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FEMA GRAS status for Sweegen’s sweet protein brazzein technology

Rancho Santa Margarita, Calif., May 04, 2023 (GLOBE NEWSWIRE) — Global sweetness and flavor innovator, Sweegen has announced that its highly sought–after sweet protein Ultratia brazzein technology received the Generally Recognized As Safe (GRAS) status from the Flavor and Extract Manufacturers Association (FEMA).

“Our customers and the industry have eagerly anticipated our brazzein FEMA GRAS status, and now we are excited to offer it as the star sweet protein in our Sweetensify Flavors Collection," said Luca Giannone, SVP of Sales. "We're pleased to demonstrate our Ultratia brazzein in the newly launched Sweetensify Flavors Collection at the IFT First trade show in Chicago July 17–19, 2023."

Brands are encouraged to visit Sweegen's food and beverage application team at IFT First, the Sweegen booth, located at the South Building "" S1619 "" IFT, for a sensory experience and learn how it can easily fit into their food and beverage products.

Sweegen is the first to attain FEMA GRAS status and to produce brazzein commercially globally. The designation is important because it allows manufacturers to use Sweegen's Sweetensify Flavors confidently, including the novel sweet protein brazzein in their product formulations.

Brazzein's unique characteristics make it special, and its commercialization and scaling have been challenging until now. Brazzein is a rare sweet protein that originates from the fruit of the West African climbing plant, oubli. To produce brazzein sustainably, Sweegen uses a proprietary precision fermentation process, which creates clean high–purity ingredients.

"This important milestone in food and beverage creation symbolizes Sweegen delivering on its promise to brands for opening doors to scalable state–of–the–art technology for creating better–for–everyone food and beverages," said Hadi Omrani, VP of technical and regulatory affairs. “The FEMA GRAS status is a testament to the safety of brazzein as a flavor modifier that our customers can trust to explore new and exciting taste–modulating solutions."

Sweetensify Flavors for taste modulation improves and modulates a variety of taste attributes, which can help brands push the boundaries of healthier product innovation. Brazzein's exceptional formulation qualities inspired Sweegen to launch Sweentisify Flavors in April 2023. It is the newest flavor tool starring its novel sweet protein Ultratia brazzein, which also features thaumatin II and other unique proteins.

"Sweegen's product development teams have discovered remarkable synergies between Sweetensify Flavors and our Signature Stevia systems," said Casey McCormick, VP of global innovation.

Sweet proteins like brazzein have an affinity for different taste receptors on the tongue, especially the receptor known as T1R3, which is associated with both umami and sweetness perception. Leveraging this unique attribute, Sweetensify Flavors will enable product developers to maintain the quality of characteristic flavors and sweetness while reducing the amount of sugar they use in products.

"Sweegen's Ultratia brazzein has received great feedback from our customers during the initial formulations phase and tastings," said Casey McCormick, VP of global innovation. "Now, the timing of the FEMA GRAS status perfectly coincides with the launch of Sweegen's Sweetensify Flavors, which offers the best sensory experience in better–for–everyone products."

Sweegen recently attained FEMA GRAS status for thaumatin II, a sweet protein complementary to brazzein. With the addition of brazzein, Sweegen continues to expand its portfolio of safe and effective taste modulating flavors that can help food and beverage manufacturers meet the demand for healthier and delicious products to align with consumers' holistic approaches to wellness.

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About Sweegen

Sweegen provides sweet–taste solutions for food and beverage manufacturers around the world.
We are on a mission to reduce sugar and artificial sweeteners in the global diet. Partnering with customers, we create delicious zero–sugar products that consumers love. With the best modern sweeteners in our portfolio, such as Bestevia Rebs B, D, E, I, M, and N, and sweet proteins brazzein and thaumatin, along with our deep knowledge of flavor modulators and texturants, Sweegen delivers market–leading solutions that customers want, and consumers prefer. Well. Into the Future.

Forward–Looking Statements
This press release includes "forward–looking statements" within the meaning of the "safe harbor" provisions of the Private Securities Litigation Reform Act of 1996. Sweegen's actual results may differ from the estimates, assumptions, and other illustrative material contained herein, and consequently, a reader should not rely on these forward–looking statements as predictions of future events. These forward–looking statements include, without limitation, illustrative information regarding Sweegen's bottom–up assumed market potential, assumed hit rate, and the resulting revenue based on these model inputs. These forward–looking statements involve significant risks and uncertainties that could cause the actual results to differ materially from the expected results.

Industry, Market, and Other Data
In this press release, we rely on and refer to information and statistics regarding market participants in the sectors in which Sweegen competes and other data. We obtained this information and statistics from our own internal estimates and third–party sources, including reports by market research firms and company filings. We do not expressly refer to these sources. All of this information involves a number of assumptions and limitations, and the sources of such information cannot guarantee the accuracy or completeness of such information. The industry in which Sweegen operates is subject to a high degree of uncertainty and risk due to a variety of important factors, any of which could cause results to differ materially from those expressed in the estimates made by Sweegen or third parties.

Cautionary Statement Concerning Forward–Looking Statements
This press release contains forward–looking statements, including, among other statements, statements regarding the future prospects for Reb M stevia leaf sweetener, brazzein, and thaumatin. These statements are based on current expectations, but are subject to certain risks and uncertainties, many of which are difficult to predict and beyond Sweegen's control.

