Mellody, the consumer brand owned by food-tech company MeliBio, has launched a spicy habanero variant of its plant-based honey. This latest launch brings what Mellody claims to be the “first-ever” vegan hot honey to market, crafted as a 100% match to the taste, texture and performance of its bee-made counterpart. Mellody’s Spicy Habanero Plant-based Hot Honey is well-suited to a range of sweet and savoury applications, including pizza, sandwiches, desserts, cocktails and more. MeliBio’s CEO and co-founder, Darko Mandich, said: “Our first Golden Clover release has been game changing for the honey industry, and there are even more possibilities for further innovation that our technology can unlock, starting with taste and functionality”. The brand’s products are certified vegan and free from glyphosate, a common herbicide that bees can be exposed to. #Plantbasedhoney #Mellody #precisionfermentation #US #MeliBio #hothoney

UK supermarket chain Tesco has reported rising volume demand for plant-based food after a “slight dip” in sales last year. The retailer reported that sales of fish alternatives were up by 100% over the past three months, versus the prior year period. Tofu and tempeh were up by around 20%, as well as plant-based steaks and chicken breasts, while meat-free burgers were up 10%. In a press statement announcing the sales surge, Tesco attributed the increasing interest in plant-based to a move towards cooking from scratch, with plant-based food consumers diversifying their taste and understanding the versatility of plant-based ingredients, including vegetables, tofu, beans and pulses, and meat alternatives. A recent success for the supermarket was the January 2024 launch of meat-free steak brand Juicy Marbles, which replicates the taste and texture of beef steaks with its flagship thick-cut fillet product. According to Tesco’s data, it sold 100,000 meat-free steaks in the lead-up to Valentine’s Day – an unprecedented number for that occasion. Cate May, buyer for plant-based food at Tesco, said: “Plant-based food has been the biggest culinary trend so far this century and attracted interest from vegans, vegetarians and meat-eaters alike who were curious as to what the fuss was all about”. She added: “That initial level of interest was inevitably going to drop off slightly, but what we are seeing is phase two of that revolution with flexitarians now wanting to take more control over what they eat, whilst continuing to reduce their meat intake”. May explained that awareness is also beginning to increase around the health benefits of making diet swaps, such as reducing saturated fat while maintaining high protein levels by increasing the consumption of plant-based foods. Research undertaken by OnePoll in December 2023 surveyed 2,000 adults in the UK and found that almost half (46%) of the respondents eat more vegetables than they did five years ago. The survey also found that 47% have deliberately introduced more vegetables to their plates, citing efforts to be healthier (82%), saving money (22%) and reducing environmental impact (25%) as primary reasons. In addition to the Juicy Marbles launch, Tesco diversified its own-brand Plant Chef range this January to cater to growing demand for meat-free meal options. New offerings included frozen and chilled convenience products, including ‘No-Beef Meatballs’ and a ‘Meat-Free Spaghetti Bolognese’ ready meal. #vegetables #Tesco #meatalternatives #JuicyMarbles #plantbasedmeat #UK #Flexitarian

Infant nutrition company Haven has launched what it claims is the world’s first 100% oat-based toddler drink, designed to provide an alternative to dairy- and soy-based varieties. The company, based in New Zealand, has today (11 March 2024) added the dairy-free NPD to its existing portfolio of locally-made whole milk toddler products. According to Haven, the oat-based innovation contains all the same nutrients as its A2 Cow and Goat formulations. Haven’s latest product – its first 100% plant-based option – has debuted following two years of development, under the guidance of food scientist and infant nutrition advisor Lynley Drummond. It aims to provide a trusted source of nutrition for toddlers aged 12 months and over. Drummond commented: “This new oat-based drink includes all the vital protein, carbohydrates, fibre, fats, vitamins and minerals required to support healthy growth and development of busy toddlers”. She added: “We are also proud of the taste and texture profiles we’ve created. It’s smooth, delicious and creamy like dairy, which has traditionally been a challenge for plant-based toddler milks.” Key ingredients include oat milk fortified with a unique oat protein, and an algae-derived DHA, an essential omega-3 fatty acid for brain development. It also contains lutein for healthy eve development, plant-based prebiotics and probiotics, 16 essential vitamins and minerals and a proprietary gentle oil blend. Like Haven’s existing range, it is free from palm oil and GMOs. Kara Fleming, CEO at Haven, said: “Adding a plant-based option to the Haven portfolio was a logical progression for us, given the rise in childhood allergies and increasing consumer preferences towards healthy and nutritious plant-based options – especially for their children”. Haven Oat Toddler Drink is now available online and at Chemist Warehouse, New World and Pak’nSave stores in New Zealand, retailing at NZD 42.99 (approx. $26.54). #Oatbaseddairy #NewZealand #infantnutrition #Haven #plantbasedtoddlernutrition #plantbasedformula

