FoodBev Awards is proud to announce that the 2024 Plant-Based Taste Awards will celebrate the tastiest products at this year's Speciality & Fine Food Fair in London. The Plant-Based Taste Awards celebrate the pinnacle of culinary excellence. This year, we are delighted to honour these achievements at the Speciality & Fine Food Fair , held at Olympia London in the UK. Speciality & Fine Food Fair brings together leading brands, emerging innovators and food enthusiasts, perfectly complementing the Plant-Based Taste Awards, which highlight remarkable achievements across various categories of taste. From dairy alternatives to ready-to-eat meals, snacks and beverages, this year’s winners will showcase the creativity and quality driving the plant-based revolution. Showcase with us FoodBev Awards has elevated the Plant-Based Taste Awards and is excited to showcase companies and their products at the Speciality & Fine Food Fair, at our dedicated Plant-Based Taste Awards stand. Visitors will have the opportunity to sample the finest plant-based food and beverage products at the UK's premier showcase for artisanal food and drink. Companies will have the opportunity to receive firsthand feedback at the Plant-Based Taste Awards stand, offering a valuable platform to present their products, network and celebrate excellence in taste. Receiving feedback is vital in the competitive market, hearing from the show's buyer, retail and chef-based visitors will provide brands with unparalleled opportunities. In addition to the counter showcases the Plant-Based Taste Awards stand will feature a 'Taste-it Bar', where attendees will sample the products entered into this year's award, the best plant-based products in one central buffet-styled area. There is a limited availability so don't miss your chance to enter and showcase. Contact FoodBev Awards for more information about pricing and availability. Speciality & Fine Food Fair The Speciality & Fine Food Fair is the UK’s leading showcase of artisanal food and drink. Held annually at Olympia London, the event attracts thousands of industry professionals, including retailers, chefs and food service buyers, who come to discover the latest trends, products and innovations in the food and beverage sector. Join us and taste the best plant-based products, from 10-11 September at Olympia, London, Stand 1020. Plant-Based Taste Awards 2024 Now in its fourth year, the Plant-Based Taste Awards are returning to celebrate exceptional taste, and there’s still time to enter. The entry deadline is 1st September 2024. With a wide range of categories, the awards ensure there’s a place for every type of plant-based innovation. New for 2024: Enter once and have two chances to win! Submit your product in any category for the opportunity to win the overall group award. For example, you could be recognised not only for the world's best ' Plant-Based Bacon ' but also for the world's best ' Plant-Based Protein '. Visit the FoodBev Awards website to read the full list of categories. 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 .

Snack brand Hippeas has introduced two new limited-edition flavours to its popular line of Chickpea Puffs: Mexican Street Corn and Churro. The Mexican Street Corn flavour features a combination of lime and cheese, while the Churro flavour offers a sweet, cinnamon taste. Each serving provides 4g of protein and 3g of fibre, and the products are free from the top nine allergens, non-GMO Project Verified and contain no artificial ingredients. Hippeas CMO Julia Hecht said: "As demand rises for unique and indulgent flavours, we are very excited to expand our line of Hippeas Chickpea Puffs with these two new flavours...Not only are the puffs delicious, but they contain the nutritional benefits of both protein and fibre as well as no artificial colours, flavours or ingredients of any kind." The new snacks are available at select retailers, including Sprouts, and on the Hippeas website. #Hippeas   #snacks   #US

GNT Group has announced its entry into fermentation technology to enhance its portfolio of sustainable colour solutions for the food and beverage industry. This strategic move aims to bolster innovation and sustainability in the production of natural colours derived from fruits, vegetables and plants. Since its inception in 1978, GNT has developed plant-based colours, leveraging raw materials to create vibrant and versatile solutions for various applications, including confectionery, dairy and beverages. The new focus on fermentation represents a significant shift in GNT's approach, promising improved functionality and year-round production efficiency. Fermentation technology allows for the cultivation of raw materials in controlled bioreactors, optimising conditions for high biomass yield and pigment concentration. To realise