Search Results | The Plant Base (2024)

Steakholder Foods signs MoU with Israeli fish brand Sherry Herring

Steakholder Foods has signed an MoU to enter into a strategic partnership with gourmet fish delicacies brand Sherry Herring. Under the partnership, Sherry Herring will unveil a line of vegan fish salads developed with Steakholder’s SHFish premix blends. The collaboration marks another step forward in advancing Steakholder Foods’ commercialisation strategy, leveraging Sherry Herring’s regional expertise and brand recognition to expand Steakholder Foods’ geographic footprint and customer base, bolstering Steakholder Foods’ growing product portfolio. Through the integration of SHFISH premix blends, Steakholder Foods and Sherry Herring aim to offer plant-based alternatives that mimic the taste, texture and nutritional profile of traditional fish salads, while providing a more sustainable option. Steakholder Foods' technology combined with Sherry Herring's reputation in the seafood industry creates a powerful synergy that is poised to disrupt the market and drive growth for both partners. Capitalising on Sherry Herring’s established distribution network spanning delis and restaurants, this new vegan fish salad line will roll out to Sherry Herring’s current channels as well as new locations. Steakholder Foods entered the US market with its SHMeat and SHFish blends in April this year. The blends consist of dried extracts ready for mixing to create 3D-printed fish and steak alternatives. The company uses 3D technology to mimic the texture of fish, with its Drop Location in Space printed used for fish and seafood production to create delicate textures that ‘closely resemble’ those found in real seafood. Arik Kaufman, CEO of Steakholder Foods, said: “Our collaboration with Sherry Herring marks an exciting step forward in our mission to develop and monetise sustainable, innovative food solutions. By combining our proprietary SHFISH premix blends with Sherry Herring’s renowned culinary expertise and brand reputation, we will introduce a new line of delicious plant-based offerings. Through this partnership, we open up access to new market opportunities and broaden our consumer reach, reflecting the strong financial potential for sustainable, high-quality food solutions.” #SteakholderFoods #SherryHerring #seafood #plantbased #Israel

Beam Be Amazing adds Dole Whip flavours to vegan protein powder and pre-workout line

Supplement maker Beam Be Amazing has introduced two new products featuring the well-known Dole Whip flavours, as the company looks to capitalise on consumer demand for innovative, functional products. Beam Dole Whip Strawberry Vegan Protein Powder and Dole Whip Pineapple Pre-Workout Powder will offer health-conscious consumers a way to enjoy the nostalgic Dole Whip taste. Dole Whip Strawberry Vegan Protein Powder contains 20g of protein per serving, along with zero sugar, added prebiotic fibre and 130 calories. It is also gluten- and soy-free. Dole Whip Pineapple Pre-Workout Powder, meanwhile, is fortified with three trademarked ingredients and is naturally flavoured and coloured. The new Dole Whip-inspired supplements come as the global dietary supplements market is projected to reach $194 billion by 2026, driven by growing consumer interest in products that support overall health and fitness, data from Euromonitor International shows. This is not the first time Dole and Beam Be Amazing have collaborated. In February 2024, the duo launched 'Beam x Dole Super Greens,' featuring orange, peach and mango flavours infused with 35 fruits and vegetables per serving, along with prebiotic fibre, digestive enzymes, antioxidants, essential vitamins and minerals. In March 2024, Beam unveiled a new patent-pending beverage, called Greens On The Go. Each RTD can blends ten organic fruits and vegetables including cucumber juice, celery juice, broccoli, kale, spinach, orange, banana, papaya, shiitake mushrooms and Jerusalem artichoke. #BeamBeAmazing #Dole #Supplements #Proteinpowder

