Jellatech is one step closer to its mission to eradicate animals from the food system. The team has developed a technique to produce high-quality, animal-free collagen, and by doing so, aims to reduce the environmental, ethical and supply issues associated with traditional collagen production. Christopher Gilchrist, senior scientist at Jellatech, tells FoodBev Media about the start-up’s proprietary process and what this could mean for the future of collagen production. Established in 2020, Jellatech’s mission is to develop technologies that can produce high-quality, animal-free collagen and gelatin. How has the company strived to meet this objective in recent months? We have been developing a platform to produce high-quality “bio-identical” collagen from animal cells, which are the same cells that naturally produce this protein in animal tissues. Our process starts with just a small – for example, 3mm diameter – tissue biopsy from an animal. We grow these cells in a bioreactor and give them specific instructions so that they produce large amounts of collagen protein. We then separate the collagen from the cells and purify it, yielding a protein that is identical to that derived from animal tissues. This approach allows us to produce consistent, high-quality collagen while reducing the environmental, ethical and supply issues associated with traditional sources of collagen. Collagen is widely used in the F&B industry, as well as in cosmetics, pharmaceuticals and nutraceuticals. Why has this ingredient become so popular? Collagen is the most abundant protein in most animals, where it provides structure and mechanical strength in tissues such as skin, muscle, tendon and bone. Because collagen is such an abundant and important protein in nature, it has historically found a variety of applications across a wide range of industries. In the food and beverage industry, purified collagen and gelatin (which is partially denatured collagen) have been used for many years as additives that provide structure and texture to a wide variety of food products. In the pharmaceutical and biomedical industries, collagen is used in areas such as dermal fillers, wound healing, implant coatings and regenerative medicine. On the cosmetics and nutraceuticals side, collagen or collagen breakdown products (peptide fragments) may stimulate tissue-building responses when applied topically or ingested. The demand for collagen continues to grow at a high rate across all of these applications, but traditional sources for collagen may soon be unable to meet the demand. What are the main challenges manufacturers face when obtaining this protein ingredient? How is Jellatech providing a solution to these obstacles? Currently, almost all of the world’s collagen supply comes from livestock agriculture. This source poses many challenges as the world’s population continues to grow and the effects of climate change are increasingly felt, as livestock farming is a significant contributor to greenhouse gas emissions and global land and freshwater usage. In contrast, we believe our cell-derived collagen process will overcome many of these issues, providing an alternative high-quality collagen source that has a lower climate cost, is consistent, clean, ethical and safe, and can be produced on-demand from a limited set of raw materials, with less dependence on supply chains. Jellatech recently announced that it had created a fully functional human collagen made from a proprietary cell line. Could you tell us more about this discovery and what it will mean for the food and beverage industry? Collagen used in the food and beverage industry is typically extracted from bovine, marine or porcine tissue sources. For biomedical and some cosmetic applications. However, collagen produced by human cells is often preferred and sought after, as it is functionally identical to the collagen protein found in human tissues and may have a lower risk for unwanted immune responses. Sources of human collagen have to date been very limited, but we have now begun using our platform (initially developed to produce bovine collagen) to generate fully-functional human collagen. This will provide a new, on-demand source of high-quality human collagen for these applications. What techniques are used to create this functional collagen? Is this product easily scalable? Collagen is a special protein with a unique full-length, triple-helical structure that gives the protein many of its important functional properties. The cells that naturally produce collagen in mammals contain specialised machinery that allows them to efficiently synthesise the protein through a series of complex steps, but this process has been very challenging to replicate in non-mammalian systems that are typically used in commercial protein production (e.g. bacteria, plants). At Jellatech, our approach has been to encourage the cells that naturally produce collagen to make it at a high rate, resulting in a collagen product that is ‘bio-identical’ – in composition, structure and function – to the native protein found in animal tissues. While scaling this sort of approach has traditionally been more challenging, recent and rapidly accelerating advances and efficiencies across the alternative protein industry have made this approach much more feasible and scalable for a variety of applications. How does Jellatech’s cell-based bovine and human collagen differ in comparison to collagen created through fermentation, and plant-based collagen? As mentioned above, collagen’s large and complex structure makes it very challenging to synthesise in non-mammalian production systems, resulting in products which can lack much of native collagen’s structure and (importantly!) function. Often, these products may just be small fragments of the complete protein and have limited applications. In contrast, Jellatech’s bovine and human collagen products have the structure and function of the native protein found in tissues, making it useful for any application where animal-derived collagen is currently being used, except human collagen would not be used in the F&B industry. It has been reported that collagen production (e.g. bovine/marine) has had damaging effects on the environment. How does Jellatech’s proprietary technique reduce/avoid these? Collagen derived via livestock farming places major demands on the world’s land and freshwater supplies, is a significant contributor to greenhouse gas emissions and has supply chains that are increasingly susceptible to the effects of climate change. Jellatech’s cell-cultivated collagen would provide an alternate source of this important protein that requires fewer resources: it can be grown in a clean facility with a small land footprint using a set of basic raw materials that are less susceptible to supply chain and climate change issues, with a lower overall climate cost. What’s next for Jellatech and the cell-based collagen F&B industry? Currently, we are working on scaling up our process to a pilot scale and looking to partner with collagen users across a range of industries, from food and beverage to biomedical.

