17 Nov 2023 --- Sophisticated and more refined versions of meat and seafood alternatives were prevalent on the show floor of the Plant based World Expo Europe in London earlier this week. Food Ingredients First looks at the show’s innovations, including plant-based lamb, whole cuts of meat and alt-seafood NPD from all corners of the globe.

While the show is based in the UK, international companies presented their latest showstoppers, wher cuisines from Asia, Europe and North America grabbed the attention of visitors seeking out the latest offerings of meat-free dining.

Upcycled hemp
Poland-based company Hempeat presented an interesting twist on the traditional use of hemp seeds. The company is tapping into the upcycling trend in its plant-based meatballs and gyros meat. The main ingredient used is hemp seeds, but the products also feature wheat and pea protein, offering a hybrid plant-based solution.

Speaking to Food Ingredients First, CMO and co-founder Maciej Partyka says: “Our product range is very rich in proteins right from the start. On top of that, we fortify the hemp proteins, making a nice attractive product for foodservice.”

He adds that he has yet to come across plant-based companies using hemp as an ingredient, noting the company may be among the first.

“The market is currently dominated by soy and wheat, which sets us apart from other plant-based innovators. There is a certain vibe that is attached to hemp that attracts attention and opens conversations. Also, hemp is a well-known, natural ingredient, and we only use locally sourced ingredients from our country.”

Mock’s plant-based lamb
UK brand Mock showcased a range of plant-based meat alternatives, including chicken popcorn and a chicken Caesar salad bite made with soy and wheat gluten, yet all eyes were on the plant-based lamb.

Two concepts on the stand were roasted lamb with Yorkshire pudding and lamb with chimichurri sauce. 

Prats Bose, commercial lead at the company, says lamb is “not as fast-moving an item on foodservice menus as there’s not currently a huge demand for alternatives. However, we do know that chefs are keen to experiment with cooking a lamb alternative.’

“Perhaps lamb is potentially more important to consumers,” he comments. “It’s highly specialized and sort of the opposite of chicken, for example, which is the most consumed meat in the world.”

“We’re the only British brand with a plant-based lamb concept, and what is interesting is that the main ingredient is soy, and the second is mushroom stem,” says Bose. 

“Mushroom stems are typically a byproduct of the food manufacturing industry because they only use the mushroom caps and leave the stems. This works well for us because it adds to the fibrous texture of our mock lamb using upcycled ingredients, which adds to the storytelling of our brand and our products.”

Australian brand Fable was also harnessing the plant-based power of mushroom ingredients, with the company cooking up a storm on its stand with its “meaty” pulled mushrooms and burger concepts. The brand uses only foraged shitake mushrooms in products, which it says “brings the meaty umami goodness, sans meat.”

“Sophisticated” whole cuts
Meanwhile, Dutch company Rival Foods exhibited a plant-based chicken whole cut. Willem Spigt, sales manager, tells us: “We are a company that texturizes protein in a different way. So most companies use extrusion-based processing to create small flakes of texturized protein, which they then bind with certain ingredients like methylcellulose into burger sausages.”

The company created a new way of texturizing protein called Share Cell technology, which, according to Spigt, “allows us to create very thick slabs of texturized protein from which we then can cut shapes.” 

Additionally, “the beauty of this system is we only use six ingredients: water, the three sources protein—wheat, soy and yellow pea—natural flavoring, coloring and a little bit of salt.”

“This then creates a texture wherby the fibers go all along the product, and that’s the difference with using extrusion-based technology, and this allows us to make whole cuts of chicken filets.”

Spigt believes the trends for plant-based meat alternatives are “becoming more sophisticated, beyond the typical need for nuggets, and now more premium cuts are coming to the market.”

Rival Foods is currently also working on pork, beef and fish cuts.

“We see Redefine Meat creating authentic steak-like products, and that is wher we feel the market is heading, different cuts that the end consumers can enjoy.”

Redefine Meat presented a modern twist on its menu for the Plant based World Expo, which certainly didn’t disappoint. 

Its’ premium burger was available for visitors to try in a pretzel bun with braised onions, smoked applewood, gem lettuce and burger relish. 

The company also presented its pulled beef concept, showcasing an empanada with roasted salsa verde, confit lemon and coriander aioli. 

Finally, the alt-meat innovator also brought beef flank to the show, dressed in a carrot and miso purée, herb emulsion and crispy onions. 

Deli-style and snacking meats
Luncheon and deli-style meats were also prevalent across the show floor, with innovations standing out from La Vie—which translates to “the life”—who were showcasing plant-based deli slices for sandwiches and foodservice. 

The brand’s vegan bacon has been voted “best plant-based bacon in the UK” and has won international food and innovation awards. 

Meanwhile, Poland-based Plenty Reasons presented its range of plant-based snack sticks at the trade show. The company also has a range of ham, sausages and salami.

Also tapping into this trend, the Bean Stalk bran displayed its range ,including pastrami and chorizo snack sticks.

Unmeat’s tinned luncheon meat was also proving popular at the show, supporting the trend for convenience plant-based foods.  

Starring seafood
In alt-seafood innovations, Asian companies brought authenticity to the table, with Omni presenting a range of concepts from tuna, dim sum, bao buns and crab cakes.

Happiee! also presented a range of breaded “shrimpie,” “calamarie” and squid rings that signify the development from traditional white fish plant-based innovations to more sophisticated products that appeal to a wide range of consumers looking to reduce their fish consumption.  

Meanwhile, Akoplanet by AAK showcased a traditional UK meal—fish and chips—with a plant-based tartare sauce that is developed with its fat ingredients. The company’s plant-based oil ingredients are designed to “make tastier, healthier, plant-based foods made with love for people, plants and the planet.”

The company says its range of AkoPlanet solutions is dedicated to plant-based foods, whether it be a meat alternative, a vegan cheese or anything in between.