© Sweegen

Sweegen Develops Sugar Alternatives Made With Novel Sweet Protein Technology

US-based natural sweetener company Sweegen has used novel sweet protein technology to produce sugar alternatives claimed to have better properties than regular sweeteners. The company’s Sweetensify Flavors range is made with brazzein, a protein sourced from the West African oubli fruit. Brazzein is calorie-free, 500-2000 times sweeter than sugar, and has excellent heat stability. Most importantly, the protein’s taste is not “one-dimensional” like many artificial sweeteners; instead, it can expand and intensify other tastes such as umami, as it hits a different taste receptor than ordinary sweeteners. Furthermore, since brazzein is synthesized as a protein by the body, it does not affect blood sugar levels. Sweetensify products combine brazzein with other unique sweet proteins such as thaumatin II, helping to reduce the sugar content of …

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Robert Alber, Creavitalis

© Alzchem Group AG

Alzchem Group: “Creavitalis as a Versatile Ingredient Opens Many Options for the Plant-Based Food Industry”

Alzchem Group AG is the producer of Creavitalis®, the benchmark for a versatile ingredient called creatine monohydrate. Creavitalis® is a fine, tasteless powder that can be incorporated into food products such as meat and fish alternatives. If just 0.5 grams of the powder is added to 100 grams of plant-based meat, the creatine content will be equivalent to that of animal meat, according to the company. “The recommended daily dose for creatine is 3 grams a day, which corresponds approximately to a 700g steak! So, creatine supplementation makes a lot of sense for all low or no meat diets,” explains Robert Alber VP of Alzchem’s human nutrition unit. Creatine monohydrate is not classified as a novel food, as confirmed by the European Commission. As such, …

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Dominic Jeong, CEO of Simple Planet.

CEO Dominic Jeong © Image courtesy of Simple Planet

Simple Planet to Develop Cell Ag Technologies Under South Korea’s National Project for Food Tech

Cultivated meat ingredients developer Simple Planet announces that it has been selected to participate in an ₩11 billion national project launched by South Korea’s government to expand the food tech industry. The national project involves various individual projects led by different governmental institutions, including the Korea Institute of Planning and Evaluation for Technology in Food, Agriculture and Forestry (IPET), the Korea Agriculture Technology Promotion Agency (KOAT), and the Korea Institute of Marine Science and Technology Promotion (KIMST).   As Simple Planet explained to Cultivated X, the company will be developing cell ag technologies for different purposes: The first project under the umbrella of KOAT’s agri-food venture nurturing program will focus on cultivated foods to replace animal-derived ingredients. A second activity involves establishing pluripotent stem cell lines and differentiation and …

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flava pulse pea protein concentrate

Pea protein concentrate with a great taste! A new standard for the industry.

After 4 years of dedicated research with our R&D partners, we have introduced a groundbreaking process that is set to revolutionise the industry standards. FlavaPulse is the first dry fractionation plant utilising this patented technology to eliminate bitterness and off-tastes in pea protein.  Pea protein concentrates offer an attractive alternative to pea and soy protein isolates, thanks to their competitive price and low carbon footprint. However, the specific bitterness in native pea flour has been a limiting factor in food recipes. Formulators in the meat and dairy analog industries, bakery, and gluten-free and allergen-free applications can now incorporate our new version of pea protein concentrate without compromising on taste. The initial feedback from our clients has been overwhelmingly positive, with test panel participants describing the product …

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ProFuse Technology, an Israeli biotech company creating solutions for muscle growth in cultivated meat, announces it has been awarded a €2.4 million grant from the European Innovation Council (EIC) Transition program.

