This month, The Plant Base speaks to Terviva, an agriculture innovation start-up that partners with farmers to grow climate-resilient pongamia trees. It then transforms the pongamia beans into nutritious food ingredients under its Ponova brand. We catch up with Ashley Kleckner, the company's senior vice president of food sales and marketing, to find out more. Could you give us an overview of Terviva’s mission and activities, specifically within the food and beverage space? Terviva’s mission is to create sustainable food ingredients by partnering with farmers to cultivate and harvest pongamia, a versatile legume. By transforming pongamia beans into products like Ponova oil, flour and protein, Terviva is the first to introduce this climate-resilient tree to the food and beverage space. Our proprietary process produces oil used in plant-based foods, such as Aloha protein bars, and our R&D team is also developing a sustainable, gluten-free flour and protein from pongamia. Terviva pongamia food ingredients help revitalise underutilised land and support local agricultural communities worldwide. What are the environmental benefits of harvesting pongamia trees? Traditional oils and flours both contribute to, and are impacted by, climate change. We create lasting impact by revitalising agricultural land and transforming global systems to be regenerative, rather than extractive. Pongamia trees, which thrive in subtropical climates like India and Florida, offer a climate-resilient crop with significant environmental benefits. Pongamia trees soak up carbon, improve soil health through their nitrogen-fixing properties, and reduce reliance on pesticides, making them ideal for restoring underutilised land. Pongamia beans can also be used as feedstock for biofuels, reducing reliance on fossil fuels and furthering environmental sustainability. How does Terviva transform the pongamia beans into its Ponova food ingredients? Pongamia is a true super tree for making delicious foods. It’s a resilient non-GMO species that can withstand weather events that other crops cannot, it can heal the soils it grows in, and it protects itself from pests through a simple and ingenious natural method: it has a bitter taste. Historically, this prevented pongamia's use in food, but Ponova uses Terviva's IP to gently remove the bitterness and produces high-quality oils that are more lightly refined than other oils. The oil is smooth, with butter notes and a rich golden colour. How can these ingredients be used in different food and beverage applications? Ponova oil is a sustainable, mid-oleic vegetable oil featuring omega-9. It has a neutral flavour and buttery mouthfeel, suitable for various culinary applications, including dairy substitutes, plant-based meats, baked goods, mayonnaise and spreads. It has a higher smoke point than olive oil and can also be used in cooking and food preparation. The pongamia protein and flour currently under development are rich in nutrients and ideal for protein bars, baked goods, snacks and other plant-based food products. These ingredients offer health benefits while helping food companies achieve sustainability goals. Are there any drawbacks/challenges associated with using pongamia to develop ingredients? How do you navigate these? The biggest challenge we face is time; growing a business centered on trees requires patience and long-term focus. We have been very lucky to work with partners that understand that the incredible potential of pongamia far outweighs the time it takes for trees to grow to maturity. To date, we have built a robust wild-harvest supply chain, secured strategic investment, and are scaling tree planting. Terviva navigates these challenges by staying committed to our north star: planting trees for impact. By focusing on the long-term benefits and unique value of pongamia as a sustainable supertree, Terviva has built a differentiated and high-potential business model. How does Terviva approach working with farmers? This ancient tree has long been prized for niche uses along the subtropics, but Terviva’s innovations are directly benefiting farmers with high-yield natural cultivars and an entire new category of products to drive the value of the crop. This new group of farmers, as resilient as the trees they grow, demonstrate that we all succeed when farmers succeed. By partnering directly with farmers and investing in local agricultural communities, we can address climate change and create a more equitable food system, building a more resilient and healthy future for future generations. By scaling pongamia in places like India, Australia, Florida, and Hawai’i, we