Plant-based snack brand Outstanding Foods has launched flavoured dairy-free cheese ball snacks which are high in protein and nutrients. The new releases are available in four variants: Chedda, Bacon Chedda, Jalapeno Chedda and Garlic Parmesan. Outstanding Cheese Balls are free from soy, gluten and trans-fat while also containing four grams of protein and 20 vitamins and minerals per serving. Bill Glaser, CEO and co-founder of Outstanding Foods, commented: “We are thrilled to introduce our Outstanding Cheese Balls as the first dairy-free cheese balls on the market. Cheese balls are a nostalgic snack most of us grew up on, but for so many who avoid dairy for a variety of reasons, our Outstanding Cheese Balls will bring back those smile-filled memories with the great taste everyone loves and the nutrition we all need.” The dairy-free snacks come in full-size 3oz size bags retailing for $4.39 and snack-sized 1.25oz bags retailing for $2.49. They are available on Outstandingcheeseballs.com with further rollout into US retailers nationwide within the next few months. #dairyfreesnacks #OutstandingFoods #US

Mikuna Foods has closed a $5.6 million seed round, as it looks to scale its production capacity and expand its distribution footprint. Founded by Ecuadorian Ricky Echanique, Mikuna claims to be the first company to introduce protein from chocho – a lupin species found in the Andes Mountains – to the US market. Athletes such as professional skateboarder Leticia Bufoni, professional surfer Mick Fanning, and professional snowboarder Sage Kotsenburg were among the backers of Mikuna’s seed round. The brand will use the funds to support retail and foodservice expansion, as well as product innovation beyond protein supplements, and to scale up its production capacity. Vuori Clothing founder and CEO, Joe Kudla, who has also invested in Mikuna, said: “The plant-based protein market is truly ripe for disruption, and Mikuna is leading the charge by introducing a clean, naturally regenerative, nutritionally packed plant protein with versatility that will allow for rapid market and product expansion”. Mikuna has also announced the appointments of Tara Kriese and Gary Doherty as CEO and CFO, respectively. Kriese commented: “Mikuna has identified an exceptionally promising white space in the growing plant-based protein market, and I’m excited to join the company at such a pivotal time of growth and innovation. Chocho is the future of plant-based proteins, and as we look ahead to the brand’s product and innovation pipeline, Mikuna is poised to lead the plant-based industry back to its clean, whole food roots.” Mikuna currently offers Chocho Superfood Protein, which comes in three flavours, each of which is vegan, gluten-free, keto, paleo and non-GMO. #Ecuador #MikunaFoods #plantprotein #US

ADM has announced plans to invest around $300 million to expand the production of soy protein concentrate at its facility in Decatur, Illinois. The project marks the latest move by the business to expand its alternative protein production capacity. Last year, the company acquired soy ingredients producer Sojaprotein, and ADM says that between the two investments, it will increase capacity by more than 30%. The expansion at Decatur is expected to be completed in the first quarter of 2025, and will not only increase soy protein concentrate capacity but also nearly double extrusion capacity at the site. In addition, the company says that it will further strengthen its alternative protein capabilities by opening a new Protein Innovation Center, also in Decatur. The facility will be part of ADM’s existing Decatur-based innovation complex, and will bring together labs, test kitchens and pilot-scale production capabilities to “power new innovation”. “The global trends of food security and sustainability are driving structural changes in the food industry, including strong growth in alternative proteins, and we’re investing to ensure ADM remains a leader in this vast and exciting space,” said Leticia Gonçalves, ADM’s president of global foods. “The array of opportunity areas for alternative proteins in foods and nutrition solutions is continuing to grow at 10% CAGR, with alternative meat and dairy sales alone expected to grow by 14% a year and reach $125 billion in 2030. “Our sales in this space have been growing at rates much faster than the industry’s, and our work to expand our leadership position with new innovation and capacity is an important driver of future growth for our nutrition business.” #ADM #plantprotein #US

Bel Brands UK has expanded its Nurishh portfolio with the launch of two new dairy-free cheese alternatives to add to its range. The two new launches include Plant-Based Garlic & Herbs Spread and Gran Vegiano. Gran Vegiano comes in a pre-grated format and is dairy-free, lactose-free and only uses natural colours and flavourings. The plant-based alternative to parmesan is also rich in calcium and Vitamin B12. Plant-Based Garlic & Herbs Spread contains sunflower seeds and bamboo fibre and offers a source of calcium, Vitamin B12, fibre and protein for consumers. Justine de Monès, senior brand manager at Nurishh, said: “Not only will the expansive range help our retailer partners meet growing consumer demand but it’s also a core part of our ambition to diversify with a greater focus on healthy snacking, keeping dairy at the heart of Bel UK as we also develop complementary fruit and plant-based options”. Nurishh Gran Vegiano will be available for an RSP of £3.50 per 150g and will be launching in ASDA from April and Co-op from May. Nurishh Plant-Based Garlic & Herbs Spread will be available for an RSP of £2 per 130g and will be launching in Waitrose from May. #BelBrandsUK #Nurishh #UK

