One solution to the coconut production crisis is to invest in making full use of coconuts, creating new sustainable products and reducing the waste of raw materials. The world coconut market is facing a very worrying scenario. This is because Asian countries, such as the Philippines, India and Indonesia, have been facing an unprecedented crisis in the production of the fruit. This is caused by factors ranging from changes in the climate, with prolonged droughts and more intense storms, to the appearance of pests and diseases, such as the lethal yellowing of the coconut palm – capable of reducing and even devastating entire plantations.   Additionally, socio-economic issues, such as the lack of access to modern agricultural technologies and low investment capacity on the part of producers, have also contributed to the worsening situation. All of this is taking place amid growing global demand, as coconut is a very versatile food and is used significantly in the composition of foods, cosmetics and nutraceuticals.   Bruna Merigiolli, specialist responsible for R&D at Concepta Ingredients, Sabará Group's business unit, said: "The cosmetics industry, for example, places great value on coconut oil, which brings various sensory benefits, promotes a subtle shine and has a medium absorption and spreadability profile, with excellent slip and film formation. In the food sector, coconut is used from fresh consumption to coconut milk, coconut oil, coconut water, grated coconut and coconut flour in sweet and savoury recipes."   Brazil as an alternative In the midst of the scenario imposed by the crisis in Asian countries, it is essential that producers seek alternative solutions, such as diversifying sources of supply, developing resistant varieties and implementing more sustainable agricultural practices, including the reduction of monocultures.   Giulia Paciello, ESG analyst at Grupo Sabará, commented: "We should also emphasise that making full use of the fruit is a tool capable of creating economic opportunities by generating additional income from the by-products obtained, such as coconut oil". She pointed out that this practice is in line with the zero waste concept, which aims to mitigate the amount of waste generated during the production process. "Instead of being eliminated, the remaining components of the fruit are converted into value-added by-products, which maximises the use of natural resources and reduces the generation of waste." Paciello highlighted that Brazil offers crucial alternatives for the global coconut market because, as well as encouraging new technologies and strengthening the local economy, it also promotes the reduction of greenhouse gas emissions related to long journeys. An example of this is Concepta Ingredients' coconut oil. The product comes from responsible national production, which not only adds value to the Brazilian market and avoids the GHG emissions associated with import journeys, but also makes full use of the fruit – in other words, producing it without generating any waste.   Paciello concluded: "Among the highlights of this sustainable production is the conservation of around 10,000 hectares of native forests, which contributes to carbon sequestration and storage and, as a result, to maintaining the region's microclimate. This initiative also encourages the use of high-productivity practices and techniques, which take local biodiversity into account, optimise the use of natural resources and minimise environmental changes, with low energy and water consumption."   Recognition   Sabará Group is a pioneer in sustainability initiatives, being the first Brazilian company and the first in Latin America's chemical industry to approve an emissions reduction target by the Science Based Targets Initiative. It has been a signatory to the UN Global Compact since 2007.   In addition, the company has received the Ecovadis Gold rating for its global commitment to sustainability, and is a member of the Carbon Disclosure Project Benchmark Club and the Brazilian Business Council for Sustainable Development, where it voluntarily answers the Water Security and Climate Change questionnaires – grades B- and B.   In 2023, it won the GPTW certificate issued by Great Place to Work, a consultancy that recognises the best working environments in more than 90 countries around the world. About Concepta Ingredients Concepta Ingredients is part of the Sabará Group and specialises in natural and technological solutions developed in accordance with the Bio Abundance Program. Based on innovation and research, the company offers organic and conventional ingredients, supported by the training of families and indirect conservation of areas in different biomes in Brazil. Its vast portfolio includes technological inputs from international partners and ingredients sourced from biodiversity to meet the most specific demands of the industries in which it operates. About Grupo Sabará Sabará Group, with over 67 years of history, is recognised for its capacity for innovation and adaptation. For three generations, the group has overcome challenges and stood out in its markets. Its