China

Nourish Ingredients has unveiled Tastilux, a new animal-free fat

Image courtesy of Nourish Ingredients
Ingredients

Nourish Ingredients Increases Production Capacity by 1700% for Plant-Based Fat

Australian FoodTech company Nourish Ingredients has completed a successful commercial production run of its plant-based fat, Tastilux, in collaboration with its partner, Cabio Biotech of China. The production run marks a significant milestone, as the companies claim to be the first in the industry to achieve commercial-scale validation of a plant-based fat with a low cost of production. Nourish Ingredients’ chief technical officer, Anna El Tahchy, described the achievement as a “breakthrough” for the company, as reported by Food & Drink Business. The company has now increased its production capacity by 1700%, meeting the demand for 170,000 tons of end product. This leap in scale has been made possible by the low inclusion rates required for Tastilux, a key factor in its cost-efficiency. Flavor stability …

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Peet's Coffee

© Peet's Coffee
Milk- and Dairy Alternatives

Peet’s Coffee Removes Plant-Based Milk Surcharge Following PETA and Paul McCartney Push

Peet’s Coffee will no longer charge an extra fee for plant-based milks, following pressure from animal rights group PETA and public support from Sir Paul McCartney. The announcement comes after PETA launched a national campaign urging the coffee chain to stop penalizing customers who opt for vegan milks, such as almond, oat, and pea-based varieties, instead of traditional cow’s milk. Peet’s currently charges at least 80 cents more for plant milks, a practice that PETA has criticized for contributing to environmental damage and animal welfare concerns, including the separation of mother cows from their calves. PETA’s campaign included a social media blitz, targeted billboards near Peet’s locations, and protests. The group argued that the upcharge on plant-based milks was inconsistent with Peet’s stated commitment to …

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Mycelium bacon on a plate - CellX unveils its mycelium fermentation programme

Image courtesy of CellX
Politics & Law

New Chinese Government Documents Indicate Support for Alternative Proteins & Novel Foods

Two new documents released ahead of the Chinese government’s annual Two Sessions Summit have raised hopes of increased support for alternative proteins in the country. As reported by GFI APAC, the first document is an official notice from the Ministry of Agriculture and Rural Affairs outlining “Key Areas of National Agricultural Science and Technology Innovation” for 2024-2028. It identifies agricultural processing and food manufacturing as a priority, including research into novel foods to “create a new generation of food to meet new scenarios and special needs”. The document also mentions the importance of agricultural product quality and safety, including studies to assess the safety and nutritional efficacy of alternative proteins and other novel resources. This could potentially accelerate the development of a regulatory approval framework …

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Wide Open Agriculture lupin protein

© Wide Open Agriculture
Approvals

Wide Open Agriculture’s Lupin Protein Isolate Gains Chinese Market Approval

Australian regenerative food and agriculture company Wide Open Agriculture (WOA) has announced that its lupin protein isolate has received General Administration approval to export to the Chinese market. The application was reportedly supported by a local distributor who believes there is significant potential for lupin protein in the country. The protein isolate has several proven commercial applications, including protein powders, plant-based milks, yogurts, and ice creams. WOA initially plans to sell into the Chinese protein powder and dairy alternative sectors, and will also market a tofu alternative made with lupins instead of soy. While soy protein currently dominates the Chinese market, some consumers are concerned about GMO soybeans, and this is increasing the demand for other sustainable protein sources. WOA’s lupin protein is non-GMO and …

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© FENGTAI BEIJING
Protein

China’s First New Protein Food Technology Innovation Base Is Established in Beijing

On January 11, a seminar on technological innovation and the development of new protein foods was held in Fengtai, Beijing, as part of the region’s innovation initiatives. The event was themed “Smart Manufacturing for a Shared Future” and organized by the People’s Government of Fengtai District and Beijing Shounong Food Group Co., Ltd. (Shounong Food Group). During the seminar, the China Meat Food Research Center’s New Protein Food Technology Innovation Hub was officially launched, marking the establishment of China’s first dedicated new protein technology innovation center in Fengtai. According to a report, with an investment of over $11 million, this cutting-edge facility in Beijing’s Fengtai District serves as a cornerstone of the new Beijing International Science and Technology Innovation Center. At the launch event, organizers …

