Acomo, a plant-based food ingredients group based in the Netherlands, has agreed to acquire the Caldic Food Service and Retail nuts and dried fruits business in Northern Europe. The acquisition aims to further strengthen Acomo’s Spices & Nuts segment and establish a stepping stone in the European Nordic markets. It encompasses Caldic Food Service and Retail (FSR), which operates an office and a process production facility in Malmö, Sweden. The company is mainly active in Denmark, Sweden, Norway, Finland and Germany. FSR supplies a range of nuts, seeds, kernels, dried fruits, pulses and marzipan to wholesale and retail customers, the food industry and the out-of-home market. It also runs its own retail brand, Naturens Energi, and produces its own almond-based marzipan. After the closing of the transaction, FSR will be renamed to ‘Delinuts Nordics’ and jointly operate with Acomo’s Delinuts Netherlands business, to explore new markets and opportunities. Allard Goldschmeding, CEO at Acomo, said: “This bolt-on acquisition allows us to establish local presence in the Nordic markets. Commercial Director Patrick Wibroe and his team will undoubtedly give a significant impulse to the projected growth of our Spices & Nuts segment.” He added: “The combination of trading and new value-added services such as customer concept packing, roasting and producing is a proven approach to reinforcing our position in the supply chains we are active in, enabling us to provide answers to growing customer demand”. Gustav Larsson, managing director for Caldic Nordics, expressed confidence that the dried fruit and nuts business would flourish under the Acomo business, where this segment is central to the strategy. He commented: “With this agreement, our customers are assured of continuity in the supply of the products and the brands they value, but as part of Delinuts’ innovative offering. Upon completion of the agreement, we will work with Acomo to ensure an uninterrupted supply while we transfer the production, products and brands to Delinuts.” The intended acquisition is subject to customary closing conditions and is expected to close in the third quarter of 2024. Financial details of the transaction were undisclosed. #Acomo #Caldic #Delinuts #Europe

Anuga is establishing a new trade show, Anuga Alternatives, set to take place for the first time in 2025. Focusing specifically on the alternative protein industry, Anuga Alternatives will form its own segment at Anuga's wider annual event next year, held at the Koelnmesse in Cologne, Germany, from 4-8 October. The Plant Base spoke to Jan Philipp Hartmann, director of Anuga, to find out more. What led to the development of Anuga Alternatives? Anuga is the leading trade fair for food and beverage business and, as a trendsetter, provides global impetus for the industry. As a political and economic platform, we create a space for the exchange of ideas and solutions for overcoming future challenges. We are very close to the food industry, which has also been looking at protein alternatives for some time as the market continues to boom. Many manufacturers of meat and fish products are investing in the development and expansion of their own portfolios and are bringing alternative products to market. There are over 1,400 companies worldwide that offer plant-based alternatives to animal products, and the market will continue to grow in the coming years due to consumer demand and technological innovation. Cell-cultured meat is already a major topic in the industry and has the potential to fundamentally complement and enrich the food sector in various ways. Could you tell us about some of the key trends, within plant-based proteins in particular, that this event will explore? Anuga Alternatives will look at several key trends in plant-based proteins. To name a few: • Growing demand: Research by Innova Market Insights shows that health, dietary variety and the environment are the top purchase drivers among consumers globally to consider 100% plant-based alternatives, while one in four consumers globally describe themselves as 'meat reducers' or 'flexitarians'. • Innovation in ingredients: The range of plant-based protein ingredients is expanding, with new technologies like precision fermentation and cell cultivation offering exciting possibilities. The most used plant proteins are soy, wheat and pea, but there is a huge amount of interest in new protein sources such as chickpea, fava bean, lentil, sunflower and almond protein. • Focus on sensory features: Companies are working to improve the taste and overall sensory experience of plant-based products to better mimic animal-based alternatives. What do you think are some of the most exciting technological developments and areas of growth in this space currently? Ingredient suppliers are focused on taste, texture and nutrition parity. We are currently seeing innovative application of new technologies that improve these aspects. Cultured dairy, meat, cheese and fats, and precision fermentation, get a lot of media attention – but these are long-term projects. However, there are ingredient technologies that are ready for use now and will help improve consumer acceptance of plant-based products – such as plant-based cheese alternatives made entirely from potato, beet pulp for juiciness in meat substitutes, and special oils that create creamy and smooth textures in plant-based cheese alternatives. How does Anuga Alternatives set itself apart from other events focusing on the alternative protein industry? Anuga Alternatives stands out because it is a trade fair under the roof of Anuga, the biggest trade fair for the F&B industry worldwide. It brings together the global food industry and offers direct contact with the relevant players for efficient networking and a wide reach. As a global knowledge leader, together with our knowledge partner Innova Market Insights, we will offer a comprehensive program of webinars, workshops and speaker events covering the latest research findings and technological breakthroughs, as well as technical and social aspects of food production. What will businesses in the plant-based food and beverage industry gain from attending the event? By participating, companies are ahead of the game and position themselves at the forefront of a rapidly developing market, taking advantage of new growth opportunities and benefiting from participation in many ways. These include: Presenting their products to relevant players in the global food industry and gaining access to new markets. Meeting top decision-makers from purchasing, retail, industry and gastronomy. Gaining valuable knowledge through our extensive and exclusive supporting programme, with opportunity to exchange ideas with renowned industry experts and researchers. How do you predict the alternative proteins category will evolve in the coming years? The category will continue to grow due to consumer demand for sustainable and ethically produced food. There will be advances in technology that make alternative proteins more affordable and accessible. The range of products available will broaden and expand in terms of recipe, texture, taste, shape and shelf life. We can also expect to see increased collaboration within the industry to address challenges such as scalability and supply chain efficiency. Overall, the alternative protein sector will play a crucial role in shaping a more sustainable and resilient food system in the coming years. #Anuga #AnugaAlternatives #Germany