commitment to the wellbeing of people around the world goes beyond offering innovative products and services. Its activities take future generations into account, focusing on solutions that guarantee sustainability. Through its various branches of activity, Sabará Group operates throughout the country and has a presence in countries in South America, North America and Europe. It specialises in developing high-performance technologies, solutions and raw materials for the water treatment markets in sanitation and industry, animal nutrition and health, and the food and beverage industries. The development of its products relies on 100% national knowledge and technology, a factor that contributes to Brazil becoming a benchmark in product research for a sustainable world. Find out more about Concepta Ingredients' range of plant-based solutions here . #ConceptaIngredients #SabaráGroup

Plant-based ingredients specialist Roquette has expanded its texturizing solutions range with the launch of four new tapioca-based cook-up starches. The new solutions – Clearam TR 2010, Clearam TR 2510, Clearam TR 3010 and Clearam TR 4010 – have been specifically developed to address unmet texture needs of food manufacturers and complement existing botanical sources within the broader range. These modified starches have been formulated to enhance viscosity, consistency and elasticity in various food applications including sauces, desserts, yogurts and bakery fillings. The Clearam TR range delivers technical attributes such as improved thickening, good shelf-life stability and high heat resistance. According to Roquette, all grades are ‘clean-tasting’ and do not introduce any distinct flavours or off-notes. Manufacturers can also utilise the solutions to enhance visual appeal. The starches, neutral in colour, are well-suited for applications that require a clear, transparent appearance or where the product’s original colour must be maintained. While Clearam TR 3010 and TR 2510 are suitable for sauces, they provide different properties. TR 3010 is ideal for tomato-based sauces with a flowable consistency that works well in squeezable tubes or applications requiring higher spreadability. Meanwhile, with a low gelling temperature and high shelf-life stability, TR 2510 is better suited to high-salt sauce recipes and chilled products. Clearam TR 4010 enhances the creamy mouthfeel of yogurt and desserts, while Clearam TR 3010 offers a ‘cleaner’ mouthfeel, heightened sweetness, enhanced flavour release and richer colour. TR 2010 is ideally suited to dough products that require a ‘satisfying bite, good chewiness and reduced stickiness,’ Roquette said. Damien-Pierre Lesot, head of product marketing at Roquette, commented: “Our aim is to always push the boundaries of what is possible with our plant-based ingredients, placing taste, texture and technical ease above all else”. He added: “Our new tapioca offering represents a significant advancement in food starch technology, providing manufacturers with versatile and high-quality texturizing solutions. By expanding our speciality starch solutions range, we are fulfilling our mission to support food producers in delivering exceptional texture and co-creating delicious and diverse food experiences.” #Roquette #France

South Korean food-tech company Sujis Link has secured an investment worth KRW 3bn (approx. $2.2m) from Samyang Foods to develop new plant-based protein products. Sujis Link was established in 2016, initially specialising in conventional processed meat products. It was the first company in Korea to adopt High Moisture Meat Analogue (HMMA) mass production technology from Swiss equipment provider Bühler, and has now shifted its focus to developing plant-based meat alternatives. Its plant-based meat is made primarily from soya beans using High Moisture Extrusion, achieving a moisture content similar to that of traditional meat at around 65%. Currently, the company offers four products: HMMA Textured Vegetable Protein Chunk, Plant Chicken Tender, Plant Hamburg Steak and Plant Meatball. Its plant-based brand, Veself, aims to target consumers who pursue a healthy and sustainable diet, aiming to shift the notion of a ‘healthy’ meal. Jinwon Lim, deputy CEO at Sujis Link, said that the company will introduce various new plant-based protein products to both domestic and international markets in the second half of 2024, leveraging the investment from Samyang Foods. Lim added: “Based on the taste and texture of high-moisture plant-based proteins that closely resemble traditional meat, we will develop and distribute a variety of frozen and shelf-stable K-Food products through Samyang Foods' extensive overseas sales network in over 90 countries”. A representative from Samyang Foods’ investment team commented: “Sujis Link is a rapidly advancing food-tech company with exceptional capabilities in creating plant-based protein textures, outpacing competitors. We see numerous opportunities for collaboration, leveraging the infinite potential of the alternative protein market.” #SujisLink #SamyangFoods #SouthKorea

