Miruku’s Revolutionary ‘Dairy Seeds’ Transform Plants into Dairy Producers

In an era where sustainability is more than a buzzword, New Zealand-based food tech company, Miruku, is literally turning a seed into a cows udder using molecular technology .

Miruku has developed a system allowing plants to produce dairy proteins and fats, a concept that might sound like science fiction but is rapidly becoming a reality. This innovative technology, known as the Dairy Seed System™, positions Miruku an impressive three to four years ahead of its competitors in the food tech sector.

Source: PFN Ai depiction of seeds producing dairy proteins

Traditionally, dairy products come from animals, but Miruku’s approach turns plants into mini factories for dairy production. By programming plant cells, these “dairy seeds” can grow into crops yielding essential dairy ingredients like proteins, fats, and sugars. This method not only promises a more sustainable and climate-resilient alternative to conventional dairy farming but also addresses pressing issues of food security and nutrition.

Miruku’s CEO, Amos Palfreyman, has been quoted as saying the company’s committed to navigating the challenges of climate change and its impact on traditional dairy farming. By focusing on both proteins and fats within the same plant, and selecting the climate-resilient safflower as its primary crop, Miruku is leading the charge in creating a sustainable future for dairy production.

Source: Miruku showing Amos Palfreyman on the right

The company’s research has expanded to enhance the interaction between dairy casein and native plant proteins. This breakthrough allows for a more efficient use of the seed, producing a variety of ingredients for the food and beverage industry.

Miruku’s recent achievements include key proof-of-concept milestones demonstrating the viability of the Dairy Seed System™. With a tripled workforce and partnerships for co-development opportunities, Miruku is rapidly advancing towards market readiness. The company’s expansion includes entering markets in Israel and Australia, with Australia serving as the initial launchpad for its innovative products.

A recent new round of funding will further enable Miruku to advance its crop development efforts, including field trials in Australia in partnership with CSIRO.

As Miruku continues to grow, its focus remains on bringing its dairy-producing plants to market, offering a sustainable, eco-friendly alternative to traditional dairy production that could change the way we think about dairy forever.

For more information CLICK HERE

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Boost Juice Australia Shakes Up The Smoothie Scene with Seaweed-Based Inventions

In a bold move that’s sure to stir the pot, or in this case, the blender, Boost Juice Australia has unveiled its latest concoctions making waves across the nation: Seaweed Smoothies.

Dubbed “Pash & Splash” and “Sea & Tea,” these innovative beverages blend the nutritional powerhouse of seaweed with tantalising fruit flavours and creamy textures, promising an unexpected twist on the traditional smoothie experience.

Seaweed in a Smoothie? Yes, Please!

At first glance, the idea of adding roasted seaweed snacks to a smoothie might raise a few eyebrows or send the pallet into spasms. But Boost Juice is no stranger to pushing the boundaries of flavour and nutrition.

The “Pash & Splash” combines roasted seaweed with passionfruit, mango, freshly juiced orange, tropical juice, sorbet, and ice for a wave of tropical freshness.

Meanwhile, the “Sea & Tea” offers a more zen blend of seaweed, green tea, mango, mango nectar, frozen coconut cream, mango yogurt, and ice.

Source: Boost Juice Australia

But what do these seaweed smoothies taste like?

The blend of sweet tropical fruits and the subtle savory notes of seaweed promise a unique flavour profile both refreshing and intriguing.

Will it taste salty? Sweet? It’s likely to offer a bit of both, along with a creamy texture and a nutritional kick.

Seaweed is renowned for its high iodine content, essential for thyroid function, alongside a host of other minerals and nutrients. These smoothies not only aim to tickle the taste buds but also offer a convenient way to boost your daily intake of these vital nutrients.

The real question on everyone’s lips: will you secretly love it? It’s a journey of discovery that Boost Juice is inviting everyone to embark on. With their playful encouragement, “Don’t think it — drink it,” they’re challenging customers to open their minds and palates to this novel concept.

Is this the Boost Juice of the future?

Source: PFN Ai Boost Food Smoothies

Whether these seaweed smoothies become a regular feature in your smoothie rotation is yet to be seen. However, one thing is for sure: Boost Juice Australia’s latest offerings are a testament to the brand’s commitment to innovation, nutrition, and flavour exploration.