French food tech start-up Umiami has raised $30 million in a Series A financing round led by Astanor Ventures. Other investors included Redalpine, French Partners, Verso Capital, Newfund and Kima Ventures. The plant-based meat producer has developed a plant protein texturizing process – ‘umisation’ – that provides “fibrous consistency from plant matrixes” and enables “control of fibres’ size, direction and thickness”. The process reportedly allows for the production of plant-based protein with an authentic texture, a better nutritional profile and a cleaner label. Tristan Maurel, co-founder and CEO of Umiami, said: “Human health, the environment, but also respect for animals, are at the heart of new purchasing behaviours, but today there are no plant-based alternatives for consumers’ favourite meats such as breasts and whole cuts, that make meat so appealing. We wanted to recreate that particular experience.” The company plans to use the investment to open a dedicated factory by 2023 and expand its team. Umiami is also industrialising the production of its plant-based chicken breast and will open an industrial R&D centre near Paris next month. #France #plantprotein #plantbasedmeat #Umiami

Spelt specialist Sharpham Park has expanded its portfolio with the introduction of two new organic milk alternatives. The new Spelt Barista and Naked Oats & Spelt are made with organic spelt from the Sharpham Park Farm & Mill in Somerset, UK. Described as “creamy, refreshing and light,” the new barista drink was developed in partnership with coffee professionals and baristas, and has an RRP of £2.50 for 1 litre. Meanwhile, the Naked Oats & Spelt drink can be enjoyed on its own, with cereal, or in smoothies and baking. The beverage features Sharpham-grown oats and spelt, and has an RRP of £1.95 per litre carton. According to Sharpham Park, naked oats contain up to 20% natural protein compared to 12% in traditional oats, and are high in beta-glucan, antioxidants and lysine. Sharpham Park founder, Roger Saul, said: “We are thrilled to be launching our new organic spelt drinks to the market and expanding our existing food product range. Consumers are increasingly turning to spelt for health and taste benefits with demand soaring in recent years. “We remain committed to producing the finest British spelt products using regenerative organic practices from our Somerset-based farm and look forward to introducing this special grain to a wider audience across the UK – we’re confident they’re going to be well received.” Sharpham Park says that the environmental impact of farming its spelt is one third that of cow’s milk, while spelt also uses 42% less water than other grains. The new offerings are available through Ocado from this month, as well as via Abel & Cole, Good Club, Planet Organic and the company’s website. #milkalternatives #SharphamPark #spelt #UK

Leaf-derived protein producer, Leaft Foods, has announced that it has raised $15 million in a Series A funding round. Founded in 2019, the New Zealand company has developed a way of extracting RuBisCo (ribulose-1,5-bisphosphate carboxylase-oxygenase) from leaves. Every plant uses RuBisCo as part of its photosynthesis process, “making it the most plentiful protein on earth,” according to Leaft Foods. The company’s Series A round was backed by Khosla Ventures, professional basketball player Steven Adams, New Zealand indigenous investor Ngāi Tahu and sovereign health provider ACC. Leaft Foods will use the new funds to support R&D, accelerate its growth, and create a global value chain starting with the US. “Nature’s biggest animals – elephants, buffalo and cattle – are all herbivores who have evolved to digest protein in leaves, especially with the latter two having multiple stomachs,” said Leaft co-founder, John Penno. “But while it’s trapped inside a plant cell, it’s hard for humans to eat enough leaves for a sufficient serving of protein, let alone digest all of that plant matter. Our technology forges a new way to tap plant protein that is tasty, nutritious, scalable and accessible for everyone. It’s truly transformational.” The protein produced by Leaft is said to have a similar amino acid profile to beef and offers the “same” digestibility as animal protein. “At Khosla, we are all about investing in technologies that are bold and impactful,” said Alice Brooks of Khosla Ventures. “We are excited to be an early investor in Leaft and to work together with the team as they bring in a new era of agriculture and a shift in the way sustainable food is produced at scale.” #LeaftFoods #NewZealand #plantbasedprotein

