Chickpea snack brand Hippeas is collaborating with Canadian specialty pulse and oat miller Avena Foods on a new regenerative agriculture pilot programme. The collaboration will include the development of a field crop ‘living lab’ demonstration with Rosengren Farms, an Avena grower. Rosengren has over a decade of experience in the practice of growing multiple crops (grains and pulses) in combination, also referred to as intercropping. With support from the South East Research Farm in Saskatchewan, Canada, the project will evaluate the intercropping practice for climate impacts through scientific modeling. Intercropping is based on the principle that different crops have different nutrient requirements, growth patterns and ecological niches which can be complementary when grown together. It can enhance soil fertility, reduce pest and disease pressure, increase yield and diversify farm income, Hippeas said – however the practice has not been widely adopted. It requires careful planning, management and monitoring to avoid competition, shading and allelopathy between the crops. This is where the two companies have highlighted ‘living labs’ as a solution to create a blueprint for farmers and suppliers. By monitoring this science-based assessment, Hippeas seeks to measure the impact of regenerative farming methods on soil health, biodiversity and nutrient density. The project will double biodiversity by seeding a mixed field of peas with canola and chickpeas with flax. It also aims to achieve minimum soil disturbance, enhanced soil protection from erosion after harvest and greater resilience in the field to extremes of moisture, disease and pest infestations. Hippeas CMO Julia Hecht commented: “We have been working with Avena as a supplier of our pulses and are so excited to be taking our partnership to new heights with our collaborative regenerative agriculture pilot programme”. “Hippeas has always aligned with suppliers who are trying to make a difference in sustainable agriculture and Avena’s commitment is incomparable – we are thrilled to be a part of this impactful pilot programme and look forward to sharing our findings and other exciting news later this year.” #AvenaFoods #Canada #Hippeas #Regenerativeagriculture

SunOpta has partnered with breakfast food company Seven Sundays on the launch of an Oat Protein Cereal, made with SunOpta’s upcycled oat protein powder. SunOpta’s OatGold powder is a byproduct of oat milk production. Upcycling is a zero-waste philosophy dedicated to creatively using byproducts and their nutrients from agriculture and food manufacturing, using ingredients that otherwise would not have gone to human consumption. The two US-based companies have announced that the new product is now available at major retailers nationwide including Whole Foods Market, Sprouts, Amazon and ordered directly from Seven Sundays’ website. Three plant-based flavours are available – Super Fruity, Maple Cinnamon and Chocolate Sea Salt. The cereal contains five grams of upcycled plant-based protein per serving, no artificial flavours or high-intensity sweeteners, and is lightly sweetened with natural sources such as dates and organic maple syrup. The new line is also gluten-free and Non-GMO Project Verified. Lauren McNamara, VP and assistant general manager of SunOpta said: “At SunOpta, sustainability is part of our DNA and we are always looking for sustainable solutions in our operations”. She added: “Partnering with a like-minded local company to create nutrient-dense cereal made with our upcycled oat protein aligns well with our core values and desire to help provide healthy products for consumers. Through this partnership, we will reduce food waste and create a sustainable solution for our OatGold oat protein powder.” Hannah Barnstable, founder of Seven Sundays said: “The leftover product from producing oat milk has three times the protein, twice the fibre and significantly more nutrients compared to already nutritious whole rolled oats. SunOpta’s OatGold ingredient fills a production need for us and provides a tasty and nutritious solution to food waste.” #breakfastcereal #SevenSundays #SunOpta #US

Plant-based food manufacturer Plant & Bean has appointed administrators following operational issues and “significant inflation” across its cost base. Interpath Advisory, the company appointed to handle the administration, published a statement this week revealing that increases in food and energy prices impacted the business’ profitability. Operational issues also resulted in “periodic interruptions to production,” the firm said. James Clark and Howard Smith from Interpath were appointed joint administrators of Plant & Bean on 31 May. Following their appointment, Plant & Bean is carrying out limited trading while administrators explore options for sale of the business and its assets. Around 25 employees have been retained to assist with ongoing activities. Plant & Bean was founded in 2019 and is based in Boston, Lincolnshire, UK. The company is a manufacturer for alternative protein brands such as Quorn, Princes and Wicked Kitchen. It announced the opening of its 65-acre Boston facility in 2020, with a capacity to produce 55,000 tonnes of plant-based meat alternatives per year. James Clark, managing director at Interpath Advisory and joint administrator, commented: “Businesses across the food and drink sector, and especially those in highly competitive sub-sectors such as alternative protein, are facing immense pressures at the moment, with rising costs impacting profitability.” He added: “Over the coming days, we will be working with key stakeholders to explore the possibility of a sale of the business”. #PlantandBean #plantbasedmeat #UK #alternativemeat #alternativeprotein

