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

Onego Bio, a precision fermentation company, has secured €14 million from the European Innovation Council (EIC) Accelerator programme, bringing the company's total funding to €65 million. The firm produces Bioalbumen, a bio-identical egg protein, which promises a stable supply, high protein quality and neutral flavour. The product is also designed to reduce the environmental impact of traditional egg production by approximately 90%. Founded in 2022 as a spinoff from the Technical Research Center of Finland (VTT), Onego Bio collaborates with major food companies on product formulations across various categories, including baked goods, confectionery, snacks, sauces, pasta and meat alternatives. The company operates commercially from San Diego, California, and is finalising plans for its first manufacturing unit. According to the company, Onego Bio is advancing its commercial efforts in North America, where the regulatory landscape facilitates quicker market entry. The business plans to submit a Generally Recognized as Safe (GRAS) notice to the FDA this year, aiming for a positive response in 2025. The EIC funding will support regulatory approval efforts in the EU, specifically from the European Food Safety Authority (EFSA). Maija Itkonen, CEO and co-founder of Onego Bio, said: "The new funding and immense support from our investors demonstrate their confidence in our vision and the potential of innovations like Bioalbumen to build a more sustainable system. It also shows that the EU recognises precision fermentation as a solution to address sustainability issues and enhance food security in Europe and worldwide." "However, to remain competitive and fully capture the potential of exceptional European research and innovation, the regulatory approval process must be accelerated, as the EU currently lags behind other regions in this area." Top image: © Onego Bio #OnegoBio #US

US food-tech company Voyage Foods has introduced its bean-free coffee to commercial customers in foodservice and food manufacturing channels. The bean-free brew, made from roasted chickpeas, rice hulls and green tea-derived caffeine, is over 40% cheaper than traditional coffee, "providing coffee manufacturers with price stability that results in significantly better margins," said the firm. Available in various caffeinated and decaffeinated formats – including roast and ground, liquid, liquid concentrate and instant – the bean-free coffee aims to address rising coffee prices driven by extreme weather conditions and climate change. Adam Maxwell, CEO and founder of Voyage Foods, said: "Given the current dynamics of the coffee market, food and beverage suppliers are uneasy about supply-chain volatility as well as fulfilling their triple bottom line of people, planet and profit". "There will always be a place for premium, fair-trade, single-origin coffee, and that's not our target – we intend to make the biggest possible impact, and we'll do that by supplying an eco-friendlier, ethically made alternative to commodity coffee." Top image: © Voyage Foods #VoyageFoods   #US

Several consumers in Canada have become ill with Listeria infections linked to recalled milk alternative products, with two confirmed fatalities. The contaminated milk alternative beverages, sold in Canada by Danone under its Silk brand and Walmart under its private-label Great Value brand, have been linked to nine hospitalisations and 12 illnesses in total, confirmed by the Canadian government’s Public Health Agency. The Canadian Food Inspection Agency (CFIA) confirmed the cases of infection with Listeria monocytogenes and issued a national recall of 18 Silk and Great Value products, including various almond, coconut and oat beverages. The recall was first issued on 8 July. According to the CFIA, it pertains to products with 'All Best Before dates up to and including October 24 2024, and a product code containing 7825.' The majority of infections have occurred in Ontario, as well as one case each in Quebec and Nova Scotia. 67% of those infected are female, and 58% are aged 60 or older. Symptoms of Listeria infection can include fever, muscle aches and gastrointestinal issues, which can be particularly severe for vulnerable populations. Frédéric Guichard, president of Danone Canada, wrote in a statement: “The news in this notice is devastating and our most sincere sympathies go out to the families and loved ones during this difficult time. We would like to reassure our consumers that we have conducted the recall and have removed the affected products from retail shelves, in close collaboration with our retail partners.” On its website, Danone said that the contaminated products were produced in a third-party manufacturing facility, and that all refrigerated Silk beverages produced at the site have been preventatively recalled. Guichard continued: “We are working with the utmost seriousness and in close partnership with the authorities to thoroughly investigate and shed light on the circumstances surrounding this event. Food safety, quality, and the health of our consumers are, and will always be, at the core of everything we do. We are committed to providing updates as more information becomes available.” #Canada #Danone #Walmart

