Ross MacKay, founder of plant-based food start-up Daring Foods, has teamed up with fellow CPG entrepreneur George Heaton to introduce a new functional beverage and nutrition brand, Cadence. MacKay and Heaton said they identified a significant gap in the $34bn sports beverage market, noting an ‘excessive use’ of sugar and caffeine, and deficiency in essential salts across products currently available on the market. Recognising salt’s role in maintaining optimal physical performance, the co-founders brought Cadence to life – a ‘first-of-its-kind’ mineral salt beverage, specifically designed for effective hydration, peak performance and maximised recovery. While most dietary advice focuses on reducing salt intake, recent research has highlighted salt’s importance for those engaging in intense exercise. Salt helps maintain essential electrolyte concentrations, reduces physical fatigue and boosts energy. Cadence’s electrolyte beverage features a precise formulation of mineral salts, including 500mg of sodium chloride, 295mg magnesium lactate and 190mg potassium chloride. The zero-calorie, natural, caffeine-free and vegan-friendly sodium drink is launching in a citrus flavour. It is sweetened by plant-based stevia sweetener, and is set to be accompanied by additional flavours to be introduced by the brand in the coming months. The brand is now officially available in the US following its recent successful ‘soft launch’ in Europe. Co-founder MacKay commented: “I built a business based on a mission to disrupt the global food system and, now I am reframing the narrative around salt. Salt is a vital mineral that every human being needs to function, and those who exercise regularly need a suitable amount of salt in their system to recover and stay healthy. We’re thrilled to bring a first of its kind hydration product to the market that is 100% clean.” Top image: © Cadence #Cadence #US

UK hospitals are set to see hybrid meat products appearing on menus this year, made with a blend of traditional meat and mycoprotein supplied by Quorn. Quorn, which launched to market in the UK in 1985 as a pioneer of the vegetarian meat alternatives category, said that its customer base has expanded over the past 20 years to include flexitarians – consumers who are actively trying to reduce their meat intake for both health and sustainability reasons. The company has revealed that it is now working with partners in the foodservice sector to help them introduce products made from a blend of animal-based meat and Quorn mycoprotein, its fungi-based protein ingredient, to replace 100% meat core menu items. One such partner is the National Health Service (NHS), the UK’s biggest employer. By working with Quorn to develop blended meat recipes for customers in its facilities, the NHS believes that multiple benefits will be delivered, including reducing the carbon footprint of its menus and helping the UK’s healthcare system to achieve its climate targets. Additionally, it aims to reduce saturated fat and cholesterol from patients’ and employees’ diets, as well as add more fibre. The project will see Quorn support a number of partners in foodservice and catering across the UK as they develop and market their own hybrid meat products, expected to be on menus sometime before the end of 2024. While products will contain Quorn’s mycoprotein, none will be produced under the Quorn brand and will be manufactured by Quorn’s catering partners. Quorn’s branding will not feature on menus or partners’ packaging. Mycoprotein will be referenced in the products’ ingredients list. Plant-based food awareness organisation ProVeg International published a statement on the announcement, commenting: “ProVeg takes an open-minded, evidence-based approach to ‘blended meat’. It is not clear whether eating blended meat is enough to help mitigate the climate crisis. We support more research into blended meat until evidence has been shown that it actually leads to a reduction in conventional meat consumption among consumers.” The organisation added that in the UK, in settings like hospitals and schools, ProVeg sees it as a positive development. “It is estimated that UK schools serve 1.2 billion meals per year, and the NHS 200 million meals, so some blending can make very significant climate emissions savings each year,” ProVeg wrote in its statement. “Pork, whether it is in a blended product or on its own, contributes to greenhouse gas emissions, as well as other environmental issues.  So ProVeg advocates for a reduction in animal consumption and encourages companies and institutions to embrace more plant-based foods.” Top image:   © Quorn #Quorn   #UK   #Mycoprotein

