Israel-based molecular farming firm PoLoPo has announced that it will begin supplying patatin, the native protein found in potatoes, to commercial clients following regulatory approval. PoLoPo uses proprietary metabolic engineering techniques to turn potato plants into micro-biofactories that manufacture target proteins. Its platform is capable of producing egg protein (ovalbumin) in potatoes, but also increases the potato’s naturally occurring protein – PoLoPo expects to produce large volumes of functional patatin affordably. Patatin is a versatile, allergen-friendly, high-quality protein, with a PDCAAS value of 0.99. It contains all essential amino acids and can be used in plant-based meat and dairy products for its emulsifying, gelling and texturizing qualities, as well as in baked goods and protein drinks. PoLoPo’s CEO, Maya Sapir-Mir, said: “We are keeping our eyes on the prize, which is bringing molecular-farmed egg protein to market, but conversations with clients revealed an additional demand for patatin in large quantities at a fair price. Because patatin is the potato’s native protein, we expect it will be a relatively easy regulatory process and a fast time-to-market.” The majority of potato proteins on the market are non-functional, as manufacturers destroy the proteins while extracting potato starch. Non-functional potato protein is commonly directed to animal feed. Currently, prices of functional patatin are high, costing more than $100 per kg. While it is not cost-effective to extract and dry the protein with existing food processing infrastructure, as PoLoPo’s transgenic potato plants produce such high levels of patatin, this process becomes significantly more cost-effective and returns better yields of protein. PoLoPo’s plants produce proteins and store them in their tubers. Tubers are harvested when they reach sufficient size, and then their proteins are extracted and dried into a powder that integrates ‘seamlessly’ into current food processing lines and formulations. While derived from genetically engineered plants, the resulting protein powder contains no genetic material and is considered non-GMO. PoLoPo expects its proteins to soon be available to the food industry for testing and is seeking growing partners in the US. #PoLoPo #potato #protein #Israel #US

Wagamama, a British restaurant chain serving Japanese cuisine, has joined forces with Willy’s Pies to launch the latest addition to its menu: the Mushroom, Kimchee and Edamame Pie. This collaboration marks a significant move in the plant-based food landscape, targeting consumers seeking flavourful and satisfying meat-free options. Scheduled to debut tomorrow (29 February) across 19 locations, this pie fuses Asian-inspired tastes with the comforting appeal of a traditional British pastry. Developed during the lockdown period, Willy’s Pies taps into the essence of classic pie making. At the heart of this collaboration lies Wagamama’s signature katsu sauce, enveloped within a flaky, indulgent pastry crust crafted by Willy’s Pies. Inside, the Mushroom, Kimchee and Edamame Pie features a combination of smoky king oyster mushrooms, diced aubergine and fresh edamame beans, all coated in a spicy curry sauce. The pie is then topped with tangy kimchi. Global executive chef Steve Mangleshot commented: “It was a lot of fun working with the brilliant Will Lewis and the Willy’s Pies team back in November when we created the Chicken Katsu Pie for noodle lab. We’re thrilled to be bringing this iconic hybrid and its new vegan counterpart to Wagamama’s across the UK. Collaborating with leading innovators like Willy and experimenting with talk-worthy dishes keeps Wagamama relevant and fresh.” Founder of Willy’s Pies Will Lewis added: “We’re so pleased to be working with Wagamama again – a lot of hard work and careful consideration has gone into making these pies taste as great as they do. We wanted to make something fun and innovative, without compromising on the flavour or quality Willy’s Pies is known for. We’re so excited to take these on tour and see what the rest of the nation thinks!” The new pie comes on the heels of Wagamama’s recent launch of Lion’s Mane ‘Steak’ Bulgogi, introduced just in time for Veganuary this year. Curious to know more about Veganuary? Tune in to our newly launched Veganuary Sessions podcasts for insightful discussions and expert insights. Explore more here. #pie #Wagamama #UK #mushroom #kimchi

