Tesco is expanding its Plant Chef range to offer a variety of plant-based meals suitable for vegans, vegetarians and flexitarians. The enhanced Plant Chef range boasts an array of popular dishes, all 100% plant-based. With the success of Veganuary 2023, which saw over 700,000 global sign-ups, Tesco aims to make the transition to meat-free eating even more appealing. The range features classics such as the Plant Chef Meat-Free Spaghetti Bolognese (£3.00), a savoury blend of lentils, plant protein and mushrooms in a herby tomato and red wine sauce. Additionally, Plant Chef No-Beef Meatballs (£2.00) is high in soya protein and provides a flavorful addition to pasta dishes. Designed to accommodate busy lifestyles, the Plant Chef range offers quick and convenient options like Katsu Style Veggie Crispbakes (£1.75) and Spicy Bean Burgers (£2.10) for hassle-free mid-week dinners. In addition to the chilled options, Tesco’s frozen selection includes choices such as the Meat-Free Southern Fried Fillets (£2.50) and the Tesco Plant Chef 4 Spicy Bean Burgers (£2.10), offering diverse plant-based alternatives in the frozen food aisle. #Tesco #PlantChef #southernfriedchicken #plantbasedburger #frozenfood #Veganuary

WK Kellogg Co has unveiled a new vegan cereal brand, Eat Your Mouth Off, in fruity and chocolate flavour varieties. The cereal puffs contain 22 grams of plant-based protein per serving, with 0 grams of sugar and 2 grams of carbs. The brand lists soy protein isolate, pea protein isolate, canola oil, lentil protein and oat fibre among its ingredients. Sadie Garcia, senior marketing director at WK Kellogg Co, said: “It’s been just a year since this team, driven by curiosity and a hunger for something new, began envisioning cereal not only as a nutritious option, but as a way to inject fun into your breakfast, snack, or meal experience. Crafted specifically for Zillennials in pursuit of a brand that mirrors their unique personalities, our latest creation is an unfiltered expression of the no-nonsense ethos that we, as a brand, represent. There’s no sugarcoating here – it’s a high-protein option that doesn’t sacrifice taste.” This latest innovation stands out from WK Kellogg’s existing cereal line-up as many of its products are not vegan. Special K and Muesli both contain added dairy, including whey powder, milk powder or yogurt, and its Bran Flakes, Frosted Flakes and Fruit & Fibre brands are fortified with Vitamin D3 sourced from lanolin, a wax that is secreted in sheep’s wool. The new cereal will rollout into major US retailers this month for an RRP of $8.99 per box. #EatYourMouthOff #Kellogg #US #WKKelloggCo

Plant-based food manufacturer Upfield has announced the “world’s first” plastic-free recyclable tub for its plant butters and spreads. The result of four years of R&D, the new packaging format marks the beginning of Upfield’s transition to a paper solution across its portfolio, delivering on its ambition to reduce plastic content by 80% by 2030. Developed in collaboration with Footprint, MCC and Pagès Group, Upfield aims to replace up to two billion plastic tubs by 2030, saving over 25,000 tons of plastic waste per year. The pioneering paper tubs were developed using Footprint’s material sciences technology – they are made from compressed wet paper fibres and are waterproof, oil-proof and recyclable in local paper waste streams. The tub received ‘Conventional Plastic Free Certification’ and uses paper from a PEFC-certified supplier. Upfield expects the packaging to achieve home compostability certification by 2025. The paper tubs do not have a plastic liner so they can be recycled along with other paper and cardboard household waste. Karina Cerdeira, head of packaging at Upfield, commented: “We are proud to have created, with Footprint, an innovative paper-based tub that is durable, oil-resistant and appealing and which many thought would be impossible with paper. But after years of dedicated focus from joint Upfield and Footprint R&D teams and dozens of prototypes, we made the impossible, possible.” She continued: “This new paper tub marks a true milestone for sustainable packaging that significantly minimises reliance on plastic. We will continue pushing boundaries through further innovation to adapt for compostability, develop new sizes and formats, and refine towards the optimal solution. We hope what we’ve achieved inspires other businesses to keep pursuing positive change.” David Haines, Upfield’s group CEO, said: “When we established Upfield, innovating our way out of plastic tubs was our moon-shot and I am very proud of all Upfielders that continue to work towards this goal. Consumers today demand products that benefit both people and the planet. Our plant butters and spreads do exactly that. We’re excited about the potential to launch this across our most iconic brands in some of our most important markets.” Yoke Chung, co-founder and chief technology and innovation officer at Footprint, added: “The introduction of a ground-breaking solution, in collaboration with Upfield, establishes a pioneering industry standard. This marks the introduction of the first oil-resistant paper tub for plant-based spreads. We are proud to collaborate with Upfield on this transformative endeavour, as it resonates with our shared objective of assisting customers in realising their sustainability goals.” The pots initially launched in Austria with Upfield’s Flora Plant brand – the company expects further scaling of its paper solution in the future. #Flora #packaging #Upfield

