Aussie Plant Based Co has been acquired by fellow Australian food company Smart Foods, just days after facing liquidation. Owner of plant-based brands Veef and LoveBuds, Aussie Plant Based Co was reported to have entered liquidation last week due to cash flow challenges stemming from rising prices, rapid expansion and supply chain disruptions. The company had only just launched a brand-new meat alternative range the previous month under its Veef brand, aiming to provide a ‘carbon neutral and affordable’ range of plant-based meat products on par with the price of traditional animal-derived meat. Following reports that the company had appointed liquidators, Gold Coast-based food solutions group Smart Foods confirmed yesterday (16 October 2024) that it had acquired Aussie Plant Based Co, recognising its ‘immense potential’ amid growing demand for plant-based options. In a statement, Smart Foods said Aussie Plant Based Co’s liquidation reflected the current challenging environment for plant-based businesses in Australia, pointing to the complexities of the market where long-term success requires significant investment and strategic planning. Raghu Reddy, owner of Smart Foods, commented: “I am incredibly excited to lead The Aussie Plant Based Co into this new era. While the company has faced recent challenges, I believe in its strong foundation and the dedication of its team. By streamlining operations, fostering key partnerships, and focusing on innovation, we will solidify its position as a leader in the Australian plant-based market.” Under Reddy’s leadership, Aussie Plant Based Co will continue to provide a wide range of plant-based products for both the retail and foodservice channels. Future plans include expanding national distribution, with a focus on securing further listings with all major retailers in the country, including Woolworths, Coles, Costco, Aldi and IGA. #AussiePlantBasedCo #SmartFoods #Australia #Veef

Colour and flavour solutions are essential across the food and beverage industry, enhancing the taste and appearance of products while boosting their palatability. In plant-based, where products often aim to emulate those traditionally made from meat or dairy, these solutions play a crucial role. Amid increasing demand for more natural and clean label ingredients, we explore the latest developments in plant-based colours and flavours. Colours The colour and general appearance of food and beverage products must not be underestimated in the quest to develop crave-worthy delights for today’s consumers. Numerous studies have shown that we are conditioned to associate certain colours with specific flavours. The presence of unappealing colours in the context of a given food – such as hues that suggest the food might be unsafe or unpleasant – can directly lessen the desire to eat, and impact the overall eating experience. Manufacturers are increasingly getting creative with the use of food colour to stand out. For example, Heinz unveiled a limited-edition pink ‘Barbiecue’ vegan mayonnaise earlier this year to celebrate the 65th anniversary of the Barbie brand, capturing consumers’ attention thanks to its candy-coloured hue, achieved using beetroot extract. Or, more notably in the plant-based space, Impossible Foods’ ‘bleeding’ patties, made entirely from plant-based ingredients and yet bearing a striking resemblance to a traditional, medium-rare beef burger. This is all thanks to its innovative soy leghemoglobin protein ingredient, made via the fermentation of genetically engineered yeast and responsible for the burgers’ meaty taste as well as their colour. Colour development is evolving in response to consumer preferences for more natural food ingredients. Across the globe, labelling regulations require manufacturers to disclose information about additives, including colours, on ingredient labels. Consumers are now more aware than ever of the presence of synthetic ingredients, with certain artificial colours being linked to adverse effects such as hyperactivity in children. According to FMCG Gurus research, 73% of European consumers and 75% of North American consumers agree or strongly agree with the statement: ‘It is important that food and drink products do not contain artificial colours’. This is particularly significant for plant-based consumers, who often choose these foods because they perceive them as natural and healthier. However, some plant-based alternatives have faced reputational challenges in recent years due to processing methods and the use of additives, especially amid the increased discourse around ultra-processed foods. Hélène Moeller, vice president of global product marketing for flavours and colours at ADM, emphasised that consumers are not willing to sacrifice appearance, taste or cost, which creates a challenge for manufacturers to deliver on variables such as the stability, intensity and consistency of colour solutions. Additionally, the regulatory landscape can vary from region to region, posing further difficulties. “In