Opinion: Plant power meets sugar confectionery

Quentin Schotte, convenience and snacking manager for Cargill Food Solutions Europe, explores how plant-based confectionery producers can enhance their sweet treats without the use of gelatin and other animal-derived ingredients. Consumer preferences are evolving, and the trend towards health conscious and more sustainable food choices continues to rise. Even traditionally indulgent sector, like sugar confectionery, are now looking at how they can reduce their sugar content and enhance their vegan or plant-based offerings. When consumers learn about a gummy’s plant-based origins, positive perception grows. Recent proprietary research conducted by Cargill shows that over 60% of UK consumers, 70% of Germans and 85% of Spaniards are interested in plant-based gummies, and associate plant-based with healthier ingredients. Key drivers for these consumers include a belief that plant-based products are more sustainable and better for you than regular gummies, which is further strengthened by more positive perceptions of certain plant-based sweeteners and texturizers over others. Embracing this shift presents an opportunity for customers to launch new brands or product lines, thereby driving growth in a challenging market where consumers are increasingly budget-conscious due to escalating food costs. As a result, we are already seeing that ‘vegan’ and ‘plant based’ are top claims among new product launches across sugar confectionery categories. Data from Innova, tracking new launches in the market, shows that ‘vegan’ claims have one of the highest growth rates, and that ‘plant-based’ is in the top five claims for new product launches across most sugar confectionery sub-categories. Finding the sweet spot However, today’s plant-based consumers won’t accept sweet treats that don’t deliver organoleptically. Sugar confectionery products are inherently indulgent, and must offer the right taste, sweetness and texture to compete with traditional counterparts. Market success can only be achieved by finding the perfect balance of these aspects. The use of plant-based texturizers can require new formulations and production methods. Delivering to these technical and sensory needs requires real formulation know-how. There are also multiple plant-based solutions available on the market for sweeteners, texturizers and more – each with their own ingredient properties. This can add an additional layer of complexity to the process. The challenge is further compounded by the fact that there are different opinions on what makes for the right gummy or other sweet treat in the first place. Consumers in different countries have highly divergent perspectives when it comes to key aspects, such as texture. There are also clear differences between someone who prefers premium products, someone who cares about health and sustainability, and those that are purely motivated by cost. For example, consumer research has shown that Spanish consumers clearly prefer a plant-based solution that offers a more chewable, non-sticky texture and a sweet and fruity flavour. By contrast, in Northern Europe, gelatin or plant-based alternatives with a springier, firm or slippery texture will appeal most to consumers. We’re also seeing cross-sectional differences in country – for example, premium product seekers prefer a more chewable, non-sticky texture which corresponds well with plant-based solutions such as pectin. By age, we’re seeing the younger generation lean towards harder, more springy textures, which links to carrageenan, but also gelatin. Testing texturizers To demonstrate the full range of possibilities we applied this research to create prototypes incorporating the most frequently used plant-based texturizers (e.g. pectin, starch and carrageenan) and maximised their properties to clearly differentiate between their properties and sensory profiles. This testing has been incredibly helpful to develop tailored solutions to help food manufacturers get even closer to mirroring both the taste and texture of traditional gummy confectionery with plant-based ingredients. Drawing insight from sensory research and market data can enrich the process of product development, so that plant-based confectionery can resonate with the diverse tastes and preferences of consumers. By understanding the intricate interplay of texture and flavour dynamics, producers can be empowered to help create treats that captivate the senses while aiming to meet the demands of a health-conscious market.

McDonald’s trials vegan ice cream in UK

Fast food chain McDonald’s is trialling a new vegan ice cream dessert in selected restaurants across the northwest UK, ahead of a potential national launch next year. Available in chocolate and strawberry flavours, the new Vegan Scoop line has been accredited as vegan by the Vegetarian Society. Its ingredients include rice, glucose syrup, dextrose and coconut oil, alongside emulsifiers, thickeners and flavourings. Each pot of the frozen dessert contains less than 100 kcal, providing a lighter option than the chain’s dairy-based classic McFlurry desserts. In addition to the new ice creams, McDonald’s UK is introducing McFreezy, a vegan-accredited frozen ice dessert made with fruit juice and puree, available in either orange or mango and pineapple flavour. While the Vegan Scoops have been accredited as vegan and do not contain milk as an ingredient, McDonald’s has cautioned that they may be unsuitable for consumers with milk allergies due to potential traces through the company’s manufacturing process. The new desserts are the latest plant-based innovation to be unveiled by McDonald’s UK following the national launch of its McPlant burger in 2022. Vegan Scoop is currently available via a selected trial run in 52 restaurants in the north west, while McFreezy will be available for the summer season until 3 September, in selected restaurants in the north west of England and Republic of Ireland. #McDonalds #UK Top image: © McDonald's

Every and Landish team up on high-protein beverage mixes

The Every Company has teamed up with Landish Foods, a US-based nutritional wellness brand, to launch a line of ready-to-mix, high-protein beverage powders. Establishing a new brand named Fermy under the companies’ joint venture, two new products will be introduced: Protein Coffee Enhancer and Protein Matcha Latte. Both products contain Every’s egg white protein, made in an entirely animal-free precision fermentation process and delivering 8g of protein per serving. The approach yields nature-equivalent egg proteins that enable food manufacturers to boost a wide range of products with a clean-tasting protein, allowing the nutritional profile of consumers’ favourite vegan-friendly products to be improved without impacting texture or flavour. Fermy products, which also feature ingredients such as MCT and lion’s mane mushroom, aim to cater to the growing demand for accessible, clean and sustainable protein with additional cognitive benefits. Daniel Novak, CEO at Landish Foods, explained that while the company has always been committed to sourcing pure ingredients with minimal environmental footprint, plant proteins can face texture and taste challenges when used in beverages like coffee and matcha. He added: “Our new line of Fermy products supports our customers’ health-first lifestyles by providing a functional, protein-dense beverage that’s superior in flavour and texture, while also being sustainably produced”. Lance Lively, VP of growth at Every, said: “Our collaboration with Landish is a game-changer for protein lovers nationwide. Fermy’s ready-to-mix powders seamlessly integrate into coffee and other beverages, making it easier than ever for busy consumers to meet their protein goals without disrupting their morning routines.” #Every #Landish #US