Dutch food-tech Revyve has introduced its new minimally processed egg replacement ingredient at IFT First 2024, suitable for use in clean label burgers. According to the company, its new ingredient can help manufacturers to bring a ‘meaty bite’ to plant-based burgers while providing an alternative to animal-derived texturizers and additives. Eggs have long been regarded as staple texturizers and binders in processed foods, such as meat and vegetarian burgers. However, Revyve believes that eggs have ‘lost their appeal’ due to shifting prices, unstable supply, food safety and allergy concerns, and demand for more ethical, sustainable solutions. Mimicking the performance of eggs without starches, emulsifiers, unfamiliar binders and E-numbers can be a challenge. Revyve believes its new clean label solution could address this, fulfilling the demand from consumers who do not wish to compromise on the texture and mouthfeel that eggs impart on burgers and other foods. Consumers are also increasingly seeking shorter and simpler labels featuring recognisable ingredients. Revyve has developed its texturizing ingredient using upcycled brewer’s yeast, offering functionalities such as heat-set gelling, binding and emulsification thanks to its yeast proteins, said to behave like egg whites when used in plant-based patty formulations. “When cooked in a patty mixture, Revyve becomes firm yet springy, forming a binding network around the other ingredients,” said Edgar Suarez Garcia, the company’s chief technology officer and co-founder. He added: “Revyve’s secret lies in the unique combination of functional proteins and fibers created by our patented technology. Manufacturers appreciate that when paired with other ingredients, Revyve can eliminate the need for methylcellulose, which has numerous functional and labeling downsides.” According to the brand, its product is price-competitive with eggs and is already being used to redesign and formulate new products by manufacturers looking to target emerging trends. The ingredient is easy to use with standard processing equipment and complies with international regulatory requirements. #Revyve #Netherlands

Violife has introduced its new dairy-free Creamy Block in Canada, claimed to be the first of its kind to be available in the Canadian market. The brand-new Creamy Block can be whipped, spread and baked, allowing consumers to indulge in classic cream cheese recipes without using dairy. It joins Violife’s existing portfolio of plant-based cheese offerings such as cheddar-style slices, mozzarella-style shreds and feta-style blocks. Meryem Leyoussi, commercial and brand lead for Violife Canada, said that cream cheese has made its way into many dishes that Canadians know and love, including cheesecake, Montréal-style bagels and even rolled into sushi. “The new Creamy Block has the craveable richness and tang of traditional cream cheese, and a velvety, smooth mouthfeel but no dairy,” Leyoussi explained. “We can’t wait for Canadians to unlock all of Creamy Block’s delicious possibilities, whether it’s roasted into a creamy pasta bake or whipped into delicious savoury dips for barbecues and picnics.” Creamy Block is now available at retailers across the country, including Save-On-Foods and Longo’s. It will continue to be rolled out across the summer in select Loblaws stores, as well as featuring at a number of street fairs and festival events in Montreal, Vancouver and Toronto. #Violife #Canada

Above Food, a Canadian specialist in regenerative ingredients, has announced its acquisition of European plant-based food and technology company Brotalia. Brotalia, founded in 2017, is a subsidiary of Spain-based Grupo Empresarial Enhol. The company’s food technology group aims to revolutionise the production of ingredients and foods by producing and marketing healthy, tasty and sustainable food at scale. A specialist in 3D bioprinting and dry fermentation technologies, Brotalia produces a range of plant-based meat alternatives under the commercial name Foody’s. Its fermentation process upcycles ingredients and their byproducts into high-value end products while enhancing nutrient density. Above Food delivers nutritious food to businesses and consumers with a focus on regenerative agriculture, traceability and sustainability. Its products and brands are available in grocery stores across Canada, the US and Europe. Above’s chain of plant proteins is enabled by scaled operations and infrastructure in primary agriculture and processing. Lionel Kambeitz, Above Food’s founder, CEO, president and executive chairman, commented: “Brotalia’s pioneering efforts in leveraging disruptive technologies to enhance the production of differentiated foods perfectly align with our quest to create a more sustainable and efficient food ecosystem globally”. He added: “Moreover, this acquisition bolsters our food technology capabilities, acting as an incubator for shepherding new food tech solutions that support our broader business”. Above Food entered into a definitive business combination agreement with special purpose acquisition company Bite in April 2023. The shareholders of Bite and Above Food have approved the closing of the combination and Above Food will now operate as a publicly trading company, with its current shares and warrants listed on the Nasdaq stock exchange as of this month (July 2024). Top image:  © Foody's/Brotalia #AboveFood   #Brotalia   #Canada   #Spain

