Alternative Meat Products

Wilmar Nizhny Delta Holdings

Innovation Center, R&D, Russia 17 May - 28 May, 2021

I. New products
1. Beyond Meat launches plant-based mince
2. M&S Plant Kitchen launches EPIC summer vegan BBQ range
3. Richmond set to expand its vegan range with meat-free bacon rashers
4. Birds Eye launches vegan chicken burgers and grills in its Green Cuisine range
5. Breaded Plant-Based Seafood
6. Vegan Grill-Ready Hot Dogs
7. Nestlé’s Sweet Earth brand unveils plant-based jerky products
II. Ingredients
1. Careprotein
2. Michroma ingredients
III. New technology and science
1. Plant-based scientists are improving the taste of vegan cheese and meat with
exclusive formulas
IV. Industry news
1. Whole Foods Market released its first-ever plant-based trend report
2. Aldi launches new Nando’s and KFC inspired vegan range
3. Fungi-Based Egg Alternatives
4. Memphis Meats Becomes UPSIDE Foods
5. Alternative protein company YouKuai secures $7.3m in funding
6. Consumer study reveals greater openness to cultivated meat
7. Unilever-Enough partnership to expand plant-based meat innovation with Abunda
mycoprotein
I. New products
Beyond Meat launches plant-based mince
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Plant-based meat giants Beyond Meat have launched Beyond
Mince to UK supermarket Tesco, with higher protein count
than beef mince
UK Vegans, the wait is over! Beyond Meat has launched
Beyond mince in the frozen aisle at Tesco.
Beyond Mince is the latest Beyond Meat product to launch in
the UK. With 15g of plant protein per 100g serving, this vegan
alternative offers higher protein levels than beef mince per
100g.
In addition, the vegan mince is soy-free and gluten-free,
meaning the family can enjoy the new meat alternative.
We think Beyond Mince will be perfect in meat-free vegan
tacos, or why not get creative and make some mouth-watering
vegan kebabs.
Beyond Meat launched its vegan ‘ground beef’ variant in the US back in 2019.Similar to Beyond
Mince, Beyond Beef offers 25% less saturated fat than beef, with less than 6g per serving.During
the US launch, BM Founder and Cheif Executive officer said “We’ve had our eye on creating a
product that enables consumers to enjoy all the benefits and versatility of ground beef, whilst
tapping into the human health, environment, and animal welfare benefits of plant-based
foods”Brown ensured the company were “Thoughtful about ingredient choices that support
everyday use by the whole family”
Состав: вода; изолят горохового протеина (белка 16%); рапсовое масло, рафинированное
кокосовое масло; растительный белок (рисовый протеин); ароматизаторы идентичные
натуральным; масло какаосухие дрожжи; стабилизатор метилцеллюлоза; картофельный
крахмал; яблочный экстракт, мальтодекстрин, кукурузный уксус; соль; хлорид калия;
уксусная кислота; концентрированный лимонный сок; подсолнечный лецитин;
гранатовый порошок; экстракт свеклы (краситель)
https://www.veganfoodandliving.com/news/beyond-meat-launches-plant-based-mince-with-
more-protein-than-beef-to-uk/

M&S Plant Kitchen launches EPIC summer vegan BBQ range

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Marks & Spencer’s just launched not one, but five
plant-based products as part of its Plant Kitchen
EPIC summer BBQ release.The EPIC line
consists of: Chickenless Crispy BBQ Wings; No
Lamb Koftas; Battered Fishless Goujons; Plant
Bangers, and Sweet Potato & Chickpea Veg
Burgers. We want it all!Teasing that the EPIC
range “Might be our best Plant Kitchen summer
launch yet”. The supermarket plant-based range promises to have an option for all the family.
The Battered Fishless Goujons, made with a light crispy
batter and a delicate flaky no-fish center, will take ‘fish’
finger sandwiches to the next level.
Next, Plant Kitchen’s No Lamb Koftas, made using pea
and wheat protein, will fool any meat eater. Lightly
spiced with mint, garlic, red jalapeno, and salt. We think
these will be perfect served with a tabouli salad, or even
simply in a wrap with garlic sauce and salad.
The Sweet Potato & Chickpea Veg Burgers will be
essential at any BBQ. Serve in a bun with salad and
coleslaw and you’ll be on to a winner.
In addition, Plant Kitchen’s succulent and juicy Crispy BBQ Wings pack a delicious punch.
Seasoned with sweet gochujang and rice wine vinegar. These are going to be top of our shopping
list.
“We’ve gone above and beyond with innovation”
And finally, the Plant Bangers will go down a storm
this summer. Served in a bun with lashings of
ketchup and mustard, one might not be enough.
Plant Kitchen Product Developer James Fisher told
Vegan Food and Living the Plant Bangers were is
favourite from the launch.
James Fisher expressed “I am super excited about
the new additions to our Plant Kitchen range”
“We’ve gone above and beyond with the innovation
for them, even introducing new plant-based sources of protein”
Plant Kitchen launched in 2019 and has proved itself to be a plant-based household name.
Creating exciting vegan products, changing the perception of plant-based food.
https://www.veganfoodandliving.com/news/ms-plant-kitchen-launch-epic-summer-vegan-bbq-
range/