order to solve these challenges, ADM focuses on colour innovation and optimisation,” Moeller said. “Rigorous attention to raw materials, technology and application science helps us deliver colour solutions derived from natural sources that are at the forefront in the industry.” The global ingredients giant offers a range of colour solutions derived from fruits, vegetables and botanicals that promise not to impact flavour as a result of deodorising and masking technologies. “Our extraction technology also removes sugars, starches and potential proteins so they can withstand even the harshest processing environments,” she explained. “One of our latest innovations in the colour space is PearlEdge. This cleaner label replacement of titanium dioxide provides a range of white shades derived from vertically integrated, natural sources, such as native corn starch.” “The PearlEdge portfolio was purposefully developed to address the unique challenges within different applications, from beverages and confectionery to meat and dairy alternatives.” Ingredients producers must evolve with the changing landscape and innovate to produce more natural solutions, leveraging plant sources. However, cost can present another challenge. Kristin Soave, leader of Kalsec’s plant-based proteins platform, told The Plant Base: “Synthetic ingredients are cheap and effective, but they’re becoming outdated…As we’re currently seeing, some states are banning certain artificial colours due to a variety of reasons. We believe these bans will continue to grow…as experts keep digging deeper into health and wellness.” Among Kalsec’s recent launches is a natural, fungal-derived beta-carotene solution, described by Soave as cost-effective, sustainable and delivering a vibrant orange hue while adhering to clean label requirements. Also included within its portfolio is its Durabrite line, which protects against pigment oxidation to ensure food maintains its colour, quality and shelf life. Lycored offers a portfolio of naturally derived colours that also includes a fungal-derived beta-carotene alongside lycopene sourced from tomatoes. The company’s range includes vibrant shades of yellow, orange, red and pink, all of which are vegan-friendly, non-GMO and stable under harsh conditions such as heat, light and pH extremes. Caroline Schroeder, Lycored’s global head of marketing, explained that its latest addition – ‘ResilientRed BF,’ launched in July – is ideally suited for plant-based applications like meat alternatives and UHT dairy alternatives, such as pea- and soya-based milks. “Derived from lycopene sourced from Lycored’s own tomatoes, this colourant is Whole Foods-compliant, vegan-friendly, and free from sugar esters and palm oil, making it ideal for premium markets,” she enthused. “The strength and vibrancy of ResilientRed BF allow brands to achieve their desired shade in smaller doses, potentially using up to 20% less colour than some competitor products in the case of meat alternatives.” As we continue to see advancements in biotechnology, further innovation in sustainable natural colours is expected, leading to the production of higher-quality clean label plant-based alternatives. Technologies like fermentation are fuelling product development – this summer, GNT announced its expansion into fermentation to enhance its Exberry colour portfolio. The company has been innovating in natural colours since 1978 and is now embracing the unique benefits of modern fermentation methods to unlock new opportunities within its range. It has partnered with Plume Biotechnology, a UK-based start-up specialising in fermentation science and bioprocessing, as part of these efforts. Theresa Wilms, technical sales manager and lead of the plant-based category team at GNT Group, said: “Fermentation has the advantage that it’s produced in a closed system, so it gives us precise control over the growing conditions. That helps us to achieve high yields all year round as well as exceptional levels of standardisation.” “Another benefit is that we can use some of the side streams from our fruit, vegetables and plants as a culture medium. We see Plume’s fermentation technologies as a great fit for our ambitions and we’re hugely excited about the potential.” GNT launched its first-ever oil-soluble colour concentrate last year, made from non-GMO paprika. The orange colouring is suited for fat-based applications and has a high intensity, ideal for applications such as plant-based cheese and smoked salmon alternatives. Additionally, its recent introduction of a range of clean label brown colour concentrates based on caramelised carrot can provide an attractive solution for plant-based burgers and steaks. They are available in liquid, powder and micronised powder formats, and are made by heating the sugars from the carrot without any chemical solvents. “Plant-based colours aren’t a plug-and-play solution,” Wilms added. “They rely on the natural pigments in fruit, vegetables and plants, so there are various technical factors to