Steakholder Foods has entered a strategic partnership with the Industrial Technology Research Institute (ITRI) to bring its food-tech solutions to the Taiwanese market. Through the partnership, the companies expect to develop and commercialise a range of food products utilising Steakholder Foods’ 3D printing technology and plant-based premixes, tailored specifically to Taiwanese cuisine. Under the agreement, the companies will develop commercial high-quality, plant-based meat alternatives, with the aim of empowering Taiwan to independently produce meat substitutes. The products will be tailored to meet local palate preferences. Leveraging Steakholder Foods’ 3D bioprinting tech, the collaboration aims to help reduce Taiwan’s dependence on traditional meat supply chains, fostering greater food diversity and sustainability across the region. To accelerate expansion across Taiwan, the partnership will focus on commercialising Steakholder Foods’ products through collaborations with leading food companies in Taiwan. A key part of this strategy will involve the sale of Steakholder Foods’ commercial-scale 3D printers and premixes to commercial partners. Steakholder Foods’ CEO Arik Kaufman said: “This partnership with ITRI represents a significant step forward in our mission to create sustainable, innovative food solutions. By combining our advanced 3D printing technology with ITRI’s extensive research capabilities, we now have the ability to deliver a range of delicious plant-based food options that will help significantly reduce environmental footprint across Taiwan.” Yair Ayalon, VP of strategy and business development at Steakholder Foods, commented: “We chose ITRI as our collaborator because of its cutting-edge food technologies and expertise in material science, combined with its deep understanding of the Taiwanese market. By uniting our pioneering 3D printing technology with ITRI’s invaluable regional consumer insights and local operations, we are uniquely positioned to introduce alternative meat as a sustainable and locally sourced protein option for Taiwan’s consumers.” Ayalon continued: “This powerful combination of strengths will allow us to efficiently commercialise and scale these alternatives through collaborations with leading local food companies. It was a real pleasure to see Israeli and Taiwanese scientists collaborating effectively, enhancing the synergy between our teams.” Deputy general director of ITRI Central Region Campus, Shih-Chi Lee, added: “Aligning with Steakholder Foods allows us to extend the boundaries of food technology and sustainability in entirely new ways. Our collaborative efforts will pave the way for exciting advancements in Taiwan’s food industry, expanding our portfolio with new food products and categories, and ultimately contributing to solving food security and creating a healthier planet.” #3Dprinting #Taiwan #meatalternatives #plantbasedmeat #altmeat #SteakholderFoods #alternativeproteins

Chunk Foods has unveiled two new alt-meat innovations, including what it claims is the market’s ‘largest ever’ slab of plant-based meat. The company, which develops plant-based whole cuts designed to mimic the taste and texture of traditional meat, showcased its two new offerings at the National Restaurant Association Show this week. ‘Chunk Cubes’ and ‘Chunk Slabs’ aim to provide easier solutions for foodservice establishments to serve plant-based meat within their dishes. The new ‘Slab’ can provide a meat-free alternative to briskets and salami, suitable for smoking, grilling and carving. It weighs more than three pounds. Meanwhile, ‘Cubes’ are specifically tailored toward fast-casual establishments and can be prepared in standard prep methods such as griddles, microwaves, sous vide and convection ovens. They were created using the same technology and clean label ingredients as Chunk’s existing offerings, developed to provide a protein topping addition for dishes such as salad bowls. Chunk’s products are made with its proprietary fermentation technology, developed to enable plant-based whole cuts that look, cook and taste like beef. They can provide a 1:1 replacement on a menu without the need for additional training or new cooking processes. The products are pre-portioned and vacuum-packed for easy preparation. #ChunkFoods #meatalternatives #plantbasedmeat #altmeat #plantbasedbeef

