A plant-based egg alternative produced by Eat Just has been introduced to the menu at more than 500 locations of Chinese fast-food chain, Dicos. Eat Just, a portfolio company of Eat Beyond Global Holdings, offers a vegan egg substitute in pourable liquid and pre-baked patty formats through its Just Egg range. With this latest partnership, the Just Egg folded egg product will replace Dicos’s conventional egg patty across hundreds of the foodservice company’s locations. “To have a leading quick-service restaurant exchange an animal-based product for a plant-based product across several of its regular menu offerings is a first in the industry,” said Patrick Morris, CEO of Eat Beyond. “It is also exciting to see one of China’s leading restaurants embracing more sustainable, plant-based options. This is a leading indicator that tells me we are likely to see this trend continue.” Since 2019, Just Egg has been available in China via ecommerce platforms, as well as in select brick-and-mortar retail and foodservice locations. The product has reportedly seen year-over-year growth of 70% in the country via these channels. Last year, Eat Just announced that it had partnered with an investment consortium to establish a plant protein production facility in Singapore. #eggalternative #EatBeyondGlobalHoldings #Dicos #Just #JustEgg #plantbased

Danone North America has expanded its Silk portfolio with the introduction of a new multi-serve beverage containing plant-based protein. A source of calcium, Silk Ultra is available in creamy chocolate, unsweet and original flavours, and can be enjoyed straight out of the carton, in a smoothie or over cereal. The brand says that the beverage is geared towards athletes and offers 20g of complete plant-based protein per serving. Silk Ultra is also a source of vitamins A, D, B2 and B12. “Fitness enthusiasts know that protein plays a critical role in supporting muscle performance, and serious athletes are incorporating more plant-based options into their diets and training regimens,” said Andrew Hartshorn, senior vice president, plant-based food and beverages for Silk. “As the experts in developing delicious plant-based beverages for over 30 years, Silk saw a real consumer need for a great-tasting plant-based beverage in the protein space. Silk Ultra delivers complete plant-based protein and truly delicious taste, so athletes don’t have to compromise.” Silk Ultra is available in multi-serve cartons, for an MSRP of $4.99 per 59oz product, from grocery stores nationwide in the US. Last year, Danone North America added to its Silk portfolio with a new range of Almondmilk Mix-Ins Yogurt Alternatives. #US #Silk #Dairyalternatives #DanoneNorthAmerica #plantprotein

UK retailer Sainsbury’s has announced that it will launch its first plant-based own label tea bags later this year. Currently, Sainsbury’s own label teabags are composed of 75% natural fibres and 25% polypropylene sealing material. This sealing material ensures the teabag remains intact and that tea leaves don’t seep into the cup. However, the new plant-based tea bags will be made from polylactic acid (PLA), sourced from the sugars in cornstarch, cassava or sugarcane. According to Sainsbury’s, the introduction of the new PLA tea bags in June 2021 will see the retailer move over 815 million individual teabags a year from using oil-based plastic to plant-based plastic, as part of its efforts to halve its use of plastic packaging by 2025. The PLA teabags will be industrially compostable, and Sainsbury’s recommends that they are disposed of in kerbside food or garden waste bins. As well as introducing the new PLA tea bags, the retailer has also announced that it will remove the outer plastic wrapping from 11 products, equating to 16.2 tonnes of plastic. Claire Hughes, director of product, packaging and innovation at Sainsbury’s, said: “This extensive rollout of our new tea bags, is another example of how we are looking to implement new innovative products that will reduce the impact our business has on the environment. “Our move towards plant-based teabags has required significant time and multiple trials to ensure that our customers receive the same great quality teabag and we look forward to the roll out in stores this year.” #PLA #Sainsburys #Teabags #UK

