UK tofu brand The Tofoo Co has unveiled its first burger product, Tex Mex Burgers, ahead of the summer barbecue season. The burgers combine the brand’s tofu with sweet potato, red pepper, sweetcorn, black beans, jalapenos and spices. Tofoo Co said it aimed to provide a more ‘natural’ alternative to plant-based meat replacements amid rising consumer concerns around health and ultra-processed foods. Dave Knibbs, MD at The Tofoo Co, said: “The meat-free category has reached saturation point with ‘fake meat’ burgers and sausages, leading to the category facing a decline of £22.6m year-over-year. Conversely, the success Tofoo has seen so far in 2024 – a £3.6m increase year-over-year – has shown there is an incredibly high consumer demand for more natural, plant-based alternatives, and our new Tex Mex Burgers deliver on that while still packing a punch with protein and flavour.” The NPD marks Tofoo’s third product launch this year, following its new Tofoo Seitan and Seitan Pepperoni as part of a collaboration with London restaurant chain Temple of Seitan. Tofoo Co Tex Mex Burgers are available in selected Tesco stores, at an RRP of £3 per 226g pack. #meatalternatives #plantbasedburgers #UK #Tofu #TheTofooCo

ScaleUp Bio has received a food manufacturing license from the Singapore Food Agency (SFA) for its commercial pilot production facility located in Tuas, Singapore. The 2266-square-metre production facility will focus on submerged microbial and precision fermentation services at a scale of up to 10,000 litres, as well as downstream processing capacity. This move signifies that ScaleUp Bio has successfully met the criteria of Singapore’s food production standards, which encompass requirements for ensuring adherence to specific infrastructure and facility standards for food safety production, emphasising training, collaboration and regulatory compliance to uphold hygiene and operational criteria. ScaleUp Bio said this makes it one of the few CDMO’s in the world that is approved as a food manufacturing facility. The new facility complements the company’s Fermentation Joint Lab, designed and operated in conjunction with the Agency for Science, Technology and Research’s Singapore Institute of Food and Biotechnology Innovation. The Fermentation Joint lab is housed in Nurasa’s Food Tech Innovation Centre and enables food innovators to bring an idea to life, offering start-ups up to 100 litres of fermentation capacity in a dedicated food grade, scientific research laboratory. Francisco Codoñer, CEO of ScaleUp Bio, said: “We are deeply grateful to SFA for this milestone, and we are ready to go. If you are a global food tech start-up in need of pilot-scale manufacturing, we invite you to engage with us. ScaleUp Bio’s value proposition offers anyone with the next best concept in food to bring that idea to reality, and to pilot stage commercial production in Singapore, backed by a blue-chip corporate ecosystem of support. With this milestone, we are moving one step forward towards enabling the next food revolution.” Guo Xiu Ling, CEO of Nurasa, added: “At Nurasa, we are committed to pioneering a new world of sustainably produced nutrition solutions for our planet. ScaleUp Bio’s milestone from SFA is a pivotal step forward in this journey.” Gary McGuigan, president, Asia-Pacific at ADM, ScaleUp Bio’s other corporate parent, commented: “ScaleUp Bio stands as a significant joint venture with Temasek’s Nurasa, demonstrating our commitment to meeting Asia’s unique food needs. Congratulations to the team on receiving the SFA’s food manufacturing licence, and we look forward to continuing our support for ScaleUp Bio and aspiring food-tech companies as we collectively pave the way for a more sustainable food system.” Codoñer concluded: “ScaleUp Bio’s two facilities represent a pioneering initiative for Singapore and globally. Need food-grade facilities? We’ve got you covered. From R&D to pilot scale, our fermentation expertise ensures excellence. Transitioning from bench to market? Our collaborative ecosystem, including parent and sister companies, research institutions, and industry partners, offers guidance. Seeking funding? We tap into our parent companies’ extensive corporate network, ADM and Nurasa. Reach out to us now, and let’s help you ScaleUp for success in Asia’s lucrative markets.” #precisionfermentation #ScaleUpBio #Singapore #alternativeproteins #manufacturingplants

