Primient, a plant-based food and industrial ingredient producer, has announced a capital investment exceeding $700m across its operational footprint. The five-year phased investment aims to set a new industry standard in plant-based ingredients, strengthen Primient’s position in the market and take a “visionary approach” toward a more sustainable future. Primient, headquartered in Illinois, US, has developed its investment strategy to drive purposeful modernisation in critical production assets and processes, and ensure high-quality, reliable production for decades to come. As part of the wider investment, Primient is injecting $400 million into upgrading its site in Decatur. In a statement, the company described this as “key to unlocking potential across the business”. Significant planned investments extend to Primient’s wet milling operations in Lafayette, Indiana, and Loudon, Tennessee, where operational and infrastructure upgrades are already working to deliver material step changes in essential unit operations such as refining and drying. According to Primient, it has also become the industry’s only corn wet miller to completely phase out coal and transition to more sustainable energy sources across all facilities. Jim Stutelberg, CEO at Primient, commented: “The scale of investments – particularly in the Decatur operations – is unmatched in our industry and clearly signals our ambition to be the partner of choice now and for the future”. #plantbasedingredients #Primient #US

Hosted by Protein Industries Canada, Pulse Canada and Plant-Based Foods of Canada, the Plant Forward conference returns to Toronto, Canada from 16-18 April 2024. Join industry leaders as we accelerate the innovation and adoption of plant-based foods to support the global food system shift. • Hear from leading experts on agri-food innovation and sustainability • Learn more about Canada’s integrated value chain • Gain valuable perspectives on what’s required to meet the needs of an increasingly discerning and growing population • Connect with key industry stakeholders with added networking opportunities Plant Forward’s last event gathered one of the most concentrated groups of leading decision-makers from around the world in one room. The conference will once again be a premier event to make meaningful connections and gain tangible insights as we move forward toward a plant-centred future. Registration is open, and tickets and hotel rooms are going fast. Be sure to secure your spot. Register now!

The Los Angeles County Board of Supervisors has adopted a motion to reduce the Californian county’s greenhouse gas emissions through its food purchasing practices. The OurCounty Sustainability Plan calls for the promotion of plant-based menu options across Los Angeles County’s 111 food contracts with businesses including hospitals, schools, institutions and other facilities. As part of the motion, the LA Department of Public Health will review its nutritional standards for prepared foods, snacks and beverages. It will incorporate up-to-date evidence-based recommendations on purchasing, selling and serving more plant-based and ‘plant-forward’ foods for integration into the county’s food services. The updates will return to the board with recommendations from partner departments on how to increase participation and interest, including providing incentives, with an aim of expanding plant-based food options in the contract solicitation process. A review will also be conducted of the county’s food purchasing carbon footprint, considering how to track the different types of foods purchased and recommending how it can reduce the amount of animal products within this, as well as reducing food waste. Finally, a report will be conducted capturing the total amount of meat, poultry, fish, dairy and egg products – and the total amount of plant-based food products – that are currently contracted to vendors, by LA’s Department of Health Services. The new law is spearheaded by Los Angeles County supervisors Lindsey Horvath and Hilda Solis, working closely with the animal welfare charity Mercy for Animals. Solis commented: “Los Angeles County is one of the largest contracting entities in Southern California. To that end, it is critical that we look at our food contracting processes and how we can incorporate alternatives that can lower our carbon footprint and reduce our contribution to global warming.” #US #legislation #LosAngeles #government #greenhousegasemissions #foodservice

Proper Snacks has launched a trio of new chickpea-powered ProperChips with flavours inspired by popular global cuisines. The new chickpea range is under 100 calories per serving and is HFSS compliant, as well as being vegan, gluten-free and seasoned with natural flavours. The three new flavours are spicy Ghost Chilli & Yuzu, tangy Jerk Sauce and mild Katsu Curry. They have been crafted to bring new bold and diverse flavours to the snacking category, especially for consumers who are looking for healthier options that do not compromise on taste. Founder of Proper Snacks, Cassandra Stavrou, said: “These flavours seriously deliver and I’m so proud of the team for once again creating snacks that don’t compromise. This is what we mean by ‘done properly’. I can’t wait for everyone to try them.” The new chips are available to purchase across the UK from today (7 March) for an RRP of £2. #Proper #ProperSnacks #UK

