NEW TECH FOODS

With 8 billion people to feed, the planet is feeling the stress. Food production accounts for more than a quarter of greenhouse gas emissions due to raising livestock for meat, which is the primary source of protein for most people. With protein consumption essential for humans and the population only growing, finding alternative ways to produce these essential nutrients is critical. Eyal Ronen, EVP of business development at Israeli computational biology company Evogene (EVGN), explores. One encouraging approach to address this is the growing field of molecular farming, which utilises computational and DNA-based technologies to breed consumable animal protein via plants. According to experts, it is regarded as an increasingly important recent development in food production. Especially when aided by artificial intelligence (AI), molecular farming has the potential to transform the food and agricultural industries, making them more sustainable, healthy and efficient. Animal meat, which contains all of the essential amino acids and nutrients humans need to thrive, is the best protein source. Complete proteins contain all nine essential amino acids that the human body cannot generate and therefore must be consumed through diet. Vegetables and grains have proteins, too – but individual species of vegetables and grains do not contain the complete set of protein-based nutrients that meat does. While there are ways to derive all the required amino acids from plants, animal protein is the most efficient path. However, livestock farming for food production heavily affects the environment. That’s where molecular farming comes in – with plants used as the host to grow and develop various proteins containing all the necessary amino acids and nutrients that are usually available only in animal products. Various start-ups are developing such technologies, involving numerous different proteins. What is molecular farming? Molecular farming involves genetically modifying plants to enable them to produce or host elements not associated with them. That modification can be permanent, inserted into plant seeds to pass to the next generation, or temporary, with particular genes inserted into specific plants to produce the desired effect. In the case of molecular farming for proteins associated with animals, genes are (painlessly) extracted from those animals, and inserted into the plant, where the animal genes are integrated into the plant’s genetic structure. Once optimised, the procedure can be implemented at scale, with the requisite genetic material inserted into many plants or seeds – essentially an environmentally-friendly 'factory farm'. AI is fundamental to molecular farming. Before any physical modifications occur, AI is used to screen and analyse the desired protein structure and the host plant genome that would provide the best path to produce it. AI makes it possible to find various types of proteins –including whey and haemoglobin – and viable host plants more quickly. Whereas soy has often been used as a host plant, the greater and faster understanding of genomes has now opened the doors to using potatoes, tobacco and other plants. And while the ordinary plant genes grow proteins usually associated with that crop, the newly-introduced gene grows proteins associated with animals. The plant grows like any other, but when it’s harvested, the proteins can be removed from it in a specialised separation and purification process, which can then be used to produce high-protein food that is usually only made from animal products. Precision fermentation Molecular farming isn’t the only way to grow animal proteins on plant hosts; scientists are also working on bioreactor-based precision fermentation methods to accomplish that. Precision fermentation is the source for many of the animal-free products being created by bio-tech firms today. This technology allows the growth of almost any molecule, including proteins, on nearly any microorganism. While the approach may have broader applications than molecular farming, it is several times more expensive; scaled-up production is not easy; regulation is challenging; and there isn’t enough bioreactor capacity to produce the commercial levels of non-animal-based animal proteins to significantly impact the market. Molecular farming essentially turns the plant itself into a bioreactor – for a lot less money and with a lot more efficiency. The use of plants to replace animal-based production of whole proteins also obviates the issue of animal welfare in food production and factory farms – an important one for many consumers. Given a choice, consumers prefer to eat foods that are cruelty-free – but many are unwilling or wary of going vegetarian, concerned they will miss out on essential nutrients. With molecular farming, humans can have it all – the essential complete proteins they need to thrive, with the assurance that no cows, pigs, chickens, or any other living creature are harmed in their protein’s journey from farm to plate. And, of course, they are helping to reduce the environmental damage associated with animal-based protein production. Molecular farming technology is still in its infancy – and has the potential for use in areas beyond food production. The process can encompass the production of any value-added protein, including industrial enzymes, technical reagents, nutritional products, hormones, as well as components used in vaccines and other therapeutics. But the greatest contribution of molecular farming could be to the world’s supply of whole proteins – enabling people to get the full effects of a meat-based diet without the need for environmentally unfriendly animal agriculture systems. #Opinion #Evogene #EVGN #molecularfarming

Further Foods, a Cult Food Science subsidiary, has completed and submitted the feeding trial design protocol for dog food products containing cell-cultivated chicken to the US Food and Drug Administration (FDA). The trial was first announced in July when Further Foods said it expected to complete its design later that month. The protocol for its feeding trial is aimed at scientifically validating the use of cultivated chicken in dog food products to the FDA. The company anticipates starting these feeding trials in Q4 2024, pending FDA approval. Further Foods is working with vet nutritionist Sarah Dodd on ‘all aspects’ of the feeding trial in order to ensure it abides to the highest standards of safety and nutritional efficacy. The trial is a crucial step towards Further Foods’ Noochies! brand bringing cell-based meat pet food products to pet owners in North America, ensuring it is safe and effective. The trial is anticipated to be a 26-week, minimally invasive study involving 30 healthy, adult dogs of various breeds and ages. The trial will monitor feed intake data, haematology, serum biochemistry, urinalysis, weight, faecal analysis and digestibility factors to ensure the inclusion of cell-cultivated meat is safe for the animals. Further Foods said that “as far as it is aware, it is the only company currently in dialogue with the FDA about feeding trials for a cultivated chicken dog treat”. This follows last month’s news that British start-up Meatly received the ‘world’s first’ regulatory clearance to sell a pet food product made from cultivated meat , after its pet food was cleared for sale under the UK's animal by-products regulations. Mitchell Scott, CEO of Cult Food Science, said: “Completing and submitting the feeding trial design to the FDA is a critical step towards bringing cultivated meat to the pet food market. A successful trial could significantly change the landscape of pet food, offering nutritional, environmental and ethical benefits for pet owners. We are excited to be at the forefront of this innovation and look forward to advancing this trial in collaboration with Sarah Dodd and the FDA.” #Noochies #FurtherFoods #CultFoodScience #petfood #US

