Nestlé has made its largest foray into plant-based drinks in Europe with the introduction of Wunda, a new pea-based milk alternative. The drink is made from yellow peas sourced in France and Belgium and Nestlé says it offers strong nutritional value compared to similar plant-based beverages on the market – high in fibre, low in sugar and fat, enriched with calcium and a source of vitamins D, B2 and B12. According to Nestlé, the neutral taste and high protein content of the pea-based beverage allows it to be fully versatile for many uses including over cereal, in hot beverages, in cooking or drunk straight. The Wunda range will come in original, unsweetened and chocolate varieties and will be available first in France, Portugal and the Netherlands, before rolling out to other European markets. The pea-based beverage is also carbon neutral from launch – certified by the Carbon Trust – which has been achieved through using renewable energy in production and reducing emissions during distribution. Stefan Palzer, Nestlé chief technology officer, said: “This truly versatile, delicious pea-based beverage is an excellent source of protein and fibre. Its great neutral taste, the ability to use it for different applications and the fact that it is carbon neutral make it an ideal plant-based alternative to milk.” Wunda was initially developed as part of the company’s plant-based dairy R&D accelerator programme in just six months. “Our young intrapreneurs created this great product based on their own consumer needs by leveraging our longstanding expertise in plant-proteins and dairy,” added Palzer. Nestlé says the brand is already working on other innovations within the dairy alternatives space. #Nestlé #Europe #Wunda #Dairyalternative #Milkalternative #peaprotein

US food company Tattooed Chef has agreed to acquire Foods of New Mexico for approximately $35 million, as it looks to boost its Mexican plant-based foods offerings. Foods of New Mexico is comprised of New Mexico Food Distributors and Karsten Tortilla Factory, and the deal will give Tattooed Chef access to two manufacturing facilities totalling 118,000 square-feet. Founded in 1987, Foods of New Mexico produces ready-to-eat Mexican food products for both retail and food service. The company’s facility in Albuquerque currently manufactures quesadillas, burritos and sauces; while its second factory in Karsten is not yet in operation but will produce tortillas. The deal will see Tattooed Chef boost its manufacturing capacity and accelerate its expansion outside of frozen food into snacks, and refrigerated and ambient products. Upon completion, the prepared food company will be able to offer Mexican plant-based foods under its Tattooed Chef brand, which will join its current portfolio of ready-to-cook vegan and vegetarian bowls, zucchini spirals and cauliflower crust pizzas. “We have seen tremendous growth in the Tattooed Chef brand and these two facilities will allow us to diversify our product lines and significantly increase our manufacturing capabilities to capitalise on the $20 billion Hispanic/Southwest Food sector and beyond,” said Sam Galletti, president and CEO of Tattooed Chef. “We will be immediately addressing the $1 billion Frozen Mexican Food category once the transactions close. At full capacity, we believe Foods of New Mexico can contribute up to $200 million annually in revenue in the next two to three years and create significant value for all our stakeholders.” Tattooed Chef says it has a pipeline of different and innovative ideas for the coming months such as alternative tortillas using plant-based ingredients. Sarah Galletti, founder and chief creative officer of Tattooed Chef, said: “Foods of New Mexico has many of the qualities we were looking for in the next potential target: capacity, expanding product portfolio capabilities, and entering new categories.” Dennis Carpenter, president of New Mexico Food Distributors, added: “Tattooed Chef has a reputation for innovation, quality, safety and great leadership and we are excited about the future growth prospects of the business. We trust the direction Tattooed Chef will be taking the company and we wish them success in the future.” The deal is expected to be completed in early May, subject to customary closing conditions. #FoodsofNewMexico #frozenfood #TattooedChef #US

Tyson Foods has expanded its range of plant-based meat alternatives under its Raised & Rooted brand with four new products. Available across the US, the new offerings aim to meet the increased demand for plant-based protein options that are suitable for cooking at-home on the grill. The new products include plant-based burger patties, Bratwurst and Italian sausages, and ground. Made from pea protein, the soy-free options contain between 17-21g of protein per serving. According to Tyson Foods, the new plant-based meat products contain 75% less saturated fat than traditional options. “Our products are plants made meatier, and deliver the same delicious flavours, in a better-for-you alternative,” said David Ervin, vice president of marketing, Raised & Rooted. The four new meat alternative products join the Raised & Rooted brand portfolio which includes nuggets, spicy nuggets and whole-grain tenders. “We are excited about the momentum we’ve built over the past year, fuelled by our growth at retail, and our ability to continue to meet consumer’s demands,” added Ervin. “Raised & Rooted was created to provide plant-based options for everyone, and our new products are the next step toward meeting that goal while remaining steadfast to our commitment to providing great tasting alternative options.” The new products are available in grocery stores nationwide, retailing between $4.99 and $7.99 per package. #TysonFoods #US #RaisedampRooted #meatalternatives #plantbasedmeat