Maple Leaf Foods’s Greenleaf Foods subsidiary will acquire and convert a production facility in Indianapolis, US, to expand the firm’s plant-based production capacity. Greenleaf Foods produces a range of plant-based protein products sold under the Lightlife and Field Roast brands in Canada and the US. The purchase of the new plant comes as the company seeks to increase the production capacity of tempeh, due to ‘growing demand’ for its Lightlife tempeh products. The acquisition of the 118,000 square foot plant in Indianapolis is expected to close in early April, and the company will then install tempeh production equipment at the site, with an estimated initial capacity of approximately 4.5 million kilograms of tempeh annually. According to estimates provided by Maple Leaf Foods, the cost of the project is approximately $100 million, and production at the plant is estimated to begin in the first half of 2022. When fully operational, the site will employ approximately 115 people. A statement from the company claims that, if demand for tempeh continues at expected levels, the site offers flexibility for the company to expand the plant further, with the potential to double capacity. Michael McCain, president and CEO, said: “Maple Leaf Foods has been purposeful in executing a multi-tiered strategy focused on capital efficiency. To date, we have found ways to leverage the capacity of our existing plant protein manufacturing assets, while successfully utilising footprint in the rest of our network. “At this juncture, given the high demand for our tempeh products, this Project offers us the ability to deliver incremental capacity in a cost-effective, timely manner in a location that has synergies with our long-term vision.” #US #MapleLeafFoods #GreenleafFoods #plantbased #tempeh

Plant-based snack brand Outstanding Foods has raised $10 million in a Series A financing led by SternAegis Ventures, as it prepares for a 2021 retail expansion. With the capital, Outstanding Foods is looking to expand both its retail footprint and direct-to-consumer (DTC) marketing efforts nationally and globally. The funding comes after Outstanding Foods raised $5 million in a financing round last year, also led by SternAegis Ventures, which the US company said would be used to expand its portfolio. The brand is the manufacturer of PigOut Pigless Pork Rinds and most recently TakeOut Meal-In-A-Bag Puffs – both free-from gluten, soy and GMOs – which are currently sold in retailers such as Walmart, Kroger and Whole Foods. In addition, Outstanding will also use the capital to strengthen its research and development team to accelerate the development of new plant-based, better-for-you products. Other investors in the round include Kenneth Harris, former board chairman of Enjoy Life Foods, and Javier Valéz-Bautista, former CEO of Mission Foods and current CEO of El Dorado Foods. “We’ve experienced explosive growth in 2020 in both our DTC and retailer channels, and feedback on our Addictively Delicious and nutritious products has been outstandingly positive,” said Bill Glaser, CEO and co-founder of Outstanding Foods. He added: “This Series A financing will enable us to accelerate our mission of making it easier for anyone to eat healthier plant-based foods. Look for more Outstanding Foods tasty innovative products to come.” Cassel Shapiro, CFA and partner at SternAegis Ventures, said: “We are committed to supporting the Outstanding Foods team in its mission to develop a plant-based snack products global brand. “Outstanding Foods is led by passionate serial entrepreneurs seeking to push the boundaries of what’s possible with plant-based ingredients.” #OutstandingFoods #plantbasedsnacks #SternAegisVentures #US

Bühler has announced a new partnership with the Deutsches Institut für Lebensmitteltechnik (DIL) to advance the development of sustainable protein products. The DIL is a research institute focusing on food technology and food science based in Quakenbrück, Germany. The DIL campus in Quakenbrück features food safety labs, pilot plants and research capabilities, while over 200 scientists and technologists work at the facility. Through the new partnership, Bühler and the DIL aim to develop new production technologies to enable the sustainable production of protein products, with the partnership predominantly focusing on plant-based proteins. According to a statement from Bühler, the production of plant-based proteins has less of an environmental impact than traditional meat proteins. Figures provided by the company assert that the world will have to produce more food from 35% less agricultural land to meet the needs of the world’s growing population by 2050 in a sustainable manner. The company claims that it is therefore essential to “explore and identify alternative and underused sources of protein and develop efficient technologies to convert these into attractive, marketable products.” One highlighted method is extrusion, with Bühler claiming that the method enables the formation of texturised proteins with different structures from different raw materials. High-moisture extrusion, for example, enables the conversion of plant proteins into food products “with textures similar to meat”. Ian Roberts, chief technology officer at Bühler, said: “If we are to feed 10 billion people in 2050 and if we are to be able to do this and mitigate the climate change increase that we currently see, we need to build strong partnerships with purpose and we need to build those in areas where we can drive major impact.” Volker Heinz, director and CEO of DIL added: “We continuously try to achieve a better understanding of the structure and functionality of foods, which we consider is the key to innovative solutions for food processing. “On this track, we are excited to have Bühler as a partner on our side. Together we will explore the many possibilities of technological interventions to get our food system on the track towards a sustainable future.” #Bühler #DeutschesInstitutfürLebensmitteltechnik #Germany #plantbasedproteins

