Plant Based Foods May June 2023

MAY-JUNE 2023
www.plantbasedfoodnews.com
Private
label thrives
in Europe

06
Plant-based meat manufacturers focus on
developing innovative products
22
GMT FOOD excels in plant-based products
08
10
Veg of Lund received a European patent
protecting the company’s plant-based
potato drink
Using functional ingredients to meet
consumer demand for appealing
plant-based alternatives
24
28
Rising lactose intolerance cases fuel growth
of global vegan cheese market
ProVeg welcomes Aldi Süd move to up
plant-based range to 1,000 products
12
The Greek inspiration from the mix of
Mediterranean and Aegean spirits for
plant-based food machinery lines
32
Tetra Pak develops breakthrough
‘Whole Soya’ technology
14
Dubai opens Middle East’s first 100%
plant-based meat factory
40
ISM and ProSweets Cologne - Special Edition
kick off with a diversified event programme
16
Tropicool, the “Born to be global” açaí,
announces expansion of their franchise
model
48
Shiru launches OleoPro, a protein-based
alternative fat ingredient to unlock the next
generation of plant-based foods
20
Provisur continues to be recognized as one
of the most innovative companies
52
The ISH company launches Salmonish
Burgers, new plant-based seafood
alternative
2 MAY-JUNE 2023
PLANT BASED FOOD

PLANT BASED FOOD
HIGH LIGHTS

Ayça SARIOGLU
Coordinator
ayca.sarioglu@img.com.tr
We have gone vegan…
Going vegan is one of the most potential industries
of today and even more so in the future. People are
more organic conscious and more responsible for
health and environment. That’s why the industry
welcomed very warmly event the first introductory
issue of our magazine. I have full confidence with
the way we are going, and we will certainly meet the
business expectations of the brands going with us
on this green way.
Plant-Based Foods magazine will be at PLMA
fair where there is an ocean of plant-based food
products. The fair is a very functional event for
supply and demand not only for food products but
also for machinery manufacturers.
Based on our past experiences, we know that
machinery manufacturers find PLMA a good venue
to address the food manufacturers and they make
excellent trade at this private label show.
We will also fly to Baku, Azerbaijan for Inter
Food fair where there are a lot of plant-based food
suppliers and demanders.
We will carry the messages of plant-based food manufacturers, related industries
and exporters to The Food Show Saudi next month. That will be a good issue
because the Saudi market has a big potential for this industry. June will be a hot
season in Saudi Arabia and a nice time for hot sales, not for cats and dogs and
hot products but more contemporary products such as plant-based, organic and
environmentally friendly products and machinery to process and manufacture
those lovely products.
I wish lucrative business for all.
Publisher
Hüseyin Ferruh IŞIK
on behalf of
ISTMAG
Magazin Gazetecilik Yayıncılık
İç ve Dış Tic. Ltd. Şti.
Managing Editor (Responsible)
Mehmet SOZTUTAN
mehmet.soztutan@img.com.tr
Editor
Ali ERDEM
info@img.com.tr
International
Sales Coordinator
Ayca SARIOGLU
ayca.sarioglu@img.com.tr
+90 212 454 22 33
Technical Manager
Tayfun AYDIN
tayfun.aydin@img.com.tr
Graphics & Design
Sena ERGIN
sena.ergin@img.com.tr
Digital Assets Manager
Emre YENER
emre.yener@img.com.tr
Subscription
sales@img.com.tr
HEAD OFFICE
İSTMAG MAGAZİN
GAZETECİLİK YAYINCILIK
İÇ VE DIŞ TİC. LTD. ŞTİ.
İHLAS MEDIA CENTER
Merkez Mahallesi 29 Ekim Caddesi
No: 11 Medya Blok Kat: 1
P.K. 34197 Yenibosna - Bahçelievler /
İSTANBUL / TURKEY
Tel: +90 212 454 22 22
Fax: +90 212 454 22 93
LIAISON OFFICE
Buttim Plaza A Blok Kat: 4 No: 1038
Bursa / TURKEY
Tel: +90 224 211 44 50-51
Fax: +90 224 211 44 81
PRINTED BY | İH LAS GAZETECİLİK A.Ş.
İHLAS MEDIA CENTER Merkez Mahallesi
29 Ekim Caddesi No: 11 A/41
Yenibosna - Bahçelievler / İSTANBUL / TURKEY
Tel: +90 212 454 30 00
www.plantbasedfoodnews.com.tr
sales@img.com.tr
plantbasedfoodmag
Food Ingredients international
4 MAY-JUNE 2023

Plant-based meat manufacturers focus
on developing innovative products
The global plant-based meat market size is expected
to reach USD 24.80 billion by 2030, expanding
at 24.9% CAGR from 2023 to 2030, according
to a new report by Grand View Research, Inc. Growing
adoption of vegan lifestyle and diet among healthconscious
consumers in traditionally meat-eating
developed economies are expected to drive the market
growth over the forecast period.
Key industry insights:
• The plant-based sausage segment is projected to
ascend at a CAGR of 26.8% over the forecast period.
Shifting consumer inclination towards plant-based diets
and rising consumption of sausages via retail channels
on account of taste, texture, and convenience are
anticipated to spur product demand across the globe.
• Soy-based product segment accounted for more
than 48.55% of the revenue share in the market in
2022, owing to its protein-rich content and widespread
popularity.
• The rising trend of a vegan diet in European countries
has pushed the demand for plant-based meat products
in the region. The U.K., known for a variety of fresh and
high-quality meat delicacies is now home to the largest
vegan population in the world.
• In June 2020, Starbucks, in collaboration with
Impossible Foods Inc., introduced the Impossible
Breakfast Sandwich to its menu in most of its locations
in the U.S. The sandwich is made withplant-based
sausage and was launched as part of the Starbuck
sustainability initiative to meet the rising consumer
interest in the plant-based options
6 MAY-JUNE 2023
PLANT BASED FOOD

Plant-based meat market growth & trends
The growing concern of consumers regarding animal
welfare and greenhouse gas emission created by the
distinguished practices of the meat industry, together
with celebrity endorsements of vegan/vegetarian diets
are projected to augment the demand for plant-based
meat products in the global market.
The plant based meat is predominantly consumed
in the Hotel/Restaurant/Café (HORECA) sector. Key
companies in the industry are collaborating with fastfood
joints and restaurant chains to promote the
adoption of their products. For instance, fast-food joints
such as Burger King, MacDonald’s, and Subway are
launching new vegan meat products to capitalize on
the industry dominated by health-conscious customers.
The plant based burgers are likely to exhibit steady
growth over the upcoming years on account of rising
consumer concerns regarding conventional meat
products in the wake of the coronavirus pandemic. The
plant-based burgers are known to offer low-gluten and
low-fat contents, which makes them a highly favoured
product amongst health-conscious individuals.
Europe region holds the largest share in the
plant-based meat market
The European plant-based meat market accounted for
the largest market share in 2020. This dominance is
attributed to the rising health concerns among consumers
regarding meat products and the exponentially growing
veganism trend in the region. Furthermore, European
plant-based meat manufacturers focus on developing
innovative products backed by appropriate research and
development facilities available in the region. Several
European retailers and supermarkets have added plantbased
meat products to their product range to cater to
the rising demand for plant-based meat products across
the region.
This report includes a study on the marketing and
development strategies, along with the product portfolios
of leading companies. It consists of profiles of leading
companies, such as Beyond Meat (US), Kellogg Company
(US), Impossible Foods Inc. (US), Maple Leaf Foods
(Canada), Unilever (UK), Conagra Foods (US), Tofurky
(US), Gold&Green Foods Ltd (Finland), Sunfed (New
Zealand), and Monde Nissin (Philippines).
Defrosting
Tumbling
Pressing
Slicing
Mixing & Grinding
Forming
Separation
provisur.com
STATE-OF-THE-ART
FORMING
TECHNOLOGY
Next Generation Forming Technology for plant based products
• High-Speed mold plate drive for high productivity
• Electronically controlled feed screw eliminates tumbling or overworking and
preserves texture
• Versatile, reliable and robust system
For further information: heath.jepson@provisur.com
FORMAX
NovaMax 150
WEILER ®
FORMAX ®

Veg of Lund received a
European patent
protecting the company’s
plant-based potato drink
The European Patent Office has notified Veg of
Lund AB that the authority intends to approve the
patent “Vegan potato emulsion” (EP3687298)
which defines the company’s unique vegetable milk
alternative. This means that the upcoming patent
protection covers the European market, which can
amount to 39 countries.
Veg of Lund’s patent portfolio has been strengthened
by the announcement from the European Patent Office
and refers to the company’s vegan drink based on a
combination of potatoes, rapeseed oil and a vegetable
protein in the form of an emulsion. The drink is sold
under the DUG brand in several European markets.
“We are pleased that a patent is also approved at
European level. The fact it is based on such an everyday
crop as potatoes, shows the uniqueness and strength of
the patent,” says Professor Eva Tornberg, founder and
board member of Veg of Lund.
Veg of Lund has corresponding active patent
applications in Australia, Canada, China, Hong Kong,
India, Japan, South Korea, Thailand the United Arab
Emirates, and the USA. Veg of Lund’s comprehensive
patent portfolio creates the conditions for the company
to develop more product categories within new plantbased
foods such as ice cream and cream products as
well as alternatives to red and white meat.
8 MAY-JUNE 2023
PLANT BASED FOOD

How Silk Nextmilk ® is
inspiring the next
generation of milk
drinkers and plant-based
enthusiasts
Silk recognizes that many people are
skeptical of plant-based options
and understands that consumers
are looking for great tasting, high quality
products to incorporate into their lifestyles.
As the No. 1 plant-based brand1, it’s up
to Silk to keep raising the bar, and Silk
Nextmil k® has done just that.
Silk Nextmilk is dropping a fresh, new
campaign to inspire the next generation of
milk drinkers and plant-based enthusiasts
with a beverage that is made from plants
but tastes like milk, with 75% less sugar.
Brooklyn Peltz Beckham, Ella Bleu Travolta,
Myles O’Neal (joined by siblings Shareef,
Me’Arah, Shaqir and Amirah) and Sailor
Brinkley Cook are the newest faces of Silk
Nextmilk, repping plant-based ‘staches on
screen, across social media and on U.S.
billboards in New York, Los Angeles and
Las Vegas to show how delicious and fun
plant-based can be.
“With help from the faces of the next
generation, we’re showing just how easy
it is to reach for and enjoy plant-based
beverages like Silk Nextmilk,” said Olivia
Sanchez, Vice President of Marketing,
Plant-Based Beverages for Danone North
America. “As a leader in the plant-based
category, we recognize that the next
generation is interested in incorporating
more plant-based options into their lifestyles.
Silk Nextmilk is a better milk2, and with a
taste and texture you love. We know dairy
lovers and plant-based enthusiasts will see
they’re not compromising any beloved milk
moments, including dunking their favorite
cookie into a glass of Nextmilk.”
1
Based on national sales data across plant-based alternative categories, last 52 weeks ending 9/26/2021
2
Not nutritionally equivalent to dairy milk.
PLANT BASED FOOD MAY-JUNE 2023 9