are helping to revitalise soil health and increase local biodiversity while creating new revenue streams that support local economies. What about food and beverage brand collaborations? Any notable partnerships you’d like to mention? In 2023, Terviva announced its landmark collaboration with Aloha, a plant-based protein and nutrition specialist. Aloha’s special-edition Kona bar featuring Ponova oil quickly became one of the brand's top-selling bars, demonstrating consumers’ desire for products that positively impact the environment and communities who produce our food. Based on the success of the Kona bar, our partnership with Aloha has expanded in 2024 with the launch of the Pa'akai Bar in March 2024. The Pa'akai Bar features Ponova oil along with other sustainably grown Hawai'i ingredients. As the first commercial product using Ponova oil, our collaboration with Aloha exemplifies Terviva’s focus on sustainable, plant-based ingredients and their positive influence on the food industry. What has been the company’s biggest achievement so far? There have been many incredible milestones since Terviva’s inception in 2010. So far, one of Terviva’s most significant achievements has been the successful commercialisation and scaling of pongamia into food products like Ponova oil. Our partnership with Aloha demonstrates the potential power of pongamia in the food industry. By empowering local farmers, Terviva has made significant strides in sustainability and community development. In India, our Terviva Karanja Sakhis program includes more than 1,000 community leaders, primarily women, who are managing harvesting and bean collection and partnering with smallholder and indigenous collecting communities. Over 40,000 lives have been positively impacted through their 2023 harvest. We are incredibly proud that more than 70% of the pongamia harvesters and collectors are women, offering them a new path to economic stability. What’s next for Terviva? Any exciting plans for the future? 2024 has been a year of significant growth for Terviva. We recently announced the appointment of Simmarpal Singh as chief operating officer and Manju Kohli as senior vice president of people operations. These appointments will support Terviva's expansion in scaling global pongamia production across the food, feed, and fuel sectors. Throughout the rest of the year and beyond, we are focused on driving further growth by continually developing our pongamia bean processing technology, expanding our equitable and transparent supply chain, and continuing to develop meaningful, strategic partnerships across various industries, positioning the company for continued success in 2025 and beyond. Watch this space!

Israeli food-tech start-up Kinoko-Tech has entered a strategic partnership with investment company Metaphor Foods, aiming to locally produce thousands of tons of sustainable protein products in Australia. Kinoko-Tech’s technology, licensed from the Hebrew University of Jerusalem’s tech transfer company Yissum, uses fungi mycelium to grow on legumes and grains. This results in nutritious foods created in a zero-waste process that boosts protein and fibre content, while offering ‘exceptional’ taste and texture for a wide range of food products, Kinoko said in a press release. The commercial agreement with Metaphor Foods includes a strategic investment and outlines plans for further expansion into Malaysia, Singapore, Indonesia and New Zealand, with production set to begin in 2025. It covers the production and sale of a range of products, including ‘centre of the plate’ items like meat alternatives. Additionally, Kinoko will demonstrate its technology’s versatility through the development of a range of snack items, such as muesli and nut bars, protein bars and chips. Under the agreement, Metaphor will oversee the roll-out of Kinoko-Tech’s products in the Asia-Pacific region. Metaphor is the innovation arm of Hela APAC, a food technology and flavours specialist with ten manufacturing sites globally. The collaboration will begin with local production in Australia, followed by expansion across the APAC region. Jasmin Ravid, CEO of Kinoko-Tech, said: “This partnership marks a significant milestone in scaling up our production and making a meaningful impact on global food sustainability. With Metaphor Foods and Hela APAC’s expertise, we’re well-positioned to expand our reach across the APAC region.” Geoff Gordon, director of Metaphor Foods and Hela APAC, commented: “At Metaphor Foods, our role is to facilitate transformational food-tech start-ups like Kinoko-Tech, enabling them to make a global impact. We’re thrilled