Chickpea flour in a bowl and a bag of raw chickpeas

© Supplant Foods

India’s Supplant Foods Secures Patent for Functional and Flavorless Chickpea Flour

Supplant Foods, a company based in India that sources, processes, and markets high-quality plant-based ingredients, announces that it has secured a patent for a method to produce a high-performance chickpea flour for plant-based alternatives and gluten-free foods. Developed by Supplant Foods’ team of researchers and experts, the patented process enhances the functionality of chickpea protein, effectively eliminates the compounds responsible for undesired off-flavors, and removes the color, expanding its use for food and beverages. Headquartered in Pune, Maharashtra, Supplant Foods has access to raw materials and low-cost quality manufacturing, allowing it to create a long-term, sustained value chain of sustainable products. The company has distribution partners in the US, Canada, Mexico, UK, and Australia, in addition to India.   The taste challenge Despite the health and sustainability …

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hemp

©cendeced - stock.adobe.com

Protein Industries Canada Announces $6.9M Project for Novel Hemp and Sunflower Protein Ingredients

Protein Industries Canada unveils a new initiative aimed at bolstering the nation’s supply of protein-rich ingredients derived from hemp and sunflower. This venture, backed by a collaboration with Burcon NutraScience, HPS Food & Ingredients, and Puratos Canada, aims to bolster the supply of plant-based protein ingredients in Canada and offer food manufacturers an expanded array of protein alternatives focused on both functionality and taste. This project is notable in its approach to acknowledging the applications of hemp and sunflower flour, through which Burcon seeks to extract hemp protein isolate, sunflower protein isolate, and sunflower protein concentrate. These ingredients, novel to the market, are anticipated to cater to the needs of food and beverage manufacturers striving to provide Canadian consumers with nutritious, sustainable, and flavor-neutral protein …

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Primient investment

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Primient Invests $700 Million to Advance Plant-Based Ingredient Production in the US

Primient, a plant-based food and industrial ingredients supplier, has earmarked an investment surpassing $700 million to bolster sustainable ingredient production across its operational network in the United States to be rolled out over the next five years.  This financial commitment was announced at the “Rooted in Renewal” celebration, held at one of the company’s administration buildings in Decatur, Illinois, and attended by elected officials and industry leaders.  The strategic investment aims to upgrade and advance production assets and methodologies to achieve unparalleled product quality and ensure the longevity of its production capabilities. Notably, the investment encompasses significant enhancements to the company’s Decatur, Illinois facility, with $400 million allocated over the next five years for infrastructural and operational improvements. Jim Stutelberg, CEO of Primient, notes, “The …

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Thomas Cresswell

Thomas Cresswell. Image supplied.

Op Ed: Thomas Cresswell, CBO of Melt&Marble, on the Route to Market and Scalability for Fermentation-Enabled Ingredients

Thomas Cresswell has over a decade of diverse experience spanning investment banking, strategy consulting, and venture capital. He began his career in the M&A team at RBC Capital Markets in London, before transitioning to strategy consulting at Strategy& (formerly Booz&Co). Driven by a passion for food and sustainability, Thomas then embarked on a career shift, joining Cargill’s Corporate Strategy Team. Here, he spearheaded initiatives such as the global specialty fats strategy and played a pivotal role in establishing Cargill Ventures. He orchestrated over 15 investments in the agrifood sector, focusing on precision fermentation, cultivated meat, and alternative protein and fat solutions. Thomas is now the Chief Business Officer at Melt&Marble, continuing his mission to revolutionize the food system. In this piece, he discusses challenges relating …

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Biotis, a new range of alga based ingredients full of omega-3s.

© FrieslandCampina Ingredients

FrieslandCampina Ingredients Unveils Alga-Based Omega-3 Powder for Vegan Dairy & More

The ingredients arm of the Dutch dairy cooperative FrieslandCampina, announces the launch of Biotis DHA Flex Powder, a range of microencapsulated alga-based ingredients, which includes one product specifically design for vegan dairy and other plant-based products. FrieslandCampina Ingredients, which specializes in microencapsulation technology, says its new algae-based products will help brands create high-quality food, drinks, and supplements that provide the multiple health benefits of omega-3 while meeting the dietary preferences and expectations of consumers. According to the company, 53% of Europeans and 63% of Americans acknowledge the importance of omega-3s for brain, eye, and cardiovascular health. Despite this awareness, global DHA intake remains low due the challenge in finding tasty vegan or vegetarian products. Vicky Davies, Global Marketing Director at FrieslandCampina Ingredients, comments: “Biotis® DHA Flex …