bear in mind. Because of that, developing effective formulation strategies is a big part of our innovation focus.” She cited the formulation of meat alternatives as an example, explaining that red colour concentrates, such as carrot and radish, contain anthocyanin pigments and are influenced by the pH of the base product. “To achieve a really strong red hue, it’s best to try to reach the lowest possible pH. Beetroot concentrates, which contain a betanin pigment, are an alternative option that aren’t affected by pH. They can also be used to achieve a nice red shade in plant-based burgers, but the betanin is heat-sensitive so they usually can’t be used in products like cold cuts.” Wilms continued: “The possibilities with plant-based colours have changed dramatically over the last few decades. In the years ahead, innovation can continue to drive improvements in terms of colour performance, but also sustainability.” Flavours It goes without saying that flavour is vital to the success of plant-based foods. Recent research from Innova Market Insights found that 44% of consumers want to see improved flavour in plant-based products. Mawele Shamaila, senior scientist alternative proteins at Symrise North America, told The Plant Base: “Consumers want plant-based products that taste real and delicious, without common issues like beany, green or bitter flavours, poor texture, or high costs”. “One of the key challenges in this space is keeping pace with the innovation of new plant protein ingredients, such as sunflower, watermelon, canola and aquafaba, as well as other ‘animal-free’ proteins like cultured meats, fish and fats.” Symrise’s Symlife portfolio offers natural flavours and taste balancers that can eliminate undesirable attributes such as off-flavours in plant proteins, while also improving texture. Janis Sinton, vice chair of the UK Flavour Association, observes a preference for naturalness, botanicals and masking flavours for functional products within the wider F&B industry. While she emphasised that non-natural or artificial flavours should not automatically be perceived as 'bad' – as these flavours are highly regulated across global markets to ensure consumer safety – the clean label trend is also evident within flavour solutions. Sustainability is another key consideration within the plant-based industry – many consumers who follow a vegan diet do so for environmental reasons, and want to be sure the products they are consuming are made with eco-friendly ingredients. Sourcing raw materials sustainably is a constant challenge for the flavours industry, but Sinton said that businesses within the sector continue to find solutions and work with local farmers to ensure end products are made as sustainably as possible. “We are also working with food producers and supermarket chains to utilise surplus food – extracting flavour from remnants not otherwise used, then re-using this flavour in new products,” she said. “For example, taking the ‘wonky fruit’ not deemed suitable for supermarket sale, and reworking it as an ingredient in beverages.” Just as fermentation is being harnessed in colour development, it is also driving innovation in sustainable new flavours, allowing for natural aroma materials to be produced without using the traditional plant source, Sinton noted. “High efficiency distillation and separating techniques, such as spinning cone and molecular distillation, help create new materials for flavour innovation and make the most of the natural and botanical resources we have access to. This has significant sustainability benefits too.” FMCG Gurus research shows that consumers are more curious than ever about trying new flavours, with 70% of European and 78% of North American consumers saying they like food and beverage products with new and unusual/exotic flavours. Kalsec’s Soave mentioned that the company is observing an emerging trend in savoury flavours that are not derived from meat. “Plant-based consumers are looking for a taste that does not mimic animal flavours, they want their plant-based foods to be delicious in their own unique way,” she explained, adding that Kalsec will be launching a new line of natural savoury flavours in 2025. Whether in meat alternatives or elsewhere in plant-based, ADM’s Moeller said manufacturers must remember the importance of authenticity. “For plant-based products to succeed, they must result in repeat purchase. That means it’s not just about the right flavour, it’s also about the right mouthfeel. This is of particular importance when creating plant-based alternatives to animal proteins.” She added that ADM’s TasteSpark flavour modulation technology, which uses naturally derived ingredients to craft solutions that rebalance flavour profiles, can help to replicate traditional dairy’s creaminess and support functionality. Additionally, its recently launched Corefold technology uses separation and concentration methods to enhance taste. “It focuses on the core part of citrus oil, emphasising the molecules responsible for impact and mouthfeel while capturing top notes for freshness and aroma,” Moeller commented. Overall, she believes that both the colours and flavours industries are experiencing nearly unlimited opportunities for growth. “We predict that the future will keep getting brighter and more flavourful with custom creations. Flavours and colours are truly what bring innovation to life, moving our culinary renditions from test kitchen to the grocery shelf.” Top image: © GNT

