Rare Crops Emerge as Key Ingredients in New Greeneration Dubai Hub

In what’s touted as a significant boost to the UAE’s culinary landscape, Greeneration, has officially commenced operations in Dubai Industrial City selling rare crops and ingredients designed especially for the HoReCa (Hotel, Restaurant, and Café) industry.

Greeneration (Executive team shown left) is the brainchild of Roman Ulyanov, Founder and Managing Partner, who brings a rich background of supplying Europe’s top restaurants and managing vertical farms across Eastern Europe. The company is determined to lift-the-bar with its array of premium products, including microgreens, specialty greens, baby leaves, and edible flowers, all grown using advanced hydroponic technology.

Among the exclusive selections are verbena, Peruvian huacatay, oxalis, and around 10 new types of specialty and edible flowers previously unavailable in the UAE market. The company also plans to expand its range to include medicinal herbs, berries, and ginseng sprouts, catering to specific customer requests for rare greens.

Source: Greeneration Dubai -Slides of products

“Our goal at Greeneration is to offer the broadest and finest selection of premium products,” says Roman Ulyanov. “We’re excited to introduce over 70 new types of rare crops to the UAE, cultivated with cutting-edge technology that allows us to produce without pesticides and ensures availability year-round.”

This innovative approach enables Greeneration to meet the demands of up to 1,200 premier restaurants in Dubai, introducing unique offerings such as high-quality shiso leaves, thereby eliminating the need for imports from Japan.

The facility in Dubai Industrial City spans several thousand square meters, designed by leading agro engineers and food production experts. It features state-of-the-art hydroponic equipment, complies with HACCP and ISO standards, and employs artificial intelligence to optimise growth conditions.

With a commitment to innovation, Greeneration is exploring new food concepts, including non-alcoholic beverages derived from organic plants, catering to the evolving tastes of Dubai’s consumers. The company emphasizes a co-creation model, engaging with chefs to accommodate their preferences and ensure a versatile, continually evolving product range.

Source: Greeneration Cocktail flowers

The company is not just about supplying rare ingredients but also aims to be a leading hub for natural, nutritious components in the GCC (Gulf Cooperation Council).

In addition to its agricultural endeavors, Greeneration has launched the Greeneration Academy. This educational initiative offers over 100 hours of sustainability content through an online platform, aiming to cultivate the next generation of sustainability advocates. The curriculum provides practical experience with hydroponic systems, allowing schools to integrate these lessons into their schedules flexibly.

Through these multifaceted efforts, Greeneration will undoubtedly make a substantial impact on the culinary and educational landscapes in Dubai and beyond, promoting a future where quality, sustainability, and innovation go hand in hand.

For more information CLICK HERE

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Gen Zoomers Pushing Cultivated Meat Development Due To Global Sustainability Concerns

Australian based cultivated meat start-up, Magic Valley cites concerns from the Gen Z or Zoomer generation, those born late nineties-early 2000’s, as leading the global war-cry for more sustainable cultivated meat protein products. GenZ’ers are looking for company and product profile ‘impact statements’.

Source: Dreamstime GenZ’ers
Source: Magic Valley – Paul Bevan, CEO Magic Valley

Paul Bevan Founder & CEO of Magic Valley says the Z generation possess a profound awareness of environmental issues, growing up at a time environmental issues such as climate change, deforestation, and plastic pollution have become more visible and pressing.

“Their level of awareness should not be under estimated. The decision and choice making power is coming on full-stream particularly as they confront the supermarket meat counter and the ballot box. We can see an unprecedented swing towards sustainability concerns. They are already showing a greater desire to buy non-animal/ vegan products with a deep sense of concern for a sustainable Planet Earth’, says Paul Bevan.

Paul says the increasing demand for more sustainable sources of protein means Australian consumers particularly are likely to embrace cultivated meat as a viable alternative led by the Zoomer generation.

Source: Magic Valley Cultivated Meat Burger, Consumer Pack, Cultivated Pork Wontons

‘The economic impacts will be profound opening up a significant growth area for the Australian economy, with the potential to create thousands of jobs in the production, processing and marketing of cultivated meat products at the same time meeting sustainability concerns’, says Paul Bevan.

The ethical considerations should not be underestimated says the Magic Valley Founder.

‘Many young people are concerned about animal welfare and the ethics of consuming animal products. Cultivated meat protein sources offer a way to reduce or eliminate the need for animal products in the food supply chain, which underpins the ethical choice process’.

Gen Z is often characterised as a socially responsible and politically engaged generation, and many young people see sustainability as a key issue needing to be pragmatically addressed- now. This can include issues such as reducing carbon emissions, conserving natural resources, and promoting biodiversity.