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Angel Yeast

© Angel Yeast
Manufacturing & Technology

New Angel Yeast Facility to Produce 11,000 Tons of Sustainable Proteins Per Year

Chinese manufacturer Angel Yeast has completed the construction of a new industrial yeast protein production facility as part of a project at Baiyang Yichang. The plant will be able to produce 11,000 tons of high-quality yeast protein per year, significantly boosting production efficiency. It will begin operations later in 2025. Angel Yeast has developed a method to extract sustainable proteins from yeast within hours, reportedly producing just 5% of the emissions associated with animal protein. The company’s AngeoPro protein is said to have significantly broadened the applications of yeast protein; it can be used in protein bars, high-protein cereals, chips, cookies, meat alternatives, and more. “AngeoPro has redefined ‘future protein’, boasting 80% higher protein content and a 96% protein utilization rate that surpasses nearly all …

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Dr Sun, Product Manager of Angel Yeast Europe

Dr Sun, Product Manager © Angel Yeast Europe
Interviews

Angel Yeast: “Innovation in Formulation and Functional Ingredients is Pivotal for Plant-Based Foods”

Angel Yeast a leader in the production of yeast and yeast-related products, specializes in a wide range of applications across various industries. Founded in 1986, Angel Yeast has grown to become one of the largest yeast producers worldwide, with a strong presence in both domestic and international markets. The company is particularly known for its high-quality baker’s yeast, which is used in bread and other bakery products, as well as its fermentation products, such as yeast extract and other flavor-enhancing ingredients. In addition to its core products, Angel Yeast also offers solutions for the plant-based food industry, with yeast-based ingredients being utilized in the production of vegan and plant-based meat alternatives, providing key functional properties such as texture, flavor, and nutritional enhancement. We were pleased …

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Songxianxian

© Songxianxian
Company News

China’s Songxianxian Achieves Sales of Over $68M With Stealthily Plant-Based Condiments

Chinese company Songxianxian has seen huge success with its plant-based condiments, reaching annual sales of almost $68.5 million in 2023. But the brand’s remarkable growth may be attributable to a surprising strategy — not marketing its products as plant-based. Songxianxian was founded by serial entrepreneur Zihan Yi, who had previously launched a plant-based restaurant and food brand. Both ventures ultimately struggled to grow, largely due to the relatively small size of China’s plant-based market. However, one product from the plant-based brand stood out — an alternative to chicken essence, an important ingredient in Chinese cuisine. The umami powder took seven years of R&D to develop and is made from mushrooms, vegetables, and fruit powders, with no MSG or other additives. Upscale condiment brand The powder …

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Protoga Biotech, a Chinese company pioneering microalgae fermentation, announces the launch of a microalgae milk product that is said to be rich in protein and lutein, lactose, and cholesterol-free while meeting consumers' expectations for taste.

Image courtesy of Protoga Biotech
Algae, Microalgae & Seaweed

China’s Protoga Biotech Unveils “World’s First” Commercial Microalgae Milk

Protoga Biotech, a Chinese company pioneering microalgae fermentation, announces the launch of a microalgae milk product that is said to be rich in protein and lutein, while at the same time lactose and cholesterol-free and able to match consumer expectations for taste. The product, claimed to be the world’s first commercially available microalgae plant milk, is expected to launch this December. The company’s founder, Dr. Yibo Xiao, told vegconomist, our sister platform, that it had completed the pilot-scale phase and is gearing up for industrial production within the next two months. “Microalgae milk is a plant-based dairy product made primarily from microalgae. Microalgae, as an ancient and diverse biological resource, are rich in high-quality proteins, unsaturated fatty acids, various carotenoids, and other metabolites,” he explains. …

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Angel Yeast

© Angel Yeast
Ingredients

Angel Yeast Unveils Yeast Protein Solution to Enhance Plant Milk Nutrition and Flavor Experience

Angel Yeast has introduced a groundbreaking yeast protein solution aimed at enhancing the nutritional value, flavor, and texture of plant-based milk products in the rapidly growing alternative dairy market. The yeast protein AngeoPro, is derived from brewer’s yeast through enzymatic hydrolysis and extraction, resulting in a microbial protein with over 80% protein content. This innovation addresses key challenges in the plant-based milk sector, including nutritional deficiencies and sensory issues that have long plagued the industry. “For years, consumers have been seeking plant-based milk alternatives that match the nutritional profile and sensory experience of dairy milk,” said R&D engineer of Angel Yeast. “We are thrilled to offer AngeoPro, which not only enhances the nutritional value of plant-based milk but also significantly improves its taste and texture, …

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BeanStalk Foods, a new plant-based meat brand inspired by Beyond Meat, Moving Mountains, and Heura, is entering the European market with a wide range of plant-based meat products.

