Swedish agricultural cooperative Lantmännen has invested SEK 1.2bn (approx. $116.8m) in a new manufacturing facility for plant-based proteins. The plant, located in Lidköping, Sweden, represents the ‘largest investment of its kind’ in Sweden according to Lantmännen. It will mainly produce plant-based proteins from peas, but will also use fava beans as raw material. Approximately 35,000 tonnes of peas and 5,000 tonnes of beans will be processed each year in the plant, and a total of 7,000 tonnes of protein isolate will be produced annually. The company’s ambition is to contribute to increasing Swedish cultivation of peas by 50%, from about 80,000 tons of peas today to around 120,000 tons. Peas and field beans offer various environmental advantages, requiring relatively little water and plant nutrients to grow. They also bind nitrogen in the soil and have many uses. Additionally, increasing the use of domestically grown plant-based proteins will reduce the share of imported soya in Swedish food production, providing further sustainability benefits. The plant, which has a total of 5,300 square metres of production area, is expected to be completed in the first half of 2027 and will create approximately 30 new jobs. It will complement Lantmännen Biorefineries' previous three facilities in Norrköping, Kimstad and Lidköping. Lars-Gunnar Edh, head of Lantmännen Biorefineries’ energy division, said: “Lantmännen Biorefineries already produces wheat and oat protein in our facilities in Norrköping and Kimstad, and now we are taking another step by also using legumes as a protein raw material”. He added: “We see a steadily increasing demand for plant-based proteins and together with our members, active Swedish farmers, want to be a leader in this development and production. It is a long-term investment for Swedish agriculture and Swedish food production.” #Lantmännen #Sweden

The Bezos Centre for Sustainable Protein at the National University of Singapore (NUS) was launched today (5 September). This marks a major milestone as the ‘first of its kind’ facility in Asia to advance research in alternative proteins. With a $30 million grant from the Bezos Earth Fund,  the centre expects to lead research and commercialisation efforts to develop ‘ultimate proteins’ – advanced hybrid foods that match traditional meat-based products in both taste and price. The centre will focus on regional preferences, aiming to drive global food security and accelerate innovation across the region, and will work with partners across industry, government and academia to translate its research into market-ready products. Key focus areas include microalgae research, biomass fermentation and cell-cultured and plant-based research. These focus areas will also integrate cross-cutting platforms such as nutrition science, safety and consumer acceptance into its research. These efforts are strategically aligned to produce next-generation hybrid proteins that are affordable, nutritious and widely accepted. The NUS Centre joins similar Bezos Centres at Imperial College London, in the UK,  and North Carolina State University in the US , forming a global network dedicated to advancing sustainable protein research. Professor Tan Eng Chye, NUS president, said: “NUS and the Bezos Earth Fund are united by a shared commitment to actively combat climate change...With the generous support of the Bezos Earth Fund, we look forward to leveraging our unique position in Asia to drive innovation and collaboration across the region, ensuring sustainable protein solutions that benefit consumers and industry, and protect the environment.” Andrew Steer, president and CEO of the Bezos Earth Fund, commented: “Asia is pivotal to the future of sustainable proteins, and Singapore is leading the way. Just five months ago, we announced our commitment to establish these Bezos Centers for Sustainable Protein and today, $100 million has been granted to make that vision a reality. The new Centre at NUS harnesses the region’s influence and expertise to drive solutions that can reshape food systems globally, with significant potential impact for East and South-East Asia's 2.3 billion consumers.” Research at the centre will be led by 23 expert ‘Principal Investigators’ from institutions in the ecosystem including NUS, Nanyang Technological University, Singapore Institute of Technology and ETH Zurich. These institutions will also develop talent through education initiatives and venture-building programmes at NUS Enterprise, the university’s innovation arm. Professor Zhou Weibiao, head of the NUS Department of Food Science and Technology (NUS FST) and acting director of the new centre, added: “NUS is well-positioned to host the new centre given our extensive research expertise and strong partnerships in developing alternative proteins, demonstrated through many joint projects at NUS FST with internal and external partners, as well as our deep understanding of important areas such as nutrition, safety and consumer perceptions". Weibiao continued: "We look forward to making a tangible impact by translating cutting-edge research into affordable, attractive and nutritious alternative proteins for consumers, supporting the industry, and nurturing young talents for a resilient food system". Andy Jarvis, director of future of food at the Bezos Earth Fund, concluded: “As part of our $1 billion commitment to reshaping food systems globally, this centre – alongside our network of sustainable protein hubs – will drive lasting change that meets both environmental sustainability goals and consumer needs.” #BezosCentreforSustainableProtein #Singapore #NUS

