Impossible Foods is planning to lay off around 20% of its workforce, according to a report by Bloomberg. The article – which cites a person familiar with the matter – claims that the plant-based meat giant also offered voluntary separation packages to employees at the end of last year. Impossible Foods did not respond to a request for comment. The California-based meat alternatives maker recently said that 2022 was “a year of record sales” for the company, reporting growth of more than 50% in dollar terms at US retail stores. However, weaker-than-expected financial performances from some of the sector’s other heavy hitters, combined with sluggish category sales in the US, have prompted some commentators to suggest that imitation meat is losing momentum. Plant-based behemoth Beyond Meat announced job cuts last year, as it looked to reduce expenses amid what it described as “ongoing softness” in the category. Bloomberg cites data from IRI finding a 15% fall by volume in supermarket sales of refrigerated meat alternatives for the 52 weeks ended 1 January. Impossible already made a round of job cuts last autumn, reducing its workforce by about 6%. The company’s current headcount reportedly stands at around 700 workers, and the latest plans could affect more than 100 employees. #ImpossibleFoods #US

Middleton Foods has introduced a new soy- and wheat-free vegan burger mix for foodservice. The new vegan burger mix comes in 2kg tubs. Containing no E numbers, the pre-mix is made using vegetables, including carrot, pumpkin and beetroot. When combined with oil and water, the new offering can easily be mixed and shaped into patties by any member of the kitchen team, without the requirement for a specific skill set. The 2kg tubs contain enough for 46 burgers, at an estimated cost of 50p per patty, enabling a “fantastic profit margin” for catering establishments ranging from cafés and casual dining outlets to care homes. In addition to burgers, the mix can be used to make sausage rolls, Scotch eggs and other traditionally meat-based menu items. It is gluten-free and certified by Coeliac UK. #MiddletonFoods #UK

Canada’s Modern Plant-Based Foods has announced that its portfolio company, Modern Meat, has received a government grant for its new vegan seafood line. The Industrial Research Assistance Program (IRAP) funding will go towards research and development costs for the plant-based seafood project. Modern Meat has been ‘in the R&D phase’ with a co-packer in Saskatchewan for several months to ensure the facility is able to meet the quality and other requirements for its products. After completing initial testing on prototypes, the company aims to move forward with production runs in the near future. Modern Meat has developed a proprietary vegan ‘seafood’ recipe, which is currently being made into a crab cake format, and is aiming to meet anticipated demand from restaurants and retailers with the new production capabilities. “Achieving government grants is not a simple process, and we have had to consult with industry contacts in order to successfully obtain these funds,” said Avtar Dhaliwal, CEO of Modern Plant-Based Foods. “This will alleviate the majority of overhead costs for the initial project, and the company intends to continue using all resources possible to maintain efficiency to move forward with our growth plans, including the continual application for additional grants for future projects.” #Canada #ModernPlantBasedFoods #Plantbasedseafood

Moon Magic has officially launched its line of no-added-sugar vegan milk chocolate bars. Free from gluten and keto-friendly, each chocolate bar contains only 117 calories and 2g of sugar from the oat milk in the recipe. Moon Magic launches with six flavours: classic milk chocolate; Cosmic Crunch, with crisp puffed rice; Java Rock, a crunchy coffee-flavoured offering; Caramel in Retrograde; Tropic of Coconut, featuring shredded coconut and quinoa; and ‘cherry-forward’ Cherry’s Comet. “The entire goal of this product line and brand is to change what has been ‘too good to be true’ in the past into a reality,” said Shawn Brown, founder of Moon Magic. “Feeling guilty for consuming ‘treats’ is what I have set out to change – without sacrificing on taste, texture and experience – and while never wavering from ingredient quality and quantity goals. “The entire concept is for consumers to ‘have it all’ when it comes to chocolate confections. We aim to revolutionise the chocolate confections industry, worldwide.” The line is available for purchase via Moon Magic’s website and on amazon.ca and Amazon.com. #MoonMagic #veganchocolate

