milestone is particularly noteworthy as many companies in the sector grapple with the challenges of scaling up

ICL Specialties and Daiz Engineering have partnered to launch a new soy protein ingredient, designed to address sensory challenges associated with plant-based meat and seafood. The ingredient, Rovitaris SprouTx, leverages food-tech Daiz Engineering’s proprietary germination technology. It aims to enable formulators to create a new generation of plant-based meat and seafood products with enhanced taste, texture and nutritional attributes. According to Rado Sporka, VP of the Food Specialties commercial business for ICL, the “exceptional” soy protein does not give the characteristic “beany or bitter” tastes often associated with plant proteins. Daiz Engineering’s CEO, Koji Ochiai, said the company’s patented technology is key to these positive attributes. “Through an innovative process, we demonstrate significant advancements in the taste, texture, and nutrition, which also impacts the affordability of the textured soy protein,” Ochiai added. “This product has transformative potential for the industry, with the ability to successfully solve a range of issues facing manufacturers.” ICL showcased the new ingredient last week at Food Ingredients Europe 2024 in Frankfurt, Germany. Rovitaris SprouTx will be available for commercial distribution in 2025. #ICL #DaizEngineering

Nomo has unveiled two additions to its Christmas line-up – the Chocolate Orange Reindeer and the Cookie

For a nation that grew up on chicken and chips and a weekly spag bol, this represents a big shift. In 2020, Quorn teamed up with Liverpool FC, becoming their Official Sustainable Protein Partner, to encourage He admits he always struggled with self-esteem, feeling ‘powerless’ before he bulked up.

Bel has expanded its dairy-free offering in the UK with the launch of plant-based feta cheese-style cubes, available from this month. The new product is being introduced under Bel’s Nurishh brand, which was unveiled in 2021 as the dairy giant looked to take a slice of the burgeoning alt-cheese market. Since then, the Babybel maker has released a stream of dairy-free NPD, including a vegan version of its flagship snackable cheese. Nurishh Plant-Based Greek Style Cubes are said to be made with only natural colours and flavours, while being free from gluten and a source of vitamin B12. The product comes in a diced format, with the resealable pack helping to preserve freshness. “We’re delighted to unveil the latest in our Nurishh NPD drive, Nurishh Plant-Based Greek Style Cubes,” said senior brand manager, Justine de Monès. “Joining our delicious and diverse product range, providing consumers with all the ingredients and inspiration to create great-tasting plant-based dishes for every occasion, the new launch is set to see sales soaring as it arrives at the perfect time to tap into its seasonal appeal.” With an RSP of £2.70 per 150g pack, Nurishh Plant-Based Greek Style Cubes are available exclusively from Sainsbury’s. #BelGroup #Nurishh #UK

Functional mushroom beer brand Fungtn has unveiled a 0.5% ABV dark lager containing 500mg of shiitake extract with adaptogenic compounds. The vegan non-alcoholic brew combines organic shiitake mushrooms with malt, barley and hops to offer “a balanced blend of richer stout-like flavours, with a lightness on the tongue”. Like the rest of the brand’s range, Fungtn’s “hangover-free” Shiitake Dark Lager aims to enable consumers to reconcile social drinking with health and wellness goals. In addition to providing a rich umami flavour, Fungtn says that shiitake mushrooms are associated with a host of health benefits, including helping to lower blood pressure and reducing the absorption of cholesterol. Shiitake Dark Lager is available from the brand’s website with an RRP of £33.60 for a pack of 12 cans. #functionalmushrooms #Fungtn #Nonalcoholicbeer #UK

Ingredion has launched Novation Indulge 2940, a functional native corn starch that promises ‘unique’ gelling and film-forming properties, ideally suited to alternative dairy applications, batters and breadings. The minimally processed starch ingredient is the latest to debut as part of Ingredion’s clean label product pipeline. According to the ingredients company, it delivers novel texture and mouthfeel as well as natural claim enablement. Novation Indulge 2940 offers a ‘corn starch’ label, which is highly recognised and more widely accepted by consumers than many hydrocolloids and common food additives for texture, according to Ingredion’s own consumer insights. Constantin Drapatz, senior marketing manager for EMEA, Clean & Simple Ingredients at Ingredion, said: “To formulate vegan pizza cheese or coated fried products and deliver on a clean label has been a challenge in the past. Not only can we now offer an innovative solution, we can also improve the stretch or crispness during holding time, respectively.” #Ingredion #cleanlabel

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British ice cream brand Jude’s has collaborated with peppermint company Summerdown to create a new vegan offering: Plant Based Mint Chocolate. The latest addition to the Jude’s portfolio features mint ice cream with a velvety chocolate swirl and rich dark chocolate pieces. The plant-based product is made with English Black Mitcham peppermint that has been grown, harvested and distilled on Summerdown’s family farm. Jude’s managing director, Chow Mezger, said: “It was an absolute joy to have the expertise of the peppermint people at Summerdown as we created this wonderfully balanced mint chocolate ice cream. Plant Based Mint Chocolate is unbelievably creamy, and I love the way the smooth ice cream, chocolate ripple and crunchy chocolate chips work together.” The ice cream will be available from Ocado from 31 August for an RRP of £4.80. #Judes #plantbaseddairy #Summerdown #UK

The latest addition to the Impossible Beef line-up is already available in the fresh meat aisle of select

IFF has joined forces with Unilever and Wageningen University & Research (WUR) in a concerted effort to address flavour challenges in plant-based meat alternatives. The unique flavour profile of plant proteins often introduces undesirable notes, such as beany off-flavours and lingering bitterness in meat alternatives. Manufacturers typically mitigate these attributes by using combinations of flavours; however, this approach may result in undesirable aroma characteristics. In response to this challenge, IFF and Unilever are spearheading a comprehensive four-year research project, collaborating with scientists from WUR in the Netherlands. The primary focus of the project is to explore how flavours bind to protein molecules, aiming to recommend innovative flavouring strategies that enhance the sensory experience of plant-based meat alternatives. Leveraging IFF’s expertise in protein purification and natural food flavouring, the project aims to identify areas within flavour compositions with the highest potential for success. WUR will employ advanced analytical methods to study protein-flavour interactions, ensuring a scientific foundation for the research. Unilever’s involvement will guarantee a consumer-centric approach, aligning the research with consumer preferences. Neil Da Costa, lead scientist, global product research at IFF, said: “Our mission is to understand and improve flavour quality in plant-based meat by unravelling the intricacies of protein interactions, to investigate flavour loss and elevate the overall flavour profile. This joint commitment aligns with our shared goal of improving consumer eating experiences and fostering positive change within the plant-based food industry.” Manfred Aben, nutrition and ice cream head of science and technology at Unilever, commented: “Moving to a more plant-based diet is very important for our health and the planet. Technology is a key enabler for us to create plant-based products that have the same great taste and texture as animal meat but have a lower environmental footprint.” He continued: “We always strive to improve our products and satisfy our consumers’ changing needs and preferences. This research partnership will enable us to understand and control how flavours work to create superior plant-based meat products.” Hans-Gerd Janssen, part-time professor at the chair group Organic Chemistry of Wageningen University and scientist at Unilever, added: “Working together with companies helps translate the knowledge of Wageningen University & Research into practice and for companies to contribute their valuable practical experience for us to learn from. Developing meat alternatives that are even tastier and healthier can drive the transition to more plant-based options.” #WageningenUniversity #Researchanddevelopment #IFF #plantprotein #Unilever #flavours

draft guideline that would restrict the labelling of plant-based dairy alternatives should “be torn up “serious about growing the economy and supporting business in the UK,” it should let consumers make up