This week's innovation gallery features two IP-protected ways to produce cheese alternatives: one using melon seeds and the other leveraging root vegetables as a base ingredient. We also learn about a new tie-up between Unilever's The Vegetarian Butcher and Subway, as well as the chocolate brand that wants to sweeten Valentine's Day with a gut-friendly recipe containing live cultures.
Pic: GettyImages Anton Ostapenko
This week's innovation gallery features two IP-protected ways to produce cheese alternatives: one using melon seeds and the other leveraging root vegetables as a base ingredient. We also learn about a new tie-up between Unilever's The Vegetarian Butcher and Subway, as well as the chocolate brand that wants to sweeten Valentine's Day with a gut-friendly recipe containing live cultures.
Pic: GettyImages Anton Ostapenko
Spanish food tech company Väcka has developed two new alternative cheeses made from olive oil and fermented melon seed milk: Mözza and Pumplin Chxddar.
The company applied for a patent to protect this 'disruptive innovation' at the end of last year. The recipe replaces fermented almond milk with melon seed milk and coconut oil with extra virgin olive oil. Väcka claims the approach delivers improvements in both the taste and sustainability of existing plant-based cheese alternatives. It claims the new recipe has recued the water footprint of its Mözza brand by 99.1%, cut land use by 98.7% and lowered CO2 emissions by 91.8%. The new recipe also contains 73.6% less saturated fat.
"We conducted a Life Cycle Analysis, where we researched various seeds, and the melon seeds stood out for their nutritional value and properties in terms of aroma and taste. In addition, we have added ingredients of high nutritional value to the new versions, such as pats and beans and calcium supplements. The result is a product that, among other properties, guarantees a 3.3 increase in the melted area, giving it greater elasticity and versatility," explained Ana Luz Sans, co-founder and CEO.
Melon seeds contain linoleic acid, which is positive for neuronal functioning, has immune system strengthening properties, is linked to reduced cholesterol, and acts as a preventative for cardiovascular disorders, the Spanish food tech company explained.
The innovation has allowed Väcka to develop sliced and grated formats for both the Mözza and Pumplin Chxddar brands.
Looking to the coming year, Väcka said that international growth is an important priority. The company will enter the French market 'soon' and is working to expand in European markets like Germany.
The Simple Root launch is launching a new range of plant-based cheese products in the UK market.
The company, which uses root vegetables as their main ingredients, aims to help consumers pack more vegetables into their diet without sacrificing convenience, taste or nutritional value. The Simple Root has created a unique IP protected technique which transforms British grown potatoes and other root vegetables into a naturally creamy alternative to dairy. This technique ensures The Simple Root cheese is less oily than many other vegan cheeses in the market, is perfect for melting, and does not have the overwhelming coconut taste you get with other competitors, the company claimed.
The new range of cheeses will include block, grated and sliced cheddar style alternatives, with a grated mozzarella coming soon.
Made in the UK and rich in calcium and B12, The Simple Root cheeses have 30% less fat versus market leading vegan cheese products, and over 30% less salt.
Louise Wymer, UK CEO, commented: “So many chefs have told us that existing vegan cheeses just don’t make the mark when it comes to taste or meltability. So, we’ve developed a cheese that offers a no compromise swap for plant-based menus, working perfectly in recipes from cheese toasties and pasta to pizzas. What's more, it's lower in fat and salt vs leading vegan cheeses – and fortified with both Calcium and vitamin B12 - better taste and better for you. We are so proud of everything we have achieved in the development of our veg packed plant-based cheese, we are keen to support a major partnership.”
Using root vegetables as a base also means The Simple Root products are less resource intensive than other plant-based dairy alternatives, which heavily feature ingredients such as nuts or soy, according to the brand.
The Simple Root is backed by Venture Management Specialists Pilot Lite Group and FMCG McCain Foods, which significantly reduces the risk normally associated with a Start-Up. This financial and commercial support means that the team can viably discuss larger-scale in-store marketing and POS activity for retailers to ramp up sales very early in the buying process, the company stressed.
Since its launch in April 2022, the start-up brand has developed cauliflower pizza bases for consumers to make-at-home as well as pre-prepared vegetable, cheese and ham pizza recipes with cauliflower bases. The pizzas contain up to 50% less wheat flour than conventional pizza recipes, with 120 grams of fresh cauliflower per base. The bases and vegetable pizza have secured a Nutri-Score rating of 'A'.
“I never imagined that it would achieve such success in such a short time, it is fantastic that it has been so well received by those who demanded a healthy alternative to such a beloved dish as pizza," commented Alba Sánchez-Vicario, founder and CEO of Coliflow.
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Subway has launched a new Plant-based Teriyaki Steak Sub as part of a new European partnership with Unilever-owned brand The Vegetarian Butcher.
The vegan sub will be available in Subway stores in the UK & Ireland. It has been designed to mimic Subway’s Philly-steak, the sandwich chain revealed.