this vision, GNT has partnered with Plume Biotechnology, a UK-based start-up specialising in fermentation science and bioprocessing. This collaboration is expected to accelerate the development of innovative, plant-based colour solutions that meet the growing demand for sustainable ingredients in the food sector. Plume Biotechnology's CEO, Thomas Burns, said: “The rapid evolution of fermentation-based technologies is providing unprecedented opportunities for natural colours. In GNT, we have found a strategic partner with a shared commitment to sustainability and product excellence.” GNT's expansion into fermentation comes at a time when the food and beverage industry is increasingly prioritising sustainability. In its 2023 Sustainability Report, GNT disclosed a 22% reduction in carbon intensity at its factories since 2020, alongside a 13% improvement in water efficiency. The company has set 17 sustainability targets to optimise its environmental and social impacts by the end of the decade. Finn Rieken, strategy director at GNT Group, said: “Fermentation-based colours have huge potential to deliver exceptional performance while promoting responsible agriculture and reducing emissions. We believe this collaboration will yield exciting new plant-based solutions for manufacturers worldwide.” #colours #plantbased #fermentation #GNT #Exberry

Comprital, an Italian provider of ingredients for the ice cream and pastry market, has introduced Pure Vegan – a line of three clean label, lactose-free and vegan bases. The Pure Vegan line was developed using natural ingredients such as cane sugar and fibres including chicory, citrus and bamboo, as well as being free from artificial flavours. It was created by Comprital’s R&D team, aiming to provide ingredients that deliver an ‘authentic and satisfying’ ice cream experience for vegan and lactose intolerant consumers. Pure Vegan includes Pure Vegan PZ, a base designed to be flavoured with only sugar pastes; Pure Vegan PG, a base designed to be flavoured with only fat pastes; and Pure Vegan Chocolate, a base with high percentages of chocolate powder and low-fat cocoa powder. Adriano Bert, general manager of Comprital, said: “The demand for vegan products is becoming increasingly significant in our sector; many people are choosing to adopt a vegan diet for reasons ranging from environmental sustainability to ethics all the way to personal health issues, including lactose intolerance”. Bert added: ““Comprital has always recognised the importance of this market segment, and for this reason, our Research and Development team is constantly working on developing plant-based alternatives and clean label products. Our Pure Vegan line represents an important milestone in this exciting journey, which will continue thanks to the determination and professionalism of our entire team to offer consumers quality products, lactose-free and developed from natural ingredients.” #Comprital #Italy

Chicago, US-based alt-seafood start-up Aqua Cultured Foods has obtained self-GRAS status in the US, following a recent review by an independent panel of qualified scientific and toxicology experts. GRAS independent conclusion gives Aqua the green light to sell its products to consumers in the US. Aqua’s first products – tuna and scallops – are made with clean-label formulations and short ingredient lists. They are optimised for raw applications such as sushi, tartare and ceviche, and will be available to restaurants at either the same price or cheaper than conventional seafood at wholesale. Aqua employs a low-capex production process that grows cellulose fibre into whole-cut fillets that resemble the appearance and texture of raw seafood. The firm then pasteurises the fillets and combines them with plant-based flavours and colours to replicate conventional seafood products. Aqua Scallops are made from water, cellulose and plant-derived flavours that 'mimic the oceanic notes' of scallops. Aqua Tuna includes a natural, beet-derived colour to match the deep red colour of fresh ahi or bluefin tuna. The products are vegan, allergen-free and provide a good source of fibre, while having a six-week shelf life. Aqua Culture Food's CEO and co-founder Brittany Chibe said: "Fermentation is a growing pillar of the alternative protein industry, and biomass fermentation in particular is poised to scale. Fermentation-enabled meat brands like Meati and Chunk Foods have already taken off – we’re excited to bring that momentum to seafood." Chibe continued: "Aqua's products not only match the taste and texture of traditional seafood but will be sold at or below price parity (depending on region and species) to raw seafood at wholesale. By targeting premium, raw cuts of seafood, we can achieve positive unit economics, which is largely unheard of at our scale." "Achieving self-GRAS status brings us one step closer to feeding the world’s growing population and healing our oceans. Aqua has been years in the making, and this milestone allows us to finally share the delicious products that our team has been working so hard on creating. Tasting is believing, and I can’t wait to fill everyone’s plates with Aqua tuna and scallops." In March, Aqua partnered with Ginkgo Bioworks to optimise its fermentation tech, leveraging Ginkgo's microbial characterisation and analytics to elevate the quality of its fish-free seafood products. #AquaCulturedSeafood   #US   #seafood