to be part of their journey, starting in Australia and soon expanding to other key markets in Asia and New Zealand. Kinoko-Tech’s technology is truly a game-changer in the food industry.” According to data and analytics company GlobalData, surging consumer demand for sustainable, plant-based proteins has sparked a ‘notable upswing’ in the availability of fungi-based food products in Australia. The firm noted that fungi’s versatility allows for its integration into a wide range of food innovations, including meat and dairy alternatives, contributing to its rapidly growing market share in the country. Kakarlapudi Karthik Varma, consumer analyst at GlobalData, said: “Australia, renowned for its robust plant-based food market, is now observing a substantial surge in interest surrounding fungi-based food products, particularly those derived from mycelium, the root structure of mushrooms. Fungi-based products provide a wealth of nutritional value, including proteins, fibre and vitamins, while being produced with a lower environmental impact compared to animal-based foods.” According to Kinoko-Tech, its process of growing mycelium consumes fewer resources – such as land, water and energy – compared to traditional livestock farming, with the carbon footprint of growing its protein being ‘even lower than that of simply growing a tomato’. #KinokoTech #MetaphorFoods #Australia #APAC #fungi

FoodBev Media is thrilled to announce the winners of the 5th annual World Plant-Based Innovation Awards, a celebration of creativity and excellence within the plant-based industry. This event highlights groundbreaking advancements, exceptional products, and sustainable practices and has become a hallmark of innovation in the global plant-based community. The winners of this year’s award were announced today in Minneapolis, USA, at the Bridge2Food North America event. The summit provides an invaluable platform for networking opportunities, workshops, and international speakers. Highlights of this year's event discussed the impact of the latest trends connected with animal-free proteins, such as fermentation and cell-based technology. As we celebrate the game changers who have elevated the plant-based experience, FoodBev would like to congratulate all winners, finalists, and commended companies. Dan Bunt, marketing director of FoodBev Media, presented the awards ceremony at a special evening dinner following the first day of Bridge2Food North America. He commented, "The incredible diversity and range of products in this year's award not only created challenges for our expert judges but also highlights the strength of the plant-based industry". Please view the full results below.             Dairy Alternative WINNER -   FLOATMILK - Original Oatmilk +Adaptogens FINALIST -   SimplyV - Almond Based Cream Cheese Spread FINALIST -   Parmela Creamery - Batch 42 Cashew Milk Cheddar FINALIST -   Parmela Creamery - Batch 42 Mozzarella FINALIST -   Arla JÖRÐ - Arla JÖRÐ Strawberry Oat Based Fermented Product FINALIST -   Armored Fresh - Armored Fresh Oat Milk Pepper Jack Slices FINALIST -   FLOATMILK - Original Oatmilk FINALIST -   FLOATMILK - Vanilla Oatmilk FINALIST -   FLOATMILK - Chocolate Oatmilk Foodservice Solution WINNER - The Mushroom Meat Co. - MushroomMeat by The Mushroom Meat Co. Plant-Based Beverage WINNER - Arla JÖRÐ - Chilled Oat Barista FINALIST -   VIETNAM SOYA PRODUCT COMPANY - Fami Green Soy Milk FINALIST -   VIETNAM SOYA PRODUCT COMPANY - Veyo Nut Milk FINALIST -   Elmhurst 1925 - Unsweetened Coconut Cashew Milk FINALIST -   Arla JÖRÐ - Chilled Oat Drink FINALIST -   Dyverg Brands - AVVIKA FINALIST -   AricAir Sparkling Water - DAHU×AricAir Strawberry×Apple Sparkling Juice Plant-Based Condiment WINNER - Elmhurst 1925 - Elmhurst 1925 Sour Cream FINALIST - Nasoya - Zesty Gochujang K-Town Dressing FINALIST - Leckar Botanicals LLC (USA) - Fermented Za’atar Plant-Based Confectionery WINNER - LOVO Chocolate - LOVO FINALIST - NOMO - Coconut Bar FINALIST - NOMO - Ultimate Sharing Box Plant-Based Convenience product WINNER - Cymbiotika - Liposomal Glutathione FINALIST - Manitoba Harvest - Superseed Oatmeal FINALIST - Cocojune Products - Yogurt Dips Plant-Based Dessert WINNER - Yolé - Yolé's ZERO dairy ZERO sugar added ice cream FINALIST - GOOD GOOD - Vegan Lemon Curd FINALIST - Surapon Foods Public Company Limited - Frozen Coconut and Banana Gyoza Plant-Based Functional product WINNER - ZENB - ZENB Lasagna Plant-Based Meat WINNER - The Mushroom Meat Co. - Beef Tip style MushroomMeat FINALIST - Prime Roots - Koji-Meats FINALIST - Beyond Meat - Beyond Steak FINALIST - Beyond Meat - Beyond Burger Jalapeño