For more information CLICK HERE

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Fonterra Backed Vivici Introduces Fermentation Derived Whey Protein

Dutch based Vivici, backed by NZ dairy giant Fonterra and bioinnovation leader DSM-Firmenich, has announced its capability to produce fermentation derived whey protein at scales viable for commercial markets.

The development marks a significant milestone in the ‘animal-free dairy’ sector, positioning the company as a key player in the United States and Europe.

Source: Vivici

Established just over a year ago, Vivici has rapidly progressed to commercial-scale production, leveraging decades of expertise in dairy proteins and biomanufacturing. According to CEO Stephan van Sint Fiet, Vivici’s success is rooted in its proprietary biotechnology and optimisation of yeast strains, enabling the transition from lab-scale to a 120m³ fermenter production.

“Delivering our sustainable, nutritious protein to the market with such speed is a great success for Vivici,” days Stephan van Sint Fiet.

“Consumers now demand sustainability from their favorite brands while also expecting delicious and nutritious products. We’re determined to make our sustainable protein accessible as quickly as possible.”

Vivici’s beta-lactoglobulin isolate not only matches but in some aspects surpasses traditional whey protein isolates and plant protein alternatives, particularly in nutritional value. It’s especially designed for fitness enthusiasts, offering optimal amino acid profiles for muscle growth and recovery.

Source: Vivici

The company’s entry into the market comes at a time when sustainability and digestibility are increasingly vital to consumers and manufacturers alike.

With a comprehensive approach spanning R&D to post-sales support, Vivici is well-equipped to navigate the complexities of building a dairy protein business based on precision fermentation.

As the demand for sustainable dairy alternatives grows, Vivici is not alone in this innovative field. Companies worldwide are exploring microbial dairy protein production, signaling a shift towards reducing the dairy industry’s carbon footprint without compromising on nutritional quality.

Vivici’s announcement not only underscores the technological advancements in food science but also highlights the evolving landscape of dairy consumption, offering a glimpse into a future where dairy products are produced sustainably, without cows.

For more information CLICK HERE

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NZ’s ANDFOODS Unveils Sustainable Plant-Based Dairy Alternatives

Emerging from the lush, green pastures of New Zealand, is a new player in the plant-based dairy sector – ANDFOODS.

With information gleaned from their website and social postings we can reveal this innovative startup is on a mission to become a major player in the global food industry revolution by combining the nutritional power of pulses with cutting-edge food science, without compromising on the taste and texture that consumers love.

The outcome; plant-based dairy products looking and tasting like their old world cousins.

Source: ANDFOODS -plant-based cream created from novel pulse based ingredients

Founded by a dynamic team of food scientists and industry experts, including Arup Nag, Alejandra Acevedo-Fani, Yiran Wang, Debashree Roy, Harjinder Singh, and Alex Devereux, ANDFOODS is developing new standards for sustainable, plant-based foods.

The company draws on years of research conducted in partnership with the prestigious Palmerston North based, Riddet Institute, aiming to make a significant contribution to a more sustainable global food system.

CEO Alex Devereux, who transitioned from a successful career at Fonterra to technology and investment roles, has always been passionate about making a meaningful impact in the food industry. At ANDFOODS, Alex leverages his diverse experience to lead the development of sustainable, plant-based dairy alternatives. Under his leadership, the company is working closely with some of New Zealand’s top food scientists to utilise pulse crops in novel ways.

Source:ANDFOODS Icecream made from their novel ingredient.

The team’s efforts are supported by Leon Clement, Chairman of the Board of Directors. With his rich background in leading dairy businesses in Asia and New Zealand, including roles as Managing Director of Fonterra Brands New Zealand and CEO of Synlait, Clement provides invaluable insight and guidance to ANDFOODS. His involvement symbolises the blending of New Zealand’s traditional dairy expertise with the future of food sustainability.

Heading the R&D team, Senior Food Scientist Alejandra Acevedo-Fani utilises her expertise in food technology and her culinary skills as a Patisserie Chef to enhance the appeal of ANDFOODS’ products. Her innovative approach to food formulation is instrumental in creating plant-based ingredients that excel in bakery, dessert, and pastry applications, demonstrating the practical and delicious applications of the company’s products.

