Plant-based milk maker, Malk Organics, has announced the official launch of a chocolate oat variant. The new product joins unsweetened almond, vanilla almond, original oat and vanilla oat variants as part of the company’s portfolio. Like the rest of the brand’s range, Malk’s latest offering contains “simple, clean ingredients,” such as organic gluten-free oats, organic cocoa, vanilla extract and Himalayan pink salt. It is also said to be free from gums, fillers and oils. With an SRP of $5.99, the new variant is rolling out in Whole Foods Market stores in the Southwest, Rocky Mountain and Northeast regions of the US. It will also be available from Erewhon, Gelson’s and Mom’s Natural. #MalkOrganics #milkalternatives #US

SunOpta has reported 31% revenue growth for its plant-based segment in Q2, driving an “excellent” set of quarterly results for the natural food and beverage maker. Overall, the company recorded revenue of $243.5 million, a 20.4% increase driven primarily by plant-based foods and beverages. SunOpta operates as a manufacturer for natural and private label brands, and also produces its own brands, including the Sown oat creamer and Dream milk alternative ranges. The company’s plant-based unit generated revenue of $145.9 million in Q2. SunOpta said that it “saw growth in nearly every customer, every channel, every product type and in every go-to-market business”. Plant-based volume/mix was up 17.3%, boosted by oat-based offerings, while pricing increased 13.7%. Meanwhile, revenue for the company’s fruit-based segment grew 7.4%, as SunOpta raised prices to offset inflationary pressures. SunOpta CEO, Joe Ennen, said: “While the macro environment remains challenging, we have been able to offset the majority of inflation with pricing and our productivity initiatives continue to gain traction. The actions we have taken over the past several years to optimise our product portfolio, streamline operations and aggressively expand capacity are driving significant and sustainable momentum across our business.” The company recorded $22.3 million in adjusted Q2 earnings before interest, taxes, depreciation, and amortization (EBITDA), up 38.4% year-over-year. SunOpta is raising its outlook for fiscal 2022 and now expects revenue growth in the region of 14-18%, up from its previous guidance of 10-14% growth. #Dream #milkalternatives #SunOpta #US

Z Natural Foods has announced the launch of Immu-C, a vegan beverage designed to support the immune system. Immu-C is made with organic ingredients, including orange juice, turmeric root, ginger root, chaga mushroom extract and red reishi mushroom. The new offering is a 100% natural whole food supplement. According to Z Natural Foods, Immu-C is “loaded with” antioxidants and mixes easily into water or juice. Other ingredients include organic mangosteen fruit, astragalus root and sea buckthorn, which is said to contain more than 120 active phyto-compounds. “Our customers like that Immu-C gives them additional nutrients to support their overall health,” said Jonathan Parker, director of nutrition and research at Z Natural Foods. “And since Immu-C is a whole food that supports a healthy immune system, many tell us they feel like they can reduce some of their other less important supplements.” #US #ZNaturalFoods

Icelandic start-up Loki Foods has raised $650k in a pre-seed funding round, as it looks to develop a line of sustainable seafood alternatives, including a plant-based, whole-cut Atlantic cod fillet. The company says its realistic cod analogue is nutritionally superior – being high in protein, vitamins, and omega 3 and 6 fatty acids – and cooks just like conventional cod. Loki says its plant-based cod is also better for the environment, as it requires less land and water and generates less waste. It is also free of microplastics and other pollutants associated with traditional fish and seafood. Investors in the round included Sustainable Food Ventures, MGMT Ventures, VegInvest, FoodHack, Kale United and Lifely VC. Mariliis Holm, investor at Sustainable Food Ventures, said: “As the first investor in Loki Foods, we recognised a unique opportunity to build a new narrative for the future of seafood at the very heart of seafood’s global capital – Iceland. Loki Foods’ team, technology and location are truly one of a kind which allows them to produce sustainable alternative proteins in the form of seafood with completely renewable energy and pristine Icelandic water.” Loki says its product will also help to combat unsustainable fishing and aquaculture in Iceland and beyond. #fishing #Cod #Iceland #LokiFoods #Aquaculture

