Meat alternatives brand Squeaky Bean is launching its first ever fish alternative products, Beechwood Smoked Salmon Style Slices and Tuna Style Flakes. The UK brand, part of The Compleat Food Group, said its smoked salmon style slices are smoked naturally using beechwood chips for a “subtle, smoky flavour and authentic aroma”. They are made to a unique recipe that enables the same marbled appearance as smoked salmon. Squeaky Bean’s tuna style flakes provide a good source of protein and Omega 3 and have been developed to perfectly replicate tuna’s distinctive taste and texture. Both products are ready to eat and low in saturated fat, made from 100% plant-based ingredients. They are designed for versatility and can be used in a range of popular dishes. Becky Youseman, marketing controller at Squeaky Bean, said: “Eating fish is a popular diet choice because of its health benefits, but as consumers become more concerned over the health of our oceans, we’ve noticed a rise in demand for good quality fish alternatives. Combine this with the number of vegans and vegetarians saying they miss eating fish, we spotted a natural gap in the plant-based category.” “With there being very little innovation in plant-based fish to date, we’re proud to lead the way by launching a great tasting vegan tuna alternative and what will be the first vegan smoked salmon style slices to be available in major retailers.” Squeaky Bean’s Beechwood Smoked Salmon Style Slices will be available in Waitrose from 20 September and Sainsbury’s from 27 September (RRP £3.50 for 80g). The Tuna Style Flakes will be available in Sainsbury’s from 27 September (RRP £3.25 for 120g). #Plantbasedseafood #SqueakyBean #UK

If you’re a fan of plant-based foods, then you’ll definitely want to tune into the Plant Base Taste Challenge! This amazing competition showcases the very best plant-based products from around the world, giving judges the opportunity to sample and taste some truly delicious treats. This year held at Plant Based World Expo, the Plant Base Taste Challenge was a big hit with attendees and judges alike. Featuring everything from savory snacks to sweet treats, there was something for everyone at this tasty event. Of course, the real stars of the show were the amazing plant-based products themselves. From meat substitutes to dairy alternatives, there were some truly innovative and delicious options on display. This year’s Taste Challenge Winners! Meat – Lypid, Plant-Based Smoked Pork Belly Slices Beverage – Aliga Microalgae, White Chlorella algae drink Cheese – Plant Ahead, Vegan Feta Cheese Dessert – Green Giant Holdings, Sea Moss Sorbet Seafood – Mind Blown, Crab Cakes Snack – Surapon Foods, Gyoza of the World Deli – KEWPIE, Vegan Mayo Dressing and Spread Overall, the Plant Base Taste Challenge was a wonderful celebration of the plant-based industry, showcasing the delicious and exciting products that are available to those looking for an alternative to animal-based foods. If you missed the live stream, be sure to check out the video to see all the action and get inspired to try some amazing plant-based products for yourself!

Nestlé is expanding its plant-based portfolio with a new shelf-stable range of plant-based cooking solutions in Chile, under the Maggi Veg brand. The range includes the company’s first shelf-stable plant-based minced meat, made from soya. It comes in recipe solutions that combine it with seasoning, suited to popular meat-based dishes such as tacos, empanadas or spaghetti bolognaise. The new Maggi Veg range in Chile also includes a soup containing lentils, rice, vegetables and seasoning. Torsten Pohl, global head of R&D for Nestlé’s food category, said: “We continue launching plant-based products in many regions of the world to offer people tasty, nutritious alternatives to meat that they can enjoy with family and friends”. “Our new shelf-stable range also makes plant-based alternatives more accessible to a wider range of consumers in Chile. This makes them a delicious, excellent source of protein in many favourite recipes, for breakfast, lunch or dinner.” Beyond these launches, Nestlé also recently piloted ready-to-heat, shelf-stable plant-based meal kits in China that feature local recipes like Mala Xiang Guo and Curry Chicken. The meal kits aim to provide consumers with nutritious, tasty and convenient plant-based meals that can be prepared quickly and easily at home, Nestlé said. #Chile #China #Maggi #Nestlé

