Vegan Food Group (VFG) has officially unveiled itself as a transformative force in the plant-based food industry, following a strategic rebranding of VFC Foods . Founded in December 2020 by chef Adam Lyons and Veganuary founder Matthew Glover, VFG has quickly become a trailblazer in the sector through targeted acquisitions, including the notable additions of Meatless Farm and Clive’s Purely Plants in 2023. Tune in to the first episode of The Plant Base’s Veganuary Sessions podcast , where we interview the co-founder of the Vegan Food Group and Veganuary, Matthew Glover. Hear him discuss the strategic Group consolidation in detail, as well as insights into the current plant-based market and predictions for its future. With an expansive portfolio of 80 SKUs, the company has established a significant presence in 21,000 distribution points across the UK and EU, projecting sales of £25 million for the year 2024. The launch of VFG signifies a pivotal moment in the plant-based food movement, underlining a commitment to becoming a global leader dedicated to providing uncompromising vegan options accessible to all. Encouraging consumers to make informed and ethical food choices, VFG aims to reshape the food industry by eliminating animals from the food system, aligning with the growing demand for sustainable and cruelty-free alternatives. Matthew Glover, co-founder of VFC, Veg Capital and Veganuary, envisions VFG as a ‘vegan Unilever’ with a unique twist and “with the majority of future profits being donated to effective animal charities and diet change initiatives”. Glover continued: “With consolidation required in the plant-based space, and early signs of a rebound, the Vegan Food Group is well positioned to capitalise on market conditions and supercharge growth in the UK and Europe”. Taking cues from global food giants, VFG’s strategy centres on consolidation, streamlining operations, achieving cost efficiencies, and establishing a robust market presence. By uniting multiple brands under its umbrella, VFG leverages collective strengths, streamlines supply chains and fosters innovation, setting new benchmarks in the plant-based food sector. Commenting on the news, David Sparrow, CEO of VFG said: “The new corporate identity marks a crucial milestone in VFG’s growth strategy. We are already one of the most diversified players in the category with VFC, Meatless Farm and Clive’s under our umbrella, but it won’t stop there. We are actively reviewing strategic acquisitions to add to the group in 2024, building upon a successful 2023 trading year.” For retailers and foodservice providers, VFG offers a unique proposition by providing a comprehensive range of high-quality plant-based products from a single source. This consolidation simplifies negotiations, optimises logistics and ensures consistent product quality, positioning VFG as a financially stable partner and a go-to source for plant-based options in the market. #VeganFoodGroup #VFG #VFC #UK #strategy #consolidation #MeatlessFarm

British alt-meat company This has introduced a plant-based chicken thighs product to its range, available at Tesco nationwide from 13 May. The NPD is claimed to be the industry’s first nationally distributed plant-based chicken thigh product. Crafted from soya and fava bean protein bound together with an olive oil-based fat, the ‘thighs’ are described by the brand as ‘succulent and mouthwatering’ with a meaty, fibrous texture made possible by extrusion technology. They are coated in a seaweed layer, included to mimic the unique structure and texture of real chicken skin. Whole-cut animal meat products – such as chicken thighs, wings and legs – feature a complex three-dimensional architecture in which protein fibres are bound together by a network of connective tissue and intramuscular fat. The brand aims to mimic this, and the juicy texture it provides, in its latest products. The plant-based chicken thighs can be pan-fried or oven-cooked, suitable for use in dishes such as tray bakes, curries, stews and chicken thigh burgers. Mark Cuddigan, CEO of This, commented: “We’re reinventing the way people experience plant-based dining and we’re incredibly excited to share our latest product launch, This Isn’t Chicken Thighs”. He added: “We’re on a mission to lead a revolution to change what people eat, to protect animals and the environment – and with our ridiculously delicious and nutritious plant-based food, we’ve got you covered with the ultimate plant-based chicken thigh”. This Isn’t Chicken Thighs will be available in 220g packs of four, retailing at £3.80. #favabean #This #soya #meatalternatives #plantbasedmeat #UK #altmeat #plantbasedchicken