The Kraft Heinz Not Company has expanded into plant-based meat innovations with the first ever plant-based offerings to launch under the Oscar Mayer brand. The Kraft Heinz Not Company is a joint venture between Kraft Heinz and vegan food-tech company NotCo. Through Kraft Heinz’s popular Oscar Mayer meat brand, the joint venture is expanding its portfolio of innovations that aim to create “mouthwatering plant-based foods for all”. Debuting at Expo West this month and set to roll out to retailers across the US later in 2024, the Kraft Heinz Not Company’s Oscar Mayer NotHotDogs and NotSausages are claimed to offer the same savoury and smoky taste experience that brand fans are familiar with. Available in Bratwurst and Italian sausage flavours, the new offerings aim to fill a gap in the plant-based market for hot dogs and dinner sausages that meet taste and texture expectations. Lucho Lopez-May, CEO at the Kraft Heinz Not Company, said: “We know people are hungry for plant-based meat options from brands they know and trust. In launching the joint venture’s first product in the plant-based meat category, we saw an opportunity to satisfy these consumer cravings, leveraging NotCo’s revolutionary AI technology and the power, equity and legacy of the Oscar Mayer brand.” The launch marks a new milestone for the Kraft Heinz Not Company by adding a plant-based meat option to its portfolio, which also includes Kraft NotMac&Cheese, Kraft NotCheese Slices and NotMayo. The company said it plans to scale into additional categories and has recently begun its international expansion. #plantbasedsausages #OscarMayer #NotCo #US #KraftHeinz #TheKraftHeinzNotCompany #plantbasedmeat

A new UK study has found that regularly swapping meat for Quorn products could help to lower cholesterol at a rate comparable to following a Mediterranean or vegan diet. The study was carried out by scientists at the University of Exeter. Published in the journal Clinical Nutrition, it involved 72 adults in the ‘overweight’ BMI category who had high cholesterol levels. Researchers found that participants who ate 180mg of Quorn products on a daily basis – equivalent to two servings of Quorn mince – saw a 10% reduction in ‘bad’ LDL cholesterol over the four-week study period. This equates to a 0.3 millimole per litre (mmol/l) decrease in bad cholesterol levels in less than one month. Many research studies have shown the effectiveness of broader dietary changes, such as switching to a Mediterranean or vegan diet, in lowering cholesterol. Studies show that these changes will typically deliver a 0.2-0.3 mmol/l reduction in bad cholesterol levels after 12 weeks. The team at University of Exeter also noted that typical doses of atorvastatin, the most popular statin prescribed by the NHS to treat high cholesterol, commonly yield a 0.3-1.3 mmol/l reduction after 12 months. According to medical research, a decrease of 0.39 mmol/l in bad cholesterol levels is associated with a 25% lower lifetime risk of heart and circulatory disease. While the health benefits of switching to Mediterranean and vegan diets are known, research shows that such wholesale dietary changes may be difficult for consumers due to wide-ranging factors including costs of ingredients, unfamiliarity of foods and the reduced availability of specialist products. The researchers concluded that dietary substitutions that are easy to implement are likely to be more attractive to the public, and that Quorn products could play a key role in cholesterol management as a widely-available, high-fibre, low in saturated fat food source. The study saw half of the participants (39) given meat and fish products to eat daily as part of their regular diet, while the other half (33) were provided with Quorn’s mycoprotein-based products. Further heart health benefits were also found – study participants who ate Quorn products experienced, on average, a 13% drop in blood glucose levels and a 27% fall in c-peptide concentrations, compared with the control group. Current data shows that 2.4 million people are at an increased risk of type 2 diabetes in the UK based on high blood sugar levels. The findings come after the latest annual Health Survey for England estimated that 59% of adults suffer from raised cholesterol and one in ten from diabetes, with both conditions known to cause cardiovascular disease. Quorn mycoprotein is not only low in saturated fat, but is also high in beta-glucan, a fibre common in foods such as oats and barley. Fermentation of this fibre in the intestines is thought to create short-chain fatty acids which may reduce the amount of cholesterol produced by the body. George Pavis, who led the study for the University of Exeter, commented: “Previous laboratory studies, where all food eaten is controlled and alcohol and caffeine consumption regulated, have clearly shown that daily consumption of mycoprotein reduces bad cholesterol, but this is the first study of its kind to explore the impact of such a dietary intervention in a real-world, home-based setting where participants were not restricted in terms of what else they consumed or did”. Sam Blunt, Quorn’s director of sustainability and corporate affairs, added: “The potential cholesterol-lowering effects of Quorn’s mycoprotein were first identified nearly four decades ago and, since then, numerous studies have helped us to understand more about the extent of its cholesterol management capabilities, with its high-fibre content thought to play a key role in this”. #research #Quorn #cholesterol #mycoprotein #UK #alternativeproteins

