Canadian plant-based protein manufacturer, No Meat Factory, has secured $42 million in a Series B funding round. The round was led by equity investor Tengelmann Growth Partners and included participation from Emil Capital Partners. No Meat Factory’s plant-based beef strips. No Meat Factory plans to use the capital to expand its production footprint in North America. It will also continue making “significant investments” in its research and development capabilities. The Canadian company produces plant-based protein products – such as meat alternatives – in British Columbia for brand partners. No Meat Factory says that its second manufacturing facility, which will begin operations this year, “will further increase production capacity and provide additional manufacturing capabilities for plant-based deli and sausage alternatives”. CEO and co-founder, Dieter Thiem, said: “The traction No Meat Factory has experienced in just a few short years is evidence that consumers want greater access to plant-based alternative proteins, and brands are looking for ways to deliver quality at an affordable price. With this latest funding round, we are excited to not only expand our operations to meet the needs of our partners but to take advantage of the support and expertise of our investors as we expand our footprint globally.” #NoMeatFactory

Ice cream brand Magnum has released a new vegan ice cream flavour, Magnum Vegan Raspberry Swirl. The Vegan Raspberry Swirl features a velvety raspberry ice cream with swirls of tangy raspberry sauce, dipped in Magnum Vegan chocolate. Jennifer Dyne, head of Ice Cream for the UK & Ireland at Unilever, said: “We’re continuing to expand our plant-based range to give more consumers the choice to go vegan without compromising the indulgence they want from ice cream.” The vegan ice cream is available for purchase in UK retailers. #Magnum #veganicecream

Food tech company Project Eaden has unveiled its fibre technology, which it claims can be used to create “ultra-realistic” plant-based meat. The start-up says that its tech is similar to the fibre spinning processes used in the production of synthetic fibres for the textiles, aerospace and IT industries. “Both plant and muscle fibres are versatile building blocks with fascinating material properties, which is why so many of today’s high-tech materials are natural fibre-inspired,” said Project Eaden co-founder and materials scientist, David Schmelzeisen. “Now, for the first time, we’re replicating meat, fibre by fibre, using proven and easily scalable textile industry technologies.” Project Eaden’s tech is able to produce incredibly fine organic fibres, that are just 100 micrometres thick, from pea and other edible proteins. The ultra-thin fibres are then “bundled into strands similar to those found in real muscle”. With the addition of vegetable fats, the result is marbled plant-based meat that the company says is nearly identical to its animal counterpart. The first product to have been developed is a meatless beef steak. Project Eaden has also just announced that it has extended its seed funding from €8 million to €10.1 million. #meatalternatives #ProjectEaden

Danone has announced the launch of two plant-based creamers under its Silk and So Delicious Dairy Free brands. Silk is launching a non-seasonal mocha-flavoured creamer: Mocha Almond Creamer. Available at retailers nationwide for $5.49, the new creamer is non-GMO project verified, certified vegan and free from gluten, cholesterol, carrageenan and artificial colours and flavours. “Silk was the first brand to debut plant-based creamers, and with the new Mocha Almond Creamer, we’re giving you even more delicious flavours of our number one plant-based creamer to enjoy,” said Kallie Goodwin, VP of traditional creamers at Danone. “Silk continues to bring variety to consumers who are seeking new flavours to enjoy in their coffee, and the delicious chocolate flavour of new Mocha Almond Creamer is an exciting new way for plant-based consumers to savour their coffee and their day.” Alongside the Silk launch, Danone’s So Delicious Dairy Free has expanded its creamer line-up with the launch of Sweet & Creamy Coconutmilk Creamer. So Delicious’ Sweet & Creamy Coconutmilk Creamers is a non-GMO project verified, certified organic, and certified gluten-free. The creamer is available at Whole Foods, Sprouts, Kroger and Ahold grocery stores nationwide for $5.69. #Danone #Silk #SoDeliciousDairyFree #US

