NEW TECH FOODS

'Oral disintegration' involves a technology where solid products dissolve quickly in the mouth upon contact with saliva. From functional powder sticks to popping candy, products designed to dissolve on the tongue offer a convenient and enjoyable way to ingest a variety of nutrients and flavours. The benefits of this technology include ease of use, rapid absorption and versatility, making it especially advantageous for children, the elderly and those with busy lifestyles. FoodBev explores. Oral disintegration products (ODPs) are those designed to dissolve rapidly in the mouth without needing water or chewing. This technology relies on precise formulation to ensure quick breakdown upon contact with saliva, facilitating the convenient and effective delivery of nutrients and flavours. This approach enhances ease of consumption and the taste experience, finding widespread application across the pharma, nutraceutical and confectionery industries. The main advantages of oral disintegration technology are its ease of use, rapid onset of action and improved patient compliance. These attributes make it particularly suitable for paediatric and geriatric populations, who may have difficulty swallowing traditional foods. “Consumer demand for products that seamlessly integrate into their daily routines will continue to drive brands to innovate in the supplement market to combat pill fatigue,” said Cellan Davies, head of marketing at ProBiotix Health. “For example, nutraceutical formats that offer instant solubility – specifically those that dissolve directly on the tongue – while providing a pleasant mouthfeel, represent an innovative concept that resonates well with consumers.” Additionally, the rapid absorption of active ingredients through the oral mucosa can lead to faster therapeutic effects, which are beneficial in conditions requiring prompt intervention, such as allergies or pain management. Formulating for health The success of OPFs hinges on their formulation. These products are typically composed of highly soluble excipients, superdisintegrants and sometimes effervescent agents. Ingredients such as mannitol, lactose and sorbitol are used to create a palatable and pleasant mouthfeel. Superdisintegrants like crospovidone, sodium starch glycolate and croscarmellose sodium play a crucial role in accelerating the disintegration process by rapidly absorbing saliva, swelling and causing the tablet or powder to break apart. Effervescent agents, when included, enhance the dissolution process through the release of carbon dioxide, which can further aid in the breakup of the dosage form and improve the sensory experience by creating a slight fizzing sensation. These ingredients must be carefully balanced to achieve the desired disintegration time, typically within 30 seconds to a minute, while maintaining the structural integrity of the product until it is used. Paolo Moroni, innovation director at DSM-Firmenich, cautioned that “not all ingredients are suitable for such formats due to taste and application challenges”. He emphasised the need for expertise in mixing, taste masking and flavouring to create an enjoyable product, noting that while some vitamins are well-suited, others are not. During Vitafoods Europe 2024 in May, DSM-Firmenich and botanical company Indena showcased their range of collaborative supplement innovations. Two of their ODPs included: Quercefit, which uses Indena’s Phytosome technology to optimise biological performance; and Ampli-D, a highly bioavailable vitamin D ingredient proven to rapidly increase levels of the ‘sunshine vitamin’. “Ampli-D is particularly relevant for ageing populations, where it could assist in compensating for reduced liver efficiency in normal vitamin D absorption and conversion, as well as for the general population, where vitamin D deficiencies are prevalent,” said Andrea Bulbarello, global application and MRS director at DSM-Firmenich. Quercefit, meanwhile, is a phospholipid-based delivery system optimising quercetin bioabsorption, which enhances biological performance and improves organoleptic properties. “It is especially well suited for convenient on-the-go formats like orodispersible sachets, designed to be taken directly in the mouth,” explained Serena Tongiani, chief portfolio officer at Indena. She continued: “These sachets feature a sweet orange profile complemented by a spicy hint of ginger, effectively masking the bitter taste of quercetin. The rapid dissolution of the powder in the mouth enhances flavour and minimises exposure to botanical taste notes.” Overcoming ODP obstacles Formulating an ODP demands meticulous consideration of ingredient combinations, particularly regarding taste and mouthfeel. “This requires significant scientific expertise, especially when incorporating probiotics, which are highly sensitive to moisture and environmental factors like heat,” said ProBiotix Health’s Davies. “Ensuring stability and maintaining product integrity becomes crucial in achieving a high-quality oral dispersible powder. Therefore, dedicated formulation and manufacturing expertise for probiotics are essential,” For its efforts, ProBiotix has introduced InstaMelt, designed for brands aiming to enhance their health and wellness product offerings with new