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

Dutch food-tech Revye 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, Revye 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. However, Revye 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. Revye 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. #Revye #Netherlands

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

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 its 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

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

Millet is one of humanity's oldest cultivated grains, having been grown for over 10,000 years. Originally, millet came from the arid regions of Africa and Asia, where it served as a staple food. In ancient China, millet was a primary component of the diet 7,000 years ago. It also played a central role in agriculture in India and Africa. Due to its high resistance to drought and poor soils, millet became an important grain in areas where other plants could barely thrive. In Europe, millet was widespread during the Middle Ages but was later replaced by wheat and barley. In the last few years, millet has been experiencing a renaissance due to its numerous benefits. Modern recognition Last year, the Food and Agriculture Organization of the United Nations (FAO) named millet the "grain of the year." This recognition honours millet not only as a historically significant grain but also as a modern response to nutritional and ecological challenges. Water efficiency Millet is characterised by its exceptional water efficiency, making it ideal for arid and semi-arid regions. Compared to many other grains, millet requires significantly less water. Cultivation in Europe The cultivation of millet in Europe has gained importance in recent years, especially in countries such as Spain, Italy and Poland, for example. Given climate change and increasing water scarcity, millet is seen as an attractive alternative to more water-intensive grains such as rice. Growing millet can promote European agriculture, reduce transport costs and decrease dependence on imports. Soil health Millet can thrive on less fertile soils and in areas where other crops struggle. This ability reduces the need for chemical fertilisers. Through crop rotation and its natural properties, millet contributes to improving soil health. Heat and drought resistance Millet is a resilient grain that withstands higher temperatures and drier conditions, making it well-suited for regions with challenging climatic conditions. This adaptability makes it an important crop in times of climate change. Pest resistance Millet also stands out for its remarkable resistance to many pests and diseases, making it a robust and low-maintenance crop. This reduces the need for pesticides, which in turn benefits the environment and lowers production costs for farmers. One reason for this resistance is the genetic diversity of millet species, which have adapted to various climatic and ecological conditions over centuries. Short growing season The growing season of millet varies depending on the variety and growing conditions but typically ranges between 70 and 120 days. This allows for multiple harvests per year if conditions are ideal. Carbon footprint Millet is a resilient plant that grows well in dry conditions and requires little water, making its cultivation particularly environmentally friendly. Millet also requires less intensive agricultural practices than some other grains, leading to lower energy consumption and, thus, reduced CO₂ emissions. These characteristics make millet a sustainable choice in food production. Biodiversity There are several millet species, such as pearl millet, finger millet and foxtail millet, to name a few. Cultivating different varieties can contribute to agricultural biodiversity, which is essential for a resilient food system. Millet applications: The next popular dairy alternative Meurens Natural has developed innovative millet syrups and powders for the creation of plant-based foods. Our Millet range includes: SIPA/NATU-MILLET 25 and 45: These millet syrups off­er natural sweetness (sugar and glucose syrup substitutes), millet flavour, natural colour, crispness, viscosity and much more. SIPA/NATUDRY MILLET 25: Our millet powder provides savoury millet taste, viscosity, crispness, prevents crystallisation, attractive short sugar content, cleaner labelling such as “dehydrated millet syrup” or “millet extract” instead of “maltodextrin”. It is an excellent alternative to milk for vegan chocolate production (’Chocomillette’). Find out more about it here. #MeurensNatural #partnercontent

