Fermentation technology specialist Cauldron has appointed David Weiner as its new chief technology officer. Founded in 2022, the Australian biotech company has developed a ‘hyper-fermentation’ technology to unlock a scalable continuous bioprocess, aiming to significantly reduce manufacturing costs for mainstream, high-volume biomanufactured goods. Cauldron aims to address the fermentation industry’s main challenges of scale and cost by generating more volume at less cost using smaller bioreactors. It provides its specialised platform as a service to synthetic biology product companies. Weiner brings over 25 years of experience in biotechnology research and development, having led teams to scale solutions across industrial biotech, ag-biotech, food and nutrition, biofuels and pharma. Before joining Cauldron, he served as VP and head of R&D at Solugen, where he played a role in developing the company’s chemienzymatic technology platform underpinning a ‘first-of-its-kind’ biomanufacturing plant, the Bioforge. Commenting on his appointment, Weiner said: “Throughout my career, I’ve seen how applying cutting-edge science to industrial solutions can drive meaningful impact at scale. Cauldron’s ability to deliver mainstream bio-products at cost parity with traditional goods offers incredible potential for the bioeconomy. We can redefine the scope of biomanufacturing.” Within the past year, Cauldron has onboarded six clients at its 25,000-litre demo facility and closed a Series A funding round of over $6.25 million. The company said its growth stems from ‘pivotal technical advancements’ building on the foundation of continuous fermentation R&D and hyper-fermentation IP acquired through the 2022 acquisition of Agritechnology. Agritechnology had proven the efficicacy of a proprietary hyper-fermentation platform at 10,000-litre scale and, post-acquisition, Cauldron has advanced the technology. It has validated hyper-fermentation’s compatibility with multiple organisms and proven the technology’s advantages with several precision fermentation client success cases. Plans are now in place to move into larger, industrial-scale production. Michele Stansfield, co-founder and CEO at Cauldron, said: “David brings a distinguished career leading R&D programs that deliver on process optimisation to scale novel bioprocesses. As Cauldron expands on key technical breakthroughs with our hyper-fermentation platform technology, David brings valuable perspectives to our leadership team.” #Cauldron #Australia #fermentation

UK-based protein cereal brand Surreal has teamed up with gym clothing brand Gymshark to launch its latest innovation, ‘Cardi-Os’ – a strawberry protein shake-flavoured cereal. The pink, strawberry-flavoured hoops contain 13g of protein and just one gram of sugar per serving. Like all products in Surreal’s range, the new offering is gluten-free and vegan. It contains soya and pea protein, natural colours and flavourings, and is sweetened with stevia and erythritol. Its launch ties in with Gymshark’s new ‘We Do Gym’ campaign, which aims to differentiate the company from sports or aithleisure brands and emphasise its focus solely on gym-goers. Jac Chetland, co-founder at Surreal, commented: “Gymshark do gym. We do protein. Our Gymshark protein cereal is a match made in gym-heaven. We’re buzzing to be helping Gymshark’s athletes and community hit their protein goals.” The limited-edition Cardi-Os is available from Surreal’s website and Gymshark stores at an RRP of £5.99. Top image:  © Surreal #Surreal   #Gymshark   #UK

