Animal-Free Casein by New Culture A First for Sustainable Dairy Alternatives

Further alarm bells for the animal based dairy industry as regulatory status begins to unlock the $1T global dairy market.

US based, New Culture announces its innovative animal-free casein has been recognised as ‘Generally Recognised as Safe’ (GRAS), marking a significant milestone in the company’s journey towards the creation of ethical non-dairy alternatives. This declaration enables the commercial sale of the world’s first casein protein produced without any animal inputs, which could be as soon as late ’24.

Source: New Culture Non-dairy casein

Based in San Leandro, California, New Culture has developed this casein using precision fermentation process mimicking the nutritional profile and functionality of traditional cow-derived casein while eliminating the need for animal farming.

This method not only ensures the product is reproducible and industry-standard but also significantly reduces the environmental footprint associated with dairy production, including greenhouse gas emissions, land, and water use.

The animal-free casein promises to deliver all the taste, texture, and versatility of conventional dairy products, making it an ideal ingredient for cheese, yogurt, and other dairy-based products.

New Culture’s initial offering, a mozzarella cheese designed for pizzerias, showcases the product’s ability to melt, stretch, and brown just like traditional cheese, offering a lactose-free, cholesterol-free, and hormone-free alternative without compromising on quality.

Source: New Culture cheese

The achievement of GRAS status is a testament to New Culture’s commitment to innovation and sustainability in the dairy sector. By focusing on casein, the company addresses one of the most challenging aspects of creating animal-free dairy products, setting a new standard for the industry and paving the way for a broader acceptance and adoption of sustainable dairy alternatives.

The company is readying itself to scale-up manufacturing capacity in preparation for the first sale of its cheese, beginning at Nancy Silverton’s acclaimed Pizzeria Mozza in Los Angeles.

Source: New Culture

“Having secured another ‘world’s first’ for our animal-free casein is a testament to the hard working and innovative team we have at New Culture,” said Inja Radman, co-founder and CSO. “Achieving GRAS status proves that animal inputs aren’t needed to produce casein protein and marks an essential step on our path toward commercialisation.”

As New Culture prepares for the commercial launch of its mozzarella cheese, the company’s advancements signal a promising shift towards an animal-free dairy future, offering consumers environmentally friendly and ethical choices without sacrificing the culinary experiences they cherish.

For more information CLICK HERE

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Magic Valley Joins Forces with Software Company Biocellion to Get Cultivated Meat to Market

In a big move that could significantly impact how we produce and consume meat, Australian-based Magic Valley and Biocellion, have announced a partnership aimed at propelling the cultivated meat industry into the future.

Through a newly signed Memorandum of Understanding, the two companies will collaborate on advanced research to enhance bioreactor technology, crucial for scaling up the production of sustainable, cultivated meat products.

Source: Magic Valley – Cultivated Lamb Meat Balls and Burger Patties

As the global population is projected to reach around 10 billion by 2050, the demand for protein is expected to double. This burgeoning demand poses a challenge to the current food system, reliant on intensive animal agriculture, which is not only unsustainable but also a significant contributor to environmental degradation.

Magic Valley is at the forefront of addressing this challenge by developing cultivated meat, a process that involves growing meat from animal cells without the need to raise and slaughter livestock. This innovative approach promises to meet future protein needs sustainably, offering healthful and palatable alternatives to traditional meat.

Magic Valley’s pioneering work includes producing the world’s first animal component-free cultivated lamb from induced pluripotent stem cells (iPSCs), along with a prototype cultivated pork dumpling. This method boasts potential benefits such as a 92% reduction in greenhouse gas emissions, a 95% decrease in land use, and a 78% reduction in water use compared to conventional meat production.

“At Magic Valley, we are committed to revolutionising the way meat is produced, with a focus on sustainability and ethical practices. By collaborating with Biocellion, we aim to unlock valuable insights into cellular behaviour, enabling us to create delicious cultivated meat products efficiently at scale,” says Paul Bevan, CEO & Founder of Magic Valley

Source: Magic Valley Prepared food slide

On the other side of this partnership, Biocellion brings to the table its expertise in conducting virtual experiments. These computer-simulated models allow for rapid, cost-effective, and efficient analysis of cellular behavior, which is critical for enhancing bioreactor designs. This collaboration signifies a leap forward in making cultivated meat a viable and scalable option for meeting the world’s protein demands.

