Phyto Organix Foods has announced plans to invest CAD 225 million (approx. $175.6 million) to build a new net zero-emission plant protein facility in Strathmore, Alberta, Canada. According to Phyto Organix, the 100,000-square-foot plant will represent the largest-ever capital investment in Strathmore. The plant will serve as a base for Phyto Organix to innovate and grow its plant protein business. The company will use proprietary wet fractionation technology to annually process 40,000 metric tonnes of yellow peas – grown within 75km of the facility – into soluble and insoluble protein isolates, processed fibre and starch, and dietary pea hull fibre. The facility will be able to recycle 75% of its process water and will be powered with low-emission energy sources. Chris Theal, founder, president and CEO of Phyto Organix, said: “Our CAD 225 million investment will generate over CAD 120 million of annual GDP, employ 80 Albertans and yield tangible economic diversification in the town of Strathmore and the province of Alberta. Our team has designed a net-zero facility to produce food products that embody our core values of health, wellness and sustainability. We are energised to lead the plant protein industry in Alberta.” #Canada #PhytoOrganix #plantprotein

Nestlé Health Science has reached an agreement to acquire Brazilian nutrition and health lifestyle brand, Puravida. Founded in 2015, Puravida produces organic, natural and plant-based foods, as well as “clean label” supplements. Nestlé Health Science says that it shares the belief with Puravida that nutritional supplements, vitamins and minerals play a key role in supporting health and wellness – whether for people with an active lifestyle or for those facing health challenges. The acquisition will enable Nestlé to expand its consumer health portfolio in Brazil. Puravida’s mix of products is said to complement Nestlé Health Science’s offering, which includes oral nutritional supplements, protein powders and ready-to-drink nutritional beverages. Monica Meale, an executive responsible for Nestlé Health Science Latam, commented: “Bringing together Puravida and Nestlé Health Science’s deep expertise in nutrition research and development will result in further innovation, expanding the breadth and depth of the portfolio in the consumer and healthcare professional channels. Our retail presence will open new opportunities for Puravida’s growth and our strong network with healthcare professionals will expand the brand’s presence.” The financial details of the transaction have not been disclosed. #Brazil #Nestlé #NestléHealthScience #Puravida

US plant-based protein bars, GoMacro, has expanded its portfolio with the launch of two flavours: GoMacro’s Salted Caramel + Chocolate Chips and GoMacro Kids’ Cinnamon Roll. GoMacro’s Salted Caramel + Chocolate Chips bars feature a mix of almond butter and coconut milk blended with maple sugar. Meanwhile, the Cinnamon Roll flavour combines creamy cashew butter with coconut milk, plant-based protein and vegan white drizzle. The new flavours contain non-GMO ingredients and are certified organic, vegan, gluten- and soy-free. “We’re always listening to our customers and creating new products that fit their needs,” said Jola Sonkin, co-founder and CEO of GoMacro. “These delicious new flavours are made with the wholesome ingredients and certifications GoMacro customers have come to trust.” #GoMacro #proteinbars #US

