UK wholesale supplier of seitan-based meat alternatives, LoveSeitan, has announced that it is closing its doors. The company was established in 2017 by founder Steve Swindon, who announced that LoveSeitan would officially cease trading in a LinkedIn post last week. LoveSeitan supplied products to several UK supermarkets with a portfolio that included a ‘Facon Bacon’ bacon alternative, seitan chicken burger and seitan pepperoni. In his LinkedIn post, Swindon cited tough market conditions and increasing costs as contributors toward the company’s decision, adding that “at the end of the day, we could not convince enough people of the benefits of seitan”. “It has been an incredible journey and I’m grateful for every minute of it but it’s time to move on to something new,” Swindon wrote. The company received financial backing in 2018 from entrepreneur Heather Mills, founder of vegan food brand Vbites. Mills recently acquired the manufacturing facilities of Plant & Bean, a meat alternatives manufacturer based in Lincolnshire, after the company fell into administration following operational issues and inflation impacting the business’ profitability. A handful of similar collapses have been seen within the category over the past few months, with meat alternatives brand Meatless Farm appointing administrators in May. Although the company remains in administration, the brand was bought by VFC Foods in June and has this month returned to UK supermarket shelves with a revival of its well-known products alongside a new Pork & Apple sausage innovation. Beyond Meat’s recent Q2 results also showed a significant slump in sales, forcing the company to scale back its full-year outlook for 2023. Research has suggested that a lack in demand for meat alternatives has been driven by the cost-of-living crisis, with consumers opting for cheaper protein sources, as well as concerns around the health credentials of highly processed plant-based products. However, while figures have fallen this year, 2022 was found to be a record-breaking year for investment into the plant-based category in the UK and Ireland. Talk of the plant-based sector being in decline has stirred up debate, with those remaining optimistic about the sector’s future arguing that the category is simply seeing a natural plateau to be expected of any segment experiencing such rapid growth over the last decade. In an interview with The Plant Base, VFC Foods CEO Dave Sparrow shared this view: “Given the amount of early capital and brands entering the plant-based arena, this market was bound to reach a level of saturation and opportunities to continue aggressive growth were always going to narrow.” He added that consumer-led brands that stay true to their core values will “weather the storm”. #LoveSeitan #meatalternatives #UK

Meatless Farm is back in retail following its acquisition by VFC Foods in June and is launching a brand-new innovation, Pork & Apple Sausage. The new plant-based sausage joins the UK brand’s well-known plant-based Mince, Chicken Breasts and Quarter Pounder Burgers in Asda stores this week, as well as its Beef, Red Wine & Porcini Mushroom Girasole and No-Duja Ravioli. Available in a 300g pack of six, the Pork & Apple Sausages are created with pea protein and provide a 12.3g serving of protein per 100g. They are retailing at Asda for £2.75. Meatless Farm will be relaunching into further retailers and across foodservice nationwide within the next two months, supported by a multi-channel national marketing campaign. Dave Sparrow, CEO of Meatless Farm, said: “Getting Meatless Farm back on shelf for our valued consumers is our number one priority and we have been working tirelessly with our partners and customers to make this happen”. He added: “Our pasta lines stretch the brand into a new eating occasion and we’re excited to be the first brand to launch a plant-based Pork & Apple Sausage, converting new consumers via a premium, top-selling flavour profile from the meat category”. #Asda #meatalternatives #UK #MeatlessFarm #VFCFoods