ANDFOODS presence represents a significant leap forward for the plant-based food industry in New Zealand and globally. By harnessing the power of pulses and leveraging the country’s deep roots in dairy science, the company is setting itself up to make a lasting impact on the food industry, offering consumers delicious, sustainable alternatives that respect the planet.

With its visionary team and groundbreaking technology, ANDFOODS joins the green revolution wave rapidly transforming New Zealand’s food landscape.

For more information CLICK HERE

Planteneers Introduces New Range of Plant-Based Fermented Milk Alternatives

1. Germany based, Planteneers, has introduced a wide range of plant-based alternatives for fermented milk products like yogurt, quark, cream cheese, and crème fraîche, aiming to meet consumer demand for sustainable and traditional-tasting dairy substitutes.

2. The new product lines, including the fiildDairy FEY and FEQ series, feature plant-based ingredients such as coconut milk, oat concentrate, and soy protein, crafted to emulate the taste, texture, and culinary versatility of their dairy counterparts.

3. Emphasising innovation and sustainability, Planteneers’ launch reflects a commitment to providing consumers with “true to familiar” plant-based options, targeting not only vegans and vegetarians but also those reducing dairy intake, according to Product Manager Linda Eitelberger.

Full Story:

In a significant stride towards sustainability and innovation in the food industry, German based, Planteneers has launched an extensive lineup of plant-based alternatives for a broad spectrum of fermented milk products, including yogurt, quark, cream cheese, and crème fraîche.

This new range is designed to cater to the growing consumer demand for sustainable, plant-based food options without compromising on the traditional tastes and textures of dairy products.

Source: Planteneers – One of the new fermented plant-based yogurt products

Among the new products are a range of versatile yogurt alternatives in the fiildDairy FEY series. These products are crafted from a mix of plant-based components such as coconut milk, oat concentrate, soy protein, and almond paste, ensuring a creamy texture and balanced flavour reminiscent of traditional yogurt.

As well a Quark and Cream Cheese in the fiildDairy FEQ series, providing flexible, plant-based alternatives. These products have a familiar taste and texture, suitable for a wide range of culinary uses from direct consumption to being an ideal ingredient in pastas, baked goods, and more.

The cream cheese alternatives, are designed for their spreadability and true texture, and are made using a blend of starch, selected plant ingredients, plant protein, and pectin, offering a declaration-friendly option for consumers.

Rounding off the range, Planteneers has developed plant-based solutions for sour cream and crème fraîche, catering to a diverse array of culinary applications.

These products, suitable for creating vegan versions of classic dishes like tzatziki, highlight the brand’s commitment to clean-label, versatile, and sustainable food alternatives.

Linda Eitelberger, Product Manager at Planteneers, says it’s about giving consumers ‘true to familiar’ options “Our goal is to provide consumers with plant-based alternatives that don’t just mimic but excel in delivering the taste, texture, and versatility of traditional fermented milk products. We believe our new range will not only appeal to vegans and vegetarians but also to anyone looking to reduce their dairy intake without sacrificing quality or flavour,” says Linda Eitelberger.

As Planteneers continues to innovate in the plant-based sector, its latest offerings mark a significant milestone in making sustainable and ethical food choices more accessible and enjoyable to a broader audience. Bravo !!

For more information CLICK HERE.

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Plant-Based Vertical Trajectory as Market set to Skyrocket says New Research

Quick Scan:

1. Market Growth: Projected to expand from $7.43 billion in 2023 to $23.81 billion by 2030 at an 18.10% annual growth rate, driven by concerns over traditional meat.

2. Consumer Shift: Growing preference for plant-based meats, recognized for their health benefits and soy’s role as a key, protein-rich ingredient.

3. Leading Companies: Industry giants like Beyond Meat and Nestle are spearheading growth through significant investments and innovations in the sector.

4. Product Variety: An increasing range of plant-based meat alternatives, with beef alternatives showing notable growth due to technological advancements.

5. Global Scale and Distribution: The market’s global reach is highlighted by significant growth in regions like Australia and New Zealand, with a shift towards refrigerated products and expansion in the food service sector.