Bakery and confectionery ingredients supplier Puratos is launching a Vegan Choux Mix, aiming to “set a new standard in the world of choux pastry”. The international supplier said that the mix will empower pâtissiers to expand their plant-based portfolios. According to Puratos, it rivals the performance of its traditional egg-based counterparts, resulting in pastry that boasts “exceptional aerated volume, superb webbing and a golden crust”. Additionally, the product allows for a subtle flavour that can enable experimentation with sweet or savoury toppings. Puratos’ mix simply requires the addition of oil and water, streamlining the pastry-making process for customers and creating opportunities for the development of vegan profiteroles, eclairs and choux buns. The company said that while other plant-based bakery ingredients have emerged in recent years for croissants, Danish pastries and cakes, a vegan-friendly solution for choux pastry “remained elusive”. Its Vegan Choux Mix aims to solve the challenge of replicating egg’s functionality, which is central to the pastry’s structure, texture and golden colour. Olivia Creber, R&D patisserie specialist at Puratos, said: “We have spent two years meticulously refining our Vegan Choux Mix, leaving no stone unturned in the pursuit of perfection”. “At Puratos, we take immense pride in investing in cutting-edge ingredient technologies to cater to consumer demands, while upholding our unwavering commitment to delivering exceptional quality.” #bakedgoods #chouxpastry #Puratos

Plant-based cake brand Oggs is launching a new Mega Caramel and Vanilla Cupcake product, encouraging consumers to “choose kinder, cruelty-free cakes” that are made without eggs. The new cakes launched in Tesco and Ocado stores across the UK yesterday (4 September 2023) at £9 RRP for a pack of nine. The vanilla sponges with caramel and vanilla frosting are made using Oggs Aquafaba plant-based egg alternative, creating cake that the brand claims is kinder to chicken and the planet. Oggs’ new launch comes alongside new research commissioned by the brand, looking into the ethics of UK cakes with emphasis on the conditions of chickens used to produce the egg found in most products. While most shoppers said that they make ethical decisions about the shell eggs they purchase, with 92% buying free range wherever possible, the same decisions don’t currently apply to cakes bought where egg is used as an ingredient, the research found. 67% of those asked said that they weren’t aware that most cakes sold in UK supermarkets use eggs from barn or caged chickens as opposed to free range or no eggs at all. A report published by the British Hen Welfare Trust said that UK cake producer giants Mr Kipling, Cadbury’s and McVities use mostly barn and some cage eggs in their baked goods. Hannah Carter, founder and CEO at Oggs, said: “We all like to think that we make the most responsible choices, but this new research shows that this thinking doesn’t apply to cake. By choosing cruelty-free cake, we can still enjoy all our favourite treats without compromise. Our new Mega Cupcakes give shoppers a delicious opportunity to celebrate and share, while making a positive impact to animals and the planet.” #Oggs #plantbasedbakery #UK

Mars Food & Nutrition brand Seeds of Change has introduced its new innovation, Super Grains, available in three flavour varieties. The organic product line comprises three ancient grain blends in a cuisine-based flavour range: Tuscan Herbs, Indian Style and Smoky Southwest. Super Grains provides a plant-based source of protein and fibre with no artificial colours or flavours, designed to be cooked quickly and conveniently on the stove or in the microwave. Tuscan Herbs includes quinoa, wheat berries and pearl millet, while Indian Style Rice combines quinoa with sorghum and finger millet. Smoky Southwest features a blend of quinoa, amaranth, pearl millet and sorghum. Angie Madigan, vice president of marketing at Mars Food & Nutrition North America, said: “As ancient grains like millet and sorghum are becoming mainstream, Seeds of Change is committed to bringing these ingredients to the masses in a tasty and convenient way”. “We are excited to introduce Super Grains as a healthy, easy and accessible option as we continue to live our purpose to deliver better food today for a better world tomorrow.” The Super Grains range launches in Whole Foods Markets stores across the US this month and will be available in major retailers nationwide in 2024.

French food-tech brand Umiami is rolling out its plant-based chicken product in Switzerland, with listings in 165 Coop stores. The company’s 100% plant-based fillet is designed to mimic meat in every way including taste, texture and colour. It contains under ten ingredients and no texturing agents or methylcellulose. The product can be grilled, breaded, fried and marinated for use in a range of dishes. Founded in 2020 by Tristan Maurel, Martin Habfast and Clemence Pedraza, Umiami aims to provide a tasty alternative to “help lifelong meat-eaters transition toward a more plant-based diet”. Swiss distribution specialist FFF Fresh & Frozen Food has chosen to launch its new product in Umiami colours and under the Umiami name to raise its profile on the Swiss market. The analogue chicken fillet is usually sold as a white label product, but will be distributed in packaging bearing the start-up’s brand image. According to 2023 research produced by Coop in partnership with LINK, the Swiss market has seen 63% of consumers choosing to adopt a flexitarian diet this year, compared with 40% in 2012. 27% of the Swiss population said they regularly eat vegan substitutes, and 54% of diners had already tried similar products. Tristan Maurel, founder and CEO of Umiami, said: “It’s a real mark of recognition that our product has already been selected by experts in the distribution and retail sectors”. “This choice not only proves that our technology meets a real demand, but also that the major Swiss food industries are sensitive to our commitments.” #plantbasedchicken #Switzerland #Umiami

