Kale United – a Swedish company making impact investments in “pioneering” plant-based businesses – has acquired over 95% of Swedish vegan ice cream company Lily & Hanna’s. Lily & Hanna’s range of ice cream is fully vegan, organic and natural. Its products are available at retailers in Sweden and come in several flavours including Cookie Caramel Euphoria, Happy Strawberry & ‘Cheese’cake, Divine Salted Mocha Caramel, Dark Chocolate Decadence and more. Kale United’s CEO, Måns Ullerstam, said: “Lily & Hanna’s amazing products are a perfect fit for Kale United’s concept. This acquisition is part of an upscale in our production and distribution of plant-based brands through Kale Foods and increases group turnover by 60%. It also increases the value of Kale United’s portfolio by more than 10%.” Following the acquisition, Lily & Hanna’s is launching a new vegan ice cream range. According to the company, its production “has been consolidated into one factory to improve the quality of the ice cream as well as the operations’ margins”. Hanna Reimers, product developer at Lily & Hanna’s, commented: “Our focus has been to improve the consistency of the ice cream for an extra creamy and delicious feel while keeping the ingredients natural, vegan and ecological. This has resulted in top-notch ice cream with exciting contrasts in texture and taste and with ingredients such as gluten-free cookies and luxurious sauces.” #LilyampHannas #Sweden

Unilever-owned plant-based meat manufacturer, The Vegetarian Butcher, has launched new plant-based Southern-Fried chicken innovation, Hentastic fillets. According to The Vegetarian Butcher, the soy protein-based fillets are tender, juicy plant-based chicken pieces coated in a golden and crunchy outer layer that is packed with black pepper and spices. The launch follows Kantar research that reveals chicken to be the most popular protein choice among the UK’s animal meat dishes, with chicken fillets being a favourite. In a statement, The Vegetarian Butcher said: “With the right innovation, there is still a big opportunity for the plant-based meat category to mirror this and double in value in years to come”. Unilever acquired The Vegetarian Butcher in 2018. The Hentastic chicken fillets come in a 200g pack of two chicken pieces and are available in Morrisons stores now for an RRP of £3.50. Further rollout is planned for later in the year. #TheVegetarianButcher #UK #Unilever

Meat substitute brand Quorn has expanded its meat-free offering with the addition of Vegan Strips to its ChiQin range. The vegan chicken strips are made using Quorn mycoprotein and are ready to cook from frozen, ideal for use in wraps, salads, sandwiches and as a side. Phil Thornborrow, foodservice director at Quorn Foods UK, said: “Crispy chicken continues to be a staple on menus with diners looking for indulgent, comforting and creative dishes. Our ChiQin range provides chefs with endless opportunities to get creative with their meat-free menus, whether it’s naked strips or sticky salads.” The Vegan Strips are Craft Guild of Chefs endorsed, as confirmed in a Craft Guild of Chefs Twitter post: Quorn is expanding ‘featherless feasting’ offering with the addition of vegan strips to its popular ChiQin range, which has received approval from the Craft Guild of Chefs alongside Quorn’s buttermilk ChiQin burger https://t.co/KaedpSel95 @QuornFoods pic.twitter.com/mDuAkmE1UX — Craft Guild of Chefs (@Craft_Guild) May 3, 2023 Thornborrow continued: “We’re incredibly passionate about creating the best meat-free options on the market. It’s why we invest heavily in sensory technology and consumer research, so we’re delighted to achieve this stamp of excellence on our crispy-coated ChiQin products.” “All of our Quorn ChiQin products are packed with succulent flavours and spices and are versatile enough to be used across different dishes, for different occasions and times of day.” The new Vegan Strips join Crispy Wings, Vegan Fillet and Buttermilk Style Burger in the ChiQin range. You may also like to read: Marlow Foods expands mycoprotein availability to other manufacturers Quorn targets midweek meals with new Katsu Fillets Quorn Foods joins forces with Délifrance to launch Vegan Ham & Cheeze Crown #Quorn #QuornFoods #UK

