NZ’s NewFish Massive Marine Whey Production Gearing-Up

New Zealand-based biotechnology company NewFish is pushing ahead with its sustainable food production plans, by scaling up its marine whey production using newly released depictions of massive bio-conducting devices.

This innovative approach, funded by Katapult Ocean, leverages cutting-edge micro-algae technology, setting a new standard in the global nutrition market.

NewFish is currently finalising a techno-economic model poised to revolutionise the protein industry. This development enables the company to supply over 200,000 metric tons of high-quality marine whey protein and specialised ingredients annually from multiple sites.

The company envisions establishing circular production facilities, integrating sustainability at every stage via a series of large bio-reactor units no-doubt positioned around the New Zealand coastline.

Source: NewFish -An Ai depiction of a marine whey bioreactor.

Marine whey, a novel product from NewFish, is expected to complement traditional dairy whey. This initiative aligns with global efforts to mitigate climate change, enhance ocean health, prevent biodiversity loss, and bolster food security.

The environmental impact of NewFish’s annual production is substantial. The company projects a reduction of 7.3 million tonnes of CO2 equivalent, saving 553 million cubic meters of water, and preventing 9 million hectares of agricultural expansion and waterway impact.

Source: NewFish -An Ai depiction of a land-based marine whey bioreactor.

Founded in 2020, NewFish is headquartered in New Zealand and is quickly becoming a global leader in proteinbiotech. By using microalgae, a known efficient and sustainable source, the company produces non-GMO, protein-rich nutrition and specialised food ingredients. These microalgae require significantly less water, land, and time compared to traditional protein sources, and emit a fraction of greenhouse gases.

The products of NewFish boast a complete amino acid profile, catering to sports and active lifestyles while promoting the sustainable use of ocean and water resources. This approach aligns with the principles of a circular ecosystem, ensuring economic growth without compromising environmental integrity.

NewFish proudly collaborates with New Zealand’s Cawthron Institute in Nelson and enjoys support from New Zealand’s Ministry for Primary Industries’ Sustainable Food & Fibre Futures fund. Together, they are exploring native microalgae strains and optimising their growth conditions to meet human nutrition needs, marking a new era in sustainable New Zealand food production.

For more information CLICK HERE

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IKEA’s Plant-Based Price Parity in Japan & Umami’s $9Mill. Grant

IKEA, a global giant not only in furniture but also as the fifth-largest food operator, is making waves in Japan with a remarkable pricing strategy highlighting a significant shift towards sustainable food practices.

In a bold move, the company is now offering its plant-based meatballs in Japan at a price point significantly lower than their animal-based counterparts – 400YEN cheaper. This positive price differential marks a first in the Japanese market and perhaps globally, where a plant-based option is cheaper than an animal-based product at a national or global chain.

Source: IKEA

This strategic pricing in Japan is part of IKEA’s broader commitment announced in 2020 to transform its food offerings. The company has set ambitious targets to ensure that by 2025, 50% of its main meals will be plant-based and 80% non-red meat. Additionally, 80% of all packaged food offered will be plant-based. This global stance by IKEA reflects a growing awareness and responsibility towards a sustainable and healthy food system.

Simultaneously, a significant development in the plant-based sector is the grant awarded to UMAMI UNITED, has received nearly $9 million from Japan’s Ministry of Agriculture, Forestry and Fisheries to support the accelerating of production of plant-based egg products (shown below courtesy Umami) using konjac flour and wood-eared mushrooms as its main ingredient.

With this substantial support, Umami United wants to make a significant entry into the North American market.

The convergence of IKEA’s price parity in Japan and Umami’s Japanese Government grant exemplifies a broader Japanese trend towards sustainable food practices. IKEA’s approach is particularly noteworthy as it makes sustainable and healthy food options more accessible and desirable.

By offering plant-based foods at a lower cost than animal-based products, IKEA is challenging the conventional food market and paving the way for a more sustainable future.