Project Eaden has announced that it has extended its seed funding round from €8 million to €10.1 million. Berlin-based Project Eaden is a food tech company that has developed a novel fibre technology, which it says enables the creation of “ultra-realistic” plant-based meat products. The first closing of the seed round was announced last year – totalling €8 million – and included Creandum as lead investor, along with Atlantic Food Labs, Shio Capital, Trellis Road and a group of “business angels”. Last month, Magnetic and Atlantic Food Labs upped the seed round by another €2.1 million, which brought it to today’s total of €10.1 million. According to Project Eaden, the majority of the capital will be used for the development of its proprietary technology. Co-founder Jan Wilmking said: “Project Eaden is a technology company, so we’ll be investing in our own research and development activities and the initial production setup. We’ve built a highly motivated team of professionals to further develop our unique, proprietary technology over the past nine months, including tissue engineers, food technologists, material scientists and culinary professionals.” David Rosskamp, founding partner at Magnetic, added: “Project Eaden is meaningful innovation at its best, representing our mission to back world-class teams with a maximum possible footprint. We are happy to continue our long collaboration with the team.” #ProjectEaden

GNT has announced a “breakthrough development” allowing meat alternative makers to create clean-label red meat substitutes that change colour during cooking. The Exberry Compound Red range can be used to imitate the colour of raw meat in plant-based products, which will then appear to become rare, medium or well done when heated. Frederik Hoeck, managing director at GNT, said: “Today’s consumers want clean-label meat substitutes that look and behave just like animal products – and the Exberry Compound Red range can provide the perfect solution”. “It allows products to mimic the appearance of animal protein both before and after cooking, opening up exciting new possibilities for the next generation of plant-based meat.” Made from carrots, the range can be used in combination with different Exberry Coloring Foods to create tailormade shades for “highly realistic” red meat alternatives. The creation of Exberry Compound Autumn Red and Exberry Compound Fall Forest Red is the result of GNT’s investment in and collaboration with ETH Zurich spin-off, Micropow, which has developed a patented technology to encapsulate ingredients. The natural encapsulation solution melts when the temperature increases to release the colour concentrate. #Exberry #GNT #meatalternatives

Plant-based chocolate brand Buttermilk has announced the launch of its new ‘Choccy Bunny’ ahead of the Easter holiday. Buttermilk’s dairy-free and plant-based Choccy Bunny is described as a “generously thick and creamy” ‘milk’ chocolate bunny. The Choccy Bunny joins its existing Easter collection of the Zingy Orange Crisp Bunny Bar, the Salted Caramel Crunch Egg and the Honeycomb Blast Egg. Buttermilk’s Easter treat is currently available to buy in Sainsbury’s for an RRP of £3.50 and is set to launch in Morrisons and Asda from the middle of January. #Buttermilk #plantbasedchocolate #UK

Heinz has launched a new range of crispy, bean-shaped nuggets that are packed with beans and veggies, called Magical Beanz Nuggetz. The plant-based Magical Beanz Nuggetz is available in Original Nuggetz, contains tomato and sweetcorn and Curried Nuggetz, which features parsnip, carrot, coconut and mild curry spices. The range contains no artificial flavours, colours or preservatives. Sophie Higgins, head of growth platform at Heinz New Ventures, said: “We know that parents want quick, easy meals that their kids will eat – but they also want them to be delicious and without any nasties. We’re also seeing more parents opting for meat-free options at least once a week. And of course, if we can help parents get some extra veggies into their kids’ mealtimes, we know that’s a bonus too.” Heinz Magic Beanz Nuggetz is available to buy at Asda stores, and online on Ocado, for an RRP of £2.75. #Heinz #UK

Hippeas has unveiled the latest flavour to join its range of chickpea tortilla chips: Nacho Vibes. With chickpeas as the first ingredient, the plant-based snack contains 3g of protein and 3g of fibre per 1 oz serving. According to Hippeas, the new offering provides “the crunch and taste of mainstream nacho-flavoured tortilla chips,” while being vegan, gluten-free and non-GMO. The chips are also free from artificial colours and flavours. “This product more than stands up well next to its mainstream competitor from a taste and texture standpoint, but that’s where the comparisons end because Hippeas Nacho Vibes Chickpea Tortilla Chips are vegan and contain the nutritional benefits of both protein and fibre as well as no artificial colours, flavours or ingredients of any kind,” said Hippeas CMO, Julia Hecht. “Plus, these chips are made from super sustainable chickpeas, so we feel good about this product on all sides.” The new offering joins Straight Up Sea Salt, Rockin’ Ranch and Sea Salt & Lime flavours as part of the Hippeas chickpea tortilla chip portfolio. #Hippeas #US

