Dairy alternatives company Miyoko’s Creamery has filed a lawsuit against its founder and former CEO, Miyoko Schinner, with whom the company announced last week it had “parted ways”. Schinner took to LinkedIn in response to the news, stating: “There are wild untruths about me that are designed to destroy me and get me out of the way. I have been cooperative with the company since my termination.” Miyoko’s Creamery has reportedly accused her of stealing confidential information and trade secrets after being dismissed as CEO last year. According to an earlier LinkedIn post by Schinner, her removal as chief executive occurred in June 2022 and “negotiations” for her continued involvement stalled before Christmas. The post continued: “As we worked to grow the business, conflict grew around the best path forward for future growth while continuing to live our values, founded on the principles of veganism and animal rights, as well as our B Corp status. That we find ourselves here is representative of the extent to which my views and approach have not always prevailed (especially in the past two years).” CFO Jon Blair has assumed the role of interim president, according to Miyoko’s Creamery. Blair commented: “Looking towards the future and exponential growth of the company, we are excited to continue and expand upon our brand mission…We also plan to make our current portfolio of products more available and to innovate products with simple, vegan ingredients, time-honoured techniques and delicious flavours.” #MiyokoSchinner #MiyokosCreamery

Premier Foods has expanded its plant-based portfolio with the introduction of a range of creamy pasta sauces. The new line – which is being rolled out under Premier’s Plantastic brand – is free from artificial colours and preservatives. Three flavours are available: Tomato & Chargrilled Pepper, Caramelised Onion & Sweet Potato and Spicy Cajun Tomato. With each half a jar containing one of your ‘5-a-day,’ Plantastic Creamy Pasta Sauces aim to provide a convenient option that allows consumers to make plant-based meals quickly and easily at home. Hong Sim, brand director for plant-based food at Premier, said: “We have created this range of unique sauces, which delivers creaminess without the use of dairy, to ensure that plant-based consumers don’t have to compromise on taste”. “Our mission is to popularise plant-based by offering products that respond to the demand for great taste, convenience and quality.” #Plantastic #PremierFoods #UK

Kellogg has announced the upcoming launch of MorningStar Farms Chik’n Fries. The new offering will debut in two flavours from the company’s Pringles range: Original and Scorchin’ Cheddar Cheeze. Crispy and golden on the outside, the plant-based chicken fries contain 11g of protein per serving. Arriving in stores in March, the Original-flavoured product is said to combine notes of chicken broth with the signature Pringles potato crisp taste. Meanwhile, the Pringles Scorchin’ Cheddar Cheeze variety is savoury and salty, balancing cheddar flavour and heat, and will be available in the autumn. #Kellogg #MorningStarFarms #Pringles

Elo Life Systems has secured $24.5 million in a Series A financing round led by AccelR8, Novo Holdings and DCVC Bio. The funding will enable Elo to accelerate the development of its plant-based sweeteners, which are inspired by monk fruit, but which it expects will be more affordable and reliably available than current monk fruit sweeteners. Elo’s sweetener is derived from watermelon, and the company has also developed a fungal-resistant cavendish banana that aims to save the popular variety from extinction. Todd Rands, CEO of Elo, said: “With strong investor support united behind Elo’s commitment to improve human health and the environment, we’re unlocking nature’s abilities to make consumers’ favourite foods more delicious, healthy and planet friendly”. Elo’s sweetener is intended for use in F&B products and is said to be 300 times sweeter than sugar without the calories or undesirable aftertaste associated with other sweeteners. The company manufactures its products using existing agricultural systems and eliminates waste by ensuring all harvested material is used. Rands continued: “Elo’s first product – a new plant-based sweetener inspired by natural monk fruit – will eliminate excess calories in thousands of everyday food and beverage products that consumers love”. The company plans to open a Series B financing round later this year to “further scale and commercialise its sweetener products, and expand its R&D pipeline with additional healthy and sustainable ingredients”. #EloLifeSystems #sweetners #US

