Protein: Latest News 2023 - vegconomist: the vegan business magazine

revyve's healthy foods made with BSY proteins

© revyve

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

May 29, 2023

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 — …

Organisations and Brands:EGGcited.Revyve

daringfoods-nuggets

©Daring Foods

66% of Alt Protein Companies in the USA Have Seen Increase in Sales Since 2021

May 19, 2023May 17, 2023

A new report from CRB, a leading provider of services and consulting solutions for F&B manufacturers, reveals that 66% of alt protein companies in the USA have seen an increase in sales volume since 2021 — a signal that consumer demand for alt proteins is healthy and growing. The report states that plant-based meat companies are thriving in the US, despite the recent spate of negative press primarily influenced by meat and dairy lobbies, and are moving away from “superhero” status to more achievable, realistic goals. A compelling snapshot of the industry A compelling snapshot of the industry today (according to CRB), the study shows that the alt protein sector is no longer an emerging industry but a “maturing, growth-focused market, with production and consumer appeal …

Organisations and Brands:CRB Group, Inc.

ProVeg NFH

Image: ProVeg International

Europe Needs Alternative Protein Innovators

May 8, 2023

This Europe Day (9th May 2023), ProVeg International and the EU-funded Smart Protein Project are raising awareness of the need for sustainable food production in our changing world. Europe Day marks the anniversary of the historic Schuman Declaration, which set out revolutionary minister Robert Schuman’s idea for a new form of political cooperation in Europe. This ultimately led to the creation of today’s European Union. Essentially, the anniversary represents peace and prosperity across Europe – a harmony that could be threatened by growing global crises, like pandemics, weather extremes, dwindling planetary natural resources, and food insecurities. In its recent New Food Hub article, ProVeg International focuses on Europe Day to highlight the potential for alternative proteins within Europe and the further world. Alt-proteins made from …

Organisations and Brands:ProVeg

Nestlé and Clextral revoke patent for Ojah's plant protein tech at EPO

© Ojah

Ojah’s Patent for Transforming Plant Proteins Into Meat Revoked Following Nestlé Appeal

May 26, 2023May 5, 2023

Following an appeal by Nestlé and Clexrtal, the EPO Boards of Appeal (the department of final instance in proceedings before the European Patent Office) have revoked a patent belonging to Dutch alt meat producer Ojah BV this April. Ojah’s patent covers a technology to transform plant-based proteins, such as soy, into meat-like structures. Clextral is a French machine manufacturer, an expert in twin-screw technology, offering design and testing of industrial solutions, equipment manufacturing, on-site installation maintenance, and improvement services. Big Food conglomerate Nestlé has a broad plant-based portfolio including, Wunda, Garden Gourmet, Plant-Based Milo, Vuna, Vrimp, and Veggie Eggs, among others. The European Patent Office Opposition Division upheld Ojah’s patent in amended form during proceedings in March 2021, with Nestlé and the French company Clextral …

Organisations and Brands:Ojah

Wageningen University partners with Protein Industries Canada

© Wageningen University

Protein Industries Canada Partners With Dutch University to Accelerate Alt Protein Transition

May 2, 2023

Protein Industries Canada (PIC) has announced a collaboration with Netherlands-based Wageningen University & Research (WUR) to support the transition to healthier and more sustainable proteins. As part of the collaboration, the organizations will commit to exchanging knowledge in order to accelerate the alt protein transition on both sides of the Atlantic. Canada and the Netherlands both have significant agricultural sectors, meaning they have considerable potential to contribute to a more plant-based future. Additionally, WUR is one of 36 universities worldwide with a chapter of the Alternative Protein Project — a student movement dedicated to alt protein education, research, and innovation. “I believe that living within the planetary boundaries is humanity’s greatest challenge. And we need each other’s knowledge and expertise for that. Canada is a …

Organisations and Brands:Protein Industries Canada Wageningen University

Meat.the end Chickpea Burger

Image courtesy of Meat.the end

Meat.The End Launches “World’s First” Texturised Chickpea Protein Burger

April 20, 2023

Meat.The End, an Israeli food-tech company that produces texturised proteins as well as a range of meat analogs including nuggets and burgers that are offered at Burger King Israel, says it has developed the first-ever burger made from texturized chickpea protein. Founded in 2020, the company focuses on industrial extrusion processes, and states it is already making its first steps in “revolutionizing” the mass production of alternative protein products. The founders report plans to establish what they claim is the only extrusion pilot plant in Israel, with an investment of over €3 million, this summer. “The food market of the future requires us to rethink protein sources. The collapse of climatic stability, and an ongoing rise in beef prices put enormous pressure on the global …

