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Tag: Ingredients

New Platforms Empower Plant-Based Manufacturers and Foodservice Operators 

Written by Benjamin Davis on . Posted in Ingredients, Manufacturing, Technology, Uncategorized.

Food manufacturers and foodservice operators face a key challenge—how to develop high-quality, scalable plant-based products that meet consumer expectations for taste, nutrition, and sustainability. The rise of ingredient platforms and digital resources designed specifically for product developers is making this process more accessible than ever.

One example of this shift is Novo Farina’s new digital platform, which aims to streamline recipe development using pea protein. In a recent LinkedIn post, Novo Farina shared:

“We’ve launched a brand-new Novo Farina website designed to make it easier for Citizens to explore our British-made, sustainable pea protein ingredients and find the right solutions for your product development needs.”

Platforms like these represent a larger trend—a move toward transparency, accessibility, and efficiency in plant-based food production.

 

Why This Matters for the Industry 

  1. Simplifying Product Development for Manufacturers

For many food manufacturers, creating plant-based alternatives requires extensive R&D, ingredient testing, and formulation expertise. Digital platforms offering technical specification sheets, application guidance, and ingredient visuals remove much of the guesswork.

“Each pulse-based ingredient now has a Technical Specification Sheet ready to download, so you can assess functionality, nutrition, and applications at a glance.” — Novo Farina

This kind of accessibility allows R&D teams to move faster, ensuring that innovative plant-based products reach the market more efficiently.

 

  1. Making It Easier for Foodservice to Adapt Plant-Based Ingredients

For foodservice operators, incorporating plant-based options means finding ingredients that work seamlessly in a kitchen environment while meeting consumer demand for meat-free, allergen-friendly, and sustainable choices.

“Dedicated sections for Food Manufacturers and Foodservice so you can quickly find the right ingredients to replace or reduce meat, remove allergens, or improve sustainability credentials.” — Novo Farina

By offering direct pathways to ingredient sourcing, sample requests, and product insights, digital ingredient platforms help chefs and foodservice buyers make informed decisions about menu development.

 

  1. Supporting the Growth of Hybrid and Reformulated Products

The plant-based sector is seeing increased interest in hybrid products, where meat is combined with plant-based ingredients to create more sustainable, lower-impact foods. Platforms that provide clear guidance on ingredient functionality make it easier for manufacturers to experiment with hybrid formulations and optimize product performance.

“Whether you’re developing plant-based, hybrid, or reformulated products, we’ve built a website that aligns with the needs of leading food manufacturers.” — Novo Farina

As the food industry moves toward a more diverse protein landscape, resources like these will bridge the gap between innovation and execution.

 

The success of plant-based food depends not just on consumer demand, but on how easy it is for manufacturers and foodservice operators to create and scale great products.

As plant-based food technology continues to evolve, the companies that embrace these new tools will be best positioned to drive innovation and meet the growing demand for high-quality, sustainable products.

Industry Beat: Let’s Talk About What Really Makes Food Healthy 

Written by Benjamin Davis on . Posted in The Industry Beat.

by Benjamin Davis

Content Chair, Plant Based World

In the evolving world of health-forward food marketing, it’s tempting to chase simplicity. Consumers want shorter ingredient lists, fewer additives, and labels they can read without a science degree. But as our industry continues to respond to this trend, it’s worth pausing to ask: Are fewer ingredients always better? And more importantly, what does “better” really mean? 

Let’s take a recent case that stirred up both admiration and skepticism: the new “Only…” line from Marks & Spencer, which features products like a single-ingredient cornflake—yes, just corn. At first glance, it feels like a win for the anti-ultra-processed foods (UPF) movement. No “nasties,” minimal processing, and a clean label. But Max Rees, co-founder of THE CURATORS, urges us to look deeper. 

“If a bowl of plain cornflakes (where the only ingredient is corn) is now the gold standard of breakfast, we need to have a chat,” Rees wrote in a recent post. “No protein. No fibre. No vitamins or minerals. Just… corn. So, what exactly is it doing for you nutritionally?” 

This is not a critique of the product itself—it may serve a purpose for some consumers. But it does highlight a growing tension in the plant-based and better-for-you food space: are we prioritizing the appearance of health over actual nutritional value? 