Healthy nutrition is the new norm, as markets globally show rising demand for healthier foods. Formulating for the new generation of health-conscious consumers remains challenging, as taste, texture, flavour and appearance matter alongside convenience and a nutritional profile. Fibre and protein enrichment, free-from, plant-based nutritional choices, sugar, salt and fat reduction, fresh-keeping for sustainable health, clean label, healthy indulgence are all a focus for Univar Solutions. Bakery, snacks, beverages, dairy and active nutrition are some of the key categories seeing consumer drive for healthy nutrition. She continued: “Consumers are effectively becoming mindful nutritionists, educating themselves on what they need for health and wellness. They are mindful of the nutrient density and functionality of their foods, and we will soon see a combination of holistic health and self-care in food and beverage markets like never before, with a sharp focus on ingredient sustainability and taste, flavour, texture and appearance.” Plant-based nutrition is seen as one of the pillars of health and wellness, from the self-case as well as the environmental and sustainability perspective. Health crises, climate change and the ability of food production systems to keep pace with a population projected to reach 8.5 billion by 2030, bring the need for alternative proteins into focus, rapidly elevating the “better for me, better for the planet” theme across the continents. “We believe that plant-based food innovations could help the food industry bring together business communities, science and technology to create sustainable growth, enable consumer choice for better nutrition and have a positive impact on fighting climate change. Univar Solutions has these innovative technologies and ingredients to assist challenges of developing high-quality, clean-label, plant-based alternative products,” McDonagh added. The source of the ingredients used to create products matters. Consumers routinely scrutinise ingredient lists and educate themselves on product safety, quality and traceability. European markets are adopting the Nutri-Score front-of-pack label, while in the UK, promotions on food and drinks high in fat, sugar and salt (HFSS) in medium to large retailers will be restricted starting October 2022. Delivering sustainable, nutrient-dense and functional products is becoming a prerequisite for successful product launches and brand longevity. Clean labels are essential in providing the health-conscious consumer with information and therefore confidence in their chosen products, as ‘Front-of-Pack’ labelling is well established throughout Europe. The concept of clean conscience is beginning to supersede clean labelling, as it goes beyond what is good for the body and reflects what is good for the planet, the provenance of ingredients and their environmental sustainability. And consumers are now seeking and being given more information about the health components of the food that they are purchasing. Healthy products in the next two years will focus on solutions that support consumers’ self-care practices and boost nutrient density, whilst reducing fat, sugar and sodium. “Enabling that all-important consumer choice and quality healthy nutrition is what fuels our passion at Univar Solutions, and that is the focus of our efforts to bring quality, efficient solutions and options to food and beverage manufacturers,” said Kevin Hack, vice president for food ingredients at Univar Solutions. Webinar series: Discover wellness Join Univar Solutions’ Virtual Discover Wellness Series throughout June 2022 to learn more about how Univar Solutions can prepare you to meet these unique and rising demands. Among the topics of discussion are selected ingredients and formulations for healthy nutrition in bakery, snacks, dairy, beverages and active nutrition, such as starches, enzymes, natural sweeteners, taste modulators, natural colours and flavours, texturising systems, proteins and protein concentrates and prebiotic dietary fibre. The webinar series will discuss ingredient solutions that will address flavour, texture and mouthfeel challenges during product development. Learn more about healthy nutrition and Univar Solutions here. #health #HFSS #partnercontent #UnivarSolutions

Organic food and beverage company, Ecotone, has announced a €20 million investment at its plant-based drinks production facility in Badia Polesine, Northern Italy. The 14,000-square-metre site produces organic plant-based beverages for brands including Bjorg, Bonneterre, Isola Bio, Abbott Kinney’s and EcoCest, and employs 163 people. The investment – which has included the creation of a new production line – will enable Ecotone to produce an additional 27 million litres of plant-based beverages per year. Christophe Barnouin, CEO of Ecotone, commented: “This major investment aims to strengthen Ecotone’s industrial competitiveness in a growing market for plant-based beverages. With a strong presence throughout Europe just like its brands, with nine production sites, including two in France, Ecotone is committed to its values and leading the way towards more innovation and sustainability in the food industry.” He continued: “I would like to pay tribute to the unwavering mobilisation of the teams over the past three years, which has enabled the project to succeed and make the Badia Polesine factory a European industrial flagship”. The investments made over the last three years and the opening of the additional production line have created 32 new jobs, and more hires are expected as production increases. The investment is part of Ecotone’s strategy to “strengthen the competitiveness of its production sites,” with the company “focusing on innovation and automation while driving forward sustainability throughout its operations”. #Ecotone #Italy

Beneo has announced its acquisition of Dutch plant-based ingredients company, Meatless, for an undisclosed sum. Through the deal, Beneo is looking to expand its portfolio to offer a wide range of plant-based texturizing solutions for meat and fish alternatives. Founded in 2005, Meatless is a manufacturer of textured plant-based ingredients, with a portfolio of solutions derived from a variety of sources, including rice, faba beans, wheat, pea, lupin and quinoa. The acquisition marks the latest move by Beneo to strengthen its offering for the plant-based market, and comes after the company unveiled plans for a €50 million pulse processing plant in Offstein, Germany. Andreas Herber, a member of Beneo’s executive board, said: “Following the recently announced investment into our new faba bean processing plant, the acquisition of Meatless is the next logical step to reaffirm Beneo’s commitment to strengthening its business with solutions for plant-based alternatives”. He continued: “Beneo and Meatless are a natural fit. Beneo’s raw material expertise and ingredient knowledge, in combination with Meatless’s technology and product portfolio, will provide our customers with a versatile plant-based toolbox for meat and fish alternatives. The acquisition will allow for exciting new developments within Beneo’s portfolio, while also supporting the business’s sustainability ambitions.” #Beneo #Meatless #theNetherlands