The Bezos Earth Fund is establishing its first UK-based Centre for Sustainable Protein at Imperial College London, backed by $30m in funding. Imperial’s Bezos Centre for Sustainable Protein will aim to develop innovative and evidence-based solutions through the design, delivery and commercialisation of alternative food products that are economically and environmentally friendly, nutritious and tasty. The centre, launching today, will span across seven of Imperial’s academic departments. It will accelerate research into AI and machine learning, precision fermentation, cell-based meat, bioprocessing and automation, and nutrition. The $30 million centre is part of the Bezos Earth Fund’s wider $100 million commitment to developing sustainable protein alternatives and expanding consumer choice, with an overall $1 billion commitment to food transformation. It is one of multiple Earth Fund Centres working with other institutions and industry partners to develop and commercialise new alternative protein products. Wider uptake of alternative proteins – such as plant-based proteins, cell-based meat, and proteins made through microbial fermentation technology – relies on improvements in their quality and price, as well as reductions in cost and energy use. Additionally, to transform these proteins into healthy and tasty food, other components like healthy fats, carbohydrates and flavours must be produced more sustainably and efficiently. Engineering biology applies concepts to design, build and manufacture cells and products. The new centre at Imperial will use a combination of rational and computational-guided engineering strategies with automation at biofoundries – where cells are turned into ‘mini-factories,’ producing useful products – to accelerate the development and scaling up of new bio-based processes. It will also encompass institutes and facilities that will help translate discoveries into real-world applications and support commercialisation. These include the Centre for Synthetic Biology and the Centre for Translational Nutrition & Food Research. Hugh Brady, president of Imperial College London, commented: “Food security is one of the biggest challenges facing humanity. For a sustainable future, we need to ensure that people across the world can be fed adequately and nutritiously with minimal impact on biodiversity, climate and our wider natural environment.” He added: “Imperial has the leading-edge research, innovation, partnerships and convening power to advance global food systems and we are very excited by the potential of our new Bezos Centre for Sustainable Protein”. Andrew Steer, president and CEO of the Earth Fund, said: “The Bezos Earth Fund is proud to support Imperial as the home of our second sustainable protein centre. By 2050 the world population will be over 10 billion, so now is the time to rethink the way we produce and consume food. This work will help ensure that our future includes more protein options – and that they taste great, are nutritious and come at low cost.” #BezosEarthFund #ImperialCollegeLondon #UK