FINALIST - Nasoya - Kung-Pao Plantspired Chick’n FINALIST - MyFOREST Foods - MyBacon Plant-Based Natural/Clean Label Product WINNER - The Mushroom Meat Co. - Beef Tip style MushroomMeat FINALIST - Myco - Hooba Plant-Based Snack WINNER - Nature's Bakery - Salted Caramel Brownie FINALIST - ZENB - ZENB Cracker Crisps FINALIST - STARFIELD - STARFIELD POKI SALAD BAR Health Innovation WINNER - ADM - Vegan Gummies for the Gut with HT-ES1 Postbiotic FINALIST - TIM TAM TUMMY - TIM TAM TUMMY Kids Kombucha Ingredient Innovation WINNER - Royal Avebe - PerfectaSOL D600: The Plant-based Yogurt FINALIST - ZENB - ZENB Yellow Pea FINALIST - Laphet - Tea Pesto FINALIST - VIETNAM SOYA PRODUCT COMPANY - Veyo Nut Milk FINALIST - Nature's Bakery - Salted Caramel Brownie Protein Innovation WINNER - 4Life Research - Plant-Based Transfer Factor FINALIST - Prime Roots - Koji-Meats Technology Innovation WINNER - VIETNAM SOYA PRODUCT COMPANY - Fami Green Soy Milk FINALIST - Manitoba Harvest - Bioactive Fiber World Plant-Based Innovation Awards 2024 - Bronze Sponsor The world needs to provide more nutritious foods that are sourced and produced more sustainably. That’s why we’re proud to introduce Cargill’s Meat & Dairy Alternatives solutions business. By operating at the center of the supply chain, Cargill’s Meat & Dairy Alternatives has the capability to support innovation at every step of the process; from ingredients to final recipes or finished products. This makes us uniquely positioned to delight our customers with comprehensive solutions that help nourish the world. Connect with our team today and let’s co-create winning products that are “delightful with purpose”! About FoodBev Awards FoodBev Media awards schemes have been running for more than 20 years and are now recognised as the most credible and respected awards schemes to influence the international food and beverage industry. For more information about our selection of awards programmes, please visit foodbevawards.com  or email awards@foodbev.com . #PlantBased #FoodBevAwards #Bridge2Food #awards #result #WPBIA24

Plant-based meat specialist Heura Foods is expanding into several new categories, aiming to ‘transform’ foods that commonly sit within the ‘ultra-processed food’ (UPF) category and provide more nutrient-dense alternatives. The Spanish start-up has developed a patent-pending technology that can replace additives, modified starches and saturated fats with plant proteins and healthy lipids, using thermo-mechnical techniques to achieve significantly enhanced textures. At the Future Food Tech event in London, UK, Heura unveiled its first prototypes of cheese, snacks and pasta leveraging the new tech. In addition to a range of high-protein, clean label cold cuts, it demonstrated a new plant-based cheese designed to provide a creamy and rich texture, with 20% protein content and low saturated fat. It also showcased a pasta innovation containing over 50% protein and a 74% reduction in carbohydrates, said to offer uncompromised texture and cooking performance while significantly boosting nutritional value. Marc Coloma, CEO and co-founder at Heura Foods, said: “Rather than focusing solely on new ingredients, we need better technologies for product design”. “Who wouldn’t want to replace excess saturated fats, simple carbohydrates and unnecessary additives with nutrient-dense products made from plant proteins and healthy lipids? And we can do this by leveraging readily available, consumer-friendly ingredients that require no regulatory approval.” Coloma added that within the next nine months, six additional patents to cover more food categories with these principles are expected, aligning with Heura’s goal to ‘disrupt the UPF categories’. In addition to driving Heura’s innovation pipeline, the new technology will also be available for licensing by other companies through business partnerships. “These new technologies are set to transform current food production methods, but their real power lies in scaling efficiently and adapting to regional consumer preferences. That’s why we’re forging partnerships with industry leaders to accelerate a change that no one can drive alone,” Coloma commented. #Heura #Spain

