Simon Eassom’s Post

The most used plant protein ingredients in plant-based meats, in Australia and globally, in descending order, are soy, wheat and pea, with various other pulse proteins also increasing in popularity. Agriculture is an important contributor to plant-based meats and Food Frontier’s latest state of the industry report reveals manufacturers are keen to source locally grown plant proteins.  The report suggests that increased availability of Australian protein at competitive prices could expand market opportunities for growers and lower end prices for consumers. Interestingly, locally made plant-based meats are 15% cheaper than imported products. In the fiscal year of 2023, the indirect economic contribution of plant-based meat manufacturing in Australia amounted to $36.1m, with agriculture being the primary contributor at $7.6m. Find out more about the agricultural opportunities of plant-based meat in the 2023 State of the Industry report which also offers recommendations and future forecasting. https://lnkd.in/gY8PTqeQ

Food Frontier have just released their 2023 State of the Industry report which tells us all about the latest plant-based meat industry trends! The highlights: -In FY23 the Australian plant-based meat market saw a total increase of 47% on FY20 sales, reaching $272.5m, with retail sales of $148.9m and foodservice sales of $123.6m. -Despite a slight annual contraction in retail sales of -1.1%, plant-based meat sales in foodservice grew at a total compound average growth rate (CAGR) of 58.6%. -Australia’s plant-based meat manufacturing industry contributed 477 FTE jobs and $45.8m in value added to the economy. -Australia’s export opportunity continues to grow, with five companies exporting plant-based meats in FY20 to nine in FY23. -Australian plant-based meat manufacturers are now exporting to more than 20 different markets, with the majority of products going to countries in the Asia Pacific region. Food Frontier’s consultations revealed that the agricultural opportunities offered by the plant-based meat manufacturing industry and the broader plant-based food industry, are largely untapped in Australia due to a lack of domestic plant protein processing infrastructure. Expanded domestic production and increased availability of Australian grown plant protein ingredients offers new economic opportunities for Australian farmers to sell their commodity crops into value adding supply chains, with strong demand in both domestic plant-based food industries and in overseas export markets looking for high- quality and consistent plant protein products.

Are consumers really confused by ‘meaty’ names on plant-based products? 👀 There’s been a lot of noise about using the names of foods traditionally associated with animal-based meat or dairy on plant-based products, with some countries proposing bans. Some organisations argue that consumers cannot tell the difference between animal-based meat or dairy and plant-based meat or dairy, when products share similar names. We investigate this question in our latest article: https://lnkd.in/eydhCpBu 💡 What do you think? And if such bans come into force, how would plant-based companies be affected? 💬 #NewFoodHub #ProVeg #FoodLabelling #Consumers #PlantBased #Meat #Dairy #FoodRegulations

🐔🇬🇧 VITAL MEAT SEEKS UK APPROVAL FOR 2025 CULTIVATED CHICKEN LAUNCH France’s VITAL MEAT, which makes cultivated chicken as a B2B ingredient for hybrid meats, has applied for regulatory approval in the UK, making it one of only a handful of companies to do so. The startup has submitted a novel food dossier to the Food Standards Agency (FSA) and Food Standards Scotland, whose scientists and experts will now assess the application in a process expected to last 18 months to two years. The development comes six months after the cultivated chicken player filed for approval in Singapore too, with the green light from its regulator thought to be imminent. “We can’t wait to start commercialisation in Great Britain; chicken is one of the most consumed meat over there,” said Vital Meat co-founder and CEO Etienne Duthoit. “We are now preparing our launch in 2025 and looking for food partners.” Vital Meat, which uses pharmaceutical technology to transform cells from fertilised chicken eggs into cultivated meat, expects to receive regulatory clearance in Singapore by the end of the year. “We are going through the questions and answers process with scientific experts from SFA and so far, the discussion is very smooth and is going well,” said Claude Rescan, the startup’s regulatory expert. The company partnered with cell culture media producer Biowest last year, whose customised serum-free media for Vital Meat allows the latter to manufacture its cultivated chicken in 250-litre bioreactors, capable of producing several kgs of product at a time. The collaboration has allowed the French startup to reduce costs too, which is a crucial entry barrier for cultivated meat. #GreenQueen #altprorein #futurefoods #foodtech #sustainability #foodsystems #climateaction 