Kallø, owned by Ecotone UK, is entering the dips market with the launch of organic veggie dips. The dips, which feature a tomato-based recipe with organic vegetables and pulses, is available in three varieties: Organic Chutney Tomato & Lentil, Organic Tomato & Olives and Organic Spicy Tomato. Positioned to meet the evolving eating habits of global consumers, Kallø's Veggie Dips are both a snack and a cooking ingredient. They are plant-based, free from additives and packaged in recyclable glass jars with aluminium lids and paper labels. According to the company, the launch follows Kallø's success with products like Veggie Cakes and Veggie Thins. Adele Ward, Kallø's marketing director at Ecotone UK, said: “The snacking landscape is changing. 64% of global consumers are now moving away from traditional three meals a day in favour of more flexible and frequent eating occasions. Social snacking and sharing the joy of preparing and consuming food with family and friends has become a greater priority." "Our new dips are well positioned to tap into this trend. What started as an idea for a perfect pairing with our Kallø Veggie Thins has morphed into a versatile product that works just as well as a cooking ingredient as it does on a charcuterie board." “We’re encouraging consumers to experiment with their dips and take pleasure in the preparation process. Whereas previously savoury snacking involved a lot of cold meats, nowadays, plants can be the hero of the plate. For Kallø, our focus is to innovate with diverse plant ingredients that drive intrigue and excitement.” Initially available through Ocado and select health food stores, each 135g jar retails at £3.00. #Kallo #Ecotone #UK

Dairy company Frischli is teaming up with fellow German food business Brüggen to establish a new oat beverage specialist business. The two family-owned companies registered the formation of a joint venture with the Cartel Office on 3 July 2024. The new business will develop and produce oat beverages, oat beverage concentrates and functional oat products, marketed specifically in the food retail sector. Brüggen and Frischli aim to combine their expertise in the areas of milk and oat processing to produce innovative, high-quality oat beverages that meet the demand for plant-based milk alternatives in Germany. Frischli processes around two million kilograms of milk daily, supplied by over 750 milk producers. In 2021, the company added a modern plant-based range to its portfolio including a variety of desserts and oat-based milk alternatives. Meanwhile, Brüggen operates the largest oat mill in Germany and supplies oat flakes, and other hulled cereal products, from its production headquarters in Lübeck. The company has further facilities in Poland, France and Chile. The joint venture will rely on advanced milling technology, process technology for oat liquefaction and filling technology. Johannes Brüggen, personally liable partner at Brüggen, said: “The establishment of this joint venture marks a significant step in our corporate strategy, which focuses on sustainable growth and innovation. By combining our respective strengths and experience, we are ideally positioned to set new standards in the oat drink sector.” The company is expected to commence operations at the beginning of 2025, subject to authorisation by the relevant authorities. Both Brüggen and Frischli have worked with well-known retail partners for years and will continue to operate independently in their respective fields. #Brüggen #Frischli #Germany