Animal-free protein accelerator, The Every Co, has announced a joint development agreement with plant-based food brand, Alpha Foods. The collaboration is set to accelerate improvements in the taste and texture of non-animal products. Every confirmed the partnership via Twitter: ANNOUNCING @theEVERYcompany ✖ @Alphafoods We’re EGGcited to team up with this bold challenger to create the next generation of #altmeat featuring animal-free proteins from EVERY™. 👉 https://t.co/n0LFDWHWMa#FutureOfFood #FoodTech #AltProteins #Innovation #Collaboration pic.twitter.com/4vKOC0oPTD — EVERY™ (@theEVERYcompany) May 3, 2023 The deal will see Every’s proteins – more sustainable, nature-equivalent versions of animal proteins – combined with Alpha’s products, to deliver consumers with enhanced plant-based meals “without the disease risk, price volatility and environmental footprint of traditional meats”. Every co-founder and CEO, Arturo Elizondo, said: “We’re thrilled to partner with Alpha Foods to work hand-in-hand to craft better-than-ever alt meat offerings, unlocking the massive potential of this category to drive the next generation of kinder consumer-favourite foods. Expansion to alt meat allows us to further our goal of offering game-changing solutions to visionary F&B brands across a variety of categories, co-creating next-gen foods at the forefront of sustainability, food safety and clean label.” Co-founder and CEO of Alpga, Cole Orobetz, added: “We’re drawn to Every’s animal-free proteins given they’re designed to help bridge the gap between plant-based products and the real thing, broadening the category to attract new consumers. We are very excited about this collaboration and look forward to bringing products to consumers soon.” #AlphaFoods #TheEveryCo

Bel Group‘s Babybel has launched its first new flavour in its dairy alternative line-up, Babybel Plant-Based White Cheddar Cheese Alternative. According to Babybel, white cheddar is one of the brand’s most popular cheese flavours since it was introduced a decade ago, making it the “perfect choice” for Babybel’s first plant-based flavour extension. Launched last year, the original Babybel plant-based has a mozzarella-style flavour, contrasting with the new white cheddar snack which offers the “sharp tanginess” of cheddar cheese. The individually portioned dairy-free snacks are wrapped in Babybel’s signature wax, now green to distinguish it as plant-based and in a new 100% paper pouch. Ridhi Barber, senior brand manager at Babybel, said: “Babybel Plant-Based has seen an overwhelmingly positive response to date among flexitarian and vegan shoppers. We wanted to continue this momentum and introduce a second dairy-free Babybel snack option in the fan-favourite White Cheddar variety.” Last month, Bel Group announced it was partnering with biotech start-up Climax Foods, to innovate plant-based cheeses that are indistinguishable from their dairy counterparts. The new plant-based white cheddar-flavoured Babybel packs are available to buy in 6-pack pouches in US retailers. #Babybel #BelGroup #UK

Cosun and Oost NL have jointly invested €8 million in Wageningen-based food-tech scale-up revyve. The investment will be used to boost revyve’s development of sustainable, upcycled and local food ingredients, derived from co-products of beer breweries. The announcement was confirmed on social media: Revyve uses patented technology to extract protein and fibre ingredients from brewer’s yeast. These upcycled food ingredients have a low carbon footprint, are highly functional and are suited to replace animal proteins and E-numbers, such as egg white and methylcellulose. The scale-up’s upcycled ingredients contribute to reducing CO2 footprint from food nd offer more clean-label solutions for food producers. This aligns with Cosun’s ‘Unlock25’ strategy which is focused on natural and health-promoting ingredients, upcycling co-products and building a future-proof sustainable chain. Cedric Verstraeten, CEO of revyve, said: “Our ingredients have great gelling, emulsification and foaming functionality which provides a sustainable, clean-label and delicious alternative to unlock amazing texture. We are proud of this new partnership with Oost NL and Cosun Protein and excited to contribute to a better and more sustainable food system.” Thijs Bosch, director of Cosun Protein, commented: “This investment is fully in line with Cosun’s sustainability agenda and our ambitions for alternative protein. We look forward to deepening our collaboration with revyve through our knowledge and expertise as a producer of plant-based protein and other functional ingredients to create sustainable food ingredients for future generations.” Oost NL’s investment is from Perspectieffonds Gelderland (PFG), a fund focused on transitions for a sustainable future. Oscar Elderink, investment manager of PFG at Oost NL, added: “The Wageningen ecosystem is an important hub for food innovation towards a sustainable and healthy food system. We are proud that with our investment, revyve can take steps towards the development of sustainable and local food ingredients.” He continued: “We believe that revyve’s product can have a significant impact on creating a circular food chain and facilitating the transition to protein alternatives”. #revyve #RoyalCosun #OostNL #upcycled #theNetherlands