Welcome to The Plant Base’s first-ever Veganuary Sessions podcast series, in celebration of the annual movement co-founded by Matthew Glover and Jane Land over a decade ago, encouraging consumers to adopt a vegan lifestyle for January and beyond.  Melissa Bradshaw, editor of The Plant Base magazine, hosts this special themed series featuring conversations with special guests from within the plant-based food and beverage industry, as well as members of our editorial team here at FoodBev Media. In this first episode, Melissa speaks with Matthew Glover to discuss the beginnings of the Veganuary movement as well as the current state of the plant-based meat industry and how the Veganuary mission led to his involvement in founding VFC Foods – which has now transformed into a broader entity, Vegan Food Group (VFG). This podcast series is sponsored by Solina. Click  here  to download Solina’s booklet and discover more insights into the plant-based market.

Squeaky Bean is set to launch its inaugural frozen ingredients range, featuring the brand’s meat alternatives. The new Seasoned Chicken Style Pieces and Steak Style Strips aim to cater to the expanding demographic of meat-free consumers seeking convenient and versatile frozen products. With a convenient three-minute cooking time straight from frozen, these ingredients provide a hassle-free option for consumers looking to incorporate plant-based alternatives into their favourite dishes. Squeaky Bean’s Steak Style Strips are positioned as a premium offering within the meat-free category, addressing the need for high-quality frozen steak alternatives. Crafted to closely mimic the taste and texture of beef steak, these strips offer an ideal ingredient for plant-based tacos or a flavorful addition to stir-fries. Meanwhile, Squeaky Bean Seasoned Chicken Style Pieces boast a well-balanced blend of salt and pepper seasoning, providing a versatile base for a range of dishes, including curries, pastas and salads. Both products, made from a blend of wheat and pea protein, are 100% vegan, boasting high protein content and low saturated fat levels. Becky Youseman, marketing controller at Squeaky Bean, which is part of The Compleat Food Group, said: “As the number one brand in ready-to-eat meat-free pieces, we’re well versed in creating plant-based options that deliver a hit of flavour and unbeatable texture. We’re always looking at how we can help consumers make easy plant-based swaps into their diet without changing their habits, which is where our new range of frozen ingredients come in.” She added: “We regularly hear from our Squeaky fans about how they want to cook with our products, and our latest range offers an easy and convenient way to create plant-based dishes with no compromise on taste and texture. This is just the start of a very exciting year for Squeaky Bean as we continue in our goal to shake up the plant-based category, with a pipeline of impressive innovation set to launch in 2024.” Consumers can find Squeaky Bean Seasoned Chicken Style Pieces and Squeaky Bean Steak Style Strips at Waitrose from today (8 January), each available in 240g portions with a suggested retail price of £3.25. You may also like to read: Walkers launches new vegan-friendly crisps VFC unveils new offerings for Veganuary Galaxy unveils new vegan fruit and nut bar #plantbasedchicken #SqueakyBean #UK #vegansteak

In a nod to the all-American campfire tradition, Ben & Jerry’s introduces the latest non-dairy addition to its Sundae line-up: “Oat of This Swirled.” Traditionally associated with outdoor camping, s’mores consist of a marshmallow toasted over an open fire, sandwiched between two cookies with a piece of chocolate. Ben & Jerry’s takes this iconic treat and transforms it into a “couch-friendly” experience. The ‘Oat of This Swirled’ sundae features a smooth burnt sugar non-dairy base, loaded with oat cinnamon cookies and marshmallowy caramel swirls. Topped with a soft whipped topping and Open Chain chocolatey chunks, this new flavour provides a rich and satisfying dessert that is vegan-friendly. According to Ben & Jerry’s Flavour Guru, João Piva: “At Ben & Jerry’s we love to celebrate our American heritage and there’s nothing “s’more” legendary than the all-American s’more. Nailing the perfect s’more is all in the perfectly toasted marshmallow over open flames.” He added: “But we think this ooey, gooey, crunchy delight is too delicious to be reserved for the campfire – and let’s face it, we don’t always have access to open flames! So, we decided to bring our fans even more ways to enjoy a s’more by creating two new flavours that are inspired by the campfire but perfect for the couch.” The Oat of This Swirled sundae is a significant milestone for Ben & Jerry’s as the first flavour created with their brand-new oat-base recipe, announced last year. This recipe enhances the texture, allowing flavours like chocolate, caramel and rich vanilla to shine as intended. The new flavour will be available in freezers nationwide starting this January, with a recommended retail price (RRP) of £5.50. #Oatbaseddairy #dessert #Fairtrade #UK #BenampJerrys