Image courtesy of BeanStalk Foods
Products & Launches

New Plant-Based Meat Brand ‘BeanStalk’ Enters European Market with Diverse Range from Burgers to Pastrami

BeanStalk Foods, a new plant-based meat brand inspired by Beyond Meat, Moving Mountains, and Heura, is entering the European market with a wide range of plant-based meat products that the company describes as delicious and high-quality alternatives to animal proteins. Supported by a large international business group with operations in Madrid and Barcelona, a production facility near Shanghai, China, and a sister company in New York to market its products in North America, the company presents itself as a global entity producing and distributing high-quality plant-based meat. After a year of product development and adhering to European regulations, its portfolio includes traditional items like hamburgers and meatballs and less common options such as pastrami, breaded calamari, and pulled meat. It also offers salami and chorizo …

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The multinational biotechnology Calysta, announces it has shipped the first large batch of its fermented proteins, FeedKynd Pet, designed for pet nutrition to its warehouse in Poland.

© Calysta
Pet Food

Calysta’s Protein for Pet Food, Made with Microbes, Carbon, and Renewable Energy, Arrives in Europe

FeedKind Pet, an air-based protein for pet food claimed to be nutritious and super sustainable, will soon be available to pet food manufacturers across Europe to cater to consumers looking for high-quality, health-supporting, eco-friendly pet food products. The multinational biotechnology company Calysta, its developer and producer, announces it has shipped the first large batch of FeedKind Pet to its warehouse in Poland. The shipments originated from Chongqing, China, produced by Calysseo, a joint venture between Calysta and Adisseo, which is one of the world leaders in animal nutrition with a turnover of €1.72 billion in 2023 and more than 4,200 customers. According to Calysta, Calysseo’s facilities include two of the world’s largest fermenters, each having a 10,000-ton capacity, to ferment the protein at full commercial scale. Herman …

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CONSUMER by NONGZAO transforms ordinary plastic objects into eco-friendly items by using them as molds for mycelium grown on agricultural waste, such as coffee grounds and rice husks.

© NONGZAO
Fungi, Mushrooms & Mycelium

This Design Studio Shapes Mycelium and Coffee Grounds into Biodegradable Everyday Objects

Chinese design studio NONGZAO has launched a new project called CONSUMER that explores using mycelium and agricultural waste to transform everyday plastic objects into aesthetically unique biodegradable items. Designers Gang Xu, Yatu Tan, Lili Liang, and Zixin He started by using popular and widely available plastic stools, chairs, and lighting fixtures as molds for the mycelium to grow on coffee grounds and rice husks. Coffee grounds are rich in nutrients such as cellulose and lignin, which favor mycelium growth while allowing food waste to be turned into functional objects. Additionally, the process recycles waste and absorbs carbon, reducing atmospheric CO2 levels. Breaking from industrial waste Every mold infused with the biological material transforms into a unique and organic form, shaped by the growth patterns of …

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ProVeg plant-based eating in China

Image: ProVeg
Studies & Numbers

Promoting Plant-Based Eating in China

Education is pivotal in the adoption of plant-based diets. This is the primary insight from a survey of over 1,000 Chinese consumers commissioned by ProVeg Asia, which revealed that nearly all consumers are willing to consume more plant-based foods once they learn about the benefits. The findings have been incorporated into ProVeg Asia’s latest report, Plant-based eating in China: attitudes and opportunities, which examines the extent to which Chinese people have embraced plant-based food. The report specifically examines Chinese consumers’ willingness to increase their plant-based food consumption after being informed about health and environmental benefits, as evidenced by peer-reviewed studies in international scientific journals. This invaluable guide also ranks the benefits provided by plant-based diets in terms of their perceived significance and identifies motivations and …

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Plant-Based Brand Zrou expands across Northern China

