Several consumers in Canada have become ill with Listeria infections linked to recalled milk alternative products, with two confirmed fatalities. The contaminated milk alternative beverages, sold in Canada by Danone under its Silk brand and Walmart under its private-label Great Value brand, have been linked to nine hospitalisations and 12 illnesses in total, confirmed by the Canadian government’s Public Health Agency. The Canadian Food Inspection Agency (CFIA) confirmed the cases of infection with Listeria monocytogenes and issued a national recall of 18 Silk and Great Value products, including various almond, coconut and oat beverages. The recall was first issued on 8 July. According to the CFIA, it pertains to products with 'All Best Before dates up to and including October 24 2024, and a product code containing 7825.' The majority of infections have occurred in Ontario, as well as one case each in Quebec and Nova Scotia. 67% of those infected are female, and 58% are aged 60 or older. Symptoms of Listeria infection can include fever, muscle aches and gastrointestinal issues, which can be particularly severe for vulnerable populations. Frédéric Guichard, president of Danone Canada, wrote in a statement: “The news in this notice is devastating and our most sincere sympathies go out to the families and loved ones during this difficult time. We would like to reassure our consumers that we have conducted the recall and have removed the affected products from retail shelves, in close collaboration with our retail partners.” On its website, Danone said that the contaminated products were produced in a third-party manufacturing facility, and that all refrigerated Silk beverages produced at the site have been preventatively recalled. Guichard continued: “We are working with the utmost seriousness and in close partnership with the authorities to thoroughly investigate and shed light on the circumstances surrounding this event. Food safety, quality, and the health of our consumers are, and will always be, at the core of everything we do. We are committed to providing updates as more information becomes available.” #Canada #Danone #Walmart

Leprino Foods, a US-based mozzarella cheese manufacturer, and Fooditive Group, pioneers in plant-based ingredients and fermentation, have partnered to commercialise Fooditive’s non-animal casein protein. Under the agreement, Leprino Foods gains exclusive global rights to produce and distribute Fooditive’s non-animal casein for cheese applications, with non-exclusive rights for other food uses. Fooditive’s non-animal casein mimics the functionalities and taste of animal-derived casein, offering a sustainable alternative suitable for various food applications. Moayad Abushokhedim, CEO of Fooditive, commented:​“We are beyond excited to partner with Leprino Foods in bringing our revolutionary non-animal casein to the global market. This collaboration not only underscores our commitment to sustainability and showcases the incredible potential of our precision fermentation technology but also our commitment to partnerships." "By offering high-quality, environmentally friendly proteins, we are paving the way for a more sustainable future and delivering innovative, plant-based alternatives that meet the evolving demands of consumers. Together with Leprino Foods, we are set to transform the food industry and make a lasting impact on the planet.” Mike Durkin, president of Leprino Foods, added: “This agreement with Fooditive highlights our ability to innovate and adapt swiftly to emerging trends and technologies. By incorporating precision fermentation alongside our conventional dairy production, we will explore how this non-animal casein derived from fermentation will add to our product portfolio." "This innovation not only can enhance our range but also holds the promise of reducing the environmental footprint across the supply chain, all while maintaining the highest standards of product functionality, quality, taste and texture." #LeprinoFoods #Fooditive #US

Lycored, a producer of naturally derived carotenoids, has introduced a new nature-based colourant called ResilientRed BF at the IFT First event in Chicago this week. ResilientRed BF is the latest addition to Lycored's portfolio of naturally derived lycopene-based colourants sourced from tomatoes. The company is positioning the new colourant as a "best friend" for food and beverage manufacturers looking to meet growing consumer demand for clean label products. "Consumers everywhere are voicing a clear preference for naturally derived rather than artificial colours and are craving a return to more wholesome foods and beverages," said Caroline Schroeder, head of global marketing at Lycored. Ideal for applications such as UHT dairy, plant-based beverages, meat alternatives and surimi seafood, ResilientRed BF is designed to provide resilience and stability across a range of pH, light and heat conditions. The colourant also offers improved flowability compared to previous formulations. ResilientRed BF is made without ingredients like sugar esters or palm oil, allowing it to meet the stringent requirements for products sold at retailers like Whole Foods Market. Lycored says the new colourant can provide vibrant shades at lower usage levels, creating efficiency and value benefits for brands. "We're excited for customers, scientists and food experts to meet their new best friend – ResilientRed BF – through interactive demonstrations on the IFT FIRST expo floor," Schroeder added. "We're confident this new nature-based colourant will satisfy the growing number of consumers who desire premium, clean label products." #colours #cleanlabel #Lycored #plantbased