options. This formulation includes a unique dosing technology that allows for novel delivery methods, coupled with high-quality organoleptic properties. Davies told FoodBev: “The formulation features our patented probiotic strain, LPLDL, which has been used in multiple studies to demonstrate its efficacy to support cardiometabolic health. Together with fruity flavours, our solution is a tasty supplement that instantly dissolves on the tongue and has been developed to be best utilised in a stick pack as its main application format.” “For the technology and processes we use to create our solutions, it should be noted that there it is a delicate operation when working with probiotics due to their live nature, so precise testing, analysis and evaluation are required before a product is routed to market.” A question of taste One of the biggest challenges facing producers lies in the name itself – orally disintegrating products. Unlike traditional tablets, where the excipient primarily binds the formulation into a stable whole, these products must hold together before administration and rapidly disintegrate upon contact with saliva. Overcoming this hurdle requires manufacturers to choose a multifunctional excipient that balances mechanical strength, processability, disintegration performance and palatability effectively, as Steve Amoussou-Guenou, technical developer manager for Europe at Roquette, pointed out. “Palatability is particularly crucial for ensuring consumer satisfaction,” he commented. “For example, some liken the taste of ashwagandha to eating soil!” Roquette offers a wide range of ingredients for both ODPs and nutraceutical applications. One standout product is its Pearlitol mannitol range. “Pearlitol ProTec co-processed mannitol-starch is our latest innovation specific to nutraceuticals and the ODP segment,” Amoussou-Guenou explained. “It is composed of approximately 80% mannitol and 20% extra white maize starch, and its exceptional dispersibility profile and chemical inertness allow for the formulation of supplements with a reliable disintegration time that remains stable throughout their shelf life.” He added: “It also offers a sweet, pleasant taste and subtle cooling sensation in the mouth – another popular attribute for orally administered applications”. Redefining confectionery Confectionery is another area where ODPs thrive, redefining how sweet treats are enjoyed and tapping into a deep sense of nostalgia. These solutions are transforming the typical ‘chewing’ experience, with treats like meringues that melt delicately on the tongue and popping candy that tantalises taste buds with its tingling sensation, becoming increasingly popular. US-based cannabis company Ripple has launched Ripsticks – likened to Pixy Sticks – (straws filled with coloured powdered candy), but for adults – offering a blend of childhood nostalgia with “adulting fun” through the implementation of THC and other cannabinoids. Consumers simply pour the flavoured powder onto their tongues. Ripsticks are designed to be melt-proof, discreet and portable, serving as the ultimate pocketable THC companion. They are available in three flavours: Blue Razz, Watermelon and Live Rosin, with each sachet containing 10mg of THC. Justin Singer, CEO of Ripple, discussed some of the challenges the company has faced with ODP formulation: “There’s a balancing act. Maltodextrins and starches dissolve more slowly in the mouth compared to sugars or high-intensity sweeteners. Consumers expect ODPs to dissolve quickly, typically within seconds. Products that take too long to dissolve or leave a film behind can lead to consumer dissatisfaction.” Moreover, Singer highlighted that powders produced using a spray dry process often result in subpar user experiences. These powders tend to provide minimal flavour initially and can leave a lingering bitterness afterwards. “The morphology of spray-dried powder particles is more akin to salt crystals than snowflakes,” he commented. “Like salt crystals, they take a long time to moisten and dissolve on the tongue. "Furthermore, spray drying involves high temperatures that can catalyse chemical reactions in many functional ingredients, particularly cannabinoids and terpenoids, potentially degrading the product experience.” The company’s first generation of Ripsticks consisted of a dry mix combining unflavoured dissolvable powders (Ripple Dissolves) with powdered flavouring. Recently, they launched a second generation featuring an ‘integrated’ powder approach. This new version starts with a liquid slurry containing actives, emulsifiers and flavour, which is then agglomerated at low temperatures to maintain the integrity of their functional ingredients. “The result is brighter flavours up front, reduced bitterness on the backend and rapid absorption of bioactives – an all-around better consumer experience,” added Singer. Pop goes the mouthfeel Popping candies provide another playful twist on traditional sweets. These dynamic candies dissolve rapidly in the mouth, releasing tiny carbon dioxide bubbles that create a fizzy sensation and popping sound, delighting both children and adults alike. Jenny Baillie, digital, channel sales and marketing manager at food and topping manufacturer Pecan Deluxe Europe, explained: “Popping candy is made from a mixture of sugars treated with CO2 under pressurised conditions so that the gas becomes trapped in the sugar pieces. When the sugar gets wet and starts to dissolve in your mouth the gas rapidly escapes, causing that characteristic crackling noise and popping sensation.” Tara Gonzales, marketing manager at Pecan Deluxe, added that popping candy is still a trendy addition and topping for ice creams, frozen treats and beverages. “Value-added innovation such as coated, colour-changing popping candies for use atop a milkshake or in a yogurt application provides both visual appeal and a sensational textural experience. More recently, and as snack food demands increase, we are seeing them used as a poppable, bite-sized snack.” She continued: “Popping candies, blended with another component such as rice crisps, which are then coated to create the perfect small bite, satisfy both the taste buds and the consumer’s desire for ‘eater-tainment’”. From childhood nostalgia to cutting-edge health innovations, ODPs are shaking up how we consume nutrients and enjoy sweets. With rapid dissolution and enhanced sensory experiences, these products cater to diverse consumer preferences, whether for health or indulgence. As brands continue to innovate and refine formulations, oral disintegration technology promises to redefine convenience and taste across multiple applications, ensuring an exciting future ahead. #confectionery #snacks #oraldisintegration #technology #mouthfeel #taste

US-based B2B biotech business Jellatech has been selected to participate in the Bezos Earth Fund's new $30 million research centre at North Carolina State University (NC State). Jellatech focuses on producing functional, native collagen without relying on animals. Its recent achievements include developing full-length, triple helical, bio-identical and functional human collagen from its proprietary cell line. This advancement marks a milestone in sustainable collagen production, offering a high-quality alternative to animal-derived collagen. The Bezos Center for Sustainable Protein is an initiative funded by a $30 million grant from the Bezos Earth Fund. The centre aims to create a biomanufacturing hub for environmentally friendly, healthy, tasty and affordable dietary proteins. It will engage academic and industry partners to research, develop and commercialise new technologies, train the emerging industry workforce and understand consumer preferences for protein. Mitchell Scott, CEO of Cult Food Science, stated: "Jellatech's inclusion in the Bezos Earth Fund's new research centre is a testament to its pioneering work in cellular agriculture. This collaboration is a significant step towards achieving our mission of creating sustainable and ethical alternatives to traditional animal-based products. It underscores the potential for substantial growth and value creation for our shareholders as we lead in this transformative field.” He continued: “As the only publicly traded company in Canada focused on cellular agriculture, we see a tremendous opportunity in participating in initiatives like the Bezos Center. Our previously announced MOU with Jellatech to launch a line of collagen enhanced pet foods, stands to benefit from the advancements and insights generated by this collaboration. We are committed to driving innovation and expanding our reach in the food science sector." #Jellatech #CultFoodScience #Bezos

Onego Bio, a precision fermentation company, has secured €14 million from the European Innovation Council (EIC) Accelerator programme, bringing the company's total funding to €65 million. The firm produces Bioalbumen, a bio-identical egg protein, which promises a stable supply, high protein quality and neutral flavour. The product is also designed to reduce the environmental impact of traditional egg production by approximately 90%. Founded in 2022 as a spinoff from the Technical Research Center of Finland (VTT), Onego Bio collaborates with major food companies on product formulations across various categories, including baked goods, confectionery, snacks, sauces, pasta and meat alternatives. The company operates commercially from San Diego, California, and is finalising plans for its first manufacturing unit. According to the company, Onego Bio is advancing its commercial efforts in North America, where the regulatory landscape facilitates quicker market entry. The business plans to submit a Generally Recognized as Safe (GRAS) notice to the FDA this year, aiming for a positive response in 2025. The EIC funding will support regulatory approval efforts in the EU, specifically from the European Food Safety Authority (EFSA). Maija Itkonen, CEO and co-founder of Onego Bio, said: "The new funding and immense support from our investors demonstrate their confidence in our vision and the potential of innovations like Bioalbumen to build a more sustainable system. It also shows that the EU recognises precision fermentation as a solution to address sustainability issues and enhance food security in Europe and worldwide." "However, to remain competitive and fully capture the potential of exceptional European research and innovation, the regulatory approval process must be accelerated, as the EU currently lags behind other regions in this area." Top image: © Onego Bio #OnegoBio #US

