Livekindly Collective has entered into a deal to acquire The Dutch Weed Burger, an Amsterdam-based company that uses seaweed to make plant-based meat alternatives. Founded in 2012, The Dutch Weed Burger offers a variety of plant-based food enriched with seaweed and microalgae such as its Weed Burger, Weed Balls, Weed Dogg, Seawharma and Nuggets. The brand’s products are available direct-to-consumer, from supermarkets such as Albert Heijn, as well as a variety of restaurants. The deal expands Livekindly’s brand portfolio – that currently includes Oumph!, The Fry Family Food Co., LikeMeat and No Meat – with seaweed, a source of protein that it claims is cultivated using minimal fresh water and no agricultural land. With the acquisition, Livekindly Collective intends to scale internationally in the UK, Nordics, and the US and Canadian markets; as well as enter into Asia. “Innovation in plant-based protein has created a tremendous opportunity to transform the global food system, as consumers increasingly demand tasty and nutritious alternatives to meat,” said Kees Kruythoff, CEO and chairman of Livekindly Collective. “With the addition of The Dutch Weed Burger, we expand the types of plant-based protein we can offer our consumers in more than 40 countries and accelerate our mission to make plant-based living the new norm.” The acquisition comes shortly after Livekindly closed a funding round of $335 million, bringing its total funding to more than $535 million in its first 12 months since launching. Mark Kulsdom, CEO and founder of The Dutch Weed Burger, added: “We are so excited to join these driven, experienced and passionate leaders who are going to help scale our brand and change the food culture around the globe. “Seaweed farming is highly sustainable because it grows profusely in the ocean and it breathes out oxygen while it grows. The plant is nutrient-rich and healthy while bringing a unique umami flavour to people’s taste buds. These ocean greens mix perfectly with protein-rich beans and other innovative textures we use. “I am looking forward to working within Livekindly Collective, because the time for real change is imminent and more urgent than ever.” #LivekindlyCollective #TheDutchWeedBurger #theNetherlands #plantbasedburger #seaweed

According to a recent study by FMCG Gurus, 57% of consumers say they will increase their consumption of plant-based products following the Covid-19 pandemic. There are two main reasons for this. One is the growing appeal of products that are perceived to be natural, healthy and sustainable – for both humans and the planet. The other is the increasingly adventurous nature of consumers who want to try something new. As dairy and plant-based manufacturers worldwide are rushing to capitalise on this opportunity, there is one major challenge they face, however: recent research indicates that dairy alternatives leave ‘nutritional value gaps’ – especially in non-soy varieties like almond and oat-based drinks. In fact, some 44% of Europeans feel that plant-based dairy drinks are less nutritious than their dairy counterparts. So how can manufacturers of these products fill these gaps and meet growing demand? One promising solution is an innovation called CanolaPRO® from DSM. CanolaPRO® is a new, highly soluble and nutritional protein isolate, derived from non-GMO canola (rapeseed). It delivers excellent nutritional quality, with a minimum protein level of 90%. CanolaPRO® will be commercially available in 2022. Ultimately, CanolaPRO® has the potential to meet the growing demand for protein without the need for more arable land. At DSM, our purpose is to create brighter lives for all. We believe CanolaPRO® has the potential to deliver it. Join Barbara Jacobs, application manager and Ben Rutten, business manager for milk drinks at DSM Food Specialties, who will provide an introduction to CanolaPRO®. Register for the webinar today to learn how to differentiate your products with this non-GMO, dairy-free, soy-free, gluten-free and solvent-free plant-based protein. When: Tuesday 15 June 2021 · 14:00 PM · London Click here to register #dairyfree #DSM #plantprotein #webinars

Italy’s Coppola Foods-owned brand Fabalous has expanded its line of organic chocolate spreads that are made with chickpeas, with the introduction of two new varieties. Orange Hazelnut & Cocoa and Crunchy Hazelnut & Cocoa have joined the brand’s original Organic Hazelnut & Cocoa spread – which Fabalous claims was the first hazelnut-chocolate spread to use chickpeas as the primary ingredient (32%). Each 200g jar contains an average of 128 dried chickpeas and eight shelled hazelnuts. The spreads also switch out palm oil for sunflower oil and cocoa butter. The Italian brand says its spreads offer an “indulgent, intense chocolatey flavour; a smooth and silky texture; the unique draw of protein and fibre-rich chickpeas and reduced sugar”. The trio of plant-based spreads are available now online and from Planet Organic for an RRP of £4.99 per jar, and will be rolling out further via delis, cafés and other retailers across the UK. #chickpeas #Fabalous #CoppolaFoods #UK #plantbasedspreads

