When it comes to new culinary experiences, consumers often venture outside of their homes to sample something different. This trend creates a significant opportunity for the plant-based category in the foodservice sector. We explore how brands can get in on the action and claim their seat at the table. Just as plant-based products have increasingly taken up more shelf space in retail, their presence and quality have significantly improved in the foodservice industry. Vegan customers no longer need to settle for a bland mushroom in a bun instead of a juicy cheeseburger, or a dry falafel salad as the sole lunch choice. Now, everything from succulent steaks to stone-baked pizzas dripping with mozzarella have been made without animal ingredients, and can be found on a menu somewhere near you. The foodservice category is perfectly positioned for trialling new vegan options and encouraging consumers to try something they would never have thought to eat at home. While a lack of cooking ability can deter people from buying plant-based alternatives in the supermarket, leading them to stick to what they know, the allure of exciting new foods cooked by professional chefs can tempt them into venturing out of their comfort zone when dining out. 50by25, a campaign run by UK charity Viva!, is encouraging the nation’s restaurant chains to pledge to make their menus at least 50% vegan by 2025. Emma Osborne, the campaign’s partnerships director, said that it has been encouraging to see how keen the UK hospitality industry is to address its impact on the environment. “When we started this campaign, we were buoyed by big players such as IKEA, Burger King and our lead partners, Wagamama and Wahaca – who had already all made commitments to a 50% plant-based balance on their menus,” she told The Plant Base. “It takes vision, leadership and courage to change the status quo and we are here to provide hospitality leaders with the confidence to be able to make these changes. Our ask represents a brighter and more sustainable business and planetary future – one that is well worth the investment of time and commitment required.” Team efforts The foodservice industry presents a notable opportunity for vegan food brands, such as producers of plant-based meat or seafood, to get their products noticed and enjoyed by more consumers. Meat alternatives brand This partnered with UK bar chain Brewdog earlier this year to launch what it claimed were the world’s first vegan ‘skin-on’ chicken wings. Xander Fletcher, the company’s out-of-home controller, explained that the brand hadn’t yet encountered a truly realistic meat-free alternative to the popular meat dish. “Foodservice is the perfect playground for this type of product given the high volume of chicken wings sold in the pub and restaurant sector – they are listed on most menus,” Fletcher pointed out. “It’s well-documented that meat reduction is essential for global decarbonisation. However, to encourage people to switch out of their current meat-eating habits, you need to create products that appeal to meat eaters, that taste so good they don’t feel like they’re compromising when dining out.” This is where meat alternatives come into play. They offer familiarity for those flexitarian consumers who are eager to cut down on meat for environmental reasons, yet still want to enjoy their classic favourites when eating out. For many, eating out is a treat and a cherished experience. Consumers won’t want to sacrifice the foods they love when they are spending time and money on a meal. The ability to closely mimic these familiar foods while helping consumers to reduce meat consumption is a game changer for the foodservice industry. Additionally, it is crucial to evaluate the product you have developed and determine where it best fits – considering the type of foodservice establishment and the kind of dish it could be used in – as This’ Fletcher noted. “It’s important to think about versatility in the kitchen – there’s no point launching a product into foodservice that is hard or fiddly to cook, or in the wrong case format,” Fletcher added. “You need to make an impact with chefs so that when they move to other ventures, they take your brand and products with them.” This year has already seen some innovative collaborations among plant-based brands and foodservice businesses. Just as brands can strive to introduce their products into foodservice, partnerships can also work the other way around, exciting consumers by the chance to bring their restaurant favourites into the home. A notable example is The Tofoo Co’s recent collaboration with Temple of Seitan, a London-based vegan fast food chain. Temple of Seitan offers a menu inspired by the classic fried chicken shops of the capital, using seitan to create its deep-fried vegan fillets, wraps, burgers and ‘chick’n buckets’. This year, the restaurant teamed up with The Tofoo Co to launch a new retail line featuring blended seitan and tofu products, comprising a chicken-flavoured seitan block and a smoky, spicy seitan ‘pepperoni’. This partnership leveraged the brand popularity of both businesses while bringing seitan – a popular ingredient for meat alternatives in foodservice, but with considerably less presence in retail – to mainstream supermarket shelves. Meanwhile, taking a different approach to collaboration, Purezza – a 100% vegan UK pizzeria – acquired London-based vegan cheesemonger La Fauxmagerie, to help solidify its position in the plant-based cheese space and tackle both retail and foodservice sectors simultaneously. Mitch Lee, Purezza’s head of sales, said: “We recently relocated the cheesemonger inside our Camden restaurant – offering over 40 SKUs of delicious plant-based cheese, and expanding the wine cellar to allow even more space for people to enjoy wine pairing and fondue nights”. He added: “Often foodservice is seen as the less appealing partner to retail, but the range of market sectors to go after is huge. Personally, I still feel plant-based cheese needs to improve across the sector, and that’s where brands like ours come in to help show just how delicious vegan cheese can be.” The opportunities for plant-based brands in foodservice are evident when we consider the progress being made in expanding vegan options across the sector. As international fast food giants, historically known for their meaty menus, begin introducing