Sempera Organics and chef Srijith Gopinathan have created a new pillar of sustainable food, made from three mushroom species and chickpeas. Mamu, made with shiitake, king oyster, white button- mushrooms, chickpeas, canola oil and water, is naturally packed with umami. Utilising the whole mushroom (the mycelium root and the fruiting body), Sempera Organics has created a sustainable and regenerative whole food source. Mycelium is fast-growing and ferments the chickpeas, making the product more bioavailable, lectin-free and stronger in flavour. Chef Gopinathan, said: “Mamu retains moisture throughout the cooking process, resulting in a juicy, flavourful experience. It freezes well, thaws and cooks quickly, easily absorbing flavour and yields a delicious finished meal every time.” Mamu is currently offered in a ground format and can be used in a wide range of applications: sautéed, grilled, fried, baked, poached, broiled, seared and emulsified. The new ingredient is mildly processed, high in fibre, non-GMO and free from gluten, soy and cholesterol. Sempera’s proprietary technology allows the company to “go from spore to store-ready finished ingredients under one roof.” Earlier this year, Sempera was invited to join San Francisco-based, food innovation platform, MISTA. “Sempera Organics’ launch of Mamu is an important milestone for the food industry. Mamu has the potential to create a new category of food that can fundamentally shift consumer perception and adoption of alternatives to traditional animal proteins,” said Scott May, head of MISTA. #Mushrooms #SemperaOrganics #US

A new collaborative platform backed by the Novo Nordisk Foundation has launched to accelerate the development of plant-based foods. Plant2Food will bring together researchers and companies to explore food science challenges. The platform is based on open collaboration, meaning that any knowledge or insights garnered through its activities will become available to everyone. The universities and companies joining Plant2Food waive any claim to intellectual property rights, and everyone has the opportunity to further develop the results of research projects and potentially use them for commercial purposes. Partners include Food & Bio Cluster Denmark, which represents companies, knowledge institutions and other organisations, and will focus on how to translate the research undertaken into practice. The Novo Nordisk Foundation is awarding up to €27 million (DKK 200 million) to support the initiative over the next five years. As partners in Plant2Food, Aarhus University, the University of Copenhagen, the Technical University of Denmark and the Netherlands’ Wageningen University and Research will have access to the funds from the Foundation allocated for research. “We need to rapidly develop foods that can feed a growing world population without over-utilising the planet’s resources,” said Claus Felby, senior vice president of biotech at the Novo Nordisk Foundation. “Plant2Food creates a unique opportunity to make Denmark a leader in developing plant-based foods and ensure that we leverage the huge potential already existing in Denmark’s research community and companies and build networks with the best international experts in the field.” Plant2Food will focus on developing knowledge about the properties of crops and how they can be used in food products, which can subsequently be applied further up the value chain. #Denmark #Plant2Food

Upton’s Naturals has launched Vegan Holiday Roast Slices in Gravy, a fully cooked, sliced seitan turkey alternative for plant-based diets. Dan Staackmann, founder of Upton’s Naturals, said “We’ve offered a vegan holiday meal featuring sliced seitan roast with gravy at our Chicago restaurant for many years. It’s particularly popular with lone vegans joining the family holiday table or for those who want to easily enjoy a meat-free turkey meal without doing all the cooking.” The turkey alternative is high protein and low fat, contains no GMOs and is cholesterol-free. The vegan holiday roast is available at Sprouts Farmers Markets across the US for an RRP of $9.99. #Plantbasedchristmas #Plantbasedturkey #UptonsNaturals #US

Beyond Meat has posted a bigger-than-expected loss for the third quarter, as the company’s margins are hit by the impact of inflation and industry-wide supply chain challenges. The plant-based meat giant’s net loss widened to $101.7 million, or $1.60 per share. Analysts had on average expected a loss of $1.14 per share, according to Refinitiv IBES data, cited by Reuters. Beyond Meat also missed expectations for revenue, which came in at $82.5 million, behind analysts’ estimates of $98.1 million. The 22.5% decrease was driven by “weaker-than-expected” demand and an around 11.2% decrease in net revenue per pound. Heavy discounting, particularly in the EU, has squeezed Beyond Meat’s margins. In October, the company cut its revenue forecast for a second time, citing “ongoing softness” in the plant-based meat category as one factor negatively impacting its performance. According to Beyond Meat, consumers are trading down to cheaper proteins, including animal meat, amid inflationary pressures, and the company has also announced a raft of job cuts in recent months. Meanwhile, the plant-based meat maker faces rising logistics and raw material costs and increasing competition in the category. Commenting on the company’s latest results, president and CEO Ethan Brown said: “As we shared last month, Beyond Meat is executing a full force pivot to a sustainable growth model, emphasising the achievement of cash flow positive operations within the second half of 2023”. “This transition is designed to fortify our business in the near-term as record inflation continues to pose a challenge for our brand and category, positioning Beyond Meat to endure and advance toward our long-term objective of being a major protein provider within the $1.4 trillion meat industry.” He continued: “Though this quarter’s results are disappointing, with a sharp decline in revenues and associated knock-on effects across the income statement, including gross margin, driven by a challenging macro environment, we are implementing aggressive measures with urgency to positively impact our near-term operations”. “Our path forward comprises three key actions: significant reduction of our operating expenses; intensified focus on cash flow accretive inventory management activities; and sales and marketing programmes that are tightly focused on opportunities and segments that strike the right balance between near-term growth and our most valuable long-term opportunities.” #BeyondMeat #financialresults #US