365 Retail Markets has acquired UK-based food technology company Kafoodle for an undisclosed sum. Kafoodle specialises in menu and kitchen management, nutritional data and allergy compliance. The company's software solutions help foodservice operators – from small hospitality venues to large healthcare and education organisations – in the UK and Europe to manage costs, food compliance, digital menus, food waste and food labelling, and track nutritional data The acquisition expands 365's footprint in the UK and European markets. In addition, with Kafoodle's technology, 365 will provide clients with comprehensive solutions that complement its existing offerings. The deal will allow 365's customers to create menus that cater to the needs of specific demographics, such as individuals with dietary restrictions or allergies. 365's CEO, Joe Hessling, commented: "Kafoodle's technology is truly innovative and aligns with our commitment to providing data-led insight to our clients while streamlining their business processes". Kafoodle's founder and CEO Tarryn Gorre added: "Everyone in the food service industry has the same responsibility to provide key information about the food they serve and Kafoodle's mission has always been to streamline how businesses accurately provide data to consumers". She added: "We are excited to join 365 Retail Markets' team, to offer global support to food service businesses and tackle the challenges surrounding what's in the food we consume and how it is sourced". 365 said in a statement that "customers of both companies can expect to see new and enhanced solutions in the near future".

Charles Alland has been appointed as chairman and CEO of French family business, Alland & Robert, taking over from his father, Frédéric Alland. Frédéric Alland had been CEO of the acacia gum specialist since 1984 and has handed the reins of the business to his son, Charles Alland. Charles had held the position of deputy general manager within the company since the end of 2017. Frédéric Alland, former chairman and CEO of Alland & Robert, said: “Today I’m handing over to my son Charles who represents the sixth generation at the head of our family business”. Frédéric’s daughter Anne-Sophie Alland is the company’s director of human resources and is also in charge of the development strategy including the joint venture in India that supplies the Indian market. The company states that in his new position, Charles will develop the business internationally and diversify into new markets, notably, cosmetics. In the role, Charles will support ongoing projects, including the construction of a fourth production workshop at the Normandy site of Saint Aubin sur Gaillon. Set for completion later this year, the expansion is intended to increase the company’s production capacity by 50% to meet strong global demand for acacia gum – creating around 30 new jobs. Charles Alland, president and CEO of the company, said: “We will continue to grow and diversify our business, while at the same time investing to meet our carbon reduction goals. Acacia gum offers significant development potential in many industries where natural and plant-based product choices are key.” Frédéric will remain involved in the Alland Foundation, created in 2021, which acts in partnership with British NGO Tree Aid, specialised in reforesting African drylands. Projects run by the Alland Foundation support local communities that harvest natural gums in Africa. Founded in 1884, Alland & Robert is a pioneer in natural tree exudates. Drawing on expertise in acacia gum, the company exports to over 70 countries through a network of 50 distributors.

