Danone has inaugurated its newly transformed production facility in Villecomtal-sur-Arros, southwestern France, which has been converted to a plant-based beverage production site. The dairy giant said the transformation reflects its focus on anticipating consumer needs. The site will become a new reference point in Europe for the production of oat-based drinks for the Alpro brand. In a statement, Danone said that the transformation took nearly two years and called for a capital investment of several million euros. It is now home to Danone France’s only oat-flour-to-oat-juice production facility. The Villecomtal-sur-Arros plant features two production lines, one operating at high speed. Beverage output is expected to reach over 300,000 litres a day for distribution in France and 26 other European markets. 90% of total production is designated for export. To support the transformation of the site, all its employees received specialised training in plant processing techniques. Course content drew on Danone’s existing expertise, as the company already operates a facility dedicated to the production of plant-based products in Issenheim, eastern France. 49 staff members at Villecomtal-sur-Arros were trained by their counterparts at Issenheim to manage the start-up of the new production lines. The site has been converted in line with the company’s ‘Renew Danone’ strategy, which aims to adapt and round out product ranges to grow and maintain a competitive edge in step with consumer demand for healthy, diversified products. With the inauguration of Villecomtal-sur-Arros, Danone now has two French and four European sites dedicated to plant-based beverages, with the well-known Alpro brand a key driver. Alpro caters to 3.6 million regular consumers in France, where Danone sells more than 20 million litres of Alpro plant-based beverages, and over 300 million across Europe. Benjamin Chevallier, country manager for plant-based at Danone France, said: “Our Alpro brand is committed to dietary diversity, and we are working hard to meet demand”. He added: “Going forward, we aim to raise awareness among France’s 67-million strong population. And to do that, we will be stepping up production of both our oat-based ranges, rich in plant proteins, and our on-the-go formats.” #Alpro #plantbasedmilk #Danone #France #plantbaseddairy #milkalternatives

Coldpress has expanded its range of nutritious beverages with a new mandarin juice, boosted with added vitamins B, D and E. According to Coldpress founder Andrew Gibb, declining US and Brazilian crops, mounting Red Sea tensions and increasingly unpredictable weather patterns have led to an increase in orange juice prices. This, in turn, has led the company to explore the possibilities provided by other, more accessible fruits. Gibb expanded: “Mandarins are a fantastic, low-calorie winter fruit, packed with vitamins and minerals. Alongside vitamin C, which ably supports one’s daily immune system function, mandarins contain two antioxidant phytochemicals (beta-carotene and beta-cryptoxanthin) that your body turns to vitamin A, which supports good vision, a healthy immune system and positive growth development.” Gibb also commented that the distinct sweetness of mandarins supports Coldpress’ ‘beyond breakfast’ appeal, with mandarin juice being ideal for an all-day drink, cocktails and mocktails. This versatility is fuelled by a growing appetite for healthier living offerings. Coldpress mandarin orange juice will debut across UK retailers from March. #functionalbeverages #juices #vitamindrinks #UK #ColdPress

Coperion has developed a new MegaTex S7 cooling die for manufacturing plant-based HMMA (High Moisture Meat Analogue) meat alternatives. Mounted at the discharge of the ZSK Food Extruder, the texturizing unit gives the plant protein mass a dense, fibrous structure that closely resembles animal flesh. The new innovation offers a discharge for HMMA production that allows for variable width and strength as well as various textures for meat substitutes. Coperion has equipped the technology with features designed to simplify handling and make both recipe and configuration changes possible with a few quick adjustments. HMMA is a plant-based intermediate product that is primarily used for ready-to-eat meals such as vegan chicken nuggets or ground meat. It contains 50-70% water and 30-50% plant proteins, with less than 10% fat content. In the HMMA manufacturing process, protein-rich raw materials are mixed with water and worked into a homogenous mass in a food extruder. This mass can then be pressed through the MegaTex cooling die, where the meat-like texture is formed and a solid strand is discharged for further processing. Characteristics of HMMA quality are the product’s texture and strength as well as the length and strength of the fibres. Coperion developed this new texturizing unit to fulfill these quality requirements more precisely and to provide more flexibility to smaller companies, research organisations and start-ups. The MegaTex