A consortium of partners in Canada is developing artificial intelligence (AI) technology to address issues faced by the country’s lentil growers. With support from Protein Industries Canada, partners Ukko Agro, Hawk’s Agro and Three Farmers will work together to build an in-field platform to predict and control anthracnose and Ascochyta blight – diseases of concern in lentil crops. By utilising AI, the partners aim to help farmers and agronomists make improved crop management decisions to lower input costs, improve disease management and preserve yield potential. These measures can help secure Canada’s supply chain for ingredient processors and food manufacturers. Bill Greuel, CEO of Protein Industries Canada, said that the technology has potential to be expanded to other plant protein crops in the future. He commented: “Consistency of crop and ingredient quality is a key element of strengthening Canada’s domestic food supply chain. Collaboration across the ecosystem is the best way to establish and maintain this consistency in a sustainable manner.” The partners will utilise and build on Ukko Agro’s ForeSite platform to develop and commercialise their AI technology. Once available to farmers, agronomists and retailers, the technology is expected to help improve the sector’s sustainability, increase yields and strengthen the ingredient supply chain. A total of CAD 2.6 million (approx. $1.9 million) has been committed to the project, with Protein Industries Canada investing CAD 1.2 million and the partners together investing the remainder. Protein Industries Canada’s AI stream is funded as part of the Pan-Canadian Artificial Intelligence Strategy, through which the Canadian government is investing in efforts to drive AI adoption across the country’s economy and society. Throughout its first tranche of funding, Protein Industries Canada and its partners invested more than CAD 460 million (approx. $339 million) into growing Canada’s plant-based food, feed and ingredient sector through 55 technology and capacity-building projects. The organisation’s AI stream is expected to complement these projects by helping companies across the ecosystem incorporate AI and machine learning into their work, optimising processes and making them more sustainable while improving the functionality, taste and nutrition profiles of Canada’s plant-based ingredients. #Canada #agriculture #AI #plantprotein #ProteinIndustriesCanada

Strong Roots has added a new product, Crispy Crinkle Fries, into its frozen chips and potato range in the UK. The crinkle-cut fries will roll out across Sainsbury’s stores from this month, followed by Amazon (RRP £3.75). They are made using just two ingredients, potatoes and sunflower oil. The chips are gluten-free, vegan and low in salt and saturated fat. The NPD follows the success of the Strong Roots Crispy Skinny Fries, which the brand reported is now its second-largest and fastest-growing SKU. Strong Roots displays its climate footprint on front-of-pack, showing all emissions generated from soil to shelf. The carbon footprint of the Crinkle Fries NPD is 1.1kg CO2e/kg. Sam Dennigan, founder of Strong Roots, said: “We know consumers are always on the lookout for convenient and healthy plant-based options and our goal is to make eating them as easy and delicious as possible”. “Our new Crispy Crinkle Fries are a natural next step for our successful chip and potato portfolio, which continues to grow, and we’re very grateful to have the support of Sainsbury’s to launch them.” #chips #frozenfood #StrongRoots #UK

Pfeifer & Langen has acquired a majority stake in Rügenwalder Mühle, a family-owned German producer of meat and plant-based alternative products. Based in Cologne, Pfeifer & Langen is well-known for its sugar manufacturing business. The company owns the snack food company Intersnack Group, owner of brands including McCoys, KP Snacks and Tyrrell’s, as well as The Nature’s Richness Group, subsidiaries of which include plant-based brands Vbites and endori. Rügenwalder Mühle was founded in 1834, establishing itself as a traditional meat and sausage producer. The company evolved to focus on the plant-based market in 2014 and now includes around 30 vegetarian and vegan alternatives in addition to 25 classic meat offerings. No job cuts are planned as a result of the investment, Rügenwalder Mühle confirmed in a statement announcing the acquisition. The transaction – of which the sum was not disclosed – will see Rügenwalder Mühle linked to The Nature’s Richness Group, which aims to bring together various activites ‘from field to fork’ to further develop the plant-based nutrition market. Christian Rauffus, deputy chairman of the supervisory board of Rügenwalder Mühle, commented: “In less than ten years, we have brought vegetarian and vegan meat alternatives out of the niche and into the mainstream of society. With this investment, we want to take advantage of the opportunity to further develop this portfolio, especially beyond the German market.” Uwe Schöneberg, managing partner of Pfeifer & Langen, said that by joining forces, the companies’ mutual strengths can be complemented in areas such as procurement of raw materials, production of innovative products and market cultivation. Schöneberg added: “Our consistent thinking and actions allow us to further develop the still young category of plant-based meat alternatives. The needs and expectations of customers, a still early market stage, the challenges of future nutrition and, last but not least, the protection of our climate, demand this from us.” The transaction is subject to the approval of the responsible competition authorities. #Germany #PfeiferampLangen #RügenwalderMühle

