Magic Valley’s Cultivated Meat Pilot Facility One Step Closer To The Aussie Dining Table

In a significant advancement for the cultivated meat industry, Melbourne, Australia’s, Magic Valley has announced a partnership with Co-Labs for the expansion of its production platform.

The development in Melbourne propels Magic Valley to the forefront of sustainable and ethical meat production, representing a pivotal turning point for food technology in Australia and New Zealand.

The facility, described as state-of-the-art, is designed to expand Magic Valley’s production capacity dramatically boasting the potential to scale up to 3,000-liter bioreactors, which could yield an impressive 150,000 kilograms of cultivated meat products annually.

Eds Note: The Ai depiction below illustrates a potential growing facility for future global production of cultivated meat. It does not illustrate Magic Valley’s planned facility.

Source: AI Prompt Copyright PFN – What a cultivated meat facility might ultimately look like.

This capacity enhancement is not just a leap for Magic Valley but a giant stride for the industry’s sustainability efforts, offering a promising alternative to traditional meat production methods.

Image below shows the current outputs from Magic Valley used for product demonstration purposes.

Source: Magic Valley

Paul Bevan, CEO of Magic Valley, says with the expansion, the company is well positioned to meet the rising demand for sustainable meat alternatives.

‘The importance of the new facility in bolstering Magic Valley’s global presence and its commitment to innovative food solutions cannot be understated. It is a water-shed moment for the ANZ food tech sector’, says Paul Bevan.

The collaboration with Co-Labs has been lauded by its co-founders, Andrew Gray and Samuel Wines, who acknowledge the transformative impact cultivated meat can have on global food systems. They stress the significance of this technology in promoting sustainability and resilience in the face of pressing environmental concerns.

Source: stewartweagele0194093.blogspot.com -Small Scale Bioreactor

Beyond enhancing production capabilities, Magic

Valley is focused on continuous improvement by engaging with top-tier experts and researchers. These collaborations aim to refine production processes further, maintaining high-quality standards and taste, while also minimizing the environmental footprint traditionally associated with meat production.

This expansion aligns with global trends in the cultivated meat sector, which has seen historical milestones, including the landmark approval of cultivated meat in the United States earlier this year. With an industry projected to be worth over 900 billion AUD by 2040, Magic Valley’s commitment to scalability and viability is vital for Australia’s competitive edge in this rapidly evolving market.

Magic Valley stands as a global leader in global cultivated meat innovation, driving change and offering more sustainable and ethical meat products to consumers, increasingly conscious of food choices and the impact these have on the planet.

For more information CLICK HERE

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Promising Upward Trend in the Global Plant-Based Seafood Sector Led by Sustainability

Latest Value Market Research data suggests global demand for plant-based seafood is on the rise, with the market expected to reach nearly USD 860 million by 2032, up from USD 81.4 million in 2023, growing 29.5% annually.

Plant-based seafood refers to food products mimicing taste, texture, and appearance of ocean based seafood but are made entirely from plant-based ingredients. The popularity of plant-based seafood products, says the report, is due to their sustainablity and being ethical alternatives to traditional seafood which addresses environmental and health concerns associated with marine animal consumption.

Source: nhpr.org

Several key factors are driving this market growth. Increasing consumer awareness about environmental sustainability and animal welfare is leading more individuals to adopt plant-based diets.

Plant-based seafood offers a solution to overfishing and depletion of marine resources, making it an attractive option for environmentally conscious consumers.

Technological advancements and product innovation have significantly improved the quality and variety of plant-based seafood. Companies are investing in research and development to replicate the authentic taste and texture of seafood, using ingredients like soy, wheat, pea protein, and algae. This has led to the creation of products closely mimicking traditional seafood in flavour and nutritional profile.

Source: Wanda Fish ‘toro’ tuna filet

Moreover, the increased availability of these products in supermarkets, hypermarkets, convenience stores, and online platforms has made it easier for consumers to incorporate plant-based seafood into their diets. The presence of a well-established food service industry infrastructure in regions like North America has also supported market growth.

See our recent story about Boldly Foods push into the US with their range of fish products and Wanda Fish’s ‘toro tuna filet’ launch.

The competitive landscape also includes major players also includes New Wave Foods, Garden Gourmet (Nestle), Good Catch Foods, and Sophie’s Kitchen, who are continuously expanding their product portfolios to cater to diverse consumer preferences. Recent product launches, like Good Catch’s plant-based salmon burgers, highlight the ongoing innovation in this sector.

