Kerry has introduced SucculencePB, a solution for plant-based meat alternatives that recreates the traditional juicy taste of meat. According to Kerry, the new ingredient delivers a “much-improved nutritional profile and environmental impact and solves the ‘dry mouth’ taste challenge in cooked plant-based meat alternatives”. The patent-pending technology provides manufacturers with a vegan-friendly method to lock in moisture and flavour to improve the taste and nutritional qualities of their products. It also advances the sustainability and clean label credentials of plant-based meat products by enabling the reduction – or removal – of oils and fats such as coconut or palm oil. The taste system contains proprietary technologies combined with rapeseed oil, to create a product that provides a neutral taste profile with a succulent and meat-like feel. SucculencePB is vegan, kosher and halal suitable, and comes in an easy-to-use paste format that is simple to apply and enables operation efficiency and advantages for customers. The use of SucculencePB in plant-based meat production can reduce fat by up to 74%, decrease saturated fat by 97% and lower calorie count by 69%. Darren O’Sullivan, global portfolio director of emerging taste technologies for Kerry, said: “The Kerry team has worked intensively for years to develop SucculencePB as a significant advance to make plant-based meat alternatives tastier for mainstream consumers. It’s a simple solution to use in formulation – a convenient 1:1 replacement for certain oils and fats, and offers manufacturing benefits too, especially when replacing hard fats.” He continued: “We look forward to partnering with plant-based meat manufacturers to develop products that will meet consumer taste demands while delivering on the enormous sustainability promise inherent in the plant-based food and beverages movement. Kerry is delighted to unveil SucculencePB as a valuable solution in the European plant-based market, with plans to roll out globally throughout 2023.” #KerryGroup

Plant-based oils and fats supplier AAK has constructed a state-of-the-art innovation centre in the Netherlands. The new centre for the development of plant-based foods is close to the company’s existing production facilities in Zaandijk, the Netherlands. The site’s culinary, sensory and pilot plant facilities will provide the setting for AAK teams to work with customers to create innovative plant-based food products, accelerating their entry into the market. Niall Sands, AAK’s president of commercial development and innovation, said: “AAK is a multi-oil ingredient house, well positioned to cater to the increasing demand for healthier and more sustainable plant-based foods. We have renovated a riverside warehouse to create a purpose-built facility where we can work with our customers, co-develop new ideas and test them in our pilot plants and culinary kitchen, obtaining results and feedback quickly to support product development and iterative prototyping. He continued: “We believe successive incremental product improvements are key to the long-term success of the plant-based food categories. Work on a wide range of insight-driven projects and technologies is already underway in the centre, relating to the taste, nutrition, sustainability, and functionality of plant-based foods and ingredients.” The announcement follows AAK’s acquisition of lecithin compound business BIC Ingredients in 2021. #AAK #oilsandfats #theNetherlands

Racing driver Sebastian Vettel has led a £1.2 million seed funding round for plant-based performance drink brand, Bacx. Founded in 2020, Bacx has developed a vegan concentrate, Performance Fuel, to keep professional and amateur athletes hydrated throughout endurance activities. The concentrate – which is designed to be mixed with water – is made solely from plant-based ingredients. Aiming to offer a healthier alternative to other energy and hydration offerings, it is free from artificial preservatives, colours and flavours, as well as caffeine and maltodextrin. According to Bacx, Vettel used Performance Fuel when competing for Aston Martin during the 2022 Formula One season. Jason Baits-Tomlin, the brand’s founder and CEO, said: “I created Bacx because I no longer wanted to endure poor-performing, synthetic sports nutrition on my endurance adventures and challenges, and I was convinced there had to be a way to create a high-performing and healthier alternative”. “I was thrilled when Sebastian decided to use Bacx and put it to the test on the track, ultimately leading to our partnership…[based on] shared values in [terms of] making a positive impact in people’s lives, while doing our best from the start to limit environmental harm.” In tandem with the funding news, the brand has also announced that current Fever-Tree chairman Bill Ronald will head up the Bacx board. #Bacx #UK

US overnight oats brand Mush has added a new Original flavour to its portfolio, providing a customisable ‘canvas’ for healthy breakfasts. The ready-to-eat offering features whole rolled oats soaked in almond milk, with coconut and dates for sweetness. Containing 7g of protein per serving and 0g of added sugar, the plant-based product can be topped with fruit or nut butter for a satiating breakfast that can be enjoyed at home or on the go. “For years, our community has shown us how much they enjoy customising Mush with their own toppings to layer in extra flavour, texture and nutrients,” said Ashley Thompson, CEO and co-founder of the brand. “Our new Original flavour is a response to that – we created the perfect base flavour for consumers to play with.” The latest addition to the Mush range comes in 5 oz single-serve cups and, in a first for the brand, an 18 oz multi-serve tub. The larger format, priced at $5.99, is available exclusively at Whole Foods Market, while the individual cups ($2.49) can also be found at Wegmans, Publix and several other retailers. #Mush #US