Fermentation technology specialist Cauldron has appointed David Weiner as its new chief technology officer. Founded in 2022, the Australian biotech company has developed a ‘hyper-fermentation’ technology to unlock a scalable continuous bioprocess, aiming to significantly reduce manufacturing costs for mainstream, high-volume biomanufactured goods. Cauldron aims to address the fermentation industry’s main challenges of scale and cost by generating more volume at less cost using smaller bioreactors. It provides its specialised platform as a service to synthetic biology product companies. Weiner brings over 25 years of experience in biotechnology research and development, having led teams to scale solutions across industrial biotech, ag-biotech, food and nutrition, biofuels and pharma. Before joining Cauldron, he served as VP and head of R&D at Solugen, where he played a role in developing the company’s chemienzymatic technology platform underpinning a ‘first-of-its-kind’ biomanufacturing plant, the Bioforge. Commenting on his appointment, Weiner said: “Throughout my career, I’ve seen how applying cutting-edge science to industrial solutions can drive meaningful impact at scale. Cauldron’s ability to deliver mainstream bio-products at cost parity with traditional goods offers incredible potential for the bioeconomy. We can redefine the scope of biomanufacturing.” Within the past year, Cauldron has onboarded six clients at its 25,000-litre demo facility and closed a Series A funding round of over $6.25 million. The company said its growth stems from ‘pivotal technical advancements’ building on the foundation of continuous fermentation R&D and hyper-fermentation IP acquired through the 2022 acquisition of Agritechnology. Agritechnology had proven the efficicacy of a proprietary hyper-fermentation platform at 10,000-litre scale and, post-acquisition, Cauldron has advanced the technology. It has validated hyper-fermentation’s compatibility with multiple organisms and proven the technology’s advantages with several precision fermentation client success cases. Plans are now in place to move into larger, industrial-scale production. Michele Stansfield, co-founder and CEO at Cauldron, said: “David brings a distinguished career leading R&D programs that deliver on process optimisation to scale novel bioprocesses. As Cauldron expands on key technical breakthroughs with our hyper-fermentation platform technology, David brings valuable perspectives to our leadership team.” #Cauldron #Australia #fermentation

Solar Foods has partnered with Japanese food manufacturer, Ajinomoto, to launch two new limited-edition Solein-powered products in the Singapore market. The new products, Traditional Flowering Mooncakes and Ice Cream Sandwiches are the first to be launched under Ajinomoto’s new brand Atlr.72. The products are the result of Solar Foods and Ajinomoto’s strategic product development partnership, which the firms entered into last year, to pilot Solein-powered products in Singapore. Solein is an all-purpose protein grown with air – the bioprocess takes a single microbe and grows it by fermenting it using air and electricity. Solein is a nutritionally rich and versatile ingredient that can replace protein ‘virtually in any food’. It can also be used as a fortifier to complement the nutritional profile of various foods, as it is a source of iron, fibre and B vitamins, and it can also bring different techno-functionalities into food products. The partnership is now proceeding to the next stage with the launch of Ajinomoto’s conscious brand Atlr.72 (Atelier Seven Two) to drive the company’s green food business, in response to the growing demand for health- and environmentally-conscious products. After piloting the products in Singapore, the first market where Solein has been granted the food authorities’ novel food approval, Ajinomoto is looking to expand into other countries and regions. The company also plans to broaden the brand from sweet products to everyday foods. Solein expects to enter the US market with a US GRAS status (Generally Recognized As Safe) in the coming months, opening up new possibilities for the commercial use of Solein. In addition, applications for novel food authorisation have previously been filed in other key markets such as the UK and the European Union. The launch follows Solar Foods’ opening of Factory 01 in April this year – the first facility that provides commercial-scale production of Solein for the needs of the food industry, food brands and food service companies; making it possible for Solein to be available to consumers on a large scale, for the first time. Solar Foods’ CEO and co-founder, Pasi Vainikka, said: “Ajinomoto’s launch marks an important milestone on our journey to renew existing food categories and reduce the environmental impact of food production. It’s a major step for the commercial use of Solein as our new factory is now ramping up its production, paving the way for the introduction of Solein to people’s plates.” He continued: “With the new brand, Ajinomoto proposes a new food lifestyle that fosters a respect for nature in today’s consumers. Solar Foods is proud to be supporting this ambition, and we share the vision for what the future of food will be.” The Atlr.72 Flowering Mooncakes and Ice Cream Sandwiches, substitute dairy for Solein, giving the final products a protein boost and reducing their environmental impact. Solein also contributes to the rich consistency of the ice cream. The other ingredients in the products were selected with a focus on health and environmental sustainability. This is not the first product to launch from Solar Foods. In January, the start-up partnered with Finnish food company Fazer to introduce a snack bar in Singapore, containing Solar Foods’ novel Solein protein ingredient. The products are available for a limited time in Ajinomoto’s pop-up stores in two of Singapore's commercial facilities, Takashimaya Singapore and One Holland Village. #SolarFoods #Solein #Singapore #Aijnomoto