Relevant risks and uncertainties could cause actual results to differ materially from those expressed in or implied by the forward–looking statements and therefore should be carefully considered. Sweegen assumes no obligation to update any forward–looking statements as a result of new information or future events or developments.

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GLOBENEWSWIRE (Distribution ID 8831913)

Sweegen launches Sweetensify™ Flavors, debuting sweet protein brazzein technology

Rancho Santa Margarita, Calif., April 17, 2023 (GLOBE NEWSWIRE) — Global sweetness and flavor innovator, Sweegen announced today the launch of Sweetensify Flavors, its newest flavor tool for food and beverage producers, to create better–for–everyone products. Powered by Sweegen's novel sweet protein technology that includes brazzein, thaumatin II, and other unique proteins, Sweetensify Flavors improve and modulate sweet flavor, creating a sugar–like experience, thereby pushing the boundaries of healthier product innovation.

"Sweetensify Flavors will change how product developers think about reducing or eliminating sugar in beverages and foods," said Casey McCormick, vice president of global innovation at Sweegen. "The flavor expression enabled by Sweetensify Flavors optimizes the sensory experience and enables a more sugar–like taste. It is substantially better than any previous technology. We target taste receptors on a biochemistry level that others simply cannot."

Sweegen's Sweetensify Flavors debuts brazzein, the company's highly sought–after sweet protein, as well as thaumatin II. At the time of the Sweetensify announcement, Sweegen's thaumatin II received the Flavor Extract Manufacturer's Association (FEMA) GRAS status.

"Our regulatory vision is to open global markets and enable brands to access unique ingredients that will support their food and beverage creativity while delivering on health and wellness," said Hadi Omrani, senior director of technical and regulatory affairs at Sweegen.

Sweet proteins like brazzein have an affinity for different taste receptors on the tongue, especially the receptor known as T1R3, which is associated with both umami and sweetness perception. Leveraging this unique attribute, Sweetensify Flavors will enable product developers to reduce the amount of sugar they use in products while maintaining the quality of characteristic flavors and sweetness.

Thaumatin II belongs to a family of sweet–tasting proteins called thaumatins. Thaumatin II is a variant of the original thaumatin protein with a similar structure and sweetness profile. Thaumatins are known for their intense sweetness, several times greater than sucrose (table sugar). Brazzein is also several thousand times sweeter than sugar, making it a cost–effective tool for brands on a large scale. Thaumatin II is considered safe for consumption by the U.S. Food and Drug Administration (FDA).

The entire collection of Sweetensify Flavors has a wide range of benefits across sweet and savory applications, including enhancing flavor tonalities, blocking bitterness, reducing astringency and sweet linger, eliminating unwanted aftertastes, reducing sugar use, and blocking the burn from alcohol.

"Our product development teams are finding incredible synergies between Sweetensify Flavors and Sweegen's state–of–the–art stevia systems," said McCormick. "Ultimately, our solutions challenge the taste and cost of artificial sweeteners currently on the market." McCormick further states, "Our customers are excited about the cross–application utility of the flavor collection enabled by the great pH and heat stability we see for these flavors along with high solubility."

Sweegen's Sweetensify Flavors are available for use in countries that allow flavors approved by the FEMA GRAS protocol. The company plans to expand its global availability rapidly.

To scale brazzein and thaumatin II sustainably, Sweegen uses a proprietary precision fermentation process, a technology that produces clean and sustainable ingredients. This allows for cost–effective commercial production of highly–sought after ingredients in global sugar reduction solutions. Sweegen's innovation and strategic partner, Conagen, developed brazzein and thaumatins I and II with its proprietary protein and peptide production platforms and announced the development of the sweet proteins in 2021.

"We are the only company that has successfully scaled brazzein," said Luca Giannone, senior vice president of global sales at Sweegen. "The launch of Sweetensify Flavors is one more example of how Sweegen brings to market the industry's very best ingredient platforms and tools for enabling sugar reduction for health and wellness. This is our mission and our promise to our customers."

Within one year of Sweegen announcing its ability to commercialize brazzein, it has received great interest in its proprietary sweet protein–based solutions. It has collaborated with several large food and beverage companies on sensory reformulations and new product developments.

"We look forward to the sensory results and feedback from our customers in anticipation of brazzein joining thaumatin II's FEMA GRAS status," said Giannone. "Sweegen is forging a path for better health and wellness in food and beverages with stellar ingredients. We are preserving Sweegen's ability to continue perfecting these unique solutions with patents issued or pending worldwide."

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About Sweegen

Sweegen provides sweet–taste solutions for food and beverage manufacturers around the world.

We are on a mission to reduce sugar and artificial sweeteners in the global diet. Partnering with customers, we create delicious zero–sugar products that consumers love. With the best modern sweeteners in our portfolio, such as Bestevia Rebs B, D, E, I, M, and N, and sweet proteins brazzein and thaumatin, along with our deep knowledge of flavor modulators and texturants, Sweegen delivers market–leading solutions that customers want, and consumers prefer. Well. Into the Future.