The Plant Base attended Vitafoods Europe 2024 last week in Geneva, Switzerland. The three-day nutraceuticals event, hosted at the Palexpo Convention Centre in Le Grand-Saconnex, saw innovators showcase a plethora of concepts blending health and wellbeing with new taste experiences. Where medicine and healthcare meets nutrition, the global nutraceutical market is booming – estimated to be valued around $320 billion in 2023, it is projected to grow at a compound annual growth rate of 9.6% from 2024 to 2030 according to Grand View Research. At a time when consumers are becoming more discerning about the naturality and health impacts of the ingredients they consume, it comes as no surprise that nutraceutical food and beverage products – such as those containing botanical extracts and vegetable-based ingredients – are rising in popularity as a natural remedy to many of the health concerns experienced in our modern way of life. Read on to discover some of the plant-based F&B trends and highlights that caught our eye. Multifunctional gummies Gummies have been a rising star area within the nutraceuticals market for quite some time, shifting from a format primarily catering to children and into the mainstream of adult wellbeing. While many gummy products are made with gelatin, the demand for vegetarian- and vegan-friendly options has sparked a boost in pectin-based offerings, formulated to offer the same chewy texture without the use of animal-derived ingredients. Companies such as Kerry, Nektium, ADM and DSM-Firmenich showcased concepts in the vegan gummy arena, combining fruity flavours with carefully selected active ingredients promising to deliver a range of functional health benefits. In particular, the demand for combined physical and mental wellness enhancements was clear to see, as many specialists highlighted ‘all-in-one’ products designed to nourish the brain and body simultaneously. Kerry showcased a range of concepts in this area, such as its ‘stress-less’ summer fruit immune support gummies and ‘cola calm’ ashwagandha gummies, both made with pectin and offering a firm bite alongside tasty flavours for an enjoyable consumption experience. The ‘stress-less’ gummies contain Kerry’s Wellmune Adapt, launched last year, which combines the company’s Wellmune immunity support solution with its Sensoril ashwagandha ingredient. Experimenting with taste and texture, the company also showcased a ‘glow from the inside out’ yuzu gummy offering for gut and skin health, containing its rice-derived postbiotic Plenibiotic and offering a more soft and aerated texture alongside the refreshing citrus flavour. Also keen to highlight the importance of flavours was Givaudan. The Swiss flavour and fragrance company showcased two vegan-friendly gummies at the event, one containing its Cereboost American ginseng ingredient for attention and memory, and one containing its Valerian botanical solution for relaxation. Givaudan’s regional product manager for natural and nutrition, Mieke Acda, spoke to FoodBev Media during the event to emphasise how, as well as drawing on its flavour expertise to mask unwanted botanical off-notes, the company leverages its knowledge of consumer taste perceptions to pair the right flavours with their associated benefits. For example, the brain-boosting Cereboost was showcased in an energising peppermint flavour, while Valerian was paired with light and relaxing notes of black tea and peach. Spanish botanicals expert Nektium presented adaptogen-containing vegan gummies showcasing Rhodiolife, its Rhodiola rosea extract for destressing and supporting healthy memory function, as well as Zynamite, its mango leaf extract which serves as a fast-acting natural caffeine alternative that can boost energy and focus without unwanted side effects like jitters and a ‘crash’. Elsewhere, among its multifunctional gummy offerings, ADM presented a plant-based ‘gut muscle power’ gummy, containing its DE111 spore-forming probiotic ingredient for microbiome support and guarana to provide a natural energy boost for enhanced active lifestyle and athletic performance. Women’s health Across the event, there was a prominent focus on women’s health, with solutions designed to support fertility, health issues associated with menopause and urinary tract infections, which are commonly experienced by women. ADM presented several concepts in this area – notably in the plant-based space, it introduced its Novasoy ingredient. This soy isoflavone ingredient works by interacting with the body’s estrogen receptors to regulate women’s perceived temperature during the menopause, aiming to ease the frequency and severity of symptoms such as hot flashes. Backed by scientific studies, the ingredient could also be beneficial in promoting skin and bone health and keeping arteries flexible. The company partnered with Sirio to present a pectin-based, lychee and blackcurrant-flavoured menopause support gummy during the show, infused with herbal sage extract for additional support in reducing hot flashes, night sweats and joint discomfort. Vitamin E is also included to protect cells from oxidative stress. Aside from the ‘MenoBalance’ gummy, Sirio presented an entire range of solutions targeting women’s health issues. Its ‘Mind Sharpener’ mushroom gummies contain cordyceps and chaga – functional fungi believed to contribute to mental function and overall wellbeing. Sirio presented them as a unique solution for combatting post-partum brain fog and promoting cognitive wellness. Meanwhile, another