Deep-tech spin out company from the UK’s University of Leeds, MicroLub, has closed a £3.5 million seed investment round. The funding will enable the company to commercialise its patented technologies for fat replacement, texture enhancement and nutrient delivery. The start-up says it will use the funds to advance product development with collaboration partners, scale the technology with co-manufacturing partners and build out the team. MicroLub’s plant based, protein microgel behaves like natural lubricants and can be used as a fat replacer and texture enhancer in plant based foods, as well as in human applications, such as to replace saliva for people with dry mouth. Fats and oils make foods texturally appealing and tastier, by adding ‘lubricity’ and a creamy mouthfeel. MicroLub's ingredient technology solution that adds lubrication through unique scaffolds made of protein and water, coated with polysaccharides. This structure mimics the ‘fatty sensation’ of full-fat products, adding texture, richness and succulence in low-fat or plant-based applications. In a statement provided to FoodBev Media, MicroLub CEO David Peters, said: "Our innovative approach focuses on leveraging cutting-edge science to pioneer the next generation of protein technologies, to develop proprietary ingredient solutions which dramatically reduce molecular friction. We do this by adding lubrication to food products, using protein microgels coated with polysaccharide hydrogels." Peters continued: "We are not looking to remove the entire fat content of a product – our technology requires there to be some present - but we can significantly reduce the fat content without any noticeable change to texture or mouthfeel. In addition, we enable our customers to remove thickeners and emulsifiers from their products, thereby shortening their ingredients lists and creating clean label products." "Our technology works across a very wide range of food applications- everything from plant-based burgers to low-fat indulgent desserts. It is especially effective in reduced-fat and plant-based foods, which historically have struggled to achieve anything like their full sales potential, because of issues around texture, mouthfeel and astringency. Baked goods, spreads and confectionery are among the other categories in which we have customers working with our technology." Using this technology, MicroLub will enable its customers to make their food products healthier, as well as contributing to sustainability by addressing the alt-protein industry’s current challenge of making plant-based foods less astringent. Anwesha Sarkar, founder and CTO of MicroLub, said: “When we discovered the technology and tested lubricity, we knew it had many potential applications, which we can now explore further and commercialise with this investment”. Peters added: “Our advanced protein technology is a real game-changer when it comes to fat replacement. It enables our customers to reduce the fat content and calorie count of their products by up to 75% without any noticeable sensory change in mouthfeel and texture.” #MicroLub #fats #UK

A new alt-dairy company based in the US, Edenesque, is making its debut with a line of ‘earth-friendly, nutritious and chef-crafted’ plant-based milks. The company, founded by CEO Leslie Woodward, is launching with a line-up that includes Unsweetened Oat Milk, Barista Blend Oat Milk and Barista Blend Pistachio Milk (pictured above). According to the brand, each product is crafted to deliver maximum flavour, nutrition and performance with minimal waste. It uses whole ingredients without any fillers, gums, preservatives or additives, and claims to offer the ‘highest concentration’ of oats and nuts of any plant-based milk on the market, alongside vitamin and protein blends for nutritional support. Unsweetened Oat Milk offers 5g of protein per serving and a source of vitamins A, D and calcium. It has less than 1% sugar and is ideally suited to drinking by the glass, in smoothies, cereals and baked goods. Barista Oat Milk is lightly sweetened with coconut nectar, a natural sweetener derived from the sap of coconut palm blossoms. It is creamy and foams up to provide an ideal solution for coffee or tea latte art. The Pistachio Barista Blend, also made with coconut nectar, offers a high concentration of pistachios and cashews, similarly suited for creamy and frothy hot drinks as well as for drinking by the glass as a rich, flavourful option. Core to the company’s mission is its social project, the Edenesque Food Insecurity Initiative, which supports a multi-faceted approach to reducing food insecurity in New York State by partnering with local organisations. Each purchase of the brand’s milk supports the initiative. With the goal of scaling a replicable model across the US, the company partners with Greater Hudson Promise, Columbia County Recovery Kitchen, Long Table Harvest, Big Dream Farm and Sweet Water Farm to help nourish local communities. The mission-driven business’ tagline, ‘Be the Love,’ represents that ‘love is actionable, and when compassion meets purpose, transformation is possible’. Edenesque’s full range of plant milks is now available at Whole Foods Markets in New York and Connecticut, select retailers in New York State, and all 27 Joe Coffee locations for $6.99. It will be available through the company’s website for national shipping from 1 November. Top image: © Edenesque #Edenesque #US