As the cultivated meat industry gains momentum, innovative approaches to its production are emerging. In this exclusive interview with Florentine Zieglowski, co-founder of the Netherlands' RESPECTfarms, we delve into the firm's groundbreaking solution aimed at bridging the gap between traditional farmers and cell-based meat production. RESPECTfarms' fully automated plug-and-play system enables farmers to transition to, or integrate, cellular agriculture into their operations. This conversation sheds light on the potential symbiotic relationship between conventional and cultivated meat farming, promising a more sustainable and resilient future for the food industry. Can you tell us about RESPECTfarms and its vision and mission? We believe that conventional farmers can create value and earn money with cellular agriculture. RESPECTfarms aims at making cultivated meat production accessible to farmers by providing a fully automated 'plug-n-play' system. In this way, farmers can transition to or add cellular agriculture to their business model as food producers. What are the main challenges you anticipate in this transition, and how does RESPECTfarms plan to address them? Next to the technological and regulatory challenges that any cultivated meat company faces, it is a challenge to make food producers and farmers aware of their own opportunities that come with cellular agriculture technologies. Cultivated meat is currently primarily seen as a way for big corporations to create big production facilities. In this way, the conversion of cell-based and plant-based materials into meat would not happen on farms anymore but in the meat processing industry. It is important to stress and communicate the opportunities and benefits cultivated meat production has directly on farms and that we will be able to transition towards a more sustainable and resilient food system faster if we incorporate the combination of cellular agriculture and farming practices. How does RESPECTfarms act as a system integrator between farmers and biotech firms, and what unique value does this integration bring? We integrate different systems and technologies and combine them to make cultivated meat accessible. If you think about a bioreactor or a cell line, a farmer cannot do anything with it. But if you provide them with the right production system, they can produce the food. RESPECTfarms supports farmers to transition to cultivated meat, with the right technology, access to regulatory approval, or support in operations. What technological infrastructure and training will farmers need to adopt to effectively produce cultivated meat? Our end goal is to design a system where farmers do not need to get years of scientific study knowledge to operate a bioprocess. The technological infrastructure needed will come from us and our partners. What social impacts do you anticipate from the transition to cultivated meat, particularly in rural and farming communities? With a more sustainable and animal-friendly protein production, we aim for greater independence of farmers in the supply chain. We also expect a greater focus on animal welfare once more land becomes available through this more efficient method of meat production, and we anticipate the opportunity to strengthen rural development and the connection between farmers and consumers. We have been executing quantitative and qualitative research for the past year to evaluate the social impact of cultivated meat farming. The results of this, as well as our feasibility report on transitioning traditional meat farms to cultivated meat farms, will be published in the upcoming weeks! What is the expected timeline for farmers to begin producing cultivated meat on a significant scale? We expect significant production and the involvement of more farmers from 2030 onwards, once we have implemented our scale-out approach and optimised our system on our first demonstration farm. Our demonstration farm will be used for research and development, production and also experience and education, a place for our partners in the public and private sectors, alongside farming organisations, to come together. How do you foresee the economic impact of this transition on traditional farmers? Will it be financially viable for them to switch to cultivated meat production? Currently, farmers lose money on every euro invested and are heavily dependent on subsidies. We will only offer a production system to farmers if it is viable. Only then can we call it sustainable meat production and a better system than before. And only then it makes sense. What strategies are in place to educate consumers and the market about the benefits and safety of cultivated meat? We plan to open the world´s first pilot farm in 2025. Workshops, presentations and events will happen here for farmers, consumers, politicians and other stakeholders to come together, to see a transparent production process, and to get informed about the technology. All of this will happen in collaboration with non-profit organisations, farmers unions and universities to help disseminate and communicate all information needed. What are your long-term goals for RESPECTfarms, and how do you see the cultivated meat industry evolving over the next decade? Our goal is to transform 1000 farms by 2038, saving around 840 tonnes of CO2, 3 tonnes of nitrogen, 10 tonnes of methane and 3 million litres of water per farm per year. We see a future where livestock farming, regenerative agriculture and other forms of agriculture create synergies with cellular farming. It will be a future where we will have bigger production facilities that serve a certain customer group on the one hand, and farms that can serve a different customer group on the other hand, comparable to what we see in the brewery industry today. #RESPECTfarms #theNetherlands

CytoNest, a start-up born out of the University of Georgia (UGA) in the US, has released its first commercial product, a fibre scaffold that optimises cell manufacturing and tissue engineering. The product, CytoSurge 3D fiber scaffold, can be used in cultured meat and seafood development. cell research, biopharmaceuticals and cell therapeutics. Nataraja Yadavalli and Sergiy Minko, CEO and CSO of CytoNest, respectively, created the new product – an edible fibre-based scaffold safe for living tissues that provides a point of contact for cells to adhere to and grow three-dimensionally in high densities. This provides a scalable solution for those working on cultivated meat and seafood. After nearly a decade of research, publications and patenting, Minko and Yadavalli optimised the technology and built a working prototype in 2019. The scaffold’s fibres are made from generally recognized as safe (GRAS) materials and formed into individual ultra-long strands through CytoNest’s proprietary fibre drawing technology. The fibres are then fused or overlaid on top of each other to create one