Using functional ingredients to meet
consumer demand for appealing
plant-based alternatives
The word “plant-based” is no stranger to the
average consumer today, as more and more
grocery store shelves are lined with products
featuring corresponding stickers and labels. The
plant-based movement rapidly caught on during the
pandemic, with health rising to the top of consumers’
agenda, resulting in an increasing demand for more
nutritional alternatives that improve wellbeing. In
addition, the pandemic also sparked consumer interest
in sustainability, as the intrinsic link between our health
and that of our planet became more pronounced. As
a result, 60% of consumers are now more attentive to
the impact their food and drink consumption has on the
environment. 1 Developments like these have led people
to set their sights on plant-based nutrition, with nearly
one in two consumers across the globe being (very)
interested in this type of diet, according to a recent
consumer survey. 2
Understanding flexitarian demand
On a global scale, the key driver of the plant-based
movement can be pinned to flexitarianism — a diet
that is primarily vegetarian but occasionally includes
meat and fish. BENEO’s latest plant-based consumer
survey showed that one in four consumers globally now
identify as flexitarians 3 . Understanding this target group
is important for manufacturers of plant-based products
looking to tap into the opportunities in the market.
The study on behalf of BENEO found that flexitarians
are especially interested in sustainability, health,
transparent labels and food adventures 4 . When it
comes to purchasing plant-based alternatives, pleasant
taste and texture remain key factors for flexitarians
across food categories
10 MAY-JUNE 2023
PLANT BASED FOOD

Creating meat alternatives with authentic
taste and texture
With the advancements made by ingredients
manufacturers, the plant-based nutrition market has
progressed by leaps and bounds. Food manufacturers
are now able to introduce plant-based meat, fish or
dairy alternatives that are increasingly similar to the
original in terms of taste and texture — a key factor for
consumers when choosing plant-based options in the
supermarket, especially for flexitarians.
For instance, BeneoPro W-Tex, a textured wheat
protein, enables the creation of meat-free products
such as burger patties, sausages, or even dim sum
fillings with a stable and authentic bite. In addition to
enabling the creation of juicy meat alternatives with a
meaty texture and fibrous structure, BeneoPro W-Tex
can also be flavoured with a variety of tastes, herbs
and spices, making it an optimal meat substitute that
meets consumer standards. The BeneoPro W-Tex range
contains different particle sizes and protein contents for
a variety of meat-free applications.
In 2022, BENEO also acquired the Dutch company,
Meatless B.V., a supplier of textured plant-based
ingredients with a unique portfolio of solutions derived
from different raw materials (i.e., rice, faba beans,
wheat, pea, and quinoa). This range fully complements
BENEO’s ingredients portfolio and allows for exciting
new combinations, offering customers a versatile
selection of plant-based solutions that serve as
texturisers for meat and fish alternatives. Following this
acquisition, BENEO announced to expand its portfolio
with its first ever semi-finished product: plant-based
chicken chunks. With a unique recipe and highly
efficient patented process technology, BENEO offers
manufacturers a scalable and effective way to tap into
the plant-based trend.
Leveraging rice ingredients for appealing
dairy alternatives
When it comes to developing plant-based dairy
alternatives, BENEO’s portfolio of specialty rice
ingredients enables producers to meet clean label
requirements and to support transparent ingredient
lists. In fact, BENEO’s research shows that 7 out of 10
flexitarians see rice as an appealing source for dairy
alternatives. 5 BENEO offers an extensive range of rice
ingredients, including rice starch and flour, with sensory
properties that allow to create stable and creamy
textures with a soft, smooth mouthfeel. Their neutral
taste makes them easy to combine and eliminates the
need to balance out off-flavours. In addition, the neutral
colour of rice ingredients doesn’t negatively impact the
appearance of end products. BENEO’s blends of dried
rice syrup, rice flour and rice starch also enable the
development of dairy-free chocolate with a good snap
and melting behaviour.
The plant-based movement doesn’t seem to be slowing
down anytime soon. Using plant-based ingredients,
food manufacturers can create new and exciting
flavours and textures that convince consumers.
1
FMCG Gurus COVID-19 Survey: Eighteen countries surveyed in July
2020 [Australia, Brazil, Canada, China, Denmark, France, Germany,
Indonesia, Italy, Japan, Mexico, Poland, South Africa, South Korea,
Spain, UK, USA, Vietnam]
2
BENEO Global Plant-Based Survey - Insites Consulting conducted
an online quantitative survey in July 2021 in Spain, France, Germany,
Poland, UK, US, Brazil, Australia, China and Russia: min. 1000
consumers/ country = 11,990 consumers in total
3
BENEO Global Plant-Based Survey 2021
4
BENEO Global Plant-Based Survey 2021
5
BENEO Global Plant-Based Survey 2021
PLANT BASED FOOD MAY-JUNE 2023 11

The Greek inspiration from the mix of
Mediterranean and Aegean spirits for
plant-based food machinery lines
LAKIDIS supports and provides solutions for industries such as petfood, snacks, puff pastry,
sauce & dips, baby food, fruit and plant-based products.
Having a passion for innovation since its
establishment in Greece in 1965, LAKIDIS SA
is a constantly growing brand. As a reliable
producer of integrated solutions in the field of food
machinery for over 57 years with a global network
of around 30 agencies that distribute Lakidis Food
Machinery and a great number of customers
worldwide, Lakidis SA supports and provides solutions
for industries such as petfood, snacks, puff pastry, sauce
& dips, baby food, fruit and plant-based products.
The ideal mixers for meatless product lines
Well-established companies in the food industry, such
as Burger King, McDonald’s and Taco Bell, were the
first to include Plant-Based products in their production
lines. On the other hand, start-ups are constantly
innovating and shaping new data in the “alternative
meat market”. Plant-Based chicken nuggets, burgers,
sausages and minced meat are some of the products
based on plant raw materials. In many of their versions
actually may not contain soy, gluten and GMO.
12 MAY-JUNE 2023
PLANT BASED FOOD

The rise of vegans as well as
flexitarians (who have consciously
reduced meat) has led many
companies to find alternative foods
in order to attract a wider audience.
Lakidis PL180L, PL300L, PL450L
& PL900L Mixers are used in
the processing of variety food
products . This is why they
are the ideal solution in the
plant-based industry, where
products with different texture
compose a “meatless” meal.
R&D development, production and
assembling take place in private
owned facilities, thus enabling
compliance with the highest quality
standards. Its vertical production
unit ensures that it has full control
over the production processes,
accurate timing and maintain
quality standards throughout all
stages. The manufacturing of the
company’s various codes starts
with the selection of exclusive
raw materials, runs through each
stage with precision & consistency
robot welding, CNC processing,
glass blasting (surface treatment),
and electric & electronic
assembly. The production takes
into account all known industry
standards and goes far beyond
that. Reliability, ease of use and
compliance with the highest
hygiene standards are the special
features of the Lakidis products.
Recommending the appropriate
machine for each customer’s
specific requirements is something
Lakidis takes great value in. The
company’s sales team works
with customers’ team, from
start to finish, to understand
their needs, define a budget
and develop balance between
quality - production and costs.
As a professional approach and
respect to the customer, the Lakidis
team is always close by and ready
to help with meetings, video calls
and technicians training when
required. From the first spark
of inspiration to implementing
a solution, Lakidis is committed
to excellence in everything they
do. Because this is what they
say: #welovewhatwedo.
More information about the
company can be attained at:
www.lakidis.gr, sales02@lakidis.gr
+30 2310 722772,
+30 2310 722367
14th Old National Rd.,
Thessaloniki-Veria, Greece
PLANT BASED FOOD MAY-JUNE 2023 13

Dubai opens Middle East’s first 100%
plant-based meat factory
• The first 100 per cent plant-based meat
factory in the region has opened
in Dubai. Regional favourites will be
produced in new factory at Dubai
Industrial City, the Khaleej Times said.
Operated by the IFFCO Group, the plant is
located in the Dubai Industrial City. The
factory will catalyse the move towards a more
sustainable and healthy food chain in the Middle East,
actively supporting the UN’s Sustainable Development
Goals and the UAE’s Vision 2051 initiative to bolster
food security through diversity and innovation.
The factory will provide nourishing, sustainable and
healthy local plant-based meat products inspired
by the unique flavours of Middle Eastern cuisine.
The global plant-based meat market was estimated
to be worth $7.9 billion in 2022, and is forecast
to reach $15.7 billion by 2027, according
to a report from ResearchAndMarkets.com.
The newly opened THRYVE factory will cater to 30 per cent
of the GCC population, stimulating the development
of the market for local plant-based products. As per
14 MAY-JUNE 2023
PLANT BASED FOOD

proprietary research, the GCC has the potential to
be a future leader in developing food products for
flexitarians, people whose diet is primarily vegetarian.
The THRYVE plant-based venture, developed using
cutting-edge food technology, contributes to at least three
UN’s SDG’s: good health and well-being, responsible
consumption and production, and climate action.
Mariam bint Mohammed Almheiri, Minister of Climate
Change and the Environment, said, “The new 100 per
cent plant-based meat factory supports the UAE’s Food
Security Strategy and our mandate to mitigate the impact
of climate change. The opening of this innovative new
facility also supports our efforts to protect the country’s
ecosystems and enhance its food and water security
and diversify our food sources. By fostering such robust
research and development focused on producing
innovative food products, we seek to raise the UAE’s
ability to move up the global food industry value chain
and achieve first place on the Global Food Security
Index by 2051. The new factory represents a significant
contribution to sustainability in the food supply chain.”
Hadi Badri, CEO of the Dubai Economic Development
Corporation at Dubai’s Department of Economy and
Tourism said, “The opening of this factory, which will
pave the way for a dynamic new industry that will
boost trade across the region, is a reflection of the
UAE’s commitment to pioneer the use of innovative
technologies to provide sustainable solutions to realworld
problems. It contributes to Dubai’s economic
diversification journey in line with the goal of the
Dubai Economic Agenda D33 to consolidate the
emirate’s status as one of the top three global cities.
The new facility is a testament to the pivotal role
being played by Dubai in promoting the growth and
evolution of environmentally sound practices that can
alleviate the effects of climate change. By providing
opportunities for private companies to invest in
sustainable technologies, Dubai is accelerating the
creation of a robust and resilient green economy.
Saud Abu Alshawareb, Executive Vice President,
Industrial Leasing, Dubai Industrial City,
said, “This new enterprise adds value to the
industry while strengthening our reputation as
facilitators of a self-reliant food programme.”
The factory will leverage advanced food technologies
to produce tasty, healthy, sustainable and culturally
relevant food that meets the needs of the local consumer.
PLANT BASED FOOD MAY-JUNE 2023 15