According to the latest report by ResearchAndMarkets.com titled “Global Plant-based Meat Market, Size, Forecast 2024-2030, Industry Trends, Share, Growth, Insight, Impact of Inflation, Company Analysis,” the plant-based meat industry is anticipated to witness a significant boom.

The market size is expected to grow from US$ 7.43 Billion in 2023 to an astonishing US$ 23.81 Billion by 2030, with an annual growth rate of 18.10%. This expansion is largely driven by the increasing environmental, health, and ethical concerns associated with traditional meat consumption.

Now the facts are starting to reveal themselves, it is hoped the legacy animal meat industry will find it within itself to take innovations in both plant-based and cultivated meat more seriously.

Its consumer consciousness leading the growth. The report highlights a shift in consumer behavior towards alternatives perceived as healthier, such as plant-based meats, which are low in saturated fats and cholesterol but high in fibre and essential nutrients. Soy, as the leading ingredient, has been identified for its high protein content and versatility, making it a cornerstone in the development of plant-based meat products.

Industry giants like Beyond Meat, Nestle, Unilever, Redefine Meat and Impossible are at the forefront, steering the market with significant investments and innovations. For instance, Beyond Meat’s recent US$1 billion funding to expand production and Nestle’s launch of the “Garden Gourmet” brand exemplify the industry’s dynamic growth. Additionally, Unilever’s acquisition of The Vegetarian Butcher indicates a broader commitment to the plant-based movement.

The variety of products available in the market is expanding, with options including plant-based versions of chicken, pork, beef, and fish, each designed to meet the growing consumer demand for taste, texture, and sustainability. Among these, beef alternatives have notably gained traction, benefiting from advancements in food technology enhancing their appeal.

The distribution landscape for plant-based meat is diversifying, with significant growth observed in the food service sector, propelled by culinary innovation and strategic partnerships. Furthermore, the report predicts a rising dominance of refrigerated plant-based meats, suggesting a shift in consumer preference towards products perceived as fresher and of higher quality.

The analysis also brings attention to the global scale of the market, with countries like Australia and New Zealand making substantial contributions to the industry’s growth. The increasing health and environmental consciousness among the populations of these countries are supporting the demand for plant-based meat alternatives, with local companies and international players actively expanding their offerings in these regions.

This comprehensive analysis by ResearchAndMarkets.com sheds light on the transformative trends shaping the plant-based meat market, indicating a future where sustainable, ethical, and healthier food options become increasingly mainstream.

For more information CLICK HERE

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Rice-Meat? Proteinised Rice Unveiled By South Korean Scientists

In a franken-like move toward sustainable food solutions, a team of researchers from the South Korean Yonsei University has developed hybrid rice, infused with cow muscle and fat cells effectively creating rice-meat.

This lab-grown rice, distinctively pink in color, aims to provide a cost-effective, safe, and environmentally friendly alternative to traditional meat consumption, potentially transforming dietary habits amidst the global climate crisis. But is it taking the process of ‘proteinisation a step to far?

Source: Yonsei University- South Korea Hybrid beef rice in growing solution

The development, led by primary author Sohyeon Park, was revealed in a study published in the journal Matter. Sohyeon Park touts the dual benefits of this ‘food invention’. “Imagine obtaining all the nutrients we need from cell-cultured protein rice. Rice already boasts a high nutrient level, but augmenting it with cells from livestock can elevate its nutritional value even further”.

The process involves coating the rice in fish gelatin to enhance the adhesion of meat cells, followed by the insertion of cow muscle and fat stem cells into the rice grains. These are then cultured in a petri dish, utilising rice’s porous structure which acts as a biological scaffold, aiding in cell growth. After 9 to 11 days, the result is a rice grain that offers a novel texture, nutritional profile, and flavour, described by the researchers as akin to “microbeef sushi.” The researchers say the end product is mushy pink rice with a firm bite and a creamy, beefy taste with hints of almond and coconut oil.

Source: Yonsei University – South Korea – Hybrid beef rice

Researchers say this innovative rice variant is not only higher in protein and fat but also presents a unique solution to the food crisis, boasting a significantly lower carbon footprint compared to traditional beef production. Preliminary cost estimates suggest that, if commercialised, this beef rice could be priced competitively at just USD$2.23 per kilogram, making it both an affordable and sustainable option.