layer of the scaffold. With the addition of spacers and more fibre layers, a multilayered, 3D scaffold is formed, on which cell cultures can attach and grow. These edible scaffolds have use in commercial-scale production of different kinds of adherent cells, as well as cultivated meat and seafood products. Using these scaffolds helps the cells build a structure that mimics the way real meat grows, including how nutrients flow through it. The new product could allow for the production of whole-cut meats – such as fish fillets – at scale. Yadavalli developed the breakthrough technology for creating nanofibre scaffolds using the new fibre-spinning method. Through R&D on its prototype, CytoNest learned that current commercial nanofibre fabrication technologies are limited to older electrospinning technology. CSO Minko said: “At that time, Alex Tokarev, a postdoctoral fellow in my lab, was very enthusiastic about this direction. He made a major breakthrough in the development of the new nanofibre spinning technology. Many graduate and undergraduate students were also involved and helped in these developments. These combined efforts and successful developments were very inspiring.” Minko and Yadavalli were able to investigate the commercial potential for their product through UGA’s Innovation Gateway ‘NSF I-Corps' initiative. After two sessions of its customer-discovery programme, they decided to start CytoNest. Through grants from the Georgia Research Alliance, the Good Food Institute and the US Department of Agriculture, CytoNest has been able to acquire the necessary tools, lab space, equipment and services needed to make these advancements and release its first product to the marketplace. Minko added: “It is impossible to underestimate the help and support of UGA, NSF I-Corp, Innovation Gateway and the Georgia Research Alliance, which were critical to establishing and shaping the start-up company”. This work was supported by the United States Department of Agriculture and National Institute of Food and Agriculture (USDA/NIFA) under Award 2023-51402-39329. Derek Eberhart, UGA’s associate VP for research and executive director of Innovation Gateway, UGA’s technology transfer organisation, said: “Congratulations to CytoNest on launching their first product and adding to UGA’s legacy of translating research discoveries into products. For the past eight years, UGA has ranked either first or second among US universities for new products brought to the market by companies like CytoNest.” #CytoNest #US

Animal-free dairy company Bored Cow has expanded into select Target stores across US. The brand – owned by US start-up Tomorrow Farms – has also launched a new limited-edition flavour, Pumpkin Spice, exclusively in Target stores. This means it now offers Original, Strawberry, Chocolate and Pumpkin Spice-flavoured animal-free milk and also makes Target the largest retailer to carry Bored Cow products. Bored Cow’s founder and CEO Ben Berman said: “We are excited to partner with Target to bring Pumpkin Spice dairy to the world that doesn’t require cows to be milked. The goal for us isn’t just to be the leader in fermentation-derived dairy; the goal is to make products that people love and keep coming back to the store for. That’s what we’re seeing right now. With this launch at Target, we have the chance for more people to try the product – and we believe they’ll make the switch for good once they do.” Bored Cow uses whey protein derived through precision fermentation from California, US-based firm Perfect Day as its base. Microflora is taught to convert plant sugars into milk proteins in large bioreactors before Bored Cow adds plant fat, cane sugar and other sustainable ingredients, such as upcycled citrus fibre. The resulting milk is said to look, feel, taste and act just like traditionally produced cow’s milk, but without animal cruelty and with a fraction of the environmental footprint. The product is 100% lactose-free and cholesterol-free, packed with complete protein and fortified with calcium, potassium, vitamin D and vitamin B12. Unlike some plant-based milk alternatives, Bored Cow milk cooks, bakes, freezes, froths, foams and steams just like dairy milk. This update follows the brand's launch of its fruit-flavoured drinking yogurt , made with dairy-derived through precision fermentation, in March this year, as well as its launch in May into 2,000 Albertsons stores across the US. #BoredCow #PerfectDay #TomorrowFarms #Target #precisionfermentation #milk

Plant-based renewable ingredient manufacturer Primient and biomanufacturing infrastructure developer Synonym have entered into a strategic partnership. Under the collaboration, the firms will accelerate their bioproduct innovation and commercialisation, bringing new, functional and affordable biomaterials to the US market. The partnership leverages Primient and Synonym’s expertise and assets, providing the infrastructure and support needed to launch new product concepts from lab to commercial scale. Primient’s experience in the bioproduct space and manufacturing leadership spans food and industrial ingredients, as well as fermentation process development from feedstock to finished product. Primient and Synonym will begin work on their first project based at Primient’s Decatur facility in Illinois, US. The initial scope of work will focus on re-commissioning and upgrading existing fermentation assets at the site, as well as expanding current capacity and significantly expanding the downstream processing unit. Once completed, the joint Primient Synonym facility will provide a full suite of wrap-around services for companies using precision fermentation ready to launch new product concepts from lab to commercial scale. The project, called iPROOF (Pilot Research Operations Optimization Facility) is partially funded through a US Department of Commerce and Economic Development Administration Phase 2 Tech Hub’s $51 million grant award, which was originally submitted as part of the iFAB Tech Hub Grant submission. Jim Stutelberg, CEO of Primient, said: “We’re one of the originals in this space. We understand the potential of biobased products and solutions and have the proven experience to back it up at scale. Our partnership with Synonym will make a material difference for companies trying to break the biobased barrier by providing a scalable, data-led proving ground to grow with support. We are excited to be a part of this project and look forward to the positive difference we can make together.” Synonym’s CEO Edward Shenderovich added: “Thousands of companies in the precision fermentation sector have used our digital tools, and we understand the steep barriers to entry to bring bioproducts to market. Synonym has consistently developed solutions that support companies throughout their scale-up journeys, and we are thrilled to take a major step forward by expanding our offerings to include capacity at the demonstration scale.” He continued: “By combining our expertise in development and financing with Primient’s manufacturing excellence and scale, we are enabling customers to transition seamlessly from concept to commercialisation. We are excited to witness the impact of this project and partnership in the coming months.” #Primient #Synonym #US #precisionfermentation