Vgarden, a food tech developer and manufacturer of plant-based alternatives, has launched its own vegan tinned tuna. The 100% plant-derived product has the same appearance, texture, and flavour as the canned kitchen staple. Ilan Adut, CEO of Vgarden, said: “Tinned tuna has a very distinct flaky, yet moist and chewy texture, with a powerful fresh-from-the-sea aroma. Our new tuna-like product is clean-label, scalable, affordable, and sustainable.” Adut continued: “But for our plant-based creation to serve as a true substitute, even beyond compellingly mimicking all of the sensory qualities, it also has to match tuna as much as possible in nutritional value.” Vgarden’s vegan tuna is available in two packaging formats, pouches for chilled storage and actual tins. The company said it has filed a patent for the formula and process. Based on pea protein, Vgarden’s tuna analogue contains a total protein content of 11.2-14%, before and after filtration. It is said to also contain a short list of natural ingredients including fibres and sunflower oil. Tom Rothman, head of global sales at Vgarden, commented: “Aquaculture and the overfishing of this high-in-demand fish has had a devastating effect on their numbers to the point that it has put several species, such as the yellowfin and the Atlantic Bluefin, on the edge of extinction. Our plant-based tuna solution can help turn the tide on this ecocatastrophe and contribute to the restoration of the ocean’s wild tuna populations.” Vgarden was founded by Kibbutz Gan Shmuel and the Eliav family and has been making headway on the plant-based curve. The company has also launched a line of meat and dairy alternatives in Israel under its MashuMashu brand. Its portfolio is currently offered in several popular restaurant and pizza chains in Israel. #Israel #vegantuna #Vgarden

Heura Foods is expanding its portfolio with the introduction of two plant-based seafood products. The new F’sh Fillet and F’sh Fingers are both said to be low in saturated fat and rich in protein, while providing 40mg of omega-3 per serving. The product of more than a year of research and development, the plant-based fillet features a Mediterranean-style batter and juicy texture, while the crunchy F’sh Fingers are “perfect for any sharing occasion”. Heura has conducted a comparative life cycle assessment for its plant-based fish and claims that the preliminary results show that its fillet and fingers have more than 70% less climate impact than animal fish. “Science and data have shown us the importance of keeping marine ecosystems intact, and the best way to do so is to reduce human activity to the minimum,” said Heura CEO and co-founder, Marc Coloma. “As a mission-driven food tech start-up steeped in rich Mediterranean heritage, we recognised the need to introduce fish successors, so people across Europe can continue to enjoy the foods we love, while minimising the negative impact on the planet and animals. “The launch of our 100% plant-based fish is our latest step towards Heura’s ambition of creating a net-positive food system by accelerating the transition to plant-based protein and offering sought-after foods with a significantly lower CO2 impact that enables a more just food system.” Heura says that the launch is just the start of its exploration into plant-based fish, with new SKUs expected to be added to the collection next year. #Heura #Plantbasedseafood

Oatly has entered into a co-manufacturing partnership with Ya Ya Foods Corporation as it looks to shift towards a more asset-light model. As part of the agreement, Canadian co-packer Ya Ya Foods will assume the property lease at Oatly’s production site in Ogden, Utah, and acquire the majority of the assets used in the facility’s operation. The company will also take over the lease and responsibility for the completion of construction of the oat milk maker’s production facility in Fort Worth, Texas. Oatly expects the “hybrid partnership” – which will see it retain full ownership and operation of its oat base production lines at each site – to result in future capital expenditure savings and “have a net positive effect on its cash flow outlook”. In November, the oat milk giant revealed it would be cutting its employee headcount as part of a raft of cost reduction measures, after reporting a widening loss for the third quarter. Under the agreement covering the two US facilities, the company will produce its proprietary oat base before transferring it to Ya Ya Foods to be co-packed into Oatly products on-site. The deal will see Oatly receive approximately $72 million, plus an additional credit amount towards future use of shared assets related to the Ogden facility. The company will also receive an additional credit towards ongoing construction at the Fort Worth site. Oatly CEO, Toni Petersson, commented: “We believe an increased focus on our oat base technology, innovation, branding and commercial execution will better position Oatly to drive profitable growth, while reducing the capital intensity of our future facilities, and ultimately convert more consumers to plant-based and create more products that are healthy for people and the planet”. Yahya Abbas, CEO of Ya Ya Foods, added: “We look forward to working with Oatly and supporting their transition to a more asset-light model, allowing them to leverage our significant expertise in aseptic beverage packaging”. He continued: “We expect this transaction to enhance our growth and further strengthen our capabilities: the two properties we are acquiring will increase our geographic profile and scale, allowing us to serve the vast majority of the US and Canada”. The transaction is expected to close in the first quarter of the year. #Oatly #US #YaYaFoods