Plant-based renewable ingredient manufacturer Primient and biomanufacturing infrastructure developer Synonym have entered into a strategic partnership. Under the collaboration, the firms will accelerate their bioproduct innovation and commercialisation, bringing new, functional and affordable biomaterials to the US market. The partnership leverages Primient and Synonym’s expertise and assets, providing the infrastructure and support needed to launch new product concepts from lab to commercial scale. Primient’s experience in the bioproduct space and manufacturing leadership spans food and industrial ingredients, as well as fermentation process development from feedstock to finished product. Primient and Synonym will begin work on their first project based at Primient’s Decatur facility in Illinois, US. The initial scope of work will focus on re-commissioning and upgrading existing fermentation assets at the site, as well as expanding current capacity and significantly expanding the downstream processing unit. Once completed, the joint Primient Synonym facility will provide a full suite of wrap-around services for companies using precision fermentation ready to launch new product concepts from lab to commercial scale. The project, called iPROOF (Pilot Research Operations Optimization Facility) is partially funded through a US Department of Commerce and Economic Development Administration Phase 2 Tech Hub’s $51 million grant award, which was originally submitted as part of the iFAB Tech Hub Grant submission. Jim Stutelberg, CEO of Primient, said: “We’re one of the originals in this space. We understand the potential of biobased products and solutions and have the proven experience to back it up at scale. Our partnership with Synonym will make a material difference for companies trying to break the biobased barrier by providing a scalable, data-led proving ground to grow with support. We are excited to be a part of this project and look forward to the positive difference we can make together.” Synonym’s CEO Edward Shenderovich added: “Thousands of companies in the precision fermentation sector have used our digital tools, and we understand the steep barriers to entry to bring bioproducts to market. Synonym has consistently developed solutions that support companies throughout their scale-up journeys, and we are thrilled to take a major step forward by expanding our offerings to include capacity at the demonstration scale.” He continued: “By combining our expertise in development and financing with Primient’s manufacturing excellence and scale, we are enabling customers to transition seamlessly from concept to commercialisation. We are excited to witness the impact of this project and partnership in the coming months.” #Primient   #Synonym   #US   #precisionfermentation

US-based milk alternatives brand Mooala has unveiled its latest innovation, an organic barista blend oat milk. The barista blend aims to offer ‘elite’ performance including steaming and frothing qualities, as well as a creamy taste without the inclusion of chemical additives. It is designed to offer a ‘rich, velvety foam,’ whether using a handheld frother or a barista-grade steamer. It has launched at select Whole Foods Market locations and via Amazon, available in a 32oz carton. All of Mooala’s plant-based milks are certified USDA-organic, meaning they are made without GMOs, herbicides, preservatives and other chemical ingredients. The brand said it places a ‘strong focus’ on regenerative farming in the making of its range, which is crafted using organic oats and expeller-pressed, high-oleic organic sunflower oil. Jeff Richards, Mooala’s CEO, commented: “Barista oat milks try to mimic how dairy milk froths and steams. To accomplish this, most brands use low-grade oils and chemicals to achieve the desired performance. We spent years crafting an organic version without the scary stuff.” He added: “Now, baristas and at-home consumers don't have to choose between ingredient quality and exceptional performance”. Top image: © Mooala #Mooala #US

Viee, a beverage company specialising in plant-based drinks, has received an investment from consumer-focused firm L Catterton. L Catterton manages approximately $35 billion of equity capital across three multi-product platforms. Since its establishment in 1989, it has made over 275 investments in consumer brands across the globe. The firm will partner with Viee, aiming to solidify the brand’s profile in its home region of Sichuan and Chongqing, China. It will also seek to widen its presence in adjacent provinces and expand across the rest of the country. Viee’s range of beverages are commonly consumed as effective spice and grease ‘neutralisers,’ positioned as ‘must-have’ drinks to pair with spicy dishes that characterise southwestern China’s cuisine. Its portfolio includes plant-based beverages with vitamin E and Bifidus factor, made predominantly from peanuts and walnuts, as well as a range of oat and soya milk offerings in flavours such as ginger, jasmine, osmanthus, pine nut and sesame. The range is free from preservatives and other additives. Scott Chen, a managing partner in the Asia fund of L Catterton, commented: “Viee has a large and growing base of loyal customers in a sizable and resilient category in southwestern China. The company has not only developed drinks which have become fairly ubiquitous in the region, but also established a vertically integrated supply chain and wide network of distributors with whom it has longstanding relationships.” Chen added that Viee’s earnings have been on an upward trend and hit a record high in 2023, attesting to enduring consumer demand through market cycles. Yawen Guo, Viee's founder representative, said: “L Catterton has a keen understanding of our industry and business. We are impressed by the comprehensive value creation plan that the firm has devised for Viee and are excited about executing it in partnership with them.” #Viee #LCatterton #China