Richmond set to expand its vegan range with meat-free bacon rashers
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Irish brand Richmond is set to release meat-
free smoked bacon rashers following the
success of its meat-free range
Irish sausage brand Richmond is set to
launch meat-free bacon rashers in UK
supermarkets.
The latest plant-based bacon promises to be
“the tastiest, crispiest, meat-free bacon
you’ll try”. With 8 rashers in a pack, the
whole family can enjoy a bacon sarnie
guilt-free!
Richmonds ‘bacon’ is high in protein, and contains fewer calories, and lesser fats and salt
compared to regular bacon. This means everyone can enjoy a healthier alternative to pork-based
bacon without compromising on flavour.
Moreover, the latest launch is the 5th meat-free release from the brand since 2019. The vegan
pork alternative range includes burgers, mince, meatballs, and of course Richmond’s meat-free
sausages, which have become a UK vegan’s fridge staple.
Vegan Bacon Uprising
In the last few years, vegans and vegetarians have been spoilt for choice with plant-based bacon.
Brands such as THIS, Finnebrogue’s Naked Oink, and Oumph! have become essential for new
and old vegans. Whether you enjoy it in Carbonara, in a British Fry-up, or even simply between
two layers of bread, there’s something for everyone.
In August 2020, Waitrose saw searches for ‘vegan bacon’ increase by a whopping 759% on its
website. The supermarket later released its own plant-based bacon to meet demand.
Even celebrities are taking part in the vegan bacon campaign, just last month it
was reported Robert Downy Jr. invested in a US plant-based start-up creating vegan bacon from
mycelium. The actor was one of several investing in the start-up, which secured $40 million.
For many meat-eaters, pork-based bacon is something that they’d consider a challenge to give up
when switching to a plant-based diet, so it’s encouraging to see so many people opt for a vegan
alternative that is healthier and more sustainable.
Richmond Meat-free bacon rashers will be available nationwide from 28th May, with an RSP of
£2.50
https://www.veganfoodandliving.com/news/richmond-expands-vegan-range-with-meat-free-
bacon-rashers/

Birds Eye launches vegan chicken burgers and grills in its Green Cuisine
range
_____________________________________________________________________________
Three new vegan chicken products
including crispy vegan chicken burgers
will be joining Birds Eye’s Green Cuisine
range at supermarkets across the UK.
Frozen food brand Birds Eye has just
announced the launch of a trio of new
meat-free products that will be welcome
news to those looking for plant-based
chicken alternatives.
Joining Birds Eye’s plant-based Green
Cuisine range this month are some brand new Burgers and Crispy & Southern Fried Grills which
are perfect for summer BBQs.
Birds Eye’s new vegan chicken burger comes hot on the heels of the launch of Burger King’s
new chicken burger, the Vegan Royale, and are the perfect product for those wanting to recreate
the burger at home.
The new additions to the range are made with wheat protein, which is low in saturated fat and a
great source of fibre, and coated in Birds Eye’s signature crispy coating which it uses across its
chicken portfolio.
Fried Grill are already available in Tesco.
You’ll have to wait a little longer to get your hands on Birds Eye’s Chicken-Free Crispy Grill
and Chicken-Free Burgers however as these will launch from mid-May in Tesco, Asda,
Sainsbury’s and Morrisons.
In a statement sent to Vegan Food & Living, Birds Eye Marketing Manager Jess Ali said that
with many families “continuing to cut down on meat”, the brand was keen to “continue offering
great tasting vegan alternatives of our most popular chicken products.”
According to Ali, Birds Eye is “using our most popular coatings to ensure a consistent taste that
families know and love.”
The Birds Eye Green Cuisine Chicken-Free Southern Fried Grill is already available in Tesco,
while the Chicken-Free Crispy Grill and the Chicken-Free Burger will launch from mid-May in
Tesco, Asda, Sainsbury’s and Morrisons.
Ingredients Burger: Rehydrated Pea Protein (60%), Rapeseed Oil, Onion, Bamboo Fibre, Pea
Flour, Spirit Vinegar, Stabiliser (Methylcellulose), BARLEY Malt Extract, Natural Flavourings,
Tomato Paste, Salt, Pea Fibre, Wholegrain OAT Flour, Potato Starch, Antioxidant (Extract of
Rosemary), Tomato Powder, Mushroom Powder, Onion Powder, Herbs
Ingredients Fried Grill: Rehydrated Wheat Protein (39%), Wheat Flour, Rapeseed Oil, Water,
Starch (Tapioca Wheat, Potato), Bamboo Fibre, Stabiliser (Methylcellulose), Spices, Natural
Flavourings, Garlic Powder, Yeast, Salt, Yeast Extract, Maltodextrin, Onion Powder, Spice
Extracts, Sage, Onion Oil, Calcium Carbonate, Iron, Niacin, Thiamin
https://www.veganfoodandliving.com/news/birds-eye-launches-vegan-chicken-burgers/