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Avena Foods oats and pulses

© Avena Foods

Protein Industries Canada Announces $19.2M Investment in Canadian Plant-Based Ingredients Project

Global innovation cluster Protein Industries Canada has unveiled a $19.2 million investment initiative to develop innovative Canadian ingredients for new snack and food options. Avena Foods, a key player in this project, will leverage the funding to create oat and pulse ingredients that will replace processing aids in products by Big Mountain Foods, Danone Canada, and Old Dutch Foods. This will lead to new consumer offerings, including allergy-friendly alternatives. The Honourable François-Philippe Champagne, Minister of Innovation, Science, and Industry, stated, “The global food market is in need of sustainable and nutritious ingredients, and Canada is helping meet that demand. By supporting projects like this one, Protein Industries Canada, one of Canada’s global innovation clusters, is securing Canada’s position as a global supplier of plant-based ingredients.” Protein …

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© Roquette

Roquette Introduces 4 New Pea Protein Ingredients for Improved Taste and Texture in Plant-Based Foods

Leading ingredient manufacturer Roquette announces the launch of four multifunctional pea proteins designed to improve taste and texture in plant-based and protein-rich foods. The French company, which currently operates in more than 100 countries through more than 30 manufacturing sites, broadens its portfolio with four specialized pea protein ingredients: NUTRALYS® Pea F853M (isolate), NUTRALYS® H85 (hydrolysate), and two textured variants, NUTRALYS® T Pea 700FL and NUTRALYS® T Pea 700M. These innovations are tailored to overcome common issues in incorporating plant proteins into food and beverage products, offering enhanced texture and protein density for items like nutritional bars, protein drinks, and plant-based meat and dairy alternatives. The NUTRALYS® Pea F853M isolate is described as offering exceptional gel strength, facilitating the creation of meat alternatives and plant-based …

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Grupo Agrovin has launched an alternative to animal-based fining agents for wine based on yeast proteins.

© Agrovin

Agrovin Unveils New Yeast Alternative to Animal-Based Wine Clarifiers

Agrovin, a Spanish biotech supplier of oenological products, winemaking equipment, and services, has launched an alternative to animal-based fining agents based on yeast proteins. Branded Clarifine Proyeast, the new development is a 100% vegan, organic, and allergen-free clarifier for wine. It can be used to produce organic wines according to European and NOP regulations. Agrovin extracts a yeast protein from the strain Saccharomyces cerevisiae to develop the product. With a molecular weight of more than 15 KDa, it is said to offer a higher absorption degree, favoring the cleanliness of the wines by collecting the impurities. Clarifine Proyeast is said to deliver cleaner whites and rosés with greater brilliance, refined reds that preserve their color, and a reduction of astringency, improving mouthfeel. Additionally, it protects …

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microTERRA has launched Flora, a duckweed-based ingredient to reduce sugar in F&B

© microTERRA

microTERRA Launches Super Sustainable Duckweed-Based Ingredient to Reduce Sugar in F&B

microTERRA, a Mexican startup creating plant-based functional ingredients for the food industry, has launched of a new development: Flora, a protein ingredient extracted from Lemna, an aquatic plant commonly known as duckweed.  microTERRA’s new ingredient enhances sweetness perception, reducing sugar in food and beverages without compromising taste and texture. “Flora helps improve people’s health by reducing the sugar content in their food while maintaining the same consumer experience,” shared Marissa Cuevas Flores, CEO and founder of microTERRA. The ingredient also offers other features depending on the application. It can enhance a particular flavor, unmask undesired ones, or improve the mouthfeel of products by providing better texture. According to the company, Flora enables F&B companies to produce healthier and more sustainable products, from ice cream to sugar-sweetened …

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© Day 8

Israel’s Day 8 Secures Funds for Leaf Protein-Based Ingredient Extracted from Upcycled Crops

Israeli startup Day 8 has secured $750,000 pre-seed funding from The Kitchen FoodTech Hub to introduce a functional ingredient made from the leaf protein Rubisco for plant-based dairy, meat, and other food applications. The young startup was founded last year by Daniel Rejzner (CEO) and a former executive at Solbar (a leading soy manufacturer) Dana Marom (CTO) to unlock the future of delicious plant-based foods with earth’s most abundant and nutritious protein, Rubisco. All green leaves, from spinach to kale to the small Lemna (duckweed), contain small quantities of Rubisco. Day 8 claims that it has developed a unique extraction method to produce a flavorless white powder that contains the best nutritional qualities of Rubisco and its functional capabilities, such as emulsifying, foaming, and gelling, which surpass the capabilities …