The alternative seafood sector is no longer just a drop in the ocean – it’s making serious waves in the global food and beverage industry. As consumers hook onto the environmental challenges of traditional fishy fare, the industry is casting a wide net in pursuit of sustainable solutions. The Plant Base's Melissa Bradshaw takes the plunge into this sea of salty innovation. The alt-seafood sector has undergone a remarkable transformation, once characterised by limited offerings lacking in flavour, unrealistic textures and inadequate nutrition. However, the tides have turned, marking a significant milestone with the establishment of the sector’s inaugural trade association, Future Ocean Foods, last year. This moment promises a sea of exciting opportunities ahead. The association comprises 36 member organisations hailing from 14 countries and spans the fermentation, plant-based and cell-based industries. Within these diverse portfolios, a multitude of approaches is evident. Aqua Cultured Foods offers plant-based scallops derived from microbial sources, while Revo Foods – six months on from the launch of its 3D-printed salmon – recently introduced ‘The Kraken,’ an octopus alternative crafted using mycoprotein and 3D technology. While traditional seafood staples like tuna and cod remain popular among consumers, recent research from ADM indicates a growing curiosity in plant-based alternatives, particularly salmon fillets and burgers. Moreover, specialised alt-seafood products such as Aqua and Revo’s innovative scallops and octopus, as well as crab, shrimp, lobster, squid and caviar, show promising potential for further expansion. Pia Meinlschmidt, team lead for product management at German solutions provider Planteneers, explained that taste and texture frequently pose the most significant challenges for manufacturers in the alternative seafood sector. “We support the development of recipes that are specifically tailored to the customer’s needs and help with scaling and troubleshooting,” she said. “Our ready-to-fill and ready-to-use ingredient systems are precisely tailored to the requirements of our customers’ production facilities.” Planteneers’ FiildFish P 161004 system, comprising a blend of plant proteins, starches and hydrocolloids, facilitates the creation of plant-based alternatives to both raw and smoked fish, such as sushi, sashimi and salmon. Thanks to its ability to achieve fine slices and white stripes, it offers versatility in product development. Additionally, FiildFish P 141504 serves as the foundation for hot preparation foods, featuring a ‘fish-like’ lamella structure and white colour, making it ideal for white fish fillet-style products or breaded fish sticks. A healthy market In the broader context of plant-based meat products, attention to nutrition and clean labelling is paramount, and the same holds true for seafood alternatives as discerning consumers prioritise minimal processing and healthy ingredients. US-based ingredients company Fiberstar offers natural citrus fibre solutions that not only enhance texture and moisture retention in plant-based meat and seafood but also align with consumer preferences for clean label products. Shuai Li, the company’s R&D director, emphasised that Fiberstar’s Citri-Fi TX20 solution can be listed on ingredients labels as ‘citrus fibre,’ ‘dried citrus pulp,’ or ‘citrus flour,’ all of which resonate well within natural markets. “Its coarse size and unique fibre structures make it ideal for imparting a chewy texture and maintaining firmness in the final product,” Li commented, explaining that the solution provides a moist and succulent mouthfeel in plant-based seafood thanks to its water-binding properties, which prevent dryness during cooking. “Ideally, Citri-Fi TX20 should be pre-hydrated with three times its weight in water to optimise its benefits, but it can also be blended with other dry ingredients before liquid is added,” he said, adding that the product’s fibre content can also improve Nutri-Scores. Jennifer Stephens, Fiberstar’s VP of marketing, shared with The Plant Base that the inclusion of dietary fibre is a key trend in improving the nutritional profiles of meat and fish alternatives. This trend aligns with