Breaded Plant-Based Seafood

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Good Catch is expanding its product
portfolio with all-new breaded plant-
based seafood alternatives that recreate
the comfort of nostalgic foods. The
products feature Good Catch's proprietary
six-legume blend of peas, chickpeas,
lentils, soy, fava beans and navy beans,
and none of the concerns related to
overfishing, mercury contamination or
bycatch. According to Chad Sarno, Co-
Founder and Chief Culinary Officer at
Gathered Foods, makers of Good Catch, "Consumers have become more aware of the
environmental impact of eating seafood and we're proud to be a delicious, culinary-driven
solution."
The new releases include light and crispy Plant-Based Breaded Fish Sticks, tender Plant-Based
Breaded Fish Fillets and Plant-Based Breaded Crab Cakes with 15 grams of protein per serving.
These new products are said to offer taste and texture experiences that are comparable to familiar
seafood products.
Ingredients Fish Sticks: water, wheat flour, Good Catch 6-plant protein blend (pea protein
isolate, soy protein concentrate, chickpea flour, faba protein, lentil protein, soy protein isolate,
navy bean powder), sunflower oil, corn starch, natural flavours, methylcellulose, yeast extracts,
sugar, corn maltodextrin, salt, onion powder, yeast, corn flour, garlic powder, spices, xanthan
gum, annatto extract, acetic acid.
Ingredients Fish Fillets: water, Good Catch 6-plant protein blend (pea protein isolate, soy
protein concentrate, chickpea flour, faba protein, lentil protein, soy protein isolate, navy bean
powder), wheat flour, sunflower oil, corn starch, natural flavours, methylcellulose, yeast extracts,
sugar, garlic powder, onion powder, corn flour, yeast, spices, xanthan gum, annatto extract,
acetic acid.
Ingredients Crab cakes: water, wheat flour, Good Catch 6-plant protein blend (pea protein
isolate, soy protein concentrate, chickpea flour, faba protein, lentil protein, soy protein isolate,
navy bean powder), sunflower oil, wheat flour, red bell pepper, corn starch, green onion, parsley,
natural flavours, salt, lemon juice, methylcellulose, corn maltodextrin, organic cane sugar, onion
powder, spices, paprika, yeast extract, garlic powder, yeast, corn flour, xanthan gum, annatto
extract, acetic acid.
https://www.trendhunter.com/trends/breaded-plantbased-seafood

Vegan Grill-Ready Hot Dogs

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The Sweet Earth Foods Vegan Jumbo Hot Dogs are a
new offering from the Nestlé-owned brand that is
reported to deliver an authentic flavor and texture for
avid barbecue fans to enjoy. The hot dogs are made
with a pea and potato protein base, and are ready to be
used on the grill, cooked on a skillet or however else
chefs want to prepare them. The large size is also
reported to be 23% bigger than competition products
on the market.
Sweet earth Foods General Manager Sara Wheeler spoke on the new Sweet Earth Foods Vegan
Jumbo Hot Dogs saying, "Our relentless approach to innovation allows us to offer consumers
tasty, nutrient-diverse protein options they can feel good about incorporating into their diets.
With more people eager to try delicious plant-based options, we’re excited to bring an even
greater variety of favourites to consumers’ backyards and kitchens this summer.”
Ingredients: water, canola oil, carrageenan, potato protein isolate, pea starch, salt, dextrose, spirit
vinegar powder, pea protein isolate, autolyzed yeast extract, natural flavor (yeast extract, natural
flavor, caramelized sugar, succinic acid, tartaric acid, citric acid), vegetable juice color, spices,
citrus fiber, citric acid, methylcellulose, corn starch, smoke flavouring.
https://www.trendhunter.com/trends/vegan-jumbo-hot-dogs