of its solutions featuring an ADM ingredient was the ‘Smooth Operator’ gummy for women’s general health, which contains ADM’s Fibersol dietary fibre alongside chromium and cinnamon, contributing to the maintenance of healthy blood glucose levels to alleviate cravings, fatigue and mental health concerns. Sirio’s Berryshield gummy was also showcased as a solution for women’s urinary tract wellbeing, containing cranberry for regulating and reducing the severity of UTI outbreaks, as well as hibiscus which could potentially prevent bacteria from adhering to the wall of the bladder. Givaudan presented Pacran, its whole cranberry ingredient for urinary tract health, during the event, in which it unveiled the results of a new clinical study backing the ingredient’s efficacy in reducing E. coli adhesion within the urinary tract. For fertility support, Kerry showcased a beverage concept made with its plant-based Caronositol Fertility ingredient – made from a combination of myo-inositol from the phytin of corn, and D-chiro-inositol from carob fruit. The product has been developed to support hormonal balance in women’s reproductive cycles, particularly in supporting fertility issues related to Polycystic Ovary Syndrome (PCOS). Natural plant proteins In the midst of consumer demand for natural, plant-based and clean label ingredients, plant protein solutions were on the rise at this year’s event in the realm of sports nutrition. Fava bean protein looked to be a trending source, with specialists in this space, such as Cosun and Atura, showcasing fava-based powder solutions. Atura, based in the UK, presented its Atura FP80 protein made with UK-sourced beans and produced in the company’s local manufacturing facility. Alongside the fava bean protein, it presented a red lentil protein and chickpea protein, each suitable for food fortification, nutritional blends and supplementation. Meurens was also showcasing its latest oat crisps protein solution, created using upcycled byproducts of its production process for its main product line of cereal syrups. The company’s international sales and marketing manager, Tim Van de Gehuchte, told The Plant Base that this product can tick several boxes when it comes to fulfilling consumer demand and trends in the space – particularly, the trend for natural clean label solutions, sustainability and improved taste. The crisps are made from whole oat flour and are being promoted by Meurens in diverse applications, such as protein crackers, protein balls, cookies, beverages and more. Van de Gehuchte explained that while the high-protein trend – once mainly associated with bars and shakes – is now stretching across numerous food and beverage categories, there are many challenges for manufacturers around formulating with protein while still delivering a great taste and texture. The company’s oat protein is neutral in taste and can be easily formulated into recipes without undesirable off-notes. Cosun was also keen to emphasise the neutrality and versatility of its plant-based protein, Tendra, a fava bean isolate showcased in a sports beverage at the event. The ingredient, made from European GMO-free fava beans, has high solubility and offers functional qualities such as emulsification and foambility, suited for use in a wide range of food and beverage products. Algae-based ingredients This year’s event saw many companies innovating in the development of algae oils, addressing the need for more sustainable and plant-based ingredients that can deliver essential omega-3 to consumers. Aker Biomarine, a specialist in omega-3 ingredients made from krill, showcased its new FloraMarine algae-based product at Vitafoods this year. The company is drawing on its expertise in sustainably sourced marine omega-3 ingredients to provide a new, vegan-friendly option claimed to boast the highest natural concentration of DHA available on the market – 60%. While the company proudly highlighted its ability to fit 250mg of DHA into a 400mg capsule with its solution, the algae oil could stretch far beyond food supplements and into the plant-based food and beverage market, with the potential to be formulated into alt-seafood offerings and other plant protein products for a healthy omega-3 boost. Other companies such as Algae Capital, Corbion and AstaReal were shining a spotlight on their algae-based innovation, showing how microalgae is rising in popularity as a game-changing sustainable ingredient that can fulfil health and sustainability needs, reducing the impact of environmental concerns, such as overfishing, related to traditional fish oil production. AstaReal presented a new finished formulation containing microalgae-derived astaxanthin and omega-3 fatty acids EPA and DHA. It was created in partnership with French company Polaris. Peter Ahlm, AstaReal’s head of marketing and sales, described algae as a fast-regrowing and future-proof source that will gain further traction in the nutrition and supplement market. Next time… This year, Vitafoods waved goodbye to its Geneva location as it moves to a new venue for 2025 in Barcelona, Spain. With demand for personalised nutrition on the rise, coupled with desire for solutions made from natural, plant-based ingredients, we’re excited to see what next year’s event has in store. #nutraceuticals #plantbasedprotein #Europe #Vitafoods2024 #sportsnutrition #VitafoodsEurope #gummies #Switzerland #events