Nestlé has introduced Maggi Rindecarne, a plant-based meat extender, as part of its commitment to developing affordable and nutritious food options. Maggi Rindecarne is a blend of soy and spices that can be combined with minced meat to effectively double the number of servings, while retaining the nutritional value and familiar taste and texture of traditional mincemeat dishes. Swen Rabe, head of Nestlé's Product and Technology Center for Food, said: "Our team of experts and chefs developed a tailored solution which brings an equivalent amount of protein in an affordable way to consumers in Latin America". He continued: "Our innovation ensures the familiar taste and texture of mincemeat, is shelf-stable and easy to use". This latest launch builds on Nestlé's ongoing efforts to expand its affordable food range by incorporating plant-based proteins. In 2022, the company piloted a shelf-stable, plant-based protein blend designed to complement egg dishes in Latin America, and developed an affordable and nutritious beverage solution made by combining milk and locally sourced soy for the Central and West African markets. Nestlé's focus on affordable, plant-based food solutions aligns with its broader commitment to developing products that maximise nutrition, affordability, and sustainability. Other recent Maggi launches, such as Maggi Soya Chunks and Maggi Veg, have also provided meat-alternative options to cater to the evolving dietary preferences of consumers. "Nestlé is committed to developing affordable foods and beverages that include nutritious plant-based proteins, helping people to achieve adequate and balanced diets," the company said in a statement. Maggi Rindecarne is currently available in Chile, and the company plans to expand the product's reach to other Latin American markets in the coming months. #Nestlé #Maggi #plantbasedmeat #meatalternatives #mincedmeat

Big Idea Ventures’ Generation Food Rural Partners (GFRP) Fund has launched Bayou Best Foods, a new plant-based seafood company in the US market. The launch of Bayou Best marks the eighth investment made by the GFRP Fund, which aims to accelerate growth in the areas of food, agriculture and protein technologies by forming new companies based on intellectual property. Bayou Best has been developed to commercialise a portfolio of products that can provide a sustainable, animal-free solution to the seafood industry, utilising proven technology, while meeting consumers’ taste expectations. Its initial focus will be on plant-based shrimp alternatives, with plans to expand into adjacent categories. The board of directors has appointed Kelli Wilson as CEO of the company. Wilson brings over 30 years of experience in the food manufacturing industry, including senior roles at ConAgra and Beyond Meat. She commented: “Bayou Best is positioned to be a leader in animal-free seafood manufacturing and distribution, with a strong focus on delivering an eating experience that mimics, in taste and texture, animal-based seafood items”. Wilson added: “Our mission is to provide a product that can replace shrimp in any traditional menu or dish. Consumers who have seafood allergies or who have decreased their shrimp consumption due to other health concerns, can confidently eat Bayou Best seafood and feel good about their choice.” Emily Linett, director of strategic partnerships of the GFRP Fund, said that the seafood industry faces significant environmental, human rights and fraud issues. “Bayou Best’s products align with the growing demand for sustainable protein options, driven by consumer concerns about seafood sustainability and a desire for animal-free alternatives,” she commented. “This investment furthers GFRP’s mission of launching innovative companies while creating living wage jobs in rural communities.” #BayouBest #US

India-based vegan food brand Plantaway has launched what it claims is the country’s first plant-based chicken fillet, made from pea protein. The ‘Chick’n Fillet’ is designed to provide a nutritious plant-based alternative to traditional chicken, offering 19g of plant protein per serving. It is designed to mimic the taste and texture of real chicken while using no artificial colours, flavours or preservatives, responding to consumer demand for meat alternatives that do not compromise on flavour. Plantaway’s Chick’n Fillet can seamlessly replace chicken in a variety of dishes, from burgers and sandwiches to salads and stir fries. It joins the brand’s existing portfolio of meat alternative products, which includes burger patties, nuggets, kebabs and keema samosas. Top image: © Plantaway #Plantaway #India