UK plant-based bakery brand Oggs has launched a new lemon loaf cake into Tesco and Ocado, aiming to ‘revive’ the loaf cake category. In a statement announcing the NPD launch, Oggs said that despite ‘huge’ social media appeal for luxurious iced loaf cakes in independent bakeries and artisan cafés, loaf cakes in supermarkets have seen little innovation over the years. The category in retail has been dominated by the same brands and own-label products, Oggs added – research from the brand also found that younger consumers see the category as ‘aged and outdated,’ while lacking in ethical and sustainable options. Oggs Lemon Loaf is the brand’s first full-sized iced loaf cake to debut in UK supermarkets, rolling out in Tesco from 2 September 2024. The product is launching at an RRP of £3.95 in 444 stores, as well as being available through Ocado. The vegan loaf cake features a soft lemon-flavoured sponge, iced like a cupcake and topped with lemon drizzle and crunchy lemon pieces. Hannah Carter, founder and CEO at Oggs, said: “We know cake shoppers are looking for delicious, ethical treats – which is why we’re so excited by the launch of our new Lemon Loaf Cake”. She added: “We’ve taken the best parts of a cupcake and a loaf cake and smashed them together for a treat that’s better for chickens, better for the planet, and better for your tastebuds". #Oggs #UK #bakery #cakes

Upfield’s Flora brand is expanding its 'Plant B+tter' range with the addition of a smoked garlic-flavoured NPD. The smoked garlic-flavoured plant-based butter is described as a ‘category-first’ for butters, spreads and margarines. Launching in 125g tubs with a recommended base cost of £1.75, the innovation aligns with Flora’s mission to provide better-for-the-planet dairy alternatives without sacrificing taste. According to a life cycle assessment tool developed by Quantis, Flora Smoked Garlic has 78% less climate impact than dairy butter in the UK, Flora revealed. The product aims to bring versatility, taste and performance to UK kitchens and can be used in a range of dishes, such as garlic mushrooms or pasta dishes. Ian Hepburn, marketing director, UK at Upfield, said: “We’re excited to launch Flora Smoked Garlic as a category first and, once again, push the boundaries of what’s possible with plant-based innovation. We know the UK loves garlic in their food and so it has always been an ambition to bring this iconic flavour to our product range.” Flora Smoked Garlic is suitable for vegans and free of all common allergens. It will be available exclusively in 250 Sainsbury’s stores across the UK from 29 September, before a wider roll-out to additional retailers in the coming months. #Flora #UK #butter

Precision fermentation platform 21st.BIO has earned self-affirmed GRAS status for its animal-free beta-lactoglobulin ingredient, BLG Essential+. This status means that 21st.BIO’s customers can now launch products using the ingredient in the US market. This development comes less than two years after 21st.BIO initiated its development of a strain and production process for BLG Essential+. Beta-lactoglobulin (BLG) is the predominant protein in bovine whey and is attractive to food producers due to its high-quality nutrition and advantageous properties in food product formulation. BLG has more essential and branched-chain amino acids than whey. It contains 45% more leucine than commercially available whey protein isolates, which is particularly important for muscle synthesis, and is tasteless, stable across a wide pH range and can tolerate heat, making it the ideal ingredient for versatile product formulations. 21st.BIO expects its customers’ production of BLG using its precision fermentation platform to be incorporated into the formulation of baked goods and alt-dairy products, as well as nutritional products for active or sports nutrition, weight management and clinical and elderly nutrition. This self-affirmed GRAS status means that companies engaged in 21st.BIO’s development programme can now commercialise its own production of BLG Essential+ in the US market. Through 21st.BIO’s BLG programme, customers gain access to the ‘world’s most advanced’ production strains and precision fermentation processes – and benefit from continuous optimisations of strain and process for improved commercial attractiveness. Additionally, 21st.BIO supports its customers in upscaling their production to full-scale ingredient production. With productive microorganisms licensed from Novonesis (formerly Novozymes), 21st.BIO enables customers to bypass years of development and market approval for direct entry into the US market. 21st.BIO’s co-founder and CSO Per Falholt said: “We bring our customers access to technology and skills they could not get anywhere else". The firm’s co-founder and CEO Thomas Schmidt added: “We're not just a technology provider – we're a partner to our customers’ on their product journey, ensuring their success from development to full-scale manufacturing. We make products, not projects. Our ambition is to empower our customers to focus more on application, business development, low-cost production and innovation. And this shows all the way through our business model, which is designed such that our success at 21st.BIO depends on our customers’ success in the market with a product; not just on project completion.” 21st.BIO’s platform derisks product development and supports customers from strain development, fermentation processes, purification protocols, pilot production and upscaling guidance, to the regulatory approvals for market entry. #21stBIO #precisionfermentation #dairy #betalactoglobulin