Leprino Foods, a US-based mozzarella cheese manufacturer, and Fooditive Group, pioneers in plant-based ingredients and fermentation, have partnered to commercialise Fooditive’s non-animal casein protein. Under the agreement, Leprino Foods gains exclusive global rights to produce and distribute Fooditive’s non-animal casein for cheese applications, with non-exclusive rights for other food uses. Fooditive’s non-animal casein mimics the functionalities and taste of animal-derived casein, offering a sustainable alternative suitable for various food applications. Moayad Abushokhedim, CEO of Fooditive, commented:​“We are beyond excited to partner with Leprino Foods in bringing our revolutionary non-animal casein to the global market. This collaboration not only underscores our commitment to sustainability and showcases the incredible potential of our precision fermentation technology but also our commitment to partnerships." "By offering high-quality, environmentally friendly proteins, we are paving the way for a more sustainable future and delivering innovative, plant-based alternatives that meet the evolving demands of consumers. Together with Leprino Foods, we are set to transform the food industry and make a lasting impact on the planet.” Mike Durkin, president of Leprino Foods, added: “This agreement with Fooditive highlights our ability to innovate and adapt swiftly to emerging trends and technologies. By incorporating precision fermentation alongside our conventional dairy production, we will explore how this non-animal casein derived from fermentation will add to our product portfolio." "This innovation not only can enhance our range but also holds the promise of reducing the environmental footprint across the supply chain, all while maintaining the highest standards of product functionality, quality, taste and texture." #LeprinoFoods #Fooditive #US

Lycored, a producer of naturally derived carotenoids, has introduced a new nature-based colourant called ResilientRed BF at the IFT First event in Chicago this week. ResilientRed BF is the latest addition to Lycored's portfolio of naturally derived lycopene-based colourants sourced from tomatoes. The company is positioning the new colourant as a "best friend" for food and beverage manufacturers looking to meet growing consumer demand for clean label products. "Consumers everywhere are voicing a clear preference for naturally derived rather than artificial colours and are craving a return to more wholesome foods and beverages," said Caroline Schroeder, head of global marketing at Lycored. Ideal for applications such as UHT dairy, plant-based beverages, meat alternatives and surimi seafood, ResilientRed BF is designed to provide resilience and stability across a range of pH, light and heat conditions. The colourant also offers improved flowability compared to previous formulations. ResilientRed BF is made without ingredients like sugar esters or palm oil, allowing it to meet the stringent requirements for products sold at retailers like Whole Foods Market. Lycored says the new colourant can provide vibrant shades at lower usage levels, creating efficiency and value benefits for brands. "We're excited for customers, scientists and food experts to meet their new best friend – ResilientRed BF – through interactive demonstrations on the IFT FIRST expo floor," Schroeder added. "We're confident this new nature-based colourant will satisfy the growing number of consumers who desire premium, clean label products." #colours #cleanlabel #Lycored #plantbased

Nestlé has introduced Maggi Rindecarne, a plant-based meat extender, as part of its commitment to developing affordable and nutritious food options. Maggi Rindecarne is a blend of soy and spices that can be combined with minced meat to effectively double the number of servings, while retaining the nutritional value and familiar taste and texture of traditional mincemeat dishes. Swen Rabe, head of Nestlé's Product and Technology Center for Food, said: "Our team of experts and chefs developed a tailored solution which brings an equivalent amount of protein in an affordable way to consumers in Latin America". He continued: "Our innovation ensures the familiar taste and texture of mincemeat, is shelf-stable and easy to use". This latest launch builds on Nestlé's ongoing efforts to expand its affordable food range by incorporating plant-based proteins. In 2022, the company piloted a shelf-stable, plant-based protein blend designed to complement egg dishes in Latin America, and developed an affordable and nutritious beverage solution made by combining milk and locally sourced soy for the Central and West African markets. Nestlé's focus on affordable, plant-based food solutions aligns with its broader commitment to developing products that maximise nutrition, affordability, and sustainability. Other recent Maggi launches, such as Maggi Soya Chunks and Maggi Veg, have also provided meat-alternative options to cater to the evolving dietary preferences of consumers. "Nestlé is committed to developing affordable foods and beverages that include nutritious plant-based proteins, helping people to achieve adequate and balanced diets," the company said in a statement. Maggi Rindecarne is currently available in Chile, and the company plans to expand the product's reach to other Latin American markets in the coming months. #Nestlé #Maggi #plantbasedmeat #meatalternatives #mincedmeat

