Coco2 has launched what it claims is the world’s first coconut-based infant formula in Australia, aiming to ‘redefine’ infant nutrition standards. The solution has been designed to closely mimic breast milk and has been developed over ten years in collaboration with researchers from Queensland University alongside parents and healthcare professionals, said Coco2’s general manager, Nicholas Bouchaia.  “The infant formula was developed to address the growing demand for plant-based alternatives and offers an innovative solution for infants with lactose intolerance, cow’s milk protein allergies and dietary restrictions,” he commented. Bouchaia explained that the plant-based formula contains naturally occurring lauric acid, a beneficial nutrient found in human breast milk which enables the milk to be easily digestible, anti-inflammatory, antimicrobial and provide an energy source for infants and toddlers. “Lauric acid is crucial for neurodevelopmental growth and can aid in the absorption of fat-soluble vitamins A, D, E, and K,” he added. “It, along with other essential nutrients in Coco2, ensures that your baby receives the immune-boosting and energy-providing benefits essential for healthy development.” Pharmacist Helen Ngugen said the coconut-based formula can be used alongside breast milk or as an alternative to support mothers and infants with feeding difficulties, allergies or digestive issues. “Coco2 is nutritionally complete and fortified with all the key minerals and vitamins,” she said. “It also has a simplified protein and fat profile that closely mimics breast milk. This makes it easier to digest and absorb compared to traditional dairy based formulas.” The brand offers a line for both infants and toddlers, and is available online now and on subscription. Coco2 said it will soon be stocked in major grocery stores and pharmacies across Australia, and be exported globally. #Coco2 #Australia #infantnutrition

Global bakery, patisserie and chocolate ingredients provider Puratos has extended its Ambiante range of whippable toppings and fillings with the addition of a new plant-based chocolate flavour. The solution is 100% dairy-free, with no artificial flavours or colours, and uses cocoa powder from Puratos’ Cacao-Trace Sustainable Cocoa programme. According to Puratos, Ambiante Chocolate Flavor offers a smooth, mousse-like texture that can be used by customers to create fillings, decorations and toppings for patisserie and desserts conveniently and cost-effectively. It contain 14% fat and boasts an ‘exceptional’ overrun, the company said, gaining up to 3.5 times its original volume during whipping in comparison to the average overrun of two times when using a standard dairy cream and cocoa powder combination. Produced using UHT technology, it can be easily stored unopened at room temperature (between 2-20°) for up to nine months. After whipping and applying, patisserie creations are freeze-thaw stable, or can be stored in a refrigerator for up to five days. Laurent Thomé, business unit director for plant-based solutions at Puratos, said: “Consumer expectations are high when it comes to patisserie; they want a delicate flavour and texture, freshness and the use of sustainably-sourced ingredients – often catering to specific dietary preferences. So, when developing a whippable topping in everyone’s favorite patisserie flavour, chocolate, it was important to get every aspect right.” “We created Ambiante Chocolate Flavor to meet these growing needs and help make manufacturers’ lives easier. Unlike many labour-intensive chocolate creams, Ambiante delivers consistent quality, taste and colour – ready for producers and artisan bakers to whip up exciting patisserie creations.” Puratos confirmed it is now increasing its production of Ambiante Chocolate Flavor following its official launch, and will be expanding into global availability in the coming months. #Puratos #Belgium #ingredients

Quorn Foods’ CEO, Marco Bertacca, is stepping down after five years and handing over to new chief executive David Flochel, former MD of Heineken UK. Flochel will join the business in November 2024. In addition to his role at Heineken UK, leading a business and culture turnaround for the beer giant, his previous experience includes positions as regional president of Mars Drinks for Europe and North America at Mars, and customer development roles at Unilever Food Solutions in France and the Netherlands. Outgoing CEO Bertacca joined Quorn in January 2020, navigating the meat alternatives business through global challenges including the Covid-19 pandemic, and the cost-of-living crisis that followed. During his tenure, he has overseen successful initiatives such as the launch of the Marlow Ingredients division in 2023, through which Quorn has made its mycoprotein available to other