It is believed that consumer confidence and misconceptions around plant-based meat products remain the most significant barrier to people incorporating more plant-based meals into their diets. Here, Martin Schlegel, procurement lead for plant-based proteins and red meat at HelloFresh, explores the food industry’s role in broadening plant-based alternatives’ appeal. A survey conducted at the end of last year found that the appetite for plant-based meals is growing, with three in five (61%) of Brits saying they were keen to explore meat alternatives. However, half (50%) of UK consumers share the misconception that meals made with an alternative plant-based protein source are harder to prepare.   We continue to see a significant disconnect between what consumers say they want and the food choices they make, and often that is because people are not aware of the options available or due to disappointing taste experiences in the past. That’s where the food industry can help. While it is definitely not the place of the industry to push customers into making any changes to their diets, recipe box suppliers, retailers and chefs need to collectively improve access to information, products and recipes that makes meatless dining experiences as easy to prepare, nutritious and tasty as possible. Plant-based alternatives to meat and dairy products are currently the most innovative food products available in the food industry, addressing not only the CO2 problem but also acting as a major solution against factory farming.   Education and taste: Making alternative proteins more accessible   Food producers and recipe box brands should be passionate about giving their customers access to the foods they want to try, making efforts to provide a wide selection that suits their needs and preferences. To benefit from continued and sustained demand, they should be regularly reviewing ways in which customers can introduce plant-based alternatives into the meals they already enjoy – whether that be through recipe cards, or customer signage in store educating consumers on plant-based swaps. There are plenty of scalable opportunities for the industry to provide customers with improved access and understanding about what is available. Plant-based alternatives can help consumers to make the transition to a meatless and dairy-free diet, simply by replacing a core element found on traditional dinner plates. Customers should be given the option to swap protein options in their favourite dishes to try an alternative protein, something we’re implementing at HelloFresh alongside ensuring that each meal and recipe is clearly tagged in the menu, so customers can sort and filter their choice depending on their dietary preferences.    Investment in the customer experience, and asking for feedback on taste, texture and ease to cook, should be a core part of business operations across the industry. This allows for consistent improvements and amends to all recipes – both plant-based and meat – to ensure they are hitting customer expectations and standards. In turn, this means that when a customer tries a new food or dietary choice, they can be assured that what they are cooking and tasting meets high standards of flavour and quality.   By offering a choice and a bit of education on where plant-based meat and dairy alternatives come from, plus the opportunity to try so many different options, the industry can help to demystify misconceptions around taste, flavour and texture when it comes to alternatives. As research shows, this deters 45%, 37%, and 35% of Brits, respectively.   When it comes to supplier networks, it is important to build a strong community of plant-based food producers to meet the same high standards brands should be upholding when it comes to taste and quality, meaning customers will always have access to the highest quality product on the market.   External influences on diet choices   Research also shows the food we eat is influenced by behavioural, financial and environmental factors. We all have dietary habits which can be hard to change, but by giving customers the choice to make small swaps and changes, there is hope that they feel empowered to eat as much or as little plant-based foods as they like.    Cost is often cited as a major deterrent to swapping to plant-based ingredients, with 41% of consumers saying if choices were more affordable, it would be more attractive. This is predominantly due to the higher research and development costs needed to expand plant-based food, but we expect this to change over the next year or two, making an environmentally friendly choice increasingly more accessible to more customers.    We know that the environment is impacting people’s lifestyle choices hugely. Research shows how two thirds (66%) of consumers acknowledge the positive environmental impact of a plant-based diet and there is a clear demand for politicians to facilitate informed decisions. While the industry doesn’t currently hold all the answers, it has been working tirelessly to play its part in reducing products emissions by exploring more local suppliers and sourcing more seasonal foods, as well as other operational measures like our ‘climate conscious’ recipe tag initiative, which labels dishes with at least 50% less carbon emissions than the average HelloFresh meal.   Positive food choices   Eating plant-based foods, or leading a completely plant-based diet, is all down to personal choice and our role in the transition is to ensure customers have access to the information they need to make an informed choice, whilst giving them easy access to plant-based alternatives if they want to try new foods or go all out and lead a fully plant-based diet.    We are proud of the role the industry is playing in this transition for those who want to try it. Not least because it is doing the utmost not just to offer as many delicious recipes as possible, but to take customers on a new journey – educating them along the way about where their food has come from and the positive effect their choice is having on the wider environment. It is a privilege to play such an important role, at a time in history when what we’re serving up to consumers, to friends and to family is fundamentally changing across the globe.

