<div>
 <ul>
 <li>
 
 Paleo, a Belgian food ingredient producer that develops functional meat and fish proteins for plant-based products via precision fermentation has released six novel non-GMO heme variations that are bio-identical to their animal counterparts, according to the company. The new variations of the patented line-up include beef, chicken, pork, lamb, tuna, and paleo-era mammoth protein.
 
 </li>
 <li>
 
 Paleo claims it is the first company to produce GMO-free heme using precision fermentation. Heme plays a vital role in imitating traditional meats, as it gives meat its color and flavor.
 
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 <li>
 
 Meat alternatives with Paleo&rsquo;s heme range are expected to be available by 2023 and are already in preparation to enter the US, Canada, Europe, Latin America, and Asia. Strategic partnerships with contract manufacturers have already been established by Paleo in efforts to increase output.
 
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 </ul>
 
 
</div>

<div>
 
 <a href="https://vegconomist.com/cultivated-cell-cultured-biotechnology/fermentation/paleo-introduces-range-of-gmo-free-heme-variations-featuring-mammoth-protein/">
 Vegconomist
 </a>
 
 
 <a href="https://www.greenqueen.com.hk/paleo-heme-patents-woolly-mammoth-meat/">
 Green Queen
 </a>
 
 
 
</div>

Plant-based Meat

Paleo introduced six novel non-GMO heme variations

ANALYST_QUICK_TAKE

<div>
 Swedish mycoprotein producer Mycorena has secured funding from the European Space Agency's (ESA) Discovery Programme for developing alternate protein production methods in space. The investment will enhance the <a href="https://sp-edge.com/updates/17248"> mycoprotein system </a> that clinched Phase 2 of the NASA's 2023 Deep Space Food Challenge. For this project, Mycorena will partner with French microalgae company AlgoSolis to create sustainable food options for astronauts that can be generated using closed-circuit systems in spacecraft.
</div> Analyst QuickTake: 
 Space agencies like NASA and ESA are looking into plant-based and cell-cultured meat alternatives as food options for space travel to reduce reliance on re-supplies from Earth for long-duration missions. <a href="https: 
//sp-edge.com/companies/1241934"> Eternal </a> (formerly Kernel Mycofoods) won Phase 1 of the NASA Deep Space Food Challenge, while Nature’s Fynd <a href="https: 
//sp-edge.com/updates/11639"> collaborated </a> with NASA to research novel food development in low-Earth orbit microgravity and radiation conditions.

Mycorena from ESA Discovery Programme to develop alternative protein in space

PROMINENT_CATEGORY

<div>
 Nosh Biofoods, a German startup specializing in biomass fermentation, has invented a unique mycoprotein that allows manufacturers to create single-ingredient meat and seafood substitutes. This advance could lead to the production of clean-label meat and seafood alternatives.
 According to the company, this new ingredient is competitively priced compared to current alternatives. It also offers a savory, color-neutral product with inherent binding properties. This means that manufacturers can produce 100% mycoprotein analogs without the need for artificial additives or binders.
 Nosh Biofood, established in 2022, utilizes fungal biomass to generate animal-free protein for the food industry. Their unique fermentation platform provides sustainable and cost-effective methods for producing functional food ingredients and animal-free proteins. The company also aims to increase production, with a goal of an annual yield of 5,000 tons in a facility that is expected to be in operation by 2025.
</div> Analyst QuickTake: 
 Due to ingredient regulations and consumer preferences, <a href="https: 
//www.valio.com/articles/clean-label-trend-is-evolving-and-consumers-willing-to-pay-a-price-premium/"> demand for clean-label products </a> has grown over the past few years. Recently, Wamame Foods launched <a href="https: 
//sp-edge.com/updates/28495"> Outlier Protein </a> , a high-protein ingredient with a short ingredient list, allowing the creation of clean-label products. Furthermore, Mush Foods <a href="https: 
//sp-edge.com/updates/28494"> partnered </a> with Pat LaFrieda Meat Purveyors to launch a clean-label mushroom-beef blended burger made using its 50CUT product.

