Chickpea snack brand Hippeas is expanding its range with the launch of a new ‘Flavor Blast!’ line in the US, available in two flavours. Vegan White Cheddar Explosion and Blazin’ Hot Hippeas Flavor Blast! Chickpea Puffs have been designed to deliver the crunch and “explosive” flavour of classic cheese puff-style crisp products, Hippeas said, while providing a clean label, chickpea-based alternative. They are 100% plant-based, free from the top nine allergens and non-GMO Project Verified. Containing 3-4g of protein and 3g of fibre per one ounce serving, the chickpea puffs aim to deliver nutritional benefits alongside buttery, cheesy and spicy flavours. Hippeas’ CMO, Julia Hecht, said: “Our dedication to perfecting these extra flavour recipes reflects our commitment to surpassing consumer expectations of what a better-for-you product can taste like. Parents (and grown-up snackers) love Hippeas puffs because they are a kid-requested go-to snack made with real, simple ingredients.” She added: “Not only are the puffs delicious, but they contain the nutritional benefits of both protein and fibre as well as no artificial colours, flavours or ingredients of any kind. Plus, these puffs are made from sustainably grown chickpeas, filling our commitment to developing products that are better for the planet.” Hippeas Flavor Blast! Chickpea Puffs are now available at select retailers including Sprouts as well as on Amazon and Hippeas.com. #US #chickpeas #Hippeas #cleanlabel #snacking

UK-based dairy alternatives producer The Coconut Collaborative has closed a Series B funding round, securing a £1.5 million investment. The company says it will use the investment – which comes from existing shareholders, including Ground Force Capital – to support its transition from its initial ’start-up’ phase to a scaling phase, using “existing momentum to accelerate growth in the coming years”. The Coconut Collab was established in 2013 by James Averdieck, founder of Gü desserts. He said that the dairy-free brand has demonstrated rapid growth since its inception, partly due to the rising number of consumers seeking sustainable dairy-free alternatives. Averdieck explained: “We take a unique approach within the category: our Coconut Yog is luxuriously thick and creamy, with a sweetness originating solely from the natural sugars found within the coconut and fruits we use. We know that one of the things consumers love about our products is the health benefits, such as how low in sugar they are, combined with the taste and texture.” “Unlike most of our competitors, we do not add water to our products. Our yogs are made of over 95% coconut, so we do not need to use heavy stabilisers. No nasties and no shortcuts create the creamy and indulgent texture we are known for.” Well-known for its yogurt range, the brand also offers a range of products in other alt-dairy categories including creams, desserts and ice cream. Most recently, it launched a new barista-style coconut milk in November. #plantbasedyogurt #UK #TheCoconutCollaborative #alternativedairy #fundraising #plantbaseddairy

Peanut butter brand ManiLife is set to expand its portfolio by unveiling a brand-new range of sustainably sourced, small-batch almond butters. The brand has collaborated with independently owned farms in Portugal for the almond harvest in its latest product range. By opting for Portugal as the source, the brand not only reduces land and sea miles by a third but also benefits from advanced farming methods that result in Portuguese almonds using 23% less water compared to their Californian counterparts, which currently dominate both the global and UK markets. Because of this, ManiLife believes it will also be the most sustainable almond butter in the UK. Mintel reports that shoppers are on the lookout for more sustainable products, with four in five shoppers intentionally choosing products with a sustainability claim. Stu Macdonald, founder of ManiLife, said: “We spent years tasting countless varieties of almonds from all over the world so it was a genuine joy that the tastiest Almonds we could find also happened to be grown by a lovely family right on our doorstep in Portugal. We don’t like to market [products] using sustainability, but the carbon footprint saving you’ll have eating ManiLife vs a typical Californian-origin almond butter will be monumental.” ManiLife Almond Butter, available in both smooth and crunchy, will be available from 5th February at retailers nationwide and via the ManiLife website. #Almondbutter #almonds #ManiLife #UK