Beyond Meat has reported its financial results for the second quarter of 2023, revealing plans to scale back its full-year revenue outlook amid a drop in sales. The meat alternatives company reported net revenues of $102.1 million compared to $147 million in the year-ago period, a 30.5% decrease year-over-year. Beyond Meat said the decrease in net revenues was driven by a 23.9% decrease in volume of products sold, reflecting “weak category demand,” particularly in the company’s US retail and foodservice channels. An 8.6% decrease in net revenue per pound was attributed to changes in product sales mix and increased trade discounts. Gross profit was $2.3 million in Q2 2023, compared to a loss of $6.2 million in Q2 2022. Gross profit and gross margin were positively impacted by lower materials costs, lower inventory reserves and lower logistics costs per pound, partially offset by higher manufacturing costs including depreciation and lower net revenue per pound. Net loss was $53.5 million, or 83 cents per common share, compared to net loss of $97.1 million, or $1.53 per common share, in the year-ago period. Adjusted EBITDA was a loss of $40.8 million, or -40% of net revenues, compared to an adjusted EBITDA loss of $68.8 million, or -46.8% of net revenues in the same period last year. The news comes amid increasing reports of plunging sales in the plant-based meat sector, with many citing the economic pressures of the cost of living crisis as the culprit behind the slump, suggesting consumers are opting for cheaper sources of protein. Due to the macroeconomic uncertainty impacting Beyond Meat’s operating environment, the company provided an updated, scaled-back outlook for the full-year 2023. Net revenues are now expected to be in the range of approx. $360 million to $380 million, lowered from a previously projected $375 million to $415 million. The company’s shares took a plunge of more than 10% following the release of the results. Beyond Meat’s president and CEO, Ethan Brown, said that the second quarter had brought “mixed results amid otherwise strong progress” toward the company’s goal of sustainable long-term growth. Brown commented: “While we are reducing our full-year 2023 net revenues outlook, we nevertheless expect a modest return to year-over-year top-line growth in the third and fourth quarters of 2023, and, relative to the first half of 2023, a meaningful reduction in cash consumption and an increase in gross margin”. “As we look to the future, we remain steadfast in our belief that plant-based meat, and Beyond Meat specifically, will play an important part in the global response to a climate crisis that appears to be rapidly intensifying, while also delivering health benefits to the individual consumer.” #BeyondMeat #financialresults #meatalternatives

Natural Balance Foods is expanding its Nākd brand into the cereal aisle for the first time with a range of HFSS-compliant granola products. The snack bar brand will take its best-selling flavours into a new form with the launch of the new 100% plant-based granola, available in Blueberry Muffin, Cocoa Orange and Peanut Delight variants. Nākd’s products are made with a whole-food, natural approach, all containing ingredients from natural origin, with no added sugar. Jo Agnew, marketing director at Natural Balance Foods, said: “As our first brand extension outside of bars, we wanted to make sure we were tapping into an area where our expertise could really shine. The cereals category has faced challenges, but we can see that granola is going from strength to strength – to keep this momentum going, retailers need to offer choice.” The launch follows the rollout of Nākd Protein Bars and Big Bars earlier this year. The granola range has now begun to rollout at selected UK retailers and is available in 365g packs carrying an MRSP of £3.75. #breakfastcereals #Nākd #NaturalBalanceFoods #UK

The FoodBev Awards team is excited to announce the latest addition to its awards portfolio, the World Catering Technology Awards for 2024. With over 20 years of excellence in presenting the ‘World Innovation’ awards for the food and beverage industry, now is the perfect time to celebrate those embracing the future of the catering industry with our first ‘World Technology’ awards. As we embark on our inaugural year, we are thrilled to celebrate the cutting-edge technologies and revolutionary concepts that are transforming the way we indulge in culinary delights. Our World Catering Technology Awards acknowledge the pioneers behind the scenes, shaping the future of foodservice and catering. To best showcase the innovations of the industry, we designed the new award to represent everyone involved in bringing food to consumers, from ingredient to plate. From advanced kitchen gadgets to state-of-the-art appliances, we recognise the efforts made in enhancing the overall dining experience. In this era of innovation, we are embracing the future of the industry and its advanced technologies such as delivery drones, revolutionising the way we bring meals directly to the consumer’s doorstep. This year’s selection includes POS & payment systems, service robotics, food delivery and packaging technology advancements. The full list of categories can be found on the FoodBev Awards website. FoodBev has the privilege of partnering with over 88 years of catering and hospitality knowledge from the Montgomery Group event, HRC, which is dedicated to the restaurant, catering and hospitality industry. Join us in this celebration of innovation in 2024 as FoodBev Awards announces this year’s winners during the HRC event in late March. The World Catering Technology Awards will open for entries on 11 September 2023. 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.

