The UK-based company Nukoko has raised a $1.5 million seed fund to expand its technology for producing chocolate without cocoa. Decreases in cocoa supply and price increases have prompted the company to explore alternative solutions. Nukoko claims to have developed chocolate made from legume beans. Utilizing a fermentation process similar to traditional cocoa fermentation, the company transforms the beans into bars that produce 90% less carbon emissions compared to traditional chocolate, without contributing to further deforestation.

Umaro Foods, founded in California in 2019, is preparing to introduce its seaweed-based pastrami to the retail market. Umaro Foods pastrami is made from sunflower oil, coconut oil, agar agar, carrageenan, chickpea protein, seaweed protein, sugar, salt, vegetable juice, natural flavor, and red pepper. The venture, which produces plant-based pastrami from red seaweed grown in the ocean, announced that with the new investment support it has received, it will transition to continuous production process, further reducing costs. Umaro Foods currently collaborates with 250 restaurants and delicatessens.

A study conducted by doctoral student Laura Marchese and Senior Research Fellow Katherine Livingstone at Deakin University’s Institute for Physical Activity and Nutrition examined over 700 plant-based foods sold in Australian supermarkets. The research revealed that some plant-based products contained high levels of salt or saturated fat. This highlights the fact that consumers may face challenges in making healthy choices and calls into question the labeling of products as “healthy.” The study emphasizes the need to guide consumers in understanding the contents of plant-based foods and making informed choices.