more plant-based variety – such as Mcdonald’s long-awaited McPlant burger or Burger King’s Vegan Royale – it is clear the tides are turning. We may soon see a future where the fast food sector is not dominated by meat. Burger King, in particular, has committed to the 50by25 campaign and is working to provide more vegan alternatives at an affordable price for consumers. Earlier this year, Burger King Germany introduced an initiative to offer its plant-based products at a lower price than their meat counterparts – a move that Burger King Germany’s head of brand, Anna Mennel, described as “courageous, and never been done before among larger burger chains in Germany”. “Of course, we have to keep an eye on costs when setting prices,” Mennel continued. “However, we are convinced that the price reduction will encourage more people to try plant-based products. It is another milestone on our way to more variety in taste.” Since launching its first plant-based product in 2019, Burger King Germany has been working with plant-based meat brand The Vegetarian Butcher on the development of all plant-based burger patties and nuggets. Mennel explained that the success of the two companies’ partnership comes from a shared drive to responsibly produce more plant-based products that taste good, creating a solid foundation for collaboration. She added that for a successful partnership, both companies should work towards a common goal. “Innovation and the flexibility to adapt to changing market trends, for example, can take the joint development of new menu items to the next level,” Mennel said. “Additionally, a partnership should ideally be long-term to help build stronger brand associations and customer loyalty.” Juicy opportunities Meat alternatives have become a menu staple in many restaurants, particularly within the QSR segment where items like burgers and fried ‘chick’n’ are all the rage. Chunk Foods, a plant-based meat brand based in Israel, sees this as a huge opportunity for growth – and for getting creative. Amos Golan, Chunk Foods’ CEO and founder, said: “Last year it was reported that sales of plant-based meats sold to restaurants and other foodservice institutions reached $730 million in 2022, up 7.8% from the previous year, while US retail sales for plant-based meat – still the biggest overall category – remained flat at $1.4 billion“. This spring, the company unveiled two brand-new innovations for the foodservice market, including what is claimed to be the largest ‘slab’ of plant-based meat available. “I foresee our ‘Slab’ being used at barbecue joints for brisket or traditional Jewish delis for iconic pastrami sandwiches,” Golan enthused. “However, that’s just the tip of the iceberg for this incredibly versatile product. It can be cubed, pulled and cut into any shape a chef desires, making it a blank canvas for any culinary artist.” This versatility enables foodservice businesses to develop a range of meat-inspired dishes that consumers love, moving beyond classic options like burgers and hotdogs to introduce something new. Chunk has also developed a ‘Cubes’ offering, designed for fast-casual establishments and suitable for standard preparation methods such as griddles, microwaves, sous vide and convection ovens. Golan added: “For too long, plant-based options simply weren’t good enough. They often missed the mark on taste and texture, failed to meet the culinary standards of chefs, and were made with unhealthy and unnatural ingredients.” “Over the last year and a half, we’ve dedicated ourselves to understanding the evolving needs of the culinary community. We’ve travelled from coast to coast, engaging directly with chefs and restaurant operators to gain insights into how our products are being integrated into their menus. Through these conversations, we’ve learned about their challenges and preferences, which has been invaluable in shaping our product offerings.” Versatile veg In addition to offering meat alternatives, some restaurants are fully embracing the ‘vegetable-led’ trend by putting whole plant-based ingredients front and centre on the plate. Instead of crafting meat alternatives, these establishments are showcasing plants as the star of their dishes, creating juicy, satisfying meals with simple, familiar ingredients. As more consumers seek to include fresh vegetables in their diets and reduce their consumption of processed foods, we can expect this trend to gain even more traction. Wagamama, which has met its goal of a 50% plant-based menu, has unveiled some innovative examples of this commitment. One stand-out is its lion’s mane ‘steak’ bulgogi, which was featured as a limited-edition special for Veganuary earlier this year. This dish not only responded to the growing demand for vegetable-centric options, but also capitalised on increasing consumer interest in functional mushrooms and other fungi-based foods. Elsewhere, at Purezza, the company is focused on innovating and collaborating with other brands in the space – such as meat alternative brands Fable and La Vie – while also respecting Italian heritage and keeping vegetables front and centre. “A few years ago, the market was very much focused on meat alternatives – vegan replacements for chicken, burgers and sausages,” Purezza’s Lee told The Plant Base. “Whilst these still have their place, this year there’s been a bit of a pushback, partly fuelled by the media continually linking ultra-processed foods with plant-based meat.” “At Purezza, our best-seller is still our chilli agave-infused pepperoni pizza – however, most of our pizzas and side dishes focus on making vegetables the focus.” Lee said that for many providers, vegan options feel like an ‘afterthought’ – so are often uninspiring. However, he praised Wagamama’s creative approach and would like to see more venues follow in the chain’s footsteps. “The Wagamama team has put a great deal of time and effort into creating a truly fantastic plant-based offering, and it shows. A lot comes down to education, knowing the market – the products or recipes that actually work and have flavour, as well as the options that can drive extra sales from a new group of customers. At Purezza, we’re 100% plant-based and after nine years, we’re always evolving and improving our offering to make sure it’s as accessible as possible. Around 95% of our menu can be made gluten-free and we can cater for most allergies too.” With more people looking to reduce their meat consumption, the foodservice sector will continue to play a huge role in helping consumers with this transition and inspiring them with new plant-based choices. This’ Fletcher concluded: “Meat alternatives will form a large basis of the plant-based volume in foodservice, and products will only get better as technology and efficiencies in the supply chain improve, leading to better value and more price parity with meat. But we also see more vegetable-led propositions playing an important role. We believe they will live symbiotically, and that the best foodservice menus will contain a mixture of the two.” Top image: © Purezza/Ellen Richardson

