Ingredients

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Green peas in close up

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The Pea Project: £1 Million Mission to Replace Soy’s Reign With “Flavourless” Peas in the UK

A £1 million climate-smart project in the UK will research new pea varieties to sustainably produce a local and reliable pea protein source to replace soy in human food.  The Pea Project is a collaboration between grass and forage seed specialist Germinal and seed breeders. It is part-funded by Defra’s Farming Innovation Pathway via Innovate UK, which is part of UK Research and Innovation. Germinal will deliver the project with IBERS at Aberystwyth University, the John Innes Centre, and PGRO.  Replacing soy with UK protein The programme also aims to reduce the country’s reliance on soy imports, reaching four million tonnes annually for use in human and animal feeds. Innovate UK states vegan and vegetarian foods use half a million tonnes.  Peas are suited to the UK …

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Plant-based burgers/ Healthy veggie burgers

©Univar Solutions

Univar and ICL Partner to Increase Plant-Based Ingredient Options for North America

Global ingredients and chemicals distributor Univar Solutions announces it has been selected as a distributor of ICL’s Rovitaris textured plant proteins in North America. Through the agreement, Univar aims to expand plant-based protein options for food ingredients customers in the US and Canada.   ICL, a leading manufacturer of specialty minerals and food ingredients, has developed the Rovitaris portfolio to offer plant-based protein ingredients with better texture, stability and flavor than similar ingredients on the market. According to ICL, it is “constantly developing new and optimized products” that address current gaps in the marketplace.  The Rovitaris ingredient portfolio can applied to make meat alternatives like burgers, hot dogs, deli meats, nuggets and fish sticks as well dairy alternatives like milk. The company has also created the …

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Organisations and Brands:ICLUnivar Solutions
revyve's healthy foods made with BSY proteins

© revyve

Revyve & EGGcited to Launch Brewer’s Yeast Proteins Following Successful Scaleup

In 2021, the EGGcited project launched to industrialize processes for extracting new ingredients from spent brewer’s yeast.  Now, the project has developed a process to upscale revyve’s technology, which produces novel cellular proteins and fiber ingredients from the upcycled yeast. These ingredients can replace egg white, dairy proteins, and E-numbers such as methylcellulose or calcium diphosphate. Additionally, they can significantly improve the taste and texture of alt meats made via high moisture extrusion.  “Ingredients of animal origin, such as meat, milk and eggs, are the main sources of protein used in the food industry. However, the production of animal proteins is not sustainable,” says EGGcited on its website. Great opportunities Coordinated by the Dutch public-private consortium NIZO, EGGcited members include family firm Ruitenberg Ingredients — …

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Organisations and Brands:EGGcited.Revyve
People drinking vegan beer

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Kerry Introduces Innovative Solutions for Brewing Vegan-Friendly Beer

International leader in taste & nutrition innovation, Kerry introduces Biofine Eco and FermCap Eco, a new Eco Range of plant-based processing aids to help brewers develop vegan-friendly beer while reducing their carbon footprint and costs. Kerry’s innovative plant-based products replace animal fining and antifoam agents such as gelatin, fish isinglass, milk’s casein, and egg albumen traditionally used in beer crafting. According to Kerry, manufacturers can add these new alternatives seamlessly into their beer brewing process without negatively impacting final product characteristics. “We are proud to introduce Biofine Eco and FermCap Eco which have been specifically designed as environmentally friendly solutions to replace traditional fining and antifoam options with plant-based alternatives,” commented Deborah Waters, Product Director Brewing Ingredients at Kerry.   Biofine for beer clarification Biofine Eco significantly improves beer clarification by providing almost …

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Organisations and Brands:Kerry
Vegan Burger Display at a Take Away stall in London's Borough Market UK

Image courtesy of Lallemand

Lallemand’s Animal-Free Vitamin D Yeast Approved For Multi-Category Use in UK

Lallemand, a family-owned business headquartered in Canada, announces the expansion of categories of use for its non-animal derived Lalmin vitamin D yeast in the UK. The company pioneered the use of vitamin D yeast as a novel food, obtaining the first such authorization in the EU in 2014. The respective Ministers of Primary Care and Public Health in England, Scotland, and Wales have now authorized extended uses in 26 food categories of UV-treated baker’s yeast (Saccharomyces cerevisiae) as an animal-free source of vitamin D, marking the first post-Brexit vitamin D yeast approval in the UK by Lallemand. The new categories include bakery, fermented products, sauces and condiments, pasta, and meat and dairy analogs. An application has also been submitted to the US FDA to extend …

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Organisations and Brands:Lallemand
Flag India

