Finnish biotech start-up Enifer has secured a €12 million grant from Business Finland to build a “first-of-its-kind” mycoprotein ingredient factory in the country’s Uusimaa region. The funding, which came from the European Union’s ‘NextGenerationEU’ recovery instrument, will support Enifer in building the facility. The site will favour the reuse and recycling of industrial by-products and waste streams, aligning with the EU’s circular economy action plan and the ‘Sustainable Growth Programme’ for Finland. The commercial-scale factory will produce Enifer’s Pekilo mycoprotein ingredients made using fungal fermentation. The Pekilo fermentation process was originally developed by Finnish forest industry engineers in the 1970s and became the “world’s first” commercial mycoprotein production process from 1975 to 1991, converting forest industry by-products into sustainable feed protein for the domestic market. Enifer has taken the original process and developed a food-grade ingredient based on the original technology. The product is a protein- and fibre-rich powder with a neutral taste and colour that can be used in a similar way to plant-based proteins in the food industry today. The new facility will have a production capacity of 3 million kg per year of sustainable, locally sourced protein. Enifer says this is roughly equivalent to the protein content of meat from 30,000 cows, but with at least 20 times lower carbon emissions and considerably lower water and land use. The factory is currently projected to cost €30 million to build and is expected to be completed by the end of 2025, with production ramp-up occurring in 2026. The company expects to file for regulatory approval of its food-grade ingredient during the first half of 2024. Simo Ellilä, CEO and co-founder of Enifer, said: “This plant will be a critical stepping stone to scaling the production of Pekilo as a truly universal protein source – which we aim to commercialise globally across different applications. Thanks to the unique history of Pekilo, we are able to take this giant leap from our existing pilot directly to a commercial-scale facility. We are extremely grateful for the financial support approved by Business Finland and the European Union’s ‘NextGenerationEU’ programme, which will enable us to take this huge step in the coming year.” Enifer raised €11 million in a series A funding round in spring last year, and the company has ongoing partnerships with global companies in the feed and food industries, such as Skretting, the global aquafeed division of Nutreco, Purina for pet food, and Valio for consumer food products. #Enifer #fungi #Finland #mycoprotein #alternativeproteins

Iridesense has introduced the world’s first 3D multispectral LiDAR (light detection and ranging) sensor capable of remotely assessing plant health and soil moisture in real-time. This sensor is designed to enhance crop productivity and resource utilisation by optimising irrigation, water usage and pesticide application. Its applications extend to industrial quality control and forest management. The LiDAR device allows for remote measurements outdoors under diverse weather and lighting conditions. Its 3D imaging functionality enables the ongoing monitoring of plant growth. This technological breakthrough provides farmers with a robust solution to fine-tune water and pesticide applications, supervise tree growth and improve overall agricultural practices, potentially resulting in significant water and pesticide savings. In collaboration with GeoCue, a prominent 3D LiDAR mapping company, Iridesense plans to implement this technology in Brazil to oversee the health of plantations. The device identifies deceased or weak plants, empowering farmers to promptly replace them. Frank Darmayan, CEO of GeoCue, emphasised the added value of multispectral information to the point cloud through Iridesense’s LiDAR, enabling users to derive novel insights from their 3D maps. Nadine Buard, CEO of Iridesense, said: “Our LiDAR sensor provides a groundbreaking solution for controlling and managing the management of natural resources, helping plants and other materials alike ‘communicate’ with those working on them. Our sensors could be fit as standard on agricultural machinery in the future, to understand and react to the needs of plants in real-time.” Before the introduction of this sensor, traditional methods faced limitations in distance, functioning effectively only up to 1.5m and encountering challenges in uncontrolled outdoor environments. The intricate issue of water management in agriculture and arboriculture could witness significant improvements through the precise calibration facilitated by the LiDAR sensor, leading to substantial water savings and cost-effectiveness for farmers. Additionally, the device eliminates manual methods used to measure moisture content in shipments, presenting a more efficient solution. #Brazil #crops #Iridesense #qualitycontrol