Britvic has expanded into plant-based nutrition with the acquisition of Plenish, a UK plant-based drinks business, for an undisclosed sum. Founded in 2012, Plenish offers a range of plant-based milks – including almond, coconut, oat and cashew – cold-pressed juices and functional shots, as well as a series of cleanse programmes. The brand’s products – which are certified organic, low in calories and free from added sugar and preservatives – are sold through the brand’s D2C website and in major grocery retailers nationwide. The deal is aligned with Britvic’s mission to access new spaces in the soft drinks sector and strengthens its offerings in the ‘high-growth’ plant-based milks and organic juices categories. Britvic also says the acquisition will strengthen its Healthier People, Healthier Planet sustainability agenda – as Plenish is an accredited B-Corporation and a certified carbon negative business. Following the transaction, Plenish joins Britvic’s portfolio of brands such as Fruit Shoot, Robinsons, MiWadi and J20; in addition to the PepsiCo soft drinks brands which its produces and sells under an exclusive PepsiCo bottling agreement. “In only a short time, Plenish has built a hugely impressive brand offering a fantastic range of products that cater to the growing demand for healthy and nutritious juices and plant-based milks,” said Simon Litherland, CEO of Britvic. He added: “At Britvic, we have a long history of building successful brands and we see tremendous potential in Plenish that we look forward to realising in the years ahead.” Kara Rosen, founder of Plenish, said: “I started Plenish nine years ago in my kitchen to help make it easy and delicious for people to improve their health and make a positive impact for the planet. Our plant-based drinks are still made like I originally made them at home – with best in class ingredients sourced from sustainable, organic farms and no additives. “I’m so excited for Plenish to join forces with Britvic, who I’ve long admired as a brilliant builder of brands and shares similar values, particularly around healthier people and planet. Together we can reach more people in more places with products and programmes that help you feel good, made in a way that you can feel good about.” #Plenish #Britvic #UK #Nondairymilk #plantbaseddairy

Nuud – a new plant-based, plastic free and biodegradable chewing gum – has launched into Waitrose stores across the UK. The new brand aims to highlight the plastic waste issues associated with regular gum and offer a natural, sustainable alternative. Nuud gum is also sugar free – naturally sweetened with xylitol – and comes in two flavours: peppermint and spearmint. With its biodegradable chewing gum, the brand is on a mission to rid the world of plastic gum, as well as educate consumers about the amount of single-use plastic used in regular gum – which Nuud claims is ‘as much as a drinking straw in one piece’. “Most people don’t know that regular chewing gum is made of single-use plastic and isn’t compostable,” said Keir Carnie, founder of Nuud. “The government spends around £100 million a year cleaning up gum from our streets. We want to tackle this and effect a whole scale change in behaviour when it comes to chewing gum.” Instead of using plastic in the gum base, Nuud uses ‘sustainably’ harvested tree sap called Chicle, which it says helps gum to biodegrade naturally like banana skin. Nuud gum is available to buy nationwide at Waitrose stores for £1.50 per single pack, as well as on the brand’s website in packs of 12. #sugarfree #Nuud #chewinggum #biodegradable #UK #vegan

Real Food From The Ground Up is adding a new vegetable base to its portfolio with the introduction of Purple Carrot Crackers. Launching next month, the new offering is vegan, non-GMO and gluten free. Made with purple carrot – the latest vegetable to be included in the brand’s line-up – the new crackers come in sea salt and ranch flavours. “We’re excited about purple carrot joining cauliflower and butternut squash vegetable bases for our growing snack brand,” said Deb Holt, CMO of Real Food From The Ground Up. “We love being able to offer plant-based versions of classic snacks and our Purple Carrot Crackers, a nod to the original orange squares, are as good as they look.” Purple Carrot Crackers will be available at retailers across the US such as Whole Foods Market, as well as via the brand’s website and Amazon. Earlier this year, Real Food announced the launch of two new plant-based snacks: Cauliflower Chips and Cauliflower Snacking Crackers. #plantbased #RealFoodFromTheGroundUp #US