Source: Good Catch Foods- Salmon Burgers

This is heartening news for the plant-based seafood market looking forward to substantial growth, driven by environmental, ethical, and health considerations, along with technological advancements and increased product accessibility.

For more information and downland the Value Market Resesrch report CLICK HERE

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Japan Falling in Love With Plant-Based Sashimi

The world’s craving for sushi and sashimi has long been synonymous with the consumption of fish resources. However nippon.com reports, a new trend is emerging in Japan, the birthplace of fish-based delicacies like sashimi, as manufacturers respond to a growing demand for plant-based alternatives.

Spearheading this movement is Nippon Ham, quickly innovating to deliver plant-based sashimi options closely mimicking the taste and texture of their fish counterparts.

Nippon Ham’s recent creation, a plant-based tuna sashimi, is captured the attention of both the food service and consumers alike. Developed meticulously to replicate the mouthfeel and aroma of fresh tuna, this innovative product is poised to revolutionise the culinary landscape.

Watanabe Ken’ichi, the mastermind behind the plant-based tuna, says Nippon Ham set out to achieve the perfect balance of texture and flavour, ensuring a seamless integration with traditional accompaniments like wasabi and soy sauce.

With sustainability at the forefront of their mission, Nippon Ham’s foray into plant-based seafood aligns with global efforts to preserve marine resources. As wild fish stocks dwindle and concerns over over fishing mount, alternative solutions have become imperative. The United Nations’ Sustainable Development Goals serve as a guiding beacon for companies like Nippon Ham, motivating them to explore innovative avenues to meet the rising demand for seafood in a sustainable manner.

Source: Nippon Ham-Plant-based tuna sashimi

With sustainability at the forefront of their mission, Nippon Ham’s foray into plant-based seafood aligns with global efforts to preserve marine resources. As wild fish stocks dwindle and concerns over over fishing mount, alternative solutions have become imperative. The United Nations’ Sustainable Development Goals serve as a guiding beacon for companies like Nippon Ham, motivating them to explore innovative avenues to meet the rising demand for seafood in a sustainable manner.

Joining Nippon Ham in this culinary revolution is Azuma Foods, a prominent player in Mie Prefecture known for its takowasabi delicacy. Leveraging their expertise in seafood processing, Azuma Foods has ventured into the realm of plant-based sashimi with their Future Fish brand. Boasting lifelike replicas of tuna, salmon, and squid, Azuma Foods’ offerings underscore the versatility and potential of plant-based alternatives in meeting consumer preferences without compromising on taste or quality.

Source: Azuma Foods Future Fish plant-based salmon & tuna (© Kawamoto Daigo)

Even convenience store giant FamilyMart has embraced the plant-based seafood trend, offering a tantalizing array of imitation fish delicacies. From sea urchin to crab and salmon roe, FamilyMart’s imitation seafood bowl showcases the widespread appeal of plant-based options across diverse culinary landscapes.

Source: Family Mart – Plant-based fish bowl.

As consumer awareness of environmental issues and healthy eating continues to soar, the demand for plant-based sashimi is predicted to keep growing. With innovative manufacturers like Nippon Ham and Azuma Foods leading the charge, the era of faux – plant-based – seafood is well and truly underway. Seriously, if the Japanese love it then who would’nt?

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How Jackfruit Saved Sri Lanka During Times of Starvation – From WWII to The Pandemic

Amidst the harrowing times of both the Second World War and the recent COVID-19 pandemic, Sri Lanka found an unlikely hero in the jackfruit, saving the nation from the clutches of starvation. It’s hard to believe this beautiful Indian Ocean isle would literally be saved by a fruit called Jack.

Because of its unique ability to counter food shortages, the Sri Lankan High Commissioner to South Africa Sirisena Amarasekara even called for UN Food agencies to promote Jackfruit production as a means of counteracting food shortages.

The career public servant shed light on how this humble fruit played a crucial role in alleviating hunger during challenging periods and proposes a sustainable solution for future food security.

Source: PFN -Jackfruit growing wild

During the throes of the Second World War, when Sri Lanka faced severe food shortages, jackfruit emerged as a vital source of sustenance. The fruit’s abundance and resilience made it a reliable food source, helping to stave off hunger during a time of global upheaval. It is used in curries the Sri Lankans are renowned for, replacing animal meat as its taste and texture has the ability to mimic shredded beef for instance. See jackfruit curry recipe here.

PFN: Jackfruit curry

In recent years, jackfruit once again came to the aid of Sri Lanka’s rural community during the early stages of the COVID-19 pandemic. The restrictions on movement and disrupted food distribution posed a significant threat to food security. However, jackfruit, grown in many Sri Lankan homes, provided a lifeline by addressing short-term food shortages.