the industry’s focus on cleaner labels and reducing fat content by using different oils, such as substituting coconut oil with canola. Another emerging trend in the market is the enrichment and fortification of plant-based seafood alternatives with omega-3 fatty acids to enhance their nutritional value. Omega-3 is renowned for supporting various health outcomes, including improved cardiovascular, cognitive, eye and immune health. While traditionally obtained from fish, algae-based omega-3 ingredients can offer a rich source of this nutrient in its docosahexaenoic acid (DHA) form, crucial for maintaining brain health and function. Bioriginal, a Canadian-headquartered manufacturer of oil blend solutions, has developed a new line of omega-3 oils derived from algae and flax. These solutions enable plant-based seafood products to closely match the omega-3 content of their conventional counterparts. The company’s Omega-3 DHA Concentrate is a vegan algal oil developed from a single strain of algae, specifically selected for its higher DHA content. Shannon Sears, CEO and president at Bioriginal, commented: “Focusing on this strain, the algae is harvested only once in nature. The supply is secured through a renewable fermentation process that ensures a self-replicating source of algal DHA.” He continued: “The resulting oil is then concentrated to produce a minimum of 610 mg of DHA per 1000mg of oil, one of the highest DHA concentrates in the market. Based on market needs, a gentle refining process may be applied to customise colour, flavour and aroma profiles.” Meanwhile, Bioriginal’s Omega-3 600 Vegan Oil combines renewable algal oil with flax oil, sourced from the company’s farms across the Canadian prairies. Extracted through a chemical-free, cold-pressed process without the use of solvents like hexane or alcohol, this gentle method yields a clear, omega-rich flax oil perfectly suited for blending with algal oils. Green (and blue) credentials Algal ingredients are increasingly favoured in formulating plant-based seafood products, thanks to their capacity to impart authentic salty and fish-like flavour profiles, along with their environmental sustainability benefits. “By creating products with self-sustaining algae, and flax oil produced through responsible farming practices, we can reduce the potential impact on the world’s wild fish population while preserving our precious farmland in the Canadian prairies,” Bioriginal’s Sears explained. “In an industry where consumers care about the world around them, and the quality of their products, Bioriginal is fortunate to have a secure supply chain that offers environmentally friendly products, traceable from sea and seed to shelf.” BettaF!sh, based in Germany, aims to make seaweed a mainstream ingredient within consumer diets and is harnessing European seaweed to develop a range of plant-based fish alternatives. Its plant-based tuna is made from seaweed, fava bean protein and pea protein obtained from a regional cooperative in northern France. Deniz Ficicioglu, co-founder and CEO at BettaF!sh, told The Plant Base: “70% of our planet is covered by oceans, yet 90% of our food comes from land mass. We rely on monocultures, we overuse chemicals, and we damage our soils.” “Climate change requires resilient aqua- and agriculture, but more fertilisers and larger machinery are not the answers. By utilising seaweed in our food system, we can drastically cut down on CO2 emissions and conserve valuable resources like fresh water and soil.” BettaF!sh collaborates with seaweed farms in Norway, Ireland and Sweden, cultivating and harvesting various seaweed species from the open ocean. Its flagship product, Tu-nah, draws inspiration from traditional canned tuna, which constitutes a significant portion of global tuna consumption. Tu-nah is fortified with iodine and omega-3 fatty acids, aiming to offer consumers a more sustainable source of nutrition, particularly for those who rely on seafood as their primary protein source. “Almost all tuna on the market comes from wild tuna, as it is one of the few marine species that cannot be farmed,” Ficicioglu explained. “However, global stocks are already critically depleted. Through Tu-nah, consumers can still get the taste they love with the same nutritional benefits, but without the heavy metals or negative externalities on the environment.” In addition to Tu-nah, the start-up’s R&D team is collaborating with research institutes to explore innovative seaweed processing methods. These efforts aim to develop novel ingredients using macroalgae, furthering the company’s commitment to sustainability and innovation. “Seaweed is the fastest-growing biomass on the planet,” said Ficicioglu. “Utilising this crop in our food system can have a significant impact on our environment. It helps our oceans