Chicago, US-based alt-seafood start-up Aqua Cultured Foods has obtained self-GRAS status in the US, following a recent review by an independent panel of qualified scientific and toxicology experts. GRAS independent conclusion gives Aqua the green light to sell its products to consumers in the US. Aqua’s first products – tuna and scallops – are made with clean-label formulations and short ingredient lists. They are optimised for raw applications such as sushi, tartare and ceviche, and will be available to restaurants at either the same price or cheaper than conventional seafood at wholesale. Aqua employs a low-capex production process that grows cellulose fibre into whole-cut fillets that resemble the appearance and texture of raw seafood. The firm then pasteurises the fillets and combines them with plant-based flavours and colours to replicate conventional seafood products. Aqua Scallops are made from water, cellulose and plant-derived flavours that 'mimic the oceanic notes' of scallops. Aqua Tuna includes a natural, beet-derived colour to match the deep red colour of fresh ahi or bluefin tuna. The products are vegan, allergen-free and provide a good source of fibre, while having a six-week shelf life. Aqua Culture Food's CEO and co-founder Brittany Chibe said: "Fermentation is a growing pillar of the alternative protein industry, and biomass fermentation in particular is poised to scale. Fermentation-enabled meat brands like Meati and Chunk Foods have already taken off – we’re excited to bring that momentum to seafood." Chibe continued: "Aqua's products not only match the taste and texture of traditional seafood but will be sold at or below price parity (depending on region and species) to raw seafood at wholesale. By targeting premium, raw cuts of seafood, we can achieve positive unit economics, which is largely unheard of at our scale." "Achieving self-GRAS status brings us one step closer to feeding the world’s growing population and healing our oceans. Aqua has been years in the making, and this milestone allows us to finally share the delicious products that our team has been working so hard on creating. Tasting is believing, and I can’t wait to fill everyone’s plates with Aqua tuna and scallops." In March, Aqua partnered with Ginkgo Bioworks to optimise its fermentation tech, leveraging Ginkgo's microbial characterisation and analytics to elevate the quality of its fish-free seafood products. #AquaCulturedSeafood #US #seafood

The alternative seafood sector is no longer just a drop in the ocean – it’s making serious waves in the global food and beverage industry. As consumers hook onto the environmental challenges of traditional fishy fare, the industry is casting a wide net in pursuit of sustainable solutions. The Plant Base's Melissa Bradshaw takes the plunge into this sea of salty innovation. The alt-seafood sector has undergone a remarkable transformation, once characterised by limited offerings lacking in flavour, unrealistic textures and inadequate nutrition. However, the tides have turned, marking a significant milestone with the establishment of the sector’s inaugural trade association, Future Ocean Foods, last year. This moment promises a sea of exciting opportunities ahead. The association comprises 36 member organisations hailing from 14 countries and spans the fermentation, plant-based and cell-based industries. Within these diverse portfolios, a multitude of approaches is evident. Aqua Cultured Foods offers plant-based scallops derived from microbial sources, while Revo Foods – six months on from the launch of its 3D-printed salmon – recently introduced ‘The Kraken,’ an octopus alternative crafted using mycoprotein and 3D technology. While traditional seafood staples like tuna and cod remain popular among consumers, recent research from ADM indicates a growing curiosity in plant-based alternatives, particularly salmon fillets and burgers. Moreover, specialised alt-seafood products such as Aqua and Revo’s innovative scallops and octopus, as well as crab, shrimp, lobster, squid and caviar, show promising potential for further expansion. Pia Meinlschmidt, team lead for product management at German solutions provider Planteneers, explained that taste and texture frequently pose the most significant challenges for manufacturers in the alternative seafood sector. “We support the development of recipes that are specifically tailored to the customer’s needs and help with scaling and troubleshooting,” she said. “Our ready-to-fill and ready-to-use ingredient systems are precisely tailored to the requirements of our customers’ production facilities.” Planteneers’ FiildFish P 161004 system, comprising a blend of plant proteins, starches and hydrocolloids, facilitates the creation of plant-based alternatives to both raw and smoked fish, such as sushi, sashimi and salmon. Thanks to its ability to achieve fine slices and white stripes, it offers versatility in product development. Additionally, FiildFish