One solution to the coconut production crisis is to invest in making full use of coconuts, creating new sustainable products and reducing the waste of raw materials. The world coconut market is facing a very worrying scenario. This is because Asian countries, such as the Philippines, India and Indonesia, have been facing an unprecedented crisis in the production of the fruit. This is caused by factors ranging from changes in the climate, with prolonged droughts and more intense storms, to the appearance of pests and diseases, such as the lethal yellowing of the coconut palm – capable of reducing and even devastating entire plantations. Additionally, socio-economic issues, such as the lack of access to modern agricultural technologies and low investment capacity on the part of producers, have also contributed to the worsening situation. All of this is taking place amid growing global demand, as coconut is a very versatile food and is used significantly in the composition of foods, cosmetics and nutraceuticals. Bruna Merigiolli, specialist responsible for R&D at Concepta Ingredients, Sabará Group's business unit, said: "The cosmetics industry, for example, places great value on coconut oil, which brings various sensory benefits, promotes a subtle shine and has a medium absorption and spreadability profile, with excellent slip and film formation. In the food sector, coconut is used from fresh consumption to coconut milk, coconut oil, coconut water, grated coconut and coconut flour in sweet and savoury recipes." Brazil as an alternative In the midst of the scenario imposed by the crisis in Asian countries, it is essential that producers seek alternative solutions, such as diversifying sources of supply, developing resistant varieties and implementing more sustainable agricultural practices, including the reduction of monocultures. Giulia Paciello, ESG analyst at Grupo Sabará, commented: "We should also emphasise that making full use of the fruit is a tool capable of creating economic opportunities by generating additional income from the by-products obtained, such as coconut oil". She pointed out that this practice is in line with the zero waste concept, which aims to mitigate the amount of waste generated during the production process. "Instead of being eliminated, the remaining components of the fruit are converted into value-added by-products, which maximises the use of natural resources and reduces the generation of waste." Paciello highlighted that Brazil offers crucial alternatives for the global coconut market because, as well as encouraging new technologies and strengthening the local economy, it also promotes the reduction of greenhouse gas emissions related to long journeys. An example of this is Concepta Ingredients' coconut oil. The product comes from responsible national production, which not only adds value to the Brazilian market and avoids the GHG emissions associated with import journeys, but also makes full use of the fruit – in other words, producing it without generating any waste. Paciello concluded: "Among the highlights of this sustainable production is the conservation of around 10,000 hectares of native forests, which contributes to carbon sequestration and storage and, as a result, to maintaining the region's microclimate. This initiative also encourages the use of high-productivity practices and techniques, which take local biodiversity into account, optimise the use of natural resources and minimise environmental changes, with low energy and water consumption." Recognition Sabará Group is a pioneer in sustainability initiatives, being the first Brazilian company and the first in Latin America's chemical industry to approve an emissions reduction target by the Science Based Targets Initiative. It has been a signatory to the UN Global Compact since 2007. In addition, the company has received the Ecovadis Gold rating for its global commitment to sustainability, and is a member of the Carbon Disclosure Project Benchmark Club and the Brazilian Business Council for Sustainable Development, where it voluntarily answers the Water Security and Climate Change questionnaires – grades B- and B. In 2023, it won the GPTW certificate issued by Great Place to Work, a consultancy that recognises the best working environments in more than 90 countries around the world. About Concepta Ingredients Concepta Ingredients is part of the Sabará Group and specialises in natural and technological solutions developed in accordance with the Bio Abundance Program. Based on innovation and research, the company offers organic and conventional ingredients, supported by the training of families and indirect conservation of areas in different biomes in Brazil. Its vast portfolio includes technological inputs from international partners and ingredients sourced from biodiversity to meet the most specific demands of the industries in which it operates. About Grupo Sabará Sabará Group, with over 67 years of history, is recognised for its capacity for innovation and adaptation. For three generations, the group has overcome challenges and stood out in its markets. Its commitment to the wellbeing of people around the world goes beyond offering innovative products and services. Its activities take future generations into account, focusing on solutions that guarantee sustainability. Through its various branches of activity, Sabará Group operates throughout the country and has a presence in countries in South America, North America and Europe. It specialises in developing high-performance technologies, solutions and raw materials for the water treatment markets in sanitation and industry, animal nutrition and health, and the food and beverage industries. The development of its products relies on 100% national knowledge and technology, a factor that contributes to Brazil becoming a benchmark in product research for a sustainable world. Find out more about Concepta Ingredients' range of plant-based solutions here. #ConceptaIngredients #SabaráGroup