International think-tank network the Good Food Institute has selected Japan as the location for its newest nonprofit entity. Japan will now join existing GFI affiliates in Singapore, India, Israel, Europe, Brazil and the US, which work collaboratively to accelerate food innovation around the world. The development comes as global meat production is projected to increase by more than 50% by 2050 compared with 2012 levels – such pressures are particularly acute in Asia, which accounts for more than half of all protein consumption growth so far this century. GFI Japan’s interim director, Kimiko Hong-Mitsui, said: “Alternative proteins made from plants, microbes and cultivated animal cells have the ability to satisfy Asia’s skyrocketing meat demand in a more secure and sustainable way. Just as Japan developed and exported the cutting-edge technologies that brought solar power and other renewables to the world, we now have an opportunity to pioneer the next generation of alternative proteins – the food equivalent of clean energy.” Japan’s 101st Prime Minister, Fumio Kishida, hailed alt-protein technologies, such as cultivated meat as an important part of ‘realising a sustainable food supply’. Kishida’s government has so far awarded tens of millions of dollars in funding to alt-protein companies – in January this year it invested $27.7 million in plant-based egg producer Umami United and cell-based meat biotech firm IntegriCulture.   Among GFI Japan’s top strategic priorities are identifying opportunities for greater government investment in alternative protein R&D and commercialisation, including in the national bioeconomy strategy; supporting local regulators’ efforts to develop a clear path to market for cultivated meat; better connecting Japan’s ‘future food’ companies to their international counterparts; providing timely translations of relevant reports and resources; and facilitating new collaborations between Japanese research institutions and alternative protein scientists around the globe. GFI president and founder Bruce Friedrich added: “Reimagining how meat is made is one of humanity’s greatest untapped opportunities. Japan’s world-class R&D ecosystem will play a critical role in supercharging alternative proteins and pioneering the breakthrough technologies our planet urgently needs.” #GFI #GoodFoodInstitute #Japan

Ingood by Olga, a French plant-based ingredients specialist, has developed an egg replacement solution made from fermented lentil powder. The clean label solution, ‘Lengood,’ will be presented for the first time at Food Ingredients Europe in Frankfurt, Germany, next month. It aims to provide a sustainable and cost-effective solution that can replace eggs in a wide range of bakery and pastry products. Ingood believes that Lengood will help manufacturers to navigate current challenges presented by the egg market, such as price volatility, supply issues and sanitary issues such as the spread of avian influenza. It also aims to meet demands for environmentally sustainable, vegan-friendly and allergen-free egg alternatives. The powder is derived from French green lentils and produced in a natural and solvent-free fermentation process. It is the result of two years of R&D work by the company, and is claimed to offer the full functionality of egg – texturizing, gelling and emulsifying – as well as reduced content of anti-nutritional factors and increased protein digestibility. The fermentation process also improves organoleptic qualities due to the degradation of aromatic compounds, reducing bitterness and off-notes. According to Ingood, Lengood offers a 30% cost reduction compared with using egg – 150g of Lengood combined with 850g water is equivalent to using 1kg of whole egg. Additionally, its carbon footprint is said to be 80% lower. #IngoodByOlga #France

Döhler has announced a strategic partnership with Nukoko, a British start-up behind the ‘world’s first’ cocoa-free ‘bean-to-bar’ chocolate. Under the agreement, Döhler and Nukoko will scale the production of Nukoko’s patent-pending chocolate alternative, made from fava beans. The companies expect the partnership to enable the scale up of Nukoko's fermentation process to an industrial level by 2025. Nukoko’s process transforms fava beans into a sustainable chocolate alternative, addressing critical issues in the chocolate industry, including rising cocoa prices, environmental impact and socio-economic concerns surrounding cocoa production. Nukoko’s cocoa-free chocolate is made possible through its patent-pending fermentation technology, which mimics traditional cocoa fermentation to create chocolate’s characteristic flavours from fava beans. Its chocolate alternative reduces carbon emissions by up to 90% compared to traditional cocoa-based products. In addition to its environmental benefits, Nukoko’s fava bean-based chocolate contains 40% less sugar and higher levels of protein, fibre and antioxidants, than traditional chocolate, offering a healthier choice for consumers without compromising on taste. With Döhler’s expertise in fermentation