Nosh Biofoods unveil novel mycoprotein ingredient for clean-label meat and seafood alternatives

<div>
 ProteinDistillery, a German biotech company focusing on alternative protein ingredients, has entered into a partnership with machine manufacturer NETZSCH. The goal of the partnership is to improve the production of ProteinDistillery's primary ingredient, Prew:tein.
 As part of the partnership, NETZSCH will supply equipment to extract Prew:tein from biomass and participate in joint developmental processes. This collaboration signifies NETZSCH's entrance into the alternative proteins market and is anticipated to result in the creation of highly sophisticated purification techniques, fostering innovation in this field. Additionally, the companies intend to boost production, widen their market presence and speed up ProteinDistillery's growth.&nbsp;
 
</div> Analyst QuickTake: 
 In <a href="https: 
//sp-edge.com/updates/27385"> March 2024 </a> , ProteinDistillery raised EUR 15 million (~USD 16.4 million) in seed funding to launch Europe's first protein-competence center in Germany. This new partnership will aid and enhance the production of Prew: 
tein at the new facility, slated to be operational by 2025.

ProteinDistillery partners with NETZSCH to advance purification process of Prew:tein

<div>
 NotCo, a Food Tech company based in Chile, collaborated with Chef Diego Oka to create a plant-based version of turtle soup, called "NotTurtle Soup." The aim of the product is to replicate the flavor and texture of real turtle soup, in an effort to decrease the consumption of endangered green sea turtles.
 The company used their AI algorithm Giuseppe to develop the NotTurtle Soup. The AI searched through more than 300,000 plant species and 260 quintillion combinations, and eventually chose five types of proteins to recreate the taste of turtle meat, all within a period of two weeks.&nbsp;
</div> Analyst QuickTake: 
 Technologies like AI and machine learning are not common in the plant-based industry. However, companies like NotCo, <a href="https: 
//sp-edge.com/companies/782366"> Shiru </a> , and <a href="https: 
//sp-edge.com/companies/639394"> The Live Green Co </a> have taken initial steps to harness the power of AI to develop plant-based alternatives. Further, in <a href="https: 
//sp-edge.com/updates/19979"> July 2023 </a> , Protein Industries Canada issued a CAD 10 million (~USD 8 million) call for plant-based Food Tech projects utilizing AI to advance the development of Canada's plant-based space.

NotCo develops plant-based solution for turtle soup with AI

<div>
 A new 100% plant-based meat substitute called "Better-nera" has been launched for the Spanish market by Better Balance, the plant-based arm of the Sigma group. The product was developed in tandem with Chunk Foods, utilizing their patented solid-state fermentation technology.
 With a protein content of 21%, Better-nera is rich in fiber, iron, and vitamin B12, while being devoid of cholesterol, artificial colors, or additives. It also boasts low levels of saturated fat and sodium. It is versatile in preparation methods, with the options of pan-frying, roasting, smoking, or stewing, making it suitable for a variety of dishes.
</div> Analyst QuickTake: 
 Chunk Foods’ proprietary solid-state fermentation technology combines plant ingredients and food-grade microorganisms to create whole-cut meat analogs. The development of Better-nera follows Sigma group’s <a href="https: 
//sp-edge.com/updates/25922"> partnership </a> with Chunk Foods in January 2024 to supply plant-based proteins for the Better Balance range.

Better Balance introduces plant-based 'Better-nera' cut in Spanish market

<div>
 Solar Foods, a Finnish company, has announced the official inauguration of Factory 01, its new manufacturing plant in Vantaa, Finland. The factory will commercially produce the company's flagship protein, Solein.
 The facility, having an annual production capacity of 160 tons, uses a bioreactor that can produce the protein equivalent of a 300-cow dairy farm daily. The factory will also function as an R&amp;D hub for developing future products. 
</div> Analyst QuickTake: 
 Solein, a versatile and nutritious protein, is produced using a unique process involving a microorganism, CO2, and electricity. The company has received <a href="https: 
//sp-edge.com/updates/14058"> regulatory approval </a> from the Singapore Food Agency (SFA) and has applied for approvals in the EU and US. Moreover, in <a href="https: 
//sp-edge.com/updates/18897"> May 2023 </a> , Solar Foods held a tasting event in Singapore, showcasing menu items made with Solein, and in <a href="https: 
//sp-edge.com/updates/19078"> June 2023 </a> , partnered with Ajinomoto to develop Solein-based products.