 

The Pitfall of “Can’t Pronounce It = Bad” 

The simplicity trend also brings with it a dangerous oversimplification. The idea that “if you can’t pronounce it, don’t eat it” has become a popular mantra in clean eating circles. But Noga Golan, Founder and CEO of Food Impact, argues that this thinking is not only flawed—it’s potentially harmful. 

“Deciding that an ingredient is ‘bad’ because you haven’t heard of it or can’t pronounce it is downright silly,” says Golan. “Palm oil sounds simple but is high in saturated fat. Meanwhile, tocopherols (hard to say, we know) are just Vitamin E—a powerful antioxidant.” 

It’s not about pronunciation. It’s about purpose. Some unfamiliar ingredients play crucial roles in food safety, shelf life, or nutritional enrichment. Others—despite sounding simple—may contribute to health concerns, environmental degradation, or both. 

 

Implications for Plant-Based Brands 

So what does this mean for those of us developing and marketing the next generation of plant-based products? 

  • Transparency, not trickery: Today’s consumers are label-savvy, but they’re also hungry for education. Don’t just strip your label to the bare minimum—explain what’s in your product and why it’s there. 
  • Nutrition matters: A short ingredient list doesn’t equal a balanced meal. Fortification, functional ingredients, and thoughtful formulation are part of delivering true value to your customer. 
  • Honor culinary roots: Ingredient lists shouldn’t come at the expense of taste or tradition. Not all “processing” is bad. Fermentation, extrusion, and even blending have been part of human food culture for millennia. 
  • Marketing should follow science, not trends: Brands that can educate while they sell will win trust. Build your messaging around real benefits—nutritional density, digestibility, bioavailability—not just buzzwords. 

 

Moving Forward: Smarter Labels, Smarter Conversations 

As we navigate the future of plant-based innovation, let’s stay focused on nuance. Marketing food as “clean” or “free from” might win attention, but earning loyalty will come from delivering quality, clarity, and real nourishment. 

Ingredients are not the enemy. Confusion is. Let’s lead our consumers not just toward simpler labels, but toward smarter choices. 

Because at the end of the day, our job as food leaders isn’t just to make things look healthy—it’s to actually feed people well. 

Balanced Proteins: The Hybrid Approach to a More Sustainable Food System 

Written by Benjamin Davis on . Posted in Ingredients, Manufacturing, Products, Technology, Trends.

The plant-based food industry has long been focused on offering alternatives to meat, but a new category is emerging that aims to blend the best of both worlds. Balanced Proteins, a term used to describe products that combine traditional meat with plant-based ingredients, are gaining traction as a bridge solution to reduce reliance on conventional animal agriculture while still delivering on taste, texture, and familiarity. 

These products are not vegan or fully plant-based, but they present an opportunity for meat eaters to reduce their environmental footprint without making a drastic dietary shift. For food manufacturers, retailers, and foodservice operators, Balanced Proteins could open new consumer markets and drive innovation in protein sourcing. 

 

What Are Balanced Proteins? 

Balanced Proteins refer to hybrid products that contain both animal-based and plant-based ingredients, designed to maintain the sensory experience of meat while significantly reducing environmental impact and resource use. 

According to NECTAR, an organization dedicated to defining and advancing this emerging market, a balanced protein is a product that replaces a minimum of 30% of it’s animal based ingredients with a plant-based alternative. These replacements can range from processed plant-based proteins to whole plant foods. 

Examples of Balanced Protein products include: 

  • Beef and mushroom burgers, which reduce the overall meat content while maintaining a juicy, umami-rich experience.
  • Chicken nuggets blended with chickpeas, soy or pea protein, enhancing nutrition while lowering saturated fat and carbon emissions.
  • Pork sausages mixed with lentils or grains, delivering the same texture with a lower environmental footprint. 

This approach is not new—culinary traditions worldwide have long incorporated plant-forward meat dishes—but the growing focus on sustainability and food innovation is bringing these products to the mainstream in a more intentional, scalable way. 

 

NECTAR’s Findings on Consumer Adoption 

A new consumer insights report from Food Systems Innovations’ NECTAR initiative explores the market potential for Balanced Proteins, revealing key insights about consumer behaviors, perceptions, and opportunities for growth. 

