greenqueen – Seafood is a fast-growing niche of the alternative protein sector. With that is a sub-niche of unbelievably realistic plant-based whole-cut products. Made using 100 percent vegan ingredients, these substitutes for fish and seafood claim to be healthier, more sustainable and a solution to the consequences of global overfishing. LINK to the whole story HERE.
Editors Comment: While Pizza Hut Singapore can be congratulated for its move to offer a plant-based meat pizza why not go the whole way and use vegan cheese ? Perhaps this is just the first step? I hope so.
Pizza Hut Singapore, the nation’s leading pizza restaurant, is once again breaking new ground with the launch of Cheesy 7 Beyond™ Supreme, a plant-based version of one of its best-selling creations – the Cheesy 7 Pizza.
(But it’s not fully vegan. However it is a start towards a fully vegan offering- Editors comment)
Created in partnership with Beyond Meat™, a leader in plant-based meat, the Cheesy 7 Beyond™ Supreme promises an exceptional dining experience, featuring a decadent mix of seven different types of cheeses – Cheddar, Mozzarella, Provolone, Monterey Jack, Parmesan, Edam and Cream Cheese, coupled with Beyond Meat’s plant-based Italian sausage crumble, mushrooms and vegetables like capsicums and onions – baked to golden brown perfection.
CHEESY 7 BEYOND™ SUPREME – CHEESY, TASTY AND INCREDIBLY NUTRITIOUS
Created to appeal to flexitarians, meat lovers and vegetarians, the Cheesy 7 Beyond™ Supreme not only offers diners more ways to enjoy their favourite Pizza Hut flavours, but also puts them on the path to making more sustainable food choices.
A notable highlight of this new creation is the Beyond Italian Sausage™ Crumble, made from simple, plant-based ingredients like peas and rice, with no GMOs, soy, gluten, hormones, antibiotics or cholesterol. The Beyond Italian Sausage Crumbles have been carefully developed to offer a similar taste and flavour profile to ground Italian sausage, making it the perfect option for meat lovers who want the juicy, meaty experience they know and love but in a plant-based protein. In other words, with the Cheesy 7 Beyond™ Supreme, customers can have their meat and not eat it too.
NOTE: Yes, Vegan options are fully available at Pizza Hut in all the stores located in the United Kingdom as they have a dedicated vegan menu. However, for the stores in the United States, they do not have a complete vegan menu; you need to navigate them properly through your requirements. More UK info HERE.
SINGAPORE, Sept. 26, 2022 /PRNewswire/
futurealternative – Made by Kade’s mushroom-based Shroomi burger took out the plant-based category and also scored the honour of “Champion Specialty Other Product”. ….LINK TO FULL STORY
Made By Kady’s Shroomi Winner
PFN – Alarm bells should be ringing on the board rooms of the planet’s largest dairy protein producers following the announcement Australian based Change Foods is to establish its non-dairy fermented casein operations in the UAE.
The planned facility in Abu Dhabi will be the first of its kind in the region to produce animal-free milk protein, casein, the main ingredient in none- dairy cheesemaking.
Plant-based & None-Dairy Cheese – nutritioninvestor.com
Change Foods’ describes its casein is bio-identical to the traditional dairy version but will be entirely animal-free, thus made with a fraction of the environmental impact of animal derived dairy.
The strategic location of the facility with multimodal connectivity would also provide a shipping and distribution network to serve the rapidly growing Middle East and Asia-Pacific region.
Change Food’s output will replace the work of nearly 10,000 dairy cows !
“We are honoured to be a part of the UAE’s NextGen FDI initiative and grateful for the strategic partnership with KEZAD Group,” said David Bucca, Founder and CEO of Change Foods.
Source: Change Foods
” The strategic alignment behind our company’s vision to help transition the world to more sustainable food systems by scaling new food production technology was clear from the start.”
But what does this mean in real strategic terms?
With the expansion of the EV and the reduction in petroleum usage in order to meet a reduction of green house gas emissions, the UAE could in fact be looking to replace one necessity with another more critical necessity – consumable non-animal protein for global consumption.
Animal agriculture as the world has known it is being turned on its head and the Change Food’s CEO is not short with his words.
“Raising animals for food is an inefficient and resource-intensive process that materially contributes to global greenhouse gas emissions,” said Bucca, “we think we can be an influence of positive transformation for this dynamic and growing industry. This will be a stellar example of how embracing new technologies can help us overcome regional food security challenges.”
Fonterra, NZ recently signed a development deal with Netherlands based Royal DSM to accelerate the development and commercialisation of fermentation-derived proteins with dairy-like properties.
First starter advantage, not only developing technology to augment consumer based non-dairy products, but also establishing a strong brand position, will provide companies like Fonterra with the foundation for a transition away from land based industrial dairying. But they will need to ramp-up product development quickly. Time is not on their side as Middle East oil money is thrown at this emerging sector.
