Kerry-owned Taste & Glory, formerly Naked Glory, has launched a range of vegan lunchtime deli slices, designed for sandwiches, wraps and salads. The deli range is available in three variants: No-Ham, No-Chicken and No-Beef. The thick-cut deli slices have been created to replicate the experience of meat using textured protein to imitate its natural chew. Beth George, brand manager for Taste & Glory, said: “Lunchtime is such an important part of the day, when we often need something quick but tasty, but when it comes to meat-free options, there’s not much to get excited about. We’re here to give shoppers something delicious to look forward to and to make plant-based sandwiches, wraps and salads something to shout about.” She continued: “Taste & Glory delivers on taste and texture, so we’re thrilled to launch our new meat-free Deli Slices range to give retailers opportunities for under-served occasions in the meat-free category. Consumers are crying out for delicious, meat-free lunchtime options and we’re here to shake up sandwiches like never before.” The products launch in Asda on 4 October. They are also available from Waitrose and Morrisons and a wider rollout is expected later on this year. #KerryGroup #NakedGlory #TasteampGlory #UK

Food-tech company Next Meats has announced plans to launch Singapore’s first plant-based yakiniku meat production facility. The stakeholders in this new venture are Global Good Plant Meat, the distributors for Next Meats’ products, and Tiong Lian Food. Both signed a memorandum of understanding on 2 September. Under this agreement, Next Meats is able to process and market plant-based meats in Singapore. Ingredients will be imported from Japan whilst the processing and packing will take place in the new Singapore facility. There are plans to export offerings locally and to neighbouring countries Malaysia and Indonesia. Hideyuki Sasaki, CEO of Next Meats, said: “We have successfully established presence in the Japanese market with our alternative yakiniku meats and are now pushing ahead with our global ambitions”. He continued: “Singapore, with her robust infrastructure and innovation culture, makes an ideal stronghold for us. We look forward to coming up with new products that excite the palate as well as drive food sustainability in Southeast Asia.” This announcement comes after Next Meats began construction of a new eco-friendly, alternative protein production facility in Japan back in August. The Singapore facility is set to open in the last quarter of this year. #NextMeats #plantbased #Singapore #SoutheastAsia

McDonald’s and Beyond Meat have partnered to launch a plant-based burger in the UK. The fast food chain says the McPlant has been three years in the making, with the burger being created using Beyond Meat’s meatless patty, as well as its innovative vegan cheese based on pea protein, which is said to taste just like McDonald’s cheese slices. The burger comes complete with a new vegan sauce. The McPlant features: a vegan sesame bun, mustard, ketchup, vegan burger sauce, fresh onion, pickles, lettuce, tomato and vegan cheese. The plant-based offering is also cooked separately from the company’s other burgers, with dedicated tools and equipment. Michelle Graham-Clare, chief marketing officer, McDonald’s UK and Ireland said: “We’re so pleased to be finally launching McPlant in the UK and Ireland. As with every McDonald’s offering, we take our time to ensure it meets the highest standards and is something that all our customers will enjoy.” She added: “We are always looking for different ways to innovate and meet our customers’ needs, and with McPlant we have a delicious plant-based burger that will appeal to everyone. Whether you’re vegan or just fancy a plant-based patty, we’re confident you will enjoy the McPlant.” Earlier this year, Beyond Meat signed new global strategic agreements with McDonald’s and Yum! Brands to add its McPlant to the fast-food chains. In 2019, McDonald’s partnered with Beyond Meat to trial a new plant-based burger called the P.L.T in Canada. The McPlant burger will be trialled in 10 restaurants in Coventry, before rolling out to a further 250+ restaurants from 13 October, with an aim to become available nationwide by 2022. #BeyondMeat #McDonalds #McPlant #plantbased

Sonae Food4Future, a subsidiary of Portugal-based Sonae, has acquired 95.4% of the share capital of Gosh! Food owner Claybell for around £64 million. UK-based Gosh! Food offers a range of vegan and free-from products, including bites, sausages and burgers, both through the Gosh! brand and as a private label partner to customers in the retail and foodservice channels. The company recorded a normalised turnover of £22 million for its fiscal year ending in May 2021. Following the acquisition, Gosh! will continue to be managed by the current team, who will hold the remaining 4.6% minority stake in the company’s share capital. The deal is said to align with Sonae’s strategic focus on innovative companies operating in growth sectors around its core business. Sonae’s investment in the ‘high-potential’ natural and plant-based food industry also supports its aim to expand its international footprint. Meanwhile, the Portuguese firm expects Gosh! to benefit from its food and retail sector knowledge. #Claybell #GoshFood #Sonae #UK