“We’re excited to collaborate with Magic Valley using our advanced virtual experiments technology in order to accelerate the development of bioreactor designs and drive efficiency in cultivated meat production. Together, we are shaping a future where technology and biology converge to address global protein demands,” says Simon Kahan, CEO of Biocellion

The partnership also enjoys support from Brinc, a global venture accelerator, highlighting the importance of interdisciplinary collaboration in tackling the food industry’s sustainability challenges. As the world edges closer to a potential protein crisis, the partnership between Magic Valley and Biocellion represents a beacon of innovation, promising to deliver ethical, sustainable, and efficient meat production solutions to consumers worldwide.

For more information CLICK HERE

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Consumers Are About to Get a Taste of the Future with Salmon Fillets Made From Spirulina Algae

Israeli food-tech startup, SimpliiGood by AlgaeCore Technologies appears ready to send a clear message to the alternative protein sector with the imminent consumer launch of the core ingredients to produce salmon fillets made from spirulina algae. They already have produced prototype spirulina mince, nuggets, sausages and chicken fillet.

Pure spirulina gives a smoke-cured salmon fillet a delicious, natural flavour, texture, and colour. Boasting about 40% protein, the product is free of ocean pollutants, artificial ingredients, fillers, and allergens.

Source: SimpliiGood/AlgaeCore – Cooked Salmon Fillet

In a social post, Baruch Dach, CTO and Founder of AlgaeCore, says the company is ramping up the distribution of its spirulina ingredient. “For those just tuned in .. this is special because unlike working with denatured plant proteins Spirulina brings innate texture and bite, higher nutritional values (up to x2 protein and iron), zero off-flavors, great functionality and thermal behavior, clean label and as much as x10 lower environmental footprint”, says Baruch Dach.

It requires the simplest manufacturing equipment to make – these samples were made without energy intensive or scale limited techniques like extrusion or printing, says the company.

This protein breakthrough leverages spirulina’s high protein and iron content, clean label, and minimal environmental footprint, offering a versatile base for a variety of food products, from mince to nuggets, sausages, and now, a salmon fillet alternative.

Source: Simpliigood/AlgaeCore Smoked Salmon

As we reported last year, as a vertically integrated company, SimpliiGood cultivates spirulina in green-housed ponds located in Israel’s sun-drenched southern desert region; with a capacity to produce 250 tons of spirulina per year and a harvest cycle of every 24 hours.

SimpliiGood and AlgaeCore’s innovation is not only attracting attention for its potential to disrupt the alternative fish and meat market but also for its contribution to environmental sustainability.

The salmon industry’s significant environmental and collateral damage underscores the urgent need for alternatives such as this spirulina-based fillet. By leveraging spirulina’s rapid growth cycle and high bioavailability, SimpliiGood is raising the bar in the plant-based protein ingredients sector, offering a clean, sustainable, and nutritionally rich alternative promising to reshape our food system as we know it.

For more information CLICK HERE

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Has NZ’s Mara Bio Found ‘The New Gold’ Making Protein From Upcycled Biowaste?

In the heart of New Zealand’s ‘food basket’, Hastings, Hawkes Bay lies an unassuming building housing a leading edge biotech protein enterprise called Mara Bio.

Inside, founders, Steve Boggs and Mark Balchin, embrace minimalism to its core. Here, they are not just recycling biowaste but revolutionising it into something much more valuable: protein – the new gold.

Mara Bio has harnessed the power of edible fungi to transform food industry byproducts, which Steve Boggs aptly renames ‘side streams’ to avoid the unpalatable connotations of ‘waste’. These byproducts, ranging from fruit pulp to spent grains from brewing, are typically destined for landfill or animal feed. Mara Bio’s ingenuity, however, sees this ‘waste’ as a golden opportunity for up-cycling.

