Nestlé has announced that it is upgrading its R&D facilities in Singapore, in celebration of the 40th anniversary of its opening. The R&D centre has played a key role in developing new products and technologies for South East Asia and beyond over the last four decades. Commenting on the centre, Chris Johnson, CEO for Zone Asia, Oceania and sub-Saharan Africa, said: “All food is local. If you want to be successful in our business, you need a good understanding of the flavours people love, the dishes they want to serve to their families, the food trends they want to try. That’s why it’s so important to have a research and development team in Singapore, here in the heart of South East Asia, a centre of excellence driving innovation and product development in Asia, for Asia.” The upgraded facilities feature state-of-the-art labs, experimental kitchens, consumer testing, sensory evaluations rooms, open working spaces, as well as Nestlé’s fundamental research hub. The upgrade will also include a new regional R&D accelerator, providing a “world-class platform” for start-ups, students and Nestlé employees in the region to develop and test novel concepts in under six months. Thomas Hauser, head of global product and technology development for Nestlé added: “Our R&D centre in Singapore has a long history of developing innovative products for South East Asia that are inspired by the cultural diversity and different local cuisines”. “Upgrading the centre with state-of-the-art facilities including the new R&D Accelerator is proof of our long-term commitment to the region. We will also be able to respond to food and beverage trends and challenges more quickly and efficiently,” he said. The R&D centre will continue trialling innovations and new products across brands such as coffee mixes, powdered beverages such as Milo, culinary products, plant-based foods & beverages and ice cream. You may also like to read: Nestlé raises guidance after coffee demand boosts first-half results Nestlé to invest $70m in cookie dough manufacture at US factory Nestlé and Starbucks extend RTD coffee partnership to new markets #innvoation #Nestlé #Researchanddevelopment #Singapore

Innovative coffee company Taika has raised $2.2 million in a seed funding round led by Obvious Ventures. The round also included participation from Kindred Ventures, Human Ventures and Quiet Capital, as well as multiple angel investors. Taika, which creates functional blends of coffee, tea and adaptogens, has also launched a functional canned matcha latte made with “creamy, housemade macadamia milk high in healthy fats and protein”. The macadamia milk is developed using a secret formula that is keto-friendly, vegan-friendly and has zero carbohydrates “unlike alternatives like oat milk,” a company statement said. “Our vision for Taika is to help people effortlessly live healthier lives,” said Michael Sharon, co-founder and CEO of Taika. “Our new adaptogenic Matcha Latte gives people another way to do that and builds on our existing product line of outrageously delicious, perfectly calibrated beverages that are authentically good for you. Scaling this vision out over the next few years is possible thanks to the support of our inspiring community and wonderful group of investors.” He continued: “We’re thrilled to continue partnering with Obvious Ventures who have a long track record of supporting transformative, world positive companies like Beyond Meat and Miyoko’s. We’re also delighted to continue working with Kindred Ventures, Human Ventures and Quiet Capital as well as our stellar group of angel investors.” “Our approach to developing new products is simple in theory yet challenging in practice,” said Kal Freese, co-founder and head of product at Taika. “While many other canned matcha drinks use non-organic, culinary grade matcha, we source the very best ingredients we can get our hands-on, which included blind taste testing dozens of teas, and then turning them into delicious and healthy ready-to-drink products with minimal processing and no preservatives. He added: “Taika’s organic, ceremonial grade matcha from Kagoshima has a nuanced sweetness and 60mg caffeine per can (half of our coffees) that works magnificently with our naturally sweetened macadamia milk”. #latte #Matcha #Taika

US-based producer of fresh fruits and vegetables, Taylor Farms, has made an investment in Pure Green farms, which grows, packs and ships leafy greens year-round from its hydroponic farm in Indiana. The expansion will enable Taylor Farms to make its foray into the greenhouse growing sector and complement Taylor’s existing 122,200 crop acre field-grown programme and 16 salad producing facilities across North America. “We’re excited to venture into the industry of indoor growing with this investment,” said Bruce Taylor, founder and CEO, Taylor Farms. “Our customer partners have asked for a national solution and this is our first step.” Pure Green Farms’ facility is a climate-controlled environment equipped with high-tech machinery, which has the potential to be expanded by up to 300 acres. “We are thrilled to work alongside an industry leading company like Taylor Farms,” said Joe McGuire, CEO of Pure Green Farms. “We know this is just the beginning of a fantastic relationship with Taylor Farms and we’re looking forward to continuing to address the increasing demand for local product offerings.” #freshproduce #Greenhousefarming #PureGreenFarms #TaylorFarms

