PlantBaby is expanding its Kiki Milk portfolio with the addition of a macadamia nut variety. The organic, clean-label milk alternative is made using whole-food ingredients, including macadamia nuts, cashews, Brazil nuts, sprouted pumpkin seeds, oats, coconut sugar, coconuts and marine minerals. “Since launching Kiki Milk in December of 2021, we’ve seen a consistent rise in demand for products that are free of gums, inflammatory oils and fillers, while boasting whole-food and nutrient-rich ingredients,” said Alex and Lauren Abelin, co-founders of PlantBaby. “We realised no true, all-organic and real-tasting mac nut milk has existed on the market so we wanted to change that and create a wildly delicious and nutritious product free of gums and fillers for everyone to enjoy.” Mac Nut Kiki Milk does not contain seed oils, gums, refined sugars, or common allergens like soy and gluten, according to PlantBaby. It is also carbon neutral. #KikiMilk #macadamianuts #PlantBaby #US

Cocoa-free chocolate manufacturer, WNWN, has announced that it has raised $5.6 million to scale up manufacturing and prepare for its UK retail launch. The round was led by PeakBridge, a food tech venture capital (VC) firm that invests in “innovative, scalable, climate- and health-focused companies,” in order to have a lasting impact on food systems. It also included participation from FoodLabs, Martin Braun-Gruppe, Mustard Seed Maze, PINC, Investbridge AgriTech and HackCapital. WNWN’s CEO, Ahrum Pak, said: “This blend of VCs gives us deep and strategic food tech experience to make a significant positive impact, and with PeakBridge’s partnership and team, we are well on our way to creating a tastier, more ethical future of food. This investment is also very timely given the new European ban on cocoa linked to deforestation, as WNWN can reduce the cocoa supply chain’s strain on the planet and on cocoa farmers entrenched in poverty.” WNWN uses a proprietary fermentation process to transform plant-based ingredients like cereals and legumes into a cocoa-free product that, according to the company, “tastes, melts, snaps and bakes just like chocolate”. WNWN also states that its vegan, caffeine-free, gluten-free, palm oil-free innovations “produce 80% less carbon emissions than conventional chocolates, based on an internal lifecycle analysis”. Erich Sieber, founding partner at PeakBridge, said: “Not only does WNWN’s product have the potential to offer health benefits and address sustainability concerns, but it also opens up a world of exciting flavour possibilities. We are confident that WNWN will lead the charge in this category and are proud to be part of this journey.” WNWN’s CTO, Johnny Drain, added: “This funding is a validation of our science and our ability to scale”. The raise comes after WNWN announced the expansion of its Hackney, London, manufacturing facility in November last year. #PeakBridge #plantbasedchocolate #UK #WNWN

Condiment brand Hunter & Gather has launched a new sauce variant, made in the UK and with 100% natural ingredients, in line with the rest of its portfolio. The new Unsweetened Sriracha Hot Sauce is made from red pepper, apple cider vinegar, garlic, cayenne pepper, pink Himalayan salt and konjac root, with no added sugars or sweeteners. With this latest addition, the brand’s sauce range, which is 100% plant-based, has been re-packaged into fully recyclable squeezy bottles. Amy Moring, co-founder of Hunter & Gather, said: “With the increased consumer drive for health and value, we’ve worked hard to create a flavour-packed, great-tasting range of sauces with exemplary health credentials (100% natural ingredients, no added sugar or sweeteners, 72% less sugar than the leading brand) but in a 100% recyclable squeezy bottle that means less waste and more value for shoppers”. She continued: “As the first and only unsweetened sauce brand in the UK, our mission is to raise the bar for health across the category, as we move from challenger to mainstream. Whilst other brands might claim ‘no added sugar,’ the reality is that most contain added natural sugar in the form of fruit syrups or dates that coat the palate. “Our squeezy sauces really do stand up to scrutiny as they are handmade in the UK in small batches, using quality ingredients, absolutely no added sugar or sweeteners.” #condiments #HunterampGather #UK