Ferrero has today (3 September 2024) announced the official European launch of a plant-based version of its iconic global hazelnut spread, Nutella. Beginning its roll-out with select European markets in autumn 2024, the new plant-based Nutella will soon be available to consumers in local supermarkets in a 350g jar. According to the confectionery giant, Nutella Plant-Based delivers the same ‘unmistakable’ Nutella experience by replacing milk for plant-based ingredients such as chickpeas and rice syrup. It contains Nutella’s signature ingredients of roasted hazelnuts and cocoa, promising the original spread’s creamy texture. The Nutella brand, established in 1964, is celebrating its 60th anniversary this year, and aims to meet the increasing global demand for plant-based products with this latest innovation. Vanessa Brown, head of trademarks at the Vegetarian Society, said that the society welcomes Ferrero’s efforts to meet the needs of the millions of consumers following plant-based and vegan diets. She confirmed: “We are pleased to announce that the new Nutella Plant-Based meets the Vegetarian Society’s strict criteria for vegan accreditation.” Thomas Chatenier, global president of Nutella at Ferrero, commented: “For 60 years, millions of people around the world have begun their day enjoying breakfast with Nutella. We are excited to welcome even more people into the brand offering Nutella Plant-Based, the latest addition to the growing Nutella family.” #Ferrero #Nutella #plantbased #Europe

German food-tech start-up Nosh.bio has announced a commercial partnership with European sausage producer Zur Mühlen Group (ZMG). The collaboration will see the launch of Koji Chunks, described by the companies as a ‘world-first’ innovation representing a ‘whole new category of clean label products’. They will be developed using Nosh.bio’s non-GMO, non-novel fungi ingredient, thought to be the first single-ingredient plant-based meat analogue to hit the market globally. Launching in five marinade flavour options, the fungi-based product directly responds to growing consumer demand for ingredient transparency and clearer, shorter ingredient lists on food labels. Zur Mühlen Group is part of the European meat production company Tönnies Group, which has several billion euros in annual revenue. It will leverage its extensive retailer network to introduce Koji Chunks to the market, starting in Germany. Axel Knau, Zur Mühlen’s CEO, said that the group’s investment into Nosh.bio aligns perfectly with its alternative protein strategy. Headquartered in Berlin, Nosh.bio was established in 2022 and has since seen support from multiple new investors including ApolloCapital and Check24 Impact. ZMG also participated in the round alongside existing investors Earlybird, Clear Current Capital, Good Seed Ventures and Grey Silo Ventures. The funding and commercial partnership with ZMG will support Nosh in accelerating mass market adoption of clean label meat analogues. While the plant-based meat market is Nosh.bio’s initial focus, its fermentation process can be adapted to produce ingredients for various applications including alternative seafood, confectionery, sauces, and health and wellness products. The company operates from a former brewery, speeding up time to market and improving sustainability while lowering operating costs. Tim Fronzek, CEO and co-founder of Nosh.bio, said: “As a small start-up we will not be able to change the world alone; we need strong and successful partners who are sharing our mission, helping us make sustainable food delicious and affordable. Tönnies is exactly such a partner and we are extremely excited and proud to welcome them to the team Nosh!” #NoshBio #Germany #Europe #ZurMühlen