Lena Pripp-Kovac, Chief Sustainability Officer at Inter IKEA Group in 2020, said the company wants to support consumers in making sustainable choices the most desirable option.

‘The company’s strategy aligns with consumer demands for sustainable, affordable, and appealing products’, says Lena Pripp-Kovac.

As IKEA continues to cater to millions worldwide, its pricing strategy in Japan, combined with its global commitment to sustainability, could set a precedent for other food providers. With this focus on affordability, taste, and sustainability, IKEA and companies like are at the vanguard of a movement reshaping the global approach to food consumption.

For more information about IKEA’s plant-based stance CLICK HERE

For more information about Umami’s Japanese Government grant CLICK HERE

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Pollinators Protected in Whole Foods New Green Food Production Protocols

In what’s viewed as a significant move towards global sustainable agriculture and environmental stewardship, 500-US, UK and Canadian, Whole Foods Market stores have unveiled a new pollinator policy for its Fresh Produce and Floral purchasing division.

The Whole Foods policy aims to bolster the well-being of pollinators and acknowledges their pivotal role in the global food system and ecosystem health bees and other native pollinators play.

Source: Matthew Lakeland – Unsplash Hive honeybee pollinating a pumpkin flower.

This initiative underscores Whole Foods Market’s ongoing commitment to organic agriculture, strictly prohibiting the use of toxic persistent pesticides which have a known impact on pollinators.

As part of this groundbreaking policy, slated for full implementation by 2025, the company has outlined several key directives:

  • Integrated Pest Management (IPM) Adoption: Whole Foods Market will mandate all fresh produce and floral growers adopt an Integrated Pest Management (IPM) system. IPM prioritises preventative and biological pest control methods, significantly reducing reliance on chemical pesticides.
  • Ban on Nitroguanidine Neonicotinoids: The policy prohibits the use of nitroguanidine neonicotinoids, including clothianidin, dinotefuran, imidacloprid, and thiamethoxam, in all potted plants sold by the company.
  • Encouraging Neonicotinoid Phase-Out: Whole Foods Market will actively encourage all its fresh produce and floral suppliers to phase out the use of nitroguanidine neonicotinoids in their operations.
Source: Wholefoods Market – Almost 90% of the produce shown in the image requires pollination by bees or native pollinators.

The company is also expanding its focus beyond honeybees to embrace native pollinators like bumblebees, wasps, and butterflies, recognising their vital contribution to the food system and their role as indicators of biodiversity.

Karen Christensen, Senior Vice President of Perishables & Quality Standards at Whole Foods Market, confirms the company’s commitment.

‘We understand the important role pollinators play in our food system and, through this policy, will build on our long legacy of supporting biodiversity and pollinator health,’ says Karen Christensen.

The company is also working collaboratively within the industry encouraging suppliers to phase out neonicotinoid use, a harmful substance for pollinators. Suppliers like Rainier Fruit are already leading the way by dedicating 150 acres to pollinator habitat and maintaining 325 Bee Better Certified® orchard acres in partnership with the Xerces Society for Invertebrate Conservation.

For more information on Whole Foods Market’s commitment to pollinator health and sustainability, visit their CLICK HERE

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’24 Trend Already Emerging As Meir Bagel’s Launches Protein Packed Pretzel

In a bold move to satisfy evolving consumer needs, Israeli based snack maker, Meir Bagel, is gearing up to launch the first legume pretzels in the world-“Crisp Power” pretzels, will go on sale on Amazon in the new year.

This latest offering from the makers of the popular Dream Pretzel is set to redefine snack standards, boasting an impressive levels of protein and minimal carbs per serving.

Source: Dream Pretzels

Crisp Power is strategically crafted to cater to the growing number of health-conscious consumers increasingly seeking snacks aligning with a protein-rich, low-carb diet. The shift towards more nutritious snacking options reflects a broader trend in consumer habits, as people become more aware of the impact of diet on overall health and well-being.