UK plant-based food and beverage brand Rude Health has added a new product, Organic Oat Barista, to its line-up of dairy-free milk alternative beverages. According to Rude Health, the barista oat drink has been in development for four years and creates a “perfect creamy foam” when partnered with coffee, whether made with pods, espresso or filter. It contains just four ingredients – spring water, organic oats, organic cold-pressed sunflower oil and sea salt. Its high oat content (14%) is responsible for its creamy texture and natural sweetness. The NPD joins the rest of the Rude Health range from 11 March, available to independents via wholesalers as well as on Ocado and Amazon at an RRP of £2.40 per 1 litre carton. Camilla Barnard, Rude Health’s co-founder, commented: “With the foundations of the barista category having been laid, there is still significant opportunity for growth. Barista, oat and organic are all growth drivers.” She added: “The shelf is currently dominated by long ingredient lists with emulsifiers, stabilisers and acidity regulators, and we know consumers are not only looking for great functionality and brilliant taste, but clean deck, organic ingredients. We’ve used our years of dairy-free drink experience to craft what we believe is the ultimate trade up and we can’t wait to hear what our customers think.” #baristamilk #plantbasedmilk #organic #UK #dairyfree #Oatmilk #milkalternatives #RudeHealth

In an ongoing debate over the labelling of plant-based dairy products in the UK, ProVeg UK has voiced concerns regarding the upcoming guidance which is set to be released at Easter. The UK government guidance, crafted by the Food Standards & Information Focus Group (FSIFG), aims to provide clarity on the use of dairy-related terms for plant-based alternatives, effectively banning phrases such as ‘not milk’ and ‘plant-based alternative’. Jasmijn de Boo, global CEO of ProVeg, said: “There really is no problem to fix here. We understand that supermarkets are not receiving complaints from consumers about being confused by dairy names for plant-based products so no service is done to the consumer by restricting these terms.” She added: “Arguably, more confusion may be caused if brands are required to use terms that consumers are unfamiliar with. But there is a considerable disservice to a large and growing industry that will incur costs having to relabel their products.” With the UK already ranking as the second-largest consumer of plant-based alternative proteins in Europe, the proposed guidance risks hindering the sector’s growth and innovation potential post-Brexit. De Boo stressed the importance of nurturing the plant-based food market rather than stifling it with unnecessary regulations. While the FSIFG argues that the guidance aims to prevent consumer confusion between dairy and plant-based products, ProVeg cites multiple studies showing that current labelling practices do not lead to significant confusion among consumers. The impending guidance has sparked a contentious debate within the plant-based food manufacturing sector, raising concerns about its potential ramifications on businesses and consumer choice. #ProVegUK #UKgovernment