The plant-based sports nutrition industry is experiencing a shift towards inclusivity, embracing a broader audience beyond those solely focused on peak performance. Sue Bancroft, category lead, beverages & PureCircle EMEA at Ingredion explores how to address the needs of active beverage consumers following a plant-based diet. A surge in convenient plant-based products including beverages, such as ready-to-drink protein shakes and electrolyte drinks, is catering to individuals with active lifestyles seeking on-the-go solutions. The overall challenge lies in creating plant-based formulations that meet the nutritional demands of the market while enticing the taste buds to ensure a pleasurable consumption experience. There are specific formulation challenges, however, which manufacturers must address in order to deliver the drinking experience consumers expect. Constraints of plant-based liquid formulations Achieving a palatable taste and appealing texture, as well as delivering on nutrition, in plant-based liquid formulations is a complex process. Taste Masking the inherent bitterness or unpleasant off-notes of certain ingredients is a key challenge. Sugar, which often helps in masking those off-notes, is often reduced or replaced by sweeteners. Therefore, manufacturers need the formulation expertise to deliver the right level of sweetness quality and intensity without any off-notes. As an example, utilising the steviol glycoside Reb M is a way to optimise taste in reduced or no added sugar beverages, which may contain active ingredients such as vitamins, minerals, electrolytes or amino acids. These active ingredients — while nutritionally beneficial — can affect the overall palatability of the product. These ingredients can also interact with each other over time, leading to changes in taste, colour, texture and stability. These changes are caused by several complex processes, from chemical reactions, precipitation and aggregation to emulsion breakdown and pH changes. With much to consider, it’s crucial that manufacturers have the right formulation expertise to deliver the right level of sweetness. Texture In terms of texture, the viscosity and mouthfeel of a plant-based liquid formulation are critical. Achieving the right thickness and smoothness enhances a product's palatability, making it more enjoyable for consumers. However, striking this balance can be challenging, especially when incorporating plant-based proteins or fibres. There are many more considerations that exist when adding ingredients, including plant protein source variation, solubility and the use of specific ingredients. Each source has unique properties that can affect viscosity and mouthfeel differently. Achieving a consistent and desirable texture, without clumps of protein across different formulations, requires careful adjustments. Nutrition There’s also often the need to boost protein content with consumers generally wanting what they believe to be a good source of protein from the beverages they consume. This can be achieved, for example, by delivering a blend of certain proteins to enable a higher protein content in ready-to-mix beverages. Pea protein isolates, for example, can help enable ‘good’ and ‘excellent’ sources of protein claims and offer emulsion stability, water- and oil-holding capacity. Opportunities in plant-based sports and active nutrition beverages Plant-based protein is fuelling consumers’ thirst for sports and active nutrition beverages, so much so that 70% of global beverage consumers are looking for ‘good sources’ of plant protein, but not at the expense of taste and texture. With such high demand, it’s imperative that manufacturers are able to deliver on the formulation challenges related to plant-based beverage formulation. Today's consumers are also increasingly mindful of what goes into their bodies. As a result, demand for clean label plant-based products is on the rise, with 59% of global consumers paying more attention to ingredients listings over the last year. Convenient and better-for-you plant-based products with a clean label are ideal for tapping into the demand for active nutrition beverage products. These better-for-you products also need to meet the demands for reduced sugar, with this market growing at almost 4% CAGR. Plant-based claims in sports nutrition are gaining momentum globally, too, with 25% year-on-year growth, presenting a major opportunity for manufacturers to capitalise on the plant-based sports nutrition market. Formulating for success Manufacturers must find new ways to meet consumer demands for taste, texture, health and nutrition. When it comes to addressing constraints, formulation experts can advise manufacturers on how to address key challenges, such as boosting protein and replacing sugar. With formulation know-how, manufacturers can deliver on consumer demand for plant-based beverages in the sports and active nutrition category. By partnering with a formulation expert, manufacturers can also accelerate new product development, meaning they can get to market quicker, in order to capitalise on the growing demand for plant-based beverages and in the overall sports and active nutrition category.

