Impossible Foods has introduced a leaner version of its flagship plant-based beef product. The company claims that Impossible Beef Lite contains 75% less saturated fat than conventional lean mince, while providing 21g of “high-quality” protein. The new offering is said to taste and cook like its animal counterpart and can similarly be used to make tacos, chilli, stir-fry, soups, lasagne and more. With no trans fat or cholesterol, the meat-free mince is a good source of fibre, iron, B vitamins, zinc and potassium. The introduction of Impossible Beef Lite marks the fourth product launch from the meat alternatives giant this year, following the release of a raft of plant-based chicken innovations last month. “We’re constantly working to compete with beef in all of the ways that matter to consumers, including on nutrition,” said Peter McGuinness, president and CEO of Impossible. “A lot of health-conscious fans and shoppers are looking for a plant-based beef option that’s high in protein and nutrients with even less fat, and Impossible Beef Lite is our solution to that.” The latest addition to the Impossible Beef line-up is already available in the fresh meat aisle of select US retailers, with a nationwide rollout planned for the coming weeks. #ImpossibleFoods #US

ADM and food processing solutions provider Marel have signed a JV agreement to build a taste and texture-focused innovation centre in the Netherlands. The centre will be based in the Netherlands Food Valley at the Wageningen Campus and is designed for food manufacturers to work alongside food scientists, extrusion experts and culinary professionals to prototype, manufacture and market alt-protein products. At the new facility, ADM and Marel will offer training and workshops to inspire next-generation solutions to support the increasing consumer demand for a variety of protein offerings. Allyson Fish, president of global alternative proteins for ADM, said: “This centre is another example of our continued investment in expanding alternative protein innovation that will help meet the needs of a growing global population. Partnering with Marel is another important step as we advance protein innovation for the EMEA region and beyond.” The announcement follows the strategic partnership formed between ADM and Benson Hill last year, to scale and commercialise an ultra-high soy protein, as well as the company’s $300 million investment to expand its production of soy protein concentrate at its Decatur, Illinois facility in the US. Jesper Hjortshoj, vice president of business development at Marel, said: “Our long-standing relationship with ADM is the foundation of this partnership, and with our downstream processing capabilities, the centre will use equipment from Marel and Wenger, enabling unique innovation and creation from raw ingredients, through the extrusion process, right up to finished products”. The centre is anticipated to open in the second half of 2024 subject to regulatory approvals. Until the opening, ADM will occupy a temporary laboratory in the Plus Ultra II building within the grounds of the Campus, to support customer development projects. #ADM #alternativeprotein #Marel #theNetherlands

The Hershey Company has launched two plant-based offerings under its Hershey’s and Reese’s brands. Hershey’s offering is a Plant-Based Extra Creamy with Almonds and Sea Salt. Meanwhile, Reese’s offering a plant-based version of its Peanut Butter Cups. Teal Liu, brand manager of Better For You, The Hershey Company, said: “We are excited to introduce these delicious, plant-based options. Our purpose is to create more moments of goodness for consumers. Those moments are now more accessible for chocolate lovers looking for plant-based alternatives.” Plant Based will be available in US retailers this spring. Reese’s Plant-Based Peanut Butter Cups will be available in March, followed by Hershey’s Plant-Based Extra Creamy with Almonds and Sea Salt in April. #TheHersheyCompany #US

Food tech company Next Gen Foods has acquired Mwah – a UK-based start-up dedicated to making dairy-inspired products from plant-based ingredients. The acquisition is the first for Next Gen, which introduced its chicken made from plants less than two years ago and follows the company’s rapid expansion into the European and US markets last year. The expansion into new categories that now include plant-based dairy and meat will enable Next Gen to continue diversifying its product offerings while meeting rising consumer demand. Founded in London, Mwah uses a “carefully designed” process that combines natural flavourings with selected plant-based proteins and lipids to recreate the qualities of pure cream which can be applied to its complete portfolio of products. Damian Piedrahita, CEO and co-founder of Mwah, said: “We’re thrilled to be joining the Next Gen Foods family. We know they are the right company to help us expand and tap into the rising consumer desire for more innovations in taste and decadence from the dairy category. Our plans are to introduce our signature creamy and indulgent products this year – with our unique, best-in-class gelato experience – and looking forward to hearing feedback from dairy lovers everywhere.” In 2022, Mwah closed its seed round led by Next Gen Foods and raised more than $2 million to fund the development of the start-up’s first plant-based dairy product, its signature gelato. Andre Menezes, CEO and co-founder of Next Gen Foods, said: “When we started Next Gen three years ago, we knew that making a significant impact on the food system would require continuous development of delicious foods that consumers desired. This meant we needed to invest in R&D that would help us create products that would not only deliver on our promise to eliminate animal agriculture but also outperform on taste and experience. “By joining forces with Mwah…we’re committed to making sure that everyone can enjoy all the foods they already love.” #Mwah #NextGen #US