A research collaboration between Mycorena and Revo Foods that aims to enable the creation of more realistic seafood alternatives has received €1.5 million in EU funding. The partnership, which is exploring the potential to use mycoprotein in 3D-printed plant-based seafood products, was first announced in October. The collaborating partners have now received €1.5 million from Vinnova, Forschungsförderungsgesellschaft and Eurostars. The EU-funded grant is allocated towards developing mycoprotein optimised for 3D printing – or additive manufacturing. One of the advantages of the protein is its fibrous structure which mimics the texture of fish. However, this is a barrier when it comes to 3D printing, as the technology is often only able to print paste or mixtures with the right fluidity. The project aims to develop new technologies and processes to produce mycoprotein suitable for additive manufacturing. Mycorena says that it has already developed a process of treating the protein to tailor the structural properties and reduce the risk of fibre entanglement during the extrusion step. #3Dprinting #Mycorena #RevoFoods

Alland & Robert has introduced a plant-based texturizing agent that can be used to replace gelatine and other gelling agents in vegan confectionery products. Syndeo Gelling is composed of acacia gum and plant-based hydrocolloids, which, when combined, strike a balance between the properties of gelatine and pectin, enabling soft textures and the elasticity associated with the former ingredient. Alland & Robert says that Syndeo Gelling offers thickening, stabilising, bulking and binding properties, while being odourless, colourless and neutral-tasting. The company adds that “being of plant origin, it improves…[a confectionery item’s] image…and has a lower environmental footprint than products of animal origin”. In addition to confectionery applications, such as jelly sweets and marshmallows, the texturizing agent can be used in other products that typically contain gelatine, such as mousses. #AllandampRobert #confectionery

New plant-based brand Boldly has announced the upcoming launch of its line of vegan seafood. With konjac as a core ingredient, the range will be released in the US this summer through restaurant and foodservice partnerships. According to Boldly, it will offer a variety of seafood alternatives, including vegan calamari, shrimp, sashimi, crab stick and fillet products. The brand says that it is “on a mission” to accelerate the proliferation of plant-based substitutes in foodservice. Boldly was founded by Allen Zelden, who is also co-founder of PlantForm, which offers private label manufacturing services. #Boldly #Plantbasedseafood #US

Mycelium meat alternatives maker, Meati Foods, has opened its new ‘Mega Ranch’ in Thornton, Colorado. The vertically integrated facility brings together the growing, harvesting, processing and packaging of Meati products under one roof. The brand offers a range of meat alternatives, including cutlets and ‘steak,’ made using mycelium – the mass of branching filaments (hyphae) through which fungi absorb nutrients. Meati claims that in just a few days, using only a teaspoon of spores, it is able to produce whole food protein in a quantity equivalent to that represented by hundreds of cows. “Our belief that nature already has the answer to many of today’s challenges allowed us to unlock a new food with Meati at a time when consumers are demanding something different and better,” said CEO and co-founder, Tyler Huggins. “Meati delivers an unparalleled food with its taste, texture, nutrition and purity, and we’re thrilled to open this first phase of the resource-efficient ‘Mega Ranch’ facility to help even more consumers add it to their diets.” The new site is expected to reach an annual production capacity of tens of millions of pounds of Meati by late 2023. The Mega Ranch was in part financed by Meati’s oversubscribed Series C round, which was led by venture capital fund Revolution Growth. “The next few years will see a seismic shift in how we eat, and Meati’s state-of-the-art, scalable production capabilities coupled with its focus on meeting consumer needs for clean, whole-food protein position the brand to lead,” said Fazeela Abdul Rashid, partner at Revolution Growth and member of the Meati board. “Tyler and the team have a vision for a new food category with pure ingredients and taste that doesn’t compromise. We are excited to continue working with them to reach the next level and bring Meati to more consumers across the US.” #MeatiFoods #US

Daring has expanded its portfolio of plant-based chicken pieces with the introduction of a new teriyaki flavour. Featuring notes of garlic and ginger, Daring Teriyaki Plant Chicken Pieces offer 13g of protein and 5g of fibre per serving. The brand’s latest offering can be added to salads, bowls and wraps or enjoyed on its own. Described as “sweet, savoury and remarkably chicken-y,” the pieces are gluten-free and non-GMO. The new flavour can be found in select Albertsons stores, as well as at other retailers including Vons, Pavilions and Safeway. #Daring #US