Plenty and Mawarid Holding Investment have announced an exclusive multi-year partnership to bring locally grown fresh produce to the Gulf Cooperation Council (GCC) countries. The collaboration will invest over AED 500 million ($130 million) in an indoor vertical farm in Abu Dhabi, aiming to produce more than 2 million kilograms of strawberries annually. The project, which plans to develop up to five farms over the next five years with a total investment of up to AED 2.5 billion ($680 million), is expected to create thousands of jobs in the region. The 81,000-square-feet farm will ensure a year-round supply of high-quality berries for both the local UAE market and export to other GCC countries, reducing the need for air freight and food miles. Driscoll's, a producer of fresh berries and a partner of Plenty, has pre-committed to purchasing the farm's entire strawberry production. Driscoll's will also provide proprietary genetics and market expertise. Soren Bjorn, CEO of Driscoll's, said: "As part of our strategy to delight berry consumers around the world, we are excited to partner with Plenty and Mawarid on this pioneering project. The Gulf region and the UAE specifically have long been great markets for Driscoll's, and this project will help ensure we can meet the demands of consumers in this market into the future." According to the company, the new farm will be the 'world's first' commercial-scale vertical strawberry farm outside North America, following Plenty's first farm in Virginia later this year, which also partners with Driscoll's. Kashif Shamsi, group CEO of Mawarid, commented: "Mawarid has increasingly focused on adopting cutting-edge technologies in support of the UAE mandate to build innovative food security capabilities". "Our global search for a sustainable solution to the challenges we face in the Middle East led us to the incredible team at Plenty. This joint venture enables us to leverage the most advanced farming technology in the world to grow local food supply throughout the GCC, beginning with our home market in Abu Dhabi, while preserving our precious natural resources." Arama Kukutai, CEO of Plenty, added: "Plenty has built the most technologically advanced indoor farming platform aimed not only at meeting year-round consumer demand but making it possible to build a long-term food security infrastructure that can adapt to the needs of regions like the Middle East. The Mawarid team's extensive expertise with agriculture and land management in the Emirates makes them a great partner to meet these dual opportunities, in a region that has long been poised to benefit from the promise of indoor agriculture." The Abu Dhabi farm is expected to be completed by late 2026. #Plenty #AbuDhabi #UAE

Cultured seafood firm Umami Bioworks has partnered with Friends & Family Pet Food Co. (FnF), to co-develop and launch the ‘world’s first’ cat treats made from cultivated fish. FnF’s new product line of cat treats results from Umami Bioworks’ advanced cultivated technology and processes. The treats are rich in high-value microalgae, a blend of high-quality cultured proteins and essential nutrients. Mihir Pershad, CEO of Umami Bioworks, said: “Our collaboration with Friends & Family is a genuine testament to the commercial potential of cultivated seafood in transforming pet nutrition and ultimately human food systems. These novel cat treats embody our mission to provide high-quality, sustainable protein sources while alleviating the ecological pressure on our oceans.” Friends & Family CEO and founder Joshua Errett, stated: “We are delighted to partner with Umami Bioworks, a company who is clearly committed to bring cultivated technology to the market. Together, we have created a breakthrough product that puts pet health and sustainability at the forefront. These cultivated fish treats are a perfect example of how science and technology can be harnessed to create positive change in the pet food industry.” Rohan Thakur, partner at Pure Ventures, a food industry investor and advisor to Friends & Family & Umami Bioworks, added: “To make a positive climate impact it is imperative to have innovative products that win on the shelf and demonstrate business models that scale. Errett’s expertise in pet food and Umami's technology provides the foundation to create the next generation of pet food products. We are proud to partner with these high integrity teams and build the Friends & Family Pet Food Company.” The firms expect to launch the cultured pet food into Singapore and San Francisco, US, markets in early 2025, with a product showcase in Q4 2024. #UmamiBioworks #FriendsandFamily #Singapore #US #petfood

