outlier protein wamame foods

© Wamame Foods

Wamame Foods Unveils “World’s Highest Protein Content” Meat Alternative, Outlier Protein

Wamame Foods, a company recognized for its plant-based product line Waygu, has launched a new protein alternative called Outlier Protein. This product, made using only seven ingredients, boasts a protein content that the company claims is 64% higher than that of cooked ground beef. The launch of Outlier Protein was announced in a press conference today, with Blair Bullus, president of Wamame Foods, commenting, “This is a complete protein, and it uses only seven ingredients. […] It uses the same protein isolates that you’d find in protein bars and protein shakes, but we’re now able to create them into meat products, which allows us to actually create new products that have a significant nutritional advantage over other animal-based proteins.” The product is formulated from natural, …

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A collage of the brands that have partnered with Spiber

© Spiber Inc.

Spiber Raises Over JPY10 Billion for Mass Production of Fermented Proteins for Materials

Spiber Inc., a Japanese biotech “brewing” sustainable materials for the fashion, automotive, and personal care industry, announces it has raised over JPY10 billion (around $65M) in equity financing. Spiber has raised a total funding of $489 million over 9 rounds. The funding, which included additional investments from existing shareholders, will allow the company to accelerate mass production of its innovative Brewed Protein materials and facilitate global sales.  Founded in 2007, Spiber uses precision fermentation and polymer and material science to develop protein-based alternatives to animal and petrochemical materials. Its polymers can be used to make spider silk, wool, cashmere, leather, fur, and more. The company already operates biomanufacturing plants in Thailand and is building another in Iowa, USA. Kazuhide Sekiyama, Director and Representative Executive Officer …

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Edamame beans dip with lemon

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New Rabobank-Led Initiative to Boost Consumption of Dutch-Grown Plant Proteins, Starting with Edamame Beans

Rabobank, Foodvalley NL, and the Netherlands’ Interprovincial Protein Council have partnered to launch the new Plant Protein Forward initiative, which aims to increase the consumption of Dutch-grown plant-based proteins. The programme will work to scale up crop-specific chain initiatives as part of the Netherlands’ National Protein Strategy, which aims to make the country more self-sufficient in protein. It will focus on chain initiatives where farmers are central; this will include farmers who process the raw materials they grow (such as lupin, fava beans, or soy) into ingredients or end products. It is hoped that Plant Protein Forward will increase the structural market demand for protein-rich legumes, which is currently said to be lagging behind production. Over the next three years, the programme will support at …

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Onego Bio raises funding for animal-free egg protein

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Onego Bio Raises $40M to Commercialize “Revolutionary” Animal-Free Egg Protein

US-Finnish biotech company Onego Bio has raised $40 million in one of the largest Series A rounds in the Nordics. The funding will be used to drive the commercialization and manufacturing of the company’s animal-free egg protein, which is produced using precision fermentation. The round was led by NordicNinja, with participation from Tesi, EIT Food, Agronomics, and more. It also includes $10 million in non-dilutive funding from the Finnish government association Business Finland. Previously, Onego Bio raised €10 million in seed funding in 2022, after being founded as a spinoff from VTT (the Technical Research Center of Finland). Onego Bio’s ingredient, Bioalbumen®, has a neutral taste and is bioidentical to the major egg white protein ovalbumin. It contains all the essential amino acids, has the …

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Fresh bamboo shoots

© Debbie -stock.adobe.com

Another Sustainable Alt Protein Source: Bamboo Shoots Found to Contain Proteins Similar to Cow’s Milk

Bamboo shoots, the edible part of some bamboo plants, are gaining recognition as a source of essential amino acids, according to a recent study by researchers from the China National Bamboo Research Centre. Titled “Bamboo shoot and its food applications in the last decade: an undervalued edible resource from forest to feed future people,” the study highlights bamboo shoots’ nutritional composition and health benefits, noting their protein content is “similar to cow’s milk.” Bamboo as a nutritional powerhouse In an attempt to demonstrate how bamboo plants can be an alternative to conventional foods, the researchers found that bamboo shoots are rich in seven essential amino acids, carbohydrates (mainly fibers), iron, and vitamins while low in fat, making them a valuable source of nutrition. Furthermore, similar studies …