Quorn has announced a partnership with plant-based meat company Prime Roots, to develop market expansion opportunities and innovate on new offerings. The initiative is paired with a minority investment in the start-up, which is based in Berkeley, California, US. Available at deli counters and in food service, Prime Roots offers meat-free sliceable deli meats for deli counters including classic turkey and ham which make up most of the volume of deli meat products in the United States. The company also provides charcuterie offerings including salami, pepperoni, bacon, pâté, and foie gras products. Their plant-based meats are made from koji mycelium, which mimics the taste and texture of meats. Both companies have proprietary mycelium-based technologies. Quorn, headquartered in North Yorkshire, UK, is a global market leader in meat alternatives and exports to 16 countries around the world including the USA, Sweden and Australia. Kimberlie Le, co-founder and CEO of Prime Roots said: “We are thrilled to partner with Quorn, the leader in mycelium-based proteins to create breakthrough innovations together and to bring great tasting foods that are better for you and for the planet to mass markets.” CEO of Quorn Marco Bertacca commented: “Prime Roots is doing great things in developing the US meat-free deli category, and we’re excited by the opportunity we now have to share knowledge and collaborate with Kimberlie and her team.” Prime Roots recently announced its successful Series B funding to scale its production for nationwide distribution. #PrimeRoots #California #US #Quorn #plantbasedmeat

Food technology start-up Gavan Technologies has announced a new plant-based fat solution, FaTRIX, designed to replicate the functionality of animal fat. Based in Israel, Gavan offers plant-based protein extraction technology as an alternative to traditional animal-derived products. Leveraging this technology, the company has delivered FaTRIX, described by Gavan as an ‘excellent alternative’ to butter and other commonly used fats in a variety of bakery products. According to the company, its patented, plant-based fat-protein matrix is fully sustainable, clean label and slashes saturated fat by up to 80%. It is also trans-fat-free. In a statement announcing the solution, Gavan said that producers of plant-based foods are aware of the ‘immense impact of fat on the culinary experience’. Aroma, flavour, tenderness and overall mouthfeel of foods are largely a function of lipids, which typically make up from ten to 40% of a product, Gavan highlighted. FaTRIX is composed of three natural ingredients: the extracted protein acts as a base upon which plant oil and water are bound, creating a protein-enriched texturized fat. Traditional plant oils, such as olive or sunflower oil, possess low retention capacity and are prone to release during baking, leading to a loss of tenderness. Firmer tropical oils such as palm and coconut oils, have high saturated fat content, can impact flavour, and are subject to volatile supply chains. These factors are driving the search for alternative solutions that can provide similar functional qualities to animal fats, Gavan said. Uri Jeremias, co-founder of Gavan Technologies said that the composition of oil, water and protein in FaTRIX delivers “superior” binding and cooking abilities, ideal for food formulators. Jeremias said: “FaTRIX boasts a high melting point and fat-holding capacity, preventing it from leaching during processing or heating. These properties are crucial to maintaining the succulence and tenderness of the final product. Moreover, it acts as a carrier for flavours, vitamins, and beneficial omega-3.” Gavan’s protein extraction technology is designed to extricate the plant’s full value, leaving none of its components redundant while maintaining the integrity of the protein’s peptide structure. The composition of oil and protein ingredients used in a formulation as well as their ratios can be specifically tailored to the food application needs. Gavan co-founder and CEO Itai Cohen explained that the platform works with all plant oil types. Cohen said: “Despite the widespread use of vegetable fats as an alternative, they still cannot match the characteristic taste, texture, and smoothness that real butter confers. Replacing animal fat with plant-based oils can create difficulties due to the fluid nature of these ingredients, yet hydrogenated oils are a less-than-ideal solution.” Gavan said pilot trials of its fat matrix in were successful in multiple bakery products, and the company is now introducing the solution to the bakery industry. In one trial, FaTRIX replaced butter in a ‘soft and airy’ brioche, yielding a five-fold reduction in saturated fat, Gavan reported. Jeremias described the brioche trial as a ‘pivotal achievement’ due to butter being long considered ‘irreplaceable’ in brioches. He concluded: “FaTRIX is a solution that boasts the same workability as dairy butter, without needing a long list of added ingredients.” #baking #Dairyalternatives #GavanTechnologies #Israel

