Future Food Quick Bites: Joe Ho Ho, Vegan Wellington & Upside Foods
Our weekly column rounds up the latest sustainable food innovation news. This week, Future Food Quick Bites covers Joe & The Juice’s Reduced partnership, Planted’s steak wellington, and Pladis’s accelerator programme.
New products and launches
Danish firm Reduced, which uses fermentation to turn food waste into savoury flavour enhancers, has developed two bespoke sauces for Joe & The Juice‘s new Christmas sandwich, titled Joe Ho Ho: a vegan gravy mayo from its mushroom solution, and a Christmas cabbage ketchup from its vegetable solution.
Swiss meat alternative leader Planted has teamed up with Norwegian food producer Le Patron Orior Menu to launch a vegan steak wellington featuring its plant-based steak. It can be baked in an oven in 20-25 minutes, and is available at select Coop stores in the startup’s home market.
And French plant-based ingredients company Roquette has introduced its Nutralys plant proteins and Nutriose soluble fibres to North America via its ongoing distribution deal with Univar Solutions, which will sell the ingredients in the US and Canada through its Foodology business.
Company, finance and policy developments
US holding company Livekindly Collective has completed its acquisition of German plant-based food startup Greenforce, its second concluded purchase in a month.
Australian dairy and plant-based food giant Noumi, known for its Milklab brand, is leaving the Australian Securities Exchange after 41 years, after its shareholders approved a deal to sell all shares to Arrovest, a private company owned by the billionaire Perich family, for A$737M ($518M).
Snacking company Pladis, which owns McVitie’s and Godiva, has opened applications for the second year of its global accelerator programme, this time seeking 12 startups working on GLP-1-friendly nutrition and climate-resilient ingredients.
UK pet food startup Meatly has relocated to Grapht Works, Imperial College London’s pilot and advanced manufacturing site in North Acton, ahead of establishing what it claims will be Europe’s largest cultivated meat facility next year.
South Korean cultivated meat startup Pangse has presented its proprietary cell culturing tech and industrialisation capabilities to officials from the Dutch government and leading research institutions at its R&D centre in Gangseo-gu, Seoul.
Japanese food giant Ajinomoto Corporation has filed for a patent with the World Intellectual Property Organization to cover a process that turns fava bean protein into a cheese flavour booster using enzymes and bacteria. It beat 1% dairy Cheddar at a 0.5% concentration in a vegan cheese sauce.
Another future food patent filing, this time in the US, comes from British startup Quest Meat, which is working on a process to culture animal cells on ground, dead nutritional yeast flakes for cultivated meat, instead of plastic beads or costly edible gels.
Finally, Californian cultivated meat pioneer Upside Foods has appointed former US Department of Agriculture official Eric Deeble as its new head of government affairs.
Check out last week’s Future Food Quick Bites.