Dairy-free cheese brand Violife has launched ‘Cheddarton’, a plant-based cheddar alternative aiming to provide a more “mature” flavour. The new Cheddarton product aims to deliver “a delicious taste experience that consumers would expect from its conventional dairy counterparts”. Violife said the product’s crumbly and creamy texture makes it a versatile choice for a wide range of culinary creations. It can be sliced, melted, crumbled or grated, to be incorporated into various dishes including sandwiches, salads or pasta recipes. Made with coconut oil and fortified with vitamin B12, the cheddar alternative is free from the top 14 allergens including dairy, soya, gluten, lactose and nuts as well as preservatives and is non-GMO. Jess Millner, senior brand manager at Violife, said: “Our new plant-based Cheddarton is the result of extensive research and development – with consumers at the heart of it – aimed at providing cheddar lovers with a delicious alternative that aligns with their values and dietary choices. We’re proud to be leaders in this category as we aim to bring more choice and variety to consumers that deliver against their expectations.” Cheddarton is available now at Tesco, Sainsbury’s, Morrisons and Asda stores across the UK (RRP £2.75). It will expand into further retailers later in the year. #plantbasedcheese #UK #Violife

Businesses within both the plant-based and the dairy sectors have submitted comments to the US Food and Drug Administration (FDA)’s proposed labelling guidance for plant-based milk alternatives. The proposed guidance focuses on consumer awareness of the nutritional differences between plant-based milk alternatives and traditional dairy milk. It recommends that plant-based milk alternatives that use the term “milk” in their name, and have a different nutrient composition to dairy milk, bear a voluntary nutrient statement on the product label detailing the nutritional differences – for example, a statement could read “contains lower amounts of calcium than milk”. Over 900 comments have been submitted in response to the guidance, which recommends that the industry uses the USDA’s Food and Nutrition Service fluid milk substitutes nutrient criteria to assess plant-based milk alternatives’ nutritional profile in comparison to milk. The Vegetarian Resource Group stated that while it welcomed some of the FDA’s recommendations – for example, accurately conveying the blend of plant sources used in developments of milk alternative products – the organisation believes that the nutritional statement recommendation would be “overly burdensome” to manufacturers and does not take into consideration the total diet. The organisation commented: “Plant-based milk alternatives, as do all other products, have a Nutrition Facts label that compares important nutrients to the Daily Value. This allows consumers to assess the nutritional quality of a product. It seems unnecessary to include an additional comparison.” “Manufacturers are not encouraged to include statements such as ‘contains a lower amount of fibre than plant-based burgers’ on a package of ground beef patties or ‘contains a lower amount of iron than soy milk’ on a carton of dairy milk. We do not think it is necessary nor appropriate to recommend that plant-based milk alternatives include an additional statement on their package comparing them to dairy milk.” The Almond Alliance stated that it recognises that various plant-based milk alternatives may differ from dairy products across a number of nutrients, but questioned whether using the USDA’s FNS fluid milk substitutes chart would be the most effective way of informing consumers. “The Dietary Guidelines for Americans, 2020-25 clearly identified calcium, vitamin D and potassium as nutrients of public health significance. Fortified almond milk maintains an overall nutritional content similar to dairy milk, providing calcium, potassium and vitamin D,” Almond Alliance said. “Focusing only on DGA-identified nutrients of public health concern (i.e. Calcium, Vitamin D) provides consistency and clarity to the consumer to head-to-head compare products, while ensuring a good source of these nutrients across all products.” The Plant Based Foods Association (PBFA), which currently represents over 200 plant-based food companies in the US, also commented, affirming that plant-based food products should be regulated “in a manner consistent with the regulation of other food products”. It welcomed the FDA’s re-affirmation of its position that the term “milk” may be used in the names of plant-based milks so long as such use is not misleading. “This has been the FDA’s position for decades, but nevertheless, we are glad the FDA has confirmed that it applies to plant-based milks. We also appreciate the FDA’s recognition that plant-based milks do not purport to be, nor are they represented as cow’s milk,” the PBFA said. However, the PBFA said it was concerned by the FDA’s recommendations around an additional nutritional statement, and the recommendation that plant-based milks include in their statement of identity a description of the nature or source of the predominant ingredient in the product. “The Nutrient Disclaimers and Naming Obligations are entirely without precedent and are inconsistent with existing regulation and guidance,” the association argued. “They single out plant-based milks, regulate them unlike any other food product in the marketplace, and would effectively dissuade them from labelling with the term ‘milk’. In fact, they protect the dairy industry at the expense of its growing plant-based competition.” The PBFA said the USDA’s nutrient criteria does not align to the diverse dietary patterns of the general population, and disregards that there are many other widely available sources of these nutrients beyond cow’s milk, for example, magnesium being widely available in leafy greens, legumes, nuts, seeds and whole grains. Dairy giant Danone North America, which also includes a number of plant-based products in its portfolio, commented that its diverse range of offerings enables it a unique position to understand and meet evolving consumer needs and preferences. “We agree that an appropriate statement of identity could include the primary base or base-blend, but recommend clarifying that companies have flexibility to use a common or usual name or appropriately descriptive term in accordance with FDA regulations, particularly for more complex blends and innovations,” Danone North America stated. The company also argued that the front-of-pack nutrient comparison is unnecessary, inconsistent with existing FDA regulations and will “overcrowd” the label, conflicting with other messaging and resulting in more consumer confusion. Other organisations within the dairy sector, however, have argued that the recommendations do not go far enough to reduce consumer confusion, calling for more stringent requirements. Arla Food Ingredients and Dairy Farmers of America were among these, arguing that the FDA should rethink its stance on allowing the use of the term “milk” in the labelling of plant-based alternatives. “Consumers are confused by the misuse of the word ‘milk’ on imitation beverages. They should not be misled into associating the nutritional profile of cow’s milk, that is packed with 13 essential nutrients for growth including calcium, potassium and protein, to the inferior nutritional content of these imitation products,” Dairy Farmers of America commented in its statement. Meanwhile, Arla argued that consumers perceive plant-based milk alternatives to have a better nutritional profile when the term “milk” is used compared to terms like “drink” and “beverage,” and that the voluntary nature of the proposed nutritional statement would be “of great risk”. “In summary, we understand that the use of the term “milk” in plant-based milk alternatives is misleading for the consumers and might lead to potential public health concerns for the US population. Moreover, we believe that the voluntary nutrient statement is an insufficient response to the presented health concern and would not be an effective tool to reduce consumer misunderstanding,” Arla concluded. #US #ArlaFoodIngredients #AlmondAlliance #TheVegetarianResourceGroup #DanoneNorthAmerica #DairyfarmersofAmerica #PlantBasedFoodsAssociation #milkalternatives