Burcon NutraScience has unveiled its Puratein canola protein isolate, targeting the egg replacement market, which has been significantly impacted by recent supply disruptions. The launch comes as food manufacturers seek sustainable alternatives to traditional egg products amid soaring prices and supply constraints. The US egg market has faced considerable strain due to avian influenza outbreaks over the past two years, leading to a dramatic 57% year-over-year increase in egg prices as reported by the US Bureau of Labor Statistics. This spike has prompted food manufacturers to explore alternative ingredients that can mitigate the effects of rising costs and ensure consistent supply. Burcon's canola protein isolate, boasting over 90% protein purity, is positioned as a versatile substitute for eggs in various baked goods. In comparative studies, the canola protein has demonstrated the capability to replace up to 100% of powdered and shelled eggs, delivering cost savings of 20% to 30%. This product not only meets the functional requirements of egg substitutes but also caters to the growing consumer demand for plant-based options. Kip Underwood, CEO of Burcon, said: "The food industry has long sought a plant-based alternative to egg protein. Our canola protein not only serves as a replacement in traditional food applications but also enables the creation of superior, more sustainable plant-based alternatives." Derived from non-GMO, Canadian-grown canola seeds, Burcon's Puratein is characterised by its complete amino acid profile, high solubility and neutral flavour, making it suitable for a wide range of food and beverage applications. The product's attributes align with the industry's shift towards healthier, sustainable ingredients, reflecting broader consumer trends favouring plant-based diets. #Burcon #eggreplacement #canola #newsolution #protein

Voyage Foods has announced it will open a 284,000-square-foot manufacturing facility in Mason, Ohio, to produce its cocoa-free chocolate, nut-free spreads and bean-free coffee. The food-tech start-up, headquartered in California, US, expects the site to be operational by the new year. Once construction is complete, the factory will have the capacity to produce 10,000 metric tons of cocoa-free chocolate annually. Founded in 2021, Voyage Foods’ mission is to futureproof the world’s favourite foods without exploiting their source ingredients, taking pressure off vulnerable supply chains in sectors such as cocoa production and more. Its portfolio of products includes cocoa-free chocolate, hazelnut-free spread and peanut-free spread, all vegan-friendly and free from the top nine common food allergens. They are made from widely available plant-based ingredients, many of which are upcycled from waste and side streams. The company signed a deal in April with Cargill to become Voyage’s exclusive B2B global distributor  for the nut-free spreads and cocoa-free chocolate. The new manufacturing plant will help to deliver on new opportunities, particularly with CPG and foodservice companies. Adam Maxwell, CEO and founder of Voyage Foods, said: “With this new facility, Voyage is maturing from a start-up food technology company to a large-scale manufacturer with the ability to deliver value across the entire ecosystem to our people, partners, and the planet”. Construction of the site has been funded partially through a guaranteed loan programme by the US Department of Agriculture of around $25 million. Voyage will maintain its headquarters and an additional manufacturing site in Oakland, California. The company closed a $52 million funding round earlier this year, bringing its total funding raised to $94 million. #VoyageFoods #US

Impossible Foods is rolling out three new lines into US retail: Impossible Disney The Lion King Chicken Nuggets, Impossible Meal Makers and Impossible Corn Dogs. The new products aim to make it easier for families to enjoy plant-based meals, and will be available to shop at US grocery stores over the coming weeks. The brand has partnered with Disney to launch Impossible Disney The Lion King Chicken Nuggets, in advance of the new film Mufasa: The Lion King . The product reimagines Impossible’s chicken-style nuggets into the shape of familiar Disney characters from the film, packing 10g of plant protein per serving in a quick and convenient format for kids and consumers of all ages. Peter McGuinness, president and CEO of Impossible Foods, said: “We’ve been very proud to work with Disney to serve Impossible products across their properties