South Korea’s Simple Planet has announced that its CEO, Dominic Jeong, has been elected as the first chairman of the Bio Future Food Industry Association. The Association includes 32 member companies, including 23 cell-based meat-related companies such as Simple Planet, Seaweed and BioApp, and five major food companies including Daesang and CJ CheilJedang. The Association plans to serve as a communication channel with relevant government agencies, holding regular seminars, building a global network and operating programmes to promote cooperation among companies within the group. In his inaugural speech, CEO Jeong said: “The Association has been launched to unite the efforts of bio future food companies, promote mutual cooperation and devise countermeasures to enhance global competitiveness in response to the rapidly growing global cultured meat market”. He continued: “Today’s meeting will be an important starting point for researching, developing and industrialising sustainable future foods. We will build the foundation for the bio future food industry, engage in continuous discussions with regulatory agencies and seek policy improvements to revitalise the industry.” #BioFutureFoodIndustryAssociation #SouthKorea #SimplePlanet

Meatly has received regulatory clearance to sell a pet food product made from cultivated meat, marking a significant milestone for the emerging cultivated meat industry. Unlike the approval process for cultivated meat products intended for human consumption, Meatly's cultivated chicken pet food has been cleared for sale under the UK's animal by-products regulations, which have a quicker and less stringent approval process. Linus Pardoe, UK policy manager at the Good Food Institute Europe, said: "The UK is a world leader in developing cultivated meat, and the approval of a cultivated pet food is an important milestone. It underscores the potential for new innovation to help reduce the negative impacts of intensive animal agriculture." He continued: "If we're to realise the full potential benefits of cultivated meat – from enhancing food security to supporting the expansion of regenerative farming – the government must invest in the research and infrastructure needed to make it delicious, affordable and accessible for people across the UK". The first UK applications for cultivated meat intended for human consumption remain under assessment with the Food Standards Agency, a process that is expected to take at least 18 months due to the more rigorous novel food approval system. Meatly's cultivated chicken pet food, however, has been cleared for sale under the animal by-products regulations, which have a different safety assessment and risk management process. This allows the product to reach the market more quickly, though it is not approved for human consumption. #Meatly #cultivatedmeat #petfood

Cellular Agriculture Europe has announced a 150% expansion in its membership, welcoming 12 new members to its community of cell-ag companies. The new members include start-ups, established companies and research institutions dedicated to advancing the field of cellular agriculture. By joining Cellular Agriculture Europe, these companies will have the opportunity to share knowledge and resources and join forces to support the sector’s growth, driving the industry forward. The new companies are: Alternative Proteins Association, UK Bruno Cell, Italy Cell4Food, Portugal Fishway, Belgium Food Novelties, Greece Labfarm, Poland Mewery, Czech Republic NewForm Foods, UK Re:meat, Sweden Tech4Meat, Slovenia Roslin Technologies, UK Upstream Foods, Netherlands Cellular Agriculture Europe’s president, Robert Jones, said: “We are excited to welcome 12 new food companies that share our commitment to a protein diversification strategy that boosts European competitiveness while supporting farmers with new opportunities and contributing to our shared climate goals. It is especially exciting to see our members represent cultures and food traditions from all corners of Europe.” Roman Lauš, board member of Cellular Agriculture Europe and CEO of new member Mewery, commented: “Mewery joining Cellular Agriculture Europe as a member is a significant milestone in our development. Becoming part of this coalition of companies dedicated to advancing sustainable and innovative food production in Europe aligns perfectly with our mission.” Stefano Lattanzi, CEO of new member BrunoCell, stated: “Since the Meloni [Italian] government announced plans to stifle our innovations, our small company was overwhelmed by legal engagements and media requests. It is a relief to join Cellular Agriculture Europe, where we will have a platform to bring together European stakeholders, combat misinformation and show how our technology can contribute to long-term food security and strategic autonomy in the growing climate crisis.” Wiesław Macherzyński, COO of LabFarm added: “As the only company in Poland working on cultivated meat production, we believe that collaboration across Europe can lead to knowledge sharing and profound benefit from the inclusion of diverse perspectives. Also, it can lead to the development of unified standards and certifications, strengthening the consumers’ trust and the acceptance of a new food category.” #CellularAgricultureEurope

