Irish food manufacturer Swift Fine Foods has launched a range of premium vegan ready meals in the UK, under a new brand called Cook Republic. The Cook Republic line includes four variants: Tofu, Garlic & Bok Choy Noodles; Black & Red Lentil Casserole; Roast Aubergine & Couscous; and Cauliflower & Chickpea Tagine. The new range was created by Simon Maddrell, founder of UK-based innovation consultancy Orbit&Anchor. According to data from Toluna, cited by Irish food board Bord Bia, 24% of consumers are actively looking for vegan or vegetarian products, and 14% of people now identify as flexitarian. The new range is said to have been developed to capitalise on growing demand for fresh, healthy and convenient vegan meal options. “At Swift Fine Foods, we’re continuously researching and innovating to meet the ever-evolving demands of consumers,” said Eddie Warke, national accounts manager UK & Ireland at Swift Fine Foods. “We know consumers are increasingly on the look out for convenient meat-free meal options and we worked hard with Orbit&Anchor, a team of retailers, nutritionists and chefs to develop four high-quality, well-balanced recipes, which are fresh, healthy and deliver on flavour. “Everything we do is anchored in research and insight, so we’re confident these products will be well received by a wide range of customers, from vegans and vegetarians, to the growing number of flexitarians who are making a conscious effort to cut down on their meat consumption.” Cook Republic ready meals are available nationwide in the UK, for an RRP of £4.49, from Nisa, Costcutter, SuperValu, Mace and Centra. #CookRepublic #BordBia #SwiftFineFoods #UK #Ireland

Irish food manufacturer Swift Fine Foods has launched a range of premium vegan ready meals in the UK, under a new brand called Cook Republic. The Cook Republic line includes four variants: Tofu, Garlic & Bok Choy Noodles; Black & Red Lentil Casserole; Roast Aubergine & Couscous; and Cauliflower & Chickpea Tagine. The new range was created by Simon Maddrell, founder of UK-based innovation consultancy Orbit&Anchor. According to data from Toluna, cited by Irish food board Bord Bia, 24% of consumers are actively looking for vegan or vegetarian products, and 14% of people now identify as flexitarian. The new range is said to have been developed to capitalise on growing demand for fresh, healthy and convenient vegan meal options. “At Swift Fine Foods, we’re continuously researching and innovating to meet the ever-evolving demands of consumers,” said Eddie Warke, national accounts manager UK & Ireland at Swift Fine Foods. “We know consumers are increasingly on the look out for convenient meat-free meal options and we worked hard with Orbit&Anchor, a team of retailers, nutritionists and chefs to develop four high-quality, well-balanced recipes, which are fresh, healthy and deliver on flavour. “Everything we do is anchored in research and insight, so we’re confident these products will be well received by a wide range of customers, from vegans and vegetarians, to the growing number of flexitarians who are making a conscious effort to cut down on their meat consumption.” Cook Republic ready meals are available nationwide in the UK, for an RRP of £4.49, from Nisa, Costcutter, SuperValu, Mace and Centra.

Australian plant-based manufacturer, MyLife, has announced the national launch of its vegan tzatziki in Woolworths stores. According to MyLife, BioTzatziki is the first-of-its-kind and will retail for an RRP of AUD 7 (approx. $5). Described as creamy and zingy, the dairy-free product is recommended as a Greek staple on crackers, wraps or alongside grilled vegetables. With a coconut-oil base, the tzatziki also features cucumber, garlic, dill and herbs. The launch closely follows MyLife’s release of a variety of vegan cheese products under its BioCheese brand, including a marinated cheese, a grated version of its vegan parmesan and a dairy-free spread. BioTzatziki expands MyLife’s range in Woolworths supermarkets across Australia and joins the likes of BioCheese Pizza Shred and BioCheese Cheddar Flavour blocks. “Since we launched our first product some six years ago now, we have seen a convergence – the world is greening. Australians in particular are consuming more consciously than they ever have before, be it for their health, the environment or for animal welfare,” said Vicky Pappas, CEO of MyCo, creators of MyLife. She added: “These new products don’t compromise on flavour, texture or cooking experience. They uphold MyLife’s commitment to tasty and authentic plant-based food.” The company also announced that its BioCheese Grated Parmesano – currently available in Coles supermarkets – will be launched into Woolworths stores nationwide. #Australia #Dairyalternative #MyCo #MyLife