scale-up and ingredient systems, Nukoko expects to transition from pilot-scale production to full industrial-scale batches by 2025. This process will involve producing in 10,000-litre fermentation batches, significantly increasing output while maintaining high efficiency. Döhler’s knowledge in regulatory processes and food safety will also be instrumental as Nukoko approaches its market launch. Rodrigo Hortega de Velasco, representing Döhler Ventures, said: “Nukoko’s technology presents a groundbreaking solution for the food and beverage industry. We are proud to support the scale-up of its cocoa-free chocolate, which aligns with our mission to drive sustainable food innovations.” Ross Newton, co-founder of Nukoko, added: “We are excited by our collaboration with Döhler, one of the world’s leading fermentation experts. Their support is crucial in helping us achieve industrial-scale production and bring our revolutionary chocolate alternative to market.” #Nukoko #chocolate #Döhler #favabean

Plant-based cheese alternatives have experienced a significant rise in popularity in recent years, riding the wave of the vegan trend and seeing major new product development investment from forward-thinking manufacturers. Here, Louisa Parrillo, EMEA strategic marketing lead for dairy and alternatives and emerging markets at Ingredion, discusses how manufacturers can tap into the growth of plant-based cheese by focusing on indulgent texture in their formulations. The rise of vegan cheese   A decade ago, vegan cheese was regarded as a relatively niche food that most consumers had not heard of, and even fewer had eaten. This has now changed following years of strong growth. In 2023 for example, 28% of European consumers increased their consumption of non-dairy cheese alternatives, and overall volume is projected to grow by 18% over the next three years.   This period of growth has been driven by the development of new vegan cheese products that get ever closer to the eating experience delivered by traditional cheese products. The biggest challenge here lies in creating the unique textures and rich protein content required. As manufacturers strive to make the incremental improvements that can differentiate their offerings, the key is likely to be finding new formulations that can cost effectively deliver these attributes.      The texture challenge   An undeniable hallmark of dairy cheese is its indulgent texture, and characteristics such as ‘stretch’ are highly sought after when looking across the cheese category as a whole. This characteristic comes from the casein family of proteins. Casein proteins behave in a unique way when exposed to heat, retaining their chemical structure and creating that unique elasticity in melted cheese as the fat around them liquifies. Casein is exclusively found in milk, and nothing similar exists in the plant kingdom, making this property especially difficult to replicate using plant-based ingredients.   Creaminess is another desirable feature of cheese, and the different types of fats used in vegan analogues can often create a brittle texture rather than the smooth creaminess of traditional products. Firmness and elasticity at ambient or chilled temperatures allows for the shredding and grating that consumers expect from harder cheeses. While firmer non-dairy cheeses that grate well have been developed, achieving the required texture for this typically results in a trade-off with how they melt.   The search for satisfaction   Protein is not only key to the taste and texture of dairy cheese, but it is also an important nutrient that delivers the satiety consumers have learned to expect from eating it. While plant-based proteins offer nutritional value, they are often regarded as inferior to dairy-based proteins in terms of protein quality. With protein rich ingredients also forming a key cost component, this becomes a key issue in formulating vegan cheeses with consumer appeal.   Crafting vegan cheeses with greater indulgence value demands a range of expertise, and manufacturers may not have all this in-house. This means that new product development can be slow, often taking over 18 months to complete the technical work to reach commercial viability.   In working with the right partner, manufacturers can access up-to-date consumer insights, state-of-the art pilot plant facilities, analytical sensory evaluation services and perhaps most importantly, collaboration with top experts.   Ingredients for success   With the right expertise, new formulations that can help to improve the indulgence value of non-dairy cheese are waiting to be discovered. Thanks to continuing research and development, there are a number of new ingredients that can be combined to achieve this.   