Functional ingredients manufacturer Beneo has announced the appointment of Niels E Hower as the latest member of its executive board of directors. The appointment, effective immediately, will see Hower responsible for Beneo’s portfolio of plant-based proteins. This includes Meatless, a specialised company for plant-based texturising solutions. Hower has more than 25 years of experience in the retail, wholesale and life science sectors. He has an MBA in economics and has occupied several senior management roles during his career, where some of his key responsibilities have included category and product management, and operations. Prior to the new role at Beneo, Hower was positioned as EVP global procurement at Fresenius Kabi. He also co-founded the Doctor Chococo brand, which launched a functional milk chocolate bar containing vitamin D and other beneficial ingredients. Beneo acquired Meatless in 2022. Leading Beneo’s plant-based protein division, Hower will focus on continuing the development of Meatless to meet growing demand for plant-based products, alongside Beneo’s wider ingredient portfolio including faba bean ingredients and textured wheat protein. Commenting on his new role, Hower said: “I am happy to join the Beneo team, whose technical and nutritional expertise and longstanding experience has made the company a leading player for prebiotic chicory root fibres, functional carbohydrates and speciality rice ingredients”. Hower said that his ambition is to grow the plant-based protein business by accelerating market expansion and extending solutions. He added: “In the future, we will continue to grow our range into more products to satisfy different market needs for meat and fish alternatives”. #Beneo #Europe #Germany

Plant-based food company Tattooed Chef has announced its intention to file for protection under Chapter 11 of the US Bankruptcy Code. The US-based company said it will market substantially all of its assets and solicit competing bids from interested parties, in accordance with the sale process under Section 363 of the Bankruptcy Code. Tattooed Chef’s product range includes cauliflower crust pizzas, ready-to-cook bowls, acai and smoothie bowls and Mexican entrees, which are available in stores across the US. In a statement announcing the plans, the company’s chairman and CEO Sam Galletti explained that despite best efforts to maintain operations, the business has been impacted by “a challenging financing environment and an inability to raise additional capital”. Galletti commented: “I remain ever grateful to our colleagues at Tattooed Chef who helped to shape this remarkable journey and help to introduce plant-based foods and healthy eating to consumers across the country”. The bidding process will be managed by the company in consultation with its advisors, as overseen by the United States Bankruptcy Court for the Central District of California. The company has retained SC&H Capital, an affiliate of SC&H Group, as its investment bank to manage the sale. Tattooed Chef expects to continue operations during the process, however it said it has provided notice of intended layoffs to employees in California and New Mexico. Prior to the Chapter 11 filing, the company said its management team and board of directors have evaluated “a wide range of funding possibilities”. It was previously disclosed that the company received unsecured loans from its chairman and CEO totalling $12 million and implemented plans to significantly reduce operating expenses to achieve profitability. Galletti stated: “We have created a strong brand, a portfolio of frozen plant-based food, a vertically integrated operating infrastructure supported by approximately 400,000 sq ft of manufacturing capacity, and extensive branded and private label manufacturing capabilities. The actions we are announcing today are designed to promote a fast, efficient, and value-maximising sale, which will allow us to provide clarity on the future of the company for all our stakeholders.” The news comes at a time when several plant-based businesses in the UK have seen similar challenges. Leeds-based Meatless Farm was acquired by VFC Foods last month, shortly after the company entered administration. Yesterday, The Plant Base also reported on UK manufacturer Plant & Bean’s sale to entrepreneur Heather Mills, founder of Vbites, after the business appointed administrators due to inflation and operational issues. #frozenreadymeals #TattooedChef #US