The World Plant-Based Awards 2022, in association with Plant Based World Expo North America, is a celebration of innovation and excellence across the global plant-based industry. We asked the second half of our judging panel what they are hoping to see from this year’s entrants. There are 17 trophies to be won in total, and being shortlisted provides a hallmark of success that will prevail long after the awards draw to a close. These judges’ criteria points will hopefully offer inspiration and help in crafting the winning entry. The deadline for entries is Friday 22 July. Marina Carli de Moraes Innovation Director and Co-founder, Solucionaria I am honoured to join the judging panel for the World Plant-Based Awards 2022. Over the last couple of years food and beverage consumption has changed dramatically mainly because of COVID-19 and a greater consumer’s awareness. The companies have to be always updated to follow these quick changes and to highlight in a market that is becoming more and more competitive. Here is what I am looking for: Innovation: The concept of the product must include innovation in all areas: ingredients, process, packaging, communication, sustainability and supply chain. Nutrition: They want not only delicious food but also with all the benefits that food can provide. Consumers aim for nutrition-balanced products and also want some functionality, especially when it comes to digestion/immunity and mental/focus/relaxation. Sustainability: The product must consider all the four pillars of sustainability: human, social, economic and environmental. Using processes and resources that are non-polluting, renewable and natural; are economically efficient; are safe for workers, communities and consumers. Purpose: does the company follow their mission, values and vision when creating its products? Experience: the consumers are looking for something different, besides the taste, they want convenience, a packaging design, clear communication, on-hand information (QR Code, for example). They want the whole experience. Chris Nemchek General Manager – Plant Based World North America The plant-based movement is growing fast. New products are finding their way onto store shelves and menus every week. There are many factors that one can point to for the success of their products. I will be judging products based on the criteria below. I find these factors to be most important but not in any particular order. Creativity and Innovation: Is your product new and different? Does it stand out among others in its category? Did you use a creative process in developing your product? I am interested to know your product’s key points of differentiation and how it delivers what other products in its category do not. Environmental Sustainability: is an important factor driving the plant-based movement. Is your company committed to reducing its environmental impact through production and packaging? What makes your offering environmentally friendly? Your Story: What is your company’s and your brand’s story? What is the inspiration behind your offerings. What are you trying to accomplish? I am interested in to know your company and brand mission and values. Health/Nutrition: Many in the plant-based movement are looking for a healthier and more nutritious diet and lifestyle. How does your product help consumers with their health and nutrition goals? Taste: Great taste, texture and appearance are important to the success of most plant-based products. Please share feedback you’ve received that describe your product’s taste and texture. Florence Dusseaux Vegan Expert, Vegg2Food I’m so happy to be part of the judging panel and I’m looking forward to see amazing products & innovation from all around the world. Regarding nowaday issues on health, environment and our place on this planet, I will check on the following five criteria : Composition: Since the covid-19 sanitary crisis, people want healthy products with few ingredients and no more transformation. This is why I will look closely on composition. Organic & vegan labels can be interesting too. The product, by its ingredient, need to be sustainable (eg. less coconut and more peas, potato or oat derived products). Packaging: can be very problematic to plastic everywhere. Companies need to find the balance between hygiene issues, laws, packaging and marketing. Innovation: even if we need to reduce the part of transformed food from our plate. I will look at innovation closely. If the innovation are derived from trends like fermentation, fungi products, etc. Mission: I’m always happy to learn about the mission of the company. What is the vision? What is their place in the world? What are the goals of the company? Do they share money with charity? How they treat their employees. The world need more company with mission and need those company to communicate about it. Consumer relationship: at what stage of development is the product at? Does it answer customer needs? Is it an inclusive product? Will it stand out in the future? Antonia Garrett Peel Editor of The Plant Base, FoodBev Media As someone who spends a great deal of time immersed in the plant-based industry, my interest will be in products that are breaking new ground. These will demonstrate potential to support a wider uptake of plant-based eating – either by providing realistic alternatives to animal-based offerings, or by using vegan-friendly ingredients to introduce something new to consumers. I will be looking for: Ingredient innovation: From leveraging largely untapped proteins to taking a novel approach to taste or texture creation, innovative use of ingredients will stand out for me. Nutrition: Perceptions of plant-based foods as good for you draw many consumers to the category. Products that deliver balanced nutrition and support healthy as well as environmentally friendly habits will catch my attention. ESG credentials: Consumers want to make purchasing decisions that they can feel good about, in the plant-based category especially so. I will look out for brands that deliver measurable ethical and environmental benefits. Voice: In a relatively young industry, companies are competing to create distinctive voices that resonate with consumers. How brands communicate and convey their personality and story will be a key consideration for me. Forward thinkers: Trend-setting products will take the spotlight – is your entry adding value to the market with a new approach or setting a precedent for future innovation? Francesco Benazzi Head of Regional Sales and Global Development, OraSi I’m definitely proud of being part of the judging panel for the World Plant-Based Awards 2022. I will base my evaluation on five key points: Sustainability: I’ll love to know about the overall impact of your product on the environment. Sourcing, ingredients, packaging materials, production process, company policies, and communication messages will be the drivers to understanding how you will improve our future. Innovation: Which issues is your product solving? and using which tools/technologies? I will look for your answers. Nutrition: I think that a healthy product is taking good care of myself offering a balanced nutritional profile. No tricks. Product design: I’m curious to see how you will build the WOW effect on your pack: creative and original design is the best way to stand out from the crowd and send a bold message to all the community. Taste: Good balance, unique flavour, and great texture. If your products will have all of them, the final customers will definitely love it. Jenna McGuinness Senior Buyer, The Vegan Kind I’m so excited to learn all about the entries in this year’s World Plant-Based Awards! Here are some key factors that I’ll be looking out for: Sustainability: This is something really important to us here at TVK, we like when products are sustainable and environmentally friendly from the ingredients, to the production, to the final packaging. A much-needed and desired vegan alternative – is your product an alternative to a non-vegan product, that everyone has been waiting for? This is super important for the vegan movement, and will help your product create a buzz online if it’s something people are desperate to get their hands on. Revolutionary: Innovation is key, I’m looking for products to be exciting, something where’s there’s nothing else like it out there yet. Delicious: one of the most important factors to me, how does the product taste? If you create a vegan meat alternative the texture and flavour has to be just right, or if you’re developing a vegan chocolate, smoothness and creaminess is something I always look for. Are you a plant-based industry innovator worthy of our judges attention? Enter the World Plant-Based Awards 2022 now! #judging #WorldPlantBasedAwards #awards #innovation #judges #plantbased #WorldPlantBasedAwards2022