Lactalis-owned flavoured milk brand, Breaka, has partnered with Perfetti Van Melle’s Chupa Chups to launch a duo of limited-edition candy-flavoured milks. Inspired by the flavours of Chupa Chups’ two best-selling lollipops, Breaka Chupa Chups Strawberry & Cream flavoured milk delivers a creamy candy strawberry flavour and Breaka Chupa Chups Choco & Vanilla flavoured milk provides a creamy chocolate and caramelised vanilla taste. Perfetti Van Melle’s licensing manager, Marta Ballesteros, said: “We are delighted to partner with Breaka to create a forever fun flavour fix – combining the delicious creaminess of Breaka’s milk with our signature Chupa Chups flavours. A flavour fix match made in heaven, the Breaka Chupa Chups Strawberry & Cream and Breaka Chupa Chups Choco & Vanilla flavoured milks will delight loyal teenage following.” The two brands were paired by Australian brand extension agency Asembl, who last month launched a brand partnership between Kinrise Poppin and Chupa Chups, delivering Lolly Poppin Chupa Chups candy-glazed popcorn. Justin Watson, Asembl’s managing director, commented: “For a limited time, lovers of Chupa Chups best-selling Chupa Chupas flavours – Strawberry & Cream and Choco & Vanilla can get their fun flavour fix with this flavoured milk range from Breaka. A true taste sensation, these are sure to be a hit on refrigerated shelves across supermarkets, petrol stations and convenience stores.” The new limited-edition milks are available to purchase in 600ml cartons in retailers across Australia.

Lavazza North America has introduced a new smart brewer – Flavia Creation 300 + Chill Refresh – for the workplace. The brewer offers 14 different types of hot, cold and frothed beverages, including coffee, tea, lattes and infused water. The unit features a built-in Flavia IQ smart system with a web-based digital interface to monitor consumption and help manage the ordering process. According to the company, Flavia’s Freshpacks are designed to brew directly from pack to cup, preserving taste and preventing the transfer of flavours, allergens or contaminants. In addition, the unit includes patented in-cup frothing along with the ability to brew cold drinks. Camille Vareille, VP of head of marketing Americas at Lavazza Group, said: “The Flavia C300 + Chill Refresh is the next generation brewer for medium-sized businesses. There is no other beverage system in the marketplace that delivers such a great-tasting range of hot and cold beverages at an affordable price point and compact footprint.”

Dairy research company Agri-Epi Centre has relaunched its South West Dairy Development Centre in Shepton Mallet, UK. The “high-performing” dairy innovation unit initially launched in 2018 and has reopened following an extensive upgrade to install the latest robotic and sensor technology. New additions include a high-welfare, free access system for cows – the facility has integrated Lely A5 robotic milking systems with precision-grazing while incorporating its existing robotic feeding system. Lely A5 milking robots provide cows with optimal freedom of movement – the cows decide themselves when to eat, drink, relax or be milked. The new building has Galebreaker side curtains which ensure the climate within the building is continually optimised. Agri-Epi Centre’s head of agri-tech (dairy), Robert Morrison, said: “We are thrilled to reopen the Centre for business following the installation of an R&D platform focusing on integrating free grazing and automation, ready for innovation”. He continued: “We look forward to developing new partnerships and projects – both funded and private research, which will continue our current themes featuring animal health and welfare, environmental sustainability, farm business sustainability, and feed and productivity.” The facility offers an innovative environment for developing, testing and demonstrating new technologies and techniques to support sustainable, efficient, high health and welfare, cost-efficient milk production. It features a typically sized 180-cow herd run on a commercial basis and is designed to provide a platform for higher technology readiness level developers. The unit is run by Agri-Epi Centre’s precision engineering specialists, while the herd is owned and managed by the Christensen family, trading as Steanbow Farms. The project is supported by Innovate UK, the UK's national innovation agency and part of the government’s UK Research and Innovation agency. Steanbow Farms’ owner, Neil Christensen, commented: “We’re keen to work with Agri-Epi as service providers on our farm…A robotic demonstration farm is becoming more and more relevant as the industry tackles ever-increasing labour challenges. This Centre is demonstrating systems and an approach; it’s a place for technology testing but also knowledge exchange and industry engagement.” All milk goes to local processors, Barber’s Cheese.