Unilever-owned brand The Vegetarian Butcher has announced a new partnership with precision fermentation specialist The Every Company. Every harnesses precision fermentation technology to create nature-equivalent egg products made in a hen-free, animal-friendly process. The company, headquartered in the US, debuted its flagship Every Egg product at an exclusive event in New York last year. It is aiming to bring its humanely sourced functional egg ingredients to consumers across the globe through partnering with popular brands, the most recent being the Netherlands-headquartered alt-meat maker The Vegetarian Butcher. It also initiated a partnership with US-based alternative protein company Alpha Foods last year. In a statement, Unilever said that Every’s clean label ingredient is a natural fit with The Vegetarian Butcher’s mission to release animals from the food chain. Following years of efforts to ‘further veganise’ its product range, the collaboration with Every aims to accelerate this process while retaining the products’ taste and texture. In particular, Every’s animal-free egg whites will reduce dependency and provide a clean label alternative to methylcellulose, currently used as a binding agent in some of the brand’s vegan meat alternative products. Nick Toriello, COO at Every, told The Plant Base: “The Vegetarian Butcher is partnering with Every because of the superior binding properties of our egg white protein. The exceptional functionality of our protein enables brands to create products with superior taste and texture that their customers demand.” #animalfreeproteins #eggalternative #precisionfermentation #meatalternatives #TheEveryCompany #plantbasedmeat #TheVegetarianButcher #alternativeproteins #Unilever

Veg-net – a one-day event dedicated to helping businesses within the plant-based category forge connections and grow their brands – is taking place on 5 June 2024 at the Radisson Blu Stansted Airport in London, UK. The Plant Base spoke with its founder, Mike Hill, to discuss the event’s networking focus and where the new opportunities are for small, vegan-owned start-ups. What led to Veg-net’s establishment? I have been active in the plant-based food and drink sector for the last six years. This includes my role as co-founder and director of vegan pizza brand One Planet Pizza, while at the same time I also run another business that has been organising B2B networking events in other sectors for many years. We wanted to take the successful model that we have been running in health and fitness, and see if it can work in plant-based. But also, I know from experience how much time and effort it takes to make contact with and talk to buyers, and how expensive it can be to take stands at traditional exhibitions. I wanted to try to make this whole process much easier for small- to medium-sized brands, just like One Planet Pizza. How does Veg-net differentiate itself from other plant-based food and beverage industry events? The key difference is that the day is focused around 10-12 15-minute meetings, which are selected in advance by both brands and buyers. We have developed special software to arrange this, producing the optimum meeting schedules. Think of it as speed dating for businesses! Yes, we have some educational discussions and panels, but the key focus is the one one-on-one meetings. Everyone is together for the whole day, so there are many opportunities for informal networking and making relationships over food and drink. Can you tell us a bit about some of the presentations and discussions set to take place at this year’s event? We have teamed up with Indy Kaur at Plant Futures and Vypr – the consumer insight panel – to commission specific research around the current state of the plant-based food and drink sector in the UK. What are the current challenges, and how are buyers and brands best able to overcome them? We will have representatives from leading sector organisations such as Pro-veg International, The Vegan Society and the Plant Based Alliance attending to discuss this. What kinds of industry experts will be in attendance? We are fortunate to have some amazing industry experts also attending. They are sector leaders in areas such as marketing, branding, finance, investment and production. We even have someone attending from the government Business and Trade department, who can advise on building exports. What benefits can different plant-based food and beverage industry professionals gain from the platform offered by Veg-net? Most of all, a truly valuable day spent networking and building relationships. Of course, every brand wants listings, but it takes time to build the connections and understanding that you need to achieve and retain successful listings. A day like Veg-net is the perfect place to do this! What advice would you give to start-ups in this sector who are looking to make valuable business contacts and grow within the industry? Build the profile and brand of both your business and yourself, steadily over time. Use social media, but also look to attend as many industry events in person as possible. It’s incredible how one contact leads to another, and business generally follows. #events #UK #VegNet

