Unilever‘s The Vegetarian Butcher has expanded its portfolio with the launch of Cod Almighty, a plant-based battered cod. With Brits consuming 1.9 billion fish-based meals annually, battered cod remains a quintessential British favourite. Cod Almighty, crafted using structured rice flakes, promises a taste and texture akin to fresh white fish, catering to flexitarians, vegetarians and vegans seeking premium-quality alternatives. Matthew Bailey, brand manager at Unilever’s The Vegetarian Butcher, said: “Whilst fish is a popular dish in the UK, there are very limited plant-based fish alternatives on the market, which means many are having to go without. Given our expertise and success across the category, it made complete sense for us to create Cod Almighty, to allow more people to enjoy fish dishes at home.” “We’re proud that The Vegetarian Butcher is continuing to outperform the market with +6.1% value growth and we attribute this to the fact that we work tirelessly to create a product that replicates the true taste and texture of meat, and this is exactly what we have concentrated on with Cod Almighty. He continued: “We wanted to create a delicious plant-based white, battered fish alternative, making it an easy swap for those looking to reduce their fish consumption. We are confident that Cod Almighty will help drive shopper interest in the plant-based fish space.” Packaged in fully recyclable materials, Cod Almighty is now available in several major retailers, including Sainsbury’s, Co-op and Ocado. The new launch builds on the success of previous innovations like the company’s Hentastic Southern-Fried Chicken. #Cod #plantbasedcod #TheVeganButcher #UK #Unilever

The Simply Good Foods Company has entered into a definitive agreement to purchase plant-based RTD protein shake brand Only What You Need (OWYN). Nutrition company OWYN’s products are made with clean, premium, plant-based ingredients, without artificial additives. The brand currently offers plant protein in five shake and powder varieties. The deal, which totals $280 million, is set to bolster and diversify Simply Good Foods’ portfolio, giving it a greater presence within the RTD protein shake segment. The addition of OWYN, which Simply Good Foods will acquire from United Nutritional Brands, an affiliate of Purchase Capital, and other minority investors, builds on Simply Good Foods’ position within the nutritional snacking category. The deal will see Simply Good Foods enhance OWYN products, leveraging collective R&D capabilities to enhance core product performance and unlock white-space growth opportunities. Geoff Tanner, president and CEO of Simply Good Foods, said: “The acquisition of Only What You Need is strategically compelling as it brings a third, complementary brand to Simply Good Foods and further enhances our presence in the fast-growing RTD shake segment. Additionally, OWYN reaches a new, incremental consumer segment which strengthens our category leading presence with retail customers.” He continued: “We are confident our go-to-market capabilities will accelerate profitable growth through accelerated distribution gains, increased household penetration and leveraging our cost-efficient supply chain”. OWYN’s president and CEO, Mark Olivieri, added: “Since OWYN’s launch in 2017, our goal has been to bring truth and transparency to everything we do while providing the best tasting RTD protein shakes in the market. This transaction is a continuation of our mission as Simply Good Foods is also committed to providing its consumers with quality products focused on high protein, minimal sugars and low levels of net carbohydrates.” The news follows OWYN’s introduction of its new line of plant-based protein powders last week. Pro Elite protein powders, offer 30g of complete protein with zero sugar and are available in chocolate and vanilla varieties. Sweetened with monk fruit, the flavours offer muscle-building protein with digestive and gut health benefits. Upon the transaction’s closing, Simply Good Foods will work with Olivieri and the OWYN leadership team, who will continue in their roles. #OWYN #proteinshakes #SimplyGoodFoods #US

ZenB has launched Pasta Sides, aligning with the brand’s focus on convenience and nutrition. These new pantry staples offer a blend of flavour and health, featuring real ingredients and a high protein content. Designed for busy households seeking enhanced mealtime options, ZenB’s Pasta Sides boast a quick and effortless preparation process, requiring just one skillet and ready in under five minutes. The Pasta Sides come in four flavour combinations, each inspired by global culinary traditions: Cashew e Pepe, Broccoli & Almond, Roasted Garlic Soy and Chili Fiesta. Each serving contains 12-14g of protein. Furthermore, these sides are gluten-free and crafted exclusively from real ingredients. In November 2023, the plant-based and gluten-free producer of pasta, added lasagna and cavatappi pasta shapes made from yellow peas to its line-up. #convenience #pasta #ZenB