to regenerate, increases biodiversity and counteracts acidification.” Based in Spain, Poseidona shares a belief in the transformative potential of seaweed within the food industry. Its circular approach involves upcycling sidestreams, which would typically be treated as waste within the food industry. Additionally, Poseidona harnesses invasive seaweed species to develop seafood alternatives, all while contributing to the restoration and rebalancing of marine ecosystems. In particular, Poseidona is leveraging gelling agent production sidestreams from red seaweeds and will utilise Rugulopterix okamurae , an invasive seaweed species in the Mediterranean. Sònia Hurtado Piñol, co-founder of Poseidona, established the company with biochemistry expert María Cermeño, aiming to provide manufacturers with high-quality and affordable protein ingredients. She explained: “Gradually, traditional seafood will naturally be replaced by new sustainable alternatives – crafted from algae, plants and other novel proteins and nutrient sources. We must focus on developing the necessary ingredients and products to facilitate this transition as swiftly as possible.” Another player in the algae arena is Israel-based SimpliiGood, which leverages the myriad benefits of spirulina – a popular ‘superfood’ ingredient – to develop a filament solution for plant-based fish alternatives. Baruch Dach, SimpliiGood’s founder and CTO, explained: “When breaking it down to its core, our technology is essentially the creation of protein-embedded bio-scaffolds, with a unique set of structural and textural features and no flavour”. While Dach acknowledges that numerous products in the alternative seafood category primarily cater to vegans, SimpliiGood’s ingredient platform offers a versatile solution. It can either serve as a complete replacement for animal proteins or seamlessly blend with traditional fish products. This capability leads to ‘unique interactions’ with animal tissue, resulting in a hybrid offering that holds appeal for omnivorous consumers. “We offer a clean label product that has a neutral taste and assumes a range of fish-like shades and tones, making the final product more realistic and attractive,” Dach added. During the initial phase, spirulina ‘tissues’ are meticulously crafted to resemble fish tissue. This is followed by a decolourisation process, which involves the extraction of non-protein components, including chlorophyll. “In contrast to common plant protein extraction techniques, which require fractionation and removal of around 80% of the seed mass, we keep about 80% of our mass,” Dach pointed out. “The residual mass goes through another proprietary step for customisation and optimisation of textural and flavour parameters. Developing the entire chain enables unparalleled versatility and control that are essential for more holistic solutions, avoiding the common ‘onetrick-short-term’ scenario.” Sea the future Dach foresees that alternative seafood will experience a gradual but eventual acceleration, potentially surpassing the rate of penetration seen in the meat and poultry sector. Hybrid and cell-based seafood alternatives will also play a role in this transition, working alongside the plant-based sector to combat environmental issues such as overfishing and protecting the marine ecosystem. Ultimately, collaboration will be key, as Poseidona’s Hurtado Piñol emphasised. “Synergies, cooperation and joining forces is the way to find the solutions that will make a real change,” she concluded. “These solutions will come to stay and replace the foods and practices that are no longer acceptable if we want to reverse the impact that we’ve caused in recent decades, on the oceans and the planet.” Top image: © Revo Foods

Beyond Meat has debuted a new product line, Beyond Sun Sausage, made with wholesome ingredients including fruits and vegetables. Available in three flavours, Cajun, Pesto and Pineapple Jalapeño, the new products contain vegetables, fruits and legumes, including spinach, bell peppers, yellow peas, brown rice, red lentils and faba beans. Made with avocado oil, Beyond Sun Sausage offers 12g of protein per sausage, is low in saturated fat, and contains no cholesterol or added antibiotics or hormones. The new sausages are designed not to mimic beef, pork or poultry, but to be a distinct and unique protein option. Dariush Ajami, chief innovation officer at Beyond Meat, said: “We’re thrilled to introduce a completely new innovation to the plant-based category with the addition of our wholesome, flavour-forward Beyond Sun Sausage. Filled with clean, plant proteins including yellow peas, brown rice, faba beans and red lentils, this launch further exemplifies our...commitment to raising the nutrition bar for plant-based meats and creating delicious, healthy products.” Beyond