Nestlé’s Sweet Earth brand unveils plant-based jerky products

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Nestlé-owned Sweet Earth Foods has announced the
launch of its first shelf-stable snacking product: plant-
based jerky.
Containing 13g of plant protein per serving, the new
offering is said to deliver the same meaty taste and
texture as traditional jerky and comes in two flavours.
Spicy Kung Pao Jerky is made with the ‘flavours of the
Szechuan province’, including savoury and spicy ginger
and cracked red peppercorns.
Starting this month, the snack will be available at select
retailers across the US, including Hyvee and Kroger, as
well as via Amazon.
Available later this year, Sweet Earth Foods’ Sweet Korean BBQ Jerky features soy sauce and
gochujang peppers.
The launch of Sweet Earth’s new jerky marks the company’s entry into the snacking aisle and
follows the recent expansion of the brand’s Mindful Chik’n Strips line.
“We are going beyond the bun to provide consumers [with] a variety of flavour-forward plant-
based offerings for various occasions,” said Sara Wheeler, Sweet Earth general manager.
“Our new plant-based Jerky addresses flexitarian consumers’ need for a convenient, on-the-go
source of plant protein, with bold flavours and the same authentic mouth-watering meaty taste
and texture of traditional jerky that they crave.”
https://www.foodbev.com/news/nestles-sweet-earth-brand-unveils-plant-based-jerky-products/
II. Ingredients
Careprotein
_____________________________________________________________________________
Caremoli offers a wide variety of products which includes CareProtein™. Careprotein is a line of
high purity vegetable proteins produced from non-geneticallymodified raw materials. Natural
color and taste, gluten and allergen-free with a good solubility. Enrich the nutritional profile,
water binding capacity, stabilizer in bakery products.
Benefits
 Meat replacements, enriching the nutritional profile without the use of animal proteins
 Allergen-free, alternative to soy isolate in meat processing
 It provides functionalities such as: chew texture, water and fat retention
Available Reference
 Pea, Rice, Mung Bean, Lentil and Chickpea
 Different concentration from 60% to 85%
Applications
 Bakery
 Meat and meat based products
 Snack & Cereals
 Food supplements
 Veggie - Plant based products
https://www.ingredientsnetwork.com/careproteintm-prod1253898.html
Michroma ingredients
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Michroma, a new company currently participating in science accelerator IndieBio, is out to
recast the food dye industry. The startup is developing a platform to create dyes through
fermentation, specifically mushroom root fermentation. Michroma scientists use CRISPR to edit
the genes in particular strains of fungi so that when they’re placed in a bioreactor they secrete
vibrant, colorful dyes.
Michroma’s fermentation process could usher in a more sustainable production method for food
dyes. In addition to being free from stuff like petroleum and crushed-up bugs, Michroma’s dyes
are incredibly scalable to produce since the funghi require very little light, space and energy.
Cassini also told me that their fermented dyes are significantly more heat-resistant than plant-
derived natural dyes.
Mycoprotein is a common alternative protein food ingredient. Biomass is 47% protein, and is
very similar to portabella protein in its nutritional value. It has almost no flavor. It’s highly
digestible and has a great amino acid balance. While making our red coloring, the fungi cells
also produce this biomass, and we can tune how much our culture favors biomass production or
color production. Mycoprotein is sold at $13 per kilogram now, but ours has a strong red color,
which is unique in the marketplace, allowing us to charge a premium. In fact our first “Letter of
Intent” is with a very large food company that wants to use both our red dye and our biomass, for
use in their plant-based burgers.
Mycoprotein - naturally colored alt-protein from fungi:
- Filamentous structure, similar to meat
- High content of protein
- All essential aminoacids
- High content of fibers
- Colored
Red+ - novel high-performance red colorant from fungi perfect for a wide range of applications.
Characteristics:
- Ph stable from 2 to 10
- Thermal stable
- Vegan, Kosher and Halal
- High solubility
- Stable from batch to batch
- No pesticides/agrochemicals used
- Antioxidant properties
https://medium.com/indiebio-sf/michroma-reinventing-food-colors-3cc5ee99f92f
III. New technology and science
Plant-based scientists are improving the taste of vegan cheese and meat with
exclusive formulas
_____________________________________________________________________________
Plant-based food lab Motif FoodWorks gain revolutionary formulas to improve the taste and
texture of vegan cheese and meat.
Boston-based food tech company Motif FoodWorks is
carrying out groundbreaking research and methods to
develop better tasting and more nutritional plant-
based food such as vegan cheese and meat.
Transitioning to a plant-based diet is not only proven
to be significantly healthier for us, but it is more
sustainable for the planet. For many people moving to
a plant-based diet isn’t always the easiest option due
to their perceptions and tastes of vegan meat and dairy
alternatives.
Motif FoodWorks is dedicated to creating new plant-based ingredients to improve the taste and
quality of vegan cheese and meat so there is more acceptance for vegan food.
In Motif FoodWorks recent collaboration with Professor Alejandro Marangoni, founder of
Coasun Inc. and the University of Guelph Ontario, the food tech company has gained
exclusive access to two technologies with the potential to transform consumer experience with
plant-based meat and cheese.
The new technologies will improve the main issues for many plant-based alternatives,
improvements such as the melt and stretch in plant-based cheese, and creating healthier fat that