Allergy-friendly snack company Partake Foods has secured $4.8 million in a Series A round of financing, with a minority investment from Lotus Bakeries’ corporate venture fund FF2032. With the capital, Partake plans to focus on retail expansion and new staff hire. The news reportedly builds on a successful year for Partake and follows a 2019 fundraiser that helped accelerate growth. Other participators in the round include Marcy Venture Partners, singer Rihanna, CircleUp Growth Partners and Black Start Fund. Chuck Muth, chief growth officer of Beyond Meat and current investor, will be joining the company’s board. Partake was founded in 2016 by Denise Woodard after her daughter was diagnosed with multiple food allergies. The company first launched three cookies in 2017 and has since introduced seven new flavours, a new soft-baked cookie line, as well as a baking mix. All of its products are free of the top eight allergens (wheat, tree nuts, peanuts, milk, eggs, soy, fish, and shellfish), and are vegan, non-GMO and gluten-free. Currently, Partake products can be found in 2,700 stores including Target and Whole Foods Market and the company is now looking to double this number of retail locations by the end of Q1. “With this group of strategic partners and added financing, Partake continues our mission of making super delicious and safe food that those with and without dietary restrictions can enjoy,” said Denise Woodard, Partake CEO and founder. Partake marks the third company to join the FF2032 investment portfolio, along with UK cracker brand Peter’s Yard and US vegan snack manufacturer Love Corn. Woodard added: “Lotus Bakeries’ rich traditions and commitment to healthy and accessible snacking are a welcome complement to Partake ‘s mission of providing daily moments of joy to every consumer. “In addition, their global footprint, experience in scaling businesses, and aligned values make them a wonderful partner, and we welcome them on board as an investor in this next stage of growth.” #allergens #PartakeFoods #US #FF2032 #LotusBakeries #glutenfree

Sustainable ingredients company, EverGrain, has now launched its nutrient-rich barley ingredients with the backing of AB InBev. EverGrain utilises saved grain from brewing and transforms the barley into protein and fibre-based ingredients, enabling them to be used in a variety of food and beverage products. After five years of R&D, the team – with support from AB InBev – is now ready to showcase its range of barley ingredients and products. “Our unique barley ingredients will transform plant-based products, delivering better tasting and more nutritious options to consumers who seek a healthier and more sustainable future,” said founder and CEO of EverGrain, Greg Belt. “EverGrain’s innovative and circular approach, which we’ve honed over the past five years, offers a scalable, local and reliable solution for the global food industry to help address the world’s food security and sustainability challenges,” Belt continued. By committing to a circular economy, EverGrain hopes to partner with some of the world’s leading organisations to encourage and support them to turn barley into an essential ingredient. “AB InBev is proud to support such a remarkable, purpose-driven venture with a mission to create incredible ingredients to nourish the world through the transformative power of circularity,” added Tony Milikin, chief sustainability and procurement officer, AB InBev. “EverGrain marks an important milestone in our ultimate goal of building a better world as we look to the next 100 years and beyond.” With this launch, the ingredients company will commercialise its first-generation of ancient-grain products to market, EverPro and EverVita. EverGrain ingredients can be found in products such as Take Two plant-based barley milk, with product launches planned in the US and Europe in the first quarter fiscal year 2021. #ABInBev #barley #EvergrainIngredients

Danone North America has expanded its So Delicious Dairy Free portfolio with the introduction of a new range of plant-based cheese alternatives. Offering a ‘rich and creamy’ texture, So Delicious’s plant-based shreds come in cheddar- and mozzarella-style variants, as well as a Mexican flavour. The brand’s plant-based American- and cheddar-style slices are said to be perfect for melty grilled sandwiches and as a topping for black bean burgers. Meanwhile, the new cream cheese-style spreads can be enjoyed on bagels, crackers or in dips, and come in original and chive & onion flavours. The new products are all reportedly free from dairy, gluten and soy, and are Non-GMO Project Verified. Both the slices and the shreds will be available nationwide in the US from this month onwards, at retailers including Target, Walmart, Hannaford, Market Basket and Fresh Thyme. The cream cheese-style spreads are launching in March. Last year, Danone North America added a new line of coconut yogurt alternatives paired with curated toppings to the So Delicious range. #US #Dairyalternatives #Danone #plantbased #SoDeliciousDairyFree