Nestlé has inaugurated a new research and development (R&D) accelerator programme, in an effort to boost innovation for sustainable dairy products and plant-based dairy alternatives. The accelerator – which is located at the company’s R&D centre in Konolfingen, Switzerland – will provide a platform for start-ups, students and scientists to leverage Nestlé’s dairy and plant protein capabilities for the rapid development of ideas to commercial products. Internal, external and mixed teams will leverage Nestlé’s expertise in the field to bring novel ideas from concept to test shop in only six months. In addition to its expertise, they will also be given access to a fully equipped test kitchen, small to medium scale production equipment, as well as a co-working office space. Nestlé’s Konolfingen centre is the company’s largest research and development centre for dairy products and plant-based dairy alternatives. Product concepts for the company’s infant nutrition businesses are also developed here. Nestlé’s latest announcement forms part of its global R&D Accelerator initiative, which first launched last year with a R&D accelerator programme in Lausanne, Switzerland. “Our goal is to provide start-ups, students and Nestlé scientists with key resources to quickly explore new ideas through a six-month test and learn approach,” said Thomas Hauser, head of global product and technology development at Nestlé. He added: “By tapping into our expertise in food science, food safety, regulatory, manufacturing processes, and packaging, they can rapidly upscale and test new products in real market conditions.” This year, Nestlé has unveiled a series of plant-based dairy alternatives such as a vegan condensed milk under its Carnation brand and a plant-based version of its signature Milo malt beverage powder. “Innovation in milk products and plant-based dairy alternatives is core to Nestlé’s portfolio strategy, as well as our sustainability agenda. As a company, we have set ambitious climate goals. This is part of our promise to develop products that are good for you and good for the planet,” said Mark Schneider, CEO of Nestlé. #accelerator #Dairyalternatives #Nestlé #Switzerland

Australian plant-based manufacturer, MyLife, has announced the national launch of its vegan tzatziki in Woolworths stores. According to MyLife, BioTzatziki is the first-of-its-kind and will retail for an RRP of AUD 7 (approx. $5). Described as creamy and zingy, the dairy-free product is recommended as a Greek staple on crackers, wraps or alongside grilled vegetables. With a coconut-oil base, the tzatziki also features cucumber, garlic, dill and herbs. The launch closely follows MyLife’s release of a variety of vegan cheese products under its BioCheese brand, including a marinated cheese, a grated version of its vegan parmesan and a dairy-free spread. BioTzatziki expands MyLife’s range in Woolworths supermarkets across Australia and joins the likes of BioCheese Pizza Shred and BioCheese Cheddar Flavour blocks. “Since we launched our first product some six years ago now, we have seen a convergence – the world is greening. Australians in particular are consuming more consciously than they ever have before, be it for their health, the environment or for animal welfare,” said Vicky Pappas, CEO of MyCo, creators of MyLife. She added: “These new products don’t compromise on flavour, texture or cooking experience. They uphold MyLife’s commitment to tasty and authentic plant-based food." The company also announced that its BioCheese Grated Parmesano – currently available in Coles supermarkets – will be launched into Woolworths stores nationwide.

Nestlé has inaugurated a new research and development (R&D) accelerator programme, in an effort to boost innovation for sustainable dairy products and plant-based dairy alternatives. The accelerator – which is located at the company’s R&D centre in Konolfingen, Switzerland – will provide a platform for start-ups, students and scientists to leverage Nestlé’s dairy and plant protein capabilities for the rapid development of ideas to commercial products. Internal, external and mixed teams will leverage Nestlé's expertise in the field to bring novel ideas from concept to test shop in only six months. In addition to its expertise, they will also be given access to a fully equipped test kitchen, small to medium scale production equipment, as well as a co-working office space. Nestlé’s Konolfingen centre is the company’s largest research and development centre for dairy products and plant-based dairy alternatives. Product concepts for the company's infant nutrition businesses are also developed here. Nestlé’s latest announcement forms part of its global R&D Accelerator initiative, which first launched last year with a R&D accelerator programme in Lausanne, Switzerland. "Our goal is to provide start-ups, students and Nestlé scientists with key resources to quickly explore new ideas through a six-month test and learn approach,” said Thomas Hauser, head of global product and technology development at Nestlé. He added: “By tapping into our expertise in food science, food safety, regulatory, manufacturing processes, and packaging, they can rapidly upscale and test new products in real market conditions." This year, Nestlé has unveiled a series of plant-based dairy alternatives such as a vegan condensed milk under its Carnation brand and a plant-based version of its signature Milo malt beverage powder. "Innovation in milk products and plant-based dairy alternatives is core to Nestlé's portfolio strategy, as well as our sustainability agenda. As a company, we have set ambitious climate goals. This is part of our promise to develop products that are good for you and good for the planet,” said Mark Schneider, CEO of Nestlé.