  • Consumer interest in Balanced Proteins is rising, particularly among flexitarians and sustainability-conscious meat eaters.
  • Taste remains the top priority—Balanced Protein products must deliver the same eating experience as conventional meat.
  • Clear labeling and education are crucial—consumers want transparency about what’s in their food and how it benefits the environment. 

Download the full NECTAR Report on Balanced Proteins here. 

 

Why Balanced Proteins Matter for the Future of Food 

Lower Environmental Impact – By reducing the amount of meat needed per product, Balanced Proteins can cut greenhouse gas emissions, water use, and land degradation compared to conventional meat production. 

Improved Nutrition – These products allow for lower saturated fat, higher fiber, and added nutrients from plant-based components while maintaining the protein content and familiar experience of meat. 

Appealing to Meat Eaters – Unlike fully plant-based meats, Balanced Proteins do not require a major dietary shift, making them more accessible to mainstream consumers who are hesitant to give up meat entirely. 

New Business Opportunities – Retailers and foodservice operators can position Balanced Proteins as a sustainable option that does not compromise on taste or tradition, appealing to a broad consumer base. 

 

The Future of Balanced Proteins 

Balanced Proteins are not a replacement for fully plant-based foods, but they represent an important step toward a more sustainable food system. By meeting consumers where they are, these products can drive incremental but meaningful reductions in meat consumption, benefiting both the planet and public health. 

With growing consumer awareness, technological advancements, and industry-wide collaboration, Balanced Proteins could become a mainstream category in the global protein market—helping shift food production toward a more responsible and efficient future. 

The Whole-Food Plant-Based Debate: What It Means for the Plant-Based Food Industry 

Written by Benjamin Davis on . Posted in Ingredients, Trends.

The whole-food plant-based (WFPB) diet is gaining attention for its emphasis on minimally processed, nutrient-dense foods—but it’s also sparking debate within the plant-based movement. While all WFPB diets focus on whole, plant-based ingredients, two different schools of thought have emerged:

1️⃣ The Low-Fat WFPB Diet, which limits or eliminates added oils, nuts, seeds, and high-fat plant foods like avocados.
2️⃣ The Higher-Fat WFPB Diet, which embraces whole food sources of fat and even allows for high-quality oils like extra virgin olive oil.

This discussion, explored in a recent article by Today’s Dietitian, has important implications for the plant-based food industry, particularly in product innovation, marketing, and consumer education. As the industry moves forward, brands must recognize these shifting preferences and find ways to serve both ends of the WFPB spectrum.

 

The Growing Demand for WFPB Products 

With research continuing to highlight the health benefits of plant-based diets—including reduced risks of heart disease, diabetes, and obesity—more consumers are looking for products that align with whole-food, minimally processed nutrition standards.

  • Consumer demand for WFPB-friendly products is growing as more people seek out foods with clean ingredient lists, recognizable whole-food components, and minimal additives.
  • The role of dietary fat is evolving, with some consumers embracing high-fat plant foods like nuts, seeds, and avocados, while others actively avoid oils and processed plant fats.
  • The distinction between “vegan” and “whole-food plant-based” is critical—not all vegan products meet WFPB criteria, meaning brands need to clearly communicate how their products fit into different plant-based lifestyles.

For the plant-based food marketplace, this creates opportunities and challenges. How can brands cater to these evolving preferences while ensuring product appeal and accessibility?

 

What This Means for Plant-Based Food Brands 

  1. Clean Labels & Whole-Food Ingredients Matter: Consumers looking for WFPB-compliant foods are reading labels more carefully than ever.
  • Highlight whole ingredients like lentils, chickpeas, nuts, seeds, and whole grains.
  • Reduce additives, preservatives, and highly refined ingredients (e.g., isolated soy protein, artificial flavors).
  • Clearly label products as WFPB-friendly if they fit within these guidelines.
  1. Rethinking Fats in Product Formulation: The low-fat vs. high-fat WFPB debate means that fat content in plant-based products is under scrutiny.
  • Some consumers want oil-free products, so offering no-oil versions of plant-based meats, sauces, and snacks can tap into this demand.
  • Other consumers embrace healthy fats, meaning brands should be clear about their fat sources (avocado oil vs. refined palm oil, for example).
  • Consider launching multiple SKUs—one for low-fat WFPB followers and another for those who prefer higher-fat plant-based options.
  1. Educating Consumers on Whole-Food Nutrition: The WFPB movement is driven by health-conscious consumers, many of whom are deeply engaged in food education. Brands need to meet these consumers with transparency and nutritional clarity.
  • Use transparent marketing and packaging to showcase whole-food ingredients and health benefits.
  • Educate consumers through blogs, social media, and packaging callouts on the benefits of WFPB diets.
  • Partner with registered dietitians and nutritionists to communicate science-backed health claims.

