CP Kelco has unveiled a new dual-function solution for formulating plant-based dairy beverages: Kelcogel DFA Gellan Gum. The latest addition to CP Kelco’s gellan gum product line can help to ensure that the micronutrients that are used to fortify most dairy alternative beverages stay evenly suspended in the formulation. Meanwhile, the single-ingredient solution can also be used to replace or reduce locust bean gum, which is often included in plant-based dairy drinks as a texturising ingredient. By helping to deliver both the desired suspension and mouthfeel, CP Kelco says that the new solution enables product developers to simplify their ingredient list. “As consumer demand for plant-based dairy alternative beverages continues to boom, locust bean gum supply and pricing have been volatile globally,” said Shaw Gilmer, senior director, biogums strategic platform at CP Kelco. “Our new Kelcogel DFA Gellan Gum serves as a proven alternative solution to replace or reduce locust bean gum in plant-based beverage formulations. “With our newest gellan gum grade, developers can deliver a simpler product label and potentially reduce their total cost in use without compromising on quality. It’s a win-win for both the dairy alternative drink producer and consumers.” #CPKelco #Dairyalternatives

PlantPlus Foods, a joint venture between Marfrig Global Foods and ADM, has entered into definitive agreements to acquire Sol Cuisine and DEW Drink Eat Well. With operations in the Americas, PlantPlus Foods is developing a portfolio of plant-based food products, and the acquisitions are expected to strengthen its position in the North American market. DEW Drink Eat Well offers a range of free-from plant-based burgers and sausages under the Hilary’s brand, which are distributed in the US and Canada. Meanwhile, Sol Cuisine is based in Canada, and produces branded and private-label plant-based protein products for the US, Mexican and domestic markets. The Sol Cuisine deal is valued at approximately CAD 125.4 million ($100.2 million approx.), and is expected to close in the first quarter of 2022, subject to customary conditions. Dror Balshine, founder and president of Sol Cuisine, said: “By partnering with PlantPlus Foods, Sol Cuisine gains additional tools to scale, including capital, access to best-in-class ingredient suppliers and technologies, and the backing of premier operations and leading food technologies”. The company added that it will be able to leverage PlantPlus Foods’ ‘significant’ research and development and manufacturing resources. #MarfrigGlobalFoods #ADM #DEWDrinkEatWell #SolCuisine #PlantPlusFoods

Popular Mochi brand Little Moons has released a limited-edition vegan peanut butter and caramel flavour to add to its range of mochi bites. The new variation, named PeaNOT Caramel Crunch, blends the flavour of peanut butter (without the peanuts) with salted caramel and added crunchy caramel pieces and is wrapped in flavoured mochi dough. The new limited-edition flavour will join Little Moon’s 12-product range, which consists of its other vegan offerings including Belgian Chocolate, Belgian Chocolate and Hazelnut and Tropical Passionfruit and Mango. The product is available for a limited time only from the Little Moons website with an RRP of £40.00 for six packs alongside Belgian Chocolate and Hazelnut and Vegan Passionfruit and Mango for the Veganuary bundle. The brand-new flavour will also be on sale at Little Moons Pick & Mix in Selfridges and Westfield. #LittleMoons #UK #vegan

Upfield-owned dairy-free cheese brand Violife has expanded into the vegan cream category for the first time, with the launch of Viocreme. Viocream is made from a blend of coconut and rapeseed oils, lentil protein, natural flavour, maize starch, beet sugar and rock salt. The new product is 100% vegan and free from dairy, soy, gluten, lactose, nuts, preservatives and emulsifiers. Violife’s senior marketing manager, Bianca Harris, said: “100% vegan, Viocreme can be enjoyed by everyone and, as it largely emulates the properties of dairy cream, it is truly versatile. Joining Vioblock and Viospread, we’re excited to now offer a fuller dairy alternative range, beyond cheese alternatives, to flexitarians, vegans or vegetarians searching for plant-based dairy products that taste and act like the real thing”. Viocreme will be available in Asda and Ocado from 15 November with an RSP of £1.50. Last week, Violife released a new camembert-style cheese, Le Rond Camembert Flavour, for the festive season. #Upfield #vegancream #Viocreme #Violife