DSM has entered into negotiations with Adare Pharma Solutions to acquire Adare Biome, a developer and manufacturer of postbiotics, for an enterprise value of €275 million. Adare Biome's origins date back to 1907 when French chemist Pierre Boucard launched Lactéol, a supplement for relieving gut troubles. Available over the counter in 35 countries, Lactéol is said to be "one of the most scientifically well-documented microorganism-based therapeutics in the world in terms of efficacy and safety". DSM hopes to expand the availability of the supplement through its business-to-consumer unit, i-Health. In addition, the ingredients giant plans to further develop Adare Biome's postbiotic business-to-business ingredient, while leveraging its potential in dietary supplements, early life and medical nutrition, and nutritional improvement for the under-nourished. Tom Sellig, CEO of Adare Pharma Solutions, commented: "DSM would be the ideal company to take Adare Biome to a new level and realise the growth potential of postbiotics. They have the infrastructure and strong commercialisation and science capabilities to scale the significant scientific research achieved over the years, and DSM's mission to create healthier lives for all will resonate strongly with the team." Philip Eykerman, DSM's executive vice president health, nutrition & care, said: "Adare Biome would be a perfect fit for DSM, with pioneering science that will complement each of our three businesses. The Adare Biome team will greatly help in accelerating our 'health from the gut' strategy as there is considerable untapped potential for next-generation biotics to support the health of people and animals." The transaction remains subject to consultation with the workers council and customary regulatory conditions.

Functional hydration brand Cure has raised $5.6 million in Series A funding and announced that its retail footprint now extends to over 15,000 stores across the US. The round was led by Lerer Hippeau, an early-stage venture capital fund based in New York. Cure – which claims to be the “only female-founded electrolyte brand” – says that the investment will support accelerated retail expansion and the development of new products. CEO and founder, Lauren Picasso, said: "In the past four years, Cure has seen explosive growth as consumers look for better-for-you functional beverages that really work and aren't full of added sugar". She added: "Cure is on a mission to create healthy and effective products that provide the ultimate foundation for health and wellbeing". Cure’s plant-based electrolyte powders are based on the World Health Organization's ORS (oral rehydration salts) formula – a sodium and glucose solution – and are made with non-GMO ingredients, with no added sugar or erythritol. Caitlin Strandberg, partner at Lerer Hippeau, commented: "We continue to invest in Cure because the team has proved that they can scale beyond direct-to-consumer to become an omnichannel brand with a national footprint. We are excited to see Cure's continued retail distribution and disruption of the hydration category." This year has already seen Cure introduce additional electrolyte flavours, including Lemonade and Strawberry Kiwi, as well as a new bulk jar format.

Tequila Cazadores has launched a new line of ready-to-drink canned cocktails in Canada. Available in two flavours – Paloma and Margarita – the new offerings are made from 100% blue agave tequila. According to the company, the Paloma and Margarita canned cocktails "elevate the classic recipe in a flavourful and fresh no-bar required format". Tequila Cazadores' brand manager, Fernando Martinez, said: "Tequila Cazadores has remained dedicated to producing the highest quality, 100% Blue Weber Agave Tequila throughout our 100-year history. Nothing is more important to us than remaining true to what is real and authentic, which is why we are so excited to be launching this line of delicious RTD canned cocktails to the Canadian market made with our expertly crafted Tequila Cazadores Blanco." He continued: "With these cocktails, we are offering the vibrant, fresh taste of Mexico in a convenient and portable format that will make them the perfect drink to enjoy anywhere with friends and family." Tequila Cazadores' Margarita and Paloma canned cocktails will be available at select retailers in Alberta, British Columbia and the Maritimes.

