Cabosse Naturals has developed a new cacao fruit powder ingredient that can be used to replace refined sugar in food manufacturing. Claimed by Cabosse to be the “first of its kind on the market”, the free-flowing powder is made from 100% pure cacao fruit powder. The ingredients company – a subsidiary of chocolate manufacturer Barry Callebaut – said the launch caters to growing consumer demand for products containing less refined sugar and “kinder to the environment” ingredients. Cacao fruit contains a nutritious pulp that surrounds its beans, which are harvested and used in the manufacture of chocolate. The upcycled cacao fruit powder is obtained from this sweet, fruity pulp which would otherwise go to waste. William Angleys, sales director at Cabosse Naturals said: “This new powder brings the characteristic fresh fruitiness of the cacao fruit pulp to new creations and, thanks to its fruity taste and natural sweetness, it can replace refined sugar in fat-based fillings in confectionery and ice cream”. In the UK in 2022, Waitrose was the first to market a product containing Cabosse Naturals cacao fruit ingredients, using the pulp of the fruit in its No.1 WholeFruit Special Edition Bar to bring a citrus taste to the chocolate. #CabosseNaturals #cacaofruit #ingredients

British natural food brand The Groovy Food Company has launched a duo of Hot Agave Nectars in two flavours, Hot and Chipotle. Both products are available in 250ml bottles, RRP £3.25 at Ocado. The vegan products are fat free, contain no artificial flavourings and are described as nutritious alternatives to other sauces as well as being Kosher certified. Harvested and produced in Mexico, the new sauces are made from the tequila-producing Blue Weber agave plant, combined with a hit of chilli and smoke for depth of flavour. Expanding on The Groovy Food Company’s existing range of agave nectars such as the Maple and Honey flavours, the hot range is designed to be highly versatile, suitable as a topping for pizza, salads and traybakes. It contains 13 calories per teaspoon and is sweeter than sugar, The Groovy Food Company said, meaning consumers can use less to achieve the same flavour. Founder of The Groovy Food Company Rosie Hayward said: “With our original Agave Nectars already hugely popular with consumers, we naturally want to ensure we are always innovating our products whilst staying ahead of the curve. We can’t wait to hear what the UK make of these truly delicious and versatile additions to the Groovy range, and see how they get creative with them in the kitchen.” #sweeteners #TheGroovyFoodCompany #UK

Plant-based ingredient specialist Roquette has announced the opening of its new Food Innovation Centre located in Lestrem, France. The new €4.5 million centre will provide formulators with a range of capabilities including technical and R&D support, equipment, labs and scale-up testing. Its goal is to foster innovation and accelerate the go-to-market of new products. It includes a demonstration kitchen, a sensory analysis laboratory, various collaborative spaces and labs allowing pilot-scale testing for different food applications. Modern equipment offered at the centre includes a high-moisture extrusion (HME), an ultra-high temperature (UHT) line with direct steam injection, and a tableting press simulator. The company said that the team can use this facility and its capabilities to help food companies whatever the formulation challenge they face. Pascal Leroy, senior VP of Core Ingredients at Roquette commented: “Our group is proud to unveil this amazing new facility and help meet the demand in Europe and all around the world”. “This new Food Innovation Centre will provide our customers with the plant-based ingredients and capabilities they need to overcome challenges in their product development process, enabling them to move forward more quickly and effectively”. Founded in 1993, Roquette specialises in plant proteins and currently operates in more than 100 countries, employing more than 8,000 people worldwide. The company describes itself as a “trusted partner” to food industry players in addressing global challenges such as population growth, aging and demand for healthier, more sustainable diets. Roquette scientists and technical developers support food formulators in different ways. These include enhancing the nutritional profile while preserving an appetising taste, increasing the sensory experience of food products, testing in lab and pilot conditions and formulating cost-effective, sustainable new products. #alternativeproteins #France #Roquette