Bega Group has launched its debut plant-based product – a cheddar cheese-style alternative that comes in sliced and shredded formats. Said to be ‘smooth and creamy,’ the new dairy-free offering is made in the Australian town of Strathmerton and cut in the Bega Valley. “The launch of Bega’s plant-based cheese is an important evolution to ensure that Bega Group is positioned to take advantage of the growing plant-based segment,” said Matt Gray, general manager marketing at Bega Foods. “We have credentials in cheesemaking, and we’re excited to leverage this knowledge and expertise to create a great-tasting dairy-free range under the Bega brand.” Bega Plant Based Cheddar Cheese Style is available now at Coles and will be rolling out to independent stores from July. #Australia #BegaCheese

Nestlé is axing its Wunda and Garden Gourmet retail offering in the UK and Ireland, as it looks to focus investment on its “core” portfolio. Wunda, a pea-based vegan milk, made its debut in 2021, the same year the Garden Gourmet alt-meat range was reintroduced to UK supermarkets after an initial attempt to crack the market ended in the brand being withdrawn. Garden Gourmet is also available to caterers and foodservice and will remain part of the Nestlé Professional UK&I offering under the newly announced plans to pull it from retail. Alongside the plant-based duo, Mezeast, a Middle Eastern-inspired sauce, seasoning and meal kit brand, is also being withdrawn. “As part of our strategy to address the growing demand for emerging cuisines and plant-based diets, we launched Mezeast, Wunda and Garden Gourmet,” said a Nestlé UK&I spokesperson. “However, the learnings over the last 20 months confirmed that the scaling of new brands in retail requires significant and sustained investment. “We have therefore taken the decision to remove Wunda, Garden Gourmet and Mezeast from retail as we believe it is right at this time to focus our investment and resources on our strong core portfolio, rather than the significant investment required in new brands.” The spokesperson added: “We believe that a more plant-based diet is the future, and one of our strategic priorities is to expand our vegetarian and flexitarian choices. We are assessing alternative ways to address these strategic priorities, either organically through our established portfolio of brands or via acquisitions.” Mezeast, Wunda and Garden Gourmet will start disappearing from UK shelves during the second quarter. #Nestlé #GardenGourmet #Wunda #Mezeast #UK #Ireland

Canadian plant-based meat maker No Meat Factory has acquired a production facility in Stanwood, Washington. No Meat Factory will invest up to $20 million in renovations and improvements at the plant, formerly home to Twin City Foods, which ceased operations at the site in 2018. The facility, No Meat Factory’s first in the US, will produce a diverse array of products, including veggie burgers and nuggets, alt-seafood and extruded meat alternatives such as sausages. “We are excited to expand our operations with the acquisition of the Stanwood, Washington, production facility,” said Leon Bell, No Meat Factory’s founder and chief operating officer. “In Stanwood, No Meat Factory will realise additional manufacturing capacity for convenience products and provide additional manufacturing capabilities for plant-based deli and sausage alternatives, allowing us to better service the US market through our existing brand owner partners, as well as increase our offering to foodservice and private label clients.” The project is being supported by a $200,000 state grant to Economic Alliance Snohomish County, that will support site engineering and development costs. “The establishment of No Meat Factory in Stanwood represents a significant investment in our local economy and is a testament to our region’s skilled workforce,” said Gerry Clark, Economic Alliance Snohomish County CEO and president. “We are proud to support this venture and to see the return of over 100 food processing jobs to our community.” The plant is expected to begin operations towards the end of the year and will eventually employ up to 150 workers. #NoMeatFactory #US

A year on from the announcement of their joint venture, Kraft Heinz and NotCo have unveiled their second plant-based innovation: NotMayo. The Kraft Heinz Not Company, which introduced its first product – dairy-free cheese slices – in November, is initially rolling out the new alt-mayonnaise in select US regions. The product is said to have a savoury and creamy taste that is similar to that of traditional mayo. The suggested retail price of $5.99 aims to bring value to consumers, as The Kraft Heinz Not Company looks to “democratise” plant-based foods. NotMayo will initially be available across the Midwest, Northeast and Southeast, with plans in place for a further rollout across the US and into Canada later this year. #KraftHeinz #NotCo #TheKraftHeinzNotCompany #US