Chamberlain Coffee has announced the launch of its new line of RTD oat milk lattes, following the initial launch of its RTD lattes in April this year. The brand said its new sweeter, oat milk-based canned lattes were developed in direct response to customer feedback, with oat milk emerging as the top milk choice among its audience. The new line is available in salted caramel and mocha flavours, both naturally sweetened with cane sugar and date syrup. Founder and creative director Emma Chamberlain commented: “Coffee preferences are deeply personal. Our original RTD recipe was less sweet and made with almond and coconut milk which was based on my daily latte.” She added: “We are inspired by everyone’s unique taste and want to continue to create delicious options for as many people as possible”. Chamberlain Coffee’s RTD Oatmilk Lattes are launching exclusively with Walmart, rolling out on shelves across the US and online this month. #ChamberlainCoffee #Oatmilk #RTDcoffee #US

New retail data from the US, UK and Germany has highlighted a sustained decline in both conventional meat sales volumes and per capita meat consumption. The decline is attributed to a combination of long-term consumer shifts toward plant-based foods as well as macroeconomic pressures that continue to drive up the price of animal protein. New figures released by the UK government show that per capita meat consumption in the country has dropped by 14% between 2012 and 2022, reaching its lowest level in over a decade. Similary, German government statistics show per capita meat consumption has now reached its lowest level since the country began tracking such statistics in 1989, with the German Agriculture Ministry attributing this drop to a consumer shift towards plant-based proteins. In the US, data from retail sales aggregator IRI Worldwide showed that 2023 has marked the second consecutive year of diminishing meat purchase volumes. As of October, overall meat sales by volume have declined 4% year-over-year and by 6% over the past two years. These decreases cut across nearly all meat categories and include a 10% year-over-year drop in pork sales volumes, a 10% year-over-year drop in seafood sales volumes and a 13% year-over- drop in turkey sales volumes. While plant-based meat sales have also seen similar declines due to the macroeconomic environment, data shared in the Good Food Institute’s plant-based meat outlook for 2023 (sourced from Euromonitor, Nielsen and SPINS) shows that numerous categories in the plant-based food space have seen double-digit year-over-year sales growth in the US and Europe in 2022, with further growth expected to be seen in 2023 year-end figures. Nick Cooney, managing partner at venture capital firm Lever VC, said that the continued decline in meat consumption in three of the world’s six largest economies is a “long-term industry disruption” creating significant opportunities for plant-based. Cooney added: “These long-term trends, reflected in per capita meat consumption in countries like Germany and the UK reaching decades-long lows and dropping for the second year in a row in the US, are starting to spread to an increasing number of countries”. “The plant-based food brands in Lever VC’s global portfolio have together grown sales by over 50% year-over-year in 2023, reflecting the ongoing opportunity for companies in these and other alternative and upgraded protein categories that provide great-tasting products at prices that work for consumers.” #US #meat #UK #alternativeproteins #Germany #LeverVC

