Agriculture and ingredients company Bunge has partnered with Nanyang Technological University (NTU) Singapore to produce new food flavours through fermentation. In a research collaboration agreement with the university, Bunge will develop new flavours by leveraging the research capabilities and technologies at NTU’s Food Science and Technology Programme (FST). The new flavours will include umami, which means ‘pleasant savoury taste’ in Japanese. It is recognised scientifically as one of the five basic tastes along with sweet, sour, bitter and salty. Its characteristic meaty, savoury flavour profile enhances the taste of food by adding depth and richness. Bunge will supply fats and oils derived from oilseeds – soya bean, canola and sunflower – as well as oilseed meal and oilseed cake, which are formed after oil is extracted from the oilseeds. The technology produces enzymes, acids and flavours for food production, as well as offering a new use for oilseed meal and cake, which are normally used in livestock feed. The new flavours will be used to enhance alternative proteins, such as plant-based protein products. To develop them, NTU’s FST – led by director William Chen – will employ solid-state fermentation technology. This aims to provide a more cost-effective method than conventional fermentation techniques, as it uses fewer resources such as water and energy. Bunge and NTU Singapore’s collaboration is the first successful partnership under the Singapore Agri-food Innovation Lab (SAIL). Funded by Enterprise Singapore, SAIL aims to enhance the agri-food innovation ecosystem by connecting solution providers with multinational corporations seeking market-driven solutions. #Bunge #NTUSingapore

Speakers from Waitrose, Hawksmoor, KERB and more will be taking to the stage for Speciality & Fine Food Fair’s 25th anniversary edition on 10-11 September at Olympia London. Each year, the Fair’s content programme is a must-attend for retailers and hospitality professionals to keep on top of the latest trends and innovations in the world of speciality food & drink. The Drinks Uncovered stage will be playing host to a wide range of talks and demos centred around the drinks sector. Sarah Stewart, sake wine and cheese educator at West London Wine School, will be discussing pairings of sake and cheese and the delicious synergy rooted in the power of umami, while Cibare Food & Drinks Magazine editor-in-chief Eve Tudor will be hosting a discussion of the world of low and no. A panel moderated by Ruth Dolby, director at Food Science Fusion will see Richard Enion, director at ENRICHD, Darwin Fletcher, founder and creator of Quirky Monkey and Zain Peer, co-founder of London Nootropics, delving into the world of mushroom-based drinks and the rise of nootropics, adaptogens and functional beverages. The Talking Trends stage, in partnership with the European Union, will host a comprehensive programme of content covering everything from the latest speciality retail trends to hot new ingredients to topics such as DEI, empowering retail teams and consumer perceptions of ultra-processed foods. Priya Narain, purpose and culture Manager at KERB and panellist for the session ‘Diversity: More than just ticking boxes,' said: “Joining this important debate is crucial to me because DEI is the backbone of a thriving, innovative industry. It's more than a tick-box exercise – it's about fostering an environment where diverse voices lead to richer, more creative outcomes for everyone.” Lizzie Haywood, innovation manager at Waitrose & Partners will be kicking off the Fair’s content programme with a presentation on the key ingredients and cuisine trends that are shaping the speciality food & drink sector. She commented: “I am really excited to be speaking at Speciality & Fine Food Fair again this year, it is one of my favourite trade shows of the year with so many innovative brands showcasing their products.” Leading industry voices including Andrew Goodacre of the British Independent Retailers Association, Emma Mosey of the Farm Retail Association and Fine Food Digest’s Michael Lane will be taking to the stage to discuss what independent retail should be asking of the new Labour government, and key areas of campaigning for the industry. Award-winning author and presenter Jenny Jeffries will be joined onstage by Hawksmoor general manager Tom Foxwell, The Happy Pear founder Stephen Flynn and Claire Mackenzie, producer of the documentary Six Inches of Soil, to discuss the pros and cons of independent retailers and hospitality businesses working with regenerative farms. The Talking Trends stage will also play host to Pitch Live Final in partnership with IND!E and Ocado, where innovative food brands will be pitching their products live on stage during the Fair for the chance to secure a listing with the online retailer. The winners of the 2024 Speciality & Fine Food Fair Awards, sponsored by FICT, will be unveiled on the evening of 10 September, followed by a special celebration of 25 Rising Stars in the industry, curated in partnership with Speciality Food Magazine, to celebrate the Fair’s 25th anniversary. To learn more about the seminar programme for the 2024 edition of Speciality & Fine Food Fair, and to register for your complimentary trade ticket, visit specialityandfinefoodfairs.co.uk/speciality-fine-food-seminar-programme.