Israel-based molecular farming firm PoLoPo has announced that it will begin supplying patatin, the native protein found in potatoes, to commercial clients following regulatory approval. PoLoPo uses proprietary metabolic engineering techniques to turn potato plants into micro-biofactories that manufacture target proteins. Its platform is capable of producing egg protein (ovalbumin) in potatoes, but also increases the potato’s naturally occurring protein – PoLoPo expects to produce large volumes of functional patatin affordably. Patatin is a versatile, allergen-friendly, high-quality protein, with a PDCAAS value of 0.99. It contains all essential amino acids and can be used in plant-based meat and dairy products for its emulsifying, gelling and texturizing qualities, as well as in baked goods and protein drinks. PoLoPo’s CEO, Maya Sapir-Mir, said: “We are keeping our eyes on the prize, which is bringing molecular-farmed egg protein to market, but conversations with clients revealed an additional demand for patatin in large quantities at a fair price. Because patatin is the potato’s native protein, we expect it will be a relatively easy regulatory process and a fast time-to-market.” The majority of potato proteins on the market are non-functional, as manufacturers destroy the proteins while extracting potato starch. Non-functional potato protein is commonly directed to animal feed. Currently, prices of functional patatin are high, costing more than $100 per kg. While it is not cost-effective to extract and dry the protein with existing food processing infrastructure, as PoLoPo’s transgenic potato plants produce such high levels of patatin, this process becomes significantly more cost-effective and returns better yields of protein. PoLoPo’s plants produce proteins and store them in their tubers. Tubers are harvested when they reach sufficient size, and then their proteins are extracted and dried into a powder that integrates ‘seamlessly’ into current food processing lines and formulations. While derived from genetically engineered plants, the resulting protein powder contains no genetic material and is considered non-GMO. PoLoPo expects its proteins to soon be available to the food industry for testing and is seeking growing partners in the US. #PoLoPo #potato #protein #Israel #US

Alternative protein company Solar Foods has obtained self-affirmed Generally Recognized as Safe (GRAS) status in the United States for its Solein protein ingredient. The company said the milestone marks a major step toward Solein’s commercialisaton and entry into the US market. The ingredient received a novel food regulatory approval that allows for the sale of food products containing Solein in Singapore in September 2022. Solein is a versatile, multipurpose protein ingredient developed using a unique bioprocess in which a single microbe, found in nature, is fermented using air and electricity. The result is a nutritionally rich ingredient which can replace protein in ‘virtually any’ food, according to Solar Foods. It can also enhance various functional and textural attributes, and fortify the nutritional profile of many food products, providing a source of iron, fibre and B vitamins. In the US, obtaining self-affirmed GRAS status is one of the procedures available for introducing new foods to the market. To achieve this, Solar Foods conducted large-scale scientific research, and the results pertaining to food safety have been published in peer-reviewed scientific journals. A qualified panel of experts has also compiled a statement on the product’s safety and intended use depending on determined food categories and Solein concentrations. Solar Foods’ chief commercial officer, Juan Benitez-Garcia, said: “Obtaining self-affirmed GRAS status is the first step towards entering the United States. We will shortly be able to launch commercial activities in this significant new market, including marketing and sales operations, and drive our growth. So far this has been possible only in Singapore.” The next steps in Solein’s commercialisation in the US will be to register the company’s production facility, Factory 01, with the US Food and Drug Administration (FDA). This requires a food safety plan fulfilling specific and applicable requirements. Solar Foods will then be able to start food export from the facility to the US. Following this, the start-up estimates that sales will begin by the end of this year. Solar Foods then aims to obtain the ‘notified’ GRAS status, which means receiving a ‘No Questions Letter’ from the FDA. Solar Foods is required to make a notification with necessary reports on safety of the product for evaluation by the FDA. This status, which Solar Foods estimates it will obtain by the end of 2026, could widen possibilities for sales of Solein in the US and beyond. “The United States will be a significant market for us,” Benitez-Garcia added. “GRAS status in the US will contribute to advancing Solein’s expansion into other markets that do not grant specific novel food approvals, such as Japan.” Solar Foods has also filed for novel food regulatory approvals for Solein in the UK and the EU. #SolarFoods #US #alternativeproteins