Goode Health has introduced a customisable smoothie blend designed to tackle micronutrient hunger by offering a precisely formulated combination of vitamins and fibre sources. Ultimate Wellness Blend is said to be packed with a selection of four high-grade plant-based protein sources, plus a prebiotic fibre, a mix of polyphenol antioxidants – SUPRshield – and Core8 Micronutrients, as well as a blend of ingredients that delivers the essential eight nutrients, such as vitamins A, C, D, E, and iron, potassium, calcium and magnesium. Available to consumers “after an extensive research and test pilot phase”, the smoothie blend comes in two flavours: Moroccan chocolate and vanilla spice. According to the brand, both of products can be customised with up to four boosters: immune support, metabolism, vascular and recovery. Goode Health stated: “The Ultimate Wellness Blend is superior to the hundreds of other greens shakes and smoothie supplements on the market thanks to its combination of highly effective nutrient-rich superfoods paired with plant protein and prebiotic fibre. This protein-fibre-micronutrient combination is highly bioavailable, making it easy for the body to absorb and access the nutrients.” “…This comprehensive solution not only meets all daily nutritional requirements but also promotes a sense of fullness that reduces cravings and supports healthier food choices throughout the day.” A single serving of this nutrient-dense blend offers 5g of fibre and over 14g of protein, with just 80 calories and no added sugar. The product is free of gluten, soy, nuts, eggs, GMOs and dairy while also being vegan and kosher-friendly. Goode Health CEO Mike Glick said: “Goode Health is tackling a major issue in the United States by addressing the lack of essential nutrients in the diets of most Americans. Our mission is to create a healthy, great-tasting supplement that actually works — and we’re proud that independent lab tests show we have better nutrition than other products and are preferred at least 2 to 1 on taste. The positive impact of our smoothie blend on consumers’ health and wellness is confirmed in multiple ongoing clinical studies.” Bob Arnot, MD, chief medical officer of Goode Health, added: “When we developed the Goode Health blend, we prioritised the quality of the ingredients we were using as well as the real health benefits to the individual. For example, polyphenols are linked to a tremendous number of benefits in more than 1,500 clinical studies — so we made sure to use whole plants that are high in polyphenols, like bilberry and green tea. #GoodeHealth

German poultry producer PHW Group is launching VTEC Ingredients GmbH, a new subsidiary focusing on ingredients for the plant-based meat sector. The new company will be based in Engelsberg, Bavaria, headed up by biotechnologist Markus Veen. In a statement announcing the news, PHW Group said the focus is on expansion of a ‘competitive, value-added chain infrastructure analogous to and complementary to the core business segment of poultry’. PHW Group established an Alternative Protein Sources business area in 2018 and said it has since been systematically building strong networks and expertise in the fields of biotechnology and food technology. Marcus Keitzer, board member for Alternative Protein Sources at the PHW Group said: “In the future, we want to transfer our successful vertical integration model from the poultry sector to the alternative protein sources business field.” Keitzer explained that VTEC Ingredients will focus on purchasing, biotechnological processing and manufacturing raw and auxiliary materials for producing plant-based sausage, meat and fish substitutes. The company will be ‘closely interlinked’ with the existing product development departments of PHW Group, he confirmed, while existing production plants for sausage, meat and fish substitute products can now be partially supplied by the new sister company. He said: “As a result, we can now react even faster and more competently to customer requirements and implement them. With this partnership, we are showing once again that we are consistently following our corporate credo of ‘growth through diversity and foresight’ and that we are implementing the growth of our poultry and alternative protein sources business areas in a complementary manner.” Co-partner and future managing director of VTEC Ingredients Markus Veen said: “As experienced, creative and innovative experts in the field of texturing, taste and food quality, we are very pleased about the founding of VTEC Ingredients GmbH and the close cooperation within the PHW Group. “With this step, we are expanding our innovation process and combining a foundation of raw materials, recipes and process technologies with highly efficient food processing and optimally networked supply chains in retail.” #PHWGroup #plantbasedmeat #alternativeproteins #Germany #alternativemeat