US alt-meat producer Meati Foods, which provides fungi-based alternatives to traditional meat products, is facing a false advertising class action lawsuit. The lawsuit, filed in the Eastern District of California by plaintiff Serena Caldeira, alleges that Meati falsely states its products are made from ‘mushroom root’ when they are made from the mycelium of ‘Neurosporo crassa,’ a red mould that commonly grows on bread. The filing goes on to claim that Meati “intentionally lies” about its products being made from mushrooms, because “internal research showed that consumers would not purchase its products if Meati disclosed their products’ main ingredient is mould, and/or customers would not pay the higher prices that Meati charges for its products if this fact was disclosed.” Plaintiff Caldeira claims that the mushroom root labelling is “particularly dangerous” because “consuming high concentrations of mould can cause severe allergic reactions in members of the consuming public, and can potentially lead to death.” The complaint does not put forward any evidence showing that Neurosporo crassa has been linked to any food safety issues. Fungi-based ingredient provider The Better Meat Co, which also uses the N. crassa filamentous fungi strain in its 'Rhiza' mycoprotein ingredient, announced this month that it had received FDA Generally Recognized as Safe (GRAS) approval for the ingredient's use in meat and dairy analogues. Caldeira calls for a court order requiring Meati to remove any statements that its products are ‘Made from mushroom root’ and/or ‘Made from 95% mushroom root protein,’ from its products, website and any other promotional material. Caldeira argues that instead, ‘This product contains mould” and ‘95% mould’ should be displayed in place of the previous mushroom root claims. Meati had already begun to move away from its 'mushroom root' messaging this year, focusing instead on referring to the ingredient simply as mycelium. Mycelium is the root-like structure of fungi, and certain varieties can produce fruiting bodies such as mushrooms in the correct conditions. Though a less familiar concept with consumers than mushrooms, mycelium is increasingly being utilised as a protein source (referred to as mycoprotein) by companies within the plant-based food and beverage industry. Alt-meat giant Quorn Foods pioneered this category and has been selling its mycoprotein products since the 1980s. A similar lawsuit was filed against Quorn in 2016, accusing Quorn of misleading consumers by implying that its products were made from mushrooms. Quorn’s main mycoprotein ingredient is made from Fusarium venenatum, a type of fungus that grows in soil. The case was settled under an agreement that saw Quorn required to add a disclosure to its product labels, stating: “Mycoprotein is a mould member of the fungi family. There have been rare cases of allergic reactions to products that contain mycoprotein.” Meati was founded in 2017 in Boulder, Colorado, US. Its mycelium-based cutlets and steaks are sold in 7,000 stores nationwide. Last week, the company announced an expansion of it leadership team with the appointment of John Bortells, chief commercial officer, and Becky O’Grady, board member. Bortells’ experience within the industry includes working with F&B giant PepsiCo, as well as dairy brands A2 Milk and Clover Sonoma. Phil Graves, CEO of Meati, commented: “When many doubted dairy due to lactose allergies, John and his team successfully introduced A2 milk as a safe and enjoyable option. His deep understanding of food, nature and innovation in culinary experiences is unparalleled.” Graves added: “The way I see it, there are two missions with Meati and mycelium more broadly: the first is to offer the best tasting food with the best nutrient profile, to as many people as possible. The second is to help heal the earth along the way. My job is to show people what’s possible here.” The Plant Base has reached out to Meati for comment. Top image: © Meati Foods #MeatiFoods #US #fungi

Meat alternatives brand VFC, part of the Vegan Food Group, recently launched a bold campaign – in response to fast-food chain KFC’s ‘Believe in Chicken’ advertisements – designed to highlight the realities of the chicken farming industry. While meat industry giant KFC uses the tagline ‘Believe in Chicken’ across billboards displayed with images of its fried chicken products as part of its latest campaign, VFC’s aim is to dismantle the very notion of chicken as a product, asking consumers to instead ‘Believe in Chickens’ in plural and shift their perception of the animals from ‘commodities’ to living creatures who deserve our compassion. The campaign follows a video released by VFC in 2022, in which the brand’s team went undercover at a KFC UK & Ireland chicken farm to expose what it referred to as ‘welfare-washing’ from the fast-food business. Abigail Nelson-Ehoff, head of marketing