Beyond Meat has published its financial results for the fourth quarter and full-year 2023, which exceeded analyst expectations despite a $155.1 million net loss in Q4. The plant-based meat producer reported its fourth quarter net revenue at $73.7 million, a 7.8% decrease year-over-year. Despite the decline, the company’s stock value surged following the earnings announcement earlier this week, with sales surpassing the average analyst estimation of $66.8 million compiled by Bloomberg. Gross profit for Q4 was a loss of $83.9 million, compared to a loss of $2.9 million in the year-ago period. This was negatively impacted by certain non-cash charges associated with the company’s global operations review announced in November 2023. The alt-meat industry giant revealed plans to significantly reduce operating expenses, including a 19% reduction in its global non-production workforce, in November. Alongside this, its global operations review aimed to narrow its commercial focus and accelerate activities that prioritise gross margin expansion and cash generation. Measures taken as part of the review included changes to the company’s pricing architecture and optimising manufacturing capacity, as well as the decision to discontinue its Beyond Meat Jerky product line. The company scaled back its annual revenue outlook ahead of its third quarter earnings call, expecting net revenues to be in the range of $330 million to $340 million, a decrease of approximately 21% to 19% compared to 2022. Net revenues for 2023 were $343.4 million, a decrease of 18% year-over-year but exceeding the revised full-year outlook projection. Fourth quarter net loss was $155.1 million, or $2.40 per common share, compared to net loss of $66.9 million, or $1.05 per common share in the year-ago period. Adjusted EBITDA was a loss of $125.1 million, compared to an adjusted EBITDA loss of $56.5 million in the year-ago period. Net loss for the full-year was $338.1 million, or $5.26 per common share, compared to net loss of $366.1 million in the year-ago period. Beyond Meat’s president and CEO, Ethan Brown, commented: “In 2023, Beyond Meat undertook extensive initiatives to reset the business toward sustainable operations and, ultimately, profitable growth. Much of this reset is now coming into view.” He added that the company’s 2024 plan includes taking steps to “steeply” reduce operating expense and cash use, as well as the recent unveiling of its “years-in-the-making” platform renovation, Beyond IV, aiming to deliver “superior health benefits and taste”. “We believe these sweeping changes, together with measures we plan to pursue this year to bolster our balance sheet, will strengthen our near-term operations as we pursue our vision of being the global protein company of the future,” Brown concluded. #BeyondMeat #financialresults #meatalternatives #plantbasedmeat

Roquette has expanded its Nutralys plant protein portfolio with the launch of four new multi-functional pea protein ingredients. The ingredients are designed to improve taste, texture and creativityin plant-based food and high-protein nutritional products. They are designed to address common challenges encountered when developing foods and beverages with plant proteins, as well as offering new format and formulation options including nutritional bars, protein drinks, plant-based meat and dairy alternatives. Nutralys Pea F853M is a pea protein isolate designed to increase firmness and thickness, thanks to its high gel strength. It aims to solve the challenge of creating gel-like structures under heat with pea proteins. The high moisture extrusion process enables manufacturers worldwide to explore diversified offerings in meat alternatives, as well as enabling applications in plant-based spreads and desserts. Roquette is also introducing its first food-grade hydrolysed pea protein, Nutralys H85. According to the company, the ingredient can allow snack bar manufacturers to obtain a “consistent and cohesive” dough while achieving a smooth texture that remains throughout the product’s shelf life. This new ingredient, available globally, can also be used to increase protein content in beverages while maintaining a low viscosity. Nutralys T Pea 700M and Nutralys T Pea 700FL aim to pave the way for new formats and textures in plant-based savoury applications. T Pea 700M comes in minced form, eliminating the need for shredding in manufacturing, and enables a firmer bite and chewiness in meat-free products. It is suited for ground products such as lasagna. T Pea 700FL has been designed to provide a fibrous texture and juicy mouthfeel for chicken and fish alternatives. It is supplied in small chunks and can be used in meal kits as well as just-add-water applications. In addition to mimicking meat’s palatability, both ingredients can improve efficiency within the manufacturing process through reduced time, energy and labour costs. They are commercially available in Europe and will be launched in additional countries over the coming months. Benjamin Voiry, global head of marketing for plant proteins at Roquette, said: “We believe pea protein is perfectly placed to satisfy the growing appetite for delicious, sustainable and healthier plant-based foods and we are committed to helping our customers harness the full potential of peas with ease”. He added: “In 2021, we opened the world’s largest pea protein plant in Canada, and now we continue to invest in every step of the value chain to ensure a reliable and sustainable supply of premium pea protein that is gluten-free, non-GMO and not a major allergen – as well as being kosher – and halal-certified for added consumer appeal”. #Roquette #plantbasedmeat #peaprotein #beverages #plantbaseddairy #proteiningredients #alternativeproteins