Gilad Zilberberg, the founder and CEO of Meir Bagel, says ‘Crisp Power’ is an exciting innovation, suggesting it will become a new favourite among the Dream Pretzel community and those pursuing a healthier lifestyle.

“After years of refining our recipe, we’re thrilled to offer a snack that merges the beloved flavour of an everything bagel with the crunchy satisfaction of a pretzel,” says Gilad Zilberberg.

Founded in Israel over half a century ago, Meir Bagel began its journey with salty pretzel sticks. Today, it stands as the third leading brand in Israel’s baked snack category and enjoys a global presence.

The introduction of Crisp Power pretzels is not just a new product launch; it represents Meir Bagel’s commitment to innovation and its response to a market increasingly demanding wholesome, nutritious options.

Packed with plant-based protein, high in fiber, sugar-free, and never fried, Crisp Power aims to provide up to 30% of the daily recommended protein intake in just one serving.

Source: Dream Pretzels

This launch marks a significant step for Meir Bagel, as it continues to adapt and evolve in a market increasingly focused on health, wellness, and the nutritional value of everyday foods.

For more information CLICK HERE

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Steakholder Foods Unveils Plant-Based 3D-Printed Eel

Israeli based, Steakholder Foods, a global leader in 3D meat and fish printing technology, has launched the world’s first plant-based, 3D-printed eel.

Source: Steakholder Foods -3D Printed Eel

This product is a testament to Steakholder Foods’ advanced capabilities in replicating complex textures, using precision layering and a unique blend of materials. The plant-based eel, which is expected to eventually incorporate cultivated eel cells, stands as a potential game-changer in the seafood industry.

The company says the eel printing process is notably more efficient, reducing the quantity of ingredients typically required in plant-based alternatives. Strakholder is now exploring collaborations to commercialise its eel product by providing proprietary 3D printers and ink.

This approach is expected to enable mass production of 3D-printed eel at competitive prices, addressing the cost challenges posed by the global eel market. The global eel market, valued at $4.3 billion in 2022, is primarily dependent on wild eel, with Japan as a major consumer.

Source: Steakholder Foods -3D Printed Eel Slide Show

The live eel industry faces critical challenges such as over-exploitation, risk of extinction, breeding difficulties, and regulatory hurdles. Steakholder Foods’ plant-based eel presents a sustainable alternative to address these issues.

Arik Kaufman, CEO of Steakholder Foods, says the launch marks a pivotal moment in the seafood industry. He emphasized the potential of their DropJet technology in enabling the production of a variety of printed products, potentially on an industrial scale.

‘This technology could lead to more efficient, sustainable practices, and increased profitability for food companies’, says Arik Kaufman.

For more information CLICK HERE

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You Will Be Surprised By The Top 10 Most Read News Stories of 2023

Just as we were when we examined our story analytics with a fine tooth comb and can reveal a ‘more -than-interesting’ 10-9-8…countdown to the top 10 most read news story for 2023.

We think you will be surprised – a sure indication this sector will be the most progressive in 2024, simply because the ‘story narrative’ IS a global game changer.

Source: How AI Sees The Top 10 Reads For 2023

So here we go and coming in at Number 10 is a recent article which piqued the interest of those of you wanting an real insight into the ‘going’s-on’ at the recent COP28 gathering in Dubai.

Number 10:

The advent of 3D Printed plant-based and Bio-printed fish is drawing alot of attention. Some pundits are suggesting we will see major movements in ‘alternative and life-like’ fish proteins in 2024.

Number 9:

An increased focus on Sri Lanka’s agri-products sector is attracting long established non-agricultural businesses into the food business.

Number 8:

Diversification away from the generational legacy coconut industry is revealing new and exciting coconut products. Watch the emergence of ‘coconut protein’ in 2024.

Number 7:

Anything that will ‘raise eyebrows’ is likely to get public attention – evocative, truthful and plain obvious is attracting the public gaze.

