Ingredion has expanded its speciality ingredients portfolio with the acquisition of KaTech, a German provider of advanced texture and stabilisation solutions. Headquartered in Lübeck, KaTech is a privately held company that offers a variety of solutions that assist food and beverage manufacturers with product formulation, ingredient functionality and technical assistance. The German firm is said to have application expertise in areas such as stabilisation, texture enhancement, protein enrichment and emulsification; with a strong focus on plant-based, dairy and dairy alternatives, meat and fish, savoury and bakery products. Founded in 2010, KaTech operates two locations in Germany, one in the UK and one in Poland. It has approximately 95 employees. Ingredion says the acquisition will expand its Food Systems platform with stabilising and texturising solutions and broaden its customer base. “KaTech has deep food formulation expertise which complements our leading texture business in Europe,” said Jim Zallie, Ingredion’s president and CEO. “The addition of KaTech enhances our ability to formulate customised, complete food solutions leveraging Ingredion’s expanded ingredients portfolio. It also expands the geographic footprint of our Food Systems growth platform complementing our positions in the US and Asia,” he added. Financial terms of the deal were not disclosed. Last November, Ingredion agreed to acquire the remaining stake in Verdient Foods, taking its ownership of the plant-based protein joint venture to 100%. #Ingredion #ingredients #KaTech #stabilisers #Germany

Vegan confectionery firm LoveRaw has expanded its Cre&m Wafer Bar range with a new white chocolate variety. Cre&m Wafer Bar White Choc will join Love Raw’s milk chocolate edition from last year, which it claims was the world’s first vegan hazelnut cream filled wafer bar in the UK. The new bar is coated in a layer of Love Raw’s branded white chocolate and is also free from palm oil. Cre&m Wafer Bar White Chocolate is available from today via the brand’s website for an RRP of £1.69 and will be launching into retailers such as Londis and Holland & Barret. #LoveRaw #UK #veganchocolate

Plant-based brand Cauldron Foods has entered into the free from category with the introduction of new vegan Greek-style cubes across the UK. Made from organic and sustainably-sourced soya beans, Cauldron Greek-Style Cubes in Mediterranean Herbs offers a plant-based alternative to traditional feta cheese. The mini dairy-free cubes are infused with basil and oregano and said to be high in protein, low in saturated fat and a good source of calcium. Cauldron’s new offering aims to meet the rise of meat-free and at-home lunches and the brand says its healthy plant-based option will transform dishes such as salads, pasta or BBQ spreads. “Cauldron’s Greek-Style Cubes are a great new versatile dairy-free option to traditional feta cheese,” said Holly Roper, registered associate nutritionist and healthcare professional communications officer at Cauldron Foods. “It will definitely be reassuring for vegans, vegetarians and flexitarians alike that whilst these cubes will power up their meals from a taste perspective, they will also provide a great source of protein and calcium, whilst being low in saturated fat – an all-round win-win,” she added. The brand is well-known for its meat free options such as tofu, falafel and vegetarian sausages. Cauldron Greek-Style Cubes in Mediterranean Herbs will launch first in Waitrose on 14 April, followed by Sainsbury’s on 9 May. The product will retail for £2.50 per 250g pack. #CauldronFoods #dairyfreecheese #UK #vegan

UK meat-free brand Better Nature has raised £1.6 million in crowdfunding to bolster its marketing and product development efforts. The brand says that it raised £1.35 million within three hours of its private launch on Seedrs last week. This was followed by a public crowdfunding round on the platform. Headquartered in London, Better Nature makes tempeh-based products such as mince, rashers and bites, which are stocked in more than 200 retailers. The brand says that the new funds will support its marketing efforts and new product development roadmap, which includes a new meat alternatives range set to launch in June. Ascension Ventures Good Food Fund, as well as Kale United – a backer of plant-based brands including This and Livia’s – were among the supporters of Better Nature’s latest funding push. Kirst Grant, chief investment officer at Seedrs, said: “Sustainability is at the forefront of most people’s minds as we are increasingly aware of how our choices impact the environment. Consumers’ growing environmental consciousness is translating into everyday investors looking for sustainable businesses to support and help grow. “Better Nature has built a solid business with an impressive track record across sales and marketing, offering consumers something different and exciting in the natural meat-free category. We’re really excited to see what the future holds for them.” #BetterNature #meatalternatives #tempeh #UK

