{"id":28879,"date":"2022-12-07T10:51:40","date_gmt":"2022-12-07T11:51:40","guid":{"rendered":"https:\/\/peymantaeidi.net\/stem-cell\/?p=28879"},"modified":"2022-12-07T12:44:14","modified_gmt":"2022-12-07T12:44:14","slug":"from-mood-boosting-algae-to-plant-based-egg-powder-which-innovations-caught-our-eye-at-fie-2022","status":"publish","type":"post","link":"https:\/\/peymantaeidi.net\/stem-cell\/2022\/12\/07\/from-mood-boosting-algae-to-plant-based-egg-powder-which-innovations-caught-our-eye-at-fie-2022\/","title":{"rendered":"From mood-boosting algae to plant-based \u2018egg\u2019 powder: Which innovations caught our eye at FiE 2022?"},"content":{"rendered":"

Over a period of three days, ingredients companies are lining the show floor at the Paris Expo Porte de Versaille in the city\u2019s 15th<\/sup>\u200b arrondissement. Some are industry veterans, and others, complete newcomers.<\/p>\n

This latter cohort caught the eye of FoodNavigator, who was on the ground speaking with innovators re-thinking food ingredients with human and planetary health in mind.<\/p>\n

From a blue-green microalgae touting mood-boosting properties to upcycled and fermented alternatives to animal-based protein, we\u2019ve rounded up the most innovative solutions spotted at Food Ingredients Europe (FiE) 2022.<\/p>\n

Replacing eggs and butter with plants<\/strong>\u200b<\/h3>\n

It has been estimated that producing a dozen eggs is associated with 2.7kg of CO2e, putting it in a similar category to dairy. At the same time, recent outbreaks of avian flu in Europe are expected to negatively impact egg supply.<\/p>\n

Arnaud Delacour (CEO) and Oscar Castellani (CSO), co-founders of France-based The Very Co., are looking to solve both these issues \u2013 sustainability and stable supply \u2013 with plants. The start-up has developed a line of products designed to replace their conventional, animal-based counterparts: egg, egg white, and butter.<\/p>\n

The VERY Co.\u2019s egg replacement product is coined \u2018Nomelet\u2019. Like all the start-up\u2019s products, it is completely vegan.<\/p>\n

Nomelet will be sold in a powder format, which the company said makes it more sustainable. \u201cPowder is more stable, easier to transport, and good for storage,\u201d <\/em>\u200bexplained the start-up. Further, it is more sustainable than liquid-based egg<\/p>\n

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\"NOMELET+FAR_BRETON+COCONUT_P1015724[1]\"<\/a>
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The Very Co. is making an egg alternative, in a powdered format, from plants. Image source: The VERY Co.<\/section>\n<\/figcaption><\/figure>\n<\/div>\n

replacements, we were told, as food makers can add the water themselves to save on transport weight.<\/p>\n

The VERY Co. prides itself on a \u2018clean\u2019 ingredients list, which in the Nomelet product includes yellow peas, cornflour, and potato protein. Nomelet achieves a Nutri-Score \u2018B\u2019.<\/p>\n

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\u201cOur formulations rely on science and technology to find the optimal combination in the ingredients and process to provide foods with the targeted functional, organoleptic and nutritional qualities.\u201d<\/em>\u200b<\/p>\n<\/blockquote>\n

Aside from Nomelet, which as the name suggests can be used to make omelettes, as well as tortillas and bakery products, The VERY Co. has also developed a butter replacement, \u2018Tourage\u2019, and an egg white substitute sold in liquid form, Noblanc. Tourage can be used to make products such as patisseries, including vegan croissants, and the Noblanc, plant-based meringues.<\/p>\n

Having received support from alt protein investor Big Idea Ventures, French investment bank BPI, as well as EIT Food, The VERY Co. is ready to launch onto the B2B ingredients market.<\/p>\n

Upcycled and fermented ingredients<\/strong>\u200b<\/h3>\n

The UN estimates that one-third of all food intended for human consumption is lost or wasted. French start-up Green Spot Technologies is tackling food waste by upcycling by-products from local industry.<\/p>\n

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Green Spot Technologies is tackling food waste by upcycling by-products from local industry.<\/section>\n<\/figcaption><\/figure>\n<\/div>\n

In the production of apple juice, for example, the pulp and skin are not used \u2013 and instead discarded or downcycled into animal feed. Green Spot Technologies is taking this would-be waste, fermenting it, and drying it for use as an ingredient \u2013 named Ferment\u2019Up Pomme \u2013 by the food industry.<\/p>\n

The start-up is doing the same with would-be waste from ketchup manufacturing. Its ingredient, Ferment\u2019Up Tomate, can be used in meat analogue products. In a prototype product, the start-up used 8-10% Ferment\u2019Up Tomate in a plant-based burger, and observed it also served to reduce the list of ingredients by adding flavour, colour, and added to its texture.<\/p>\n

Aside from collaborating with juice, wine, and ketchup manufacturers, the start-up is also sourcing raw materials from beer brewers. By fermenting and drying brewers spent grain, Green Spot Technologies has developed Ferment\u2019Up Dr\u00eaches de brasserie, which can be used to make snack bars. In a date-based bar FoodNavigator sampled at FiE, Ferment\u2019Up Dr\u00eaches made up 25% of the final formulation.<\/p>\n