Now the popularising of jackfruit consumption in warm, wet and even drought-prone regions could significantly reduce the costs associated with food distribution. Canned jackfruit is now widely available originating not just from Sri Lanka but most other Asian countries. See our earlier stories on these products.

Source: © Buppha Wuttifery  Young shredded jackfruit

By promoting jackfruit cultivation, Sri Lanka offers technical assistance and planting materials to interested nations, enabling them to secure a more sustainable and cost-effective food source, especially in challenging times.

Jackfruit is also becoming more popular in Western countries as a plant-based protein alternative either on its own or integrated with other foods such as mushrooms. Already forinstance jackfruit plantations are being established in Northern Australia with the younger and smaller ones ideally suited for cooking purposes. The larger ones are sweeter and have a more fruity flavour making them ideal for snacks and desserts.

Source: PFN – Shredded Jackfruit Tacos, Jackfruit & mushroom burger, Jackfruit & mushroom patties

Should UN funding agencies embrace this vision, Sri Lanka stands ready to extend its support, ushering in an era where jackfruit not only sustains nations but also cultivates hope and resilience in the face of adversity.

For more information CLICK HERE

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Could New Zealand Forests Be the Next Big Source of Sustainable Meat Alternatives?

Scientists in Italy are pioneering an unconventional approach to developing meat alternatives that could revolutionise our diet and the way we utilise industrial by-products. Their current focus is on transforming lignin, a typically discarded by-product of paper manufacturing, into a valuable source of amino acids, the building blocks of proteins.

The initiative, named “Meat from Wood,” is spearheaded by Marco Vanon of the University of Milan-Bicocca and involves collaboration with The Protein Factory 2.0 laboratory at the University of Insubria. (Scientific team shown left)

The team’s goal is to leverage new biotechnological processes to extract amino acids from lignin and wheat bran, another abundant waste product from flour production. This method could offer an economically viable and environmentally friendly protein source, potentially impacting other industries such as pharmaceuticals and cosmetics.

This approach not only aims to reduce waste but also challenges conventional meat production methods, aligning with global sustainability goals.

The innovative use of lignin for protein synthesis was detailed by Elena Rosini of The Protein Factory 2.0, who described efforts to develop bacterial cells that can convert vanillin derived from lignin into amino acids.

Source: Plant Molecules © Justlight

However, this project is particularly surprising given its Italian roots, a country traditionally known for its meat-rich cuisine and recent governmental skepticism toward lab-grown meat. Despite challenges, including legal hurdles at the national level, the research continues, fueled by potential EU regulations and growing interest in sustainable alternatives.

This development raises intriguing possibilities for places like New Zealand, whose vast forestry resources could similarly be leveraged to tap into this emerging protein source, potentially positioning the country at the forefront of a new, sustainable food technology.

Source: PFN Ai – Depiction of timber being used to create ‘meat’

Could the future of meat indeed come from our forests? Only time and further research will tell.

For more information CLICK HERE

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The Mushroom Meat Company Launches New Beef Alternative, Advocating Food as Medicine

In a strategic move mixing culinary innovation with health consciousness, US based, The Mushroom Meat Company, under the leadership of Co-Founder, CEO Kesha Stikland, has launched a new shredded beef alternative promising to revolutionise the alternative protein market. Crafted from functional mushrooms and whole plants, this product mimics the taste and texture of traditional beef, fulfilling the palates of the most discerning consumers.

Source: The Mushroom Meat Company showing shredded “beef” Birria

“Our new shredded beef alternative is not just about offering another meat substitute; it’s a testament to our commitment to making food a form of medicine,” says Kesha Stickland. “With an eye on health-conscious consumers, the company’s products cater to those seeking delicious, texture-perfect alternatives without compromising their dietary goals”.

Currently being tested in a prominent steakhouse chain in California, the product has already receiving positive feedback for its authentic beef-like qualities. “We’re here to make diet changes easier,” says Kesha Stickland (pictured left), “and if you’re looking to transform your menu in a health-conscious direction, we’re here to help.”

Aside from this new release, The Mushroom Meat Company is making strategic moves to expand its reach. “We’re raising funds to partner with two high-volume food service customers, which will significantly broaden our market presence,” reveals Kesha Stickland.

This phase of growth aligns with the company’s revamped positioning strategy emphasising its ‘food-as-medicine’ mission. This desire to educate not only reflects the company’s foundational values but also addresses the broader industry challenge of how health is communicated in the alt-protein sector. The company is hoping the institutional and age care sector will see their products as ‘must have’ menu options.