© ProFuse Technology

ProFuse Technology Awarded €2.4M European Innovation Council Grant for Muscle Growth Solutions in Cultivated Meat

ProFuse Technology, an Israeli biotech company creating solutions for muscle growth in cultivated meat, announces it has been awarded a €2.4 million grant from the European Innovation Council (EIC) Transition program. The EIC Transition program, part of Horizon Europe, helps startups advance and validate new technologies as they transition from the laboratory to real-world application environments. Selected among hundreds of applicants, this prestigious grant acknowledges ProFuse’s cutting-edge technology and its ability to transform cultivated meat production with increased yields, shorter cycles, and reduced costs. The EIC grant will enable ProFuse to enhance its muscle cultivation technologies,  including expanding production capabilities for large-scale cultivated meat production, obtaining necessary safety regulatory approvals, and strengthening collaborations with other cultivated meat companies.  Guy Nevo Michrowski, co-founder and CEO of ProFuse Technology, shares, …

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Meatly unveils a new affordable protein-free culture medium that it claims will revolutionize the production of cultivated meat.   

Image courtesy of Meatly

Meatly Unveils “Groundbreaking” Protein-Free Culture Medium at £1 Per Liter

UK cultivated pet food company Meatly, formerly known as Good Dog Food, unveils a new affordable protein-free culture medium that it claims will revolutionize the production of cultivated meat.    The high cost of the growth media used to cultivate meat is a significant obstacle to achieving price parity with traditional meat products. To address this challenge, Meatly has developed a “first-of-its-kind” culture medium priced at only £1 per liter, slashing the costs a hundredfold or more. Moreover, prices can be even lower when larger volumes are purchased.  The solution, described as a groundbreaking development, does not contain serum, animal-derived components, microcarriers, steroids, hormones, growth factors, and antibiotics. It is made with food-safe ingredients, an essential step in making cultivated meat a safe, affordable, and sustainable alternative …

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Researchers from Singapore have successfully developed a promising cultivated meat prototype  by co-culturing porcine muscle and fat cells in a decellularised asparagus scaffold.

© Tanes-stock.adobe.com

Researchers Develop Promising Cultivated Meat Prototype Using Decellularised Asparagus Scaffold

Researchers from Singapore have successfully developed a promising cultivated meat prototype by co-culturing porcine muscle and fat cells in a decellularised asparagus scaffold. The prototype development was part of a study aiming to expand the use of decellularized plant scaffolds beyond regenerative medicine, specifically for cultivated meat production. According to the researchers, this prototype closely mimics conventional meat in texture and flavor and could pave the way for large-scale cultivated meat biomanufacturing. Plant-based edible scaffolds offer essential physical and biological support for tissue development, enabling more complex cultivated meat products with structure and volume. Still, the plant cells of these scaffolds need to be removed in a lengthy process called decellularisation to preserve only the microstructure that mimics the extracellular matrix (the natural structure of animal tissue). The …

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spirulina-based smoked salmon

© SimpliiGood

Report Advocates for Less Processed Ingredients to Reframe Negative Narrative Around UPFs

UK consultancy New Food Innovation has published a new report titled “Trust the Process – Why Less is More in Processed Foods.” Compiled by food scientist, chef, and author Anthony Warner, the report discusses the differences between highly processed and less processed foods, and how the latter could potentially address some of the negative impacts associated with highly ultra-processed foods (UPFs). According to Warner, since food processing is essential to feed people in our industrialised societies, we need to understand and address how processing impacts the healthfulness of foods rather than lumping all processed foods into the ‘all processing is bad’ narrative.  “Many advocates of the UPF system appear to ignore the highly relevant field of lower processing, because to embrace it would be to …

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Beyond AcaciaFarbestBeyondAcacia

© Alland & Robert

Amid America’s Fiber Crisis, Newly Developed ‘Beyond Acacia’ Naturally Lowers Sugar & Increases Dietary Fiber