UK-based food-tech company Myco is offering its fungi-based protein ingredient to manufacturers for use in hybrid meat products. Hybrid products contain both plant-based and animal-derived protein, which can provide a more sustainable and affordable option than traditional, fully animal-based meat products. David Wood, Myco’s CEO, believes that Myco’s ‘Hooba’ protein – which is made from oyster mushrooms – provides a ‘revolutionary’ option for hybrid and blended meat products, where other ingredients have fallen short in taste and texture. “We’ve used Hooba to make 50/50 burgers and the results are staggering,” Wood said. “Not only do they hold their shape perfectly, but there’s no difference in taste. This is a huge moment, as it now gives food manufacturers a chance to create products that are more sustainable, more cost-effective and don’t sacrifice taste or quality.” By using Hooba in a 50/50 blend, manufacturers can create products such as mince and burgers that could make it easier for the public to swap out meat, Wood believes. “That will definitely appeal to carnivores, while the economic and green advantages of a 50/50 model make it, in many ways, a no-brainer for food firms to embrace,” he added. Hooba is produced at a vertical farming site in the UK, with every stage of development carried out under one roof. Myco’s founder, John Shepherd, said that the firm has always believed the way of solving the climate crisis is to ‘work with the meat industry, not against it’. He commented: “The way forward isn’t abstinence, it is about reduction. We’ve always said we don’t want to turn the world vegan. Our goal with Hooba is to create a product that makes swapping out meat so easy you don’t even have to notice it, and that’s why this breakthrough could be a real game-changer.” #Myco #UK

Plant-based meat start-up Novameat has raised €17.4m in an oversubscribed Series A funding round. Headquartered in Spain, Novameat produces plant-based meat alternatives with a fibrous texture using its proprietary MicroForce technology. The financing round was led by Sofinnova Partners and Forbion via its BioEconomy Fund, and follows reinvestment from Unovis Asset Management, Praesidium and Rubio Impact Ventures. Funds will be used to enhance Novameat’s commercial activities in new regions and support the expansion of its product portfolio, including the launch of a new ‘Shredded Nova-b*ef’ product on 16 September. It will also support the further scale-up of production capabilities and accelerate new research and development efforts, contributing to Novameat’s mission to provide healthy and sustainable high-protein products. The company has already successfully introduced products in Europe and industrially scaled its MicroForce tech, as well as modifying its production facility to meet stringent BRCGS requirements. Guiseppe Scionti, CEO and founder of Novameat, said: “This funding marks a significant milestone in our journey, and we are more committed than ever to empower people to prioritise their wellbeing and our planet. It’s great that this coincides with the launch of our new Shredded Nova-b*ef, which has received incredibly positive feedback in the market.” Joško Bobanović, partner at Sofinnova Partners, commented: “Novameat has the potential to revolutionise the food industry by providing sustainable and tasty alternatives to animal-based proteins. With their great tasting products, unique technology platform, strong customer approval, in-house production capacity, and competitive cost structure, they are well-positioned to seize the enormous market opportunity and drive further innovation in the sector.” Top image: © Novameat #Novameat #Spain

Our September 'Start-up spotlight' is on Nosh.bio, a food-tech company headquartered in Berlin, Germany, specialising in the production of fungi-based ingredients. The Plant Base speaks to Tim Fronzek, the company's co-founder and CEO, to find out more about the start-up's innovation in the space. What led to Nosh.bio’s establishment and what is the company’s long-term goal? Both founders have a strong sense of urgency regarding climate change. When we realised the role of the food industry in global greenhouse gas emissions, we decided to work towards a more sustainable food system, aiming to make sustainable food that is nutritious, tasty and affordable for everyone. Since then, the company's vision has been a world where food is no longer harmful to the planet, animals, and people. How does Nosh.bio’s fermentation process work? Our process starts in our labs, where we keep pure stocks of our selected strain. We use this pure stock to inoculate fresh culture medium under sterile conditions. After a couple of days of cultivation, this flask is used to inoculate production-scale fermenters (e.g. >1000L). Our fermentation process is very similar to beer brewing, with the main difference being that our fungi need air to grow, and the process ends much faster. When the fungi deplete all the nutrients in the broth, they stop growing, and we start harvesting the biomass. During our downstream process, we separate the biomass from the broth, and at this moment, a meat-like structure is formed by the densely packed mycelia. We then proceed to cutting, packing and freezing our biomass pieces. These pieces are then ready to be shipped to our customers and used for producing single-ingredient meat analogues. Why did you choose to utilise fungi? We have chosen to work with filamentous fungi primarily because it allows for the creation of meat-like structures with its mycelium, with minimal processing and without the need for chemical additives. Our selected strain is