food companies as a B2B supplier. Additionally, this year, the company revamped its foodservice division, QuornPro . QuornPro announced a new partnership with the NHS to help them offer blended meat items using Quorn’s mycoprotein , replacing 100% meat items on menus in efforts to reduce carbon emissions and improve menu items’ health credentials. Bertacca commented: “I would like to extend a huge thanks to the entire team for all the incredible things we’ve achieved in the five years I have been with the business. Despite the challenges with overall growth in the last few years, we have improved Quorn retail market share, achieved yearly growth in our foodservice & QSR business, and launched the new Marlow Ingredients business unit.” He added: “I know Quorn is in good hands. David is bringing an incredible depth of knowledge and experience into the company, and we are already working closely together to ensure a smooth transition.” Commenting on his appointment, Flochel said: “Quorn Foods has a strong history of success, but 2025 will be a reset year for the company. This is a brilliant opportunity to transform the business into the next stage of its journey and I am delighted to be taking on this new role. I believe that with the right focus and execution we can turn around the company and current category performance.” #QuornFoods #UK

UK vegan snack brand Mindful Bites has announced the expansion of its festive Veganettone and biscotti flavoured snacks range with new seasonal flavours. Mindful Bites’ Cantucci biscotti are plant-based biscuits made from almonds. They are available in three flavour variations – the new chocolate and orange, double chocolate and almond – and come in 200g boxes for an RRP of £6.99. The Veganettone is a vegan interpretation of the classic panettone which comes in either a sharing or mini size. Sharing flavours include organic classic, with candied orange peels and raisins, organic double chocolate and, exclusive to The Vegan Kind, chocolate and salted caramel. They are available in 500g boxes for an RRP of £14.99. The mini flavours consist of the new mixed berries, organic classic and organic chocolate for an RRP of £3.99. The full Mindful Bites festive range is available at leading retailers including Boots, M&S, Selfridges and Holland and Barretts. It’s also available on the Mindful Bites website. #MindfulBites #plantbased #UK

Vegan Food Group (VFG) has completed an asset sale of its production facility in Wiesbaum, Germany, to European tofu producer The New Originals Company. VFG said the move will allow it to focus on expanding operations at its larger German facility in Lüneburg, which produces the majority of its products. The tofu production facility was previously owned by German tofu manufacturer Tofutown, of which VFG announced its acquisition earlier this year.  The sale to The New Originals Company includes the transfer of certain assets, brands and production capabilities related to tofu manufacturing. The New Originals Company was established in February 2024 by the Lunter family, the NLT management holding and Raiffeisen Landesbank Oberösterreich, a food manufacturing investor. It employs 600 people across five countries, aiming to become a ‘European leader in tofu innovation’. VFG’s strategic partnership with The New Originals Company will focus on creating innovative tofu products that meet the nutritional needs of modern consumers. The New Originals Company will benefit from VFG’s distribution channels across Europe as well as the manufacturing capabilities provided through the deal. Dave Sparrow, CEO of Vegan Food Group, said: “While tofu remains an important product category for VFG with product launches planned in Q1 2025, this transaction enables us to optimise our operations while ensuring continued production of high-quality tofu products through the New Originals Company's expertise in this field”. Matthias Krön, CEO of The New Originals Company, added: “Bernd Drohsin and the Tofutown team in Wiesbaum have been pioneering organic tofu and tofu products in Europe since the 1980s. They have been making great traditional tofu and innovative products, winning the trust of people in many countries in Europe.” He added that The New Originals Company is “proud to continue this long tradition and will continue pioneering tofu as a key part of the food transition in Europe”. #VeganFoodGroup #UK