Despite the growing market for meat alternatives, the acceptance and mainstream adoption of such lab-developed foods remain uncertain. Neil Ward, an agri-food and climate Professor at the University of East Anglia, acknowledged the positive implications of the research but highlighted the importance of gauging public interest in these new food technologies.

The South Korean research team plans to refine the development process enhancing the nutritional value, texture, and taste of the rice. They are optimistic about the potential applications of this hybrid food, from emergency food relief to space missions, signaling a future where sustainable and nutritious food solutions can address the global challenges of health, climate change, and food security.

Watch this space!

BioFach & VIVANESS ’24 Wrapping Up in Nuremberg, Germany.

Nuremberg, Germany, has been the focal point for the global organic community over the last few days, hosting BIOFACH, the World’s Leading Fair for Organic Food, alongside VIVANESS, the International Trade Fair for Natural and Organic Personal Care.

Source: BioFach 24 Hall Wide shot pre-opening

This year, the event showcased an impressive gathering of 2,550 international exhibitors from 94 countries, highlighting the latest trends, innovations, and discussions pivotal to the organic and natural product sectors.

Under the overarching theme of “Food for the Future: Women’s Impact on Sustainable Food Systems,” the BIOFACH Congress brought to light the significant role women play in driving sustainable food systems, alongside a rich program aimed at addressing the sector’s current challenges and opportunities.

The fair highlighted two key sector trends: “Holistic.Climate.Regeneration” and “Personal and Planetary Health,” focusing on the critical need for a sustainable reshaping of the food system. Additionally, product trends such as “Sweet Soulfood,” “Transparency,” “Mushroom Mania,” and “Clear-Headed Joy” captured attendees’ imagination, showcasing the industry’s innovative edge.

Source: BioFach ’24 Multiple Images of products and exhibitors

VIVANESS echoed this forward-thinking approach, spotlighting trends “Lifestyle & Identity” and “Be Community,” alongside product trends “Fresh Around The Clock,” “Sensory Beauty,” and “Empower Your Beauty.” These trends underscored the natural and organic cosmetic sector’s commitment to authenticity, individuality, and community-building.

Petra Wolf, a Member of the Executive Board of NürnbergMesse, said the importance of such gatherings in fostering dialogue and collaboration towards a sustainable future cannot be over stated. She highlighted the event’s expanded forums and supporting programs, including the new HoReCa – GV & Gastro1 forum and the SustainableFutureLab, aimed at promoting sustainable practices in out-of-home catering and beyond.

Source: BioFach 24 – Congress Images

The event’s success was further underlined by the introduction of new pavilions for young innovators and international newcomers, showcasing 43 startups and a total of 22 new international exhibitors. This initiative reflects the sector’s dynamism and its continuous pursuit of innovation and sustainability.

BIOFACH and VIVANESS 2024 not only offered a comprehensive overview of the latest trends and products in the organic and natural sectors but also served as a clear illustration of the industry’s resilience, creativity, and commitment to shaping a sustainable future.

New Zealand was represented by a combined stand under the Organic Exporters Association banner along with three organic honey companies and Fonterra.

As the global community looks forward to the next edition, the momentum generated by this year’s event promises to inspire further advancements and collaborations in the organic and natural product sectors throughout the world.

Long live ORGANIC!

For more information CLICK HERE

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ANZ Leads the Way in Retail Growth of ‘New Protein’ Products

The Australian based Food Frontier, which champions the support and development of alternative protein sources, says Australia and New Zealand (ANZ) are taking a leading role in the emerging global ‘new protein’ industry. This underscores the progress being made toward sustainability and efficiency in food production, strongly positioning ANZ in this sector.

In major retail in Australia, the plant-based meat category has gone from fewer than five brands made by Australian/NZ businesses in 2017, to more than 30. There has also been a three-fold increase in the number of products on shelves over the last few years, from less than 90 to just under 300.

There are currently 26 plant-based meat manufacturers in Australia and New Zealand, from small start-ups to family-run meat and butchery businesses, to small medium enterprises and large players. Eleven are based in NSW; six in Victoria; three in Queensland; five in New Zealand and one in South Australia.