Forward–Looking Statements

This press release includes "forward–looking statements" within the meaning of the "safe harbor" provisions of the Private Securities Litigation Reform Act of 1996. Sweegen's actual results may differ from the estimates, assumptions, and other illustrative material contained herein, and consequently, a reader should not rely on these forward–looking statements as predictions of future events. These forward–looking statements include, without limitation, illustrative information regarding Sweegen's bottom–up assumed market potential, assumed hit rate, and the resulting revenue based on these model inputs. These forward–looking statements involve significant risks and uncertainties that could cause the actual results to differ materially from the expected results.

Industry, Market, and Other Data

In this press release, we rely on and refer to information and statistics regarding market participants in the sectors in which Sweegen competes and other data. We obtained this information and statistics from our own internal estimates and third–party sources, including reports by market research firms and company filings. We do not expressly refer to these sources. All of this information involves a number of assumptions and limitations, and the sources of such information cannot guarantee accuracy or completeness of such information. The industry in which Sweegen operates is subject to a high degree of uncertainty and risk due to a variety of important factors, any of which could cause results to differ materially from those expressed in the estimates made by Sweegen or third parties.

Cautionary Statement Concerning Forward–Looking Statements

This press release contains forward–looking statements, including, among other statements, statements regarding the future prospects for Reb M stevia leaf sweetener, brazzein, and thaumatin. These statements are based on current expectations but are subject to certain risks and uncertainties, many of which are difficult to predict and beyond Sweegen's control.

Relevant risks and uncertainties could cause actual results to differ materially from those expressed in or implied by the forward–looking statements and, therefore, should be carefully considered. Sweegen assumes no obligation to update any forward–looking statements as a result of new information or future events or developments.

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GLOBENEWSWIRE (Distribution ID 8809463)

Crurated Launches First of its Kind Virtual Cellars for Gifting French and Italian Wines This Holiday Season and Beyond

LONDON, Dec. 12, 2022 (GLOBE NEWSWIRE) — With an eye on innovation in the wine industry, Crurated, a blockchain and member–based wine community, has launched virtual cellars for gifting wines this holiday season and beyond. This first of its kind program lets members gift French and Italian fine wines from the platform that are stored in the Crurated cellar in Burgundy and available virtually. Wines for gifting start at 50 Euro and come with a complimentary Explorer Membership and a virtual cellar that allows the recipient to view their wines and ship to many countries across the globe. The wines are authenticated and traced via blockchain technology and come straight from the Domaine.

"While our members can give from their personal Crurated cellars, we've also added a full range of French and Italian wines that are perfect for gift giving," said Alfonso de Gaetano, Founder of Crurated. "This new program makes last minute gifting easy. No stores to visit or shipping to do because the gift is instantaneously available and can be shipped out when the recipient is ready to enjoy their wine."

"Our direct–to–consumer partnership with Crurated ensures that any and all wine lovers have the opportunity to gain access to our wines," said Charles Lachaux, Burgundy's most forward–thinking winemaker. "This new offering will help to foster a larger community of oenophiles and is the perfect gift not only for the holidays but any time of the year."

In addition to selections from a member's personal cellar additional wines are available for purchase from Crurated producers from regions including Barolo and Burgundy to Tuscany and beyond.

Each gift comes with a complimentary and upgradable Explorer Membership with benefits that include:

  • Access to discovery collections that highlight the unique styles of various regions and producers
  • Blockchain certificate on all bottles
  • Complimentary storage up to 50 bottles
  • Maximum Barrel allocation 3L
  • No Buyer's premium

More details on Crurated Memberships can be found here: https://crurated.com/levels/.

About Crurated
Launched in 2021 with an emphasis on France and Italy, Crurated is a membership–based wine community designed to connect connoisseurs directly with world–class producers. A team of specialists provides personalized services and authentic experiences, while Crurated's seamless logistics service guarantees quality and provenance thanks to secure wine cellar storage and innovative blockchain technology. For more on Crurated, visit crurated.com.

PR Contact
Michael Volpatt
Michael@larkinvolpatt.com
415.994.8864

A photo accompanying this announcement is available at https://www.globenewswire.com/NewsRoom/AttachmentNg/a3c662f1–094a–4df5–91aa–e94030935bcf

A video accompanying this announcement is available at https://www.globenewswire.com/NewsRoom/AttachmentNg/85efcd66–fe45–4964–96f2–5aafc01e5797


GLOBENEWSWIRE (Distribution ID 8711939)

Sweegen announces growth capital investments and manufacturing partnership ahead of Food Ingredients Europe 2022

Rancho Santa Margarita, Calif., Dec. 05, 2022 (GLOBE NEWSWIRE) — Sweegen announced its strategic investment and partnership snapshot ahead of the FI Europe 2022, where it will exhibit zero sugar solutions in immersive food experiences, displaying consumers' favorite foods and beverages with zero sugar solutions in Paris, France, Dec. 6–8.

In the wake of the 2022 company developments of major customer launches, a growing global footprint, and regulatory approvals on its sweeteners and stevia technology, Sweegen is attracting major partners and moving forward with additional growth capital raised from current shareholders, Pasaca Capital and Sumitomo Chemical Co. (Sumitomo), reaching the "unicorn" status.