well-known in the food industry and has been used for centuries to produce fermented foods like miso and sake. This means that it can be easily related to food and food production by both the food industry and end consumers, increasing its acceptance. Additionally, it is a strain that is safe to consume. In fact, our strain is incapable of producing any toxins or harmful compounds. Due to the strain’s long history of safe use, it is not considered novel in Europe and is GRAS certified in the US. This significantly reduces our time to market and project risk. Another important aspect of fungi is their nutritional profile, providing all essential amino acids, prebiotic fibres, and little fat content. Finally, these are super robust organisms, meaning they are fast growers and can use a wide variety of carbon sources, which allows us to be cost-competitive against animal-based proteins. What steps does Nosh.bio take to prioritise environmental sustainability within its approach? Our versatile fermentation process allows us to use different feedstocks. We focus on sourcing locally available feedstock, reducing transportation-related emissions. As we scale up, we will use side streams for our feedstocks and work with suppliers who adhere to sustainable farming practices. It is important for us at Nosh to ensure our ingredients are sourced in a way that minimises the use of pesticides and synthetic fertilisers while prioritising biodiversity. We maintain a transparent supply chain, ensuring that all raw materials we use are traceable back to their origin. Our goal is to apply the same stringent standards to our partners as we do to our production process and company practices at Nosh. We are working on retrofitting our first brewery in Germany and designing the process to ensure future facilities will be optimised to maximise energy efficiency and minimise waste. We are constantly refining the production process, from upstream to downstream, to reduce energy consumption. Our fermentation process is based on circularity, and we aim for zero waste by reducing, reusing, and recycling materials whenever possible. Logistics-wise, we also work with reusable pallets to ensure as little waste as possible is produced through our handling activities. Carbon offsetting programs are already in our pipeline as we grow the company. Additionally, we reduce our water usage as much as possible by reusing water in cooling tanks. As we scale up, we plan to equip our facilities with systems that allow for the recycling and reuse of water wherever feasible to minimise waste and reduce our overall water footprint. In the future, we will recycle spent medium and wastewater back into the fermentation process, not only reducing waste generation but also reducing our water consumption footprint. We have already set clear goals internally, and we align our sustainability efforts with broader global initiatives, such as the United Nations Sustainable Development Goals. As we grow the business, we regularly monitor our progress towards achieving them. We conducted a life cycle analysis (LCA) to understand the environmental impact from production to end-use. It was important for us to conduct this LCA with an external party to ensure complete objectivity. This analysis helped highlight the huge reduction in environmental impact that Nosh unlocks compared to conventional beef production: water usage reduction by 90%, CO2 emissions reduction by 98% once we move to renewable energy, and land usage reduction by 99%. This LCA also helped us pinpoint the main levers to focus on to continuously reduce any environmental impact deriving from our operations. How does Nosh.bio differentiate itself and provide a unique solution that stands apart from other innovators within the alt-protein category? Our key differentiation points from other mycelium companies revolve around nutrition, functionality, taste, speed and cost. Our solutions are naturally tasty, with an umami flavour and no off-taste. Moreover, we can wash off the product taste, making it completely neutral. This means we unlock a 100% inclusion rate in meat and seafood analogues without requiring any flavour adjustments, a key differentiation point we have yet to see any other mycelium company deliver. The Nosh ingredient also provides texture naturally through its fibre structure, eliminating the need for extrusion and binders such as egg whites or synthetic additives (like methylcellulose), commonly used in mycelium-based end products. This allows us to provide a clean, short label alternative. From a texture perspective, we stand out from other players when it comes to fibre length, with fibres in the centimetres rather than the millimetres currently available in the market (such as Quorn's strain). This means we can provide customers with solutions that truly replicate the 'bite' of meat, which is currently lacking in the alternative protein market. We can also modulate our 'bite,' allowing for different sensorial experiences, ranging from soft white fish to beef jerk. Furthermore, our solutions provide more than 40% protein on dry matter content and 38% prebiotic fibres, as well as all essential amino acids, essential minerals and vitamins, with low fat content. We can offer customers solutions that are high in protein and high in fibre, making them attractive from a nutrition perspective. Additionally, in contrast to other fungi strains used for the production of mycelium-based products, our strain harbours a collagen-like domain on its genome, along with the genetic make-up for theoretically producing collagen-like proteins. Such a differentiated biomass provides unique properties compared to other mycoproteins: our ingredients show significantly high oil and water-holding capacities, enabling them to bring unique functionalities and unlock novel USPs in different applications. Beyond single-ingredient meat and seafood analogues, our versatile ingredient can also be delivered as a powder to cater to a range of verticals in the food industry. It can remove the need for eggs in bakery products as well as in other applications, such as mayonnaise, while also reducing overall fat content. It can also eliminatine the need for stabilisers, such as gums and esters, in ice creams, effectively cleaning the label of at least five e-number additives. We can also deliver ice creams with