Protein Industries Canada has announced a new project involving several food industry partners, aiming to improve the taste, texture, price and nutrition of vegan cheese options. The project partners – plant-based cheese brand Daiya, ingredients company Ingredion and its Ingredion Plant Based Specialties (IPBPS) division, and pulse crop specialist Lovingly Made Flour Mills – will combine their expertise to use Canadian pulses, such as pea and fava, in the development of new protein ingredients and plant-based cheeses. At the end of the project, the partners’ innovations will help to increase the supply and diversity of sustainable food products while creating new jobs for Canadians, Protein Industries Canada said in a press release. By improving products’ taste, texture and nutrition while reducing their price, the partners aim to make these products more accessible and appealing to Canadian consumers. Throughout the project, Ingredion and IPBPS will turn Canadian pulses into functional ingredients for use in Daiya’s plant-based cheeses. Lovingly Made Flour Mills will also develop extruded pulse ingredients for use in Daiya’s range. This will enable Daiya to include higher levels of protein in its products, helping to meet growing global demand for new and increased protein sources. Jamie Siu, Daiya Foods’ director of advanced research and technology, said: “At Daiya, our goal has always been to create plant-based products that deliver the same taste and texture experience as traditional dairy. This collaboration allows us to improve the nutritional profile of our cheeses while ensuring they match the flavour and quality that consumers expect from dairy products.” “By incorporating Canadian pulses and advancing our fermentation technology, we’re excited to bring even better-tasting, protein-rich options to the table that are accessible to all Canadian families.” A combined total of CAD 16 million (approx. $11.6 million) has been invested into the project, with Protein Industries Canada committing CAD 5.8 million (approx. $4.2 million) and the partners together committing the remainder. Top image: © Daiya Foods #ProteinIndustriesCanada #DaiyaFoods #Ingredion #LovinglyMadeFlourMills #Canada