‘If the Gen Z’s remain true to their conviction then all bodes well for a planet fit enough to support generations to come. The advent of cultivated meat – meat without the problems associated with current animal agricultural practices – could go along way in reducing carbon emissions’, says Paul Bevan.

Paul says latest projections are for a consumer launch at the end of 2024 in Australia as the company awaits Australian Government certification. Meanwhile Singapore is already providing certification for cultured meat products.

More information CLICK HERE

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Will Moves Toward Regenerative Organic Certification Take Center Stage at Natural Products ExpoWest?

This is a question many will hear in coming years as retailers push towards ‘post organic consciousness’ with demands for Regenerative Organic Certification or ROC.

During a recent social discussion sponsored by Natural Products ExpoWest, Californian based, Jimbos’ Director of Grocery, Jason Murrell, shed light on the shifting paradigms within the US retail and agricultural sectors.

With an emphasis on Regenerative Organic Certification (ROC), Jason Murrell also pinpointed the essential need for maintaining the highest ingredient standards, a demand echoing across all demographics. “Across the board demographics – all age groups are demanding transparency and honesty when it comes to ingredients,” says Jason Murrell, highlighting the growing universal appeal for greater accountability in food production.

The Regenerative Organic Certification, is like Organic 2.0 and represents an holistic approach to agriculture amalgamating soil health, animal welfare, and social fairness into a single, rigorous standard.

Source: Greenamerica.org

ROC certification is led by the Regenerative Organic Alliance, includes influential members like the Rodale Institute, Dr. Bronner’s, and Patagonia, all aiming to fill the gaps left by traditional organic certifications.

With soil health as a cornerstone, ROC promotes biodiversity, employs regenerative practices such as cover crops and rotational grazing, and excludes synthetic inputs

Despite the broad support for sustainable agriculture principles, the introduction of ROC has sparked debate within the community. Critics argue the proliferation of certifications could potentially fragment support for organic products and confuse consumers already overwhelmed by labels. Nonetheless, proponents see ROC as a necessary evolution, offering a more encompassing label reflecting modern environmental and ethical standards

Jason Murrell’s insights resonate with a growing consumer trend towards sustainability and ethical consumption. “It’s the future of our industry and it’s really going to be critical for us moving forward. Obviously, you know, we look for upcycled being kind of a little bit of a buzzword too now, but understanding those ingredients that are upcycled, it’s necessary to hit our ingredient standards on top of being upcycled. So if you can do both of those things, then it’s definitely right,” says Jason Murrell.

This sentiment captures the essence of the ROC movement which is a push towards holistic, sustainable practices prioritising not just environmental health, but the well-being of animals and humans alike.

Natural Products ExpoWest opens in Anaheim, California on 12th March and runs until 16th- showcasing the latest trends and standards in natural products.

Source: Natural Products ExpoWest

The move towards Regenerative Organic Certification signifies a pivotal moment for the industry. By embracing these rigorous standards, retailers and producers alike signal a commitment to a future where sustainability, transparency, and ethical practices are not just valued but expected by consumers across all age groups.

For more information about Natural Products ExpoWest CLICK HERE

For more information about JIMBO’s story CLICK HERE

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Yo Egg Drops World First Sunny-Side Up Plant-Based Eggs into US Retail

Los Angeles-based startup Yo Egg reports it’s taking a giant leap in the plant-based food sector by launching the first-ever poached and sunny-side up plant-based eggs in select U.S. retail stores.

Source: Yo Egg – Runny eggs benedict

Yo Egg is setting a new standard in the market, previously dominated by powdered or liquid plant-based egg substitutes. The company’s offerings are designed to mimic the full egg experience, including a perfect egg white and a runny yolk, thanks to their patent-pending technology.

After a successful introduction into the foodservice industry last spring, Yo Egg is now targeting the retail sector, starting with health-conscious consumers on the west coast.

Retailing at US$6.99 for a four-pack, with plans to reduce the price to US$5.99, these plant-based eggs are made from soy and chickpea proteins, sunflower oil, and an alginate film separating the yolk from the white. They’ll be available in the freezer section of select supermarkets across Los Angeles, with expansion plans across California and New York, and eventually nationwide.

Yo Egg’s unique production capability is a game-changer. With equipment capable of manufacturing up to 200,00 yolks per day, Yo Egg can potentially eliminate the need for tens of thousands of hens in egg production. This efficiency not only underscores the scalability of plant-based egg farming but also positions Yo Egg as a strong competitor against traditional egg suppliers and other plant-based alternatives.