superior melting points, enabling the industry to operate its entire supply chain at higher temperatures. This translates into huge cost savings in terms of energy usage, while simultaneously reducing environmental impacts. We can provide this solution for both plant-based and conventional ice creams. In confectionery, our ingredient can replace the majority of cocoa butter and deliver a sensory experience indistinguishable from conventional chocolate. By doing so, we can provide creamy and tasty chocolate with almost 30% fewer calories and significant environmental and economic benefits for the food industry, given the high prices of cocoa. Our organism of choice is very robust, capable of growing under different conditions and utilising several carbon sources. This simplifies our production process and cuts costs since we can freely choose feedstocks that are more cost-effective in specific geographies. It also allows us to modify the process in several ways to obtain modifications in the final product if needed. Examples include colour and fibre length, which can be directly manipulated during fermentation. Our fermentation process is completed in under 48 hours, and our final titers are already within a cost-competitive range compared to animal-based proteins. Our proprietary technology approach, leveraging the retrofitting of existing food-grade manufacturing facilities, such as brewery tanks, unlocks both speed and cost efficiency. We can scale production six times faster than building new facilities from scratch while reducing capital expenditures by over 80%. This strategy gives us a considerable cost advantage from both an OPEX and CAPEX perspective, with minimal depreciation supporting lower unit economics. How does the company approach collaboration with other businesses in the plant-based food industry? We actively seek out strategic partnerships with other companies in the plant-based food industry, such as food manufacturers and retailers, to leverage each other's strengths and achieve common goals. We have clear targets regarding the companies we seek to collaborate with. We prioritise potential commercial partners with a presence in the meat analogue market before targeting partners in other areas of the food industry, such as seafood, bakery and confectionery. Geographically, we are focusing on our home market in Germany before expanding internationally. In terms of partner size, we target large companies whose collaborations are key for Nosh to make a true impact on a mass scale. We align with businesses that share our vision for sustainable and healthy food options to accelerate innovation and bring high-quality products to market more quickly. We engage in co-development projects with food manufacturers to help them create innovative products that resonate with the mass market. For example, we worked closely with our first commercial partner, a large meat manufacturer, to integrate our ingredient and create a new category of meat analogues. This collaborative approach allows us to combine our expertise in functional ingredients with our partners' deep understanding of consumer preferences and market trends, resulting in products that meet evolving demands. Our commercial and product development teams work closely with food manufacturers to understand their unique needs and challenges, allowing us to provide customised ingredient solutions and technical support. By offering tailored solutions, we help our partners optimise their formulations, improve product quality, and achieve greater efficiency in production. We also collaborate with other companies on R&D projects to develop new technologies and ingredients that enhance the functionality, taste and nutritional profile of alternatives to animal-based products. These joint efforts help reduce development costs, mitigate risks and accelerate time-to-market. Our approach to collaboration is based on building trust and long-term relationships. We believe that successful partnerships are grounded in shared goals and vision alignment. By spending time nurturing these relationships, we are working to create a network of partners who are aligned in their mission to advance the adoption of sustainable, delicious, and affordable animal-free alternatives in the food industry. What is Nosh.bio’s biggest achievement to date? There are so many achievements that it is difficult to pick just one. In general, I would say developing such a revolutionary ingredient from idea to supermarket shelves in less than three years is exceptional and the biggest achievement of a fantastic team. Has the company encountered any notable challenges on its journey? How have they been navigated? Founding a company is a challenge, which is why not everyone does it, and not every company is successful. The main challenges over the last 2.5 years have been in microbiology, bioprocessing, product development, scaling, food quality, go-to-market strategies, building the organisation, and funding the business. In general, we stick to the principle of always remaining positive and focusing on the solution instead of the problem. So far, this approach has worked extremely well for us! For aspiring start-ups in the plant-based food and beverage industry, what valuable advice or insights would you share to help them navigate the challenges and opportunities in this dynamic sector? Have a clear monetisation concept in place and find ways to scale with limited marketing budgets. Cash is king – raise more rather than less capital; better safe than sorry. Find a way to market with minimal regulatory hurdles. Building a strong team is also vital – the cheap hires are often the most expensive ones. Finally, an impact business needs to start with a business focus. Investors will make decisions based on ROIs and business metrics first, not just the impact your product can bring. #NoshBio #Germany #alternativeproteins