Livekindly Collective has closed a $335 million growth funding round, as it looks to accelerate its expansion across the US and China. The total includes $135 million converted from a prior round, which was led by Blue Horizon Corporation in October. The new round was led by The Rise Fund – a global impact investment platform managed by TPF – and joined by Rabo Corporate Investments, S2G Ventures and other existing investors. Livekindly’s recent investment brings its total funding to more than $535 million since it launched 12 months ago, which it claims makes it one of the top three highest-funded and fastest-growing plant-based food companies. Livekindly is a collection of start-up brands focused predominantly on meat alternatives, including Oumph, The Fry Family Food, LikeMeat and recently-purchased Iceland Foods’ No Meat brand. The capital will be used to accelerate Livekindly’s expansion into growth categories such as the US and China, as well as fuel future acquisitions, key partnerships and investments in plant-based innovation. “Our mission is to make plant-based living the new norm, creating a healthier, more sustainable global food system through our international portfolio that meets local tastes,” said David Knopf, CFO of Livekindly Collective. “With the close of this funding round, we are ideally positioned to rapidly scale our model and lead the global consumer shift toward healthy, delicious and sustainable plant-based alternatives,” he added. Roger Lienhard, founder and executive chairman of Blue Horizon Group and founder of Livekindly Collective, said: “In just one year, we have raised a significant amount of capital, which testifies to the urgency of our mission and the enormous investment opportunity it represents. We believe the momentum behind plant-based living will continue to grow in both the private and public markets”. Livekindly Collective marks The Rise Fund’s second major investment in the global plant-based ecosystem. Steve Ellis, co-managing partner of The Rise Fund, has joined the Livekindly Collective board of directors. #LivekindlyCollective #meatalternatives #plantbasedfoods #TheRiseFund

Condiments brand Vadasz has released a duo of fermented super condiment pots in Sainsbury’s stores across the UK. The new range includes Raw Kimchi and Raw Garlic & Dill Sauerkraut and comes amid the driving interest in both fermented and Korean food. The Vadasz products are being launched as part of the supermarket’s Future Brands initiative, which aims to meet demand for new and authentic products. Vadasz Raw Kimchi pots feature a mix of Chinese cabbage, carrots, spring onions, chilli, ginger and garlic. Meanwhile, each sauerkraut pot contains a mixture of white cabbage, cucumber, garlic, black peppercorns and caraway seeds. Both products are naturally fermented, containing live cultures to boost gut health and immunity. The condiments are also suitable for vegans. Charlie Holland, senior marketing manager for Vadasz, said: “Vadasz Raw Kimchi and Raw Garlic and Dill Sauerkraut make it easy to add a burst of colour, taste and texture to the meals we love – as well as create new and inspired recipes such as kimchi pancakes. “The characteristic fresh crunch makes the brand’s products stand out from ambient options that fermented food lovers may have tried before. We’re excited to take Sainsbury’s shoppers on a journey through global flavours as the pots become a staple in the fridge – adding a boost to every meal through the power of plants.” The two fermented condiments will be available in 407 Sainsbury’s stores across the UK. #Vadasz #UK #vegan #Sauerkraut #kimchi

Winterbotham Darby-owned Squeaky Bean has introduced Chargrilled Mini Fillets, a vegan alternative to ready-cooked chicken. The new plant-based offering aims to mimic the texture of real chicken and is marinated to deliver a smoky taste “that is reminiscent of the grill”. Made with wheat and pea protein, the ready-to-eat chargrilled pieces can be enjoyed straight from the pack or incorporated into salads, sandwiches and burgers. Sarah Augustine, co-creator of Squeaky Bean, said: “We wanted to create more intense flavour in a totally unique mini fillet shape. As vegan food moves away from simple substitutes, there’s no reason for plant-based food lovers to miss out on tasty grilled flavours and realistic meaty alternatives. “Consumer demand for quick and delicious lunchtime meals will no doubt increase during the summer months – whether for post-lockdown picnics or to eat at your desk – so these ready-to-eat Mini Fillets will have you well prepared for the tastiest wraps, tacos, the most epic salads, or whatever you fancy.” With an RRP of £2.75 per 120g pack, Squeaky Bean Chargrilled Mini Fillets are available from Asda. Last year, Squeaky Bean added vegan Roast Chicken Flavour Sandwich Slices to its portfolio. #meatalternatives #UK #SqueakyBean #plantbased #WinterbothamDarby

Qualitas Health has announced partnerships with Grupo Indukern and Gullspång Re:food, including new funding, as it prepares to launch an algae protein line in 2022. Earlier this year, the food and nutrition company announced that it had secured $10 million in venture funds. Qualitas Health has now closed its Series A round funding at $12.5 million, following investments from chemicals business Grupo Indukern and food-tech investor Gullspång Re:food. According to Qualitas Health, the new partnerships will provide its iwi brand with direct access to the investors’ facilities and teams, along with their expertise. Qualitas Health cultivates the algae Nannochrolopsis to produce high-absorption omega-3. The company is also expanding its algae-derived offering into alternative protein and is looking to launch the new ingredient and products line next year. The company’s partnerships with Grupo Indukern and Gullspång Re:food will focus on applications and opportunities for iwi algae protein, which is said to offer a full complement of essential amino acids. Miguel Calatayud, CEO of Qualitas Health, said: “Grupo Indukern and Gullspång Re:food are the perfect partners for the current scaling stage. They bring know-how and expertise to iwi’s existing supplement business and wider recognition of our newly developed Nannochloropsis algae protein. “They also provide a global vision, a distribution platform for Europe and other countries and regions, and unique expertise in plant-based proteins and finished products. Their knowledge, skilled technological team, and advanced technologies will help in conducting clinical research and accelerate the regulatory process for Europe.” Peter Odemark, a Gullspång Re:food managing partner, added: “Qualitas has a great story to tell. Its algae is cultivated in impressive pond systems built on nonarable land in the desert, places minimal footprint on the natural ecosystem, harnessing natural sun power for energy and utilising saltwater, while creating jobs in rural communities.” #algae #alternativeproteins #plantprotein #QualitasHealth