Big Idea Ventures’ Generation Food Rural Partners (GFRP) Fund has launched Bayou Best Foods, a new plant-based seafood company in the US market. The launch of Bayou Best marks the eighth investment made by the GFRP Fund, which aims to accelerate growth in the areas of food, agriculture and protein technologies by forming new companies based on intellectual property. Bayou Best has been developed to commercialise a portfolio of products that can provide a sustainable, animal-free solution to the seafood industry, utilising proven technology, while meeting consumers’ taste expectations. Its initial focus will be on plant-based shrimp alternatives, with plans to expand into adjacent categories. The board of directors has appointed Kelli Wilson as CEO of the company. Wilson brings over 30 years of experience in the food manufacturing industry, including senior roles at ConAgra and Beyond Meat. She commented: “Bayou Best is positioned to be a leader in animal-free seafood manufacturing and distribution, with a strong focus on delivering an eating experience that mimics, in taste and texture, animal-based seafood items”. Wilson added: “Our mission is to provide a product that can replace shrimp in any traditional menu or dish. Consumers who have seafood allergies or who have decreased their shrimp consumption due to other health concerns, can confidently eat Bayou Best seafood and feel good about their choice.” Emily Linett, director of strategic partnerships of the GFRP Fund, said that the seafood industry faces significant environmental, human rights and fraud issues. “Bayou Best’s products align with the growing demand for sustainable protein options, driven by consumer concerns about seafood sustainability and a desire for animal-free alternatives,” she commented. “This investment furthers GFRP’s mission of launching innovative companies while creating living wage jobs in rural communities.” #BayouBest #US

India-based vegan food brand Plantaway has launched what it claims is the country’s first plant-based chicken fillet, made from pea protein. The ‘Chick’n Fillet’ is designed to provide a nutritious plant-based alternative to traditional chicken, offering 19g of plant protein per serving. It is designed to mimic the taste and texture of real chicken while using no artificial colours, flavours or preservatives, responding to consumer demand for meat alternatives that do not compromise on flavour. Plantaway’s Chick’n Fillet can seamlessly replace chicken in a variety of dishes, from burgers and sandwiches to salads and stir fries. It joins the brand’s existing portfolio of meat alternative products, which includes burger patties, nuggets, kebabs and keema samosas. Top image: © Plantaway #Plantaway #India

Palsgaard and Aarhus University are inviting food manufacturers to join a new €5 million project focused on developing plant-based replacements for egg ingredients. Palsgaard, a specialist in emulsifiers and stabilisers, is working with the Danish university alongside fellow F&B ingredients company Nexus to devise plant-based solutions that can replace 10% of the egg ingredients used globally. The project, titled ‘PIER’ (Plant-based Food Ingredients To Be Egg Replacers) aims to find alternatives to eggs in products such as baked goods, dressings, desserts and ready meals. With a goal of helping to reduce carbon footprint and cutting recipe costs for manufacturers, the project is targeting companies that are currently using significant volumes of egg and egg powders in their products and have strategic ambitions to reduce their reliance on fresh and dried egg ingredients. By taking part, companies will be able to co-create with the other project members and secure priority access to the new ingredients for their own products. Sustainability is a key driver for the project, with the CO2 emissions from the global annual consumption of eggs equivalent to three times that of all container ship traffic. It is estimated that 12% of those eggs are used as ingredients in food products to provide functionality such as texture and volume by foaming, gelling and emulsifying. Claus Hviid Christensen, chief executive officer of Nexus, said: “The PIER project represents an exciting opportunity to drive positive change by developing more cost-effective, climate-friendly ingredients. We’re looking to bring in partners from the food industry who are ready to co-create with us, testing their existing recipes and developing new recipes using solutions that are not yet available on the market.” The project will also explore opportunities for partial egg replacement. PIER has a total budget of DKK 37 million (approximately €5 million) and has received a grant of DKK 23 million (approximately €3 million) from Innovation Fund Denmark. #Denmark #Europe #Palsgaard #Nexus