Plant-based meat alternative company Millow has received €2.4m in funding from the European Innovation Council (EIC). The Swedish start-up harnesses its proprietary fermentation process to produce clean label meat alternative products from mycelium and Scandinavian oats. Having secured the €2.4 million grant from the EIC and SMEs Executive Agency (EISMEA), Millow has unlocked an investment opportunity of up to €15 million from the European Investment Bank along with an additional €15 million from private investors. Millow’s in-house technology utilises dry fermentation. According to the company, this process provides greater control and flexibility over the mycelium, surpassing the limitations of traditional solid-state fermentation technology. Its technology allows deep integration with the substrate, enabling precise control over the final product’s texture and nutritional profile. An example of this is the ability to optimise nutritional content by reducing the anti-nutrient phytic acid in oats to nearly zero. Millow works with large food manufacturers, specialising in developing complete SKUs. It has co-developed a number of SKUs that are set to launch initially in the Nordic market, with larger volumes anticipated by 2026. The company has revealed it is in discussions with companies outside of Europe for joint ventures when its Nordic factory is operational. By the end of 2026, Millow aims to have multiple S-unit bioreactors operational, each capable of producing 144 tons annually. The EIC’s accelerator fund will support Millow in its plans to scale up production and provide meat alternatives that contain zero additives while offering a rich source of protein, minerals and vitamins. #Millow #Sweden

New York, US-based food manufacturer Masala Mama has introduced a line of protein-rich ready-to-eat legumes in four varieties. The new Indian-inspired legume pouches include Ooh La La Lentils; Cha Cha Chickpeas – flavoured with spices, dried pomegranates and green mango; La Bamba Black Beans, made with red sweet peppers and notes of smoky chipotle; and Rah-Rah Red Beans – soft pinto beans in a mild onion-tomato gravy with warm spices. Inspired by the culinary heritage of India, Masala Mama's new line of beans and lentils offers a versatile range of options designed to complement a variety of dishes. The products are all plant-based, non-GMO verified and made with extra virgin avocado oil and gluten-free ingredients, containing 10-13g of protein and 9-15g of fibre per serving. Nidhi Jalan, Masala Mama’s founder and creator, said: “Our goal is to make food that reflects both the authentic flavours of homestyle cooking and contemporary needs for clean ingredients and sustainable living. Growing up in India, legumes were an intrinsic part of our diet. Not only were they a delicious addition to any meal, they also were a rich source of fibre and protein.” “In today’s context, they are more important than ever as we seek to maintain a healthy lifestyle and care for our planet. What makes our products unique is our attention to detail, the way we balance spices and flavours and our use of quality ingredients and healthy oils.” The new line of Indian-inspired bean and lentil dishes are available at select retailers across the US. #MasalaMama   #US

UK-based Indian food brand, Geeta’s Foods, has launched a duo of microwaveable side dishes aiming to bring Indian flavours to everyday eating. The new microwaveable pouches are designed to provide a quick, convenient side dish for any meal or snacking occasion. Two variants – Bombay Spiced Lentils & Potaotes, and Saag Aloo – launched into Waitrose stores on 24 July. Saag Aloo consists of cooked mung dahl and red split lentils combined with potatoes and spinach, slowly cooked with layers of spice. Bombay Spiced Lentils & Potatoes consists of mung dahl and red split lentils cooked with diced potatoes in a rich, spiced tomato and onion sauce. The pouches serve two and are ready in 90 seconds, aiming to meet consumer demand taste, convenience and versatility. They contain no artificial colours, flavours or preservatives and are suitable for vegetarians and vegans. According to Geeta’s, further launches from the brand’s multi-year innovation pipeline will launch this month. Eleanor Bridgman, director of sales and marketing at Geeta’s, said: “Indian flavours have widespread consumer acceptance and appeal across a range of meal and snacking occasions”. She added: “The growth in the heat-and-eat category presents a great opportunity for our new side dishes to add Indian flavours to a raft of meal or snacking occasions, as well as the Friday night curry.” #Geetas   #UK