Palsgaard and Aarhus University are inviting food manufacturers to join a new €5 million project focused on developing plant-based replacements for egg ingredients. Palsgaard, a specialist in emulsifiers and stabilisers, is working with the Danish university alongside fellow F&B ingredients company Nexus to devise plant-based solutions that can replace 10% of the egg ingredients used globally. The project, titled ‘PIER’ (Plant-based Food Ingredients To Be Egg Replacers) aims to find alternatives to eggs in products such as baked goods, dressings, desserts and ready meals. With a goal of helping to reduce carbon footprint and cutting recipe costs for manufacturers, the project is targeting companies that are currently using significant volumes of egg and egg powders in their products and have strategic ambitions to reduce their reliance on fresh and dried egg ingredients. By taking part, companies will be able to co-create with the other project members and secure priority access to the new ingredients for their own products. Sustainability is a key driver for the project, with the CO2 emissions from the global annual consumption of eggs equivalent to three times that of all container ship traffic. It is estimated that 12% of those eggs are used as ingredients in food products to provide functionality such as texture and volume by foaming, gelling and emulsifying. Claus Hviid Christensen, chief executive officer of Nexus, said: “The PIER project represents an exciting opportunity to drive positive change by developing more cost-effective, climate-friendly ingredients. We’re looking to bring in partners from the food industry who are ready to co-create with us, testing their existing recipes and developing new recipes using solutions that are not yet available on the market.” The project will also explore opportunities for partial egg replacement. PIER has a total budget of DKK 37 million (approximately €5 million) and has received a grant of DKK 23 million (approximately €3 million) from Innovation Fund Denmark. #Denmark #Europe #Palsgaard #Nexus

Tess Warnes, registered dietician at food procurement specialist Allmanhall addresses the vital regulatory considerations businesses must remember when it comes to allergen information and labelling. Tess examines how this specifically applies to vegan food, to avoid confusion for food companies and consumers. The availability of vegan and ‘free from’ products has expanded considerably in the past few years. This has been a combined result of the number of individuals following vegan diets, a greater focus on less dairy and meat for reasons of sustainability, and an increase in allergy-based dietary requirements. In line with this growth, we have seen an increased element of confusion around labelling on products. Navigating food labels can be challenging, as laws and products continue to change. Research by the FSA recently showed 62% of people who react to animal-based products, or who buy for someone who does, are confident that products labelled ‘vegan’ are safe to eat. Worryingly, this is incorrect from a regulation and allergen information perspective, and may therefore be putting consumers at risk. Key differentiations Vegan labelling on packaging provides assurance to consumers who choose to avoid animal products for ethical, environmental or health reasons. In the UK, the use of vegan labels is not strictly regulated by law. ‘Free from’ foods are special ranges of foods made without certain allergens. If a label states that the product is 'free from milk' or 'peanut free,' it has to be based on specific and rigorous controls and regulations. These controls need to ensure that the final product is completely free of the allergens stated, not of all allergens. This is another common misconception. ‘Free from’, may mean free from eggs or dairy – not necessarily both – in the same product. What it is free from must be stated, and this includes checking that all ingredients and packaging materials do not contain the specific allergens, and that cross-contamination from other foods made on site is prevented. There is one exception to this rule, which is gluten. Regulations state that gluten-free labelled products can contain a maximum 20mg/kg of gluten. Next is Precautionary Allergen Labelling (PAL), more commonly known as 'may contain'. These statements are voluntary and not regulated by law. PAL is used by food producers to communicate the possible unintentional presence of a food allergen at any stage in the food chain and includes phrases such as 'may contain nuts,' 'may contain traces of egg,' 'made in a factory that handles peanuts' and 'not suitable for milk allergy sufferers’. There is no agreed definition for ‘vegan’ in UK food law, and when it comes to vegan labelling, there is no legal UK or EU classification regarding what foods can or cannot contain. Voluntary labelling of terms such as 'vegan' are covered by the Food Information Regulations 2014 and Consumer Protection from Unfair Trading Regulations 2008. This states products cannot be misleading. As a vegan diet does not include animal products, if a food is labelled vegan, the food must therefore not contain animal products. However, it does not mean the food will be safe from contamination or traces of animal products. A vegan claim does not need to go through any rigorous tests in the way that allergen information does. This means that a food can be labelled vegan and have a PAL statement for milk or egg. Vegan food can be prepared in factories and areas where products of animal origin may be present. This could mean that some vegan food products could unintentionally contain allergens, therefore caution is absolutely