Source: The Mushroom Meat Company

With plans to introduce FDA-approved health claims for their ingredients, The Mushroom Meat Company is setting a new standard in the industry. “We have a wealth of research supporting the health benefits of the functional mushrooms and plant proteins we use,” says Kesha Stickland. “We believe that real, whole foods are the future of the alt-protein industry.”

This innovative approach has not gone unnoticed. The company’s products, including its award-winning pulled pork alternative, have received accolades at Plant-Based World industry expos, highlighting their pioneering role in a competitive market. As Kesha Stickland passionately shared, “It’s about giving people a reason to embrace plant-based diets, driven by taste, health benefits, and environmental impact.”

For more information CLICK HERE

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Kelp Emerging as Europe’s Next Big Sustainable Ingredient

Kelp seaweed looks set to become a key sustainable ingredient in European markets, according to recent findings from Mintel. Their research indicates a growing trend in the inclusion of kelp in food, drink, and supplement products across Europe, despite its current usage in less than 1% of such products launched between 2019 and 2023.

Mintel’s new ingredient tracking tool, Ingredientscape AI has charted a steady rise in the prevalence of kelp in new product launches from 2005 to 2023. This data suggests a potential surge in kelp-based products in the coming years. Ingredientscape AI, designed to help manufacturers understand and predict ingredient trends, has highlighted kelp’s emerging role in the European food and beverage sector.

Source: Cinae.ec.eu

Emma Schofield, Associate Director of Global Food Science at Mintel, says health and ‘Earth friendiness’ are contributing to the rise in appeal of this marine ingredient. “Interest in algae, like kelp seaweed, is increasing across Europe, driven by its health and environmental benefits,” Emma Schofield says. She further detailed how food and drink brands could innovate with kelp, suggesting its incorporation into popular snacks like seaweed-infused chips, crackers, or popcorn to make it more accessible to consumers.

  • Source: Public Domain Slider showing seaweed food products
  • Source: Public Domain Slider showing seaweed food products
  • Source: Public Domain Slider showing seaweed food products
  • Source: Public Domain Slider showing seaweed food products
  • Source: Public Domain Slider showing seaweed food products

“By introducing kelp in familiar food formats, manufacturers can not only make it more approachable but also boost the nutritional profile of these foods by increasing their fibre content,” says Emma Schofield.

With the European Union being one of the largest importers of seaweed globally, there is significant potential for expanding the local production of seaweed. This move could satisfy consumer demand for locally sourced, environmentally friendly ingredients while tapping into the economic and social benefits of home-grown products.

For more information CLICK HERE

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Plant-Based Meat Industry Thrives in Australia Despite Economic Challenges

The latest State of the Industry (SOI) report, released by Australia’s Food Frontier, sheds light on the flourishing trajectory of the plant-based meat industry in Australia. Amidst economic hurdles, the sector showcases resilience and growth, particularly in the foodservice domain.

Source: Food Frontier

According to the report, spanning from 2020 to 2023, plant-based meat sales surged by an impressive 47%, paralleled by a substantial 28% increase in per-capita consumption. Dr. Simon Eassom, CEO of Food Frontier, says the sector’s stability amidst global economic strains is a key observation, asserting Australia’s out-performance in the face of local economic downturn.

The report underscores the economic significance of Australia’s plant-based meat industry, projecting a promising outlook despite growth fluctuations inherent in nascent markets. Deloitte Access Economics insights, coupled with Food Frontier’s industry data, reveal a compelling narrative of expansion. In 2023, total plant-based meat sales reached $272.5 million, with notable growth observed in foodservice, boasting a 59% compound average growth rate since 2020.

However, retail sales encountered a slight contraction, attributed to inflation and shifting consumer preferences. Simon Eassom added product dissatisfaction and pricing differentials contributed to subdued retail performance.

Source: Public Domain

Remarkably, the report highlights a narrowing price gap between plant-based and conventional meats, fostering greater accessibility for consumers. This convergence, from a 49% disparity in 2020 to 33% in 2023, signals a pivotal shift in market dynamics.

Looking ahead, Deloitte Access Economics anticipates a market size of $1.65 billion by 2033, prompting discussions on sector strategies amidst evolving consumer landscapes. Taste, texture and general appearance have also emerged as governing factors for consumer uptake.

Simon Eassom anticipates a paradigm shift in consumer behavior, driven by heightened awareness of food systems’ environmental impact. As Australia embraces sustainable dietary choices, the plant-based meat industry is poised for continued growth, spearheading innovation and sustainability in the culinary landscape. This bodes well for the sector at large.