Agriculture and ingredients company Bunge has partnered with Nanyang Technological University (NTU) Singapore to produce new food flavours through fermentation. In a research collaboration agreement with the university, Bunge will develop new flavours by leveraging the research capabilities and technologies at NTU’s Food Science and Technology Programme (FST). The new flavours will include umami, which means ‘pleasant savoury taste’ in Japanese. It is recognised scientifically as one of the five basic tastes along with sweet, sour, bitter and salty. Its characteristic meaty, savoury flavour profile enhances the taste of food by adding depth and richness. Bunge will supply fats and oils derived from oilseeds – soya bean, canola and sunflower – as well as oilseed meal and oilseed cake, which are formed after oil is extracted from the oilseeds. The technology produces enzymes, acids and flavours for food production, as well as offering a new use for oilseed meal and cake, which are normally used in livestock feed. The new flavours will be used to enhance alternative proteins, such as plant-based protein products. To develop them, NTU’s FST – led by director William Chen – will employ solid-state fermentation technology. This aims to provide a more cost-effective method than conventional fermentation techniques, as it uses fewer resources such as water and energy. Bunge and NTU Singapore’s collaboration is the first successful partnership under the Singapore Agri-food Innovation Lab (SAIL). Funded by Enterprise Singapore, SAIL aims to enhance the agri-food innovation ecosystem by connecting solution providers with multinational corporations seeking market-driven solutions. #Bunge   #NTUSingapore

Speakers from Waitrose, Hawksmoor, KERB and more will be taking to the stage for Speciality & Fine Food Fair’s 25th anniversary edition on 10-11 September at Olympia London.     Each year, the Fair’s content programme is a must-attend for retailers and hospitality professionals to keep on top of the latest trends and innovations in the world of speciality food & drink.     The Drinks Uncovered stage will be playing host to a wide range of talks and demos centred around the drinks sector. Sarah Stewart, sake wine and cheese educator at West London Wine School, will be discussing pairings of sake and cheese and the delicious synergy rooted in the power of umami, while Cibare Food & Drinks Magazine editor-in-chief Eve Tudor will be hosting a discussion of the world of low and no.     A panel moderated by Ruth Dolby, director at Food Science Fusion will see Richard Enion, director at ENRICHD, Darwin Fletcher, founder and creator of Quirky Monkey and Zain Peer, co-founder of London Nootropics,  delving into the world of mushroom-based drinks and the rise of nootropics, adaptogens and functional beverages.     The Talking Trends stage, in partnership with the European Union, will host a comprehensive programme of content covering everything from the latest speciality retail trends to hot new ingredients to topics such as DEI, empowering retail teams and consumer perceptions of ultra-processed foods.     Priya Narain, purpose and culture Manager at KERB and panellist for the session ‘Diversity: More than just ticking boxes,' said: “Joining this important debate is crucial to me because DEI is the backbone of a thriving, innovative industry. It's more than a tick-box exercise – it's about fostering an environment where diverse voices lead to richer, more creative outcomes for everyone.”    Lizzie Haywood, innovation manager at Waitrose & Partners will be kicking off the Fair’s content programme with a presentation on the key ingredients and cuisine trends that are shaping the speciality food & drink sector.    She commented: “I am really excited to be speaking at Speciality & Fine Food Fair again this year, it is one of my favourite trade shows of the year with so many innovative brands showcasing their products.”    Leading industry voices including Andrew Goodacre of the British Independent Retailers Association, Emma Mosey of the Farm Retail Association and Fine Food Digest’s Michael Lane will be taking to the stage to discuss what independent retail should be asking of the new Labour government, and key areas of campaigning for the industry.     Award-winning author and presenter Jenny Jeffries will be joined onstage by Hawksmoor general manager Tom Foxwell, The Happy Pear founder Stephen Flynn and Claire Mackenzie, producer of the documentary Six Inches of Soil, to discuss the pros and cons of independent retailers and hospitality businesses working with regenerative farms.     The Talking Trends stage will also play host to Pitch Live Final in partnership with IND!E and Ocado, where innovative food brands will be pitching their products live on stage during the Fair for the chance to secure a listing with the online retailer.     The winners of the 2024 Speciality & Fine Food Fair Awards, sponsored by FICT, will be unveiled on the evening of 10 September, followed by a special celebration of 25 Rising Stars in the industry, curated in partnership with Speciality Food Magazine, to celebrate the Fair’s 25th anniversary.     To learn more about the seminar programme for the 2024 edition of Speciality & Fine Food Fair, and to register for your complimentary trade ticket, visit specialityandfinefoodfairs.co.uk/speciality-fine-food-seminar-programme .