Alt-protein company Naplasol, a member of the Belgian Veos Group, has acquired Swedish mycoprotein company Mycorena. Mycorena develops innovative fungi technology to provide next-generation food ingredients. Its flagship product, Promyc, is a fermented mycoprotein ingredient that offers a neutral taste and strong, fibrous texture, suitable for use in a range of food applications. Last month, Mycorena announced that it had officially filed for bankruptcy, following reports of ‘significant’ financial challenges that made it ‘impossible’ for the company to operate independently. In June, the company revealed it would be discontinuing a previously planned large-scale factory project to focus on a new pivoted growth plan. In a statement announcing its bankruptcy filing, Mycorena’s COO and co-founder, Ebba Fröling, said: "The past few years have been extremely tough for us. Despite forming valuable partnerships and receiving support from our investors, it was not enough. We hope for the company to get new ownership in order to build on our significant groundwork and that the team, and their efforts, can remain the same.” Now, Naplasol has announced its acquisition of the company and its technology, with co-CEO of Veos Group, Wim Slee, stating that both Naplasol and Mycorena have “complementary knowledge and products from which we can benefit in the future”. Naplasol specialises in the production of proteins through fermentation technology. Its parent company, Veos Group, was founded in 1964 and operates from its headquarters in Belgium as well as further production facilities worldwide. With the deal, the financial terms of which were undisclosed, Naplasol will enhance its mycoprotein product portfolio and plans to produce Mycorena’s Promyc protein at its industrial facility in Bree, Belgium. This will enable it to offer a wider range of sustainable solutions for the food, pet food and feed industries. Slee commented: “We are proud that we can continue the story of Mycorena, as we strongly believe in the future of mycoproteins. Mycoproteins are clearly a sustainable protein alternative, with a lower CO2, land and water footprint compared to other plant-based proteins.” Ramkumar Nair, founder of Mycorena, said: “Mycorena has been on an exciting journey toward becoming a leading player in the mycoprotein industry. The acquisition and merger with Naplasol offer a unique opportunity to build on the foundation we have established. We look forward to seeing Mycorena continue to thrive under the strong industrial expertise of the Veos Group.” #Mycorena #Naplasol #Belgium #Sweden

Squeaky Bean has launched Crispy Bacon Style Strips, marking a significant new addition to its product line-up. This new offering is claimed to be the first plant-based ready-to-eat bacon available in major retail outlets. Set to hit selected Sainsbury’s stores and online on 25 September, the Crispy Bacon Style Strips are designed to replicate the taste and texture of traditional bacon, featuring a sweet and salty flavour profile alongside a crispy texture. Priced at £2.75 for a 50g pack, this product aims to fill a notable gap in the market, particularly as a convenient option for consumers seeking plant-based protein sources. Research indicates that approximately 50% of vegans and vegetarians miss the taste of bacon, highlighting a potential opportunity for Squeaky Bean's new product. The company’s latest launch builds on its reputation for innovation in the plant-based category, following previous releases such as its Cooking Chorizo Style Sausage and Beechwood Smoked Salmon Style Slices. Jen Herbert, head of marketing at Squeaky Bean, commented: “Research shows that bacon continues to come out top of the list of the foods that vegans and vegetarians miss the most.” The introduction of Crispy Bacon Style Strips aligns with broader industry trends as manufacturers increasingly seek to cater to flexitarian diets and the growing number of consumers looking for meat substitutes. #SqueakyBean #bacon #plantbasebacon #meatalternatives