"Our growth is meaningful in the world of sweetener innovation as we are bringing wellness solutions to food and beverage brands and consumers in new global regions where sugar reduction is not only a major health trend and need but also a movement for a wellness lifestyle," said CEO Steven Chen. "We're grateful that these shareholders continue to have confidence in our vision to open new markets with our global regulatory plans and explore exciting wellness technologies for food and beverages."

Largest CPG Companies as Customers

Sweegen's Signature Bestevia Reb M was the first new–generation stevia technology to receive approval from the European Food and Safety Authority (EFSA).

This landmark approval in 2021, combined with the approval of the regulatory framework for steviol glycosides by the international food safety authority CODEX in 2022, is opening new markets and creating significant opportunities for Sweegen's customers to launch new products.

The world's largest food and beverage producers, including top brands for beverage (non–alcoholic and alcoholic), condiment, dairy, and plant–based products, have entered into commitments, contracts, and purchase orders with Sweegen.

Manufacturing Alliance

With Sumitomo, Sweegen entered into a strategic alliance in which Sumitomo will contribute one of its manufacturing factories in Asia to a joint venture between the two companies.

Sumitomo will assist in quality assurance and quality control at both the Asian facility and Sweegen's manufacturing site in Europe.

"Our manufacturing alliance with an exceptional partner like Sumitomo gives Sweegen's customers the added security and benefit of multiple production facilities and is expected to accelerate Sweegen's market penetration greatly," said Chen.

New Technologies

In addition to the industry's widest range of non–GMO better, tasting Signature stevia ingredients, Sweegen is introducing more advanced sugar–reducing products, such as the sweet proteins Ultratia brazzein and thaumatin.

Sweegen's disruptive peptide technology enables industrial–scale production of brazzein for great cost savings to CPG customers. The commercialization of brazzein has already begun, and Sweegen anticipates a first regulatory approval for the product in 2023.

Thaumatin is 100,000 times sweeter than sugar on a molar basis. The high sweetness factor can translate into a strategic, cost–effective sugar reduction solution for brands seeking to get the most out of natural sweeteners. Sweegen has recently announced the successful scale–up production of these high–intensity sweeteners, and the company expects to receive regulatory approval in the near future.

The Market

The global sugar market is currently at $160 billion. Many global food and beverage companies are currently incorporating Sweegen's products to replace artificial sweeteners, reduce sugar, and launch branded products containing these Sweegen products.

Contacts at FIE

At the FI Europe 2022 trade fair in Paris, Sweegen's booth will be at Stand #7.1D20, where Sweegen's management and global food and beverage applications teams will welcome all food and ingredient customers and business partners.

About Sweegen

Sweegen provides sweet–taste solutions for food and beverage manufacturers around the world.

We are on a mission to reduce sugar and artificial sweeteners in the global diet. Partnering with customers, we create delicious zero–sugar products that consumers love. With the best modern sweeteners in our portfolio, such as Bestevia Rebs B, D, E, I, M, and N, and sweet proteins brazzein and thaumatin, along with our deep knowledge of flavor modulators and texturants, Sweegen delivers market–leading solutions that customers want, and consumers prefer. Well. Into the Future.

Forward–Looking Statements
This press release includes "forward–looking statements" within the meaning of the "safe harbor" provisions of the Private Securities Litigation Reform Act of 1996. Sweegen's actual results may differ from the estimates, assumptions, and other illustrative material contained herein, and consequently, a reader should not rely on these forward–looking statements as predictions of future events. These forward–looking statements include, without limitation, illustrative information regarding Sweegen's bottom–up assumed market potential, assumed hit rate, and the resulting revenue based on these model inputs. These forward–looking statements involve significant risks and uncertainties that could cause the actual results to differ materially from the expected results.

Industry, Market, and Other Data
In this press release, we rely on and refer to information and statistics regarding market participants in the sectors in which Sweegen competes and other data. We obtained this information and statistics from our own internal estimates and third–party sources, including reports by market research firms and company filings. We do not expressly refer to these sources. All of this information involves a number of assumptions and limitations, and the sources of such information cannot guarantee the accuracy or completeness of such information. The industry in which Sweegen operates is subject to a high degree of uncertainty and risk due to a variety of important factors, any of which could cause results to differ materially from those expressed in the estimates made by Sweegen or third parties.

Attachments


GLOBENEWSWIRE (Distribution ID 8708571)

New High-Yielding Perennial Rice Sees Sustainability Success Catalyzed by Global Collaboration and Knowledge Sharing Approach

Salina, Kansas, USA, Nov. 16, 2022 (GLOBE NEWSWIRE) — Over 70% of the food calories that feed humanity come from annual grain crops, which occupy 60""80% of global croplands. But annual grain dominance may be changing. A study in the journal Nature Sustainability reports that a new high–yielding, long–lived perennial rice with significant environmental, economic, and social sustainability impacts is now being grown in Southeast Asia and parts of Africa.

Researchers in China's Yunnan Province developed perennial rice in a relatively short two–decade timeframe, achieving comparable yields to annual rice varieties. They were supported with scientific expertise and seed funding from Kansas–based nonprofit The Land Institute and a global network of researchers.

“I congratulate the authors for delivering one of the most important reports in modern agriculture,” says National Geographic Society Explorer Jerry Glover, whose work has focused on developing and using perennial crops. “I believe this report will catalyze a generation of new discoveries by scientists who have not yet been involved in pursuing perennial traits in staple grain crops. This research marks a distinct new line of possibilities for global food production from the nearly 10,000–year single–track reliance on annual grain crops.”