ENDS
The US is renowned for delivery burgers by volume but definitely not by quality.
PFN- Surprise ! Surprise ! It’s the Italians who deliver four of the world’s top burgers. In fact the traditional home of burgers, the US, only manages to snatch two places in the lineup….read more…
PFN – Adamo Foods is using a proprietary fermentation process to create clean-label whole-cut “steaks” based on a single, natural superfood called fungal mycelium. Adamo Foods’ mycelium strain is packed with fiber and is a complete protein source.
Adamo Foods bites into $620k to launch Europe’s first ultra-realistic “steak” alternative
Adamo Foods has won triple backing in a boost to its mission to develop delicious, healthy and sustainable alternatives to meat whole-cuts from fungi.
The London-based food tech brand first secured a Smart Grant from Innovate UK, the UK government research and innovation department’s highly competitive flagship award.
The company then secured its first VC investment from Beeches Group, a prolific food and agriculture investment fund backed by the owners of Noble Foods.
Building on its success, Adamo Foods has now been selected as winner of the SHAKE Climate Change 2022 cohort, a prestigious annual competition led by World-renowned Rothamsted Research that seeks to support the most promising innovations in sustainable food production.
The company is using the funding to complete its development of Europe’s first convincing beef steak alternative. Pierre Dupuis, Founder and CEO said:
‘It’s a hugely exciting time in the alt-protein space, with meat alternatives more popular than ever. But we see a huge gap in the market for realistic and healthy alternatives to whole cuts. Whole cuts represent 85% of the $1trillion meat market but are virtually absent in meat alternatives. We’re aiming to change that’, says Pierre Dupuis
Adamo Foods is using a proprietary fermentation process to create clean-label whole-cut “steaks” based on a single, natural superfood called fungal mycelium. Adamo Foods’ mycelium strain is packed with fiber, is a complete protein source with all nine essential amino acids, and is inherently fibrous, delivering a unique muscle-like structure.
‘We’re working on an exciting new technology to take these products to the next level, and are hugely grateful to our new investors for recognising its potential. The funding takes us one step further on our mission to remove animals from our broken food system’.
The company plans to pilot launch its first product in a limited number of UK locations in 2023. Find out more at the company’s website: www.adamofoods.com
Mushroom image courtesy : damir-omerovic-UMaGtammiSI-unsplash.
ENDS.
PFN – NZ Bottom of multi-country study into Govt. investment, strategic planning & dialogue around the emerging global alternative protein initiatives.
‘The report concluded if New Zealand was to succeed in this increasingly competitive space, it needed to do more and do it faster. Barriers must be removed along with increasing national and international collaboration, as well as substantial invest in world-class talent and infrastructure. The report has raised further questions related to the potential for a more diverse protein sector in New Zealand; what the priorities should be, and how industry and government could work together to support this. A common question raised is look at ‘what are other countries and governments doing?’
New Zealand lacks a government funded ‘Alternative Proteins Innovation Centre of Excellence’
The governments in Singapore and The Netherlands are demonstrating significant commitment to their alternative proteins sectors across all areas evaluated. Australia, Canada and Denmark also score very well, with clear strategic positioning of alternative proteins reinforced by funding and broader sector support.
Israel and the UK receive three stars. Both are investing large amounts of money into alternative proteins, but have yet to clearly articulate the specific role of the sector within their official national food strategies. It was a little surprising to see Israel only score mid-field, as it has a very active alternative proteins start-up community and is generally regarded as a leader in this area. However, this appears to be due to its established general innovation ecosystem and not through a specific government focus on this sector.
New Zealand achieves a single star rating, along with Ireland (government strategy has been announced, but very limited funds committed to its implementation thus far) and Sweden (minimal government activity or investment in alternative proteins).
New Zealand has no specific strategy, targets or goals related to the role of alternative proteins within its agrifood sector. It has a low level of government investment as a percentage of agriculture-related GDP (0.23%). Its current regulatory framework has not been designed with alternative proteins in mind and it restricts the commercial development of several alternative protein categories.
Australia trounces New Zealand in development and production of lab based milk.
Has New Zealand been left behind in research and development of a lab based ‘brewed milk’ ?
‘NO COW NO CARBON’ – not to mention the nitrogenous contamination.
SMH-Eden Brew is among a host of new companies racing to get animal-free products to consumers, promising a more ethical and ecologically sustainable alternative to dairy. ..more
Who’d have thought the ‘evil tobacco plant’ would now redeem itself and form the foundation for the development of cell-based plant food?
VegNews – Israel’s BioBetter will use the new funding to expand its tobacco plant-processing facility in Israel to better serve the cultivated meat companies it is currently working with around the world ….more
greenqueen – These have been developed in a move to head of non-compostable & Non-sustainable aluminium cups used by multinational, Nescafe.
Your coffee habit is on notice. Swiss retail giant Migros says it is launching a proprietary coffee making system aimed at replacing single-use coffee pods.