Kellogg-owned Rxbar has released its first plant-based protein bar, available in two flavours. Containing 10g of plant protein in place of the brand’s signature egg whites, the new Rxbar Plant comes in chocolate chip and peanut butter variants. Both flavours are made with five simple, core ingredients – dates, nuts, oats, and a blend of pea and almond protein – and contain 0g of added sugar. “Fans have been asking for a plant-based Rxbar for quite some time,” said Jenny Lindquist, director of experience planning, Rxbar. “Today, we answered that call with a plant-based protein bar that delivers on both quality and taste, both essential to us in the development of Rxbar Plant. That’s why it has been nearly two years in the making, to make sure we did it right.” The new Rxbar Plant is available now via the brand’s website and is rolling out to retailers including Target and Kroger. Last year, Rxbar launched a new layered bar with 14-15g of protein, the highest protein offering from the brand. #Kellogg #plantprotein #Rxbar #US

UK-based dairy alternative brand Violife has launched a vegan BBQ pack in Sainsbury’s stores nationwide. The BBQ pack contains three varieties of vegan cheese: Violife BBQ Slices; Violife Greek White; and Violife Mediterranean Style Block. The Slices, which are new and exclusive to the BBQ pack, are said to have a “sweet and smoky flavour with a touch of paprika” and are designed to be paired with vegan burgers. Meanwhile, Greek White is perfect for salads and the Mediterranean Style Block for grilling. Simon Orchard, country manager UK & Ireland, Violife said: “With socialising restrictions lifting across the country and warmer weather well on its way, this summer is set to be a big one for barbecues”. “We know it’s not always easy for vegans, vegetarians and flexitarians at barbecues with their traditional focus upon meat and dairy products, which is why we’re delighted to share the news of Violife’s breakthrough Vegan BBQ Box providing a dairy-free solution that is suitable for everyone to enjoy.” He continued: “Featuring a brand new launch, the sweet and smoky BBQ Slices, alongside two summer favourites, Greek White Block and Mediterranean Style Block, we’re looking forward to helping our customers spend time with friends and family over delicious food this summer”. The BBQ Pack is vegan, free from dairy, soya, gluten, lactose nuts, GMO, cholesterol and preservatives. RSP £6. #Dairyalternatives #UK #Vegancheese #Violife

Protein Industries Canada is investing in a partnership that will develop new plant-based foods and ingredients using Canadian crops. The initiative has seen Merit Functional Foods, TWC Nutrition, Daiya Foods and Grand River Foods join forces with the aim of producing new plant-based products using Merit’s pea, canola and blended pea-canola protein ingredients. The project’s collaborators are providing half of the total CAD 7.9 million ($6.5 million approx.) project investment, with Protein Industries Canada providing the other half. According to Protein Industries Canada, the project will see the scaling up of Merit Functional Foods’ ingredient development and the creation by TWC Nutrition, Daiya Foods and Grand River Foods of products such as meat and dairy alternatives. “Canada has become a global supplier of ingredients and plant-based foods,” said François-Philippe Champagne, Minister of Innovation, Science and Industry. “This project, led by Merit Foods, will help producers reach new markets while meeting growing consumer demand for alternative protein products. This will help us find high-quality Canadian ingredients and strengthen the Canadian economy.” Protein Industries Canada CEO, Bill Greuel, added: “Canada is known for our diverse selection of high-quality crops, but we have the potential to be known for what we can do with them. “Merit Functional Foods has proven that our peas and canola make for ideal plant protein ingredients, and now TWC Nutrition, Daiya Foods and Grand River Foods will help show consumers around the world that these ingredients can be the base for healthy, delicious plant-based foods and beverages.” Earlier this year, Protein Industries Canada announced that it was investing in a partnership to develop and commercialise soybean protein ingredients. #Canada #plantprotein #ProteinIndustriesCanada