Balchem to launch cold water-soluble oat-based creamer

Ingredients specialist Balchem is set to launch a new cold water-soluble oat-based creamer at the IFT First 2024 event in Chicago next month. VitalBlend Oat 2540 will be unveiled for the very first time at the show, taking place from 14-17 July. Described by the company as a ‘first-of-its-kind’ creamer, it is designed to offer a smooth texture and creamy mouthfeel, suitable for a variety of applications. IFT First attendees will be invited to sample the new creamer in Frappuccino concepts, as well as a range of Balchem’s existing beverage system solutions that aim to balance ‘superior’ sensory profiles with added nutritional benefits. Ria Dake, senior business director at Balchem Human Nutrition and Health, said: “People are leading increasingly busy lives while also taking a more proactive approach to their health, driving demand for convenient and nutritious products. But creating foods and beverages that tick all the boxes is easier said than done.” “With our expertise and cutting-edge technology, we support our customers every step of the way – from ideation through commercialisation. As a complete ingredient system supplier, we’re able to meet specific development needs with maximum flexibility, collaborating with our clients to craft tailored solutions while ensuring a reliable supply chain.” #Balchem #US

Start-up spotlight: PoLoPo

In this instalment of The Plant Base's ‘Start-up spotlight,' we speak to Raya Liberman-Aloni, CTO and co-founder of PoLoPo, an Israeli start-up that employs molecular farming to produce traditionally animal-derived proteins in potato plants. Can you tell us a little more about PoLoPo and its role in the sustainable protein industry? PoLoPo is a B2B ingredient company that uses molecular farming to produce animal-based proteins in potato plants. Our first target is ovalbumin, which is also known as egg protein. PoLoPo’s ovalbumin is identical to its animal-derived counterpart. It is identical in its function and nutritional value and is a one-to-one replacement for egg protein powders. We have also been able to increase the potato’s native protein, patatin. What motivated the establishment of PoLoPo, and what led the company to focus on molecular farming? Molecular farming is emerging as a major pillar of food technology.It is a sky-is-the-limit field with the ability to radically rewrite how humanity is nourished and how our planet’s finite resources are used. This has been a long-time passion for our co-founder and CEO, Maya Sapir-Mir, and me. We both worked in plant science and genetics for more than a decade after our PhD studies and post-doctoral work at the agricultural R&D institute, The Volcani Center, in Israel. How does PoLoPo's technology work? To be brief, we insert a DNA sequence into the potato plant’s genome. When appropriately expressed in the right tissue and at the right time, which we call our 'secret sauce,' the plant produces the protein we are interested in. The protein accumulates in the potato tuber, without affecting the potato growth and yield. Once plants are 'trained' to produce the protein we want, they grow as typical potato plants. Then, we harvest the potato tubers, extract the proteins using traditional potato processing lines, and dry them into powder. What advantages can PoLoPo's technologies bring to the F&B industry and how do you envision these innovations shaping the future landscape? With our technology, we can help the food and beverage industry become far more sustainable and stable. The industry depends on farming animals for protein, which is easily impacted by climate change, disease and market fluctuations. What we are producing isn’t a novel ingredient by any stretch of the imagination – it’s an ingredient that is already widely used. In fact, the global market for ovalbumin powder is projected to hit $36 billion in just eight years. Can you tell us about the SuperAA platform and what this could potentially mean for the cell-ag industry? The SuperAA platform is essentially the biofactory, the method of manufacturing the target ingredients – in this case, egg protein. This platform is tunable and can be applied to other ingredients. We’ve started with ovalbumin, but other animal proteins, notably dairy protein, could be produced on the SuperAA platform. What challenges has PoLoPo faced and how has it overcome these? It’s a difficult climate for food-tech fundraising, but agritech is (rightly) seen as distinct from the rest of the pack. We are fortunate to have a strong, cost-effective path to scale since potatoes are quick and inexpensive to grow, they’re resilient, they grow nearly anywhere, the yield is large vis-à-vis resources used like land and water. What we’ve created is completely compatible with existing infrastructure for harvesting and processing, and compatible with any F&B manufacturing line that is already using ovalbumin powder, so there is really no risk to any commercial partner. Looking to the future, what's next for PoLoPo? As an ingredient provider, we will be working with more food and beverage companies interested in our proteins. We’ll also work with growers interested in a pilot programme. Down the line there is the possibility of producing dairy protein or other animal-based ingredients. Is there anything else you would like our readers to know? More than 70% of global agriculture is animal farming, including growing feed crops for animals, with extremely poor and inefficient resource utilisation. Instead of growing plants to feed animals in concentrated animal feeding operations, imagine growing plants that are far more efficient protein factories. Not only would we slash the environmental impact of animal farming, we can reclaim an enormous amount of land. #PoLoPo#Israel