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hemp

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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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A range of different legumes

© Equinom

Plant-Based Protein Products Market to See Rapid Growth, With Particular Success for Pea Protein

A new report by USD Analytics has estimated that the plant-based protein products market will register a CAGR of 8.1% over the forecast period 2024-2030. The report considers the growth of meat alternatives as well as tofu, tempeh, legumes, pulses, nuts, seeds, and protein-rich grains. The key market drivers are health and wellness trends, the growth of vegetarianism and veganism, and environmental concerns. Creative marketing strategies by plant-based companies, promoting their products as healthier, more ethical, and more sustainable than animal foods, will also boost growth. As demand increases, companies are increasingly innovating and diversifying their plant-based product lines to meet consumer preferences. Meanwhile, manufacturers are investing in R&D to improve the properties of meat and dairy alternatives, working to close the sensory gap. For …

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New Zealand's Miruku, a startup growing dairy proteins in plants, has raised $5 million (NZD 8 million) in a pre-series A round to support its B2B model.

Back: (L) Abby Thompson and Ira Bing - Front: (L) Thomas Buchanan, Amos Palfreyman, and Lachlan Nixon (Motion Capital) © Miruku

Miruku Secures $5M to Develop Proteins in Oilseed Crops for Dairy 2.0 Products 

Miruku, a New Zealand startup developing novel dairy proteins and fats using molecular farming and oilseed crops, has raised $5 million (NZD8 million) in a pre-series A round to support its B2B model.  Motion Capital led the round with the participation of previous seed investor Movac and new investors NZVC, Cultivate Ventures, and Icehouse Ventures. The funding brings the startup’s total investment to $7.4 million, having previously raised $2.4 million in an oversubscribed seed round. With the new capital, the company will advance its “dairy seed system” and conduct trials for its initial crop cultivation with farming partners in Australia, including the Commonwealth Scientific and Industrial Research Organization (CSIRO), an Australian government agency. More efficient than other technologies Miruku’s approach promises to offer an efficient solution to meet global …

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Sustainable microalgae protein

Image courtesy of the Natural Resources Institute

UK Project Develops Sustainable Microalgae Protein With Improved Flavour

The UK’s Natural Resources Institute (NRI) is collaborating with Imperial College London (ICL) and biotech startup Arborea to develop technology capable of producing sustainable microalgae protein with an improved flavour profile. Algae has attracted significant interest in recent years as a highly sustainable protein source. However, current protein extraction methods are inefficient, expensive, and produce a final product with undesirable off-notes. NRI will work to identify the compounds responsible for these flavours, and examine how they can be altered through changes in growth conditions and extraction methods. Meanwhile, ICL will develop cost-effective and environmentally friendly methods of producing algal protein extract, while Arborea — which has develped patented bioreactor technology — will contribute its expertise in the industrial growth and harvesting of microalgae. The two-year …

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Vivici whey protein

© Vivici

Vivici Launches Nature-Identical Whey Protein Made Using Fermentation

Vivici, a Netherlands-based producer of animal-free dairy proteins, has commercially launched its nature-identical whey protein made using precision fermentation. The protein is an isolate of beta-lactoglobulin, the major whey protein in cow’s milk. It contains all amino acids required by the human body and has high levels of leucine and branched-chain amino acids. The protein is also free of lactose, cholesterol, hormones, and antibiotics, and is said to be rapidly absorbed in blood plasma. In the US, the product has self-affirmed GRAS (Generally Recognized as Safe) status. It provides a more sustainable alternative to conventional whey protein, with a neutral color and taste ideal for use in protein beverages, powders, and bars. “Nutritionally, Vivici’s beta-lactoglobulin isolate is superior to plant protein isolates, even outperforming whey …

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Top view of a group of people sitting around a rustic wooden dining able, toasting with their glasses raised amidst a spread of various dishes

© MP Studio - stock.adobe.com

Sunbloom’s Sunflower Proteins for Plant-Based Meat, Dairy, and Eggs to Expand into Nordic Market