Lidl Great Britain is tripling the number of plant-based options it offers to consumers, with a newly expanded own label range appearing in selected stores from this month (October 2024) before a national roll-out in January 2025. Lidl’s revamped Vemondo Plant! range features 28 new items, including multiple varieties of tofu, burgers, sausages, mince and nuggets, as well as a range of dairy-free yogurts and cheese, deli-stye products and ready meals. The expansion of the range comes alongside increased visibility in-store through a dedicated plant-based fixture and increased marketing, moves the retailer has made as part of its target for plant-based protein to account for 25% of its total protein sales in the UK by 2030. Lidl GB said it has seen a 12% increase in demand for its plant-based products in stores over the past year. Richard Bourns, chief commercial officer at Lidl GB, commented: “We’re the first UK retailer to set specific plant-based protein targets and are committed to breaking down key barriers that currently exist within the category, like price, quality, and availability”. “With the launch of our new own-label Vemondo Plant! range, and the expansion of our branded offering, all at market-leading prices, we’re making high quality plant-based foods accessible to everyone, ensuring that more customers can afford to make healthy and sustainable choices.” Lidl has introduced several initiatives across Europe in the last year aiming to increase sales of its plant-based products as part of its wider sustainability strategy. In the Netherlands, the retailer announced last month that it would permanently lower the prices of its plant-based meat and dairy subtitutes, making them equal to or cheaper than their animal-derived counterparts . This followed similar initiatives in Belgium and Germany. #Lidl #UK

Ohly, a producer of yeast extracts and yeast-based specialties, is set to enhance its production capabilities with the opening of a new spray drying tower and fermentation facility at its Hamburg, Germany, site next year. This investment aligns with the company’s long-term commitment to sustainability and decarbonisation, as part of its affiliation with Associated British Foods. The new fermentation plant, touted as one of the largest and most modern in Europe, aims to increase production capacity by up to 50% while significantly reducing energy and water consumption. The facility incorporates innovative technologies, such as advanced cooling towers and automated systems, which will replace traditional 25kg packaging with larger ‘big bags’ capable of holding up to 1000kg. This shift is expected to reduce packaging waste substantially. Rüdiger Briel, engineer and project manager at Ohly, highlighted the dual objectives of the new facility: “Our goal is to achieve the highest microbiological standards while continuously reducing our environmental impact”. The new heat recovery system is anticipated to conserve thermal energy equivalent to the natural gas required to heat 800 homes, further underscoring Ohly’s commitment to sustainability. The arrival of two commercial fermenters was marked by a special night-time delivery through Hamburg, illustrating the scale of the investment. The transportation required a carefully planned route to navigate the city's streets, including the iconic Reeperbahn. In addition to environmental benefits, the new plant will adhere to the latest hygiene standards and occupational safety protocols. The implementation of automated systems aims to enhance ergonomic operation, ensuring the safety and wellbeing of employees while maintaining high product quality. “Digitisation is key,” Briel noted, as the facility moves closer to Industry 4.0 standards through a digital control system that monitors all production processes. Ohly’s investment also addresses supply chain security, a critical concern for food and beverage manufacturers. By enhancing its production capabilities and adopting robust supply chain management practices, Ohly aims to minimise disruptions and ensure consistent product availability. #Ohly #decarbonisation #technology #facility #sustainability #yeast #manufacturing #fermentation

UK plant-based bakery brand Oggs has extended its range of ‘Cruelty Free Cakes’ with two new products ahead of the festive season. The new launches, Oggs Gingerbread Cakes and Oggs Hot Chocolate and Marshmallow Cupcakes, aim to provide a plant-based and egg-free option for consumers to enjoy as part of its Christmas range. Oggs Gingerbread Cakes feature creamy vanilla icing between lightly spiced gingerbread sandwich sponge cakes. They are now available in Sainsbury’s stores across the UK at an RRP of £3.95. Oggs Hot Chocolate and Marshmallow Cupcakes combine soft chocolate sponge with a ‘luxurious’ marshmallow-flavoured frosting, dusted with cocoa. They are available at Tesco Express, Sainsbury’s, Waitrose and Ocado for an RRP of £2.35. Hannah Carter, founder and CEO at Oggs, said: “Christmas is all about sharing good food with the people we love, but that doesn’t need to come at the expense of animal welfare”. “Our latest Cruelty Free Cakes are deliciously ethical, meaning cake fans can feel good about the choices they’re making over the holiday season.” #Oggs #UK #bakery #cakes