Lactalis Canada has announced plans to convert its Sudbury, Ontario, milk operations into a modern plant-based production facility. The conversion will enable Lactalis to grow its plant-based portfolio, which currently includes products such as Sensational Soy, Lactantia margarine and Siggi’s coconut-based yogurt alternative. “While our core business is dairy, as an innovation leader and as demonstrated by our forthcoming expansion into plant-based, we are constantly following the consumer and continually seeking opportunities to innovate and respond to the market,” said Mark Taylor, president & CEO, Lactalis Canada. He continued: “Our purpose is to enrich and nurture the lives of Canadians and this holds the same for our new offering which will provide consumers with complementary high-quality plant-based products that will benefit from our current capacity and capabilities as well as our rich and long-standing dairy expertise”. The news follows Lactalis Canada’s decision to cease milk operations at its Sudbury plant, effective September 30 2022. The company cited “unprofitability in the fluid milk market in Ontario” as a core reason for the announcement. Lactalis will continue to operate its refrigerated warehouse in Sudbury and will retain the majority of its workforce during the transition to a plant-based facility. “We assure all consumers and customers that there will be no disruption to product supply or service as milk processing from Sudbury will transfer to Lactalis Canada’s other fluid plants in Ontario and Quebec,” added Taylor. “Dairy will always remain an essential and economical part of a balanced, healthy diet and as such, we are committed to continuing to make products that are available and accessible for all Canadians.” More details on the expansion will be announced in the coming months. #Canada #Dairy #Lactalis #milk

Canadian food tech start-up, Chinova Bioworks, has introduced a vegan-friendly mushroom fibre fining agent. Mycobrio is a liquid chitosan fibre extract derived from the stems of white button mushrooms, and is a dual-functioning ingredient – also serving as a natural preservative. Formulated to replace synthetic and animal-derived fining agents, the newly launched solution rapidly clarifies fermented beverages, while protecting against spoilage by acting as a natural antimicrobial agent. Mycobrio fines yeast, tannins, proteins and other particulate matter from beer, wine, cider and seltzers. “We are thrilled to have Mycobrio launch into these new alcoholic and low to non-alcoholic beverage categories for Chinova as our newest natural mushroom innovation,” said Natasha Dhayagude, CEO and co-founder of Chinova Bioworks. “Especially with consumers demanding beverage formulations that include natural and healthier ingredients in the alcoholic space, it is the perfect time for manufacturers to switch from traditional animal-derived fining agents to alternatives such as Mycobrio, a non-GMO, vegan, kosher, organic and clean label ingredient.” Chinova Bioworks co-founder and chief operations officer, David Brown, added: “Mycobrio is a game changer for brewers and winemakers. It can reduce or eliminate cold crashing, filtration and centrifugation processes, which will save brands significant production costs and increase their energy efficiency. “There’s no need for operators to make stock solutions, pre-dissolve or wait when using Mycrobrio. It’s a drop in, ready-to-use solution that’s going to really change the game for brewers looking for sustainable and natural fining options.” The launch comes on the heels of a $6 million funding round, which will support the expansion of the company’s team and production capabilities. #Canada #ChinovaBioworks

Plant-based yogurt company Lavva has been acquired by lead operating partner, Next in Natural, for an undisclosed sum. Lavva offers dairy-free yogurts featuring a blend of pili nuts, coconut and plantains, with naturally occurring prebiotics and probiotics. In addition, the brand’s portfolio includes milk alternatives made from sprouted pili nuts. The entire range is free from added sugar and flavours. In addition to the new ownership, the company has also announced the appointment of Gourmet Guru founder, Jeff Lichtenstein, as CEO. “Lavva is what’s next in natural – delicious and nutritious plant-based products aligned with consumer demand for clean, whole food, functional, regenerative ingredients, and convenience,” said Lichtenstein. “Joining forces with these outstanding partners allows us to fortify the supply chain to keep up with demand and to produce additional innovation.” Lavva founder and chief growth officer, Liz Fisher, added: “We are on track to propel the company’s growth by leveraging Next In Natural’s expertise in production, R&D, business development and marketing, which will help us evolve and reach new audiences”. #Lavva #US

Protein Works is launching its first savoury meals, with two plant-based and palm oil-free products available to order from today. The two new Savoury SuperMeals include: Cheeky Tikka Masala, which features a blend of coconut milk, spices, couscous, flaxseed, peas and sultanas; and Bangin’ Burrito, made with peppers, black-eyed beans, herbs and spices, as well as rice and avocado oil powder. According to Protein Works, each serving of its new vegan meals offers a “perfect balance” of protein, fibre, fats and carbohydrates, as well as 26 essential vitamins and minerals. The company is targeting a range of consumers with its latest launch, including those on the go, or on calorie-controlled diets. The meals can be prepared in five minutes, using just boiling water. The new Savoury SuperMeals can be purchased via the Protein Works website. The price per serving starts at £1.50, depending on the portion size. #ProteinWorks #UK