Food-tech company Mush Foods has launched 50Cut, a line of chef-crafted mushroom root blends designed to elevate the nutrition and sustainability of ground beef, poultry and fish dishes. After a successful launch in Israel last year, Mush Foods is now bringing this unique product to the US market. Using a proprietary above-ground cultivation technique, Mush Foods grows food-grade mushroom roots efficiently and sustainably. With recent achievements of securing $6.2 million in seed funding and winning the Grow-NY Food and Agricultural Business Award, Mush Foods aims to transform the US foodservice industry by promoting reduced meat consumption. 50Cut blends offer chefs the ability to enhance flavour, nutritional value and cost-efficiency. As consumer interest in meat reduction rises, Mush Foods addresses evolving culinary preferences. The nutrient-dense mushroom root structure provides a natural, umami-flavoured, whole protein source, catering to those looking to reduce meat consumption. Key benefits of 50Cut blends include: Nutrition: 100% natural wild mushrooms and mushroom roots offering a complete protein with all essential amino acids, rich in dietary fibres and nutrients. Flavour: umami flavour, retaining the taste and mouthfeel of traditional full-meat foods, crafted from a mix of wild mushroom varieties for precise matches in moisture, binding, flavour, colour and texture. Environment: reducing meat content decreases land, water and energy requirements; grown in a proprietary above-ground, controlled, lightless environment, with crops efficiently using upcycled local food and agricultural waste. Mush Foods’ $6.2 million seed round, led by Viola Ventures, solidifies its position as a category leader in food-tech. “The support of visionary investors propelled our entry to market, enabling us to empower restaurants and foodservices purveyors to address urgent supply and environmental needs with groundbreaking and great tasting menu options,” said Mush Foods CEO Shalom Daniel. #US #mushroomroot #Israel #Umami #MushFoods

IFF has joined forces with Unilever and Wageningen University & Research (WUR) in a concerted effort to address flavour challenges in plant-based meat alternatives. The unique flavour profile of plant proteins often introduces undesirable notes, such as beany off-flavours and lingering bitterness in meat alternatives. Manufacturers typically mitigate these attributes by using combinations of flavours; however, this approach may result in undesirable aroma characteristics. In response to this challenge, IFF and Unilever are spearheading a comprehensive four-year research project, collaborating with scientists from WUR in the Netherlands. The primary focus of the project is to explore how flavours bind to protein molecules, aiming to recommend innovative flavouring strategies that enhance the sensory experience of plant-based meat alternatives. Leveraging IFF’s expertise in protein purification and natural food flavouring, the project aims to identify areas within flavour compositions with the highest potential for success. WUR will employ advanced analytical methods to study protein-flavour interactions, ensuring a scientific foundation for the research. Unilever’s involvement will guarantee a consumer-centric approach, aligning the research with consumer preferences. Neil Da Costa, lead scientist, global product research at IFF, said: “Our mission is to understand and improve flavour quality in plant-based meat by unravelling the intricacies of protein interactions, to investigate flavour loss and elevate the overall flavour profile. This joint commitment aligns with our shared goal of improving consumer eating experiences and fostering positive change within the plant-based food industry.” Manfred Aben, nutrition and ice cream head of science and technology at Unilever, commented: “Moving to a more plant-based diet is very important for our health and the planet. Technology is a key enabler for us to create plant-based products that have the same great taste and texture as animal meat but have a lower environmental footprint.” He continued: “We always strive to improve our products and satisfy our consumers’ changing needs and preferences. This research partnership will enable us to understand and control how flavours work to create superior plant-based meat products.” Hans-Gerd Janssen, part-time professor at the chair group Organic Chemistry of Wageningen University and scientist at Unilever, added: “Working together with companies helps translate the knowledge of Wageningen University & Research into practice and for companies to contribute their valuable practical experience for us to learn from. Developing meat alternatives that are even tastier and healthier can drive the transition to more plant-based options.” #WageningenUniversity #Researchanddevelopment #IFF #plantprotein #Unilever #flavours