The new year isn’t just for going to the gym or lowering alcohol consumption anymore. On top of these more traditional resolutions, people are taking up the challenge of participating in Veganuary. The trend originated in 2014 and inspires people across the globe to try vegan food in the month of January. To understand just how much the trend has caught on, our team at Toluna conducted an agile study on Veganuary participation among adults in the UK and the Netherlands for the third consecutive year. Dirk Pieterse, enterprise account director at Toluna, tells us more. In our 2022 Veganuary study, we measured a gain in popularity versus 2021, but this seems to have plateaued this year. This year, among those aware of the term Veganuary in the UK, 16% took part compared to 19% in 2022. By comparison, 21% of consumers who are aware of Veganuary are likely to participate in the future, showing an openness to the trend. Given that nearly two thirds (64%) think vegan food is more expensive compared to non-vegan food, we asked consumers aware of Veganuary whether the cost-of-living crisis had any impact on their Veganuary participation. For the majority, it did not impact their likelihood to participate (65%), although 16% are less likely to take part for this reason. While Veganuary participation itself hasn’t grown since last year, we are seeing signs of changes to consumer diets. When we zoomed in on meat consumption among respondents, we measured that over one third (36%) of self-identified ‘meat-eaters’ say that they are consuming less meat than they did a year ago. On the other side of the coin, nearly half (47%) of those who ever eat vegan food said they increased their consumption in the last year (with 12% saying they eat a lot more vegan food). Veganuary participation is also likely to have an impact on future meat consumption; among those who do participate in Veganuary or intend to in the future, 36% say they will eat less meat, and a further 31% will eat less red meat in the subsequent months of the year. Brands taking centre stage in Veganuary When we asked respondents aware of Veganuary about the brands that come to mind, three meat replacement brands were the winners: Quorn, followed by Linda McCartney’s, and to a lesser extent, Beyond Meat. However, it’s not just meat replacements that consumers are turning to. We also zoomed in on those consuming dairy replacements in Veganuary. Alpro is the brand most likely to be chosen in this category, followed by Oatly and then Almond Breeze. Consumers are looking for vegan options outside of the grocery aisles, too. In fact, three-quarters of respondents (76%) say they expect an all-year vegan offering from fast-food restaurants. When we asked those consumers about the restaurants they would be most likely to visit for Veganuary, the most popular choices were Greggs, McDonald’s and Subway. Veganuary in the Netherlands As Veganuary is a global phenomenon, we also sought to understand whether there was an increase in popularity in the Netherlands. While we did not see an increase in overall awareness of Veganuary, we did note that among those who aren’t participating in Veganuary in 2023, there was a 5% year-on-year increase in the likelihood to participate in the future. If you would like to view the full results of our 2023 Veganuary study, please feel free to contact Dirk.Pieterse@Toluna.com. #Toluna

Barcelona-based food tech company Väcka has closed an investment round of €1.1 million, with investors including Birdman, Capital V and Big Idea Ventures. The investment will enable Väcka to develop new technologies aimed at improving “the texture, behaviour and elasticity” of its current product offering, as well as aid its commercial and international expansion. Luz Sanz, co-founder and CEO of Väcka, said: “The amount raised will enable us this year to reach 3,000 points of sale, address international expansion and grow organically”. In January, Väcka launched the “world’s first” plant-based cheeses made from olive oil and fermented melon seed milk, Mözza and Pumpkin Chxddar. Sanz commented: “We researched various seeds and the melon seeds stood out for their nutritional value and their properties in terms of aroma and taste. In addition, we have added ingredients of high nutritional value, such as oats, beans and calcium supplements, to the new versions.” Melon seeds, which replace fermented almond milk, contain a high dose of linoleic acid, a macronutrient that is said to impact neuronal functioning, strengthen the immune system and reduce cholesterol. Meanwhile, substituting coconut oil for extra virgin olive oil means the products are almost free from saturated fats. These changes impact the taste of the products but also the production process, which is more sustainable as it “reduces 99.1% of water consumption, 98.7% of land use and 91.8% of CO2 emissions”. #plantbasedcheese #Spain #Väcka