Nutrition specialist Pulsin has announced a new range of flavours to add to its vegan protein powder collection. The Complete Vegan Protein Blends are available in four flavours: Berry, Chocolate, Chocolate Hazelnut and Vanilla. Each blend is crafted from a combination of pea, faba and pumpkin seed proteins for a complete and balanced amino acid profile. They are free from gluten and soy as well as animal products, and are made with no artificial additives, colours or preservatives. The blends are formulated to provide a rich source of protein with 20g per serving, which can help to aid recovery after workouts and boost muscle growth and energy levels. Pulsin said they can be enjoyed as part of a healthy and active lifestyle, helping consumers to stay fuller for longer and balancing blood sugar levels to limit energy crashes. All of Pulsin’s plant-based protein powders range can be mixed with water or plant-based milk to create a shake. They can also be blended with fresh fruit and vegetables or used as a base for personalised recipes. Pulsin MD Lisa Butler said: “At Pulsin, we understand the importance of offering both nutritious and great-tasting options to individuals following a vegan or plant-based lifestyle, or those that want to add more protein into their diet”. “With our new range, we aim to provide an exceptional protein solution that meets their dietary requirements without compromising on taste or quality.” The range is now available for purchase through Pulsin’s website and selected UK retail partners. #Proteinpowder #plantbasedprotein #sportsnutrition #UK #Pulsin

Plant & Bean has been bought out of administration by entrepreneur Heather Mills, the founder of plant-based meat company Vbites. Plant & Bean is a UK manufacturer of alternative protein foods based in Boston, Lincolnshire. Since its establishment in 2019, the company has manufactured for brands including Quorn, Princes and Wicked Kitchen. As reported by The Plant Base in June, Plant & Bean appointed administrators, James Clark and Howard Smith from Interpath Advisory, on 31 May to explore the possibility of a sale of the business. This followed operational issues and inflation across the company’s cost base, Interpath said. Now, the administrators have confirmed that the company’s 125,000 sq ft Boston manufacturing site and associated equipment have been sold to Mills’ companies, Vegan Solo Consulting Limited and Duo Renovations Ltd. In a statement published yesterday (Monday 3 July), Interpath Advisory said that there will be a period of renovations following the sale, whereby production facilities will be upgraded, and that Mills is “determined to ensure that any future manufacturing that takes place at the site be plant-based”. Mills commented: “I am delighted to acquire the P&B facilities and to keep it as a non-meat factory. I am also pleased to try and help the founder of P&B who has worked in a similar vein to myself for many decades to drive positive change for the environment, the animals and for the health of the global population.” James Clark, managing director at Interpath and a joint administrator of Plant & Bean said: “I am delighted to secure a sale of this great facility to someone committed to investing and improving on the great manufacturing capabilities implemented by Plant & Bean”. Clark added: “The factory has huge scope to deliver improved economic output for the Boston area and we wish the buyer all the best in their new venture”. #HeatherMills #PlantampBean #UK #VBites

Food tech company NotCo has partnered with Shake Shack to debut new plant-based shake and frozen custard products on the burger chain’s menu. NotCo uses a patented artificial intelligence (AI) technology to create plant-based products that mimic the look, taste and functionality of traditional animal-based products. In Shake Shack’s first ever plant-based shake and frozen custard offering, it has launched the Non-Dairy Chocolate Shake (starting at $6.39) and Non-Dairy Chocolate Frozen Custard (starting at $4.69) made with NotCo’s NotMilk product and available now at locations across the US. Created through the company’s AI chef ‘Guiseppe,’ NotMilk is made from a variety of plant-based ingredients including pea protein, cabbage concentrate and pineapple juice. The company describes the resulting product as a “rich and creamy” beverage that sips, blends, bakes, froths and dunks like traditional dairy milk. Matias Muchnick, CEO and founder of NotCo said: “Partnering up with Shake Shack used to be a dream of mine and one of the most ambitious milestones for NotCo”. He added: “We’ve already seen international success with some of the world’s largest food brands and this marks just the beginning for NotCo as we seek to reinvent the food industry and prove to a much wider audience how delicious plant-based food can actually be”. Jay Livingston, chief marketing officer at Shake Shack said that the company’s mission since launching in 2004 has been to serve up “elevated versions of the classics that not only taste great but are crafted with premium ingredients.” Livingston commented: “Our guests have been asking for non-dairy options for some time. I’m thrilled that we were able to develop a non-dairy shake and frozen custard with NotCo that meets both our high culinary standards and gives our guests more options. It’s another great addition to our core menu from our Innovation Kitchen.” Alongside NotMilk, NotCo’s portfolio includes NotBurger and NotChicken products. Its products can be found in over 10,000 retail stores in the US. In addition to food service partnerships and retail food offerings, the company’s B2B unit lends its AI platform to other brands and ingredient suppliers. The brand’s recent joint venture with Kraft Heinz is the first to demonstrate the programme’s success through its recently launched NotMayo and NotCheese products in the US. #NotCo #NotMilk #ShakeShack #US