Starch has a key role to play in replacing the textural properties of casein, and different starches can be used depending on the style of cheese alternative desired – from parmesan and cheddar to cream cheese and mozzarella. The latest clean label starch innovations can also be listed as simply ‘starch’ or ‘corn starch’ and can replace modified starches, giving manufacturers the bonus of a simpler ingredients list that consumers of vegan products are likely to prefer.   Where protein is concerned, there are now a growing number of plant-based proteins on the market. Pea and fava bean concentrates are well suited to vegan cheese with high protein levels, and natural flavour modifiers can reduce bitter off-notes that plant proteins inevitably suffer from.   The importance of partnership   As vegan cheese rises in popularity, the gap between the taste, and especially texture, of plant-based alternatives and the traditional products they seek to mimic, presents big opportunities for manufacturers.   Working with a specialist partner can help develop better products that get to market quicker. In a growing market like vegan cheese, with untapped demand for more indulgent products, this could be a very profitable move.

Australian food-tech company Cauldron Ferm is being supported by the Queensland government to develop a ‘first-of-its-kind’ precision fermentation contract manufacturing facility in the Australian state. The ‘Cauldron Bio-fab’ will be located in Mackay, Queensland, providing the ‘first and largest’ end-to-end contract manufacturer for precision-fermented products in the Asia-Pacific region. It will deploy Cauldron’s ‘hyper-fermentation’ technology, a continuous fermentation process designed to significantly reduce costs. The site will have the capacity to supply a range of sectors, with projected annual production output of more than 1,000 tonnes of bioproducts. It will produce key inputs for the food and nutrition sector alongside materials, beauty, personal care, chemicals and biofuels. As the company expands production from its current 25,000-litre demo facility in New South Wales, the Mackay Bio-fab is the first planned industrial facility for the start-up. In future, it plans to develop a global network of industrial facilities in multiple regions. Queensland government will support the project through its Industry Partnership Programme. It aligns with the government's strategy to develop industries that will be in demand as the world decarbonises. Michele Stansfield, co-founder and CEO of Cauldron, said: “We are honoured to be receiving support from the Queensland Government to develop our first industrial-scale operations in Mackay”. “This funding enables us to scale our innovative technology as a major milestone in our journey to redefine the scope of biomanufacturing. We look forward to developing the critical infrastructure to produce essential bioproducts more efficiently and sustainably to meet growing demand.” Cauldron recently appointed a new chief technology officer and closed a Series A funding round of over $6.25 million. #Cauldron #Australia #precisionfermentation

GNT will highlight the benefits of plant-based EXBERRY® colours for meat, seafood and dairy alternatives at Plant Based World Expo Europe (13-14 November, ExCel London) (Stand D22 11-14). EXBERRY® colours are made from non-GMO fruits, vegetables and plants. They are available in multiple formats and can deliver a full spectrum of shades in plant-based food and drink. The EXBERRY® portfolio includes hundreds of concentrates that can be used to replicate the appearance of almost any meat, seafood and dairy product. GNT will give attendees the chance to see the possibilities first-hand. The company will offer plant-based giveaways for visitors to sample as well as displaying a variety of eye-catching concepts. GNT’s experts will also be available throughout the event to offer technical advice on how EXBERRY® can be used to deliver effective solutions for different project requirements. Britt Watson, Technical Sales at GNT UK, said: “Colour is key in plant-based products, helping to set initial expectations of quality and influencing consumers’ taste experience and overall product enjoyment. The EXBERRY® portfolio offers manufacturers a vast range of plant-based, sustainable colouring solutions that can be used to achieve highly realistic results. We’re delighted to be able to show visitors how our colours can boost sensory appeal while meeting consumer demand for natural products.”