Plant-based London restaurant Holy Carrot has partnered with vegan sauce maker Nojo to launch three plant-based mayonnaises. The ethically sourced vegan mayos are 100% natural and contain no added sugar. The range consists of three flavours: Cool Classic, a creamy, simple mayo, Magic Ceasar, with garlicky, smoky and lemony notes and Oh So Spicy, a fiery blend crafted with sriracha for a tangy kick. Holy Carrot founder, Irina Linovich, said: “Bringing together two like-minded brands to create a sauce that is delicious and mindful, is a unique experience for us. We hope we can introduce people to plant-based condiments with our exciting new range of mayos.” #HolyCarrot #mayonnaise #Nojo #UK

Sophie’s BioNutrients has collaborated with Danish Technological Institute (DTI) to develop a microalgae-based ice cream. According to Sophie’s BioNutrients, a 1 oz serving of the new vegan-friendly creation has the potential to provide double the recommended daily intake of vitamin B12. The ice cream is made using the food tech company’s protein concentrate derived from Chlorella vulgaris. “Microalgae is one of the most nutrient-rich and versatile resources on the planet,” said Eugene Wang, CEO and co-founder of Sophie’s BioNutrients. “Today we have shown another facet of the unlimited possibilities this superfood can offer – a dairy- and lactose-free alternative to ice cream that, thanks to microalgae, offers a higher nutrition content than most available dairy-free alternatives. We are incredibly excited for this development in allergen-free foods and the prospect of more inclusive dining.” Alongside vitamin B12, Chlorella is said to be a good source of iron, which only exists at low levels in cow’s milk. Danish Technological Institute director of food technology, Anne Louise Dannesboe Nielsen, noted: “Microalgae is definitely part of the future. It is a sustainable ingredient with a lot of potential in multiple food applications. “At DTI, we are increasingly experiencing interest in microalgae and are eager to help grow, understand and explore its potential.” #DanishTechnologicalInstitute #microalgae #SophiesBionutrients

Califia Farms has expanded its line of dairy-free products with the launch of a plant-based creamer named Heavy Whip. Unflavored and unsweetened, Heavy Whip allows consumers to customise their recipes, whether sweet or savory, such as soups, salad dressing or creamy desserts. The new vegan creamer is made from a coconut oil base and is gluten-free, non-GMO Certified and kosher. In addition, to celebrate the launch, Califia has teamed up with Amercian chef, Carla Hall, to release a digital recipe book called Comfort Kitchen: A Dairy-Free & Plant-Based Recipe Collection. Heavy Whip is said to be featured in two recipes from the book, which helps highlight its versatility in the kitchen. Hall said: “I love cooking and baking with their products, and [Califia’s] new, dairy-free Heavy Whip is a game-changer for cooks. It’s an ideal one-to-one swap that makes the creamiest, dairy-free soups and works equally well as a 100% plant-based dessert topping and as an ingredient in so many other recipes.” Suzanne Ginestro, chief marketing officer at Califia Farms, added: “At Califia, we’re passionate about celebrating the irresistible goodness of plants, and we saw an opportunity to create a plant-based swap for dairy heavy whipping cream without compromising on taste and functionality. Heavy Whip allows any recipe’s ingredients to shine through and makes it easier than ever for consumers to experiment with plant-based options.” Heavy Whip is available at Whole Foods, Sprouts and other US retailers for an SRP of $4.89 per 16.9oz carton. #CalifiaFarms #US

Plant-based food producer, Julienne Bruno, has announced the closing of a funding round led by Cherry Ventures, bringing its total funding to more than £6 million. The new capital will support the company’s expansion plans. An initial seed round of just over £1 million saw the development of the brand’s ‘Collection 01,’ consisting of three products: Burrella, Crematta and Superstraccia. Julienne Bruno’s most recent, £5 million funding round was led by Cherry Ventures and included Outsized Ventures, as well as pro-rata from existing investors such as Seedcamp and Nicoya. The investment will support existing partnerships with UK retailers such as Selfridges London, Holland & Barrett and Whole Foods Market. Carlos Eduardo Espinal, managing partner at Seedcamp, commented: “Julienne Bruno’s Collection 01 is not only a more sustainable and ethical alternative to dairy products but also tastes even better. Axel and his team are elevating the dairy-free food experience without compromising on taste or texture.” Christian Meermann, founding partner at Cherry Ventures, said: “At remarkable speed – less than a year of development – the Julienne Bruno team has created and brought the best tasting dairy-free, plant-based cheese to market”. Dinika Mahtani from Cherry Ventures added: “The vegan product market is expected to grow significantly in the next decade, and we have full confidence that Julienne Bruno will lead the way. With our seed round, we’re excited to join Axel and his team as they bring their original products to more people, and we’re excited the news coincides with their launches in Holland & Barrett plus Whole Foods Market in the UK.” #JulienneBruno #plantbasedcheese #UK