UK nut butter brand Pip & Nut has entered the snack category with a range of peanut butter-stuffed oat bars. Made from Glebe Farm’s wholegrain regeneratively farmed British oats and filled with Pip & Nut’s peanut butter, the high-fibre snack bars contain 6g of plant-based protein and are made with 100% vegan and natural ingredients. Pip & Nut’s oat bars are available in three flavours: original, chocolate, and apple and cinnamon. Each bar contains 30% peanuts and is free from palm oil. Pip & Nut’s peanut butter is made using specially selected, single-origin Argentinian peanuts, sourced for their naturally sweet flavour. Pippa Murray, Pip & Nut’s founder, commented: “This range was inspired by our community of fans and their love of peanut butter on oats for breakfast. It's such a popular combination for a reason – it tastes great and is really satisfying – however we didn't feel like there was an on-the-go option on the market that matched up when it came to flavour or nutritional credentials.” The bars will initially be available individually and in multipacks of three from 9 July at select WHSmith stores in the UK, as well as on Amazon and Pip & Nut’s website. Multipacks of original and chocolate flavours will launch in Tesco stores nationwide from 17 July. #PipAndNut #UK

Novo Holdings has invested in Danish food-tech start-up Matr Foods, supporting the company in scaling up the production of its plant-based meat alternatives. Matr was established in Copenhagen, Denmark, in 2021. It specialises in developing organic plant-based meat products using traditional fungal fermentation techniques. The start-up transforms locally sourced organic ingredients like oats, split peas, lupins, beetroots, and potatoes into nutritious meat alternative products such as patties and mince. According to Matr, its process achieves a juicy texture and meaty flavour without the need for additives or heavy processing. Matr’s flagship product, Matr Fungi Mince, is made entirely from natural ingredients grown in Scandinavia. It is rich in protein and low in fat, offering a similar amino acid profile to meat, but with a carbon footprint of 1.4 kg CO2e per kg – 94% lower than that of beef. Currently, the company’s customer base comprises several B2B contracts with restaurant chains in Denmark, and with online supermarket Nemlig. The new financing will enable Matr to scale up its production capacity to meet growing demand from new and existing customers. Randi Wahlsten, CEO of Matr, said: “We have been extremely well received by chefs and consumers alike, to the point where we are experiencing a much higher demand than we can currently supply. We are therefore very excited to have Novo Holdings joining us now to really accelerate the journey by scaling up our production and expanding our customer base.” Wahlsten added that Novo and Matr share a clear vision of creating “a truly impactful international food business based on our sustainable, clean fungi food technology”. Thomas Grotkjær, partner for planetary health investments at Novo Holdings, commented: “Matr has managed to develop a product that tastes great, is highly nutritious and has a strong sustainability profile. I am very pleased with the opportunity to contribute to the scaling up of Matr Foods, offering end consumers a new product that combines the savoury experience we know from meat with the health and sustainability benefits of a plant-based diet.” Top image: © Matr Foods #MatrFoods #Denmark

Ross MacKay, founder of plant-based food start-up Daring Foods, has teamed up with fellow CPG entrepreneur George Heaton to introduce a new functional beverage and nutrition brand, Cadence. MacKay and Heaton said they identified a significant gap in the $34bn sports beverage market, noting an ‘excessive use’ of sugar and caffeine, and deficiency in essential salts across products currently available on the market. Recognising salt’s role in maintaining optimal physical performance, the co-founders brought Cadence to life – a ‘first-of-its-kind’ mineral salt beverage, specifically designed for effective hydration, peak performance and maximised recovery. While most dietary advice focuses on reducing salt intake, recent research has highlighted salt’s importance for those engaging in intense exercise. Salt helps maintain essential electrolyte concentrations, reduces physical fatigue and boosts energy. Cadence’s electrolyte beverage features a precise formulation of mineral salts, including 500mg of sodium chloride, 295mg magnesium lactate and 190mg potassium chloride. The zero-calorie, natural, caffeine-free and vegan-friendly sodium drink is launching in a citrus flavour. It is sweetened by plant-based stevia sweetener, and is set to be accompanied by additional flavours to be introduced by the brand in the coming months. The brand is now officially available in the US following its recent successful ‘soft launch’ in Europe. Co-founder MacKay commented: “I built a business based on a mission to disrupt the global food system and, now I am reframing the narrative around salt. Salt is a vital mineral that every human being needs to function, and those who exercise regularly need a suitable amount of salt in their system to recover and stay healthy. We’re thrilled to bring a first of its kind hydration product to the market that is 100% clean.” Top image: © Cadence #Cadence #US