at Vegan Food Group (VFG), told The Plant Base: “We've been poking at KFC since our existence... our name is VFC after all! Ultimately, we stand behind the purpose of VFC and will always put delivering the truth first.” VFC’s social media activation comprises a series of visuals designed to imitate KFC’s billboard campaign. It swaps KFC’s fried chicken images for images of chickens being subjected to cruel treatment within the factory farming industry, calling for a renewed mindset from meat-eating consumers. "Our response is divisive, but we see any conversation on the topic as positive for amplifying the message" “VFC’s modified version calls out the hypocrisy of KFC’s message that people can ‘Believe in Chicken’ in an uncertain modern world, because their representation of chicken is not something the public can trust,” Nelson-Ehoff said. “Ultimately, we feel it’s important that consumers understand the truth of where their food comes from in order to make informed food choices – not have it hidden behind a brand campaign that glamourises the reality.” The activation has been ‘well received,’ according to Nelson-Ehoff, who pointed out that positive responses have described the challenger brand as ‘brave’ to call out a global brand. “Any negative responses seem to be from committed carnivores, which is to be expected. Our response is divisive, but we see any conversation on the topic as positive for amplifying the message and keeping the conversation going,” she emphasised. Speaking about plans to undertake similar campaigns and continuing to take on meat industry giants, Nelson-Ehoff concluded: “We're all for being rebels and pushing the boundaries so it's definitely on our agenda. We take an activist approach and will continue to do so - sparing as many chickens as possible is central to our mission.” #VFC #VeganFoodGroup #UK

Swedish alt-fat start-up Melt&Marble has been selected to receive a €2.5 million grant and potential future equity investment by the European Innovation Council (EIC). Additionally, the start-up has also secured a further €260,000 grant from the Horizon Europe Framework Programme, part of the EU’s ‘Farm to Fork’ strategy. The funding will accelerate Melt&Marble’s journey to commercialise its fermentation-based fats. The EIC's recognition underscores the nature of Melt&Marble’s precision fermentation and microbial engineering platform, which promises to deliver healthy energy- and resource-efficient, low-emission foods. Selected as part of a competitive process that saw 969 companies submit a full grant proposal, Melt&Marble is one of 68 European deep-tech start-ups the jury chose to receive the blend of grant and equity funding unique to the EIC Accelerator. Melt&Marble will focus on developing dairy fats to enhance the organoleptic properties of dairy analogues. This initiative will accelerate the company’s ‘DairyMarble’ programme, aiming to provide superior dairy fats for the next generation of cheese, butter and bakery products. The EIC funding will enable the alt-fat firm to scale up its process further and advance to pre-commercial levels. The grant will also support the application development of the company's first product, MeatyMarble, while reducing production costs in preparation for a commercial launch. MeatyMarble is a solid, meat-like fat designed to replicate the properties of animal-derived fats for use in alternative meat products, resulting in a more delicious and sustainable alternative. The start-up is exploring the potential of MeatyMarble in other industries, including personal care, where there is a growing demand for sustainable speciality fats driven by evolving consumer preferences. Melt&Marble’s chief business officer Thomas Cresswell commented: ‘’These grants mark a significant milestone for Melt&Marble, enabling us to decrease production costs, scale our innovative technology and bring sustainable fats to market. We are excited about the opportunities this creates for us to progress on our mission to enable the transition to a more sustainable agri-food system.’’ #MeltandMarble #Sweden #EIC

FoodBev Awards is proud to announce that the 2024 Plant-Based Taste Awards will celebrate the tastiest products at this year's Speciality & Fine Food Fair in London. The Plant-Based Taste Awards celebrate the pinnacle of culinary excellence. This year, we are delighted to honour these achievements at the Speciality & Fine Food Fair, held at Olympia London in the UK. Speciality & Fine Food Fair brings together leading brands, emerging innovators and food enthusiasts, perfectly complementing the Plant-Based Taste Awards, which highlight remarkable achievements across various categories of taste. From dairy alternatives to ready-to-eat meals, snacks and beverages, this year’s winners will showcase the creativity and quality driving the plant-based revolution. Showcase with us FoodBev Awards has