required. Vegan certification The Vegan Trademark was designed to provide greater clarity for those following vegan diets, removing the need for these consumers to read through ingredients list. And while the trademark standards require minimising cross-contamination as far as possible, rigourous tests demonstrating complete removal of animal products are still not needed. It is this that has caused confusion for consumers, many wrongly assuming that all vegan products are suitable for someone with a milk allergy. It’s important to note that the Vegan Society does not claim that products registered with the Vegan Trademark are suitable for people with allergies to animal products; this depends on the standards achieved by individual manufacturers. Many vegan food producers exercise caution, rightly, and include precautionary statements which seem counter-intuitive such as 'may contain milk' while also being labelled as ‘vegan’. Food safety labelling, like ‘free from’ or ‘allergen free,' serves as a guarantee from food producers that the specified food will be absent from the product. But vegan food labelling simply indicates that no animal-based ingredients were intentionally used – not that they are free from any traces or exposure. Vegan food producers should therefore ensure free from statements are used correctly, to avoid confusion and dangerous consequences. #Labelling #UK #Allergens #Vegan

Heather Mills, founder of vegan food company Vbites, has added the online plant-based store Alternative Stores to her business portfolio. With the acquisition, Mills aims to support hundreds of family businesses in bringing their plant-based food brands to market. Alternative Stores was established by founders Dan John and his daughter Zahra, aiming to help consumers lead a cruelty-free lifestyle. The UK-based vegan duo set up the business with a focus on products from ethical small businesses – everything sold via Alternative Stores is 100% vegan, and the brand aims to supply organic, Fair Trade, gluten-free and palm oil-free options when possible. While Dan will retire, Zahra will continue to work with Mills and her team following completion of the acquisition. The acquisition follows the news earlier this year that Mills bought her own Vbites business back out of administration in a £1 million deal, choosing to resurrect the business ‘at great personal expense’ after Mills claimed she was ‘forced unnecessarily’ into administration at just three days’ notice. She cited ‘corporate greed’ as one of the drivers leading to the company’s struggles. Now, Mills has expressed ambitions to ‘diminish the control of large corporations abusing their power’ through her acquisition of the online store, commenting in a statement: “I observed too many family businesses struggling to get listed on corporate-owned selling websites, facing endless paperwork, poor communication and exorbitant charges that ultimately harmed their operations”. “People may find these companies convenient, however they are harming the consumers pocket and ethics in other ways they have not considered.” She added that her aim was to simplify the shopping experience for consumers seeking diverse, healthier and tasty plant-based options, while supporting family-owned businesses as they are ‘the foundation’ of the UK’s economy. “Our wider plan is to integrate this offering with the many high-protein, delicious alternatives we already produce at VBites, creating a central hub of 'hero' plant based products in one place,” Mills concluded. “From plant-based milk to allergen-free ready meals and ethical sweet treats, we are committed to quality. If it's not fantastic, it won't make it onto the site – it must have the Heather Mills stamp of approval!” Outgoing co-founder Dan John commented: “We are excited for the future of Alternative Stores with such a passionate vegan pioneer in Heather Mills. We have built up the most amazing and loyal customer base and know they will be as delighted as we both are for the ideas and plans that Heather and her team are working on.” #AlternativeStores #HeatherMills #UK

Ghetto Gastro, a US-based vegan food brand specialising in breakfast offerings, is launching two new toaster pastry flavours inspired by the upcoming autumn season. Debuting in selected Target stores across the US on 30 July, the two new toaster pastry flavours – sweet potato, and brown sugar – are rolling out just in time for the back-to-school season. The new flavours join the brand’s existing plant-based product offering, which includes toaster pastries in a range of flavours such as maple apple cinnamon, peanut butter and jelly, chocolate, raspberry and strawberry. Each product is vegan, made with organic roots and grains and non-GMO ingredients. The brand’s range is made without artificial additives and preservatives. Following the initial Target launch, the new toaster pastries will also be made available via Amazon in August. #GhettoGastro #US