Ayana Bio has entered into a “seven-figure” JDA with Wooree Green Science, a subsidiary of Wooree Bio, to develop plant cell-derived saffron and other bioactive ingredients. The ingredients will be used for health and wellness products for distribution in the South Korean market. Wooree Green Science uses biotechnology to address sustainability needs in the agriculture industry, focusing on the development and commercialisation of functional ingredients for food and pharmaceutical products. The joint development agreement (JDA) is set to increase the accessibility and affordability of underdeveloped beneficial botanical ingredients like saffron. It is widely accepted that saffron aids in weight loss by suppressing appetite and increasing metabolism – however climate change-driven crop failures are exacerbating its already constrained supply chain, due to the plant’s labour-intensive harvesting needs. According to Ayana Bio, it can take up to 170,000 flowers to produce just one kilogram of saffron, which makes it an extremely expensive ingredient for supplements. This JDA aims to address these issues by sustainably producing saffron bioactives using plant cell cultivation, a cost-efficient, alternative production method that bypasses the constraints of agricultural supply chains. Plant cell cultivation grows real plant cells in stainless steel tanks, delivering the health benefits of plant bioactives, without the quality issues that come from the constraints of conventional agriculture. Ayana Bio’s plant cell cultivation technology produces the full spectrum of bioactives found in nature – or with an even higher potency of beneficial bioactives. The ingredients in its ‘Plant Cell Advantage’ portfolio are DNA-fingerprint certified and 100% clean label, with standardised phytocomplex, increased bioavailability, full traceability and a neutral taste and colour. Frank Jaksch, CEO of Ayana Bio, explained: “Saffron, like many other botanicals, faces a complex and uncertain future as it grapples with shifting weather patterns, pollution and water shortages in the limited number of countries where traditional production happens. We want to reinvigorate the natural plant-based weight loss supplement market so more people can reap the health benefits.” CEO of Wooree Green Science Um Tae Wook added: “We’re excited to collaborate with Ayana Bio to utilise its plant cell cultivation technology for the production of new plant cell ingredients for a multitude of applications across food and beverages, cosmetics and pharmaceuticals. We look forward to commercialising these high-value sustainable ingredients through this partnership.” #plantcellcultivation #SouthKorea #WooreeGreenScience #AyanaBio #functionalingredients

Premier Foods-owned Plantastic is expanding its range of Protein Boost pots with the launch of a new Classic Curry & Rice variant. The product joins Plantastic’s line-up of Protein Boost offerings, including Bolognese Pasta and Satay Noodles. It aims to provide consumers with a greater choice of healthy and nutritious plant-based, quick meal solutions. The Curry & Rice product contains 13g of protein and is low in fat, made with no artificial colours or preservatives. Katherine Cook, Plantastic’s brand director at Premier Foods, commented: “We have seen our UK consumers coming back time and time again for our Protein Boost Pots, with repeat purchases at an all-time high”. She added: “With 31% of consumers looking for plant-based offerings within the UK Quick Meals and Snacks category, and two out of three consumers desiring more protein from the category, our Plantastic Protein Boost pots are well-positioned to win incremental baskets”. The new snack pot is available now in selected Tesco stores across the UK (MRSP £1.15 per 68g pot). #Plantastic #PremierFoods #UK #readymeals #snackpots #proteinsnacks

German biotech company Infinite Roots, formerly known as Mushlabs, has announced the completion of its Series B funding round, securing a total of $58 million. The company says that the funding round represents “the largest investment” in mycelium technologies in Europe to date, emphasising the growing importance of mycelium in the global food system. The round was led by Dr. Hans Riegel Holding, one of the two holding companies of confectionery group Haribo, with support from the EIC Fund. It included participation from REWE Group and Betagro Ventures. Also joining the round were other existing investors, such as Clay Capital, FoodLabs, Redalpine, Simon Capital and Happiness Capital. Mycelium fermentation technology holds a significant position in the sector of plant-based and cell-based meat. The company said that its products “create a third category in food classification, as mushroom-based products are neither plant nor animal”. According to Infinite Roots, the new funding will see the business enter “a new era” of commercial growth, planning to expand production capacities and invest in global launch activities. In the long term, Infinite Roots aims to play a key role in reshaping the global food system through the versatile applications of mycelium. Mazen Rizk, founder and CEO of Infinite Roots, said: “Rethinking food production and consumption has never been more pressing, and requires our collective efforts. We are thrilled to join forces with industry champions to establish the next generation of tasty, healthy and sustainable foods. We are in a unique position to define a new era of mushroom mycelium-based products. With Infinite Roots’ technology and products, we aspire to lead the monumental shift to a more sustainable and healthy food system.” Reinhard Schneider, managing director for Dr. Hans Riegel Holding, commented: “Infinite Roots’ mycelium technology has the potential to contribute massively to a sustainable food supply. We at Dr. Hans Riegel Holding invest in future-defining technologies”. Svetoslava Georgieva, chair of the EIC fund board, added: “We are looking forward to the exciting road ahead with the Infinite Roots team. It is high time for consumers to be able to reconcile their appetite for good food and their willingness to act for the planet and for their health.” #Mushlabs #mycelium #fungi #InfiniteRoots #plantbasedmeat #alternativeproteins #Germany