A 2,032-person survey by YouGov has revealed that as the cell-ag industry has advanced, so has consumer perception of it – although improvements in taste, price and food safety awareness are key to wider adoption. In 2012, 19% of consumers in the UK said they would be willing to eat cell-based meat, according to a YouGov poll. Now, twelve years later, that number has risen to 26%, with Brits more aware of the climate and welfare impacts of these novel proteins. The study showed that around 25% of UK consumers say they’d try cultivated meat, recognising its animal welfare and environmental value – but taste and price remain major obstacles – while 74% of British citizens say that they have now heard of cultivated meat. Demographics The YouGov poll also found that 54% of consumers would avoid cultivated meat than try it – this was particularly higher among women, older citizens and people who don’t eat meat. The survey revealed that men (36%) and people aged 18-24 (36%) are more likely than women (16%) and British citizens aged 50 and above (~60%) to try cell-based meat. The novel food was most unpopular with non-meat-eaters. The results found that 82% said they wouldn’t consume it. Mirroring trends in the US, supporters of right-wing parties like the Conservatives and Reform UK were less interested in cell-based meat (20% and 17%, respectively) than centrists and leftists such as the Labour Party and Liberal Democrats (30% each). Selling cell-based The YouGov study also asked if cell-based meat should be allowed for sale, finding that Brits are more in favour of the government greenlighting cultured meat for pets than humans. 48% of consumers supported cultivated meat being sold for pets, versus 30% who voted against it. This is particularly interesting as, last month, Meatly received the UK’s first approval of cultivated meat for its cultured chicken pet food. Currently, the UK’s Food Standards Agency is assessing applications for cultivated beef from Israel’s Aleph Farms, chicken from French firm Vital Meat and duck foie gras from Gourmey, which is also based in France. Environment and animal welfare In a positive sign for the alt-protein sector, UK citizens recognise the environmental and welfare credentials of cell-based meat – 47% of respondents believe these proteins are better for animal welfare than conventional meat, and 43% find them environmentally superior. 11% said they felt it would be worse for both animal welfare and the environment. Taste and texture The survey found that just 3% of UK consumers think that cell-based meat would taste better than conventional meat, with 30% saying that both would taste the same. 35% of respondents said that cell-based meat tastes worse, while 32% of consumers said they did not know how the novel food would taste. Safety and public health 16% of respondents suggested that cell-based meat would be safer than conventional meat, versus 24% who said it would have the same health effects and 27% who felt it would be worse. 33% said they did not know whether it’s safer or not. The poll also asked British consumers what animal meat would be acceptable to grow. Matthew Smith, head of data journalism at YouGov, said: “Despite the implication that lab-grown meat would not require the slaughter of animals, nor be subject to the same food safety risks of eating e.g. wild animals, the public are significantly less likely to think it would be acceptable to create lab-grown meat from animals not traditionally eaten as food." Last week YouGov released the results of a survey on Swiss consumers' acceptance of precision-fermented products. Read the findings here . Top image: ©Aleph Farm's cultivated beef steak #YouGov #survey #UK #consumeracceptance

Nourish Ingredients, an Australian start-up that uses precision fermentation to produce animal-like fats, has partnered with dairy giant Fonterra. The collaboration combines Fonterra’s decades of dairy expertise and global scale with Nourish Ingredients’ scientific knowledge in precision fermentation-based animal-like fats. The companies will begin their joint efforts with a focus on product innovation. The first is exploring dairy applications across a range of dairy categories, including cheese, cream and butter. This will leverage Nourish Ingredients’ Creamilux to unlock functionality while preserving the taste of traditional dairy. Creamilux is a dairy-type lipid solution that delivers the creamy taste, aroma and mouthfeel of dairy foods, providing a rich, indulgent sensation of full cream. Through the collaboration, the companies also plan to explore opportunities where Nourish Ingredients’ fats can provide enhancements to non-dairy categories – such as bakery – that traditionally rely on dairy lipids. Jeremy Hill, chief science and technology officer at Fonterra, said: “Nourish Ingredients is taking a unique approach that aligns perfectly with Fonterra’s focus on leadership in dairy innovation science and being at the forefront of such innovative new food ingredients. By partnering together, we can explore new ways to help meet the growing global demand for great-tasting, texturally appealing products, that deliver exceptional experiences to customers “Dairy will always be at the core of our business, now and in the future. At the same time, ingredients produced through emerging technologies can work seamlessly in and alongside our dairy products, expanding the range of products and choices we can offer to customers and consumers.” James Petrie, CEO at Nourish Ingredients, added: “This collaboration balances our passion for creating innovative ingredients with hard-nosed applications to unlock massive product opportunities. We are overcoming specific animal ingredient bottlenecks to optimise current animal-based food production capacity without losing quality. This allows us to enable our partners to meet demand with our potent lipids without sacrificing taste and experience." #NourishIngredients #Fonterra #dairy