The company, known for its range of soy-based products, is exploring options including a public offering, a sale to another firm or a capital raise. “I don’t want to be pigeonholed into an IPO,” McGuinness asserted, underscoring the company’s flexible approach to fundraising amidst a rapidly evolving market landscape. In recent years, the plant-based food sector has experienced exponential growth, driven by increasing consumer awareness of environmental sustainability, health consciousness and ethical considerations. However, as consumer preferences continue to evolve and new players enter the space, companies like Impossible Foods are faced with the challenge of staying ahead of the curve. McGuinness’s mention of a potential “liquidity event” reflects the company’s proactive approach to securing resources and capitalising on strategic opportunities in this dynamic landscape. With alternative meats gaining traction, Impossible Foods and competitor Beyond Meat have experienced a surge in popularity, securing distribution deals with major fast-food chains like McDonald’s and Yum Brands. Notably, Impossible’s signature patty features in Burger King’s Impossible Whopper and Starbucks’ Impossible Breakfast Sandwich. Despite initial preparations for a high-profile public offering in 2021 that could have valued the company at over $10 billion, Impossible Foods has encountered challenges amidst these changing market dynamics. Mounting food inflation has prompted consumers to seek more affordable options, impacting the performance of alternative meat stocks. McGuinness did not disclose Impossible’s current valuation, emphasising instead the company’s commitment to expansion and innovation. A recent move into retail spaces, including a debut at Whole Foods, signals a strategic shift towards broader accessibility for consumers. McGuinness also expressed openness to further diversifying distribution channels, potentially including dollar stores and club retailers like Costco. As cash-conscious consumers increasingly turn to budget-friendly shopping options, Impossible Foods aims to capitalise on emerging retail trends. McGuinness highlighted the company’s recent distribution gains, citing a 25% increase in January. Analysts suggest that Impossible Foods’ potential liquidity event could have significant implications for the broader plant-based food industry. A successful IPO or strategic sale could not only provide the company with the necessary capital to fuel its ambitious plans but also serve as a barometer of investor confidence in the sector’s long-term prospects. McGuinness noted Impossible’s recent branding overhaul and a renewed focus on nutritional messaging, emphasising the product’s cholesterol-free offerings. While environmental sustainability remains a core tenet of the company’s ethos, McGuinness acknowledged the evolving priorities of consumers.”We’re not leading with the planet because not enough people care,” he told Reuters. “It’s the reality now.” #ImpossibleFoods #IPO #marketinsight #Reuters

UK-based grocery company Fresh Direct has introduced an innovative new product: mushroom ‘meat’. The new creation offers a healthy alternative at the centre of the plate but also addresses the pressing issue of food waste. Made from the often-overlooked stalks of mushrooms, which are typically discarded in traditional mushroom processing, this new offering aims to enhance sustainable food production. In partnership with specialist Irish mushroom grower, Umi Foods, Fresh Direct has embarked on a mission to salvage, prepare and transform surplus mushroom stalks into its mushroom ‘meat’ product. Ian Nottage, head of food development at Fresh Direct, said: “The texture of the mushroom meat provides a fantastic alternative to more traditional centre-of-plate options. It also has the benefit of avoiding food waste, as it’s made from the unused stalk of the mushroom when it’s harvested. With the fibrous root of the mushroom, there is a natural texture, which gives a satisfying eating appeal. It’s also suitable for vegans as only soya protein, tapioca flour and coconut oil are added to make this really innovative product.” He continued: “Our chefs have created some fantastic recipes, experimenting with barbecue flavours, perfect for the summer as well as an alternative to pulled pork, which is brilliant in a burger”. With a minimalist ingredient list comprising solely soya protein, tapioca flour and coconut oil, this product also caters to the growing demand for vegan-friendly alternatives. Anticipating substantial uptake, the launch of mushroom meat is forecasted to curtail approximately 80 tonnes of food waste annually. #foodwaste #FreshDirect #mushroom

