The Coconut Collaborative has launched the “UK’s first” plant-based yogurt range targeted at better gut health. The Cultured Coconut Yog range is said to be “fermented in a traditional way”, with each pot containing multiple strains of live gut-friendly cultures. The range includes a 350g pot of plain yogurt and a four-pack of 100g strawberry yogurt pots. Free from dairy, soy and gluten, the yogurts are packed with billions of live and active bacteria, as well as prebiotic fibre, calcium and vitamins D, B6 and B12. The Cultured Coconut Yog range is available at Sainsbury’s stores nationwide. Last year, The Coconut Collab launched a new crème fraîche alternative in the UK. #TheCoconutCollaborative #UK #yogurt

Vemag Maschinenbau in Verden/Aller, Germany, is presenting various solutions for producing plant-based alternatives at IFFA in Frankfurt this year. Visitors to the trade fair can find out more about the production of plant-based alternatives in Hall 8, Stand B04. Vemag has extensive experience in this area because it has long since ceased to be a trend and has become reality – the reasons for turning to plant-based alternatives are many and varied. For a healthier diet, to do something good for the climate and the environment, or simply for reasons of animal welfare, consumers today are increasingly giving up meat. In order to make the purchase decision as easy as possible for consumers, the shape and appearance of alternatives play a decisive role. In addition to applications such as burger patties, plant-based mince or sausages, Vemag Maschinenbau also offers room for creative ideas, new shapes and individual solutions. The mechanical engineering company has been established in the field of plant-based production processes for many years and can draw on highly specialised, technological know-how. In addition to high-performance vacuum filling machines, numerous attachment devices and forming machines are available (eg. for the production of patties and balls (filled or unfilled)), length portioning devices for sausage production, as well as solutions for depositing and inserting in trays and thermoformers. Hanging machines for sausages and cup filling systems complete the portfolio. For first-class plant-based burger patties, the Vemag FM250 forming machine comes into play. It produces patties by means of forming nozzles and an integrated flattening belt and ensures an appealing shape as if homemade. Plant-based mince Plant-based mince can be portioned precisely and exceptionally accurately in terms of weight with minimum give-away using the Vemag portioner MMP223 and fed to the trays using a combination with the SL305 loading line. Meatballs When it comes to alternatives for meatballs, the BC237 and BC236 Ball Control solutions are unbeatable professionals. The servo-driven counter-rotating hole plates produce perfectly shaped balls in a wide range of variants. The balls can be filled by means of coextrusion, thus setting new accents in the range. An optional flattening belt forms multi-lane patties from the products, which can then be breaded, cooked or frozen. Individual shapes With the Vemag filling and forming machines and the numerous other attachments, not only classics such as sausages, burger patties and balls can be produced – all imaginable shapes can be realised. In addition to the standard portfolio, the area for customised solutions offers room for creative ideas, new shapes and individual solutions for various applications from alternative protein sources. Further information under shows.vemag.de. The Company Vemag Maschinenbau, with its headquarters in Verden/Aller, Germany, is one of the leading machine manufacturers for filling, portioning, dividing, shaping and depositing pastes, doughs and mixes. Its portfolio ranges from small-scale solutions to highly industrialised applications and modular production lines. Gentle, economic handling of raw materials and efficient flexibility in meeting individual customer requirements are two of the company’s significant success factors. The concept is to establish a modular system comprising standard fillers and tailored attachments that can be flexibly adapted to specific user requirements. This allows efficient solutions covering production capacity for all users—from artisan producers to large companies—as well as applications ranging from the filling or portioning process, shaping and grinding applications, the splitting of dough and mixes, through to innovative Portion-to-Pack solutions. Vemag employs approximately 800 employees, is active worldwide and has an export quota of approximately 85 percent. #Germany #partnercontent #plantbasedmeat #Vemag

The flatbreads include a Jerk Chicken Style Folded Flatbread and a Madras Chicken Style Folded Flatbread and are ready-to-eat and microwaveable. The expansion of Squeaky Bean’s kebab range will introduce its Turkish Kofta Style Kebab which “perfectly replicates the popular Byzantine street food” and is high in protein and ideal for snacking. Sarah Augustine, brand manager at Squeaky Bean, commented: “Squeaky Bean has built up a loyal fanbase with big flavours that our consumers really crave. Instantly tasty, our ready-to-eat meat alternatives are perfect for lunchtimes in epic sandwiches, wraps and pittas. Most importantly they hit the spot for those essential snacking fridge to face moments.” She continued: “So, it made complete sense for us to take the hard work away and create a finished product that is delicious straight out of the pack and only takes a quick ping in the microwave, whether you’re at home or in the office”. The flatbread duo and kofta kebab are available in Tesco in 150g packs for an RRP of £2.00 and 160g packs for an RRP of £3.00, respectively. #SqueakyBean #UK