A new report from the Good Food Institute (GFI) has called for the UK government to invest £390 million in alternative protein by 2030. GFI Europe said that the government needs to “take bolder action” to develop sustainable proteins that are capable of reducing climate emissions by up to 92% compared to conventional meat. The nonprofit organisation’s analysis found that UK Research & Innovation (UKRI), the country’s main research funding agency, has invested at least £43 million in sustainable protein research and development since 2012, two thirds of which has been since 2022. UKRI’s Innovate UK, alongside the Biotechnology and Biological Sciences Research Council (BBSRC), announced plans to establish a £15 million Alternative Proteins Innovation and Knowledge Centre yesterday (31 August 2023). However, the report states that plant-based meat has been neglected despite the UK being the second-largest market for these foods in Europe, while cultivated meat has received the most funding. Precision fermentation, which uses organisms like yeast to produce ingredients such as real egg or dairy proteins, remains undeveloped compared to countries such as Israel and the United States, the report also found. GFI believes that the UK could emulate the success of other green industries by creating sustainable protein industry ‘clusters’, with regional hotspots including the North East, Yorkshire and the Cambridge-Norwich corridor. Recent Green Alliance research found that the UK’s sustainable protein industry could be worth up to £6.8 billion annually and create 25,000 jobs by 2035. To achieve this, the GFI report’s recommendation of £390 million investment from the government by 2030 includes funding open-access research, business grants and a new sustainable protein catapult to support small businesses in the alternative protein sector. Additional recommendations include giving the Food Standards Agency a £30 million funding boost in the 2023 Autumn Statement and overturning retained EU laws preventing plant-based dairy companies from using everyday language like ‘milk’ and ‘cheese’ to label and market products. Linus Pardoe, UK policy manager at GFI Europe, said: “The UK is home to dynamic food producers, world-leading scientists and a strong plant-based market – all the tools needed to build a globally competitive sustainable protein industry capable of reducing emissions, creating green jobs and making the country less reliant on imports”. “The government promised to keep the UK at the forefront of this growing sector in last year’s food strategy, but it must act now to deliver on that ambition, including investing £390 million in research and giving the Food Standards Agency the resources it urgently needs. Failing to act risks the UK missing out on economic and environmental benefits as other countries race ahead.” #GFI #GoodFoodInstitute #UK #alternativeproteins #alternativemeat

A new analysis by Stanford University has revealed how meat and dairy industry lobbying has influenced government regulations and funding, stifling competition from alt meat companies. The analysis, published 18 August in sustainability journal One Earth, compares innovations and policies related to plant-based meat alternatives and cell-based meat in the US and European Union. The study – which reviews agricultural policies from 2014 to 2020 – found that most agricultural funding is consistently devoted to livestock and feed production systems. It also revealed that governments avoided highlighting food production sustainability dimensions in nutrition guidelines and attempted to introduce regulatory hurdles, such as narrow labelling standards, to the commercialisation of meat alternatives. It reported that major US meat and dairy companies actively lobbied against environmental issues and regulations to tip the scales in their favour. The report found that in the US, about 800 times more public funding and 190 times more lobbying money goes to animal products than to plant-based or cultivated alternatives, while the meat and dairy industries are actively attempting to suppress environmental issues and regulations. In the EU, around 1,200 times more public funding and three times more lobbying money has gone to animal products than alternatives. Furthermore, the report says that EU cattle producers rely on subsidies for at least 50% of their income, with these subsidies often incentivising farmers to maintain herd size or increase output. Study lead author, Simona Vallone, said: “The lack of policies focused on reducing our reliance on animal-derived products and the lack of sufficient support to alternative technologies to make them competitive are symptomatic of a system still resisting fundamental changes.” However, the report points to recent policy developments as “glimmers of hope” for the alt-meat industry, citing the recent regulatory approval of cell-based chicken in the US. Additionally in the US, the Inflation Reduction Act passed last year includes investments in technical and financial assistance to support farmers and ranchers implementing practices to reduce greenhouse emissions or sequester carbon. In the EU, a policy proposal set for debate this autumn aims to accelerate a sustainable transition of the food system to support climate mitigation solutions and reduce biodiversity loss and environmental impacts. The Stanford analysis concludes that more needs to be done to accelerate the transition, from increasing the cost of meat to reflect its environmental impact, to more research into meat and dairy alternatives and the inclusion of these alternatives in dietary guidelines. Study senior author, Eric Lambin, finished: “It’s clear that powerful vested interests have exerted political influence to maintain the animal-farming system status quo. A significant policy shift is required to reduce the food system impact on climate, land use and biodiversity.” #alternativeproteins #plantbaseddairy #plantbasedmeat #StanfordUniversity

