In our weekly column, we round up the latest news and developments in the alternative protein and sustainable food industry. This week, Future Food Quick Bites covers Alpro’s collaboration with Peter Crouch, a new alternative protein jobs platform, and a host of university-related news.

New products and launches

In the UK, Alpro has partnered with Peter Crouch to kickstart its new Alpro Plant Protein Morning Trials campaign. The former England footballer tests celeb fitness routines, including waking up at 2:30 AM, multiple gym sessions, and plunging into ice baths to promote the recently extended Plant Protein range.

Also in the UK, there’s a new musical about the meat industry. Mad Cow will be coming to Canterbury’s new fully vegan Garlinge Theater next month.

Swiss meat analogues maker Planted has rolled out its fermentation-derived steak in Switzerland at Coop and in Germany at Rewe stores.

Belgian startup Bolder Foods is continuing to showcase its biomass-fermented cheese prototypes, with investors and entrepreneurs getting a taste of its product at an event hosted by ingredients leader Givaudan.

San Francisco-based startup Impact Food has announced its sushi-grade plant-based salmon, with wholesale pre-orders running now. The product premiered at Oisixs Ra Daichi’s annual World Oceans Day event in sashimi and nigiri formats in Japan.

That’s not all for vegan salmon this week – German alt-seafood producer BettaF!sh has also entered the space with SAL-NOM, a hot smoked salmon analogue made from seaweed. It retails for €3.29 per 130g jar, and will be launched as a tinned SKU too in the summer.

As part of its roster of new mini-campaigns, Veganuary ran its Choose Fish-Free Week from June 3-8, shedding light on alternative seafood brands and recipes. A BBQ Month and Choose Dairy-Free Week will be next.

Israeli 3D-printed meat producer Redefine Meat has rolled out its New Meat range of lamb kofta mix, pulled beef, pulled pork, burgers, beef mince and bratwurst in German retail via e-tailer Velivery.

Hybrid meat maker Mush Foods has partnered with French specialty meat purveyor Dufour Gourmet to introduce a charcuterie range made from its 50Cut mycelium meat. Offerings include a bratwurst, breakfast sausage, Italian-style sausage, and chicken sausage.

Californian food tech company MeliBio‘s vegan honey, which retails in some parts of Europe under the Better Foodie brand name, is now available in Switzerland and Liechtenstein through a distribution deal with Swiss wholesaler Honeydew.

Fellow Californian startup Upside Foods served its cultivated chicken at Industry Only LA, as part of buffalo chicken bao buns and cold sesame noodles.

In the US, catering giant Sodexo and the University of Cincinnati have introduced 513 Culinary Group, an immersive campus dining venture to spotlight inclusivity and local ingredients. The partnership entails new menu options with more plant-based foods and special care given to allergens.

If you’re in New York, the Fordham Plaza is hosting the Bronx Vegan Bazaar every third Saturday from noon to 6 PM starting this weekend on June 15.

The Roots drummer Questlove partnered with Stella Artois to host the Questlove’s Cheesesteak Diner pop-up, which features Impossible Foods’ beef. It was the first event of the beer brand’s Let’s Do Dinner: Summer Series, which brings together food, lifestyle and entertainment platforms.

Speaking of which, Impossible Foods‘ new beef hot dog has made its way into Safeway stores in California and Jewel-Osco locations in Chicago – and it’s gone straight into the meat aisle.

And Singaporean beanless coffee startup Prefer has moved into the frozen world with a gelato launched in partnership with local dessert parlour Aphrodite Waffles and Gelato. The ice cream uses Prefer’s bean-free coffee concentrate.

Finance and company updates

Accelerator programme ProVeg Incubator has announced its latest cohort of alternative protein startups, featuring Atlantic Fish Co, Optimised Foods, Friends & Family Pet Food Company (all US), AIProtein (Egypt/US), and Fisheroo (Singapore). The initiative has also been extended from 12 weeks to 20.

Danish startup EvodiaBio has raised €7M to produce natural aromas for the food industry using precision fermentation. Its tech can improve the taste of non-alcoholic beer by producing yeast-derived ingredients that recreate the taste of hops.

Fellow fermentation company The Better Meat Co has slashed the production costs of its mycoprotein, which is now on par with commodity beef when manufactured at scale.

Germany’s Veganz Group – which makes plant-based dairy, meat and snack products – has confirmed the drawdown of a grant from the State of Brandenburg’s investment bank to construct a new facility in Ludwigsfelde.

Fellow German company Tälist has introduced AltProtein.Jobs, an AI-led ‘matchmaking’ platform to connect employers with prospective candidates in the future food sector. Its algorithm has made 2,000 matches with a 9+ score, 9,400 with 8+, and 25,000 with a 7+ rating.

The US Department of Defense has released a call for alternative protein funding proposals under BioMade, the public-private biomanufacturing consortium, with projects receiving between $500,000 to $2M. One of its key focus areas is on fermentation-derived and cultivated proteins for military rations. It has already spawned an outraged response from a cattle association.

Research and policy developments

Researchers at the United Arab Emirates University and the National University of Singapore have teamed up to explore novel plant protein sources that can be incorporated into meat analogues for better taste, texture and nutritional attributes.

In the US, Western Oregon University has signed the Humane Society of the United States‘ Forward Food Pledge, committing to transition its campus dining menus to 50% plant-based meals by 2027.

In more university news, the UK’s Nottingham Trent University has launched a master’s degree in smart agriculture, which will explore how AI, vertical farming and precision agriculture can enhance food security and reduce energy costs. Students will develop ‘recipes’ to produce food crops much more rapidly than currently possible outdoors.

Finally, plant-based food company Strong Roots conducted a 1,000-person survey in the US, the UK and Ireland to find that 52% of consumers are more likely to purchase products with carbon footprints on their packaging, and 82% want to be informed about businesses that contribute to climate change.

Check out last week’s Future Food Quick Bites.

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US biotech startup Pureture has developed an innovation that cuts the production time for its yeast-derived casein protein by 30%, and enables clean-label alt-dairy formulations.

As part of a rapidly expanding market for animal-free casein, US startup Pureture has improved the cultivation process of yeast protein, the base ingredient of its fermentation-derived offering.

By boosting yeast growth and activity via novel ingredients, the company is now able to produce its casein 30% faster than before, bringing in both time and cost savings. Additionally, while traditional yeast cultivation methods lead to foam formation – requiring the use of additives like antifoaming agents – Pureture’s new patent-pending tech “virtually eliminates” this, meeting the growing demand for cleaner-label formulations.

But despite the lack of additives, the startup says the casein maintains its emulsifying and thickening properties, and so products made from the casein retain their taste and functionality.

The case for clean-label casein

Casein comprises 80% of the total protein content found in milk, and is responsible for emulsification – preventing water and fat from separating and giving the cheese its melty and stretchy properties. The ingredient can be used to make superior vegan products like cheese, milk and yoghurt analogues, as well as protein shakes.