for the past four years, so it was a natural next step to collaborate on a new offering in the grocery aisle”. Also joining the Disney nuggets collaboration are two additional lines designed for convenience. Impossible Meal Makers provide a new, flavourful take on Impossible’s flagship Impossible Beef, packing the same 19g of protein per serving and zero cholesterol. They feature the plant-based ground beef in two pre-seasoned options – Taco and Italian-style – and can be cooked within minutes. The new Impossible Corn Dogs feature the brand’s Impossible Beef Hot Dogs, paired with a soft corn bread exterior aiming to evoke ‘nostalgia for childhood days at the carnival or county fair’. They also contain zero cholesterol, as well as being claimed to contain 40% total less fat and saturated fat compared to an animal-based corn dog. #ImpossibleFoods #US

Liberation Labs has raised an additional $3.39 million in funding. Precision fermentation start-up Liberation Labs was formed to provide the industry with the infrastructure to commercialise novel protein manufacturing at the scale and cost structure required by the market. $2 million of the funding came from Agronomics and was made via a Secured Promissory Note, which accrues 10% interest annually and matures on 10 October 2027. With this new contribution, Agronomics’ total investment in Liberation Labs has reached $19.6 million, resulting in a 37.5% ownership stake on a fully diluted basis. The $2 million investment from Agronomics will support the ongoing construction of Liberation Labs’ Launch Facility in Richmond, Indiana, US. The remaining $1.39 million will fund a feasibility study (including engineering and market analysis) to explore the construction of a commercial-scale, flexible-use, 4-million-litre biomanufacturing facility adjacent to the Launch Facility. Agronomics' executive chair, Jim Mellon, commented: “The recent commitment to invest across fabrication, firepower, fitness, food and fuel, demonstrates the potential of a biomanufacturing ecosystem in which the benefits of more secure and reliable supply chains are delivered across industries. In line with this, Liberation Labs has made significant steps towards securing binding offtake agreements for its Launch Facility.” Mellon continued: “The company now has signed letters of intent with potential customers representing well over 200% of the available capacity for the first few years of operations, demonstrating strong demand for ‘fit for purpose’ biomanufacturing facilities across food, fuel, materials and pharmaceuticals." Earlier this year, Agronomics invested $10 million in Liberation Labs as part of a wider $12.5 million  funding round, and, in January, it partnered with Ivy Tech Community College  in Richmond, Indiana, US, to develop a new biomanufacturing workforce training programme. Last year, the US Department of Agriculture (USDA) awarded Ameris Bank a $25 million ‘business and industry’ loan  guarantee for Liberation Labs’ biomanufacturing facility in Richmond, Indiana, US, and, months prior, the start-up secured $30 million  to advance the development of its biomanufacturing facility in Richmond. #LiberationLabs #US #precisionfermentation #Agronomics

French plant-based meat company Umiami has today (15 October 2024) announced a strategic rebrand with a new name, ‘Swap.’ The food-tech company said its new name reflects its commitment to ‘delivering exceptional tastes,’ and represents a call to action that encourages consumers to ‘swap’ their traditional meat fillets for the plant-based kind. Additionally, the versatility of the name allows Swap to expand beyond its current specialism of plant-based chicken fillets and into the realm of other meat and fish alternatives. This paves the way for future product expansion while maintaining a consistent brand identity. Its new brand tagline is ‘Swap. For the love of it,’ aiming to support consumers in making positive choices for their health, the environment and animal welfare. By adopting the new name, the company also said it aims to assert its maturity and ambition to compete with leading traditional meat brands, marking its journey from start-up to ‘significant player’ in the food industry. Having launched its factory in Alsace, France, in March 2024, Swap now has plans for large-scale international expansion, particularly in the US. Tristan Maurel, co-founder of Swap, said: “Swap perfectly represents our mission: to provide consumers with the opportunity to exchange their usual meat for a delicious and sustainable alternative, without compromising on taste or texture”. He added: “Our rapid growth opens up new opportunities for expansion, while staying true to our commitment to simple ingredients and authentic recipe.” #Swap #France #Europe #Umiami