Bridge2Food North America returned to the US this month (October 2024), combining its Course Americas and Summit Americas events into one jam-packed, three-day experience for the first time. Held at the Lumber Exchange during a bright and sunny week in Minneapolis, Minnesota, the event took place from 8-10 October, kicking off with Course Americas on the Tuesday and following with the two-day Summit Americas on Wednesday and Thursday. Course Americas provided an interactive deep dive into alternative protein product development, exploring cutting-edge technologies and hands-on workshops with industry specialists such as Bühler and Puris. Meanwhile, Summit Americas featured a programme packed with insightful talks from key figures at companies like Cargill, Enough, General Mills and more, delving into a wide range of topics, from ingredients of the moment to regulatory challenges and retail strategies. FoodBev Awards also teamed up with Bridge2Food North America for the first time this year, with Bridge2Food’s industry dinner on 9 October – held at the beautiful Nicolett Island Pavillion – providing the platform for FoodBev Media’s 2024 World Plant-Based Innovation Awards winners to be announced. You can read more about the winners here . Read on to discover our key takeaways from the event…   Taste and texture still top the priorities list While many consumers are factoring in more considerations when it comes to choosing which food products to buy – such as eco-friendliness and social responsibility – taste and texture are still the main drivers influencing purchasing decisions, closely followed by price and availability. This was highlighted by Joseph Balagtas, professor of agricultural economics and director of the Center for Food Demand at Purdue University, in a session exploring the economic impact of inflation and market trends on the alt-protein industry. With consumers unwilling to sacrifice on taste and texture, but simultaneously remaining conscious of nutrition and labelling, manufacturers in the alt-protein space must keep innovating to find new ways to enhance the taste of plant-based alternatives while keeping ingredients labels consumer-friendly. New clean label ingredient solutions and modern processing technologies will play a key role here, and consumers are slowly becoming more open to these technologies’ use. Research from Innova Market Insights, presented during the event, found that 35% of consumers globally said they’ll accept novel processing technologies if it means the food tastes better, or is more nutritious or sustainable.   Collaboration is key During a panel discussion titled ‘Forging the path: Breakthroughs and hurdles in the alternative protein sector,’ the panellists discussed the importance of collaboration, emphasising that working together and creating valuable partnerships should be a priority as we seek to further the alt-protein industry. John Gray, managing director at mycoprotein start-up Enough, drew from his extensive career background within the traditional meat industry to share insights into how the alternative protein category – which he refers to as ‘complementary’ proteins, rather than alternative – can reach its growth potential. Gray pointed out that the meat industry collaborates “far more than we do in this sector,” highlighting the need for the alt-protein sector to balance competition with collaboration. Sarah Frick, managing director of plant-based meat alternatives at Cargill, echoed this by saying that companies should be seeking out partnerships that unlock unique synergies and allow for new opportunities to scale.   Funding challenges will continue Current challenges facing start-ups and smaller companies looking to raise capital are no secret to the industry – it’s an undoubtedly difficult time, however as several of the event’s speakers were keen to point out, these issues are not unique to the alternative protein and plant-based industry. Economic pressures have thrown up hurdles for businesses across food and beverages generally, including the meat sector, and the broader CPG industry is facing a tough funding environment. Fluctuations in investment are to be expected in the coming years we continue along this path, panellists noted during a session on ‘Where will investments go in 2025 amid a challenging funding environment?’. Ben Happ, partner at advisory firm BERA, expressed again the importance of partnerships – with investments and acquisitions from larger companies set to be the “way forward” for many businesses in the industry. “The real natural home for most of these companies is going to be in larger existing companies,” he stated during the session. Be prepared, know your customer Stephanie Lind, founder at Elohi Strategic Advisors, delivered a thought-provoking session on the event’s final day, exploring why 85% of new CPG/food and beverage launches fail (according to Nielsen data). Lind – whose experience includes roles at F&B giants PepsiCo, Sysco and Kerry, as well as leading global sales initiatives for alt-meat company Impossible Foods – emphasised that for many companies, lack of preparation is the reason for this failure. She highlighted that in many cases, sales teams are focused on the end consumer but not on the customer who they are directly dealing with, the customer making the vital decisions – such as retailers and foodservice establishments. She advised that companies in the alt-protein space take care to ensure they know their customer and who they are selling to, as well as make continuous evaluations of their sales strategies based on execution feedback. She also highlighted the importance of investing in changing the company culture around innovation, and investing in your sales team to ensure team members are well equipped to sell alternative protein products.   Know how to communicate Although consumers are becoming more open to modern technologies, there is still a way to go. While precision fermentation, for example, has been used in the food and pharmaceutical industry for decades, many consumers are still unfamiliar with this kind of technology and for many, unfamiliarity is linked with avoidance and feeling unsafe. Knowing how to communicate about these technologies and their benefits, helping to educate and enabling consumers to feel informed, will be a vital skill for companies within the alternative protein industry as it looks to scale up, with ambitions to bring ingredients such as precision-fermented dairy proteins into the mainstream in future. JP Frossard, VP and consumer food analyst at financial services group Rabobank, explained during a panel session: “There is a missed opportunity in how we formulate products and how we communicate what plant-based ingredients are in them.” For example, putting the focus on familiar, plant-based ingredients that consumers are used to, and educating consumers on the nutritional content of products – such as fibre content and gut health benefits – will help to bridge the gap and persuade shoppers to pick up something new.   “It's an evolution, not a revolution”   Many sessions over the course of the event delved into the challenges the industry is currently faced with – but despite this, the industry’s optimism and drive to overcome such challenges was evident, with a strong emphasis on keeping perspective and looking at the long-term picture. During the ‘Forging a path’ panel, the panellists reminded attendees that the end goal of transforming the food industry and creating a more sustainable future will take years, but we should not lose sight of it despite the challenges we face. As panellist Pete Speranza, founder of Brand Elevator, put it: “It’s an evolution, not a revolution.” Change will not happen overnight, and progress won’t always look linear, but we should still celebrate it and push for lasting success as we seek to unlock the alt-protein industry’s full potential. #Bridge2Food #US