To download the entire report CLICK HERE

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NZ’s Jooules’s Eco-Friendly Innovation Puts the Edge on New Protein

Imagine a protein powder so sustainable that it’s made from the very air we breathe. Jooules, a Kiwi startup, is leveraging innovative technology to turn CO2 into a high-quality, protein nutritional powerhouse.

This remarkable development comes as part of the company’s recent NZ$1 million funding boost, aimed at commercialising their environmentally conscious protein production.

Source: Jooules

In the global market for new sustainable food choices, Jooules is not just keeping pace but setting the pace. Their product, created through a unique gaseous fermentation process relying on ancient microbes, caters to a growing consumer base eager for dietary choices supporting both health and the environment.

Jooules, protein powder is not only complete with all nine essential amino acids but also boasts hyper-protein levels of up to 60% and production process using 600 times less water and 99% less land than traditional methods, dramatically cutting down on carbon emissions.

For consumers, this means access to a revolutionary ingredient that can be seamlessly integrated into their daily diet without the guilt associated with environmental degradation. Think protein shakes, bars, and even baked goods enriched with a protein supporting climate change with every bite. The protein’s scalability ensures it can be widely available, making sustainable eating a practical reality for consumers worldwide. It can also have petfood applications and for use in the aquaculture business.

Source: PFN Ai CO2 Protein Powder

As Jooules gears up to introduce their groundbreaking protein to the Asia-Pacific market and beyond, they are setting new standards for what it means to eat responsibly. This venture isn’t just about selling a product; it’s about cultivating a movement towards sustainable nutrition resonating with consumers across the globe.

For more innovative insights and details on how to get involved with Jooules products CLICK HERE

Disqualified Vegan Cheese Entry Stirs Controversy at Good Food Awards

In a move reminiscent of the great 1976 Paris wine debacle, the artisanal cheese world has been rocked by controversy at the US Good Food Awards.

Among the contenders was a “remarkable” plant-based blue cheese from Climax Foods, ready to give traditional dairy products a run for their money with its innovative blend of pumpkin seeds, lima beans, hemp seeds, coconut fat, and cocoa butter.

Served at prestigious venues such as Eleven Madison Park, Climax Blue had not only captivated judges but also sparked controversy.

Initially, the California-based Good Foods Foundation, which oversees the awards, had positioned Climax Blue vegan cheese as a strong contender, praising its quality alongside traditional dairy cheeses. However, controversy erupted when Climax Foods was suddenly removed from the finalist list, sparking accusations and revealing a behind-the-scenes struggle involving the traditional dairy industry.

Source: Climax Foods – The controversial plant-based blue cheese so good it was withdrawn by organisers

According to Oliver Zahn, CEO of Climax Foods, their entry was set to win, only to be disqualified in a move he attributes to pressure from dairy cheesemakers. The foundation, while maintaining plant-based entries are permissible, cited undisclosed concerns brought to their attention about the Climax entry.

Allegations have surfaced suggesting that the disqualification related to the use of kokum butter, a non-GRAS certified ingredient, although Zahn contends it was replaced with cocoa butter in the final submission.

The Good Foods Foundation introduced GRAS certification requirements after the finalists were announced, a move Zahn criticised as a post-hoc attempt to exclude his product. The foundation insists the changes were a clarification of existing standards. Meanwhile, Sarah Weiner, the foundation’s executive director, is sorry the situation arose but emphasised the importance of food safety and integrity in the awards.

The incident has not only highlighted the competitive tensions between traditional and plant-based cheese makers but also highlights the broader debate over the definition and future of “cheese.” Traditionalists, like raw milk cheese pproducer, Mateo Kehler of Jasper Hill Farm, argues vegan products, reliant on technological processes, should not be categorised alongside those made from animal milk due to their lack of connection to historical cheese making practices.

Source: Climax Foods – So good it is served at top end US eateries

The controversy at the Good Food Awards thus serves as both a setback and a catalyst for ongoing discussions about innovation, tradition, and the evolution of food industries.

Subsequently the story made headlines granting Climax Foods unprecedented publicity money couldn’t buy…check this out from Stephen Colbert from The Late Show in the US.

Source: Colbert The Late Show.

As plant-based Earth friendly alternatives gain ground, the debate over labeling and industry standards is likely to continue, shaping the future of what consumers recognise as cheese. If however plant-based cheeses continue to disrupt the legacy animal cheese industry with this sort of publicity then all bodes well for the future.

For more info on where to acquire the Climax Blue Cheese CLICK HERE

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