Grubby, a plant-based recipe kit start-up, has partnered with VFC, a well-known vegan brand, timed to coincide with Veganuary. This partnership marks a significant move for both companies, with VFC becoming Grubby’s exclusive provider of breaded chick*n for a series of curated recipes. Beginning with three VFC recipes featured on Grubby’s Veganuary menu, including Crispy Chicken Burger, Korean Fried Chicken and Chicken Katsu curry, the collaboration is set to expand with five additional creations later in the year. These dishes showcase VFC’s southern-fried chick*n range, aligning seamlessly with Grubby’s focus on healthy fakeaway and street food recipes for the year. In addition to introducing new textures and flavours to the Grubby menu, the partnership with VFC enriches the plant-based recipe range by incorporating a protein-rich and versatile meat alternative. The collaboration allows both brands to leverage each other’s customer bases while emphasising their shared commitment to ethical and sustainable food practices. This partnership is expected to foster a mutually beneficial relationship and contribute to the continued growth of both companies in the plant-based market. Grubby founder, Martin Holden-White, said: “We are incredibly excited to work with VFC as we are huge fans and only partner with the best when it comes to fellow plant-based brands”. He continued: “VFC Chick*n is such a crowd-pleaser, as well as being protein-rich, bringing something new to the Grubby recipe range. Joining forces felt like a no-brainer and we can’t wait to see how these incredible dishes go down with our customers. With VFC’s recent takeover of Meatless Farm, the options to work together are endless, with more collaborations expected in the future.” Alison Reilly, head of marketing for VFC, added: “As the leading plant-based meal kit in the market, partnering with Grubby is a fantastic way to convert new consumers to the incredible taste of VFC and realise our mission to spare as many chickens’ lives as possible. The recipes taste phenomenal, and we are thrilled to be joining forces with Grubby to deliver delicious, ethical and sustainable plant-based meals together.” #VFC #southernfriedchicken #streetfood #UK #Grubby

Plant-based ready meal brand Shicken has launched a new teriyaki kebab skewer product in the UK, Iceland, Sweden and France. The brand, based in the UK, creates plant-based Asian ready meals based around its vegan-friendly chicken alternative, crafted with a blend of soya, wheat and pea proteins. The company uses its technology to create a ‘succulent, chargrilled chicken-like’ texture with a focus on natural, plant-based ingredients. Shicken’s new Teriyaki Kebab Skewers have launched at Costco, priced at £9.99 per 960g. They feature Shicken’s plant-based chicken pieces marinated in a spice mix, then coated in a sticky teriyaki glaze. They can be cooked in the oven, air fryer or on the barbecue, aiming to provide a convenient plant-based meal time option for consumers. The new skewers launch follow the success of the brand’s Tikka Kebab Skewers in Costco UK. Shicken has also announced that it has secured distribution of its frozen ready meals range into US retailer Sprouts Farmers Market, alongside the NPD launch across Costco UK and new European markets. Shicken’s Tikka Masala, Jalfrezi and Butter Curries plus its Tikka Kebab Skewers have now launched into 380 Sprouts stores, spanning 23 US states. The new teriyaki skewers began rolling out across the UK, Iceland, Sweden and France from 1 January 2024. Parm Bains, co-founder of Shicken, said: “Shicken is all about bringing some of the nation’s favourite world food cuisines into a convenient, sustainable plant-based offer, without compromising on restaurant quality authentic taste”. He added: “We are incredibly excited to take Shicken into Pan-Asian cuisine with our new Teriyaki Kebab Skewers and we can’t wait to share the incredible NPD we have in store later this year”. #US #Europe #Shicken #UK #frozenreadymeals #plantbasedchicken #Plantbasedreadymeal