16 MAY-JUNE 2023
PLANT BASED FOOD

Tropicool, the
“Born to be
global” açaí,
announces
expansion of
their franchise
model
Tropicool is a global superfood brand that delivers
healthy and nutritious products. It is developed
from sustainably grown ingredients, promoting
health, well-being, joy for people, and protecting the
planet. Products are packed with nutrients and health
benefits, with no processed sugar or preservatives.
Born in 2019 as a global brand, the result of the
union of partners Maurício Esteves and Caio Nabuco
- from the Afrinvest holding company - with Sheikhs
Mohammed Al Thani and Ahmed Al Thani, and is
present in 6 countries (Brazil, USA, Portugal, Qatar,
United Arab Emirates and Australia) and starting
operations in Saudi and India this year.
The company is now looking to expand its franchise
model to the market and look for potential interested
parties. Until last year, the company prioritized its own
kiosks and the “store in store” model, which ensured
the success of the brand in 6 countries: Dubai, Qatar,
Mexico, Brazil, Portugal and Australia. The innovative
concept was to seek out the most photographed sights
in the world, such as the Dubai Fountain in front of
the Burj Khalifa (the world’s tallest building), for launch
in 2020 and expansion with the installation of kiosks,
PLANT BASED FOOD MAY-JUNE 2023 17

carts or just the machine in high traffic areas such as
Bondi Beach in Australia, La Mer Beach in Dubai,
various hotels, clubs, schools and gyms.
Now, with the goal of tripling the number of stores and
reaching 500 establishments by the end of 2027, they
are looking for new area developers and franchisees.
“We have a tested, consolidated and scalable global
business model, with a lean and innovative production
process, which allows us to take the best flavor anywhere
in the world, in the best format, without losing flavor
or nutritional value”, explains Rafael do Prado Ribeiro,
Global Head of Tropicool.
With a sustainability program launched in 2021, the
company already registers credit for more than 1,500
trees and more 1,000 trees will be planted in the
region, as a way to mitigate climate change through the
reforestation of deforested areas in the region, which is
the main source of raw material for its products - bowls,
sorbet, juices, smoothies and other products based on
açaí and super fruits from Brazil are sold.
“We are passionate about sharing the rich and
refreshing flavors of Amazonian fruits with the world,
particularly at a time when everyone is more conscious
about what they eat. This action is a way of giving back
to the Amazon and generating return and gains for the
communities, and contributing to the environment”,
told Caio Nabuco, a company board member.
In addition, the company maintains ESG initiatives
throughout the entire production process, working
only with fruits of certified origin, which guarantees the
footprint of the raw material, and encourages the reuse
and recycling of all materials used in the cycle. The
company also does not work with the frozen product on
the export line: it is shipped all over the world in natura,
in packages developed and patented exclusively to
maintain the product’s properties.
“We want to increase visibility and business for
Amazonian fruits, which above all represent good
nutrition and are linked to good habits”.
Açaí, which originates from the Amazon, has gained
global recognition, mainly spread among sportsmen for
being an excellent source of energy, antioxidant action,
combating cholesterol and high blood pressure, and
presence of minerals and vitamins, including studies for
use in cancer prevention. Between 2010 and 2020,
global açaí sales grew by 15,000%, according to
Abrafrutas, the Brazilian Association of Fruits.
18 MAY-JUNE 2023
PLANT BASED FOOD

Provisur continues to be recognized
as one of the most innovative
companies
Provisur Technologies is a leading industrial food processing equipment manufacturer
headquartered in Chicago, Illinois, USA, with a global network of manufacturing, sales, and
service locations. The company tag line, ‘Pushing Boundaries’, highlights Provisur’s drive to
constantly develop innovative technologies for food processing machines.
Innovation at its core
Innovation is at the heart of what Provisur does. The company has two Innovation Centers - one in Chicago, Illinois,
and another in Paris, France, where customers, in collaboration with Provisur engineers, product specialists and food
scientists, can experiment with new formulations, brainstorm, and explore the processing options to develop tailored
applications and solutions.
Collaboration between Provisur experts and customers is a mainstay of the innovation process. The company develops
patented technology to meet the ever-changing needs for the food processing industry, often originating from creating
tailored solutions that solve customer challenges.
(Photo: Provisur)
The Beehive RSTD06, widely recognized as one of the most versatile protein separators in the industry, is one example of the
over 350 patented technologies Provisur has globally throughout its range of equipment.
20 MAY-JUNE 2023
PLANT BASED FOOD

Making headlines
For the second time innovations from Provisur made it
all the way to the top ten of Crain´s List of Chicago’s
Most Innovative Companies for 2022. The list is
compiled by Ocean Tomo, a consultancy specialized
in intellectual property (IP) and comprises twenty highperforming
innovators. Rankings are based on the
quality of patents awarded to each company: “Behind
each one are stories of passion, persistence and
inspiration harnessed to create something new,” says
Crain’s. The list recognized Provisur for its 16 patents
in 2022.
Beehive RSTD06: State of the art patented
technology proves drive for innovation
The Beehive RSTD06, widely recognized as one of
the most versatile protein separators in the industry,
was featured as an example of the company’s spirit
of innovation. It is just one example of the over 350
patented technologies the company has globally
throughout its range of equipment.
“The versatile machine processes a wide variety of raw
products including pork, chicken, beef, turkey, fish,
mutton as well as fruits and vegetables and can be used
to debone, desinew, and defat,” says Dave Schumacher,
General Manager for the Separation Business at Provisur.
“This new technology further expands the machine’s
application range to include high-performance beef
separation as well.”
Versatility in action
“The core of our business is to support our customers in
providing safe, affordable and high quality food products
to the world,“ explains Brian Perkins, President of Provisur.
“The growing demand for higher sustainability on the one
hand and cost efficiency on the other, can only be met
by innovative ideas and technologies. Our R&D teams
are constantly striving for better solutions to support
objectives like less food waste, highest flexibility, less use
of water and energy and long life machine components
while enabling customers to produce efficiently.”
Innovative processing methods, technologies and
equipment were showcased at Plant-Based Protein
Manufacturing Summit
Plant-Based Protein Manufacturing Summit
in Amsterdam brought together leading
businesses in the plant-based food and
beverage industry with co-manufacturers,
innovative equipment and solution providers
to explore the challenges and opportunities in
effectively scaling up plant-based production
and manufacturing during 12-13 April 2023.
Plant based brands, multinational meat
companies, co-manufacturers, ingredients
suppliers, investors, co-packers, equipment
suppliers and alternative protein companies met
at the summit.
The next edition of Plant-Based Protein Manufacturing Summit will be held on 10-11 April 2024 in Amsterdam.
PLANT BASED FOOD MAY-JUNE 2023 21

GMT FOOD excels in plant-based
products
As a dedicated company for sustainability in plant-based products, always offers
healthy and innovative products with a belief that plant-based nutrition is the future.
GMT Food is committed to serve its customers
and consumers anytime and anywhere. It
means the right product at the right time, in the
right place with the right price.
The company is determined to generate a sustainable
food industry together with its business partners. We
conducted an interview with Murat Gayberi, General
Manager of GMT Food about their products,
principles, targets and operations. Full text of the
exclusive interview follows.
Could you give us information about GMT
Food’s current solutions and principles with
special emphasis on plant-based foods?
As GMT Food, we started our activities in 2000 with
the aim of reaching as many people as possible for
a “more sustainable future”. Mainly the principle of
generating innovation, quality and technical support
is at the core of our work. In addition, we prioritize
customer satisfaction and offer solutions for the
demands of our brands in the fastest way, in line with
this principle.
22 MAY-JUNE 2023
PLANT BASED FOOD

“GTM Food, which has a technological and
innovative working approach thanks to its valueadded
works, offers product solutions across the
whole product portfolio of our company.”
“We offer innovative products to support the
development and sales of the brand by
producing the products needed by the sectors in
cooperation with the customer and to solve the
problems. We support the brands we work with to
strengthen their position in the market, market and
sell their products easily.
“As GTM Food, we continue to expand our product
range and activity network day by day, thanks to our
overseas representations and collaborations. We
contribute to the development of the food industry
with our uninterrupted professional support and
innovative work.
We continue to work with the goal of a world where
all people, animals and our planet choose what is
better.
What are your current and target export
markets? What is the importance of the
Middle East market for GMT Food, what
are your most demanded products in the
market?
Kuwait, Japan, Cyprus, Azerbaijan, Jordan are our
current export destinations. Our target markets are
Dubai and America. Since the Middle East market
has a huge market share for GMT Food’s spice mixes,
functional solutions, flavors and plant-based products
(cheese, burgers, meatballs, sausage, sauce), it will
ensure a high increase in our exports.
PLANT BASED FOOD MAY-JUNE 2023 23

Rising lactose intolerance cases fuel
growth of global vegan cheese market
The global vegan cheese market is expected to grow
at a compound annual growth rate of 10.48%
over the forecast period to reach a market size of
US$2,742.855 million in 2028, from US$1,364.983
million in 2021.
Vegan cheese products are gaining popularity as
consumers are shifting from the conventional cheese.
Vegan cheese is regarded to be a non-dairy product
which is mainly consumed by vegans as it is high in
proteins and is cholesterol free. Moreover, vegan
cheese is obtained from different sources and is
available in different types.
Plant-based cheese is another name which is given to
vegan cheese and this type of cheese is most preferred
among individuals suffering from the issue of lactose
intolerance. Since there have been concerns growing
relating to the unhealthy aspects of animal-based
products, individuals are shifting towards more plantbased
products which act as a substitute and are
healthy.
The popularity of veganism along with the dietary
restrictions amongst health-conscious consumers
is regarded to be a few imperative factors driving
the growth of the market. Besides, there has been a
growing inclination towards veganism in various parts
of the world which is anticipated to further boost the
adoption of vegan cheese.
Furthermore, an increase in the negative impact of
meat consumptions, specifically on the environment,
can also be regarded as an efficient factor in raising
the popularity of plant-based products which effectively
involves the growing demand of vegan cheese.
The global vegan cheese market is driven by
increasing lactose intolerance cases
Over the past few years, there has been an increase in
lactose-intolerant cases which has raised a few social
and ethical concerns relating to animal-based products.
In this regard, individuals are seen to shift to non-dairy
products such as vegan cheese which is expected to
drive the growth of the vegan cheese market.
24 MAY-JUNE 2023
PLANT BASED FOOD

According to the European Plant-based Foods
Association, amongst the world population, there are
about 70% of individuals who suffer from the issue of
lactose intolerance. In this regard, it is noted that the
ability to tolerate a different certain amount of lactose
differs from individual to individual. With such a high
percentage of lactose intolerant cases, the market for
vegan cheese is expected to witness growth during the
forecast period.
Plant-based diets on the other hand are environmentally
friendly, a result of which consumers are demanding
more plant-based products at a rapid pace. This in turn
is resulting vegan cheese to turn out to be on a similar
trajectory in various parts of the world.
Key Developments
• In 2022, a Mumbai based tech company Plan B
Foods moved forward with the launch of a range of
vegan cheese products such as cheese slices for the
pan-India customers. These vegan cheese slices are
further said to be available in two variants, cheddar
and classic.
• In January 2023, Pret A Manger introduced its first
vegan cheese sandwiches. The new options went on
sale in Pret locations all throughout the UK in the same
week of its launch. According to the restaurant, these
sandwiches are primarily targeted towards vegans and
flexitarians. The restaurant stated that it was employing
a vegan cheese for the first time in its sandwiches with
the inclusion of dairy-free Violife slices in both of the
sandwiches. The vegan cheese slices, according to the
manufacturer, are free of dairy, lactose, soy, gluten,
and preservatives and have a hickory smoky rind.
• In January 2023, Aldi, a leading low-cost
hypermarket chain, introduced the broadest selection
of vegan cheeses it has ever offered. Just in time for
Veganuary, the retailer’s newest plant-based products
have arrived and are available for purchase online or
in-store. Vegan soft cheese from Aldi’s Plant Menu is
offered in both the traditional plain and garlic & herb
flavours.
North America accounts for major shares of
the global vegan cheese market
By geography, the tank level monitoring market has
been segmented into North America, South America,
Europe, the Middle East and Africa, and the Asia
Pacific.
The growing shift towards veganism in the region and
increase in health awareness is driving the demand for
plant-based food products in the major North American
countries. Moreover, the favorable initiatives taken by
the government to promote plant-based food products
are further expected to boost the market demand for
vegan cheese in the region, thereby adding to the
overall market growth.
North American vegan cheese market is divided into the
United States, Canada, and Mexico. The United States
is expected to hold a substantial share of the market
owing to the health consciousness among consumers
coupled with the growing cases of lactose intolerant.
Based on product type, the global vegan
cheese market is expected to witness positive
demand for cheddar
Soy, almonds, vegetable oils, and numerous additional
all-natural ingredients, such as peas or arrowroot,
are frequently used to make vegan cheddar. Many
consumers consider vegan cheddar to be a healthier
alternative to normal cheese, and as it contains less
fat than conventional cheese, it may help lessen their
chance of developing heart disease.
The demand for vegan cheese, particularly cheddar,
has prompted major market players to provide a wider
variety of vegan cheddar products.
For instance, a major player in this industry, Daiya
Foods Inc., provides a variety of dairy-free cheddar
products, such as cheddar shreds, blocks, slices,
cheese sticks, and mac & cheese in four different
cheddar tastes. The products offered by the company
are completely vegan and gluten-free. Product offering
like the medium cheddar style block is made of oat
base made of filtered water and oat flour, coconut oil,
modified potato starch, chickpea protein, chickpea
flour, and vitamin B12.
PLANT BASED FOOD MAY-JUNE 2023 25