Food Frontier's 2023 State of the Industry report on the Australian plant-based meat industry is here! Despite the economic challenges faced by plant-based meat companies here and overseas it’s evident that the industry is here to stay, and that Australia is performing better than overseas markets in the face of these pressures.  Driven by Deloitte Access Economics and Food Frontier research, the report has uncovered that plant-based meat sales in Australia have increased by 47% between 2020 and 2023 and per-capita consumption has increased by 28%. Foodservice is the outstanding performer. Plant-based meat sales growth in Australia has been driven by strong demand from the foodservice sector, which has an average yearly growth rate of 59%.   Delve into the report for global comparisons, retail and foodservice trends, price analysis, agricultural contributions, and 10-year projections—valuable information for managing risk and pursuing growth opportunities with confidence and clarity. This year's report offers an additional advantage with tailored recommendations for plant-based meat companies, retailers, foodservice, agriculture, investors, and governmental bodies. Essential reading for anyone looking for sustainable protein opportunities in the food industry. Download here: https://lnkd.in/gY8PTqeQ #PlantBased #FoodIndustry #Report #StateOfTheIndustry Alternative Proteins Global, Cellular Agriculture Australia, Mark Field. Australian Food and Grocery Council, Food Industry Foresight  

🌱 Exciting News from Food Frontier! 🌱 Our State of the Industry 2023 report is here! Our SOI contains invaluable insights into the maturing Australian plant-based meat industry. 📈 The industry is maturing Industry with consistent growth trajectory: 🌏 Total sales of plant-based meat increased reached $272.5m in FY2023, with retail sales of $148.9 million and foodservice sales of $123.6 million. The industry contributed 477 FTE jobs and $45.8 million in value added to the economy. 💰 Taste and price are still barriers to growth. 🌾 There are huge agricultural opportunities for Australia in plant protein and plant based meat. 🌏 Australian plant-based meat manufacturers are now exporting to more than 20 different markets, primarily in the Asia Pacific region. 📈 The market size for plant-based meat in Australia is projected to reach $1.65 billion in FY33, contributing more than half-a-billion dollars in value added to the Australian economy and supporting over 6,000 jobs. Download here: https://lnkd.in/gY8PTqeQ Klara Kalocsay, Susie O'Neill, Kathy Cogo, Megan Redmond, Madison Bryce, Simon Eassom. #Plantbased #FoodIndustry #Stateoftheindustry

The regulatory agency Food Standards Australia New Zealand (FSANZ) has a page on cultivated meat strangely placed under "food issues". Given how safe this emerging food technology is, this categorisation seems peculiar to me. As presented by FSANZ, cell-based meat is the outcome of a blend of #biotechnology, tissue engineering, molecular biology, and certain synthetic processes. Notably, the technology focuses on producing meat-like products rather than the animal itself. This distinction means consumers could have meat products similar to traditional forms like steak or minced meat but produced without conventional farming. A point FSANZ emphasises is the difference between cell-based and plant-based meats. While they may seem similar in intent, they differ fundamentally in composition and production. Plant-based meats derive from plant sources and aim to mimic the taste and texture of traditional meats, and they are also called meat alternatives. In contrast, cell-based meats originate from actual animal cells but are cultivated outside the animal environment and are often referred to as synthetic meat. The primary concern many might have is how FSANZ intends to regulate this emerging food category. The current Food Regulation System in Australia and New Zealand claims readiness to accommodate new food types, even those brought about by novel technologies. Interestingly, the Food Standards Code still needs specific provisions for cell-based meats. FSANZ suggests that cell-based meats fit under several existing standards in the Code. These can range from labelling that indicates the true nature of the food safety requirements to regulations concerning foods produced using gene technology. FSANZ isn't alone in the quest to understand and regulate cell-based meat. They acknowledge that international counterparts, such as the USDA and FDA, are in the early phases of constructing regulatory frameworks for cell-based meat and poultry. A shared global objective ensures transparency for these meat alternatives' path to the market. Beyond the U.S., other countries and regions, including the European Union, Israel, China, Japan, the Netherlands, and Singapore, are also actively exploring regulatory pathways for cell-based meat production. FSANZ's approach to cell-based meat underscores the evolving nature of food technology and the challenges regulatory bodies face in ensuring innovation and safety. The next steps for FSANZ involve more detailed guidelines informed by global practices and the unique preferences of the Australia-New Zealand market. #innovation #innovativetech #foodtech #ethics #ethicalmeat #futurefood #food #sustainability #futuretech #cleanmeat #culturedmeat #culturedfood #cultivatedmeat #foodculture #meatculture #cellculture #biology #biochemistry #publichealth