Photo 298989608 © Iakov Filimonov | Dreamstime.com Spent Brewery Grain

The process is a marvel of modern biotechnology where a native fungal organism is introduced to the side streams, and through fermentation, these scraps are converted into high-quality protein. This protein can then enhance a myriad of products, from oat milk ice cream to protein-enriched pasta.

The implications of Mara Bio’s work are vast, with food security at the forefront. Mark Balchin points out the increasing difficulty and cost of traditional protein production. ‘Its a problem compounded by the environmental burdens of popular plant-based proteins like pea and soy’, says Mark Balchin.

Enter Dr. Maya Tangestani, a microbiologist with a PhD from Canterbury University. Her expertise is pivotal to the team, focusing on isolating the perfect organism and refining the fermentation process for commercial production.

‘Microorganisms prove to be incredibly versatile instruments in advancing sustainability objectives across various fields, including construction, energy, textiles, food, cosmetics, and fashion’, says Dr Tangestani. ‘The key lies in not only acquiring different sectors with this microbial potential but also in harnessing their inherent capabilities to fulfill specific tasks effectively’.

Source: BayBizz-Hawkes Bay Steve Boggs Co-Founder / Director – Dr. Maya Tangestani Head of Product Development – Mark Balchin CEO

Mara Bio’s mission is clearly about creating versatile proteins and functional ingredients from fungi with minimal environmental impact. This New Zealand biotech startup is not just passionate about food and health but is deeply committed to ecological stewardship. They are re-imagining the lifecycle of food production side streams, giving them new life as nutrient-rich ingredients for the food, nutraceutical, and pharmaceutical industries.

While their products are not yet market-ready, the potential is undeniable. With a focus on sustainability and innovation, Mara Bio is a shining example of how biotechnology can lead the way towards a greener, more sustainable future.

For more information CLICK HERE

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Nestlé Unveils Dairy-Free Fermented Whey Powder in Collaboration with Orgain

In an major leap towards sustainable nutrition, Nestlé, in partnership with US based, Orgain, has launched a lactose-free fermented whey protein powder.

The limited edition product, known as ORGAIN Better Whey, is now available in the U.S. and represents a blend of science and sustainability.

Crafted at Nestlé’s R&D Center for Health Science, ORGAIN Better Whey is formulated with a precision-fermented whey ingredient mirroring the nutritional profile of dairy based whey protein while being completely lactose-free. ORGAIN Better Whey not only caters to the nutritional needs of individuals but also aligns with Nestlé’s commitment to reducing the environmental impact of dairy production.

Source: Orgain

ORGAIN Better Whey boasts a rich creamy chocolate fudge flavour and offers 21g of sustainable protein per serving, along with a complete amino acid profile, including 5g of BCAAs and 1.5x more Leucine compared to traditional whey and no added sugar. It is not only hormone and antibiotic-free but also free from pesticides, animal ingredients, lactose, gluten, nuts, and soy, making it an inclusive option for a wide range of dietary preferences.

Source: Public Domain – Chocolate Whey Powder Drink

Nestle highlights the environmental benefit of ORGAIN Better Whey with production requiring significantly less water, generating fewer greenhouse gas emissions, and consuming less energy compared to animal based whey protein.

The release of Nestlé’s ORGAIN Better Whey introduces a critical shift towards sustainable, lactose-free alternatives, signaling a wake-up call for traditional dairy producers in New Zealand, the United States, Australia, and the United Kingdom to innovate or diversify in response to changing consumer demands and ensure their future relevance and sustainability in the evolving dairy market.

New Zealand’s OPO BIO recently announced it was ready to scale-up its own precision fermented whey technology.

Nestlé’s launch of ORGAIN Better Whey highlights the company’s commitment to combining consumer health with environmental benefits, offering a high-quality protein contributing to a more sustainable food industry.

For more information CLICK HERE

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A Culinary Coup Between Heinz Tomato Sauce And FAUCHON Paris With A Tomacaron

This is a story a bit outside our nice subject matter but we couldn’t let it pass and here is why?

Welcome to ValinHeinz day !!!

In a wacky culinary move only the French could execute with such panache, Heinz and FAUCHON Paris have unveiled their latest creation set to redefining the boundaries of food innovation this Valentine’s Day, aptly renamed “ValenHeinz.”