Winterbotham Darby is opening a second plant-based factory at its Milton Keynes site to support its Squeaky Bean brand. The investment, valued at £5 million, will see boost the site’s distribution and production capabilities in the chilled plant-based market, and create more than 100 jobs. Combined both Milton Keynes sites will have a 73,000ft² footprint. The installation will also feature a griller, opening up additional opportunities for new product lines to be created. Squeaky Bean has launched more than 14 products in the past 12 months – including the recent launch of its Chargrilled Mini Fillets. Tom Faulkner, head of plant-based at Winterbotham Darby, said: “Demand for plant-based produce is increasing rapidly and in recent months our operations have been stretched to capacity. Opening our second plant-based factory will help us to fulfil both existing and new opportunities and is testament to our belief in the category.” He continued: “As UK consumers’ expectations of plant-based food increase, more people are discovering how Squeaky Bean Chargrilled Mini Fillets offer all the taste and texture of real chicken – but are made entirely from plants. Our additional production capacity will support strong demand for these products and allow us to introduce these and the rest of the range, to a bigger audience than ever before.” #meatfree #plantbased #SqueakyBean #WinterbothamDarby

Meat alternatives manufacturer Quorn is launching a new culinary development centre in Texas, Dallas, as it looks to strengthen its position in the meat-free chicken category. The new centre will enable the company to test culinary equipment and coating on mycoprotein (the super-protein used in all Quorn products) in real-time conditions. The centre will allow Quorn to replicate operations in a variety of environments, spanning quick service restaurants all the way through to fine dining. It will also feature a state-of-the-art product development lab to accelerate innovation to market for the North American business. The centre was opened by Quorn Foods US business president, Judd Zusel, and executive chef, Stephen A Kalil. “I’m excited to join Quorn at a time when the meat alternative category is really taking off,” said Quorn president Judd Zusel. “With Chef Stephen at the helm, we are poised to deliver new and exciting meatless chicken innovations creating a significant competitive advantage for Quorn and our retail partners.” Investment from parent company Monde Nissin will also position Quorn for accelerated growth in the US. The Philippines-based company will use some of its $1 billion IPO proceeds to support its growth in the meat-free chicken sector. “Our ambition is to become the king of alternative chicken globally,” said Quorn CEO Marco Bertacca. “With new leadership, our state-of-the-art culinary centre and new innovations accelerated by this IPO, we believe we’re well-positioned to do just that.” #US #Quorn #meatalternatives #MondeNIssin #meatfree

JBS-owned Planterra has announced that it will open a new R&D innovation centre at its expanded headquarters in Lafayette, Colorado. The new space and R&D centre will enable Planterra to continue its mission of sharing plant-based food creations and provide new opportunities to test ingredient and product innovations, expanding office space and adding new jobs for the local area. “I am proud of the team we’ve built at Planterra Foods and look forward to a future of continued growth and innovation in our new space in Lafayette,” said Darcey Macken, CEO of Planterra Foods. “With a team full of passionate, problem-solving food lovers, I’m confident that Planterra Foods will continue to grow the world of plant-based with the best-tasting foods in the market.” “Planterra Foods new R&D Innovation Center will open the doors to endless opportunities in plant-based protein,” said Raúl Pero, VP of marketing and innovation at Planterra Foods. “With more and more plant-based options popping up in stores for consumers to choose from, our goal is to bring innovative solutions to plant-based foods with delicious, high-quality products that people can feel good about eating and feeding their families at home.” “Colorado is open for business and this expansion will result in 100 new jobs,” said Jared Polis, governor of the State of Colorado. “We look forward to continuing Colorado’s reputation as one of the foremost agricultural producers in the world.” In July, Planterra’s Ozo brand has released five new frozen and fresh plant-based meat alternative products in the US. #JBS #plantbased #PlanterraFoods #US