Coco2 has launched what it claims is the world’s first coconut-based infant formula in Australia, aiming to ‘redefine’ infant nutrition standards. The solution has been designed to closely mimic breast milk and has been developed over ten years in collaboration with researchers from Queensland University alongside parents and healthcare professionals, said Coco2’s general manager, Nicholas Bouchaia.  “The infant formula was developed to address the growing demand for plant-based alternatives and offers an innovative solution for infants with lactose intolerance, cow’s milk protein allergies and dietary restrictions,” he commented. Bouchaia explained that the plant-based formula contains naturally occurring lauric acid, a beneficial nutrient found in human breast milk which enables the milk to be easily digestible, anti-inflammatory, antimicrobial and provide an energy source for infants and toddlers. “Lauric acid is crucial for neurodevelopmental growth and can aid in the absorption of fat-soluble vitamins A, D, E, and K,” he added. “It, along with other essential nutrients in Coco2, ensures that your baby receives the immune-boosting and energy-providing benefits essential for healthy development.” Pharmacist Helen Ngugen said the coconut-based formula can be used alongside breast milk or as an alternative to support mothers and infants with feeding difficulties, allergies or digestive issues. “Coco2 is nutritionally complete and fortified with all the key minerals and vitamins,” she said. “It also has a simplified protein and fat profile that closely mimics breast milk. This makes it easier to digest and absorb compared to traditional dairy based formulas.” The brand offers a line for both infants and toddlers, and is available online now and on subscription. Coco2 said it will soon be stocked in major grocery stores and pharmacies across Australia, and be exported globally. #Coco2 #Australia #infantnutrition

Global bakery, patisserie and chocolate ingredients provider Puratos has extended its Ambiante range of whippable toppings and fillings with the addition of a new plant-based chocolate flavour. The solution is 100% dairy-free, with no artificial flavours or colours, and uses cocoa powder from Puratos’ Cacao-Trace Sustainable Cocoa programme. According to Puratos, Ambiante Chocolate Flavor offers a smooth, mousse-like texture that can be used by customers to create fillings, decorations and toppings for patisserie and desserts conveniently and cost-effectively. It contain 14% fat and boasts an ‘exceptional’ overrun, the company said, gaining up to 3.5 times its original volume during whipping in comparison to the average overrun of two times when using a standard dairy cream and cocoa powder combination. Produced using UHT technology, it can be easily stored unopened at room temperature (between 2-20°) for up to nine months. After whipping and applying, patisserie creations are freeze-thaw stable, or can be stored in a refrigerator for up to five days. Laurent Thomé, business unit director for plant-based solutions at Puratos, said: “Consumer expectations are high when it comes to patisserie; they want a delicate flavour and texture, freshness and the use of sustainably-sourced ingredients – often catering to specific dietary preferences. So, when developing a whippable topping in everyone’s favorite patisserie flavour, chocolate, it was important to get every aspect right.” “We created Ambiante Chocolate Flavor to meet these growing needs and help make manufacturers’ lives easier. Unlike many labour-intensive chocolate creams, Ambiante delivers consistent quality, taste and colour – ready for producers and artisan bakers to whip up exciting patisserie creations.” Puratos confirmed it is now increasing its production of Ambiante Chocolate Flavor following its official launch, and will be expanding into global availability in the coming months. #Puratos #Belgium #ingredients