A survey carried out in China by ProVeg International has found that the country’s Generation Z is very open to eating plant-based food. The survey found that nearly 20% of respondents already identified as eating a “flexitarian” diet, meaning they are actively replacing meat every week with plant-based alternatives. Generation Z amounts to 264 million people in China and is buying 40% of the country’s new products, ProVeg said, highlighting that the news will be welcomed by alternative protein producers. Gen Z’s purchasing influence is expected to increase as it becomes the main consumer force on the Chinese market over the next ten years. The survey was carried out among 1,024 people aged 19 – 28 with a college education who live in the cities of Beijing, Shanghai and Guangzhou. Asked about their dietary preferences, the survey found that 19.3% consume plant-based foods/meals a few times per week, 71.9% are omnivores, 1% are vegetarian and 0.6% are vegan (consuming no animal products). Over half (65%) of respondents said they knew about plant-based meat, and 31.6% said they are willing to purchase it. ProVeg said that the market education of consumers can improve their familiarity with plant-based meat and increase their preference for it. Greater market potential was found in Beijing and Shanghai, and female and highly educated individuals were found to be more willing to purchase plant-based meat. The optimal price range for plant-based meat is between RMB 17.9 and 30.5 yuan, the report said, with an optimal price of RMB 22.1 per 500g. Shirley Lu, managing director for Asia and chief China representative for ProVeg said: “It is really exciting times for both plant-based meat companies and those developing cultivated foods in our country, with China holding much promise as a reliable market in which to launch new products and experience strong sales growth”. #China #ProVeg #ProVegInternational

Ready meal brand Earth Company has launched this week aiming to reduce chronic disease through providing nutritious, accessible plant-based food. The company’s mission is to make nutritionally complete plant-based meals accessible to consumers while tackling industry challenges of scale and cost. Based in New York, US, and founded by entrepreneur Max Koenig and celebrity chef Matthew Kenney, the company will enter the market with a line of ‘warm bowls’ including curry, chilli and bolognese options, shipped to consumers ready to eat. The warm bowls start at $6 or less, can be prepared in three minutes, and encompass a “comprehensive approach to health”, targeting energy, mental clarity and immunity as well as cardiovascular, metabolic and gut health. Earth Company said it incorporates the latest scientific findings on human health to deliver optimal amounts of vitamins, minerals, superfoods and prebiotics in a convenient daily serving. The meals also contain complex carbohydrates, essential fatty acids, protein and fibre, combining over 80 nutrients. Max Koenig, co-founder and CEO commented: “We found that many consumers are weary of converting to a plant-based diet, despite the proven personal and environmental benefits, because they don’t want to sacrifice convenience or taste.” Koenig added that existing options are limited and require extensive time in the kitchen, but that Earth Company aims to provide a solution in a way that isn’t “overwhelming, nor a huge investment of their time or money”. In 2022, the company conducted a test launch nationwide and confirmed that the four launches sold out within a week. Post-launch, Earth Company said it has a waiting list with increased demand for new products. All products have a shelf life of over a year, and the company utilises produce that would typically be discarded to combat food waste. Products are also packaged in reusable jars and home-compostable packaging. As the company expands its product range in the coming months, it aims to offer an entire day’s worth of meals and nutrition for $10 with plans to expand its product offerings into other meals and dishes. #EarthCompany #Plantbasedreadymeal #US

