Nature's Path Foods-owned brand, Que Pasa, has expanded its portfolio with the introduction of a new line of organic grain-free tortilla chips. The British Columbia-based brand's new range is made using organic cassava flour and is available in sea salt, nacho (vegan cheese) and lime flavours. Like Que Pasa’s corn tortilla chips, the grain-free line is vegan, certified organic, and free from gluten. According to Nature's Path, the new non-GMO offering is also paleo diet friendly. "We like to think of our new grain-free chips as representing the height of snacking inclusivity,” said Arjan Stephens, president of Que Pasa Mexican Foods. “They suit all varieties of chip lovers and will satisfy anyone – especially those who cannot enjoy traditional corn-based tortilla chips.” Que Pasa’s new range can be purchased nationwide in Canada from Real Canadian Superstore and Loblaw. In addition, the tortilla chips are also available in western Canada from Save-On-Foods, London Drugs and Western Canada Costco.

Dutch meal replacement company Jimmy Joy has entered the instant hot meal market with its new plant-based Plenny Pot line. Available in the UK, Plenny Pot aims to offer a healthy and affordable lunch or dinner option which is ready in minutes. According to Jimmy Joy, users simply add boiling water and allow to stand. Made with whole food and natural ingredients, the line comes in three vegan flavours: creamy Cajun pasta, tikka masala lentils, and vegetable korma rice. Each meal pot contains 400 calories, 20g protein and between 11-13g fat. The meals also offer a source of fibre (between 6.5-12g), are low in sugar and contain probiotics and prebiotics. Like all the brand’s products, the Plenny Pot is a nutritionally complete, plant-based alternative meal which provides all 26 essential vitamins and minerals. The meal pots join Jimmy Joy’s range of meal replacement shakes, bars, and drinks, marking its first hot and savoury product. While the creamy Cajun pasta contains black beans and mushrooms, the tikka masala lentils and vegetable korma rice features white rice, pea and soy protein. “We’re delighted to be launching our first ever instant hot meal, which is another exciting step in our commitment to providing people with the healthiest, most convenient meals possible – with minimal impact on the planet,” said Joey van Koningsbruggen, Jimmy Joy CEO and founder. Each Plenny Pot is available to purchase in the UK for £2.72.

Dutch meal replacement company Jimmy Joy has entered the instant hot meal market with its new plant-based Plenny Pot line. Available in the UK, Plenny Pot aims to offer a healthy and affordable lunch or dinner option which is ready in minutes. According to Jimmy Joy, users simply add boiling water and allow to stand. Made with whole food and natural ingredients, the line comes in three vegan flavours: creamy Cajun pasta, tikka masala lentils, and vegetable korma rice. Each meal pot contains 400 calories, 20g protein and between 11-13g fat. The meals also offer a source of fibre (between 6.5-12g), are low in sugar and contain probiotics and prebiotics. Like all the brand’s products, the Plenny Pot is a nutritionally complete, plant-based alternative meal which provides all 26 essential vitamins and minerals. The meal pots join Jimmy Joy’s range of meal replacement shakes, bars, and drinks, marking its first hot and savoury product. While the creamy Cajun pasta contains black beans and mushrooms, the tikka masala lentils and vegetable korma rice features white rice, pea and soy protein. “We’re delighted to be launching our first ever instant hot meal, which is another exciting step in our commitment to providing people with the healthiest, most convenient meals possible – with minimal impact on the planet,” said Joey van Koningsbruggen, Jimmy Joy CEO and founder. Each Plenny Pot is available to purchase in the UK for £2.72. #convenience #JimmyJoy #UK #vegan #instantmeals

Chr. Hansen has expanded its FreshQ line with the introduction of FreshQ DA, a bioprotection solution designed for fermented plant-based products. FreshQ DA is a food culture that reportedly helps strengthen fermentation of plant-based products, providing better protection against spoilage caused by yeasts and moulds. As well as keeping foods safe and fresh for longer, Chr. Hansen says that its FreshQ solution can help manufacturers meet demand for food with fewer artificial ingredients. Extending freshness can also help companies to become more sustainable, by reducing waste in the value chain. “FreshQ DA consists of lactic acid bacteria selected for its ability to out-compete contaminants through fermentation. It works in a variety of plant bases to help keep products fresh for longer,” said Peter Thoeysen, Chr. Hansen’s director of bioprotection. “Bioprotection uses ‘good bacteria’ to fight ´bad bacteria’, yeast and mould, to help keep food fresh from the inside out. Using fermentation for this is a well-known concept in the dairy world, and it offers similar potential for the fermented plant-based foods industry. “With fermentation-driven bioprotection, producers are better equipped to build consumer trust in their brand by improving product quality in a natural way. Improving quality and shelf life can also help reduce food waste at the global level, providing consumers with an extended window during which to consume the food they purchase.” Chr. Hansen recently launched a new range of next-generation Premium cultures that it claims helps fresh dairy producers meet demands for immune health.