Number 6:

The emergence of traditional and indigenous fruit and vegetables will become de rigour in 2024.

Number 5:

The Kiwi’s are at it again with innovative and downright imaginative ways of up-cycling vegetables and this Cauliflower ice cream continues to take the tiny nation by storm!

Number 4:

Anything ‘trend related’ is of real reading interest as companies try and second guess what the ‘brand new very best’ might be in food technology and the plant-based products sector.

Number 3:

You have to hand it to Germany’s Veganz coming in at Number 2 with the release of their ‘printed milk’. Yes you heard right ‘printed milk’!

Number 2:

Out front by a ‘country mile’ as the most widely read news article from plant-food news for 2023. Drum roll please !!! Yes it’s Magic Valley’s dream coming true as its cultivated meat products edge their way way closer to our dining tables!

Number 1:

As we close the chapter on a year packed with innovation and the continuous evolution of protein product development, it’s evident 2023 was just a precursor to what promises to be an even more transformative year ahead.

Readers can look forward to 2024 to many more breakthroughs further challenging the boundaries of food technology. The ceaseless ingenuity in the industry suggests there is no slowing down in the quest for sustainable and ethical protein alternatives. From advancements in texture and taste to nutrition and accessibility, the coming year is poised to offer an array of novel plant-based, cultivated, and 3D printed meat products. But do keep an eye out for more seaweed algal based proteins.

These innovations aim not only to satisfy the human palate but also to cater to the growing demand for eco-friendly and humane options.

Stay tuned as we continue to cover the unfolding future of planetfood, where every new product has the potential to revolutionise not only what is served up to our dining tables but also our relationship with food itself, not to mention provide some solace for a planet needing urgent peace and respite.

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Good Health Farm’s Tempeh 2.0 Hits Singapore’s FairPrice Shelves

Singapore’s appetite for innovative plant-based foods continues to grow, and Good Health Farm is the latest to sprout up in the city’s flourishing plant-based food marketplace .

With their recent partnership with NTUC FairPrice, a Singapore supermarket chain, Good Health Farm had introduced a fresh take on a timeless classic: tempeh.

Source: Good Health Farm

The traditional Indonesian food, known for its rich protein content and fermentation benefits, has been reinvented by Good Health Farm as ‘Tempeh 2.0’.

Their new line features a mince mimicing texture and taste of regular meat crafted entirely from plant-based ingredients, bringing together age-old tradition and modern culinary innovation.

Why Singapore? It’s not just a bustling hub of commerce and culture; it’s becoming a hotbed for plant-based product testing. Good Health Farm’s strategic move to partner with FairPrice after their digital success with Redmart underlines the island nation’s emerging role as a taste-tester for the future of food.

Source: Good Health Farm

The launch of Tempeh 2.0 isn’t just about bringing a new product to the shelves; it’s a nod to health-conscious consumers and the planet alike. This product line is a testament to Good Health Farm’s ethos to make eating well both easy and impactful, one delicious bite at a time.

Customers won’t just find these tempeh treasures on the shelves; they’ll experience them firsthand through an engaging in-store campaign. The promotion is set to include sampling events, consumer deals, and even culinary showcases by the Good Health’s resident Chef, Forest Leong.

Source: Good Health Farm – Forest Leong

Behind Good Health Farm’s innovation is a coalition of food industry experts from Malaysia, Singapore, and Australia, united by a vision of sustainable and healthful eating. With a century of combined experience, they’ve crafted a proprietary plant-based meat processing system not only easy on the wallet and the Earth but also rich in nutrition and flavour.

As Good Health Farm gets its 2.0 tempeh into Singapore’s with the help of F&N Foods distribution network, it’s clear the company’s synonymous ‘little red dot’ is becoming a green beacon for the future of new food.

For more information CLICK HERE

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5 Festive Tips for a Happy, Healthy Gut & Vegan Pavlova!