Currently, most plant-based dairy products use additives to replicate the functions of casein, but consumers are increasingly looking for foods free from artificial ingredients and with short ingredient lists. According to Innova Market Insights, more than two in three consumers are influenced by clean product labels, with respondents in the Americas and Europe specifically looking for additive- and preservative-free options.

Meanwhile, around half of consumers would pay more for clean-label products. And a separate survey by Ingredion shows that clean-label and natural ingredients were the factors that gained the most importance for CPG purchases between 2020 and 2022. This is perhaps why the research predicts 70% of all food and drink portfolios to be clean-label within the next two years, given that 99% of European manufacturers find them essential to their business strategies now.

Pureture’s casein protein is said to offer a cleaner alternative, as it eliminates the need for starches, gums, and emulsifiers. The company employs a six-step liquid fermentation process that combines yeast with plant-based ingredients.

It begins by cultivating a yeast strain and enriching it. Then, it separates the protein and tests the emulsification functionality, before sterlising and drying the casein. Pureture has one 50-litre fermentation tank for seed cultivation, three 500-litre vessels for the first cultivation, and a further three 30,000-litre tanks for the second cultivation. This means it can produce up to 2,400 tonnes of protein annually.

Pureture’s cheaper-than-dairy casein could attract climate-conscious companies

Pureture has its roots in South Korea. It was founded in 2022 as Armored Fresh Technologies by Rudy Yoo, who rebranded the business in May last year to separate it from his other alt-dairy startup, Seoul-based Armored Fresh.

Its animal-free dairy protein provides health gains too, offering a protein digestibility-corrected amino acid score of one, matching the digestibility of conventional milk. Additionally, since the entire process of yeast fermentation, protein recovery and emulsification is carried out continuously, Pureture’s protein can be supplied at a price 30-40% lower than conventional dairy versions.

This will be attractive to companies looking to streamline their ingredient lists and lower their climate impact. According to an independent life-cycle assessment (LCA) by Standing Ovation, which employs precision fermentation to produce its protein, animal-free casein produces up to 94% fewer greenhouse gas emissions (although the LCA was done at pilot scale, and an industrial-scale analysis would provide a more rounded picture).

Pureture has previously outlined its aim to collaborate with major dairy companies to co-brand its yeast-derived casein, and with global ingredients vendors to expand its use. To that end, in January, it partnered with South Korean food giant Namyang Dairy Products, which will develop a new vegan range with Pureture’s casein protein. Dairy is the third most-consumed protein source in South Korea, but the country’s national action plan now promotes plant-based foods.

Casein is a $2.7B market, and a host of startups are attempting to disrupt the space with planet-friendly innovations. New Culture, Change Foods, Fermify and Zero Cow Factory are all using precision fermentation (like Standing Ovation), while Alpine Bio, Finally Foods and NewMoo are tapping into molecular farming to grow casein in plants.

The post Pureture Develops Technology to Produce Clean-Label Vegan Casein in 30% Less Time appeared first on Green Queen.

Nadia Schilling, director and chief marketing officer of Australian infant nutrition brand Sprout Organic, talks the lack of vegan formula, seed oils, policy barriers, carbon neutrality, and its UK launch.

As plant-based infant formula goes, the options are few and far between. With 90% of offerings being dairy-based, the category has long been a victim of monopolistic practices by giants like Abbott and Danone, leading to issues like shortages and anti-competitive investigations.

But there are some brands catering to mothers who opt to use formulas, but don’t want to feed their toddlers dairy – which could trigger allergies and intestinal bleeding. One of the pioneers in this space is Australia’s Sprout Organic, which has been selling plant-based formula since 2021.

“The regulatory framework for infant formula is primarily designed for dairy, making it challenging to develop a vegan alternative,” Nadia Schilling, director and chief marketing officer of Sprout Organic, tells Green Queen. “We had to navigate uncharted territory and establish new standards. Many companies are intimidated by this complex process and are led to believe that creating a vegan infant formula is not feasible, as many people tried to tell us along our journey.”

The company stands out from other alternative formula makers in that instead of using soy, its formula is made up of rice and pea protein. “Pea protein has a high Digestible Indispensable Amino Acid Score (DIASS), which measures the quality of protein digestibility. Additionally, the pea protein we use is sprouted and fermented, enhancing its digestibility even further,” explains Schilling.

“When combined with rice protein, it forms a complete amino acid profile, comparable to soy or animal proteins. This makes it an excellent choice for creating a nutritious and easily digestible formula,” she adds.

Contending with seed oils

Speaking of ingredients, Sprout Organic uses a blend of coconut, canola and safflower oil. Seed and vegetable oils have come under a lot of scrutiny across the globe lately, with concerns over oxidisation, fatty acid content, and ultra-processing driving many away from these fats.

A major criticism comes due to the presence of omega-6, which contains linoleic acid. Some say this oxidises 40 times faster than saturated fat, and can become ‘toxic’ and cause a host of diseases, including inflammation.

“A lot of the controversy stems from concerns over chemical solvent extraction methods, but this is largely irrelevant when it comes to organic seed oils, where the use of such chemicals is prohibited,” says Schilling, nodding to the presence of trans fats in some highly processed oils. “Being a certified organic product, our oils are cold-pressed, ensuring they are extracted without the use of any heat or chemicals.

“Some customers ask why we can’t simply use coconut oil alone to avoid seed oils. Legally, all infant formulas sold in Australia must contain all essential fatty acids. When blended with coconut oil, safflower, and canola oil, it completes the required fatty acid profile, which supports brain and retina development and brings many beneficial properties to a healthful formula,” she adds.

“Once we have the opportunity to explain this to our customers, they are very supportive.”

Pricing, regulations and hospitals

As Schilling alludes to, unsupportive regulation is a major reason why we don’t see too many vegan formula makers. “Historically, dairy farmers in Australia relied heavily on government subsidies, with up to 60% of their income coming from these supports,” she says.

But the industry has been deregulated since 2000, and that has helped Sprout Organic reach price parity with organic dairy formulas (A$39.95 or $26.65 per 700g tin). “In fact, we are often more affordable than many other organic infant formula brands, allowing us to offer a high-quality, plant-based alternative that is accessible to more parents,” outlines Schilling.

She explains that formula brands are not permitted to partner with hospitals in Australia, a policy aimed at protecting breastfeeding. “We support this stance as voluntary signatories to the Australian MAIF [Marketing in Australia of Infant Formulas] agreement,” she says.

However, she believes there’s a need for legislative change in Australia to help mothers and caregivers make informed choices: “We strongly oppose the alienation and bullying of mothers who have made the personal or medically required choice to feed their child formula. It is a delicate balance that must be approached with the utmost respect and sensitivity.”

Going carbon-neutral, and dealing with offsets

This week, Sprout Organic announced it was the first Australian kids nutrition company to obtain carbon-neutral certification under the Climate Active standard, a public-private partnership that aims to drive voluntary climate action.