BRIEF
CORE ® Foods showcased two new lines of functional
snacks at Expo West
CORE® Foods, the maker of CORE® Oat Bars + Probiotics
and CORE® Keto Bars, two lines of plant-based, refrigerated
nutrition bars, launches CORE® Oat Bars + Adaptogens and
showcased new CORE® Chocolate Truffle at this years’ Expo
West in Anaheim, CA from March 8-11.
In response to consumer trends report by Mondelez International,
Inc. 56% of consumers are seeking snacks with additional
functional health benefits and 75% of those consumers are
looking for snacks that improve mental health CORE® Foods
remains focused on delivering snacks that do more than just
taste great; but deliver added functionality.
CORE® Foods is thrilled to showcase their new Oat Bars + Adaptogens with stress support that are
available in three mouthwatering flavors: Dark Chocolate Walnut, Salted Caramel Cashew, and Hazelnut
Mocha Chip. The unique blend of 200mg of Reishi mushroom and 200mg of lion’s mane mushroom, two
of the most popular apoptogenic mushrooms, can help support the nervous system, which helps manage
the impact of stress upon the body, letting you chill out while you fuel up. These de-stressing snacks will
empty out your worries and fill you up with better things, like fiber and protein but of course with no added
sugar.
“At CORE® Foods, we’re always seeking to deliver innovation that gives the consumer what they’re
looking for, so the decision to create Adaptogen-powered products was a no-brainer for us,” says Brett
Hartmann, CEO of CORE® Foods.
Chlorophyll Water ® exhibited at their First Natural
Products Expo West
Chlorophyll Water® , the first-ever bottled water in the USA passed
and received Clean Label Project Certification make their Natural
Products Expo West tradeshow show debut on March 9-11 in
Anaheim at the Anaheim Convention Center.
Chlorophyll Water® is a plant-powered purified mountain spring
water enhanced with the addition of Chlorophyll, a key ingredient
and the distinct green pigment in plant life.
Recognized by the Green Business Bureau as “Good for the Mind,
the Body & the Planet,” Chlorophyll Water® is bottled at the
mountain source, a preserved natural resource protected from all
of the elements by a 1,500-acre forest. Each bottle of Chlorophyll
Water® is then fortified with additional vitamin A, vitamin B12,
vitamin C and vitamin D for enhanced nutrition.
26 MAY-JUNE 2023
PLANT BASED FOOD

BRIEF
Babybel Plant-Based White Cheddar joins Babybel’s
dairy-free portfolio as its first new flavor
Following the successful launch of Babybel Plant-Based last year, which
received unsurpassed positive consumer feedback and flew off of store
shelves, Babybel ® is bringing the first new flavor to its alternative dairy
lineup with the introduction of Babybel Plant-Based White Cheddar Cheese
Alternative this spring.
Babybel first launched its expansion into the alternative dairy space in 2022,
after noticing there was a lack of plant-based snack cheese alternatives that
delivered quality taste and texture. Babybel is now thrilled to offer flexitarian
and dairy-free consumers another delicious plant-based option with its new
Babybel Plant-Based White Cheddar. In the one year since Babybel Plant-
Based launched, it has become the #1 new item in sales of all refrigerated vegetarian options, and ranked #1 in trial
and repeat of all new non-dairy cheese items, with 60% of sales coming from new buyers 1 .
Mini Babybel White Cheddar is one of Babybel’s most popular cheese flavors since it hit shelves over 10 years ago,
which made it the perfect choice for Babybel’s first plant-based flavor extension. While the original Babybel Plant-
Based has a flavor reminiscent of Mozzarella, this plant-based cheese alternative offers the signature sharp tanginess
of cheddar cheese. The individually portioned certified dairy-free snacks are wrapped in the signature Babybel wax,
now green to easily distinguish it is plant-based, and in a new 100% paper pouch.
“Babybel Plant-Based has seen an overwhelmingly positive response to-date among flexitarian and vegan shoppers,”
said Ridhi Barber, Senior Brand Manager at Babybel. “We wanted to continue this momentum and introduce a second
dairy-free Babybel snack option in the fan favorite White Cheddar variety.
Almond Cow launches innovative single-serve
‘Milk Medleys’
The Definitive Plant-Based Milk Maker Introduces New Line of Convenient, Ready-to-blend
Ingredients
Perfectly timed for Earth Month, Almond Cow, the definitive zero-waste
appliance that produces plant-based milk in less than a minute,
announces its new line of single-serve ingredients, Milk Medleys.
Designed for users to simply create tasty milks without measuring, these
medleys are available in two silky flavors, Creamy CocoCash and Original
Almonds ‘n’ Dates, with more to come.
“Since our founding in 2016, we have prevented the need for over 5
million single-use milk cartons to enter landfills and oceans. We are nuts
about helping consumers make better milk for a better planet, and our new
Milk Medleys will help our customers continue to minimize our impact on
the environment,” said Brett Goodson, CEO of Almond Cow. “Our team
has worked tirelessly to develop these delicious, easy-to-use, home compostable single-serve packets, and we can’t
wait for anyone who wants to make milk from scratch to try them out!”
The Almond Cow transforms any nut, seed, or grain into plant-based milk with its unique centrifugal filtration that
allows for simple and efficient milk-making without the need for heat. It is as easy as adding the desired ingredients
to the machine’s stainless-steel filter basket, filling the base with water, and waiting for the device to do the rest.
The machine automatically separates the milk from the pulp, making 5-6 cups of fresh milk per batch in less than a
minute. So say goodbye to buying store-bought milk with sweeteners, additives, and stabilizers, and opt for this ecofriendly
alternative.
PLANT BASED FOOD MAY-JUNE 2023 27

Image: shutterstock.com / TZIDO SUN
ProVeg welcomes Aldi Süd move
to up plant-based range to 1,000
products
• Aldi Süd nutrition report shows plan to boost plant range from 700 to 1,000 products by end
2024
• Separately, a study on greenhouse gas emissions from meat and dairy shows importance of
plant-based foods
• But labelling restrictions of plant-based products continue to be pushed
ProVeg International has welcomed ambitious plans
by food retail giant Aldi Süd to increase its plantbased
product range in Germany from the current
700 products to 1,000 by the end of 2024.
The company’s nutrition report states that the plantbased
range will be expanded both with new products
and also by removing small quantities of animal-based
ingredients in some existing products to make them
vegan.
28 MAY-JUNE 2023
PLANT BASED FOOD

Aldi Süd’s move reflects a similar decision by the
retailer Lidl, which stated earlier this year that it would
be increasing its plant-based offerings and reducing
animal-based products as part of a strategy to decrease
its environmental impact. Furniture giant IKEA, which
serves 520 million people a year in its in-store
restaurants, has said it will be replacing or removing
dairy products, also for environmental reasons.
Diet change not climate change
Aldi acknowledges in its nutrition report that plantbased
foods are “particularly climate friendly”, a
claim backed up by numerous studies, including one
study that came out this month that highlighted the
damaging effect of the meat and dairy industry on the
planet through greenhouse gas emissions.
Restrictions on labelling of plant-based food
must end
Restrictions on the labelling of plant-based foods
continue to crop up around the world, despite the fact
that they emit half as much greenhouse gas as animalbased
foods.
Italy is the latest country to propose restrictions on using
“meaty” names for plant-based foods. Other countries
that have considered restrictions on plant-based food
labels include Belgium, France, South Africa, the UK
and the US.
“We need to be encouraging climate-friendly diets with
all the policy tools we’ve got,” de Boo said. “Study after
study is showing that a transition to plant-based diets is
needed, and as a matter of urgency. Labelling policies
should actively support, not hinder, this transition.”
The study, published in the journal Nature Climate
Change, reveals that high methane producing foods
like meat and dairy products will push the planet past
the 1.5C international target by the end of the century
if left unchecked.
“ProVeg welcomes Aldi’s decision to increase their
plant-based offerings, particularly in light of the growing
number of flexitarians who want to reduce their meat
consumption and enjoy plant-based alternatives that
look and taste very similar to meat products,” Jasmijn
de Boo, Vice President of ProVeg International, said.
“Increasing the plant-based product range offers more
choice at mealtimes and helps societies switch to more
climate-friendly diets and reduce harmful greenhouse
gas emissions,” de Boo said.
PLANT BASED FOOD MAY-JUNE 2023 29

PLMA announces: Private label
thrives in Europe
PLMA International Council reports an overall
growth of private label shares in Europe across
17 countries including Scandinavia and CEE
countries, according to the data of NielsenIQ.
Compared to 2021, the value share in 2022 grew
+1.2% to an impressive 37% of the grocery market in
Europe which represent 302bln euros. Consumers in
Europe clearly turned to private label acknowledging
the quality and price value.
NielsenIQ surveyed 17 markets for PLMA’s International
Private Label Yearbook and observed an increase for
retail brands in 16 out of the 17 countries, the only
exception is Switzerland that reported a decrease
in the overall grocery purchase, including a slight
decline in private label (- 0.4% vs last year). European
markets remain however some of the biggest Private
Label markets globally, 11 markets sustained their
market share position well above 30%, and 4 markets
remained above 40%.
30 MAY-JUNE 2023
PLANT BASED FOOD