Amid an escalating fiber crisis in the US, where dietary fiber deficiency leads to thousands of deaths every year, Farbest Brands is now offering Beyond Acacia®, a gum acacia product manufactured using a new process that produces high-density granules, in partnership with Alland & Robert. Beyond Acacia, like traditional gum acacia, is a wholly natural source of dietary fiber. The ingredient, devoid of taste, color, and odor, reduces sugar content and enhances fiber without altering the flavor or texture of products. It offers multiple applications, serving as a stabilizer, emulsifier, and texturizer, and is also employed in encapsulation, film-forming agents, extrusion aids, tableting, and confectionery. Beyond Acacia is vegan, non-GMO, USDA-certified organic, Kosher, and Halal certified. America’s fiber crisis Research indicates a significant deficiency in …

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Chef cooking in restaurant with smoke dish; Shutterstock ID 1876615660

Image courtesy of dsm-firmenich

Become a Next Gen Flavorist and Help “Drive Consumer Enjoyment of Plant-Based Foods” at this Flavor School

dsm-firmenich, a Swiss-Dutch company and a leading innovator in nutrition, health, and beauty, with operations in almost 60 countries and revenues of more than €12 billion, has opened the application process for its flavorist school’s class of 2025. This world-class training school is set to lead the next era of flavor innovation and has a special focus on plant-based foods. The school is led by Veronique le Gouellec, Global Director Creation, with Patrick Salord, Vice President Global Creation at dsm-firmenich and Dean of the flavorist school. Speaking to vegconomist today, Salord explains the significance of the developments in flavor to plant-based foods. “At dsm-firmenich, we understand that consumers are prioritizing diets with balanced amounts of animal and plant proteins, driven by environmental perceptions, animal welfare …

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tHEMEat upcycles vegetable waste into a vegan version of the protein heme to boost meaty flavors in plant-based alternatives.

© tHEMEat

tHEMEat: Vegan Heme From Vegetable Waste to “Beef” the Flavor of Plant-Based Meat

While many manufacturers use precision fermentation-derived proteins or processed food additives to enhance the flavor of plant-based alternatives, the Singaporean company tHEMEat offers an innovative option: extracting the flavors locked within vegetables to “beef” their taste. Co-founded by Max Tham and joined by a team from the National University of Singapore, tHEMEat upcycles vegetable waste into a vegan version of the heme protein. Naturally occurring in animal flesh, heme is an iron-containing molecule that plays an essential role in creating the rich flavor of meat, a more intense scent, and taste. Challenged by the flavor gap between animal and plant-based meat, tHEMEat developed a proprietary tech for extracting and synthesizing flavors from different feedstocks and a unique formulation for adding species-specific flavors. The result is VEME, …

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Integra Foods, the new ingredients division of Australian Grain Export (AGE), has opened a faba bean protein facility in Dublin, South Australia.

© Integra Foods

Integra Foods Breaks New Ground with Faba Bean Protein Facility in South Australia

Integra Foods, the new ingredients division of Australian Grain Export (AGE), has opened a faba bean protein facility in Dublin, South Australia. The facility, part of AGE’s $20 million vertically integrated value-adding precinct in South Australia’s Mid-North region, leverages sustainable and energy-efficient protein separation techniques. The new plant, described as a state-of-the-art facility, is set to produce 15,000 metric tons of “all-natural” and sustainable concentrates annually for innovative faba bean-based products. Mr. Tim Martin, managing director of Integra Foods, shared: “We’re proud to lead in developing Australia’s plant protein industry and launching South Australia’s newest industry.” Dry fractionation tech Unlike wet fractionating methods, the ingredients company uses pioneering dry fractionation, which does not require water, acids, alkalis, solvents, or drying to separate proteins and starches. …

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Cell scaffolding at NUS

© National University of Singapore

A Deep Dive into the Role of 3D Scaffolds as the Building Blocks for Cultivated Meat

In addition to scaling and cost hurdles, cultivated meat production faces the unique challenge of developing final products that meet the consumer’s expectations of conventional animal-based meat, including larger pieces akin to whole cuts. However, most prototypes are made from ground meat and do not look exactly like whole cuts. Why is this the case? 3D scaffolds Companies in the space are experimenting with 3D structures or scaffolds to recreate the structure and taste of animal tissue to make complex products such as steaks, filets, and even burgers. In animals, the extracellular matrix (ECM), a structure made of proteins and carbohydrates, supports the cells and guides them in their growth journey: differentiation and tissue development to make the different organs and body parts. Scaffolds for …