marbles in plant-based meat.
Prolamin Technology
Prolamins molecules store protein in grain plants such as wheat, corn, and oats. Prolamins have a
high proline amino acid content.
Working with the University of Guelph, Motif has found that this plant protein can be used in
plant-based cheese, allowing the cheese to have similar qualities to dairy cheese such as
bubbling, stretching, and melting.
Dr. Mike Leonard, Motif Chief Technology Officer, told Food Navigator-USA “Right now, a lot
of vegan cheese behaves more like an oily starch paste rather than actual cheese.
“So we’re looking at how we can bring plant-based ingredients to the table that can form fibers
and enable these vegan cheeses to melt, stretch and have the elongation properties of dairy
cheese.”
Extrudable fat technology
Acquired for Coasun, Extrudable fat technology is a unique oleogel technology that replicates
animal fats, allowing more authentic fat textures, such as marbling, in plant-based meats.
Currently, coconut oil is typically used for the fat in most plant-based burger formulas. Coconut
oil is high in saturated fat, Dr. Mike Leonard shared that “one of the top reasons people choose
plant-based foods is because they think that they are healthier, so our job is to help these foods
deliver on that promise.”
Leonard continues: “When you cook plant-based burgers with coconut oil, you have to be very
careful because the fat can leak out and will not be retained in the burger.
“We’re interested in tools that can help improves the way fats perform in those matrixe.”
“There is growing concern in the world, so we need to find ways to be more sustainable”
Improving the taste and texture of plant-based cheese has been an ongoing study for some time.
The taste of vegan cheese is something that many non-vegans struggling to enjoy.
University Professor and researcher Marié Cárdenas is also setting out to ‘radically improve’
vegan cheese, by creating the perfect non-dairy milk.
“I realise that there is a growing concern in the world, so we need to find ways to be more
sustainable. Cheese is a very important food — it certainly is on my table — and if you want to
eat the vegan cheese which is currently available in the supermarkets, you might be
disappointed.”
By improving the taste of vegan cheese and meat, Motif FoodWorks is aiming to attract a greater
number of people to switch to a plant-based diet.
https://www.veganfoodandliving.com/news/motif-foodworks-improving-taste-vegan-cheese-
meat/
IV. Industry news
Whole Foods Market released its first-ever plant-based trend report
_____________________________________________________________________________
Today, grocery chain Whole Foods
Market released its first-ever plant-
based trend report and, according to
industry experts, the future is filled
with plant-based seafood, gourmet
vegan cheese, and barbecued jackfruit.
Inspired by recent data that 48 percent
of consumers are looking for products
labeled “plant-based”—as reported by
The Hartman Group from a survey
conducted earlier this year—the grocery chain turned to its expert Trends Council to compile a
list of plant-based predictions for this summer and beyond.
“Plant-based is the grocery category to watch right now as brands continue to innovate by using
new ingredients and processes that make plant-based products exciting for shoppers,” said Parker
Brody, Senior Global Category Merchant for Plant-Based at Whole Foods Market. “And in the
laid-back days of summer, we find that customers are breaking out of their routines and are more
open to trying something new, whether they’re longtime vegans or just starting to experiment
with plant-based eating. So, expect to see gourmet plant-based cheese alternative spreads at
picnics and fish alternatives made from banana blossoms on the grill this season.”
Top plant-based trends
In the months following the premiere of
ocean conservation film Seaspiracy on
Netflix, Whole Foods predicts that plant-
based alternatives to tuna and scallops will
be the next big thing, with brands such as
Good Catch using innovative legume blends
to mimic the flaky texture of fish without
depleting the oceans. The grocer also points
to banana blossoms (which mimic fish when
battered and fried) and trumpet mushrooms
(which can be used in place of scallops) as
“fresh, unique take[s] on seafood.”
In addition to plant-based seafood, Whole Foods identified gourmet vegan cheese as a trend that
goes hand-in-hand with summer charcuterie boards. The report highlights Miyoko’s Creamery,
Treeline, and Cheeze & Thank You as artisanal brands to watch for their vegan approach to
traditional cheesemaking which results in a variety of delectable cheeses that the grocer says
“will be sure to take your picnic basket to the next level.”
Alongside gourmet dairy-free cheeses, vegan barbecue meats are set to be a trend as well, going
beyond plant-based burgers to include vegan hot dogs, Italian-style sausages, and barbecued
jackfruit. Products to try include Field Roast’s new Signature Stadium Dog, a double-smoked
vegan hot dog the company first launched in February with fast-food chain Wienerschnitzel as
its first meatless option.
Whole Foods Market identified kid-
friendly vegan food—such as nuggets,
squeezable yogurts, and ice pops—as
another growing trend to watch, pointing
to Miyoko’s Creamery Plant Milk Cheddar
Sticks, Ripple Kids non-dairy milk, and
Kite Hill’s Yogurt Tubes as new products
to try.
Rounding out the top vegan trends are
dairy-free dips made in what Whole Foods
calls “milky” flavors such as French onion,
queso, and ranch. The grocer points to a variety of items available in store, including Bitchin’
Sauce, Kite Hill’s new dairy-free dips, and spreads made by Austin-based Credo Foods—which
recently partnered with Globe Life Field in Arlington, TX to put its vegan queso on the menu at
Texas Rangers games.
https://vegnews.com/2021/5/whole-foods-vegan-trend-report