© Yogesh - stock.adobe.com

Discussions Take Place to Make India “World Ingredients Hub” for Plant-Based Foods

India’s potential to shape the global plant protein supply and increase trade opportunities is huge. In fact, India would be the leading source of ingredients for the world’s rapidly growing plant-based foods market under an ambitious proposal being discussed at a summit in New Delhi this week.  The 2nd Plant Based Food Summit takes place this Thursday May 25, organized by the country’s Plant Based Foods Industry Association (PBFIA) will feature keynote speakers, policymakers, and representatives from the hospitality sector and academia providing insights into the latest trends and innovations. Additionally, plant-based brands will have the opportunity to pitch to potential investors from around the globe. The summit, supported by the Indian Chamber of Commerce (ICC), ProVeg International, and US Soybean Export Council, envisages India …

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Organisations and Brands:PBFIA
a plant-based burger

Image courtesy of Kerry

Kerry Launches Science Research Hub to Find Sustainable Solutions to Food Waste

Leading taste and nutrition solutions company Kerry recently opened an innovation hub for food protection and preservation in Wageningen University’s Food Valley — home to cutting-edge food science research — in the Netherlands. At the innovation center, Kerry aims to unite academia and industry to find sustainable solutions to food waste by researching the microbiological aspects of food loss, waste prevention, and food protection. The new lab and offices will provide faster innovation and validation studies to customers in the region while operating in parallel with other preservation facilities worldwide.  Food waste Food production and waste contribute significantly to greenhouse gas emissions. According to the UN Food and Agriculture Organization’s findings, an estimated one-third of food created for human consumption is lost or discarded, equaling a whopping …

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Organisations and Brands:Kerry
Plant-Based Po-Boy Sandwich by Pearlita

©Pearlita

7 Game-Changing Startups Putting North Carolina on the Innovation Map

Continuing our series on emerging hot-spots in alt protein, we turn to North Carolina, The Tar Heel State – a place better known for its scenic countryside and traditional BBQ than cutting-edge food tech. But North Carolina’s world-class research facilities, low taxes, and pro-tech economy have attracted some of the world’s most innovative animal-free companies looking to disrupt a wide range of industries. From cultivated oysters and filet mignon to algae-made fabrics and next-level collagen, here are 7 startups turning North Carolina into a visionary center for alt protein and more.  1. No Evil Foods Founded in 2014 by husband and wife team Mike Woliansky and Sadrah Schadel, No Evil began its journey selling hand-crafted plant-based meats to local shops and restaurants in and around …

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Organisations and Brands:BarvecueBiomilqJellatechKeel LabsMyodenovoNo Evil FoodsPearlita
Japanese dairy giant Megmilk forms JV with Agrocorp to build pea protein facility in Malaysia

Image credit: Agrocorp International

Japanese Dairy Giant Megmilk and Agrocorp Partner to Open Pea Protein Plant in Malaysia

Japan’s dairy giant Megmilk Snow Brand has partnered with Agrocorp International, a Singapore-based global agrifood supplier, to produce and distribute plant-based ingredients to accelerate the shift toward sustainable food production in Asia.  The two APAC companies established a joint venture (JV) to open a factory in Malaysia to produce pea protein and starch isolates for the region’s plant-based F&B manufacturing sector. Agrocorp will contribute 51% and Megmilk 49% in the total $21 million investment in the JV.  “We are excited to partner with Megmilk Snow Brand, one of the largest dairy companies in Japan, to further our capabilities downstream in the plant protein extraction business,” commented Vishal Vijay, director of strategic investments at Agrocorp International. Growing demand in Asia The partnership will leverage the strengths of both …

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Organisations and Brands:Agrocorp International
The VERY Food Co. develops animal-free functional ingredients for bakery and pastry

© The VERY Food Co.

The VERY Food Co. Seeks €1M to Remove Animal Ingredients from French Foods

The VERY Food Co., a “very” French startup developing and marketing functional animal-free egg and dairy ingredients at scale for the bakery and pastry industries, has announced a €1 million pre-seed financing round. The B2B company launched commercially six months ago and is seeking for capital to structure the company and finalize its first commercial contracts, which are currently in the testing phase with manufacturers. Founded in 2022 by CEO Arnaud Delacour, and Oscar Castellani, scientific and technical director; The VERY Food Co. aims to help the world transition towards a more sustainable, resilient, and delicious food system. It has a pre-money valuation of €6 million and €800 thousand of non-dilutive financing secured with the participation of Big Idea Ventures. “If we want to change …