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Cultivated ingredients producer Simple Planet

© Simple Planet

Simple Planet Raises $6M for Cultivated Ingredients in Oversubscribed Funding Round

South Korea-based Simple Planet, a producer of cultivated ingredients, has raised $6 million in an oversubscribed pre-series A round. Participants included POSCO CAPITAL, DCP Private Equity, EASY Holdings, Hyundai Venture Investment, and more. A previous $1.5 million investment led by Pulmuone takes Simple Planet’s total funding to $7.5 million, which is particularly impressive in light of the challenging investment climate. Some of the funding will be used to build a facility for the mass production of Simple Planet’s high-concentrate cultivated meat powder. The remainder will be used to optimize development processes, enter global markets, and gain regulatory approvals. Simple Planet’s technologies include a suspension cell-culture platform with 13 cell lines from cows, pigs, chickens, and fish. The company launched a convenience food brand, Balboa Kitchen, …

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Cellva ingredients secures R$6.5 million to cultivated pork fat

© Cellva Ingredients

Brazil’s Cellva Raises R$6.5 Million to Develop Cultivated Pork Fat

Cellva Ingredients, the first startup in Brazil to develop and produce cultivated animal ingredients, starting with pork fat, has raised R$6.5 million in its first financial round.  Seed4SCience from Fundepar led the round with the participation of ProVeg Incubator, the Spanish fund Rumbo Ventures, and the Rio Grande do Sul angel investor network EA Angels. Cellva expects to close the round by March 2024, aiming to raise R$10 million. The startup was part of the 11th cohort of the ProVeg Incubator, joining a cluster of aspiring entrepreneurs determined to address some of the biggest challenges in alternative proteins. Cultivated pork fat in 21 days Sérgio Pinto (CEO), a former BRF executive, and Bibiana Matte (CSO), a cell culture and tissue engineering researcher, founded Cellva in Porto Alegre, Rio …

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chicken bouillon Lallemand

© Lallemand

Vegan Flavor Market Gains Momentum Driven by Health Awareness of Plant-Based Diets

There is a growing demand for vegan-friendly options in the world of flavors. According to a recent report by Fact.MR, the vegan flavor market is expected to reach $18,324.3 million by 2034, with a projected CAGR of 5.2% from 2024 to 2034. One of the key drivers of the growth is the increasing awareness of the health benefits associated with plant-based diets. Additionally, growing concerns about environmental sustainability and animal welfare are prompting consumers to opt for vegan products, boosting the demand for vegan flavors.  Interestingly, the increasing exposure to diverse global cuisines, which feature plant-based ingredients and flavors, also influences the market’s growth. North America and China In this scenario, the vegan flavor market in North America is expected to experience robust growth in the coming …

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Slow Milling by GoodMills Innovation

© GoodMills Innovation

GoodMills Innovation Launches Slow Milling Ingredients for Artisan Baking on an Industrial Scale

GoodMills Innovation has introduced a new range of clean-label ingredients called Slow Milling, designed to help industrial and retail bakeries make artisan-style baked goods. By enabling the production of traditional goods on an industrial scale, the range aims to improve cost efficiency while providing fresh, visually appealing bakery products. This will help manufacturers cater to consumers who are looking for artisan products at an affordable price point. The Slow Milling range includes: Ferment’tic — A natural baking improver that enhances dough handling and prolongs freshness. The ingredient is said to create Mediterranean-style bread with a moist crumb, large holes, and a crispy crust. Kastanienerbse — A clean-label ingredient derived from roasted yellow pea that provides a nutty flavour, a firm bite, and a moist, rich …

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close up of the middle of freshly baked loaf

Image courtesy of AGRANA

AGRANA’s portfolio for your bakery products

Even in plant-based variants of pastries, ingredients such as wheat protein in combination with native wheat starch, for example, can be beneficial for the product as properties such as taste and texture are at least as important as in the non-vegan variants. Plant-Based Versions of Popular Yeast Dough Pastries Native wheat starch is therefore also used in vegan baked goods to improve the texture and utilize its positive effects on viscosity and crumb structure. Sweetening products are used in baked goods because of their sweetening power, but they also have other advantages. For example, AGENABON® improves the browning properties of baking mixes and can be used as a source of carbohydrates for yeast fermentation in dough. Learn more here about AGRANA‘s range of vegan products. …