Planetarians has raised $6 million in a seed II round to support the commercial production of its plant-based meat. Based in California, Planetarians upcycles byproducts to make its two-ingredient vegan whole cuts. The brand uses spent yeast from fermentation facilities and native plant proteins, such as soy flakes, left over from vegetable oil extraction. Led by venture capital firm Mindrock, the round also included Traction Fund, Techstars, SOSV and AB InBev’s corporate venture arm, ZX Ventures. Planetarians currently operates a pilot plant in Hayward, California, and will use the new funds to open a full-scale production facility to fulfil its first commercial agreements with foodservice customers. According to Planetarians, analysts at economic and social science research think tank, Iamecon, found the carbon footprint of its products to be 50x smaller than that of animal meat and 9x smaller than that of other plant-based meats. Co-founder Aleh Manchuliantsau said: “It took seven years of R&D to work through the long list of ingredients that are possible for plant-based proteins before we realised that one readily available fermented protein, spent yeast from breweries, could combine with soy flakes and other native plant proteins to deliver a meaty taste and texture at a low cost compared to the alternatives”. Max Barnthouse, co-founder and chef, added: “We are deeply grateful for the support of Mindrock, AB InBev and the rest of our investors. Like many other hard-working entrepreneurs and scientists, we have been trying to discover an alternative protein that hits all the marks. I think we have finally found it. I cannot wait to see Planetarians’ technology deployed across every brewery in the world.” #ABInBev #Planetarians #US

The media has been rife with debate in recent weeks over the fortunes of the plant-based meat category, which some commentators have suggested overestimated its ability to convert consumers and, at worst, is turning out to be “a flop”. An impassioned defense has ensued, rallying many voices from the alt-protein industry and beyond. As the conversation continues, we give a platform to different perspectives in a special two-part series that considers the current state-of-play in the market and what it will take for plant-based meat to realise its ambitions on the global protein stage. Carlotte Lucas, senior corporate engagement manager at the Good Food Institute (GFI) © Barbara Evripidou/FirstAvenuePhotography.com Opinion writers who claim plant-based meat is “just a fad” may do well to look back at what their newspapers were saying about solar power or electric vehicles in the past. They might be surprised to learn – as I was – that solar energy only reached 1% of the global electricity mix in 2015, while it took electric vehicles until 2021 to account for 1.4% of all vehicles on the planet. Writing off plant-based meat now would be like writing off solar energy in the 90s or electric vehicles in the 2000s. Right now, sustainable proteins are at a similar phase of their development. They exist, and are available for eco-conscious consumers willing to pay a premium, but until we see more research to make them as delicious and accessible as conventional meat, they won’t deliver on their full potential to feed a growing population while meeting climate targets. Even despite these challenges, consumer appetite for these foods is growing, especially in Europe. Euromonitor data shows an 8% increase in sales of plant-based meat and seafood across Western Europe – from £2.33 billion ($2.83 billion) in 2021 to £2.53 billion ($3.07 billion) last year. Meanwhile, a study GFI Europe carried out across France, Germany, Italy and Spain last year found more than half of consumers had reduced their intake of conventional meat, with large numbers opting instead for plant-based meat. And I found plenty of evidence that the private sector was excited about the possibilities of plant-based meat when I visited IFFA, the world’s largest trade fair for the conventional meat industry. Representatives from a wide range of companies told me that sustainable proteins – also including cultivated meat and fermentation – were the growth areas. But, just as early 2000s solar power and electric vehicles needed huge investment to make them more efficient, affordable and appealing, we’re going to need serious investment in research and development, as well as in infrastructure, from businesses and governments around the world to improve plant-based meat. These products will only take a large portion of the global market – or even 1% – when they can compete with conventional meat on taste, price and convenience. And, just like with renewables, it is essential that governments invest in research and development for sustainable proteins to stand a chance of meeting their climate targets. Research shows that – even if fossil fuel emissions were eliminated overnight – the world wouldn’t meet its Paris Agreement targets without shifting away from conventional animal agriculture. Just as renewable energy and electric vehicles provide the energy and transportation people want, sustainable proteins can deliver the meat they want with a fraction of the emissions. These foods are not a perfect solution to our broken food system, but they do significantly mitigate climate change, antibiotic resistance, pandemic risk, biodiversity loss and more. And trying to tackle these issues without them would be like cutting out coal without any other source of energy. Right now, plant-based meat is far from mainstream. But with governments around the world starting to invest in sustainable proteins and consumer demand continuing to grow, its story is only just beginning. #GoodFoodInstitute #meatalternatives