P 141504 serves as the foundation for hot preparation foods, featuring a ‘fish-like’ lamella structure and white colour, making it ideal for white fish fillet-style products or breaded fish sticks. A healthy market In the broader context of plant-based meat products, attention to nutrition and clean labelling is paramount, and the same holds true for seafood alternatives as discerning consumers prioritise minimal processing and healthy ingredients. US-based ingredients company Fiberstar offers natural citrus fibre solutions that not only enhance texture and moisture retention in plant-based meat and seafood but also align with consumer preferences for clean label products. Shuai Li, the company’s R&D director, emphasised that Fiberstar’s Citri-Fi TX20 solution can be listed on ingredients labels as ‘citrus fibre,’ ‘dried citrus pulp,’ or ‘citrus flour,’ all of which resonate well within natural markets. “Its coarse size and unique fibre structures make it ideal for imparting a chewy texture and maintaining firmness in the final product,” Li commented, explaining that the solution provides a moist and succulent mouthfeel in plant-based seafood thanks to its water-binding properties, which prevent dryness during cooking. “Ideally, Citri-Fi TX20 should be pre-hydrated with three times its weight in water to optimise its benefits, but it can also be blended with other dry ingredients before liquid is added,” he said, adding that the product’s fibre content can also improve Nutri-Scores. Jennifer Stephens, Fiberstar’s VP of marketing, shared with The Plant Base that the inclusion of dietary fibre is a key trend in improving the nutritional profiles of meat and fish alternatives. This trend aligns with the industry’s focus on cleaner labels and reducing fat content by using different oils, such as substituting coconut oil with canola. Another emerging trend in the market is the enrichment and fortification of plant-based seafood alternatives with omega-3 fatty acids to enhance their nutritional value. Omega-3 is renowned for supporting various health outcomes, including improved cardiovascular, cognitive, eye and immune health. While traditionally obtained from fish, algae-based omega-3 ingredients can offer a rich source of this nutrient in its docosahexaenoic acid (DHA) form, crucial for maintaining brain health and function. Bioriginal, a Canadian-headquartered manufacturer of oil blend solutions, has developed a new line of omega-3 oils derived from algae and flax. These solutions enable plant-based seafood products to closely match the omega-3 content of their conventional counterparts. The company’s Omega-3 DHA Concentrate is a vegan algal oil developed from a single strain of algae, specifically selected for its higher DHA content. Shannon Sears, CEO and president at Bioriginal, commented: “Focusing on this strain, the algae is harvested only once in nature. The supply is secured through a renewable fermentation process that ensures a self-replicating source of algal DHA.” He continued: “The resulting oil is then concentrated to produce a minimum of 610 mg of DHA per 1000mg of oil, one of the highest DHA concentrates in the market. Based on market needs, a gentle refining process may be applied to customise colour, flavour and aroma profiles.” Meanwhile, Bioriginal’s Omega-3 600 Vegan Oil combines renewable algal oil with flax oil, sourced from the company’s farms across the Canadian prairies. Extracted through a chemical-free, cold-pressed process without the use of solvents like hexane or alcohol, this gentle method yields a clear, omega-rich flax oil perfectly suited for blending with algal oils. Green (and blue) credentials Algal ingredients are increasingly favoured in formulating plant-based seafood products, thanks to their capacity to impart authentic salty and fish-like flavour profiles, along with their environmental sustainability benefits. “By creating products with self-sustaining algae, and flax oil produced through responsible farming practices, we can reduce the potential impact on the world’s wild fish population while preserving our precious farmland in the Canadian prairies,” Bioriginal’s Sears explained. “In an industry where consumers care about the world around them, and the quality of their products, Bioriginal is fortunate to have a secure supply chain that offers environmentally friendly products, traceable from sea and seed to shelf.” BettaF!sh, based in Germany, aims to make seaweed a mainstream ingredient within consumer diets and is harnessing European seaweed to develop a range of plant-based fish alternatives. Its plant-based tuna is made from seaweed, fava bean protein and pea protein obtained from a regional cooperative in northern France. Deniz Ficicioglu, co-founder and CEO at BettaF!sh, told The Plant Base: “70% of our planet is covered by oceans, yet 90% of our food comes from land mass. We rely on monocultures, we overuse chemicals, and we damage