Rice feeds 4 billion people and is the grain most consumed by humans, and is the third largest cereal grain crop after corn and wheat worldwide in metric tons. But annual grain agriculture comes at an ecological and economic cost, compromising ecosystems and forcing ever–higher inputs of chemical fertilizers, pesticides, fossil fuel energy, and labor to maintain yields. The growing perennial grain agriculture movement is shifting this paradigm to address some of the food system's most pressing challenges.

“Since perennial rice can produce yields over eight consecutive harvests similar to annual rice, this is direct evidence that developing perennial versions of grain crops is feasible,” says Lee DeHaan, Director of Crop Improvement and Lead Scientist of the Kernza Domestication Program at The Land Institute. “This evidence provides a clear reason to vastly increase research investment in ongoing work to develop perennial versions of crops like wheat and sorghum.”

Senior author Fengyi Hu and Dayun Tao began working with co–author Erik Sacks to develop perennial rice in 1999 in a collaboration between the Yunnan Academy of Agricultural Sciences (YAAS) and the International Rice Research Institute (IRRI). Hearing of the IRRI project, The Land Institute invited Sacks to present his research in 2005. This connection eventually led to Hu and the YAAS team partnering with the perennial grain breeding experts at The Land Institute in 2007 to help jumpstart the development of a promising wide hybrid cross between annual, cultivated rice and a perennial rice cousin from Africa. Inspired by the potential for Hu's research to develop upland perennial rice, given the catastrophic soil erosion in the hilly regions of Southeast Asia, The Land Institute provided critical funding, technical support, and mentoring and helped expand a network of global peer researchers. The University of Illinois, Yunnan University, and the University of Queensland soon joined the effort.

“The success of Dr. Hu's group is a wonderful example of how an international network of researchers can help support, advise and advance an amazing and important achievement,” says co–author Tim Crews, The Land Institute's Chief Scientist and International Program Director. “At The Land Institute, we are intent on working with more research groups worldwide to build on the successes of Hu and others in the perennialization of grain agriculture.”

“Almost yearly since 2009, we've held workshops in Yunnan, China, on perennial rice and perennial grain crops, inviting international experts, including African and U.S. rice breeders, sustainable ag researchers, international ag development leaders, and more. This sharing of ideas and building an international network of collaborators has proven invaluable for accelerating progress and achieving success on perennial grains,” says Sacks, professor in the Department of Crop Sciences, part of the College of Agricultural, Consumer and Environmental Sciences at the University of Illinois.

The research shows that perennial rice crops have advantages over annual rice crops:

  • Long–Lived Production: Perennial rice produced grain for eight consecutive harvests over four years from a single planting
  • Comparable High Yields: Average perennial rice yields were equivalent to annual rice, with 6.8 Mg ha–1 harvest–1 of perennial rice versus 6.7 Mg ha–1 harvest–1 of replanted annual rice for each perennial rice regrowth cycle
  • Significant Carbon Sequestration: By switching from annual to perennial rice, soils accumulated almost a ton of organic carbon per hectare per year, 0.81 Mg organic carbon ha–1 yr–1
  • Labor and Inputs Savings: Farmers used nearly 60% less labor and spent almost 50% less on seed, fertilizer, and other inputs for perennial rice than annual rice
  • Improved Farmer Livelihoods: Farmer profits from perennial rice ranged from 17% to 161% above annual rice

“Interest in developing and testing perennial grain cultivars has grown exponentially over the last ten years,” says Rachel Stroer, President of The Land Institute. “Besides perennial rice, our work on wide hybrid crosses of annual wheat and sorghum with their perennial relatives show promise. With intensified investment in perennial grain agriculture research from global funders and partners, we're confident that these grains and more will reach high yields with robust ecological and social benefits and move onto the landscape in the coming decades.”

ABOUT THE LAND INSTITUTE

The Land Institute co–leads the global movement for perennial, diverse, regenerative grain agriculture at a scale that matches the enormity of the intertwined climate, water, and food security crises. An independent 501c3 nonprofit founded in 1976, the organization seeks to reconcile the human economy with nature's economy, starting with food. Its transdisciplinary team of scientists and global partners are developing new perennial grain crops, like Kernza , and diverse cropping systems that function within nature's limits and researching the social transformation required for a just, perennial human future.

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GLOBENEWSWIRE (Distribution ID 8697794)

Fairmont & ALL – Accor Live Limitless Launch ‘Beyond LIMITS': A New Collection of Boundary-Pushing Experiences Across North & Central America

Toronto, Canada, Nov. 07, 2022 (GLOBE NEWSWIRE) — Fairmont Hotels & Resorts announces the official debut of "Beyond LIMITS', an exciting new collection of first–of–their–kind, awe–inspiring experiences available exclusively at iconic Fairmont properties, and other ALL "" Accor Live Limitless hotels, across North & Central America. "Beyond LIMITS' is designed to defy convention, shatter the boundaries of expectation, and elevate the luxury experience beyond what was previously thought possible. Each highly exclusive, immersive experience is as unexpected as it is unforgettable, carefully crafted to lead travelers on a journey of discovery, to find something new within the destination, the hotel and themselves.