Plant-based dairy brand Cocos Organic has launched its first cheese alternative product, Creamy Spread, made with 92% coconut milk. The creamy spread is available in a natural flavour and contains Cocos Organic’s special blend of live vegan cultures to create a “gut-friendly” and “tangy” soft cheese alternative. Created in the company’s factory located in Kent, UK, the product was developed using traditional techniques, Cocos Organic said in a statement announcing the launch. The company does not heat treat its products after the fermentation process, preserving the gut-boosting bacteria for consumers’ health. It is free from dairy, gluten, refined sugar, and made with all natural and organic ingredients. It can be used as a spread or sandwich filling, in savoury recipes, or whipped into a creamy icing for vegan baked goods. The creamy spread is available in Waitrose in the UK, with an RRP of £2.75 for a 150g pot. #CocosOrganic

Beyond Meat has announced the expansion of its burger portfolio in the US with the debut of its newest innovation, the Beyond Stack Burger. The new patty is designed to be closer in taste and texture to beef and can be used as part of single, double and triple stacked burgers. According to Beyond Meat, the launch comes in response to the growing popularity of smash-style burgers, complementing the debut of the Beyond Smashable Burger in foodservice this summer. The meat alternatives company said early reviews described the burger as “juicy”, having “a delicate crumble that truly resembles beef burgers”. The Beyond Stack Burger can be cooked from frozen in six minutes and contains no added antibitoics or hormones, GMOs, and 35% less saturated fat than an 80/20 beef burger with 0mg cholesterol per serving. Dariush Ajami, chief innovation officer at Beyond Meat, said: “The new Beyond Stack Burger reflects our commitment to relentlessly innovate until our products are indistinguishable from animal meat in taste, texture and flavour while being more nutritious and sustainable”. “We are thrilled to expand our retail product portfolio with this latest offering which builds upon the recent launches of the newest iteration of Beyond Sausage and our groundbreaking, heart-healthy Beyond Steak.” The Beyond Stack Burger is soft launching this week at Kroger, Ralphs, King Soopers, Fry’s and Smith’s stores across the US. #BeyondMeat #meatalternatives #plantbasedburger #US