The World Plant-based Innovation Awards are back, and this year, they’re bigger and better than ever. We are thrilled to unveil a series of exciting updates, including new award categories, an esteemed panel of judges, and exciting new benefits for successful companies – all combined to set the stage for what promises to be the most exciting edition yet. To recap on what took place in 2023, the World Plant-based Innovation Awards celebrated 18 winners at its grand ceremony in New York City. Last year, FoodBev Media had the pleasure of speaking with DSM’s director of new business development, Melanie Luangrath, after winning Best Plant-based Snack at the World Plant-based Innovation Awards 2023 with the Vertis CanolaPRO nutrition bar with cranberry. “We are honoured to have won this award, it’s the work of a whole team, so we’re glad to receive it but also to have the acknowledgement of what goes on behind the scenes,” Luangrath told us. Watch the full interview HERE. New categories to celebrate more innovations As the plant-based sector continues to expand, so do the areas of innovation. This year, we’re expanding our horizons with new categories designed to showcase the breadth and depth of ingenuity within the plant-based industry. From pioneering ingredients to groundbreaking technology advances, these new categories will shine a light on the cutting-edge developments reshaping how we think about food. Participants can look forward to entering their innovations in to categories such as Protein Innovation and Brand Extension. Expert panel of judges With the expansion of the awards, we’ve also broadened our panel of judges to include a diverse mix of experts from across the plant-based industry. This year’s judges hail from various sectors including food technology, nutrition, business, education and retail. Each judge brings a wealth of knowledge and a keen eye for innovation. Confirmed on the judging panel for 2024 is Bao Zhan, chief scientist of Vesta Food Lab and Florence Dusseaux, vegan expert from Vegg2Food. With more to be confirmed, make sure to sign up to our newsletter list to be the first to know. Whether you’re a start-up, an established brand, or a passionate innovator at the forefront of the plant-based movement, we invite you to be part of this year’s awards. Stay tuned for more updates, including detailed information on how to enter, the comprehensive list of categories, and insights into our judging panel. Entry for the World Plant-based Innovation Awards 2024 opens the 21st of March. About FoodBev Awards FoodBev Media awards schemes have been running for more than 20 years and are now recognised as the most credible and respected awards schemes to influence the international food and beverage industry. For more information about our selection of awards programmes, please visit foodbevawards.com or email awards@foodbev.com. #WorldPlantBasedInnovationAwards

Kristina Vervoorst, marketing manager at Ohly, discusses how using natural ingredients to enhance nutrition and taste can help manufacturers deliver exceptional plant-based products that fulfil the needs of today’s consumers. Worldwide meat consumption continues to drop due to growing concerns around environmental impact and animal welfare, as well as health. Vegan, vegetarian and flexitarian lifestyles are becoming increasingly popular. While the ethical and environmental benefits of veganism are widely acknowledged, some remain sceptical about the taste and nutritional content of vegan diets. According to a recent study by Ipsos, approximately 46% of Brits aged 16-75 are considering reducing their intake of animal products in the future. Despite the growth in interest, many vegan food producers face a challenge to deliver natural, healthy alternatives with authentic taste and mouthfeel. But it is absolutely possible to create delicious vegan meals that are nutritionally balanced. The key to this success? Utilising natural ingredients to enhance nutrition and taste. Consumers are seeking meat and dairy alternatives that not only mimic the taste and texture of animal-based products but also offer nutritional value. The key to success when developing plant-based alternatives hinges on the ability of food manufacturers to meet these demands by leveraging natural ingredients. The taste and presentation of food are essential elements of a satisfying meal experience. Utilising nutrient-rich plant bases One of the fundamental steps in creating