Precision-fermented dairy company TurtleTree has entered into a new multi-year strategic partnership with Strive. Kansas, US-based Strive is a nutrition company focused on providing sustainable, protein enriched beverages that are nutritious and good for the planet. Strive currently offers FreeMilk, a true milk alternative with fermentation-derived protein. Through the partnership with TurtleTree, Strive is looking to expand into additional products including an immunity support beverage aimed at adult nutrition as well as a ready-to-mix protein powder. Both new products will include TurtleTree’s lactoferrin (LF+), the world’s first animal-free lactoferrin. Through the collaboration, Strive and TurtleTree’s immunity support beverage will provide consumers with the unique benefits of lactoferrin to support gut health and iron regulation as well as immune support, while ensuring supplementation of the daily recommended vitamins. The immunity support beverage will be an 8oz carton with 12-15 grams of fermentation-derived whey protein and 250mg of fermentation-derived LF+. It will also include a blend of 23 essential vitamins and minerals to enhance the product geared toward ageing adults. The announcement comes after TurtleTree became the ' first precision fermentation dairy company globally' to obtain vegan certification (in February this year), and the 'first-ever' to receive the ‘Certified Vegan’ logo since the logo's launch 24 years ago. The biotech firm received the certification only a few months after it achieved self-affirmed generally recognised as safe (GRAS) status for its LF+ ingredient (November 2023). Fengru Lin, CEO at TurtleTree, said: “Here at TurtleTree, we are very excited about Strive’s ambitions and goals. We love that it is targeting an industry and segment of a population that is growing globally and is ripe for more innovation in the market. We are looking forward to supporting Strive with our lactoferrin in order to continue providing its target audience with more functional food products to support longevity.” Strive’s CEO Dennis Cohlmia added: “We created these products for a first launch into adult nutrition for consumers who are concerned about longevity and wellness. The health attributes of bovine lactoferrin and colostrum are extensive and becoming more known to the general public. Now, we can have an animal-free lactoferrin with prebiotics that is made through precision fermentation, vegan-certified and is cruelty-free.” Cohlmia continued: “We’ve known the team at TurtleTree for several years and have worked closely with them as they have developed the LF+. They are the only company with a commercial product that meets FDA Self-GRAS.” #TurtleTree #US #Strive #lactoferrin

SunOpta, a manufacturer of plant-based foods and beverages, has completed a $26 million expansion of its production facility in Modesto, California. The expansion, the second-largest capital project in the company's history, will allow SunOpta to increase its annual oat milk production capacity by more than 60%. The move comes as demand for plant-based milk alternatives continues to grow, with the global plant-based milk market expected to reach over $45 billion by 2034, up from an estimated $20 billion in 2024, according to industry data. "Through this significant investment in Modesto to produce more oatbase, we're well positioned to meet the increasing market demand for plant-based milk and other oat-based products," said Brian Kocher, CEO of SunOpta. The Modesto facility uses proprietary enzymatic processes to produce liquid oatbase, which is then used to manufacture oat milk as well as other plant-based dairy products like yogurt, cheese, spreads and ice cream. The expansion has created 17 new jobs, bringing the total employment at the site to 208. SunOpta's Modesto plant is part of the company's broader strategy to establish a national network of regional production facilities to reduce freight miles and carbon emissions. The company's four aseptic manufacturing plants are located across the US, creating a "diamond-shaped" distribution network. "SunOpta loves the Central Valley, and the Central Valley loves SunOpta," added Joe Gerhardt, senior plant manager at the Modesto facility. "We are proud to be a leader and partner in the local community for the long term, fueling the future of food." To commemorate the expansion, SunOpta plans to install a pollinator habitat at the Modesto site, demonstrating the company's commitment to sustainability and the local community. #SunOpta #oatmilk #plantbasedmilk #US