This gastronomic venture marries the iconic tang of Heinz Tomato Ketchup with the delicate artistry of FAUCHON’s macarons, introducing the world to the first-ever “Tomacaron.” Crafted by the deft hands of FAUCHON’s Executive Chef Sébastien Monceaux and his macaron mavens, this unique confection promises a blend of flavours defying expectation.

Source: FAUCHON Paris – Tomato Ketchup Macaron -Tomacaron- & the development team.

The Tomacaron, interweaves the signature sweetness of red berries, the nuanced earthiness of rhubarb, and a zesty kick of ginger with the unmistakable zing of Heinz Tomato Ketchup. This exclusive offering tempts the palate with its complex canvas of flavours really, embodying the adventurous spirit of culinary exploration…Tomato Ketchup macarons!!!

FAUCHON and Heinz’s collaboration celebrates the whimsical allure of unexpected pairings, a testament to the idea opposites do indeed attract. The partnership aims to ignite an “irrational love” among the French, and possibly, the world over, for these novel flavour combinations.

Does this innovation opens up opportunity for more protein based Macaron’s like mushroom, seaweed and other umami flavours? Ai thinks so.

Source: PFN : Ai. Prompt Create Umami flavoured savoury protein macarons

The Grand Café Fauchon stands as the sole venue where this avant-garde macaron can be savored, with a special event, “Tomacaron x L’Ineveru: Surprise your ValenHeinz,” slated for the 14th of February 2024.

This ephemeral delight is available for a limited time, from the 14th to the 29th of February 2024, with the first 57 reservations receiving an exclusive box of eight Tomacarons.

#ithastobeHeinz #Heinzsinonrien #ValenHeinz #FAUCHON #FAUCHONParis #macaron #tomacaron

BOOK YOUR PLACE CLICK HERE

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Mushrooms Are The Culinary & Health Superstars of 2024

Humble mushrooms have taken on celebrity status in the culinary world this year, perhaps its the most exciting food trend according to the US Mushroom Council.

As a brilliantly versatile, nutritious, and eco-friendly choice, mushrooms are capturing the attention of Michelin Star Chefs, food enthusiasts, health-conscious consumers, and environmental advocates alike.

Their unique ability to replace meat, coupled with potential health benefits, places them dead-centre of culinary innovation and the sustainability movement.

Paul Stamets, (shown left) the renowned mycologist and advocate for the medicinal and environmental benefits of fungi, has shared numerous insightful thoughts on mushrooms. One of his most famous quotes is:

“Mushrooms can help save the world.”

This quote encapsulates Stamets’ belief in the powerful role fungi play in solving some of the world’s most pressing environmental and health challenges, including pollution cleanup, pest control, and the development of new medicines. His work in the mycotechnology field shows the untapped potential of fungi.

Source: Photo 102376014 | Asian Mushrooms © Raliand | Dreamstime.com

It would seem the wider world is beginning to agree with Paul Stamets as so many commentators have the mushroom on their 2024 ‘trends list’.

Here are the ‘ Top 10 Mushroom References’ of 2024 :

  1. TIME Magazine praises mushrooms as a versatile meat replacement in its article, “The Food Trends to Get Excited About in 2024,” highlighting the consumer shift towards fungi-based diets.
  2. Whole Foods Market includes mushrooms in its “Top 10 Food Trends for 2024,” focusing on their role in plant-based cuisine’s resurgence, particularly in protein-forward products.
  3. The Guardian reflects on the sustained popularity of mushrooms in “A Mushrooming Trend; How Fungi Became an It Food,” noting the continued fascination with mushrooms as a culinary delight.
  4. Instacart focuses on the health aspects of mushrooms in its “2024 Consumer Trend Forecast,” citing their potential for immune support and cognitive enhancement.
Source: Instacart

5. VegNews celebrates mushrooms for the second year running in “Why Mushrooms Are Set to Dominate in 2024,” underlining their momentous rise in the food industry.

6. Food Navigator reports on mushrooms’ growing presence in main meals in “Star Ingredients Take the Spotlight of Leading 2024 Trend,” with a notable increase in dishes featuring mushrooms.

