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

Icelandic Provisions is launching a new dairy-free skyr alternative made with oat milk, which it claims is the first and only of its kind in the world. Made with naturally-irrigated Nordic oats and Icelandic cultures, Icelandic Provisions Oatmilk Skyr contains no added sugars, artificial ingredients or preservatives. Each 5oz cup contains 10g of protein, with 8 to 9g of sugar. The brand’s line of non-dairy skyr will come in six flavours: plain, vanilla bean, mango passionfruit, raspberry, mixed berry (featuring strawberries, blueberries, raspberries and blackberries), and cold brew coffee, made in partnership with Icelandic coffee roaster Te & Kaffi. Icelandic Provisions Oatmilk Skyr will be available nationwide at Whole Foods for $1.99 for a 5oz cup and $5.99 for a 17.6oz multi-serving container. #Skyr #IcelandicProvisions #US #yogurt #dairyfree

Kerry is expanding its Kerrymaid foodservice offering with the introduction of a new plant-based cheese product. Aimed solely at professional kitchens, Perfect Melt Vegan Slices are said to taste, look and melt like real cheese. Designed for use on hot applications, such as burgers and sandwiches, the new offering is gluten- and palm oil-free, and made from sustainable coconut oil. Deirdre Smyth, VP global RDA integrated technology systems at Kerry, said: “Kerry’s dairy heritage along with our processing capabilities and technical expertise means we’re uniquely placed to create a product which provides the great taste, texture, melt and structure that people associate with a dairy processed cheese slice. “We want to help our customers ease into vegan and grow their revenue by offering a wide range of products to suit everyone’s needs.” Kerrymaid’s Vegan Slices will be available across the UK and Europe in packs of 56 easy-peel slices. #Dairyalternatives #KerryGroup #Kerrymaid

Vegetarian brand Cauldron Foods has expanded its tofu and snack ranges with the addition of two new products. Made from organic soya beans, Cauldron’s new Pressed Tofu with Italian Herbs and Tomato is said to be high in protein, low in saturated fat and a good source of calcium. The new offering is infused with flavours of Italian herbs and tomato, and can be used in dishes such as salads, pastas, stir fries and curries. Meanwhile, Cauldron Tandoori Bites combine ‘warming’ curry and chilli spices with the sweetness of coconut. Cauldron Foods’ new Tandoori Bites. The bites are made with vegetables such as sweet potato, kale, red pepper and carrots, and are said to be high in fibre and a source of protein. “We’re delighted to be able to add two, new, delicious products to our ever-expanding range of veggie and vegan products,” said Tom Lindley, Cauldron business unit head. “…promising to add some extra excitement to working-from-home lunchtimes and picnics in the park, our Pressed Tofu with Italian Herbs and Tomato and Tandoori Bites are super versatile and packed full of flavour and nutritional goodness. “Suitable for vegans, vegetarians, meat reducers and flexitarians, whether warming curries, meze platters or stir fries are your thing, you won’t be disappointed.” The two new offerings are available at Waitrose in the chilled aisle. Earlier this year, Cauldron Foods entered the free from category with the introduction of new vegan Greek-style cubes across the UK. #CauldronFoods #plantbased #UK

Montreal-based dairy company Saputo has announced two strategic acquisitions in the dairy alternatives and value-added ingredients sectors, representing a combined investment of CAD 187 million ($72.6 million approx). Saputo has acquired Bute Island Foods, a manufacturer and distributor of vegan cheese for the retail and foodservice industries. Bute produces the popular Sheese brand, as well as private label brands. Located on the Isle of Bute on the west coast of Scotland, the company employs 180 people. “We are delighted to welcome the Bute Island Foods team and the wealth of knowledge they bring to our global family,” said Lino A Saputo, chair of the board and CEO of Saputo. “Our commitment remains to expand our footprint in the dairy alternatives space to meet the changing demands of our customers and consumers.” He continued: “This investment marks an important milestone that will allow us to accelerate our growth in this area globally, putting innovation at the forefront of our priorities”. In addition, Saputo has pledged more than CAD 5 million over five years to support local Bute Island community initiatives and organisations. Saputo’s second acquisition is for the Reedsburg facility of Wisconsin Specialty Protein, which manufactures value-added ingredients such as goat whey, organic lactose and other dairy powders. The transaction is expected to close at the end of May and will enable Saputo to expand and accelerate its ingredients offering in the US and internationally. #Saputo #whey #US #Dairyalternatives #ButeIslandFoods #Scotland #Reedsburg