Meat alternatives brand This has unveiled several new innovations for Veganuary, including what are claimed to be Europe’s first-ever skin-on vegan chicken wings. The wings have launched in a foodservice collaboration as part of a limited-edition menu item at UK bar and restaurant chain Brewdog, available for the duration of January in celebration of the Veganuary movement. Promising consumers an “unparalleled sensory experience,” the wings feature a seaweed-based crispy “skin” designed to mimic the taste and texture of traditional chicken wings. The plant-based meat is made using soy and pea proteins, with olive oil dispersed throughout to create a juicy and succulent texture. The company’s co-founder, Andy Shovel, described them as its “meatiest product” ever launched. This said that while most plant-based chicken on the market replicates white meat, it believes its wings are the first to “truly replicate” darker meat cuts like wings and thighs. Dark meat has a different, more succulent texture to white meat and falls apart when eaten. The wings are served with a buffalo, Korean barbecue or ‘dragon spice’ hot sauce across all BrewDog sites. They are the result of two years of R&D, created using three patent-pending technologies. Luke Byrne, R&D director at This, commented: “Whole cut animal meat products, such as chicken wings and legs, have a complex three-dimensional architecture in which protein fibres are bound together by a network of connective tissue and intramuscular fat”. “This structure provides juiciness and incredible texture when eaten – which we’ve now been able to mimic.” Also launched by the brand in time for Veganuary, as part of its retail line-up, are two new supermarket products: This Isn’t Chicken Breast, exclusive to Tesco, and a frozen This Isn’t Beef Mince into Morrisons. The chicken breast retails at £3.50 for a 180g pack of two, made using soy and pea proteins and suitable for cooking in the oven of pan-frying. Meanwhile, the frozen mince (£3.00 per 280g pack) is made from soy protein and follows the success of This’ chilled mince format, reformulated to join the existing frozen range including its plant-based chicken pieces, tenders and pork sausages. #This #meatalternatives #UK #plantbasedchicken #plantbasedbeef #foodservice

Spanish plant-based meat maker RIP Foods has announced that it will be closing its doors after four years in business. The company is based in Barcelona and produces meat alternative products created using its proprietary ‘Meatrix’ ingredient: a chicken-like protein that it has incorporated into a range of innovations over the years, including a portfolio of Asian street food-inspired offerings. So-named as an acronym for “Rich in Plants” and “Rich in Protein,” RIP Foods’ mission was to say ‘RIP’ to “outdated, unhealthy consumption patterns of the past” and invite consumers to reinvent the food system through a shift from animal- to plant-based meat. In a LinkedIn post shared yesterday (10 January 2024), RIP cited “insurmountable” challenges for the industry as the reason for its closure, adding that the brand had reached the point where it was no longer able to sustain operations. “Over the last four years, we have created one of the best plant based meats in the market and have built a talented and dedicated team like no other, and it is truly disheartening to have to deliver this news,” the company wrote in its statement. “We want to express our gratitude to each and every employee for their hard work, dedication, and contribution; our investors for the tremendous guidance throughout this journey and for supporting our vision, and everyone else who has contributed in our effort to disrupt the meat industry.” The news follows the announcement of the closure of several other big-name vegan brands over the past 12 months. In December, entrepreneur Heather Mills’ brand Vbites announced that it would be entering administration, with Mills citing “corporate greed” within the market and the “galvanised and well-funded marketing of misinformation currently being undertaken by the meat and dairy industries” as challenges that led to the business’ collapse. Meatless Farm was also in the spotlight last summer as it entered administration after being unsuccessful in raising the required funding to keep it afloat. Fellow plant-based company VFC Foods acquired the brand out of administration in June and has now evolved into Vegan Food Group, a wider entity comprising the VFC, Meatless Farm and Clive’s Purely Plants brands. VFG’s chief mission officer, Matthew Glover, spoke to The Plant Base about the market’s challenging conditions for the inaugural episode of our Veganuary Sessions podcast series, launched yesterday. He stated that while the industry is facing difficult times, he remains optimistic about its long-term future and added that while we will ‘lose brands’ this year, the increasing consolidation being seen within the industry will be required to bring it back to a stronger position. #Spain #Europe #meatalternatives #RIPFoods #plantbasedchicken

Tesco is expanding its Plant Chef range to offer a variety of plant-based meals suitable for vegans, vegetarians and flexitarians. The enhanced Plant Chef range boasts an array of popular dishes, all 100% plant-based. With the success of Veganuary 2023, which saw over 700,000 global sign-ups, Tesco aims to make the transition to meat-free eating even more appealing. The range features classics such as the Plant Chef Meat-Free Spaghetti Bolognese (£3.00), a savoury blend of lentils, plant protein and mushrooms in a herby tomato and red wine sauce. Additionally, Plant Chef No-Beef Meatballs (£2.00) is high in soya protein and provides a flavorful addition to pasta dishes. Designed to accommodate busy lifestyles, the Plant Chef range offers quick and convenient options like Katsu Style Veggie Crispbakes (£1.75) and Spicy Bean Burgers (£2.10) for hassle-free mid-week dinners. In addition to the chilled options, Tesco’s frozen selection includes choices such as the Meat-Free Southern Fried Fillets (£2.50) and the Tesco Plant Chef 4 Spicy Bean Burgers (£2.10), offering diverse plant-based alternatives in the frozen food aisle. #Tesco #PlantChef #southernfriedchicken #plantbasedburger #frozenfood #Veganuary