our soils.” “Climate change requires resilient aqua- and agriculture, but more fertilisers and larger machinery are not the answers. By utilising seaweed in our food system, we can drastically cut down on CO2 emissions and conserve valuable resources like fresh water and soil.” BettaF!sh collaborates with seaweed farms in Norway, Ireland and Sweden, cultivating and harvesting various seaweed species from the open ocean. Its flagship product, Tu-nah, draws inspiration from traditional canned tuna, which constitutes a significant portion of global tuna consumption. Tu-nah is fortified with iodine and omega-3 fatty acids, aiming to offer consumers a more sustainable source of nutrition, particularly for those who rely on seafood as their primary protein source. “Almost all tuna on the market comes from wild tuna, as it is one of the few marine species that cannot be farmed,” Ficicioglu explained. “However, global stocks are already critically depleted. Through Tu-nah, consumers can still get the taste they love with the same nutritional benefits, but without the heavy metals or negative externalities on the environment.” In addition to Tu-nah, the start-up’s R&D team is collaborating with research institutes to explore innovative seaweed processing methods. These efforts aim to develop novel ingredients using macroalgae, furthering the company’s commitment to sustainability and innovation. “Seaweed is the fastest-growing biomass on the planet,” said Ficicioglu. “Utilising this crop in our food system can have a significant impact on our environment. It helps our oceans to regenerate, increases biodiversity and counteracts acidification.” Based in Spain, Poseidona shares a belief in the transformative potential of seaweed within the food industry. Its circular approach involves upcycling sidestreams, which would typically be treated as waste within the food industry. Additionally, Poseidona harnesses invasive seaweed species to develop seafood alternatives, all while contributing to the restoration and rebalancing of marine ecosystems. In particular, Poseidona is leveraging gelling agent production sidestreams from red seaweeds and will utilise Rugulopterix okamurae, an invasive seaweed species in the Mediterranean. Sònia Hurtado Piñol, co-founder of Poseidona, established the company with biochemistry expert María Cermeño, aiming to provide manufacturers with high-quality and affordable protein ingredients. She explained: “Gradually, traditional seafood will naturally be replaced by new sustainable alternatives – crafted from algae, plants and other novel proteins and nutrient sources. We must focus on developing the necessary ingredients and products to facilitate this transition as swiftly as possible.” Another player in the algae arena is Israel-based SimpliiGood, which leverages the myriad benefits of spirulina – a popular ‘superfood’ ingredient – to develop a filament solution for plant-based fish alternatives. Baruch Dach, SimpliiGood’s founder and CTO, explained: “When breaking it down to its core, our technology is essentially the creation of protein-embedded bio-scaffolds, with a unique set of structural and textural features and no flavour”. While Dach acknowledges that numerous products in the alternative seafood category primarily cater to vegans, SimpliiGood’s ingredient platform offers a versatile solution. It can either serve as a complete replacement for animal proteins or seamlessly blend with traditional fish products. This capability leads to ‘unique interactions’ with animal tissue, resulting in a hybrid offering that holds appeal for omnivorous consumers. “We offer a clean label product that has a neutral taste and assumes a range of fish-like shades and tones, making the final product more realistic and attractive,” Dach added. During the initial phase, spirulina ‘tissues’ are meticulously crafted to resemble fish tissue. This is followed by a decolourisation process, which involves the extraction of non-protein components, including chlorophyll. “In contrast to common plant protein extraction techniques, which require fractionation and removal of around 80% of the seed mass, we keep about 80% of our mass,” Dach pointed out. “The residual mass goes through another proprietary step for customisation and optimisation of textural and flavour parameters. Developing the entire chain enables unparalleled versatility and control that are essential for more holistic solutions, avoiding the common ‘onetrick-short-term’ scenario.” Sea the future Dach foresees that alternative seafood will experience a gradual but eventual acceleration, potentially surpassing the rate of penetration seen in the meat and poultry sector. Hybrid and cell-based seafood alternatives will also play a role in this transition, working alongside the plant-based sector to combat environmental issues such as overfishing and protecting the marine ecosystem. Ultimately, collaboration will be key, as Poseidona’s Hurtado Piñol emphasised. “Synergies, cooperation and joining forces is the way to find the solutions that will make a real change,” she concluded. “These solutions will come to stay and replace the foods and practices that are no longer acceptable if we want to reverse the impact that we’ve caused in recent decades, on the oceans and the planet.” Top image: © Revo Foods