UK plant-based nutrition brand Huel has announced the launch of its latest innovation, Huel Daily A-Z Vitamins, initially being introduced in Cherry & Raspberry flavour. The sparkling drink contains 26 key vitamins and minerals and 154 health benefits, according to Huel. Its entry into the functional drinks market marks a new product category for the brand, which has so far focused mainly on nutritionally complete meals, protein powder and nutrition bars. Huel Daily A-Z Vitamins has been designed to help consumers to meet their daily nutritional needs. It is made with real fruit, is low in sugar and is available in 100mg natural caffeine or caffeine-free versions. Julian Hearn, Huel’s founder, said: “I’m incredibly proud of the latest launch from Huel, our Daily A-Z Vitamin drink. It’s taken over two years and more than 100 concept iterations to get to the tastiest and most comprehensive functional drink on the market.” The Cherry & Raspberry Huel Daily A-Z Vitamins product is now available to buy online, with further flavours expected to follow. A single can is priced at £1.90, with boxes of 12 cans starting from £19.80. #functionalbeverages #Huel #UK

Food tech company Planteneers is opening a new office in Illinois, United States, alongside a Customer Excellence Center. Headquartered in Ahrensburg, Germany, Planteneers develops solutions for plant-based meat, sausage, seafood and dairy alternatives. The company’s new location in Aurora, Illinois, will be led by Gretchen Moon, vice president of commercial operations for North America. Planteneers said Moon’s team will focus on the expectations of American consumers. Its product managers and R&D technologists will provide new ideas and high-sales-potential concepts, alongside sales, distribution and marketing specialists. “In plant-based sausage products, our focus is on alternatives to raw sausages like salami and chorizo, as well as snack-sticks, cold cuts, and small sausages. In meat alternatives we naturally address the BBQ classics, steak and ground meat,” Moon commented. “Cheese and dairy products are also interesting from our perspective. Manufacturers can use our systems to make plant-based alternatives to parmesan, cheddar, feta, and cream cheese.” In a statement announcing the expansion, Planteneers said that systems for plant-based ice cream offer attractive market potential, as well as plant-based cream cheese for cheesecake. Construction has already begun on the new Customer Excellence Center in Aurora, which is slated to open next summer. In addition, the company’s applications technology team will be expanded. “Plant-based is more and more important on the North American market,” said Moon. “New, innovative products that are increasingly similar to conventional animal products will be easier for consumers to integrate into their daily lives, since they fit existing habits. At our new location with production, R&D, and the upcoming Customer Center, we can address customer-specific requirements for the US market even better.” The company is set to present demonstrations of its products at the Plant Based World Expo North America in New York City next week and will be involved in various discussions and sessions during the conference. It will also present new ideas for food manufacturers at the Future Food Tech show in San Francisco next March. #Planteneers #US #plantbasedmeat #plantbaseddairy #Plantbasedseafood

US food technology company Superlatus, recently merged with pharmaceutical platform provider Trxade Health, has agreed to acquire Perfect Day’s consumer-facing subsidiary The Urgent Company. Last week, the merged companies entered into a binding agreement to acquire The Urgent Company and its portfolio of animal-free brands, including ice cream brands Coolhaus and Brave Robot, alternative cheese brand Modern Kitchen and nutrition brand California Performance Co (which has ceased trading). The deal will enable the combined company to enter new markets and expand market share, as well as accelerate the expansion of the acquired brands’ retail footprint. The acquired brands’ products are sold in more than 6,000 stores across the US including Whole Foods, Thrive Market, Kroger and Costco as well as many independent markets nationwide. As part of the acquisition, Natasha Case, founder of Coolhaus, will rejoin as chief brand officer and will also be an advisor to Superlatus’ broader brand portfolio. Superlatus interim CEO, Tim Alford, said: “We are excited to welcome the Coolhaus, Brave Robot, Modern Kitchen and California Performance Co brands to our portfolio of CPG assets. Together, our shared interest in the sustainable and equitable food sectors will, we believe, allow us to expand our market presence and pursue a number of new opportunities to grow our brands together.” The Urgent Company’s general manager and co-founder, Paul Kollesoff, added: “Bringing together our companies’ social and climate missions is deeply meaningful to us. We believe the work we do now will determine if our children can continue to enjoy the food we eat and the planet we inhabit for years to come.” “This deal also directly speaks to the value The Urgent Company has created in the precision fermentation category and will help continue to satisfy the growing consumer appetite for these delicious, sustainable products.” #Superlatus #PerfectDay #ModernKitchen #BraveRobot #Coolhaus #TheUrgentCompany