V2Food has acquired fellow Australian plant-based food company Soulara, a provider of plant-powered ready meals. In a statement announcing the acquisition, V2Food said the deal is expected to propel its business into new avenues of growth. It will expand V2Food’s product portfolio and broaden its distribution reach beyond supermarkets and foodservice, delivering directly to consumers’ homes via its proprietary e-commerce channel. Soulara’s fresh plant-based products will support V2Food’s mission to “revolutionise” plant-based eating by meeting the evolving preferences of Australian consumers. The acquisition will complement V2Food’s plant-based meat offerings, which include burgers, sausages and alternatives to crumbled chicken and mince, with Soulara’s vegetable-led products. Tim York, CEO of V2Food, said: “We know consumers want to eat more plant-based products in their diets but some of the barriers to making this change are concerns around taste and how to cook them. By adding Soulara to our portfolio we can further demonstrate how easy and delicious meat reduction can be.” V2Food has also expanded its portfolio to include Macros: a fitness-focused, ready-made healthy meals brand delivered directly to consumers. Both Soulara and Macros will be integrated into V2Food under a new entity called Flexitarian Meal Solutions. In addition to its direct-to-consumer presence online, the products can be purchased in-store at retailers such as selected Coles, IGA and Woolworths. Sean Bone, general manager of commercial at Soulara, commented: “We know consumers have diverse needs when it comes to adopting a plant-based diet. As Australia’s favourite plant-based ready-made meal service, Soulara has carved a niche for itself with its focus on delivering meals designed by our team of chefs and dieticians to ensure best in class taste, nutrition and value.” He added: “V2Food’s expertise in plant protein is the ideal complement to Soulara’s vegetable-forward approach, as we strive together to provide a well-rounded menu for consumers seeking a plant-based lifestyle”. Enjoyed this article? You might like our Veganuary Sessions podcast episode on plant-based ready meals and recipe kits, exploring how the industry can make plant-based easier for consumers. #plantbasednutrition #v2food #Australia #directtoconsumer #readymeals #Soulara

Finnish food company Fazer has introduced a limited-edition snack bar in Singapore, containing Solar Foods’ novel Solein protein ingredient. Founded in Finland in 2017, Solar Foods produces its protein ingredient using carbon dioxide and electricity. Its mission is to liberate global protein production from the constraints of traditional agriculture. Solein is produced out of a microbe sourced from Finnish nature. The microbe is grown to a protein powder in a bioprocess powered by electricity and carbon dioxide. The process requires only a fraction of the water and arable land that production of meat or plant protein uses, creating food “virtually out of thin air”. Solar Foods received a novel food regulatory approval for Solein in Singapore in September 2022, clearing its sale and use in food products in the city state. Now, Fazer’s ‘Taste the Future’ bar – launched in selected Cocoa Tree stores across Singapore – represents a milestone for Solein as it marks the first time consumers can try the ingredient within a snack product. The bar is a vegan-friendly, palm oil-free snack bar made from 70% dark chocolate, hazelnut, dried strawberries and crunchy oat puffs. The recipe includes 2% Solein, which provides a source of iron, fibre and B vitamins. Solein can also offer different functionalities, for example as a structure-forming ingredient in food products. The limited-edition snack bars were produced in Vantaa, Finland, by Fazer. The Solein used comes from Solar Foods’ pilot factory, capable of producing small quantities of the novel protein. Solar Foods’ first commercial-scale production facility will begin operations this year, set to scale the company’s annual production volume up to 160 tonnes. Assuming a single meal would use 20 grams of protein, this translates to eight million meals. Co-founder and CEO of Solar Foods, Pasi Vainikka, said: “With this introduction in Singapore, we are getting valuable customer feedback on Solein’s viability in a new product category and getting a sense of the consumer acceptance of future ingredients”. He added: “Our shared aim extends beyond this pivotal moment, targeting a wider-scale European launch in 2025-2026 with a whole range of products”. #Solein #SolarFoods #NovelIngredients #proteinbars #Singapore #Fazer #proteinsnacks #alternativeproteins #snackbars