Food-tech company Clean Food Group has partnered with UK bakery brand Roberts Bakery, aiming to address unsustainable production of fats and oils. The partnership will enable Clean Food Group to use Roberts Bakery’s surplus bread as a feedstock for its proprietary non-GMO yeast strain in the production of its precision fermentation-derived palm oil. In a statement announcing the partnership, cellular agriculture company Agronomics – which includes Clean Food Group in its portfolio of companies – highlighted that studies show nearly one million tonnes of bread are lost from the supply chain each year. Clean Food Group will convert the discarded bread into valuable oils and fats through the new partnership, showcasing the potential of circular economy principles within the food industry. The partnership will begin with an initial trial phase, with an ambition to create a circular ecosystem with Roberts Bakery providing its bread waste to produce oils that can be used as an ingredient in bread and biscuits when combined with glucose syrup. Clean Food Group co-founder, Chris Chuck, commented: “We’re seeing some great results from our early trials, irrespective of what the bread is, our yeast can use not just the whole carbohydrate fraction but the protein and microelements present as well. This all-in-one feed, gives us a real advantage over using more complex media, in both performance and sustainability.” This week, Clean Food Group has also announced that it has been awarded funding from the UK government’s Novel Low-Emission Food Production Systems: Industrial Research Grant. The two-year project will see the company collaborate with researchers at the University of Bath to scale its bio-tech solutions and proprietary technology platform. #CleanFoodGroup #RobertsBakery #UK

Health and wellness brand Vuum Technologies has launched a new line of carbonated plant protein drinks. Made from plants, Vuum comes in three flavours: White Peach Citrus Ginger, Strawberry Tangerine and Berries. The range, which is powered by natural caffeine, helps support muscle repair, lean muscle mass growth and optimal performance, providing satiety and sustained energy throughout the day. With no jitters or crashes, the drink also ensures consistent energy for enhanced mental clarity. Packed with 10g of plant-based protein and 135mg of natural caffeine from guarana seed and green tea extracts, Vuum is enriched with theanine, amino acids, vitamins C, B12 and D, as well as essential minerals like zinc and magnesium. The drink is designed to enhance performance, endurance and recovery and is sweetened with stevia, ensuring a gut-friendly experience. Vuum is free of any artificial ingredients, featuring only natural colours and botanically derived flavours to enhance the overall quality and taste. Matt Forsey, co-founder of Vuum, said: “Vuum is a testament to the intersection of taste, health and performance. We weren’t satisfied with the ready-to-drink options in the energy or protein spaces, so we set out to create our better-tasting, clean combination of the two.” “Our products are designed to empower anyone on their journey towards holistic well-being. We are proud to offer consumers a breakthrough new functional beverage that reimagines the concept of protein consumption and introduces a refreshing alternative to traditional protein beverages.” Valentino Sinacola, co-founder of Vuum, added: “After three years of relentless research, formulation, and testing, we’re so excited to officially launch Vuum. Vuum is a commitment to making the extraordinary achievable. We’re all about pushing boundaries and redefining what’s possible.” Vuum’s carbonated plant protein drinks are currently available to purchase nationwide at the brand’s website for $4.49, with retail and partnerships to be announced soon. #US #Vuum

