Haofood, known for developing plant-based chicken from peanuts, has released Carefree Pulled Chickless, a clean-label plant-based chicken, available in China. Clean-label products are made without extra added artificial additives, preservatives, thickeners, water retention agent, colourings, flavourings and MSG. Astrid Prajogo, founder & CEO of Haofood, commented: “Clean-label products will be more favourable for consumers, as one of the main reasons to choose plant-based products is for its health benefits. The consumer demands the assurance that they are eating the healthiest and safest food product and, at the same time, that it is less harmful to the planet.” She continued: “Carefree Pulled Chickless is healthy and delicious, using simpler and plant-based ingredients produced with our know-how that enables us to create great texture and taste at the same time.” The Carefree Pulled Chickless is available in three flavours: Original, Xinjiang Spices and Salt & Pepper The primary ingredient, peanut, naturally contains a high level of aspartic and glutamic acid, common amino acids which creates an umami taste. Ingredients such as salt, pepper, chilli powder, cumin, clove and ginger have also been used to enhance the flavour of the clean-label plant-based chicken. #China #Haofood #plantbasedchicken

Puratos-owned Belcolade has announced the launch of its Plant-Based White Couverture. Aimed at chocolatiers, pâtissiers and other professionals, the new solution is said to offer a rich, creamy texture, perfect ‘snap’ and clean, white chocolate colour. It is also free from allergens typically found in other white chocolate alternatives, such as coconut, nuts, soy and gluten. “Our latest innovation is the result of a close collaboration between industry professionals and Belcolade chocolate experts,” said Youri Dumont, SBU chocolate director at Puratos. “Creating this unique innovation consisted of trials of more than 50 ingredients in various combinations. Belcolade’s Plant-Based White Couverture boasts distinctively versatile properties and so can be formed into truly delicious, creative products without compromising on texture, appearance or quality. “Offering customers more choice than ever, it is suitable for pralines, hollow figures, tablets, coatings, mousses, ganaches, dipping and flavouring.” Belcolade says that its Plant-Based White Couverture is certified by sustainable cocoa sourcing programme Cacao-Trace. #Belcolade #Puratos

Morinaga Nutritional Foods, manufacturer of Mori-Nu Silken Tofu, has acquired plant-based meat maker Tofurky and its sister brand Moocho. A long-standing partner of Tofurky, Morinaga has supplied the brand with tofu for 17 years. Under the new ownership, Tofurky will continue manufacturing products at its facility in Hood River, Oregon. The brand offers meat substitutes such as burgers and deli slices, while Moocho is a range of dairy-free cheese alternatives. “Tofurky has a proven track record of success in the US and is a significant player in the plant-based category with many loyal fans,” said Hiroyuki Imanishi, president and CEO of Morinaga, which supplies its shelf-stable tofu to the retail and foodservice channels. “We’re excited to help bolster both Tofurky and Moocho’s presence in the US while strengthening manufacturing efficiencies and boosting new product development to meet ever-increasing marketplace demand.” Jaime Athos, president and CEO of Tofurky, added: “We’ve been working with the team at Morinaga for nearly two decades, and over that course of time realised the multiple synergies our organisations have across our businesses – from supply chain and operations to new product development targets”. “We’re very proud of what we’ve achieved thus far as an independent and family-operated company, but as we enter our next stage of growth, Morinaga will provide the platform needed to help us expand more aggressively in the US and beyond.” #Moocho #MorinagaNutritionalFoods #Tofurky #US

SunOpta has opened a $125 million plant-based beverage production facility in Midlothian, Texas, creating up to 175 local jobs. The new ‘mega facility’ will manufacture the company’s full range of dairy-free milks and creamers, along with tea and other products. Various package sizes will be produced, including foodservice- and retail-friendly formats. SunOpta is aiming to double the size of its plant-based business by 2025, compared with 2020, and has invested nearly $200 million in production capacity over the last three years. The Midlothian facility is equipped with water reuse equipment that SunOpta says can save up to 20 million gallons of water a year. Other sustainability features include an energy-efficient HVAC system that reduces energy consumption by 45%, and LED lights and water heaters that reduce power usage by 95%. “This plant is an important part of SunOpta’s long-term goals and a powerful next step in our company vision,” said Joe Ennen, CEO of SunOpta. “The fully equipped and state-of-the-art facility will enhance our manufacturing and supply chain capabilities. In addition, through innovation and our dedication to sustainability, we can respond to the increasing nationwide demand for plant-based food and beverages.” #SunOpta #US