Organisations and Brands:Meat.The end

Marlow Foods

© Marlow Foods

Quorn Parent Company Marlow Foods Creates Ingredients Division, Making Mycoprotein Available to Manufacturers

April 18, 2023

Marlow Foods, the parent company of leading UK brand Quorn, is set to make its hero ingredient mycoprotein available to other food and beverage manufacturers. Derived from fungi, mycoprotein is rich in protein and fiber and low in saturated fat. Studies indicate that it can boost healthy gut bacteria, along with reducing the intestinal genotoxins that cause bowel cancer. The ingredient also uses 90% less land and water than beef, while generating 98% fewer carbon emissions. After producing mycoprotein for over 40 years, Marlow has created a new division called Marlow Ingredients to make the protein available to other producers. The ingredient will initially launch in Europe, before expanding further afield. The move is part of the company’s mission to become a net-positive business by …

Organisations and Brands:Marlow Foods Quorn

Nobell cheese platter

©Nobell Foods

Plant Molecular Farming: A Fourth Emerging Alt Protein Category?

April 12, 2023

GFI has released its trio of State of the Industry reports, discussing the pillar categories of plant-based, cultivated, and fermentation-enabled proteins. The reports also hint at a fourth emerging category — plant molecular farming (PMF). PMF works in a similar way to fermentation, but the process takes place inside plants instead of bioreactors. This could eliminate the scaling challenges of producing proteins in large fermentation tanks, with the process instead taking place in greenhouses or even open fields. According to GFI, there are already 12 known companies working in this area. These include the US’ Nobell Foods, which uses soybeans to grow animal-free casein, and New Zealand’s Miruku, which uses this method to produce dairy proteins, sugars, and fats. Similarly, Israel’s BioBetter uses tobacco plants …

Organisations and Brands:The Good Food Institute (GFI)

Vegan Fudgsicle Ice Pops

©FudgyPop

Two Innovative Vegan Frozen Treats – FudgyPops and Frooze Balls – Arrive in US Retail

March 29, 2023

As the US dairy-free ice cream market continues to expand, two brands are innovating new frozen treats to reinvent classic favorites or offer healthier plant-based snacking. Here, we present the latest from FudgyPop and Frooze Balls. LA-based, women-owned Fruitful Brands recently launched FudgyPop – a dairy-free take on classic Fudgsicle frozen chocolate treats. Made with coconut cream and premium dutch cocoa, FudgyPops offer a clean-label, modern version of the nostalgic ice cream favorite, with 90 calories per serving. Created by Fruitful co-founders Nicole Cardone and Deborah Gorman, FudgyPops are available in three flavors – Fudgy, Berry and Minty – and offer a “rich, creamy, super-fudgy experience” for adults, says the brand. When compared to traditional Fudgsicles, FudgyPops are also said to have a denser taste …

Organisations and Brands:Frooze Balls FudgyPops

Revyve egg white replacer

© Revyve

Revyve Develops Egg White Replacer Made From Spent Brewer’s Yeast

April 20, 2023March 27, 2023

Dutch company Revyve has created a plant-based egg white replacer made from upcycled spent brewer’s yeast. The product is made by processing the yeast — which is a renewable byproduct of beer production — into proteins and fibers. The process takes place at low temperatures and does not require enzymes or harsh chemicals. With four million barrels of beer produced per year, Revyve has a virtually endless supply of yeast and does not need to grow any biomass. The company’s clean-label egg replacer is said to be ideal for use as a binder in plant-based meats, and also adds an umami flavor. Additionally, Revyve offers two more product solutions made from upcycled yeast. One is a protein-fiber blend designed for use in extruded meat alternatives, …

Organisations and Brands:Revyve

Yeastup patties in packaging

© Yeastup

FHNW Study: Yeastup Protein Shows Up to 81% Lower Ecological Footprint Than Pea & Beef