S7 achieves throughputs of 5 to 50 kg/h and can currently be combined with the ZSK Food Extruder sizes 18, 27 and 34. Additional sizes of the Coperion MegaTex S7 cooling die for significantly higher throughputs will follow. The cooling die features a modular design, consisting of individual segments which can be combined as needed depending on the raw materials’ requirements and desired product structure. It comes with interchangeable inlays that give the machine operator the flexibility to vary the strand width between 35-70mm, and the length between 10-15mm. With a specially designed opening mechanism, the cooling die provides optimal access along its entire length. Moreover, product samples can be extracted at any time in any segment of the cooling die. The MegaTex also features a hygienic design which reduces machine downtime for cleaning to a minimum, increasing the efficiency of the entire production line. At the end of the die, there is a cutter to facilitate quick sampling of HMMA at the discharge. The cooling die is mounted on rollers, making it mobile and allowing for greater flexibility. Markus Schmudde, head of R&D, compounding and extrusion at Coperion, said: “The market for plant-based meat substitutes is growing exponentially and it’s very important to us to propel this development forward with innovative technologies”. He added: “With this new MegaTex cooling die, we’re pursuing our goal of redesigning the HMMA manufacturing process with greater variability. Moreover, maximised accessibility will markedly reduce cleaning time and increase the overall profitability of HMMA production. After comprehensive tests at our Food Test Lab using various raw materials, we can confirm with high certainty that we have fully achieved these goals.” #technology #plantbasedmeat #manufacturing #Coperion #highmoistureextrusion

A new study has found that plant-based meat and dairy products are now cheaper than their conventional animal-derived counterparts in nearly all Dutch supermarkets. The study was carried out by research body Questionmark, on behalf of food awareness organisation ProVeg Netherlands. Questionmark compared the prices of shopping baskets filled with the 12 most common product types, including vegetarian meatballs, plant-based cheese and plant-based yogurt. The cheapest plant-based version was always compared with the cheapest animal-based counterparts of the same products in seven supermarkets: Albert Heijn, Aldi, Dirk, Jumbo, Lidl, Plus and Ekoplaza. According to the research, the price advantage for plant-based foods can be up to €9.66 at Ekoplaza, a 20% saving. At Jumbo and Lidl, plant-based shopping baskets were cheaper by €3.89 and €3.11 respectively. Only at one supermarket (Dirk) would the consumer pay more (€0.18) for a basket filled with plant-based products. Studies commissioned by ProVeg in Belgium and Germany in 2023 have shown similar promising evidence of price parity. However, at the time of these studies, ProVeg said that the convergence did not lead to consumers saving money overall on all accounts. In Germany, in October 2023, a plant-based shopping basket was still on average 25% more expensive than one containing animal-derived products – down from 53% in 2022. Elsewhere, in Belgium, research carried out in March 2023 found that plant-based shopping baskets were found to be cheaper in three retailers (Aldi, Lidl and Colruyt) with savings between €1.21-2.30. But in another (Carrefour) the plant-based basket was €5.93 more expensive, with Delhaize also slightly more expensive (€0.32). The new study highlighted that although consumers paid less overall for plant-based groceries, there are still large price differences between product categories. In the meat substitute category, the plant-based alternative is often cheaper, while plant-based cottage cheese and yogurt are always more expensive than the traditional dairy versions. For 500g of plant-based cottage cheese, the consumer pays between €0.75 and €1.50 extra, and for 500g of plant-based yogurt, the consumer must pay between €0.60-€1.45 more than for the conventional dairy product. An interim report from ProVeg and Questionmark showed that in mid-2022, plant-based meat, burgers and chicken pieces suddenly became cheaper than their animal counterparts due to inflation. Supermarkets are also consciously taking steps to eliminate or reduce the price differences between animal and plant-based products. Jumbo established a policy in November 2023 that private label meat substitutes will be offered at the same or lower price as the animal alternative. Several retailers have followed suit with similar steps, including Lidl in Germany and Austria. ProVeg said that these measures are reflected in the research results, adding that it encourages supermarkets in the Netherlands and abroad to follow these good examples. “We also ask supermarkets not only to focus on meat substitutes in their policy, but also to look at the pricing of alternatives to dairy,” said Pablo Moleman, director of ProVeg Netherlands. “It is difficult to explain that a carton of soy yogurt is almost twice as expensive as cow’s yogurt, while soy milk and cow’s milk are the same price.” The Dutch supermarkets included in the study have also set goals to change the ratio of animal and plant-based proteins on their shelves. Aldi, Dirk and Ekoplaza are aiming for a 50/50 ratio by 2030. Albert Heijn, Jumbo, Lidl and Plus are aiming for 60% plant-based and 40% animal-based. #ProVeg #research #price #theNetherlands #retail