Wagamama, a British restaurant chain serving Japanese cuisine, has joined forces with Willy’s Pies to launch the latest addition to its menu: the Mushroom, Kimchee and Edamame Pie. This collaboration marks a significant move in the plant-based food landscape, targeting consumers seeking flavourful and satisfying meat-free options. Scheduled to debut tomorrow (29 February) across 19 locations, this pie fuses Asian-inspired tastes with the comforting appeal of a traditional British pastry. Developed during the lockdown period, Willy’s Pies taps into the essence of classic pie making. At the heart of this collaboration lies Wagamama’s signature katsu sauce, enveloped within a flaky, indulgent pastry crust crafted by Willy’s Pies. Inside, the Mushroom, Kimchee and Edamame Pie features a combination of smoky king oyster mushrooms, diced aubergine and fresh edamame beans, all coated in a spicy curry sauce. The pie is then topped with tangy kimchi. Global executive chef Steve Mangleshot commented: “It was a lot of fun working with the brilliant Will Lewis and the Willy’s Pies team back in November when we created the Chicken Katsu Pie for noodle lab. We’re thrilled to be bringing this iconic hybrid and its new vegan counterpart to Wagamama’s across the UK. Collaborating with leading innovators like Willy and experimenting with talk-worthy dishes keeps Wagamama relevant and fresh.” Founder of Willy’s Pies Will Lewis added: “We’re so pleased to be working with Wagamama again – a lot of hard work and careful consideration has gone into making these pies taste as great as they do. We wanted to make something fun and innovative, without compromising on the flavour or quality Willy’s Pies is known for. We’re so excited to take these on tour and see what the rest of the nation thinks!” The new pie comes on the heels of Wagamama’s recent launch of Lion’s Mane ‘Steak’ Bulgogi, introduced just in time for Veganuary this year. Curious to know more about Veganuary? Tune in to our newly launched Veganuary Sessions podcasts for insightful discussions and expert insights. Explore more here. #pie #Wagamama #UK #mushroom #kimchi

Vegan Food Group has entered into an agreement to acquire Tofutown, a German tofu manufacturer with €60 million in revenue. The latest acquisition is Vegan Food Group’s first since it was rebranded as a new development out of its initial company, VFC Foods, founded in 2020 by Veganuary co-founder Matthew Glover and chef Adam Lyons. Vegan Food Group’s portfolio, which also includes the VFC, Meatless Farm and Clive’s Purely Plants brands, already has 80 SKUs in the UK and EU across 21,000 distribution points. In a statement shared on LinkedIn, Vegan Food Group’s chief mission officer Glover said that the combined entity will be positioned for profitability in 2024 with a “clear line of sight” for scaling group revenues beyond €100 million following the Tofutown deal. Tofutown was established over 40 years ago and is a supplier of 100% natural organic tofu, spreads and meat alternatives in the EU, predominantly in Germany where the company is based. Headquartered in Wiesbaum (North Rhine-Westphalia), it supplies major retailers such as Aldi, Lidl, DM and Edeka under the Tofutown brand. Its two manufacturing sites, spanning 55,000-square-metres in total, produce a wide range of new plant-based products, with its Lüneburg (Lower Saxony) site becoming one of Europe’s largest plant-based manufacturing facilities. Dave Sparrow, CEO of Vegan Food Group, said: “VFG will now be a major player in plant-based food, with a significant manufacturing scale across three sites, employing over 300 staff, and with a strong network of strategic manufacturing and supply chain partners”. He added: “This acquisition allows VFG to fast-track our growth across the UK and the EU in chilled, frozen, and ambient products, in both branded and own label retail, as well as foodservice”. Markus Kerres, CEO of Tofutown, said that joining Vegan Food Group will be an exciting opportunity to successfully continue Tofutown founder Bernd Drosihn’s vision in the coming decades. He commented: “With Germany and the UK being the two biggest markets for plant-based foods, we’re well-positioned to thrive over the next decade”. Vegan Food Group has entered into a purchase agreement to acquire all shares of Tofutown. Completion is subject to final approvals but is expected to happen soon, the companies revealed. KPMG conducted the financial due diligence, while Addleshaw Goddard provided legal advice. You might also be interested in: The Plant Base’s Veganuary Sessions: Exclusive insights from VFG’s Matthew Glover Vegan Food Group emerges as powerhouse in plant-based food industry VFC saves Meatless Farm from administration #VeganFoodGroup #VFG #aquisitions #UK #Tofu #VFCFoods #Tofutown #Germany