Chr. Hansen has expanded its FreshQ line with the introduction of FreshQ DA, a bioprotection solution designed for fermented plant-based products. FreshQ DA is a food culture that reportedly helps strengthen fermentation of plant-based products, providing better protection against spoilage caused by yeasts and moulds. As well as keeping foods safe and fresh for longer, Chr. Hansen says that its FreshQ solution can help manufacturers meet demand for food with fewer artificial ingredients. Extending freshness can also help companies to become more sustainable, by reducing waste in the value chain. “FreshQ DA consists of lactic acid bacteria selected for its ability to out-compete contaminants through fermentation. It works in a variety of plant bases to help keep products fresh for longer,” said Peter Thoeysen, Chr. Hansen’s director of bioprotection. “Bioprotection uses ‘good bacteria’ to fight ´bad bacteria’, yeast and mould, to help keep food fresh from the inside out. Using fermentation for this is a well-known concept in the dairy world, and it offers similar potential for the fermented plant-based foods industry. “With fermentation-driven bioprotection, producers are better equipped to build consumer trust in their brand by improving product quality in a natural way. Improving quality and shelf life can also help reduce food waste at the global level, providing consumers with an extended window during which to consume the food they purchase.” Chr. Hansen recently launched a new range of next-generation Premium cultures that it claims helps fresh dairy producers meet demands for immune health. #ChrHansen #cultures #fermentation #plantbased

Canadian plant-based condiments brand, Mother Raw, has raised $6.1 million in a Series A financing round. The round of funding was led by Forage Capital Partners, alongside Export Development Canada and with support from Whitecap Venture Partners. The company, which makes plant-based dressings, dips, condiments and quesos, said the new capital will help to accelerate its growth across North America, encouraging more citizens to join the growing plant-based food revolution. The team plans to expand its distribution footprint, increase R&D for new product innovation, and amplify marketing and sales initiatives. Following a significant rebranding and reformulation effort led by CEO Kristi Knowles, the company's products now feature in approximately 3,700 stores across North America. Sales for Mother Raw have grown 247% from 2019-2020 and – despite challenges faced due to the Covid-19 pandemic – they have secured over 1,600 new retailers in the US including Meijer, Pavilions, Sprouts, Target, Walmart Canada, Whole Foods, and more. “The Mother Raw team remains steadfast in our focus to delight our consumers, retailers and suppliers as we advance our mission and business to make consciously crafted plant-based foods that deliver on taste,” said Knowles. “Now with added partners on board, Mother Raw is excited about the future ahead with investment partners who wholeheartedly believe in our mission, are a strategic fit and possess expertise and knowledge to complement our business. I’m confident our combined efforts and timely boost to the business will bring even greater success.”

Canadian plant-based condiments brand, Mother Raw, has raised $6.1 million in a Series A financing round. The round of funding was led by Forage Capital Partners, alongside Export Development Canada and with support from Whitecap Venture Partners. The company, which makes plant-based dressings, dips, condiments and quesos, said the new capital will help to accelerate its growth across North America, encouraging more citizens to join the growing plant-based food revolution. The team plans to expand its distribution footprint, increase R&D for new product innovation, and amplify marketing and sales initiatives. Following a significant rebranding and reformulation effort led by CEO Kristi Knowles, the company’s products now feature in approximately 3,700 stores across North America. Sales for Mother Raw have grown 247% from 2019-2020 and – despite challenges faced due to the Covid-19 pandemic – they have secured over 1,600 new retailers in the US including Meijer, Pavilions, Sprouts, Target, Walmart Canada, Whole Foods, and more. “The Mother Raw team remains steadfast in our focus to delight our consumers, retailers and suppliers as we advance our mission and business to make consciously crafted plant-based foods that deliver on taste,” said Knowles. “Now with added partners on board, Mother Raw is excited about the future ahead with investment partners who wholeheartedly believe in our mission, are a strategic fit and possess expertise and knowledge to complement our business. I’m confident our combined efforts and timely boost to the business will bring even greater success.” #motherraw #NorthAmerica #plantbased #plantbasedfoods

Beyond Meat has unveiled a plant-based ground pork alternative, its first product designed specifically for the Chinese market. With 18.5g of protein per 100g serving, Beyond Pork is designed to deliver the taste and texture of traditional ground pork for a seamless swap in dishes such as dumplings, noodles and meatballs. Beyond Meat first entered the Chinese market earlier this year through a partnership with Starbucks. The brand says that pork is the most popular meat in the country and that its new plant-based alternative contains roughly 50% less saturated and total fat than traditional 70/30 ground pork. Made without GMOs, antibiotics or hormones, Beyond Pork was developed through a collaboration between Beyond Meat teams in Los Angeles and Shanghai. Beyond Meat recently announced that it is launching two new versions of its Beyond Burger in early 2021, as part of a new platform to offer consumers an expanded choice of plant-based burgers.