May is Celiac Awareness Month, and Absolutely Gluten-Free is helping to spread the words of health, hope, and solidarity. Celiac disease is a genetic autoimmune disease in which people cannot eat gluten because it will damage their small intestine. Sources of gluten come from wheat, rye, barley and some oats. If not properly managed, celiac disease makes the body vulnerable to other diseases, such as type one diabetes, osteoporosis, multiple sclerosis, anaemia, infertility, migraines, and in extreme cases, intestinal cancer. However, people who suffer from this disease are looking ahead with determination and motivation in hopes of finding a cure. There are many ways to help spread awareness of celiac disease and contribute to the ongoing research to develop treatments and a cure. Many people may not be familiar with celiac disease or may not even know it exists. Therefore, sharing infographics, videos and links on social media can help boost awareness. People can also help by hosting or contributing to fundraisers to assist in the need for continued, extended research. Absolutely Gluten-Free is a food product brand that offers snack items that are 100% certified gluten-free, all-natural and vegan, as well as OU certified kosher, grain-free and free from corn and rice. Absolutely Gluten-Free is dedicated to providing high-quality, healthy snacks and treats to those who suffer from celiac disease, as well as those who simply opt for a gluten-free lifestyle. “Absolutely Gluten-Free is the must-have product line for people who seek delicious snacks and products and choose to eat gluten-free products,” said Laura Morris, associate marketing director for the brand. “Absolutely Gluten-Free is ‘proof of the pudding’ that gluten-free can also mean delicious.” Absolutely Gluten-Free’s signature products are the perfect addition for any occasion. The brand’s crackers and flatbreads are crisp and crunchy, with a wide range of flavours – including original, toasted onion, everything and cracked pepper – and they make the ideal addition to any charcuterie board. The company says its chocolate drizzled coconut chews are soft and moist, perfect for when you need that something sweet. The line comes in four flavours: cranberry, chocolate and new key lime and blueberry. Meanwhile, Absolutely Gluten-Free’s macaroons come in chocolate and coconut varieties. In addition to these sweet and savoury snacks, Absolutely Gluten-Free also offers a pizza made with a light cauliflower crust, tomato sauce and creamy cheese. The best part is that there is no need to feel guilty when eating this gluten-free pizza, which is made with natural ingredients – Absolutely Gluten Free makes you feel good about what you are eating. For more information, visit http://absolutelygf.com/ #US #AbsolutelyGlutenFree #partnercontent #glutenfree #snacks

My/Mochi Ice Cream has announced the launch of new Oat Milk Frozen Desserts, which will be available in five different flavours. The new non-dairy line-up is said to offer a similar taste and texture to traditional dairy ice cream and includes strawberry, vanilla, chocolate, Neapolitan and salted caramel flavours. The swap from cashew cream to oat milk in My/Mochi’s vegan offerings aims to cater for those concerned with nut allergens. “Oat milk continues to grow in popularity, overtaking soy to become one of the most popular plant-based dairy options,” said Craig Berger, CEO of My/Mochi Ice Cream. “My/Mochi Oat Milk Frozen Dessert reinforces our commitment to revolutionising the world of snacking with oat milk ranking high on protein and fibre while being allergy friendly. We are constantly looking to mesmerise mouths and we couldn’t be more excited to announce this updated offering that all can enjoy.” The new line will be rolling out across the US this summer. #mochi #MyMochiIceCream #Oatmilk #US

Work has begun on a new £6 million facility at Branston’s site in Lincolnshire, UK, that will be used to extract high-grade protein from potatoes. Potato supplier Branston is working alongside agri-tech research and development company, B-hive Innovations, as part of a collaborative project which aims to improve potato crop utilisation. The new facility will convert low-value potatoes into clean-label functional protein that can be used in vegetarian and plant-based foods. The factory will also produce starch-based products for a range of manufacturing applications. According to Branston, the facility will be the first of its kind in the country and will incorporate bespoke technologies and capabilities to meet increasing demand for UK-grown plant-based ingredients. “We’re delighted to be working with B-hive Innovations on this new venture. Most people are aware of potato starch and fibre in potatoes, but they don’t consider the highly nutritious protein fraction,” said managing director of Branston’s prepared foods division, Richard Fell, who is heading up the project. “B-hive Innovations has been honing this technology for a number of years, working with a group of academic and industry partners and supported by Innovate UK. They have developed a process to gently extract and isolate high-grade proteins from potatoes. “This means we have the potential to meet the growing requirements from food manufacturers for 100% plant-based protein that is free from allergens and is fully traceable from our UK-grown crops.” #BhiveInnovations #UK #plantprotein #plantbased #BranstonLtd