A recent study conducted by the London School of Hygiene & Tropical Medicine (LSHTM) highlights the importance of providing consumers with transparent information regarding the nutritional content and processing of meat and dairy alternatives. The research underscores the environmental advantages and potential health benefits associated with plant-based options. Published in Nutrition Reviews, the comprehensive review reveals that plant-based alternatives offer a more environmentally sustainable choice compared to animal-based products. Moreover, these alternatives often boast healthier nutritional profiles. The study, led by LSHTM researcher Sarah Najera Espinosa, emphasised the need for informed consumer choices in light of the expanding market for novel plant-based food and beverage products designed to replicate or substitute animal-derived counterparts. Analysing 57 peer-reviewed studies and 36 additional sources, the research focused on products available primarily in high-income countries, excluding traditional Asian staples like tofu, tempeh and seitan due to their already well-established health benefits. Key findings indicate that plant-based alternatives exhibit significantly lower environmental footprints, including reduced greenhouse gas emissions, water usage and land requirements, compared to their animal-based counterparts. However, the study also uncovered variations in nutritional profiles among different products. For instance, while plant-based meat alternatives generally contained more sugar than their animal-based counterparts, some plant-based cheese alternatives exhibited higher levels of saturated fat than dairy cheese. Despite the promising health implications of transitioning to plant-based alternatives, the researchers emphasize the need for further studies to validate these findings. They also advocate for enhanced labelling and categorisation to empower consumers, policymakers and stakeholders to make well-informed decisions. Najera Espinosa said: “Although whole foods are still considered the ‘gold standard’ for healthy and environmentally friendly diets, environmental and health outcomes from some novel plant-based foods are promising. Our review has demonstrated that some products, such as legume and vegetable-based drinks and legume- and mycoprotein-based meats, have the potential to be a useful stepping stone in the process of the food system and dietary transformation if they are carefully selected.” The study, titled “Mapping the evidence of novel plant-based foods: a systematic review of nutritional, health and environmental impacts in high-income countries,” offers valuable insights into the burgeoning plant-based food sector and its implications for both consumers and the broader food industry. #cleanlabel #LondonSchoolofHygieneampTropicalMedicine #research #UK

RTD oat milk cocktail brand Panther M*lk is making waves in the cream liqueurs category with its fresh range of flavours. The brand’s latest launch aims to resonate with a younger demographic, prioritising sustainability and taste without compromising quality and enjoyment. The newly unveiled matte black bottles feature modern aesthetics while maintaining their Spanish heritage. Crafted with sustainability in mind, the 50cl black bottles use fewer raw materials in production and transportation, complemented by eco-friendly labels printed with non-polluting ink, showcasing an elegant panther and butterfly bathed in sunlight. The flavours include: Crema: a smooth drink with hints of vanilla, caramel and warming spice, premium spirits with oat milk. Rosa: a fruity, vibrant blend with ripe strawberries with Panther M*lk’s secret spirit blend and oat milk. Cafe: a pick-me-up featuring warm roasted coffee combined with premium spirits and oat milk. Menta: a refreshing, cool option fusing premium spirits with oat milk and subtle peppermint notes. Panther Mlk’s latest offerings align with the burgeoning trend of plant-based dairy alternatives, particularly popular among the 18 to 35-year-old demographic. With 62% of UK adults purchasing plant-based dairy alternatives and the global dairy-free cream liqueur market projected to reach $4.2 billion by 2031, Panther Mlk’s innovative approach resonates with environmentally conscious consumers. Rooted in the clandestine allure of 1920s Spain, Panther M*lk reimagines the classic ‘Leche De Pantera’ cocktail for the modern era, appealing to a new generation of socially conscious drinkers seeking guilt-free indulgence. Paul Crawford, founder of Panther M*lk, said: “This is a landmark moment for me and for the brand. These changes further build our credibility and appeal amongst young consumers, whilst also allowing us to deliver a price point in on- and off-trade that makes the brand much more accessible to trade. Panther M*lk brings the good times responsibly, delivering guilt-free indulgence to a generation of drinkers who have come to expect brands to put the planet ahead of profit.” #PantherMlk #Oatbaseddairy #RTD #cocktails #plantbasedcreamliqueurs