Delaware-based start-up The Ish Food Company has raised more than $5 million in a seed round to accelerate the development of new alt-seafood products. Following a heart attack on a train at Penn Station in New York, founder Bernard David is said to have discovered the “transformative benefits” of plant-based foods. The brand he subsequently created, Ish, makes seafood alternatives focused on two core pillars: health and sustainability. The company launched its flagship offering, Shrimpish, early last year and says that it has a pipeline of around two dozen plant-based products in development, including salmon, cod, crab and lobster alternatives. Ish, which stands for ‘innovative, sustainable and healthy,’ has raised a total of nearly $10 million to date, including from its oversubscribed seed round, which was led by impact fund Accelr8. The funds will support the B Corp-certified brand’s growth, accelerate its R&D efforts and help the company to lay the groundwork for future partnerships. Stray Dog Capital and “multiple” angel investors also participated in the round. “The opportunity to support a company that’s making significant strides in providing a more environmentally friendly way to eat seafood was a huge draw for our team,” said Justin Kern, partner at Accelr8, which invests in companies with the potential to reduce the impacts of climate change. Ish products are currently available in restaurants, colleges and universities across the US. CEO and founder David said: “Currently, two thirds of seafood is consumed away from home, which is why we’ve focused on providing healthy and sustainable plant-based seafood alternatives to diversify plant-based offerings for consumers initially at restaurants and universities”. The company uses healthy, natural ingredients like coconut and algae to create products that aim to replicate the texture and flavour of their animal counterparts. “Ish is helping people gain access to healthy, sustainable and delicious plant-based seafood, a market in which we see tremendous opportunity,” said Lisa Feria, CEO at Stray Dog Capital. “The plant-based seafood category has the potential to make up over $500 million in sales, and we’re excited to include Ish in our portfolio as this figure continues to grow.” #StrayDogCapital #Accelr8 #US #TheIshFoodCompany #Plantbasedseafood

Food tech start-up Väcka has launched what it claims are the first plant-based cheeses made with fermented melon seed milk and olive oil. The Spanish company has introduced new versions of its Mözza and Pumpkin Chxddar products, replacing the fermented almond milk and coconut oil. At the end of last year, the brand applied for a patent with the US Patent and Trademark Office relating to the ingredients and manufacturing process for the new fermented products. According to Väcka, the innovation has allowed it to offer Mözza – formerly produced only in large blocks – in sliced and grated formats. Meanwhile, Pumpkin Chxddar, previously a sauce-type product, is now available in slices and grated. Melon seeds contain a high dose of linoleic acid, which is said to help strengthen the immune system and reduce cholesterol, while substituting coconut oil for extra virgin olive oil means the products are almost free from saturated fats. Offering an improved taste, the reformulated cheese alternatives are also produced using a more environmentally friendly process, according to Väcka – one that reduces water consumption by 99.1%, land use by 98.7% and CO2 emissions by 91.8%. “We conducted a life cycle analysis, where we researched various seeds and melon seeds stood out for their nutritional value and properties in terms of aroma and taste,” said Ana Luz Sanz, co-founder and CEO of Väcka. “In addition, we have added ingredients of high nutritional value to the new versions, such as oats and beans and calcium supplements. The result is a product that, among other properties, guarantees a 3.3 increase in the melted area, giving it greater elasticity and versatility in the preparation of tasty dishes.” #plantbasedcheese #Spain #Väcka

Kikka Sushi is introducing a new vegan line that includes salmon and tuna alternatives made from konjac and red algae. The range was created through a collaboration with the company’s founder and CEO, restaurateur Tonny Soesanto. Kikka Sushi can be found in over 200 Whole Foods Markets across the US. The sushi bars’ vegan selection includes vegetable and salad rolls and will soon also feature dumplings and poke. The new vegan fish options are available in select flagship Whole Foods stores. #KikkaSushi #US