Since most infant formula contains dairy, there is a carbon cost to it. While estimates vary, one study from 2019 suggests that infant formula has twice the carbon footprint of breastfeeding (although contradictory research suggests otherwise). Having the option of using formula is the most crucial element for mothers, but more sustainable versions are only a good thing.

So how has Sprout Organic managed to become carbon-neutral? “Thankfully, the impact of our ingredients at a baseline level was relatively low being 100% plant-based,” says Schilling. “We have diligently measured the impact of each ingredient in our formula, including its packaging.”

“We worked on ways to further reduce our emissions, including sourcing from suppliers closer to our manufacturing site to reduce transportation, in addition to working with our suppliers to improve their environmental practices to ensure alignment,” she explains.

Climate Active advocates for carbon offsets for any emissions that companies can’t eliminate, and Sprout Organic also opts to do so by “investing in Australian projects that actively reduce or remove carbon from the atmosphere”.

However, carbon offsetting can be highly problematic, and often ends up doing more environmental harm than good. Many investigations have shown that some of the world’s most popular carbon credit and offset schemes are ineffective, with one study classifying several as ‘likely junk’. The practice is now more associated with greenwashing than being green, and has prompted legislators to put safeguards against it.

“We’re well aware that there are some shady offsetting schemes out there, which is why we have been very selective about the projects we support. Our offset projects adhere to the strict integrity framework for Australian Carbon Credit Units, as outlined in the Carbon Credits (Carbon Farming Initiative) Act 2011,’ says Schilling. “These principles ensure that each unit used to offset emissions represents a genuine and credible reduction, guaranteeing the integrity of our carbon-neutral claims.”

Climate Active also supports businesses hoping to put carbon-neutral logos on packaging. Will Sprout Organic display its climate footprint on its formula? “Due to incredibly strict regulations for infant formula labelling in Australia, we’ve reached out to the relevant authorities to see if this is permitted. We’re waiting for their response and are hopeful we can make this information available soon,” Schilling says.

International expansion on the cards?

Sprout Organic’s popularity has transcended its home country, with Schilling revealing that the brand has been “overwhelmed” by global demand through e-commerce, which now “dramatically surpasses” demand from domestic customers. “It’s an ongoing challenge, and we’re doing everything we can to scale in line with this demand,” she says.

“We receive e-commerce orders from over 60 countries worldwide,” she adds. Asked about the regulatory barriers, she explains: “Generally, purchasing for personal use is permitted. However, some countries enforce restrictions on quantity, weight, and commercial value per shipment.”

While the company’s products are available in New Zealand and Malaysia, regulatory challenges have impeded retail expansion into other countries. “In the US, the USDA approval process takes a long 24-36 months and is also designed in a way that can be financially prohibitive for foreign competitors, which played a major role in the recent formula shortages seen in 2022,” suggests Schilling.

“With the right investment partner, we are prepared to tackle this challenge and scale our operations to meet the demands of this vast market,” she adds.

However, things are more encouraging if you’re in the UK. “We are actively developing an e-commerce strategy with in-country warehousing to accelerate our market entry,” Schilling says of the company’s British plans. “The rollout will be within the next 12 months.”

The post Sprout Organic Outlines UK Launch Plans & Why There’s A Lack of Vegan Infant Formula appeared first on Green Queen.

In our weekly column, we round up the latest news and developments in the alternative protein and sustainable food industry. This week, Future Food Quick Bites covers Starbucks’ upcoming Oatly collaboration, a vegan certification for hospitality operators, and Bezos Earth Fund’s alternative protein centre.

New products and launches

For its summer menu, Starbucks is reportedly launching a vegan cinnamon crumble Frappuccino with Oatly‘s vanilla Oat Whip, which will be available for a free swap – a welcome policy change from the coffee chain. It will also offer a non-dairy vanilla sweet cream cold brew, and free plant-based cold foam substitutes for all core drinks.

Speaking of which, Oatly has now launched its 1.5-litre barista milk in the UK, which was teased in its latest earnings call to investors.

Also in the UK, The Coconut Collaborative has unveiled what it says is the country’s first vegan yoghurt and granola topper.

British vegan pet food maker Hownd has gained a listing for three hypoallergenic functional treat ranges – Keep Calm for stress relief, Got an Itch? for healthy skin and coat, and Yup You Stink! for bad breath – at Pets at Home, which will be available in stores nationwide in September.

Fellow UK startup Sun Bear Biofuture has joined the expanding roster of companies offering sustainable alternatives to palm oil. Its deforestation-free innovation is derived from fermentation and makes use of agricultural sidestreams as feedstocks.

Meanwhile, plant-based giant Beyond Meat has rolled out a new SKU in the UK. The spicy jalapeño burger is available at 280 Tesco and Sainsbury’s stores each, with a frozen version coming to 200 locations each in September.

In the US, Tomorrow Farms‘ animal-free milk Bored Cow, which uses Perfect Day‘s precision-fermented whey protein, has expanded into 2,000 new stores nationwide, with additional 11oz packaging for the original flavour plus four-packs now available in Albertsons, Safeway, Sprouts, Fresh Thyme, Central Market, and Shaws, among others.

Consultancy network Vegan Hospitality has launched a global certification programme for tourism and hospitality companies, offering companies expert strategy consulting, online staff training, promotional support, and free auditing.

In Germany, plant-based producer Planteneers has introduced a lineup of vegan desserts, comprising tiramisu, cheesecake, fermented oat dessert, pudding, and soft ice cream. They’re positioned as “healthy but indulgent” alternatives to their dairy counterparts.

German airline caterer LSG Group has teamed up with Unilever-owned plant-based meat brand The Vegetarian Butcher to offer vegan meals for onboard dining.

More news from the skies: Spanish meat analogues maker Heura and vegan cheese giant Violife have partnered with Vueling Airlines to launch a plant-based burger on the carrier’s summer menu, which is priced at €8.50.

There’s a new plant-based butchery in Prague. Located in the Czech capital’s Letná district, Bezmasna features meatloafs, cold cuts, deli salads, as well as chlebíček (Czech sandwiches).

Singaporean startup Jiro-Meat is aiming to commercialise its upcycled plant-based meat made from okara – the fibrous pulp leftover from soy milk and tofu production – in the next six months.

And in India, Nestlé has rolled out a limited-edition edible plant-based fork for its Maggi cup noodles. The two-piece fork is made from wheat flour and salt.

Finance and company updates

The Bezos Earth Fund has opened its first Center for Sustainable Protein at North Carolina State University, supported by a $30M fund. The facility aims to advance alternative protein production and commercialisation, and has onboarded Believer Meats (which is due to open its own cultivated meat facility in the state later this year) as a partner.