The chorizo burger can be served as is, broken up into smaller chunks to “provide ‘flavour bombs’ throughout a dish”, re-shaped into meatballs, kebabs and sliders or sauteed for use in bases for ragouts and casseroles. Marc Coloma, food activist and Heura co-founder, said: “Bringing healthy, delicious and affordable plant-based foods to the world’s largest dedicated online grocery retailer shows that we can remove animals from the food chain with no compromise in choice. Ocado has a progressive customer base, with quality and taste at their hearts – the perfect match for our nutritious, delicious and versatile chorizo burger.” Bernat Añaños, Heura co-founder, added: “Our community asked – we listened, and we created. The chorizo burger is the brainchild of our Heura TechRebels and Bosh. Designed to allow consumers to burst with creativity, this product goes beyond standard use.” He continued: “Having an animal meat successor as a versatile ‘ingredient’ is the next step in making it mainstream, and we can’t wait to see what our community and beyond create using this exclusive new product. Bosh! share our global mission of creating a movement which excites, inspires and enables consumers to make a choice which benefits the planet, animals and people every day.” The exclusive product will is available on Ocado for an RRP of £3.50 per two-pack. #Bosh #Heura #UK

Dutch plant-based cheese start-up Willicroft has raised €2 million in a seed investment round. Willicroft uses traditional techniques and plant-based ingredients, such as beans and pulses, to produce its dairy-free cheeses. Paulig’s venture arm PINC and Rockstart led the company’s seed round, which also received participation from Döhler and Feast Ventures. Willicroft will use the funds to expand into new markets, such as the Nordics, the UK and Germany. “With this new raise locked in we’ll be bringing our delicious, beautifully branded range of plant-based cheese to three new markets: the UK, Germany and the Nordics, bringing in senior talent and continuing on our quest to become the world’s first net positive plant-based cheese company,” said Brad Vanstone, co-founder and CEO of Willicroft. “Our new investor group can help open up a number of new markets whilst also fast-tracking our products’ continued evolution.” Mark Durno, managing partner agrifood at Rockstart, said: “Willicroft is taking plant-based dairy alternatives to the next level. Alongside making delicious products, they are helping farmers to transition to sustainable production by enabling a local supply chain without the need for monocropping or highly processed ingredients. “They have spent the last years understanding their consumers and their footprint, and the next phase will be to put those learnings to scale.” #Willicroft #Paulig #theNetherlands #Rockstart #plantbasedcheese

Conagra Brands is expanding its Gardein‘s Ultimate Plant-Based portfolio with the addition of seven new food products. The new variants include: Chick’n Wings, available in Buffalo and BBQ style; Chick’n Spicy Fillets; Saus’ge Links in both bratwurst and spicy Italian varieties; and Breakfast Saus’ge in original and spicy patties. “Eating plant-based should never mean settling for a limited menu,” said Jill Dexter, VP and general manager at Conagra Brands. “Gardein is committed to adding delicious new food to our line-up, and we’re really excited for consumers to try out these offerings.” Gardein’s Ultimate Plant-Based portfolio includes plant-based alternatives to beef, chicken, pork, turkey and seafood. The new Gardein’s Ultimate Plant-Based additions will be available at grocery stores, mass retailers and through e-commerce from next month. #ConagraBrands #Gardein #US

An exciting day for FoodBev as we launch not one but two award schemes, the World Beverage Innovation Awards & the World Plant-Based Awards The World Plant-Based Awards 2022, in association with Plant Based World Expo, are now live and open for entries! Following the success of FoodBev’s World Plant-Based Awards in 2021, we are excited to launch the third edition of this upcoming event, which pays homage to the most innovative companies in this fast-paced industry. A live ceremony will be held during this year’s Plant Based World Expo in New York, US, on Thursday 8 September, to recognise and celebrate excellence across every sector of the burgeoning global plant-based sector. Last year, the judging panel considered over 110 entries from all corners of the globe, the winners and finalists were announced during a special ceremony hosted at and in association with Plant Based World Expo. Louis Porcelli, Social Media and Campaigns Executive at FoodBev Media said: “The World Plant-Based Awards scheme is quickly becoming an industry leading celebration of innovation within the ever-growing plant-based sector. “This September, we are looking forward to hosting our second live World Plant-Based Awards in New York, at Plant Based World Expo. I am excited to showcase the raft of innovative plant-based products that are driving the sector forward.” There are 16 categories in total to enter, ranging from plant-based products and packaging, through to sustainability and brand recognition. Smaller challenger brands and start-ups, and more established brands are all invited to enter your plant-based innovations. Entrants that submit their entries before June 17th will also be entitled to our early bird discount, saving £55 on your regular entry price. With our small business rate options available the awards are now more accessible than ever before Have you launched an innovative new plant-based product or service? Find out more #WorldPlantBasedAwards #Food #awards #innovation #beverage #plantbased #WorldPlantBasedAwards2022