Canadian food technology company Chinova Bioworks has introduced MycoKleer, a new all-natural vegan fining agent for beverages. MycoKleer is a natural alternative to synthetic or animal-based fining agents such as gelatin and isinglass, derived from upcycled white button mushrooms. The company said its sustainably produced fining agent can save manufacturers time, energy and money by improving their efficiencies during the clarification process of drinks. Introduced as a clean-label, self-affirmed GRAS processing aid, Chinova Bioworks said the fast-acting solution attracts and binds with yeasts, tannins, proteins and other unwanted particles from a variety of beverages such as juice, coffee, tea, cider, seltzer, beer and wine. The solution also has the added benefit of eliminating or reducing time needed for cold crashing, filtration and centrifugation during beverage manufacturing, Chinova Bioworks said in a statement announcing the launch. Within 12-24 hours of attracting and binding with unwanted particles, the solution settles a solid layer at the bottom of the tank allowing brewers to easily rack off the remaining clear liquid. Recently, Chinova Bioworks worked with Moonshine Creek Distillery (MCD) to remove the natural sedimentation and haze in its Apple Crumble cocktail. Joshua Clark, MCD’s VP and co-owner said: “Our old labour-intensive process used a sensitive filtration system and, after settling, caused us to lose ten litres out of every 50-litre batch”. “With MycoKleer, we saved an additional three litres per batch of Apple Crumble cocktail. Plus, we reduced the amount of materials used and created a less labour-intensive process while producing superior clarity in the Apple Crumble cocktail than the original in less time.” The company also launched its Mycobrio mushroom fibre product last year, which serves as a natural preservative as well as a fining agent. #beverage #Canada #ChinovaBioworks #finingagents

Jay & Joy, an organic plant-based creamery based in France, has completed a €2m fundraising round to support growth and increased production capacity. Founded in 2014 by Mary Carmen and Eric Jähnke, Jay & Joy is now present in eight European countries and offers a range of plant-based cheese alternatives. The funding round was led by César Augier and supported by investors that include High Flyers Capital, which specialises in the future of the food industry, alongside other key players in entrepreneurship and agri-food in France. Through the funding round, the company plans to expand its team and increase production at its factory in Hauts-de-France as well as improve its products and conquer new markets. It currently employs 25 people and has assembled a quality control team that will ensure each production step adheres to the “highest standards” in coordination with health authorities, Jay & Joy said in a statement announcing the successful funding round. In the coming months Jay & Joy will relaunch the production and commercialisation of its range of plant-based cheeses which includes ‘Jeanne’, a Roquefort blue cheese alternative, and ‘Joséphine’, an alternative to camembert and brie. CEO Augier commented: “It is an immense pleasure to take the helm of a company that works towards modernising French culinary tradition with exquisite products that are both better for health and the planet.” Jay & Joy applies traditional cheese-making techniques learned from master cheesemakers and affineurs to offer its plant-based alternatives, which are certified organic and produced in La Croix Saint-Ouen, Oise. #Europe #France #JayampJoy #plantbasedcheese

Plant-based meat alternatives brand Meatless Farm has made its workforce redundant and is expected to enter administration. Headquartered in Leeds, UK, and founded in 2016 by Morten Toft Bech, Meatless Farm reported having hired restructuring and insolvency consultants Kroll at the end of May with hopes to secure an immediate investment solution to save the brand’s future. While Meatless Farm has not yet published an official statement confirming reports that its bid to avoid administration was unsuccessful, several updates from the company’s ex-employees on LinkedIn appear to verify the news of the company’s struggles. Interim finance executive John Loughrey wrote: “Sadly things have not worked out for The Meatless Farm so I am now looking for my next assignment, as will numerous other colleagues. I have had a great time in a fantastic company, and have had the honour and pleasure of working with some amazing people. It is a shame the company has not made it through this difficult period and I wish all my former colleagues the best of luck for the future.” Meanwhile, commercial director Tim Offer posted an update on his LinkedIn page stating that the business “has unfortunately made all the teams redundant”. The company’s website is no longer operational and its products are no longer available in supermarkets that previously stocked the brand. Meatless Farm had recently unveiled several new offerings including a ‘No-duja Ravioli,’ but the company was said to be fast running out of cash following withdrawal from an investor and a contract in demand for plant-based meat alternatives as consumers look to cut costs. The Plant Base has reached out to Meatless Farm for comment. Update: We have now received confirmation that Geoff Bouchier and Jimmy Saunders, both of Kroll, were appointed as joint administrators of Meatless Farm on 13 June 2023. In a statement to The Plant Base, Kroll confirmed it had been hired as advisor at the end of May and has since been “exploring all options for the business and its assets.” #meatalternatives #MeatlessFarm #UK

Arla Foods has revealed plans to launch a plant-based version of its Lurpak butter product, set to hit the shelves in 2024. The European dairy cooperative is reportedly planning to launch the product in the UK and Denmark next year as a dairy-free alternative to its classic Lurpak butter. A spokesperson for the company confirmed the launch, telling The Plant Base: “Milk will always be at the heart of what we do here at Arla, but we also know that many households who choose plant-based products also have dairy in their fridge.” The spokesperson added that Arla Foods remains committed to “providing great-tasting, nutritious food” and wants to give consumers the options that can meet their changing needs and tastes. The plant-based product will join Lurpak’s current range which includes butters in both block and spreadable formats, including lighter variants. #ArlaFoods #plantbasedbutter #Denmark #Lurpak #UK