US animal-free egg firm The Every Company has been granted its latest foundational patent, US 12/096,784. The patent strengthens Every's intellectual property portfolio and cements its position in food technology, specifically in precision-fermented egg proteins. The patent generally covers any ingredient composition for food products that incorporates recombinant ovalbumin – the principal protein found in egg whites – combined with at least one additional consumable ingredient. Ovalbumin constitutes over 54% of the protein in an egg white and is the protein most responsible for egg’s foaming, binding, gelling and nutritive properties across the applications where eggs and egg whites are used as ingredients. The scope of this patent includes a range of innovations including: 🥚🍳 Wild-type ovalbumin variants with enhanced performance through various modifications 🥚🍳 Ovalbumin sourced from multiple avian species and production methods utilising a range of yeast and fungal systems such as pichia, trichoderma, saccharomyces and aspergillus The patent spans an array of product formats, such as baked goods, binding for meat and meat analogues, ready-to-eat egg, whipped cream, ice cream and meringues, and addresses numerous functional applications including hardness, cohesiveness, springiness, chewiness and foam stability, in both liquid and powder forms. Every’s co-founder and CEO, Arturo Elizondo, said: “This patent is a major milestone for Every given the nature of ovalbumin as a functionality powerhouse. Ovalbumin is the protein behind Every’s egg white replacement as a B2B ingredient in dozens of the toughest applications and is also the sole protein powering the Every Egg which debuted at 3-Michelin star restaurant Eleven Madison Park last year in applications ranging from pisco sours to coddled egg vinaigrettes to chawanmushi and omelette.” Elizondo continued: “This patent is the culmination of nearly a decade worth of research and solidifies our position as a leader in the space. We are excited to build on this achievement and will continue advancing our intellectual property.” This news comes shortly after Every’s partnership announcements. In May, the firm partnered with Unilever’s The Vegetarian Butcher . In June, Every collaborated with Grupo Palacios  to incorporate Every Egg into its Spanish omelettes and into the research and development of new products. During the same month, Every teamed up with US wellness brand Landish Foods  to launch a line of ready-to-mix, high-protein beverage powders. #Every #TheEveryCompany #egg #ovalbumin #US #precisionfermentation

Leon Grocery has teamed up with UK plant-based recipe kit start-up Grubby on four limited-edition recipes, available through October. The recipes have been specially developed to recreate the Leon dining experience at home, each featuring Leon’s microwaveable rice pouches in either ‘Spicy’ or ‘Herbed’ flavour to showcase the foodservice chain’s grocery offerings. Consumers can choose from Med Veg and Pesto Salad, Korean Sticky BBQ Cauliflower, Mexican Black Bean Salad and Crispy Souvlaki Skewers, ready to enjoy in 35 minutes. Grubby’s founder, Martin Holden-White, said: “We pride ourselves on only working with the best when it comes to our collaboration partners, and our new recipes with Leon are show-stoppers. They combine the Leon dining experience with Grubby’s passion for delicious, fresh, seasonal and sustainable produce.” The meal kits will be available to order for a limited time on Grubby’s October menu, from 3-30 October. #Leon #Grubby #UK