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IFF, Unilever and WUR address flavor challenges associated with alt meats

© IFF

Bridging the Flavor Gap: 7 Solutions to Enhance the Taste of Plant-Based Meat for Maximum Consumer Satisfaction

Today, we are looking into the companies and latest research trying to bridge the flavor gap between plant-based and animal meat with different solutions, including fermented onions, yeasts, chlorella, fermented ingredients, and heme proteins. Flavor is a complex perception that combines taste (sweet, sour, salty, bitter, and umami) with other sensory inputs, particularly smell. Taste and smell interplay to create the overall flavor experience. However, other factors, such as texture and temperature, can influence flavor. Companies often say, “to enhance the taste, texture, and cooking experience of plant-based meat.” As many studies highlight flavor and taste as the drivers behind plant-based meat purchasing decisions, let’s look at the innovations to make these alternatives more appealing to mainstream consumers in order to accelerate the transition to …

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Horst Hartl, Managing Director of AGRANA

Horst Hartl, Managing Director of AGRANA, image supplied

AGRANA: “We Offer a Substitute for Methylcellulose Which is in Great Demand in the Organic Sector”

Horst Hartl has been Managing Director of AGRANA Starch since 2009 and is responsible for sales, supply chain management as well as research and development. After studying agricultural economics at the University of Natural Resources and Life Sciences in Vienna, he began his career in the Austrian sugar and starch industry and then moved to the agricultural machinery industry, where he worked primarily in Eastern Europe and the former CIS countries. Over the last 25 years, he has built up extensive experience in international sales and marketing, both in the food industry and across agribusiness. Could you share some of the most significant achievements or developments for Agrana in the plant-based sector during 2023? What were the key drivers behind these successes? Producers of meat …

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CEO BZ Goldberg (L) and Culinary R&D Director Yair Yosefi

CEO BZ Goldberg (L) and Culinary R&D Director Yair Yosefi © The Mediterranean Food Lab

The Mediterranean Food Lab Secures $17M to Make Plant-Based Meat Delicious with Fermented Flavors 

The Mediterranean Food Lab (MFL), an Israeli company creating natural and fermented flavors and culinary ingredients to make alt meat and plant-based foods “delicious,” has raised $17 million in a series A investment round. Gullspång Re:food led the round, with other participants including previous investor PeakBridge (member of Edmond de Rothschild Private Equity), Arancia International, FoodBridge (Axel Johnson’s group), and additional investors, according to the announcement. With the new financing, the company will increase its industrial production and establish a sales team to promote and sell its fermented flavors for food service and CPG companies. “There is no way to reduce our dependency on animal protein without addressing “the flavor function” meat performs in the food system,” states the company. BZ Goldberg, CEO of MFL, shared: …

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Cultivated meatballs

Image credit: Omeat

Market for Cultivated Meat Ingredients to See “Transformative Shift” in the Coming Years

According to a report by ResearchandMarkets, the global market for cultivated meat ingredients will see significant expansion over the next five years as the emphasis on sustainable proteins continues to increase. The market is said to be undergoing a “transformative shift”, as the food tech industry expands and advancements are made in cell engineering. New techniques to efficiently isolate and proliferate animal cells, along with improved bioreactors, will ensure that cultivated meat production can be scaled effectively. In turn, this will boost the market for cultivated meat ingredients. Meanwhile, the use of cost-effective ingredients such as algae, microorganisms, and plant-based ingredients as nutrient sources for cultivated cells could provide opportunities for innovation, creating further potential for market expansion. Barriers to acceptance However, the market is …

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Christopher Busch, Head of R&D Extruded Products

Christopher Busch, Head of R&D Extruded Products ©Crespel & Deiters Group

Loryma: “There is a Move Towards Stand-Alone Plant-Based Products That Offer More Than Mere Meat Replacement”

Christopher Busch is Head of Research & Development, Extruded Products at Loryma, part of the Crespel & Deiters Group. As an extrusion specialist, he has been working for the Crespel & Deiters Group for several years and, together with his team, helps develop innovative solutions using extruded ingredients. The complexity of extrusion and the almost infinite possibilities offered by the process are what most excite him. At the end of a busy year during which Loryma has developed wheat-based tuna, wheat-based egg replacer for baked goods, as well as a heat-stable salami substitute that leverages fermentation to recreate an authentic visual and sensory replication (pictured below), we spoke with Christopher to hear his reflections on 2023 and thoughts for the new year ahead. Can you …

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