Food technology start-up Gavan Technologies has announced a new plant-based fat solution, FaTRIX, designed patented, plant-based fat-protein matrix is fully sustainable, clean label and slashes saturated fat by up flavour, tenderness and overall mouthfeel of foods are largely a function of lipids, which typically make up

Leprino Foods, a US-based mozzarella cheese manufacturer, and Fooditive Group, pioneers in plant-based ingredients and fermentation, have partnered to commercialise Fooditive’s non-animal casein protein. Under the agreement, Leprino Foods gains exclusive global rights to produce and distribute Fooditive’s non-animal casein for cheese applications, with non-exclusive rights for other food uses. Fooditive’s non-animal casein mimics the functionalities and taste of animal-derived casein, offering a sustainable alternative suitable for various food applications. Moayad Abushokhedim, CEO of Fooditive, commented:​“We are beyond excited to partner with Leprino Foods in bringing our revolutionary non-animal casein to the global market. This collaboration not only underscores our commitment to sustainability and showcases the incredible potential of our precision fermentation technology but also our commitment to partnerships." "By offering high-quality, environmentally friendly proteins, we are paving the way for a more sustainable future and delivering innovative, plant-based alternatives that meet the evolving demands of consumers. Together with Leprino Foods, we are set to transform the food industry and make a lasting impact on the planet.” Mike Durkin, president of Leprino Foods, added: “This agreement with Fooditive highlights our ability to innovate and adapt swiftly to emerging trends and technologies. By incorporating precision fermentation alongside our conventional dairy production, we will explore how this non-animal casein derived from fermentation will add to our product portfolio." "This innovation not only can enhance our range but also holds the promise of reducing the environmental footprint across the supply chain, all while maintaining the highest standards of product functionality, quality, taste and texture." #LeprinoFoods #Fooditive #US

The latest addition to the brand’s line-up of protein snacks, the new vegan Hotel Chocolat brownie contains

revealed that around 20 to 50% of raw material residues generated within the food industry, which end up investment in research and innovation has paid off, the technology works, and we are now ready to scale up

Protein Industries Canada has announced a new project involving several food industry partners, aiming to improve the taste, texture, price and nutrition of vegan cheese options. The project partners – plant-based cheese brand Daiya, ingredients company Ingredion and its Ingredion Plant Based Specialties (IPBPS) division, and pulse crop specialist Lovingly Made Flour Mills – will combine their expertise to use Canadian pulses, such as pea and fava, in the development of new protein ingredients and plant-based cheeses. At the end of the project, the partners’ innovations will help to increase the supply and diversity of sustainable food products while creating new jobs for Canadians, Protein Industries Canada said in a press release. By improving products’ taste, texture and nutrition while reducing their price, the partners aim to make these products more accessible and appealing to Canadian consumers. Throughout the project, Ingredion and IPBPS will turn Canadian pulses into functional ingredients for use in Daiya’s plant-based cheeses. Lovingly Made Flour Mills will also develop extruded pulse ingredients for use in Daiya’s range. This will enable Daiya to include higher levels of protein in its products, helping to meet growing global demand for new and increased protein sources. Jamie Siu, Daiya Foods’ director of advanced research and technology, said: “At Daiya, our goal has always been to create plant-based products that deliver the same taste and texture experience as traditional dairy. This collaboration allows us to improve the nutritional profile of our cheeses while ensuring they match the flavour and quality that consumers expect from dairy products.” “By incorporating Canadian pulses and advancing our fermentation technology, we’re excited to bring even better-tasting, protein-rich options to the table that are accessible to all Canadian families.” A combined total of CAD 16 million (approx. $11.6 million) has been invested into the project, with Protein Industries Canada committing CAD 5.8 million (approx. $4.2 million) and the partners together committing the remainder. Top image: © Daiya Foods #ProteinIndustriesCanada #DaiyaFoods #Ingredion #LovinglyMadeFlourMills #Canada