Munich-based Sunbloom Proteins announces a strategic partnership with IMCD Group, a global distributor of chemicals and ingredients, to distribute its plant-based functional proteins derived from sunflower seeds in Europe’s Nordic region. Sunbloom Proteins manufactures its products, including a sunflower oil, in Hungary, utilizing sunflower seeds for human consumption. The company has developed a patented process to create 60% protein content sunflower-derived seed ingredients to serve as functional ingredients in food and beverage applications, including dairy and meat alternatives, bakery, confectionery, and wellness products. The versatility of sunflower seeds With a neutral taste and a bright color, the proteins are said to be versatile because they can complement or replace plant or animal proteins in food formulations. They are rich in dietary fibers and polyphenols, enhancing the nutrition of extruded …

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Uncommon pork belly

© Uncommon

UC Davis Inaugurates Integrative Center for Alternative Meat and Protein Research

The University of California, Davis (UC Davis) unveils the Integrative Center for Alternative Meat and Protein (iCAMP) aimed at revolutionizing the alternative protein sector through widespread commercial adoption efforts and technological progress in the field of alternative proteins. David Block, the center director and professor in chemical engineering and viticulture, cites that the global meat demand is projected to surge by 50% to 100% over the next quarter-century, emphasizing the urgency of developing sustainable alternatives. He states, “Expansion of conventional animal agriculture is unlikely to be able to meet demand at a reasonable price. We have to come up with alternatives and create additional sustainable food sources.” iCAMP brings together a diverse mix of experts including top researchers, industry professionals, advocacy groups, and food innovators, …

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Ensemble Foods rice and protein dish

Image courtesy of Ensemble

Tereos’ Plant-Based Protein Brand ‘Ensemble’ Secures €4M for Major Expansion Following 50% Sales Growth

The French food processing giant Tereos launched a plant-based protein brand,  Ensemble, in 2022, offering a range of vegan-certified alternatives to meat for food service and retail circuits through the recipes of national brands and distributors. Yesterday, Ensemble announced a €4 million investment from the Co-operative Group to triple the production of its Marckolsheim plant in Alsace in 2024. This significant increase in production is equivalent to providing the proteins for 15 million meals, says the company. Ensemble’s decision to amplify its production arises from a “remarkable” 50% sales growth in 2023. The brand states that it is setting ambitious targets, aiming for a tenfold sales increase over the next five years. This optimism is fueled by the growing consumer demand for sustainable, plant-based food alternatives, which Ensemble believes presents a …

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MYCO's future facility

Image courtesy of MYCO

MYCO Announces “Food Industry First” Site for Oyster Mushroom Protein to Meet Demand for Sustainable Meat Alternatives

MYCO, a UK producer of Hooba, an oyster mushroom protein, announces that it has secured a 20,000 square feet former facility in Leeming Bar, North Yorkshire, with plans to transform it into a vertical farm unit and a product development plant for sustainable meat alternatives. The plant will be specifically repurposed to support the company’s next growth phase, creating 70 jobs in the next few years “to cope with the expected influx of demand for plant-based foods.” According to the company, it will be the first site of its kind in the UK. “This new site is a food industry first, and the concept of combining both the growing of the raw materials and the manufacturing of the finished product under one roof will pave …

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The Planteat noodles in boxes

©The PlantEat

Korea’s The PlantEat Uses AI to Make Soybeans Better-Tasting & More Digestible

Korean food tech company The PlantEat has used artificial intelligence to develop a variety of soybeans that is said to address several challenges commonly faced by plant-based food manufacturers. The new variety — called Hayoung — is non-GMO and does not have the off-taste and indigestibility often associated with soybeans. As reported by The Chosun, it also improves yields, with 100 beans producing 32.3 grams after processing compared to 21 grams for conventional soybeans. Additionally, The PlantEat claims that the beans do not contain the proteins that typically cause soy allergies. Hayoung was developed by using AI to analyze over 4 million food data points, significantly speeding up the R&D process. The project was funded by the Korean Food, Agriculture, and Forestry R&D Information Service. …

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white chlorella ingredient solution

© Aliga Microalgae

Spirulina and Chlorella Emerge As Surprisingly Effective Alternatives to Animal Meat Proteins

