Plenty of R&D is going into plant-based fats that deliver succulence. As highlighted by Aoife Marie Murphy PhD, Sustainable Nutrition Manager at global ingredients, taste and nutrition company Kerry during her keynote speech at Food Matters Live’s Inspiring Nutrition event in May, one of the key trends of the year is healthy plant-based fats that deliver a satisfying mouthfeel. Although the project still has several years to go, van der Goot already has his sights set on the next challenge – vegan cheese – and the technical know-how gleaned during Plant Meat Matters will be used to develop solutions for this.

After a selection of restaurants started offering plant-based food products from well-known brands on their menus, I predicted this trend was going to grow. Gauthier Soho started using Bute Island’s Sheese in the filling of its tortellini, and the brand’s cream cheese in the tiramisu at Gauthier Soho’s sister restaurant 123V. German Gymnasium, Chotto Matte, Gillray’s Steakhouse & Bar, and some of Marco Pierre White’s restaurants put Redefine Meat’s 3D printed Flank Steak on their menus, with Meraki, 91 Living Room, Le Petit Beefbar, Stake Haus Camden Market, Unity Diner, Three Cheers group, Parlour Kensal Rise and The Breakfast Club following suit soon after. London’s plant-based and gluten-free restaurant and pizzeria Plant Club uses Honestly Tasty and Julienne Bruno’s vegan cheeses in their dishes and pizzas. Soho House, Gail’s Bakery, Pizza Pilgrims and Big Mama Group have also opted for Julienne Bruno‘s plant-based BURRELLA, CREMATTA and SUPERSTRACCIA, which is part of the brand’s collection 01.We produce a monthly newsletter focussed on mental health and wellbeing. The newsletter is sent to all female prisons in England and Wales, with the potential to reach 3308 women and the aim of helping to support their physical and mental health. We also have a digital copy that has been adapted for women living out in the community. Meanwhile Avril and Ingredion are interested in supplying protein sources such as rapeseed or corn and Swiss flavour house Givaudan will provide knowledge and technology to flavour the products.

With a desire for excellence, along with the highest 5* food standards hygiene rating, they are known for going above and beyond for their customers – providing only the best possible cuts of meat, traditionally prepared by ‘old-school butchers’…. It’s all about locally sourced great food, great taste and traditional expertise. Robbie Walker and his team are dedicated and passionate about supplying the highest quality fresh local meats. Nutrition & Nature and The Vegetarian Butcher will use the technology to develop the next generation meat substitutes. The added oil droplets increase fat release by 20 times, making this vegan bacon crispier and juicier. Thanks to the extra lipids, this meat analogue needs no fat added to the pan when cooked.Unilever has recently announced that their plant-based meat brand The Vegetarian Butcher has created the new NoBacon 2.0, a vegan bacon said to be exceedingly similar to its animal-derived counterpart. The product has been created using new patented technology, and the ‘secret ingredient’ that makes it so similar to pork bacon is plant fats.