UK zero-waste restaurant establishes new commercial fermentation site

Silo, a zero-waste restaurant based in London, UK, has established a new site for the cultivation of koji, soy sauce and beer grain miso in commercial quantities. The new ‘Fermentation Factory,’ launched in partnership with Crate Brewery, is headed up by Silo’s R&D leader, Ryan Walker. The project aims to scale up what has traditionally been an in-house venture, transforming ‘challenging ingredients’ into high-value products that can be used in mainstream kitchens and bars. This summer, Silo will supply its fresh koji business-to-business, supporting other restaurants, bakeries, breweries, bars and home cooks in reducing waste. As well as fresh and dry koji, the factory will manufacture and distribute a miso product made from spent beer grains from Crate Brewery, and a ‘zero soy sauce’ made using waste bread from the restaurant. Silo takes the ‘uglier’ parts of waste ingredients and upcycles them into what it describes as ‘liquid gold’ – producing a range of garums, ferments and misos, used throughout the restaurant’s tasting menu. These umami flavour enhancers encapsulate founder Douglas McMaster’s ‘closed-loop’ cooking style, lending unique flavour profiles to the restaurant’s dishes. Koji, a cultivated fungus, is used as a starter to energise the fermentation process. The Fermentation Factory will cultivate large quantities of this product, making it available to businesses that seek to produce their own miso and ferments sustainably in-house. Silo aims to make sustainability accessible and economically viable on a commercial scale by providing businesses with the core tools for closed-loop processes. The Fermentation Factory will open its doors later this summer in an abandoned nightclub, marking the next stage in Silo’s mission to ‘make zero-waste living a global reality’ as it celebrates its ten-year anniversary. #Silo #UK

Loryma introduces wheat-based binders for clean label meat alternatives

Ingredients specialist Loryma has introduced a wheat-based binding solution that can be used to create clean label meat alternatives. The solution aims to provide an alternative to conventional binders such as methylcellulose, enabling manufacturers to create foods with shorter and more consumer-friendly ingredients lists. Alt-meat producers can use texturates and the new Lory Bind variant to imitate the typical structure, elastic texture and mouthfeel of meat products such as nuggets, schnitzels and salami. The binder also provides protein, which can bring the nutrient profile of vegan meat alternatives closer to traditional meat. The wheat-based ingredient is easy to handle and can be integrated into manufacturers’ usual meat processing technology for the production of plant-based alternatives. It enables a range of vegan applications, suitable for both hot and cold consumption. Norbert Klein, head of research and development at Loryma, said: “For us, this new Lory Bind variant marks another milestone in the development of clean label binders for the vegan food industry. This solution not only aligns with consumer expectations but also supports manufacturers in producing plant-based products entirely free from E-numbers.” #Loryma #plantbased #cleanlabel