March 13, 2023

A study conducted at the University of Applied Sciences Northwestern Switzerland (FHNW) recently examined the environmental impact of different burger patties and found clear advantages in Yeastup protein, which is upcycled from the beer brewing process. A patty with proteins from brewery surplus yeast was compared with a conventional version made from beef and a vegan patty as a benchmark. The life cycle assessment according to ISO 14040 ff showed that Yeastin® can reduce the environmental footprint of a 113 g burger patty by 74 to 81%, depending on the indicator studied. The research results from the Institute for Ecopreneurship at FHNW show: A vegan burger patty made from Yeastin® protein by Yeastup has an even smaller environmental footprint than one made from pea protein. …

Organisations and Brands:Yeastup

Alt protein innovation centre to be built at Wageningen Campus

Image supplied.

ADM & Marel to Open Alt Protein Innovation Centre in the Netherlands

March 8, 2023

ADM has announced that it will be partnering with food processing solutions provider Marel to build an alt protein innovation centre. The centre will be based at Foodvalley’s Wageningen Campus in the Netherlands. It will allow food manufacturers, scientists, and culinary professionals to develop and manufacture new alternative protein products, with pilot production capacity available for novel techniques. Trainings and workshops will also be held on site, helping to inspire more alt protein solutions. The innovation centre is expected to open in 2024, with ADM occupying a temporary laboratory in Wageningen Campus’ Plus Ultra II building until then. The future of food “The future of alternative proteins doesn’t stop with plant proteins. We’re exploring mycoprotein, cultivated meat, and precision fermentation as technologies which could play …

Organisations and Brands:Archer Daniels Midland (ADM)Marel

Brassica protein extraction facility

Simon Naylor. © Naylor Farms

Naylor Farms Begins Constructing “World’s First” Brassica Protein Facility

March 6, 2023

The UK’s Naylor Farms has begun constructing a facility that it claims is the first in the world dedicated to extracting brassica protein. The €38 million eco-factory will be located seven miles from Naylor Farms in Lincolnshire. It will extract three ingredients from cabbages — protein, fibre, and an umami syrup that can be used in sports nutrition drinks or as a lower-salt substitute for soy sauce. According to Naylor Farms, cabbage protein is nutritionally superior to other plant proteins, while also being more sustainable. 150-200 tonnes of cabbages can be grown on a hectare of farmland, compared to just four tonnes for soy and peas. The crop is also highly resilient and can be grown on numerous types of soil worldwide. While Naylor’s initial …

Organisations and Brands:Naylor Farms

immi Vegan Ramen Broth

©immi

Healthy Ramen Brand immi Closes $10M Series A to Scale Up Plant-Based Instant Ramen

March 4, 2023March 3, 2023

Plant-based instant ramen brand immi announces it has closed $10M in Series A funding to help brings its healthy, low-carb and high-protein ramen to mainstream markets. The round was backed by a powerful group of celebrities, including Naomi Osaka, Usher and Apollo Ohno. Founded by Kevin Lee and Kevin Chanthasiriphan, immi sells a range of better-for-you instant vegan ramens in three flavors – Black Garlic “Chicken”, Spicy “Beef”, and Tom Yum “Shrimp”. Since launching in 2021, the brand reports “tremendous” growth in demand across its website, Amazon, and other online wholesale channels. Last year, the company began retail expansion at companies like Whole Foods, where it reports seeing strong, sustained retail velocities. The new financing will enable immi to continue scaling by hiring for key …

Organisations and Brands:immi Touch Capital

NotMilk high protein

© NotCo

NotCo Aims to “Change the Rules of the Game” With High Protein NotMilk Launch

February 28, 2023

NotCo, the Chilean foodtech specialized in plant-based alternatives to products across multiple categories, continues its unstoppable expansion with the launch of High Protein NotMilk in Chocolate and Peanut Butter flavors. Offering 15 grams of protein per serving, the objective of the launch is to offer options to fitness and sports lovers. According to the company, this option has been created to “change the rules of the game” and contains more protein than some animal products. This drink also contains soy protein, pea protein, pineapple juice concentrate, coconut oil, sunflower oil, calcium carbonate, cabbage juice concentrate, vitamin D2 and vitamin B12. High Protein joins the NotMilk category portfolio, together with NotMilk Original, NotMilk Zero Sugar, NotMilk Low Fat, NotMilk Chocolate and NotMilk Café Caramelo, available in …

Organisations and Brands:NotCo