The highest growth countries in private label share are
the Czech Republic (+3.5%), Portugal (+2.9%), Spain
(+2.2%) and Hungary (+2.2%). Switzerland remains
the country with the highest share across the 17
countries tracked. The share of Switzerland in 2022 is
51.6%, the only country with a share higher than 50%.
Europe’s largest markets, Germany, United Kingdom
and France, have a collective Private Label share of
38.5% in 2022, this share grew 1.1% vs last year. The
highest share growth for the largest markets is visible
in ambient food, pet food and paper products, all
categories grew over 1% in share.
Spain with a market share of 43.3% and Portugal with
39% combined reported after the Czech Republic the
highest share growth, which grew with +2.6% driven
by perishable food and homecare. Italy with a market
share of 28.2% maintains the steady growth that is seen
in the past years supported by the highest category
growth in frozen and ambient food.
Germany and Portugal are the two markets that
reported growth in all product departments, food and
non-food.
In Belgium and the Netherlands, the private label share
combined grew with +0.9%, the highest growth for
the 2 countries is visible in ambient food and paper
products. A couple of categories show a decline in
private label share with the biggest decline visible
in Belgium in health care - 4.3%, however in the
Netherlands healthcare shows a slight growth in Private
label share.
Also the Scandinavian countries show growth in Private
label share, together the countries grew +1.1% in
share with the highest growth reported in Denmark
of +1.8%. Growth of private label share is visible in
all categories. The highest share growth is visible in
homecare with an average growth of +2.4%.
In Eastern Europe the private label share is growing
as well, highest growth in private label share is visible
in perishable food with an impressive 7.2% growth in
CZ and +4.5% in pet food in Hungary. A decline is
visible in alcoholic beverages. In Austria the private
label value market share rises +1.2% to 35.4%. The
two categories that stand out with the highest growth
are perishables and paper products.
In Greece the market share reaches nearly 23%, a
growth of 1.3% vs 2021. The growth was registered in
all categories, with the highest growth in confectionery
and snacks, with the exception of alcoholic beverages
which slightly declined with -0.4%.
According to NielsenIQ’s data, perishable and frozen
food, paper products, and ambient food are the top 3
categories of Private Label value share with an average
of 50% representing in total 212.8 billion in Euros
across the 17 European countries tracked.
The private label sales grew with 25 billion euros
across the 17 European countries tracked. Perishables
and ambient food have the highest contribution to this
growth.
PLANT BASED FOOD MAY-JUNE 2023 31

Tetra Pak develops breakthrough
‘Whole Soya’ technology
• The new processing method developed by
Swiss Company Tetra Pak, will reduce waste
and increase the fibre and protein content
of the soya drinks by using all of the soya
bean and incorporating its fibre, okara, into
the final mixture.
Tetra Pak has developed a unique processing
method for soya drinks, which utilises the entire
soyabean in production. Meeting increased
consumer demand for healthy, immunity-boosting
products, the resulting product is composed of 1.2%
fibre, compared to 0.26%, for traditional, extracted
soyabean drinks.
Plant-based beverages are a rapidly growing category
in the USA and Europe and have been identified as
a popular choice for consumers seeking a healthy
option or broader variety. However, further innovation
is required in the industry to meet these evolving
consumer trends.
32 MAY-JUNE 2023
PLANT BASED FOOD

Tetra Pak new technology reduces
waste and increases the fibre and
protein content of the beverage by
incorporating the fibre component
of the soybean, okara, into the final
beverage. The company experimented
with different grinding solutions,
reducing okara particles so they can be
integrated into the final product without
impacting taste or texture and produce
a versatile, high-fibre beverage. This
solution has a shelf-life stability of six
to twelve months without stabilizers or
emulsifiers, making it a clean label
product.
A line co-created with Tetra Pak customers
in Shanghai
Hemang Dholakia, Centre of Expertise Manager in Plant
Based Processing Solutions and Equipment, Tetra Pak
said: “At Tetra Pak, we have a long history of innovating
to solve challenges in the food industry and reduce
food waste. The combination of our processing knowhow,
technological advancements and experience
working with a variety of soy-based solutions, made
our decision to launch a new, commercially viable
soya drink solution an easy one. Diversifying product
range and boosting nutritional value with ‘whole soya’
products will help food and drink manufacturers reach
new consumers in an increasingly competitive market.”
The whole soya line was co-created with customers at
Tetra Pak’s product development centre in Shanghai,
producing a high-fibre product with no added sugar,
creamy taste and texture, and a desirable smooth
mouthfeel. Since then, more customers in Asia have
added whole soya beverages as premium products
complementing existing traditional soya beverages in
their portfolio.
This innovation paves the way for a multitude of
new products using the same method, presenting a
commercial opportunity for yoghurt, spreads, ice cream
and meal replacements. The launch forms part of the
company’s drive to build an innovation ecosystem
that helps open new opportunities in the areas of food
safety and availability with the aim of developing more
sustainable and resilient food systems.
(Photo: Tetra Pak)
Highest product quality combined with
operational efficiency
Tetra Pak is one of the world’s leading company for
whole bean soya line solutions. The Swiss-based
company has been developing a best-practice line
solution through nearly five years of Research and
Development, and built up its know-how and expertise
thanks to hundreds of pilot trials and extensive
experience running commercial lines. The company
has developed more than ten commercial lines either
currently running or due to start soon). Tetra Pak
customers receive a mature, reliable line, and need not
worry about potential issues and problems related to
immature solutions.
Tetra Pak tailored service solutions do not just help
customers to overcome operational challenges and
achieve tangible results on performance, quality, and
food safety. They also guarantee clients’ operational
costs and overall equipment effectiveness. Tetra Pak
expert service engineers analyse and benchmark
operational performance, improve total asset
utilisation, and support Total Productive Maintenance
implementation.
With whole soya, there are considerable savings to
be made in terms of waste reduction, water use, and
energy consumption thanks to our innovations in
processing and Tetra Pak end-to-end solutions.
PLANT BASED FOOD MAY-JUNE 2023 33

Image: Cargill
Cargill enters alternative fats
partnership with Cubiq Foods
Answering the call for healthier, more sustainable
and better-tasting solutions, Cargill and the
young food-tech company CUBIQ FOODS
have signed product co-development and commercial
go-to-market agreements aimed at developing and
accelerating wide-scale commercialization of CUBIQ
FOODS’ innovative fat technologies.
With this strategic partnership, Cargill will now have
access to CUBIQ’s innovative technologies to help
customers develop plant-based alternative foods with
benefits that surpass typical products made with animal
fats or tropical oils, such as:
• enhances flavor,
• may improve total fats and saturated fats,
• may improve caloric content, and
• may incorporate essential fatty acids
(omega 3).
CUBIQ’s novel fats, including Go!Drop®, join Cargill’s
existing portfolio of plant-based solutions, spanning
plant proteins, texturizers and a full array of traditional
fats and oils.“By embracing new technologies,
harnessing our full ingredient toolbox and leveraging
our global application knowledge, we’re poised to
accelerate the development of the next-generation
plant-based products. Ultimately, it will be a win for
consumers, as we enable food manufacturers to create
products and solutions with an eye toward both people
and the planet,” said Vivek Cherian, Meat and Dairy
Alternatives Category Leader for Edible Oils at Cargill.
The new fat technologies can be used across multiple
applications and are especially relevant in the plantbased
meat and dairy alternative space, where fats and
oils play pivotal roles in structure, taste, texture, and
nutritional profile. Most current plant-based options fall
short of consumers’ expectations, but CUBIQ FOODS’
line of “smarter” fats help close the gap, including
advances that replicate animal fat in terms of visual
appearance, mouthfeel, and bite.
“Signing the joint development and commercial
agreements represents the next phase in our
partnership, as our groundbreaking technology is now
ready for application development, production scaleup
and widespread commercialization – roles that
Cargill is uniquely equipped to help us advance,” said
Andrés Montefeltro, chief executive officer at CUBIQ
FOODS. “Together, we’ll help food manufacturers and
consumers reimagine what’s possible in the quest for
healthy and satisfying foods.”
Cargill first invested in CUBIQ FOODS in May 2022,
as part of ongoing efforts to more rapidly advance
promising food technology and support customers
with novel solutions. The collaboration complements
Cargill’s previous investments in alternative protein
sources, including PURIS and Upside Foods (formerly
known as Memphis Meats), and aligns with the
company’s ambition to be a leader in innovative food
ingredients.
34 MAY-JUNE 2023
PLANT BASED FOOD

The first all-organic, plant-based,
clean-label macadamia milk on the market:
Mac Nut Kiki Milk by PlantBaby
The company’s first nut-forward product boasts a healthier nutritional profile, better flavor,
and more macadamia nuts per serving than leading competitors.
cashews, organic Brazil nuts, organic sprouted
pumpkin seeds, organic oats, organic coconut sugar,
organic coconuts, and organic Aquamin. Like all
PlantBaby products, Mac Nut Kiki Milk ingredients
are non-GMO and rigorously third-party tested to
verify they are free from glyphosate and heavy metals.
Additionally, Mac Nut Kiki Milk does not contain
seed oils, gums, refined sugars, natural and artificial
flavors, or common allergens like soy or gluten. Mac
Nut Kiki Milk is also a carbon-neutral beverage.
“When we were given a bag of local mac nuts from a
friend’s Big Island farm, we naturally made some mac
nut milk,” said Lauren Abelin. “We were shocked how
incredible this milk tasted, especially when compared
to the common macadamia nut milk you can find in
many stores. It’s creamy, a little nutty, a bit buttery, a tad
sweet, and actually tastes like real macadamia nuts.”
PlantBaby, the innovative nutrition company
developing a portfolio of the purest plantbased
products to support the nutritional
journey from infancy into adulthood, announces
its newest product launch Mac Nut Kiki Milk.
“Since launching Kiki Milk in December of 2021, we’ve
seen a consistent rise in demand for products that
are free of gums, inflammatory oils, and fillers while
boasting whole-food and nutrient-rich ingredients,”
said Alex and Lauren Abelin, Co-Founders of
PlantBaby. “We realized no true, all-organic and real
tasting mac nut milk has existed on the market so we
wanted to change that and create a wildly delicious and
nutritious product free of gums and fillers for everyone
to enjoy. We can’t wait for everyone to taste it!”
Mac Nut Kiki Milk will be available in shelf-stable
32oz cartons. Mac Nut Kiki Milk is made exclusively
with organic whole food ingredients and nourishing
superfoods like organic macadamia nuts, organic
According to recent studies* of the macadamia nut
market, over 80% of macadamia nuts are grown
conventionally with the use of pesticides. The widely
used practice of spraying nuts with pesticides generally
occurs when nuts are picked and shelled as opposed
to during the growing process. Because nuts have such
high fat and oil contents, they readily absorb these
pesticides chemicals. This is why it is so important
to consume organic nuts, such as the ones found
in Mac Nut Kiki Milk, especially those high in fat.
“When it comes to flavor and real, clean, and organic
ingredients, we’re proud that Mac Nut Kiki Milk surpasses
others on the market,” said Alex Abelin. “Chocolate,
Original, and now Mac Nut Kiki Milks are just the start
- we’re on a mission to create the purest plant-based
products to support the nutritional journey from infancy
into adulthood and we’re excited for what’s to come.”
(Source: Grand View Research, Macadamia Nut Market
Size, Share & Trends Analysis Report by Processing
(Conventional, Organic), by Product (Raw, Coated,
Roasted), by Distribution Channel (Offline, Online),
by Region, and Segment Forecasts, 2021-2028)
PLANT BASED FOOD MAY-JUNE 2023 35