A new report from a team led by the Royal Agricultural University (RAU) in Cirencester, UK, has shown how using by-products from farming could scale up cell-based meat production and bring down costs. The report, titled ‘ Culture Clash? What cultured meat could mean for UK farming ’, explores how scientists and companies developing cell-based meat could find “common cause” with farmers. Chair in rural policy and strategy at the RAU, Tom MacMillan, led the study. He said: “The environmental cost of meat production globally means we need to throttle back, and widening the range of safe, tasty, and affordable alternatives to traditional meat can help. While the jury is out on whether cultured meat will fit the bill, we’ve found that it needn’t spell disaster for farmers.” “The farmers who spoke to us for this study had lots of concerns about the technology but, for the most part, had many bigger challenges on their plates,” MacMillan continued. “Some were also interested in its opportunities, from supplying raw materials to even producing it on their farms.” While some countries (Italy, Austria) and US states are attempting to ban – or have passed laws banning (Florida, Alabama, Iowa) cultured meat – MacMillan explained how, instead, he sees this as “all or nothing”. These bans were partly led by political statements about cell-based meat’s perceived threat to farming – the RAU report calls for further engagement between farmers and cultivated meat companies to avoid polarisation. “Building bridges with farmers is certainly in the cultured meat companies’ interests, as some are starting to see. More surprisingly, we found that keeping the door open may serve farmers better too.” Working closely with partner farms throughout the UK, the researchers found that some farmers were interested in the opportunities created by cultivated meat, such as providing raw materials for the production process or leasing farm buildings to cultivated meat companies. Potential farming by-products that could be used in cell-based meat production include the waste of the rapeseed oil manufacturing process, some of which currently goes to animal feed, and blood from traditional meat production, which is sometimes used as fertiliser or wasted. Both are rich in amino acids, which the RAU report states are the costliest and least sustainable ingredients used to cultivate meat. The research found that using these by-products could reduce the environmental footprint of cell-based meat due to less energy, water and land usage requirements, making the end product more affordable. Bridging cell-based meat production and farming could also benefit farmers, addressing concerns over the threat the new technology poses to traditional farming. The RAU research team partnered with nine UK farms to find out what cell-based meat might mean for their individual businesses. Compared with challenges such as changing weather patterns and global commodity markets, the threat of competition from this novel food sector felt like a “slow burn” to them. Their main concerns were about wider social issues, such as big companies controlling the food system or the knock-on effects on rural communities. Linus Pardoe, UK policy manager at the Good Food Institute Europe, said: “This report demonstrates how building bridges between the cultivated meat sector and agricultural communities can offer benefits to both, and it’s great to see that some farmers recognise the potential opportunities cultivated meat can offer. At a time when debates about the future of food have become polarised, we welcome this study’s urgent call for sustained open dialogue between farmers and the cultivated meat sector.” The study was guided by an advisory group including farming organisations and cell-based meat players and also involved practical workshops with policymakers, funders, environmental groups and cultivated meat businesses to identify practical next steps. © Top image: Oxford, UK-based Ivy Farm's cultivated pork sausage #banning #farming #UK #RoyalAgriculturalUniversity

A study commissioned by Austria’s Chamber of Agriculture and Forestry in the state of Carinthia (the country’s least densely populated state), has revealed that 90% of respondents are unwilling to eat cell-based meat regularly. The results also showed that 72% of respondents expressed health risk concerns and 82% wanted to ban the technology. The survey questioned over 800 people online or over the phone, and, according to Deputy Governor Martin Gruber, participants were informed neutrally about the production process before being questioned. Siegfried Huber, president of the Carinthia Chamber of Agriculture, said: “A few large corporations want to overtake our small agricultural structures. Three-quarters of the respondents also see domestic agriculture threatened by lab meat.” In April this year, the chamber launched the petition ‘Laboratory meat? NO, THANK YOU!’ in what it described as a bid to protect farmers, consumers and the environment. The initiative, which received support, will be handed over to the next federal government in the coming months to promote a ban on cell-based meat, following Italy’s attempts to ban the technolog y . At this time, 12,000 signatures have been collected. Ivo Rzegotta, responsible for Austria at the Good Food Institute Europe, commented: “Cultivated meat offers an additional option for climate and environmentally-conscious consumers. It is not intended to replace the cows on alpine pastures, but to offer an alternative to less sustainable forms of meat production, which also exist in Austria, and help satisfy growing global demand for meat." He continued: "These initiatives against cultivated meat are based on inaccurate assumptions and are misleading for consumers and politicians. In order to realistically assess the potential for climate, environmental and health protection, we need to move away from an ideologically charged debate towards a constructive, evidence-based discussion.” © Top image: Shiok Meats #Austria #consumeracceptance #banning