The UK Food Standards Agency (FSA) is campaigning to raise awareness of the cross-contamination risks that food labelled as ‘vegan’ could pose to people who have allergies to animal-based ingredients. The campaign follows new research from the FSA, which found that 62% of consumers who react to animal-based ingredients – or who buy for someone who does – are confident that products labelled ‘vegan’ are safe to eat. Vegan labelling has been used by 54% of those who react to products of animal origin to indicate whether a packaged food is safe to eat ‘at least sometimes,’ according to the report. Additionally, 29% of respondents from the above categories reported being unaware that they should check for a precautionary allergen label on vegan products to inform their decision. In response to the study, the FSA’s campaign encourages people with allergies – such as to milk, eggs, fish, crustaceans or molluscs – to always check for a precautionary allergen statement, such as ‘may contain,’ on products with ‘vegan’ labelling. The campaign also explains how a free-from label, which is a food safety label, is different to a vegan or plant-based label. Vegan labels are used to support a dietary choice, and do not intentionally contain products of animal origin. However, vegan food could still be prepared in areas alongside products such as egg, milk, fish, crustaceans or molluscs, whereas free-from foods are not. To use a free-from label, food businesses must follow strict processes to eliminate risks of cross-contamination, to ensure that they do not contain any of the allergen they are claiming to be free-from. Emily Miles, CEO of the FSA, said: “Unfortunately, the reality of food production means there is still a risk of cross-contamination with animal-based allergens in vegan and plant-based products if produced in the same factory as animal-based products”. “That is why, through our ‘Vegan Food and Allergens Campaign,’ we are urging people to always check for a label such as ‘may contain’ and have a conversation about their allergens with food servers and businesses.” The campaign is being supported by three UK allergen charities: Allergy UK, Anaphylaxis UK and the Natasha Allergy Research Foundation. The FSA recently updated its food labelling technical guidance for food businesses and industry. It now advises businesses to use a precautionary allergen label alongside a vegan label, if cross-contamination cannot be ruled out. #allergens #labelling #crosscontamination #freefrom #veganlabels #FoodStandardsAgency #UK

Burger King Germany has made all plant-based products available at a lower price than their meat counterparts, effective from 5 March 2024. The fast food chain’s campaign to reduce the price of all plant-based products by 10 cents across all its German stores aims to provide an incentive for consumers to try out vegan alternatives. Burger King Germany has offered a plant-based version of almost every product since 2022, with a focus on variety of flavours, driven by increasing demand for alternative protein sources. The company said this expansion has had a positive reception from its customers, particularly those looking to cut down on meat. Following the successful roll-out of the Veggie King Deluxe for Veganuary, Burger King Germany will roll out a new ‘Flower shaped patty’ to all of its restaurants in the coming weeks. It was developed in partnership with meat alternative brand The Vegetarian Butcher, aiming to make it easier for consumers to distinguish the plant-based patties from the beef patties. Jörg Ehmer, CEO of Burger King Germany, commented: “We have been investing in meat-free alternatives since the mid-1990s and have shown that fast food doesn’t always have to mean meat”. He added: “We are the first choice when it comes to plant-based in QSR and continue to drive the trend towards alternative protein sources in Germany. To this end, we are not only developing our products and processes further, but are also focusing on greater product variety and easy access.” #fastfood #BurgerKingGermany #meatalternatives #plantbasedmeat #BurgerKing #TheVegetarianButcher #Germany #foodservice

Primient, a plant-based food and industrial ingredient producer, has announced a capital investment exceeding $700m across its operational footprint. The five-year phased investment aims to set a new industry standard in plant-based ingredients, strengthen Primient’s position in the market and take a “visionary approach” toward a more sustainable future. Primient, headquartered in Illinois, US, has developed its investment strategy to drive purposeful modernisation in critical production assets and processes, and ensure high-quality, reliable production for decades to come. As part of the wider investment, Primient is injecting $400 million into upgrading its site in Decatur. In a statement, the company described this as “key to unlocking potential across the business”. Significant planned investments extend to Primient’s wet milling operations in Lafayette, Indiana, and Loudon, Tennessee, where operational and infrastructure upgrades are already working to deliver material step changes in essential unit operations such as refining and drying. According to Primient, it has also become the industry’s only corn wet miller to completely phase out coal and transition to more sustainable energy sources across all facilities. Jim Stutelberg, CEO at Primient, commented: “The scale of investments – particularly in the Decatur operations – is unmatched in our industry and clearly signals our ambition to be the partner of choice now and for the future”. #plantbasedingredients #Primient #US