Follow Your Heart has expanded its portfolio with the introduction of a new plant-based macaroni and cheese product, made with whole foods. The USDA-certified organic SuperMac comes in an 8.1oz box with a pouch of sauce and can be enjoyed as a quick meal or side dish. The new offering is available in two flavours: Cheezy Carrot, featuring a sauce made with organic ingredients, including carrots, butternut squash and navy beans; and Creamy Caulifredo, with a sauce made from organic ingredients such as navy beans, cauliflower and cashew butter. The ‘kid-friendly’ convenience food is free from dairy, egg, peanut and soy, as well as cholesterol and preservatives. “While we have a long history in the refrigerated section, we’re always looking for exciting ways to expand the universe of healthy, plant-based solutions no matter where they’re found in the store,” said Bob Goldberg, co-founder and CEO of Follow Your Heart. “SuperMac is an innovative, organic replacement for traditional mac and cheese as its sauces are made with vegetables, cashews and beans. It’s quick, simple, plant-based, and it’s not only for kids. For so many occasions, it’s a meal in under ten minutes that will put a smile on your face.” With an SRP of $5.99, Follow Your Heart SuperMac is available exclusively at Whole Foods Market locations until the end of March 2022. Earlier this year, Danone agreed to acquire Earth Island, maker of Follow Your Heart, in a move to strengthen its plant-based business. #Danone #EarthIsland #FollowYourHeart #US

Sausage roll brand Wall’s Pastry has released two new vegan pastry flavours to add to its existing microwaveable slices range. The new vegan savoury offerings include the Red Thai Curry Slice, which is made with roasted sweet potatoes, red peppers and coconut in a curry sauce. It has 9.3g of protein and contains 394 calories per 180g slice. The Hearty Chilli Bean Slice is filled with kidney beans, red peppers and sweetcorn in a chilli sauce and contains 8.5g of protein and 371 calories per 180g slice. The products will join the existing variations of Mexican Chicken Fajita, Chilli Beef Burrito, Nacho Chilli Cheese and Piri-Piri Chicken. Mike Holton, brand manager at Wall’s Pastry, said: “With the growing demand for vegan products, we really wanted to create a new offering for our plant-based customers. Moving away from meat-eating should never mean compromising on taste, or convenience.” He continued: “Our microwave slices are designed to fit into busy routines and are perfect for a working from home snack, a quick office lunch or even as a tasty meal for students. We’re delighted to be expanding what is already a popular range by bringing new products to the vegan market.” The vegan pastries are available in select UK Tesco stores for an RRP of £1.80. #UK #WallsPastry

Singapore-based food tech company Sophie’s BioNutrients has partnered with Ingredion to develop a microalgae-based cheese. Sophie’s BioNutrients collaborated with the Ingredion Idea Labs innovation centre in Singapore to co-create the vegan-friendly cheese, which is made from its dairy-free microalgae milk. The cheese alternative is said to have an umami and tangy taste profile – mimicking a natural Cheddar cheese – and comes in semi-hard and spreadable varieties. Sophie’s BioNutrients produces a neutral-hued flour from single-cell microalgae that are grown within bioreactors. The firm’s microalgae protein flour has been used to make products including plant-based meat and milk. The company says that a 1oz serving of its new semi-hard microalgae cheese provides double the daily allowance of vitamin B12. It also has a low carbon footprint. “Microalgae is one of the most nutrient-rich and ductile resources on the planet,” said Eugene Wang, co-founder and CEO of Sophie’s BioNutrients. “Today we have shown another facet of the unlimited possibilities this superfood can offer – a dairy- and lactose-free alternative to cheese that, thanks to microalgae, offers a higher protein content than most available dairy-free alternatives. “We are incredibly excited for this development in allergen-free foods and the prospect of more inclusive dining.” #Ingredion #Singapore #SophiesBionutrients

Plant-based food brand Squeaky Bean is launching a new range of ready-to-eat Cured Meat Style Slices into Tesco stores. Squeaky Bean’s new Spanish Chorizo Style Slices are made from wheat protein and red peppers, and offer 26g of protein per 100g. Meanwhile, the Milano Salami Style Slices are made from wheat protein and tofu, seasoned with black and white pepper and garlic. They are also said to be high in protein, containing 27g per 100g. “For the first time ever, people can buy plant-based versions of continental cured meat favourites, with all the taste, texture and protein of their meat counterparts,” said Sarah Augustine, Squeaky Bean brand manager. “We know that this is what people crave so we’re really excited to introduce these much-loved and missed flavours into our growing range of products.” The new offerings also include The New Yorker Style Sandwich Duo of Pastrami Style Slices and plant-based American Style Cheese, which pairs the brand’s Pastrami Style Slices with a cheese alternative made from coconut oil and chickpea flour. Augustine continued: “Ever since we launched our famous NYC Deli Pastrami Style Slices we saw that customers (who weren’t demolishing the pack in the car before they got home!) love stacking these slices into a melty Reuben sandwich, so we’re making it even easier to enjoy this much-loved classic by putting the two key ingredients together in a convenient Sandwich Duo”. The new products can all be enjoyed as part of a sharing platter, charcuterie board, salad or sandwich, and bring Squeaky Bean’s line of ready-to-eat plant-based slices to eight varieties. The Spanish Chorizo and Milano Salami Style Slices have an RRP of £2.50, while The New Yorker Style Sandwich Duo has an RRP of £3.50. Squeaky Bean parent company Winterbotham Darby and Addo Food Group recently announced that they will come together under a new company name, The Compleat Food Group, following their acquisition by PAI Partners earlier this year. #TheCompleatFoodGroup #meatalternatives #UK #SqueakyBean #WinterbothamDarby