 

Implications for Retail and Foodservice Buyers

For retailers and foodservice operators, the rise and nuance of WFPB diets presents a significant opportunity to curate offerings that appeal to health-conscious consumers. Stocking both low-fat and higher-fat WFPB options ensures that stores and menus cater to the full spectrum of plant-based eaters. Retail buyers should look for clean-label, minimally processed products that clearly communicate their ingredients and health benefits, while foodservice operators can experiment with oil-free cooking methods or dishes featuring nutrient-dense whole-food fats like nuts and seeds.

As consumer awareness around whole-food nutrition and ingredient transparency continues to grow, brands that align with these values will gain a competitive edge. Retailers and foodservice buyers who recognize this shift early can position themselves as leaders in the evolving plant-based landscape, offering products that meet the expectations of today’s health-driven shoppers and diners.

 

 

 

 

The Future of Fungi-Based Meat: A Conversation with Paul Shapiro of Better Meat Co. 

Written by Benjamin Davis on . Posted in Ingredients, Manufacturing, Products, Technology, Trends.

As the plant-based meat industry continues to evolve, one company is taking a novel approach to protein development. Better Meat Co. is moving beyond traditional soy, wheat, and pea protein formulations, venturing into the fungi kingdom to create a whole-food, minimally processed, and highly meat-like alternative.

We sat down with Paul Shapiro, founder of Better Meat Co., to discuss how fungi-based proteins could transform the industry, offering manufacturers a more functional, cost-effective, and scalable ingredient for plant-based and hybrid meat products.

BMC’s Rhiza mycoprotein courtesy of The Better Meat co.

Exploring the Shift from Plant Proteins to Fungi 

Most plant-based meat alternatives today rely on extruded soy, wheat, and pea proteins. What inspired Better Meat Co. to look beyond traditional plant proteins and into the fungi kingdom as a foundation for meat alternatives?

Paul Shapiro:
It requires many processes to make plants taste like animals. Fungi are a different story though, with some species having a natural meat-like texture on their own, without the need to mill, fractionate, isolate, extrude, and all the other things you have to do to plants to make them into plant-based meat. 

This is why we explored the world of fungi in the hopes of finding a species that would grow fast, accumulate a lot of protein, and have a naturally meat-like texture. That superfood is what we call Rhiza mycoprotein, and we offer it as a B2B ingredient to food companies seeking to make better meat. 

 

Texture & Functionality in Food Manufacturing 

One of the biggest challenges in plant-based meat is achieving a fibrous, whole-cut texture that mimics animal meat. How does your fungi-based ingredient compare to traditional TVP (textured vegetable protein) in terms of texture, functionality, and ease of use for manufacturers?

Paul Shapiro:
Rhiza mycoprotein not only can form a succulent whole-cut-type product, but its water-holding capacity and oil-holding capacity are both superior to extruded plant protein isolates (TVP), giving a better mouthfeel.

Unlike TVP, it also hydrates instantly and has no negative flavors that must be masked with other ingredients.

 

Clean Label & Whole Food Appeal 

Consumers are increasingly looking for clean-label, minimally processed alternatives. How does Better Meat Co.’s process create a whole-food ingredient that offers more natural appeal compared to extruded plant protein isolates?

Paul Shapiro:
Rhiza mycoprotein is a single-ingredient whole food that’s all-natural, considered GRAS by FDA, and is common-allergen free. The only ingredient declaration necessary is one word—you can label it as either “mycoprotein” or “mycelium.”

 

Opportunities for Manufacturers & Foodservice 

For food manufacturers and foodservice operators looking to incorporate your fungi-based ingredient, what are some of the most exciting applications you’ve seen so far? Are there specific product categories where this ingredient has shown the greatest potential?