Givaudan has announced it has expanded its flagship Zurich Innovation Centre (ZIC) in Switzerland with a brand-new protein hub. With the hub, Givaudan aims to accelerate the development of alternative proteins, leveraging its knowledge in tastes, textures, colours, proteins and ingredients. The new extension is equipped with a state-of-the-art development kitchen and a pilot plant that contains a high-moisture extrusion machine. The protein hub will provide customers with the ability to work on all types of applications, across the entire product development process – from initial ideas to prototyping products. The aim is to get products to market quickly. Fabio Campanile, global head of science, technology, taste and wellbeing at Givaudan, commented: “Creating delicious alternatives for meat, fish or dairy – from plant-based to fermented products – comes with a unique set of challenges and requires a holistic approach. At the same time, we realise that no one company can do this alone”. He continued: “We need to work together to address challenges, accelerate innovation and shape the future of food. The protein hub provides the ideal environment to make that happen”. The opening of the ZIC protein hub follows the launch of Givaudan’s APAC Protein Innovation Centre in Singapore in April 2021. #Researchanddevelopment #Givaudan #plantbased #alternativeproteins #Switzerland

Multi-protein business Hilton Food Group has agreed to acquire the remaining 50% of its joint venture partner Dalco Food. Based in Oss, the Netherlands, Dalco Food is a manufacturer of vegan and vegetarian products. The company offers product development and co-creation services, and supplies protein products to the retail and foodservice channels, and the wider food industry. Hilton became a 50% shareholder in Dalco in 2019 and aims to strengthen its position in the plant-based and vegetarian market through its acquisition of the remaining 50% stake in the business. UK-headquartered Hilton is looking both to further diversify and to strengthen its protein offering within this fast-growing market, and the agreement will see the company commit ongoing investment to expand Dalco’s capacity and portfolio, and to develop new plant-based products. “This is the next natural step in our ambitions to broaden and diversify Hilton’s multi-protein offer,” said Hilton CEO, Philip Heffer. “The completion of this transaction will further strengthen Hilton’s position within the vegan and vegetarian market, at a time when our customers are increasingly seeking out innovative, high-quality vegetarian products at scale.” Marian Wagemakers, CEO of Dalco, added: “Hilton has been a supportive joint venture partner of Dalco, and we are pleased to now become a full part of the Hilton Food Group”. “This transaction will enable continued investment in the business and it will underpin the next stage of Dalco’s growth. As a management team, we look forward to achieving further growth with this business and being part of its continued success.” Completion of the transaction is subject to approval by the Dutch competition authority. The financial terms of the deal have not been disclosed. #meatalternatives #HiltonFoodGroup #theNetherlands #DalcoFood #plantbased

Oumph has launched its plant-based version of döner kebab meat, Oumph Kebab Döner Style, in Iceland stores across the UK. The new product is made from pea protein and shaved like traditional kebab meat. It is also 100% plant-based and gluten-free. Domenico Speciale, general manager UK at Livekindly Collective, said: “We are proud to share the newest plant-based innovation from Oumph with all fast-food lovers in the UK”. He continued: “When I first tasted it, I could not tell it apart from kebab meat. It truly delivers on the taste and texture of your favourite döner. It’s so easy to cook that we know consumers will love the opportunity to enjoy a plant-based version of their takeaway favourite at home”. Oumph Kebab Döner Style is available nationwide in Iceland and The Food Warehouse at a recommended retail price of £3 per 280g bag. The product will be released in other retailers across the UK soon. #LivekindlyCollective #meatalternatives #Oumph #plantbased

Plant-based beverage company Elmhurst 1925 has announced the launch of its new product, OatNog, as well as two seasonal creamers for the holiday season. The company is re-releasing its pumpkin spice seasonal creamer, and also introducing a new flavour: caramel macchiato. These will join the core oat creamers – available in unsweetened, hazelnut, French vanilla and chai spice. With an SRP of $5.99, each creamer contains 1g of sugar and less than 20 calories. Elmhurst 1925 has also unveiled its brand-new OatNog drink, which is made up of six ingredients including a blend of cashew milk, oat milk and warm spices. The plant-based drink has no cholesterol or saturated fats. Heba Mahmoud, senior director of brand marketing at Elmhurst, said: “Our OatNog and seasonal creamers are flavour-packed, never-diluted, plant-based options with minimal sugar that are guaranteed to create a delicious and creamy treat every time. Even the most passionate dairy lovers are shocked by how indulgent and delectable these products are, all while remaining plant-based and dairy-free”. The new products are crafted through a HydroRelease method. Using just water, this process separates the components of a nut, grain or seed before combining them to create a beverage-ready mixture. The process upcycles waste into renewable energy and is powered by 100% hydroelectric power. The seasonal releases are available now on the Elmhurst website but will also be rolled out in stores throughout September. #coffeecreamers #Elmhurst1925 #plantbased