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Organisations and Brands:The VERY Food Co.
Matt O'Connell of Shin-Etsu

© Shin-Etsu

Shin-Etsu: “Plant-Based Products Are a Crucial Aspect of Our Overall Sales Strategy”

Over the past few years, Japanese materials supplier Shin-Etsu has been increasingly innovating in the area of food ingredients that enhance the texture and mouthfeel of plant-based foods. The company — which has facilities in both Japan and Germany — aims to make it possible to match animal products as closely as possible in terms of taste, nutrition, and texture. In 2020, Shin-Etsu announced that it was developing its first product targeted specifically at the plant-based food market — a binder to improve the texture of meat alternatives. The company said it aimed to supply the ingredient to major producers such as Beyond Meat and Nestlé. Since then, Shin-Etsu has been expanding its range to offer more products for the alt meat industry. We spoke …

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Organisations and Brands:Shin-Etsu
Meurens potato maize extracts

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Meurens Natural’s Sustainable Innovations in Potato-Maize Extracts: Time for a Fresh Starch!

Potatoes have been around for thousands of years and find themselves in a plethora of food recipes. Most of us go about our day not giving this vegetable too much thought, yet the mighty potato is quite a remarkable root vegetable. Here’s why: Potatoes can basically grow anywhere Potatoes are a cool-weather type of crop that typically thrives in the more northern parts of the world. However, they can also be grown as winter crops in warmer environments. Potatoes can also be grown at higher altitudes and are pretty resistant to harsh growing conditions. They can even tolerate light frost. According to the FAO (FAOSTAT, 2021), 376 million tons of potatoes were produced globally. The top ten producing countries are: The top ten European countries …

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Organisations and Brands:Meurens Natural
Lantmännen's new biorefinery

Image credit: Lantmännen LinkedIn

Lantmännen Invests SEK800M in New Biorefinery to Meet Growing Demand for Wheat Protein

Swedish cooperative Lantmännen officially inaugurated yesterday a new biorefinery in Norrköping, Sweden, designed to extract wheat protein, known as gluten.  In an announcement, Lantmännen said that it invested SEK 800 million in the new facility and hired 30 new employees to increase its production significantly to meet demand, as more businesses discover new uses for the gluten as an ingredient. “The demand for Swedish wheat protein is high both nationally and internationally. It is very positive that we can offer more customers our high-quality wheat protein,” said Lars-Gunnar Edh, Head of Energy Sector, Lantmännen. Another milestone Lantmännen is an agricultural cooperative owned by over 19,000 Swedish farmers with operations in over 20 countries and an annual turnover of over €4.5 billion.  Swedish farmers provide raw wheat …

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Organisations and Brands:lantmannen
White Mushrooms

Photo by Waldemar Brandt on Unsplash

Chinova Bioworks’ “Game-Changing” Mushroom Preservative Now Approved at Whole Foods Market

Food tech startup Chinova Bioworks announces its clean-label food preservative Chiber™ has become the first mushroom fiber to join Whole Foods Market’s approved ingredient list. Made from upcycled white button mushrooms, Chiber is a natural, eco-friendly extract that extends the shelf-life of a wide variety of food and beverages. As America’s largest natural food retailer, Whole Foods Market runs a rigorous “Quality Standards” program that ensures every ingredient that appears in its stores meets the company’s standards for health and safety.  Following a thorough application process, Chinova reports it received “overwhelmingly” positive feedback from the Whole Foods review team, and the ingredient now features in five listings: Chiber, Mushroom Fiber, Mushroom Derived Fiber, White Button Mushroom Fiber, and White Button Mushroom Derived Fiber. “Whole Foods …

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Organisations and Brands:ChiberChinova BioworksWhole Foods Market
New series helps manufacturers harness stevia

© Ingredion

Ingredion Video Series Helps Manufacturers Harness Stevia to Reduce Sugar in Plant-Based Foods

Ingredion has launched a five-part video series to help food and beverage manufacturers harness stevia in order to reduce the sugar content of their products. The series explores how stevia provides a natural alternative to artificial sweeteners, meeting consumer demands for healthy foods and enabling claims such as “plant-based” on product packaging. It also explains how the discovery of new steviol glycosides allows for a more balanced, sugar-like sweetness without bitter off-notes. Additionally, the videos describe how ingredients such as polyols and soluble corn fibre — both offered by Ingredion — can replace the bulking and texture properties of sugar. The increasing affordability of premium stevia molecules, driven by new innovations, is also discussed. Ingredion’s stevia and sweetener brand, PureCircle, offers solutions for numerous applications …

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Organisations and Brands:Ingredion
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