Soylent recognized as a 2023
product of the year
40,000 American Shoppers Voted Soylent’s Complete Nutrition Shakes as the Most
Innovative Product in the Meal Replacement Category
Soylent, the original food tech company which
has made it its mission to make complete,
sustainable nutrition accessible, appealing and
affordable to all, has been recognized as Best Meal
Replacement in the 2023 Product of the Year USA
Awards. Determined through a national study of
40,000 American shoppers in partnership with Kantar,
a global leader in consumer research, Product of the
Year is the largest consumer-voted awards program.
Awarded the highly acclaimed honor of best product
in the Meal Replacement category, Soylent Complete
Nutrition Shakes are a healthy, delicious and
convenient option that provides consumers with a
complete, balanced, plant-based source of nutrition
to make any day a little healthier. Each shake is
packed with 20 grams of complete plant protein, 0
grams of sugar and 28 immune supporting vitamins
and minerals that are integral to a healthy lifestyle.
36 MAY-JUNE 2023
PLANT BASED FOOD

and increasingly relevant resource for CPG companies,
helping their products stand out, and be understood
and trusted by their customers. Entirely new 2023
categories of Product of the Year award winners further
demonstrate the ever-evolving trends we are seeing in
the U.S. market, and as a company, we’re thrilled to be
at the forefront of recognizing these products for topperforming
function, design, packaging, or ingredients.”
The full list of 36 winners of the 2023 Product of the
Year Awards was revealed at the annual Product of the
Year Awards Show on February 16 at the Current, Pier
59 in New York City. The celebration kicked off with a
red carpet, followed by a night full of entertainment with
Rachel Dratch and Alex Moffat hosting the Award Show.
“Our core belief at Soylent is that complete nutrition can
be sustainable and accessible to everyone,” said Demir
Vangelov, Soylent CEO. “As a recipient of the distinct
Product of the Year seal, we are thrilled to share our
passion for helping consumers live more balanced healthy
lives and invite even more people to try our delicious
products that contain the complete plant-based protein,
healthy fats and essential nutrients the body needs.”
In tandem with the winner announcement, Soylent
Complete Nutrition Shakes are currently featured
in a shoppable article on PEOPLE Online created in
partnership with Dotdash Meredith, the largest digital
and print publisher in America. Additionally, Ensemble
IQ, a premier business intelligence resource with
revered publications, including Progressive Grocer,
Store Brands, Drug Store News, Convenience Store
News, and CBD Retail Insights, has also shared the
news of the 2023 winners in respective categories.
The Product of the Year emblem was developed over
30 years ago and has been a trusted CPG pillar in
the U.S. for nearly 15 years. The early mission was
simple: help consumers cut through the noise on their
grocery shelves and highlight the best new products
when it comes to things that matter, such as thoughtful
design, quality, and innovation. The Product of the
Year red seal is a distinctive mark that allows shoppers
to easily identify the top trendsetting products on
the market, voted on by 40,000 fellow consumers,
while also serving as a valuable marketing tool for
brands to build consumer awareness, especially
among competitors within their respective spaces.
“Product of the Year is more valuable now than ever.
The level of access consumers have to products today
is unprecedented – far beyond retail aisles, they have
DTC options, grocery delivery in the palm of their hands,
and they can watch their favorite influencer review
items they’re considering purchasing in real-time,”
notes Mike Nolan, Global CEO of Product of the Year
Management. “Product of the Year is an established
PLANT BASED FOOD MAY-JUNE 2023 37

Historic achievement: Remilk becomes first
company to secure regulatory approval for
non-animal milk protein in Israel
Ministry of Health approval clears path for sale and marketing of real dairy products made with
Remilk’s animal-free protein to Israeli consumers.
with the Central Bottling Company (CBC Group), the
exclusive Israeli franchisee of Coca-Cola, and one of
the largest food companies in Israel, to launch a line
of dairy products made with Remilk’s protein, for the
Israeli market.
Remilk, a global leader in the development and
production of animal-free dairy protein has
received a first-of-its-kind approval from the Israeli
Ministry of Health (MOH). This historic regulatory event
clears a path for the marketing and sale of non-animal
dairy products made with Remilk for Israeli consumers.
It also establishes the country as one of the first in the
world to offer people access to sustainable, real dairy
made without cows and free of lactose, cholesterol,
antibiotics and growth hormones.
Remilk is a world leader in the development of animalfree
milk proteins produced through a proprietary
fermentation process. The Ministry of Health approval
follows Remilk’s receipt of an FDA “No Questions
Letter,” confirming FDA acceptance of an expert
panel’s conclusion that Remilk’s animal-free protein
can be safely used in food products under its GRAS
(Generally Recognized as Safe) standards, as well as a
recent regulatory clearance from the Singapore Food
Authority.
Remilk has raised more than $130M to date and signed
deals with leading players in the global food industry.
Last year, Remilk, which is already producing its protein
at industrial volumes in facilities around the world,
announced a large-scale commercial agreement
“This is a defining moment, not only for Remilk, but for
the entire global alternative protein industry and the
state of Israel, one of the first in the world to recognize
the significance of precision fermentation,” said Aviv
Wolff, CEO and co-founder of Remilk. “The opening
of the Israeli market to real, animal-free dairy products
will place Israel not only at the forefront of global foodtech
research and development, but also as a leading
market in the world for new food consumption. Today’s
news opens the door for the introduction of high-quality
and nutritious animal-free dairy products.”
“We thank the Ministry of Health for an in-depth
process, in which our non-animal milk protein was
thoroughly tested and found to be safe, of high-quality,
and identical to its cow-derived counterpart,” said Dr.
Ori Cohavi, Chief Technology Officer (CTO) and cofounder
of Remilk. “The breakthrough achievement of
Remilk’s R&D team lies in its success in converting a
technology that has been used for decades to create
components for the food industry such as vitamins and
enzymes in small quantities, to produce one of the most
significant and high-quality components in the food
industry. Our milk protein, produced on an industrial
scale, allows us to practically change the face of the
dairy market.”
“Remilk was born to be an international company
that dares to challenge the traditional dairy industry,”
continued Wolff. “It is an honor that Israel, a world
leader in alternative protein R&D and investments,
has granted Remilk the first regulatory approval of its
kind. The product launch planned with the Central
Bottling Company is on the horizon as we continue
to realize our vision of creating new food systems that
can provide nutritious and high-quality solutions for the
world’s growing population.”
38 MAY-JUNE 2023
PLANT BASED FOOD

ISM offered a variety of the finest
sweet and savoury treats from all
over the world
The leading global trade fair for sweets and
snacks impresses with innovations and new
taste experiences Return to the usual January
date in 2024.
ISM once again offered a variety of the finest sweet
and savoury treats from all over the world on
exhibition space spanning around 100,000 square
metres. As a one-off occurrence, the leading global
trade fair for sweets and snacks was staged in April
together with ProSweets Cologne - Special Edition
and turned Cologne into the international hub for the
entire industry again. Together the two trade fairs cover
the complete value chain for sweets and snacks. After
the re-start edition last year, 1,274 exhibitors from 71
countries presented current trends and new products.
In total, the trade fair duo attracted more than 25,000
visitors from 135 countries.The international share
of visitors from the trade was 72 percent and at 88
percent the foreign share of industry visitors was very
high.
40 MAY-JUNE 2023
PLANT BASED FOOD

This year a stronger focus was placed on addressing the
challenges the industry is currently faced with and on
the joint development of solutions. “We are delighted
that ISM was able to set a strong signal in spite of the
one-off postponement of the event from the January to
the April. The positive figures, particularly with regards
to the number of visitors, show that we are in a position
to offer an outstanding trade fair of unique quality and
internationality even under these difficult conditions,”
Gerald Böse, President and Chief Executive Officer of
Koelnmesse GmbH, emphasised.
“The fact that exhibitors and visitors from the whole
world flocked to Cologne on this unaccustomed
date by way of exception, underlines the outstanding
significance of this trade fair for the global sweets and
snacks industry. The quality of the business contacts
was very high. This was confirmed by representatives
from both the industry and the trade,” Bastian Fassin,
Chairman of International Sweets and Biscuits Fair
Task Force (AISM), added. The AISM is the partner and
industry sponsor of ISM.
Great Britain and Belgium. Growth was particularly
registered in the number of visitors from Italy. Outside
of Europe, the trade visitors primarily came from the
USA, Korea and Israel.
The Lab5 by ISM in Hall 5.2, the industry’s new “place
to be” was a special highlight. Here, the visitors were
able to discover new products in special sections such
as the Start-up Area or the Trend Snacks Area, examine
the innovations of the companies participating in the
“New Product Showcase” special event and raise their
glasses to an inspiring trade fair visit at the Lab5 Bar
accompanied by nice music.
At 72 percent, the share of international trade visitors
was customarily high. The European countries with the
strongest participations this year were the Netherlands,
PLANT BASED FOOD MAY-JUNE 2023 41

New products and trends
It was very apparent at ISM: Regarding their sweets
and snacks more and more consumers are placing
importance on healthy and natural ingredients. Plantbased
products and ingredients are still booming,
which is reflected at ISM by creative ideas for enriching
foodstuffs with fibres. The focus is being placed more
and more on exotic aromas. New flavors like Smoky
Tandoori, Bloody Mary or Mussels in White Wine are to
increasingly conquer the market.
The Awards of ISM
The three most innovative products were distinguished
with the Product Showcase Award on the first day of
the trade fair. First place went to the company tri d’Aix
GmbH from Germany with its “sweet sugar-free candy
floss”. CAL Marketing Pty. Ltd. from Australia was
delighted at coming second with “Brown Sugar Boba
Milk Tea Mochi”. World’s Coconut Trading SL claimed
third place with “Purple Sweet Potato Chips BBQ” from
Spain.
42 MAY-JUNE 2023
PLANT BASED FOOD

Majlen Fazer, Senior Specialist in Product Quality,
Cocoa and Chocolate at the largest Finnish food
group, Fazer, is the winner of this year’s ISM Award.
The largest and most important trade fair for sweets
and snacks worldwide paid tribute to her commitment
for more sustainability in the sweets and snacks industry
during the ISM Dinner.
The ISM Consumer Award 2023 was conferred for the
first time on the last day of the trade fair. The most
popular item among all of the products submitted
to the New Product Showcase was determined in a
consumer voting on Instagram in cooperation with
Foodnewsgermany. The ISM Consumer Award went
to the company Mitsuba from the Netherlands for its
Street Food Mix - a Japanese/Asiatic snack with an
astounding taste.
ISM in figures
1,274 suppliers from 71 countries took part in ISM
2023, 88 percent of whom came from abroad. They
included 153 German exhibitors and 1,121 exhibitors
from abroad. More than 25,000 trade visitors from
135 countries attended ISM 2023, the foreign share
was 72 percent.
The next ISM is scheduled to take place from 28 to 31
January 2024.
PLANT BASED FOOD MAY-JUNE 2023 43