UK plant-based ready meal brand Shicken has launched a new allergen-free recipe for its plant-based meat, claimed to be a category-first. Shicken’s next generation of plant-based chicken, free from the UK’s top 14 allergens, has evolved from a soy- and wheat-based recipe to one made from pea proteins. The protein is sourced solely from peas farmed in East Anglia and made in the brand’s newly certified allergen-free site in Kent. The company believes it has brought the first allergen-free meat alternative made with home-grown ingredients to market in the UK. Its new recipe will launch nationally into Costco this week within its tikka kebab product. It will then be phased throughout the entire range of curry and kebab dishes across retail, D2C and foodservice by the end of the month. Becoming allergen-free is a key part of the brand’s strategy to make plant-based food more inclusive and remove consumption barriers around dietary requirements. Shicken also believes the new pea protein recipe has improved the products’ taste and texture, while using home-grown ingredients has contributed to its sustainability goals. Parm Bains, co-founder at Shicken, commented: “As a business we are committed to making plant-based food delicious, inclusive, and ethical. Our next generation recipe has been developed to taste even better and opens the Shicken range up for everyone to enjoy – whatever their dietary requirements are.” #Shicken #meatalternatives #plantbasedmeat #UK #altmeat #readymeals #peaprotein #alternativeproteins #plantbasedchicken #Asianfood #allergenfree

Rebbl, a producer of organic plant-based functional beverages, has announced the launch of Smoothie Starter, a multi-serve line created for convenience and functional nourishment. Smoothie Starter allows for quick, nutrient-dense smoothies. Consumers can add ice, fruit or greens to blend a protein-packed, gut-health-supporting smoothie. Available in coconut milk and oat milk varieties, Smoothie Starter provides 20g of plant-based protein and includes postbiotics to support gut health. Andy Fathollahi, CEO of Systm Foods, Rebbl’s parent company, said: “The launch of Smoothie Starter marks a significant milestone in our product portfolio; we’re proud to introduce this one-of-a-kind offering for smoothies that is unmatched in the current market. We’ve eliminated the guesswork from smoothie prep and are offering consumers a quality, convenient foundation to enhance their morning ritual at an unrivalled value.” He added: “By simplifying and upgrading the smoothie-making process with unparalleled nutritional benefits, Rebbl empowers consumers to take control of their mornings and fuel their bodies with the goodness they deserve”. Smoothie Starter is available at Target and Sprouts stores for $9.99. #functionalbeverages #US #Rebbl #postbiotics #smoothies

Food-tech start-up NewMoo has developed animal-free cheese using plant molecular farming to produce casein proteins, the essential components of traditional dairy products. This innovation aims to offer a scalable, cost-effective and sustainable alternative to conventional cheese, meeting the growing demand for plant-based foods without compromising on taste and texture. NewMoo’s technology allows for the expression of casein proteins in plant seeds, which can be cultivated through standard agricultural methods. Caseins make up about 80% of the proteins in dairy milk, crucial for replicating the sensory properties of traditional cheese. This development follows three years of research and stealth operations, leveraging intellectual property from the Weizmann Institute of Science. Daphna Miller, co-founder and CEO of NewMoo, said: “Our animal-free liquid casein mimics all the functional traits of real milk protein for crafting cheese the traditional way. It can seamlessly replace dairy milk in any cheese manufacturing facility without the need for special equipment, maintaining the typical aroma, flavour and texture that cheese eaters crave.” NewMoo’s approach offers significant advantages over current methods like precision fermentation, which requires expensive bioreactor machinery. By using plant seeds as natural bioreactors, NewMoo can produce complex proteins abundantly and cost-effectively. Additionally, the process sequesters carbon during cultivation, contributing to a more sustainable food production system. Miller added: “This method of making previously animal-based foods from non-animal sources benefits consumers, dairy