Germany’s Planteneers has also opened a Customer Center of Excellence in Aurora, Illinois as part of its North American expansion. The facility will let customers collaborate on product development and create ingredient solutions via a plant-based meat laboratory (it will soon have one for alt-dairy too).

Indian vegan seafood player SeaSpire has rebranded to PROT, as it diversifies into other plant protein sources. Its alt-seafood lineup is being relaunched as a ‘Gill-t Free’ range ahead of World Ocean Day (June 8), supported by Veganuary India‘s Fish-Free Week campaign.

Danish plant protein powder Nutrumami has closed a €450,000 seed funding round to expand its team and prepare for market launch.

Policy and research developments

A 9,272-person survey by YouGov shows that if cultivated meat was on par with conventional meat, only half would continue eating the latter (nearly a quarter remain unsure of what they’ll do). It’s an improvement from the 40% who would otherwise ‘definitely not’ eat cultivated meat. Meanwhile, Americans remain very split over bans on these products.

In the UK, Calderdale Council in West Yorkshire – which adopted a climate change emergency policy in 2020 – wants to make its menus fully plant-based, with a preference for seasonal, non-processed foods.

A joint venture between the Artevelde University of Applied Sciences and the City of Ghent has seen a food waste monitor installed in several restaurants, which will use the smart scale to better measure how much food is being thrown away.

Finally, advocacy group Eat Differently has rolled out a parody ad campaign called Hate Vegans? in Los Angeles. It aims to highlight the reasons people care about plant-based diets and their impact on the planet – ‘injuries’ sustained from preachy vegans could turn into settlements with the help of fictional attorney Seymour Loudermilk.

Check out last week’s Future Food Quick Bites.

The post Future Food Quick Bites: Non-Dairy Starbucks, Vegan Flights & A Bezos Protein Centre appeared first on Green Queen.

Israeli startup Brevel’s first commercial-scale facility will churn out hundreds of tons of microalgae protein powder to supply the plant-based dairy industry.

Biomass fermentation player Brevel has opened a 27,000 sq ft commercial plant on the edge of the southern Israeli desert, which can produce hundreds of tons of microalgae protein for use in vegan cheese and other dairy analogues.

Renovating an existing building in Kiryat Gat to fit its needs, the project took about a year to complete, and will enable the Israeli startup to manufacture its non-GMO, planet-friendly protein powder at an industrial scale.

“Following test runs, the factory will be operational by the end of this year,” Brevel co-founder and CEO Yonatan Golan tells Green Queen. “We have [bioreactors] in all ranges from three litres, 50 litres, 500 litres, and now our new 5,000-litre bioreactor. We will be able to scale further to a total of 30,000 litres in this facility.”

He added that the microalgae biomass it produces won’t just be used to extract protein, but also co-products like polar lipids, fiber, pigments and more. The facility expects to roll out its first products by Q1 2025, with a planned debut in the US. Additional international factories are on the horizon too.

Using microalgae for functional, high-protein dairy analogues

Brevel was founded in 2017 by Golan and his brothers Ido (CTO) and Matan (COO), and employs a technology that unites light and fermentation into a single process, a feat the CEO describes as akin to “putting an electric motor into a Tesla car”. “It may sound like a very simple straightforward task to achieve, but is actually extremely complex,” he says.

“Fermentation has been confined to dark environments and is instrumental in producing extremely high yields. However, microalgae’s natural makeup of nutrients – including protein, lipids, fibre, and pigments – depend on photosynthesis for their development and growth,” he explains.

Brevel uses a strain of microalgae from the Chlorella family, a widely commercialised and highly important source of single-cell protein. This thrives in Brevel’s bright conditions, and has a regulatory advantage – it’s been classed as safe for human consumption by the FDA’s GRAS system in the US, and has been part of the EU’s safe list of novel foods for decades.

“To extract the protein, we developed a unique downstream minimal process that does not involve any solvents or chemicals. It is safe and retains the high quality and nutritional value of the protein, as well as the very high functionality,” says Golan.

The result is a white microalgae powder with 60-70% protein concentration and a full amino acid profile. Its “negligible” climate footprint adds to the functional superiority of the ingredient, which will appeal to plant-based meat and dairy producers.

Brevel is first targeting the alt-dairy market, a segment that doesn’t yet have a plant protein solution with zero flavour or colour compromises, according to Golan. “Our protein is completely white and has a neutral flavour, which enables alt-dairy manufacturers to significantly increase nutritional values and benefits for consumers while maintaining the sensory experience,” he says.

“The protein is very easy to use – similar to how one would use soy or pea protein,” he adds. “We have a team of food technologists and an advanced application lab in our new factory, in which we develop and finetune formulations that allow… maximal value for our partners.”

To demonstrate its capabilities, visitors to the new facility – a group of over 150 investors, food tech startups, government representatives, and food manufacturers – were given a taste of a range of vegan cheeses made using the microalgae protein. It’s an example of the pain points Brevel is looking to address – research suggests that a majority (73%) of Americans are unhappy with the flavour and texture of non-dairy cheese. It’s perhaps why household penetration remains so low: while 97% of US households buy conventional cheese, only 7% purchase dairy-free analogues.

Sidestream valorisation drives down financial and carbon costs

Brevel, which has raised $22.5M in funding, has equipped its new facility with advanced bioproduction labs, spacious working environments, a modern food application lab, and state-of-the-art quality control equipment.

One of the startup’s key differentiators is the low production costs, which are on par with soy and pea proteins. This is facilitated by its efforts to valorise the algae sidestream – instead of discarding the byproducts from the manufacturing process, Brevel uses them to make clean-label emulsifiers and nutritional boosters for functional foods and supplements.

“The reason that soy protein is cheap is because protein is only one of the sidestreams extracted from the soybean, alongside oil, fibres, gluten and others,” says Golan. “Co-products are a key part of Brevel’s business model… The combination of light and fermentation enables the production of a large variety of valuable co-products, and not mere basic sidestreams.”

Making use of byproducts further cuts the company’s climate footprint – food waste accounts for up to 10% of global emissions – and supports further food applications. “The polar lipids will be used as a functional emulsifier in food applications, the soluble fibres will be used in food applications as well, the pigments as high-value health supplements, and we are looking into additional fractions as well,” he explains.

Brevel will supply its protein to manufacturers across the globe, some of which are investors in the startup. While Golan doesn’t go into specifics when asked about strategic partners, he reveals that two of them are dairy and beverage companies worth over $2B, and a couple others are interested in building large manufacturing facilities as joint ventures.

”We have strategised several joint-venture partnerships in the US, Europe, and Asia. The result will be the construction of larger facilities to fulfil growing demands for our sustainable protein in multiple applications,” Golan says. These facilities are set to have fermentation capacities of 900,000 litres and beyond, and while their production capacity will depend on the joint ventures’ needs, this is expected to range between thousands and tens of thousands of tons annually.