ChickP Protein stars
in compelling dairy
cheese analog
•ChickP’s chickpea isolate emerges as stellar performer in creation of traditional
fermented plant-based cheeses
ChickP Protein, Ltd.’s patented chickpea isolate
demonstrates its capacity to act as an exceptional
plant-based protein alternative for cheese analogs.
The foodTech start-up has created prototypes of chickpeapowered
cream cheese and firm cheddar cheese. The
new innovations match real dairy cheese in appearance,
flavor, and are highly nutritious.
ChickP’s breakthrough formulations will be instrumental
in helping manufacturers fast-track customization of
plant-based cheese products that genuinely respond to
consumer’s cravings for a delicious cheesy experience. The
new cheese applications join the company’s expanding
line of plant-based alternative prototypes, including eggfree
mayonnaise, ice-cream, and chickpea-based barista
coffee creamer illustrating the functional versatility of
ChickP’s ingredient.
Cheese is an original comfort food, venerated as a savory,
nutritious item enjoyed as a snack or as a key flavorful
component of unlimited popular dishes. The appetite for
cheese has never shown signs of waning. According to a
Smart Protein Project survey conducted in 10 countries,
cheese is the leading animal-based food product, with
individual consumption averaging in a range from one
to six times per week. The same report indicates a strong
willingness to shift to plant-based versions, but in conflict
with an overall dissatisfaction with the taste, texture,
and value of products currently on the market. Still, the
demand for plant-based cheese is growing exponentially
and is expected to attain a market value of USD7 billion
by the end of 2030.
“Flexitarians dominate the consumer market for dairy
alternatives,” states Liat Lachish Levy, CEO of ChickP.
“They are eager to eat vegan alternatives as long as
those alternatives can level up to real dairy’s sensory and
nutritional attributes. These are precisely the gaps the
industry is striving to close. While some cheese analog
producers succeed on the sensory points, this often comes
at the expense of the desired nutritional balance—and
vice versa.”
ChickP broke down the barriers to the perfect protein for
creating a no-compromise cheese alternative. The startup’s
formula is based on its proprietary, high-functioning
chickpea isolate. The isolate embodies a 90% whole
protein composition and provides a powerful and
nutritional boost to plant-based food applications. The
isolate also is clean-label, with a neutral flavor, making it
a highly versatile ingredient to work with.
ChickP’s cream cheese formulation combines the isolate
with a few simple ingredients, such as water, coconut oil,
and starch. Its tangy cheese-like flavor is obtained via
fermentation with lactic bacteria, just like the traditional
milk-based process. As a cultured product, it is naturally
replete with probiotic benefits.
“We insisted on applying only traditional processes for
our winning cheese analogs,” explains Maor Dahan,
application manager for ChickP. “Our formulas contain
no stabilizers or gums. We explored a range of cultures
to find the strains that work best with our formula. On
top of that, the synergy between the chickpea isolates
and starch helped create a rich, smooth, creamy textured
spread on par with real dairy cream cheese and awards
hearty complete protein fulfillment.”
ChickP also produced a chickpea-based firm cheese
that delivers the bold, earthy flavor and chewy texture of
cheddar cheese. It also is produced via fermentation to
achieve depth of flavor, firmness and natural probiotic
benefits. It works well on sandwiches, melts nicely on
cheese toast and transforms into a cheesy sauce for
creating an alfredo-style pasta or a vegan macaroni and
cheese.
The company currently is developing analogs of other
popular cheeses, such as emmental, parmesan, and
mozzarella. ChickP is cooperating with global alternative
dairy producers and traditional dairy manufacturers
segue into the alt protein arena, helping them tailor
signature cheese products. ChickP will provide them with
raw materials, recipe, and technical expertise.
44 MAY-JUNE 2023
PLANT BASED FOOD

BRIEF
Califia Farms introduces new campaign featuring Sesame
Street’s Cookie Monster and Almond Milk
Califia Farms, one of the leading premium plant-based beverage brands,
announced the launch of a national campaign featuring Sesame Street’s
Cookie Monster, with the beloved character learning about a new and delicious
snack: cereal and almond milk. The collaboration with Sesame Workshop, the
nonprofit behind Sesame Street, marks the first for Sesame Workshop with a
plant-based milk brand and includes a donation to help support the educational
organization’s programming, educational content and on-the-ground efforts
that enrich the lives of kids.
With a creamy, delicious taste that complements a variety of cereal flavors, Califia’s Unsweetened Almondmilk is a top
choice to pair with cereal for anytime snacking – morning, noon or night. It contains 0 grams of sugar, 35 calories
per 8-ounce serving and is an excellent source of calcium. Every delicious drop is dairy-free, soy-free and non-GMO
certified.
“While nearly 50% of liquid dairy consumers have plant-based milk in the fridge and the average household has
four types of milk, most of them use dairy milk for their cereal mainly out of habit,[1]” said Suzanne Ginestro, chief
marketing officer at Califia Farms. “At Califia Farms, we believe plants can offer something different and something
better, opening up a whole new world of delicious possibilities and prompting consumers to rethink everything,
including the type of milk they add to their cereal. We’re excited to team up with Cookie Monster as Califia Farms
shows people how our Unsweetened Almondmilk can help take cereal from ‘yum’ to ‘yumyumyum’ through this new
campaign.”
1
n4000, 77% adults 18+ and 23% kids 3-17, Quantifies liquid dairy choices for different occasions by consumer group

Free From Food Dubai Partners with the Most
Influential F&B Organization in the UAE,
the Food & Beverage Business Group
Free From Food Expo, Europe’s leading innovation
platform for the free from, organic, vegan,
functional and healthy ingredient food industries,
partners with UAE Food & Beverage Business Group
(FBMG) to collocate and coproduce the most influential
F&B events in the UAE: Free From Food Dubai and the
4th edition of the Future Food Forum 2023.
The FBMG is the most influential F&B organization
in the UAE with close ties to the Dubai Chamber of
Commerce and Industry. They are committed to the
development of the F&B sector and provide a platform to
collaborate, innovate, and network within the industry.
Their membership boasts some of the biggest names
in the international F&B sector including General Mills,
Kellogg’s, Nestle, Danone, Spinney’s, and Carrefour.
Future Food Forum, their thought-leading conference,
attracts C-level executives from the F&B Industry,
regulators, and government authorities and features
an exclusive conference program with global industry
expert keynote speakers, CEO round tables, and
government policy makers sharing invaluable market
insights.
As evidenced by the wellness trends throughout the
world, Free from, healthy, and functional ingredients
and products ARE the Future of Food. The ideology at
the heart of Free From Food Dubai and Future Food
Forum directly aligns with UAE government initiatives
and nutrition strategies to reduce sodium, trans fats,
offer healthier snacks for children and improve the
general health of the nation. Due to the growing interest
in healthy lifestyles, the trend towards healthy eating,
the increased incidence of food intolerances like celiac
disease, gluten and lactose intolerance, and the rise
in disposable income, Middle Eastern consumers are
46 MAY-JUNE 2023
PLANT BASED FOOD

hungry for Free From & Healthy Products. The GCC
gluten free food products market is projected to grow
at a CAGR of 9% during 2021-2025, 1 and sugar free,
vegan/plant-based food, protein rich foods, and nonalcoholic
drinks are all expected to perform well. 2 As
evidenced by the increased number of gymnasiums,
fitness centers, and interest in “Better for you food,” the
GCC is a market ripe with opportunity for International
Free From Food and Functional Ingredient businesses.
Free From Food Dubai, hosted in partnership with the
UAE FBMG’s 4th edition of the Future Food Forum,
will be a uniting force bringing together eminent
international food manufacturers, distributors and
local key decision makers in the retail, food services,
catering, wholesale, and all other ‘Free From’ &
Healthy Ingredient distribution channels. This two
day, 100% B2B event, will feature a physical showcase
of innovative businesses and products, extensive
curated matchmaking program with guaranteed high
numbers of meetings for participants, and a conference
program with global industry expert keynote speakers.
Presentations covering categories free-from, vegan/
plant-based, natural/organic, functional/healthy
ingredients, zero-waste, sustainable manufacturing
processes and product features will provide invaluable
market insights and education for professionals.
Attendees and exhibitors will be able to make the
most of their time with efficient matchmaking services
organized by Global Management Dubai, meeting
specialist and experienced organizer for the Saudi
Export Development Authority and Saudi Pavilion at
Gulf Food. Previous attendees to the Amsterdam 2021
and Barcelona 2019 Free From Food editions reported
that the unique matchmaking is one of their favorite
parts of the FFF event, with 97% attendees making new
business connections, and 95% of attendees expecting
sales following the event. 3
Since the UAE relies on agrifood import for 90% of
food requirements, 4 foreign companies can feel
confident that local partners will be open to foreign
business connections. With an innovative exhibition,
extensive networking and matchmaking approach, and
UAE FBMG’s thought-leading CEO conference, Future
Food Forum, Free From Food Dubai 2023 will be
the premier event in the Free From and Healthy Food
Markets in the Middle East.
Pre-Registration is now open for participants and visitors
are encouraged to connect with their peers through our
matchmaking platform at free-from-food-dubai-2023.
b2match.io/ and on social media in advance of the
show. For more information and to receive the latest
updates, please visit dubai.freefromfoodexpo.com.
1
https://www.reportlinker.com/p05933031/GCC-Gluten-Free-
Food-Products-Market-By-Product-Type-By- Distribution-Channel-By-
Country-Competition-Forecast-Opportunities.html
2
https://www.databridgemarketresearch.com/reports/middle-eastand-africa-health-and-wellness-food-market
3
Free From Food & Functional Health Ingredient Event Report 2021
& 2019
4
https://exportconnect.com.au/the-uae-a-land-of-opportunity-for-fbexporters/
PLANT BASED FOOD MAY-JUNE 2023 47

Shiru launches OleoPro, a protein-based
alternative fat ingredient to unlock the next
generation of plant-based foods
Shiru’s first commercial product, OleoPro,
delivers a 90% saturated fat reduction and
improved taste performance compared to
current fat solutions for plant-based meats.
Shiru, an AI-powered discovery and development
company for novel ingredients, has launched its first
product: OleoPro. The ingredient will be publicly
showcased for the first time at San Francisco’s Future
Food-Tech conference as part of a plant-based crispy
chik’n karaage developed by Nourish Ventures, the
corporate venture capital arm of Griffith Foods.
OleoPro is a novel, plant protein-based fat ingredient
for use in a range of alternative protein food products.
Combining plant proteins and unsaturated plant-based
oil, OleoPro is a high-performance, sustainable, and
nutritious alternative fat ingredient. It enables a 90%
reduction in saturated fat while enhancing technical
performance in alternative meats when compared to
commonly used, environmentally-taxing structured fats.
OleoPro is self-standing, holding its shape at room
temperature; browns when cooked; and delivers a
juicy, fatty mouthfeel in plant-based meat applications.
48 MAY-JUNE 2023
PLANT BASED FOOD

“At Shiru, we think consumers shouldn’t have to
compromise on taste or texture to make sustainable,
nutritious food choices, and we know novel ingredients
are crucial to unlocking the next generation of plantbased
foods,” said Dr. Jasmin Hume. Shiru’s founder
and CEO, “Oils commonly used in plant-based
meats today like palm and coconut are disastrous
for the environment and aren’t great from a health
perspective either. OleoPro is a categorical upgrade,
bringing all the juiciness and fattiness we expect from
conventional meats to plant-based, but with a much
improved nutritional profile and without tearing down
the rainforest.”
Industry feedback, including from leading alternative
protein company UPSIDE Foods, has been strong.
“Our testing revealed OleoPro to be a promising
fat solution for alt meats, demonstrating superior
performance in approximating beef fat compared to a
range of plant-based fat systems in the market,” said
Daniel Davila, Senior Food Scientist at UPSIDE.
OleoPro is patent-pending, and comes from Shiru’s
proprietary technology platform, Flourish, which
leverages AI to generate unique plant protein insights.
Flourish uncovered highly functional proteins that,
when combined with more sustainable oils through
a novel process, create an ingredient that looks and
behaves like traditional animal fat.
“We’re thrilled to be partnering with Shiru on the launch
of their first ingredient, OleoPro. At Nourish Ventures,
we understand food formulation, and recognize the
historical challenges associated with delivering a true,
fat-like experience for alternative proteins. OleoPro is
a real game-changer, and we’re excited by its potential
to impact the alternative protein industry,” said Simon
Burton, managing director of Nourish Ventures, the
corporate venture capital arm of Griffith Foods.
While initial development has focused on plant-based
meat applications across multiple formats, Shiru is
exploring additional applications, including plantbased
dairy and personal care products. Shiru is
currently sampling OleoPro to prioritize initial launch
partners, with commercial production beginning later
this year.
PLANT BASED FOOD MAY-JUNE 2023 49