Plant-based seafood brand Konscious Foods has closed its series seed financing round, having successfully raised a total of $26 million. Funding to date has included participation from Protein Industries Canada, Zynik Capital and Walter Group among others. The funds will be used to grow the brand’s retail and foodservice businesses, support operations at its production facility in Vancouver, Canada, and deploy marketing initiatives for nationwide retail launches. Konscious Foods was created by plant-based chef Yves Potvin, who also founded the Yves Veggie Cuisine and Gardein brands. “This investment validates our excitement about the demand – and critical need – for seafood made from plants,” said Potvin. “With the rising demand for fish, and subsequent overfishing crisis, we feel it is crucial to have better for you, better for the world seafood options that don’t sacrifice taste or texture”. The company offers a range of plant-based seafood products including sushi rolls, onigiri stuffed rice snacks and poke bowls. Its products are available at retailers across the US and Canada, including all Whole Foods Market locations. Konscious Foods expects to be available in over 4,500 stores nationwide by the end of the year. Iqbal Kassam, chairman of investor Zynik Capital, commented: “Konscious Foods has created true alternatives to some of the world’s most important seafood products and without sacrificing quality, which is a feat unmatched by others in the plant-based food space”. Walter Group’s CEO and chairman, Pierre Somers, added that Konscious Foods’ products prove that meat alternatives “do not need to be highly processed, filled with unnatural ingredients or cost more than the incumbent products”. #KonsciousFoods #Plantbasedseafood #US

Philadelphia has announced the rollout of two new plant-based spreadable cheese products across the US. The brand debuted its original plant-based cheese flavour in the US last year and is now offering two brand new flavours as part of the nationwide launch: Strawberry and Chive and Onion. A successful regional test market in the Southeast US last year saw 70% of purchasers saying the product exceeded their expectations, parent company Kraft Heinz said in a statement announcing the launch. The plant-based cream cheeses are free from dairy, lactose and gluten. Consumers in the US can find the product at selected grocery retailers beginning this month. Keenan White, senior brand manager of Philadelphia at the Kraft Heinz company, said: “To be the first mainstream cream cheese brand launching a plant-based spread option with widespread accessibility across the US is an important milestone for Philadelphia and our fans”. “Whether on their morning bagel, a veggie pairing for lunch or a delicious dip creation for snack time, we are proud to provide consumers with a delicious product that fits their lifestyle.” #KraftHeinz #Philadelphia #US

Plant-based dairy company Miyoko’s Creamery has appointed Stuart Kronauge as its new chief executive officer. Kronauge succeeds former CFO and interim president Jon Blair. She joins Miyoko’s with an extensive history of marketing and leadership expertise in the food and beverage sector. Commenting on her appointment, Kronauge said: “Stewarding the next era of the leading plant milk dairy brand is a serendipitous next step in my career and personal journey, as a plant-based eater myself”. “Organically a Miyoko’s loyalist for many years, I’m enthused to continue the important mission and core values of craft, compassion, conviviality and courage on which the company was founded.” California-based Miyoko’s Creamery was established in 2014 and offers a variety of plant-based artisan butters and cheeses. Its products are available in over 20,000 retailers across the US, including Whole Foods, Sprouts and Walmart. James Joaquin, co-founder at Obvious Ventures and Miyoko’s Creamery board member, said that Kronauge’s passion for the industry and operational skillset, combined with her “mission-based approach”, will allow for “great momentum and brand growth in a category that continues to celebrate innovation and new disruptors”. #alternativedairy #MiyokosCreamery #US