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

UK tofu brand The Tofoo Co has unveiled its latest innovation, Tofoo Katsu, rolling out at selected Sainsbury’s stores this month. Tofoo Katsu features two fillets of the brand’s ‘Naked’ tofu, coated in a Katsu-style breadcrumb. It aims to offer a quick and convenient solution for midweek meals, capitalising on increasing consumer demand for natural meat alternatives. The launch is the latest in a string of recent innovations debuted this year by The Tofoo Co, following its Tex Mex burger launch in May and collaboration with restaurant chain Temple of Seitan in April. The brand said its portfolio has benefited from further investment following its acquisition by Comitis Capital last month. Dave Knibbs, managing director at The Tofoo Co, said: “2024 has been an incredibly strong year for Tofoo. We’re now the second biggest brand in meat-free, bucking the category decline with growth at +20.7% YOY.” He added: “With four new product launches this year, a spot on the Wagamama menu nationwide and further listings secured in foodservice, we’re excited to continue to propel Tofoo forwards as we enter our next era of rapid expansion, with Tofoo Katsu being just the start of our next phase of added value products”. #TheTofooCo #UK #tofu #plantbased

Marlow Foods, the owner of meat-free brands Quorn and Cauldron, has published its financial results for the year ended 31 December 2023. The company saw its revenue decrease by 6.9% to £204.9 million. It attributed this to a decline in the meat alternatives category in retail across the UK and US markets, driven by the cost of living crisis. Headquartered in Yorkshire, UK, Marlow Foods is owned by parent company Monde Nissin Corporation, a major international food business based in the Philippines. Marlow manufactures, distributes and sells Quorn branded products in the UK, Europe, Australia, South East Asia and the US, as well as Cauldron branded products in the UK. According to Marlow’s report, inflationary pressures had a ‘major impact’ on the company last year amid the significant rising costs of energy and various commodities. The alt-meat maker responded to such pressures by restructuring its operations in the UK, including reducing roles in UK retail, supply chain and R&D, while in the US it scaled back operations with the exit of several foodservice and retail customers, significantly reduced marketing investment and reduced roles. It suffered pre-tax losses of £63 million, recording an annual operating loss of £57.6m after tax. Retail sales saw an 8.6% decrease to £170.7 million, however the company said it continued to make progress on innovation within this category despite the challenging market conditions. Circana data showed the group grew its retail market share by 0.7% to 32.2%, while an annual survey informed by the UK’s top six retailers ranked Quorn as the number one supplier in chilled meat-free, and number three in frozen meat-free. In foodservice, sales grew by 4.7% in value from £26.6 million to £27.9 million. The company’s foodservice division, QuornPro, was recently revamped to showcase a new brand identity. The division distributes and sells Quorn products to customers serving the out-of-home market. Marlow Foods also established Marlow Ingredients in 2023, a division focused on the distribution and sales of mycoprotein ingredients to businesses within the food industry. #MarlowFoods #Quorn #Cauldron #UK

Alt-meat specialist Schouten Europe has created a plant-based schnitzel product through the use of its new self-developed fibre technology. Niek-Jan Schouten, CEO of Schouten Europe, explained that the schnitzel is part of a brand-new sub-line within the company’s ‘Classics’ range, named ‘NewTextures’ and created with the new tech. The Schouten NewTexture Schnitzel is claimed to offer a juicy texture and white colour characteristic of chicken. The texturization process required to mimic the fibrous structure of meat typically consumes ‘relatively high’ amounts of energy and is seen by some as unnecessary processing, Schouten said in a press release. According to the company, headquartered in the Netherlands, its latest technology innovation results in an improved texture for meat substitutes, as well as a lower environmental impact. Its simpler production process involves fewer steps and operates at lower temperatures, reducing energy consumption. Additionally, it requires less water and land, as well as less transport due to local sourcing of raw materials. CEO Schouten explained: “Meat substitutes are sometimes prepared incorrectly, which can make them a bit dry. These products retain their juiciness, making them even more appealing. The overall package is spot on, and we are very proud of this launch, which will help elevate the product category to a new level.” In addition to the ‘Classics’ meat alternative range, Schouten also offers a line called ‘Variations’: products that do not resemble meat. “Ultimately, we believe that meat substitutes don’t always need to mimic meat,” Schouten added. “With legumes and vegetables, we can develop excellent protein-rich products that don’t have a meat equivalent. However, to convince true meat lovers to buy meat substitutes more often, the classics are still essential.” #Schouten #TheNetherlands #Europe

