From greenqueen.com.hk
Our weekly column rounds up the latest sustainable food innovation news. This week, Future Food Quick Bites covers Kellanova’s plant-based RXBars, Vivera’s pre-frozen tofu, and a cultivated seafood tasting event.
New products and launches
Kellanova (formerly Kellogg’s) has launched RXBar High Protein, a plant-based line of its famous clean-label bars. The peanut butter bars come in strawberry and vanilla flavours, and are packed with 18g of protein and only six ingredients.
US wellness start-up Happy Aging has launched a plant protein powder called Lean Muscle Formula. It contains 20g of pea and pumpkin seed protein and 5g of creatine monohydrate per 100g, and comes in vanilla and chocolate flavours. The product is available on its website for $55 per 725g pouch.
Israeli food tech start-up Meala has partnered with DSM-Firmenich to launch a texturising pea protein called Vertis PB Pea. The ingredient is designed to replace modified binders like hydrocolloids to make cleaner-label meat alternatives, and is available in Europe.
Also in Israel, Efishient Protein has introduced a plant-based grouper fillet. It is working on a cultivated tilapia in the background.
Speaking of alternative seafood, plant-based firm Oshi has begun direct-to-consumer sales of its vegan salmon, expanding from its foodservice-only model.
In more seafood news, Austrian mycoprotein start-up Revo Foods has unveiled a BBQ flavour of its flagship product, The FIlet – Inspired by Salmon.
Chilean food tech firm NotCo has released the newest iteration of its AI-powered NotMilk, with a focus on a clean-label formulation. The NotMilk Avena SKU contains just oats, coconut butter, chicory fibre, and water, and is available in Chile and Brazil. It will soon roll out in Mexico too.
French dairy-free brand Atelier Dessy has introduced a plant-based alternative to Icelandic skyr in raspberry and mango-passionfruit flavours.
Dutch vegan giant Vivera has introduced a pre-frozen firm tofu that absorbs marinades more quickly, responding to a TikTok trend of freezing the protein to make it spongier. It will be available in UK supermarkets from June 9 for £2.75 per 200g pack.
British food tech firm Myco, known for its oyster-mushroom-based burgers, has signed a deal to provide its Hooba ingredient to Teesside University as part of a blended meat range.
Planet A Foods‘s cocoa-free ChoViva chocolate is part of Candy Kittens and Treets‘s Crunchy Corn, Crispy, and Salted Peanuts dragées in the UK. They’re available online and at retailers including Boots.
South Korean food giant Pulmuone has revamped its dairy-free ice cream brand Planto with new packaging and label descriptors like ‘reduced sugar’ and ‘high dietary fibre’. The new products come in 90ml strawberry-raspberry and chocolate brownie packs, and will primarily be available online and through B2B channels, including Kurly, Coupang, and Shop Pulmuone.
Company and finance updates
Singaporean cultivated meat firm Umami Bioworks held a public tasting for its white fish (served in a fish-and-chips format) and caviar (served plain and in canapé-style) at London’s Underground Cookery School.
Ahead of opening its large-scale precision fermentation facility, US biomanufacturer Liberation Labs has rebranded to Liberation Bioindustries.
Likewise, plant-based firm Simply Better Brands – which makes vegan protein powders and bars – has rebranded to Trubar.
Dutch fermentation startup The Protein Brewery has appointed former Cousin executive Thijs Bosch as its new CEO. He succeeds Sue Garfitt, who will transition into a non-executive role.
Swedish food tech firm cReal Food has opened a zero-waste oat milk powder facility in Bjuv, backed by a 300 million kronor ($31.3M) investment by Lindéngruppen and other investors.
Finnish start-up Enifer has partnered with Brazilian ethanol producer FS to produce its Pekilo mycoprotein in Latin America, using thin stillage derived from corn ethanol as feedstock.
Research and policy developments
The Spanish city of Parla has become the country’s first city (and the world’s 40th) to sign the call for an international Plant-Based Treaty.
Vegans and vegetarians should receive special rations if the UK is hit with a major disaster, according to Prof Tim Lang, an emeritus professor of food policy at the University of London and an adviser to the National Preparedness Commission.
With BBQ season upon us, a survey by Beyond Meat has found that 42% of Brits eat less meat during the week now than two years ago, and 47% say having plant-based options on the menu is important to them.
Two new studies show that the plant-based Portfolio Diet can lower the risk of cardiovascular disease and mortality, and improve heart health across diverse demographics.
A landmark study by the European Alliance for Regenerative Agriculture has revealed that the region can produce significantly more food with less money and fewer resources with regenerative agriculture systems.
https://www.greenqueen.com.hk/future-food-quick-bites-vegan-rxbar-notmilk-avena-vivera-frozen-tofu/
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