WK Kellogg Co has unveiled a new vegan cereal brand, Eat Your Mouth Off, in fruity and chocolate flavour varieties. The cereal puffs contain 22 grams of plant-based protein per serving, with 0 grams of sugar and 2 grams of carbs. The brand lists soy protein isolate, pea protein isolate, canola oil, lentil protein and oat fibre among its ingredients. Sadie Garcia, senior marketing director at WK Kellogg Co, said: “It’s been just a year since this team, driven by curiosity and a hunger for something new, began envisioning cereal not only as a nutritious option, but as a way to inject fun into your breakfast, snack, or meal experience. Crafted specifically for Zillennials in pursuit of a brand that mirrors their unique personalities, our latest creation is an unfiltered expression of the no-nonsense ethos that we, as a brand, represent. There’s no sugarcoating here – it’s a high-protein option that doesn’t sacrifice taste.” This latest innovation stands out from WK Kellogg’s existing cereal line-up as many of its products are not vegan. Special K and Muesli both contain added dairy, including whey powder, milk powder or yogurt, and its Bran Flakes, Frosted Flakes and Fruit & Fibre brands are fortified with Vitamin D3 sourced from lanolin, a wax that is secreted in sheep’s wool. The new cereal will rollout into major US retailers this month for an RRP of $8.99 per box. #EatYourMouthOff #Kellogg #US #WKKelloggCo

Plant-based food manufacturer Upfield has announced the “world’s first” plastic-free recyclable tub for its plant butters and spreads. The result of four years of R&D, the new packaging format marks the beginning of Upfield’s transition to a paper solution across its portfolio, delivering on its ambition to reduce plastic content by 80% by 2030. Developed in collaboration with Footprint, MCC and Pagès Group, Upfield aims to replace up to two billion plastic tubs by 2030, saving over 25,000 tons of plastic waste per year. The pioneering paper tubs were developed using Footprint’s material sciences technology – they are made from compressed wet paper fibres and are waterproof, oil-proof and recyclable in local paper waste streams. The tub received ‘Conventional Plastic Free Certification’ and uses paper from a PEFC-certified supplier. Upfield expects the packaging to achieve home compostability certification by 2025. The paper tubs do not have a plastic liner so they can be recycled along with other paper and cardboard household waste. Karina Cerdeira, head of packaging at Upfield, commented: “We are proud to have created, with Footprint, an innovative paper-based tub that is durable, oil-resistant and appealing and which many thought would be impossible with paper. But after years of dedicated focus from joint Upfield and Footprint R&D teams and dozens of prototypes, we made the impossible, possible.” She continued: “This new paper tub marks a true milestone for sustainable packaging that significantly minimises reliance on plastic. We will continue pushing boundaries through further innovation to adapt for compostability, develop new sizes and formats, and refine towards the optimal solution. We hope what we’ve achieved inspires other businesses to keep pursuing positive change.” David Haines, Upfield’s group CEO, said: “When we established Upfield, innovating our way out of plastic tubs was our moon-shot and I am very proud of all Upfielders that continue to work towards this goal. Consumers today demand products that benefit both people and the planet. Our plant butters and spreads do exactly that. We’re excited about the potential to launch this across our most iconic brands in some of our most important markets.” Yoke Chung, co-founder and chief technology and innovation officer at Footprint, added: “The introduction of a ground-breaking solution, in collaboration with Upfield, establishes a pioneering industry standard. This marks the introduction of the first oil-resistant paper tub for plant-based spreads. We are proud to collaborate with Upfield on this transformative endeavour, as it resonates with our shared objective of assisting customers in realising their sustainability goals.” The pots initially launched in Austria with Upfield’s Flora Plant brand – the company expects further scaling of its paper solution in the future. #Flora #packaging #Upfield

Welcome to The Plant Base’s first-ever Veganuary Sessions podcast series, in celebration of the annual movement co-founded by Matthew Glover and Jane Land over a decade ago, encouraging consumers to adopt a vegan lifestyle for January and beyond.  Melissa Bradshaw, editor of The Plant Base magazine, hosts this special themed series featuring conversations with special guests from within the plant-based food and beverage industry, as well as members of our editorial team here at FoodBev Media. In this first episode, Melissa speaks with Matthew Glover to discuss the beginnings of the Veganuary movement as well as the current state of the plant-based meat industry and how the Veganuary mission led to his involvement in founding VFC Foods – which has now transformed into a broader entity, Vegan Food Group (VFG). This podcast series is sponsored by Solina. Click  here  to download Solina’s booklet and discover more insights into the plant-based market.