UK tofu brand The Tofoo Co has launched two new seitan products in collaboration with London-based vegan restaurant chain Temple of Seitan. Seitan, a plant-based protein made from wheat gluten, is a popular ingredient across the vegan food category and has seen soaring success in foodservice, well-suited to applications such as plant-based fried chicken. However, there is a gap in the market for standalone seitan ingredients in retail – Temple of Seitan co-founder Patrick O’Shea believes this demand will drive success for its new brand partnership. Through the collaboration, Original Seitan, a chicken-flavoured seitan block served in the Temple of Seitan’s restaurants, will hit supermarket shelves alongside a smoky and spicy Pepperoni Seitan NPD this May. Dave Knibbs, MD at The Tofoo Co, said: “Consumers are looking for products that offer more versatility as to what meals they can cook. The Tofoo Co’s Seitan lines offer shoppers the scratch-based cooking and health benefits they are craving, whilst also providing a meatier texture than tofu and tempeh that will appeal to flexitarians and omnivores.” He added that the launch represents a “real opportunity in natural, meat-free ingredients” at a time when there has been a “lack of real innovation” within the category, leading to a drop in market penetration to 28% according to NIQ data. Temple of Seitan’s O’Shea commented: “Over the last year alone we’ve served over 250,000 restaurant customers. There’s a strong demand for seitan as a plant-based protein that delivers a meaty texture and taste. Tofu’s always been a key ingredient in our seitan, and we’re excited to be partnering with The Tofoo Co to bring the product into retail.” #TempleofSeitan #UK #seitan #TheTofooCo #plantproteins

Greenyard has acquired Crème de la Crème, a Belgian manufacturer of dairy-free frozen desserts. Also based in Belgium, produce supplier Greenyard said the acquisition aligns with its strategy to create a full range of ‘healthy, plant-pure’ products through its Greenyard Frozen division. The announcement follows its successful acquisition of Italian plant-based frozen snacking specialist Gigi in spring 2023. With the transaction, Greenyard acquires over 25 years of additional in-house experience in the production of dairy-free ice cream. Greenyard believes it will serve as an ‘immediate catalyst’ in transforming the plant-based frozen snack category, with a goal to enable indulgent and healthy plant-based food experiences for consumers. In a statement announcing the deal, Greenyard said that frozen snacking has a ‘highly interesting’ margin profile, noting that the rising frequency of lactose intolerance and gluten-free dietary lifestyles will drive growth in products that can offer a solution within this category. Francis Kint, CEO at Greenyard, commented: “We are happy to integrate the Crème de la Crème team in the Greenyard family and strengthen our knowledge and production capacity in pure-plant ice manufacturing, right here in Belgium”. He continued: “We are convinced there will be a growing demand for delicious, healthy, pure-plant snacking and indulgent products. The business seamlessly integrates within Greenyard’s European-wide frozen logistic chain, and our global access to the largest retailers.” Rik Zweegers, CEO of Crème de la Crème, said: “I’m happy that the business Ann-Catherine Nulens and I created 25 years ago will grow within the Greenyard Group by benefiting from its global commercial contacts”. Zweegers noted that Crème de la Crème is observing demand for “pure-plant” frozen products, adding: “With Greenyard, we’ll be able to reshuffle the world of frozen snacking, as both retailers and consumers are looking for tasty and healthy options to create value.” #frozendessert #Greenyard #altdairy #Belgium #dairyfree #dairyfreeicecream #CrèmedelaCrème

Sweet Freedom has introduced a chocolate caramel-flavoured product to its range of plant-based spreads, as well as a brand-new line of RTD functional beverages. The Choc Pot Caramel joins Sweet Freedom’s existing spreads and syrups, launching in selected Asda stores across the UK this month. It is naturally sweetened with only fruit (apples and carob), containing no refined sugar or artificial sweeteners and flavours. Like the brand’s existing Choc Pots, it contains no palm oil and is made without the 14 major allergens, aiming to bring a healthier and more ethical chocolate spread to consumers. Additionally, the brand is entering the functional drinks space for the first time with a brand-new line of sparkling waters this May under the name Sweet Freedom Fizz. Available in four flavours, the canned drinks are low-calorie (less than 20kcals per can) as well as being free from artificial flavourings, colourings and sweeteners. They also contain cocoa juice as a natural sweetener, described by the brand as an industry-first in the UK market. Lime & Mint flavour contains guarana and kola nuts, both high in caffeine, to provide a natural energy boost and promote vitality, mental focus and alertness. Raspberry & Cranberry aims to support immunity, skin health and digestion with its inclusion of the vitamin C-rich acerola fruit. Mango & Mandarin contains schisandra berry to support nervous system functioning and decrease stress while improving focus. Finally, Pineapple & Coconut offers a rich source of vitamins and minerals with a blend of ingredients that includes dandelion leaves, thought to have anti-inflammatory and diuretic properties. Baobab is also included, rich in vitamin C, fibre and antioxidants for enhanced digestion, gut health and wellbeing. Sweet Freedom’s co-founder, Deboray Pyner, commented: “Artificial sweeteners and ingredients have always been a no-go for us, and when we discovered the potential for sustainable cocoa juice as a natural sweetener, we were eager to be the first to bring it over to the UK. This is the part of the cocoa bean which usually gets discarded, so using it means the farmers we work with now get paid for an extra part of their harvest.” “In terms of how we retrieve this unique ingredient – the cocoa pods are collected and pressed in innovative mobile solar-powered factories to extract their light fruity juice. Then, through blockchain technology, the farmers are fairly compensated, and their beans are returned to them to continue their processing for the cocoa industry (which we use in our chocolate products).” Choc Pot Caramel has begun rolling out at Asda stores, while the Fizz range will debut via Sweet Freedom’s website on 3 May. #SweetFreedom #functionalbeverages #RTD #UK #naturalsweeteners #plantbasedspreads