Eat Just-owned brand, Just Egg, has launched Just Egg Meals, a “sustainable and chef-quality” breakfast that’s ready in minutes. Just Egg Meals features a medley of vegetables mixed with savoury bites of the plant-based egg alternative, Just Egg. According to the company it is one of the only fully plant-based breakfast options available at major retailers. The high-protein cholesterol-free breakfast can be tossed into a skillet straight from the freezer. They are designed to be eaten on their own or paired with sides such as rice or toast and come in resealable bags, making it “easy to store and enjoy multiple times”. The debut flavour Chili Crisp contains bites of Just Egg and vegetables including sugar snap peas, roasted red pepper and carrots, mixed with Fly By Jing’s spicy, crunchy sauce. Nate Park, director of product development for Just Egg, said: “Developing innovative and delicious new ways to eat Just Egg is at the core of what our team does every day, and I’m immensely proud of this new product because it gives people a simple and quick way to enjoy a wholesome and flavourful plant-based meal to start the day. We were thrilled to partner with Fly By Jing to add a bold, savoury spice to the dish, which ties it all together.” Just Egg Meals is non-GMO verified and each serving contains 9 grams of protein, more than an average chicken egg. The Meals will be stocked in major US retailers for an RRP of $7.99-$8.99. #EatJust #JustEgg #US

US ingredient manufacturer Bonumose has opened a new manufacturing facility in Charlottesville, Virginia, dedicated to the production of tagatose – a low carbohydrate functional sweetener that can be used in a range of plant-based formulations. The facility will produce high-quality tagatose for use in a range of F&B products. Tagatose is low on the glycemic index and has prebiotic properties, promoting the growth of beneficial bacteria in the gut. By utilising enzymes and a plant-based starch – alongside a proprietary process – the company says it can reduce the cost of this sugar alternative, making it affordable for the global mass market. The 50,000-square-foot facility uses equipment coupled with a patented enzymatic conversion process to ensure the production of high-quality tagatose. Equity investments from sweetener company ASR Group and The Hershey Company supported the opening of the facility, as well as a loan from X-Caliber Rural Capital. Bonumose has already secured 30 jobs in the local area. Ed Rogers, CEO of Bonumose, said: “Opening this new facility is an important milestone on the road to bringing the benefits of tagatose to the public. More so than any other alternative to sugar and high-fructose corn syrup, we believe tagatose can enable better-for-you foods that are on parity for palatability and price with consumer favourites.” The company plans to expand its production in the near future. Financial details were not disclosed. #Bonumose #sweetners #Tagatose #US

Plant-based protein brand Aloha has launched the Kona Bar, a high-protein and low-sugar snacking bar that supports sustainable agriculture in Hawaii, where the brand was founded. The bars are gluten, dairy and soy-free and are made with responsibly-sourced ingredients, including Kona coffee, Hawaii-grown macadamia nuts and the first commercial launch of Ponova oil in a food product. Ponova oil is a sustainable plant-based oil made from the beans of ultra-regenerative, climate-resilient pongamia trees on Hawaii’s O‘ahu island. Terviva’s Ponova oil with pongamia beans. The Ponova oil in the bar is crafted by food and agriculture innovation company Terviva and is made by expeller pressing and lightly refining the beans of pongamia trees in a process comparable to that of olive oil. Pongamia trees are historically used for reforestation in Asia as they revitalise land by sequestering carbon and improving soil health and water quality. Naveen Sikka, CEO of Terviva, said: “Ponova oil is a delicious, premium oil containing Omega-9s that is climate-friendly and helps convert distressed farmland into sustainable, productive acreage. We’re proud to partner with Aloha to bring this innovative ingredient to market.” In addition to Ponova oil sourced from Terviva’s O’ahu farm, the macadamia nuts are from Hamakua Nut Company and the Kona Coffee from Greenwell Farms, both located on Hawaii Island. Hamakua Nut Company uses environmentally friendly cultivation practices, without harmful insecticides and without any fossil fuels. Greenwell Farms generates nearly all electricity via solar and biomass energy and is committed to regenerative farming practices. Brad Charron, CEO of Aloha, said: “The launch of the Kona Bar underscores our commitment to supporting sustainable farming and agricultural practices, with Hawaii as a prime example of what the future of farming and stewardship should look like. As we grow, we’re committed to finding new and innovative ways to use our business as a force for good. This is a critical step in delivering on our mission to create delicious and nutritious food while making a positive impact on the world.” #Aloha #Hawaii #Ponovaoil #Terviva