US alt-meat producer Meati Foods, which provides fungi-based alternatives to traditional meat products, is facing a false advertising class action lawsuit. The lawsuit, filed in the Eastern District of California by plaintiff Serena Caldeira, alleges that Meati falsely states its products are made from ‘mushroom root’ when they are made from the mycelium of ‘ Neurosporo crassa,’ a red mould that commonly grows on bread. The filing goes on to claim that Meati “intentionally lies” about its products being made from mushrooms, because “internal research showed that consumers would not purchase its products if Meati disclosed their products’ main ingredient is mould, and/or customers would not pay the higher prices that Meati charges for its products if this fact was disclosed.” Plaintiff Caldeira claims that the mushroom root labelling is “particularly dangerous” because “consuming high concentrations of mould can cause severe allergic reactions in members of the consuming public, and can potentially lead to death.” The complaint does not put forward any evidence showing that Neurosporo crassa has been linked to any food safety issues. Fungi-based ingredient provider The Better Meat Co, which also uses the N. crassa filamentous fungi strain in its 'Rhiza' mycoprotein ingredient, announced this month that it had received FDA Generally Recognized as Safe (GRAS) approval for the ingredient's use in meat and dairy analogues. Caldeira calls for a court order requiring Meati to remove any statements that its products are ‘Made from mushroom root’ and/or ‘Made from 95% mushroom root protein,’ from its products, website and any other promotional material. Caldeira argues that instead, ‘This product contains mould” and ‘95% mould’ should be displayed in place of the previous mushroom root claims. Meati had already begun to move away from its 'mushroom root' messaging this year, focusing instead on referring to the ingredient simply as mycelium. Mycelium is the root-like structure of fungi, and certain varieties can produce fruiting bodies such as mushrooms in the correct conditions. Though a less familiar concept with consumers than mushrooms, mycelium is increasingly being utilised as a protein source (referred to as mycoprotein) by companies within the plant-based food and beverage industry. Alt-meat giant Quorn Foods pioneered this category and has been selling its mycoprotein products since the 1980s. A similar lawsuit was filed against Quorn in 2016, accusing Quorn of misleading consumers by implying that its products were made from mushrooms. Quorn’s main mycoprotein ingredient is made from Fusarium venenatum, a type of fungus that grows in soil. The case was settled under an agreement that saw Quorn required to add a disclosure to its product labels, stating: “Mycoprotein is a mould member of the fungi family. There have been rare cases of allergic reactions to products that contain mycoprotein.” Meati was founded in 2017 in Boulder, Colorado, US. Its mycelium-based cutlets and steaks are sold in 7,000 stores nationwide. Last week, the company announced an expansion of it leadership team with the appointment of John Bortells, chief commercial officer, and Becky O’Grady, board member. Bortells’ experience within the industry includes working with F&B giant PepsiCo, as well as dairy brands A2 Milk and Clover Sonoma. Phil Graves, CEO of Meati, commented: “When many doubted dairy due to lactose allergies, John and his team successfully introduced A2 milk as a safe and enjoyable option. His deep understanding of food, nature and innovation in culinary experiences is unparalleled.” Graves added: “The way I see it, there are two missions with Meati and mycelium more broadly: the first is to offer the best tasting food with the best nutrient profile, to as many people as possible. The second is to help heal the earth along the way. My job is to show people what’s possible here.” The Plant Base has reached out to Meati for comment. Top image: © Meati Foods #MeatiFoods #US #fungi