Squeaky Bean is set to launch its inaugural frozen ingredients range, featuring the brand’s meat alternatives. The new Seasoned Chicken Style Pieces and Steak Style Strips aim to cater to the expanding demographic of meat-free consumers seeking convenient and versatile frozen products. With a convenient three-minute cooking time straight from frozen, these ingredients provide a hassle-free option for consumers looking to incorporate plant-based alternatives into their favourite dishes. Squeaky Bean’s Steak Style Strips are positioned as a premium offering within the meat-free category, addressing the need for high-quality frozen steak alternatives. Crafted to closely mimic the taste and texture of beef steak, these strips offer an ideal ingredient for plant-based tacos or a flavorful addition to stir-fries. Meanwhile, Squeaky Bean Seasoned Chicken Style Pieces boast a well-balanced blend of salt and pepper seasoning, providing a versatile base for a range of dishes, including curries, pastas and salads. Both products, made from a blend of wheat and pea protein, are 100% vegan, boasting high protein content and low saturated fat levels. Becky Youseman, marketing controller at Squeaky Bean, which is part of The Compleat Food Group, said: “As the number one brand in ready-to-eat meat-free pieces, we’re well versed in creating plant-based options that deliver a hit of flavour and unbeatable texture. We’re always looking at how we can help consumers make easy plant-based swaps into their diet without changing their habits, which is where our new range of frozen ingredients come in.” She added: “We regularly hear from our Squeaky fans about how they want to cook with our products, and our latest range offers an easy and convenient way to create plant-based dishes with no compromise on taste and texture. This is just the start of a very exciting year for Squeaky Bean as we continue in our goal to shake up the plant-based category, with a pipeline of impressive innovation set to launch in 2024.” Consumers can find Squeaky Bean Seasoned Chicken Style Pieces and Squeaky Bean Steak Style Strips at Waitrose from today (8 January), each available in 240g portions with a suggested retail price of £3.25. You may also like to read: Walkers launches new vegan-friendly crisps VFC unveils new offerings for Veganuary Galaxy unveils new vegan fruit and nut bar #plantbasedchicken #SqueakyBean #UK #vegansteak

In a nod to the all-American campfire tradition, Ben & Jerry’s introduces the latest non-dairy addition to its Sundae line-up: “Oat of This Swirled.” Traditionally associated with outdoor camping, s’mores consist of a marshmallow toasted over an open fire, sandwiched between two cookies with a piece of chocolate. Ben & Jerry’s takes this iconic treat and transforms it into a “couch-friendly” experience. The ‘Oat of This Swirled’ sundae features a smooth burnt sugar non-dairy base, loaded with oat cinnamon cookies and marshmallowy caramel swirls. Topped with a soft whipped topping and Open Chain chocolatey chunks, this new flavour provides a rich and satisfying dessert that is vegan-friendly. According to Ben & Jerry’s Flavour Guru, João Piva: “At Ben & Jerry’s we love to celebrate our American heritage and there’s nothing “s’more” legendary than the all-American s’more. Nailing the perfect s’more is all in the perfectly toasted marshmallow over open flames.” He added: “But we think this ooey, gooey, crunchy delight is too delicious to be reserved for the campfire – and let’s face it, we don’t always have access to open flames! So, we decided to bring our fans even more ways to enjoy a s’more by creating two new flavours that are inspired by the campfire but perfect for the couch.” The Oat of This Swirled sundae is a significant milestone for Ben & Jerry’s as the first flavour created with their brand-new oat-base recipe, announced last year. This recipe enhances the texture, allowing flavours like chocolate, caramel and rich vanilla to shine as intended. The new flavour will be available in freezers nationwide starting this January, with a recommended retail price (RRP) of £5.50. #Oatbaseddairy #dessert #Fairtrade #UK #BenampJerrys