high quality plant-based products is selecting nutrient-rich plant bases. This choice can significantly impact the nutritional content and flavour of the final product. For example, legumes like chickpeas, lentils and black beans are excellent sources of plant-based protein. These ingredients can be transformed into a range of bases for products. By selecting high-protein plant bases, food manufacturers can enhance the nutritional profile of their products, making them appealing to health-conscious consumers. Whole grains, such as quinoa, brown rice and oats are also useful ingredients for boosting the nutritional value of plant-based products. These grains are packed with fibre, vitamins and minerals, which contribute to a well-balanced diet. They can be used as the foundation for plant-based dishes like grain bowls, pasta and cereals. Whole grains not only add nutrition but also offer a nutty, hearty taste that elevates the overall flavour profile of the product. Fermentation is a powerful tool for enhancing both the taste and nutritional value of plant-based products. Fermented foods like yogurt, kefir and sauerkraut contain probiotics, which support gut health and aid in digestion. Incorporating fermented ingredients into plant-based products not only improves their digestibility but also imparts unique and tangy flavours. Plant-based yogurt made from fermented coconut or almond milk, for example, provides a dairy-free alternative with probiotic benefits. Don’t underestimate the power of flavour To create plant-based products that truly stand out in terms of taste, manufacturers can employ natural flavour tools and enhancers such as herbs, spices or umami-rich ingredients like mushrooms and miso. Umami is often characterised as a meaty, savoury taste. Ingredients with an umami taste can have the effect of masking bitterness as well as increasing the perception of saltiness. This is especially helpful when creating plant protein solutions. Yeast extracts are another excellent way to introduce this umami taste to vegan dishes. As well as the taste modulation effects of off-note masking and increasing salt perception, they can also evoke the umami taste often associated with meat and cheese. For example, to create successful, nutritious plant protein solutions, yeast extracts can be used in savoury products like veggie burgers or seasonings to impart roasted and scorched notes that taste like flame-seared meat. By incorporating ingredients like this into their applications, food manufacturers can harness natural flavours to deliver meaty notes and that juicy, fatty mouthfeel of meat, which can be hard to replicate. Food manufacturers who embrace nutrient-rich plant bases, whole grains, natural flavours, fermentation and more, can elevate the nutrition of vegan offerings. When blended skilfully with strong spices and natural flavours, food manufacturers will be able to achieve the perfect balance of nutrition and taste, satisfying the demands of consumers for delicious and sustainable plant-based products. #naturalingredients #Ohly

Alternative protein company Brevel has opened its first commercial plant dedicated to the production of microalgae protein powder. The new site spans 27,000-square-feet and has the capacity to produce hundreds of tons of clean label, non-GMO microalgae protein. Located in the desert periphery of Israel, the plant aims to facilitate the introduction of Brevel’s new plant protein to the commercial food market by scaling production to industrial levels. At the facility, Brevel will provide a fresh source of protein extracted from microalgae belonging to the chlorella family. According to the firm, its resulting ingredient is cost effective and highly nutritious, possessing the full amino acid profile, while leaving a ‘negligible’ environmental footprint. It offers a neutral flavour and colour for versatile formulation possibilities. Brevel cultivates its microalgae via the fermentation of sugars in its indoor bioreactors. Its unique process, which applies light and fermentation simultaneously, enables the abundant generation of nutrient-rich microalgae proteins without any form of gene modification. The process results in a steady supply of a white powdered 60-70% microalgae protein concentrate, suitable for a range of meat and dairy alternative applications. The company will initially focus on boosting protein content in alt-dairy. Yonatan Golan, Brevel’s co-founder and CTO, commented: “Combining light and fermentation to produce microalgae is like putting an electric motor into a Tesla car. It may sound like a very simple, straightforward task to achieve, but is actually extremely complex. This was the