7. Michelin lists mushrooms among the “13 Ingredients Chefs are Prioritizing in 2024,” lauding their rich, meaty taste and texture that caters to various dietary preferences.

Source: Culinary Plating Reddit – Lions mane mushroom steak with charred leeks,celery root purée,mushroom red wine Demi and caramelised onion chips

8.Real Simple encourages more mushroom use in home cooking in “Mushrooms Are 2024’s Latest Food Craze,” advising readers to make mushrooms a staple ingredient.

9. Eat This, Not That! predicts mushrooms will be a key grocery trend in “6 Grocery Trends You’ll See Everywhere In 2024,” spotlighting their central role in the new year’s food scene.

10. Fresh Thyme Markets coins the term “Mushroom mania” in its “Inaugural Top Ten Food Trends for 2024,” capturing the essence of mushrooms’ widespread appeal.

Mushrooms are not only taking center stage in gourmet dishes but are also becoming a staple in home kitchens, where their versatility and health benefits are highly valued.

From lion’s mane and shiitake to king oyster varieties, mushrooms are being creatively used in recipes to satisfy meat cravings without the environmental footprint of animal products. Their role in enhancing cognitive function and boosting the immune system further adds to their appeal, making mushrooms a powerhouse ingredient for those looking to improve their health and well-being.

Source: Wicked Kitchen’s Mushroom Steaks

As 2024 progresses, mushrooms continue to push food innovation boundaries, sustainability, and nutrition, at the same time supporting a broader shift towards more conscious consumption patterns, where taste, health, and environmental impact are all part of the food selection process.

See our previous stories about ‘mushroom meat’ – Embracing Mushroom Protein Innovation for Sustainable Consumption by Jenny Joseph and Derek Sarno’s gourmet recommendations.

By choosing mushrooms, consumers are doing more than just following a culinary trend; they’re making a smart, sustainable decision supporting well-being at the same time nurturing the environment.- one ingredients at a time. It’s a choice reflecting a commitment to delicious, healthful eating and not to mention a healthier, more sustainable Planet Earth.

As a recognised Mushroom Guru, Paul Stamitz says

More information US Mushroom Council CLICK HERE

More information Australian Mushroom Growers CLICK HERE

More information New Zealand Mushroom Growers CLICK HERE

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Auckland-Based Plant Projects Launches New Zealand’s First Pea Isolate Milk

Further expansion in the dairy alternative market as Auckland-based Plant Projects launches New Zealand’s first pea isolate milk, marking a significant milestone in the country known globally for its animal-based dairy products.

This innovative pea isolate product is part of the company’s broader mission to offer sustainable and health-conscious options for consumers, reflecting the growing demand for plant-based alternatives. The company also produces oat milk and a range of fermented teas.

Source: Plant Projects

Plant Projects, founded in 2019, is quietly making a name for itself in the plant-based nutrition sector, expects this latest offering to contribute significantly to its profitability this year.

Pea milk, derived from yellow split peas, represents a new frontier in the dairy alternative market, providing a protein-rich, sustainable option that stands out even in a country synonymous with dairy farming.

Pea protein is mechanically processed from dried and ground yellow split peas, offering a high-protein, low-fat, and carbohydrate-balanced option that is free from the allergens typically found in dairy, nuts, and gluten products. This makes it an excellent choice for those with dietary restrictions or those simply looking for a more digestible protein source.

Compared to animal-based dairy products, pea isolate milk offers a compelling alternative. It’s not only high in muscle-building branch chain amino acids (BCAAs) but also more sustainable, requiring less water and energy to produce. Despite being considered an “incomplete” protein due to its lower levels of methionine and tryptophan, pea protein can complement other protein sources to provide all the essential amino acids needed for muscle growth, maintenance, and overall health.

Source: Photo 200695552 © Michael Ahanov | Dreamstime.com

Moreover, pea protein holds its own against popular proteins like whey, especially for those engaged in fitness or weight loss journeys. Studies have shown pea protein can promote muscle growth as effectively as whey when paired with resistance training. It also tends to be more satiating, potentially leading to lower calorie intake, which can be beneficial for weight management.