Aldi launches new Nando’s and KFC inspired vegan range

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Aldi has launched a new vegan barbecue campaign
with new dishes inspired by Nando's and KFC after
research showed 47% of Brits struggle to cater for
vegans at BBQs.
Discount supermarket Aldi revealed a shocking 47%
of Brits lack confidence in cooking for vegan guests
at BBQs.
In response to these findings, Aldi is launching its
vegan-friendly BBQ range inspired by popular dishes
at Nando’s and KFC. Perfect for vegans and meat-
eaters who are wanting to try something new.
The vegan BBQ range includes creations such as Vegan Peri-Peri Butterly ‘Chicken’, Vegan
‘Hotdogs’, and much to our excitement, the return of Aldis iconic Vegan No Spicy ‘Chicken’
Burger.
Aldi’s new launch comes after the store’s vegan BBQ range in summer 2020 was a hit. Offering
its customers delicious vegan products starting from 79p!
Aldis vegan summer
Taking inspiration from the nations favourite chicken restaurant, the Vegan Peri-Peri Butterfly
Chicken is priced at just £1.99! The flavour-packed meat alternative will not only save you 75%
compared to the meat option, but will also contribute towards saving our feathery friends –
sounds like a no-brainer!
In addition, vegans have been rejoicing over the relaunch of Aldis Vegan No Spicy ‘Chicken’
Burger. The crispy ‘chicken’ burger was revolutionary for non-meat eaters, with its juicy
textures and crispy, flavoursome coating it’s hard to believe it only cost £1.99 for 2.
After months of the product being discontinued, the supermarket announced the return of the
‘chicken’ burgers just in time for summer. This summer is shaping out to be a good one.
As well as meat-free juicy hotdogs, don’t forget to pick up the stores Plant Menu Veggibabs –
available flavours include Spicy Tex Mex and Indian Inspired. Not only are these perfect for
barbie season, we even enjoy them for midweek dinners.
Tips and tricks for vegan BBQ season
Celebrity chef and face of Aldis Raising The BarBeque campaign Judy Joo, shares three simple
steps to make the most out of plant-based food this BBQ season.
1. Don’t be afraid to BBQ for vegans – the simplest way to ensure there is no cross-
contamination is to cook this food first. A useful trick is to carefully wipe rub a half-cut
onion over the grill, its anti-bacterial properties help to clean the grill.
2. Like with meat, don’t forget to keep basting your vegan products – it not only adds
flavour but keeps the food moist.
3. Be adventurous – you can BBQ almost anything! Grill some fruit after for a delicious end
to the meal.
Aldi’s Vegan Hot Dog, Vegan No Spicy Chicken Burger, and Plant Menu Veggiebabs are
available in stores now. The Vegan Peri-Peri Butterfly Chicken is coming soon!
https://www.veganfoodandliving.com/news/aldi-reveals-47-brits-dont-know-how-to-cater-for-
vegans-at-bbq/
Fungi-Based Egg Alternatives
_____________________________________________________________________________
Singapore’s OsomeFood created a whole vegan
hard-boiled egg by fermenting mycoprotein.
The plant-based egg alternative is high in
protein and resembles conventional eggs, yet
it's made with ingredients like carrot juice,
almond milk, potato starch and nutritional
yeast, to name a few. According to the
company, the egg alternatives are meant to be
purchased frozen, and they require thawing
overnight before they can be consumed chilled.
The "age-defying" OsomeEgg is sold by the
box and the product has a shelf life of six months when frozen.
For years, plant-based egg replacements have only been able to substitute parts of the whole egg
and now, whole egg alternatives are emerging that are more beneficial for people, animals and
the planet alike.
https://www.trendhunter.com/trends/vegan-hard-boiled-egg