Pilgrim’s Food Masters has expanded its Richmond portfolio with the introduction of four new meat-free products. The company has just launched meat-free back bacon in Tesco – with a further rollout planned for September – expanding its plant-based bacon offering beyond streaky rashers. Pilgrim’s Food Masters is also adding a BBQ sauce flavour to its meatless sausage range. The limited-edition product is available from retailers including Asda, Morrisons and Tesco. Marking Richmond’s first foray into the “lunchtime occasion,” the brand has introduced a range of ‘deli’ slices, featuring No-Ham and No-Chicken variants. The slices are said to recreate the sensory experience of meat, “with a textured protein replicating its natural chew,” and can be enjoyed in sandwiches, salads and wraps, as well as on pizzas. Already available in Waitrose, the new offerings will also be rolling out to Sainsbury’s later this month. Meanwhile, the new Richmond No-Chicken Pieces, along with the No-Chicken slices, represent the brand’s debut in the meat-free chicken category. Available in both frozen and chilled variants, the new offering comes in a chargrilled flavour. The pieces are rolling out to a number of UK retailers. “We’ve been blown away by the success of our Meat-Free portfolio but we’re not slowing down now. We are eager to keep up momentum within the category and continue innovating to offer consumers even more choice in their plant-based repertoire,” said Chris Doe, marketing manager for Richmond. “We’ve already proven that we can launch great-tasting plant-based alternatives that respond to what consumers want but we’ve also seen that the Richmond brand is uniquely positioned to engage new shoppers, encouraging them to try plant-based products they wouldn’t normally put in their basket.” #PilgrimsFoodMasters #Richmond #UK

US frozen treat brand GoodPop has launched gluten- and dairy-free oat milk dessert sandwiches in a chocolate vanilla flavour. GoodPop says that its new plant-based dessert sandwiches mark the brand’s first foray into stickless frozen treats. Made with non-GMO ingredients, the “cleaned-up classic” contains 110 calories and only 8g of sugar. The sandwiches are also kosher, and free from refined sugars and sugar alcohol sweeteners. “We love reinventing classic nostalgic favourites with better-for-you ingredients, which means they have a much shorter, better-for-you ingredient list and are allergen-friendly, but without sacrificing taste,” said Daniel Goetz, CEO and founder of GoodPop. “We decided to enter new territory because we saw an opportunity in the market to recreate the cult classic ice cream sandwiches like the ones we grew up with in the 80s and 90s, but with cleaner ingredients that are more delicious and better for people and the planet.” With an SRP of $4.99-5.99 per box of four, the new offering is available at Whole Foods Market, Sprouts, HEB, Gelson’s and Raley’s, as well as online via the GoodPop shop. #GoodPop #plantbaseddairy #US