Beyond Meat has debuted a new product line, Beyond Sun Sausage, made with wholesome ingredients including fruits and vegetables. Available in three flavours, Cajun, Pesto and Pineapple Jalapeño, the new products contain vegetables, fruits and legumes, including spinach, bell peppers, yellow peas, brown rice, red lentils and faba beans. Made with avocado oil, Beyond Sun Sausage offers 12g of protein per sausage, is low in saturated fat, and contains no cholesterol or added antibiotics or hormones. The new sausages are designed not to mimic beef, pork or poultry, but to be a distinct and unique protein option. Dariush Ajami, chief innovation officer at Beyond Meat, said: “We’re thrilled to introduce a completely new innovation to the plant-based category with the addition of our wholesome, flavour-forward Beyond Sun Sausage. Filled with clean, plant proteins including yellow peas, brown rice, faba beans and red lentils, this launch further exemplifies our...commitment to raising the nutrition bar for plant-based meats and creating delicious, healthy products.” Beyond Meat’s senior culinary manager, Diana Stavaridis, added: “The new Beyond Sun Sausage is a home cook's dream – they're packed with bright, beautiful plant-powered ingredients like spinach, bell pepper, pineapple and jalapeño, bringing bold, culinary-forward flavours that can enhance any dish. When you prepare Beyond Sun Sausage, you’re serving love to your taste buds, heart and planet, and we’re excited for our fans to try this delicious new product as it’s unlike anything else currently available in the plant-based space." The debut of Beyond Sun Sausage follows the firm’s recent reformulation of its Beyond Burger, Beyond Beef and Beyond Sausage products in US retail. Now made with avocado oil, Beyond Meat reduced the saturated fat in these products without sacrificing taste or flavour, owing to avocado oil’s smoother, more neutral palate. Beyond Sun Sausage is available to purchase at Sprouts Farmers Market stores across the US. #BeyondMeat #US

Plant-based beverage brand Califia Farms has acquired Uproot, a US-based plant milk dispenser system for foodservice. Uproot provides sustainable, nutritious plant-based milk to the foodservice sector. Its plant-based milk dispenser programme, which launched in 2022, operates over 150 dispensers at colleges, schools and hospitals across the US. The programme serves oat milk, soy milk, and chocolate pea milk to meet the growing demand for plant-based milk. The acquisition will enable Califia to expand its ‘Away From Home’ portfolio of products and services. Dave Ritterbush, CEO of Califia Farms, said: “The founders of Uproot have developed a turnkey solution for dispensing plant-based milk and have achieved impressive distribution in just five years. We look forward to building on this foundation, connecting with consumers in new ways and providing our plant milks to more people.” Kevin Eve, founder of Uproot, added: “Jacob and I founded Uproot to bring great plant-based milks to college dining and other food services. We are excited to continue this mission with Califia Farms because they share our commitment to nutrition and sustainability. Together with Califia Farms, we will be able to offer more delightful, dispensed plant-based products and better serve our customers!” Under the deal, Uproot’s employees, including its two founders, will join the Califia team. The financial terms of the deal were not disclosed. #CalifiaFarms #Uproot #US #plantbased #plantbaseddairy

Elin Roberts, co-founder of Better Nature Tempeh, has stepped into the role of co-CEO. Better Nature launched in 2020 and is now listed in over 1,000 retail locations nationwide, including Tesco, Asda, Lidl, Ocado, Planet Organic and Whole Foods Market. The brand’s mission is to help consumers live healthier lives by ‘making whole food proteins the norm, not the alternative’ with its portfolio of tempeh products. Roberts joins current CEO Christopher Kong, where she will continue to head up business strategy, team culture and marketing as co-CEO. Kong will lead on sales, business development and fundraising. Commenting on her new role, she said: “I’m excited to join forces with Chris in the co-CEO role, balancing his energy and determination with sales, fundraising and business development with my business strategy and team leadership skills as we take the business to the next stage of our growth journey”. Kong added: “I am delighted to be working with Elin as co-CEO. Elin’s bold decision-making, rooted in consumer insight, is one of the fundamental reasons Better Nature Tempeh is now the UK’s fastest-growing meat-free brand, and her compassionate yet firm leadership has helped create a workplace culture that gets the best from our team, day in and day out.” #BetterNatureTempeh #UK