challenge we managed to crack and lies at the core of our technology.” Golan added: “Until now, fermentation has been confined to dark environments and is instrumental in producing extremely high yields. However, microalgae’s natural make-up of nutrients – including protein, lipids, fibre and pigments – depend on photosynthesis for their development and growth.” In a waste-free manufacturing process, Brevel makes the oil and fibre byproducts available as clean label emulsifiers and a source of food enrichment for functional foods and supplements. The company will supply its protein to plant-based manufacturers worldwide, some of whom are investors and strategic partners. It hopes to provide a solution to developers who seek more neutral-tasting alternatives to commonly used pea and soy proteins, which often pose flavour and texture challenges, at the same price point. During an inauguration event at the new site, visitors – including investors, food-tech start-ups, manufacturers and government representatives – were offered tastings of high-protein plant-based cheese analogues containing Brevel’s ingredient. “This new facility is just the beginning for Brevel,” Golan said. “We have strategised several joint-venture partnerships in the US, Europe and Asia. The result will be construction of larger facilities to fulfill growing demands for our sustainable protein in multiple applications.” #Brevel #altprotein #altdairy #fermentation #microalgae #Israel #alternativeproteins

Plant-based food brand Wicked Kitchen has announced its acquisition, including its associated brands, by Ahimsa Companies. Ahimsa Companies’ mission is to remove animals from the global food system, with a goal to generate opportunities for vertical integration and scale through its industry-wide consolidation activities. The company believes that uniting brands to leverage collective strengths will be critical to the growth and success of the plant-based food and beverage sector, amid crowded product categories and a decrease in investment funding over the past two years. Through its purchase of Wicked Kitchen, Ahimsa will also bring Wicked’s brands, Good Catch and Current Foods, under its portfolio. Ahimsa said it plans to expand Wicked Kitchen’s presence in additional retailers, add foodservice offerings, invest further in innovation and continue to bring its products to the US and UK markets. Wicked Kitchen, founded by chefs and brothers Derek and Chad Sarno, currently has products available in retailers including Target, Wal-Mart and Kroger in the US. The Wicked Kitchen brand family also launched in the UK with Tesco in 2018 and grew to more than 150 products. In a LinkedIn post sharing the news of the acquisition, Derek confirmed that he would no longer be involved in Wicked Kitchen as a founder. He wrote: “I am pleased to announce that the Ahimsa Companies have acquired Wicked Kitchen and continue to license my intellectual property for their products. While I am not involved in day-to-day operations, I am excited to see how they will continue to grow in the plant-based space and utilise my work in their future offerings.” Matt Tullman, group CEO at Ahimsa Companies, said that multiple additional brands, as well as manufacturing and sales enablement businesses, are targeted for acquisition by Ahimsa in the near future, with a goal to vertically integrate and leverage resources to build momentum. “We’ve said all along that consolidation will drive success for the plant-based industry,” said Tullman. “As Ahimsa Companies brings together more brands, it can leverage this strength to help stabilise and shape the new landscape for the plant-based industry.” #WickedKitchen #US

The Plant Base attended a brand-new networking event for the plant-based food and beverage industry this week – the inaugural Veg-net, held at the Stansted Airport Radisson Blu Hotel. The brainchild of One Planet Pizza co-founder Mike Hill, Veg-net’s premise is simple: a business event designed to provide plant-based brands and buyers with the opportunity to connect in a way that is seamless and time-efficient. The concept sounds straightforward, but enabling networking to flow productively – with pre-arranged meetings, complemented by a morning of insightful panel discussions – is quite a unique feat for the industry, particularly when delivered in such an organised and punctual manner! Yet, by the end of the day, a sense of achievement, positivity and collaboration was felt by many attendees, each bringing their passion for the plant-based category and their dedication to accelerating it further into the mainstream. Jagir Mankodi, co-founder of Superfoodio during buyer meetings The event