Plant-based nutrition company Vega has introduced a new Nut Butter Shake in two flavours: peanut butter and peanut butter & banana. Each scoop provides 20g of protein and is said to contain 85% less fat and 60% less calories than a regular shake with two tablespoons of peanut butter added. Made with peanuts and flaxseed, the new offering can be prepared without a blender simply by adding water and shaking the mixture up. #Nutbutter #Vega

Beyond Meat has posted a narrower-than-expected loss for the fourth quarter, with the company’s stock surging in Thursday’s after-hours trading on the back of the earnings beat. The California-based faux meat maker’s Q4 net loss was $66.9 million, or $1.05 per share. Analysts had projected a loss of $1.18 per share, according to FactSet. Fourth-quarter net revenue declined 20.6% to $79.9 million, driven by a 16.9% decrease in total pounds sold. The company slashed its forecast twice last year and announced job cuts, as it looked to reduce expenses amid what it described as “ongoing softness” in the category. Announcing its Q4 results, Beyond said that weak demand for plant-based meat products continued to affect all of its markets and channels. However, the company’s quarterly revenue still beat analysts’ expectations of $75.8 million, according to FactSet. The imitation meat behemoth also announced better-than-expected forecasts for 2023, and its shares jumped around 13% in after-hours trading. President and CEO Ethan Brown said the Q4 results demonstrated “solid sequential progress on margin recovery and operating expense reduction, and continued inventory drawdown”. He added that Beyond was making progress on its transition to a “sustainable growth model,” following the announcement in October that the company was targeting cash flow-positive operations within the second half of 2023. “We continue to execute this pivot upon three primary pillars,” Brown elaborated. “One, driving margin recovery and operating expense reduction through the implementation of lean value streams across our beef, pork and poultry platforms.” He continued: “Two, bringing inventory levels down while generating cash flow through more aggressive, efficient management. And three, placing greater emphasis on near-term retail and foodservice growth drivers, while also supporting strategic key long-term partners and opportunities.” #BeyondMeat #US

The US Food and Drug Administration (FDA) has announced draft recommendations for the labelling of plant-based foods that are marketed as milk alternatives. The guidance has been developed in light of the large number of plant-based milks that have entered the market over the last decade. The variety of alt-milk products has also expanded beyond soy, rice and almond to include oat, cashew, hemp seed, pea, pecan and many other options. FDA commissioner, Robert Califf, said: “The draft recommendations issued today should lead to providing consumers with clear labelling to give them the information they need to make informed nutrition and purchasing decisions on the products they buy for themselves and their families”. The draft guidance, ‘Labelling of Plant-based Milk Alternatives and Voluntary Nutrient Statements: Guidance for Industry,’ recommends that dairy-free products that include ‘milk’ in the name and have a different nutrient composition to their animal-derived counterpart should “include a voluntary nutrient statement that conveys how the product compares with milk based on the USDA’s Food and Nutrition Service fluid milk substitutes nutrient criteria”. An example might read: “Contains lower amounts of vitamin D and calcium than milk”. The guidance comes after the FDA conducted a study last year which found that almost all plant-based milks have lower amounts of four key micronutrients – phosphorus, magnesium, zinc and selenium – when compared with cow’s milk. Dairy foods are recommended under US dietary guidelines, which also include fortified soy beverages in this group, due to their nutrient composition being similar to that of milk. Susan Mayne, director of the FDA’s Center for Food Safety and Applied Nutrition, commented: “Getting enough of the nutrients in milk and fortified soy beverages is especially important to help children grow and develop, and parents and caregivers should know that many plant-based alternatives do not have the same nutrients as milk. Food labels are an important way to help support consumer behaviour, so we encourage the use of the voluntary nutritional statements to better help customers make informed decisions.” The draft guidance does not apply to other dairy alternatives, such as plant-based cheese or yogurt. The FDA says that it is in the process of developing a draft guidance to address the labelling of other products. #FDA #legislation #plantbasedmilk #US