UK hospitals are set to see hybrid meat products appearing on menus this year, made with a blend of traditional meat and mycoprotein supplied by Quorn. Quorn, which launched to market in the UK in 1985 as a pioneer of the vegetarian meat alternatives category, said that its customer base has expanded over the past 20 years to include flexitarians – consumers who are actively trying to reduce their meat intake for both health and sustainability reasons. The company has revealed that it is now working with partners in the foodservice sector to help them introduce products made from a blend of animal-based meat and Quorn mycoprotein, its fungi-based protein ingredient, to replace 100% meat core menu items. One such partner is the National Health Service (NHS), the UK’s biggest employer. By working with Quorn to develop blended meat recipes for customers in its facilities, the NHS believes that multiple benefits will be delivered, including reducing the carbon footprint of its menus and helping the UK’s healthcare system to achieve its climate targets. Additionally, it aims to reduce saturated fat and cholesterol from patients’ and employees’ diets, as well as add more fibre. The project will see Quorn support a number of partners in foodservice and catering across the UK as they develop and market their own hybrid meat products, expected to be on menus sometime before the end of 2024. While products will contain Quorn’s mycoprotein, none will be produced under the Quorn brand and will be manufactured by Quorn’s catering partners. Quorn’s branding will not feature on menus or partners’ packaging. Mycoprotein will be referenced in the products’ ingredients list. Plant-based food awareness organisation ProVeg International published a statement on the announcement, commenting: “ProVeg takes an open-minded, evidence-based approach to ‘blended meat’. It is not clear whether eating blended meat is enough to help mitigate the climate crisis. We support more research into blended meat until evidence has been shown that it actually leads to a reduction in conventional meat consumption among consumers.” The organisation added that in the UK, in settings like hospitals and schools, ProVeg sees it as a positive development. “It is estimated that UK schools serve 1.2 billion meals per year, and the NHS 200 million meals, so some blending can make very significant climate emissions savings each year,” ProVeg wrote in its statement. “Pork, whether it is in a blended product or on its own, contributes to greenhouse gas emissions, as well as other environmental issues.  So ProVeg advocates for a reduction in animal consumption and encourages companies and institutions to embrace more plant-based foods.” Top image: © Quorn #Quorn #UK #Mycoprotein

Dutch food-tech Revyve has introduced its new minimally processed egg replacement ingredient at IFT First 2024, suitable for use in clean label burgers. According to the company, its new ingredient can help manufacturers to bring a ‘meaty bite’ to plant-based burgers while providing an alternative to animal-derived texturizers and additives. Eggs have long been regarded as staple texturizers and binders in processed foods, such as meat and vegetarian burgers. However, Revyve believes that eggs have ‘lost their appeal’ due to shifting prices, unstable supply, food safety and allergy concerns, and demand for more ethical, sustainable solutions. Mimicking the performance of eggs without starches, emulsifiers, unfamiliar binders and E-numbers can be a challenge. Revyve believes its new clean label solution could address this, fulfilling the demand from consumers who do not wish to compromise on the texture and mouthfeel that eggs impart on burgers and other foods. Consumers are also increasingly seeking shorter and simpler labels featuring recognisable ingredients. Revyve has developed its texturizing ingredient using upcycled brewer’s yeast, offering functionalities such as heat-set gelling, binding and emulsification thanks to its yeast proteins, said to behave like egg whites when used in plant-based patty formulations. “When cooked in a patty mixture, Revyve becomes firm yet springy, forming a binding network around the other ingredients,” said Edgar Suarez Garcia, the company’s chief technology officer and co-founder. He added: “Revyve’s secret lies in the unique combination of functional proteins and fibers created by our patented technology. Manufacturers appreciate that when paired with other ingredients, Revyve can eliminate the need for methylcellulose, which has numerous functional and labeling downsides.” According to the brand, its product is price-competitive with eggs and is already being used to redesign and formulate new products by manufacturers looking to target emerging trends. The ingredient is easy to use with standard processing equipment and complies with international regulatory requirements. #Revyve #Netherlands