US snack brand ParmCrisps has entered the plant-based category with its new range of dairy-free cheese crisps. Known for its crackers made from 100% real oven-baked cheese, the new gluten-free snack offers consumers a plant-based option. Made from 100% dairy-free cheese, Plant-based ParmCrisps have been developed and launched in partnership with Whole Foods and its parent company Amazon. The two will have an exclusive on the item this year. Certified vegan, the new line will come in two flavours: Sea Salt and Cracked Black Pepper. “The ParmCrisps innovation strategy has always been developed with the consumer top-of-mind,” said Sam Kestenbaum, CEO of ParmCrisps. He added: “When we noticed a trend towards plant-based snacking, we partnered with Whole Foods to create a solution for both our consumers and our retail partners. Plant-Based ParmCrisps is that solution, and it tastes so good that we’re confident both mainstream and plant-based consumers will fall in love.” According to data from SPINS, the last 52 weeks have proved ParmCrisps as the number one cheese crisp brand in both the natural and grocery category, as well as the natural channel’s fastest growing brand in the entire cracker set. From October, the plant-based cheese crisps will be available to purchase from Whole Foods stores nationwide for an RRP of $4.79. #dairyfreecheese #ParmCrisps #US

US snack brand ParmCrisps has entered the plant-based category with its new range of dairy-free cheese crisps. Known for its crackers made from 100% real oven-baked cheese, the new gluten-free snack offers consumers a plant-based option. Made from 100% dairy-free cheese, Plant-based ParmCrisps have been developed and launched in partnership with Whole Foods and its parent company Amazon. The two will have an exclusive on the item this year. Certified vegan, the new line will come in two flavours: Sea Salt and Cracked Black Pepper. "The ParmCrisps innovation strategy has always been developed with the consumer top-of-mind," said Sam Kestenbaum, CEO of ParmCrisps. He added: "When we noticed a trend towards plant-based snacking, we partnered with Whole Foods to create a solution for both our consumers and our retail partners. Plant-Based ParmCrisps is that solution, and it tastes so good that we're confident both mainstream and plant-based consumers will fall in love." According to data from SPINS, the last 52 weeks have proved ParmCrisps as the number one cheese crisp brand in both the natural and grocery category, as well as the natural channel's fastest growing brand in the entire cracker set. From October, the plant-based cheese crisps will be available to purchase from Whole Foods stores nationwide for an RRP of $4.79.

UK meat alternatives brand, Meatless Farm, has raised $31 million from new and existing investors to support its expansion in the UK, Europe, US and Asia. With the capital, Meatless Farm intends to expand and further establish the brand in existing markets, access new regions, grow its product lines and further develop its manufacturing operations in Canada. Meatless Farms launched its initial range in 2018 and its products are currently on sale in all four major UK supermarket chains, in Whole Foods in the US, as well as other countries. It previously raised $17 million in a funding found. According to the company – which operates four offices worldwide in Leeds, Amsterdam, New York and Singapore – it is set to continue its double-digit sales growth in the years to come. This summer Meatless Farm ran a nationwide TV advertising campaign in the UK aimed at converting meat eaters and highlighting the meatier taste of its burgers and sausages following a new recipe. Morten Toft Bech, founder of Meatless Farm, said: “We are seeing strong demand for our plant-based burgers, sausages and mince across all markets and see fantastic opportunities to grow the Meatless Farm brand rapidly as people look to eat more healthily and sustainably post Covid-19. “Our ambition is to continue to expand our global operations organically whilst also looking to participate in M&A activities around the consolidation of smaller plant-based companies.” Recently appointed Meatless Farm director, Leopoldo Zambeletti, added: “This funding round gives Meatless Farm the ability to take advantage of the consumers’ desire to change lifestyles as people aim to ‘build back better’ in the wake of Covid-19. “Fundraising during the lockdown brought its own unique challenges, but the strength of the brand, the sustainable mission, the excellent management team and proven execution to date resonated well with existing and new investors alike.” #meatalternatives #TheMeatlessFarmCo #UK