Tess Warnes, registered dietician at food procurement specialist Allmanhall addresses the vital regulatory considerations businesses must remember when it comes to allergen information and labelling. Tess examines how this specifically applies to vegan food, to avoid confusion for food companies and consumers. The availability of vegan and ‘free from’ products has expanded considerably in the past few years. This has been a combined result of the number of individuals following vegan diets, a greater focus on less dairy and meat for reasons of sustainability, and an increase in allergy-based dietary requirements. In line with this growth, we have seen an increased element of confusion around labelling on products. Navigating food labels can be challenging, as laws and products continue to change. Research by the FSA recently showed 62% of people who react to animal-based products, or who buy for someone who does, are confident that products labelled ‘vegan’ are safe to eat. Worryingly, this is incorrect from a regulation and allergen information perspective, and may therefore be putting consumers at risk. Key differentiations Vegan labelling on packaging provides assurance to consumers who choose to avoid animal products for ethical, environmental or health reasons. In the UK, the use of vegan labels is not strictly regulated by law. ‘Free from’ foods are special ranges of foods made without certain allergens. If a label states that the product is 'free from milk' or 'peanut free,' it has to be based on specific and rigorous controls and regulations. These controls need to ensure that the final product is completely free of the allergens stated, not of all allergens. This is another common misconception. ‘Free from’, may mean free from eggs or dairy – not necessarily both – in the same product. What it is free from must be stated, and this includes checking that all ingredients and packaging materials do not contain the specific allergens, and that cross-contamination from other foods made on site is prevented. There is one exception to this rule, which is gluten. Regulations state that gluten-free labelled products can contain a maximum 20mg/kg of gluten. Next is Precautionary Allergen Labelling (PAL), more commonly known as 'may contain'. These statements are voluntary and not regulated by law. PAL is used by food producers to communicate the possible unintentional presence of a food allergen at any stage in the food chain and includes phrases such as 'may contain nuts,' 'may contain traces of egg,' 'made in a factory that handles peanuts' and 'not suitable for milk allergy sufferers’. There is no agreed definition for ‘vegan’ in UK food law, and when it comes to vegan labelling, there is no legal UK or EU classification regarding what foods can or cannot contain. Voluntary labelling of terms such as 'vegan' are covered by the Food Information Regulations 2014 and Consumer Protection from Unfair Trading Regulations 2008. This states products cannot be misleading. As a vegan diet does not include animal products, if a food is labelled vegan, the food must therefore not contain animal products. However, it does not mean the food will be safe from contamination or traces of animal products. A vegan claim does not need to go through any rigorous tests in the way that allergen information does. This means that a food can be labelled vegan and have a PAL statement for milk or egg. Vegan food can be prepared in factories and areas where products of animal origin may be present. This could mean that some vegan food products could unintentionally contain allergens, therefore caution is absolutely required. Vegan certification The Vegan Trademark was designed to provide greater clarity for those following vegan diets, removing the need for these consumers to read through ingredients list. And while the trademark standards require minimising cross-contamination as far as possible, rigourous tests demonstrating complete removal of animal products are still not needed. It is this that has caused confusion for consumers, many wrongly assuming that all vegan products are suitable for someone with a milk allergy. It’s important to note that the Vegan Society does not claim that products registered with the Vegan Trademark are suitable for people with allergies to animal products; this depends on the standards achieved by individual manufacturers. Many vegan food producers exercise caution, rightly, and include precautionary statements which seem counter-intuitive such as 'may contain milk' while also being labelled as ‘vegan’. Food safety labelling, like ‘free from’ or ‘allergen free,' serves as a guarantee from food producers that the specified food will be absent from the product. But vegan food labelling simply indicates that no animal-based ingredients were intentionally used – not that they are free from any traces or exposure. Vegan food producers should therefore ensure free from statements are used correctly, to avoid confusion and dangerous consequences. #Labelling #UK #Allergens #Vegan