Ecotone UK has expanded its Kallø range of lentil and pea-protein Veggie Cakes with two new flavours: Tomato Salsa, Lime & Coriander and Caramelised Onion Chutney. The new flavours follow the initial launch of the brand’s Veggie Cakes range last year with Spinach & Pesto and Beetroot & Balsamic variants. Each 122g pack contains 13 jumbo-sized cakes of the new flavour combinations, which Kallø says are ideal for a savoury snack or topped lunch. Hayley Murgett, Kallø marketing controller at Ecotone UK, said: “Kallø is a pioneer of innovative snacks. Last year was the first time we had taken the rice out of rice cakes to create a completely unique and innovative concept. The launch was well received and Veggie Cakes are one of the strongest performers in our product range. “Introducing grown-up flavour profiles such as Tomato Salsa, Lime & Coriander and Caramelised Onion Chutney was a natural next step as we branch out to appeal to those savoury moments and offer a versatile snack that tastes just as good plain as it does topped.” The new Veggie Cakes are available now in Waitrose stores for an RRP of £2.49. #Kallø #Ecotone #UK #vegan #peaprotein

US plant-based butter brand NuttZo has made its first foray into the savoury spreads and cooking ingredients category with a five seed tahini-style butter. NuttZo Five-Seed Tahini Fusion is made with a blend of organic sesame, flax, sunflower, pumpkin and chia. The vegan seed butter is gluten-free and approved for the paleo, keto, Whole30 and kosher lifestyles. It is also said to be allergen-friendly – free of nuts and soy, and made in a peanut-free facility. NuttZo says its tahini-style spread can be used in dressings, dips, desserts, main dishes and smoothies. “During quarantine, I discovered tahini and was so impressed by how versatile it is. I began experimenting in my kitchen and decided to give it a NuttZo twist by adding a variety of seeds to build out the flavour and nutrient profile, and it was amazing,” said Danielle Dietz-LiVolsi, founder and CEO of NuttZo. “Five-Seed Tahini Fusion is a no-brainer evolution for NuttZo. We are always looking for strategic ways to expand across the grocery store.” NuttZo Five-Seed Tahini Fusion will be available at select Whole Foods and online for an SRP of $7.99. Like the rest of its mixed nut and seed butters, portions of the proceeds will be donated to Project Left Behind, NuttZo’s sister non-profit that supports orphaned and underprivileged children. #plantbasedbutter #US #organic #seeds #NuttZo

Unilever has announced its new partnership with food-tech company Enough, which produces fungi-based mycoprotein, as it looks to bring more plant-based meat products to market. Formerly known as 3F Bio, Enough produces Abunda mycoprotein using what it claims is a zero-waste fermentation process that feeds natural fungi renewable feedstock such as wheat and corn. Based in Scotland, Enough supplies Abunda as a food ingredient to consumer brands and retailers. According to Unilever, the ingredient contains all essential amino acids and is high in dietary fibre. With the new partnership, Unilever intends to explore the use of Abunda mycoprotein in the manufacture of foods under its meat alternative brand The Vegetarian Butcher, which it acquired in 2018. “Plant-based foods is one of Unilever’s fastest growing segments and we’re delighted to partner with Enough to develop more sustainable protein products that are delicious, nutritious, and a force for good,” said Carla Hilhorst, executive vice president of R&D for foods & refreshment at Unilever. “We’re excited by the potential that this technology has for future innovations across our portfolio, and we can’t wait to launch more plant-based foods that help people cut down on meat, without compromising on taste.” The partnership marks a step by Unilever towards its annual global sales target of €1 billion from plant-based meat and dairy alternatives by 2025-2027, as part of its ‘Future Foods’ ambition. Last July, Unilever partnered with Algenuity to explore ways of bringing plant-based foods made with microalgae to the market. In 2020, The Vegetarian Butcher reportedly grew over 70%. The meat alternatives brand’s portfolio is currently available in 45 countries and is used for vegan Burger King menu items such as the Plant-Based Whopper, Nuggets and Vegan Royal. Andrew Beasley, commercial director of Enough, said: “Producing vast quantities of healthy and sustainable protein is one of the most urgent global priorities. There’s a rapid transition in the food industry and we are excited with this collaboration with Unilever and The Vegetarian Butcher, which truly supports our aim to create impact and scale.” #plantbasedprotein #mycoprotein #sustainability #Enough #TheVegetarianButcher #Unilever