elevated the Plant-Based Taste Awards and is excited to showcase companies and their products at the Speciality & Fine Food Fair, at our dedicated Plant-Based Taste Awards stand. Visitors will have the opportunity to sample the finest plant-based food and beverage products at the UK's premier showcase for artisanal food and drink. Companies will have the opportunity to receive firsthand feedback at the Plant-Based Taste Awards stand, offering a valuable platform to present their products, network and celebrate excellence in taste. Receiving feedback is vital in the competitive market, hearing from the show's buyer, retail and chef-based visitors will provide brands with unparalleled opportunities. In addition to the counter showcases the Plant-Based Taste Awards stand will feature a 'Taste-it Bar', where attendees will sample the products entered into this year's award, the best plant-based products in one central buffet-styled area. There is a limited availability so don't miss your chance to enter and showcase. Contact FoodBev Awards for more information about pricing and availability. Speciality & Fine Food Fair The Speciality & Fine Food Fair is the UK’s leading showcase of artisanal food and drink. Held annually at Olympia London, the event attracts thousands of industry professionals, including retailers, chefs and food service buyers, who come to discover the latest trends, products and innovations in the food and beverage sector. Join us and taste the best plant-based products, from 10-11 September at Olympia, London, Stand 1020. Plant-Based Taste Awards 2024 Now in its fourth year, the Plant-Based Taste Awards are returning to celebrate exceptional taste, and there’s still time to enter. The entry deadline is 1st September 2024. With a wide range of categories, the awards ensure there’s a place for every type of plant-based innovation. New for 2024: Enter once and have two chances to win! Submit your product in any category for the opportunity to win the overall group award. For example, you could be recognised not only for the world's best 'Plant-Based Bacon' but also for the world's best 'Plant-Based Protein'. Visit the FoodBev Awards website to read the full list of categories. FoodBev Awards FoodBev Media awards schemes have been running for more than 20 years and are now recognised as the most credible and respected awards schemes to influence the international food and beverage industry. For more information about our selection of awards programmes, please visit foodbevawards.com or email awards@foodbev.com.

Snack brand Hippeas has introduced two new limited-edition flavours to its popular line of Chickpea Puffs: Mexican Street Corn and Churro. The Mexican Street Corn flavour features a combination of lime and cheese, while the Churro flavour offers a sweet, cinnamon taste. Each serving provides 4g of protein and 3g of fibre, and the products are free from the top nine allergens, non-GMO Project Verified and contain no artificial ingredients. Hippeas CMO Julia Hecht said: "As demand rises for unique and indulgent flavours, we are very excited to expand our line of Hippeas Chickpea Puffs with these two new flavours...Not only are the puffs delicious, but they contain the nutritional benefits of both protein and fibre as well as no artificial colours, flavours or ingredients of any kind." The new snacks are available at select retailers, including Sprouts, and on the Hippeas website. #Hippeas #snacks #US

GNT Group has announced its entry into fermentation technology to enhance its portfolio of sustainable colour solutions for the food and beverage industry. This strategic move aims to bolster innovation and sustainability in the production of natural colours derived from fruits, vegetables and plants. Since its inception in 1978, GNT has developed plant-based colours, leveraging raw materials to create vibrant and versatile solutions for various applications, including confectionery, dairy and beverages. The new focus on fermentation represents a significant shift in GNT's approach, promising improved functionality and year-round production efficiency. Fermentation technology allows for the cultivation of raw materials in controlled bioreactors, optimising conditions for high biomass yield and pigment concentration. To realise this vision, GNT has partnered with Plume Biotechnology, a UK-based start-up specialising in fermentation science and bioprocessing. This collaboration is expected to accelerate the development of innovative, plant-based colour solutions that meet the growing demand for sustainable ingredients in the food sector. Plume Biotechnology's CEO, Thomas Burns, said: “The rapid evolution of fermentation-based technologies is providing unprecedented opportunities for natural colours. In GNT, we have found a strategic partner with a shared commitment to sustainability and product excellence.” GNT's expansion into