constraints that will only get worse over time. We need new production methods to help take the strain off agriculture in an increasingly hot planet and hungry population. Agriculture isn’t the most efficient way to meet our botanical needs, leading to shortcuts on sustainability, purity, safety and hygiene. Not all calories are created equal – without a more reliable, sustainable agricultural supply chain, we can’t produce enough nutritional plants to make a real impact and feed the world’s growing population. This is where Ayana Bio steps in – with its plant cell cultivation technology, Ayana Bio can provide an efficient and effective way to produce the full spectrum of quality plant bioactives that we want and need across a range of consumer products. What factors led Ayana Bio to focus on leveraging plant cell culture in the realm of food and nutrition? Ingredient standardisation, reliability, climate volatility, limited natural resources, and other challenges facing the agriculture-based natural product industry are what led Ayana Bio to focus on leveraging plant cell culture in the food and nutrition space. Because some of the most potent bioactives can only be produced through agriculture or foraging, new forms of production like plant cell cultivation are needed to tap into plant bioactives at scale. This is where Ayana Bio’s plant cell cultivation technology comes in, allowing consumers to enjoy benefits from blueberries, chocolate, saffron and other useful ingredients at a volume to derive an impact. What unique benefits do Ayana Bio’s plant cell culture-based products offer and how do you envision their impact on the future of sustainable food consumption? Plant cell cultivation produces a consistent supply of botanicals without the supply chain challenges. Ayana Bio’s plant cell cultivation technology methods don’t require the land, irrigation, herbicides or pesticides required by agriculture, or create wasted biomass to extract bioactives. The end result is products that are more consistent, affordable, and less taxing of our natural resources. Sustainably producing bioactives using plant cell cultivation rather than agriculture can also be a solution to the nutrition crisis plaguing consumer packaged goods (CPGs) by creating plant biomass with the same nutrient profile as soil-grown plants, giving CPG companies access to the same nutrients for their products without straining the agricultural system. Additionally, consumers want plant-based products to actually contain healthy plants. The advantage of plant cell cultivation is that we can utilise our BioConserve or BioDirect plant cell cultivation platforms that provide non-GMO routes to produce natural bioactives. This a big departure from precision fermentation and synthetic ingredients that may be “nature identical,” whereas we can directly create natural ingredients as found in nature through plant cell cultivation. What are the essential technologies and capabilities that make up Ayana Bio’s services? Ayana Bio uses proprietary plant cell cultivation technology – a means to create plant materials without growing plants in the ground – to produce a full spectrum of bioactives that are representative of what is found in nature. The plant cell cultivation process starts by identifying the best plant cell lines – just like traditional plant breeding. These plant cells are propagated from real plants (similar to stem cells) and assessed throughout the cell cultivation process for important characteristics like bioactive potency, stability and purity. We further identify the ideal plant cell line for standardised quality and then provide the nutrients that the plant cells need to grow and multiply. This process is similar to brewing beer, but instead of growing yeast or bacteria, we grow plants directly from their cells. Given the significance of sustainability and ethics in the cellular agriculture sector, how does Ayana Bio approach and integrate these considerations into its operations? Producing high-quality ingredients through sustainable and ethical means is a guiding principle for all of us at Ayana Bio. Plant cell cultivation allows us to make botanical products while also being good stewards of our planet, making us optimistic about the future. Has Ayana Bio encountered any challenges on its journey so far? How did the company navigate and overcome these obstacles? My professor used to say, “All the easy problems in science have been solved already,” and I couldn’t agree more. But what an exciting time for the field! Plant cell cultivation is part of a much longer story dating back to about 1902. The technique found steady use around the 1950s, mostly in academic labs. The field has seen its share of challenges since then – one major example being lengthy development timelines resulting from low sample throughput. We sidestep this challenge by taking a horizontal approach where we collaborate with our partner, Ginkgo Bioworks, to generate interoperative multi-omics (i.e., epigenomics, genomics, transcriptomics, and metabolomics) datasets in parallel across many culture conditions. These high throughput analyses accelerate development timelines. Collaboration with the scientific community can be crucial in advancing innovative technologies. Can you shed light on Ayana Bio’s engagement with researchers and scientists? Collaboration is the engine of innovation. But you can’t study what you can’t access. And many molecules from plants are inaccessible. Ayana Bio is solving this problem with plant cell cultivation. We already have a healthy list of partners and collaborators spanning industry and academia. I anticipate that our extramural program will burgeon as we launch more products and provide reliable access to some difficult-to-reach molecules. What exciting plans does Ayana Bio have in the pipeline, and what can we expect to see from the company in the coming months or years? Looking ahead to 2024, we are excited to introduce more high-value botanical ingredients to our Plant Cell Advantage ingredient portfolio, which currently consists of Echinacea-p PCA, Lemon Balm PCA, Dog Rose PCA, Hedge Nettle PCA, and Sage PCA. We are also undergoing discussions with potential CPG partners and look forward to announcing partnerships and seeing our ingredients in their products in the future. Beyond that, we are planning to advance the awareness surrounding plant cell cultivation. The technology is an emerging category that still requires extensive industry education before we can see consumers picking plant cell-derived products off grocery store shelves. For example, we recently conducted our first consumer survey surrounding attitudes toward ultra-processed foods. The results affirmed that the majority of US consumers are open-minded about incorporating healthier, processed food options into their diets if these options exist, which is where plant cell cultivation can step in. #plantcellcultivation #US #StartupSpotlight #AyanaBio #cellbased #naturalingredients