Unilever is reportedly in the process of putting Dutch meat alternatives brand The Vegetarian Butcher up for sale, according to Sky News  and other sources. Unilever first acquired the meat-free brand in 2018, aiming to expand its reach into the plant-based food category and meet consumer demand for vegetarian and vegan alternatives. The brand was founded in 2007 by Jaap Korteweg, a ninth-generation meat farmer who turned vegetarian and recognised the need for high-quality meat alternatives. Now, according to Sky News’  report, the food giant is working with investment bank Piper Sandler to offload the brand and find a buyer. The news outlet said its industry sources confirmed ‘a number of potential buyers’ had already been approached. When approached by The Plant Base, Unilever declined to provide comment.   As part of its ‘Future Foods’ initiative, Unilever last year announced a new target to reach €1.5 billion in sales by 2025 from plant-based products in categories whereby the products are traditionally made using animal-derived ingredients. The company has expanded its range of dairy-free and vegan products in recent years, including the launch of its Hellmann’s Plant Based Mayo, and new dairy-free variants of its Magnum ice creams. The potential sale could form part of broader plans for Unilever to “prune” its portfolio of food brands, the company’s CEO, Hein Schumacher, reportedly told investors last week. The brands under consideration for offloading are thought to generate around £1 billion in annual sales. Earlier this month, Reuters reported that the company is also exploring the sale of other Dutch brands including Unox and Conimex. These latest developments follow a series of major changes announced by the group as it revealed plans to implement a cost-saving programme and spin off its ice cream business, a transition expected to be complete by the end of next year. Image: © Unilever #Unilever #TheVegetarianButcher

A new analysis conducted by ProVeg International has found that the nutritional profile of plant-based meat alternatives is ‘better overall’ than that of their animal-based equivalents, and the nutritional properties of plant-based milk alternatives are similar to cow’s milk. The analysis was carried out in 11 countries across four continents. The findings have been complied in a report, published this week, which includes recommendations for producers, retailers, governments, researchers and consumers on how to further improve the quality and uptake of plant-based meat and milk. A total of 422 plant-based meat alternatives and 251 plant-based milk alternatives were evaluated for their nutritional value and compared with their animal counterparts. ProVeg used a scoring system based on the World Health Organization Nutrient Profile Model (NPM), the Netherlands Nutrition Centre and the European Food Safety Authority’s (EFSA’s) nutrition claim legislation to evaluate the products. This took into account nutrients including protein, fibre, fats, salt, sugars, calcium and essential vitamins including B12, D and B2. Meat alternatives Plant-based meat alternatives were found to have less saturated fat and significantly more fibre than their animal-derived counterparts. Measured by country, the average score for plant-based meat alternatives was either similar or higher than the average score for animal-based meat. The Netherlands had the highest average score, with 6.67 points out of 8, indicating that the alternatives available on the Dutch market have high nutritional value. Of the 82 Dutch meat alternative products analysed, 22 received the maximum score of 8, while animal-based products never exceeded a score of 6. Other countries to perform well were Belgium, Spain, the US and the UK, with scores ranging from 5.33 to 6. However, in some countries including Poland, Germany and Czechia, the score was similar to animal-derived meat, primarily due to lack of fortification, excessive salt content and insufficient protein or fibre. Malaysia received an average score of just 4.12 due to these factors. Plant-based burgers and chicken breast/strip-style products scored similarly to animal-based counterparts in most countries. Plant-based bacon, chicken nuggets and sausages scored particularly well in comparison to traditional meat variants – however, plant-based bacon products were only available in European countries and the US, and not in Malaysia or South Africa, as these countries consume less pork. Only the plant-based schnitzel category was found to perform worse than animal-based counterparts in almost all countries where it was available. The only country that showed a higher score for schnitzel was the Netherlands due to good levels of protein and fibre, as well as fortification with essential micronutrients. Milk alternatives Meanwhile, the milk alternatives contained less total fat and less saturated fat than cow’s milk. Soya milk performed particularly well in all countries. The majority of plant-based milk alternatives analysed were also low in sugar. Most milk alternatives were found to provide a source of calcium thanks to fortification. The most common level was 120mg per 100ml, comparable to cow’s milk. The average score of all 251 plant-based milk alternatives analysed was slightly lower than that of cow’s milk from the US, and slightly higher than that of cow’s milk from the UK. This is due to differences in fortification; in the US, cow’s milk is typically fortified with vitamin D, while this is less common in the UK and most other countries. The average score of both cow’s milk and the alternatives varied significantly by country. The countries offering the best-performing milk alternatives were the Netherlands, Italy, Belgium, the UK and Czechia, with a score of between 7 and 7.7 out of 9. Spain, Germany, the US and Poland obtained scores ranging from 6.1 to 6.5. South Africa and Malaysia’s scores were 4.8 and 5 respectively, indicating need for improvement in formulations, particularly regarding sugar content and fortification. Cow’s milk contains 3.5g of protein per 100ml, significantly more than most plant-based milks, which contained between 1-2g per 100ml on average. However, soya contains 3g per 100ml on average and has a high protein quality comparable to that of animal-based proteins. When fortified with vitamins, calcium and low in sugar, soya milk scored higher than cow’s milk thanks to its natural protein content and low levels of saturated fats. On average, soya-based alternatives in Germany, the Netherlands and Czechia achieved a score of 9, the highest possible. Cow’s milk had an average score of 6.5, mainly due to its high levels of saturated fats and lactose (milk sugar). Key recommendations The report makes several recommendations. For producers, it advises that ingredients of concern, such as salt and sugar, are limited. Products should also be fortified with specific micronutrients. It also recommends that consumers choose these healthier products where possible, taking into account added sugars, saturated fats and salt. The report acknowledges that when it comes to protein quality, individual plant proteins are usually low in one or more essential amino acids, while animal-based proteins typically are not. However, combining protein sources – such as soy and wheat – means biological value is significantly increased, as their respective amino acids complement each other. Retailers should ensure plant-based products are no more expensive than their animal-based equivalent, the report highlights, to ‘reshape’ the environment where food choices are made. Finally, it calls for governments to provide national guidelines for plant-based alternatives that can help manufacturers develop healthy, sustainable foods. Anna-Lena Klapp, report co-author and head of research at ProVeg, said: “The report really highlights how much potential plant-based alternatives have to bring more diversity to people's plates and replace vast quantities of animal-based products currently dominating the supermarket shelves.” She added: “Plant-based alternatives can build bridges between people’s current eating habits and a healthy, climate-friendly eating habit. Each stakeholder can play an important role in enabling the establishment of healthy and sustainable diets.” #ProVeg #research