"Beyond LIMITS' kicks off the first week of November 2022, with signature limited–time experiences slated through March 2023 "" including:

  • Symphony in a Cenote | In the lush Mexico jungle, Fairmont Mayakoba reimagines one of Riviera Maya's famed limestone caves as a spectacular candlelit concert hall | November 2022 & January 2023
  • Pauoa Bay Underwater Ballet | Guests at Fairmont Orchid in Hawaii will have the once–in–a–lifetime opportunity to dive into a magical underwater world and witness a daring, mesmerizing live ballet performance beneath the sea | February 2023
  • The Vertical Stage | Fairmont Century Plaza transforms its famed Los Angeles faade into the world's first 19–story vertical dance floor for a troupe of gravity defying performance artists | Early 2023
  • Fire & Ice | In a tiny log cabin, at the edge of frozen Lake Louise, surrounded for miles by nothing but Fairmont Chateau Lake Louise and a wintry snowscape, a master chef delivers an exclusive, intimate fireside culinary experience for only 10 lucky guests, inspired by the Japanese cooking style of Robatayaki | January & February 2023
  • Christmas with Candace | Emmy award nominee, director, actress, New York Times best–selling author, producer, "Queen of Christmas' and "Full House" star, Candace Cameron Bure shares some of her favorite holiday tips and tricks, including how to decorate the perfect Christmas cookie, at a special holiday tea and photo moment at Fairmont San Francisco | December 2022
  • Haute O2 | High in the Canadian Rockies, where the air is pure and the views extend as far as the eye can see, Fairmont Banff Springs is popping up a cliffside oxygen bar at 7,000 feet, accessible exclusively to just 8 guests per day, to refresh the mind, body and soul | January 2023
  • Enchanted Forest | Perched atop Fairmont Waterfront's garden terrace with majestic views of downtown Vancouver and the city's stunning harbor, awaits a world of fantasy, a magnificent forest overflowing with lush sprawling trees, a dreamy musical performance, and a hint of magic | Early 2023
  • Aprs Scottsdale | In the heart of the Sonoran Desert, sits an unexpected luxury winter chateau, nestled amidst the ultimate holiday playground at Fairmont Scottsdale Princess; entry is only granted to a select few adults, who choose to celebrate the holidays with more grown–up pursuits, from culinary delights to the finest sparkling champagne | November & December 2023
  • Tea Noir | Fairmont Olympic Hotel's playfully dark twist on high tea promises a journey through tea–infused sensorial delights, from savory to sweet, with a dash of spice, worthy of slipping into something a little glam | November 2022 through March 2023

"When everyone and everything in the travel space claims to be "luxurious', the term loses its genuine value as a point of exclusivity and differentiation. So we posed the question "" "how can we breathe life back into the luxury experience, what it truly means to go above and beyond expectations, in the limitless ways our Fairmont guests and ALL members deserve?'," said Jeff Doane, Chief Commercial Officer, Accor North & Central America. "With "Beyond LIMITS', we are able to redefine luxury, by challenging the norms of what is expected. We pushed ourselves and our teams to go beyond everything that had been done before, and the result is a collection of experiences that are highly inventive and exclusive, that must actually be seen to be believed. That is "Beyond LIMITS'."

To learn more or to book a "Beyond LIMITS' experience, visit www.ALLbeyondLIMITS.com. Even more adventures await "" including a spa day in the Puerto Rican jungle with Fairmont El San Juan Hotel; a night at the International Emmy Awards with Sofitel New York; skiing with an Olympian at Fairmont Chateau Whistler; and a private cave dinner in Barbados with Fairmont Royal Pavilion "" with new opportunities to thrill and inspire added regularly.

Members of ALL "" Accor Live Limitless will also be able to book select "Beyond LIMITS' experiences with ALL Reward points. With the travel industry's most diverse network of brands and an ever–growing portfolio, ALL invites members to experience more of what they love through benefits and rewards in travel, dining and everyday life. Among the most valuable in the industry, ALL Reward points are highly flexible, allowing members to earn points, even when they are not staying at an Accor hotel, and then redeem their points for unforgettable moments around the globe. To join Accor's award–winning loyalty program, click here.

To help guests travel "Beyond LIMITS', Accor is also offering up to 25 percent savings for bookings made by March 29, 2023, for stays through April 30, 2023 (may vary by property), at participating Fairmont, Sofitel, Swisstel, MGallery, Pullman, Novotel and ibis hotels across North & Central America. As always, ALL members save more, with a special member rate that delivers an additional 5 percent off.

Creative assets for "Beyond LIMITS', including videos, photos and logos, are available for download in the Accor press room.