Frozen novelties brand GoodPop has released a line of fudgy oat milk-based dessert bars. Containing 130 calories or less, the gluten-free frozen treats are made using organic and fair trade ingredients. The four “creamy and indulgent” varieties include Fudge n’ Vanilla Crunch, featuring a smooth vanilla filling, chocolate fudge shell and organic cacao nibs topping, while Double Chocolate Fudge combines a chocolate oat milk filling with a fudgy chocolate shell in a two-pop portion size. Made with organic peppermint leaves, the 80-calorie Mint n’ Fudge Chip bars contain fair trade cocoa chips, and Fudge n’ Caramel Crunch is a chocolate and caramel oat milk pop, with a salted caramel filling and fudgy coating, dotted with cacao nibs. Four-packs of GoodPop’s latest treat are available now at Sprouts Farmers Market, Publix Super Markets and via the brand’s website, with a further rollout planned for the coming months. #GoodPop #US

The media has been rife with debate in recent weeks over the fortunes of the plant-based meat category, which some commentators have suggested overestimated its ability to convert consumers and, at worst, is turning out to be “a flop”. An impassioned defense has ensued, rallying many voices from the alt-protein industry and beyond. As the conversation continues, we give a platform to different perspectives in a special two-part series that considers the current state-of-play in the market and what it will take for plant-based meat to realise its ambitions on the global protein stage. Julian Mellentin, founder and director of food strategy consultancy New Nutrition Business © New Nutrition Business Protein is the nutrient that can do no wrong. And for consumers, plant-based proteins have a strong health halo. However, there is a plant protein paradox, which is that although plant proteins have strong consumer pull and a positive image, they face significant market and technical challenges, not to mention nutritional ones. In terms of amino acid profile (the building blocks of protein), nutrient density and their functionality in a recipe, plant proteins are inferior in many respects to animal proteins. This paradox means that strategy isn’t easy. Makers of plant-based meat substitutes, such as Beyond Meat, have discovered the cost of not thinking through this paradox. After an initial surge, the US meat substitute market, the world’s biggest, stalled at 1.4% market share in 2021 and sales fell by 12% by value and 15% by volume in 2022, according to IRI supermarket data. There was a 9.3% volume fall in the UK and similar declines elsewhere (with Germany a rare example of growth). Many businesses lose money. We researched the financials of a sample of 100 plant-based meat brands in Europe, the US, Canada, Australia and New Zealand. Not one was showing any sign of making a profit, even after five or more years in business. The single biggest cause of the downturn is that products fail to meet consumer expectations on taste and texture. Canadian plant meat maker Maple Leaf Foods told stock analysts in 2022 that consumer trial rates “were super high, penetrating 60% of US households, but consumers’ needs simply were not met, and they did not repeat purchase. As a result, the category did not reach expected levels of habituation, had very high lapse rates and very low buy rates.” Making a meat substitute that performs is not easy. Functionality – to provide structure and texture – is a challenge for most plant proteins. Egg – and other animal proteins such as dairy – is a functional protein, meaning it’s soluble, it foams and emulsifies. Plant-based proteins do not have such broad functionality. This is responsible for the long ingredient lists seen on many products, because developers have to use speciality starches, gums and stabilisers to overcome the deficiencies of the proteins. Consumers have been telling our industry for 20 years that they want shorter ingredient lists and this is both a challenge and an opportunity for ingredient suppliers and NPD teams. How to overcome the stall in sales? Forget imitating burgers and sausages and instead focus on product types that it is possible to make taste good, using real culinary skills and blends of vegetables, spices and herbs. Some companies are already on this road: Australian company Fable Food made mushrooms the hero ingredient of its product range, avoiding the competitive disadvantage of making a direct comparison with meat. And consumers’ expectations of your product are easier to work with – they know mushrooms taste different; as long as the product has fantastic taste and texture, they will judge it on its own merits. US start-up Afia delivers plant protein benefits in traditional Syrian foods. It’s a strategy that harnesses provenance, familiarity and – importantly – enables a brand to use spices, herbs and vegetables to create great tastes. The second installment in the ‘Peak plant-based meat?’ series goes live tomorrow. Tune in for the perspective of Good Food Institute senior corporate engagement manager, Carlotte Lucas. #meatalternatives #NewNutritionBusiness