Functional mushroom beer brand Fungtn has unveiled a 0.5% ABV dark lager containing 500mg of shiitake extract with adaptogenic compounds. The vegan non-alcoholic brew combines organic shiitake mushrooms with malt, barley and hops to offer “a balanced blend of richer stout-like flavours, with a lightness on the tongue”. Like the rest of the brand’s range, Fungtn’s “hangover-free” Shiitake Dark Lager aims to enable consumers to reconcile social drinking with health and wellness goals. In addition to providing a rich umami flavour, Fungtn says that shiitake mushrooms are associated with a host of health benefits, including helping to lower blood pressure and reducing the absorption of cholesterol. Shiitake Dark Lager is available from the brand’s website with an RRP of £33.60 for a pack of 12 cans. #functionalmushrooms #Fungtn #Nonalcoholicbeer #UK

Shiru has launched its first ingredient, OleoPro, which was developed using the company’s AI-powered discovery platform. OleoPro is a plant protein-based fat ingredient designed to enhance the technical performance of meat alternatives. The novel solution combines proteins and unsaturated plant-based oil and is said to provide a sustainable alternative to commonly used, “environmentally taxing” structured fats. “At Shiru, we think consumers shouldn’t have to compromise on taste or texture to make sustainable, nutritious food choices, and we know novel ingredients are crucial to unlocking the next generation of plant-based foods,” said Jasmin Hume, Shiru’s founder and CEO. “Oils commonly used in plant-based meats today, like palm and coconut, are disastrous for the environment and aren’t great from a health perspective either.” According to Shiru, its debut ingredient browns when cooked and delivers a juicy, fatty mouthfeel in alt-meat applications. It also enables a 90% reduction in saturated fat when compared with common alternatives. Shiru’s AI-enabled technology platform, Flourish, can identify proteins in plants with strong performance across specific, desirable functional parameters. In order to create OleoPro, these “highly functional” proteins were combined with oils through a novel process to produce an ingredient that looks and behaves like animal fat. #Shiru #US

Elmhurst 1925 is introducing a sour cream alternative as it looks to evolve from a dairy-free beverage brand into a plant-based food company. Made with an oat milk and hemp protein base, the latest addition to Elmhurst’s portfolio is said to be rich and tangy and can be used as a one-to-one replacement for its dairy counterpart. The product – which comes in a squeezable pouch – is free from sodium and made using simple ingredients. Alongside its first food innovation, Elmhurst is also releasing a new barista milk flavour. Maple Walnut Barista Edition is creamier than everyday plant milks and can be steamed, foamed or used to sweeten hot and iced coffee. Meanwhile, Elmhurst’s Vanilla Lavender Botanical Blend OatNog is a limited-edition offering made from wholegrain oats, cashews and lavender extract. The seasonal product allows consumers to ‘upgrade’ coffee, cocktails and baked goods. #Elmhurst1925 #US

Food tech unicorn NotCo has announced the appointment of Fernando Machado as its new chief marketing officer. A veteran of Unilever, where he began his career as an intern and worked for 18 years, Machado will assume the post at NotCo in April. The appointment – which fills the opening created by Flavia Buchmann’s departure – follows a two-year stint for Machado as CMO of gaming company Activision Blizzard. Prior to that, he spent seven years as chief marketeer at Burger King owner, Restaurant Brands International. “I’ve had the pleasure of working with some of the world’s most beloved brands and am incredibly excited to now apply my creativity and decades of experience to the NotCo team,” said Machado. “I’ve been a huge fan of the brand and its unique tech since it launched in the US a few years ago. The products are incredible, but I also believe wholeheartedly in what NotCo is working to achieve in the world. The culture of dreaming big and enacting real change that [CEO] Matias and the other leaders have built is admirable, and I’m truly looking forward to further propelling NotCo’s growth through cutting-edge and creative marketing.” NotCo – which raised $70 million in Series D1 funding last year – uses “first-of-its-kind” proprietary artificial intelligence technology, named Giuseppe, to develop plant-based foods. Giuseppe’s algorithms analyse thousands of plants in its database to come up with combinations that replicate the taste, feel and functional properties of animal-derived products. “Our mission from the beginning has been to create a more sustainable world and transform the food industry by creating truly delicious plant-based foods,” said co-founder and CEO, Matias Muchnick. “Fernando’s pedigree speaks for itself, and we’re thrilled to welcome him to our leadership team. We’re confident that his ingenuity and passion for our mission will help accelerate our journey.” #Appointments #NotCo