If you love plant-based food and work in the industry, you do not want to miss The Plant Base’s Taste Challenge! The Plant Base has announced its esteemed judges for the upcoming competition. We are thrilled to reveal that these experts are not only experienced in their respective fields, but they are also passionate about all things plant-based. Plant-based enthusiasts should be sure to tune in and watch the full stream. It promises to be a captivating event with insightful discussions, practical demonstrations, impressive displays of culinary creativity and, of course, lots of tasting! Chef Mike Colletti Our first judge, Chef Mike Colletti, has become a pioneer of plant-based innovation, bringing his classical fine dining and Italian culinary background to the table to craft the plant-based fast foods of the future. In 2019, Chef Mike co-founded PLNT Burger and delivered a menu that featured classic comfort foods reimagined and reconstructed with plants. As an authority on plant-based products and the Director of Culinary Innovation at PLNT Burger, Chef Mike continues to shape the future and push the limits of plant-based deliciousness. PLNT burger now has 14 locations and is positioned to take over the world of planet-friendly, plant-based fast food. Rebecca (aka Vegan Bodegacat) Stepping out of their digital screen, our second judge Rebecca, more commonly known as Vegan Bodegacat on Instagram, is a NYC based food content creator focusing on vegan restaurants, recipes and hidden gems for affordable plant-based options. We spoke with Rebecca to find out what she is looking forward to seeing from this year’s challenge: “In the past few years particularly, vegan options have become more accessible and innovative than ever before and it’s been such a pleasure seeing the plant based food industry grow”. She will be judging on the following criteria: Market Need: Does this product fill a current hole in the plant based market and does it do it well? Innovation: Does this product showcase a novel ingredient or technique application to produce an impressive texture, flavour, or nutritional profile? Nutrition: Does this product merely mimic the taste/texture of a typically non-vegan product or does it provide protein, micronutrients, etc? Taste/Texture: Would I be excited to show this product to a non-vegan? Or does something about its appearance/taste/texture make it something only an experienced vegan would eat? Melissa Bradshaw And last but not least is The Plant Base’s own editor, Melissa Bradshaw. In her role, she often finds herself fascinated by how the plant-based industry is evolving and adapting in line with wider food and beverage trends. To grab her attention, businesses must offer something truly unique and ahead of the game, whether that be a juicier-than-ever plant-based meat cut made with innovative new ingredients, or a branding strategy that encourages even the most carnivorous of consumers to give vegan food a try. “I’ll be looking for sensory qualities – taste, texture, mouthfeel – that achieve both what the consumer wants and what the developer is aiming to deliver, whether that be mimicking a much-loved non-vegan product or delivering an entirely new, unique taste experience”. The Plant Base is proud to have these amazing individuals on board, and we can’t wait to see what the competition holds. So, make sure to tune in and watch the full stream. This promises to be a captivating event that will leave you feeling inspired and empowered to take your plant-based game to the next level! Make sure to check back on Thursday 7 September to watch the feature-length stream via The Plant Base’s website and social media accounts. For those joining us at Plant Base World Expo in New York, we look forward to trying and tasting your products! #PlantBasedTasting #PlantBasedWorldExpo #NewYork #TasteChallenge #judges