“Following these, the final target is to reach capacities of millions of tons to meet the demand of the growing plant-based food industry,” he suggests. Golan adds that Brevel currently has a “long enough runway to work with” in terms of capital, but is “always speaking with investors” over its long-term vision.

It is among a host of startups leveraging the potential of microalgae, which is set to be a $25.4B market by 2033. These include Checkerspot, Mewery, Quazy Foods, Ocean Kiss, Algama, Sophie’s Bionutrients, and Triton Algae, among others.

The post Brevel Opens Microalgae Protein Factory to Create Superior Plant-Based Dairy Analogues appeared first on Green Queen.

In our weekly column, we round up the latest news and developments in the alternative protein and sustainable food industry. This week, Future Food Quick Bites covers a new vegan restaurant in India, blended meat for kids, and Oatly’s climate election pledge.

New products and launches

Indian e-marketplace Vegan Dukan has opened Rollin’ Plantz, a plant-based restaurant in Bengaluru, which features Indian dishes and international favourites with a mix of whole foods and meat analogues.

Singapore’s PetCubes has tapped Indonesian startup Green Rebel Foods‘ plant-based meat to launch a plant-based dog food SKU called Vegan Formula, which is high in protein and low in carbs.

South Korean plant-based meat startup Unlimeat showcased its new line of Korean fried chicken at the National Restaurant Association in Chicago (May 21-27), featuring original, extra spicy, and Cheongyang Mayo flavours.

The event also saw Tofurky unveil vegan hot dogs (a first for the brand) and new deli slices, which now contain 13g of protein per serving.

The blended meat wave continues – and this time for kids. Colorado startup Teton Waters Ranch has rolled out its Taste Buds range, which combines vegetables with beef. The Meatball Buddies, Burger Buddies, Mini Corn Dogs, and Top Dog hot dogs are available at Whole Foods, Sprouts Farmers Market, Central Market, and New Seasons Market.

In a similar vein, vegan chicken maker Rebellyous Foods will soon offer its products in public schools in Chicago, as part of its larger strategy to up plant protein presence in school lunches.

Dairy giant Bel Group has introduced the vegan versions of its The Laughing Cow snacking cheese to the Canadian market, which will be available at major retailers like Metro, Loblaws, and Real Canadian Superstore.

US alt-milk maker Malk Organics has added three creamers to its lineup, priced at $7.99 per 16oz bottle. The lightly sweetened SKU has an oat base, while the vanilla and caramel flavours are almond-based. They’ll be available at Sprouts and select stores of Whole Foods, Erewhon, Fresh Thyme and other retailers from mid-June.

Speaking of milk, UK brand Oato is making its move onto the shelves of Waitrose, following a listing with northwest supermarket Booths for its fresh oat milk in February.

Danish player Naturli’, meanwhile, has secured a listing with Tesco, the UK’s largest supermarket, for its vegan block and spreadable butters.

Months after acquiring La Fauxmagerie, UK plant-based pizzeria Purezza has opened the vegan cheesemonger in its Camden store, with over 40 cheeses and the cult-favourite cheese cellar in the basement.

Also in the UK, Shicken has updated its entire range of meat analogues from a soy and wheat protein base to an allergen-free pea recipe, with its existing products set to be phased out by the end of the month. The new iteration of its tikka kebabs is already out at Costco.

As it aims to make half its menu meatless by next year, Wagamama has introduced four dishes with Australian startup Fable Food‘s pulled shiitake mushrooms – this entails gyoza, otsumami, soba noodles and a koyo bowl.

In its efforts to address food waste, Unilever has redesigned its squeeze bottle for the Hellmann’s vegan mayo with an edible plant-based coating that prevents the spread from sticking to the sides and minimises the amount left over after use. The new packaging will be debuted in the UK and Ireland this year.

In France, plant-based meat leader Heura is running a pop-up vegan butchery at E-Leclerc hypermarkets. It started at Saint-Brice-Courcelles (May 21-25), is now at the Levallois-Perret location (May 28 to June 1), and will end in the neighbouring Clichy store (June 3-8).

Fellow French startup HappyVore has introduced a first-of-its-kind plant-based meat range called Croq’Coulis. Inspired by chocolate fondants and mochi, these combine an outer crunchy layer of pea protein and vegetables with saucy fillings (aubergine-tomato, and carrot-sweet potato-coconut curry).

And Swedish furniture giant IKEA has brought its vegan hot dogs to Australia. Made from rice protein, carrots, onions and apples, they cost A$2.

Finance, research and company updates

Australian plant-based meat maker Proform Foods, which retails under the Meet brand, has fallen into administration, appointing KPMG to manage the company. It continues to trade for now.

Dutch cultivated meat producer Meatable, which recently hosted a public tasting of its pork in the Netherlands ahead of its impending regulatory approval in Singapore, has appointed Jeff Tripician as CEO, with co-founder Krijn de Nood continuing in his board position. The move comes as part of the company’s plans to expand in the US following its Singapore launch.

Danish vegan cheese startup Færm has received follow-on funding through a €1.3M convertible loan from research firm BioInnovation Institute‘s Venture House programme.

Canada’s alternative protein economic cluster Protein Industries Canada has invested C$2.6M in a project to expand the lupin protein market alongside Lupin Platform, PURIS Holdings and YOSO Canada, who will provide the rest of the funding in the C$6.2M initiative.

Meat analogues will be the largest driver of the global incremental volume of protein ingredients, which are set to reach 860 kilotonnes by 2027, according to Swiss research company Giract.

Analysis by Japanese news outlet Nikkei has revealed that the country has the second-highest value of alternative protein patents, behind only the US. It’s followed by Switzerland and China.

British plant-based liquid egg maker Crackd has launched a ‘love it or your money back’ guarantee to encourage people to try its product. The startup has sold the equivalent of three million eggs since its 2020 launch.

Fellow British company Tate & Lyle has handed over its remaining 49.7% share in US plant-based producer Primient to KPS Capital Ventures, which will own 100% of the company once the transaction is completed (expected by the end of July).

Policy and manufacturing updates

Meat giant Maple Leaf Foods, which merged its animal and plant protein businesses in February, has announced the decision to close a production facility in Brantford, Canada to consolidate manufacturing in its existing network.

Food giant GEA has broken ground on a new technology centre for plant-based, microbial and cultivated proteins. Scheduled to open next year, it aims to help food manufacturers meet the demand for alternative proteins, while creating future-resilient jobs and local economic opportunities.

In India, the CSIR-National Institute for Interdisciplinary Science and Technology has signed a deal with Kerala’s Alter Wave Eco Innovations to tap its vegan leather manufacturing technology, using sources like pineapple leaves, banana stems, and rice straws.

Finally, ahead of the EU elections from June 6-9, Oatly and Patagonia have joined forces to build voter engagement, imploring business leaders to encourage employees to vote. They’re giving staff time off to vote, providing them with informative resources, and giving parliamentarians a manifesto for climate-friendly policies.

Check out last week’s Future Food Quick Bites.