Buried in the demands of fast-paced lifestyles, consumers increasingly require quick and easy meal options that can be squeezed in seamlessly alongside lengthy lists of daily errands. The Plant Base examines the current trends and consumer needs shaping the rise of vegan ready meals and convenience foods. In the fast-moving and often stressful grind of everyday life, efficiency and convenience are of prime importance. But when it comes to today’s consumer meal needs, being quick and effortless is just one part of the equation. Savvy shoppers are now seeking higher-quality and more nutritious offerings that still tick the right boxes when it comes to their convenience credentials. For those following plant-based diets, finding the right speedy meal options can feel like even more of a minefield. Alicia Humpert, ADM’s marketing director for savoury EMEA and global proteins, commented: “Expectations for plant-based ready meals are high, and quality ingredients are game-changers in terms of sensorial and nutritional aspects, providing value”. She recommended that brands in this category evolve their offerings to ensure they encompass affordability, accessibility, convenience, taste, texture and nutrition – critical components of a successful ready meal range in the plant-based segment. “There is also a movement toward ‘snackification’ and ‘less complete’ meals, with a focus on grab-and-go options,” Humpert enthused. “Manufacturers that can deliver quick, easy plant based ready meals that go beyond soups or stews and enter the realm of snack packs, frozen snacks, salads and meal kits, will capture modern consumers’ attention.” A world of flavour Global cuisine offerings, such as Asian- or Mexican-inspired dishes, continue to feature prominently in the ready meal ranges of plant-based brands, as consumers in Europe and the US look to experiment with new flavours from further afield. According to research by FMCG Gurus, a significant 74% of global consumers express an interest in food products that boast new, unconventional and exotic flavours – and among these respondents, a notable 53% specifically desire these adventurous flavours in ready meals. “Ready meals also take the guesswork out of the cooking process, providing ready-to-eat versions or the tools needed in an easy-to-follow kit,” Humpert added. “This is appealing for adventure-seeking consumers that lead busy daily lives.” Additionally, consumers who seek novel flavours and culinary experiences will also likely be open to trying different sources of protein. “This presents an opportunity for manufacturers to deliver innovative plant-based ready meals inspired by regional cuisines, empowering shoppers with more choice and variety,” she noted. Asian-inspired cuisine has soared in popularity with consumers in the West, evidenced by the rise of ready meal options that deliver flavourful fusions of Eastern and Western ingredients. Products that serve up a plant-based spin on traditionally meaty Asian classics, such as the popular Japanese chicken katsu, offer the opportunity for consumers to enjoy dishes they may have tried in foodservice or on their travels – all within minutes, aligned to their dietary requirements and in the comfort of their own home. UK supermarket chain Tesco, which offers an extensive plant-based ready meal range within its own-brand Plant Chef portfolio, has launched several Asian-inspired NPDs this year including a fragrant sweet potato katsu-style curry, and sweet and sour ‘no chicken’ with rice. Meanwhile, vegan Asian ready meal brand Shicken – based in the UK and recently expanding into the US – has seen snowballing success in retail after beginning as a direct-to consumer company during the 2020 Covid-19 lockdown. Co-founded by husband and wife Parm and Satvinder Bains, its dishes are based on traditional Indian recipes that have been passed down to Satvinder from three generations – all made with plant-based ingredients, including the brand’s signature soya-based chicken alternative. Parm told The Plant Base: “Our dishes are enjoyed by everyone – whether they are vegan or otherwise, because they deliver the true taste of Indian cooking, crafted with authentic marinades and our unique plant-based chicken that tastes just like meat”. Shicken’s core offering includes tikka masala, jalfrezi and balti ready meal dishes, as well as a range of kebab skewers. Following the success of its tikka-flavoured kebab skewers, Shicken has now unveiled a teriyaki kebab skewer product as part of a new endeavour to stretch beyond Indian cuisine into a broader, pan-Asian offering. “At Shicken, we want to continue evolving and developing dishes from across Asia,” Parm explained. “In 2023, we travelled across Singapore and Japan for inspiration for authentic Asian dishes we can add to our culinary consumer experience.” “We also have plans to travel around India for further inspiration, with trips to explore and experience the incredible Indian street food scene in Mumbai and Delhi.” Exploring different global cuisines can also be an opportunity to enhance health and nutrition within the ready meal category. Andy Welch, founder of Srsly – a UK-based food brand specialising in low-carb solutions – said that while traditional Western ready meals have been “a little wayward regarding their nutritional responsibilities,” the emergence of more world cuisine-inspired recipes has “nudged the goalposts”. The brand’s plant-based ready meal portfolio includes teriyaki, chow mein and pad thai noodle dishes featuring chicken-style pieces made from pea protein. Srsly also favours konjac noodles in the formulation of its meals, enabling the meals’ low-carb USP. The konjac yam is a root-based vegetable