Alternative dairy food-tech company Armored Fresh has expanded its dairy-free cheese line-up with the launch of Oat Milk Pepper Jack Slices. The new slices combine oat milk with jalapeños to create a plant-based alternative to traditional pepper jack cheese. Offering a mild nuttiness and slight umami flavour, Armored Fresh claims its latest offering provides an “identical” taste and texture to its animal-based counterpart. Additionally, thanks to the company’s patented technologies, the slices are described as having a melting property that is “on par” with that of dairy-based cheese. Integral to the company’s mission to improve worldwide health in an accessible manner, the product has been developed to be free from gluten and dairy as well as non-GMO. It aims to provide a healthy alternative for those with diet restrictions or food allergies. The product is also free from artificial flavours and preservatives. Rudy Yoo, CEO at Armored Fresh, said: “In order to start making an impact on the planet at a greater scale, consumers need to have better options that aren’t simply alternatives to dairy-based foods, but that they truly crave because they’re so delicious they can’t tell the difference”. He added: “From day one we have focused on taste and other senses like smell and mouthfeel to create outstanding zero-dairy cheeses that rival traditional dairy. Our new Oat Milk Pepper Jack slices are one of our most exciting launches yet, and we can’t wait for people to put them to the taste test”. The new pepper jack slices join Armored Fresh’s Oat Milk American Slices, launched last year. Other products in the company’s cheese portfolio include almond milk-based slices, cubed and shredded products and spreads. They are available at select retailers across the US including Kroger, Fresh Thyme Market, Town and Country Foods and Fred Mayer, as well as foodservice partners. #dairyfreecheese #US #Oatmilk #alternativedairy #plantbasedcheese #ArmoredFresh

Israel-based food-tech start-up Imagindairy has acquired a new facility and is operating its own industrial-scale precision fermentation production lines. Imagindairy says it is the “first” company in the industry to achieve this milestone, fully owning and operating its own industrial-scale production lines dedicated solely to animal-free milk proteins. The facility, located in the Middle East, enables Imagindairy to produce its animal-free dairy proteins at more than 100,000 litres of fermentation capacity, with planned capacity expansion to triple this volume in the next one to two years. Eyal Afergan, Imagindairy’s co-founder and CEO, said: “Having just entered the landscape three years ago, this achievement is a big step forward for us. We’ve overcome industry-wide hurdles that have previously been holding precision fermentation dairy back, including the production capacity bottleneck and ensuring that unit economics make sense across the supply chain.” He continued: “This will enable our customers to put animal-free dairy products on-shelf at cost parity to traditional dairy, without compromising on quality. It’s a substantial breakthrough and important step that will allow us to support mass-market adoption, transition to an industrial company, and speed up the development of other milk proteins.” This signifies that the ingredient is safe to be used in F&B products, providing a regulatory ‘green light’ for food and beverage manufacturers to partner with Imagindairy. Imagindairy can now offer the most efficient manufacturing and end-to-end capabilities, extending through in-market product availability. Products made using Imagindairy’s animal-free dairy protein are expected to be launched in the US in the coming year. #Imagindairy #animalfreeproteins #precisionfermentation #Israel #alternativedairy

Oatly has announced the nationwide launch of two new beverage innovations in the US, Unsweetened Oatmilk and Super Basic Oatmilk. Both products are formulated to check different nutritional boxes while still delivering the same familiar Oatly taste. Oatly Unsweetened Oatmilk features a brand-new proprietary oat base specially developed to deliver zero grams of sugar, providing 40 kcal per serving. Meanwhile, the Oatly Super Basic Oatmilk has just four ingredients: water, oats, sea salt and citrus zest fibre, an upcycled byproduct of the juice industry. According to Oatly, this offers the product great texturizing and stabilization capabilities. Leah Hoxie, SVP of innovation at Oatly North America, said: “Launching these new innovations gives consumers even more choice as we continue to encourage the switch to oat milk and drive Oatly’s ultimate mission”. She added: “As oat milk continues to move into the mainstream, now more than ever we see people unwilling to sacrifice great taste for dietary preferences – they’re looking for both. Our US R&D team spent nearly a year perfecting both of these oat milks to strike this balance and complement the rest of our portfolio.” The new varieties build on Oatly’s existing US line-up of non-dairy milk alternatives, which includes Oatly Original, Full Fat, Low Fat, Chocolate and Barista Edition oat milks. They are sold in 64-ounce chilled cartons and can be found in the refrigerated aisle at major retailers including Target, Sprouts, Albertsons, Publix and more over the coming months. #milkalternatives #Oatmilk #Oatly #US