fermentation comes at a time when the food and beverage industry is increasingly prioritising sustainability. In its 2023 Sustainability Report, GNT disclosed a 22% reduction in carbon intensity at its factories since 2020, alongside a 13% improvement in water efficiency. The company has set 17 sustainability targets to optimise its environmental and social impacts by the end of the decade. Finn Rieken, strategy director at GNT Group, said: “Fermentation-based colours have huge potential to deliver exceptional performance while promoting responsible agriculture and reducing emissions. We believe this collaboration will yield exciting new plant-based solutions for manufacturers worldwide.” #colours #plantbased #fermentation #GNT #Exberry

Comprital, an Italian provider of ingredients for the ice cream and pastry market, has introduced Pure Vegan – a line of three clean label, lactose-free and vegan bases. The Pure Vegan line was developed using natural ingredients such as cane sugar and fibres including chicory, citrus and bamboo, as well as being free from artificial flavours. It was created by Comprital’s R&D team, aiming to provide ingredients that deliver an ‘authentic and satisfying’ ice cream experience for vegan and lactose intolerant consumers. Pure Vegan includes Pure Vegan PZ, a base designed to be flavoured with only sugar pastes; Pure Vegan PG, a base designed to be flavoured with only fat pastes; and Pure Vegan Chocolate, a base with high percentages of chocolate powder and low-fat cocoa powder. Adriano Bert, general manager of Comprital, said: “The demand for vegan products is becoming increasingly significant in our sector; many people are choosing to adopt a vegan diet for reasons ranging from environmental sustainability to ethics all the way to personal health issues, including lactose intolerance”. Bert added: ““Comprital has always recognised the importance of this market segment, and for this reason, our Research and Development team is constantly working on developing plant-based alternatives and clean label products. Our Pure Vegan line represents an important milestone in this exciting journey, which will continue thanks to the determination and professionalism of our entire team to offer consumers quality products, lactose-free and developed from natural ingredients.” #Comprital #Italy

Chicago, US-based alt-seafood start-up Aqua Cultured Foods has obtained self-GRAS status in the US, following a recent review by an independent panel of qualified scientific and toxicology experts. GRAS independent conclusion gives Aqua the green light to sell its products to consumers in the US. Aqua’s first products – tuna and scallops – are made with clean-label formulations and short ingredient lists. They are optimised for raw applications such as sushi, tartare and ceviche, and will be available to restaurants at either the same price or cheaper than conventional seafood at wholesale. Aqua employs a low-capex production process that grows cellulose fibre into whole-cut fillets that resemble the appearance and texture of raw seafood. The firm then pasteurises the fillets and combines them with plant-based flavours and colours to replicate conventional seafood products. Aqua Scallops are made from water, cellulose and plant-derived flavours that 'mimic the oceanic notes' of scallops. Aqua Tuna includes a natural, beet-derived colour to match the deep red colour of fresh ahi or bluefin tuna. The products are vegan, allergen-free and provide a good source of fibre, while having a six-week shelf life. Aqua Culture Food's CEO and co-founder Brittany Chibe said: "Fermentation is a growing pillar of the alternative protein industry, and biomass fermentation in particular is poised to scale. Fermentation-enabled meat brands like Meati and Chunk Foods have already taken off – we’re excited to bring that momentum to seafood." Chibe continued: "Aqua's products not only match the taste and texture of traditional seafood but will be sold at or below price parity (depending on region and species) to raw seafood at wholesale. By targeting premium, raw cuts of seafood, we can achieve positive unit economics, which is largely unheard of at our scale." "Achieving self-GRAS status brings us one step closer to feeding the world’s growing population and healing our oceans. Aqua has been years in the making, and this milestone allows us to finally share the delicious products that our team has been working so hard on creating. Tasting is believing, and I can’t wait to fill everyone’s plates with Aqua tuna and scallops." In March, Aqua partnered with Ginkgo Bioworks to optimise its fermentation tech, leveraging Ginkgo's microbial characterisation and analytics to elevate the quality of its fish-free seafood products. #AquaCulturedSeafood #US #seafood