GNT Group has launched two new liquid-based brown colouring solutions, Exberry Shade Brown and Exberry Shade Dark Brown, aimed at manufacturers seeking natural colour options. These additions to the Exberry range are derived from non-GMO carrots and use physical processing methods, aligning with the growing demand for plant-based ingredients in the industry. The new colours are designed to provide a versatile palette of brown hues suitable for various applications, including plant-based meat and dairy products. GNT highlights the products' stability under heat and light, which is crucial for manufacturers looking to maintain colour integrity throughout production and shelf life. Notably, Exberry Shade Brown is pH-independent within a range of 2 to 7, while Shade Dark Brown intensifies in colour as pH levels increase, offering manufacturers flexibility in formulation. Both products comply with EU and UK regulations, allowing them to be labelled on ingredient lists as 'concentrate (carrot, caramelised carrot)'. This compliance is significant for manufacturers aiming to meet consumer preferences for transparency and natural ingredients. Christina Niehoff, product manager at GNT, said: "Our Exberry liquids provide manufacturers with the ability to achieve a spectrum of brown shades while adhering to completely natural ingredient lists. They are particularly effective for creating warm caramel tones in plant-based dairy, as well as darker shades in confectionery and savoury products." Back in February; GNT also launched Shade Autumn Brown and Shade Golden Brown , offering clear reddish-brown and caramel-brown hues suitable for both still and carbonated soft drinks. The introduction of these brown colours comes as the food and beverage sector increasingly shifts toward natural alternatives amid rising consumer awareness regarding artificial additives. GNT's existing portfolio includes liquid-based colour solutions for beverages made with caramelised sugar syrup, as well as powder-based options derived from caramelised carrot, underscoring the company's commitment to providing a comprehensive range of plant-based colouring solutions. #Exberry #GNTGroup #colours #foodcolouring #Newsolution

UK vegan pizza company One Planet Pizza is launching a new frozen plant-based Tex Mex pizza into Morrisons stores nationwide, available from October. Like the brand’s existing range, the new variant combines a wood-fired sourdough base with rich tomato sauce and a plant-based cheese made from white beans. It is topped with marinated vegetables and jalapeños. According to One Planet, its new offering contains roughly 35% less fat than traditional cow’s milk-based ‘Tex Mex’ pizzas, due to its high-protein cheese alternative. One Planet Pizza was founded by father and son Mike and Joe Hill, aiming to ‘revolutionise’ the frozen pizza category and get more people excited about plant-based food. The brand, established in 2016, is now listed in Morrisons, Asda, Booths, and across six markets. Joe Hill, co-founder of One Planet Pizza, commented: “We can’t wait to spice up Morrisons' freezers with our outrageously tasty Tex Mex. Our mission has always been to make vegan pizzas so good that even meat eaters want a slice! We’re pretty proud that our strong sales, reviews and brand growth suggest we are doing exactly that.” #OnePlanetPizza #UK