Beyond Meat has expanded its plant-based chicken portfolio with the introduction of two new products. Featuring a crispy, golden brown coating, Beyond Chicken Nuggets and Beyond Popcorn Chicken can be prepared in the air fryer in just a few minutes. The new offerings are made from a blend of faba bean and pea, and contain 0mg of cholesterol and 14g of plant-based protein per serving. Beyond Meat chief innovation officer, Dariush Ajami, said: “We’re always exploring new plant-based protein sources that deliver the taste and texture of their animal protein equivalent and are proud that by using faba bean protein we’ve been able to create a portfolio of absolutely delicious plant-based chicken products with no added soy, a key differentiator for our Beyond Chicken products within the category”. The nuggets and bite-sized popcorn pieces are launching at Kroger, Walmart and other retailers across the US. #BeyondMeat #plantbasedchicken

NuCicer has closed its latest seed investment round, led by Bayer AG’s unit Leaps by Bayer, alongside Lever VC, Blue Horizon and Trellis Road. NuCicer is a US-based crop genetics company pioneering ultra-high protein varieties of chickpeas, which are said to contain 75% more protein content than conventional chickpeas. NuCicer will use the capital to scale the production of its chickpea varieties, targeting a 50% reduction in the cost of chickpea protein ingredients and expanding existing partnerships with partners in order to provide consumers with affordable, sustainable plant proteins by 2023. Kathryn Cook, CEO and co-founder at NuCicer, said: “Expanding affordable, scalable plant protein beyond currently available soy ingredients is a critical and urgent need for our food system. Today’s investment round is a significant moment for both NuCicer and the wider plant protein market. With Leaps by Bayer’s support, we look forward to taking the next step in our journey: driving natural ingredient technologies to the next level and bringing improved plant-based products to market.” Jürgen Eckhardt, head of Leaps by Bayer, added: “Leaps by Bayer was founded on the principle of driving real change to the world we live in via our investments, and NuCicer is an ideal example of how we’re working collaboratively to make a positive difference. NuCicer is a fascinating business that we believe will assist the development of climate resilient, natural, and plant-based protein alternatives that will help decarbonise our food supply chains.” Financial details of the round were not disclosed. #NuCicer #US

BrainMD has announced the launch of plant-powdered protein bars, called Brain Boost. Brain Boost plant-powered protein bars support optimal brain and body health. Each bar features 12g of plant protein, 11g of gut-friendly prebiotic fibre, creamy almond butter and antioxidant-rich dark chocolate chunks. The new protein bars, which are boosted with MCT oil powder, contain no added sugar, artificial sweeteners, colours, fractionated oils or trans fats. Brain Boost plant-powered protein bars also contain all nine essential amino acids, and three plant-based, low-glycemic sweetener alternatives – stevia, monk fruit and allulose. “These bars took three years to develop because we wanted to get them just right,” said Dr Amen, founder and CEO of BrainMD. Brain Boost plant-powered protein bars are vegan, gluten-free and keto-friendly, and contain only 200 calories per serving. #BrainMD #US

Shandi Global has announced the opening of what it says is Singapore’s “largest” plant-based chicken production facility, following a second seed funding round. The funding is supporting the commercialisation and scaling up of Shandi’s plant-based chicken products, which come in an array of formats, including patties, pieces, strips, shreds and drumsticks. Founded in 2019, Shandi’s aim is to provide alternative sustainable sources of food in order to tackle global shortages. The company’s patented technology uses natural, non-GMO ingredients, such as pea protein, chickpeas, brown rice, coconut oil, quinoa and flax seeds, to make plant-based chicken. According to Shandi, the products feel and react to cooking in the same way as animal meat, a characteristic that the company claims other brands are yet to replicate successfully. In addition, the meat alternatives manufacturer claims its plant-based chicken is the only product of its kind to have a protein content close to actual chicken meat’s 30%. Reena Sharma, founder and CEO of Shandi Global, commented: “We are currently focusing on B2B partnerships, whose established networks we are tapping [into]…to quickly introduce our products to as many people as possible, to gain mass adoption of Shandi in kitchens around the world. This will enable us to quickly expand so that we can continue research and development to further improve our offerings.” #plantbasedchicken #ShandiGlobal #Singapore