Meat’s senior culinary manager, Diana Stavaridis, added: “The new Beyond Sun Sausage is a home cook's dream – they're packed with bright, beautiful plant-powered ingredients like spinach, bell pepper, pineapple and jalapeño, bringing bold, culinary-forward flavours that can enhance any dish. When you prepare Beyond Sun Sausage, you’re serving love to your taste buds, heart and planet, and we’re excited for our fans to try this delicious new product as it’s unlike anything else currently available in the plant-based space." The debut of Beyond Sun Sausage follows the firm’s recent reformulation of its Beyond Burger, Beyond Beef and Beyond Sausage products in US retail. Now made with avocado oil, Beyond Meat reduced the saturated fat in these products without sacrificing taste or flavour, owing to avocado oil’s smoother, more neutral palate. Beyond Sun Sausage is available to purchase at Sprouts Farmers Market stores across the US. #BeyondMeat #US

Plant-based beverage brand Califia Farms has acquired Uproot, a US-based plant milk dispenser system for foodservice. Uproot provides sustainable, nutritious plant-based milk to the foodservice sector. Its plant-based milk dispenser programme, which launched in 2022, operates over 150 dispensers at colleges, schools and hospitals across the US. The programme serves oat milk, soy milk, and chocolate pea milk to meet the growing demand for plant-based milk. The acquisition will enable Califia to expand its ‘Away From Home’ portfolio of products and services. Dave Ritterbush, CEO of Califia Farms, said: “The founders of Uproot have developed a turnkey solution for dispensing plant-based milk and have achieved impressive distribution in just five years. We look forward to building on this foundation, connecting with consumers in new ways and providing our plant milks to more people.” Kevin Eve, founder of Uproot, added: “Jacob and I founded Uproot to bring great plant-based milks to college dining and other food services. We are excited to continue this mission with Califia Farms because they share our commitment to nutrition and sustainability. Together with Califia Farms, we will be able to offer more delightful, dispensed plant-based products and better serve our customers!” Under the deal, Uproot’s employees, including its two founders, will join the Califia team. The financial terms of the deal were not disclosed. #CalifiaFarms #Uproot #US #plantbased #plantbaseddairy

Elin Roberts, co-founder of Better Nature Tempeh, has stepped into the role of co-CEO. Better Nature launched in 2020 and is now listed in over 1,000 retail locations nationwide, including Tesco, Asda, Lidl, Ocado, Planet Organic and Whole Foods Market. The brand’s mission is to help consumers live healthier lives by ‘making whole food proteins the norm, not the alternative’ with its portfolio of tempeh products. Roberts joins current CEO Christopher Kong, where she will continue to head up business strategy, team culture and marketing as co-CEO. Kong will lead on sales, business development and fundraising. Commenting on her new role, she said: “I’m excited to join forces with Chris in the co-CEO role, balancing his energy and determination with sales, fundraising and business development with my business strategy and team leadership skills as we take the business to the next stage of our growth journey”. Kong added: “I am delighted to be working with Elin as co-CEO. Elin’s bold decision-making, rooted in consumer insight, is one of the fundamental reasons Better Nature Tempeh is now the UK’s fastest-growing meat-free brand, and her compassionate yet firm leadership has helped create a workplace culture that gets the best from our team, day in and day out.” #BetterNatureTempeh #UK

Kraft Heinz’s potato-based frozen food brand Ore-Ida has partnered with frozen dessert firm GoodPop to launch the Fudge n’ Vanilla French Fry Pop. The ice cream stick was developed to tap into US consumers’ preference for dipping salty French fries into cold, creamy milkshakes. According to a survey, this is one of America’s most popular food combinations. The Fudge n’ Vanilla French Fry Pop wraps a frozen vanilla oat milk base in a rich, chocolate fudge shell rolled in real, crispy potato bits. Jackie Britva, senior brand manager for Ore-Ida at The Kraft Heinz Company, said: “For over 70 years, Ore-Ida has offered Americans delicious and crispy French fries in the comfort of their homes. Nothing says summer quite like the sweet and salty combo of a fry dipped in a milkshake, but fans often have to go to a restaurant to enjoy the summertime staple. In partnership with GoodPop, we put a unique and convenient spin on the American classic, bringing it to home freezers everywhere. Put simply, we dipped it, so our fans don’t have to.” Daniel Goetz, CEO and founder of GoodPop, added: “At GoodPop, we love creating cleaned-up versions of classic treats. With this seasonal collaboration, we hope to rekindle that child-like joy of summer, with a decidedly modern twist. As always, GoodPop's goal is to elevate expectations for nostalgic favourites, so these Fudge n’ Vanilla French Fry Pops are dairy- and gluten-free, fit for all families to enjoy." The new ice cream sticks are available to purchase at select US retailers now for a limited time. #GoodPop   #OreIda   #US   #icecream