Seaweed-based packaging company Notpla has successfully completed a £20m Series A+ funding round to fuel innovation and accelerate its expansion into the North American market. The funding round was led by UB Forest Industry Green Growth and saw participation from existing and new investors, including Temasek Trust’s Catalytic Capital for Climate & Health, Horizon Ventures and Astanor, the Schmidt Family Foundation, Radicle Impact, EIT Food’s AgriFoodInvest, and more. In addition to scaling up manufacturing facilities and broadening the product range, the funds will also be used to establish a foothold in new regions, with a particular focus on the US. Its materials are currently used in ten European markets. Based in London, UK, Notpla launched in 2014 and has since replaced over 16 million single-use plastic items across Europe. Its innovations include seaweed-lined takeaway food containers and the ‘Ooho’ – an edible liquid packaging solution for beverages and condiments. The company expects to increase this volume to over 100 million units annually within the next two years, fuelled by consumer demand for environmentally friendly switch-outs. Notpla’s solutions, which are home compostable and plastic-free, have now been adopted by major corporations in Europe including Compass Group, Decathlon and Just Eat Takeaway. Last year, the Dutch government concluded that Notpla’s food packaging coating was the only application currently on the market in the Netherlands to meet its definition of ‘plastic-free’ under the Single Use Plastic Directive. The materials used are natural polymers derived from seaweed and are not chemically modified. Rodrigo Garcia Gonzalez, co-founder and co-CEO of Notpla, said: “We are thrilled to have secured this level of investment in such a competitive environment. This round not only validates our approach but also positions us to capitalise on the growing demand for truly plastic-free packaging solutions in global markets, especially as we look towards expansion into the US.” #Notpla #UK #packaging

Givaudan’s food innovation platform, Mista, has announced that biomass fermentation will be the theme of its 2024 Growth Hack. The annual programme brings together experts from across the global food system to develop integrated solutions that can deliver more nutritious, affordable and sustainable foods. This year’s cohort of 14 early-stage food companies selected to participate has been revealed. Each has been selected due to their efforts in building unique technologies to leverage the benefits of a wide range of organisms, approaches and carbon feedstocks – such as sugar, agricultural side streams and CO2. Céline Schiff-Deb, chief science officer for Mista, said: “The food system needs new solutions to feed the 8.5 billion people that will populate the Earth in 2030. Fermentation biomass is an approach that grows microbial cells – think microalgae, fungi, yeast or bacteria – that are packed with healthy nutrients, including proteins, fibres, vitamins and minerals. These cells are fed simple nutrients and multiply in the controlled environment of a fermenter.” She added: “By leveraging this millennia-old technology, we can produce vast amounts of nutritious, affordable and sustainable ingredients that can improve the nutritional and sensory performance of foods, beverages and snacks.” The selected start-ups are as follows: Arborea , Portugal and UK California Cultured , US Calysta , US and UK Equii , US Ingrediome , Israel MOA Foodtech , Spain Nutrition from Water , New Zealand Revyve , The Netherlands Sempera Organics , US Solar Foods , Finland Solmeyea , Greece Superbrewed Food , US The Better Meat Co , US The Protein Brewery , The Netherlands Each start-up will put forward a food or beverage prototype highlighting the benefits of their ingredients, developed by a technical team that will include a mix of experts from several large corporate Mista members – including AAK, Buhler, CJ CheilJedang, Danone, Givaudan, Ingredion, JPG Resources and SIG. The teams will work to combine their individual companies’ expertise and solutions into a collaborative approach designed to ‘disrupt conventional development processes’. They will meet virtually to refine ideas and approaches in the coming months, before meeting physically in early November to finalise the projects at either the Mista Innovation Centre in San Francisco, US, or Givaudan’s Zurich Innovation Centre in Kemptthal, Switzerland. This effort will then culminate in a two-day event in San Francisco on 19-20 November, which will include a technical symposium featuring discussions with global experts, followed by the presentation of the findings from each of the 14 discovery teams on day two. Scott May, founder and head of Mista, commented: “Mista's cross-value chain ecosystem is curated to connect innovators and opportunities, delivering new potential to evolve people, teams and companies. The Mista Growth Hack demonstrates how we collaborate to bring the largest players in the food system together with an amazing array of early-stage companies, bringing new ingredients and technologies to life.” Top image: © Solar Foods #Mista #Givaudan #fermentation