Dr. Simon Eassom, CEO of Food Frontier is enthusiastic about progress. “The ANZ region is at the cutting edge of pioneering solutions in the food sector, especially in crafting plant-based and alternative protein products. Our unwavering dedication to research and development is not merely catering to the growing consumer demand for sustainable alternatives but is also establishing a global standard of excellence in this swiftly progressing field,” says Dr. Eassom.

The report from Food Frontier sheds light on a series of innovative projects currently unfolding across both nations, encompassing everything from cultured meat technologies to novel plant-based food innovations. These ventures are significantly enriching the food industry’s landscape, says Food Frontier at the same time offering more eco-friendly production methodologies and contributing to the diversification of the sector.

Consumers are looking for convenience, which has seen a significant increase in the supply of formats like schnitzels and nuggets, through to mince and meatballs, and to deli slices, snacking and finger foods. Consumer interest in products able to be incorporated into a variety of dishes has seen more versatile, functional formats hit shelves, like beef-style strips and chunks, and whole cut style—although there are still fewer than 10 products of each in-market.

Source: Food Frontier

“Through our collective efforts and a commitment to pioneering research, ANZ is showcasing its capability to lead the charge in the global arena of food innovation. It’s a thrilling era for our region, with a vibrant ecosystem of startups and established entities alike propelling advancements and crafting products that resonate with the evolving preferences of today’s consumers,” added Dr. Eassom.

This optimistic perspective from Food Frontier arrives as Australia and New Zealand persist in their substantial investments in the food technology sphere, acknowledging its vast potential for stimulating economic growth and promoting environmental stewardship.

Business Consultants, Ernst & Young are forecasting the global plant-based meat market to reach at least US$57B by 2030. Additionally, Australia’s, CSIRO has estimated the plant-based products category in Australia will reach $6bn by 2030.

With robust backing from both governmental bodies and the private sector, the trajectory of food innovation in ANZ is set on an upward path, marked by a collective vision aimed at nurturing a healthier planet and populace.

For more information CLICK HERE

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Redefine Meat’s 3D Printed Flank Steak Impresses on MasterChef Italy

In an publicity coup of ‘extraordinary culinary proportions’, Israeli based, Redefine Meat’s plant-based 3D printed flank steak made a stunning appearance on Italy’s MasterChef, captivating the judges and audience alike. The appearance marks a significant milestone for the ‘new meat’ industry, with Redefine Meat at the forefront, demonstrating the potential of plant-based solutions in traditional culinary settings in front of millions.

Source: SkyTV Redfine Meat’s 3D printed flank steak appears on Italia MasterChef

Redefine Meat’s flank steak, a product of lengthy research and development, stood out in the “food of the future” segment of the show. The company’s R&D Food Engineering Team Leader Alexey Tomsov  said in a social post he was excitement by the opportunity to present their groundbreaking product on such a prestigious platform. The episode not only highlighted the versatility and deliciousness of the Redefine Flank but also emphasised sustainability and inclusivity in food choices.

Source: Sky TV-Opening the mystery boxes on Italia MasterChef

The challenge featured a variety of alternative ingredients, from vegetable steaks made of legumes and cereals to nutritional yeast and coconut oil, all aimed at showcasing future food products in a sustainability context.

Source: SkyTV – The contents of Italia’s MasterChef Mystery box.

Among the competitors, Eleonora’s dish, “Fillet at Veg-Linton,” garnered special attention for its creative use of vegetable meat and chickpea flour, earning praise from the judges for both concept and execution.

Source: SkyTV – “Fillet at Veg-Linton,” using Redefine Meat’s 3D Printed Flank steak

MasterChef Italia’s focus on alternative and sustainable ingredients, including Redefine Meat’s 3D printed steak, represents a broader shift in the culinary world towards embracing new food technologies. This episode not only introduced viewers to the possibilities of plant-based meats but also underscored the show’s commitment to exploring non-traditional products that could play a crucial role in the future of food, both in taste and environmental impact.

Redefine Meat’s success on MasterChef Italia is a clear illustration of the growing acceptance and enthusiasm for alternative proteins, offering a glimpse into a future where plant-based options are not just alternatives but staples in haute cuisine and everyday meals alike.

For more information CLICK HERE

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