Plant-based ingredients specialist Roquette has expanded its texturizing solutions range with the launch of four new tapioca-based cook-up starches. The new solutions – Clearam TR 2010, Clearam TR 2510, Clearam TR 3010 and Clearam TR 4010 – have been specifically developed to address unmet texture needs of food manufacturers and complement existing botanical sources within the broader range. These modified starches have been formulated to enhance viscosity, consistency and elasticity in various food applications including sauces, desserts, yogurts and bakery fillings. The Clearam TR range delivers technical attributes such as improved thickening, good shelf-life stability and high heat resistance. According to Roquette, all grades are ‘clean-tasting’ and do not introduce any distinct flavours or off-notes. Manufacturers can also utilise the solutions to enhance visual appeal. The starches, neutral in colour, are well-suited for applications that require a clear, transparent appearance or where the product’s original colour must be maintained. While Clearam TR 3010 and TR 2510 are suitable for sauces, they provide different properties. TR 3010 is ideal for tomato-based sauces with a flowable consistency that works well in squeezable tubes or applications requiring higher spreadability. Meanwhile, with a low gelling temperature and high shelf-life stability, TR 2510 is better suited to high-salt sauce recipes and chilled products. Clearam TR 4010 enhances the creamy mouthfeel of yogurt and desserts, while Clearam TR 3010 offers a ‘cleaner’ mouthfeel, heightened sweetness, enhanced flavour release and richer colour. TR 2010 is ideally suited to dough products that require a ‘satisfying bite, good chewiness and reduced stickiness,’ Roquette said. Damien-Pierre Lesot, head of product marketing at Roquette, commented: “Our aim is to always push the boundaries of what is possible with our plant-based ingredients, placing taste, texture and technical ease above all else”. He added: “Our new tapioca offering represents a significant advancement in food starch technology, providing manufacturers with versatile and high-quality texturizing solutions. By expanding our speciality starch solutions range, we are fulfilling our mission to support food producers in delivering exceptional texture and co-creating delicious and diverse food experiences.” #Roquette #France

South Korean food-tech company Sujis Link has secured an investment worth KRW 3bn (approx. $2.2m) from Samyang Foods to develop new plant-based protein products. Sujis Link was established in 2016, initially specialising in conventional processed meat products. It was the first company in Korea to adopt High Moisture Meat Analogue (HMMA) mass production technology from Swiss equipment provider Bühler, and has now shifted its focus to developing plant-based meat alternatives. Its plant-based meat is made primarily from soya beans using High Moisture Extrusion, achieving a moisture content similar to that of traditional meat at around 65%. Currently, the company offers four products: HMMA Textured Vegetable Protein Chunk, Plant Chicken Tender, Plant Hamburg Steak and Plant Meatball. Its plant-based brand, Veself, aims to target consumers who pursue a healthy and sustainable diet, aiming to shift the notion of a ‘healthy’ meal. Jinwon Lim, deputy CEO at Sujis Link, said that the company will introduce various new plant-based protein products to both domestic and international markets in the second half of 2024, leveraging the investment from Samyang Foods. Lim added: “Based on the taste and texture of high-moisture plant-based proteins that closely resemble traditional meat, we will develop and distribute a variety of frozen and shelf-stable K-Food products through Samyang Foods' extensive overseas sales network in over 90 countries”. A representative from Samyang Foods’ investment team commented: “Sujis Link is a rapidly advancing food-tech company with exceptional capabilities in creating plant-based protein textures, outpacing competitors. We see numerous opportunities for collaboration, leveraging the infinite potential of the alternative protein market.” #SujisLink #SamyangFoods #SouthKorea