To enhance transparency regarding the environmental impact of the food supply chain, Green Boy, a global supplier of plant-based food ingredients, has published a comprehensive overview  of its company's CO2e emissions. “A recent article in the New York Times mentions that some analysts cannot determine whether plant-based meat and dairy alternatives have a lower impact on the environment than their animal-based counterparts, because plant-based food brands do not share their CO2e emission data transparently,” said Green Boy's co-founder and owner, Peter van Dijken. However, to calculate the total emissions of a finished food product, consumer packaged goods brands need to have access to the emissions data of each ingredient they are using. Van Dijken continued: “As an ingredient supplier we want to make it as easy as possible for our customers to access the environmental footprint of the plant-based ingredients they purchase from us.” The company has mapped its environmental impact according to the GHG protocol. How CO2e emissions are calculated The GHG protocol is a way of measuring a company’s entire CO2e emissions. This framework splits a company’s operations into three different scopes of direct and indirect emissions. For Green Boy, this includes its company cars (Scope 1), electricity and heating usage (Scope 2), business travel (Scope 3a), transport and storage of plant-based food ingredients (Scope 3b), and the production of the ingredients (Scope 3c). Green Boy is a carbon neutral company thanks to its collaboration with projects like Running Tides that helps offset all its direct and indirect internal emissions (Scope 1, 2 and 3a). In 2023, the company was able to offset a total of 100mt CO2e. To get to a total emissions number, the company created Life Cycle Assessments (LCAs) for its plant-based food ingredients that make up 85% of its volume. This allows Green Boy to share ingredient specific emissions data with its customers (large food brands), who can then simply use this data in their sustainability reporting. Towards a greener solution The ingredient-specific data will also facilitate Green Boy's collaboration with its producers, transporters and warehousing partners on environmental initiatives. To reduce emissions within the food industry as a whole, numerous processes in the supply chain will need to be developed and adapted. The first step towards positive change is for every partner of the supply chain to be aware of their emissions. “But next to awareness, we need to create a call to action, so the next step would be to find collaborative solutions that work for everyone involved up and down the supply chain,” commented Green Boy’s sustainability analyst, Owen Smit, who has been conducting the data analysis in collaboration with sustainability consultants Narrate.   Green Boy's co-founder and owner, Frederik Otten, highlighted: “Ultimately, sharing emission numbers transparently will not only give the end consumer an idea of what the impact of their plant-based food is but also allow for the industry to set benchmarks and more thoroughly track and encourage progress towards lower emissions throughout the supply chain". "By publishing this report and openly sharing our numbers we hope to encourage collaboration on transparency within the food industry. We want to play our part in the reformation towards a global market that is losing appetite for pollutive dairy, meat and fish consumption, and is more focused on food with a plant-based origin.” What do the numbers reveal? So far, Green Boy's impact report reveals promising news: plant-based proteins have a notably smaller environmental footprint compared to animal-based proteins. For those eager to delve into the specifics of the CO2e emissions difference, you can find the full report here . #GreenBoy

Plant-Ex, a producer of natural plant-based ingredient solutions, has secured a £9m minority investment from equity investor BGF to drive its international expansion. The company is headquartered in Bristol, UK, and is looking to expand internationally with a particular focus on the US market. The funding from BGF will help to support ‘significant’ growth for the business, Plant-Ex said in a statement announcing the investment. Founded in 2010, Plant-Ex supplies food manufacturers across the globe with natural food colours, extracts and flavours, through its own facilities and network of distribution partners. In the last month, Plant-Ex has expanded with a new factory in Bristol providing double the capacity of its previous site. Following the launch of Plant-Ex Ingredients in Chicago earlier this year, the company wants to focus further on the US. It also has sites in Poland and Turkey. Alongside the BGF investment, Plant-Ex has appointed Susan Barratt as non-executive chair of the company’s leadership board, through BFG’s Talent Network. Giles Drewett, founder and CEO of Plant-Ex, said: “Having founded this organisation 14 years ago, it’s been an eventful journey that started in Bristol and has now taken our products to over 50 countries, all over the world. It’s a huge privilege to be working in partnership with BGF, and to welcome Susan to our board.” He added: “Plant-Ex has an exceptional portfolio of products, with some world-beating expertise in product development and manufacturing. Having the funds in place, combined with strategic support from BGF and Susan, means that the next major developments can be planned and executed to deliver against the high standards expected by our international customer base.” #PlantEx #UK