Source: Yo Egg plant-based egg recipe slider

The company’s strategy to enter the market through food service before hitting retail shelves mimics successful launches by other food innovators like Impossible Foods. Yo Egg’s diverse product lineup, including future plans for egg patties, hard boiled eggs, and a liquid yolk product, is poised to cater to a wide range of culinary needs, from breakfast dishes to gourmet recipes.

Beyond the appeal to vegans and environmentalists, Yo Egg aims to attract consumers with health benefits such as lower cholesterol, reduced saturated fat, and decreased sodium content compared to chicken eggs. This strategic focus on health, coupled with the environmental and ethical advantages, positions Yo Egg undoubtedly as a forward-thinking choice for consumers looking to make sustainable and healthy dietary choices.

For more information CLICK HERE

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How NewFish is Transforming Water into Superfoods

Imagine a world where the clear, flowing inland waters of New Zealand are nurturing a revolution in nutrition.NewFish, an innovative Kiwi startup, is turning this dream into reality by tapping into the potential of microalgae and transforming water-borne nutrients into the next generation of superfoods.

Source: PFN – Ai depiction of New Fish protein and nutritionally rich algae

In an innovative leap, NewFish, in collaboration with the Cawthron Institute, is unlocking the secrets of native microalgae to offer unparalleled nutritional benefits to people around the globe. Yes you heard right; scooping up freshwater algae and turning it into nutrient rich food.

At the heart of NewFish’s pioneering approach are the standout strains of microalgae, each with its unique nickname and remarkable properties promising a range of health benefits:

  • The Adrenaline Junkie: Thriving in the acidic lakes of New Zealand, this extremophile strain is a testament to resilience and adaptability. It’s a powerhouse of nutrition, designed for those who demand the most from their food, ensuring a safe, contamination-free source of nourishment.
  • The Pocket Rocket: Small but mighty, this strain exemplifies rapid growth and efficiency. It’s perfect for individuals seeking a quick, nutrient-rich boost to their diet, supporting everything from daily energy needs to recovery after workouts.
  • The Workhorse: As its name suggests, this strain is all about delivering consistent, reliable results. It’s the foundation of a balanced diet, offering a steady supply of high-quality protein and nutrients.
  • The Gourmand: For those who believe that nutrition shouldn’t come at the expense of taste, The Gourmand offers a delicious, protein-packed option. Imagine sauces, special salts, and condiments enhanced with the natural sweetness and richness of microalgae.
  • The Eco Warrior: At the forefront of sustainability, this strain converts atmospheric nitrogen into a vital nutrient for microalgae growth, cutting down the carbon footprint of cultivation. It’s the choice for eco-conscious consumers who want their dietary choices to reflect their values.

Source: PFN Ai – NewFish’s stand-out microalgae strains with names and depictions

We know water, the cradle of life, has nourished countless Planet Earth species for millennia. NewFish’s radical approach asks a simple yet profound question: If we are extracting protein from air, why not harness the nutritional potential of what’s in water?

With over 70% of the Earth covered by water, NewFish is not just about finding alternative food sources; it’s about re-imagining the future of nutrition. This innovative approach taps into the essence of water to unlock a world of nutritional possibilities, offering benefits ranging from enhanced physical performance and wellness to contributions toward a more sustainable planet.

For more information CLICK HERE

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Could ‘Pot Lentils’ Bite Into Lucrative Global ‘Pot Noodle’ Market? Lentiful Thinks So.

In what’s seen as a provocative stride towards redefining convenience food, the U.S.-based startup Lentiful has launched a new range of ‘pot lentils’, tapping into the global pot noodle market, valued at nearly $43.20 billion by 2027.

Source: Lenitful

Spearheaded by the vegan-based, Bacon family, Lentiful offers a healthy, sustainable, and flavourful alternative to traditional instant noodles, jam packed with nutritional benefits.

Source: Lentiful – The Bacon family.

Ben and Brooke Bacon, the visionary duo behind Lentiful, embarked on their journey to transform their family’s diet towards more plant-based options, discovering the myriad benefits of lentils in the process.

Lentils, known for their high protein, fibre, and essential micronutrients, became the cornerstone of Lentiful’s product line. The Bacons’ commitment to promoting healthier eating habits led to the creation of this vibrant range of both sweet and savory lentil-based meals, designed to cater to busy lifestyles without compromising on nutrition.

Lentiful stands out in the global ‘pot food’ market, by offering a product not only convenient but also significantly higher in protein compared to traditional pot noodles.

Source : Lentiful – Product slide

With protein content ranging from 20 to 30 percent in lentils, versus the modest 4 grams typically found in a serving of instant noodles, Lentiful positions itself as a superior choice for consumers seeking nutritious, quick-to-prepare food options.