Aussie Plant Based Co has been acquired by fellow Australian food company Smart Foods, just days after facing liquidation. Owner of plant-based brands Veef and LoveBuds, Aussie Plant Based Co was reported to have entered liquidation last week due to cash flow challenges stemming from rising prices, rapid expansion and supply chain disruptions. The company had only just launched a brand-new meat alternative range the previous month under its Veef brand, aiming to provide a ‘carbon neutral and affordable’ range of plant-based meat products on par with the price of traditional animal-derived meat. Following reports that the company had appointed liquidators, Gold Coast-based food solutions group Smart Foods confirmed yesterday (16 October 2024) that it had acquired Aussie Plant Based Co, recognising its ‘immense potential’ amid growing demand for plant-based options. In a statement, Smart Foods said Aussie Plant Based Co’s liquidation reflected the current challenging environment for plant-based businesses in Australia, pointing to the complexities of the market where long-term success requires significant investment and strategic planning. Raghu Reddy, owner of Smart Foods, commented: “I am incredibly excited to lead The Aussie Plant Based Co into this new era. While the company has faced recent challenges, I believe in its strong foundation and the dedication of its team. By streamlining operations, fostering key partnerships, and focusing on innovation, we will solidify its position as a leader in the Australian plant-based market.” Under Reddy’s leadership, Aussie Plant Based Co will continue to provide a wide range of plant-based products for both the retail and foodservice channels. Future plans include expanding national distribution, with a focus on securing further listings with all major retailers in the country, including Woolworths, Coles, Costco, Aldi and IGA. #AussiePlantBasedCo #SmartFoods #Australia #Veef

Colour and flavour solutions are essential across the food and beverage industry, enhancing the taste and appearance of products while boosting their palatability. In plant-based, where products often aim to emulate those traditionally made from meat or dairy, these solutions play a crucial role. Amid increasing demand for more natural and clean label ingredients, we explore the latest developments in plant-based colours and flavours. Colours The colour and general appearance of food and beverage products must not be underestimated in the quest to develop crave-worthy delights for today’s consumers. Numerous studies have shown that we are conditioned to associate certain colours with specific flavours. The presence of unappealing colours in the context of a given food – such as hues that suggest the food might be unsafe or unpleasant – can directly lessen the desire to eat, and impact the overall eating experience. Manufacturers are increasingly getting creative with the use of food colour to stand out. For example, Heinz unveiled a limited-edition pink ‘Barbiecue’ vegan mayonnaise earlier this year to celebrate the 65th anniversary of the Barbie brand, capturing consumers’ attention thanks to its candy-coloured hue, achieved using beetroot extract. Or, more notably in the plant-based space, Impossible Foods’ ‘bleeding’ patties, made entirely from plant-based ingredients and yet bearing a striking resemblance to a traditional, medium-rare beef burger. This is all thanks to its innovative soy leghemoglobin protein ingredient, made via the fermentation of genetically engineered yeast and responsible for the burgers’ meaty taste as well as their colour. Colour development is evolving in response to consumer preferences for more natural food ingredients. Across the globe, labelling regulations require manufacturers to disclose information about additives, including colours, on ingredient labels. Consumers are now more aware than ever of the presence of synthetic ingredients, with certain artificial colours being linked to adverse effects such as hyperactivity in children. According to FMCG Gurus research, 73% of European consumers and 75% of North American consumers agree or strongly agree with the statement: ‘It is important that food and drink products do not contain artificial colours’. This is particularly significant for plant-based consumers, who often choose these foods because they perceive them as natural and healthier. However, some plant-based alternatives have faced reputational challenges in recent years due to processing methods and the use of additives, especially amid the increased discourse around ultra-processed foods. Hélène Moeller, vice president of global product marketing for flavours and colours at ADM, emphasised that consumers are not willing to sacrifice appearance, taste or