Good Karma Foods has announced the launch of a new line of milk alternatives made with a blend of oat, flax and peas. Available in the US, Good Karma Plantmilk comes in three flavours: original, vanilla and chocolate. The brand claims its Plantmilk blend delivers the creaminess and great nutrition that non-dairy milk consumers desire. According to Good Karma, the new beverages offer the creaminess of 2% milk, five times more protein than almond milk, and 800mg of Omega-3’s. “We believe in foods and beverages that are nutritious and delicious and let plants shine,” said Doug Radi, CEO of Good Karma Foods. “By blending the best of oats, peas and flax in our Plantmilk, we’ve introduced an alternative to alternative milks that’s creamier, delicious and nutritious. Put simply, it’s the cream of the crops.” In the coming months, the brand is launching a new direct-to-consumer website and rolling out a brand refresh, with a new packaging design. Good Karma Plantmilk comes in refrigerated 59oz cartons for an RRP of $4.99. Last year, Good Karma Foods bought back its majority ownership from Dean Foods. #US #dairyfree #Nondairymilk #plantbased #GoodKarmaFoods

EU bodies have rejected Amendment 171 (AM171), the draft legislation which would have imposed new restrictions on the terminology used by the plant-based dairy sector. The EU has already banned the use of dairy-derived terms such as ‘almond milk’ or ‘vegan cheese’, and this amendment would have had further implications for the dairy alternatives sector, as brands would have been prevented from using descriptive terms such as ‘creamy’, ‘buttery’ or ‘vegan alternative to yogurt’. Visual depictions of plant-based foods that could be judged to be ‘evoking’ or ‘imitating’ dairy, as well as certain packaging formats, would also have been prohibited. In addition, AM171 would have put an end to brands using claims that compare vegan alternatives to dairy foods – for example, ‘half the carbon emissions of dairy butter’. Last year, the European Parliament voted to reject a ban on plant-based products using names typically associated with meat products, but voted in favour of a plant-based dairy ban. AM171 has now been dropped by the European Parliament, the European Council and the European Commission, ahead of the EU’s super trilogues. The dropping of the amendment follows objections to the draft legislation from a diverse group of stakeholders, including 456,000 consumers via a public petition spearheaded by ProVeg International, Upfield and Oatly, and supported by 96 other organisations. NGOs, food companies such as Nestlé, Greta Thunberg and representatives of the dairy industry were also among critics of the amendment. Cecilia McAleavey, director of public affairs and sustainable eating at Oatly, said: “We welcome the decision to reject Amendment 171. It is essential and time critical to focus on removing legal obstacles hindering the shift towards a sustainable food system, not introducing new ones.” Jeanette Fielding, chief corporate affairs and communications officer at Upfield, added: “For the past few months, Upfield has been a vocal opponent of Amendment 171 and today’s decision to reject it is a win for the plant-based food industry and for all those people who signed the petition to pledge their support.” Meanwhile, the European Dairy Association (EDA) has stated that the decision to uphold existing restrictions on the use of terms such as ‘vegan cheese’ in the Common Agricultural Policy will continue to protect dairy industry products. “The protection of dairy terms remains a cornerstone of the Common Agricultural Policy,” said EDA, in a statement sent to FoodBev. “EDA and the whole European lactosphere celebrate the decision of the EU legislators to guarantee the status quo of the EU-wide protection of dairy terms, recognising the unrivalled quality excellence of milk and dairy products.” #Dairyalternatives #Europe #plantbased

Greenleaf Foods is releasing two new vegan chicken products under its Lightlife brand: Plant-Based Chicken Tenders and Fillets. The new breaded offerings are designed to be sold in retailers’ fresh meat section and are non-GMO Project Verified and free from artificial flavours. Lightlife reportedly uses high-moisture extrusion technology to create a taste, colour and ‘pull-apart’ texture that mimics traditional white meat chicken. With 10g of protein per serving, the new Plant-Based Chicken Fillets can be enjoyed in a sandwich or as part of a main meal. Meanwhile, the vegan tenders can be served as a dippable snack or be chopped into a wrap or salad, and offer 8g of protein per serving. “Lightlife is relentless in our pursuit of plant-based perfection,” said Jitendra Sagili, chief R&D and food technology officer at Greenleaf Foods. “Breakthrough innovation in plant-based chicken that offers the texture, colour and breading consumers expect is challenging, but I’m proud of how these products deliver against consumer expectations. They are truly the most chicken-like products in the plant-based category today.” The new items will be rolling out to Sprouts Farmers Market stores from this month. #GreenleafFoods #Lightlife #meatalternatives #US