Violife has introduced its new dairy-free Creamy Block in Canada, claimed to be the first of its kind to be available in the Canadian market. The brand-new Creamy Block can be whipped, spread and baked, allowing consumers to indulge in classic cream cheese recipes without using dairy. It joins Violife’s existing portfolio of plant-based cheese offerings such as cheddar-style slices, mozzarella-style shreds and feta-style blocks. Meryem Leyoussi, commercial and brand lead for Violife Canada, said that cream cheese has made its way into many dishes that Canadians know and love, including cheesecake, Montréal-style bagels and even rolled into sushi. “The new Creamy Block has the craveable richness and tang of traditional cream cheese, and a velvety, smooth mouthfeel but no dairy,” Leyoussi explained. “We can’t wait for Canadians to unlock all of Creamy Block’s delicious possibilities, whether it’s roasted into a creamy pasta bake or whipped into delicious savoury dips for barbecues and picnics.” Creamy Block is now available at retailers across the country, including Save-On-Foods and Longo’s. It will continue to be rolled out across the summer in select Loblaws stores, as well as featuring at a number of street fairs and festival events in Montreal, Vancouver and Toronto. #Violife #Canada

Above Food, a Canadian specialist in regenerative ingredients, has announced its acquisition of European plant-based food and technology company Brotalia. Brotalia, founded in 2017, is a subsidiary of Spain-based Grupo Empresarial Enhol. The company’s food technology group aims to revolutionise the production of ingredients and foods by producing and marketing healthy, tasty and sustainable food at scale. A specialist in 3D bioprinting and dry fermentation technologies, Brotalia produces a range of plant-based meat alternatives under the commercial name Foody’s. Its fermentation process upcycles ingredients and their byproducts into high-value end products while enhancing nutrient density. Above Food delivers nutritious food to businesses and consumers with a focus on regenerative agriculture, traceability and sustainability. Its products and brands are available in grocery stores across Canada, the US and Europe. Above’s chain of plant proteins is enabled by scaled operations and infrastructure in primary agriculture and processing. Lionel Kambeitz, Above Food’s founder, CEO, president and executive chairman, commented: “Brotalia’s pioneering efforts in leveraging disruptive technologies to enhance the production of differentiated foods perfectly align with our quest to create a more sustainable and efficient food ecosystem globally”. He added: “Moreover, this acquisition bolsters our food technology capabilities, acting as an incubator for shepherding new food tech solutions that support our broader business”. Above Food entered into a definitive business combination agreement with special purpose acquisition company Bite in April 2023. The shareholders of Bite and Above Food have approved the closing of the combination and Above Food will now operate as a publicly trading company, with its current shares and warrants listed on the Nasdaq stock exchange as of this month (July 2024). Top image: © Foody's/Brotalia #AboveFood #Brotalia #Canada #Spain

Precision-fermented dairy company TurtleTree has entered into a new multi-year strategic partnership with Strive. Kansas, US-based Strive is a nutrition company focused on providing sustainable, protein enriched beverages that are nutritious and good for the planet. Strive currently offers FreeMilk, a true milk alternative with fermentation-derived protein. Through the partnership with TurtleTree, Strive is looking to expand into additional products including an immunity support beverage aimed at adult nutrition as well as a ready-to-mix protein powder. Both new products will include TurtleTree’s lactoferrin (LF+), the world’s first animal-free lactoferrin. Through the collaboration, Strive and TurtleTree’s immunity support beverage will provide consumers with the unique benefits of lactoferrin to support gut health and iron regulation as well as immune support, while ensuring supplementation of the daily recommended vitamins. The immunity support beverage will be an 8oz carton with 12-15 grams of fermentation-derived whey protein and 250mg of fermentation-derived LF+. It will also include a blend of 23 essential vitamins and minerals to enhance the product geared toward ageing adults. The announcement comes after TurtleTree became the 'first precision fermentation dairy company globally' to obtain vegan certification (in February this year), and the 'first-ever' to receive the ‘Certified Vegan’ logo since the logo's launch 24 years ago. The biotech firm received the certification only a few months after it achieved self-affirmed generally recognised as safe (GRAS) status for its LF+ ingredient (November 2023). Fengru Lin, CEO at TurtleTree, said: “Here at TurtleTree, we are very excited about Strive’s ambitions and goals. We love that it is targeting an industry and segment of a population that is growing globally and is ripe for more innovation in the market. We are looking forward to supporting Strive with our lactoferrin in order to continue providing its target audience with more functional food products to support longevity.” Strive’s CEO Dennis Cohlmia added: “We created these products for a first launch into adult nutrition for consumers who are concerned about longevity and wellness. The health attributes of bovine lactoferrin and colostrum are extensive and becoming more known to the general public. Now, we can have an animal-free lactoferrin with prebiotics that is made through precision fermentation, vegan-certified and is cruelty-free.” Cohlmia continued: “We’ve known the team at TurtleTree for several years and have worked closely with them as they have developed the LF+. They are the only company with a commercial product that meets FDA Self-GRAS.” #TurtleTree #US #Strive #lactoferrin