producers, farmers, and the global climate. We believe this technology is the most suitable for bringing the future of sustainable animal-free dairy products.” NewMoo’s innovation comes at a time when the global cheese market, valued at $135 billion, is projected to reach $220 billion by 2028, according to Euromonitor. The demand for plant-based alternatives is rising, driven by health-conscious and environmentally aware consumers, with 42% of consumers worldwide identifying as flexitarian. Hod Yanover, VP of food development for NewMoo, said: “Our goal is to assist dairy cheese manufacturers in broadening their market scope to include the burgeoning flexitarian demographic. We empower cheesemakers to create delectable and nutritious guilt-free products with ease and at no added costs.” Founded in 2021, NewMoo has raised $7 million in seed funding led by Lool and Zora Ventures. The company focuses on enabling consumers to enjoy milk proteins without the cow. Its team comprises experts in plant molecular genetics and food business development, including industry veterans from leading Israeli food companies such as Tnuva and Strauss Group. #precisionfermentation #NewMoo #Israel #dairyproteins #animalfreedairy #casein

Finnish biotech start-up Enifer has raised a total of €36m to support the construction of its new mycoprotein factory in Kirkkonummi, Finland. Set to be completed by the end of 2025, with a projected cost of €33m, the new facility will convert food industry side streams into Enifer’s Pekilo fungi-based protein ingredient. According to the start-up, the site will be the world’s first commercial plant to produce this kind of mycoprotein ingredient from side stream raw materials. It will produce up to 3,000 tons of Pekilo per year, enough to cover the annual protein needs of approximately 40,000 people, Enifer revealed. The factory will be built within an existing industrial building in Kantvik, Kirkkonummi. The site is a short drive away from Enifer’s R&D facilities in Helsinki, and offers steam, electricity, process and cooling water, and wastewater treatment facilities. The funding package comprises a new €15 million Series B equity funding round led by Finnish private equity fund Taaleri Bioindustry Fund I, with follow-on investments from existing shareholders Nordic Foodtech VC, Voima Ventures, and Valio. This is complemented by a €7 million capital loan from the Finnish Climate Fund, a €2 million loan from Finnvera, and a previously reported €12 million grant from Business Finland, bringing the total funding raised to €36 million. Enifer plans to ramp up operations at the factory in 2026, set to produce 500kg of mycoprotein per hour once the site is at full capacity. It will harbour a full-sized industrial fermenter, measuring more than 12 metres tall and 4.5 metres in diameter, to grow the Pekilo ingredient. The Pekilo fermentation process was originally developed in Finland in the 1970s, used to upcycle forest industry side streams into feed-grade mycoprotein. Enifer has adapted the process to utilise raw material streams from food and agricultural industries, developing a food-grade version of the Pekilo ingredient. Pekilo mycoprotein powder offers a source of protein and fibre, and is neutral in colour and taste, making it suitable for a diverse range of food applications. Enifer and its partners have already demonstrated its use across meat and dairy alternatives, baking, pastries and snacks. The company will file for Novel Foods approval of the ingredient in 2024 and expects to receive approval during 2026. It will employ around 15 people during regular operations of the new site, and more than double this number during construction and commissioning. Simo Ellilä, CEO and co-founder of Enifer, said: “Mycoprotein is the missing ingredient for a more sustainable food chain – the facility in Kantvik serves as a key steppingstone on our path to making mycoprotein a cornerstone of protein supply, with several future factories already being planned”. #fungibased #Enifer #Finland #mycoprotein #alternativeproteins

UK climate tech start-up Foodsteps has partnered with the Good Food Institute (GFI) on the launch of a new tool designed to help alt-protein brands assess their carbon footprint. The tool has been developed with input from over 30 manufacturers, including Quorn and Tofoo, in response to rising demand for lower-carbon high-protein foods. Manufacturers in the alt-protein market can utilise the platform to measure their carbon impact accurately and efficiently conduct Life Cycle Assessments (LCA) of their ingredients across key sustainability metrics, such as greenhouse gas emissions, land use and water consumption. It aims to fill the gap in data on the environmental impact of new alternative protein solutions, providing greater transparency and data accuracy for the sector. By allowing companies to access validated LCA certificates, the category