Algaecore Technologies’ SimpliiGood brand has teamed up with IFF on the development of a commercial smoked salmon analogue made entirely from fresh spirulina. The plant-based alternative is said to have the appearance, texture and flavour of salmon, without the pollutants that living fish are often exposed to. Currently transitioning from lab to commercial scale, the clean label product is expected to hit the market by the end of 2023. Spirulina is a rich source of whole protein, as well as antioxidants, chlorophyll, vitamins and minerals. The analogue’s orange “salmon-like” hue has been created through identifying and isolating a native beta-carotene pigment naturally present in the algae. #AlgaecoreTechnologies #IFF #Plantbasedseafood #SimpliiGood

The Vegana Pizza features a sourdough base, crafted in “traditional Neapolitan style”, covered with a tomato and caramelised balsamic onion sauce and hand-topped with IGP Tropea red onions, grilled mushrooms and broccolini. The pizza also consists of a creamy chickpea sauce topping, with rosemary, sea salt and olive oil. The vegan full-size pizza will RRP for £4.75 and can also be purchased Pizzetta-style, which offers two smaller-sized portions per pack, for an RRP of £4.75. #CrostaampMollica #UK

Plant-based meat company Heura has launched a sustainable technology platform that aims to reduce food waste, extract more nutrients from plants and avoid chemical processing. Called Good Rebel Tech, the new platform exploits intrinsic plant properties to unlock healthier food options using simple, low-energy processes. The technology enables Heura to “valorise micronutrients naturally present in the starting materials” and “enhance bioavailability when required, as opposed to including them as additive ingredients”. The process reduces the number of physical processes needed during manufacturing and cuts all chemical processing. Isabel Fernández, science and technology director at Heura, said: “Instead of focusing on extracting and isolating proteins from legume seeds, we are researching ways to leverage the functionality of whole plants in their naturally occurring structures”. She continued: “By leveraging discoveries in cellular plant physiology, colloids and biopolymer science combined with computational fluid dynamics and engineering techniques, we’ve been able to create a technological platform that rewrites current plant-based food processing rules and leads to new sustainable manufacturing ecosystems.” Good Rebel Tech will be filing its first patents throughout this year, with aims to cover the production of nutritional plant-based products. Heura has quadrupled the size of its research and development team and plans to launch up to ten new products in 2022. #Heura #meatalternatives #Spain

Whole roasted bean snack brand, Three Farmers Foods, has closed a CAD 6.2 million investment round. The round was led by District Ventures Capital, which invested CAD 3 million, and saw participation from existing investors including Export Development Canada, Golden Opportunities Fund and PIC Investment Group. The Canadian snack brand says it uses locally sourced pulses from the Canadian prairies to create better-for-you, plant-based products that are high in protein and fibre, gluten-free, nut- and peanut-free and vegan. The brand uses a proprietary dry roasting technique to develop snacks that have a lower level of fat “compared to competing brands”. Arlene Dickinson, general partner of District Ventures Capital, said: “Canada continues to demonstrate its enormous agricultural and health expertise and resources. Investments in vertically integrated companies like Three Farmers are what will create generational opportunity for our country. As leading producers for lentil and green pea production in the world, Canada is missing out by not participating in the commercialisation of these resources into products – a gap Three Farmers is able to help fill.” The company’s five product lines are currently sold in retailers across Noth America, including stores such as Loblaws, Sobeys, Whole Foods and Walmart. “We are very excited to welcome District Ventures as a partner in Three Farmers Foods. Armed with the resources required to build our brand and distribution across Canada and the USA and expand our manufacturing in Saskatchewan, we will be able to continue to push towards our goal of making whole bean snacking a staple in all households across North America,” said Three Farmers CEO Natasha Vandenhurk. She continued: “Now, more than ever, consumers are relying on brands like us to provide them with healthy, wholesome foods that truly deliver on the promise of nutrition while still satisfying the need for big crunch and flavour”. The investment will support Three Farmers’ continued growth in Canada, and provide sales and business development support for the company’s US expansion plans. #ThreeFarmersFoods #NorthAmerica #Canada #beansnacks #snacking

Pilgrim’s Food Masters‘ Fridge Raiders has unveiled its newest snack offering – Meat-Free Tasty Bites – designed for consumers looking for plant-based options. The new meat-free launch is available in two variants: Slow Roasted and Katsu. The plant-based snack is made with the fava bean and mimics the brand’s Chicken Bites. Chris Doe, marketing manager for Fridge Raiders and Richmond, commented: “The growth of the meat-free category is not slowing down, so we’re excited to offer our customers a delicious meat-free snacking option in a category that we know currently under-delivers on taste”. He continued: “We know that consumers are on the hunt for a meat-free snack that delivers on taste, texture and quality whilst also being a healthy and fulfilling option. At Fridge Raiders, we love a challenge and we’ve put everything we’ve learned from our much-loved Chicken Bites into creating the perfect plant-based alternative. Our Meat-Free Tasty Bites tick all the boxes for beating hunger cravings and packing a punch with flavour.” Fridge Raiders Meat-Free Tasty Bites will be available in 65g bags for an RRP of £1.30 and 45g grab bags for an RRP of £1.00. The variants are available in Sainsbury’s with further rollout expected in May across grocery and convenience channels. #FridgeRaiders #PilgrimsFoodMasters #UK