Bells of Lazonby has expanded its Bells & Whistles range with the introduction of new vegan Espresso Tiffin slices. Containing just 120 calories per slice, the tiffin features a layered blend of nuts, coffee and rich chocolate. Available in packs of two, the new offering is gluten-, wheat- and milk-free. Josh Boydell-Smith, head of brand and marketing at Bells of Lazonby, said: “The new flavour is delicious and perfect for shoppers looking for on-the-go, free-from snacks. “With the trend around veganism and the rise of flexitarians going nowhere among millennials, we know shoppers are looking for ways to make their diet more plant-based. Bells & Whistles provides a treat alternative without the guilt of breaking from a vegan diet”. He added: “Free-from bakery can often feel quite stuffy. We believe our brand really re-energises the category by tapping into quality ingredients, thinking outside of the box in terms of flavour and offering something a bit more out of the ordinary – a permissively indulgent snack”. With an RRP of £2, Bells & Whistles Espresso Tiffin is available from Sainsbury’s stores across the UK. #BellsofLazonby #UK

Food tech company Plantible Foods has closed a $21.5 million Series A funding round, as it prepares to commercialise its duckweed-derived protein. Founded in 2018, Plantible has developed a vertically integrated agricultural platform to produce plant-based protein from Lemna, more commonly known as duckweed. The company says that its Rubi Protein emulates the functional characteristics of widely used animal-based proteins. In addition, Plantible claims that Lemna is considered to be one of the most protein-efficient crops in the world, reportedly yielding ten times more protein per acre than soy. According to Plantible, Lemna allows for a consistent daily harvest throughout the year, as grown in a controlled environment, it doubles in mass every 48 hours. The round was led by Astanor Ventures, with participation from returning investors such as Unshackled Ventures, Vectr Ventures, Lerer Hippeau and Kellogg’s venture capital fund, Eighteen94 capital. Other investors in the round included Piva Capital, CJ CheilJedang, Good Friends and Google SVP of product Bradley Horowitz, as well as Trevor Martin and Chris Bryson, founders of Mammoth Biosciences and Unata, respectively. Over the past year, Plantible has built out a small pilot plant, and the company now plans to use the Series A funds to construct its first commercial facility to launch and commercialise its product in 2022. “Plantible is not competing with other plant proteins, our goal is to remove chickens and cows from the food supply system,” said Plantible Foods CEO Tony Martens, who co-founded the company with Maurits van de Ven. “Currently available plant proteins don’t pull their weight when it comes to competing with animal-based products on taste and nutrition. “By combining plant science, biochemistry and engineering, we are able to create drop-in replacements for these widely used animal-derived proteins without forcing consumers to sacrifice on either taste or nutrition, paving the way for an accelerated transition towards a healthier planet.” Christina Ulardic, partner at Astanor Ventures, said: “Beyond the transition away from animal-based protein, the diversification of plant-based protein sources is fundamental to ensuring that the agri-food system will not depend on a set of monocultures”. “From camping on the farm to the speed at which they have met each milestone since the last funding round, we are continuously impressed by Maurits and Tony’s exceptional personal dedication to their mission.” Bennett Cohen, partner at Piva Capital, added: “Tony and Maurits have tenaciously pursued a unique approach to Lemna cultivation and RuBisCO extraction, producing a plant-based protein that is more affordable, better functioning and more planet-positive than any other protein source”. #AstanorVentures #US #Kellogg #PlantibleFoods #plantprotein

Scotland-based Baxters Food Group has expanded its plant-based soup portfolio with the introduction of three additional flavours. The new vegan offerings can be enjoyed as an easy midweek dinner or quick lunch and contain one of consumers’ recommended five daily servings of fruit and vegetables in every bowl. The new Baxters soups include: Sundried Tomato & Thyme; Spiced Red Lentil, which combines lentils with warming spices and ‘tangy’ tomatoes; and Thai Yellow Vegetable Curry, which is said to be “peppered with fragrant spices and aromas”. Sarah Knowles, marketing communications manager at Baxters Food Group, said: “Our Plant Based range has been one of our most successful launches to date and Baxters is delighted to have developed three new vegan soups that we’re proud to add to shelves as part of our Plant Based line-up”. “Baxters’ development chef, Darren Sivewright, has created an incredible flavour profile with an array of spices, nutrients, plus a satisfying texture that will not disappoint.” The new soups are available in Asda and Sainsbury’s stores across the UK. #BaxtersFoodGroup #plantbasedsoup #UK

Kitu Life is introducing a new plant-based creamer for its Super Coffee brand as part of its limited-edition seasonal line Maple Pumpkin. The line features ready-to-drink Super Coffee and Super Pods, which were first launched in autumn 2020, and a brand new plant-based Super Creamer. The range will be available online from 14 September and is currently available at retailers nationwide, including Target and Kroger. The Maple Pumpkin line features a combination of sweet and creamy maple pumpkin, protein, antioxidants and medium-chain triglycerides (MCT) oil for focus and clarity. Super Creamer is available for $19.99 per three-pack, while the ready-to-drink Super Coffee is available for $33.99 per 12-pack and the Super Pods is available for $9.99 In April, Kitu Life unveiled a blueberry latte variant for Super Coffee. #KituLife #plantbased #SuperCoffee #supercreamer