Chunk Foods, an Israeli company that specialises in plant-based whole cuts, has raised $15 million in a seed funding round. The round featured participation from Fall Line Capital, The MIT E14 fund and Robert Downey Jr’s FootPrint Coalition. Founded in 2020, Chunk makes plant-based whole cuts that mimic their meat counterparts. The company’s initial focus is on beef, but it also intends to create pork, lamb and poultry alternatives in the future. Chunk Foods’ products have a “meaty texture and bite and unmistakable umami flavours”. Minimally processed, Chunk’s ‘beef’ whole cut contains no preservatives, additives, cholesterol or GMOs, and offers 25g of protein per portion. The company first raised $2 million in a pre-seed round to support the product development process. The new funds are being used to construct what the company says is “one of the largest plant-based whole cuts factories in the world”. CEO Amos Golan commented: “At a time in which consumers are driven by health and well-being in their food choices while still demanding great taste, we are committed to meeting their rising expectations and revolutionising eating habits”. Eric O’Brien, co-founder and managing director of Fall Line Capital, said: “We are thrilled to lead the seed round and embark on this journey with Amos and the rest of the Chunk team. Their innovative approach to creating plant-based meat products with exceptional texture and taste while maintaining a clean label is impressive. Moreover, their ability to provide them at affordable prices offers a unique opportunity to address the gaps in the plant-based market, which has often been criticised for its high costs, overly processed options and lackluster taste.” Chunk Foods’ facility will be completed in summer 2023 and will have the capacity to manufacture millions of steaks annually. #ChunkFoods #Israel

Nomo has launched the Cookie Dough chocolate bar, a free-from, plant-based block bar that the brand says is its “biggest” yet. The 150g bar features chunky chocolate chip cookie dough coated in Nomo’s signature chocolate. Cookie Dough is free from dairy, gluten, egg and nuts, and was created as part of the brand’s innovation drive within the growing plant-based and ‘free from’ categories. Jac Tyrrell, brand manager for Nomo, said: “Cookie dough is a flavour that has been a huge success at Easter and Christmas, so we are delighted to be able to offer it all year-round with our biggest chocolate bar yet. It is designed to share and is radically inclusive.” She continued: “Nomo is a major innovator within the ‘Free From’ and ‘Vegan Chocolate’ category with our newest bar adding to our rapidly expanding range of flavours and formats. Our loyal customers know where to find us – but for newcomers enticed by the bar, we can be found in the free from aisle or purchased directly through our website!” The new plant-based cookie dough chocolate bars are available to purchase in major UK retailers for an RRP of £3. #chocolate #Nomo #UK

The value pulses bring to food systems has traditionally been overlooked, but as we work towards a more sustainable future, pulses could be a key tool in mitigating many of the problems facing global populations. With the world facing steadily rising rates of hunger caused by the climate disaster, the war in Ukraine, the cost-of-living crisis and the lingering effects of Covid-19, the importance of stable food sources has come to the fore. Affordable, nutritious, versatile and environmentally friendly, pulses are key to achieving sustainable food systems that can provide for all. They are increasingly being included in global conversations around food security and the climate crisis, with projects such as the SDG2 Advocacy Hub’s ‘Beans is How’ and the UN FAO’s World Pulses Day on 10 February championing the value of pulses. Yet there is still a long way to go. When it comes to investment, research and development, and education, pulses are far behind other commodities. And with the current high prices of corn, wheat and canola caused by the war in Ukraine, farmers are growing less pulses. Both bean and chickpea acres in the US – a top pulse-producing country – declined in 2022/23. Tight supplies are causing higher prices, meaning those in developing nations who are rocked by extreme weather events and economic pressures cannot access this highly nutritious source of protein. The global population is predicted to reach 9.8 billion by 2050. This, combined with the ongoing challenges posed to our agrifood systems by climate change, shipping and logistical issues, and the current fertiliser crisis, means our food systems are not equipped to feed the world. It is vital that we increase the consumption and production of pulses across the globe as a first step towards improving food security. The climate crisis means populations in emerging nations are often one weather disaster away from starvation, while geopolitical issues prohibit free and open trade, depriving those most in need of healthy, affordable food. Among the thousands of different varieties, there is a pulse for every climate and soil type. Meanwhile, developments in gene editing and protein extraction are supercharging pulses’ trajectory in the global arena. Combined with grains, pulses represent a complete protein source and contain all the necessary amino acids the body needs. They are rich in micronutrients and fibre and have a long shelf-life, making them a reliable source of protein for populations across all income brackets. The production of pulses also generates less greenhouse gas emissions and uses less water than the farming of livestock and soybeans; pulses are nitrogen-fixing crops, meaning they leave the soil they are grown in healthier and more fertile for other crops in the rotation. In short, they are a key tool in achieving many of the UN Sustainable Development Goals. When pulses are integrated into food systems, everybody benefits. Food systems that provide nutritious, sustainable, affordable food have the power to transform societies. Women and girls are typically more adversely affected by the consequences of food insecurity, poverty and malnutrition, but when they have food systems that provide for them, they are more likely to go to school, increase their opportunities and benefit from improved social mobility. Slowly but surely, pulses are gaining ground in the development of more sustainable food systems. In the UK, supermarket giant Tesco recently announced a bid to triple fava bean production, recognising the pulse’s nutritional content and ability to improve soil health, while Canada has a similar initiative for lupin beans. Nutritionists, climate experts and economists across the globe are hailing the benefits of consuming more pulses to mitigate the problems facing our planet. However, increased awareness is integral at all levels, from consumer to agribusiness to governmental. It is essential to ensure everyone knows that, armed with the power of pulses, we can and will build a sustainable future. #foodsecurity #opinion #pulses