Plant-based meat producers Barvecue have released its first carnitas product, a twist on the classic Mexican food made from shredded pork. Carnitas can be used in tacos, fajitas, burritos, enchiladas and more. Barvecue’s plant-based and wood-smoked meat range is gluten-free, vegan and non-GMO verified. Lee Cooper, founder and CEO, commented: “We are seeing wide appeal from vegans, vegetarians, flexitarians and meat-eaters looking to put a healthier option on the center of the plate a couple of times a week. Barvecue’s new plant-based carnitas bring a whole new flavour of plant-based goodness to everyone.” The carnitas are handcrafted at Barvecue’s Carolina Smokehouse production facility along with the brand’s range of other plant-based proteins. The new release will be available for purchase in the US in the frozen aisle at Lowes Foods, Earth Fare and Safeway locations from December. #Barvecue #meatalternatives #US

Greenleaf Foods has partnered with Eat Just to introduce a co-branded plant-based breakfast sandwich. The new vegan offering combines Eat Just’s Just Egg Folded with two products from Greenleaf Foods’ Field Roast brand – a plant-based breakfast sausage patty and Chao Creamery dairy-free cheese. Dan Curtin, president of Greenleaf Foods, said: “This collaboration with two plant-based industry leaders joining forces will provide a better breakfast solution for the consumer seeking high-quality and delicious plant-based options for their mornings”. Josh Tetrick, co-founder and CEO of Eat Just, added: “Our combined expertise in the breakfast space has produced a superior breakfast offering that delivers on both flavour and convenience”. The Field Roast Classic Style Sausage, Egg & Cheese Plant-Based Breakfast Sandwich will initially be available exclusively at Whole Foods Market locations across the US, before being rolled out to additional retailers in 2022. #US #meatalternatives #JustEgg #GreenleafFoods #EatJust #FieldRoast

Upfield-owned dairy-free cheese brand Violife has released a new camembert-style cheese: Le Rond Camembert Flavour. The launch of the new vegan cheese is just in time for the festive season. The product can be oven-baked, fried or microwaved. Le Rond Camembert is 100% vegan and fortified with vitamin B12. It is also completely free from dairy, soya, gluten, lactose, nuts, preservatives and emulsifiers. Bianca Harris, senior marketing manager at Violife, commented: “At Violife, we’re proud to offer customers new flavours to be enjoyed with loved ones. As Le Rond can be cooked in whatever way people please – from being baked to fried, customers can get creative with their dishes and still be 100% confident that it is suitable for all.” She continued: “Having recently ventured into plant-based butter and cream, we’re committed to continue innovating the dairy alternatives category and new flavours like the Le Rond Camembert prove our mission to provide customers with 100% vegan alternatives that can be enjoyed by everyone.” The new dairy-free release will be available from 15 November in Waitrose stores nationwide for an RSP of £3.00. In February, Violife launched dairy-free smoky cheddar flavoured slices. #plantbasedcheese #UK #UpfieldGroup #Violife

Barry Callebaut has launched a new dairy-free plant-based chocolate solution, Dairy-Free Compounds. The new solution joins the company’s range of dairy-free chocolates, nuts, cocoa powders and cacao fruit experience ingredients. Dairy-Free Compounds provides a versatile solution that is 100% plant-based and dairy-free, offering a range of shelf-stable dark compounds suitable for the confection, snack and bakery categories, as well as dark low melt chunks designed for the ice cream market. The new range includes: Dark dairy-free EZ melt compound: For molding, enrobing, drizzling, bottoming, panning, and more Dark dairy-free compound chip/chunk: For baked goods Dark dairy-free compound soft chunk: For plant-based or allergen-free ice cream and frozen dairy Dark dairy-free compound soft shaped chunks: For customised inclusions Dark dairy-free bulk liquid: For large scale molding, enrobing, drizzling, bottoming “To support the plant-based revolution, we’re thrilled to introduce our latest offering, Dairy-Free Compounds,” said Laura Bergan, director, Barry Callebaut brand. “Recent successful plant-based launches met market demands with a flavour-first mentality, focusing on taste.” She added: “At Barry Callebaut, we’ve taken the plant-based opportunity to a new level elevating products on indulgences that happen to be plant-based. We’re excited to see the industry expand product lines and introduce new innovative creations to cater to everyone’s lifestyle choice, across different generations.” You may also like to read: Barry Callebaut to acquire Belgian-based Europe Chocolate Company Barry Callebaut debuts Van Houten ruby chocolate drinking powder Danone names Barry Callebaut boss Antoine de Saint-Affrique as CEO #BarryCallebaut #chocolate #dairyfreechocolate #plantbased