native to Asia, and noodles made from konjac flour offer significantly reduced carbohydrate content and calories compared with traditional wheat- or rice-based noodles. “Konjac noodles’ superpower is the fact that they are made from glucomannan – in addition to being low in carbs, glucomannan absorbs water in the digestive tract, which is a key component as to why our consumers feel both full and content,” Welch highlighted. “Each recipe is a mix of low-carb noodles or rice, aromatic spices, vegetables and crunchy peanuts – meticulously assembled feasts that leave you feeling both full and satisfied despite only containing a miserly 15g of carbs.” Clean convenience Welch acknowledges the prevailing stigma attached to ready meals, often seen as “hubs for excessive salt, sugar and second-best ingredients”. However, he firmly contends that it is “perfectly plausible for healthy intentions, convenience and great taste to happily coexist”. Indeed, many brands in the space have taken note of the food and beverage industry’s biggest nutrition trends – such as boosted protein and clean labelling – making efforts to ensure their ready meals can adapt to such requirements, shedding the segment’s once unhealthy, ultra-processed reputation. Alex O’Halloran, plant-based brand manager for Tesco, said: “We have improved our health credentials across the Plant Chef range by adding meals rich in vegetables, pulses and beans. All products within the range offer a minimum of one of your five a day, are low in saturated fat, and the majority are a source of fibre or protein.” Tesco and many others are embracing the ‘vegetable-led’ trend, prioritising plant-based, whole food ingredients in their recipe innovation. Today’s consumers are increasingly discerning about the ingredients in their meals, extending this scrutiny to the ready-to-eat category. “People are increasingly looking for meals with a shorter list of familiar ingredients,” said Dylan Morton, culinary food development specialist for North America at Univar Solutions. He continued: “Working closely with supplier partners and our technical experts, we can offer food manufacturers different options and tailored solutions, enabling them to bring high-quality, plant-based products to the market”. Univar is working with Novonesis, a biosolutions partner that provides enzyme solutions aiming to address challenges in plant-based meat production. Enzymes such as Novonesis’ ProBite can be used as binders in meat alternatives in place of hydrocolloids, helping to satisfy clean label demands in ready meal development. “Many brands are pushing the boundaries of what’s possible in the plant-based ready meals space, and I think we’ll continue to see that in the coming years,” Morton added. One of the primary challenges in clean label product development remains shelf life – a crucial consideration in ready meals, as ADM’s Humpert pointed out. “To exceed consumer expectations, ready meals should be as fresh as a dish that has just been cooked and served,” she said. “It must also have a lengthy shelf life, whether it is being sold in-store or shipped through a delivery meal kit service. However, shelf stability may come with a trade-off for clean labels due to food stabilisers and other complementary ingredients and solutions. Solving these potential challenges takes quality ingredients and formulation expertise, in addition to proper packaging.” ADM offers plant-based and clean label-friendly emulsifiers, stabilisers and texturants that can provide healthier alternatives to solutions like monoglycerides and diglycerides – ingredients that contain trans fats, commonly used as emulsifiers in processed food products. “Plus, our pea proteins are inherently non-GMO, and we have non-GMO soy protein options, including those locally grown and sourced through our facility in Serbia,” Humpert continued. Quality upgrade Challenging the narrative that convenience food is unhealthy and low-quality, many companies within the plant-based space are emphasising how their ready-made options can actually help consumers to improve their diet, enabling access to a more varied range of high-quality, nourishing meals. For individuals encountering barriers such as time constraints and limited cooking skills, adopting a healthy diet can be challenging, as can adhering to a plant-based lifestyle. Ready meal delivery services like Allplants in the UK and Soulara in Australia aim to address this challenge by offering nutritious, restaurant-quality options tailored to plant-powered consumers, requiring minimal effort to enjoy. Allplants collaborated with plant-based powerhouse celebrity chef Rachel Ama last year, offering consumers a range of luxurious dishes inspired by Ama’s own heritage and travels. The limited-edition ‘chef in residence’ portfolio includes a smoked aubergine and walnut ragu; West African peanut stew; and a chimichurri portobello mushroom bowl among its ready-to-cook dishes. Elsewhere, Soulara – acquired by Australian plant-based meat company V2Food in 2023 – delivers a focus on wholesome nutrition through chef-made ready meals that aim to make it easier for plant-based consumers to live by their values. The brand’s ethos encourages consumers to ‘eat the rainbow’ through its diverse fresh vegetable-led range, designed to be low in sugar, natural and with