Starbucks and Nestlé have collaborated to introduce new dairy-free coffee enhancers to their range of Starbucks Coffee Enhancers. The two new flavours – Caramel Macchiato and Hazelnut Latte – are the first non-dairy flavours in the lineup and are made with a blend of almond and oat. Caramel Macchiato consists of a blend of almond and oat with layers of caramel and hints of vanilla flavour while Hazelnut Latte combines the blend of oat and almond with the flavour of hazelnuts for a “nutty, tasty treat”. Eryn Pasut, marketing director of beverages at Nestlé Canada, said: “Last year, Starbucks Coffee at Home introduced Canada to its core range of coffee enhancers. The overwhelming success led to numerous inquiries on our social channels requesting a dairy-free alternative and we are now excited to deliver this product to consumers.” She continued: “The two new non-dairy additions to the Starbucks Coffee Enhancers lineup provide the opportunity for more Canadians to become a barista in their own kitchen with the comfort in knowing that they can choose a product to complement their diet and lifestyle”. The additions are available now and can be found in the refrigerated aisle of major grocery stores across Canada for an MSRP of $7.99 per 828ml. #Canada #Nestlé #Starbucks

Functional ingredient manufacturer Beneo has announced a €50 million investment in a new pulse processing plant in Offstein, Germany. The site will initially focus on producing protein concentrate, starch-rich flour and hulls from faba bean, fully utilising the crop. The former two ingredients will be used for protein enrichment and texture improvement in meat and dairy alternatives, and gluten-free bakery products and cereals. Meanwhile, the hulls and some of the flour will be used in animal feed. Construction work has already begun on the plant and is expected to be completed by the end of 2024, creating up to 25 jobs. According to Beneo, the faba beans will be sourced locally from farmers that are certified by the Sustainable Agriculture Initiative. The company says that it will process the raw ingredients in intermediate production facilities until the new plant is fully operational, meaning that the first batches of its faba bean ingredients will be available from the start of June this year. Christoph Boettger, member of the executive board at Beneo, said: “The recent investment by Beneo into a new pulse production site is only the starting point”. “We strongly believe in plant-based ingredients and therefore see the new plant as an important first step in enlarging our protein offering moving forwards. This will enable us to produce a wider variety of sustainable plant-based protein ingredients over the coming years.” Beneo says that it will have the option of processing other pulses at the plant in the future. #Beneo #Germany #plantbasedprotein

Organic, plant-based dairy brand, Forager Project, has announced the launch of a cashew milk yogurt line for children. The new range features three flavours – ‘berry berry,’ strawberry and mango – all of which are low in sugar and free from gluten and soy. Marking Forager Project’s first products aimed at children, the vegan yogurts come in squeezable pouches that can be enjoyed on the go. “We hear from our fans about how much they love our spoonable and drinkable dairy-free yogurts, so it only made sense to make a kid-approved version,” said Stephen Williamson, Forager Project co-founder and CEO. “In speaking with parents, ‘organic’ is one of the most important attributes they look for when shopping for their kids’ food. We are excited to provide parents with an option we know their kids will love, and expand our product offerings to make Forager Project a brand the whole family can enjoy.” The new range contains probiotics, calcium and vitamins D, A and B12. With an SRP of $1.99 per pouch, the children’s line will be available at Whole Foods Market stores across the US beginning in May, as well as at a number of other grocers. #Dairyalternatives #ForagerProject #US

Plant-based food brand Squeaky Bean is releasing new ready-to-eat Spicy Pepperoni Style Slices to add to its portfolio of meat-free alternatives. The Spicy Pepperoni Style Slices are 100% vegan, high in protein and are made from wheat and pea protein, chilli flakes and smoked paprika – designed to replicate the “flavours and texture of pepperoni”. The pepperoni release will join Squeaky Bean’s other new offerings: Spanish Chorizo, Doner Spiced Beef Style Kebab and Squeaky Bean Shawarma Chicken Style Kebab. Sarah Augustine, brand manager at Squeaky Bean, said: “Our fans speak and Squeaky Bean delivers! They told us they’d love to try a Squeaky version of a pepperoni pizza topping! We think it’s so good, it’ll probably be gone by the time the pizza oven pings.” Squeaky Bean Spicy Pepperoni Style Slices will be available in 90g packs for an RRP of £2.50 and will roll into Sainsbury’s stores nationwide from 27 April, alongside the brand’s other new releases. #meatalternatives #SqueakyBean #UK