"The partnership with Vegetarian Butcher is another important step in Subway’s journey to offer its guests great tasting meat alternatives," Subway said.
Subway and The Vegetarian Butcher have worked together over the last 12+ months on menu innovations. This includes taking some of Subway’s most iconic and popular Sub ingredients and turning them into plant-based alternatives, the companies revealed.
Angelina Gosal, Head of Marketing UK & Ireland at Subway said: “Subway is proud to offer a wide range of flavour combinations for guests to enjoy and the latest, limited-edition Plant-based Teriyaki Steak Sub is no exception. Both this new vegan alternative, and the heroic Steak & Cheese meat version are packed with great-tasting ingredients that have been curated to delight tastebuds of vegans, vegetarians and meat lovers alike. Our partnership with The Vegetarian Butcher enables us to provide mouth-watering Subs for a variety of tastes and dietary preferences without compromising on taste or enjoyment”.
Hugo Verkuil, CEO at The Vegetarian Butcher, added: “At The Vegetarian Butcher, we create products that make it easy to sacrifice nothing: not taste, texture, the environment or nutrition. We are very excited about the cooperation with Subway and the Plant-based Teriyaki Steak Sub. The juicy, beefy Steak slices are the perfect way to show how plant-based and indulgence can go hand in hand."
The New Plant-based Teriyaki Steak Sub is available until 28 February. Subway is exploring the option of assigning the plant-based Philly-steak alternative a permanent spot on the menu.
Popcorn Kitchen has launched its eight flavour in the 'mission' to 're-create an immersive popcorn experience' of childhood 'sweet tooth memories' with the rollout of a Cherry Bakewell variety.
Made with mushroom popcorn, caramel, freeze-dried sour cherries and an all-natural almond flavouring, the company claimed the innovation is 'the decadent guilt-free treat' that will 'simultaneously provide you with that much sought after ‘classic cake’ hit'.
Popcorn Kitchen is a premium popcorn provider that exclusively targets the speciality and hospitality sectors.
According to co-founder Andy Valentine: "As a business that has tripled in size since Lockdown, we think we now have a really good grasp of what we do and don’t bring to the indulgent popcorn party. Lacklustre popcorn is simply not our thing, which is why we offer decadent flavours like Lemon Drizzle, Eton Mess, everyone’s favourite wafer-thin mint and vegan brownie in a sublime popcorn format."
Ohso is offering a range of chocolate bars that combine Belgian chocolate with live cultures.
The range includes various recipes that are 'full of antioxidants and good bacteria'. The company said dark chocolate is not only high in antioxidants - which protect the cardiovascular system, cognitive function, and also aid skin quality - but is also an 'excellent' carrier for live bacteria. Indeed, chocolate is three times more likely to have a positive effect on the gut than probiotic yoghurt or drinks containing the same bacteria - lactobacillus and bifidobacterium - according to the European Food Standards Authority.
The line includes four flavours - Dark Chocolate, Dark Orange, Dark Raspberry and Plain Extra Dark. Each pack contains seven individually-wrapped daily 13.5g bars containing only 72kcals and made from 53% cocoa solids.
Ohso chocolate is now available in WH Smiths Travel, ohso.com; Ocado and Holland & Barrett.
London-based start-up [MOCK] has launched its complete range of 'chef-quality' plant-based lamb and chicken alternatives into the food service sector.
The range, which has been created to target professional chefs and food service operators, includes [MOCK]’s triple battered Chicken Fillet Burger, Popcorn and Drumstick products. Meanwhile, [MOCK]’s lamb and chicken pieces can be used to replace conventional meat in a variety of dishes, providing chefs with flexibility.
“Our purpose is to help more people eat less meat, and to enjoy their food,” said Pappudu (Pop) Sriram, [MOCK] CEO. “Substituting animal protein with plant-based alternatives is one of the most achievable and impactful changes our society can make to improve planet health. While 40% of the UK population have turned to either vegan/vegetarian or flexitarian (meat reducer) diets and frequently add plant-based meat into their meals, over half of the population still needs convincing. Therefore, we all have a lot of work to do.
“Ultimately, one of the main reasons stopping these consumers from swapping out, is the lack of quality options that match up to the taste and texture of conventional meat. Solving this problem has been the driving force behind our innovation and product development strategy."
Harpreet Gill, [MOCK]'s Founder added: “Offering chefs and foodservice operators’ greater versatility and better quality plant-based meat options will provide the catalyst for increased menu listings which leads to higher consumer awareness and adoption. Similarly, consumers want to enjoy their favourite dishes without having to compromise their dining experience. Ultimately, consumers will transition when better quality products and diverse menu choices are made available.
“Every menu listing is precious real estate, and we want to earn the right for that place. Products that deliver great results and satisfy consumers will help drive repeat purchases, justify menu listings and enable more people to eat less meat.”