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Ingood by Olga, a Plant-Based and Natural Ingredient for Confectionery

Ingood by Olga is the business unit dedicated to ingredients of the Olga group, a family-owned company based in French Brittany. Ingood by Olga is committed to better nutrition through plant-based foods, and they believe that good nutrition starts with taste. For example, confectionery is a fast-growing market where texture and taste play a crucial role. PEPTIPEA® perfectly meets these expectations. PEPTIPEA® is a pea protein hydrolysate derived from European yellow peas. This plant-based protein has been developed for the nutrition and food markets. PEPTIPEA® is a foaming agent and an ideal substitute for gelatine, thanks to its functional properties: – Texture improvement: thanks to the swelling properties of pea peptides, PEPTIPEA® offers a light, airy texture, perfect for marshmallows or melt-in-the-mouth sweets – Clean-label: PEPTIPEA® enables the formulation of clean-label …

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Quest Meat

© Quest Meat

Quest’s First Tasting for Microcarrier Replacements for Cultivated Meat Reveals Promising Results

Quest Meat, a UK-based B2B company specializing in high-quality cell lines and ingredients for the cell-based industry, has developed edible and food-safe microcarrier replacements —  the most promising method for scaling up the production of cultivated meat, according to the company. Recently, the team at Quest Meat conducted a microcarrier cooking test and tasting to see how they behaved in a food product. The material was blended only with rapeseed oil, shaped like a burger patty without other ingredients, binders, or cells, and cooked in a frying pan. “The tasting showed us that not only is our microcarrier replacement material scalable and sustainable, but it can also provide beneficial meat-like, visual and sensorial attributes to the final food product. I’m really excited by the potential of our material …

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Three Mushketeers stand

© Three Mushketeers

Finnish Startup Three Mushketeers is Redefining Plant-Based Taste with Mushroom Waste

Three Mushketeers is a food tech startup from Helsinki Finland, working to revolutionize the taste of plant-based foods by using sustainable, clean-label ingredients derived from mushroom waste.  Emmi Korjus, Emma Kynkäänniemi, and Ida Nikkilä, experts in food technology, food chemistry, and nutrition science, co-founded the startup with a mission to address the main challenges faced by the vegan food industry: tastelessness and off-flavors. According to the team, despite the growing popularity of sustainable eating and veganism, 60% of consumers still dislike the taste of these products. However, Three Mushketeers says its innovative product offers a straightforward solution. Masking off-flavors Using a proprietary technology called “remush,” the startup processes by-products of mushroom cultivation into a savory powder that is said to effectively mask off-flavors in plant …

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Dutch startup Time-Travelling Milkman (TTM) has raised €850.000 in funding to scale production and expand the market entry of Oleocream, a sunflower fat .

© Time-travelling Milkman

Time-Travelling Milkman Raises €850K to “Cream” Plant-Based Dairy with Sustainable Sunflower Fat

Dutch startup Time-travelling Milkman (TTM) has raised €850,000 in funding to scale production and expand the market entry of Oleocream, a sunflower fat designed to replace palm and coconut oil in plant-based dairy. New investor Alianza Team and existing shareholders Oost NL, SHIFT Invest, and Oterap participated in the seed funding round. This capital injection builds on the previous investment round in 2021. TTM’s readily available and scalable solution, Oleocream, is developed using a patented process that produces small globules of fat (oleosomes) from the seeds of European sunflowers. Described as a dairy cream equivalent, the sunflower fat is said to improve the mouthfeel and creaminess profiles of dairy-free products. Dimitris Karefyllakis, CEO and co-founder at TTM, commented: “We have a clear plan on how we want …

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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

© GovPritzker on Twitter

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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