Organic plant-based dairy company, Forager Project, has unveiled its Honey Alternative Cashewmilk Yogurt. The “bee-free” innovation – which comes in a 24 oz container – uses fruit juices and organic cane sugar to replicate honey’s sweet and distinctive flavour. Beginning in March, the plant-based yogurt product will be available at US retailers, including King Soopers, Fred Meyer, Mom’s Organic Market and Market Basket. “We’ve always embraced the importance of where food comes from and how it’s made, and since bees are the ultimate pollinator we wanted to do something that keeps all bees pollinating for the health of our ecosystem,” said Forager Project co-founder and CEO, Stephen Williamson. “That’s why we ideated a bee-free solution to provide consumers with the honey flavour they know and love…[and allow] bees to forage and pollinate as they please.” #ForagerProject #US

Starco Brands has announced its acquisition of Soylent Nutrition, a maker of ‘complete meal drinks’ and other plant-based protein shakes. Soylent – which was founded in San Francisco in 2013 – is backed by a clutch of Silicon Valley-based investors, including Andreessen Horowitz and GV. Early adopters of the company’s meal replacement products included tech workers and gamers, but the brand has sought to achieve mainstream appeal in recent years with distribution through major retailers such as Walmart, Target and Publix. The Soylent line-up includes plant-based convenience shakes, powders and bars containing proteins, ‘healthy fats’ and essential nutrients. Under the terms of the deal, Soylent will operate as a standalone business unit under the Starco Brands umbrella, with current CEO Demir Vangelov remaining in the post. “Soylent is one of those rare brands that successfully transitioned from Silicon Valley tech start-up to mainstream with mass distribution, thanks to Demir and his team’s operational execution and a global mission to improve human health and nutrition,” said Starco Brands CEO, Ross Sklar. “When combined with Starco Brands’ portfolio of formulas, access to commercial manufacturing facilities and disruptive marketing, Soylent’s potential to grow its base and expand in adjacent category whitespaces will be game-changing.” Starco aims to create and acquire “behaviour-changing” technologies and brands. The company’s stable includes hypoallergenic fragrance maker Skylar Body; Kobe Bryant-co-founded personal care brand, Art of Sport; and Whipshots, a vodka-infused whipped cream promoted in partnership with US rapper Cardi B. #SoylentNutrition #StarcoBrands #US

NuttZo has debuted two chilled nut and seed butter bars, each of which contains 7-8g of protein and 4g of sugar. The bars – which can be stored unrefrigerated for up to two weeks – are designed for on-the-go consumption. Both varieties feature a blend of nuts and seeds packed with ‘healthy fats’ and omega-3 fatty acids. Free from artificial preservatives, the two flavours include: Almond Butter Chocolate and Peanut Butter Chocolate. “At NuttZo, we’re always hoping to cater to our customers’ needs – one of which is fuelling up on the go and getting protein in their snacks,” said Danielle Dietz-LiVolsi, founder and CEO of NuttZo. “Our super tasty and versatile Chilled Nut & Seed Butter Bars capture our beloved original flavours and pack them up for the ideal desk snack. It’s also the perfect bar to throw in a backpack for a quick hike or workout.” #NuttZo #US

California-based imitation meat maker, Impossible Foods, has unveiled the newest additions to its plant-based chicken portfolio. Impossible’s Spicy Chicken Nuggets, Spicy Chicken Patties and Chicken Tenders all contain 10-12g of protein per serving. The new ‘spicy’ varieties feature a blend of spices that adds a kick to the brand’s original meatless chicken recipe. All three products will be available in the frozen aisle at select retail locations from this month, with a nationwide rollout to follow. The launch doubles the size of Impossible’s plant-based chicken offering to include a total of six products. “Our chicken products caught on fast with consumers, and they’ve served as a successful entry point to our brand,” said Sherene Jagla, chief demand officer at Impossible. “In retail, our original nuggets are leading the plant-based chicken category in dollar sales, and in foodservice, consumers prefer them to animal chicken nuggets. “We’re excited to expand on the platform’s success, and we expect this category to continue to be valuable for our brand.” #ImpossibleFoods #US