Meat alternatives brand VFC, part of the Vegan Food Group, recently launched a bold campaign – in response to fast-food chain KFC’s ‘Believe in Chicken’ advertisements – designed to highlight the realities of the chicken farming industry. While meat industry giant KFC uses the tagline ‘Believe in Chicken’ across billboards displayed with images of its fried chicken products as part of its latest campaign, VFC’s aim is to dismantle the very notion of chicken as a product, asking consumers to instead ‘Believe in Chickens’ in plural and shift their perception of the animals from ‘commodities’ to living creatures who deserve our compassion. The campaign follows a video released by VFC in 2022, in which the brand’s team went undercover at a KFC UK & Ireland chicken farm to expose what it referred to as ‘welfare-washing’ from the fast-food business. Abigail Nelson-Ehoff, head of marketing at Vegan Food Group (VFG), told The Plant Base: “We've been poking at KFC since our existence... our name is VFC after all! Ultimately, we stand behind the purpose of VFC and will always put delivering the truth first.” VFC’s social media activation comprises a series of visuals designed to imitate KFC’s billboard campaign. It swaps KFC’s fried chicken images for images of chickens being subjected to cruel treatment within the factory farming industry, calling for a renewed mindset from meat-eating consumers. "Our response is divisive, but we see any conversation on the topic as positive for amplifying the message" “VFC’s modified version calls out the hypocrisy of KFC’s message that people can ‘Believe in Chicken’ in an uncertain modern world, because their representation of chicken is not something the public can trust,” Nelson-Ehoff said. “Ultimately, we feel it’s important that consumers understand the truth of where their food comes from in order to make informed food choices – not have it hidden behind a brand campaign that glamourises the reality.” The activation has been ‘well received,’ according to Nelson-Ehoff, who pointed out that positive responses have described the challenger brand as ‘brave’ to call out a global brand. “Any negative responses seem to be from committed carnivores, which is to be expected. Our response is divisive, but we see any conversation on the topic as positive for amplifying the message and keeping the conversation going,” she emphasised. Speaking about plans to undertake similar campaigns and continuing to take on meat industry giants, Nelson-Ehoff concluded: “We're all for being rebels and pushing the boundaries so it's definitely on our agenda. We take an activist approach and will continue to do so - sparing as many chickens as possible is central to our mission.” #VFC #VeganFoodGroup #UK

Swedish alt-fat start-up Melt&Marble has been selected to receive a €2.5 million grant and potential future equity investment by the European Innovation Council (EIC). Additionally, the start-up has also secured a further €260,000 grant from the Horizon Europe Framework Programme, part of the EU’s ‘Farm to Fork’ strategy. The funding will accelerate Melt&Marble’s journey to commercialise its fermentation-based fats. The EIC's recognition underscores the nature of Melt&Marble’s precision fermentation and microbial engineering platform, which promises to deliver healthy energy- and resource-efficient, low-emission foods. Selected as part of a competitive process that saw 969 companies submit a full grant proposal, Melt&Marble is one of 68 European deep-tech start-ups the jury chose to receive the blend of grant and equity funding unique to the EIC Accelerator. Melt&Marble will focus on developing dairy fats to enhance the organoleptic properties of dairy analogues. This initiative will accelerate the company’s ‘DairyMarble’ programme, aiming to provide superior dairy fats for the next generation of cheese, butter and bakery products. The EIC funding will enable the alt-fat firm to scale up its process further and advance to pre-commercial levels. The grant will also support the application development of the company's first product, MeatyMarble, while reducing production costs in preparation for a commercial launch. MeatyMarble is a solid, meat-like fat designed to replicate the properties of animal-derived fats for use in alternative meat products, resulting in a more delicious and sustainable alternative. The start-up is exploring the potential of MeatyMarble in other industries, including personal care, where there is a growing demand for sustainable speciality fats driven by evolving consumer preferences. Melt&Marble’s chief business officer Thomas Cresswell commented: ‘’These grants mark a significant milestone for Melt&Marble, enabling us to decrease production costs, scale our innovative technology and bring sustainable fats to market. We are excited about the opportunities this creates for us to progress on our mission to enable the transition to a more sustainable agri-food system.’’ #MeltandMarble   #Sweden   #EIC