options catering to specific meal preferences such as low-calorie and high-protein. Nathaniel Tupou, general manager for Australia and New Zealand at V2Food, commented: “We know consumers want to eat more plant-based products in their diets, but some of the barriers to making this change are concerns around taste, nutritional value and how to cook them”. “V2Food’s expertise in plant protein is the ideal complement to Soulara’s vegetable-forward approach; coming together allows us to provide a well-rounded menu for consumers seeking a plant-based lifestyle.” The restaurant-quality convenience trend is becoming more prominent on supermarket shelves, too – in the UK, meat alternatives maker Meatless Farm has tapped into this trend with a range of luxurious fresh filled pasta products, ready-made with the brand’s meat alternatives encased inside as part of an indulgent filling. Alison Reilly, head of marketing at Meatless Farm and its parent company Vegan Food Group, told The Plant Base that the range was developed with different consumption occasions in mind – the indulgent beef, red wine and porcini mushroom girasole, for example, is designed to cater to a “more elevated date night dining experience”. Each parcel contains a vegan beef alternative made with pea protein, combined with red wine, a creamy plant-based cheese alternative and porcini mushrooms. Also available within the gourmet-style pasta range is a ‘no-duja’ ravioli, packed with spicy and smoky Calabrian sausage flavours – no fuss or preparation required, ready to serve up in five minutes. “We worked with an Italian supplier who supplies top-tier restaurants to make sure that we were able to offer authentically tasting Italian restaurant quality food at home,” Reilly explained. “Amid the cost of living crisis, consumers are looking for that restaurant quality dining experience at home without the price tag,” she added. “Offering convenient restaurant-quality plant-based foods ensures people don’t miss out on life’s luxuries while making meatless switches easy and delicious.” Ready for the future Convenience foods serve as a crucial resource for consumers navigating barriers such as time constraints, budget limitations, ingredient accessibility and cooking expertise. It is important to note that the notion of quick fixes no longer implies compromising on quality, as many plant-based innovators in this market are keen to emphasise. “Many people turn to plant-based ready meals to conveniently incorporate satiating, balanced meals into their routines. They want ready meals that contain high protein, fibre and omega-3 fatty acids, in addition to more wholesome ingredients,” ADM’s Humpert said. “At the same time, our proprietary research finds that over 70% of global plant-forward consumers – defined as flexitarians, vegetarians or vegans – believe taste and nutrition are equally important. Consumers expect plant-based ready meals to both taste exceptional and support holistic wellbeing goals.” With ‘plant-forward’ diets on the rise, Humpert predicts that momentum for plant-based ready meals will continue in parallel with interest in protein variety and convenient options. Brands that stand out on-shelf will know their consumers well and ensure their ready meals provide exactly what they are looking for out of a convenience solution – whether that’s an indulgent recipe reminiscent of restaurant banquets, a better-for-you version of a fast food favourite or an exciting chance to sample something new entirely.

Oatly has partnered with Pernod Ricard-owned spirit brand Malibu to bring a piña colada-flavoured alcoholic soft serve to the UK. The launch of the ‘Piña Oatlada’ aims to help consumers to ‘unplug’ and destress, following the results of a survey conducted by the brands in the UK which revealed that more than half of respondents wanted more time to escape ‘adult’ responsibilities. With Gen Z consumers increasingly looking for lower alcohol alternatives and driving demand for plant-based options, Oatly and Malibu’s fun collaboration caters for this group, who may also be more inclined to experiment with flavours. The dairy-free soft serve is just 1.5% ABV and is made with oats to achieve a creamy texture. Malibu and Oatly are opening Paradise Arches, an exclusive clubhouse in London’s Shoreditch district, to launch the collaboration. The special pop-up, from 12 July – 2 August, will offer guests Malibu and Oatly-inspired cocktails alongside light bites and a complimentary Piña Oatlada, served in a cocktail glass-shaped waffle cone created exclusively for the partnership. Paradise Arches is the first in a series of activations across Europe to celebrate the collaboration. The Piña Oatlada soft serve will also be available for consumers of legal drinking age in select bars across the UK, before travelling to festivals such as All Points East in London, Superbloom in Germany and the VIP bar at Way Out West in Sweden. Craig van Niekerk, VP of marketing at Malibu, said: “As a brand, Malibu has always been about bringing out the spirit of summer and enabling good times – something our research has shown we’re all in serious need of right now! Our delicious new Piña Oatlada combines two great-tasting brands to create the ultimate taste of the season, it’s the perfect way to unplug and enjoy the summer.” #Oatly #Malibu #UK