Recent research commissioned by Ingredient Communications has revealed a notable decline in satisfaction among vegetarians regarding the available food product choices. The findings, derived from an online poll of 1,000 consumers in the USA and UK, highlight a significant shift in sentiments among this consumer group. The net satisfaction rate among vegetarians stands at +8%, marking a considerable decrease from +47% recorded in 2018. In the US, the decline is particularly stark, with net satisfaction dropping from +38% in 2018 to -10% currently, a negative swing of 48%. The UK has experienced a negative swing of 35%, with net satisfaction among vegetarians falling from +55% in 2018 to +20% in the latest survey. Conversely, the research indicates a rise in net satisfaction among vegans, increasing from +2% in 2018 to +17% at present. In the US, net satisfaction among vegans is now at -3%, compared to -9% in 2018, while in the UK, it stands at +25%, compared with +28% five years earlier. The survey, conducted in September 2023 by market research experts at SurveyGoo, delved into respondents’ perceptions of specific plant-based products, providing insights into the reasons behind the growing dissatisfaction among vegetarians. When rating the appeal of plant-based meat products, 95% of vegan respondents found them tasty, whereas only 56% of vegetarians shared the same sentiment. Similarly, 91% of vegans found alt-dairy products appealing, contrasting with 60% of vegetarians. Richard Clarke, managing director of Ingredient Communications, said: “High levels of dissatisfaction and declining net satisfaction rates among vegetarians indicate a concerning trend that needs further scrutiny. Of particular interest is that fewer vegetarians find plant-based meat and dairy products appealing. This might help to explain why net satisfaction levels are so much lower among these consumers.” He continued: “There are many benefits to a vegan lifestyle, and there are lots of great products out there to cater for the needs of vegans. But the question has to be asked: in the rush to go 100% plant-based, have brands and retailers neglected the needs of vegetarians, who are usually happy to eat dairy and egg ingredients? If so, are more hybrid products the answer?” Clarke says that the findings of the survey “reinforce the golden rule of food manufacturing: that it’s essential to use the very best ingredients to deliver an excellent eating experience. The days have long gone when vegans and veggies were simply grateful to have something – anything – they could eat. They want and expect the best.” While the findings from the research suggest that vegetarians are much less satisfied than vegans with the choice of food products available to them, some argue that the choice is far more diverse for this demographic. The Plant Base’s Melissa Bradshaw commented: “It’s surprising that vegetarians are less satisfied with available choices than vegans, possibly because of a lack of innovation. With products often relying on dairy and egg elements, which many vegetarians still enjoy, the focus on 100% plant-based options may still not fully meet their preferences.” She concluded: “Further innovation in hybrid products that blend plant-based and traditional ingredients could address this gap and offer a more satisfying experience for vegetarians, creating a more inclusive range of veg-led options. This trend is becoming well-established in foodservice, where many offerings allow for the option to tailor menu items to meet vegetarian or vegan requirements, for example offering the choice of either plant-based or traditional dairy cheese.” #consumerinsights #survey