Purple Carrot, a US-based 100% plant-based meal kit company, has named Daniel Goldstein as its new chief executive officer. Goldstein has been a member of Purple Carrot's board of directors for the past five years and also serves as CEO of Oisix, Purple Carrot's parent company. He replaces Rishi Bhatia, who was appointed as CEO in May 2022 and who had previously served as the chief technology officer at Purple Carrot. In his new role, Goldstein will provide leadership to scale the business and further develop Purple Carrot's capabilities to support the company's continued growth. Over the past year, Purple Carrot has significantly expanded its product offerings, adding meal kits, ready-to-eat prepared meals and a curated selection of grocery items to its online store. "With his proven abilities to position the company's growth, I'm confident that Dan is the best person to lead Purple Carrot as it embarks on its tenth year leading plant-based eating," said Kohey Takashima, representative director, CEO and founder of Oisix Ra Daichi, Japan's leading home delivery company, which acquired Purple Carrot in 2019. Goldstein, who embraced a plant-based lifestyle in high school, is excited to support Purple Carrot's mission to break boundaries in plant-based eating. "Purple Carrot is the world's leading plant-based retailer. I'm thrilled to help the company deliver the food people want, how and when they want it, and inspire more people to make plant-based eating a normal part of their routine," he said. Prior to joining Purple Carrot, Goldstein had a background in corporate restructuring, management consulting and start-up development. He also holds a Master's degree from Columbia University's School of International and Public Affairs. #PurpleCarrot #mealkits #US

The University of Illinois Urbana-Champaign has announced the establishment of a new precision fermentation centre in Singapore, named the Centre for Precision Fermentation and Sustainability (PreFerS). Led by professor Yong-Su Jin, the Illinois Advanced Research Center at Singapore (ARCS), an affiliated centre of the University of Illinois Urbana-Champaign, will launch the new facility. The five-year, $14.8 million grant came from Singapore’s National Research Foundation (NRF). PreFerS is also supported by the University of Illinois’s Institute for Sustainability, Energy and Environment (iSEE) and various stakeholders who facilitated the proposal development. PreFerS will be based at NRF’s CREATE on the National University of Singapore campus, where the Illinois ARCS offices are located. The centre will be housed within the University’s department of Food Science and Human Nutrition, facilitating research and development in precision fermentation technologies. It will focus on microbial cell engineering and precision fermentation to convert readily available compounds like sugars into molecules, including alternative proteins, healthy fats and vitamins. Yong-Su Jin said: “By converting sugars and inedible parts of crops into healthier foods, we can take what is already provided in plants and use it to create a more balanced, nutritious, and good-tasting diet. We believe this work can play a major role in human health and address inequities in food supplies the world over, without contributing to global climate change.” Associate professor of civil and environmental engineering, Jeremy Guest, added: "We have seen food companies successfully produce novel food ingredients with precision fermentation, and our scientific understanding and technological capabilities are growing rapidly. The first thrust of PreFerS will improve the precision fermentation toolset, maximising efficient production of target food products and minimising unnecessary byproducts. The second thrust centres on bioprocess engineering and will focus on scaling up fermentation in a way that is both cost-effective and environmentally responsible.” PreFerS aims to improve food supply chain resilience, reduce environmental impacts associated with food production and address micronutrient deficiency. tive proteins, including cell-based and plant-based meats, addressing global demand for sustainable food sources. #Singapore   #ARCS

Several consumer unions have joined a group of businesses within the Spanish seafood supply chain in calling for restricted labelling on plant-based seafood products. The organisations involved in the initiative include the Spanish Fisheries Confederation (CEPESCA), the International Frozen Seafood Exhibition (Conxemar), seafood wholesaler Interfish, and the National Federation of Fishermen’s Guilds among others. Consumer organisations the Galicia Consumer Union, the Euskadi Consumer Union, the Cantabria Consumer Union and the ConsumES Confederation have confirmed they will join the project that integrates 20 organisations from the seafood sector. In a statement, the organisations said they believe plant-based seafood products ‘do not comply with the obligation to convey clear information to the consumer’ and are ‘likely to confuse them in relation to the food itself, its ingredients and properties’. They plan to join the SAFE Group Advocacy Europe to jointly launch a regulation proposal before the European authorities, calling for less ‘misleading’ labelling on plat-based products that seek to imitate fish and seafood. According to the organisations, they believe that describing certain ‘oceanic flavours’ or displaying visuals that refer to the sea when ingredients of this origin are not included can lead to confusion when consumers are making purchasing decisions. However, vice president of  ConsumES, Miguel López Crespo, expressed that the group is “also concerned about the damage that this type of product can cause to our seafood and aquaculture products,” suggesting seafood companies feel that plant-based seafood alternatives are a threat to their business. He stated, however, that the regulation proposal is being put forward on the basis of “poor consumer information and the need for regulation of the labelling of vegan and vegetarian food”. The labelling of plant-based meat and seafood has continued to pose challenges for businesses within these categories in Europe and beyond. Austrian alt-seafood start-up Revo Foods faced legal action after claims that its plant-based smoked salmon product could mislead consumers, despite being labelled as vegan on the packaging. However, the company announced that the lawsuit had been dismissed earlier this year, with CEO Robin Simsa commenting that any accusation of deception was ‘unjustified’. Top image: © Revo Foods #Spain #Seafood