Protein Industries Canada and Innovate UK have announced a new partnership aiming to advance innovation in the plant-based food industry. Protein Industries Canada is one of Canada’s five Global Innovation Clusters. The bilateral partnership with the UK’s national innovation agency Innovate UK will aim to develop greater connections between the food sectors in both countries. The UK minister of Science, George Freeman, met Canada’s minister of Innovation, Science and Industry, François-Philippe Champagne, in Ottawa earlier this month to agree on deeper collaboration. In a statement, Champagne commented: “Our government is proud to announce the strategic partnership between Protein Industries Canada and Innovate UK to propel innovation in the plant-based food and ingredients sector”. “This collaboration represents a pivotal step toward not only building a sustainable future but also enhancing environmental and human health and boosting economies. These visionary organisations are poised to transform the landscape of the plant-based food industry, pioneering a new era of global partnerships.” Protein Industries Canada and Innovate UK will make introductions between Canadian and UK companies to create mutually beneficial partnerships to help develop new plant-based food and ingredients. The aim is to leverage each country’s strengths so that companies on both sides can benefit through access to new technologies and research, new customers and the growth of their companies. Katrina Hayter, executive director of the Healthy Living and Agriculture Domain at Innovate UK said: “Our vision is to enable people to live longer, healthier lives and we can achieve this by transforming our food system into one that is more productive, sustainable and resilient”. She added: “Having the opportunity to learn and collaborate with counterparts in Canada is vital for ensuring that technology, practices and sustainability benefits continue to develop, and this partnership represents a landmark moment in bringing the expertise of both nations together in the plant-based foods space”. #Canada #InnovateUK #ProteinIndustriesCanada #UK

The Soylent line-up includes plant-based convenience shakes, powders and bars containing proteins, ‘healthy “Soylent is one of those rare brands that successfully transitioned from Silicon Valley tech start-up

UK-based start-up Adamo Foods has closed a $2.5m seed funding round, supporting its mission to introduce Planet Capital and Joyful Ventures co-led the new funding round, which will support Adamo in scaling up Dupuis, founder and CEO at Adamo Foods, described the funding achievement as a “pivotal moment” for the start-up

Four alternative protein centres in the UK have come together under a Memorandum of Understanding (MoU), aiming to drive innovation and tackle common challenges for the sector. The Bezos Centre for Sustainable Protein (BCSP), Microbial Food Hub, Cellular Agriculture Manufacturing Hub (CARMA), and the National Alternative Protein Centre (NAPIC) announced the signing of the MoU on 21 January 2025 during a panel discussion held at the Scientific Kick-Off Event for the Bezos Centre for Sustainable Protein. This latest agreement formalises a collaboration to advance innovation in sustainable, nutritious and accessible alternative proteins. It brings together experts in cellular agriculture, microbial protein innovation and plant-based protein development to accelerate the sector, aiming to tackle challenges such as cost reduction, scalability and consumer acceptance by aligning priorities and sharing resources. Rodrigo Ledesma-Amaro, group leader at Imperial College London and director of the Bezos Centre for Sustainable Protein and Microbial Food Hub at the university, said that the problem the centres aim to solve is “too big and too important that we can only attempt to address it by working together,” emphasising the importance of cross-centre collaboration. Marianne Ellis, director of University of Bath-led CARMA, added: “Having four centres working together to collectively cover research, innovation and technology transfer across the entire alternative protein value chain puts the UK in an enviable position globally”. “It’s not just about resources and capacity; all of us that are involved in running the centres are driven to achieve a just transition to sustainable food systems in which alternative proteins will be key. The MoU formalises our intent to collaboratively harness our resources and expertise and maximise impact for achieving the just transition.” #UK

Planetary is celebrating the launch as the first milestone in its B2B ingredient sales scale-up journey To support its industrial scale-up, Planetary secured a CHF 1.8 million (approx. $2.2 million) grant