Extract from Understanding the Divine Gut by Scott Mathias CHHC.AADP

As the holiday season is on us, many are wondering how to enjoy festive treats while keeping a healthy gut. Here are 5 joyful ways to support your digestive system, so you can savour this special time without the discomfort of bloating or reflux.

1. Embrace Festive Fermented Foods: Incorporate probiotic-rich foods into your holiday meals. Think cranberry-flavored kombucha, pumpkin spice kefir, or a side of festive sauerkraut. These foods not only add a unique twist to your table but also boost your gut microbiome.

Source: gourmetvegetariankitchen.com

2. Feast on a Plant-Based Holiday Spread: Studies suggest a vegetarian diet can enhance gut health. For your holiday dinner, consider a plant-based menu. Delight in roasted winter vegetables, quinoa-stuffed bell peppers, and other vibrant, gut-friendly dishes.

3. Pick Prebiotic-Rich Seasonal Veggies: Opt for seasonal produce rich in prebiotics. Winter favourites like garlic-roasted Brussels sprouts or a warm onion and leek soup not only comfort the soul but also nourish your gut bacteria. If your season is summer then think broccolini bringing nourishment to your gut along with French breakfast radishes.

Source: PFN

4. Say No to Sugary Temptations: The holidays are rife with sugary treats, but for the sake of your gut, limit refined sugars. Enjoy natural sweeteners like coconut palm syrup in your gingerbread, or savour the natural sweetness of fruits in your desserts. Also consider making your very own plant-based vegan pavlova. RECIPE HERE

Source: Project Vegan Bakery

5. Manage Holiday Stress: The hustle of the festive season can be overwhelming. Prioritize relaxation through mindful activities like gentle yoga amid twinkling lights or a peaceful walk in a snow-draped forest. Embrace the joy of the season and let go of stress, a known disruptor of gut health.

Extra Seasonal Tips: Keep active with fun holiday activities, ensure restful sleep despite the excitement, and consider natural alternatives to over-the-counter remedies. Adding a touch of Papain Enzyme to your diet can also promote protein digestion and enhance gut function.

Remember, while these tips are backed by science, it’s always best to consult with a health professional for personalized advice.

Earlier this year we focused on health trends for ’23 and gut health figured prominently. This trend remains at the top of the list.

Enjoy a gut-happy holiday season!

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Vostok Antarctic Station – Coldest Place on Earth Is Growing Tomatoes & Cucumbers

In a remarkable scientific achievement, Russian scientists at the Vostok Antarctic station have successfully concluded an experimental vegetable cultivation project, with amazing yields. Winter temperatures can drop as low as -75C, summer averages -25C.

Utilising advanced panoponica** technology inside their greenhouses, the team harvested an astonishing amount of produce per square meter: 100 kg of cucumbers, 149 kg of leafy cabbage, 29 kg of tomatoes, and 11 kg of sweet peppers.

Source: AAHNN

The project’s success can be attributed to the multi-level placement of phytotechnical complexes, a technique that dramatically increases productivity.

Director Alexander Makarov says the significance of this success cannot be understated.

‘This season we achieved a record cucumber harvest of 16.5 kg per square meter in just 60 days’, says Alexander Makarov. He also announced the upcoming launch of the new Vostok winter complex in early 2024, which will include a state-of-the-art greenhouse, providing polar researchers with a consistent supply of fresh vegetables and greens.

Source: AAHNN

The scientific studies conducted at the station have confirmed the high efficiency of the developed plant cultivation technology, surpassing the results of contemporary greenhouses. The experiments also demonstrated the successful cultivation of leafy greens, with an annual yield of 60 to 90 kg of salad crops per square metre.

Creating favourable conditions for plant growth, the phytotechnical complex enables the cultivation of watermelons in the coldest place on Earth. The current focus extends to growing forest berries, such as blackberries, blueberries, and strawberries, with promising initial results.

‘The new phyto-technical complex-3 will be sent to the Vostok station after we perfect the cultivation methodology for these forest crops,” says Alexander Makarov.