Asda has partnered with Kbox Global to trial a supermarket vegan butcher counter at one of its stores in the UK, in response to the growing plant-based trend. The one-store vegan butcher trial will initially last six months and is part of a new joint venture between Asda and Kbox Global, a UK start-up that helps optimise kitchen assets. The Veelicious counter will be situated at Asda’s Watford store and will offer a range of meat-free alternatives starting from 75p such as facon, bean burgers, mock lamb and vegan ‘black pudding’, as well as a small selection of vegan cheeses, ready-to-eat meal kits, chutneys and cooking sauces. With Veelicious, Asda hopes to provide consumers with access to high quality and flavoursome vegan foods, coinciding with Veganuary. Preyash Thakrar, Asda’s chief strategy officer, said: “The demand for vegan products is on the rise and we have seen a surge in people seeking out ways to easily enjoy a plant-based lifestyle. “Veelicious will be a ‘test and learn’ trial to help us understand what resonates with customers to enable us to enhance our plant-based proposition.” Asda says it has recorded an increase in online searches for ‘vegan’ on its website by 175% year-on-year and is forecasting its vegan sales in January to rise by 391% year-on-year. This month, Asda has also added 22 new meat-free alternatives to its plant-based range. Salima Vellani, founder and CEO of Kbox Global, said: “Our partnership with Asda to launch the UK’s first vegan butcher is an exciting joint venture that recognises growing demand for plant-based brands, from meat eaters and vegans alike. “Veganism is now a mainstream, healthy and environmentally sustainable way for anyone to eat. We are pleased to be working with one of the country’s leading supermarkets to give consumers more of what they are asking for.” Last January, Asda announced plans to trial a new sustainability store in Leeds where shoppers can refill containers of products such as Kellogg’s cereals and Unilever’s PG Tips tea. #Asda #meatalternatives #UK #KboxGlobal #vegan

New Wave Foods has raised $18 million in a Series A funding round to grow its plant-based seafood operation. The US company has developed a plant-based shrimp alternative that it says is virtually indistinguishable from ocean shrimp in terms of taste and texture. The company plans to initially focus on selling its product – which is made from sustainable seaweed and plant proteins – to restaurants and foodservice locations. New Wave Foods’ latest financing push was backed by New Enterprise Associates (NEA), Evolution VC Partners, and other new and existing investors. The new funds will enable the company to scale up production, expand its sales and marketing efforts, and continue to build its team. “We’re launching a versatile plant-based shrimp that can be used in a wide range of shrimp dishes,” said Michelle Wolf, co-founder and CTO of New Wave Foods. “We have developed a product that is delicious and easy to prepare; these are key factors for foodservice operators.” New Wave Foods CEO, Mary McGovern, added: “Along with a delicious-tasting product, we aim to address the environmental issues that come with shrimp farming and overfishing.” With the additional capital, New Wave Foods will also be able to accelerate its plans for future products, including plant-based lobster, scallops and crab. “Plant-based protein is one of the most important consumer trends in decades, with explosive demand for healthy, sustainable products, and New Wave Foods is delivering a plant-based seafood alternative that is delicious, responsible and humane,” said NEA general partner Liza Landsman, who will join the New Wave Foods board of directors. In 2019, New Wave Foods announced that it had secured funding from Tyson Foods through the meat giant’s Tyson Ventures subsidiary. #NewWaveFoods #plantprotein #Plantbasedseafood #US

US-based breakfast sausage maker, Jimmy Dean, has launched a plant-based patty breakfast sandwich. The company’s Plant-Based Patty, Egg & Cheese Croissant Sandwich features a meat-free patty made with soy protein and egg whites, as well as American cheese and whole eggs, in a croissant. The croissant sandwich offers 13g of protein per serving and will be available in 12-count packages at Sam’s Club locations nationwide from January. Meanwhile, its Jimmy Dean Delights Plant-Based Patty & Frittata Sandwich is made from a vegetable and grain patty containing soy protein, black beans, brown rice, quinoa and egg whites, topped with a spinach and egg white frittata and American cheese, inside a whole-wheat English muffin. The frittata sandwich contains 15g of protein, 280 calories per serving, and will be available at retailers nationwide in Spring 2021. Jimmy Dean’s croissant sandwich comes with an RRP of $11.65, while its frittata sandwich will have an estimated RRP of $7.29. #JimmyDean #US #meatfreealternatives #plantbasedpatty #breakfast