Givaudan and the University of California Berkeley have released a new white paper aiming to pave the way for enhanced efficiency in alternative protein, their fifth annual collaboration. The latest white paper, titled ’10 Alternative Protein Pathways: Opportunities for Greater Efficiency’ outlines key challenges and opportunities on the journey to co-create delicious and nutritious alternative protein experiences. In a statement announcing the research, flavour and fragrance specialist Givaudan said that opportunities are abound for food producers and retailers to develop sustainable, healthy plant-based protein products that deliver diverse food experiences. The company has teamed up with UC Berkeley’s Product Development Program to provide practical steps for the industry, offering alt-protein producers ten actionable pathways to address hurdles such as supply chain issues, resource consumption, production scale-up and competitive pricing. These include identifying ingredient combinations that ensure the best quality and value for food innovators and consumers, and outlining ways to optimise the use of energy, water and other natural resources. Sudhir Joshi, professor, board member and Product Development Program coach at the University of California Berkeley, said: “Alternative proteins can significantly reduce environmental impact and improve human health. Our findings identified four key areas where producers can focus on improving efficiencies and reducing costs for alternative protein products. These were further divided into specific steps companies can take to mitigate risk, while still making tasty, healthy, and cost-effective products.” Givaudan’s global protein network includes four hubs dedicated to developing holistic alternative and plant-based food experiences. These enable Givaudan customers to co-create products ensuring they have the right taste, mouthfeel, colour, visual appeal and nutrition to meet consumer preferences. The company is also launching a Start-up Challenge, selecting five start-ups from around the world to reduce the cost of a standard recipe using the pathways outlined in the white paper, including raw material optimisation, hybrid products, process optimisation and new technology and innovations. Flavio Garofalo, global director, Culinary & Plant Attitude at Givaudan, said: “In today’s dynamic environment, the key to gaining a competitive edge lies in strategic partnerships. Companies that team up with others to pool their knowledge, expertise and resources will be better placed to spot market opportunities, unlock efficiencies, and scale innovations more quickly.” He added: “Every year, we join forces with the University of California Berkeley to investigate key topics related to alternative protein. Why do we do it? Because it helps us look at alternative protein in a more holistic way, which puts us in a better position to support our customers.” #alternativeproteins #Givaudan #UniversityofBerkeleyCalifornia

Plant-based seafood brand Vegan Zeastar has added a new product to its range of vegan shrimps, Crispy Coconut Shrimpz. The newest addition joins Crispy Chili Shrimpz, Crispy Lemon Shrimpz and plain Vegan Shrimpz in the brand’s portfolio. Crispy Coconut Shrimpz will be available from 4 December. The rest of the Shrimpz range is currently available at various wholesalers. #Plantbasedseafood #theNetherlands #VeganZeastar

TurtleTree has achieved its first-ever self-affirmed generally recognised as safe (GRAS) status for its precision fermentation-derived lactoferrin, LF+. LF+ is an ingredient with powerful benefits for immunity, iron regulation and gut health. This development affirms the safety of LF+ for use in food and beverages, opening the door for TurtleTree to enter the US market. The company aims to target supply gaps in the current lactoferrin market while enhancing the $35 billion plant-based milk sector and diversifying offerings in various adult nutrition products. With LF+, TurtleTree has addressed the challenge of scaling lactoferrin production using precision fermentation. This allows the company to supplement the global shortage of lactoferrin and cater to the needs of new consumers who were previously hindered by high costs and supply constraints. This includes “fortifying adult nutrition products such as protein powders, functional beverages, meal replacement alternatives for the elderly, and multivitamins,” said the company. Additionally, LF+ serves to supplement plant-based dairy products, bridging the functional gap with traditional dairy milk. Additionally, TurtleTree said it will enable greater sustainability in lactoferrin production. Precision fermentation, a method involving the programming of microbes to generate targeted functional ingredients, proves to be a significantly more sustainable approach to producing lactoferrin. By removing high methane-emitting cows from the lactoferrin supply chain, TurtleTree has the potential to cut greenhouse gas emissions by up to 91%. Following the LF+’s commercial debut in the US in Q4 2023 and leveraging its innovative technology and production methods, TurtleTree will be selling LF+ at a positive gross margin, which is said to mark the first such achievement in the precision fermentation dairy-protein industry. Customers have expressed interest in purchasing $500 million worth of LF+ over the next five years. TurtleTree’s co-founder and CEO, Fengru Lin, said: “Bovine Lactoferrin is just the start. We see today’s achievement as a vital step in realising our broader commercialization strategy and in enhancing access to milk’s most powerful ingredients.” By fortifying products with bioactive ingredients like lactoferrin, we’re executing a crucial component of our overall plan to empower more people than ever before to enhance their health. Our current partners share in our enthusiasm, eagerly anticipating the opportunity to incorporate LF+ into their products. Together, we are making sustainable and health-conscious choices accessible to a broader audience.” TurtleTree’s director of clinical and Dr. scientific affairs, Vanessa Castagna, added: “After extensive internal testing and rigorous evaluation by global experts in the field, our animal-free lactoferrin has been affirmed ready for market entry”. “Securing self-GRAS marks a pivotal step, attesting to the safety and efficacy of our advanced technology and the dedication of our team. This milestone not only validates our commitment to innovation but also opens doors to exciting partnerships with US food and beverage companies.” Read The Plant Base’s ‘Start-up Spotlight’ interview with TurtleTree’s founder, Fenrgu Lin, here. #animalfreeprotein #lactoferrin #Singapore #TurtleTree