could be aided in emphasising the benefits of alt-protein products. Anya Doherty, CEO at Foodsteps, commented: “Driven by rising consumer demand, alternative proteins could help dramatically decarbonise our food system. Yet manufacturers currently lack access to data to understand and communicate the ‘green impact’ of their products to investors, retailers, and consumers. We are delighted that the launch of this platform can help support this exciting market!” Tessa Hale, GFI’s director of corporate engagement, said: “Alternative proteins are vital to tackling many of the world’s most pressing challenges, from reducing greenhouse gas emissions to freeing up critical land and water sources and improving food security”. She added: “GFI is thrilled to collaborate with Foodsteps to provide a free version of this new tool, which is a game changer for the industry as it allows for even more data and transparency across the alternative protein ecosystem”. #carbonfootprint #altproteins #GoodFoodInstitute #lifecycleassessments #UK #alternativeproteins #greenhousegasemissions #Foodsteps

Global chocolate giant Ferrero has revealed plans to launch a plant-based version of its iconic Nutella spread this year. The famous chocolate hazelnut spread product is loved by consumers around the world, but those following a vegan or dairy-free diet have had to find alternative brands to satisfy their sweet tooth due to the classic recipe’s inclusion of milk. Now, Ferrero has sparked excitement within the category by confirming that it is preparing to launch its first plant-based Nutella product in several European countries later in 2024. A spokesperson for Ferrero told The Plant Base: “At Ferrero we are always scouting and exploring new categories and emerging food trends”. “This further addition to the Nutella family will deliver the same unmistakable experience replacing milk with vegetal ingredients, offering a delicious new choice able to welcome even more people into the brand.” While Ferrero’s spokesperson did not disclose details about the specifics of the launch and the new recipe’s ingredients at this stage, it confirmed that the roll-out would begin in Autumn this year, with further details to follow at a later date. #Europe #Ferrero #Nutella #spreads

Ingredient solutions provider Roquette has unveiled Nutralys Fava S900M, its first fava bean protein isolate, across Europe and North America. This new addition to Roquette’s Nutralys plant protein range delivers a 90% protein content, making it suitable for a variety of applications, including meat substitutes, non-dairy alternatives and baked goods. The product offers a clean taste, light colour and excellent functional properties. Roquette will showcase Nutralys Fava S900M at the Future Food-Tech’s Alternative Proteins Summit in Chicago on June 17-18, where attendees can sample a coconut milk concept featuring the new protein. Romain Joly, global head of proteins business line at Roquette, said: “Part of the pulse family, fava beans have long been valued for their properties in textured applications. Through extensive research and development, we have been able to unlock the immense potential of fava beans in protein fortification.” Nutralys Fava S900M aims to expand the alternative protein options available to food manufacturers, addressing the increasing demand for sustainable, nutritious and indulgent plant-based foods. Its high protein concentration allows for low usage ratios, making it an attractive option for optimising formulations and cost efficiency. The ingredient’s versatility and functionality make it ideal for various applications, from non-dairy products to meat substitutes. In addition to its technical advantages, Nutralys Fava S900M offers sustainability benefits. Fava beans are recognised for their agronomic advantages, such as natural nitrogen-fixing capacity, which reduces the need for nitrogen fertilisers. Roquette sources its fava beans locally and manufactures the protein isolate at its production plant in Portage la Prairie in Manitoba, Canada. Benjamin Voiry, marketing – plant proteins at Roquette, added: “At Roquette, we’re committed to the continuous advancement of sustainability and innovation. With Nutralys Fava S900M, we’re not just introducing a new ingredient; we’re offering a solution that addresses the evolving needs of the industry while prioritising environmental responsibility.” Roquette’s new fava bean protein isolate is designed to meet the needs of food manufacturers looking to innovate and differentiate in the competitive plant-based market. The ingredient’s high gel strength, viscosity control and stability under varying conditions provide formulation flexibility, while its neutral taste and light colour enhance product appeal without compromising aesthetics. #favabean #NorthAmerica #plantbasedprotein #Roquette #Canada