British dairy-free food producer Nush has expanded its range of Yogs with a Mango & Passionfruit variant; and its epicurean potted desserts with a Chocolate Fudge Pot flavour. Mango & Passionfruit Yog sharing pot will be available from Ocado from August with an RRP of £2.99 for 350g. Made with whole ingredients and free from gluten, soya, preservatives, additives and refined sugar, the new Yog is made from almonds. Chocolate Fudge Pot is the second edition to join the Nush Dessert range, alongside the Chocolate Orange Pot and will be available from Ocado from August with an RRP of £3.00 for 2x 75g pots. Bethany Eaton, co-founder of Nush says: “As the first brand to bring nut m*lk yogurt to the UK, innovation has always been at the heart of Nush. 2021 will be a big year of innovation for the business as we grow our share of the dairy-free category”. “We are really excited to be launching the Choc Fudge Pots, after the huge success of entering the dessert category with the Choc Pot, which was an instant favourite amongst British consumers. This NPD will be joined by a Mango & Passionfruit Yog, which we think consumers will love as it tastes just like Summertime.” #Nush #potteddesserts #Yogs #dairyfree #plantbased

Plant-based meat alternative company Meatless Farm is releasing its first vegan chicken product in the UK, Meatless Farm Chicken Burger. The new product uses natural ingredients, pea protein to imitate the texture and taste of chicken and is layered with southern fried crumbs. Meatless Farm UK and Ireland managing director Michael Hunter said: “Our first retail launch into chicken products is a significant area of growth for the business”. He continued: “To secure another listing from the UK’s largest food retailer, Tesco, shows that plant-based is no longer a challenger category, but fast becoming part of daily British food culture as we become more concerned about health and the environment.” Meatless Farm Chicken Burgers will retail for an RRP of £2.75 per package across 300 Tesco stores from 20 September. Last year, Meatless Farm launched two meat-free breakfast sausage varieties in the US. #chicken #MeatlessFarm #plantbased #UK

Country Archer Provisions has unveiled its first plant-based jerky line, made with king oyster mushrooms. The new gluten- and soy-free offering comes in three variants: Spiced Bacon, which derives its flavour from natural hickory smoke, black pepper and a blend of spices; BBQ, combining a smoky BBQ flavour with a touch of sweetness; Teriyaki, featuring a blend of garlic, pineapple and ginger. Containing 3g of dietary fibre per serving, the new offering is said to be low in fat and free from artificial preservatives, and was created in partnership with chef Will Horowitz. The plant-based jerky is made using whole slices of king oyster mushrooms, which are said to have fibres with a similar look and tear to meat that deliver a chew comparable to traditional jerky. “Throughout the last ten years that we have been crafting jerky, we’ve stayed committed to using only high-quality, responsibly sourced, real ingredients,” said co-founder and CEO of Country Archer Provisions, Eugene Kang. “The new line continues our commitment to crafting real food to craft a better world, delivering a snack for flexitarians, curious carnivores and omnivores, meeting at the intersection of taste and real ingredients.” With an SRP of $7.99, the new offering will be available at Sprouts, as well as on Amazon and the brand’s website this month, and at Whole Foods Market stores across the US in October. #CountryArcherProvisions #plantbasedjerky #US

Organic food producer Green Life Farms has agreed to acquire Finn Farms, a hydroponic grower based in Florida. The transaction will give Green Life Farms full ownership of Finn Farms, including all site and equipment assets, and enable the company to expand Green Life Farms’ growing and sales footprint in southwest Florida. Green Life Farms currently operates a hydroponic greenhouse in Lake Worth, Florida, with plans to open another 13 sites in the state. Finn Farms operates a 2.5-acre hydroponic greenhouse in southwest Florida, which uses nutrient film treatment growing technology supplied by Green Automation, Novarbo, Priva, among others. Here, Finn Farms produces a range of leafy greens and herbs, including spinach and basil, and the site is expected to be fully operational later this year. Upon completion of the transaction, Finn Farms will retain its brand name for herbs and microgreens. A company statement said: “The acquisition allows Green Life Farms to rapidly accelerate its sales and capital growth plans, add technological diversity, and incorporate new intellectual property and licensing rights to its business model. Previously, Green Life Farms announced an expansion plan that included eight total facilities; based on market demand for its premium lettuce products, the company has updated its expansion plan to 13 farms.” #FinnFarms #GreenLifeFarms #Hydroponics #verticalfarming