Plant-based ramen brand immi has announced its $10 million Series A funding raise, led by Touch Capital, with participation by celebrity investors such as Naomi Osaka and Usher. Immi’s co-founders, Kevin Lee and Kevin Chanthasiriphan, said: “This new raise is a huge milestone for immi as it enables our team to further improve the quality of our products, expand retail distribution, bring down prices and continue broadening access to nutritious and delicious Asian American food.” In 2022, immi began expanding into retail channels with its three base flavours – Black Garlic ‘Chicken’, Spicy ‘Beef’ and Tom Yum ‘Shrimp’. To continue scaling the business, immi will use the funding to hire for key leadership roles which will include supporting product development research to expand its better-for-you line-up of flavour offerings and launching co-branded partnership flavours. “I’m excited to announce my investment in immi, which has revolutionised the ramen industry with a low-carb, high-protein, plant-based, and delicious alternative to one of my favourite childhood foods,” said Naomi Osaka, professional tennis player and immi investor. Singer, songwriter and investor, Usher, said: “Food – just like music – has always been at the centre of culture, and I am excited to play a small part in this new wave of global flavours with immi. The Kevins are reinventing ramen – a nostalgic dish for many of us – with more thoughtful ingredients. Instant ramen is a beloved pantry staple from my own childhood and now I get to share a healthier, plant-based version with my family.” Other investors that participated in the round include Siddhi Capital, Gold House Ventures, Anti Fund, Harizury, Lab Capital Advisors, Adgile Media Group, Hyphen Capital and more. #immi #ramen #TouchCapital #US

UK fast food chain Leon has announced the launch of a new smoked garlic aioli into Sainsbury’s stores nationwide. According to Leon, smoked water is said to have been added to the original aioli recipe “to create a garlic mayo that’s creamy and sweet with a hint of smokiness”. The smoky sauce is made with faba beans which result in the mayonnaise being vegan. The smoked garlic aioli joins the brand’s existing line-up, including its classic aioli and the harissa aioli. Ashley Davis, managing director of Leon Grocery, said: “With its rich, full flavour, Leon aioli has been at the heart of our restaurant menus since 2004 and in our grocery range since launch in 2019 – it’s a year-round bestseller. This new smoked version really packs a punch, and garlic lovers won’t be disappointed.” The Leon smoked aioli will be available exclusively in Sainsbury’s stores from 19 March for an RRP of £2.65. #Leon #UK

Daiya Foods has announced a multi-million-dollar investment in fermentation technology to advance its plant-based cheese portfolio. Combining traditional cheesemaking methods with modern technology, Daiya says that it will create a plant-based cheese that is “tastier, meltier and stretchier than any other on the market”. The fermentation site will be housed at its production facility in Burnaby, British Columbia. Michael Watt, CEO of Daiya, commented: “This is one of the largest investments in next-generation plant-based cheese since we started the company 15 years ago, and with it Daiya is raising the bar for what consumers can expect from the category”. He added: “We believe that the future of plant-based cheese achieving parity to dairy lies in traditional fermentation techniques. I don’t believe any brand has fully cracked the code on a formula that cheese lovers feel entirely confident in – Daiya is going to change that.” Jamie Siu, R&D director of advanced research and technology at Daiya, said: “We’ve worked with experts to develop a facility and formulation that is world-class. For our team to be able to deliver this fermented product has been no small task. It has involved extensive research and development in the traditional art of cheesemaking, applied in a plant-based setting.” Daiya expects to see its innovation reach the marketplace by the end of the year. Further financial details were not disclosed. #dairyfreecheese #DaiyaFoods

BellRing Brands-owned Premier Protein has launched a range of plant protein powders. The range, which is available in chocolate and vanilla, contains 25g of protein from pea and rice, and between 150-160 calories per serving. Amy Larek, director of marketing at Premier Protein, said: “Premier Protein has dedicated itself to making convenient, delicious products that help people stay on track with their health goals”. She continued: “With our new plant protein powder, we are excited to deliver on these same benefits, but to people who are seeking a plant-based protein offering”. Premier Protein’s plant protein powder is available at retailers nationwide. #BellRingBrands #PremierProtein #Proteinpowder

Alt-dairy food manufacturer Plant Veda has completed the acquisition of Canadian plant-based ice cream manufacturer, Nora’s Non-Dairy. Nora’s Non-Dairy was founded in 2017 and its cashew-based ice creams are sold in over 250 stores across Canada, including major retailers Safeway and Whole Foods Market. Plant Veda is a plant-based dairy company based in Vancouver, Canada. The company states that Nora’s aligns with its portfolio due to the ice cream’s simple ingredient profile and sustainable paper-based packaging. With funding from Protein Industries Canada, the co-founders of Nora’s are working on launching a new line of nut-free ice creams with Plant Veda’s oat milk base later in the year. Nora’s co-founders, Katherine Backman and Tyler Bothwell, said: “The Plant Veda team shares our enthusiasm for plant-based foods and the Nora’s product line-up aligns perfectly with their innovative products. We are excited for the next phase of growth, especially the plans for oat milk-based ice cream and further development of the foodservice business.” Pursuant to the terms of a share purchase agreement, a total of 1,530,613 common shares of Plant Veda were issued to Nora’s shareholders at a deemed price of CAD 0.196, subject to a voluntary escrow. #Canada #NorasNonDairy #PlantVedaFoods