Forager Project has added two new flavours to its line of family-friendly cashew milk yogurt pouches, Peach and Strawberry Banana. The plant-based dairy brand – based in California, US – has also launched a new four-pack size format alongside the two new flavours. Its cashew milk yogurt pouches launched last year in three flavours, Berry Berry, Strawberry and Mango. Each pouch contains probiotics, calcium and vitamins D, A and B12. They are 100% vegan, designed to be healthy and easily consumable for children to enjoy. The new Peach flavour is made with organic peaches blended with cashew milk yogurt to deliver a “sweet and tangy” flavour, while Strawberry Banana is described by Forager Project as “delicately sweet and creamy.” Pouches have an SRP of $2.29 per pouch. The Peach flavour is available at Whole Foods Market stores across the US and the Strawberry Banana flavour is available at retailers including Fresh Market, Giant Landover, HyVee, Stop & Shop and more. As well as the currently available singles, the four-packs are now available at Hannaford, Mother’s Market, Fresh Market, Stop & Shop, ShopRite and other retailers in Strawberry, Berry Berry and Strawberry Banana flavours at an SRP of $6.99. Forager Project’s co-founder and CEO Stephen Williamson said: “We’re still working to pave the way in the category for more family-friendly vegan and organic food options that taste good, and expanding our pouches product line is one way to do this. We want there to be a flavour that everyone in the family is excited about and we’re confident with this new lineup will offer just that.” All new products join the brand’s core dairy-free products including cashew milk yogurts in spoonable and drinkable formats, milks, sour cream and more. #ForagerProject #plantbasedyogurt #US

Plant-based ingredient manufacturer Fooditive is seeking partners to help bring its vegan casein ingredient to the European market. Based in Rotterdam, The Netherlands, Fooditive has produced its vegan casein – a protein found in milk and dairy products – from a bacterial strain using the technique of precision fermentation. It is described by the company as genetically identical to dairy, but “completely animal-free and kinder to the planet.” After successfully demonstrating the feasibility of production at an industrial scale during manufacturing trials, Fooditive said it is now in a position to begin production of its vegan casein at higher volumes to supply customers in Europe. Prior to this, obtaining approval as a Novel Food in the EU is required. Fooditive said it is looking for a “like-minded” partner to navigate this process. Development of Fooditive’s non-animal casein began in 2019, initially produced from a yeast. Now, it is made using a unique bacterial strain developed by Fooditive through gene synthesis. The manufacturer said this offers advantages including improved scalability, efficiency, cost optimisation and safety, with no compromise on quality or taste. The transition was described as a significant milestone in Fooditive’s pursuit of making healthy food accessible to a wider consumer base, and could open the door to development of sustainable, nutritious plant-based dairy products that are closer to the originals in terms of taste and texture. As well as plant-based dairy products such as cheese and yogurt, the non-animal casein is suitable for use in vegan meat applications to provide a moist and pleasant mouthfeel. Moayad Abushokhedim, Fooditive CEO and founder commented: “With this enhanced production process, we are poised to expand our offerings and meet the growing demand for sustainable and affordable dairy alternatives. By leveraging the advantages of our bacterial strain, we have further solidified our position as a leading player in the plant-based food industry, dedicated to driving positive change and revolutionising the way we consume and enjoy food.” #casein #Fooditive #precisionfermentation #theNetherlands