Solar Foods launches world's first air protein factory in Finland

<div>
 Wamame Foods, under Top Tier Foods, has introduced "Outlier Protein," a new protein alternative boasting higher protein content than cooked ground beef.
 This product was developed in partnership with AGT Food and Ingredients, Crush Dynamics, Apex Food Source, and researchers from the University of British Columbia. It is said to contain 64% more protein than standard ground beef and is composed of only seven ingredients.
</div> Analyst QuickTake: 
 Conventional beef contains around 21 g of protein per serving, which products like <a href="https: 
//sp-edge.com/updates/26827"> Beyond IV </a> have matched. The significantly higher protein content and short ingredient list of Outlier Protein can alleviate consumer pain points like the need for highly nutritional and clean-label products and help with consumer acceptance.

Wamame Foods launches high-protein alternative 'Outlier Protein'

<div>
 Mush Foods, a plant-based ingredients producer, has teamed up with Pat LaFrieda Meat Purveyors, a US butcher shop, to launch a new product called the 50CUT Burger. This innovative food item mixes ground beef with four different varieties of mushrooms, creating a more eco-friendly alternative to regular beef burgers.
 The partnership allows Mush Foods to tap into Pat LaFrieda’s extensive network, which includes over 1,600 restaurants and foodservice establishments across the US. The 50CUT Burger is clean-label, mimics the taste and texture of meat, and provides a complete protein profile according to the company.
 
</div> Analyst QuickTake: 
 In January 2024, Mush Foods raised <a href="https: 
//sp-edge.com/updates/25316"> USD 6.2 million </a> in seed funding to facilitate its entry into foodservice. The company’s 50CUT product is not meant to replace animal proteins like most plant-based ingredients. Still, it allows producers to reduce the animal protein content in meat products by 50% while maintaining nutritional value.

Mush Foods partners with Pat LaFrieda Meat Purveyors to launch mushroom-beef blended burger

<div>
 The French Conseil d'Etat has put on hold a legislation set to be effective from May 1st, which would put a ban on labeling plant-based products with names traditionally used for meat products. This decision was made in response to objections raised by plant-based food producing companies.
 According to the Conseil d’Etat and these vegetarian food companies, the law may have significant economic consequences. The ban may cause these companies to take severe hits in their revenues due to the costs of rebranding. Currently, the validity of such a prohibition is being questioned, pending the verdict of the European Court of Justice.
 
</div> Analyst QuickTake : 
 The plant-based meat labeling decrees in France have sparked significant debate and legal challenges, highlighting the complexities surrounding the regulation of food labeling in the alternative protein industry. This suspension follows the <a href="https: 
//sp-edge.com/updates/21540"> submission </a> and <a href="https: 
//sp-edge.com/updates/27012"> passing </a> of a revised proposal after suspending the initial proposal in <a href="https: 
//sp-edge.com/updates/11997"> July 2022 </a> .

French Conseil d’Etat suspends plant-based labeling decree for second time

INCUMBENTS_PRESENT

<div>
 Givaudan, Bühler, and MISTA have launched a specialized extrusion hub at the MISTA Innovation Center in San Francisco. This hub offers the necessary technology for businesses to conduct product development tests for extruded products.
 The newly introduced hub features a 30mm twin-screw Bühler extruder, which is suitable for both high moisture extrusion (used in plant-based meat production) and low moisture extrusion (utilized in snacks and cereals production). The hub possesses a maximum output capacity of up to 50 kilograms per hour, thereby facilitating companies to upscale trial results to full-scale production tools.
 
</div> Analyst QuickTake: 
 Givaudan and Bühler have individually and collaboratively contributed to the novel foods space significantly. In <a href="https: 
//www.givaudan.com/media/trade-media/2023/opening-tropical-food-innovation-lab"> October 2023 </a> , the two companies along with Cargill, ITAL, and the FoodTech Hub Latam launched a tropical food innovation hub in Brazil to develop sustainable food and beverages.

All Updates