Lionel Kambeitz, CEO, co-founder and executive chairman of plant-based regenerative ingredient company Above Food, delves into the crucial consideration of supply chain transparency across both the plant-based and wider F&B industry. Consumers have never had more access to information about how what they eat impacts their health and the planet. Yet, a walk down the grocery store aisle often leaves them with more questions than answers: Where does this food come from? How was it processed? What journey did its ingredients take to arrive on these shelves? According to research by McKinsey, less than one-third of consumers surveyed find the range of products on grocery shelves 'great,' and most are confused about what is truly healthy and sustainable. Food safety in the spotlight Foodborne illness outbreaks put an acute spotlight on the need for robust food safety protocols, but the demand for transparency goes well beyond this. Consumers today are increasingly demanding to know where their food comes from, how it is produced, and what measures ensure its safety. This shift is more than a trend; it is a powerful movement towards greater accountability and sustainability in food production. As consumers become more empowered, they are calling for brands to adopt more transparent practices, creating a ripple effect throughout the industry. Despite this, many of the legacy food supply chains that dominate the industry remain opaque and fragmented. Delivering transparent and trustworthy food systems at scale requires a complete reimagining of outdated models. By leveraging technology, brands can achieve deep transparency in their supply chains. Lot coding, for example, can enable companies to trace every ingredient back to its origin, making it possible to automate recalls in case of contamination. This can significantly reduce the response time to these events, minimising potential health risks, costs and legal issues while enhancing consumer trust. The business case for transparency Beyond enabling rapid response to, and mitigation of, food safety risks, transparency in the value chain can also strengthen brand loyalty by shifting away from the commoditisation of food ingredients through product differentiation. Commodities, by definition, are interchangeable with other goods of the same type regardless of the producer, allowing them to be traded solely based on price. This system places little value on an ingredient’s origin story and incentivises producers to cut costs as the key lever to boost profits. Because of this, food production becomes a black box, and consumers are left in the dark about the origins and journey of their food. With more than half of consumers willing to pay a premium for food that supports their health and wellness goals, this lack of transparency represents a significant lost opportunity. Increased transparency provides an opportunity for value-added differentiation. For instance, if producers can grow better grains with greater nutrient density using sustainable and safe practices, and consumers are willing to pay for this, transparency adds significant value. Transparency is crucial not only for consumer brands, but also in the production of the ingredients that go into all of our food products. Collaboration with growers, suppliers and customers ensures the entire supply chain operates in harmony with the principles of transparency and sustainability, from the initial seed to the final product on the consumer’s plate. For businesses, transparency is not just a moral imperative but a strategic advantage. It allows companies to build stronger relationships with consumers, foster loyalty and command premium prices for their products. As the demand for transparency continues to grow, businesses that prioritise openness and honesty will be better positioned to succeed in the market. Re-establishing our connection to the food we eat Open communication about sourcing, production and distribution builds trust with consumers. This trust is essential for businesses to thrive in an increasingly competitive market. Companies that embrace transparency can differentiate themselves and attract increasingly discerning consumers who value honesty and integrity in the brands they support. Moreover, transparency can lead to innovation within the food industry. By openly sharing information about their practices, companies can collaborate more effectively, driving improvements in sustainability, efficiency and quality. The future of food The future of food depends on creating transparent, sustainable and resilient supply chains. The industry must rise to the challenge of greater accountability to build a food system that is better for consumers and the planet. By embracing transparency, businesses can contribute to a more trustworthy, safe and sustainable food supply chain, ensuring that consumers have access to the information they need to make informed choices about their food to enhance their health and the wellbeing of the planet, both today and in the future. Transparency is a key ingredient in the future of the food supply chain. By adopting transparent practices, businesses can meet the growing demands of empowered consumers and build stronger relationships throughout the value chain. The journey from seed to fork should be one of openness and honesty, paving the way for a brighter future in food production and consumption.