Paul Shapiro:
Plant-based meat companies like Oshi use Rhiza mycoprotein in their products—Oshi, for example, makes delicious alt-salmon.

At the same time, Rhiza can be used to make excellent crab cakes, clam chowder, meatballs, and more.

 

The Future of Fungi-Based Meat Alternatives 

The alternative protein space is evolving rapidly. Do you see fungi-based proteins coexisting with plant-based isolates, or do you believe they could eventually disrupt and replace extruded plant proteins as the dominant ingredient in meat alternatives?

Paul Shapiro:
Just as the world will need many types of clean energy—wind, solar, geothermal, nuclear, etc.—the world will also need all types of clean protein, including plant proteins, fungi proteins, cultivated meat, and more.

Plant proteins are already widely used, while it will be many years before we see cultivated meat on fast food menus. The benefit of fungi protein is that it can do a better job of creating a meat-like experience and it can be produced inexpensively at commercial scale today.

 

Final Thoughts: Addressing the “Three Ps” of Plant-Based Meat 

Is there anything else you would like to share about Better Meat Co. or the industry in general?

Paul Shapiro:
Plant-based meat today is suffering from what I call the Three Ps: price, performance, and perception.

  • It’s too expensive
  • It often doesn’t taste good enough
  • It’s perceived by some as being too processed

Whether these are valid criticisms or not, fungi proteins are an antidote to all three.

  • It can be produced inexpensively
  • It has a superior texture
  • It’s an all-natural whole food

Fungi are really fun-guys!

 

A New Era for Alternative Proteins? 

With better texture, improved functionality, and a clean-label appeal, fungi-based proteins could represent the next evolution of meat alternatives. For food manufacturers and foodservice providers, adopting fungi-based ingredients like Rhiza mycoprotein may be the key to delivering a more meat-like eating experience while maintaining affordability and sustainability.

The plant-based industry is evolving, and fungi clearly has a large role to play in the future of protein development.

The Power of Pea Protein: Why It’s Leading the Charge in 2025 

Written by Benjamin Davis on . Posted in Ingredients, Trends.

Pea protein has emerged as a frontrunner in the global protein market. Its versatility, nutritional profile, and sustainable production have positioned it at the forefront of food innovation in 2025. 

Market Growth and Projections 

The global pea protein market has experienced significant growth, with its value reaching approximately USD 2.42 billion in 2024. Projections indicate that this market will continue to expand, reaching USD 7.13 billion by 2033, driven by a compound annual growth rate (CAGR) of 12.78% over the forecast period.  

Factors Driving Popularity 

Nutritional Benefits: Pea protein is rich in essential amino acids, making it a complete protein source suitable for various dietary needs.

Allergen-Friendly: Unlike soy, wheat or dairy proteins, pea protein is hypoallergenic, catering to consumers with specific dietary restrictions.

Sustainability: Pea cultivation has a lower environmental impact compared to animal farming, aligning with the increasing consumer demand for eco-friendly products.

Innovative Applications by Leading Companies 

Several companies have harnessed the potential of pea protein to develop innovative products: 

Puris: A key player in the pea protein industry, Puris is a family-owned business that began as a seed supplier for farmers and now integrates its products vertically across the entire supply chain. Puris supplies high-quality pea protein ingredients for various applications, including plant-based meats and beverages. AcreMade is Puris’s plant-based egg product, made entirely from their proprietary pea protein blend.  

Ripple Foods: Specializing in dairy alternatives, Ripple Foods utilizes pea protein to produce milk, yogurt, and other products that offer high protein content without the allergens associated with traditional dairy.  

Beyond Meat: A pioneer in plant-based meat alternatives, Beyond Meat utilizes pea protein as it’s main protein base to replicate the texture and taste of animal-based meats, appealing to both vegetarians and meat-eaters. 

Abbot’s Butcher: Abbot’s Butcher has one of the cleanest labels for a meat alternative, featuring little more than pea protein and spices. Offering SKUs such as ground beef, chorizo and seasoned chicken strips, this versatile protein is a great option for natural and conventional retailers to stock for allergy-sensitive customers. Abbott’s was the protein of choice for QSR giant Chipotle when they trialed their plant-based chorizo. 

 

With continuous advancements in food technology and a growing consumer base seeking sustainable and health-conscious options, pea protein is set to play a pivotal role in the future of food innovation.