cost, which creates a challenge for manufacturers to deliver on variables such as the stability, intensity and consistency of colour solutions. Additionally, the regulatory landscape can vary from region to region, posing further difficulties. “In order to solve these challenges, ADM focuses on colour innovation and optimisation,” Moeller said. “Rigorous attention to raw materials, technology and application science helps us deliver colour solutions derived from natural sources that are at the forefront in the industry.” The global ingredients giant offers a range of colour solutions derived from fruits, vegetables and botanicals that promise not to impact flavour as a result of deodorising and masking technologies. “Our extraction technology also removes sugars, starches and potential proteins so they can withstand even the harshest processing environments,” she explained. “One of our latest innovations in the colour space is PearlEdge. This cleaner label replacement of titanium dioxide provides a range of white shades derived from vertically integrated, natural sources, such as native corn starch.” “The PearlEdge portfolio was purposefully developed to address the unique challenges within different applications, from beverages and confectionery to meat and dairy alternatives.” Ingredients producers must evolve with the changing landscape and innovate to produce more natural solutions, leveraging plant sources. However, cost can present another challenge. Kristin Soave, leader of Kalsec’s plant-based proteins platform, told The Plant Base: “Synthetic ingredients are cheap and effective, but they’re becoming outdated…As we’re currently seeing, some states are banning certain artificial colours due to a variety of reasons. We believe these bans will continue to grow…as experts keep digging deeper into health and wellness.” Among Kalsec’s recent launches is a natural, fungal-derived beta-carotene solution, described by Soave as cost-effective, sustainable and delivering a vibrant orange hue while adhering to clean label requirements. Also included within its portfolio is its Durabrite line, which protects against pigment oxidation to ensure food maintains its colour, quality and shelf life. Lycored offers a portfolio of naturally derived colours that also includes a fungal-derived beta-carotene alongside lycopene sourced from tomatoes. The company’s range includes vibrant shades of yellow, orange, red and pink, all of which are vegan-friendly, non-GMO and stable under harsh conditions such as heat, light and pH extremes. Caroline Schroeder, Lycored’s global head of marketing, explained that its latest addition – ‘ResilientRed BF,’ launched in July – is ideally suited for plant-based applications like meat alternatives and UHT dairy alternatives, such as pea- and soya-based milks. “Derived from lycopene sourced from Lycored’s own tomatoes, this colourant is Whole Foods-compliant, vegan-friendly, and free from sugar esters and palm oil, making it ideal for premium markets,” she enthused. “The strength and vibrancy of ResilientRed BF allow brands to achieve their desired shade in smaller doses, potentially using up to 20% less colour than some competitor products in the case of meat alternatives.” As we continue to see advancements in biotechnology, further innovation in sustainable natural colours is expected, leading to the production of higher-quality clean label plant-based alternatives. Technologies like fermentation are fuelling product development – this summer, GNT announced its expansion into fermentation to enhance its Exberry colour portfolio. The company has been innovating in natural colours since 1978 and is now embracing the unique benefits of modern fermentation methods to unlock new opportunities within its range. It has partnered with Plume Biotechnology, a UK-based start-up specialising in fermentation science and bioprocessing, as part of these efforts. Theresa Wilms, technical sales manager and lead of the plant-based category team at GNT Group, said: “Fermentation has the advantage that it’s produced in a closed system, so it gives us precise control over the growing conditions. That helps us to achieve high yields all year round as well as exceptional levels of standardisation.” “Another benefit is that we can use some of the side streams from our fruit, vegetables and plants as a culture medium. We see Plume’s fermentation technologies as a great fit for our ambitions and we’re hugely excited about the potential.” GNT launched its first-ever oil-soluble colour concentrate last year, made from non-GMO paprika. The orange colouring is suited for fat-based applications and has a high intensity, ideal for applications such as plant-based cheese and smoked salmon alternatives. Additionally, its recent introduction of a range of clean label brown