A University of Exeter study exploring algae-derived proteins from spirulina and chlorella has found they are sustainable alternatives to animal proteins, particularly efficient in maintaining and building muscle. To assess the impact of ingesting spirulina and chlorella on blood amino acid concentrations compared to mycoprotein (MYCO), a known high-quality non-animal protein derived from mycelium, 36 young adults participated in a randomized, double-masked trial. The results demonstrate that spirulina and chlorella enhance muscle protein synthesis (MyoPS) rates at rest and post-exercise, similar to MYCO, suggesting algae is a promising protein source with comparable benefits to established non-animal proteins. “We believe it’s important and necessary to start looking into these alternatives and we’ve identified algae as a promising novel protein source,” commented Researcher Ino Van Der Heijden from the University of Exeter. …

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INTACT, a French company specializing in plant-based ingredients from regenerative agriculture, has begun constructing a new facility in Baule, the Loiret region of the country.

© INTACT

France’s INTACT Breaks Ground on Low Carbon Facility to Produce Legume Proteins for Plant-Based Foods

INTACT, a French company specializing in vegetable proteins from regenerative agriculture legumes, has begun constructing a new low-carbon facility in Baule, in the Loiret region of the country. The new plant will transform peas and other legumes into plant proteins for plant-based foods, neutral alcohol, and biomass for heating using an innovative fermentation technology. Marc Fesneau, the French Minister for Agriculture and Food Sovereignty, was present at the ceremony, signaling the growing interest and investment in plant-based agriculture in France. Fesneau said that the company’s commitment to ecological agriculture aligns with France’s ambition to double the area dedicated to legume production by 2030, reports ActuOrléans. The strategic location of the Baule facility, within an agricultural hub and supported by Axereal, will propel the development of …

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Yusto yeast protein by Arbiom

© Arbiom

Arbiom Unveils Yusto Yeast Protein as Part of “New Wave of Protein Ingredients”

French-American sustainable protein producer Arbiom has unveiled a new product, Yusto yeast protein. Produced using fermentation, Yusto is fiber-rich while also containing B vitamins and all the essential amino acids. Described as part of a “new wave of protein ingredients”, Yusto is already globally approved for use in food. It can be used in meat and dairy alternatives, snacks, sauces, specialized nutrition products, and more. According to Arbiom, one of Yusto’s key benefits is its umami flavor, which can mask bitterness in plant-based proteins while also allowing for a reduction in salt content. Its high fiber content can also aid digestive health. Yusto is now available for food manufacturers who are interested in using the ingredient in their products. “Yusto is packed with proteins, we …

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Avebe launches Perfectasol potato protein

© Avebe

Avebe Launches PerfectaSOL Potato Protein for Use in Alt Dairy, Confectionery & More

Avebe, a Dutch supplier of potato-based ingredients, has launched a new product called PerfectaSOL®, described as the “next generation of potato protein products”. PerfectaSOL is said to be an ideal texturiser for plant-based dairy alternatives, with a range of properties including gelling, smoothness, emulsifying, stability, and a neutral white color. It can replace ingredients such as modified starches and hydrocolloids, allowing for clean-label formulations. PerfectaSOL can also be used to make plant-based baked goods; Avebe’s R&D team has successfully used it to develop products such as aloo tikki potato cookies and vegan donuts. Additionally, the ingredient can completely replace the gelling and foaming properties of gelatin in molded candies, marshmallows, and other confectionery. Unlike some plant-based proteins, PerfectaSOL is allergen-free and is said to have …

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ProVeg Czechia product lineup

© ProVeg Czechia

Czech Parliament Hosts Seminar to Promote Plant-Based Diets

In early November, the Czech Chamber of Deputies hosted a seminar titled “New Trends in the Food Industry – an opportunity for the Czech Economy, a healthier society and a sustainable future?”. Organized by Klára Kocmanová, Vice President of the Environment Committee, and sponsored by the Ministers of Environment and Health, this event gathered food producers, retailers, and specialists to discuss advancing alternative protein sources. ProVeg Czechia‘s food industry and retail consultant, Tereza Trávníčková, initiated the seminar, highlighting the increasing adoption of plant-based diets among Czechs and the importance of achieving price parity. “Price significantly influences consumer decisions. Czech consumers face significant price differences: they pay over 160% more for a plant-based alternative to minced meat and almost 60% more for a plant-based alternative to …

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