Ensemble, a plant protein brand launched by the Tereos cooperative group, is set to triple its production capacity as of 2024 with a €4 million investment into its plant in Alsace, France. The cooperative’s investment in the plant, located in the Marckolsheim commune in Alsace, forms part of Ensemble’s aims to increase its sales tenfold in the next five years. The boost in production capacity will allow for the equivalent in protein intake of 15 million meals per year. Ensemble’s plant proteins are made with just five ingredients – wheat protein, chickpeas, sunflower oil, potato fibre and vegetable stock. They are high in fibre and low in saturated fat, and aim to meet market demands for simple, healthy and sustainable proteins at an affordable price. The production of Ensemble’s range consists of 80% French raw materials and 90% Alsatian wheat. Guillaume Planque, director of Ensemble at Tereos, said: “Ensemble comprises a short and simple list of ingredients, Nutri-Score A-rated recipes and a unique texture, locally and responsibly produced. Combined with its long shelf life, excellent heat resistance and affordable price, our range of plant proteins meets all the criteria to truly transform the way we perceive, prepare and consume plant proteins.” Distributed on the foodservice and mass retail circuit through the recipes of national brands as well as distributors, Ensemble posted a 50% growth in its sales in 2023 compared to the previous year. The brand said it will continue to develop its activity with an international focus. It opened offices in Chicago a few months ago, described as the first step toward achieving its goal of doubling the share of its international revenue (excluding the European Union) from 30% to 60% by 2028. It now offers a single recipe in four different formats (sauté, tenders, medallions and strips) and plans to launch new major innovations in 2024. Currently, the brand is working on a new recipe that it says has a more neutral taste and lighter colour, to facilitate the addition of its proteins into products marketed by its customers. The reworking plans to make the range even more accessible in terms of price. Alongside this, the brand also plans to launch a customisable offer with a range of tailor-made and ready-to-use sauce dishes; and a new range with flavours inspired by the sea, consumable either hot or cold. This will allow the brand to establish itself in new markets, Asia in particular. #meatalternatives #Ensemble #Tereos #France #plantprotein #alternativeproteins

UK healthy food-to-go brand Pollen + Grace has released a new line of veg-led ready meals. The ready meals offer a plant-based twist on familiar dinner classics. Pollen + Grace, in line with current nutritional guidance to consume at least 30 different plants weekly, emphasises ‘plant points’ per meal, where vegetables, fruits, nuts, seeds and whole grains count as one point each, and herbs or spices contribute a quarter point, facilitating consumers in evaluating the wellness-boosting plant diversity in each serving. The initial range, which is launching this month, features three “insight-led” dishes: Rich Aubergine + Lentil Moussaka, features a protein-packed, plant-based combination of slow-cooked tomato + lentil ragu seasoned with basil and mint between layers of roasted aubergine and potato, topped with cashew nut béchamel sauce and paprika breadcrumb topping, scoring 10 plant points. Meanwhile, the Saag Aloo Potato Pie is a fusion dish merging the Indian flavours of Saag Aloo with Shepherd’s Pie, comprising a lentil, chickpea and spinach masala base topped with spiced potato mash, which is made with coconut milk, and nigella seeds, scoring 13 plant points. Thai Red Vegetable Curry provides a restaurant-style experience at home with baby corn, bamboo shoots, red pepper and green beans in a Thai red sauce served with brown basmati and wild rice, delivering 12 plant ingredients. Additionally, three more meals, including Garden Vegetable Pie, Chickpea Tikka Masala and Thai Green Vegetable Curry, are set to launch in March. Stephanie Kingston and Kristina Komlosiova, founders of Pollen + Grace, commented: “In 2024, we’ve set ourselves an ambitious target of tripling sales, and expanding into new product categories to help more people eat better than ever before, wherever they are”. “The healthy ready meals sector has seen a decline in household penetration, and we think that’s because the current options just don’t live up to shopper expectations for taste and quality, which we know are most influential in category purchase decisions. Our meals have been crafted by our own chefs, using the best combinations of quality, flavour-packed plant ingredients. Pollen + Grace’s ready meals are currently available at Co-op, Ocado, Booths and Amazon, as well as through independent retailers via CLF Distribution. #PollenGrace #UK