BRIEF
Bel and Climax Foods, Inc. to innovate cutting-edge plant-based
cheeses indistinguishable from dairy cheeses
The Bel Group, world leader in branded cheese and a major global
food player, and biotech start-up, Climax Foods Inc., today announced
a unique partnership designed to create a new generation of plant-based
cheese aiming to meet the main challenges of the food transition: combining
pleasure, nutrition and reducing the carbon footprint. By leveraging
the power of data science and artificial intelligence (AI), along with their
complementary capabilities and expertise, the two companies will co-create
plant-based portions of Laughing Cow ® , Kiri ® , Boursin ® , Babybel ® and Nurishh ® brand foods. These new best-inclass
plant-based cheeses aim to be nutritious, affordable, low carbon footprint and indistinguishable from their dairy
counterparts. To support the development of Climax’s disruptive solution, Bel acquired an equity stake in the company.
The partnership between Bel and Climax Foods will utilize AI and data to help change the game and meet the challenge of
scaling up quickly and effectively. Climax’s team of food scientists have already succeeded in creating various prototypes
with all the characteristics of specialty cheeses, including blue, brie, feta, and goat varieties. Bel aims to launch these
new plant-based products in the U.S. and Europe by the end of 2024. This will contribute to achieving the Bel Group
objective to balance its portfolio with 50 percent of dairy products and 50 percent of plant-based/fruits products.
Bel brings together deep expertise and innovation capabilities, both in dairy cheese and non-dairy
alternatives, and a strong “road to market” that will make this new generation of cheese accessible to
all through its popular and powerful brands. This new partnership is part of the Bel Group’s pioneering
strategy to combine the best of both the plant and the animal worlds, to contribute to a new food model
capable of feeding 10 billion people by 2050 while limiting the environmental impact of its value chain.
Caroline Sorlin, Chief Venture Officer of Bel, said: “Our group has always distinguished itself in its
ability to dare and change the game with its innovative products. The challenge of the food transition
is so big that collaborative innovation and the merging of skills is imperative. This partnership is
definitely a source of pride, but above all, it is excellent news for the plant-based cheese market.”
50 MAY-JUNE 2023
PLANT BASED FOOD

The ISH company launches Salmonish
Burgers, new plant-based seafood
alternative
Shortly after its $5 million seed round, the plant-based seafood company introduces a healthy
and sustainable new product and distribution via Dot Foods
The ISH Company, a startup disrupting the food
industry with healthy and sustainable plantbased
seafood alternatives, today announced the
launch of its new product Salmonish Burgers, a plantbased
salmon burger. Following its flagship products
Shrimpish ® and Shrimpish ® Crumbles, Salmonish
Burgers are the third product in the company’s
portfolio, and will be available through a distribution
deal with Dot Foods. The ISH Company announced its
partnership with the largest food industry redistributor
in North America.
52 MAY-JUNE 2023
PLANT BASED FOOD

Similar to Shrimpish, Salmonish Burgers are made with
100% plant based, vegan ingredients. Each serving
provides 14 grams of protein and 300 milligrams of
omega-3 fatty acids. The recipe also includes kelp, an
ocean regenerating ingredient that is high in minerals.
The prevalence of traditional salmon and burgers came
together to inspire the making of Salmonish Burgers
as a more convenient and easy-to-prepare product
for consumers. The ISH Company’s team focuses on
flavor, texture, and sustainability to create products that
accurately taste, feel, and look like salmon. The end
result provides a healthy and tasty salmon burger that
exceeds consumers expectations of seafood protein.
“After the successful debut of Shrimpish early last
year, The ISH Company is thrilled to continue creating
innovative, climate-conscious products during the rise
of plant-based meat substitutes,” said Christie Fleming,
President and Chief Operating Officer at The ISH
Company.” The plant-based seafood market is primed
for exponential growth and given the popularity of
salmon, we have a great opportunity to help consumers
make both delicious and more mindful food choices,
further amplified with our ability to distribute through
Dot Foods now as well.”
salmon product is able to provide a clean alternative
without harming the delicate marine ecosystem. The
carbon footprint from the production and consumption
of Salmonish is 5.6 times lower than traditional salmon
and 44.9 times lower than beef.
This announcement comes on the heels of The ISH
Company’s $5 million seed funding round in January,
led by ACCELR8 with participation from Stray Dog
Capital and multiple angel investors. ISH has raised
a total of nearly $10 million to date. The funds were
primarily used to help the company continue to create
more innovative products, allowing for the swift launch
of Salmonish Burgers.
The ISH Company’s Whole System Approach fills a
large gap in the plant-based market by using healthy,
natural, and sustainable ingredients to create delicious
products that mimic the texture and flavor of seafood
products, which other brands struggle to imitate. The
company has a robust product portfolio in development
with more than 25 products, including crab, lobster
and cod alternatives.
Traditional salmon is the second most-consumed
seafood after shrimp in the United States. The growing
demand for salmon worldwide is causing supply-chain
and farming constraints, plateauing wild fish stocks, and
increased climate change impacts. The ISH Company’s
PLANT BASED FOOD MAY-JUNE 2023 53

FDA provides draft labeling recommendations
for plant-based milk alternatives
to inform consumers
The U.S. Food and Drug Administration announced
draft recommendations for industry on the
naming of plant-based foods that are marketed
and sold as alternatives to milk. The draft guidance
also recommends voluntary nutrient statements for the
labeling of some plant-based milk alternatives.
“Today’s draft guidance was developed to help
address the significant increase in plant-based milk
alternative products that we have seen become
available in the marketplace over the past decade,”
said FDA Commissioner Robert M. Califf, M.D. “The
draft recommendations issued today should lead to
providing consumers with clear labeling to give them
the information they need to make informed nutrition
and purchasing decisions on the products they buy for
themselves and their families.”
In addition to the increase in market availability and
consumption, the variety of alternative products
available in the marketplace has also greatly expanded
from soy, rice and almond to include cashew, coconut,
flaxseed, hazelnut, hemp seed, macadamia nut,
oat, pea, peanut, pecan, quinoa and walnut-based
beverages. Although these products are made from
liquid-based extracts of plant materials, such as tree
nuts, legumes, seeds or grains, they are frequently
labeled with names that include the term “milk.”
The draft guidance, “Labeling of Plant-based Milk
Alternatives and Voluntary Nutrient Statements:
Guidance for Industry,” recommends that a plantbased
milk alternative product that includes the term
54 MAY-JUNE 2023
PLANT BASED FOOD

“milk” in its name (e.g., “soy milk” or “almond milk”),
and that has a nutrient composition that is different
than milk, include a voluntary nutrient statement that
conveys how the product compares with milk based on
the U.S. Department of Agriculture’s (USDA) Food and
Nutrition Service fluid milk substitutes nutrient criteria.
For example, the label could say, “Contains lower
amounts of Vitamin D and calcium than milk.”
In September 2018, the FDA requested information on
the labeling of plant-based milk alternatives (PBMA)
with terms that include the names of dairy foods
such as “milk.” More than 13,000 comments were
received, and the FDA determined that consumers
generally understand that PBMA do not contain milk
and choose to purchase PBMA because they are not
milk. However, many consumers may not be aware
of the nutritional differences between milk and PBMA
products. For example, almond- or oat-based PBMA
products may contain calcium and be consumed as a
source of calcium, but their overall nutritional content
is not similar to milk and fortified soy beverages, and
they are not included as part of the dairy group in the
Dietary Guidelines 2020-2025.
Dairy foods, including milk, are recommended by
the Dietary Guidelines as part of a healthy eating
pattern and contribute multiple key nutrients, including
protein and vitamins A and B-12, along with calcium,
potassium and vitamin D, which are currently underconsumed.
The Dietary Guidelines only includes
fortified soy beverages in the dairy group because their
nutrient composition is similar to that of milk. However,
the nutritional composition of PBMA products varies
widely within and across types, and many PBMAs do
not contain the same levels of key nutrients as milk.
“Getting enough of the nutrients in milk and fortified
soy beverages is especially important to help children
grow and develop, and parents and caregivers should
know that many plant-based alternatives do not have
the same nutrients as milk,” said Susan T. Mayne,
Ph.D., director of the FDA’s Center for Food Safety and
Applied Nutrition. “Food labels are an important way
to help support consumer behavior, so we encourage
the use of the voluntary nutritional statements to better
help customers make informed decisions.”
To support consistency across federal nutrition policies,
the draft guidance recommends that industry use the
USDA’s Food and Nutrition Service fluid milk substitutes
nutrient criteria to determine if a PBMA is nutritionally
similar to milk. Also, the FDA encourages consumers
to use the Nutrition Facts label to compare the nutrient
content of different products to help make informed
choices.
PLANT BASED FOOD MAY-JUNE 2023 55

NEXT MEATS Co., Ltd. (Tokyo) and Van Gelder
sign exclusive distribution contract
• Contract enables Van Gelder to start importing MEXT MEATS products from Japan, and
selling in European markets starting from April 2023, having Bidfood and Van der Valk Hotel
as the first customers.
NEXT MEATS Co., Ltd. a Japanese subsidiary of
NEXT MEATS Holdings, Inc. (OTC Market in the
US listed corporation as “NXMH”) Tokyo based
food-tech venture company and Dr. FOODS Co., Ltd.
a group company of NEXT MEATS Co., Ltd. hosted
the exclusive tasting event with Van Gelder (Founded
in Netherlands in 1953), inviting Bidfood (Shareholder
Van Gelder) and Van der Valk Hotel in Netherlands
for the mutual distribution of its products in European
Markets.
At Van Gelder’s HQ in Ridderkerk, Netherlands, the
executive chef of NEXT MEATS Co., Ltd. prepared 8
course vegan meals using the newest non-GMO
soybean protein based alternative meats product
named “Next Short Rib 2.0” and “Next Tuna” (Products
of NEXT MEATS Co., Ltd.) along with “Vegan Foie
Gras” and “Vegan Caviar” (Products of Dr. FOODS
Co., Ltd.) finished up with “NEXT Ice Cream” as the
vegan desert by demonstrating delectable versatility
of the products. There were over 30 participants for
this event including the owner, top management, and
executive chefs of Van der Valk Hotel (The largest
Dutch hospitality chain operates over 80 hotels in
EU), and Bidfood (International broad-line foodservice
conglomerate, listed on the JSE, South Africa).
Followed by this event, NEXT MEATS Co., Ltd. and Van
Gelder sighed the exclusive distribution contract which
enable them to start importing MEXT MEATS products
from Japan, and selling in European markets starting
from April 2023, having Bidfood and Van der Valk
Hotel as the first customers. This is a major milestone
for our group companies as it makes our entrée into
European markets with “Next Short Rib 2.0”.
Van Gelder is a very modern fruit and vegetable
supplier and family business. They have been delivering
fresh potatoes, vegetables and fruit daily for more than
65 years. To achieve this, Van Gelder controls all of
the supply chain, from source to serving. Van Gelder
connects growers to customers and has the highest
turnover rate in the market. In 2022 they created a
new plant based assortment, which they will continue
expanding.
56 MAY-JUNE 2023
PLANT BASED FOOD

On 23 and 24 May, the private label industry will gather again
at PLMA’s annual “World of Private Label” International Trade
Show at the RAI Exhibition Centre in Amsterdam.
More than 25,000 trade professionals from 120 countries will
assemble. Exhibiting manufacturers will be joined by visiting
retailers, wholesalers, importers, exporters and others, to
examine products, strengthen or start partnerships, identify
innovation and plan for profitable growth in the years ahead.
Interested in attending?
Go to www.plma.nl to register
23-24 MAY 2O23
RAI EXHIBITION CENTRE • AMSTERDAM
Presented by the Private Label Manufacturers Association International Council