The all vegan, Bacon family’s journey from a casual lentil discovery during the early days of the COVID-19 pandemic to the launch of Lentiful illustrates a remarkable commitment to health, sustainability, and the belief in an abundant, sharing mindset, encapsulated in the brand name itself.

With its roots in personal transformation and a mission to encourage healthier eating habits worldwide, Lentiful is well positioned to make a significant impact in the convenience food sector, offering a delicious, nutritious, and sustainable alternative amidst a market ripe for innovation.

For more information CLICK HERE

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Doubts Over Eat Just’s Cultivated Chicken Operations in Singapore Amid Closure & Legal Troubles

In a significant development, the future of Eat Just’s $61-million operations in Singapore has come under scrutiny following the temporary halt in the production of its cultivated chicken products reports The Straits Times.

Source: The Straits Times – SHABANA BEGUM

The company, known for its label Good Meat, has seen its Bedok facility shut down, as observed by The Straits Times during a visit on February 29. This closure marks a ‘pause’ in the production of the world’s first regulatory-approved cultivated meat product in Singapore, a venture that had initially garnered widespread attention.

The facility in Bedok Food City, earmarked to commence operations in the third quarter of 2023, remains closed, with Eat Just evaluating its strategic approach to production in Asia.

Huber’s Bistro, the sole restaurant offering Good Meat products, has ceased serving the cultivated chicken dishes since December 2023, citing supply issues. Despite these setbacks, there is optimism for a resumption of offerings “very soon.”

Source: Good Meat – Cultivated chicken meat sold at Hubers Butchery, Singapore

This pause in production is not isolated to the Bedok facility. A separate commercial manufacturing site previously producing for Eat Just’s liquid egg production is also reportedly no longer in operation. The situation is compounded by legal and financial challenges facing the company, including a legal dispute over unpaid invoices and a significant lawsuit related to its bioreactor manufacturer.

The development is a setback for the cultivated meat industry in Singapore, which had seen Eat Just’s chicken bites become the first such product to receive regulatory approval for sale in 2020. Despite the enthusiasm, the journey has been marred by production pauses and now, a complete halt at its major facilities.

Source: PFN Ai -Image visually represents the journey of the cultivated meat industry, highlighting both the initial optimism and the challenges that have emerged.

As the industry watches Eat Just’s struggles in Singapore, it clearly illustrates the pragmatic complexities of bringing cultivated meat to market. While the potential for a sustainable alternative to traditional meat production remains, overcoming the current hurdles will be crucial for the future of cultivated meat, not just for Eat Just, but for the industry at large.

For more information CLICK HERE

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Freedom Food Alliance Reveals AI Misuse in Ag Industry’s Disinformation War

The Freedom Food Alliance has published “The Disinformation Report: Harvesting Denial, Distractions & Deception”, a comprehensive analysis bringing to light the animal agriculture industry’s systematic use of disinformation to hinder the transition towards plant-based alternatives.

Source: PFN Ai depiction of the human brain coping with information.

Authored by environmental scientist Nicholas Carter, the report delves into the multifaceted strategies employed by the industry to cloud public perception and policy-making regarding the environmental and health benefits of plant-based foods.

Despite the widely recognised advantages of shifting away from animal-based products, the Ag industry continues to invest heavily in campaigns designed to mislead and confuse

The report highlights how millions of dollars are funneled into sophisticated operations including social media disinformation campaigns like YesToMeat, industry-funded research promoting false narratives, and the training of online influencers to disseminate misinformation. But more insidiously the Ag Industry is using Ai negatively to construct their disinformation says the report.

These efforts extend to manipulating public discourse using not only artificial intelligence but also waging culture wars, and greenwashing practices such as promoting Regenerative Agriculture as a climate solution for beef. The report also exposes attempts to undermine climate science and downplay the impact of methane emissions, showcasing a deliberate effort to derail environmental progress.

Source: The Freedom Food Alliance

CMO of Change Foods, Irina Gerry, says the breadth and sophistication of these campaigns pose a threat to public understanding and policy formulation. “These campaigns are not just widespread; they’re incredibly sophisticated, utilising a range of modalities and backed by significant financial investment. It’s no surprise that both the public and policymakers are struggling to navigate through the misinformation,” says Irina Gerry.

Nicholas Carter, the report’s lead author, stresses the importance of vigilance against disinformation. “We all acknowledge the need to combat misinformation, yet without persistent and thorough efforts to correct falsehoods, society remains vulnerable to the whims of well-crafted marketing strategies,” says Nicholas Carter.