For consumers in New Zealand and beyond, the launch of pea isolate milk by Plant Projects represents not just a new product on the shelves but a shift towards more sustainable, inclusive, and health-focused dietary choices.

For more information CLICK HERE

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The Future of Delivery As A Fleet Of Friendly Robots Bring Your Orders Home

Imagine stepping outside to a world where friendly robots roll up to your doorstep, carrying your latest online shopping order or tonight’s dinner. This isn’t a scene from a futuristic movie—it’s the reality created by Estonian based, Starship Technologies, the force behind this autonomous delivery service.

Source: Starship Technologies

Starship, founded in 2014, has just secured $90 million in new funding, to bring their service to even more communities worldwide.

Starship’s robots are currently active in 80 locations worldwide, making more than 6-million deliveries in the U.S., United Kingdom, Germany, Denmark, Estonia, and Finland. They have delivered a wide range of goods, from groceries to corporate documents, reducing reliance on traditional car journeys and lowering carbon emissions.

Their operation is not just about convenience -‘it’s a significant step forward in reducing carbon emissions by replacing car deliveries with a much greener alternative’, says  Ahti Heinla, Co-founder and CEO of Starship Technologies.

Source: Starship Technologies – Multiple images.

The convenience doesn’t stop at just receiving your goods faster and in an eco-friendly manner. Starship’s robots are designed to tackle the most challenging part of delivery – the last mile all via a phone app.

‘Building a company like Starship takes at least a decade of perfecting the technology, streamlining operations and reducing costs to make last-mile autonomous delivery viable and sustainable at scale,” says Ahti Heinla. ‘Now we’re ready to take on the world and with ambitions to build a category-dominating company that can change the daily lives of millions of people in thousands of locations worldwide’.

But what does this all mean for you, the consumer?

It means the future of deliveries is not only knocking at your door but doing so with a level of innovation and care previously unimaginable. As Starship continues to expand its operations and enhance its technology with the latest round of funding, the promise is not just more robots in more places but a continued commitment to improving how we receive everything from our daily necessities to our impulse buys.

With Starship Technologies, the future of delivery is here and next time you place an order, don’t be surprised if it’s a robot greeting you — just another step towards a smarter, cleaner, and more convenient world.

For more information CLICK HERE

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US Army Takes a Giant Leap in Nutrition with Impossible Foods Partnership

In a move heralding a new era in military nutrition, the US Army Central will introduce Impossible Foods products to its troops stationed in North Africa, Persian Gulf, Middle East, and Southwest Asia. This significant partnership will allow soldiers to enjoy plant-based Impossible Foods Burgers, known for their nutrient-dense profile, offering high-quality protein, fiber, and iron without any cholesterol.

Peter McGuinness, CEO of Impossible Foods, is hailing this partnership as a “very proud moment” for the company, emphasising its significance as a “big step forward in the market proliferation of plant-based food.” McGuinness’ statement underscores the mutual benefits of this collaboration, both in terms of enhancing military nutrition and advancing the acceptance of plant-based diets.

Source: Impossible Foods

This initiative is part of the Army’s broader commitment to improving nutrition and wellness among its ranks. The modernization of warrior restaurants across Army bases, as outlined by Sgt. Maj. of the Army Michael Grinston, includes replacing deep-fat fryers with air fryers and introducing healthier, made-to-order menu options like vegetable stir fry and fruit smoothie bars​. These efforts aim to enhance the physical and cognitive performance of soldiers by providing safe, high-quality foods, emphasising the crucial role of nutrition in the overall readiness and well-being of military personnel​.

Source: Media.defense.gov

The adoption of plant-based options by the Army marks a pivotal shift in addressing the nutritional needs of soldiers, reflecting a broader trend towards preventive health care. This approach not only supports soldiers’ physical health but also promotes environmental sustainability.

By integrating Impossible Foods into their diet, soldiers have a new avenue to maintain their health and readiness, backed by the nutritional science that emphasizes the importance of balanced meals and intuitive eating. These developments signify a holistic approach to health and fitness within the military, ensuring that soldiers are not only prepared for the physical demands of their service but are also supported in their overall health and well-being.

For more information CLICK HERE

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