ICL Specialties and Daiz Engineering have partnered to launch a new soy protein ingredient, designed to address sensory challenges associated with plant-based meat and seafood. The ingredient, Rovitaris SprouTx, leverages food-tech Daiz Engineering’s proprietary germination technology. It aims to enable formulators to create a new generation of plant-based meat and seafood products with enhanced taste, texture and nutritional attributes. According to Rado Sporka, VP of the Food Specialties commercial business for ICL, the “exceptional” soy protein does not give the characteristic “beany or bitter” tastes often associated with plant proteins. Daiz Engineering’s CEO, Koji Ochiai, said the company’s patented technology is key to these positive attributes. “Through an innovative process, we demonstrate significant advancements in the taste, texture, and nutrition, which also impacts the affordability of the textured soy protein,” Ochiai added. “This product has transformative potential for the industry, with the ability to successfully solve a range of issues facing manufacturers.” ICL showcased the new ingredient last week at Food Ingredients Europe 2024 in Frankfurt, Germany. Rovitaris SprouTx will be available for commercial distribution in 2025. #ICL #DaizEngineering

GNT Group has announced the establishment of GNT Ventures, an independent investment firm aimed at collaborating with start-ups to advance the development of plant-based colouring solutions . This initiative comes at a time when the food and beverage manufacturing industry is increasingly focused on sustainability and natural ingredients. GNT Ventures plans to invest in start-ups that are working on innovations in four key areas: raw materials and fermentation, processing, food ingredients and upcycling. The firm aims to reshape the market for plant-based colours, aligning with growing consumer preferences for natural and sustainable food products. The Plant Base is passionate about shining a spotlight on the industry's rising stars. Our 'Start-up of the month' column celebrates the game-changing ideas and innovations from emerging businesses that are transforming the food and beverage world. Discover their inspiring stories and groundbreaking work here . The firm is primarily targetting pre-seed to Series A funding, with individual investments reaching up to €1 million. GNT Ventures has already begun its investment activities, including a partnership with Plume Biotechnology  to develop new Exberry colour solutions through fermentation technologies. Managing director Finn Rieken said: "We’re looking to build relationships with start-ups that have the ambition to innovate and contribute to a more sustainable future". This approach reflects a broader trend within the industry, where established companies are increasingly collaborating with smaller, agile firms to drive innovation. GNT Ventures offers access to a food-grade pilot plant for testing and optimising processes, as well as research and development expertise. The firm also plans to assist start-ups in navigating regulatory requirements and market entry strategies, which are often significant hurdles for new companies in the food sector. Photo credit: © iStock maxsattana #GNTGroup #Exberry #foodcolours #startups