Secure accommodation: an artist’s impression of new living modules for Russia’s Vostok research station in Antarctica
Photo: TRV-SCIENCE.RU

This groundbreaking endeavor not only provides fresh produce to polar researchers but also opens new possibilities for sustainable agriculture in extreme environments, potentially benefiting future space missions and arid regions on Earth.

**Panoponica technology is an advanced form of hydroponic farming. Hydroponics is a method of cultivating plants without soil, instead utilizing mineral nutrient solutions in a watery solvent, has been around for decades. Panoponica advances this concept further by integrating multi-level growing systems, sophisticated climate control, and innovative nutrient delivery methods to increase yield, efficiency, and sustainability dramatically.

For more information CLICK HERE

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IKEA’s Festive Gigantic Turkey-Sized Meatball Rolls into Christmas!

Just when you think you’ve seen it all, this holiday season, IKEA has cooked up a whimsical wonder straight out of a Christmas fairy tale.

Move over, mammoth meatballs of yore, and make way for IKEA’s latest culinary marvel – the Turkey-Sized Plant-Based Meatball! It’s not just a dish; it’s a festive spectacle that promises to be the talk of the table.

Source: IKEA UK

This colossal creation, weighing in at a whopping 4.5kg, is a culinary chimera blending the size of the U.K.’s beloved Christmas turkey with the savoury allure of IKEA’s iconic meatball. It’s not just a meal; it’s a plant-based veggie meatball monument sure to evoke laughter and gasps around the Christmas dinner table.

Remember the giant Mammoth meatball created by Australian cultured meat innovator, Vow, earlier this year.

Imagine this: A giant, succulent plant-based meatball, boxed and ready to dazzle, accompanied by the classic lingonberry jam and IKEA’s creamy, dreamy sauce. It’s a festive feast set to dethrone the traditional turkey, ready to take center stage amidst your yuletide trimmings.

But there’s more! In a twist straight out of Santa’s workshop, IKEA throws a curvemeatball – a Veggieball Christmas Tree! For the plant-based enthusiasts, this delightful kit allows you to craft your very own veggieball tree, complete with a cone-shaped base, using the mouth-watering veggieballs from IKEA’s range.

Source: IKEA UK

Karen Hughes, IKEA UK’s Food Manager, says its more than plain old Christmas fare.

‘The Turkey-Sized meatball isn’t just a dish; it’s a Christmas miracle for IKEA meatball aficionados. We’re thrilled to unveil it just in time for the festive season and can’t wait to see it become the star of Christmas dinners!’, says Karen Hughes.

So, how do you get your hands on these marvels? IKEA teases the sale of the Turkey-Sized Meatball on their Instagram page (@IKEAUK) onsale in the UK now. Additionally, adventurous souls can go into UK IKEA stores, seeking out the hidden turkey-sized meatball for delivery Christmas eve.

Understandably the giant plant-based meatball is attracting alot of interest via IKEA’s Instrgram page – where they are giving away 25 of the giant meatballs as well.

Source:IKEA UK
  • “Why tag 25 people if I’ll eat it all myself?” laughs Prattquello.
  • Suziewong02 exclaims, “I NEED THIS IN MY LIFE – THE TURKEY MEATBALL 😍”.
  • “Turkey-sized meatball 😋,” drools Nix_michelle1.
  • R4z33n4l1 notes, “The veggie will feed the family for days”.
  • “I NEED ME THIS HUNK OF MEAT,” declares Ethanchan96.
  • Findingryanc keeps it simple, “Big Meatball :))”.
  • Captainmorgangb suggests, “The perfect house party crowd pleaser… You do the food, we’re on drinks 😎🔥”.

This holiday season, IKEA isn’t just selling its iconic furniture; they’re serving up joy, laughter, and a gargantuan meatball sure to become a legend in Christmases to come. HO HO !!!

For more information CLICK HERE

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