British meat alternative brand Meatless Farm has unveiled a new sourdough pizza line, available at Sainsbury’s stores across the UK. The stone-baked pizzas feature a tomato sauce with plant-based mozzarella-style cheese, and a variety of toppings inspired by ‘meaty pizza’ favourites. They are available in Ham & Mushroom Style and Spicy Pepperoni Style varieties. According to the brand, its new pizza offering provides ‘intense flavour and restaurant-style quality,’ while containing less fat than a standard, traditional ham and mushroom or pepperoni pizza. Meatless Farm has also revamped its ‘Meat Free-zer Fillers’ frozen range, available in Morrisons, which includes Succulent Beef Style Meatballs, Pork Style Sausages, Quarter Pounders and Beef Style Mince. Each pack is high in protein, allergen-free and conveniently ready-to-cook from frozen. The Beef Style Meatballs feature an improved recipe, promising a ‘realistic texture and flavour that rivals the real deal’. Additional updates include bigger quarter pounders and sausages, alongside a packaging refresh featuring new imagery. Lydia Brook, brand manager at Meatless Farm, commented: “Our new Meatless Farm product ranges have been created to cater for the growing demand for flavoursome, plant-based foods that replicate the taste, texture and nutritional content of meat. With quality a priority, we’ve focused a lot of time on perfecting our ingredients – for example, using high protein meat substitutes with less saturated fat, but no less flavour.” #MeatlessFarm #UK

UK-based Strong Roots, known for its focus on plant-based frozen foods, has announced the nationwide rollout of its new ‘Air Bites’ range, specifically designed for air frying. The launch responds to the increasing consumer interest in healthier, convenient snack options and the growing popularity of air fryers in home kitchens. Available from next week, the Air Bites come in three varieties: Crispy Spinach & Carrot, Crispy Pea & Lemon, and Crispy Veg, with a retail price of £2.95 per pack. These products are positioned as versatile snacks suitable for various occasions, from quick lunches to party platters. Each flavour is crafted to deliver a balance of taste and nutrition. For instance, the Crispy Spinach & Carrot variety contains 48% spinach and is coated in a crispy carrot crumb, while the Crispy Pea & Lemon features 58% sweet peas along with a citrus twist. The Crispy Veg option includes a mix of vegetables and brown rice, all encased in a quinoa crumb. Each serving contains between 165 and 188 calories, making them appealing to health-conscious consumers. Strong Roots has secured listings in major supermarket chains, including Waitrose, Sainsbury’s, ASDA, Morrisons, Tesco and Whole Foods Market. The products will also be accessible through independent retailers via wholesalers. Air Bites are packaged in recyclable materials, aligning with consumer preferences for environmentally friendly products. The packaging highlights key attributes, such as being certified vegan and low in saturated fat, while also displaying the climate footprint from production to shelf. Laura Smith, VP of Marketing at Strong Roots, said: We believe there is an exciting opportunity to reach new consumers, bring even more people into the frozen, meat-free category and widen usage occasions and we can’t wait to hear what our customers think”. #StongRoots #frozenfood #airfryer #UK #convenience

Denmark’s government has revealed a new plan to allocate at least DKK 15 billion (approx. $2.2bn) to green research and innovation until 2030, including DKK 500m (approx. $73.3m) for the food and agriculture industry. In a statement, the Danish government said it aims to make it easier for new green technologies and solutions to scale up from laboratory into society. Its new approach is designed to resolve current barriers, such as complications around testing, documentation and coordination between authorities. Development and implementation of new climate solutions in the agricultural and food industry will be crucial for the green transition, the government’s release highlighted. The new plan will target DKK 0.5bn into an overall effort to accelerate green solutions for the industry, including fast-tracking of documentation processes, a foundry for new green foods and solutions for a climate-neutral agricultural industry. Last year, Denmark became the world’s first country to develop a national action plan for plant-based foods. It has also announced the introduction of a ‘world-first’ national carbon tax on agriculture. Jacob Jensen, Denmark’s minister for food, agriculture and fisheries, commented: “Bureaucracy and slowness must not stand in the way of the green transformation of agriculture. That is why I am happy that we are now allocating funds to more quickly develop, test and implement measures that will make the transition easier for farmers.” “Overall, it will help agriculture to become a greener and more economically sustainable industry, and it will increase our position of strength as a leading country in the rest of the world.” #Denmark #Europe