Memphis Meats Becomes UPSIDE Foods

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Memphis Meats, the leading company in cell-cultured meat, poultry and seafood (also known as
cultured meat) becomes UPSIDE Foods. This signifies that the company is now ready for
business with its first consumer product: chicken.
"Our team introduced the world to cultured meat, and the evolution to UPSIDE Foods
communicates our passion and potential to make our favorite foods healthier for the planet," said
Uma Valeti, CEO and founder of UPSIDE Foods. "Our new name showcases the work we are
doing to make eating meat a force for good. We can't wait for consumers to try our UPSIDE
chicken soon. If you love chicken and the planet, UPSIDE is for you."
UPSIDE Foods founded the field of cultured meat in 2015. With today's announcement, it is
making good on its founding promise to consumers that they could continue to enjoy their
favorite foods humanely and sustainably. With this major milestone on that journey, they are
also announcing that UPSIDE Foods' chicken will be available to consumers this year, pending
regulatory review.
"Consumers are hungry for products that are humane, sustainable and delicious, and UPSIDE
Foods is meeting them at the center of their plates with meat they can feel good about. This has
the potential to revolutionize the way people eat and is incredibly exciting. The world 20 years
from now may be completely different due to UPSIDE Foods, which is why I've personally
invested in the company," said John Mackey, CEO of Whole Foods.
Grown completely from animal cells, the UPSIDE chicken is real meat cultivated without the
need to raise an animal, and is not a plant-based meat alternative. Chicken was chosen as
UPSIDE Food's launchpad to commercialization because it is quickly becoming the meat of
choice for consumers around the world, and its versatility lends itself to a diverse set of recipes
and culinary applications spanning geographic regions and styles.
To create this sustainable meat at scale, UPSIDE Foods has broken ground on a pilot plant in
the San Francisco Bay Area. The first custom-built for meat cultivation, the end-to-end facility
will produce, package and ship cultured meat at a larger scale than any other company in the
industry, all under one roof. With meat demand expected to double in the next 30 years, meeting
this demand is unsustainable using current production methods. The UPSIDE Foods' pilot plant
will be an international model for creating real, delicious, resource-efficient meat.
"We want to become the preferred brand for the next generation of meat lovers," added Maria
Occarina Macedo, Director of Brand and Creative at UPSIDE Foods. "And we wanted our brand
to reflect the essence of what our product and company is all about: delicious, sustainable and
humane meat for everyone. The future of food is all about activating the upside."
With an optimistic and approachable brand tone and a vibrant, uplifting color palette, the
UPSIDE Foods brand aims to bring consumers along the journey of improving our food system.
It communicates not only the functional benefits of cultured meat but also the positive, big-
picture impacts it can have on our health, animals and the planet.
https://www.prnewswire.com/news-releases/food-innovation-leader-memphis-meats-is-now-
upside-foods-and-officially-announces-chicken-as-its-first-consumer-product-
301289307.html#:~:text=BERKELEY%2C%20Calif.%2C%20May%2012,its%20first%20consu
mer%20product%3A%20chicken.

Alternative protein company YouKuai secures $7.3m in funding

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Shanghai-based YouKuai Group
International has completed a $7.3
million Series A financing round, as it
aims to popularise plant-based eating in
China.
The round was led by Trirec, a
Singapore-based investment firm that
has also invested in plant-based meat
company Hungry Planet.
The round also received participation from Thibault Villet, co-founder and former CEO of
Mei.com, as well as a number of individual investors from China and Asia.
Founded in 2019, YouKuai ultimately aims to offer plant-based alternatives in all categories
currently using animal protein, as well as create charismatic brands with widespread consumer
appeal.
The company’s first brand Zrou, which offers plant-based ground pork, sources all of its
ingredients in China and is also manufactured in the country.
Zrou partners with Michelin restaurants and renowned chefs to create visually appealing dishes
and has also built a community of influencers and culinary artists to help expand its reach.
The brand is served in more than 100 outlets across China, including over 25 international
schools and corporate cafeterias, according to YouKuai.
“This round of financing is a recognition of our unique model of popularising alternative protein
in China,” said Franklin Yao, founder and CEO of YouKuai Group International.
“It allows us to expand our partnership and strengthen our loyal fanbase through tasty, healthy,
sustainable products and creative presentations. We believe our model tailored for local culinary
art and early adopters will power YouKuai into a leading alternative protein company.”
Melvyn Yeo, co-founder of Trirec, said: “YouKuai’s plant-based protein provides a great
alternative for the consumer to shift away from animal protein and directly reduce their carbon
footprint in an easy and delicious manner.
“Moreover, YouKuai’s flagship Zrou products taste great, are versatile across a diverse set of
cuisines, and are locally produced in China for the Chinese palette. Trirec is proud to be a partner
in YouKuai’s endeavor, and we believe this new round of financing is only the beginning of an
exciting journey.”
https://www.foodbev.com/news/alternative-protein-company-youkuai-secures-7-3m-in-funding/