Beyond Meat has unveiled a plant-based ground pork alternative, its first product designed specifically for the Chinese market. With 18.5g of protein per 100g serving, Beyond Pork is designed to deliver the taste and texture of traditional ground pork for a seamless swap in dishes such as dumplings, noodles and meatballs. Beyond Meat first entered the Chinese market earlier this year through a partnership with Starbucks. The brand says that pork is the most popular meat in the country and that its new plant-based alternative contains roughly 50% less saturated and total fat than traditional 70/30 ground pork. Made without GMOs, antibiotics or hormones, Beyond Pork was developed through a collaboration between Beyond Meat teams in Los Angeles and Shanghai. Beyond Meat recently announced that it is launching two new versions of its Beyond Burger in early 2021, as part of a new platform to offer consumers an expanded choice of plant-based burgers. #pork #China #meatalternatives #BeyondMeat #plantbased

Organic hydration brand, Cure Hydration, has raised $2.6 million in a seed funding round led by venture capital firm Lerer Hippeau. Headquartered in New York, Cure offers a range of drink mixes made with ‘clean’ plant-based ingredients and no added sugar. The brand says that its formula is based on the World Health Organization (WHO) standard for oral rehydration solution. Lauren Picasso, founder and CEO of Cure Hydration, said: “Whether I was training for a triathlon or sweating it out in hot yoga, recovery was always a challenge. I decided to create a solution that could hydrate effectively but used plant-based ingredients.” According to Cure, the funds raised in this round will be used to expand the company’s workforce, build customer awareness and develop new functions and flavours. As well as Lerer Hippeau, the brand’s latest financing push was backed by M3 Ventures, Litani Ventures, a number of sports stars and celebrities, Thrive Market CEO Nick Green, and others. Cure has also announced its expansion to 4,200 retail stores nationwide in the US and the launch of new variants, including Ruby Riot Grapefruit and Laser Focus Matcha. “Now, more than ever, consumers are prioritising health in their daily lives and looking for products that are not only effective, but better-for-you,” said Caitlin Strandberg, principal at Lerer Hippeau. “Lauren is an exceptional operator and we’ve been impressed with her ability to bring a WHO-approved formulation to market without compromising on product quality or efficacy. With this cash infusion and retail expansion, we’re excited to see Cure get into even more hands.” #CureHydration #hydration #sportsdrinks #US

Organic hydration brand, Cure Hydration, has raised $2.6 million in a seed funding round led by venture capital firm Lerer Hippeau. Headquartered in New York, Cure offers a range of drink mixes made with ‘clean’ plant-based ingredients and no added sugar. The brand says that its formula is based on the World Health Organization (WHO) standard for oral rehydration solution. Lauren Picasso, founder and CEO of Cure Hydration, said: “Whether I was training for a triathlon or sweating it out in hot yoga, recovery was always a challenge. I decided to create a solution that could hydrate effectively but used plant-based ingredients.” According to Cure, the funds raised in this round will be used to expand the company's workforce, build customer awareness and develop new functions and flavours. As well as Lerer Hippeau, the brand’s latest financing push was backed by M3 Ventures, Litani Ventures, a number of sports stars and celebrities, Thrive Market CEO Nick Green, and others. Cure has also announced its expansion to 4,200 retail stores nationwide in the US and the launch of new variants, including Ruby Riot Grapefruit and Laser Focus Matcha. “Now, more than ever, consumers are prioritising health in their daily lives and looking for products that are not only effective, but better-for-you,” said Caitlin Strandberg, principal at Lerer Hippeau. “Lauren is an exceptional operator and we've been impressed with her ability to bring a WHO-approved formulation to market without compromising on product quality or efficacy. With this cash infusion and retail expansion, we're excited to see Cure get into even more hands.”

Plant-based meat producer, Modern Meat, has announced a co-packing agreement with California-based Real Vision Foods. The Canadian company says that “it has long been a goal to produce and sell… products in the US”. Co-manufacturer Real Vision reportedly has the capability to produce up to a wholesale value of $25 million worth of Modern Meat products per year through its facility. The level of production will depend on retail and wholesale demand for Modern Meat products in the US. Production of the company's products through Real Vision is expected to begin in the first quarter of 2021. Campbell Becher, head of finance, and mergers and acquisitions for Modern Meat, said: “Modern Meat's growth has always been an issue of available production capacity. By moving to the USA, our company has taken a significant step in the right direction to access production capacity that should support significant growth. “By partnering with a strong co- manufacturer, it will allow Modern Meat to leverage its brand and amazing products to get placement in as many west coast retailers as possible. “While growing Modern Meat in the USA we will continue our mandate to look for high-quality brands with distribution that fit our company principles.” Modern Meat recently bought a number of healthy, vegan snack brands from JDW Distributors. The acquisition marked Modern Meat’s first step as part of its US expansion, and the company says that the deal includes a robust sales and distribution network.