Lidl Netherlands has revealed that sales of its meat alternatives increased when they were placed directly next to traditional meat products. The new research from Lidl Netherlands, carried out in collaboration with Wageningen University and the World Resources Institute, involved trialling the meat alternatives’ placement on the meat shelf – in addition to the vegetarian shelf – for six months in 70 stores. The results showed that Lidl sold an average of 7% more meat alternatives during the pilot. Monique van der Meer, researcher at Wageningen University, explained that while the positive effect decreased slightly over time, it was still significant at the end of the six-month period. Sales figures for meat products also fell slightly, but not significantly. “During the pilot period, customers were also interviewed in the store and customer card holders could complete an online questionnaire,” she added. “This showed, among other things, that most customers generally think the placement of meat substitutes on the meat shelf is a good idea.” Based on the results, Lidl said it will work to improve visibility of its meat alternatives in the long-term, as well as promising consumers improvements in quality and health credentials at the end of the year. Chantal Goenee, sustainability and health advisor at Lidl Netherlands, revealed that the research also showed there was a clear need for meat substitutes in larger packages. Lidl Netherlands put this into practice immediately following the findings, with large packages now present in all of its 440 stores. “The reason for the research is that we have an ambitious goal: by 2030 we want 60% of our protein sales to come from vegetable proteins,” Goenee commented. She added: “In addition, we know from the research that visibility of our meat substitutes is an important factor in the customer’s choice to purchase or try a meat substitute, especially for customers who do not yet purchase meat substitutes. That is why we will focus even more on this in our stores and marketing in the near future.” This latest news follows price reduction initiatives from Lidl in Belgium and Germany, whereby the retailers have lowered prices on their plant-based ranges in order achieve price parity with the products’ animal-derived counterparts. These initiatives all form part of the company’s broader 2030 plant-based protein targets. #LidlNetherlands #Lidl #meatalternatives #theNetherlands #plantbasedmeat #altmeat

Biotech start-up Kynda has commenced construction of a large-scale facility for mycelium protein production in Germany. Headquartered in Hamburg, Kynda transforms food industry by-products into alternative proteins in a 48-hour fermentation process. Its proprietary system is capable of producing large volumes of ‘Kynda Meat,’ the company’s zero-waste plant-based food solution. The system is designed for efficiency, sustainability and user-friendliness, encompassing the entire production journey from starter culture to harvest. Through this approach, Kynda aims to seamlessly bridge gaps in the food supply chain and provide fibre-rich mycelium ingredients for the industry. The new factory will include two 720-square-metre production halls on a 6,200-square-metre site, utilising Kynda’s own bioreactors to produce several thousand tons of Kynda Meat annually in the first phase of scaling up. Kynda’s specially developed bioreactors transform food industry by-products into healthy meat alternatives swiftly and energy efficiently, regardless of weather conditions. The new plant near Hamburg marks a key milestone for the company and its goals to further the sustainability of the global food industry. Daniel MacGowan-von Holstein, CEO and co-founder at Kynda, commented: “We’ve outgrown our current lab and fermentation facilities which were, ironically, based in a former pig-barn. We’re therefore thrilled to witness the expansion of our production facilities to continue shaping the future of food production.” He added that the new production capacities will strengthen Kynda’s cooperation with global food companies and expand its growth course, responding to increasing global demand for sustainable proteins. In addition to its European growth plans, Kynda revealed it is currently undergoing intensive discussions with companies in Asia and North America. Earlier this year, Kynda introduced its solution to the European market. With a protein content of 37% in dry matter, including all nine essential amino acids and enriched with fibre and vitamins, Kynda’s ingredient is also allergen-free and low-fat. The company hopes it will provide an innovative solution to replace costly and highly processed plant protein texturates. You might also like to read: Enifer secures €36m for new mycoprotein factory ScaleUp Bio secures license from SFA for Singapore facility Nosh.Bio to produce ‘thousands of tons’ of mycelium protein at new plant #altproteins #mycelium #meatalternatives #fungi #plantbasedmeat #Kynda #altmeat #alternativeproteins #Germany