Sidel, a provider of equipment, services and solutions for packaging, has unveiled a new generation of its Cermex ProSelex case packing infeed module for shaped containers. The gentle and streamlined grouping device is designed to associate with any type of case packer and is said to deliver “extreme efficiency, high availability and greater operability”. The latest Cermex ProSelex continuously pitches, collates and prepares container batches before they are transferred and case packed, providing a flexible collating system for complex unstable bottles. Based on a streamlined kinematic process, the new generation improves on the performance of the previous module with an increased speed speed capability of up to 300 products per minute, in addition to a more compact footprint. Productivity and timesaving are also delivered through a reduction in changeover time, due to a simplified and repeatable process for operators, which anticipates an average changeover to last between one minute for a new collation to two minutes 30 seconds for a complete bottle change. The machine is adapted to cater to the secured handling of complex and unstable shaped bottles and asymmetric containers for the food, home and personal care industries. Didier Saussereau, portfolio director for packing product line at Sidel, said: “In addition to SKU proliferation, differentiation through innovative container shapes is particularly necessary for customers from the food, home and personal care sectors. Their innovative products convey their brand identity and therefore need to remain in perfect condition, yet these creative shapes also lead to complexity when conveying and handling them.” He continued: “The new generation of Cermex ProSelex builds on Sidel’s reputation of ensuring product integrity at every stage of the process. Shocks and scratches to packaging are prevented with exclusively servo-driven gentle handling operations, while product jamming or shingling is avoided thanks to a continuous flow motion with minimum accumulation.” The launch comes two months after Sidel announced the acquisition of modular labelling machine company, Makro Labelling. Cermex ProSelex will be debuted at Interpack in Düsseldorf next month.

Mondelēz International-owned Cadbury has launched a new Chocolate Topping Sauce to its portfolio. The sauce can be drizzled over desserts, ice cream, pancakes and other sweet treats to add a chocolatey finish. It features the Cadbury flavour and ‘irresistibly’ silky texture. Lorena Moyano, brand manager for Cadbury in the Away-From-Home Channel at Mondelēz International, said: “Cadbury Chocolate Topping Sauce is suitable for vegetarians and can be stored at an ambient temperature so it’s a versatile addition to any shelf offering”. She added: “Retailers can combine this delicious new drizzle with our branded Cadbury Inclusions range to encourage shoppers to get creative in the kitchen and offer bespoke chocolatey sundae ingredients and treats – the opportunities are endless”. 100% of the cocoa used is sustainably sourced through the company’s Cocoa Life programme, which supports sustainable cocoa farming. Cadbury Chocolate Topping Sauce is now available in 950g recyclable bottles at an RRP of £6.99. Each bottle typically contains at least 60 servings when used as recommended.

Singapore-based Growtheum Capital Partners (GCP) has partnered with Vietnamese dairy maker International Dairy Products (IDP). According to Bloomberg, GCP has agreed to pay around $100 million for a 15% stake in IDP as it looks to tap into the region’s growing dairy market. The partnership is set to support the rapid business expansion of IDP in Vietnam and opportunistically across South East Asia. IDP had reported sales of VND 6.1 trillion (approx. $259.49 million) for 2022, placing it among the fastest-growing consumer companies in Vietnam. Amit Kunal, managing partner of GCP, said: “We are impressed with IDP’s innovative brand-building capabilities, diversified product portfolio and extensive distribution network…We look forward to working closely with IDP’s management team and existing shareholders to strengthen its market position in Vietnam and expand its footprint in the regional markets.” Dang Pham Minh Loan, CEO of IDP, commented: “IDP is committed to providing products of high quality and nutritional value to our Vietnamese consumers. The company is continuously innovating, using a combination of advanced technology and natural ingredients to deliver products that meet both the taste and the nutritional needs of our customers.” She continued: “We believe that Growtheum’s industry knowledge, reputation in the region, and approach to support the management team in building enduring businesses will benefit IDP in its next phase of growth.”