Plant-based recipe kit start-up Grubby has partnered with Redefine Meat in an exclusive recipe showcase, launching for Valentine’s Day. Redefine Meat’s whole-cut beef flank will be available to consumers in Grubby’s Valentine’s Steak recipe, a premium Valentine’s option on the Grubby menu from 9 February until 22 March. A second Chimichurri steak dish will then be released across March and April. Grubby said that the new collaboration will bring exciting new textures and flavours to its dishes in a partnership that strategically aligns “perfectly” for both brands as part of their commitment to more ethical and sustainable plant-based food practices. Martin Holden-White, founder of Grubby, said: “We only work with the best when it comes to our collaboration partners and Redefine Meat is top of its game when it comes to replicating the taste, texture and flavour of meat – we are thrilled to be showcasing their plant-based Beef Flank exclusively with our customers.” Simon Owen, head of Redefine Meat UK, said: “Until now, the Redefine Beef Flank has only been available to the consumer in top UK restaurants. Feedback has been overwhelmingly positive, and we’ve seen increasing demand for the Flank in a home-cooking environment. We’re proud to partner with Grubby to deliver on this demand, making the Redefine Flank available to the home-cook for the very first time.” You might also like: The Plant Base’s Veganuary Sessions: Making plant-based easy with Shicken and Grubby VFC and Grubby forge partnership to elevate vegan food offerings Redefine Meat appoints Simon Owen as new head of UK #mealkits #RedefineMeat #meatalternatives #valentinesday #UK #recipekits #plantbasedbeef #Grubby

Chunk Foods has entered into an investment and collaboration agreement with fellow plant-based food company Better Balance. The partnership will see the development of a new range of plant-based whole cut meats, providing Better Balance access to Chunk’s products and allowing it to extend the category to a wider and more diverse audience. The co-branded Chunk Foods products are available for foodservice in Mexico. Founded in 2020 and based in Israel, Chunk manufactures and markets plant-based whole cuts that are minimally processed and free from thickeners, binders and additives. The brand’s clean label plant-based beef cuts contain 25g of protein and no cholesterol or GMOs. The announcement follows Chunk Foods’ securement of an additional $7.5 million in seed funding led by Cheyenne Ventures. The new injection of capital totals Chunk’s seed round at $22 million. Including prior funding rounds, Chunk Foods has secured over $24 million from investors such as Fall Line Capital, the MIT E14 fund, Key1 Capital, Cheyenne Ventures, Better Balance and FootPrint Coalition. Better Balance is a plant-based subsidiary of global food processing company Sigma Alimentos, headquartered in Mexico. The company’s VP for plant-based global, Helio Castaño, said that the plant-based segment remains “incredibly enticing, with substantial untapped potential waiting to be discovered”. He added: “Better Balance aims to meet the evolving consumer demands for taste, texture, ingredient transparency and ease of preparation. The collaboration with Chunk will enable the exploration of exciting new alternatives in the premium segment which are aligned to this purpose.” Amos Golan, founder and CEO of Chunk Foods, commented: “It’s an honour to embark on this exciting journey with Better Balance, known for its commitment to delivering high-quality products”. “Together with Better Balance, we are elevating the plant-based category with innovative, delicious products that cater to the vibrant tastes and lifestyles of Mexico.” #ChunkFoods #BetterBalance #Mexico #meatalternatives #Israel #plantbasedmeatwholecuts

Unilever-owned brand Magnum has launched a new “mood-inspired” plant-based blueberry cookie ice cream stick. The launch is said to offer a multi-sensory experience as it combines sorbet and ice cream, in a “first” for the brand. Magnum Vegan Chill Blueberry Cookie features a smooth blueberry sorbet core encased in vanilla biscuit flavour ice cream and crunchy cookie pieces. The mood-inspired ice cream is based on the ‘chilled’ mood that consumers can experience when eating ice cream – the feeling experienced during an emotional state of relaxation. Daniel Lythgo, brand manager for Magnum UK, Unilever, said: “After two years in the making, we are thrilled to introduce our revolutionary mood-inspired range that offers a multi-sensory ice cream experience thanks to our surprising sorbet core, a Magnum first. We always kick off the year with big innovation to get more people into the ice cream aisle all year round.” #Magnum #UK #Unilever