Regenerative agriculture has emerged as a significant trend in the food and farming industries. This forward-thinking approach not only revitalises soil health and biodiversity but also aligns with corporate sustainability goals. In this roundtable, FoodBev’s Rafaela Sousa asks some of the F&B industry's leading companies the following question:  What is the importance of regenerative agriculture, and how is your company embracing this rapidly evolving practice? Matt Ryan Regeneration lead Nestlé UK and Ireland Regenerative agriculture is hugely important in creating a more sustainable future for farmers by protecting and restoring resources like soil, water and biodiversity. It is also critical to protect the ingredients produced by farmers in our supply chain such as wheat and milk. Our business requires millions of litres of milk to make our confectionery products and coffee, so we know we have a responsibility to make a difference.    One way we’re doing this is through our Nestlé Regenerative Milk Plan, delivered in partnership with First Milk. We’re working with more than 85 dairy farmers in Cumbria and Scotland to help them implement regenerative practices that will boost biodiversity and improve soil health. This, in turn, will bring more benefits, such as improved water-holding capacity, greater natural fertility and carbon sequestration. The journey is one of experimentation and constant adaptation, which we are confident will deliver significant benefits for farmers and communities in the UK. David Wilkinson Vice president of agricultural procurement PepsiCo Europe Our PepsiCo Positive transformation is an ambition to spread the adoption of regenerative agriculture practices across 7 million acres of land used around the world to grow our crops and ingredients. We are making progress on practices such as cover crops and reducing tillage but we are not stopping there. PepsiCo Europe recently announced a partnership with fertiliser company Yara aimed at providing farmers with crop nutrition programmes to help decarbonise the food value chain and further promote regenerative agricultural practices. By combining low-carbon footprint fertiliser use, precision farming digital tools and best-practice agronomic advice, we aim to increase nutrient use efficiency, boost yields and reduce the carbon footprint of our farmers' crops. We are championing regenerative agriculture as part of a suite of measures aimed at putting sustainability at the heart of PepsiCo. Dorothy Shaver Global nutrition business group sustainability lead Unilever There is a critical need to change the way our food is grown, and consumers are looking to food brands to make positive changes to benefit their and the planet’s health.      The current conventional way of growing crops for food and other industries is water, land and climate-intensive. It is essential to change the way we grow food in order to build resilience to climate change and to regenerate diminishing resources while reducing the impact of food on the climate.       This is why Unilever is fully committed to implementing regenerative agriculture practices on 1 million hectares of agricultural land by 2030. We have implemented these practices on key crops including rice and tomatoes for Knorr and Kissan and soy for Hellmann’s. Hannah Cornick Head of sustainability and social innovation Danone UK & Ireland We know that agriculture is at the heart of many challenges for our planet, from climate change and biodiversity loss to soil degradation. So a regenerative approach to farming is essential in helping nature thrive, improving animal welfare and supporting farm resilience and long-term profitability. The food system has a vital role to play in tackling the challenges we’re facing globally, and at Danone UK & Ireland, we are committed to supporting farmers with the transition to regenerative agriculture. After all, the ingredients in our products come from nature, and we can only succeed if nature is supported to thrive. Globally we have established projects in 14 countries to support farmers with practices including measuring their carbon footprints and implementing solutions to improve soil health. We are committed to scaling regenerative agriculture by sharing our learnings through our Regenerative Agriculture Knowledge Centre and supporting the development of the Sustainable Agriculture Initiative’s Global Regenerative Agriculture Framework. Andy Griffiths Head of sustainable procurement Diageo    We believe we need to fundamentally change how we source raw materials by working collaboratively and holistically to reduce carbon emissions, restore nature and support the livelihoods of farmers across our supply chain. This will, in turn, build the resilience of our supply chain, increase resource efficiency, and help us adapt to climate change.     We’re focusing our regenerative agriculture pilots in our key sourcing landscapes and have three pilots active across Ireland, Scotland and Mexico, which feed into our Guinness, Scotch whisky and tequila products, respectively. We're also involved in the Landscape Enterprise Network (LENs) in Yorkshire, which focuses on making consistent requests to farmers. A key challenge is helping them balance the numerous and varied demands they receive from the companies they supply.    A collaborative approach is key. We need to share learnings, take a science-based approach and unify the asks we put on our farmers. Geraldine Bernard Global agriculture sustainability lead Heineken Global Procurement Regenerative agriculture can ease the impact of farming on the planet, and companies like Heineken have the opportunity to drive meaningful change at scale. Agriculture represents 21% of Heineken's total carbon footprint, and investing in regenerative agriculture practices allows us to not only reduce our environmental impact – on carbon, water use and biodiversity – but also to strengthen the resilience of our supply chain for the future.     ‘Transitions’ is our first holistic, output-based programme in regenerative agriculture and we are proud to share that in June 2024, we achieved our first harvest of barley from this large-scale programme. This regenerative agriculture initiative represents a unique collaboration amongst the agrifood sector, buying different raw materials related to the same crop rotations and farmers. This global approach is strongly aligned with Heineken's commitment to collaboration with upstream and downstream partners to solve a range of sustainability challenges across the business. Sandrine Chiron Cargill Agricultural Supply Chain (CASC) EMEA group sustainability leader Cargill Cargill is committed to working alongside farmers to help sustainably meet the demands of a growing population. Our vision is to make regenerative agriculture commonplace across our global supply chains – helping farmers to produce food more sustainably while increasing their productivity and resiliency.     