The alternative seafood sector is no longer just a drop in the ocean – it’s making serious waves in the global food and beverage industry. As consumers hook onto the environmental challenges of traditional fishy fare, the industry is casting a wide net in pursuit of sustainable solutions. The Plant Base's Melissa Bradshaw takes the plunge into this sea of salty innovation. The alt-seafood sector has undergone a remarkable transformation, once characterised by limited offerings lacking in flavour, unrealistic textures and inadequate nutrition. However, the tides have turned, marking a significant milestone with the establishment of the sector’s inaugural trade association, Future Ocean Foods, last year. This moment promises a sea of exciting opportunities ahead. The association comprises 36 member organisations hailing from 14 countries and spans the fermentation, plant-based and cell-based industries. Within these diverse portfolios, a multitude of approaches is evident. Aqua Cultured Foods offers plant-based scallops derived from microbial sources, while Revo Foods – six months on from the launch of its 3D-printed salmon – recently introduced ‘The Kraken,’ an octopus alternative crafted using mycoprotein and 3D technology. While traditional seafood staples like tuna and cod remain popular among consumers, recent research from ADM indicates a growing curiosity in plant-based alternatives, particularly salmon fillets and burgers. Moreover, specialised alt-seafood products such as Aqua and Revo’s innovative scallops and octopus, as well as crab, shrimp, lobster, squid and caviar, show promising potential for further expansion. Pia Meinlschmidt, team lead for product management at German solutions provider Planteneers, explained that taste and texture frequently pose the most significant challenges for manufacturers in the alternative seafood sector. “We support the development of recipes that are specifically tailored to the customer’s needs and help with scaling and troubleshooting,” she said. “Our ready-to-fill and ready-to-use ingredient systems are precisely tailored to the requirements of our customers’ production facilities.” Planteneers’ FiildFish P 161004 system, comprising a blend of plant proteins, starches and hydrocolloids, facilitates the creation of plant-based alternatives to both raw and smoked fish, such as sushi, sashimi and salmon. Thanks to its ability to achieve fine slices and white stripes, it offers versatility in product development. Additionally, FiildFish P 141504 serves as the foundation for hot preparation foods, featuring a ‘fish-like’ lamella structure and white colour, making it ideal for white fish fillet-style products or breaded fish sticks. A healthy market In the broader context of plant-based meat products, attention to nutrition and clean labelling is paramount, and the same holds true for seafood alternatives as discerning consumers prioritise minimal processing and healthy ingredients. US-based ingredients company Fiberstar offers natural citrus fibre solutions that not only enhance texture and moisture retention in plant-based meat and seafood but also align with consumer preferences for clean label products. Shuai Li, the company’s R&D director, emphasised that Fiberstar’s Citri-Fi TX20 solution can be listed on ingredients labels as ‘citrus fibre,’ ‘dried citrus pulp,’ or ‘citrus flour,’ all of which resonate well within natural markets. “Its coarse size and unique fibre structures make it ideal for imparting a chewy texture and maintaining firmness in the final product,” Li commented, explaining that the solution provides a moist and succulent mouthfeel in plant-based seafood thanks to its water-binding properties, which prevent dryness during cooking. “Ideally, Citri-Fi TX20 should be pre-hydrated with three times its weight in water to optimise its benefits, but it can also be blended with other dry ingredients before liquid is added,” he said, adding that the product’s fibre content can also improve Nutri-Scores. Jennifer Stephens, Fiberstar’s VP of marketing, shared with The Plant Base that the inclusion of dietary fibre is a key trend in improving the nutritional profiles of meat and fish alternatives. This trend aligns with the industry’s focus on cleaner labels and reducing fat content by using different oils, such as substituting coconut oil with canola. Another emerging trend in the market is the enrichment and fortification of plant-based seafood alternatives with omega-3 fatty acids to enhance their nutritional value. Omega-3 is renowned for supporting various health outcomes, including improved cardiovascular, cognitive, eye and immune health. While traditionally obtained from fish, algae-based omega-3 ingredients can offer a rich source of this nutrient in its docosahexaenoic acid (DHA) form, crucial for maintaining brain health and function. Bioriginal, a Canadian-headquartered manufacturer of oil blend solutions, has developed a new line of omega-3 oils derived from algae and flax. These