The Kraft Heinz Not Company has launched Kraft NotMac&Cheese, the brand’s first-ever plant-based mac and cheese in the US. This latest innovation is the third to launch in a year from The Kraft Heinz Company and TheNotCompany (NotCo)’s joint venture, which aims to create ‘mouthwatering plant-based foods for all’. Research from Numerator found that less than 30% of plant-based mac and cheese buyers are repeating purchase due to taste and texture. With its new offering, The Kraft Heinz Not Company aims to address consumers’ plant-based preferences and evolving needs with two mac and cheese products. Available in original and white cheddar flavours, Kraft NotMac&Cheese will begin rolling out on shelves across the US now through early 2024. It follows the launch of Kraft NotCheese Slices and NotMayo. The company said it plans to scale into several more categories and begin international expansion next year. Lucho Lopez-May, CEO of The Kraft Heinz Not Company, said: “The Kraft Heinz Not Company creates plant-based versions of fan-favourite foods that taste like the real thing, yet don’t require people to drastically change their eating habits”. He added: “NotCo brings its revolutionary AI technology that has a proven track record in creating mouthwatering plant-based foods to Kraft – the beloved mac and cheese brand that sells over a million boxes every day. Leveraging the strengths of both companies, we’re offering the creamy and comforting experience Kraft Mac & Cheese fans have loved for over 85 years – without the dairy.” #NotCo #US #macandcheese #KraftHeinz #TheKraftHeinzNotCompany

Plant-based gut health brand Biomel has secured a £5.5 million investment from growth equity fund Iris Ventures. The investment will be used to accelerate Biomel’s mission to ‘make good gut health delicious and easy’. It is expanding capacity at its innovation and production facility in west London, UK, to meet ‘soaring’ demand which the company said has driven its sales trajectory and operating profitability since its second year. Biomel reported that it has averaged over 80% growth per year since its launch thanks to its omnichannel route-to-market. Its range of drinks, snacks and powders are listed in major retailers including M&S, Waitrose, Sainsbury’s and Whole Foods Market alongside a growing footprint in independent retailers and international markets. Steven Hegarty, co-founder and CEO of Biomel, commented: “Biomel was born out of our own desire to live healthier and more fulfilling lives and is based on the premise that your gut is at the heart of your health. Gut health affects everything from digestive to mental health through the gut-brain axis. In fact, 70% of serotonin, the happy neurotransmitter and hormone, is produced in the gut.” He added that Biomel has developed proprietary IP to bring “differentiated and better solutions for consumers looking to improve their health and well-being through next-generation probiotic and prebiotic solutions”. “We are excited to leverage Iris’s sector expertise and know-how to further drive total category growth and market expansion through our unique products and innovation pipeline,” Hegarty said. “The participation of such a recognised and respected consumer investor not only validates our thesis but also enables Biomel to continue growing the category and position ourselves as a leader in the functional gut health sector more broadly.” Montse Suarez, founder and managing partner of Iris Ventures, commented: “Backing Biomel’s founders, Steven and Janett, aligns perfectly with our mandate to empower a new generation of extraordinary visionaries. They are the clear trailblazers in the plant-based gut health category with a refreshing and contemporary brand proposition that resonates with the modern consumer.” #Biomel #guthealth #UK