Louis Dreyfus Company (LDC) has announced plans to build a new facility for producing pea protein isolate at its existing industrial complex located in Yorkton, Saskatchewan, Canada. The site will allow LDC to offer customers functional, taste-neutral, nutritious ingredients suitable for dairy alternatives, high-protein nutrition solutions and other plant-based applications. It will also expand the company’s existing pea protein isolate and non-GMO soy isolate offerings. LDC’s CEO Michael Gelchie said: “As a leading global merchant and processor of agricultural goods, LDC is committed to helping meet demand for food, feed and biofuels through our integrated and expanding North American industrial centres – Claypool (Indiana) and Upper Sandusky (Ohio) in the US, and Yorkton (Saskatchewan) in Canada.” “And like other key development projects for LDC in North America, the investment announced today is an important step in the group’s global growth strategy, as part of our plans to diversify revenue through value-added products – in this case, addressing growing demand for high-quality, nutritious and sustainable plant-based protein alternatives.” Thibaut Ferté, LDC’s head of plant proteins business, added: “Pea protein demand continues to grow due to its non-allergen and non-GMO status and its sustainability and versatility across many food applications. Leveraging our expertise, value chain and global asset footprint, we aim to address current industry challenges with a unique and best-in-class product.” “This was made possible thanks to proprietary technology developed at our dedicated R&D centre in Livermore, California, where we continue to build future solutions alongside our customers, including plans to expand beyond pea and soy to offer a range of premium proteins.” Scheduled for completion by the end of 2025, the plant is expected to employ around 60 people. #Canada #LouisDreyfusCompany

Danone Canada has launched a new plant-based yogurt made with Canadian pea protein in two flavour varieties. The yogurts contain 12g of protein per serving and provide consumers with a Greek-style thick texture. Available in key lime and vanilla varieties, the new Silk yogurts are said to deliver on taste, consistency and nutrition. Pierre Morin, VP of research and innovation at Danone Canada, said: “The new Silk protein plant-based yogurt range provides Canadians with a versatile offering that meets ever-changing dietary needs and preferences, while also providing them enhanced locality from the Silk brand.” He continued: “We know from our research that not only are Canadians looking for products that help them achieve their daily protein intake goals, they’re also looking to purchase products sourced and produced in Canada. With this launch, we are proud to announce our use of Canadian pea protein to create a great tasting, high in protein product that supports local sourcing and production”. With the new launch, Danone Canada says it has committed to bringing the majority of its Silk yogurt production to its local manufacturing plant in Boucherville, Quebec, helping to meet the needs of Canadian consumers who search for products made locally. Silk has also introduced an improved recipe and new flavours and sizes for its current range of coconut plant-based yogurts. The now more neutral-tasting recipe is also a source of calcium, vitamin D and vitamin B12. Silk Active Health Category’s probiotic plant-based yogurt has also been revamped and is now available in a bigger 625g format and two new flavours – blueberry and cherry. The new pea protein Greek-style yogurts are available to purchase now in retailers across Canada. #Canada #Danone #peaprotein

Heura Foods has successfully closed its Series B funding round, securing €40 million to accelerate its business and technology. The food-tech company, based in Barcelona, Spain, develops clean label plant-based food offerings that can be enjoyed as an animal-free alternative to traditional meat products. This latest investment aims to support Heura in its mission to drive the global protein transition towards a net positive food system. Heura is rapidly consolidating its footprint across additional key markets outside of Spain including the UK, France and Italy. In April, the company filed its first patent for a production method which the brand said showcases “unprecedented” nutritional properties while offering additive-free solutions. It can be applied across multiple plant-based food categories such as deli meat and whole cut-style products, as well as alt-dairy products. Within five months of filing, the method was applied in the production of Heura’s additive-free “york-style” slices. The funding round brought together plant-based food specialist Upfield and venture capital