Coldpress has entered the juice shots segment with the launch of two new flavours: Apple Ginger and Tumeric Hot Shot. Coldpress founder Andrew Gibb said: “…as a business that puts democratising top-tier juice at the very heart of its agenda, we just couldn’t help thinking that paying £2 for a 60ml shot was a major barrier to increasing category penetration and allowing more fine juice enthusiasts into the shots fold. At a time of spiralling food and drink costs, we wanted to give the health-conscious juices category a shot in the arm.” The 150ml shots will be available from April for a retail price of between £1.50 – £2.00. #ColdPress #UK

Hamburg-based Bedda plans to introduce more new products to its range of plant-based cheeses this year. Bedda’s range will expand to include a red and blue cheese alternative to sit alongside its plant-based greek style cheese and soft cheeses. Additionally, its first plant-based mozzarella alternative is set to be launched along with a new variety of grated cheese for gratinating and cooking. All products are vegan, gluten-free, soy-free, palm oil-free and flavour enhancer-free. Its red and blue cheese alternatives, Red Bert and Blue Bert, are all based on regional raw materials, such as potatoes and rapeseed, and are ideal for those with allergies. Plant-based mozzarella Mo Zart is a soft cheese alternative in brine that expands the Bedda product range and can be used in salads and antipasti dishes. This year, Bedda will also launch its Swiss Affinage pre-pack pieces featuring orange pepper, apricot, alpine flowers and mountain herbs. #Bedda #plantbasedcheese

Fable Food Co, maker of mushroom-based meat alternatives, has raised $8.5 million in a Series A funding round. The Australian company – which launched in 2019 – produces “minimally processed” plant-based meat products, including burgers and ‘pulled mushrooms’. Led by venture capital firm, K3 Ventures, the round also attracted individual investors, such as former Yum! Brands global CEO, Greg Creed, and Peter Singer, professor of bioethics at Princeton University. Additional participants included existing Fable backers Blackbird, AgFunder and Aera VC. “It’s with great pleasure that we announce our Series A fundraise and welcome our partners along in our mission to end industrial animal agriculture,” said Michael Fox, co-founder and CEO of Fable. “We want to inspire the world to make more sustainable food choices. We believe that eating more delicious, meaty food made from mushrooms will help the world reduce global meat consumption – without compromising on taste, texture or experience – and this is how we will be able to achieve a more sustainable food system.” The Australian start-up plans to use the funds to support its R&D efforts, scale up production and accelerate its expansion in overseas markets, with a focus on North America, the UK and Singapore. Last year saw Fable accelerate its international growth, including in the UK through deals with burger chain Honest Burgers, meal delivery companies Gousto and Planty, and organic supermarket chain Planet Organic. The brand also partnered with plant-based QSR chain Beatnic in the US, as well as Hell Pizza and SaladStop! in New Zealand and Singapore, respectively. Former Yum! Brands global chief, Creed, added: “What Fable has nailed is the intersection of health, sustainability and taste with their range of mushroom products. Their early success in retail and restaurants with the likes of Grill’d and Guzman y Gomez drew my attention, but it’s their team and mission that secured my investment in them. “Blending their obsession with mushrooms and clean ingredient ethos with real world experience, the Fable team is going to cut through the clutter and win over consumers around the world.” #US #Australia #UK #Singapore #FableFood

Ithaca Hummus has released a new Fire Roasted Salsas collection featuring a trio of salsas available in Mild, Medium and Hot variations. The salsa is made with fire-roasted tomatoes, onions, jalapeno peppers, lime juice, cilantro, garlic, salt and vinegar. Mild Fire Roasted Salsa combines smokiness and freshness, Medium Fire Roasted Salsa is a fiery dip with a subtle kick and Hot Fire Roasted Salsa is the hottest of the three, featuring habanero peppers. Chris Kirby, CEO and founder of Ithaca Hummus, commented: “Salsa is a classic dip that has been around for years, yet the market is traditionally dominated by heavily preserved fresh options. We’ve long sensed consumer demand for a less processed option, and we’re thrilled to catapult our brand into the salsa category, building on our commitment to elevated flavours and ingredients.” The salsas are plant-based, vegan, Non-GMO Project Verified and gluten-free. The Fire Roasted Salsas will be available at various Whole Foods Market locations with an SRP of $6.99. #IthacaHummus #US