Melanie Luangrath, director of new business development, Plant-Based Platform at DSM-Firmenich, talks claims, costs and ‘climavores’ as today’s food market sees the rise of a new consumer category. Here she explores how the plant-based category can satisfy the next wave of environmentally-conscious shoppers while keeping nutrition and eating experience in mind. Plant-based proteins are the answer to this dilemma for the many who perceive them as healthier and more ‘environmentally friendly,’ but even here hurdles exist. Among consumers who fit the climavore profile, 50% state plant-based foods are too expensive, 18% believe they ‘don’t taste good’ and 16% feel alienated by plant-forward products, seeing them as ‘not real food’. What should take from all this? Regardless of whether consumers identify with the climavore label or not, every shopper wants their food and drinks to look, taste – and now – do good. The positive news is that, by harnessing quality plant-based ingredients and smart formulation strategies, producers can help consumers enjoy it all – improved nutritional credentials, delicious and satisfying sensory experiences – and cater to the ‘climavore’ perspective in the process. Perfecting nutritional profiles First, let’s talk nutrition. One of the biggest barriers to consumers choosing plant-based over traditional animal products is a perceived lack of nutritional quality. Plant proteins have been synonymous with healthy eating for decades, but while most agree such options are lower in harmful macros like saturated fat, a significant cohort also see meat as an irreplaceable nutrient source. This can lead consumers to see plant-proteins as ‘insufficiently nutritious,’ deterring them from choosing meat-free options. How then can food producers ‘beef’ up the nutritional content of plant-based proteins, and – crucially – support this with proven on-pack claims? The first step is choosing the right protein. Plant-based proteins are not created equal when it comes to amino acid content, quality and digestibility. While some come relatively close to the Protein Digestibility Corrected Amino Acid Score (PDCAAS) of animal proteins, other common sources such as oat, almonds or lentils fall far short of the ‘complete protein’ standard. However, there are solutions out there that solve this challenge and can offer a PDCAAS score equivalent to that of animal-derived proteins like whey or egg. In addition to plant protein quality, micronutrients such as iron, selenium and vitamin B12 are important to ensure a matching nutritional profile with animal protein. Substitute, not sacrifice Another major blocker for would-be climavores is sensory experience – or the lack thereof. To win out over animal-based counterparts, plant-based foods need to deliver appealing tastes, aromas and textures – so consumers don’t feel compromise is the only way to meet their health and sustainability goals. There’s also a need for producers to cater to a broader range of consumer taste and texture preferences – with some favouring products that are close to traditional meat flavours, while others look for something completely unique. Yeast extracts, maskers and flavours can help brands build an umami-rich, well-rounded taste profiles while masking off notes and delivering specific flavors and aromas for their plant-based products. Not only do these powerhouses help marry together the sensory profile of the protein source and other ingredients, they can also be invaluable for reducing sodium content, a topic with particular importance in the plant-based space. Texturizers like gellan gum or pectin also work to form a delicious and authentic mouthfeel, whether a producer is aiming for the distinct flakiness of white fish, the meaty bite of roast beef or something entirely new. Delivering real environmental responsibility Finally – the crux of it all, sustainability. Where once consumers may have been impressed by a plant-based positioning, this alone is no longer enough. Growing skepticism surrounding ‘greenwashing’ is forcing food companies to ‘get real’ with their sustainability claims with concrete metrics and transparent reporting methods. Where, and from whom, producers source their ingredients is a crucial consideration. Manufacturers of consumer-ready products typically do not have sight over the full journey ingredients take from soil to shelf, so to provide the credible claims climavores (and most other consumers) want, they need the support of a reliable, honest and transparent supplier. Key metrics and accreditations to watch out for here are absolute carbon reduction targets with a concrete target date, water usage and sustainable resource management, indirect value chain emissions, robust reporting structures through third-party assessment schemes such as the Carbon Disclosure Project (CDP) and provable social impact, whether through on-farm education, community-based projects or individual mentoring. What’s in a name? Understanding the ‘climavore’ perspective is crucial for success in today’s food market. The points discussed above suggest this statement is true, but before the industry gets too attached to this new term, could there be scope to view consumers as people first and climavores second? With climate-related concerns increasingly impinging on daily life, very few shoppers have the luxury of disregarding sustainability completely when making their food choices. Maybe then, instead of seeing it as a separate category, the industry should move forward with the assumption that there is a little bit of ‘climavore’ in everyone. #dsmfirmenich #ingredients #sustainability

PepsiCo-owned brand Walkers has introduced a new range of meat and cheese-flavoured crisps for Veganuary. The vegan crisps are available in three flavours: Flame grilled steak, which features flavour notes reminiscent of a flame-grilled steak; BBQ pork ribs, boasts a combination of sweet, tangy and smoky barbecue sauce paired with savoury spices; and grilled cheese toastie, offers a blend of melted cheese flavour infused with toasty, buttery notes. Rachael Smith, senior marketing manager, said: “Walkers Unbelievable! Vegan range of crisps – our latest launch – signals our commitment to continue to offer choice to consumers. We always strive to ensure shoppers don’t have to compromise on taste when making a dietary choice.” Walkers Unbelievable! Vegan range is currently available nationwide across the UK. #crisps #UK #Walkers

VFC has launched a new range of frozen stir fry ready meals, as well as chilled plant-based chicken sausages and mince. The vegan meat alternatives brand is rolling out the NPDs in stores across the UK for the beginning of Veganuary. VFC One Bag frozen ready meals are single-serve and can be pan-fried from freezer to bowl in eight minutes, offering convenience to time-poor consumers. The range includes Chick*n Fried Rice and Chick*n Curry, developed to offer the flavour of the nation’s takeaway favourites in a healthier and convenient meat-free format. The range is aimed at health-conscious consumers who do not want to compromise on taste. VFC One Bags are gluten-free, high in protein and a source of fibre. They have now launched at Sainsbury’s and Morrisons stores across the UK. Also hitting the shelves this week are the Chick*n Sausage and Chick*n Mince, both high in protein and low in saturated fat and salt, aiming to make the switch to plant-based easier for consumers. The innovations are described as a market-first by the brand and are now available from Asda. Alison Reilly, head of marketing for VFC, said: “Delivering on taste, health and convenience is fundamental to converting more people to meat-free alternatives. Our new VFC One Bag range, chilled Chick*n Sausages and Mince bring all these benefits to the table, appealing to a broader target consumer base across new meal occasions.” #VFC #UK #frozenreadymeals #VFCFoods #plantbasedchicken