funds including Unovis Asset Management, the European Circular Bioeconomy Fund and Newtree Impact. Marc Coloma, CEO and co-founder of Heura Foods, commented: “This achievement uplifts Heura’s vision of being at the forefront of Europe’s protein transition”. He added: “To change the food system we need to move the pressure from consumers to the food industry, placing health and sustainability as non-negotiables. This new chapter will drive us to profitability while allowing us to develop breakthrough technology to tackle the key challenges within the industry in a scalable way.” With the Series B funding, Heura aims to further drive innovation and expand its portfolio of technology patents to address the “biggest consumer barriers” on a global scale. David Haines, group CEO of Upfield, said: “Through our investment and strategic partnership, we’ll jointly advance R&D to fast-track innovation in the plant-based cheese category”. He added: “We look forward to supporting Heura’s team in accelerating the plant-based transition, aligned on a joint mission to transform the global food system to one that offers consumers more affordable and delicious plant-based options, shaping the future of food.” #SeriesBfundinground #Spain #plantbasedmeat #plantbaseddairy #Heura #cleanlabel

The array of vegan options available to consumers has provided ample choice in the meat- and dairy-free aisles in recent years. New plant-based start-ups springing up across the globe to get in on the action have worked alongside larger household name brands to introduce more plant-based products onto shelves. Supermarket chains such as Aldi and Lidl have made efforts to broaden their plant-based portfolios across Europe within the last year, introducing innovative lines as well as lowering the prices of existing products to match their animal-based counterparts. While reports have shown a decline in plant-based meat sales since the category’s spike during the pandemic, there appears to be no lack of choice at most mainstream supermarkets, with a healthy range of picks on display to satisfy the plant-powered shopper. But how are the hospitality and events industries faring? While uptake has increased here too, particularly within the restaurant sector, challenges still lie ahead for businesses aiming to diversify their offerings and provide menus that are both more inclusive and planet-friendly. Hungry for more In many cafés and restaurants across the world, vegan alternatives to popular dishes have been created to ensure that no consumer need miss out on their traditional favourites. Additionally, while dairy-free milks have been widely available at most mainstream coffee shops over the last decade, popular chains are now taking this accessibility further, with businesses such as Starbucks and Pret having removed their surcharge for plant-based milks in UK stores. But to reap the environmental benefits of a wider shift toward plant-based diets, industry figures believe there is much more work to be done in the foodservice industry. 50by25, a campaign led by the UK-based vegan charity Viva!, is calling for restaurants to commit to making their menus 50% plant-based by the end of next year. The campaign is supported by the Asian-inspired restaurant chain Wagagama, which is one of the initiative’s industry partners and already achieved the 50% vegan milestone back in 2021. The chain consistently explores creative new plant-based dishes in response to consumer demands and trends, such as with the addition of its Lion’s Mane ‘Steak’ Bulgogi dish, introduced in time for Veganuary 2024 last month. The dish aims to emulate the taste and texture of real steak, satisfying meat cravings while also tapping into several wider trends within the plant-based sector – such as the consumption of functional mushrooms for cognitive wellbeing benefits, and the use of whole food vegetable ingredients as the centrepiece rather than opting for processed meat alternatives amid rising preferences for clean label foods. In a statement on the 50by25 initiative, Wagamama’s executive chef, Steven Mangleshot, commented: “By crafting plant-based dishes that put taste and satisfaction front and centre, chefs and restaurants can profoundly shift eating habits and attract a new wave of devoted customers. These plant-based menu items aren’t just alternatives; they’re top picks”. Wagamama Lion’s Mane ‘Steak’ Bulgogi He added: “This is where true innovation blossoms. It’s where sustainability pairs with ‘surprise and delight,’ and what’s been missing are the culinary leaders who truly understand taste, choice and impact.” “By aiming for menus with 50% plant-based options by 2025, chefs, restaurants and the entire foodservice industry can unite to pave the way for a future that is as mouthwatering as it is sustainable.” Making plant-based the main event In the events industry, there are some challenges for organisers aiming to go further with the quantity of vegan and vegetarian fare on offer – but businesses in the sector