Hosted by Protein Industries Canada, Pulse Canada and Plant-Based Foods of Canada, the Plant Forward conference returns to Toronto, Canada from 16-18 April 2024. Join industry leaders as we accelerate the innovation and adoption of plant-based foods to support the global food system shift. • Hear from leading experts on agri-food innovation and sustainability • Learn more about Canada’s integrated value chain • Gain valuable perspectives on what’s required to meet the needs of an increasingly discerning and growing population • Connect with key industry stakeholders with added networking opportunities Plant Forward’s last event gathered one of the most concentrated groups of leading decision-makers from around the world in one room. The conference will once again be a premier event to make meaningful connections and gain tangible insights as we move forward toward a plant-centred future. Registration is open, and tickets and hotel rooms are going fast. Be sure to secure your spot. Register now!

The Los Angeles County Board of Supervisors has adopted a motion to reduce the Californian county’s greenhouse gas emissions through its food purchasing practices. The OurCounty Sustainability Plan calls for the promotion of plant-based menu options across Los Angeles County’s 111 food contracts with businesses including hospitals, schools, institutions and other facilities. As part of the motion, the LA Department of Public Health will review its nutritional standards for prepared foods, snacks and beverages. It will incorporate up-to-date evidence-based recommendations on purchasing, selling and serving more plant-based and ‘plant-forward’ foods for integration into the county’s food services. The updates will return to the board with recommendations from partner departments on how to increase participation and interest, including providing incentives, with an aim of expanding plant-based food options in the contract solicitation process. A review will also be conducted of the county’s food purchasing carbon footprint, considering how to track the different types of foods purchased and recommending how it can reduce the amount of animal products within this, as well as reducing food waste. Finally, a report will be conducted capturing the total amount of meat, poultry, fish, dairy and egg products – and the total amount of plant-based food products – that are currently contracted to vendors, by LA’s Department of Health Services. The new law is spearheaded by Los Angeles County supervisors Lindsey Horvath and Hilda Solis, working closely with the animal welfare charity Mercy for Animals. Solis commented: “Los Angeles County is one of the largest contracting entities in Southern California. To that end, it is critical that we look at our food contracting processes and how we can incorporate alternatives that can lower our carbon footprint and reduce our contribution to global warming.” #US #legislation #LosAngeles #government #greenhousegasemissions #foodservice

Proper Snacks has launched a trio of new chickpea-powered ProperChips with flavours inspired by popular global cuisines. The new chickpea range is under 100 calories per serving and is HFSS compliant, as well as being vegan, gluten-free and seasoned with natural flavours. The three new flavours are spicy Ghost Chilli & Yuzu, tangy Jerk Sauce and mild Katsu Curry. They have been crafted to bring new bold and diverse flavours to the snacking category, especially for consumers who are looking for healthier options that do not compromise on taste. Founder of Proper Snacks, Cassandra Stavrou, said: “These flavours seriously deliver and I’m so proud of the team for once again creating snacks that don’t compromise. This is what we mean by ‘done properly’. I can’t wait for everyone to try them.” The new chips are available to purchase across the UK from today (7 March) for an RRP of £2. #Proper #ProperSnacks #UK

The Kraft Heinz Not Company has expanded into plant-based meat innovations with the first ever plant-based offerings to launch under the Oscar Mayer brand. The Kraft Heinz Not Company is a joint venture between Kraft Heinz and vegan food-tech company NotCo. Through Kraft Heinz’s popular Oscar Mayer meat brand, the joint venture is expanding its portfolio of innovations that aim to create “mouthwatering plant-based foods for all”. Debuting at Expo West this month and set to roll out to retailers across the US later in 2024, the Kraft Heinz Not Company’s Oscar Mayer NotHotDogs and NotSausages are claimed to offer the same savoury and smoky taste experience that brand fans are familiar with. Available in Bratwurst and Italian sausage flavours, the new offerings aim to fill a gap in the plant-based market for hot dogs and dinner sausages that meet taste and texture expectations. Lucho Lopez-May, CEO at the Kraft Heinz Not Company, said: “We know people are hungry for plant-based meat options from brands they know and trust. In launching the joint venture’s first product in the plant-based meat category, we saw an opportunity to satisfy these consumer cravings, leveraging NotCo’s revolutionary AI technology and the power, equity and legacy of the Oscar Mayer brand.” The launch marks a new milestone for the Kraft Heinz Not Company by adding a plant-based meat option to its portfolio, which also includes Kraft NotMac&Cheese, Kraft NotCheese Slices and NotMayo. The company said it plans to scale into additional categories and has recently begun its international expansion. #plantbasedsausages #OscarMayer #NotCo #US #KraftHeinz #TheKraftHeinzNotCompany #plantbasedmeat