solutions enable plant-based seafood products to closely match the omega-3 content of their conventional counterparts. The company’s Omega-3 DHA Concentrate is a vegan algal oil developed from a single strain of algae, specifically selected for its higher DHA content. Shannon Sears, CEO and president at Bioriginal, commented: “Focusing on this strain, the algae is harvested only once in nature. The supply is secured through a renewable fermentation process that ensures a self-replicating source of algal DHA.” He continued: “The resulting oil is then concentrated to produce a minimum of 610 mg of DHA per 1000mg of oil, one of the highest DHA concentrates in the market. Based on market needs, a gentle refining process may be applied to customise colour, flavour and aroma profiles.” Meanwhile, Bioriginal’s Omega-3 600 Vegan Oil combines renewable algal oil with flax oil, sourced from the company’s farms across the Canadian prairies. Extracted through a chemical-free, cold-pressed process without the use of solvents like hexane or alcohol, this gentle method yields a clear, omega-rich flax oil perfectly suited for blending with algal oils. Green (and blue) credentials Algal ingredients are increasingly favoured in formulating plant-based seafood products, thanks to their capacity to impart authentic salty and fish-like flavour profiles, along with their environmental sustainability benefits. “By creating products with self-sustaining algae, and flax oil produced through responsible farming practices, we can reduce the potential impact on the world’s wild fish population while preserving our precious farmland in the Canadian prairies,” Bioriginal’s Sears explained. “In an industry where consumers care about the world around them, and the quality of their products, Bioriginal is fortunate to have a secure supply chain that offers environmentally friendly products, traceable from sea and seed to shelf.” BettaF!sh, based in Germany, aims to make seaweed a mainstream ingredient within consumer diets and is harnessing European seaweed to develop a range of plant-based fish alternatives. Its plant-based tuna is made from seaweed, fava bean protein and pea protein obtained from a regional cooperative in northern France. Deniz Ficicioglu, co-founder and CEO at BettaF!sh, told The Plant Base: “70% of our planet is covered by oceans, yet 90% of our food comes from land mass. We rely on monocultures, we overuse chemicals, and we damage our soils.” “Climate change requires resilient aqua- and agriculture, but more fertilisers and larger machinery are not the answers. By utilising seaweed in our food system, we can drastically cut down on CO2 emissions and conserve valuable resources like fresh water and soil.” BettaF!sh collaborates with seaweed farms in Norway, Ireland and Sweden, cultivating and harvesting various seaweed species from the open ocean. Its flagship product, Tu-nah, draws inspiration from traditional canned tuna, which constitutes a significant portion of global tuna consumption. Tu-nah is fortified with iodine and omega-3 fatty acids, aiming to offer consumers a more sustainable source of nutrition, particularly for those who rely on seafood as their primary protein source. “Almost all tuna on the market comes from wild tuna, as it is one of the few marine species that cannot be farmed,” Ficicioglu explained. “However, global stocks are already critically depleted. Through Tu-nah, consumers can still get the taste they love with the same nutritional benefits, but without the heavy metals or negative externalities on the environment.” In addition to Tu-nah, the start-up’s R&D team is collaborating with research institutes to explore innovative seaweed processing methods. These efforts aim to develop novel ingredients using macroalgae, furthering the company’s commitment to sustainability and innovation. “Seaweed is the fastest-growing biomass on the planet,” said Ficicioglu. “Utilising this crop in our food system can have a significant impact on our environment. It helps our oceans to regenerate, increases biodiversity and counteracts acidification.” Based in Spain, Poseidona shares a belief in the transformative potential of seaweed within the food industry. Its circular approach involves upcycling sidestreams, which would typically be treated as waste within the food industry. Additionally, Poseidona harnesses invasive seaweed species to develop seafood alternatives, all while contributing to the restoration and rebalancing of marine ecosystems. In particular, Poseidona is leveraging gelling agent production sidestreams from red seaweeds and will utilise Rugulopterix okamurae, an invasive seaweed species in the Mediterranean. Sònia Hurtado Piñol, co-founder of Poseidona, established the company with biochemistry expert María Cermeño, aiming to provide manufacturers with high-quality and affordable protein ingredients. She explained: “Gradually, traditional seafood will naturally be replaced by new sustainable alternatives – crafted from algae, plants and other novel proteins and nutrient sources. We must focus on developing the necessary ingredients and products to facilitate this transition as swiftly as possible.” Another player in the algae arena is Israel-based SimpliiGood, which leverages the myriad benefits of spirulina – a popular ‘superfood’ ingredient – to develop a filament solution for plant-based fish alternatives. Baruch Dach, SimpliiGood’s founder and CTO, explained: “When breaking it down to its core, our technology is essentially the creation of protein-embedded bio-scaffolds, with a unique set of structural and textural features and no flavour”. While Dach acknowledges that numerous products in the alternative seafood category primarily cater to vegans, SimpliiGood’s ingredient platform offers a versatile solution. It can either serve as a complete replacement for animal proteins or seamlessly blend with traditional fish products. This capability leads to ‘unique interactions’ with animal tissue, resulting in a hybrid offering that holds appeal for omnivorous consumers. “We offer a clean label product that has a neutral taste and assumes a range of fish-like shades and tones, making the final product more realistic and attractive,” Dach added. During the initial phase, spirulina ‘tissues’ are meticulously crafted to resemble fish tissue. This is followed by a decolourisation process, which involves the extraction of non-protein components, including chlorophyll. “In contrast to common plant protein extraction techniques, which require fractionation and removal of around 80% of the seed mass, we keep about 80% of our mass,” Dach pointed out. “The residual mass goes through another proprietary step for customisation and optimisation of textural and flavour parameters. Developing the entire chain enables unparalleled versatility and control that are essential for more holistic solutions, avoiding the common ‘onetrick-short-term’ scenario.” Sea the future Dach foresees that alternative seafood will experience a gradual but eventual acceleration, potentially surpassing the rate of penetration seen in the meat and poultry sector. Hybrid and cell-based seafood alternatives will also play a role in this transition, working alongside the plant-based sector to combat environmental issues such as overfishing and protecting the marine ecosystem. Ultimately, collaboration will be key, as Poseidona’s Hurtado Piñol emphasised. “Synergies, cooperation and joining forces is the way to find the solutions that will make a real change,” she concluded. “These solutions will come to stay and replace the foods and practices that are no longer acceptable if we want to reverse the impact that we’ve caused in recent decades, on the oceans and the planet.” Top image: © Revo Foods

Beyond Meat has debuted a new product line, Beyond Sun Sausage, made with wholesome ingredients including fruits and vegetables. Available in three flavours, Cajun, Pesto and Pineapple Jalapeño, the new products contain vegetables, fruits and legumes, including spinach, bell peppers, yellow peas, brown rice, red lentils and faba beans. Made with avocado oil, Beyond Sun Sausage offers 12g of protein per sausage, is low in saturated fat, and contains no cholesterol or added antibiotics or hormones. The new sausages are designed not to mimic beef, pork or poultry, but to be a distinct and unique protein option. Dariush Ajami, chief innovation officer at Beyond Meat, said: “We’re thrilled to introduce a completely new innovation to the plant-based category with the addition of our wholesome, flavour-forward Beyond Sun Sausage. Filled with clean, plant proteins including yellow peas, brown rice, faba beans and red lentils, this launch further exemplifies our...commitment to raising the nutrition bar for plant-based meats and creating delicious, healthy products.” Beyond Meat’s senior culinary manager, Diana Stavaridis, added: “The new Beyond Sun Sausage is a home cook's dream – they're packed with bright, beautiful plant-powered ingredients like spinach, bell pepper, pineapple and jalapeño, bringing bold, culinary-forward flavours that can enhance any dish. When you prepare Beyond Sun Sausage, you’re serving love to your taste buds, heart and planet, and we’re excited for our fans to try this delicious new product as it’s unlike anything else currently available in the plant-based space." The debut of Beyond Sun Sausage follows the firm’s recent reformulation of its Beyond Burger, Beyond Beef and Beyond Sausage products in US retail. Now made with avocado oil, Beyond Meat reduced the saturated fat in these products without sacrificing taste or flavour, owing to avocado oil’s smoother, more neutral palate. Beyond Sun Sausage is available to purchase at Sprouts Farmers Market stores across the US. #BeyondMeat #US