Ali Tabrizi, director of the documentary “Seaspiracy,” highlights the urgency of the situation. “Animal agriculture giants are not just engaging in a disinformation war; they are actively threatening public health and the planet. The report sheds light on their tactics of denial and delay, highlighting the critical need for immediate action,” says Ali Tabrizi.

The report calls for a collective effort to counteract these tactics through enhanced media literacy, open dialogue with scientific communities, and a push for transparency and accountability in communications.

The alliance urges for more robust government level legislation, an end to greenwashing, and strict accountability for polluters, underscoring the necessity of informed and critical engagement in the face of industry-led misinformation.

To down load the full report CLICK HERE

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Protein Snacks Market to Soar as Lifestyles Shift

In an era marked by the hustle and bustle of modern life, the traditional family dinner table is becoming a relic of the past, especially among the health-conscious Gen Z demographic.

Source: PFN Ai Depiction GenZ Eating Protein Bars

A recent analysis by The Brainy Insights forecasts a bullish future for the protein snacks market, predicting its growth from USD 4.8 billion last year to a staggering USD 11.1 billion by 2033.

This surge reflects a broader trend towards convenience coupled with nutritional awareness, propelling the demand for quick, wholesome snacking options.

The protein snacks market is expanding rapidly, fueled by consumers’ growing emphasis on health and wellness. These snacks, known for their high protein content, are not just a dietary trend but a lifestyle choice supporting overall wellness, weight management, and muscle recovery.

With a wide array of products catering to various dietary needs and preferences, protein snacks have become the go-to option for those seeking to maintain an active lifestyle without compromising on nutrition.

A recent development by a division of Kellogg, RXBAR,multinationals indicate very clearly the trend is being taken seriously. They’ve introduced its very first plant-based product containing 10 grams of protein, substituting pea and almond protein for the brand’s iconic egg white protein. Chocolate chip and peanut butter flavours are available.

Source: RXBAR

Regionally, Asia Pacific is poised to lead this growth, anticipated to chart the fastest Compound Annual Growth Rate of 11.2% during the forecast period. The region’s swift urbanisation, economic development, and a shift towards healthier eating habits underscore the increasing demand for protein-rich snacks. This demand is complemented by the growing popularity of protein drinks and plant-based protein options.

Innovation and diversification remain key drivers in this market. The rise of plant-based protein snacks, catering to vegan and vegetarian diets, highlights a significant shift towards sustainability and health.

Source: PFN Ai depiction of a virtual eCommerce ‘Protein Store’

The study reveals as the protein snacks market evolves, companies are increasingly leveraging e-commerce platforms to reach a broader audience, offering subscription services and tailoring products to regional tastes.

This strategic focus on innovation, coupled with an understanding of consumer preferences, is set to fuel the market’s growth, making protein snacks a mainstay in the global protien consumption landscape.

The full report can be seen by CLICKING HERE

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US & Kiwi Companies Join Forces to Elevate Pea Protein Market

In a significant move to meet the soaring global demand for sustainable and allergen-free plant proteins, US based, GreenVenus has teamed up with Plant Research NZ with the aim to produce novel field pea varieties to create clean pea protein sources for both human and pet food industries.

The emphasis of the partnership is to develop peas that overcome common hurdles such as ‘off-putting flavours’ and poor digestibility. Leveraging GreenVenus’s proprietary Primavera gene editing technology, the collaboration seeks to introduce high-yield, climate-resilient pea cultivars to the market.

Source: Green Venus Yellow Peas

Field peas are gaining traction as a preferred protein source over traditional soybeans due to their exceptional nutritional value, including a favorable amino acid profile and high fibre content. Despite their potential, pea proteins face challenges in yield optimisation and climate adaptability. This initiative aims to address these issues head-on, promising significant advancements in plant protein technology.

“By combining GreenVenus’s advanced genomics tools with Plant Research NZ’s breeding expertise, we’re poised to deliver innovative solutions that cater to the pressing needs of the food industry,” says Dr. Shiv Tiwari, CEO of GreenVenus. Adrian Russell, CEO of Plant Research NZ, adds, “This collaboration is a testament to our commitment to sustainability and our belief in the power of plant-based proteins to revolutionise food systems worldwide.”

Source: Public Domain – Dried yellow peas

By harnessing the best of biotechnology and breeding expertise, these two innovators hope to pave the way for a future where plant-based proteins are a staple in diets worldwide, offering a viable solution to the environmental and ethical issues posed by traditional animal protein sources.

This initiative reflects a shared vision for a healthier planet and a step forward in the journey towards sustainable food solutions.

For more information about Green Venus CLICK HERE

For more information about Plant Research NZ CLICK HERE

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