Upfield has expanded its Becel spreads offering in Canada with the introduction of a new vegan margarine made from a blend of plant-based oils and oat milk. According to Upfield, Becel with Oat Beverage is a source of omega-3 and contains no artificial flavours, colours or preservatives. The company also claims that one serving of its new plant-based spread contains 80% less saturated fat than a portion of dairy butter. The new Becel offering – which joins plant-based bricks and a vegan spread as part of the brand’s dairy-free range – is kosher and halal, as well as gluten free. “Becel aims to satisfy the appetites of Canadians whose food interests are ever changing,” said Mandy Au, brand lead Becel, Upfield North America. “With plant-based eating on the rise, oat milk has emerged as one of the fastest growing non-dairy beverage choices in Canada. That’s why we are thrilled to bring consumers Becel with Oat Beverage which complements the buttery taste of Becel with the rich creaminess of oat beverage, or oat milk, for a delicious, dairy-free plant-based margarine to spread, cook and bake with.” Becel with Oat Beverage is available at major grocery stores nationwide. The new spread is currently being made at Upfield’s plant in Rexdale, Ontario, but the company says that production will move to its new facility in Brantford after it opens later this year. #Upfield #Dairyalternatives #Canada #Oatmilk #Becel

Kerry’s Richmond brand has expanded its Meat-Free range by launching new meat-free meatballs and mince in the UK. Both Richmond Meat-Free Mince and Richmond Meat-Free Meatballs are now available from UK retailer Asda, and will launch in Sainsbury’s from 21 April. Both new products are made from soy and wheat protein, similarly to the two existing products in Richmond’s Meat-Free range, burgers and sausages, first launched in 2019. According to Kerry, both new products are Vegan & Vegetarian Society approved and aim to capitalise on the exponential growth of plant-based meat alternatives. Victoria Southern, marketing and category director at Kerry Foods, said: “We know the meat-free market is booming but we’re seeing a real opportunity for growth in shoppers who are looking for affordable, delicious meat-free food to slot into family favourites – that they know will result in clean plates all round. “The launch of Richmond Meat-Free Mince and Richmond Meat-Free Meatballs is a natural expansion of the range as we continue to champion bringing people together at mealtimes.” Richmond Meat-Free Mince is available in 335g packs, while Richmond Meat-Free Meatballs are available in 352g packs containing 16 meat-free meatballs. Both products have a recommended retail price of £3. #KerryFoods #meatalternatives #Richmond #UK

Plant-based energy bar maker, Quantum, has raised $2.5 million in a seed funding round. Major League Soccer star Jozy Altidor has announced his investment in Quantum Energy Squares, alongside tennis players Sloane Stephens, Mike Bryan and Sam Querrey, and former president and CEO of Ballast Point and Cutwater Spirits, Jim Buechler. Quantum Energy Squares are plant-based, coffee-infused snack bars with balanced macronutrients from fruits, seeds and nuts plus MCT oil which “helps slow caffeine absorption for long-lasting energy, with no spike and no crash,” a statement said. Energy Square flavours currently include: Dark Chocolate & Pink Himalayan Salt, Caffe Mocha Almond Chip, Peanut Butter Dark Chocolate and Coconut Almond Chocolate Chip. Quantum products are certified gluten-free, non-GMO, soy-free, dairy-free and kosher, and are available nationwide at Whole Foods and Sprouts Markets. #coffee #energybars #Quantum

Vegan fried chick*n firm VFC Foods has raised £2.5 million in a seed funding round led by vegan investment fund Veg Capital. Founded in December 2020, UK-based VFC produces a range of vegan alternatives to fried chicken, which are available to consumers in the UK and Spain. As well as the investment from Veg Capital, VFC received additional funding from plant-based investment fund Johnson Resolutions, as well as the company’s senior leadership team. The company claims that it will use the funding to scale up production and accelerate the growth of the brand both in the UK and internationally. The firm also announced that it is working on ‘version 2’ of its chick*n product, aiming to further improve the texture and flavour profile of its products. VFC’s co-founder Matthew Glover – who also serves as the managing director of Veg Capital – will now serve as the CEO of VFC Foods, while the company’s other co-founder chef Adam Lyons will continue to oversee the company’s operations. In a statement, Glover said: “Our ultimate mission is to end factory farming, and so we are focused on driving efficiencies through our business that will allow us to compete directly with chicken on price, taste and convenience. I couldn’t be more thrilled with how the well the launch phase has gone.” VFC’s director of sales Stewart McGuckin added: “The launch phase has been phenomenally successful, with sales far exceeding our expectations, incredible food service and retail interest, as well as enquiries from more than 50 countries. “All this has shown us two things: we have a brand and a product that people really love, and that we are ready to shift up a gear.” #seedfunding #meatalternatives #UK #VegCapital #VFCFoods