colour concentrates based on caramelised carrot can provide an attractive solution for plant-based burgers and steaks. They are available in liquid, powder and micronised powder formats, and are made by heating the sugars from the carrot without any chemical solvents. “Plant-based colours aren’t a plug-and-play solution,” Wilms added. “They rely on the natural pigments in fruit, vegetables and plants, so there are various technical factors to bear in mind. Because of that, developing effective formulation strategies is a big part of our innovation focus.” She cited the formulation of meat alternatives as an example, explaining that red colour concentrates, such as carrot and radish, contain anthocyanin pigments and are influenced by the pH of the base product. “To achieve a really strong red hue, it’s best to try to reach the lowest possible pH. Beetroot concentrates, which contain a betanin pigment, are an alternative option that aren’t affected by pH. They can also be used to achieve a nice red shade in plant-based burgers, but the betanin is heat-sensitive so they usually can’t be used in products like cold cuts.” Wilms continued: “The possibilities with plant-based colours have changed dramatically over the last few decades. In the years ahead, innovation can continue to drive improvements in terms of colour performance, but also sustainability.” Flavours It goes without saying that flavour is vital to the success of plant-based foods. Recent research from Innova Market Insights found that 44% of consumers want to see improved flavour in plant-based products. Mawele Shamaila, senior scientist alternative proteins at Symrise North America, told The Plant Base: “Consumers want plant-based products that taste real and delicious, without common issues like beany, green or bitter flavours, poor texture, or high costs”. “One of the key challenges in this space is keeping pace with the innovation of new plant protein ingredients, such as sunflower, watermelon, canola and aquafaba, as well as other ‘animal-free’ proteins like cultured meats, fish and fats.” Symrise’s Symlife portfolio offers natural flavours and taste balancers that can eliminate undesirable attributes such as off-flavours in plant proteins, while also improving texture. Janis Sinton, vice chair of the UK Flavour Association, observes a preference for naturalness, botanicals and masking flavours for functional products within the wider F&B industry. While she emphasised that non-natural or artificial flavours should not automatically be perceived as 'bad' – as these flavours are highly regulated across global markets to ensure consumer safety – the clean label trend is also evident within flavour solutions. Sustainability is another key consideration within the plant-based industry – many consumers who follow a vegan diet do so for environmental reasons, and want to be sure the products they are consuming are made with eco-friendly ingredients. Sourcing raw materials sustainably is a constant challenge for the flavours industry, but Sinton said that businesses within the sector continue to find solutions and work with local farmers to ensure end products are made as sustainably as possible. “We are also working with food producers and supermarket chains to utilise surplus food – extracting flavour from remnants not otherwise used, then re-using this flavour in new products,” she said. “For example, taking the ‘wonky fruit’ not deemed suitable for supermarket sale, and reworking it as an ingredient in beverages.” Just as fermentation is being harnessed in colour development, it is also driving innovation in sustainable new flavours, allowing for natural aroma materials to be produced without using the traditional plant source, Sinton noted. “High efficiency distillation and separating techniques, such as spinning cone and molecular distillation, help create new materials for flavour innovation and make the most of the natural and botanical resources we have access to. This has significant sustainability benefits too.” FMCG Gurus research shows that consumers are more curious than ever about trying new flavours, with 70% of European and 78% of North American consumers saying they like food and beverage products with new and unusual/exotic flavours. Kalsec’s Soave mentioned that the company is observing an emerging trend in savoury flavours that are not derived from meat. “Plant-based consumers are looking for a taste that does not mimic animal flavours, they want their plant-based foods to be delicious in their own unique way,” she explained, adding that Kalsec will be launching a new line of natural savoury flavours in 2025. Whether in meat alternatives or elsewhere in plant-based, ADM’s Moeller said manufacturers must remember the importance of authenticity. “For plant-based products to succeed, they