Tälist launches AI-powered jobs platform for alt-protein sector

Tälist, a provider of talent solutions for the alt-protein industry, has launched a new AI-powered matchmaking platform to connect job seekers and employers in the alternative protein sector. The goal of the AltProtein.Jobs platform is to accelerate the industry and, in turn, the transition to a sustainable food system, ensuring fast and precise matches between those looking for jobs and companies looking to hire within the alternative protein space. The AI-based platform boasts ‘highly accurate matches,’ using advanced data analytics to ensure the best matches between thousands of candidates and jobs. It is time efficient, with AI-supported candidate screening in seconds that significantly reduces recruitment time. Additionally, filling roles faster significantly reduces the costs of vacancies and can save companies money. Since its launch last month, Tälist’s matchmaking service has found: 25,000 matches with a score of 7 or higher (out of 10), 9,400 matches with a score of 8 or higher and 2,000 matches with a score of 9 or higher. Pia Voltz, founder and CEO of Tälist, said: “Finding the best candidates can be just as challenging as finding the right partner. We bring the concept of dating platforms to HR. Thanks to our platform AltProtein.Jobs, companies can find qualified candidates who also fit in culturally. This leads to higher satisfaction and long-term success.” Oliver Boldt, Tälist’s CTO, commented: “Our AI-based algorithms compare the skills, experience and preferences of candidates with the specific requirements of open roles, calculate matching scores, and indicate compatibilities (and incompatibilities). This involves processing volumes of data that are impossible for humans to handle. The result is a more successful and efficient recruitment strategy that saves both time and resources.” ProVeg Incubator director, Albrecht Wolfmeyer, added: “Tälist’s job board is one of the best resources for anyone searching for new career opportunities as well as for companies advertising their open roles". Arun Saini, a candidate on the platform, concluded: “As a jobseeker on the platform, the matchmaking tool is a great support. It's like a career coach, guiding me towards the perfect opportunities.” #Tälist#AI

Bunge, CP Foods test blockchain traceability for sustainable soy shipments

Agribusiness giant Bunge and Thai conglomerate Charoen Pokphand Foods (CP Foods) have teamed up to test a blockchain-powered traceability platform for shipments of deforestation-free soybean meal. The two companies have so far shipped three vessels totalling 185,000 metric tons of soybean meal from Brazil to Thailand, with the products fully traceable from farm origin to final delivery. "This marks a significant milestone for CP Foods to achieve 100% deforestation-free supply chains by 2025," said Paisarn Kruawongvanich, chief executive officer of Bangkok Produce Merchandising, a CP Foods subsidiary. The soybean shipments comply with the companies' socio-environmental supplier verification protocols and have grown in high-priority regions with zero deforestation since 2020, aligning with CP Foods' sourcing standards. In addition to traceability, the blockchain platform also provides customers with information on the carbon footprint of the volumes sold and whether the farms have adopted regenerative agricultural practices. "Adding a layer of blockchain technology improves the transparency in end-to-end traceability that Bunge has been doing for some years," said Rossano de Angelis Jr, Bunge's vice president of agribusiness in South America. The partnership comes as global food and agriculture companies face increasing pressure from consumers and regulators to improve the sustainability of their supply chains, particularly when it comes to commodities like soy that have been linked to deforestation. Bunge currently monitors more than 16,000 farms covering around 20 million hectares in South America, using satellite technology to identify changes in land use and soybean planting. Over 97% of the soy it sources in Brazil is deforestation and conversion-free. "This ability to increase end-consumer confidence in soy projects is only possible thanks to the robust supplier's socio-environmental verification and monitoring system that we have structured over the last decade," de Angelis added. The ongoing collaboration between Bunge and CP Foods aims to further automate the connection between their supplier management and monitoring systems with the blockchain-powered traceability platform. For Bunge's distribution director in Asia, Mohit Purbey, the project exemplifies the company's ability to create tailored sustainability solutions for its customers. "It is also an example of how Bunge can create tailored solutions to help our customers fulfil their own sustainability commitments," Purbey said. #Bunge #CPFoods #soyabean #deforestation

ZenB unveils ‘authentically Japanese’ ramen range

Plant-based food brand ZenB has unveiled a new range of ramen meal kits, each containing noodles made from yellow peas and a packet of savoury soup broth. ZenB, a division of Japanese food company Mizkan, is drawing on its roots and ingredient expertise to offer an ‘authentically Japanese’ approach with its new line. The products are designed to rival the rich flavours of classic ramen dishes, while being entirely vegan and gluten-free. Like ZenB’s pasta, ZenB’s ramen is made from 100% whole yellow peas, offering a ‘chewy and springy’ texture. The meal kits deliver 18g of protein and 11g of fibre per serving. Three classic Japanese ramen flavours are available within the new line: Spicy Miso, a savoury miso with a blend of chillies; Shoyu, a tamari soy sauce with notes of ginger and white pepper; and Vegan Tonkotsu, described as a ‘rich, unctuous and full-bodied’ option with notes of toasted sesame and roasted garlic. Hugo Pérez, chief storyteller at ZenB, said: “Our name comes from the Japanese concept ‘zenbu’ which means whole, and our whole food approach is on full display with ZenB Ramen”. He added: “With a growing interest in Asian cuisine and as consumers continue to seek simplicity and convenience from their foods, we tapped our deep understanding of flavour and food ingredients to fashion a refined ramen that embodies the cultural influence of Japan, with the added nutritional benefits ZenB is known for”. ZenB Ramen is available exclusively online and will roll out early this summer on Amazon. The brand’s range is available in the UK, US and Japan. #ZenB