Kraft Heinz’s potato-based frozen food brand Ore-Ida has partnered with frozen dessert firm GoodPop to launch the Fudge n’ Vanilla French Fry Pop. The ice cream stick was developed to tap into US consumers’ preference for dipping salty French fries into cold, creamy milkshakes. According to a survey, this is one of America’s most popular food combinations. The Fudge n’ Vanilla French Fry Pop wraps a frozen vanilla oat milk base in a rich, chocolate fudge shell rolled in real, crispy potato bits. Jackie Britva, senior brand manager for Ore-Ida at The Kraft Heinz Company, said: “For over 70 years, Ore-Ida has offered Americans delicious and crispy French fries in the comfort of their homes. Nothing says summer quite like the sweet and salty combo of a fry dipped in a milkshake, but fans often have to go to a restaurant to enjoy the summertime staple. In partnership with GoodPop, we put a unique and convenient spin on the American classic, bringing it to home freezers everywhere. Put simply, we dipped it, so our fans don’t have to.” Daniel Goetz, CEO and founder of GoodPop, added: “At GoodPop, we love creating cleaned-up versions of classic treats. With this seasonal collaboration, we hope to rekindle that child-like joy of summer, with a decidedly modern twist. As always, GoodPop's goal is to elevate expectations for nostalgic favourites, so these Fudge n’ Vanilla French Fry Pops are dairy- and gluten-free, fit for all families to enjoy." The new ice cream sticks are available to purchase at select US retailers now for a limited time. #GoodPop   #OreIda   #US   #icecream

Speciality ingredient solution provider Ingredion has launched a new pea protein optimised for cold-pressed bars. The solution, named ‘VitEssence Pea 100 HD’, helps manufacturers maintain the softness of cold-pressed bars throughout shelf life, providing preferred texture and sensory attributes and adding nutritional value. “Consumers want soft, smooth textures and balanced taste,” Ingredion said in a statement. “Yet soy, whey and other plant proteins pose challenges. Generally, bars become harder over the products’ shelf life and gritty, powdery, dry and chalky textures are common, reducing the desirability of the bar.” VitEssence Pea 100 HD delivers a minimum of 84% protein on a dry basis and functions like whey or soy protein with softness through shelf life in cold-pressed bars. Ingredion’s proprietary process ensures a consistently functional product with fewer texture changes and desired sensory attributes for cold-pressed bars. The protein is non-hydrolysed, minimising bitter tastes and providing a cleaner label – this reduces negative consumer connotations while performing like a hydrolysed protein for smooth texture. Tara Kozlowich, director of global segment marketing, healthful solutions protein fortification at Ingredion, said: “Ingredion identified key consumer drivers such as taste, texture and sensory attributes in the sports and nutrition bar space. Understanding these preference drivers drove the development and launch of the plant protein. Our objective was to reach and maintain low levels of hardness in cold-pressed bars to keep smooth and creamy textures intact from the first bite to the last – throughout the product’s shelf life – without compromising nutrition or the eating experience.” Ingredion compared VitEssence Pea 100 HD to other protein sources in accelerated shelf-life and sensory studies. The technical experts from Ingredion’s innovation centres developed a cold-pressed bar model system and swapped competitive protein sources one-for-one. They also assessed the same model system against commercially available bars, using a third-party survey to gauge consumer preference. Michael Valenti, manager, global innovation business lead of healthful solutions protein fortification at Ingredion, added: “VitEssence Pea 100 HD showed desirable and predictably stable softness over shelf life and among pea protein competitors measured, had low pulse flavour and significantly lower chalky/gritty mouthfeel. In testing versus commercially available bars, consumers preferred the Ingredion cold-pressed bar prototype with VitEssence Pea 100 HD.” VitEssence Pea 100 HD is free of major food allergens and can help reduce the carbon footprint and blue water usage in cold pressed bars when replacing whey isolate. #Ingredion #peaprotein #ingredients