must result in repeat purchase. That means it’s not just about the right flavour, it’s also about the right mouthfeel. This is of particular importance when creating plant-based alternatives to animal proteins.” She added that ADM’s TasteSpark flavour modulation technology, which uses naturally derived ingredients to craft solutions that rebalance flavour profiles, can help to replicate traditional dairy’s creaminess and support functionality. Additionally, its recently launched Corefold technology uses separation and concentration methods to enhance taste. “It focuses on the core part of citrus oil, emphasising the molecules responsible for impact and mouthfeel while capturing top notes for freshness and aroma,” Moeller commented. Overall, she believes that both the colours and flavours industries are experiencing nearly unlimited opportunities for growth. “We predict that the future will keep getting brighter and more flavourful with custom creations. Flavours and colours are truly what bring innovation to life, moving our culinary renditions from test kitchen to the grocery shelf.” Top image: © GNT

Burcon NutraScience has unveiled its Puratein canola protein isolate, targeting the egg replacement market, which has been significantly impacted by recent supply disruptions. The launch comes as food manufacturers seek sustainable alternatives to traditional egg products amid soaring prices and supply constraints. The US egg market has faced considerable strain due to avian influenza outbreaks over the past two years, leading to a dramatic 57% year-over-year increase in egg prices as reported by the US Bureau of Labor Statistics. This spike has prompted food manufacturers to explore alternative ingredients that can mitigate the effects of rising costs and ensure consistent supply. Burcon's canola protein isolate, boasting over 90% protein purity, is positioned as a versatile substitute for eggs in various baked goods. In comparative studies, the canola protein has demonstrated the capability to replace up to 100% of powdered and shelled eggs, delivering cost savings of 20% to 30%. This product not only meets the functional requirements of egg substitutes but also caters to the growing consumer demand for plant-based options. Kip Underwood, CEO of Burcon, said: "The food industry has long sought a plant-based alternative to egg protein. Our canola protein not only serves as a replacement in traditional food applications but also enables the creation of superior, more sustainable plant-based alternatives." Derived from non-GMO, Canadian-grown canola seeds, Burcon's Puratein is characterised by its complete amino acid profile, high solubility and neutral flavour, making it suitable for a wide range of food and beverage applications. The product's attributes align with the industry's shift towards healthier, sustainable ingredients, reflecting broader consumer trends favouring plant-based diets. #Burcon #eggreplacement #canola #newsolution #protein

Voyage Foods has announced it will open a 284,000-square-foot manufacturing facility in Mason, Ohio, to produce its cocoa-free chocolate, nut-free spreads and bean-free coffee. The food-tech start-up, headquartered in California, US, expects the site to be operational by the new year. Once construction is complete, the factory will have the capacity to produce 10,000 metric tons of cocoa-free chocolate annually. Founded in 2021, Voyage Foods’ mission is to futureproof the world’s favourite foods without exploiting their source ingredients, taking pressure off vulnerable supply chains in sectors such as cocoa production and more. Its portfolio of products includes cocoa-free chocolate, hazelnut-free spread and peanut-free spread, all vegan-friendly and free from the top nine common food allergens. They are made from widely available plant-based ingredients, many of which are upcycled from waste and side streams. The company signed a deal in April with Cargill to become Voyage’s exclusive B2B global distributor  for the nut-free spreads and cocoa-free chocolate. The new manufacturing plant will help to deliver on new opportunities, particularly with CPG and foodservice companies. Adam Maxwell, CEO and founder of Voyage Foods, said: “With this new facility, Voyage is maturing from a start-up food technology company to a large-scale manufacturer with the ability to deliver value across the entire ecosystem to our people, partners, and the planet”. Construction of the site has been funded partially through a guaranteed loan programme by the US Department of Agriculture of around $25 million. Voyage will maintain its headquarters and an additional manufacturing site in Oakland, California. The company closed a $52 million funding round earlier this year, bringing its total funding raised to $94 million. #VoyageFoods #US