Global consumption of all plant-based foods is growing, including an emerging class of products designed to look and taste like popularly consumed meats. Although proteins that are derived from animals remain a leading food choice, many consumers are actively purchasing meat-free alternatives to limit their intake from these sources. That increase in consumption – among millennials and others – wouldn’t be happening if today’s plant-based meat offerings weren’t far better tasting and appealing than their predecessors. A willingness to try More consumers are looking for nutrition and health benefits from the foods they eat and are increasingly willing to try new foods to get what they want. In 2021, the International Food Information Council (IFIC) conducted its annual online survey of 1,014 Americans aged 18 to 80. Results showed that one in five is actively seeking health benefits from foods to help with things like weight loss or weight management, energy levels and digestive health. They are also ready to explore new foods in pursuit of those goals. The survey found that 24% were more likely to now eat “much more” or “somewhat more” proteins from plant sources, while another 19% responded they were likely to increase their consumption of more plant-based meat alternatives. Ain’t nothing like the real thing To bring more people to the table, food scientists have been busy perfecting recipes that mirror the qualities of meats in common formats. Flavour and texture are extremely important to get right. Consumers, noted research firm FMCG Gurus, do not want to feel as if they are sacrificing taste in order to lead a healthier lifestyle. This desire for meat substitutes to replicate real meat products is also highlighted by consumers’ colour preferences for the products. FMCG Gurus research shows that 73% of global consumers find brown colouring the most appealing for meat substitutes. This shows that it is not only vegans purchasing these products but meat-eaters looking for new, healthier alternatives. Colour plays a pivotal role in food choice, influencing taste thresholds, sweetness perception, food preference and acceptability. But colour often takes a back seat to taste and texture and product developers need to realise that the colour and appearance of a plant-based product must make that vital first impression. Why? Because we eat with our eyes. Before we taste, smell or touch food, we see it. And if what we see doesn’t resemble what we expect to taste, cognitive and sensory dissonance ensues. Plant-based colours demand plant-based ingredients Plant proteins, fibres and other building blocks for plant-based meats come from a variety of sources. The industry is currently producing foods out of a variety of all-natural, clean-label plant sources, including: Cell-based cultures Chickpea protein Mycoprotein Pea protein Seaweed protein Soy protein Lack of natural colour ingredients narrowing industry options Attaining colour isn’t easy. For one thing, the iron-transporting protein haemoglobin that gives “real” meat its red colour isn’t present in plants. From a technical manufacturing standpoint, food engineers and formulators have only a few primary choices to colour plant-based alternatives naturally: Lycopene Iron oxide Betalains (such as red beet) Anthocyanins (such as black carrot) Carmine (not suitable for vegan products) Viable vegan colour ingredients are hard to find Colouring plant-based foods is challenging because viable ingredients that are able to clear challenging processing hurdles are limited. Industrial-scale processing of these foods includes partly novel processes that require technical sophistication and experience establishing and stabilising colour based on source and product conditions, eg. pH range, high pressure, shearing and interactions with the product matrix. These challenging conditions create many limitations for most of the above-mentioned colours. Off-the-hook colours, straight off the vine Fortunately for developers, a range of lycopene-based colours can be derived from sustainably sourced tomatoes. To help the industry and food engineers understand how well lycopene colours perform in commercial applications, Lycored’s research team put lycopene colour ingredients to a series of real-world tests to find out. The results: In ham slices and sausages, lycopene colourants provided stellar performances relative to stability and authentic hues throughout both process and shelf life. When using the Hunter colour L. a. b scale and comparative ∆E values, where ∆E >4 indicates a visible difference, all lycopene-based colours performed well below this threshold in real-time and accelerated shelf-life tests in ham slices. Lycopene-based colours in sausages maintained authentic hues before and after cooking. A better ingredient choice for colouring plant-based meats Plant-based meat alternatives are vying for the top of the vegetarian product food chain, but they won’t get there unless ingredients are clean, able to withstand intensive processing and assure colours will stay true from factory to consumer. Lycored’s study data confirms lycopene-based colour ingredients have the process and colour stability the industry needs to ensure consumer appeal to their products. #colours #LycoRed #plantbasedcolours

Jaback Group has announced the launch of almond-based frozen dessert pints under its new dairy-free brand, Klimon, at select Walmart stores across the US. The pints are plant-based and gluten-free, and use a proprietary almond-based blend to “capture the decadent texture and creaminess of traditional ice cream, without the dairy”. The flavours now available at Walmart include: Morning Brew, which features coffee-flavoured frozen dessert, almonds and a fudge swirl; Caramel Brûlée, combining salted caramel-flavoured frozen dessert with chocolate cookie crumbs and a caramelised sugar swirl; Cherry Bomb, which pairs cherry-flavoured frozen dessert with Bordeaux cherry chunks and a cherry swirl. The line-up is completed by: Mint Condition, which features mint-flavoured frozen dessert, mini chocolate chips and a fudge swirl; and Sunrise Bang, an orange-flavoured frozen dessert with a cream-flavoured swirl. “We are so proud to be partnering with Walmart for the launch of our brand, and to continue to leave our mark on the plant-based food revolution,” said Alex Cotraviwat, CEO and founder of Jaback Group. #JabackGroup #Klimon #plantbased #US

Plant-based food producer SunOpta has unveiled its new 65,000-square-foot global headquarters and innovation centre in Eden Prairie, Minnesota. SunOpta says that its new home was designed to “accelerate the speed of innovation, foster collaboration and model the company’s sustainability heritage”. The site, which features a pilot plant and a dramatically expanded research and development centre, will allow the company to increase its offerings across all categories. Last year, SunOpta invested in its Allentown, Pennsylvania, plant in a move to expand its plant-based manufacturing capacity, and the company aims to double sales of its plant-based products by 2025. The producer also acquired dairy-free milk brands Dream and WestSoy from Hain Celestial in 2021. “Our growth ambitions required this move. We’ve grown our plant-based business by more than $100 million over the last two years through a focus on innovation and new customer development and we expect this pace of growth to continue,” said Joe Ennen, CEO of SunOpta. “This new facility, with a full-scale pilot plant and a huge expansion of the research and development space, will allow us to aggressively develop new products and new customers.” #plantbasedmilk #SunOpta #US