Chloe’s, a dairy-free frozen novelties brand based in New York, has announced the release of its new Mini Cookie Sandwiches. Founded in 2010, the company’s core line of portable treats includes Fruit Pots, Oatmilk Pops and Dark Chocolate Dipped Pops. All products are plant-based, non-GMO project verified, gluten-free and kosher. The new Mini Cookie Sandwich aims to fill a gap in the frozen cookie sandwich market with a smaller, convenient and portable sandwich that is also dairy-free and gluten-free, made with ‘healthier’ ingredients. Available in both vanilla and chocolate, the Mini Cookie Sandwich is made with an oat milk-based ice cream filling, described as rich and creamy, with added pea protein. The filling is sandwiched between a gluten-free chocolate wafer cookie that is made with oat flour, rice flour and buckwheat flour. Each mini-sized sandwich is just 1.25 fl oz with 80 calories. Co-founder and president Chloe Epstein commented: “When I launched Chloe’s over ten years ago, I was on a mission to create delicious, frozen treats using simple ingredients that excite and meet the dietary needs of people of all ages.” She added: “By expanding our range of gluten- and dairy-free options with the launch of our Mini Cookie Sandwich, we are continuing to define the better-for-you frozen novelty market, without compromising on taste or quality.” GoodPop, a US frozen treat brand based in Texas, unveiled a dairy-free ice cream cookie sandwich product last year at a slightly larger size of 2.25 fl oz per sandwich. The Chloe’s Mini Cookie Sandwich has an MSRP of $7.99 for six 1.25 fl oz sandwiches and is now available in the Northeastern US on freshdirect.com and nationwide on gtfoitsvegan.com. #Chloes #dairyfreeicecream #US

The EU-funded Smart Protein project has published a briefing document outlining measures it suggests the EU should take to support citizens shifting to a plant-based diet. The measures outlined include labelling food products to highlight their sustainability benefits, such as carbon footprint, water usage and transport miles. It also encourages more European countries to remove the VAT on fruit and vegetables. In the document, Smart Protein said: “Plant-based alternatives to meat and dairy, along with plant-based whole foods and plant-based diets in general, tend to have a much lower environmental footprint than their animal-based counterparts”. It added that replacing animal-based products with plant-based products has “the potential to reduce product-related emissions by up to 90%” and that a shift to plant-rich diets could “reduce annual agricultural emissions in high-income countries by as much as 60%”. The measures suggested that EU regulation allow plant-based products to use conventional denominations such as ‘milk’, ‘cheese’ and ‘yogurt’ for non-dairy products. Use of traditional names and concepts could help inform consumers on the taste and texture of a product, it added. The regulatory framework for food marketing and labelling standards, the Food Information to Consumers Regulation and the Common Organisation of Markets Regulation, currently prohibits the use of several dairy terms for non-dairy products. Juliette Tronchon, ProVeg International’s senior policy and public affairs specialist and co-author of the report, said: “Animal agriculture is responsible for about 17% of carbon emissions in the EU, so it is vital that the EU focuses on implementing policies that promote more climate-friendly food. Animal agriculture also contributes to lifestyle diseases, global hunger and animal suffering so replacing animal products with plant-based and cultivated foods offers the EU a multi-pronged solution to these problems.” ProVeg International is one of 33 partners in the Smart Protein project drawn from industry, research and academia. The promotion of plant-based foods is also an issue that needs to be addressed in the EU, ProVeg said. Falk Hemsing, international policy officer at ProVeg and co-author of the report, commented: “Where the EU’s agriculture promotion policy is concerned, healthy, plant-based alternative products are barely mentioned, whereas the livestock sector, with its’ high carbon emissions, high water usage and pollution of waterways, is amply funded”. The report calls on the EU to adjust policies covering four areas: labelling and marketing, public food procurement, VAT rates and subsidies. Other policy measures included establishing an EU-wide definition of the terms “vegan” and “vegetarian” and increasing R&D funding for plant-based innovation. #EU #plantbaseddiets #SmartProtein