kicked off yesterday (5 June) with a morning of panel insights, beginning with a keynote session featuring The Plant Base’s editor, Melissa Bradshaw, joining as a panellist alongside expert investor Jacob Linden from Kale United; senior buyer at Ocado, Katie Cross; and Ben Davies, CEO of market research solutions firm Vypr. The session was chaired by AJ Sharp, founder of Sharp PR, with a focus on opportunities for growth and the challenges facing the future of the plant-based F&B industry in the UK and beyond. Each panellist shared their perspectives on how plant-based brands can capitalise on growth opportunities. The Plant Base’s Bradshaw spoke about the importance of authenticity and staying clear on your message when building a brand, offering examples of businesses that are seeing success in the category currently thanks to smart marketing, brand authenticity and high-quality products – such as This, Planted and Shicken. Ocado’s Cross delved into the retailer perspective, emphasising that, when pitching to retailers, brands should cover innovation, ease of purchase and no risk to supply as key elements of their value proposition. She highlighted that plant-based food still makes up a small portion of chilled food sales, showing the opportunity for expansion. Cross also spoke about shoppers’ preferences for more whole food ingredients as many consumers seek to shift away from ultra-processed foods. Meanwhile, Kale United’s Linden recommended that brands position everything they do from the point of view of an investor – demonstrating that they know their market, positioning and price. Vypr’s Davies also advised players not to underestimate the time, emotion and investment it takes to build a brand – a worthwhile end goal, but one that requires patience and incredibly hard work. Event organisers (L-R) Amabel Gilding, Mike Hill, Nicoletta Dyble Hall Research conducted by event partners Plant Futures and Vypr was presented by Kym Zielinski, insights specialist at Plant Futures, in an in-depth second session following the keynote. The research, commissioned exclusively for the event, highlighted some interesting findings showing the category’s potential for growth, particularly within the flexitarian and omnivore categories. Findings suggested that there is a mass market audience for plant-based products, with flexitarians and open omnivores representing more than two-thirds of the total consumer market and offering the biggest opportunity. The research revealed that more than half of these two consumer groups had purchased a plant-based meat or dairy alternative product within the last six months, while vegans made up just 11% of the total consumer market. Taste was revealed to be the primary driver of choice for shoppers, closely followed by price and health benefits. Open omnivores are influenced by point-of-purchase nudges, while flexitarians are motivated to seek out products that help them reduce their meat consumption and deliver environmental benefits. Additionally, the research explored on-pack messaging and how this can increase appeal, for example by providing familiarity with brand logo and colours, leading with food imagery to emphasise tastiness, and allowing the consumer to see the product to signal quality and freshness. A further two breakout panel sessions also took place, focused on brand building and finance. The finance and investment panel included Kale United’s Linden alongside Anant Joshi, host of the Plant CEO podcast; and Keith Lesser of Vegan Accountants. Panellists on the brand-building panel included Joe Hill, co-founder of One Planet Pizza; Mitch Lee, head of sales at Purezza and La Fauxmagerie; Jagir Mankodi, co-founder at Superfoodio; and Christa Bloom-Burrows, co-founder of Biff’s. Branding workshop (L-R) Mitch Lee, Purezza and La Fauxmagerie; Joe Hil, One Planet Pizza The beginning of the special pre-arranged 15-minute meetings between brands and buyers then commenced, bringing together brands such as Better Nature Tempeh and US-based Tofurky, with 17 buyers from UK and European retailers, wholesalers and foodservice companies. Everything, from the meeting arrangements to the delicious food – a range of plant-based cakes and pastries to snack on throughout the day, as well as a buffet lunch packed with mouthwatering vegan salads and hot dishes – was meticulously put together by the Veg-net team, culminating in a free networking session, drinks and dinner. The event’s co-founder Hill said: “There’s plenty of opportunity for plant-based founders to grow market penetration with mainstream consumers, and consumer insights really are the key to unlocking these opportunities. It’s great to be able to bring together the plant-based community, connecting like-minded founders with buyers, enabling us to all work together, share collective successes and drive growth in the category.” #events #UK #VegNet