Swiss food-tech start-up Planted is expanding into the charcuterie category with its first plant-based cold cut, now available at Coop stores in Switzerland. The product is designed to provide a vegan alternative to the classic Swiss lyoner cold cut, described by the company as the “cleanest Lyoner cold cut on the market” due to its natural and minimal ingredient list. Planted focuses on the absence of additives within its portfolio, aiming to create healthy and sustainable alternatives to traditional meat products. Its new Lyoner product contains just seven ingredients: pea protein, rapeseed oil, water, spices, yeast, salt and vitamin B12. According to Planted, the product contains more protein than the animal equivalent while providing the same familiar taste and texture thanks to an additional fermentation step in the production process developed specifically by the company. It is also said to create 34% less CO2 and use 51% less water to produce compared to its animal counterpart. Pascal Bieri, co-founder of Planted, said: “Our goal is to support people in enabling them to easily have a meat-free diet, without compromise and with purely natural ingredients – and this doesn’t stop with tackling Switzerland’s most popular cold cut, the Lyoner”. The Lyoner builds on Planted’s existing meat alternatives range and is a ready-to-eat product, particularly suitable for flexitarians, with a wide range of uses including sandwiches and charcuterie platters. #Planted #meatalternatives #plantbasedmeat #charcuterie #Switzerland #cleanlabel

US-based alt-dairy start-up Perfect Day has announced that it has raised a pre-Series E financing round of up to $90 million. Led by internal investors, the company says it will use the funding to support its evolving strategic goals. Perfect Day says it has successfully de-risked its technology and is now moving its focus to executing the scaled manufacturing of its whey protein from fermentation, which will give it a “clear path to profitability”. Perfect Day’s former CEO Ryan Pandya After securing the round of funding, Perfect Day says the company’s founders, Ryan Pandya and Perumal Gandhi, will transition away from their operational management roles to focus on future opportunities. Its current president TM Narayan will assume the role of interim CEO, taking over from Pandya. Narayan will be supported by newly appointed co-chairmans of the board, Aftab Mathur and Patrick Zhang, of Temasek and Horizons Ventures respectively. Pandya, Perfect Day co-founder and former CEO, said: “This has been a journey we could have only dreamed of when we first started this company in April of 2014. Because of the incredible people behind this business, we’ve de-risked world-changing technology, and we’ve brought it to life globally across over a dozen categories. Under TM’s interim leadership, Perfect Day is now in the right position for us to let the next chapter of leadership drive its path forward.” Perfect Day’s interim CEO TM Narayan Interim CEO TM Narayan commented: “It is an honour to be a part of leading Perfect Day into its next chapter of impact, and to continue building a kinder, greener tomorrow with this mission-driven team. Pandya and Ghandi achieved well beyond what anyone could have imagined possible when they founded Perfect Day in 2014, and we are now laser-focused on scaling that vision and securing a resilient future for the business and our planet”. Patrick Zhang, Perfect Day co-chairman of the board and investor at Horizons Ventures, added: “It has been an incredible journey with Perfect Day to date, and I’m excited to work even more closely with the company as it grows into its next chapter of impact”. Perfect Day says it plans to announce a “major CPG partner launch” with its whey product in the coming weeks, as well as new molecules which will bring the impact of precision fermentation to more products and markets. #PerfectDay #cellbasedtechnology #animalfreeproteins #wheyprotein #precisionfermentation #US #alternativedairy

Better Nature has launched a new smoky tempeh product, aiming to cater to demand for health and versatility in the meat-free category. The product is made using tempeh seasoned with smoked salt, and can be pan-fried or baked. It joins Better Nature’s current product line-up of organic tempeh and tempeh pieces in mediterranean, barbecue and curry flavours. Tempeh is a protein-packed Indonesian plant-based food made from naturally fermented whole soybeans. Described as 100% natural and nutritious, Better Nature’s range aims to satisfy shoppers who are concerned by “long and unrecognisable” ingredient lists in the midst of increasing discussion around ultra-processed foods, the company’s CMO and co-founder Elin Roberts said in a statement. She added: “What they want instead are veg-packed, whole food, planet-friendly options. They also want options that are versatile and can be kept in the fridge to be used in a range of different dishes.” “The tide is turning for meat-free, and nutritious, sustainable, whole foods like tempeh offer a real opportunity to fuel category growth as we head into Veganuary and beyond.” The brand’s range is rolling out at Asda stores this month, joining existing listings at Tesco, Lidl, Whole Foods Market and Planet Organic. The new smokey tempeh product is initially launching at independent retailers and on Amazon, with more stockists to follow. Christopher Kong, CEO and co-founder of Better Nature Tempeh, said: “Our new smoky tempeh is a great addition to the range, catering to growing demand for flavoursome, plant-based wholefoods that are super versatile and easy to cook with.” #BetterNature #UK #plantprotein #cleanlabel #tempeh