Cargill has announced that it is investing in Bflike, a start-up created by Blue Ocean Xlerator with a portfolio of solutions for meat and fish alternatives. Based in the Netherlands, Bflike has developed a range of technologies and premix ingredient solutions for meat and fish analogues. The company’s portfolio includes patent-pending vegan fat and blood platforms, which reportedly enable manufacturers to create plant-based alternatives that look, feel and cook like their animal-based counterparts. Cargill is investing in Bflike through a joint venture with BOX, a Dutch private incubator and accelerator focused on sustainable innovations in the food sector. Bflike also receives technical support from Top, a food technology service provider and subsidiary company of BOX. The partnership with Bflike combines Cargill’s food ingredient solutions with the start-up’s recipes and technology, and will aim to support companies in bringing plant-based products to market quickly and affordably. Bflike will license its proprietary technology and ingredient solutions to food manufacturers and retailers which are commercialising their own meat and fish alternative products. Cargill says that the collaboration will allow customers to scale up quickly, using their own production process and machinery, while being supported by its supply of ingredients. “BOX and Top have spent years developing a pipeline of diet enrichment solutions, allowing manufacturers and retailers to offer affordable meat and fish alternatives that truly mirror the sensory experiences of traditional animal-based products,” said Koos van Haasteren, CEO of Bflike. “Now together with Cargill as a development partner, we can help expand the possibilities with a new generation of nutritious products that will continue to revolutionise the plant-based marketplace.” Belgin Köse, segment director enrichment & renewability for Cargill starches, sweeteners & texturisers Europe, added: “This joint venture is another way in which Cargill is enabling plant-based alternatives that exceed consumer expectations and enrich consumer diets with responsible, sustainable and affordable options in various geographies.” #Bflike #meatalternatives #fishalternatives #BlueOceanXlerator #Cargill

ADM has opened a new plant-based innovation lab within its Biopolis research hub in Singapore, as it looks to advance protein innovation. ADM says the lab will develop ‘next-level, on-trend and nutritious’ plant-based products, tailor-made for the Asian consumer palate. The company first inaugurated the Biopolis research hub in Singapore in 2018, which houses a number of labs – including a food and flavour analytics hub, a beverage and dairy applications lab, a bakery and confectionery lab, a meat and savoury lab, and a customer innovation centre. The new facility will feature a combination of experts in proteins and texturing ingredients, alongside flavour specialists – who will test flavours, textures, fats and binding characteristics in-house and accelerate product development for customers. ADM says the lab can also provide medium-scale sampling through forming and freezing capabilities to support market evaluation of new solutions. “ADM is a pioneer in plant-based nutrition innovation, and this new facility will enhance our ability to meet rapidly growing consumer demand in the Asia-Pacific region and bring exciting new products and solutions to the market,” said Leo Liu, ADM president, Asia-Pacific. “Protein continues to be a focus for consumers who are experimenting with plant-based options to meet their health and nutrition, sustainability and convenience preferences, and with Asia being home to 60% of the world’s population, Singapore is a critical hub of innovation and growth around plant-based alternatives.” Marie Wright, chief global flavourist and president for creation, design and development at ADM, said: “The lab will help us capture key insight and learnings to help drive exciting new solutions for the Asian market, but also help us better serve customers around the world looking to incorporate Asian flavours and preferences into their latest plant-based food and beverage innovations.” #ADM #innovations #plantbased #Singapore

Plant Based World Expo’s Industry Voices series – launching Tuesday 27 April – will allow professionals to connect with and learn from plant-based industry experts, such as Kerry Foods, Eat Just, Sodexo and more. Industry Voices has been created with retailers, foodservice providers, plant-based brands, investors and industry members in mind to explore opportunities, trends and gain actionable insights into the plant-based food industry. Each conversation will focus on a dedicated subject, allowing buyers and industry members to select topics that will help them get up to speed on the plant-based market. The sessions cover many areas from retail to foodservice, local to global markets, as well as investments and the supply chain. Upcoming sessions include: 27 April – Plant-based market update with Julie Emmett, senior director of retail partnerships at Plant-Based Foods Association 4 May – Plant-based menu makeover with Alison Rabschnuk, director of business development plant protein at Kerry Foods 11 May – Keeping the momentum growing in retail with Ann Beaty, ecommerce business director at Kroger 18 May – Supplier diversity as a business opportunity with Michael Alexander, supplier diversity business lead at Target Procurement Hosted by Benjamin Davis, VP of content at Plant Based World Expo, participants will be invited to ask questions to create a truly collaborative learning environment. “At Plant Based World Expo, we pride ourselves on being the go-to source of information for buyers of plant-based products,” said Davis. “At our physical shows, we provide education, networking and business opportunities by helping industry members stay on top of key market trends.” “The Industry Voices series will keep industry members up-to-date with this vastly growing market from the comfort of their own living room, ready for the return of our live, in-person events this autumn,” he added. Each session in the Industry Voices series will be available as a recording after the live session to access via the Plant Based World website. Attendance is free but pre-registration is required and spaces are given on a first-come, first-served basis. To read the full session overview and learn more about the speakers, click here. #EatJust #KerryFoods #PlantBasedWorldExpo #plantbased