The post Future Food Quick Bites: Vegan Indian, EU Elections & Squeezy Mayo appeared first on Green Queen.

As the famed hazelnut spread turns 60, confectionery giant Ferrero will introduce a vegan version of Nutella in Europe later this year.

In the TV show How I Met Your Mother, there’s an episode where all the main characters contend with the essence of being a New Yorker. The consensus? Steal a cab from someone who needs it more. Cry on the subway and not care what anybody else thinks. Kill a cockroach with your bare hands.

This is what makes you a New Yorker, according to the characters in the show.

If you live in New York, you could argue all day about these stipulations – just as you could if you’re vegan. What makes you a true vegan? I don’t really know, but there is one thing I feel is almost a rite of passage if you follow that lifestyle.

At some point, I’d wager most vegans have attempted to make their own version of Nutella at home. You know the drill: you make hazelnut butter, add some kind of sweetener, some kind of cocoa powder or chocolate, maybe a little vanilla, and voila! There are countless recipes online and on cookbook pages that tell you how to make a copycat Nutella, just using your kitchen.

Forgive the garrulous introduction, but it’s hard to understate how big a deal it is that Ferrero – the world’s second-largest confectionery company – is at long last catering to vegans with its flagship product. This autumn, the Italian brand will unveil a plant-based Nutella in Europe, marking the spread’s 60th anniversary with a highly sought-after version.

Keeping up with the times

The announcement came at Nielsen IQ’s annual Linkontro event in Sardinia, which convened over 270 FMCG brands. The event saw Ferrero present the gianduja spread, titled Nutella Plant-Based, to large-scale retailers.

Rumours about the move have been swirling around ever since Ferrero filed for a patent for the product in December 2023, a year when its net profits swelled to €53.2M. Nutella production also reached 500,000 tonnes globally in 2023, a 20% rise from a decade earlier.

During the conference, Giorgio Santambrogio, CEO of retail and distribution giant Gruppo VèGè, confirmed the launch on LinkedIn. “Gruppo VéGé, as is tradition, is the first retail group to be informed of Ferrero’s innovation,” he wrote. “Well done: with plant-based, the target audience for this iconic treat expands… Enjoy your Nutella, without milk, everyone.”

In a statement sent to Green Queen, Ferrero confirmed the news, saying: “At Ferrero, we are always scouting and exploring new categories and emerging food trends. By leveraging innovative spirit and decades of expertise of our beloved global brands, we are now preparing to launch Nutella Plant-Based (in a few European countries) starting in autumn 2024.”

Santambrogio added: “It surely won’t convince everyone, but it certainly cannot be said that Ferrero is not in keeping up with the times: in a market where demand for plant-based products is becoming increasingly high, a giant like Nutella will certainly create a lot of competition, pushing other companies to focus on the sector and perfect their products.”

Ferrero promises same taste for vegan Nutella ahead of Europe launch

Nutella Plant-Based will be launched in select European countries, and will carry a vegan certification label on the packaging. While it’s unclear which nations it will start with, Italy and Germany are likely to be on the list, since Ferrero has filed patents in both markets.

The actual ingredient change wouldn’t be massive, as the only thing that makes Nutella unsuitable for vegans is the skimmed milk powder. But this only accounts for 8.7% of Nutella’s composition, and while it’s unclear what the company plans to use to replace the dairy element, some have suggested soy milk powder.

“This further addition to the Nutella family will deliver the same unmistakeable experience replacing milk with vegetal ingredients, offering a delicious new choice able to welcome even more people into the brand,” Ferrero added.

The raw material costs are also expected to vary very little – if not decrease – which could make the vegan Nutella accessible to a wider number of people. With the new SKU, Ferrero is hoping to target the flexitarian market – in Italy, 12 million people are estimated to be following this lifestyle. It will also be aimed at people with lactose intolerance or dairy allergies, with research suggesting that as many as 72% of Italians have some sort of lactose intolerance.

The news comes as Italy’s plant-based market continues to grow, with sales reaching €681M in 2022. Milk analogues made up a large chunk of this figure, accounting for €310M. Across Europe, meanwhile, spreads were the fourth highest-selling vegan category, growing by 13% annually to cross €247M.

“The expectations, without a doubt, are very high: will it be able to convince even the most sceptical?” wrote Santambrogio. “Here we are with the innovation of innovations: Nutella changes, evolves, and here is the launch of Nutella Plant-Based.”

This story was updated to add Ferrero’s comments.

The post Ferrero to Finally Launch Vegan Nutella in Europe This Autumn appeared first on Green Queen.

Israeli startup NewMoo is using soybean plants to produce casein proteins in liquid form for animal-free cheese applications, with plans to partner with the dairy sector.

As the molecular farming space continues to blossom, NewMoo has launched from stealth mode to debut casein proteins grown in soybean plants, which are turned into liquid form for animal-free cheese production.

Casein proteins (which make up 80% of the protein content in milk) are considered the “holy grail” of milk structure, according to NewMoo. Its emulsification properties keep water and fats from separating in cheeses, and give them the sought-after melty and stretchy texture.

While startups like New Culture, Change Foods, Fermify, Zero Cow Factory, and Standing Ovation are all producing casein via precision fermentation, and Alpine Bio and Finally Foods are doing so via molecular farming, what sets NewMoo apart is its final product, which is a liquid casein base, instead of a protein powder.

“This allows us to be more cost-effective, as we avoid the complex and expensive processes of separation and purification of caseins,” co-founder and CEO Daphna Miller tells Green Queen. “It helps us minimise time and capital expenditure for new food development for dairy brands – by ensuring our product seamlessly integrates into their existing factories and processes.”

Miller and her team have extensive experience in the dairy industry. “It was important for us to develop a strategy and product that is not only sustainable and great for the planet but also aligns with industry standards in terms of costs, scalability, and compatibility with existing infrastructure, so it can be a great choice for the dairy brands,” she says.

How NewMoo turns soybeans into liquid casein

Founded in 2021, NewMoo’s technology is built on research and IP from the Weizmann Institute of Science in Rehovot, which developed both casein and whey proteins in one plant. After analysing the animal-free dairy market, the startup decided to focus on the former for cheese applications, starting with mozzarella.

“Our technology is versatile and can produce any protein in almost any selected plant, it all depends on our strategy and the needs of the industry,” says Miller.

“We researched many plant options, but came to the understanding that for our targeted end result, soy plants are the best host to start with,” she adds. “There are many reasons for this: the vast knowledge around soy, research and regulation as a GM crop, its price, the yield, the quantity of protein, and even the know-how of the soy milk industry.”

Milk contains four types of casein proteins, which fold into a spherical structure known as a micelle – they are suspended in a highly hydrated solution and bound together with minerals like calcium. NewMoo’s tech can produce two or more bovine proteins in a single plant.