ABOUT ACCOR

Accor is a world leading hospitality group consisting of more than 5,300 properties and 10,000 food and beverage venues throughout 110 countries. The group has one of the industry's most diverse and fully–integrated hospitality ecosystems encompassing more than 40 luxury, premium, midscale and economy hotel brands, entertainment and nightlife venues, restaurants and bars, branded private residences, shared accommodation properties, concierge services, co–working spaces and more. Accor's unmatched position in lifestyle hospitality "" one of the fastest growing categories in the industry "" is led by Ennismore, a joint venture, which Accor holds a majority shareholding. Ennismore is a creative hospitality company with a global collective of entrepreneurial and founder–built brands with purpose at their heart. Accor boasts an unrivalled portfolio of distinctive brands and more than 230,000 team members worldwide. Members benefit from the company's comprehensive loyalty program "" ALL – Accor Live Limitless "" a daily lifestyle companion that provides access to a wide variety of rewards, services and experiences. Through its Planet 21 "" Acting Here, Accor Solidarity, RiiSE and ALL Heartist Fund initiatives, the Group is focused on driving positive action through business ethics, responsible tourism, environmental sustainability, community engagement, diversity and inclusivity. Founded in 1967, Accor SA is headquartered in France and publicly listed on the Euronext Paris Stock Exchange (ISIN code: FR0000120404) and on the OTC Market (Ticker: ACCYY) in the United States. For more information visit group.accor.com, or follow Accor on Twitter, Facebook, LinkedIn, and Instagram.

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GLOBENEWSWIRE (Distribution ID 8690759)

On October 24th, Drake is Celebrating His Birthday by Hooking Everyone up with Free Dave’s Hot Chicken

LOS ANGELES, Oct. 21, 2022 (GLOBE NEWSWIRE) — From an East Hollywood parking lot to becoming the Fastest Growing Restaurant Chain in America1; Dave's Hot Chicken has come a long way in just five years. That journey includes a recent investment from Drake, who became an investor in the brand once he tried the food and met the founders, four longtime friends.

In celebration of his birthday and the company's first advertising campaign, "Don't Die Before You Try It," Drake is hooking everyone up with a Dave's Hot Chicken Slider or Tender, on him. The October 24 celebration is going on at every Dave's Hot Chicken from 11am –9pm local time. To get in on the action, guests simply need to hit their nearest Dave's Hot Chicken and show they follow the brand on Instagram or TikTok. In return, they'll get a spiced–to–order slider or tender of their heat level preference. This celebration is only available when visiting the restaurant, and not online or through third–party delivery services.

The company's ad campaign, Don't Die Before You Try It, takes a tongue–in–cheek look at those who have met their fate through untimely and outlandish events, such as time travel, before having the opportunity to enjoy Dave's Hot Chicken.

Dave's Hot Chicken specializes in Hot Chicken Tenders and Sliders, along with sides of house–made Kale Slaw, creamy Mac & Cheese and crispy French Fries. Offered at seven spice levels ranging from No Spice to Reaper (which requires a signed waiver for those who dare), each piece of hand–breaded chicken is spiced–to–order, using a spice blend crafted specifically for its heat level or no–spice. The brand began a few years ago as a parking lot pop–up and drew lines around the block, with rave reviews by its fanatic Instagram followers.

"Dave's Hot Chicken will blow your mind! Every Tender is hot, juicy and spicy," said Bill Phelps, Dave's Hot Chicken's CEO. "Our guests across the world have shown the same level of enthusiasm for this company that the founders had five years ago when they were operating a little pop up in Hollywood. Now, in celebration of his birthday and our first national ad campaign, our most famous investor wanted to give something back to fans by letting everyone try Dave's Hot Chicken on him."

1 – https://www.restaurantnews.com/daves–hot–chicken–named–americas–fastest–growing–restaurant–051322/

About Dave's Hot Chicken
In a modern–day American dream story, Arman Oganesyan and best friend Chef Dave Kopushyan, along with brothers Tommy and Gary Rubenyan, launched Dave's Hot Chicken in a parking lot pop–up in 2017. Dave's Hot Chicken quickly took off, opening its first brick–and–mortar restaurant in East Hollywood. In 2019, the team struck a deal with Wetzel's Pretzels co–founder and former CEO, Bill Phelps, and movie producer John Davis to begin franchising the Dave's Hot Chicken concept throughout the U.S. and beyond. The company has sold the rights to more than 700 franchise locations in the U.S., Middle East and Canada and will open an additional 25 locations this year. Harkening back to an Eater LA blog that helped propel early interest in the brand, the company's mission is to "blow their minds." Additional brand investors include Billboard's Artist of the Decade, Drake, former California First Lady Maria Shriver, actor Samuel L. Jackson, and Good Morning America anchor and retired NFL player Michael Strahan.

Media Contact:
Dave's Hot Chicken
press@daveshotchicken.com

A photo accompanying this announcement is available at https://www.globenewswire.com/NewsRoom/AttachmentNg/b582ddad–c23b–4eb1–ab87–64cfe4dfb8d3


Mosa Meat Scaling Beef Cultivation to Industrial Production Levels

Maastricht, The Netherlands, Oct. 18, 2022 (GLOBE NEWSWIRE) — Mosa Meat, a leader in the cultivated meat space that grows beef directly from animal cells, and unveiled the first cultivated hamburger in 2013, has announced the next step in the scale up of the company's cultivated beef production facilities.

A new industrial production development center is being developed close to Mosa Meat's existing pilot facility in Maastricht. After demonstrating the beef cultivation process at pilot scale, Mosa Meat is now ready for the next phase of expansion, housing industrial–size production lines and enabling larger production quantities of beef.

"We've expanded our space by 30,000 square feet in our next phase, which brings Mosa Meat's total footprint to over 77,000 square feet," shared Maarten Bosch, Mosa Meat's CEO. "This makes us the largest cultivated meat campus in the world, and provides a solid foundation for our European and global commercialisation plans."