UK protein brand Protein Works has launched a new chilli and mango protein shake, a limited-edition flavour available as part of its Vegan Wondershake range. The sweet and spicy flavour is the result of a competition carried out by Protein Works, in which over 1,400 members of the public submitted their favourite ‘weird and wonderful, guilty pleasure’ flavour combinations. Protein Works said chilli and mango was the ‘clear winner’ among other favourites including feta and watermelon, pickle and chocolate, and ice cream and olive oil. The limited-edition flavour is claimed to be the ‘world’s hottest protein shake,’ offering a sweet flavour that leaves a hint of spice as an aftertaste. Kyle Crowley, nutrition expert at Protein Works, explained that while chilli may not be a common choice for a protein shake flavour, research shows there are health benefits to eating the spice. “Capsaicin, a component of chilli peppers, contains antioxidants which can help reduce the risk of illness and disease,” Crowley said. “Studies have also found chilli has anti-inflammatory properties, which has a number of benefits including boosting mental health.” “Our vegan protein contains pumpkin seed protein which is packed with valuable nutrients like healthy fats, magnesium and zinc. The shake’s spicy element can help stimulate gastric juices, promoting food digestion and nutrient absorption in the stomach, making it easier for your body to absorb the nutrients in your protein shake.” The unique flavour is available in the Vegan Wondershake formula for £26.49 per 30 shakes. #ProteinWorks #proteinshakes #plantbasedprotein #sportsnutrition #UK #highprotein

PeakBridge Growth Fund II has announced its official closure valued at $187 million, pushing its total assets under management to over $250 million. Headquarted in Luxembourg, PeakBridge’s focus is on scalable and sustainable technologies across the agri-food chain, aiming to support businesses that can demonstrate positive long-term impact on global food systems, health and the planet. Alternative protein companies are a key category of interest, with plant-based meat company Rival Foods and animal-free dairy specialist Standing Ovation among its beneficiaries. PeakBridge also focuses on companies innovating in upcycled and sustainable ingredients, such as cocoa-free chocolate food-tech Win-Win and seed upcycling start-up Kern Tec. In a statement shared on LinkedIn, Erich Sieber, founding general partner at PeakBridge, said that the recent close is a vote of confidence in the success of its focused strategy, and is crucial to “changing the food system from the inside out”. Nadav Berger, also a founding general partner, said: “For us, VC stands for value creation and is at the core of what we do. Our team brings to the table a rare mix of experience: food-tech investment pioneers, veteran agri-food industry operators, scientists and financiers. Together with strong industry partnerships, we’re positioned to confront those real-world problems.” PeakBridge is a member of the Edmond de Rothschild Private Equity partnership. Among the fund’s investors are global food companies such as Kraft Heinz, Grupo Bimbo and Puratos. #startups #PeakBridge #foodtech #agrifood #funding #alternativeproteins

UK pie brand Pieminister has collaborated with meat alternatives company This to launch a vegan sausage and bean handheld pie. The innovation launches as part of a new ‘Handy Pies’ range from Pieminister, offering a range of handheld deep-filled pies that can be enjoyed on-the-go, hot or cold. Pieminister Banger & Bean Handy Pie contains This Isn’t Pork sausages, haricot and cannellini beans, and a smoky tomato sauce baked in flaky golden pastry. It is ready to eat but can also be heated in the microwave, air fryer or oven in 15 minutes or less. Jon Simon, Pieminister’s co-founder and MD, explained that the Handy Pie range aims to provide a convenient savoury snack, with sustainably sourced ingredients. He commented: “Following on from the success of our This Isn’t A Chicken & Bacon Pie, which launched last year, it was just a matter of time before we collaborated with This again. Their plant-based sausages are the best out there. Put them together with beans and a rich, smoky tomato sauce and you have a winning pie filling!” The range is now available through Ocado and Tesco stores across the UK, with a RRP of £3.00 per 170g pie. #conveniencefood #This #meatalternatives #plantbasedmeat #UK #altmeat #Pieminister #snacking #pies