UK-based granola brand Rollagranola has announced the launch of a functional nootropics range that includes three plant-based flavours. The brand said it had explored “the perfect combinations of superfood nootropics to create a range that is not only delicious, but hugely beneficial”. ‘Calm’, ‘Body and Soul’ and ‘Complete Vegan’ are the three fully plant-based flavours in the range. With flavours of cashew, mango and chocolate, the Calm variety aims to promote a relaxed mindset and reduce stress with the addition of ashwagandha to help lower cortisol levels, matcha green tea L-theanine to increase dopamine and serotonin, and lion’s mane to reduce anxiety. Body and Soul has been tailored to physical and mental well-being, flavoured with summer berries and walnut. Special ingredients include creatine to deliver fuel to the muscles and brain and aid cell recovery, and maca for mood and energy level elevation. Panax ginseng and ginkgo are also included for combatting memory loss and stress. The Complete Vegan granola contains “the essential nutrients that vegans may be lacking from a plant-based diet”. It is flavoured with hazelnut and cranberry and supplemented with pea protein. As well as ginkgo and Panax ginseng, it contains iodised salt to combat iodine deficiency as well as seven vitamins to reduce brain fog and fatigue, and improve focus, memory, muscle strength and mood swings. All products are gluten-free, handmade in the UK and contain nuts. The range launches on the Rollagranola website and Amazon today (9 June). A 350g pack retails at £7 and a 40g pack at £2. #granola #nootropics #Rollagranola #UK

MyForest Foods, a plant-based meat company based in New York, has raised $15m in a Series A-2 funding round and appointed a new CEO. The alt-meat company said the funding will support growth and further bring its MyBacon product to more consumers across the East Coast. The round was led by MyForest Foods’ parent company, Ecovative Design. Most of the proceeds will support MyForest Foods’ retail growth and foodservice presence as it expands its footprint. The mycelium-based MyBacon is now commercially available at multiple Fairway Market and Gourmet Garage store locations throughout Manhattan, New York. The additions mark a new milestone of over 100 retail stores stocking MyBacon across the Northeast. Gary Hirshberg, MyForest Foods board member and co-founder of Stonyfield Farm, said that the plant-based category is at “a unique inflection point, where only the most promising and delicious innovations will thrive”. “I believe MyForest Foods has met this call with its unique MyBacon offering,” Hirshberg added. “The company is scaling its operations to meet consumers’ growing demand. With this additional investment, it will expand its market presence, attract new retailers, and educate customers about the power of mycelium.” To support the company through this growth period and into the future, Greg Shewchuk has been hired as MyForest Foods’ new CEO, effective immediately. Eben Bayer, the company’s co-founder and former CEO, will remain chairman of the board and continue to support the team’s continued operational expansion. He will remain CEO of Ecovative, which continues developing and scaling mycelium products. Bayer commented: “I’m thrilled to bring Greg on board and leverage his savvy marketing and consumer packaged goods experience. With his expertise, our team will expand access to our delicious MyBacon, launch new whole cuts, and create a healthier, tastier, more sustainable world.” Shewchuk most recently served as CEO of the food allergy prevention company SpoonfulONE, acquired by Nestlé in late 2022. He is also an active member of the board of advisors for global growth strategy firm Gemic and has previously held senior positions at Campbell Soup Company, Unilever and Cadbury Schweppes PLC among others. With the new funding, Shewchuk said the goal is to double down on marketing and sales “to take MyForest Foods brand to the next level”. MyForest Foods’ mycelium farm, Swersey Silos, has rapidly scaled production since opening its doors in July 2022. The team is also in the process of launching a second farm in Canada with Whitecrest Mushrooms Ltd. #mycelium #MyForestFoods #US