One of the ways we are doing this is through Cargill RegenConnect, which connects farmers to the growing environmental marketplace by paying them for improved soil health and positive environmental outcomes. Farmers enrolled in the programme can choose the practices that are best suited to their operation’s unique growing conditions, which includes planting cover crops and implementing reduced- or no-till farming. Enrolled farmers also have access to agronomic experts, who can provide customised guidance on how to implement and optimise regenerative agriculture practices. Cargill RegenConnect has already enrolled nearly 1 million acres across the US and has since expanded to Europe for eligible farmers in France, Germany, Poland, Romania, Ukraine and Hungary. Michelle French Senior director of global sustainability programmes ADM Regenerative agriculture practices play an important part in land and sustainable stewardship. ADM defines regenerative agriculture as an outcome-based farming approach that protects and improves soil health, biodiversity, climate and water resources while supporting farming business development. Regenerative agriculture is adaptive to local physical conditions and culture, and is based on five principles of land management:  Minimising soil disturbance Maintaining living roots year-round Continuously covering bare soil Maximising crop diversity, with an emphasis on crops, soil microbes and pollinators Responsibly managing inputs, including nutrients and pesticides   As stewards of the land, farmers have deep connections to the unique needs of their farms, which is why we offer different programmes and incentives to empower farmers to adopt regenerative agriculture practices that best suit their needs. We then tap these regenerative agriculture efforts, producing solutions like regeneratively grown flour for collaborations with brands like our  recently announced partnership with Ooni Pizza Ovens . Karina O’Gorman Head of force for good Innocent Drinks Regenerative agriculture is important to the food and farming industries because it focuses on restoring soil health, increasing biodiversity, and strengthening the land's resilience. This is particularly close to my heart because these practices not only benefit the environment but also support the long-term viability of farming communities.    At Innocent Drinks, we are deeply committed to supporting regenerative agriculture within our supply chain, as it is important to me that we make positive contributions to the industries that keep us running with top-quality fresh fruit and veg. To do so, we launched the Farmer Innovation Fund, an exciting venture with a pot of £1 million annually of grants for regenerative agriculture practices available to farmers in our supply chain to help advance innovation in their chosen field (pun intended) but also playing a part in helping to reduce our Scope 3 emissions along the way. Joanna Lawrence Senior agriculture sustainability manager Arla Foods A big part of the potential of what is talked about when it comes to regenerative agriculture is many of the practices are already being implemented by farmers. As we continue to build our knowledge on this topic, we will only be adding more tools to the toolbox for farmers to continue the climate and nature journey they have already started. Arla is currently undertaking a four-year pilot project to explore how regenerative practices can be applied within the context of dairy farming systems across both organic and conventional systems. The network has aimed to enable farmers to drive the evolution and implementation of what it means to farm regeneratively and make farmers an integral part of agreeing on relevant principles and practices for success at scale.  Through the pilot, Arla is collaborating closely with its farmer owners across 24 farms in Denmark, Sweden, the UK, Germany and the Netherlands to build understanding, share knowledge and have access to external regenerative experts from the industry. Through the pilot network, Arla will measure, track and document the impact of regenerative farming practices on pilot farm ecosystems to be able to draw specific conclusions that can be shared and applied around the cooperative. Charlie Angelakos Vice president of global external affairs and sustainability McCain Foods Regenerative agriculture is crucial for adapting to the increasingly unpredictable climate and ensuring sustainable food production through a resilient ecosystem. The importance of this is compounded by the need to increase our food production system by a quarter by 2050 to keep up with global population growth. Intensive farming has led to significant challenges such as soil degradation, water scarcity and biodiversity loss, particularly in potato farming, the world's third most important food crop. At McCain, we recognise the need for a planet-friendly approach to potato farming that aims to restore ecosystems and reduce emissions. Through our McCain Farms of the Future initiative, we are merging cutting-edge research with regenerative practices to reimagine the way we grow a potato that is better for both farmlands and the planet. The commercial-scale farms also showcase how regenerative farming practices and ag-technology innovations can be implemented at scale. This initiative has already resulted in increased yields, carbon sequestration, soil protection and enhanced biodiversity.      Our goal is to implement regenerative practices across 100% of the global acreage that grows potatoes for McCain by 2030. We are proud to report significant progress, with over half of our global potato farming partners already on board and 28% advancing towards comprehensive adoption of regenerative farming. By providing technical support, educational assistance and financing solutions, we are accelerating the transition to sustainable farming and building a resilient future for food production.   Francesca Angiulli Group sustainability director Puratos Regenerative agriculture has enormous potential to create resilient and productive agricultural systems for the upcoming years and future generations. This approach to farming can enhance soil health, increase biodiversity and reduce carbon emissions, thereby contributing to the decarbonisation of the food supply chain and aligning with the Paris Agreement to limit global temperature increases below 2°C. As a responsible player in the food industry, Puratos is contributing to this vital movement by incorporating regenerative methods into our operations, having initiated regenerative agricultural pilots a few years ago. Our commitment is evident in our production of sourdoughs using ingredients sourced from regenerative farming in Belgium, Australia, the UK, Italy and Turkey. We are also exploring these sustainable practices for sugar beet used in our products, such as cake mixes, aiming to extend our impact on the ecosystem. Moreover, we are signatories of the EU’s Mission Soil Manifesto, which aligns with our dedication to championing soil health and sustainable food systems. By integrating regenerative agriculture into our business model, we at Puratos are not just following a trend; we are actively contributing to a movement that promotes environmental stewardship and sustainability within the food sector. Nathalie Sadin Corporate sustainability manager Beneo Implementing regenerative agricultural methods can enhance biodiversity, reduce soil erosion and improve soil fertility so that crop cultivation remains future proof amidst the challenges imposed by climate change and the demands of future generations can be met. At Beneo, we are convinced that it is key for farmers and the industry to collaborate closely so that ingredients can be sourced more sustainably and farmers made more resilient for the future.    