Consumer study reveals greater openness to cultivated meat

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A new consumer study – published in the journal Foods – found an increasing level of openness
for trying cultivated meat, in particular within younger generations.
The study – which was published on 11 May and commissioned by Israel-based start-up Aleph
Farms – examined the views and attitudes of 2,018 US consumers and 2,034 UK consumers on
cultivated meat.
The findings showed that younger generations were more open to trying such products, with
40% of consumers highly likely to try in both the US and the UK.
According to the results, around 89% of Generation Z adults, 85% of millennials, 77% of
Generation X and 74% of boomers were said to be open to trying lab-grown meat.
While the majority of consumers surveyed were not familiar with cultivated meat, upon being
presented with a description, on average the respondents imagined that the product could make
up around 40% of their future meat intake.
“The results suggest that cultivated meat is likely to be widely accepted by the general public,
especially the younger generations and an eager group of early adopters who appreciate its
benefits across a wide range of social issues,” said Keri Szejda – founder and principal research
scientist of North Mountain Consulting Group – who led the study.
She added: “These groups tend to embrace change and need little encouragement to try new food
innovations. Additionally, we observed an increase in support for the technology once
consumers had access to additional information, underscoring the importance of effective
science communication for consumer adoption.”
Didier Toubia, co-founder and CEO of Aleph Farms, said: “In contrast to the younger eager
adopters, the older generations are more wary of change. Social proof is important to them and
they want to be assured that a product is safe, functional, and beneficial before they adopt it.”
Cultured meat produced by Eat Just was approved for sale in Singapore last November, in what
was considered a world first.
https://www.foodbev.com/news/consumer-study-reveals-greater-openness-to-cultivated-meat/

Unilever-Enough partnership to expand plant-based meat innovation with

Abunda mycoprotein
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Unilever is partnering with food-tech company Enough (formerly 3F BIO) to bolster its plant-
based strategy by tapping into technology that uses a zero-waste fermentation process to grow a
high-quality protein.
Natural fungi are fed with renewable feedstock, such as wheat and corn, to produce Abunda
mycoprotein, a complete food ingredient containing all essential amino acids and high in dietary
fiber.
Pegged as a “game-changing” protein, Abunda is a natural fit for Unilever’s fast-growing meat-
alternative brand, The Vegetarian Butcher, which saw a 70 percent growth last year, uses a
diverse blend of plant-based proteins to create meat-like tastes and textures for its wide-ranging
portfolio.
Carla Hilhorst, EVP of R&D, Foods and Refreshment, Unilever, explains the key consumer
trends and market dynamics driving the company’s continued plant-based push and how this
latest partnership with Enough is a significant part of this strategy.
Initially, Abunda will be applied to Unilever’s existing meat products under The Vegetarian
Butcher brand, but Hilhorst explains the potential to use the technology to innovate new
products.
Alt-meat in fast food
Earlier this year, Unilever’s plant-based brand also expanded its partnership with fast food giant
Burger King to launch the Plant-Based Whopper in Latin America, the Caribbean and China. It
also produces Plant-Based Nuggets and the Vegan Royale.
The Vegetarian Butcher – which Unilever acquired in 2018 – has a growing portfolio of products
targeting meat lovers and flexitarians, vegetarians and vegans alike. It also recently launched a
vegan Raw Burger, delivering a beef burger’s taste and juicy tenderness cooked rare.
Plant-based targets
Plant-based innovations are part of Unilever’s strategic focus to develop its portfolio into high-
growth spaces and contribute toward its annual global sales target of €1 billion (US$1.2 billion)
from plant-based meat and dairy alternatives by 2025 to 2027.
The aim is to roll out The Vegetarian Butcher brand and ramp up vegan alternatives from brands
including Hellmann’s, Magnum and Wall’s.
The target forms part of Unilever’s “Future Foods” ambition, launched globally with two key
objectives: to help people transition toward healthier diets and to help reduce the environmental
impact of the global food chain.
When Unilever launched “Future Foods,” it said that €1 billion (US$1.2 billion) annual sales
from plant-based meat and dairy alternatives would be a fivefold sales growth.
Alternative proteins
The global meat-free sector is experiencing explosive growth as consumers worldwide become
more conscious of the impact of animal products on their health and the planet. Animal welfare,
the environmental footprint of food, nutrition, and the search for alternative proteins are all
significant points driving NPD in alt-meat and dairy.
Estimates forecast the global meat-free sector will hit US$290 billion in 2051.
The alternative protein segment has developed enormously from the disruptor status highlighted
by Innova Market Insights in its Top Trends for 2017 into 2020’s “Plant-Based Revolution” and
this year‘ ’s Plant-Forward trend.
The accelerated demand for new plant-based formats and more sophisticated alternatives is
forecasted for upcoming successful launches.
In 2019, Unilever also made an €85 million (US$103 million) investment in “The Hive,” a foods
innovation center at Wageningen University in the Netherlands to support research into plant-
based ingredients and meat alternatives, efficient crops, sustainable food packaging and
nutritious food.
Unilever has also partnered with biotech company Algenuity to explore the use of microalgae,
another highly nutritious and sustainable protein powerhouse, into a wealth of products such as
mayonnaise, soups, sauces and meat alternatives.
https://www.foodingredientsfirst.com/news/unilever-enough-partnership-to-expand-plant-based-
meat-innovation-with-abunda-mycoprotein.html