Dutch plant-based ingredient manufacturer Fooditive is introducing a new sweetener in the US, derived from apples and pears through fermentation. The ‘Keto-Fructose’ sweetener is currently undergoing FDA Generally Recognized As Safe assessment. Once approved, Fooditive believes it could establish ‘a new standard’ for healthier sugar alternatives. According to Fooditive, the new sweetener closely mimics sugar’s flavour profiles and preserves all of sugar’s vital functionalities. This enables it to be used as a healthy sugar substitute across a diverse range of applications including chocolate, baked goods, fruit fillings, glazes and beverages. Additionally, the ingredient utilises waste side streams from apple and pear processing in its production, leveraging a circular economy approach, reducing costs and minimising environmental impact. Fooditive is currently negotiating with large food and beverage companies to introduce Keto-Fructose to a wider audience. It is seeking partnerships with manufacturers, distributors and innovators to integrate the sweetener into more products and meet rising demand for sugar-free alternatives. Moayad Abushokhedim, CEO at Fooditive, said: “Fooditive understands the challenges associated with replacing sugar, and we recognise that the effectiveness of a sugar alternative is not solely measured by taste”. “This is why our Keto-Fructose sweetener goes beyond replicating the beloved sweetness of sugar. Its additional functionality enables seamless use in applications and reflects our dedication to meeting the real needs of food manufacturers with forward-thinking solutions.” #Fooditive #US

Plant-based meat start-up Tender Food has successfully raised over $11 million in Series A funding, with Rhapsody Venture Partners leading the round. Existing investors Lowercarbon Capital and Safar Partners also participated, alongside new investors Claridge Partners and Nor’easter Ventures. Tender said the additional funding will allow it to further its goal of ‘revolutionising how we produce and consume meat’. Tender, based in Massachusetts, US, uses its patented technology to ‘spin’ plant protein fibres into structured cuts of vegan-friendly meat. This results in ‘hyper-realistic’ products with simple ingredients in a range of formats, such as alternatives to pulled pork, chicken breast, seafood and steak. The start-up’s goal is to become ‘the manufacturing platform for the industry,’ replacing traditional extrusion methods and ultimately animal agriculture. With the latest funding, Tender plans to scale up capacity at its new facility to millions of pounds and commercialise its first products at scale, while further lowering production costs. Christophe Chantre, co-founder and CEO at Tender Food, believes that consumers are disappointed with plant-based meat products currently available on the market, stating that they are “too expensive, don’t taste good, and are mostly limited to burgers and sausages with long, unrecognisable ingredient lists”. He added: “We need new technologies to address these challenges and drive meaningful adoption in this category, which is crucial for decarbonising our food system. Our technology allows us to create healthy products that taste great, have the structure and feel of animal meat and are much cheaper to produce.” The company features its early products (beef short rib, pulled pork, chicken breast and crab) at a range of restaurants and universities in the Boston area. Its latest partnership is with vegetarian chain Clover Food Lab, bringing Tender’s products to all Clover locations in May 2024. Chantre said that Tender’s production costs are “already low today, and we have barely started scaling”. He stressed that for the industry to grow, offering products that compete with animal meat on price is critical. “Tender's technology solves this major challenge and will unlock tremendous industry growth,” he concluded. The food-tech recently appointed Mike Messersmith, former North American president of Oatly, to its board of directors, aiming to further strengthen Tender’s leadership team as it accelerates commercialisation. #Tender #US