Plant-based chocolate maker, Happi, has announced the launch of new egg-shaped Easter bars. Said to contain 35% less sugar than other mass market brands, three flavours are available: plain milk, salted honeycomb and white raspberry. “We are really excited to launch our new Easter Egg bars, as we know there is demand for great quality and eco-friendly choices at this time of year,” said Gavin Cox, founder of Happi. “The new Easter Egg bars are packaged in 100% recyclable materials and create much less waste than standard eggs,” he continued. “We are really proud of the fact that we will be able to help reduce waste this Easter, as well as deliver the same great-tasting, rich and creamy chocolate that we are known for.” With an RRP of £6.49 per 140g bar, the new offerings are available from Waitrose. #Happi #UK

Rebellyous Foods, developer of a “next-generation” plant-based meat manufacturing system, has announced a $9.5 million equity round. The Seattle-based company – which was founded by former aerospace engineer Christie Lagally – has developed patented technology that “unlocks production at cost parity to animal-based chicken”. The company plans to use the funds to deploy its novel manufacturing system, which is engineered for the specific properties of plant-based protein. “During a tough economic slump, we are thrilled by this testament to investors’ belief in Rebellyous and in price parity as a solution to sustained growth of plant-based meat in the marketplace,” said founder and CEO, Lagally. “The world is in desperate need of viable solutions to animal agriculture, and we are delighted we are one step closer to delicious, affordable plant-based meat for all.” Rebellyous produces plant-based nuggets, patties and tenders, which are available in retail locations across the US. Mike Miller, board member and partner at Liquid 2 Capital, added: “Rebellyous is the only company making meaningful strides towards price parity”. “The plant-based meat industry has shown us that the status quo isn’t cutting it, and it takes a new style of thinking to look beyond food chemistry to manufacturing.” #RebellyousFoods #US

Yo Egg is introducing what it claims is the world’s first plant-based whole poached egg. The innovation – which is made using chickpea, soy and other non-GMO ingredients – is being launched at restaurants across Los Angeles amid a nationwide egg shortage. Yo Egg, unlike “any other” egg alternative on the market, features a runny yolk. Most plant-based egg products come in liquid formats that can be scrambled or used to make dishes such as omelettes. However, more than 80% of eggs in the US are consumed in whole form – for example fried or poached – according to Yo Egg. The brand, which plans to introduce additional formats in the near future, says that it delivers on both flavour and functionality, with its plant-based poached egg tasting “just like” its animal counterpart. #US #YoEgg

Plant-based behemoth Beyond Meat has announced the appointment of Akerho “AK” Oghoghomeh as SVP of global marketing, as it seeks to turn around sliding sales. Described by Beyond as a “growth-oriented consumer marketer,” Oghoghomeh assumes the role today. He is said to bring a diverse background in B2C and B2B marketing and brand management, which includes positions at Amazon, Campaign Monitor and Conagra Brands. Prior to joining Beyond, Oghoghomeh was senior vice president of brand marketing at Red Bull North America. According to The Wall Street Journal, the appointment comes as Beyond reorients its retail sales strategy to centre on five grocers. The plant-based meat giant has experienced declining sales and mounting losses, announcing major job cuts last year as part of an effort to reduce expenses. Beyond’s chief brand officer Beth Moskowitz departed the business in January. The Journal, which cites internal company presentations and documents, says that the Beyond Burger maker is revamping its retail strategy to focus on Kroger, Walmart, Whole Foods Market, Publix Super Markets and Costco Wholesale. US grocery stores have seen a drop in demand for meat substitutes. Data from IRI found a 15% fall by volume in supermarket sales of refrigerated meat alternatives for the 52 weeks ended 1 January. Announcing Oghoghomeh’s appointment, Beyond said: “AK’s deep expertise in brand management and sales-oriented consumer marketing will serve us well as he spearheads our integrated global marketing function, partnering with the sales organisation, leading brand management and driving Beyond Meat’s activation across the marketing mix”. Last October, CEO Ethan Brown said that Beyond was implementing measures to drive more sustainable growth and aims to achieve “cash-flow positive operations” in the second half of 2023. Beyond did not immediately respond to a request for comment on the company’s new retail strategy. #BeyondMeat #TheWallStreetJournal #US