Univar Solutions has announced that it has been selected as a distributor of ICL’s Rovitaris textured plant proteins in North America. Univar Solutions is a global solutions provider to users of specialty ingredients. The company currently has a distribution agreement with ICL for other ICL specialty food solutions, including phosphate and food ingredients. Kevin Hack, global VP of food ingredients for Univar Solutions commented: “Not only does this arrangement provide us broader product representation with a strategic supplier, it enhances our food portfolio with complimentary protein products and enables us to better support meat alternative food producers. Both ICL and Univar Solutions are dedicated to improving sustainable food options and are an essential part of the global food supply chain.” In a statement announcing the deal, Univar said that in addition to health and sustainability benefits, plant-based food innovations have helped to satisfy new diets, food market trends and changing taste preferences. ICL‘s Rovitaris portfolio is comprised of plant-based protein ingredients which provide texture, stability, and flavour profiles for a variety of vegan food applications and consumer products, such as plant-based burgers and milks. Foodology is Univar Solutions’ food ingredients business. It works with brands to tackle product development challenges including recipe testing and specialty ingredient innovation. The organisation’s in-house scientists refresh and develop formulas to enhance the efficacy of products through its food solution centres and test kitchens. Its portfolio provides customers with access to ingredients for next-generation products, formulation know-how, supply chain network, sustainable solutions and technical expertise in the dairy, beverages, bakery, meat and snacks space. Paul Petersen, global alternative proteins leader for ICL said: “We’re excited to be expanding our relationship with Univar Solutions in North America to include plant-based proteins. ICL has more than a century of experience, and we are committed to creating impactful solutions to humanity’s sustainability challenges in the global food markets.” #alternativeprotein #FoodologybyUnivarSolutions #UnivarSolutions #US

A new £1m project aims to reduce the UK’s dependence on imported soya by producing a new alternative protein with ‘flavourless’ peas. Soya beans can not be grown at scale in the British climate, and soya production contributes to deforestation in South America. With this in mind, the new project aims to help replace soya with UK protein crops and produce a soya alternative sustainably, while still meeting market demand for taste and functionality. Germinal Horizon, the Research and Innovation division at UK agricultural grass and forage seed company Germinal, is spearheading the project in collaboration with research organisations the John Innes Centre (JIC), IBERS and PGRO. Funding is also coming partly from Defra and the Farming Innovation Pathways via Innovate UK, part of UK Research and Innovation (UKRI). Managing director at Germinal UK Paul Billings said that finding a sustainable soya alternative is a priority for the food industry, commenting: “Protein crops such as peas are ideal for the UK climate but one of our challenges is their flavour profile in human food. “Pea flavours are undesirable for consumers in processed food, so the goal is to produce peas that are tasteless but retain nutritional value. The gene for flavourless peas was first identified in the 1990s by scientists at the John Innes Centre in Norwich.” Peas offer a rich protein source and boost soil health through fixing free nitrogen from the air and leaving a supply for the next crop. This can help British farmers cut back on their use of nitrogen fertiliser, Germinal said. The company confirmed it will ensure robust testing at the farm level so that only the varieties that meet market demands and the agronomic requirements of farmers will be commercially progressed. It described the project as a positive step forward in the drive to find tailored solutions for the food industry that consider both the climate and consumer. #InnovateUK #JohnInnesCentre #peaprotein #Germinal #alternativeprotein

Meatless Farm has reportedly hired restructuring and insolvency consultants Kroll and is seeking investment to secure its future. The British alternative meat company is said to be just weeks away from running out of cash and is reportedly planning to file a notice of intention to appoint administrators, following an investor’s recent withdrawal of its cash commitment. The news follows a recent NIQ report which suggests that consumers are scaling back on more costly plant-based alternatives amid current economic pressures. Leeds-headquartered Meatless Farm was founded in 2016 and has previously raised around $40 million in funding, including $31 million to support expansion in Europe, the US and Asia. Recent product launches from the company include a plant-based No-duja Ravioli, Chipolata sausages and a Chickenless Roasting Joint. The company’s products are currently stocked in the big four UK supermarkets, but with limited availability. While Meatless Farm declined when approached for comment by The Plant Base, the company did not deny that the reports were true. #meatalternatives #MeatlessFarm #TheMeatlessFarmCo #UK