GoodMills Innovation has increased its capacity to produce plant-based ingredients following the completion of a new production tower at its site in Hamburg, Germany. ‘Tower III,’ the result of a multi-million euro investment, hosts a fully automated production process combining extrusion, texturization, wet defibering and hydrothermal product refinement. The project underlines GoodMills Innovation’s mission to play a ‘visionary role’ in shaping the plant-based F&B market, and establish itself as a ‘centre of excellence’ for the texturization of plant-based proteins for use in vegetarian and vegan products. The new facilities on 2,500-square-metres of production space, spread over seven levels, are ready after three years of construction. The central location of the 42-metre-tall Tower III gives GoodMills Innovation direct access to grinding and speciality mill products from the group’s sister company, Aurora Mühle Hamburg, as well as seaport access. Katharina Haack, head of marketing communications at GoodMills Innovation, said: “Plant-based nutrition is a building block towards a more sustainable future. And this is where we want to make a major contribution.” “Our raw materials enable manufacturers to produce high-quality meat and fish alternatives on an industrial scale, all of which are convincing in terms of taste, sensory properties and nutritional physiology. Only in this way can plant-based products gain an even greater market share.” Top image: © GoodMills Innovation #GoodMillsInnovation #Germany

The shortlist has been unveiled for the Speciality & Fine Food Fair Awards 2024, sponsored by the Federation of French Charcuterie Catering Companies (FICT), which recognise quality artisan products and inspiring independent retailers. Nicola Woods, Event Manager for Speciality & Fine Food Fair, comments: “We were overwhelmed by the volume and quality of the award entries this year, with our judges deliberating hard to select the shortlisted products and businesses. “It’s so exciting to see the innovation in the UK and international speciality food sector, and to read about the amazing work independent retailers are doing to serve their communities and champion artisanal food & drink. “Congratulations to everyone shortlisted, we can’t wait to celebrate with you at the Fair!” The shortlist for the 2024 Speciality & Fine Food Fair Awards is: Not Yet on the Shelf Fowlescombe Rare & Pasture Ltd - Rare @ Pasture Smoked Beef Pastrami Persian Kitchen Foods Ltd - Baba Ganoush Hensol Castle Distillery - Hensol Castle Welsh Vodka SUPERKEEN - Organic Cereal powered by Tiger Nuts Caragh Keane, Founder of SUPERKEEN, comments: "I am so incredibly grateful to hear that SUPERKEEN is shortlisted for a Speciality & Fine Food Fair Award 2024! Specialty & Fine Food Fair is an amazing event that I have wanted to be a part of since starting the brand. We are 'Super Keen' to hear the results and to hear all about the wonderful brands involved.” New Product of the Year - International ·        Asilia Limited - Asilia Salt ·        The Happy Pear - Dip & Snack Red Pepper Hummus ·        Be Truffle - Sweet Truffle Chilli ·        Be Truffle - Truffle Soy Sauce New Product of the Year - UK ·        Golden Hooves - Red Leicester ·        House of Theobroma - Cacaolasses ·        The Matcha Yaad - Matcha Ginger Refresher ·        Golden Hooves - Smoked Cheddar Best DEI Initiative ·        NEMI Teas Ltd. ·        The Biskery Large Independent Retailer of the Year, in partnership with BIRA ·        Low Sizergh Barn ·        The De Beauvoir Deli ·        Cobbs Farm Co Ltd ·        Priory Farm Estate Small Independent Retailer of the Year, in partnership with BIRA ·        Cheese Etc. The Pangbourne Cheese Shop ·        The Norfolk Deli ·        Forest Deli ·        The Cheese Lady Andrew Goodacre CEO of BIRA (British Independent Retailers Association) and awards judge, comments: “In my role as CEO for BIRA I am lucky to be invited to judge many awards. I see this as a privilege as I read about some of the fantastic retail businesses on our high streets throughout the UK. These awards were no different, with all the entrants showing their real passion for their business and their customers. In my mind they are all winners.” Stefano Cuomo, CEO of Macknade and awards judge, adds: “Showcasing the very best of our peers, as chosen by the communities that use them, these awards highlight the innovation and hard work that goes on in our independent businesses, up and down our nation, to not only provide incredible service and experience, but illustrating how we, as a sector, are leading the shift to progressive and sustainable supply chains and consumption – reading my peers’ entries for these awards makes me so proud to be part of this vibrant sector!” The independent retailer and new product awards are now open for public industry vote. Industry professionals can learn more about all the nominees and cast their vote for the winners at specialityandfinefoodfairs.co.uk/speciality-fine-food-fair-awards-2024/cast-vote. Speciality & Fine Food Fair returns to ExCeL London on 10-11 September 2024 to celebrate its 25th anniversary. To find out more about everything happening at this special edition of the Fair, and to secure your complimentary trade ticket, visit specialityandfinefoodfairs.co.uk.