Quorn Foods’ CEO, Marco Bertacca, is stepping down after five years and handing over to new chief executive David Flochel, former MD of Heineken UK. Flochel will join the business in November 2024. In addition to his role at Heineken UK, leading a business and culture turnaround for the beer giant, his previous experience includes positions as regional president of Mars Drinks for Europe and North America at Mars, and customer development roles at Unilever Food Solutions in France and the Netherlands. Outgoing CEO Bertacca joined Quorn in January 2020, navigating the meat alternatives business through global challenges including the Covid-19 pandemic, and the cost-of-living crisis that followed. During his tenure, he has overseen successful initiatives such as the launch of the Marlow Ingredients division in 2023, through which Quorn has made its mycoprotein available to other food companies as a B2B supplier. Additionally, this year, the company revamped its foodservice division, QuornPro . QuornPro announced a new partnership with the NHS to help them offer blended meat items using Quorn’s mycoprotein , replacing 100% meat items on menus in efforts to reduce carbon emissions and improve menu items’ health credentials. Bertacca commented: “I would like to extend a huge thanks to the entire team for all the incredible things we’ve achieved in the five years I have been with the business. Despite the challenges with overall growth in the last few years, we have improved Quorn retail market share, achieved yearly growth in our foodservice & QSR business, and launched the new Marlow Ingredients business unit.” He added: “I know Quorn is in good hands. David is bringing an incredible depth of knowledge and experience into the company, and we are already working closely together to ensure a smooth transition.” Commenting on his appointment, Flochel said: “Quorn Foods has a strong history of success, but 2025 will be a reset year for the company. This is a brilliant opportunity to transform the business into the next stage of its journey and I am delighted to be taking on this new role. I believe that with the right focus and execution we can turn around the company and current category performance.” #QuornFoods #UK

UK vegan snack brand Mindful Bites has announced the expansion of its festive Veganettone and biscotti flavoured snacks range with new seasonal flavours. Mindful Bites’ Cantucci biscotti are plant-based biscuits made from almonds. They are available in three flavour variations – the new chocolate and orange, double chocolate and almond – and come in 200g boxes for an RRP of £6.99. The Veganettone is a vegan interpretation of the classic panettone which comes in either a sharing or mini size. Sharing flavours include organic classic, with candied orange peels and raisins, organic double chocolate and, exclusive to The Vegan Kind, chocolate and salted caramel. They are available in 500g boxes for an RRP of £14.99. The mini flavours consist of the new mixed berries, organic classic and organic chocolate for an RRP of £3.99. The full Mindful Bites festive range is available at leading retailers including Boots, M&S, Selfridges and Holland and Barretts. It’s also available on the Mindful Bites website. #MindfulBites #plantbased #UK

Vegan Food Group (VFG) has completed an asset sale of its production facility in Wiesbaum, Germany, to European tofu producer The New Originals Company. VFG said the move will allow it to focus on expanding operations at its larger German facility in Lüneburg, which produces the majority of its products. The tofu production facility was previously owned by German tofu manufacturer Tofutown, of which VFG announced its acquisition earlier this year.  The sale to The New Originals Company includes the transfer of certain assets, brands and production capabilities related to tofu manufacturing. The New Originals Company was established in February 2024 by the Lunter family, the NLT management holding and Raiffeisen Landesbank Oberösterreich, a food manufacturing investor. It employs 600 people across five countries, aiming to become a ‘European leader in tofu innovation’. VFG’s strategic partnership with The New Originals Company will focus on creating innovative tofu products that meet the nutritional needs of modern consumers. The New Originals Company will benefit from VFG’s distribution channels across Europe as well as the manufacturing capabilities provided through the deal. Dave Sparrow, CEO of Vegan Food Group, said: “While tofu remains an important product category for VFG with product launches planned in Q1 2025, this transaction enables us to optimise our operations while ensuring continued production of high-quality tofu products through the New Originals Company's expertise in this field”. Matthias Krön, CEO of The New Originals Company, added: “Bernd Drohsin and the Tofutown team in Wiesbaum have been pioneering organic tofu and tofu products in Europe since the 1980s. They have been making great traditional tofu and innovative products, winning the trust of people in many countries in Europe.” He added that The New Originals Company is “proud to continue this long tradition and will continue pioneering tofu as a key part of the food transition in Europe”. #VeganFoodGroup #UK

