Italian food-tech KelpEat has introduced a new high-protein seaweed snack, made with Solar Foods’ microbial Solein protein. The seaweed cracker products are crafted with EU-farmed dried kelp alongside the Solein protein, enabling a protein content of over 35% with a complete amino acid profile. According to the two companies, the Solein and kelp naturally complement each other in terms of taste and nutition. The snack also contains vitamins B12 and B9, minerals and antioxidants, such as calcium and magnesium. Solein is cultivated using air and electricity as its primary resources, through Finnish food-tech company Solar Foods’ proprietary fermentation process. The ingredient contains 75% protein content, dietary fibre, fats and minerals, and is also non-GMO, vegan and free from dairy, gluten and soya. Seaweed specialist KelpEat presented the new product at the Pitti Taste food fair in Florence, Italy, from 8-10 February 2025. It now plans to introduce the product to consumers in the US market, a primary global market for high-protein products. Luca Cerruti, CEO of KelpEat, said: “Using Solein enables us to create a truly disruptive innovation – one that delivers complete nutrition, environmental responsibility and a bold step towards food sovereignty”. He added: “Combined with Solein, whose production is independent of land use, weather or climate conditions, the crackers represent a radical sustainability statement, ushering in a new era of climate-positive foods and setting a new benchmark for sustainable food solutions”. Solein has received novel food approval in Singapore and self-affirmed GRAS (Generally Recognized As Safe) status in the US. The company expects to receive EU Novel Food approval in 2026. Juan Manuel Benítez-García, chief commercial officer at Solar Foods, commented: “The product introduced by KelpEat is a perfect example of how Solein can perform exceptionally well in real-world applications in high-protein products and in the healthy snacking segment”. “Solein fits seamlessly into existing consumer product categories, adding protein and other nutrients while minimising the environmental impact without losing the tastes people are accustomed to.” He added that Solein “excels” in the health and performance segment, as well as nutrient-dense products specifically designed for consumers with dietary needs related to health issues like diabetes or weight management.

meet growing demand for healthy and sustainable food options, the partnership will leverage Israeli start-up products are produced using raw natural materials such as pumpkin and sunflower seeds, designed to make up

Plant proteins, which start off as dry with a rough texture, are placed in water and heated.

Cargill has announced a new commercial partnership with cocoa-free chocolate start-up Voyage Foods, aiming

The start-up’s continuous fermentation, or ‘hyper-fermentation’ technology, deploys a novel bioreactor The benefits of the technology – the ability to continuously produce up to 50% lower net unit costs,

Real Food From The Ground Up has announced the launch of two new plant-based snacks. Real Food From The Ground Up’s new Cauliflower Snacking Cracker. cauliflower offering for each salty snack subcategory,” said Deb Holt, CMO of Real Food From The Ground Up

UK protein brand Protein Works has launched a new chilli and mango protein shake, a limited-edition flavour available as part of its Vegan Wondershake range. The sweet and spicy flavour is the result of a competition carried out by Protein Works, in which over 1,400 members of the public submitted their favourite ‘weird and wonderful, guilty pleasure’ flavour combinations. Protein Works said chilli and mango was the ‘clear winner’ among other favourites including feta and watermelon, pickle and chocolate, and ice cream and olive oil. The limited-edition flavour is claimed to be the ‘world’s hottest protein shake,’ offering a sweet flavour that leaves a hint of spice as an aftertaste. Kyle Crowley, nutrition expert at Protein Works, explained that while chilli may not be a common choice for a protein shake flavour, research shows there are health benefits to eating the spice. “Capsaicin, a component of chilli peppers, contains antioxidants which can help reduce the risk of illness and disease,” Crowley said. “Studies have also found chilli has anti-inflammatory properties, which has a number of benefits including boosting mental health.” “Our vegan protein contains pumpkin seed protein which is packed with valuable nutrients like healthy fats, magnesium and zinc. The shake’s spicy element can help stimulate gastric juices, promoting food digestion and nutrient absorption in the stomach, making it easier for your body to absorb the nutrients in your protein shake.” The unique flavour is available in the Vegan Wondershake formula for £26.49 per 30 shakes. #ProteinWorks #proteinshakes #plantbasedprotein #sportsnutrition #UK #highprotein

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

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

Chickpea snack brand Hippeas is collaborating with Canadian specialty pulse and oat miller Avena Foods on a new regenerative agriculture pilot programme. The collaboration will include the development of a field crop ‘living lab’ demonstration with Rosengren Farms, an Avena grower. Rosengren has over a decade of experience in the practice of growing multiple crops (grains and pulses) in combination, also referred to as intercropping. With support from the South East Research Farm in Saskatchewan, Canada, the project will evaluate the intercropping practice for climate impacts through scientific modeling. Intercropping is based on the principle that different crops have different nutrient requirements, growth patterns and ecological niches which can be complementary when grown together. It can enhance soil fertility, reduce pest and disease pressure, increase yield and diversify farm income, Hippeas said – however the practice has not been widely adopted. It requires careful planning, management and monitoring to avoid competition, shading and allelopathy between the crops. This is where the two companies have highlighted ‘living labs’ as a solution to create a blueprint for farmers and suppliers. By monitoring this science-based assessment, Hippeas seeks to measure the impact of regenerative farming methods on soil health, biodiversity and nutrient density. The project will double biodiversity by seeding a mixed field of peas with canola and chickpeas with flax. It also aims to achieve minimum soil disturbance, enhanced soil protection from erosion after harvest and greater resilience in the field to extremes of moisture, disease and pest infestations. Hippeas CMO Julia Hecht commented: “We have been working with Avena as a supplier of our pulses and are so excited to be taking our partnership to new heights with our collaborative regenerative agriculture pilot programme”. “Hippeas has always aligned with suppliers who are trying to make a difference in sustainable agriculture and Avena’s commitment is incomparable – we are thrilled to be a part of this impactful pilot programme and look forward to sharing our findings and other exciting news later this year.” #AvenaFoods #Canada #Hippeas #Regenerativeagriculture

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