Soylent, a subsidiary of Starco Brands, has unveiled two new seasonal flavours – Pumpkin Spice and Gingerbread – available for a limited time through the end of the year. This launch is part of the company’s ongoing effort to diversify its product offerings and enhance consumer appeal. The introduction of these flavours aims to capture the growing consumer interest in seasonal products, particularly as the fall and winter months approach. Jamie Sullivan, VP of nutrition at Starco Brands, commented: “These flavours are a testament to our ongoing commitment to making Soylent not only nutritious but also enjoyable every season”. Pumpkin Spice and Gingerbread are expected to resonate with consumers looking for convenient meal options that align with seasonal tastes. By expanding its flavour profile, Soylent seeks to attract both loyal customers and new consumers who may be exploring plant-based nutrition solutions. The new flavours will join Soylent’s existing line-up, which includes complete meal powders, ready-to-drink shakes, snack bars and protein shakes. #Soylent #nutrition #proteinbeverages #seasonallaunches #plantprotein

Planted, a Swiss food-tech company known for its plant-based meat alternatives, is set to enhance its production capabilities with a new facility in Memmingen, Bavaria, Germany. This investment underscores the company's commitment to meeting the surging demand for sustainable food options across Europe. The new facility, which will use advanced fermentation technology, is poised to become one of the most modern production sites for plant-based meat in Europe. With commissioning scheduled for the first quarter of 2025, Planted aims to produce over 20 tons of plant-based meat daily, creating more than 50 technical and operational jobs in the region. Planted has experienced significant growth, particularly in the German market, which accounts for approximately 75% of its exports. The decision to establish a production site closer to its consumer base aligns with the company's strategy to streamline operations and enhance distribution efficiency. The Memmingen facility will revitalise an old brewery site, transforming it into a state-of-the-art production hub focused on sustainability. Lukas Böni, co-founder and executive board member at Planted, said: “Our goal is to quickly bring innovative products from our fermentation platform to the market. The investment in the additional production site enables us to meet the rapidly growing market demand and produce even closer to our German consumers.” The facility's construction is set to prioritise green technology, operating almost entirely CO2 neutral and eliminating fossil fuel use. Renewable energy sources, including photovoltaics and district heating from wood burning, will power the operation, reinforcing Planted's commitment to sustainable food production. Andreas Müller, managing director of the Alois Müller Group, added: "We are very pleased to be working with Planted, particularly in the areas of sustainability on site". Planted's recent product innovation, the planted.steak , showcases the company’s focus on premium plant-based offerings. This new steak variant, part of Planted's ‘Whole Muscle’ platform, is already available in various European restaurants and retailers, highlighting the growing consumer interest in high-quality plant-based alternatives. The planted.steak is reported to produce 97% less CO2 emissions and 81% less water consumption compared to traditional beef production, addressing environmental concerns associated with meat consumption. The new facility in Memmingen not only aims to boost Planted's production capacity but also sets a benchmark for environmentally responsible food manufacturing in Europe. Image: © AloisMullerGruppe #Planted #plantbasedmeat #meatalternatives #Germany #manufacturing

The fourth Plant-Based Taste Awards have concluded, and the winners have been announced, setting the stage for a whole new era of innovative and delicious plant-based creations. As we delve into the details of the victorious entries, get ready to be inspired by the creativity and culinary innovation showcased at this prestigious event. The Plant-Based Taste Awards provide companies with a dedicated platform for celebrating the hard work that goes into creating delicious plant-based products. Dan Bunt, FoodBev Media's marketing director, commented on the judging day: "This year's judging panel provided participants with the most professional scope possible. Integrity is an important value the FoodBev Awards stand by proudly." FoodBev Awards marketing executive, James Taylor, curated this year's entries. He commended the successful outcomes of this year's participants: "It’s great to see how the plant-based industry is redefining the future of food. This year’s Plant-Based Taste Awards winners proved that plant-based products aren't just better for the planet, they're also among the most delicious for your table." Before we jump into the results, let's take a moment to appreciate those who have assisted with this year's Plant-Based Taste Awards. This esteemed competition would not be possible without our hard-working judges, who tried and tasted all the products put forward for this year's awards. The first day of the Speciality & Fine Food Fair, where the FoodBev Awards team announced and celebrated the winners, has provided the best platform to celebrate the Plant-Based Taste Awards since the first award in 2021. Unveiling the victors Click the arrowheads to discover the position of each entrant. Plant-based Protein Beyond Meat - Beyond Burger Jalapeno WINNER - Best Plant-based Protein WINNER - Best Burger Strong Roots - The Pumpkin and Spinach Burger FINALIST - Burger Verdino Green Foods - Verdino Protein Burger FINALIST - Burger Nasoya - Plantspired Plant-Based Chick’n Kung Pao Flavor WINNER - Best Chicken Alpha Foods - Homestyle Chik'n Strips FINALIST - Chicken UMIAMI - Umiami filet FINALIST - Chicken Steakholder - SH - Marbled Beef Steak WINNER - Best Steak Beyond Meat - Beyond Steak FINALIST - Steak Nasoya - Plantspired Plant-Based Steak Korean BBQ Flavor FINALIST   -   Steak Fry's - Shape & Sizzle Mince WINNER -   Best Mince Verdino Green Foods - Verdino Protein Mince FINALIST   -   Mince Switch Foods - Switch Plant-based Kafta WINNER - Best Kabab/Kafta Switch Foods - Switch Plant-based Kabab FINALIST - Kabab/Kafta ADM - Plant-Based Pulled Pork with Soprotex® N-Slices FINALIST   -   Mince, fillet & pieces Dairy Alternative Arla JÖRÐ - Chilled Oat Barista WINNER -   Best Dairy Alternative WINNER -   Best Milk Alternative Arla JÖRÐ  - Chilled Oat Drink FINALIST   -   Milk Alternative Arla JÖRÐ - Chilled Oat & Vanilla Drink FINALIST   -   Milk Alternative MYOM - Original Oat FINALIST   -   Milk Alternative ADM - Plant-Based Drink with HT-ES1 Postbiotic and ProFam® Pea 