The plant-based sports nutrition industry is experiencing a shift towards inclusivity, embracing a broader audience beyond those solely focused on peak performance. Sue Bancroft, category lead, beverages & PureCircle EMEA at Ingredion explores how to address the needs of active beverage consumers following a plant-based diet. A surge in convenient plant-based products including beverages, such as ready-to-drink protein shakes and electrolyte drinks, is catering to individuals with active lifestyles seeking on-the-go solutions. The overall challenge lies in creating plant-based formulations that meet the nutritional demands of the market while enticing the taste buds to ensure a pleasurable consumption experience. There are specific formulation challenges, however, which manufacturers must address in order to deliver the drinking experience consumers expect. Constraints of plant-based liquid formulations Achieving a palatable taste and appealing texture, as well as delivering on nutrition, in plant-based liquid formulations is a complex process. Taste Masking the inherent bitterness or unpleasant off-notes of certain ingredients is a key challenge. Sugar, which often helps in masking those off-notes, is often reduced or replaced by sweeteners. Therefore, manufacturers need the formulation expertise to deliver the right level of sweetness quality and intensity without any off-notes. As an example, utilising the steviol glycoside Reb M is a way to optimise taste in reduced or no added sugar beverages, which may contain active ingredients such as vitamins, minerals, electrolytes or amino acids. These active ingredients — while nutritionally beneficial — can affect the overall palatability of the product. These ingredients can also interact with each other over time, leading to changes in taste, colour, texture and stability. These changes are caused by several complex processes, from chemical reactions, precipitation and aggregation to emulsion breakdown and pH changes. With much to consider, it’s crucial that manufacturers have the right formulation expertise to deliver the right level of sweetness. Texture In terms of texture, the viscosity and mouthfeel of a plant-based liquid formulation are critical. Achieving the right thickness and smoothness enhances a product's palatability, making it more enjoyable for consumers. However, striking this balance can be challenging, especially when incorporating plant-based proteins or fibres. There are many more considerations that exist when adding ingredients, including plant protein source variation, solubility and the use of specific ingredients. Each source has unique properties that can affect viscosity and mouthfeel differently. Achieving a consistent and desirable texture, without clumps of protein across different formulations, requires careful adjustments. Nutrition There’s also often the need to boost protein content with consumers generally wanting what they believe to be a good source of protein from the beverages they consume. This can be achieved, for example, by delivering a blend of certain proteins to enable a higher protein content in ready-to-mix beverages. Pea protein isolates, for example, can help enable ‘good’ and ‘excellent’ sources of protein claims and offer emulsion stability, water- and oil-holding capacity. Opportunities in plant-based sports and active nutrition beverages Plant-based protein is fuelling consumers’ thirst for sports and active nutrition beverages, so much so that 70% of global beverage consumers are looking for ‘good sources’ of plant protein, but not at the expense of taste and texture. With such high demand, it’s imperative that manufacturers are able to deliver on the formulation challenges related to plant-based beverage formulation. Today's consumers are also increasingly mindful of what goes into their bodies. As a result, demand for clean label plant-based products is on the rise, with 59% of global consumers paying more attention to ingredients listings over the last year. Convenient and better-for-you plant-based products with a clean label are ideal for tapping into the demand for active nutrition beverage products. These better-for-you products also need to meet the demands for reduced sugar, with this market growing at almost 4% CAGR. Plant-based claims in sports nutrition are gaining momentum globally, too, with 25% year-on-year growth, presenting a major opportunity for manufacturers to capitalise on the plant-based sports nutrition market. Formulating for success Manufacturers must find new ways to meet consumer demands for taste, texture, health and nutrition. When it comes to addressing constraints, formulation experts can advise manufacturers on how to address key challenges, such as boosting protein and replacing sugar. With formulation know-how, manufacturers can deliver on consumer demand for plant-based beverages in the sports and active nutrition category. By partnering with a formulation expert, manufacturers can also accelerate new product development, meaning they can get to market quicker, in order to capitalise on the growing demand for plant-based beverages and in the overall sports and active nutrition category.