Image credit: Zrou
Studies & Numbers

Chinese Consumers Are Open to Plant-Based Diets When Aware of Health Benefits

A new study by ProVeg International, “Plant-based eating in China: attitudes and opportunities,” found that nearly all Chinese consumers (98%) are willing to eat more plant-based foods after learning about their health benefits. The Kantar Group’s survey targeted 1,000 people in major cities like Beijing, Shanghai, and Guangzhou. Primarily omnivores and flexitarians, respondents were presented with 15 statements highlighting the advantages of plant-based diets. These benefits spanned health, the environment, animal welfare, food security, and taste. Health concerns drive interest The survey employed an “Agreement/Persuasion Matrix” to categorize the benefit statements. This method allowed researchers to identify which benefits resonated most with consumers and which were most persuasive in driving dietary changes. At the end of the survey, the research identified a strong correlation between awareness …

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Beyond Leather Materials partners with Veshin

© Beyond Leather Materials/Veshin
Leather Alternatives

Beyond Leather Materials & Veshin Factory Collaborate to ‘Redefine the Material Landscape’ with Upcycled Apple Waste

Beyond Leather Materials, a Danish scale-up producing an alternative to animal leather, has announced a partnership with the sustainably progressive design and manufacturing facility Veshin. Using apple waste from European juice and cider production, Beyond Leather Materials produces an 89% bio-based leather alternative called Leap. Through the new partnership, the two companies will use the material to create products for various markets, including the fashion, home, and furniture sectors. The collaboration will allow brands worldwide to easily source and manufacture products made with Leap. Veshin Factory has been chosen due to its focus on next-gen alternatives to animal-derived materials, along with its commitment to ethical practices and transparency. The facility specializes in luxury bags and accessories made with materials that prioritize the well-being of animals, …

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Cultivated Fish Burger from Avant

Cultivated fish burger © Avant
Cultivated Seafood

Avant Meats to Expand Cultivated Fish Production Significantly by 2025, Following Successful Pilot Production

China’s first cultivated and seafood startup, Avant Meats, is set to expand its manufacturing capacity from 250 to 2000 L bioreactors at its pilot plant in Singapore by 2025, CEO and co-founder Carrie Chan said in an interview with the South China Morning Post. Chan, who expressed confidence in Avant Meats’ end-to-end platform for cultivated fish products, said the company aims to raise new capital for its ambitious expansion plans later this year. Already running the first pilot scale batches in 50 and 250 L, Avant has obtained many kilograms of cultivated fish per batch to create prototypes (fish maw and fillet) and send samples to potential customers. The data gathered from these pilot runs will serve as valuable information for the company’s larger-scale plans, …

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Fresh bamboo shoots

© Debbie -stock.adobe.com
Protein

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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Ivy Farm Gyoza dish

© Ivy Farm

Cultivated Meat

BSF Enterprise and Ivy Farm Partner to Produce Cultivated Meat in China

Two UK firms, BSF Enterprise, owner of the UK clinical and cell ag company 3D Bio-Tissues (3DBT), and the cultivated meat company Ivy Farm Technologies, have partnered to fundraise, produce, and scale cultivated meat in China. BSF Enterprise (LSE: BSFA) (OTCQB: BSFAF) announced that the commercial agreement involves securing investment to help Ivy Farm enter the Chinese market and find key manufacturers to develop various cultivated meat products. Last year, BSF Enterprise formed a separate entity (BSF HK) and opened an office in Hong Kong to develop a distribution and partner network to commercialize its products and launch cultivated meat in the country. China consumes over 100 million tons of meat (with pork as the preferred meat), which is more than a quarter of global meat consumption, representing a …

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plant-based yogurt in a glass bowl

© Nishihama – stock.adobe.com
Milk- and Dairy Alternatives

Research Finds Novel Method of Improving Gelling and Texture Properties of Soy Yogurt

Chinese researchers have developed a new approach to improving the properties of soy yogurt through different processing techniques. The study investigated the impact of three factors — the soybean proteins 7S and 11S, homogenization pressure, and glycation modified with glucose — on the gelling of soy yogurt. Homogenization is the process of making two non-soluble liquids the same throughout, while glycation involves attaching a sugar to a protein through covalent bonding (the sharing of electron pairs between atoms). The results indicate that using a 7S/11S globulin-glucose conjugate at a 1:3 ratio, combined with a homogenization pressure of 110 MPa, significantly improves the properties of soy yogurt. The resulting product has better characteristics than soy yogurts made using additives such as pectin or maltodextrin. “These findings provide …

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