“This approach incorporates novel cloning tools that allow us to introduce multiple proteins – specifically caseins – and their regulatory mechanisms into a single plant, targeting expression in the plant’s seeds,” explains Miller. But since it is targeting the dairy market with functional animal-free casein proteins, it is now developing all four caseins found in conventional cheese.

NewMoo genetically engineers soybean seeds to express casein proteins, which are then sown in outdoor fields. After harvesting, they undergo a process that yields a hormone-free liquid casein base. “We developed a unique process that is based on well-known food technologies, processes, and machinery in the soy industry, to produce our liquid caseins,” says Miller.

“Through this method and process, we take our NewMoo soy seeds, water, carbohydrates and special plant fats, and produce our NewMoo liquid base caseins that can seamlessly be used in the current cheese factories and manufacturing processes.”

Creating a win-win-win solution

A market tipped to reach $3.5B by 2029, molecular farming is advantageous as it relies on plants instead of expensive bioreactors – as is the case with cultivated or precision-fermented proteins – which makes it a more easily scalable and cost-effective process.

“Precision fermentation is a well-known technology and its successful practice is mainly in pharmaceutical and cosmetics. While it’s super useful for certain types of products, it is also an expensive technology, not only because of the capex for building factories, but also because of the potential yield of proteins in the production,” says Miller.

“In plant molecular farming, you don’t need factories – agriculture and fields are the production lines, and the potential yield is high enough to make this technology competitive and cost-effective even to the dairy industry, which requires a large amount of functional proteins,” she adds. The cost advantage also comes into play with the liquid format of the casein, which eschews the need for “the complex and expensive process of separation and purification”.

NewMoo has previously raised $7M in seed funding to build its team, R&D tech, and downstream process for the liquid casein. It will initiate a new investment round next year to support the R&D process for genetics and food development, and grow its first seeds with all the required caseins inside them for cheese applications. As it progresses its path to market, it now also aims to finalise its genetic research to prove the potential of molecular farming and its unique approach for animal-free products.

One major hurdle will be the regulatory landscape. “Most of the soy grown globally is genetically modified, so there is a lot of learning, know-how and regulation to learn from and follow,” says Miller. “The main challenge is how to control our production lines (our fields) and our supply chain, and make sure we are keeping the identity preservation of our crops, due to the fact that the seeds contain milk allergens.”

It’s an important point – while this liquid casein is lactose-free, it’s bioidentical to bovine casein, making it unsuitable for people with dairy allergies. But it will appeal to the 73% of consumers who are unhappy with the texture of vegan cheese and want creamy products that taste and melt better.

Miller reveals that as Newmoo is developing technologies for use throughout the production line, it has been in discussions with dairy manufacturers to learn and collaborate. “This has positioned us very close to large dairy organisations,” she says. “We intend to finalise our development and trials, and to provide the animal-free cheese industry with our NewMoo casein liquid base in a few years. As a startup, we have the ability to move fast, and that’s what we’re doing.”

She adds: “At the end of the day, we want to create a win-win-win situation. Farmers don’t need to change a thing in the way they grow soy plants, dairy brands don’t need to change their production lines, and consumers can enjoy tasty non-animal dairy cheese at competitive pricing.”

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In our weekly column, we round up the latest news and developments in the alternative protein and sustainable food industry. This week, Future Food Quick Bites covers Revo Foods’ new salmon analogue, a new vegan doner kebab, and Good Eating Company’s impact report on plant-based nudges.

New products and launches

German startup Revo Foods has updated its plant-based smoked salmon. The new SKU, called Smokey Slices, has higher omega-3 fatty acid content than some conventional salmon products, and is said to be the first plant-based alternative to wild salmon on the market. It comes in original and dill-lemon variants.

In the US, frozen food giant Dr. Praeger’s will roll out two new snack SKUs – Southwestern Black Bean Crunchy Stars and BBQ Black Bean & Sweet Potato Slider Patties – at 475 Target stores. It has also added a Smoky Chipotle Sweet Potato Burger exclusively at Costco.

California’s Oobli, which recently earned FDA approval for its Oubli-fruit-derived precision-fermented sugar alternative, has established its first B2B partnership, with Mexican food manufacturer Grupo Bimbo set to launch products with the sweet protein by the end of 2024 or the start of next year.

At the National Restaurant Association show in Chicago, local startup Land Lovers showcased Land Lovers X, a concept born out of a link-up with AI-driven kitchen solutions provider Botinkit, which will use robotics to produce the company’s vegan steak.

Ahead of World Ocean Month (June), The Plant-Based Seafood Co has expanded its collaboration with PLNT Burger to unveil a Crab Cake Sandwich using the former’s Mind Blown crab cake at locations in New York, Boston, Philadelphia, Washington DC, Maryland, and Virginia.

Fellow US startup Barvecue has earned a listing at Whole Foods, which will see its vegan Pulled BVQ and Carnitas in the retailer’s freezers nationwide.

Shark Tank success RollinGreens has unveiled a line of shelf-stable vegan ready meals, all of which contain rice and plant-based meat in classic, teriyaki, Mexican or stir-fry variants. The startup received a $500,000 investment by Robert Herjavec for a 20% stake on the show in 2020.

Dutch alt-dairy producer Boermarke has developed a new range of vegan cheese with added vitamins and 10% protein. Available in Gouda, Cumin, and Mediterranean flavours, the Vairy slices will be launched at select European retailers in June.

In the UK, free-from brand Crave has introduced vegan and gluten-free frozen doughnuts that can be cooked in air fryers in five minutes. Called Dodoughs, they’ll be in Sainsbury’s and Morrisons freezers from June 2.

London-based Better Nature has scaled up the distribution of its tempeh products at Tesco and Asda, reaching a total of 1,000 stores among the retailers after a 250% annual sales growth.

And fast-casual chain German Doner Kebab has launched its first plant-based option in the UK, in partnership with Nestlé Professional. The new product is called OV Kebab and replaces pulled chicken with a soy-based doner.

Policy and finance developments

In New Zealand, Daisy Lab has received approval from the country’s Environmental Protection Agency to build its first pilot facility for precision-fermented dairy proteins and scale up production to 5,000 litres.

Also in the precision fermentation world, Chicago’s Hydrosome Labs has developed a new H2O technology that can double precision fermentation yields and decrease production time by up to 25%, addressing scale and cost bottlenecks.

In the UK, the Lancaster University Students’ Union has voted for a transition to a fully plant-based menu on-campus dining services, with a 50% target for 2025, followed by a 100% shift by 2027.

On the contrary, Worcester City’s new Liberal Democrat mayor Mel Alcott has reversed her predecessor’s decision to remove meat from the council’s receptions. In February, Green Party’s Louis Stephen had taken the measure to highlight the climate impact of animal agriculture.

German alt-seafood company BettaF!sh has joined the EU-wide FunSea research project to advance the nutritional quality of cultivated brown and green seaweed and develop novel food products over a three-year period.