Sustainable hummus brand ChicP has launched a new range of ambient hummus snack pots. The new dips, which combine hummus with crunchy breadsticks, come in five flavours: Original, Harissa, Basil, Truffle and Chocolate. Each pot contains 100% natural ingredients, is rich in protein, fibre and healthy fats, and is free from additives and suitable for vegans. Each ready-to-eat pack has a shelf life of 12-months and requires no refrigeration, tapping into demand for convenient, on-the-go snacks. ChicP’s founder Hannah McCollum said: “We are seeing a real shift in consumers and companies wanting healthier snacks that are also functional. We understand that more and more of our consumers are leading increasingly more hectic and fast-paced life and work styles, which is why our ambient Hummus Snack Pots are high in protein, iron and dietary fibre, to help them get the most out of their day”. She continued: “There is a huge desire for healthier, on-the-go, no fuss snacks for the whole family and our ambient Snack Pots are helping to curb that hunger”. #ChicP #hummus

Independent beverage solution provider Refresco has entered into an agreement to acquire Frías Nutrición from Alantra Private Equity and the founding family. Frías, which manufactures plant-based drinks, has a production facility in Burgos, Spain, and employs around 250 people. Frías produces private label plant-based drinks, including almond, rice, hazelnut and soy beverages. Hans Roelofs, Refresco’s CEO, commented: “As part of our proven ‘Buy & Build’ strategy, we are looking to expand our capabilities in existing and adjacent beverage categories. The acquisition of Frías significantly strengthens our position in the fast-growing plant-based drinks category. It complements our existing footprint in Spain with a production facility solely dedicated to plant-based products.” Roelofs explained that the acquisition will enable Refresco to further expand its service offering to branded customers and retailers across Europe, accelerating its product innovation capabilities in the plant-based drinks category and underscoring the firm’s ability to capture opportunities in the market. Bruno Delgado-Luque, partner at Alantra Private Equity, added: “Since we acquired Frías in 2019, the company has been on a remarkable growth trajectory, confirming its leadership position in the Iberian Peninsula, and expanding its international business. Together with the Frías family, we launched a major investment plan that resulted in the creation of one of the most modern and efficient plant-based drinks factories in Europe. We are confident that Frías has a bright future ahead and will continue its successful growth with the support of Refresco.” The news follows Refresco’s acquisition of US beverage manufacturer VBC Bottling Company in April this year. Refresco expected the deal to bolster its footprint and capabilities in North America, strengthening its ability to provide beverage solutions to branded customers. Financial terms of the deal – which is subject to regulatory approval – were not disclosed. #Refresco #Frías #Spain #beverages

Seed + Mill, a women-owned tahini and halva company based in New York City, has launched a new Chocolate Sesame Sauce, adding to its existing line of squeezable tahini products. This latest offering aims to offer a versatile ingredient that caters to the growing consumer demand for healthier alternatives to traditional chocolate spreads. Chocolate Sesame Sauce is formulated to be gluten-free, palm oil-free, nut-free, vegan and Kosher, making it suitable for a wide range of dietary preferences. With only 4g of sugar per serving, compared to 22g found in many conventional chocolate spreads, the product positions itself as a healthier option in the competitive market of sweet condiments. Seed + Mill’s founder, Rachel Simons, emphasised the significance of this launch, noting that the combination of chocolate and tahini has been a long-requested flavour by the brand's community. "Our team is bubbling over with excitement over this new product," she stated. "The squeezable format makes it incredibly easy to drizzle this sauce over everything, appealing to both consumers and manufacturers looking for innovative ingredient solutions." Chocolate Sesame Sauce is made from high-quality, double-milled sesame seeds, which contribute to its smooth texture and enhanced flavour profile. The incorporation of oats, demerara sugar and dark chocolate aligns with current trends in the food industry that favour clean labels and minimal processing. As the food and beverage industry increasingly focuses on sustainability and health-conscious products, Seed + Mill's new offering reflects these priorities. The sauce can be used in various applications, from drizzling over desserts to incorporating it into baking recipes, providing a versatile ingredient that can enhance product lines. The new product is now available online through Seed + Mill’s website and Amazon, as well as at their Chelsea Market storefront and select speciality stores, with a suggested retail price of $10.99. #chocolatespread #tahini #newproduct #US #glutenfree #sesame