Plant-based nutrition company PlantBaby has launched its newest product line, Kiki Butter, a multi-use spreadable seed and oat butter. Based in Hawaii, PlantBaby has so far focused on plant-based milk – following the debut of its Original and Chocolate flavour Kiki Milk in 2021, the brand has since expanded its portfolio with the addition of Mac Nut Kiki Milk. Now, the brand has introduced Kiki Butter which can either be used like a traditional nut-and-seed butter, or can be blended with water to create Kiki Milk at home. Alex and Lauren Abelin, co-founders of Plant Baby explained that the company wanted to make Kiki Milk more affordable without compromising ingredient quality. The co-founders commented: “After seeing if at-home kits might work, we realised we could blend all of the organic ingredients of Kiki Milk into an oat-and-seed butter and make milk with it. But what surprised us the most was that we were also making an incredibly tasty and nutrient-dense peanut or almond butter replacement!” With a blend of organic oats, seeds and coconut, PlantBaby described the product as “overflowing with flavour”. It is launching the Butter line with its signature Original flavour and has plans to launch Unsweetened and ‘Mermaid’ flavours in the coming months. Like all PlantBaby products, Kiki Butter does not contain seed oils, gums, refined sugars, natural and artificial flavours or common allergens like soy or gluten. Available on Kiki Milk’s website, each 8oz jar yields 75 oz of Kiki Milk and retails for $13 for subscribers and $14 for one-time purchasers, cutting the cost per ounce almost in half when compared to a 12-pack of 8oz Kiki Milk. #Hawaii #KikiButter #KikiMilk #PlantBaby

Chickpea snack brand Hippeas is collaborating with Canadian specialty pulse and oat miller Avena Foods on a new regenerative agriculture pilot programme. The collaboration will include the development of a field crop ‘living lab’ demonstration with Rosengren Farms, an Avena grower. Rosengren has over a decade of experience in the practice of growing multiple crops (grains and pulses) in combination, also referred to as intercropping. With support from the South East Research Farm in Saskatchewan, Canada, the project will evaluate the intercropping practice for climate impacts through scientific modeling. Intercropping is based on the principle that different crops have different nutrient requirements, growth patterns and ecological niches which can be complementary when grown together. It can enhance soil fertility, reduce pest and disease pressure, increase yield and diversify farm income, Hippeas said – however the practice has not been widely adopted. It requires careful planning, management and monitoring to avoid competition, shading and allelopathy between the crops. This is where the two companies have highlighted ‘living labs’ as a solution to create a blueprint for farmers and suppliers. By monitoring this science-based assessment, Hippeas seeks to measure the impact of regenerative farming methods on soil health, biodiversity and nutrient density. The project will double biodiversity by seeding a mixed field of peas with canola and chickpeas with flax. It also aims to achieve minimum soil disturbance, enhanced soil protection from erosion after harvest and greater resilience in the field to extremes of moisture, disease and pest infestations. Hippeas CMO Julia Hecht commented: “We have been working with Avena as a supplier of our pulses and are so excited to be taking our partnership to new heights with our collaborative regenerative agriculture pilot programme”. “Hippeas has always aligned with suppliers who are trying to make a difference in sustainable agriculture and Avena’s commitment is incomparable – we are thrilled to be a part of this impactful pilot programme and look forward to sharing our findings and other exciting news later this year.” #AvenaFoods #Canada #Hippeas #Regenerativeagriculture

SunOpta has partnered with breakfast food company Seven Sundays on the launch of an Oat Protein Cereal, made with SunOpta’s upcycled oat protein powder. SunOpta’s OatGold powder is a byproduct of oat milk production. Upcycling is a zero-waste philosophy dedicated to creatively using byproducts and their nutrients from agriculture and food manufacturing, using ingredients that otherwise would not have gone to human consumption. The two US-based companies have announced that the new product is now available at major retailers nationwide including Whole Foods Market, Sprouts, Amazon and ordered directly from Seven Sundays’ website. Three plant-based flavours are available – Super Fruity, Maple Cinnamon and Chocolate Sea Salt. The cereal contains five grams of upcycled plant-based protein per serving, no artificial flavours or high-intensity sweeteners, and is lightly sweetened with natural sources such as dates and organic maple syrup. The new line is also gluten-free and Non-GMO Project Verified. Lauren McNamara, VP and assistant general manager of SunOpta said: “At SunOpta, sustainability is part of our DNA and we are always looking for sustainable solutions in our operations”. She added: “Partnering with a like-minded local company to create nutrient-dense cereal made with our upcycled oat protein aligns well with our core values and desire to help provide healthy products for consumers. Through this partnership, we will reduce food waste and create a sustainable solution for our OatGold oat protein powder.” Hannah Barnstable, founder of Seven Sundays said: “The leftover product from producing oat milk has three times the protein, twice the fibre and significantly more nutrients compared to already nutritious whole rolled oats. SunOpta’s OatGold ingredient fills a production need for us and provides a tasty and nutritious solution to food waste.” #breakfastcereal #SevenSundays #SunOpta #US