are eager to tackle them, with significant moves being made in recent years to drive up the percentage of plant-based options as well as a heavy focus on organic and locally-sourced ingredients. Speaking to The Plant Base, Cheltenham Festivals’ head of operations, James Kitto, highlighted some of the efforts the organisation is taking to increase plant-based offerings at its events, which include the Cheltenham Jazz Festival in Gloucestershire, UK. “Recognising the significance and the positive impact that a plant-based diet has on the environment, we have deliberately established targets within our sustainability strategy that will aim for a significant reduction in meat and dairy consumption onsite and a year-on-year increase in plant-based offerings,” he explained. At the Jazz Festival in 2024, Kitto said this includes considering plant-based offerings only in the event’s backstage catering areas as well as a target for at least half of the event’s traders to offer plant-based menu options. “The greatest challenge is looking for genuine quality and variety,” Kitto commented. “As a charity, the income we make from our festival catering is vital to us; sales information clearly indicates that the plant-based traders are not as popular with our audiences as meat-based traders. We need to monitor this more closely as we increase the plant-based offerings.” To see a wider uptake of plant-based options at festivals and events, Kitto believes that we need greater recognition from caterers and audiences that the changing landscape is “a fundamental shift in how we live, not a fad”. Cheltenham Jazz Festival © Still Moving Media for Cheltenham Festivals “Like everything to do with sustainability, it is such a complex and multi-layered issue and no decision is quite as straightforward as it seems,” he continued. “Festivals play a huge part in driving the change that society needs. I think you’ll see the contribution that festivals make to driving sustainable practices forward increase over the coming decade – not just with the provision of food, but across all areas of sustainability. I also think that in ten years we’ll look back and think that we made it much harder than it should have been.” Some European festival organisations have already seen successful transitions toward a more plant-forward future. UK music festival Shambala, held in Northamptonshire every summer, committed to removing meat and fish from its menus in 2016 and has since taken further steps such as ensuring all hot drinks sold onsite are served with plant milk rather than traditional dairy. And Boom Festival, held in Portugal, reported that 86% of all food options served at its 2022 event were vegetarian or vegan. The audience demographic at such events will have an impact on the ease and success of implementing more vegan offerings – consumers from the Gen Z demographic have been shown as more likely to purchase plant-based options. UK research from Finder found that more than a quarter of this consumer demographic already follows a meat-free diet. As Kitto highlighted, being able to ensure high-quality options are served will be vital to festivals and other large events looking to increase their vegan offerings, regardless of who makes up the audience. Innovative traders who know how to work with plant-based ingredients in a way that delivers their full potential, creating dishes that meet consumers’ high standards of taste and texture, will help to shift the views of consumers who are familiar with a meat-heavy diet and may view plant-based options as lacking in flavour among other aspects – such as consumers from an older age group, who may be less open to trying vegan alternatives than younger demographics. Events tailored specifically to vegan attendees, such as the Vegan Camp Out festival and Vegfest, both held in the UK, showcase a fully plant-based food and drink offering. The family-friendly Vegan Camp Out, which features talks from vegan public figures such as educator and content creator Ed Winters (‘Earthling Ed’), comedian Simon Amstell and singer Kate Nash, offers a varied line-up of 60 plant-based food vendors. With offerings ranging from pizza, hot-dogs and burgers as well as Indian and Chinese cuisine, the event provides an example of the variety that can be delivered while keeping the focus solely on plant-based. Flying ahead In the first month of 2024, announcements from the airline industry have also pointed toward growing demand for vegan options. Emirates reported a 40% surge in customer demand for plant-based meals, announcing in January that it would introduce an array of new vegan dishes onboard and in lounges late this year to meet this demand. The airline currently has more than 300 vegan recipes in rotation across 140 destinations, up from 180 restaurants in 2022. In 2023, it served more than 45,000 plant-based meals onboard, an increase from 280,000 the previous year. Its diverse range of vegan choices range from chickpea kale stew and tofu tikka masala in