UK meat alternatives brand, Meatless Farm, has raised $31 million from new and existing investors to support its expansion in the UK, Europe, US and Asia. With the capital, Meatless Farm intends to expand and further establish the brand in existing markets, access new regions, grow its product lines and further develop its manufacturing operations in Canada. Meatless Farms launched its initial range in 2018 and its products are currently on sale in all four major UK supermarket chains, in Whole Foods in the US, as well as other countries. It previously raised $17 million in a funding found. According to the company – which operates four offices worldwide in Leeds, Amsterdam, New York and Singapore – it is set to continue its double-digit sales growth in the years to come. This summer Meatless Farm ran a nationwide TV advertising campaign in the UK aimed at converting meat eaters and highlighting the meatier taste of its burgers and sausages following a new recipe. Morten Toft Bech, founder of Meatless Farm, said: “We are seeing strong demand for our plant-based burgers, sausages and mince across all markets and see fantastic opportunities to grow the Meatless Farm brand rapidly as people look to eat more healthily and sustainably post Covid-19. “Our ambition is to continue to expand our global operations organically whilst also looking to participate in M&A activities around the consolidation of smaller plant-based companies.” Recently appointed Meatless Farm director, Leopoldo Zambeletti, added: “This funding round gives Meatless Farm the ability to take advantage of the consumers’ desire to change lifestyles as people aim to ‘build back better’ in the wake of Covid-19. “Fundraising during the lockdown brought its own unique challenges, but the strength of the brand, the sustainable mission, the excellent management team and proven execution to date resonated well with existing and new investors alike.”

ADM has expanded its protein portfolio with textured wheat and pea ingredients that it claims improve the texture and density of meat alternatives. The “highly-functional” protein solutions are said to be useful for achieving consumer-preferred meat-like texture in meat alternatives. Arcon T texture pea protein comes in two forms: one which is a blend of pea protein and chickpeas; and another which blends pea protein with navy beans. These join ADM’s portfolio alongside ProFam pea protein powder which launched in 2019. Suited for allergen-free products, ADM claims the pea proteins deliver improved hydration properties with minimised off notes and a light colour. Meanwhile, Prolite MeatTEX textured wheat protein and its non-texture counterpart, Prolite MeatXT wheat protein, are said to enhance the texture and taste in meat and seafood alternative products. According to ADM, the pair have a clean taste and a blank-slate colour base, as well as offer water absorption and hydration speeds that enhance processing efficiency and reliability. “The key to winning over consumers with plant proteins is fine-tuning the product for optimal sensory appeal. It is essential to get aspects like taste and texture just right,” said Jacquelyn Schuh, product marketing director for alternative proteins. She added: “ADM is the only company offering a full portfolio of textured soy, wheat and pea proteins which unlocks a virtually limitless range of possibilities for creating exciting new products in the plant protein space.” According to ADM’s OutsideVoice Protein Segmentation Study, the top factor motivating consumers in the plant-based category is health and nutrition, while unsatisfactory taste and texture are the top frustrations with the category. Earlier this year, ADM formed a joint venture with Brazilian meat company Marfrig – called PlantPlus Foods – in which it will supply the primary raw materials needed for plant-based food products that will be distributed across North American and South American markets. #ADM #plantbasedproteins

ADM has expanded its protein portfolio with textured wheat and pea ingredients that it claims improve the texture and density of meat alternatives. The “highly-functional” protein solutions are said to be useful for achieving consumer-preferred meat-like texture in meat alternatives. Arcon T texture pea protein comes in two forms: one which is a blend of pea protein and chickpeas; and another which blends pea protein with navy beans. These join ADM’s portfolio alongside ProFam pea protein powder which launched in 2019. Suited for allergen-free products, ADM claims the pea proteins deliver improved hydration properties with minimised off notes and a light colour. Meanwhile, Prolite MeatTEX textured wheat protein and its non-texture counterpart, Prolite MeatXT wheat protein, are said to enhance the texture and taste in meat and seafood alternative products. According to ADM, the pair have a clean taste and a blank-slate colour base, as well as offer water absorption and hydration speeds that enhance processing efficiency and reliability. “The key to winning over consumers with plant proteins is fine-tuning the product for optimal sensory appeal. It is essential to get aspects like taste and texture just right,” said Jacquelyn Schuh, product marketing director for alternative proteins. She added: “ADM is the only company offering a full portfolio of textured soy, wheat and pea proteins which unlocks a virtually limitless range of possibilities for creating exciting new products in the plant protein space.” According to ADM’s OutsideVoice Protein Segmentation Study, the top factor motivating consumers in the plant-based category is health and nutrition, while unsatisfactory taste and texture are the top frustrations with the category. Earlier this year, ADM formed a joint venture with Brazilian meat company Marfrig – called PlantPlus Foods – in which it will supply the primary raw materials needed for plant-based food products that will be distributed across North American and South American markets.