Speciality ingredient solution provider Ingredion has launched a new pea protein optimised for cold-pressed bars. The solution, named ‘VitEssence Pea 100 HD’, helps manufacturers maintain the softness of cold-pressed bars throughout shelf life, providing preferred texture and sensory attributes and adding nutritional value. “Consumers want soft, smooth textures and balanced taste,” Ingredion said in a statement. “Yet soy, whey and other plant proteins pose challenges. Generally, bars become harder over the products’ shelf life and gritty, powdery, dry and chalky textures are common, reducing the desirability of the bar.” VitEssence Pea 100 HD delivers a minimum of 84% protein on a dry basis and functions like whey or soy protein with softness through shelf life in cold-pressed bars. Ingredion’s proprietary process ensures a consistently functional product with fewer texture changes and desired sensory attributes for cold-pressed bars. The protein is non-hydrolysed, minimising bitter tastes and providing a cleaner label – this reduces negative consumer connotations while performing like a hydrolysed protein for smooth texture. Tara Kozlowich, director of global segment marketing, healthful solutions protein fortification at Ingredion, said: “Ingredion identified key consumer drivers such as taste, texture and sensory attributes in the sports and nutrition bar space. Understanding these preference drivers drove the development and launch of the plant protein. Our objective was to reach and maintain low levels of hardness in cold-pressed bars to keep smooth and creamy textures intact from the first bite to the last – throughout the product’s shelf life – without compromising nutrition or the eating experience.” Ingredion compared VitEssence Pea 100 HD to other protein sources in accelerated shelf-life and sensory studies. The technical experts from Ingredion’s innovation centres developed a cold-pressed bar model system and swapped competitive protein sources one-for-one. They also assessed the same model system against commercially available bars, using a third-party survey to gauge consumer preference. Michael Valenti, manager, global innovation business lead of healthful solutions protein fortification at Ingredion, added: “VitEssence Pea 100 HD showed desirable and predictably stable softness over shelf life and among pea protein competitors measured, had low pulse flavour and significantly lower chalky/gritty mouthfeel. In testing versus commercially available bars, consumers preferred the Ingredion cold-pressed bar prototype with VitEssence Pea 100 HD.” VitEssence Pea 100 HD is free of major food allergens and can help reduce the carbon footprint and blue water usage in cold pressed bars when replacing whey isolate. #Ingredion #peaprotein #ingredients

GoodMills Innovation has increased its capacity to produce plant-based ingredients following the completion of a new production tower at its site in Hamburg, Germany. ‘Tower III,’ the result of a multi-million euro investment, hosts a fully automated production process combining extrusion, texturization, wet defibering and hydrothermal product refinement. The project underlines GoodMills Innovation’s mission to play a ‘visionary role’ in shaping the plant-based F&B market, and establish itself as a ‘centre of excellence’ for the texturization of plant-based proteins for use in vegetarian and vegan products. The new facilities on 2,500-square-metres of production space, spread over seven levels, are ready after three years of construction. The central location of the 42-metre-tall Tower III gives GoodMills Innovation direct access to grinding and speciality mill products from the group’s sister company, Aurora Mühle Hamburg, as well as seaport access. Katharina Haack, head of marketing communications at GoodMills Innovation, said: “Plant-based nutrition is a building block towards a more sustainable future. And this is where we want to make a major contribution.” “Our raw materials enable manufacturers to produce high-quality meat and fish alternatives on an industrial scale, all of which are convincing in terms of taste, sensory properties and nutritional physiology. Only in this way can plant-based products gain an even greater market share.” Top image: © GoodMills Innovation #GoodMillsInnovation   #Germany