the economy class, through to polenta cake with thyme mushroom ragout and sauteed spinach drizzled in root vegetable jus in first class. Indulgent vegan desserts on offer include chocolate cheesecake created using tofu, tropical coconut pineapple cake or chocolate fondant served with whipped cashew cream and salted caramel sauce. Emirates’ vegan grilled kebab, one of the offerings available to its Business class passengers The airline also incorporates fresh locally grown kale and lettuce from Bustanica, the “world’s largest” hydroponic vertical farm, a joint venture investment through Emirates Flight Catering. Elsewhere, British Airways announced that it would be offering a non-dairy milk alternative for customers onboard its long-haul flights as of 2024, now being rolled out across its long-haul networks. The non-dairy oat drink served onboard will be the Pure Oaty barista-style oat drink from Glebe Farm. It will be offered as part of British Airways’ hot drinks service. The company said it will continue to monitor and listen to customer feedback over the coming months. A spokesperson for British Airways told The Plant Base: “We are continuing to add plant-based options to our main menu offering on selected routes, and plant-based options as part of our menu across our lounges. We are regularly introducing new menus both on the ground and in the air for our customers, inspired by British originality and featuring locally sourced ingredients.” “Customers travelling on British Airways’ short-haul network can also pre-order from a range of vegan options through our High Life Cafe, such as hot sandwiches, snacks and sweet treats, offering something for everyone to enjoy on board.” Captivating the consumer With plant-based choices on the rise across the many facets of foodservice, it will be important for businesses to consider that the success of such dishes will be dependent on many factors, and a big part of this will be exploring what matters to the organisation’s key consumer demographic. For the environmentally conscious, considerations such as locally sourced ingredients and wider supply chain sustainability will be crucial factors in choosing food offerings. Dishes crafted with natural, whole food ingredients at their core will attract attention and ensure success with the health-conscious consumer. Either way, to successfully widen the appeal of plant-based menu options and to see them stick as successful permanent additions, it is clear that businesses must not regard them as an afterthought: instead, effort and care should go into developing vegan dishes that answer exactly what the consumer is looking for in a meal, regardless of whether it contains meat or dairy. FoodBev Media’s editorial director and editor of FoodBev magazine, Siân Yates, summed this up well during our recent Veganuary Sessions podcast series: “Plant-based must carve out its unique identity that goes beyond replicating traditional meat and dairy products,” she said. “Fast food and restaurants will play a pivotal role by curating menus that highlight the best of plants. I want to walk into a restaurant and opt for a plant-based dish not just because I’m vegan, but because it outshines the meat or dairy alternatives. Making plants captivating is the first step.” #festivals #airlines #restaurants #hospitality #foodservice

Trek has teamed up with Biscoff to launch a new Trek Power Biscoff protein bar, the only protein bar to contain 100% real Biscoff in collaboration with the biscuit brand. The partnership combines Biscoff’s popular brand and market appeal with the growing consumer demand for functional protein bars. Each bar contains 15g of plant-based soya protein, coated in vegan chocolate and filled with a layer of Biscoff spread. The bars will roll out across the UK grocery channel from 14 February in a single (55g) and multi-pack format (3x44g). The innovation comes at a time of significant growth for Trek, which has reported 20.4% growth and £4.6 million RSV year-on-year. Alice Boardman, senior brand manager at Trek’s parent company Natural Balance Foods, said: “Consumer research has shown us that 84% of those surveyed said they would buy a Trek Power Biscoff bar, and it is the number one most desired flavour amongst respondents”. She added: “The Trek Power Biscoff bar is perfect for those looking for natural energy from an indulgent protein-packed filling snack, which is why we’re confident this launch will help drive incremental growth in the category and create buzz amongst protein lovers, Biscoff fans and daily snackers alike”. Tom Gray, senior buyer for biscuits and cereal bars at Sainsbury’s, added that the product is “right on trend” and “sure to be a hit with shoppers,” commenting: “We know that consumer needs are evolving and offering choice across great tasting products that also offer functional benefits, such as protein, is key to keeping them coming back for more”. #Trek #functionalsnacks #proteinbars #NaturalBalanceFoods #UK #proteinsnacks #nutrition #Biscoff