580 WINNER -   Best Yogurt Arla JÖRÐ - Strawberry Oat Based Fermented Product FINALIST   -   Yogurt Arla JÖRÐ - Vanilla Oat Based Fermented product FINALIST   -   Yogurt Plant-based Sweet Product Booja-Booja - Raspberry Scrunch Chocolate Wonders WINNER -   Best Plant-based Sweet Product WINNER -   Best Chocolate NOMO - Coconut Bar FINALIST   -   Chocolate NOMO - Ultimate Sharing Box WINNER -   Best Selection Box Snacksy - Raw Bar Berry & Almond with Ginkgo Biloba WINNER -   Best Confectionery Holland & Barrett - H&B Brownie Bites With Benefits FINALIST   -   Confectionery ADM - Plant-based Protein Bar with ProFam® Soy and Pea Proteins WINNER -   Best Sweet Snack Plant-based Savoury Product Lika Bakery - Plant Based Flatbread WINNER -   Best Plant-based Savoury Product WINNER -   Best Savoury Bakery Plant-based Prepared Product Alpha Foods - Chik'n Fajita Burrito WINNER -   Best Plant-based Prepared Product WINNER -   Best Ready meal Holland & Barrett - H&B Glow Kombucha WINNER -   Best Beverage Laphet - Tea Pesto - Chili WINNER -   Best Foodservice solution Strong Roots - The Pumpkin and Spinach Burger WINNER -   Best Vegetable-based product What does the future look like? As we wrap up the fourth Plant-Based Taste Awards, it's clear that the plant-based industry is brimming with innovation, passion and a dedication to creating products consumers will love. These remarkable winners have set the bar high for what's possible in the world of plant-based cuisine, inspiring us all to explore new flavours, textures and possibilities in our culinary endeavours. With the winners leading the way, it's an exciting time to be a part of the plant-based movement. As we continue to push boundaries, challenge norms and redefine the culinary landscape, let's savour every moment and every bite of the delicious plant-based creations that are shaping the future of food. Bronze Sponsor The world needs to provide more nutritious foods that are sourced and produced more sustainably. That’s why we’re proud to introduce Cargill’s Meat & Dairy Alternatives solutions business. By operating at the center of the supply chain, Cargill’s Meat & Dairy Alternatives has the capability to support innovation at every step of the process; from ingredients to final recipes or finished products. About FoodBev Awards FoodBev Media awards schemes have been running for more than 20 years and are now recognised as the most credible and respected awards schemes to influence the international food and beverage industry. For more information about our selection of awards programmes, please visit foodbevawards.com  or email awards@foodbev.com

UK vegan and free-from chocolate brand Nomo has expanded its line-up with the launch of a new coconut chocolate bar. The bar combines vegan milk chocolate with a desiccated coconut filling, and is free from egg, gluten and nuts as well as dairy. It is made with Rainforest Alliance-certified cocoa. Tara Stevens, senior brand manager at Nomo, said: “This product is more than just our newest flavour, it’s a step forward in our mission to ensure that no one misses out on the joy of chocolate, no matter their dietary restrictions. We can’t wait for our customers to experience this little taste of paradise.” The bar is now available at Sainsbury’s stores across the UK, and will roll out in Asda stores from 30 September. Top image: © Nomo #Nomo #UK

The Better Meat Co has been awarded a $1.4 million grant by the United States Department of Defense to produce a sustainable protein that is free of common allergens. The grant, awarded as part of the Distributed Bioindustrial Manufacturing Programme, will be used to support The Better Meat Co’s efforts to produce large volumes of its Rhiza mycoprotein ingredient. Rhiza is described as an all-natural, shelf-stable protein source, suitable for use in a wide variety of food applications. Based in California, US, the food-tech start-up utilises a method of fermentation that transforms microscopic fungi into the Rhiza mycoprotein. The company then offers the ingredient to other food companies as a B2B supplier. It recently received a ‘No Questions’ letter from the US Food and Drug Administration in response to its determination that its Rhiza mycoprotein is GRAS (Generally Recognized as Safe). Paul Shapiro, The Better Meat Co’s chief executive officer, commented: “The United States will be greatly advantaged by taking a leadership role in biomanufacturing, especially when it comes to efficient, innovative methods of food production”. #TheBetterMeatCo #US

Quorn has launched a new division, QuornPro, focusing on providing one-stop shop menu solutions to foodservice customers. An overhaul of its previous Quorn Professionals unit, QuornPro aims to establish a ‘fresh and consistent’ brand identity for the alt-meat giant’s foodservice presence. QuornPro Distribution Partners aims to provide emerging brands with an opportunity to harness QuornPro’s foodservice expertise. It launches with its first partnership in place, a collaboration with free from meal solutions company Good It’s Gluten Free, helping to make Good It’s Gluten Free’s products available to foodservice for the first time. The roll-out begins with an allergen-free margherita pizza, co-developed by Good it’s Gluten Free and QuornPro’s culinary team specifically for schools. The pizza features vegan mozzarella cheese and a crispy base, and will be available to schools from October 2024. It is also free from additives and palm oil, and cooks from frozen in less than six minutes. Phil Thornborrow, QuornPro’s director of global foodservice, said that foodservice can be a “complex market to crack,” adding that QuornPro prides itself on “cutting through the complexity to add real value to our customers”. He commented: “QuornPro Distribution Partners is an evolution of our customer-first attitude. We’re always looking for ways to help our customers achieve more. The ultimate vision for QuornPro Distribution Partners is to be able to suggest complete menus to our customers, and then be able to supply them with every single ingredient.” Thornborrow explained that QuornPro is partnering specifically with companies who share its ambitions to deliver nutritional benefits, carbon reductions, or have a strong social purpose. “QuornPro Distribution Partners creates a network that is mutually beneficial for everyone involved. Brands benefit from our foodservice expertise and access to a market that can be tricky to get cut through in, we get to provide our customers with even more meal solutions, and our customers benefit by being able to deal with one point of contact to meet multiple requirements.” #Quorn #foodservice #UK