Fresh pasta company Dell’Ugo has partnered with meat alternatives brand This on the launch of a new plant-based filled ravioli line. The two UK-based companies are launching two products as part of the range – This Isn’t Bacon and Cheese Ravioli, and This Isn’t Chicken and Pesto Ravioli. The former contains This’ plant-based bacon lardons with smoked dairy-free gouda, while the latter contains its chicken-style pieces alongside Genovese basil pesto, aiming to meet demand for meat-free products within the category. Sophia Cooke, CEO of Dell’Ugo, said the company chose to collaborate with This after witnessing the brand’s products’ positive reception from consumers at a festival. She commented: “Combined with our amazing fresh pasta parcels, crafted using only the finest semolina for the Altamura region in Italy, it’s a match made in heaven and delivers the first ever vegan fresh filled pasta that tastes like meat”. Xander Fletcher, out of home controller at This, said: “We’re ecstatic about this partnership with leading pasta brand Dell’Ugo, not least because they’ve been absolutely incredible to work with and are true masters of their craft, but also because the final products taste sublime and prove that you can easily switch out meat and not compromise on flavour. These are going to fly off the shelves, so fingers crossed we can work on more exciting products with the Ugo family.” While Dell’Ugo offers a range of Italian vegan products spanning pasta, gnocchi, bread and sauce, this is the brand’s first meat alternative range. The new line launched at Morrisons stores across the UK, and online, on 2 October. #This #DellUgo #UK #pasta

US biotech company LanzaTech has announced plans to expand into the alternative protein market, producing a microbial protein using recycled carbon. The company transforms waste carbon into sustainable fuels, chemicals and materials, and is now expanding its biorefining capabilities to produce a new protein product, LanzaTech Nutritional Protein (LNP). By using a new microbe in its proprietary gas fermentation process, LanzaTech aims to produce a cost-comparative, nutrient-rich protein solution that can support a resilient food supply chain. According to the company, LNP has the capability to address food security issues and be produced anywhere in the world, independent of weather extremes, while using a fraction of the land and water required to produce traditional protein sources. The ingredient has a complete amino acid profile and no allergenicity. Jennifer Holmgren, CEO of LanzaTech, said: “By coupling a new microbial production strain with our existing bioreactor technology, and our years of operating experience, we have developed a path to mass produce protein from CO2. For two years, we’ve operated a pilot facility to prepare for commercialisation, and in the process, we’ve partnered with leading brands and food testing organisations for rigorous analysis and prototyping of nutrition applications.” She added: “We have now progressed into the engineering design phase for a 0.5 to 1.5 ton per day facility, expected to be operational in 2026, and have developed a roadmap to commercial-scale production in 2028.” LanzaTech’s platform can already produce commercial-scale volumes of ethanol for apparel, packaging, surfactants and sustainable aviation fuel. Now, it will be equipped to produce large quantities of protein. By 2050, the world population is projected to reach ten billion people, requiring an additional 250 million metric tons of protein annually. The company is in the process of completing trials and testing in animal feed and pet food, and is currently in the process of completing the US Food and Drug Administration’s Generally Recognized as Safe certification process for LNP’s use in human nutrition formulations. The Center for Aquaculture Technologies has successfully tested LNP for fish feed applications, while human food and beverage innovation firm Mattson has completed ‘thorough’ protein characterisation and food prototyping for dish concepts such as smoothies, dairy-free cheese, and bread. LanzaTech has also partnered with the US Navy Research Lab on a joint R&D project, jointly funded by the Office of the Under Secretary of Defense for Research and Engineering, the Office of Naval Research, and the U.S. Naval Research Laboratory, to evaluate the viability of creating nutritional proteins on military platforms. Matthew Yates, research biologist at the US Naval Research Laboratory, said: “We are excited to collaborate with LanzaTech on this groundbreaking extension of their carbon recycling platform. Together we are exploring the biomanufacturing potential of a nutritional protein product made from CO2 extracted from seawater.” “Integrating LanzaTech’s state-of-the-art gas fermentation technology with the US Naval Research Laboratory’s Seawater Carbon Capture Process presents a valuable opportunity to develop a unique capability to meet the nutritional needs of soldiers and sailors across the Joint Forces, while simultaneously enhancing the resilience of military operations in an evolving geopolitical landscape.” Top image: © LanzaTech #LanzaTech #US