Do Goodly Foods has expanded its portfolio with the introduction of new Nacho Cheeze and Roasted Red Pepper dips. The cheese-style dip is 100% natural, free from gluten and high in protein. According to Do Goodly, it is made from plant-based ingredients – cannellini beans, carrots, herbs and spices – while offering “all the taste and texture of a cheese dip”. Meanwhile, the Roasted Red Pepper dip is inspired by the classic Catalan romesco sauce, and features red peppers, garlic and onions, as well as cannellini beans in the place of almonds. Do Goodly Foods co-founder, Richard Abbey, said: “We love creating dips that are totally natural and healthy, and also delicious – and these definitely fit the bill. Our Nacho Cheeze dip can be enjoyed hot or cold and is perfect with tortillas or as a topping, while our Roasted Red Pepper dip works beautifully as part of a spread or to add interest to your cooking.” #DoGoodlyFoods #UK

ADM and crop improvement company Benson Hill have announced a long-term partnership to expand the production of ingredients derived from high-protein soybeans. Under an exclusive North American licensing partnership, ADM will process and commercialise a portfolio of proprietary ingredients derived from Benson Hill’s ‘ultra-high-protein’ soybeans. The collaboration aims to help meet growing demand for plant-based proteins with innovative ingredients enabled by Benson Hill genetics. Benson Hill says that its crop design platform CropOS combines data analytics and biological knowledge to help develop more nutritious and sustainable ingredients. “We’re excited to launch this collaboration with Benson Hill, building full seed-to-fork capabilities with cutting-edge technologies that will allow us to offer new, innovative products to our alternative protein customers,” said Leticia Gonçalves, ADM’s president of global foods. Benson Hill CEO, Matt Crisp, added: “Seed innovation underpins the seed-to-fork movement by solving food formulation challenges in the farmer’s field, creating ingredients that are better from the beginning”. “This partnership with ADM represents a major milestone in advancing our business to its next stage of growth, that will also serve to broaden our proprietary product portfolio and drive significant scale of ingredients derived from Benson Hill genetics. “We are excited to partner with ADM to help address demand in high-value and high-growth protein ingredient markets, while broadly delivering innovation and impact across the agri-food value chain to benefit farmers, food companies and consumers.” #ADM #BensonHill

Unlimeat has collaborated with Germany’s Bayerische Fleischerschule Landshut, a charcuterie institute, to develop plant-based deli slices using traditional European recipes. The new offerings are made with spices such as fennel seeds, caraway seeds, cardamom and nutmeg, while a smoky scent is added using oak smoke. Unlimeat pepperoni incorporates the brand’s newly created plant fat, which is made from coconut and said to contain less than half the calories of animal fats. Kyle Kim, Unlimeat CTO, said: “Usually, vegan pepperoni tends to dry out or burn when cooked in the oven”. “I am sure Unlimeat is the only product that does not deform even after cooking. It’s due to our plant fat, made with plant-based ingredients like coconut oil. Unlimeat Pepperoni contains about 15% Unlimeat plant fat, so it retains its moisture even after cooking.” The brand also used its plant fat to create a meat-free version of mortadella, an Italian sausage traditionally made from finely minced pork mixed with diced pork fat and spices. According to Unlimeat, the plant-based product contains 25g of protein. #Unlimeat #US

Burcon NutraScience Corporation joint venture company, Merit Functional Foods, has developed a pea protein-based methylcellulose alternative. The new solution incorporates Peazazz pea protein, and is expected to be suitable for replacing methylcellulose in applications such as plant-based burgers, hot dogs and sausages. In addition to providing a “clean label” substitute for methylcellulose, the innovation can also boost a product’s protein content. The Peazazz-based solution is said to offer a neutral flavour profile, and good water binding, emulsification and gelling properties. Peter Kappel, Burcon’s interim CEO and chairman of the board, said: “We are very pleased with Merit’s latest innovative protein-based solution that has the potential to disrupt a $1.96 billion methylcellulose market. The food industry has long been searching for a suitable methylcellulose replacement. “Peazazz, derived from Burcon’s proprietary technology, has superior functionality and high purity that provide unique opportunities within the food and beverage industries.” Merit co-CEO, Ryan Bracken, added: “We are motivated by the potential this innovation has uncovered for formulators. We’ve heard from our customers the challenges of removing methylcellulose and now Merit is able to provide them with an opportunity to finally eliminate it from their products with our functional pea protein – Peazazz. And beyond this, there’s an added benefit of enhanced protein claims and a delicious sensory profile that’s on par with traditional products.” #BurconNutraScienceCorporation #MeritFunctionalFoods