Lidl Great Britain is tripling the number of plant-based options it offers to consumers, with a newly expanded own label range appearing in selected stores from this month (October 2024) before a national roll-out in January 2025. Lidl’s revamped Vemondo Plant! range features 28 new items, including multiple varieties of tofu, burgers, sausages, mince and nuggets, as well as a range of dairy-free yogurts and cheese, deli-stye products and ready meals. The expansion of the range comes alongside increased visibility in-store through a dedicated plant-based fixture and increased marketing, moves the retailer has made as part of its target for plant-based protein to account for 25% of its total protein sales in the UK by 2030. Lidl GB said it has seen a 12% increase in demand for its plant-based products in stores over the past year. Richard Bourns, chief commercial officer at Lidl GB, commented: “We’re the first UK retailer to set specific plant-based protein targets and are committed to breaking down key barriers that currently exist within the category, like price, quality, and availability”. “With the launch of our new own-label Vemondo Plant! range, and the expansion of our branded offering, all at market-leading prices, we’re making high quality plant-based foods accessible to everyone, ensuring that more customers can afford to make healthy and sustainable choices.” Lidl has introduced several initiatives across Europe in the last year aiming to increase sales of its plant-based products as part of its wider sustainability strategy. In the Netherlands, the retailer announced last month that it would permanently lower the prices of its plant-based meat and dairy subtitutes, making them equal to or cheaper than their animal-derived counterparts . This followed similar initiatives in Belgium and Germany. #Lidl #UK

Ohly, a producer of yeast extracts and yeast-based specialties, is set to enhance its production capabilities with the opening of a new spray drying tower and fermentation facility at its Hamburg, Germany, site next year. This investment aligns with the company’s long-term commitment to sustainability and decarbonisation, as part of its affiliation with Associated British Foods. The new fermentation plant, touted as one of the largest and most modern in Europe, aims to increase production capacity by up to 50% while significantly reducing energy and water consumption. The facility incorporates innovative technologies, such as advanced cooling towers and automated systems, which will replace traditional 25kg packaging with larger ‘big bags’ capable of holding up to 1000kg. This shift is expected to reduce packaging waste substantially. Rüdiger Briel, engineer and project manager at Ohly, highlighted the dual objectives of the new facility: “Our goal is to achieve the highest microbiological standards while continuously reducing our environmental impact”. The new heat recovery system is anticipated to conserve thermal energy equivalent to the natural gas required to heat 800 homes, further underscoring Ohly’s commitment to sustainability. The arrival of two commercial fermenters was marked by a special night-time delivery through Hamburg, illustrating the scale of the investment. The transportation required a carefully planned route to navigate the city's streets, including the iconic Reeperbahn. In addition to environmental benefits, the new plant will adhere to the latest hygiene standards and occupational safety protocols. The implementation of automated systems aims to enhance ergonomic operation, ensuring the safety and wellbeing of employees while maintaining high product quality. “Digitisation is key,” Briel noted, as the facility moves closer to Industry 4.0 standards through a digital control system that monitors all production processes. Ohly’s investment also addresses supply chain security, a critical concern for food and beverage manufacturers. By enhancing its production capabilities and adopting robust supply chain management practices, Ohly aims to minimise disruptions and ensure consistent product availability. #Ohly #decarbonisation #technology #facility #sustainability #yeast #manufacturing #fermentation

UK plant-based bakery brand Oggs has extended its range of ‘Cruelty Free Cakes’ with two new products ahead of the festive season. The new launches, Oggs Gingerbread Cakes and Oggs Hot Chocolate and Marshmallow Cupcakes, aim to provide a plant-based and egg-free option for consumers to enjoy as part of its Christmas range. Oggs Gingerbread Cakes feature creamy vanilla icing between lightly spiced gingerbread sandwich sponge cakes. They are now available in Sainsbury’s stores across the UK at an RRP of £3.95. Oggs Hot Chocolate and Marshmallow Cupcakes combine soft chocolate sponge with a ‘luxurious’ marshmallow-flavoured frosting, dusted with cocoa. They are available at Tesco Express, Sainsbury’s, Waitrose and Ocado for an RRP of £2.35. Hannah Carter, founder and CEO at Oggs, said: “Christmas is all about sharing good food with the people we love, but that doesn’t need to come at the expense of animal welfare”. “Our latest Cruelty Free Cakes are deliciously ethical, meaning cake fans can feel good about the choices they’re making over the holiday season.” #Oggs #UK #bakery #cakes