Whole-food plant-based company Actual Veggies has brought in a seven-figure sum in a new round of funding, and will soon expand its products’ retail footprint, with the business now profitable.

Research and company updates

A major review of 49 studies spanning 23 years has shown that vegan and vegetarian diets have a robust link to better health, with reduced risk of heart disease, and gastrointestinal and prostate cancer. Plant-based diets were found to have significant health benefits.

Israeli alternative protein startup Steakholder Foods has partnered with Taiwan’s Industrial Technology Research Institute to develop and commercialise foods using the former’s 3D-printing tech and plant-based premises tailored for Taiwanese cuisine.

Thailand-based CP Foods has received a Crystal Taste Award for its Meat Zero Chicken Nuggets, a recognition awarded for earning a three-star rating for three consecutive years.

Contract caterer Good Eating Company and behavioural science firm Greener by Default have released an impact report for their initiative to nudge plant-based choices. Switching to an oat milk default decreased dairy consumption from 70-18% at one site, while 74% of Good Eating Company’s menu is now meatless.

Speaking of health, Beyond Meat CEO Ethan Brown has called for more unity in the plant-based meat sector, suggesting the divide between whole foods and ultra-processed foods is hurting the industry and further driving the meat sector’s misinformation campaign against it.

Finally, Beyond Meat has also suffered setbacks in its foodservice footprint, with Carl’s Jr taking the Beyond Burger off the menu from its 1,000+ locations, and Del Taco removing the meat analogues from its nearly 600 sites, citing low sales. However, the latter is exploring other plant-based dishes with Beyond Meat.

Check out last week’s Future Food Quick Bites.

The post Future Food Quick Bites: Vegan Doner Kebabs, Wild Salmon & Mayor Battles appeared first on Green Queen.

Lactalis Canada, a subsidiary of the French dairy giant, has introduced a new plant-based milk brand to the market, just after converting one of its facilities into a fully vegan hub.

In a huge sign of the plant-based industry’s potential amid middling returns, the world’s largest dairy company has made a move into the non-dairy space with a new brand.

The Canadian arm of French dairy giant Lactalis, which turned over $31.4B in 2023, has launched Enjoy, a plant-based milk brand skewed towards health-conscious individuals.

The six-strong lineup is unsweetened and high in protein, and comprises oat, almond and hazelnut milks. Each option has 8g of pea protein per 250ml serving, and while they’re not marketed as barista milks, the company suggests it has a “creamy texture that froths nicely”.

Enjoy joins Lactalis’s growing portfolio of dairy alternatives, which include Sensational Soy (which is why there’s no soy milk in Enjoy’s lineup), Lactantia margarine and yoghurt brand Siggi (which has a coconut-based range).

“We are delighted to make a splash with the launch of Enjoy, which only further complements Lactalis Canada’s wide-ranging portfolio of now 20 iconic consumer brands and expands our plant-based offering to Canadian consumers by leveraging our expertise in this dairy-free category,” said Lactis Canada president and CEO Mark Taylor.

A move towards Lactalis’ climate goals

The six SKUs comprise plain oat, almond and hazelnut milks, vanilla-flavoured oat and almond variants, and a hazelnut-oat blend.

“As nutritious, high protein, unsweetened beverages, Enjoy responds to a growing consumer demand for plant-based options that taste great and have positive health impacts including non-GMO and gluten-free certification with no artificial colours, preservatives or flavours,” said Nathalie Cusson, general manager of Lactalis Canada’s fluid division.

“What sets Enjoy apart is its uniquely high protein content which consumers are increasingly desiring in their daily diet.”

The plunge into non-dairy will aid Lactalis’s climate goals – as the world’s leading dairy company, its emissions footprint is large. In 2019, its scope 1 and scope 2 emissions alone reached 2.8 million tonnes, but these only make up a combined 5% of the business’s footprint – the remaining 95% comes from indirect scope 3 emissions.

Lactalis plans to halve scope 1 and scope 2 emissions by 2033, compared to that 2019 baseline. However, it hasn’t laid out a specific strategy for scope 3 emissions, instead committing to reaching net zero across its operations by 2050. Emmanuel Besnier, CEO of the Lactalis Group, said in its 2022 sustainability report that the company must “extend our work on our indirect emissions” to more suppliers, and “intensify our efforts to track the risks of deforestation throughout our supply chain”.

In its ESG report for 2023, which came days before the Enjoy launch, the company revealed that it has reduced scope 1 and 2 emissions intensity by 11.2%, and reduced 14,000 tonnes of absolute emissions by reducing its reliance on road transport. Meanwhile, 84% of its packaging was recyclable in 2023, and it aims to increase this share to 90% this year.

According to Enjoy’s website, its milk alternatives feature paper-based packaging certified by the Sustainable Forestry Initiative. Produced in Canada, it’s also part of the 1% For the Planet organisation, whose members devote at least 1% of annual revenues to environmental causes.

“Our ongoing commitment to raising quality and food safety standards includes a focus on validating suppliers and enhancing allergen management, particularly for the new plant-based Enjoy brand,” the company said in its ESG report.

Responding to market trends and consumer needs

The introduction of Enjoy, whose products are available in most major retailers in Canada, comes two years after Lactalis Canada announced its decision to convert its 33,150 sq ft plant in Sudbury into a dedicated hub for vegan product manufacturing.

The facility fully ceased its fluid milk production and processing in September 2022, partly motivated by low demand in Ontario and the high prices in the market, which affected its profitability. It is now fully operational, and will form the bedrock of the company’s goals for the alt-dairy segment.

The transformation project was aided by a C$1.4M ($1.02M) grant by the Ontario government, as part of the provincial administration’s fund to boost local production, create jobs, and expand and diversify the region’s food sector.

Canada’s plant-based milk market nearly doubled in value from 2019 to 2023, reaching $346M last year. Over the next five years, it’s predicted to swell annually by 9%, with an expected value of $531.6M in 2028. And, as of 2022, non-dairy milk accounted for 10% of sales for the overall milk market, with 42% of households purchasing these alternatives.

These figures are likely major motivations for Lactalis’s latest move into plant-based dairy. After a turbulent year for the overall vegan sector – when dollar sales for dairy alternatives in Canada were down by 7% year-on-year – it’s a sign of confidence from one of the world’s largest animal protein players, a nod to the industry’s potential.

“While our core business is dairy, as an innovation leader and as demonstrated by our forthcoming expansion into plant-based, we are constantly following the consumer and continually seeking opportunities to innovate and respond to the market,” said Taylor said after announcing the decision to convert operations at the Sudbury plant.

“Our purpose is to enrich and nurture the lives of Canadians and this holds the same for our new offering which will provide consumers with complementary high-quality plant-based products that will benefit from our current capacity and capabilities as well as our rich and long-standing dairy expertise.”

The post The World’s Largest Dairy Company Just Launched A Plant-Based Milk Brand appeared first on Green Queen.