Finnish food-tech company Solar Foods has opened Factory 01, a new facility in Vantaa, Finland, to support the commercial-scale manufacturing of its Solein protein. After closing an €8 million funding round in November last year to support the construction of Factory 01, Solar Foods has now announced that the site is open and operational. Solar Foods’ novel microbial protein, Solein, is described as the ‘world’s most sustainable protein,’ as it is made from air. Solein is a microbial protein-rich powder that contains all essential amino acids and can be used to replace existing proteins in a variety of foods, such as in alt-dairy and meat, snacks, beverages, pasta, breads and spreads. The nutritious yellow powder, highly functional and compatible with a wide range of traditional ingredients, has long been contained to small quantities: only the Solar Foods pilot laboratory in Espoo, Finland, has produced it. Solein is produced using a bioprocess where microbes are fed with carbon dioxide, hydrogen, oxygen and small amounts of nutrients. Solar Foods received regulatory approval to sell Solein in Singapore in September 2022. Solar Foods’ CEO and co-founder, Pasi Vainikka, said: “We will be able to deliver quantities that allow food producers for the first time to create large batches of Solein-powered products. While we have been able to offer consumers a small taste, finding a Solein-based food in your local supermarket has not been possible. Soon it will be.” Factory 01’s bioreactor grows the same amount of Solein protein per day as a 300-cow dairy farm would produce milk protein – and does so while being entirely decoupled from the demands and environmental stresses of traditional agriculture. “Just like with quantum computers, it’s no longer a question of will cellular agriculture become a thing: it’s evident that it will. The question is more about who leads the charge,” Vainikka added. “We are exploring the possibilities of this scientific platform on a new scale. Factory 01 demonstrates it is possible to grow protein from start to finish under one roof, year-round even in the harsh Northern conditions of Finland – and to do it all sustainably and in a commercially viable manner.” Factory 01 will also serve as Solar Foods’ hub for R&D and future product development and will pave the way for Solein’s next milestone, Factory 02. Vainikka commented: “Factory 01 is already a bona fide factory, the kind you could see in an industrial park. But to realise Solein’s full potential, we think bigger. That’s why Factory 02 will eventually scale up the bioprocess as well as the production process: it would not be located in an industrial park, it would more likely fill an industrial park.” Solar Foods is seeking novel food regulatory approvals for Solein in several key markets, including the EU, UK and US. The company’s aim is to enter the US market later this year. #Solein #cellbasedtechnology #SolarFoods #manufacturingplant #facilities #novelfoods #Europe #Finland #alternativeproteins

Lindt Lindor has launched a vegan version of its famous chocolate truffles, now available in two oat milk-based varieties. The truffles, designed to cater to those who do not consume dairy but still crave a ‘premium chocolate experience,’ are Lindt’s second plant-based innovation following its 2022 oat milk bar launch. Available in two flavours, OatMilk and DarkOatMilk, the truffles feature the brand’s classic smooth-melting centre and rich chocolate shell, made with oat milk to offer a ‘delicate sweetness and velvety texture’. Lindt master chocolatier, Ann Czaja, said: “We aspired to craft the best-tasting non-dairy truffle for all chocolate enthusiasts including those who are avoiding dairy, lactose-intolerant or simply eating more plant-based alternatives”. Czaja added: “We are thrilled that our Lindt Lindor OatMilk truffles offer the same luxurious, smooth melting chocolate experience with this exquisitely crafted premium oat milk recipe”. The dairy-free Lindt Lindor truffles have launched at selected retailers across the US, as well as online. #LindtLindor #Lindt #US #Oatmilk #dairyfreechocolate #plantbasedchocolate