I recently read this interesting article in @Food Ingredients First about the Peas, Legume and Nuts Today (PLANT) Act, a new legislative move that was introduced into the US Congress last month.   The PLANT act would provide more opportunities for farmers to produce ingredients used in plant-based foods and help grow the sector – and signifies huge potential to drive plant-based growth and innovation in the US.   I’ll definitely be keeping my eyes peeled for more updates on this act! https://lnkd.in/eAX45qeb   #FrieslandCampinaIngredients #Plant-based #PLANTAct #BringingTheFutureForward #Plantaris

We’re glad to see an effort to encourage organic plant-based food in Denmark’s action plans for more plant-based foods. Denmark initiated an action plan to encourage wider adoption of plant-based foods. The new plan, part of its 2021 “Agreement on the green transformation of Danish agriculture,” will work across the food system from farm to fork. Along with funding for research and development, the plan emphasizes training for chefs and more focus on plant-based diets in schools and the education system. The plan takes a broad look at plant-based foods, including foods derived from fruits and vegetables, meat substitutes and edible fungi, algae and microorganisms. A portion of the funds will be used to develop diverse organic crops and how they could be used to create nutritious plant-based foods. The market for plant-based food is expected to grow 4-11% annually in Denmark, and one goal of the plan is to increase Denmark’s exports of plant-based foods. The market worldwide is expected to reach $35.9 billion by 2033. https://lnkd.in/eMASZKkJ #Organic #organicfood #plantbased #Denmark #specialtycrops

It’s time for an alt-protein news round-up! 📢 👀 Did you know that plant-based meat and dairy products are now cheaper overall than conventional meat and dairy in nearly all Dutch supermarkets? This is according to a recent study conducted by research body Questionmark on behalf of ProVeg Nederland. Read more here: https://lnkd.in/eBwqgVTD 🌈 New research shows that the colour of product packaging can influence the appeal of plant-based meats! The report delved into this topic using exclusive consumer research and surveys. It took a selection of packaging colours to determine which are most appealing to customers in the context of plant-based meat products. Access the key insights: https://lnkd.in/e4ujeBCd 🥩 Iceland’s Prime Minister Katrín Jakobsdóttir made history last week, by showing her leadership and outspoken support for the advancement of cultivated meat technology. On February 12, Jakobsdóttir attended one of Europe’s largest cultivated meat-tasting events. She emphasised that ‘cultivated meat is one of the solutions to the climate challenge,’ and added that the Icelandic authorities will help pave the way for the adoption of new solutions in Iceland. Read more here: https://lnkd.in/eEsPRJWR 🌱 A ground-breaking new report seeks to untangle the complexity of the ultra-processed food debate and its relationship with plant-based meat. From understanding the nuances of processing to navigating consumer perceptions, report author, Jenny C., offers invaluable insights to drive positive change in our food system. Listen to Jenny: https://lnkd.in/eP74YVJy These are just a few of our favourite stories from the past two weeks. What exciting news updates have you come across so far in February? Let us know! #NewFoodHub #ProVeg #News #AlternativeProtein #PlantBased #CultivatedMeat