There are still several 'uncertainties' when it comes to the impact of alternative protein products on human and environmental health. Rosario Romero, senior scientist in the food authenticity and profiling team at Fera Science, discusses the importance of non-targeted methodology in the safety testing of alternative proteins. Whilst interest in alternative proteins is on the rise, driven by perceived benefits for animal welfare, health and sustainability, the reality is that there are still several lingering uncertainties about the environmental and human health impacts of these novel products. For context, some alternative proteins are classed as ‘novel foods’, defined by the EU as those with “negligible or no human consumption in the European Union prior to 15 May 1997." These novel foods can originate from diverse sources including plants, animals, microorganisms, cell cultures, minerals and other natural and synthetic sources. They also encompass ingredients and products resulting from modified or new production processes, technologies and industry practices leading to new or modified molecular structures. Food safety, as many will be aware, is a critical consideration for any food type, and encompasses issues like allergies and intolerances, chemical/ biological contaminants, natural toxins or nutritional value of the food. Whereas safety hazards are well-understood in conventional foods, novel foods may introduce new, unknown hazards due to the novelty of food sources or the technologies used to create them. Authorisation by national food safety authorities is, of course, mandatory before novel foods can enter the market. So, how exactly are manufacturers of these products demonstrating their safety? Investigating potential hazards in these products relies on modern analytical technologies, particularly non-targeted analytical methodologies covering genomics, transcriptomics, proteomics and metabolomics. This is because, unlike targeted methodologies, these methods can identify unknown molecules in food samples without prior knowledge of their presence. Fundamentally, these approaches address various questions related to the composition and safety of food products: What biological species are contained in the food? Which genes are expressed? What proteins and metabolites are present? All of these alert researchers to potential hazards such as allergens, toxic compounds, pathogens and more. What’s more, non-targeted methodologies also allow for the comparison of different foods, for example, conventional meat versus cultivated meat. At Fera Science, we’re currently working on several projects with the UK's Food Standards Agency in this space, specifically exploring the use of currently non-permitted substrates for insect waste valorisation and allergen testing of precision-fermented and insect protein products. From our work in this area, using non-targeted methodologies, we’ve found that databases play a crucial role in identifying unknowns, necessitating advanced informatics and computational tools. Technological advances in databases, analytical methods and data analysis tools are paramount for the development of research in this area and we strongly recommend that efforts be made to develop these capabilities further. In short, food safety testing must keep up with innovations in the food industry to safeguard the long-term interests of consumers and to support sustainability in food production. #FeraScience #foodsafety #opinion #UK

Eat Just’s Good Meat has announced that throughout July, its chefs in Singapore will be hosting cooking demos and tastings of Good Meat 3 at Huber’s Butchery. Huber’s Butchery is a Singapore-based bistro and retailer – in May, it began stocking Good Meat 3 (a new, lower-cost formulation made from 3% cultivated chicken and 97% plant-based proteins) in its freezer section, marking the ‘world’s first’ retail sales of cell-based chicken . Now, each Saturday in July from 10-12 local time, Good Meat’s chefs will be cooking and sampling a different dish for shoppers to try out, as a way to encourage people to purchase a package and take it home to cook a meal for themselves and their families. Carrie Kabat, head of global communications at Just Egg and Good Meat, told The Cell Base: “We are excited about the strong consumer reaction to Good Meat 3 since it launched at Huber’s Butchery retail store in May, where it was the number two best-selling product among all premium poultry/game meat/frozen poultry, despite only being on the shelf for two weeks.” She continued: “The cooking and sampling demos we are hosting at Huber’s...give even more shoppers an opportunity to try cultivated meat for themselves and take home a package to cook and enjoy”. The news comes after Good Meat’s cell-based chicken was approved by the US Food and Drug Administration for sale in the US in March last year. In July last year, Good Meat made its first-ever sale of its cultured chicken products at China Chilcano restaurant in Washington, US. #GoodMeat #EatJust #Singapore #tasting