This is why we are proud to be part of the Climate Farming Project, where we joined forces with beet sugar producer, Raffinerie Tirlemontoise, and ingredient company, Puratos. This ambitious initiative supports Belgian farmers in implementing more sustainable farming practices and promotes regenerative agricultural principles that contribute to enhancing soil health and reducing environmental impact. Running until 2025, it involves 15 pilot farms and includes sugar beet, wheat and chicory cultivation according to various regenerative farming methods in an area the size of more than 1,100 football fields. The results can be used to expand these practices to other farmers working with Beneo. Edd Lees Co-founder Wildfarmed The hospitality industry uses an enormous amount of flour, made mostly by conventional farming. But a switch to regenerative farming means a switch to less carbon, enabling both farmers and hospitality businesses to be part of a significant environmental change. There are early adopters in this sector leading the charge, experiencing how a regenerative supply chain significantly reduces their environmental impact and offers customers a better end product. Together, we can invest in the future of UK soil and, in turn, work towards the UK’s sustainability targets. Bob Gordon Director Zero Carbon Forum The food system contributes a third of global carbon emissions and is uniquely exposed to risk from increasingly frequent extreme weather events as a result of climate change. Regenerative agriculture has the opportunity to address both challenges simultaneously – it can radically reduce emissions and enhance biodiversity, at the same time as building resilience through improved soil health, protecting against supply chain interruptions and crop price volatility.      Zero Carbon Forum is working with hospitality operators and food producers to encourage and enable greater uptake of regenerative practices in our value chains. Hospitality operators want to build resilience and reduce emissions, but they need greater product availability, at affordable prices, with quantifiable benefits – particularly in terms of carbon reduction opportunity.      Whilst there are some encouraging signs of growth in regenerative agriculture, there is still a long way to go. The bulk of our food system still relies on intensive production; a fragile system which is decimating biodiversity, destroying soils and delivering poor levels of nutrition. #Regenerativeagriculture #Roundtable

The Japan Association for Cellular Agriculture (JACA) has published a report on the safety and regulatory framework for cultivated meat, aiming to establish standardised guidelines to ensure consumer safety and support the growth of the cell-ag industry. The report, titled International Trends in Safety and Regulatory Assessment of Cultivated Food, emphasises several critical aspects of safety and regulation in the sector. One of the key findings of the report is the need for robust safety evaluations. JACA emphasises that cultivated meat must undergo thorough testing to assess its safety for human consumption. This includes analysing potential biological and chemical hazards, ensuring that the production process adheres to stringent hygiene standards and verifying the absence of harmful contaminants. By implementing rigorous safety assessments, the industry can build consumer trust and facilitate wider acceptance of cell-based meat. The report incorporates insights from global regulatory stakeholders and experts including the Singapore Food Agency, European Food Safety Authority, UK Food Standards Agency, US Food and Drug Association and Department of Agriculture and Food Standards Australia New Zealand. The report also underscores the importance of clear labelling requirements for cultured meat products. Accurate and transparent labelling is essential to inform consumers about the nature of these products, their nutritional content and any potential allergens. JACA advocates for labelling practices that clearly distinguish cell-based meat from conventional meat, providing consumers with the information they need to make informed choices. This transparency not only promotes consumer confidence but also supports the ethical considerations of those who choose to adopt cultivated meat for environmental or animal welfare reasons. Additionally, the blueprint calls for transparent communication with consumers about the benefits and safety of cell-based meat. JACA suggests that public education campaigns and open dialogue with stakeholders are crucial to addressing consumer concerns and misconceptions. By proactively engaging with the public and providing clear, evidence-based information, the industry can foster a positive perception of cultivated meat and its potential to contribute to sustainable food systems. The report looks at the manufacturing methods and substances used in the production of cell-based foods, covering the entire production process, from cell line establishment to the use of bioreactors, scaffolding materials and growth media. It also delves into the potential hazards associated with cell-based products and the measures taken to control these hazards, examining various biological, chemical and physical risks that might arise during production and offering strategies for mitigating these risks. In addition to safety and labelling, the report highlights the need for international collaboration in developing regulatory standards. JACA recognises that the cultivated meat industry operates on a global scale, with products and technologies crossing national borders. Therefore, harmonising regulatory approaches across countries is essential to ensure consistency and facilitate trade. The report suggests that international bodies could play a pivotal role in establishing globally recognised standards for cultivated meat. Finally, the report calls for expert feedback to refine and adapt the proposed guidelines. Recognising the dynamic and rapidly evolving nature of cellular agriculture, JACA invites input from scientists, industry leaders, regulatory authorities and other stakeholders to continuously improve the safety and regulatory framework. This collaborative approach aims to create a robust and flexible regulatory environment that can keep pace with technological advancements and emerging challenges in the cultivated meat sector. Megumi Avigail Yoshitomi, JACA’s representative director, said: “As the next step, JACA plans to propose safety assessment criteria for Japanese regulatory authorities that achieve both international harmonisation and optimisation under domestic regulations based on this report.” #JACA #Japan Top image: ©Israeli firm Forsea's cultivated Japanese unagi eel