Haofood, known for developing plant-based chicken from peanuts, has released Carefree Pulled Chickless, a clean-label plant-based chicken, available in China. Clean-label products are made without extra added artificial additives, preservatives, thickeners, water retention agent, colourings, flavourings and MSG. Astrid Prajogo, founder & CEO of Haofood, commented: “Clean-label products will be more favourable for consumers, as one of the main reasons to choose plant-based products is for its health benefits. The consumer demands the assurance that they are eating the healthiest and safest food product and, at the same time, that it is less harmful to the planet.” She continued: “Carefree Pulled Chickless is healthy and delicious, using simpler and plant-based ingredients produced with our know-how that enables us to create great texture and taste at the same time.” The Carefree Pulled Chickless is available in three flavours: Original, Xinjiang Spices and Salt & Pepper The primary ingredient, peanut, naturally contains a high level of aspartic and glutamic acid, common amino acids which creates an umami taste. Ingredients such as salt, pepper, chilli powder, cumin, clove and ginger have also been used to enhance the flavour of the clean-label plant-based chicken. #China #Haofood #plantbasedchicken

Puratos-owned Belcolade has announced the launch of its Plant-Based White Couverture. Aimed at chocolatiers, pâtissiers and other professionals, the new solution is said to offer a rich, creamy texture, perfect ‘snap’ and clean, white chocolate colour. It is also free from allergens typically found in other white chocolate alternatives, such as coconut, nuts, soy and gluten. “Our latest innovation is the result of a close collaboration between industry professionals and Belcolade chocolate experts,” said Youri Dumont, SBU chocolate director at Puratos. “Creating this unique innovation consisted of trials of more than 50 ingredients in various combinations. Belcolade’s Plant-Based White Couverture boasts distinctively versatile properties and so can be formed into truly delicious, creative products without compromising on texture, appearance or quality. “Offering customers more choice than ever, it is suitable for pralines, hollow figures, tablets, coatings, mousses, ganaches, dipping and flavouring.” Belcolade says that its Plant-Based White Couverture is certified by sustainable cocoa sourcing programme Cacao-Trace. #Belcolade #Puratos

Morinaga Nutritional Foods, manufacturer of Mori-Nu Silken Tofu, has acquired plant-based meat maker Tofurky and its sister brand Moocho. A long-standing partner of Tofurky, Morinaga has supplied the brand with tofu for 17 years. Under the new ownership, Tofurky will continue manufacturing products at its facility in Hood River, Oregon. The brand offers meat substitutes such as burgers and deli slices, while Moocho is a range of dairy-free cheese alternatives. “Tofurky has a proven track record of success in the US and is a significant player in the plant-based category with many loyal fans,” said Hiroyuki Imanishi, president and CEO of Morinaga, which supplies its shelf-stable tofu to the retail and foodservice channels. “We’re excited to help bolster both Tofurky and Moocho’s presence in the US while strengthening manufacturing efficiencies and boosting new product development to meet ever-increasing marketplace demand.” Jaime Athos, president and CEO of Tofurky, added: “We’ve been working with the team at Morinaga for nearly two decades, and over that course of time realised the multiple synergies our organisations have across our businesses – from supply chain and operations to new product development targets”. “We’re very proud of what we’ve achieved thus far as an independent and family-operated company, but as we enter our next stage of growth, Morinaga will provide the platform needed to help us expand more aggressively in the US and beyond.” #Moocho #MorinagaNutritionalFoods #Tofurky #US

SunOpta has opened a $125 million plant-based beverage production facility in Midlothian, Texas, creating up to 175 local jobs. The new ‘mega facility’ will manufacture the company’s full range of dairy-free milks and creamers, along with tea and other products. Various package sizes will be produced, including foodservice- and retail-friendly formats. SunOpta is aiming to double the size of its plant-based business by 2025, compared with 2020, and has invested nearly $200 million in production capacity over the last three years. The Midlothian facility is equipped with water reuse equipment that SunOpta says can save up to 20 million gallons of water a year. Other sustainability features include an energy-efficient HVAC system that reduces energy consumption by 45%, and LED lights and water heaters that reduce power usage by 95%. “This plant is an important part of SunOpta’s long-term goals and a powerful next step in our company vision,” said Joe Ennen, CEO of SunOpta. “The fully equipped and state-of-the-art facility will enhance our manufacturing and supply chain capabilities. In addition, through innovation and our dedication to sustainability, we can respond to the increasing nationwide demand for plant-based food and beverages.” #SunOpta #US