The start-up is currently based in Toulouse, but will soon be expanding production to southeast France, near Avignon, to place the company closer to its suppliers.<\/p>\n

Algae with a \u2018positive effect\u2019 on mood and activity<\/strong>\u200b<\/h3>\n

The benefits of freshwater microalgae Aphanizomenon flos-aque <\/em>\u200b(AFA) are varied. Research suggests the blue-green algae has antioxidant and inflammatory properties, and scientist have even suggested it could even have an antitumor property.<\/p>\n

AFA is naturally found in the Klamath Lake in Oregan US. Legend has it that indigenous peoples saw eagles flying into the Klamath Lake to feed on the blue\/green freshwater microalgae and, inspired by the eagles, the Indians followed suit. Upon consuming AFA, the peoples felt happier and better fed, explained Vinh Ly at FiE in Paris.<\/p>\n

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\"Sophie-s-BIoNutrients-Protein-made-from-microalgae-fed-with-food-waste-comes-to-Europe\"<\/a>
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Kyanos Biotechnologies claims to be the only company in the world to cultivate and produce AFA. GettyImages\/greenleaf123<\/section>\n<\/figcaption><\/figure>\n<\/div>\n

Ly is CEO of Kyanos Biotechnologies, which he claims is the only company in the world to cultivate and produce AFA. While the microalgae continues to grow naturally in Klamath Lake, toxins are negatively impacting its production, he explained.<\/p>\n

Kyanos Biotechnologies\u2019 AFA contained 60% plant-based protein, and is a source of phenylethylamine, phycocyanine, vitamins, and all essential amino acids. Further, it contains PEA which \u2018contributes to positive effect on mood and activity\u2019 as well as vitamin B12, which contributes to the normal function of the nervous and immune systems while helping to reduce fatigue.<\/p>\n

Importantly, it is not considered a novel food under EU law.<\/p>\n

In Kyanos Biotechnologies\u2019 patented indoor production method, the company grows other types of microorganisms alongside the AFA to protect against toxins. The company leverages by-products as feedstock, to which it adds the recycled non-AFA algae after harvest.<\/p>\n

Under the Pastel d\u2019Eau brand name, the company plans to first sell its AFA as health supplements, before moving into functional foods.<\/p>\n

Upcycled brewers\u2019 spent grain <\/strong>\u200b<\/h3>\n

Beer is the third most consumed beverage in the world, behind water and tea. Globally, it is estimated that 200bn litres of beer are brewed annually. In this process, grains provides sugars and a small percentage of starch, before being discarded or downcycled into animal feed.<\/p>\n

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\"spent<\/a>
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Denmark-based Circular Food Technology is giving brewers\u2019 spent grain a new life under its brand Agrain. GettyImages\/Jesper Mattias<\/section>\n<\/figcaption><\/figure>\n<\/div>\n

However, as Aviaja Rieman-Andersen told FoodNavigator at FiE, after the brewing process the grains still contain aromas and energy. Rieman-Andersen, together with co-founders Karin Beukel and Emil Kroell, set up Denmark-based Circular Food Technology in 2018 to give brewers\u2019 spent grain a new life.<\/p>\n

Specifically, Rieman-Andersen and Beukel (Kroell has since left the business) upcycle brewers\u2019 spent grain from beer and whisky production. In 2009, the founders established the Agrain brand, under which its sells flour made from brewers\u2019 spent grain.<\/p>\n

Every 500g bag of flour used can save the equivalent of two square-metres of agricultural land. The company does not use water in its production, and according to third party agency RE-VIU, CO2 emissions from its production are calculated at just 0.59 CO2e per kg of flour (unpackaged). Further, its Super Grain Flour contains 20% protein and 50% dietary fibre.<\/p>\n

To demonstrate the product\u2019s versatility, Agrain has developed a line of retail products \u2013 ranging from crisps to granola and crackers \u2013 which it sells into retail. But, as Rieman-Andersen explained, the company is focused on the B2B market.<\/p>\n

\u201cIn order to develop a truly circular food system, there has to be volume. There is enough raw material [available], but not enough will be sold in crisps\u2026it has to be sold in flour. Crisps, however, can help industry understand its potential,\u201d <\/em>\u200bshe told FoodNavigator.<\/p>\n

Nanotechnology in food<\/strong>\u200b<\/h3>\n

The health and wellness trend is well and truly established. Yet, not all health ingredients are stable enough to withstand all<\/p>\n

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\"bread<\/a>
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Nucaps\u2019 technology can encapsulate antioxidants, probiotics, flavonoids, or DHA in either the nutraceutical or food industries. The protein-based technology is protected in harsh cooking environments, for example when baked in bread. GettyImages\/aluxum<\/section>\n<\/figcaption><\/figure>\n<\/div>\n

cooking conditions.<\/p>\n

In Spain, a start-up working to protect these ingredients with miniature encapsulation technology. Nucaps, based in Navarra, Spain, is developing nanocapsules and biocapsules for bioactives and prebiotics.<\/p>\n

Nucaps\u2019 technology can be used to encapsulate antioxidants, probiotics, flavonoids, or DHA in either the nutraceutical or food industries, we were told at FiE. The protein-based technology is protected in harsh cooking environments, for example when baked in bread.<\/p>\n

According to the start-up, the size of nanocapsules can be adjusted to avoid the nanomaterial label.<\/p>\n