As the plant-based industry continues to skyrocket, innovation in the plant-based snacking and ready-to-consume sectors are witnessing similar growth. This is partly due to an influx of investment in recent years and the ability of manufacturers to offer a wider range of tasty products. The plant-based snacks market is set to exceed $73 billion by 2028, with a CAGR of 8.7 %, according to a new report by Future Market Insights. Here, FoodBev explores where businesses are adapting to fulfil the ever-increasing consumer demand. Plant-based confectionery Plant-based confectionery has seen a huge increase in the last several years. Grand View Research reports that the global vegan confectionery market size was valued at $816.0 million in 2019, expected to grow at a CAGR of 11.8% from 2020 to 2027. Interest and acceptance of veganism and plant-based diets over the world have fuelled the growth of the market. There have been various product launches in this category. For example, LoveRaw unveiled its new salted caramel Cre&m wafer bars. Meanwhile, Kellogg’s Rxbar recently debuted its functional plant-based protein snack bars in the US. Continued growth is expected here, as more innovative confectionery products hit the aisles. Sauces, dressings and spreads Grand View’s report also highlights the global plant-based sauces, dressings and spreads market size, which was valued at $194.6 million in 2019 and is expected to grow at a CAGR of 8.2% from 2020 to 2027. Sauces, dressings and spreads can often be plant-based unintentionally; however many also require dairy or meat flavouring as a staple ingredient. Many sauce and condiment manufacturers in the sector are now looking to provide alternatives to these dairy- and meat-based products. One such company is Gotham Greens, which in recent months has introduced several new products to the market, including vegan ranch and vegan caesar dressings. Ice cream The variety and availability of plant-based ice cream offerings have led to significant growth in dairy-free sweet treats. One of 2020’s major trends, mochi balls, has been turned into a plant-based treat with Bubbies recently launching their new vegan mochi ice creams in three flavours. The dairy-alternative ice cream market has even seen some of the most established brands at the fore – this is most evident in the expansion of ice cream giant Ben and Jerry’s plant-based range. Ben and Jerry’s in the last year have added three new flavours to their pre-existing plant-based ice cream line up, as well as all-new plant-based iced desserts. Savoury bites Savoury snacks have also seen a huge increase in popularity in recent years. Squeaky Bean launched new on-the-go bites in UK Sainsbury’s stores. Munchy Seeds launched a new vegan sprinkles range. The functional savoury plant-based space has also seen innovation with plant-based food manufacturer Alpha Foods introducing five new products, including breakfast sandwiches and burritos. Have you launched a plant-based product worthy of recognition and want to celebrate its excellence or innovation, then entries are now open for both our World Plant-Based Taste Awards and World Plant-Based Awards. #WorldPlantBasedTasteAwards #WorldPlantBasedTasteAwards2021 #WorldPlantBasedAwards2021 #WorldPlantBasedAwards #Food #awards #innovation #beverage #plantbased

Oatly has announced plans to increase oat base capacity at its factory in Ogden, Utah, and for a new production facility in Fort Worth, Texas. During the second half of this year, Oatly will begin work on an expansion project at its Ogden plant, which will see the oat beverages maker add 75 million litres of finished goods equivalent oat base capacity. Oat base provides the foundation for the brand’s drinks. The expansion will increase the company’s total estimated finished goods equivalent oat base capacity from 1,000 million to 1,075 million litres annually by the end of 2022. Oatly says that it will deliver the Ogden capacity expansion – which aims to support “an acceleration in consumer demand” – within its previously stated plan for capital expenditures. Meanwhile, the planned 280,000-square-foot manufacturing centre in Fort Worth is expected to create more than 100 jobs once completed in 2023. The new factory will be Oatly’s third production facility in North America and will produce an estimated 150 million litres of oat milk annually. “We’re excited to break ground on this factory in Fort Worth, which we believe will allow us to meet the growing demand for Oatly’s products and grow our positive impact on the planet,” said Oatly president North America, Mike Messersmith. Commenting on the Ogden site expansion, Oatly CEO Toni Petersson said: “In March of 2021 we opened Oatly’s first-ever end-to-end self-manufacturing production facility in the Americas region and we’re excited that based on an acceleration in consumer demand in the region we are already increasing capacity with construction starting in the second half of this year”. He added: “We believe the fundamentals of our business are stronger than ever as consumer demand continues to accelerate, and we are increasing production capacity globally to meet that growing demand”. Meanwhile, SunOpta has also chosen the Fort Worth-Dallas area as the location for a new ‘mega facility’, which it says will support long-term growth in the company’s plant-based business. SunOpta has said that it is in the final stages of negotiating a lease for the construction of the facility, which it expects to be operational by late 2022. #Dairyalternatives #Oatly #SunOpta #US