Leaf-powered protein: Leaft blazes new trail in APAC with Lacto Japan
Exclusive: New Zealand-based Leaft Foods partners with Lacto Japan to bring its leaf protein into staple categories such as bakery and dairy foods.
Leaft’s Rubisco Protein Isolate is extracted from green leaves – a novel protein source positioned as both sustainable and versatile in alternative protein development.
The partnership aims to accelerate sustainable nutrition in Asia Pacific by pairing Leaft’s technology with Lacto Japan’s established presence in dairy and food manufacturing.
Leaft CEO Ross Milne shared that the firm is introducing a fourth category of raw material for protein – a new milestone for the food industry that has been relying on meat, dairy, and seeds.
‘Alt product, not alt protein’: Meatable eyes global stage beyond Betagro investment
Cultivated meat firm Meatable has its eye on the international market by partnering with conventional protein producers, and has been boosted by recent investment from Thai giant Betagro.
The Dutch firm has highlighted a markedly different growth strategy compared to many cultivated meat firms in the market, shying away from building its own infrastructure or plants and instead looking to integrate itself into the existing supply chains of traditional meat companies.
“We have to understand that these companies are already comfortable with meat, and what they need to accept cultivated meat is the assurance that we are not out to change what they are doing but instead offering a different source of meat for them whilst still letting them maintain control over the process,” Meatable CEO Jeff Tripician told FoodNavigator-Asia.
Aleph Farms to tap Thai Union expertise for cultivated steak localisation post-regulatory approval
Aleph Farms has revealed plans to work with its local partners in Thailand, including Thai Union, to develop localised options of its cultivated beef steak, on the heels of its recent application for regulatory approval in the country.
The firm submitted its application to government agency BIOTEC, which is a body under the Thai Food and Drug Administration (FDA) in charge of assessing the safety of cultivated meat products.
“We recognise that cultivated meat is a relatively new area for these authorities, and are maintaining continuous dialogue with regulatory agencies to ensure transparency and foster a collaborative approach,” Aleph Farms CEO and Co-Founder Didier Toubia told FoodNavigator-Asia.
Best of both worlds? Q-protein offers healthier meat with plant benefits
A new hybrid meat product claims to offer improved nutrition, lower cholesterol, and higher fibre – all while retaining the taste of traditional meat.
Singapore-based Quality Meat and food innovation firm Nurasa have co-developed a new hybrid meat product – one that blends traditional meat with a proprietary plant-based protein system called Q-protein.
The collaboration, facilitated by Nurasa’s NuFood Concept Studio (NuFCS), aims to meet growing consumer demand for healthier, better-for-you options without compromising on taste and texture.
Joey Oh, General Manager of Quality Meat, said that the hybrid meat was developed in response to real market demand.
Power chips: Balanced eating instead of calorie reduction the key for Samurai-inspired soy protein snack firm
Japanese snack brand Hananomi says it is emphasising balanced fat and protein intake for efficient energy conversion, as it targets consumers with moderate activity levels.
The firm will be using warrior-inspired packaging – the samurai and the female shinobi – to denote enhanced energy levels for powering through the day for its with its Power Chips range.
“Consumers in the region are increasingly seeking products that combine health benefits with unique experiences, making APAC an ideal market for our Power Chips,” said Hananomi director Yoshito Miyazawa.
Mottainai scales up okara-based tech, expands upcycled food portfolio
Having successfully launched okara-based Jiro Meat, Singapore-based food tech firm Mottainai has now opened a pilot facility capable of upcycling up to 100 tonnes of food manufacturing by-products annually.
According to Pek, Jiro Meat is a good source of protein and dietary fibre, and retains texture and moisture even after cooking.
Furthermore, the okara-based meat retains texture and moisture well even after cooking. Pek explained that it is also affordable since the cost of okara is low.
“And unlike typical meat, Jiro Meat retains its texture and juiciness with less than 10% cooking loss,” said Pek. “Importantly, it’s also priced to be accessible – on par with or even more affordable than real meat.”
Umami Bioworks aiming to tackle industry-wide challenges in cultivated seafood
Cultivated protein firm Umami Bioworks has expanded its capabilities and is aiming to tackle industry-wide challenges in the seafood sector, such as outdated breeding techniques and disease resilience.
The firm’s merger with Shiok Meats, completed in Q3 2024, combines Umami Bioworks’ expertise in fish alternatives with Shiok Meats’ cell-based crustacean technology. This has expanded Umami’s focus to include crustaceans, such as shrimp and prawn, a significant industry in Asia.
“The benefit of the work we’re doing with Shiok Meats is we can now also look at crustaceans,” said Mihir Pershad, CEO and founder of Umami Bioworks. “Shrimp farming is a massive business in this part of the world, so it’ll be useful for us to be able to work there as opposed to just with fish.”
Blended proteins show promise for Asia’s food security
NECTAR to unveil consumer insights that may pave the way for mainstream adoption across Asia.
The findings will be based on 40 products currently being tested by a few hundred consumers in Singapore – a demographically diverse market that reflects taste preferences across Asia Pacific.
The study aims to accelerate the shift to alternative proteins by prioritising taste, said NECTAR, a San Francisco-based non-profit under climate philanthropy Food System Innovations (FSI).
Blended proteins – or ‘balanced proteins’ as NECTAR calls them – are made by combining conventional animal meat with a significant portion of plant-based ingredients. The aim is to reduce environmental impact and improve nutrition without compromising taste.
Bel Group backs precision fermentation to secure dairy, protein future
Dairy heavyweight Bel Group is exploring precision fermentation as a strategy to reshape dairy production and meet evolving protein needs.
The firm has been in the dairy business for some 160 years since its establishment in 1865.
Even with its longstanding experience in the industry, the firm now believes that there is a need for novel techniques to produce the dairy ingredients to be used in their cheeses, dairy snacks and other products.
“We know that there is a need to revamp the world’s protein sources, including dairy protein, as it is now clear that there is no way to sustain supply in the traditional way without going down a dangerous path,” Bel Group SVP and Asia Chief Officer Jean-Christophe Coubat told us.
Why ultra-processing should not be an argument against alt proteins
Ultra-processing is often cited as a key factor hindering alternative protein acceptance in Asia – but perhaps better communication is all that is need to solve this quandary.
The alternative protein industry has suffered a multitude of setbacks in Asia over the past two years after peaking in 2018 and through the pandemic.
Plant-based protein in particular has been put through the wringer in terms of pricing, taste, formats and so on – but one of the newest and most-debated arguments against its adoption has been its ‘ultra-processed’ status.
While there are many plant-based companies in the region working to overcome this by developing minimally-processed or even whole food options, industry experts generally believe it is wrong to demonise ‘processing’ as a term.