Plant-based meat alternative company Millow has received €2.4m in funding from the European Innovation Council (EIC). The Swedish start-up harnesses its proprietary fermentation process to produce clean label meat alternative products from mycelium and Scandinavian oats. Having secured the €2.4 million grant from the EIC and SMEs Executive Agency (EISMEA), Millow has unlocked an investment opportunity of up to €15 million from the European Investment Bank along with an additional €15 million from private investors. Millow’s in-house technology utilises dry fermentation. According to the company, this process provides greater control and flexibility over the mycelium, surpassing the limitations of traditional solid-state fermentation technology. Its technology allows deep integration with the substrate, enabling precise control over the final product’s texture and nutritional profile. An example of this is the ability to optimise nutritional content by reducing the anti-nutrient phytic acid in oats to nearly zero. Millow works with large food manufacturers, specialising in developing complete SKUs. It has co-developed a number of SKUs that are set to launch initially in the Nordic market, with larger volumes anticipated by 2026. The company has revealed it is in discussions with companies outside of Europe for joint ventures when its Nordic factory is operational. By the end of 2026, Millow aims to have multiple S-unit bioreactors operational, each capable of producing 144 tons annually. The EIC’s accelerator fund will support Millow in its plans to scale up production and provide meat alternatives that contain zero additives while offering a rich source of protein, minerals and vitamins. #Millow #Sweden

New York, US-based food manufacturer Masala Mama has introduced a line of protein-rich ready-to-eat legumes in four varieties. The new Indian-inspired legume pouches include Ooh La La Lentils; Cha Cha Chickpeas – flavoured with spices, dried pomegranates and green mango; La Bamba Black Beans, made with red sweet peppers and notes of smoky chipotle; and Rah-Rah Red Beans – soft pinto beans in a mild onion-tomato gravy with warm spices. Inspired by the culinary heritage of India, Masala Mama's new line of beans and lentils offers a versatile range of options designed to complement a variety of dishes. The products are all plant-based, non-GMO verified and made with extra virgin avocado oil and gluten-free ingredients, containing 10-13g of protein and 9-15g of fibre per serving. Nidhi Jalan, Masala Mama’s founder and creator, said: “Our goal is to make food that reflects both the authentic flavours of homestyle cooking and contemporary needs for clean ingredients and sustainable living. Growing up in India, legumes were an intrinsic part of our diet. Not only were they a delicious addition to any meal, they also were a rich source of fibre and protein.” “In today’s context, they are more important than ever as we seek to maintain a healthy lifestyle and care for our planet. What makes our products unique is our attention to detail, the way we balance spices and flavours and our use of quality ingredients and healthy oils.” The new line of Indian-inspired bean and lentil dishes are available at select retailers across the US. #MasalaMama #US

UK-based Indian food brand, Geeta’s Foods, has launched a duo of microwaveable side dishes aiming to bring Indian flavours to everyday eating. The new microwaveable pouches are designed to provide a quick, convenient side dish for any meal or snacking occasion. Two variants – Bombay Spiced Lentils & Potaotes, and Saag Aloo – launched into Waitrose stores on 24 July. Saag Aloo consists of cooked mung dahl and red split lentils combined with potatoes and spinach, slowly cooked with layers of spice. Bombay Spiced Lentils & Potatoes consists of mung dahl and red split lentils cooked with diced potatoes in a rich, spiced tomato and onion sauce. The pouches serve two and are ready in 90 seconds, aiming to meet consumer demand taste, convenience and versatility. They contain no artificial colours, flavours or preservatives and are suitable for vegetarians and vegans. According to Geeta’s, further launches from the brand’s multi-year innovation pipeline will launch this month. Eleanor Bridgman, director of sales and marketing at Geeta’s, said: “Indian flavours have widespread consumer acceptance and appeal across a range of meal and snacking occasions”. She added: “The growth in the heat-and-eat category presents a great opportunity for our new side dishes to add Indian flavours to a raft of meal or snacking occasions, as well as the Friday night curry.” #Geetas #UK