FoodBev has launched the World Coffee Innovation Awards, to celebrate the gamechangers and trendsetters who have elevated coffee as we know it. From beans and pods to equipment and speciality drinks, the Awards recognise innovations that push the industry forward and make us thirst for our daily caffeine fix! With a whopping 2 billion cups of coffee consumed globally each day, the World Coffee Innovation Awards are all about showcasing the unsung heroes behind the scenes – the people, brands and companies that are shaping the future of coffee. From farms to roasting plants and cafés to individual innovators, the Awards shine a spotlight on the cutting-edge advancements that often go unnoticed. Think revolutionary machines, unique packaging, novel blends or a spin on an old classic. Being shortlisted for the World Coffee Innovation Awards is a mark of excellence that will prevail long after the ceremony and can demonstrate the impact you are making in the food and beverage industry. So, let’s raise a mug to innovation and keep brewing up a storm! Entries open Friday 5 May. For more information, click here. #WorldCoffeeInnovationAwards

Oatly has signed its first global airline partnership as it collaborates with Swiss International Air Lines (SWISS) to bring its products to the air. According to Oatly, it is the “world’s original and largest” oat drink company, with its Oatly Caffé Latte now available for passengers to purchase onboard all SWISS flights. Mathias Vonlanthen, head of hospitality management at SWISS, said: “We are delighted to be collaborating with Oatly to expand our beverage range. SWISS values a high-quality and diverse offering – this includes plant-based products and Oatly’s coffee drink is a great addition in this area.” The Oatly Caffè Latte is a RTD coffee beverage made with the company’s organic oat drink and Fairtrade-certified coffee extract that consists of 100% Arabica beans. The organic iced coffee beverage is vegan and dairy-, soy- and nut-free. Helge Weitz, Oatly’s GM for Germany, Austria, Switzerland and Poland, added: “Today’s collaboration with SWISS is a major milestone for Oatly and our mission to put our products everywhere to make people’s switch to plant-based as easy as possible – even at 10,000 metres in the air”. He continued: “We’re excited to work with SWISS to offer their millions of annual passengers around the world a great-tasting and climate-conscious coffee drink option”. #Oatly #SwissInternationalAirLines #Switzerland

The fourth edition of FoodBev Media’s World Plant-Based Innovation Awards is officially open for entry! The Awards, which celebrate global plant-based innovation, will take place during a special ceremony at the Javits Center in New York on Thursday 7 September 2023. Last year, the judging panel reviewed over 140 entries from 20 countries. This year, there will be 20 categories to choose from – including some new ones! – spanning areas such as product innovation, packaging, sustainability and brand marketing. Whether you are a small challenger brand or a globally-recognised business, we invite you to showcase your plant-based innovations by entering this year’s Awards. Early bird discounts are available to those who submit their entries before Friday 2 June. In addition, small business rate options are available to ensure that all companies have an opportunity to participate. As consumers continue to recognise the benefits of a plant-based diet – from a sustainability, ethical and health perspective – we are proud to celebrate the very best from this exciting and evolving field. We encourage all companies operating in the plant-based space to submit their entries and join us in celebrating the future of plant-based food and beverage. Have you launched an innovative new plant-based product or service? Enter the World Plant-Based Innovation Awards today. #WorldPlantBasedInnovationAwards2023