Global ingredients company DSM-Firmenich has introduced two new solutions designed to deliver a dairy-like experience in plant-based beverages. Its new Smart Milk flavours range has been crafted to help create the creamy, buttery and rich milky notes consumers seek when looking for alternatives to dairy, aiming to help transform plant-based drinks such as those made from pea and other plant proteins. Additionally, the company’s new Dynarome DA technology solution has been developed to effectively mask off-notes while delivering an authentic dairy-like mouthfeel. These innovations have been specifically formulated to mimic the taste and textural experience of traditional dairy milk, while offering an enhanced nutritional profile that more closely mirrors that of dairy. Utkarsh Shah, VP Sweet Goods North America at DSM-Firmenich Taste, Texture and Health, said: “We've taken a deep dive into understanding what consumers truly crave and identified a significant gap in the market for authentic dairy-like experiences in plant-based beverages”. “Our new innovations bridge that gap, offering the indulgent, creamy flavours that people love without sacrificing nutrition or values. These advancements represent a pivotal moment for plant-based options, allowing consumers to savour the taste they desire while embracing a healthier lifestyle.” #DSMFirmenich #US

US start-up Plantible Foods has closed a $30 million Series B funding round to scale up production of its duckweed-based ‘Rubi Protein’ ingredient. The round was co-led by Piva Capital and Siddhi Capital, with participation from new investors Betagro Ventures, Cultivate Next (the venture arm of Chipotle Mexican Grill), Nourish Ventures (the venture arm of Griffith Foods), and existing investor Astanor Ventures. Plantible was founded in 2018 by Tony Martens Fekini and Maurits van de Ven, aiming to transform the global food supply chain. It has developed a vertically integrated manufacturing platform to produce the functional Rubi Protein, designed to provide a sustainable protein ingredient for food manufacturers. According to the food-tech company, Rubi Protein ‘outperforms the functional and nutritional properties of traditional proteins’ (both animal-derived and plant-based), enabling optimised costs and improved taste, texture, health and environmental footprint for food companies. The investment round will enable Plantible to expand its manufacturing operations at its first commercial plant, ‘The Ranchito’ – a 100-acre facility in West Texas, US. The company said the new facilities will allow it to deliver on its multi-million dollar offtake agreements with several large food companies, with an aim of increasing its revenue tenfold over the next 12 months. Co-founder Martens Fekini commented: “We are thrilled to partner with like-minded investors who align with our mission of transforming the global food supply chain and creating a healthier planet for all”. “At Plantible, we are not simply competing with other proteins; we are setting a new standard for the industry by providing a product that offers superior functional and nutritional properties.” Siddhi Capital’s Steven Finn said that Plantible’s focus on functionality, modular scaled manufacturing, nutritional value and consumer-friendly clean labels convinced investors that the company has the right team, product and approach to revolutonise the food system. Issam Dairanieh, venture partner at Piva Capital, added: “The food and agriculture industry is in need of innovative solutions, and Plantible's product enhances existing ingredients and supply chains rather than simply replacing them”. “The ability to deliver all of that and keep a 'clean label' is highly attractive to clients and important to customers.” #PlantibleFoods #US

Gut health food brand Bio&Me has extended its muesli range with the addition of a new variant, Super Nutty, debuting in Tesco stores across the UK. Bio&Me Super Nutty Muesli contains 13 plant-based foods including wholegrain oats, almonds, cashews, Brazil nuts, dates and sultanas. The product is high in fibre with no added sugars or artificial ingredients, designed to support a healthy gut microbiome with its diverse ingredient profile. The new product joins Bio&Me’s Fruit & Nut Muesli, rolling out in 550 Tesco stores from mid-November for £3.50 per 450g pack. Jon Walsh, co-founder and CEO of Bio&Me, said that consumers are “engaging with gut health now more than ever before,” becoming increasingly interested in foods that support gut and immune health. “Bio&Me is well-placed to deliver exactly what today’s muesli consumers are looking for: functional foods that taste really good,” he commented. “We believe they’ll appeal to both current muesli lovers, as well as help bring new consumers into the category.” Based in Chester, UK, Bio&Me produces a range of ‘gut-loving’ products alongside its mueslis and granolas, including porridges, snack bars and kefir live yogurts. #BioAndMe #UK #guthealth #muesli