British ice cream company Jude’s is launching its Ultimate Plant-Based Ice Cream Tasting Box in July, featuring 18 mini tubs of its plant-based flavours. The tasting box will feature six flavours including its newest plant-based flavours, Mint Chocolate and Strawberry, alongside its plant-based Vanilla, Chocolate, Salted Caramel and Mango Sorbet. Also included with the set of 100ml tubs are a copy of the company’s recipe book ‘Jude’s: Ice Cream & Desserts,’ a tote bag and its limited-run Plant Based Recipe Collection. The tasting box will go live on Jude’s website on 3 July 2023, RRP £68.50. Based in Hampshire, Jude’s has been making ice cream for the past 20 years and is a certified B-Corp. Earlier in the year, the ice-cream company announced the findings of its 2023 Impact Report, which stated that its plant-based ice cream has, on average, a 47% lower carbon footprint than dairy and uses up to 80% less land. #dairyfreeicecream #Judes #Judesicecream #UK

Meat alternatives company Quorn has become a fully-paid up member of the UK Plant-Based Food Alliance (PBFA). The Plant-Based Food Alliance UK is a coalition of organisations that include Oatly, Alpro, Upfield, The Vegan Society, Good Food Institute and ProVeg. It represents food and beverage producers, manufacturers, non-governmental organisations, retailers, nutritionists, academic bodies and consumer organisations in influencing policy makers to develop legislation that supports the growth of the plant-based food sector. The PBFA said that Quorn’s move will strengthen the Alliance’s clout at Westminster, at a time when labelling of plant-based foods is under threat of restrictions. New guidance aimed at trading standards officials – but as yet, unpublished – looks to restrict dairy descriptor terms used by plant-based products, such as ‘alternative to milk’ or ‘yogurt-style.’ Marisa Heath, PBFA CEO said: “There is so much the government can do to encourage climate-friendly diets – in the form of trade, public procurement, research, marketing, as well as regulation – and we really need the big plant-based companies by our side as we negotiate our way there”. Heath added that the PBFA has been fighting the proposed labelling guidance for over a year and will continue to do so. Quorn was born out of research in the 1960s to find a solution to food shortages presented by a rapidly growing population, fulfilling the need for a new sustainable protein source with its Mycoprotein made from the microfungus Fusarium venenatum. Tess Kelly, head of external engagement at Quorn Foods said: “Quorn Foods shares the conviction that making positive change happen on our plates is a vital step to regenerating human and planetary health. We look forward to contributing to the work of the PBFA, and are proud to stand alongside fellow pioneering organisations that are at the forefront of providing the solutions needed to speed the transition to a food future that is healthy, sustainable, equitable and absolutely delicious.” #PBFA #PlantbasedFoodAllianceUK #Quorn #UK

Impossible Foods has expanded its leadership team with the appointment of a new chief science officer and chief supply chain officer. Industrial biotechnology specialist Sunil Chandran is joining Impossible as chief science officer, overseeing the company’s R&D and innovation departments. Chandran will focus on improving Impossible’s existing products and introducing new innovations to its portfolio. He joins from Amyris Inc, where he spent more than 17 years bringing new fermentation-derived ingredients to market, most recently as its chief science officer and head of R&D. Supply chain leader Rob Haas will join as chief supply chain officer, where he will oversee all parts of the company’s supply chain from ingredient sourcing to dynamic forecasting. With over 30 years of industry experience in the US, APAC and Western Europe regions, Haas has nearly 20 years of leadership experience from Anheuser Busch InBev, where he served as global VP of ingredients, supply chain as well as the CEO and president of AB InBev subsidiary Metal Container Corporation. Most recently he was chief supply chain officer at EverGrain Ingredients, a sustainable ingredient company created and backed by AB InBev to upcycle barley grains into nutritious ingredients and plant proteins. Peter McGuiness, president and CEO of Impossible Foods said: “Sunil and Rob are exceptional leaders who know how to run critical business functions at scale. In addition to the depth and breadth of their expertise, they’re also both genuinely motivated by our mission and want to help us succeed in service of that. I’m excited to usher in this next phase of growth under their leadership.” #ImpossibleFoods #plantbasedmeat #US