The global food industry is rapidly evolving, driven by the need for high-quality, natural ingredients and innovative solutions that future-proof the supply chain. Ingredient manufacturers are at the forefront of this, offering forward-thinking products that address current demands as well as future challenges. This includes combining natural ingredients with cutting-edge technology, to provide effective alternatives to traditional ingredients that have become less desirable or more expensive. One major issue for both consumers and manufacturers is how to reduce/replace eggs. Eggs are a vital ingredient in the food industry to thicken, stabilise, foam, emulsify and consequently enhance fresh-keeping throughout the product shelf life. However, several factors have led to a growing demand for egg substitutes including record food inflation, avian flu, egg allergies, increase in plant-based diets and consumer interest in wellness, nutrition and sustainability. In today's price-sensitive market, manufacturers are seeking egg replacement solutions to reduce costs whilst maintaining high product quality, and dietary and sustainability requirements. As a result, CSM Ingredients Group – a leading group in the research and development of ingredients comprising CSM Ingredients and HIFOOD – has developed a range of systems to partially or fully replace whole eggs, egg whites and egg yolks in sauces, bakery and pastry items, gluten-free products and ready meals. Christian Sobolta, managing director at CSM Ingredients Group, commented: “Thanks to our open innovation approach, we are able to leverage technology and combine internal and external know-how to help build a more sustainable food industry". She added: "In a constantly evolving marketplace, cost-effectiveness, reducing allergens and risks of contamination and animal welfare, are hugely important areas, especially concerning eggs. Our teams have developed egg replacement products that are now being used daily by our customers.” CSM Ingredients Group’s range provides egg reduction or egg substitution solutions for various applications, including: Egg ‘n Easy Designed for cake and muffin batters, Egg ‘n Easy allows manufacturers to produce high-quality baked goods and reduce the use of eggs. This cuts costs and limits contamination risks and contributes to a lower environmental impact. Made from wheat flour, wheat protein, vegetable fibres and sorbitol, Egg ‘n Easy enhances batter viscosity, improves oil retention in oil-containing batters and is suitable for vegan and clean label products. It supports excellent crumb structure, maintaining a fresh and soft texture with an appealing crust. By using Egg ‘n Easy, manufacturers can reduce egg-related costs by up to 25%. If used in combination with CSM’s proprietary Enzyme knowledge, this reduction could increase to 50%. Magic GLAZE Magic GLAZE is a premium glaze that delivers a unique shine and golden colour to sweet and savoury baked goods. Made from an unsweetened, water-based substitute without preservatives and hydrogenated fats, colours or flavours, it is egg-free and is suitable for vegans and clean label products. Magic GLAZE creates a lasting, attractive smooth shine and can be applied to a variety of products including brioche, croissants, shortcrust, puff pastry, sandwiches and breads. It also helps bakers achieve cost efficiencies with value for money. Veganeez Veganeez offers a clean label system for the cold production of high-quality, cost-effective plant-based sauces and dressings. Veganeez S is ideal for creamy, rich sauces, while Veganeez D is suitable for fluid, silky dressings. Both are neutral in colour, allowing for the addition of natural colourings like β-carotene and have a mild, pleasant flavour that can be customised with spices and flavours. Made from natural ingredients, both products are additive-free, GMO-free, gluten-free and allergen-free, making them a versatile choice for various applications and a wide range of dressings and sauces. In today's economic climate, egg replacers and egg reducers offer a viable solution for producers looking to reduce costs while catering to price-sensitive consumers. For more information, visit the CSM Ingredients Group website .

Fry Family Foods is launching a new plant-based mince product into Tesco stores across the UK, designed to be versatile and ‘shapeable’. Fry’s Shape & Sizzle Mince is made from non-GMO soya and is presented as a good source of protein as well as being low in saturated fat and high in fibre. The product is sold frozen and will retail at £2.50 per 300g pack, rolling out in Tesco from 9 September 2024. Emma Herring, head of marketing at Fry’s and parent organisation LiveKindly Collective, commented: “We believe our Shape & Sizzle Mince is the first ever shapeable plant-based mince in UK supermarkets, which means consumers will now have a lot more versatility when it comes to making their favourite family meals”. The mince is designed to shape well into meatballs, burgers, koftas and other similar formats, as well as for use in classic mince-based dishes like Bolognese, lasagna and shepherd’s pie. Fry’s revealed that during product development, a blind taste panel with over 100 plant-based consumers named the product as the best option when compared with other popular plant-based mince offerings. “The taste, texture and appearance were highly rated with the taste panelists, which gives us total confidence that this product will be a winner with Tesco shoppers,” Herring said, adding that Fry’s hopes its latest innovation will encourage families up and down the country to try plant-based for the first time or swap out more meals. Co-founder of Fry’s, Tammy Fry, explained: “This innovation has been created specifically to meet strong consumer demand for a great quality, meat-like plant-based mince that can be used in multiple dishes”. “The more we can provide good quality, tasty, versatile options, the more meals we can make meat-free. I believe this mince is going to be a testament to that.” #FryFamilyFoods #UK #mince #frozen