A new UK study has found that regularly swapping meat for Quorn products could help to lower cholesterol at a rate comparable to following a Mediterranean or vegan diet. The study was carried out by scientists at the University of Exeter. Published in the journal Clinical Nutrition, it involved 72 adults in the ‘overweight’ BMI category who had high cholesterol levels. Researchers found that participants who ate 180mg of Quorn products on a daily basis – equivalent to two servings of Quorn mince – saw a 10% reduction in ‘bad’ LDL cholesterol over the four-week study period. This equates to a 0.3 millimole per litre (mmol/l) decrease in bad cholesterol levels in less than one month. Many research studies have shown the effectiveness of broader dietary changes, such as switching to a Mediterranean or vegan diet, in lowering cholesterol. Studies show that these changes will typically deliver a 0.2-0.3 mmol/l reduction in bad cholesterol levels after 12 weeks. The team at University of Exeter also noted that typical doses of atorvastatin, the most popular statin prescribed by the NHS to treat high cholesterol, commonly yield a 0.3-1.3 mmol/l reduction after 12 months. According to medical research, a decrease of 0.39 mmol/l in bad cholesterol levels is associated with a 25% lower lifetime risk of heart and circulatory disease. While the health benefits of switching to Mediterranean and vegan diets are known, research shows that such wholesale dietary changes may be difficult for consumers due to wide-ranging factors including costs of ingredients, unfamiliarity of foods and the reduced availability of specialist products. The researchers concluded that dietary substitutions that are easy to implement are likely to be more attractive to the public, and that Quorn products could play a key role in cholesterol management as a widely-available, high-fibre, low in saturated fat food source. The study saw half of the participants (39) given meat and fish products to eat daily as part of their regular diet, while the other half (33) were provided with Quorn’s mycoprotein-based products. Further heart health benefits were also found – study participants who ate Quorn products experienced, on average, a 13% drop in blood glucose levels and a 27% fall in c-peptide concentrations, compared with the control group. Current data shows that 2.4 million people are at an increased risk of type 2 diabetes in the UK based on high blood sugar levels. The findings come after the latest annual Health Survey for England estimated that 59% of adults suffer from raised cholesterol and one in ten from diabetes, with both conditions known to cause cardiovascular disease. Quorn mycoprotein is not only low in saturated fat, but is also high in beta-glucan, a fibre common in foods such as oats and barley. Fermentation of this fibre in the intestines is thought to create short-chain fatty acids which may reduce the amount of cholesterol produced by the body. George Pavis, who led the study for the University of Exeter, commented: “Previous laboratory studies, where all food eaten is controlled and alcohol and caffeine consumption regulated, have clearly shown that daily consumption of mycoprotein reduces bad cholesterol, but this is the first study of its kind to explore the impact of such a dietary intervention in a real-world, home-based setting where participants were not restricted in terms of what else they consumed or did”. Sam Blunt, Quorn’s director of sustainability and corporate affairs, added: “The potential cholesterol-lowering effects of Quorn’s mycoprotein were first identified nearly four decades ago and, since then, numerous studies have helped us to understand more about the extent of its cholesterol management capabilities, with its high-fibre content thought to play a key role in this”. #research #Quorn #cholesterol #mycoprotein #UK #alternativeproteins

UK plant-based food and beverage brand Rude Health has added a new product, Organic Oat Barista, to its line-up of dairy-free milk alternative beverages. According to Rude Health, the barista oat drink has been in development for four years and creates a “perfect creamy foam” when partnered with coffee, whether made with pods, espresso or filter. It contains just four ingredients – spring water, organic oats, organic cold-pressed sunflower oil and sea salt. Its high oat content (14%) is responsible for its creamy texture and natural sweetness. The NPD joins the rest of the Rude Health range from 11 March, available to independents via wholesalers as well as on Ocado and Amazon at an RRP of £2.40 per 1 litre carton. Camilla Barnard, Rude Health’s co-founder, commented: “With the foundations of the barista category having been laid, there is still significant opportunity for growth. Barista, oat and organic are all growth drivers.” She added: “The shelf is currently dominated by long ingredient lists with emulsifiers, stabilisers and acidity regulators, and we know consumers are not only looking for great functionality and brilliant taste, but clean deck, organic ingredients. We’ve used our years of dairy-free drink experience to craft what we believe is the ultimate trade up and we can’t wait to hear what our customers think.” #baristamilk #plantbasedmilk #organic #UK #dairyfree #Oatmilk #milkalternatives #RudeHealth