Bel is teaming up with food industry partners Avril, Lallemand and Protial to drive the development of improved fermented and aged plant-based cheese alternatives. The three-year R&D initiative, Cocagne Project, is the result of a €9 million investment. It aims to deliver original, minimally processed and environmentally friendly plant-based cheese options that deliver on taste, nutrition and sustainability. By exploring advanced fermentation and aging processes, cheese specialist Bel aims to enhance the consumer experience, offering plant-based alternatives that match the taste, texture and natural appeal consumers are demanding. The project has launched at Bel’s R&D centre in Vendôme, France, with support from Bpifrance under the France 2030 programme. Innovation at the Vendôme site, which employs a team of 80 R&D experts, is driven by product innovation, creating new taste experiences and recipe enhancements, sustainable packaging development, and exploring plant-based alternatives. Bel will invest €7.5 million over the next three years to enhance the Vendôme facility, expanding innovation capabilities by modernising the site’s infrastructure. This will include redesigned pilot spaces, laboratories, larger prototyping zones, collaborative workspaces and dedicated areas for hosting partners to foster open innovation. Additionally, renovated offices and conference areas at the site will aim to improve working conditions for team members. Cécile Béliot, CEO of Bel, said: “In a time when the agri-food industry faces urgent challenges around resource preservation and planetary limits, Bel is committed to offering more sustainable food without compromising on nutrition or taste”. “Innovation is essential to the future of food. That’s why Bel is investing €7.5 million to expand the Vendôme global site, accelerating the development of new products to keep the group at the forefront of responsible innovation.” Bel’s work toward developing alternative proteins through fermentation includes strategic partnerships with start-ups such as Standing Ovation and Superbrewed, as well as universities like Wageningen University in the Netherlands. The company’s brands include The Laughing Cow, Boursin, Babybel and Nurishh among others. The company has ramped up its innovation in dairy-free alternatives in recent years, having just this month launched a revamped plant-based version of its classic Boursin Garlic & Herb cheese into UK retail.   #Bel #Avril #Lallemand #Protial #Europe

Alt-dairy company Armored Fresh has unveiled two new additions to its plant-based cheese line-up: Grated Parmesan, and Grated Kimchi Parmesan. The dairy-free Grated Parmesan, made with oat milk, is described as ‘rich and nutty,’ offering a ‘mild umami finish’ well-suited for adding to pasta, pizza, garlic bread, soups, salads and more. Additionally, the Kimchi Parmesan – claimed to be the first of its kind – combines the spicy and umami notes of kimchi with the savoury taste of parmesan. It can enhance various dishes including pizza, pasta and tacos, aiming to offer consumers an exciting new flavour profile. During the creation of its parmesan line, Armored Fresh developed a patented technology that mimics the traditional process of grating aged cheese , rather than using spray-drying methods typical of plant-based alternatives. According to the brand, this enables it to achieve the authentic taste and texture of dairy parmesan, in line with its mission to provide sustainable, flavourful, accessible and versatile plant-based alternatives. Rudy Yoo, founder and CEO of Armored Fresh, commented: “Parmesan is a household staple for many meals, and we worked hard to make sure our Grated Parmesan could match the texture and taste of classic cheese”. “Inspired by the idea of adding instant flavour and texture to meals, we created grated Kimchi Parmesan. It’s unlike anything on the market, blending a new cultural flavour with parmesan to elevate a classic sustainably.” The two new cheeses are non-GMO, gluten-free and fully plant-based, like all products available in Armored Fresh’s portfolio. They have initially launched via Armored Fresh’s website and will roll out to Walmart and Amazon before the end of the year. #ArmoredFresh #US

This week, Denmark has solidified its plans to introduce the world’s first tax on agricultural emissions, including greenhouse gases emitted by livestock. The plans were first announced as part of the Green Tripartite agreement in June 2024, aiming to pave the way for the green transformation of Denmark’s food and agricultural sector. Following months of negotiations between the Danish government, farmers and the agri-food industry, the details of the measures projected to come into force in 2030 have now been confirmed. Denmark, a major player in the pork and dairy industries, will implement a livestock levy for its farmers on greenhouse gas emissions from cows and pigs that exceed reduction targets. The initial rates introduced will be DKK 300 (approx $42) per tonne of CO2e from 2030, set to increase to DKK 750 (approx $106) in 2035. However, an income tax deduction of 60% will be offered to farmers based on the average emissions levels for different types of livestock, providing an incentive to farmers with lower emissions. After this tax break, the rates equate to a carbon tax of DKK 120 per tonne of CO2e (approx. $17) in 2030, rising to DKK 300 in 2035. The revenue generated by the levy will go toward the roll-out of green technologies and initiatives across the country’s agricultural sector. The new measures align with Denmark’s Action Plan for Plant Based Foods , unveiled last year, aiming to support the transition toward a more climate-friendly food industry through the promotion of plant-based foods and alternative protein production. The country has committed a further €55 million to its Plant Based Food Grant, which aims to support research and innovation across the category. Additionally, the grant – which was previously set to end in 2030 – will be made permanent. Jasmijn de Boo, global CEO of industry organisation ProVeg, said: “This is the future of agricultural policy if we seriously want to mitigate the devastating effects of climate change”. “Animal agriculture is responsible for up to a fifth of global greenhouse gas emissions, a fact that has been ignored or sidelined for too long. Further delay in action to reduce emissions from this sector will only worsen the situation for farmers as the climate crisis intensifies.” #Denmark #livestock #emissions #agriculture