Ingredion has launched a range of pea and faba bean concentrates, called Vitessence Prista. Vitessence Prista helps product manufacturers improve the taste and nutritional profile of non-soy-based products. Ingredion said that the range does not give a plant flavour, bitter taste or uncontrolled microbial levels, which are often in dry-milled products. Ingredion’s proprietary process allows expanding the reach of solutions into dairy alternative yogurt, cheese, drinks, ice cream, nutrition mixes, vegan sauce and dressings, bakery, snacks, pasta, batters and breading applications. Vitessence Prista can also achieve “higher quantities of plant protein in their solutions without impacting the flavour,” said the company. Esra Akmanli, business development manager platforms at Ingredion, Europe, said: “Consumers are more likely to try brands with claims of ‘natural’ and ‘healthy’ ingredients, such as ‘protein’, ‘plant-based’ and ‘gluten-free’. With Vitessence Prista, formulators can develop products that boast a delightful balance with an improved taste profile, lighter colour, low microbial count and superior functionality to meet consumer needs for products that truly delight. “ #Ingredion #peaandfabaconcentrates

The plant-based industry is becoming increasingly competitive, with more and more companies entering into legal accusations over patents and proprietary technologies. Isabel Fernández, Heura Foods director of science and technology, gives her perspective on the current situation and future consequences for the industry. These are very exciting times to be in the food industry and especially at the forefront of the plant-based movement. Plant-based foods are becoming mainstream and with that comes much higher expectations to deliver on cost, nutrition and sensory experience. We are seeing more and more companies quickly flooding the market with products that are apparently different (shapes/formats/protein sources) but essentially the same, ie. foods designed using the same structuring principles and technologies and hence limited by the same constraints. This model has an expiration date and is already leading the market to its saturation point. I believe innovation-driven growth is the only way out of it and the future scenario for the plant-based industry. In order to get there, two fundamental changes need to happen within the industry: 1. We should start asking the big questions and spending resources on tackling the major challenges around sustainability and ultra-processing/clean label, and 2. We should engage in pre-competitive fundamental research programmes and openly discuss and collaborate towards solving the most basic issues we share. Fast progress can only happen via error-correction mechanisms. This is the main operating principle of science. The reason why scientific progress, despite its greater complexity, is often faster than technological progress is that science is openly discussed and examined. Researchers examine each other’s results critically, errors are quickly corrected and the work is judged for its significance and originality. This ensures that only rigorous studies yielding important and novel findings are passed on. When it comes to technological advancement, this path becomes full of obstacles as industries are not openly discussing results and when they do – once patents are published – results are often presented in a rather confusing way precisely to avoid competition. The patent system is still our best option to incentivise innovation in the private sector while ensuring technological progress. The question is: how do we use it effectively, meaning how do we make sure that we collectively advance towards improving our technologies with regards to environmental impact and health in an increasingly competitive playfield? What we need are disruptive technologies rooted in exponential progress instead of ie. how to make something different I think part of the answer lies in the novelty and relevance of our scientific research. I’d like to see more collective, cutting-edge research to ensure we generate ideas and develop technologies from an already advanced scientific understanding. This would lift up the quality and impact of our innovations, technological solutions and patents. The fight for competitive advantage in the industry would remain, as it should be, but we would be playing in the first league and truly contributing to solving the global challenges. That’s not happening at the moment, the competitive industrial battles we fight are based on small incremental progress ie. how to make something slightly better. What we need are disruptive technologies rooted in exponential progress instead of ie. how to make something different. Within that context, the question would become how to ensure and facilitate cumulative innovations (whether complementary or sequential) within our current patent system. Major discoveries and breakthrough innovations create a wide range of opportunities not only in terms of applications and benefits but also in downstream (follow-up) innovations. These are cumulative innovations. Our patent system is imperfect in the sense that it makes it possible for the pioneer inventor to block downstream innovations. If we are to maximise the impact of disruptive innovations in the future, the patent system should be upgraded and legislators should find an optimal balance between the incentives for the pioneers and the follow-up inventors. #Heura #opinion #plantbasedtechnology