Global meat consumption is projected to grow more than 40% by 2030, and Mosa Meat is part of a growing global movement to transform the way meat is produced. Beef specifically, is the protein with the highest carbon footprint, which is why Mosa Meat has focused on it since the company was founded in 2016.

Mosa Meat has grown to over 160 employees, with over 80 scientists and the largest number of PhDs in the industry in just a few years' time. The production team has grown five–fold in the last three months to 15 members. Simultaneously the company has also expanded its footprint at existing locations, including operations at Brightlands and the current pilot facility in Maastricht, where R&D capacity continues to grow. Together, this brings Mosa Meat one step closer towards commercialisation.

Mosa Meat plans to announce the launch of its industrial production development center in 2023.

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About Mosa Meat

Mosa Meat is a global food technology company pioneering a cleaner, kinder way of making real beef. Our founders introduced the world's first cultivated beef hamburger in 2013, by growing it directly from cow cells. Founded in 2016, Mosa Meat is now scaling up production of the same beef that people love, but in a way that is better for people, animals, and the planet. A diverse and growing team of food–loving problem–solvers, we are united in our mission to fundamentally reshape the global food system. Headquartered in Maastricht, The Netherlands, Mosa Meat is a privately held company backed by Blue Horizon, M Ventures, Bell Food Group, Nutreco, Mitsubishi Corporation, Leonardo DiCaprio and other high–caliber investors.

Follow Mosa Meat on Facebook, LinkedIn, Twitter and Instagram or visit mosameat.com to learn more about why people #cravechange. Access the Mosa Meat press kit here.

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Conagen unveils commercial production of high-purity non-GMO salidroside

Bedford, Mass., Sept. 27, 2022 (GLOBE NEWSWIRE) — Conagen announced the commercialization of its 99% high–purity salidroside made by bioconversion technology, an active ingredient from the herbal plant Rhodiola rosea (golden root). Its strong antioxidant properties as an adaptogen are associated with reducing inflammation, protecting against oxidative stress in cells, and providing relief from depression, fatigue, and stress. Salidroside has also been used to alleviate high altitude sickness.

Unlike other salidroside products currently on the market, Conagen's salidroside is non–GMO. Conagen leveraged its industry–leading bioconversion technology to produce clean, sustainable salidroside, identical to the compound naturally found in the Rhodiola rosea plant —– the same technology used to produce non–GMO Rebaudioside M, other steviol glycosides, and bitter blockers for sugar reduction solutions which are available from their pipeline partner, Sweegen.

Conagen's 99% high–purity salidroside, made by bioconversion, is ideal for non–GMO supplement solutions to formulate products with a sustainable and natural consumer appeal. It is readily soluble in water and is very formulable in food and beverage applications.

"We're reimagining the way in which rare ingredients are sourced to make them safer and higher–quality for use in health–promoting products," said Casey Lippmeier, Ph.D., senior vice president of innovation at Conagen. "Our bioconversion technology enables us to deliver non–GMO products. Through this technology, we're unlocking salidroside's great potential as a powerful active health ingredient and as a tool for food and beverage producers to adopt a more natural way to preserve food and beverages."

Food and beverage producers benefit from Conagen's salidroside as it also possesses antimicrobial properties, making it useful as a natural preservative solution for brands seeking alternatives to artificial preservatives. Salidroside expands Conagen's portfolio of natural preservatives, such as Taxifolin BC–DHQ and Rosavel rosmarinic acid, currently available from another pipeline partner, Blue California.

Stress reduction is popular among consumers, typically addressed by exercise or indulgence in food and beverages. More consumers are taking a holistic approach to their health, including their mental well–being and sleep. They are exploring adaptogens as one of the additional positive ways to add an edge to their diets and lifestyles.

"Salidroside is one of the rare, natural molecules with proven adaptogenic activities which correlates to stress reduction," said Lippmeier. "Initially identified in botanical extracts, adaptogens are promising new options in the quest to relieve the stress of our daily lives. This trend opens new opportunities for supplement brands and food and beverage manufacturers to adopt a health–focused profile for their products."

Conagen accelerated salidroside production by leveraging one of its proprietary molecular platforms, which have also been used to produce the clean antioxidants hydroxytyrosol and p–coumaric acid. Salidroside is a glucoside of tyrosol. Conagen's antimicrobial and antioxidant compounds, hydroxytyrosol and p–coumaric acid are also now available through Blue California.

The inputs of fermentation are tightly controlled, dramatically reducing the chance of contamination with heavy metals, fungal toxins, and other unsafe materials that may be found in traditional medicine preparations. Rhodiola rosea extract is most commonly used in Europe and Asia. Its medicinal use for reducing stress and depression can be traced back to the Ming Dynasty in the classic medicinal scripture Compendium of Materia Medica.

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About Conagen

We're making the impossible possible. Conagen is a product–focused synthetic biology R&D company with large–scale manufacturing capabilities. Our scientists and engineers use the latest synthetic biology tools to develop high–quality, sustainable, nature–based products by precision fermentation and bioconversion technologies. We focus on the bioproduction of high–value ingredients for food, nutrition, flavors and fragrances, pharmaceutical, and renewable materials industries. www.conagen.com

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