Vbites’ founder Heather Mills has bought the company’s assets back out of administration in a deal worth £1 million. Established in 1993, Vbites is a producer of plant-based alternatives to meat, dairy and seafood products. The company operated from its two UK manufacturing sites in Peterlee, County Durham and Corby, Northamptonshire. After 30 years of trading, the company was revealed to have entered administration in December last year, as reported by The Plant Base. Mills cited “corporate greed” and “galvanised and well-funded marketing of misinformation by the meat and dairy industries” as some of the drivers leading to the business’ collapse. James Clark and Howard Smith, of restructuring and insolvency specialist Interpath Advisory, were appointed on 11 December to explore Vbites’ options and seek a buyer. A document published by Interpath Advisory has now disclosed that a deal was struck on 17 January for Mills’ company, Vegan Solo Consulting, to purchase Vbites’ assets for £1 million. The purchase covers the company’s intellectual property, stock, facilities and machinery. In a statement published on her LinkedIn page yesterday, Mills said that she was “devastated” when Vbites was “forced unnecessarily” into administration with three days notice. She wrote: “It was agreed between both shareholders that we would always give each other three months notice, knowing the figures six months ahead set for the company, so I was doubly shocked that it went straight into administration, even though I gave viable solutions”. Mills continued: “I was also not happy being told that many of my loyal and hard-working staff were losing their jobs. I was cut out of everything.” However, the entrepreneur said that she “strongly believed” Vbites’ next-generation technology and work had a “huge role to play” in assisting the food market’s transition to become healthier and more sustainable. For this reason, Mills said she has chosen to resurrect the company “at great personal expense,” taking control of the operations personally and moving back to the northeast. “We have already developed a version 2.0 of plant-based food, soon to launch, that we believe will be a market mover and will help all of those people attempting to make a flexitarian or plant-based/vegan transition achieve their goals more easily, both with variety and deliciousness,” she concluded. #VBites #plantbasedmeat #UK #HeatherMills #plantbaseddairy #acquisitions

Wholesale food supplier Brakes has introduced a new Sysco Simply Plant Based range this month in celebration of Veganuary. The Sysco Simply Plant Based range will initially launch with five plant-based centre-of-plate products, aiming to provide delicious alternatives to traditional meat meals. These include four savoury tart variants – vegetable tagine, grilled vegetable and harissa chickpea, grilled vegetable and sundried tomato and sweet potato and red onion marmalade – as well as a chestnut and seed roast. Over the coming 18 months, Sysco Simply Plant Based will grow to offer more than 50 products as it expands to include cakes and desserts, vegan sausage rolls and other meat alternatives. The launch forms part of Brakes’ Veganuary campaign, which has seen the development of a Veganuary 2024 section on the company’s website, showcasing available support packages for foodservice businesses who want to capitalise on Veganuary. Mandy Van Hagen, marketing food manager at Brakes, commented: “Veganuary is a great time to showcase plant-based menus and appeal to a wide audience of not only non-meat eaters, but also those looking for a healthy start to the year”. She added: “Our new Sysco Simply Plant plant-based products can elevate menus, provide choices and meet the demand for diverse and sustainable food options”. #Brakes #Sysco #UK #wholesale #foodservice

Rügenwalder Mühle, a German producer of meat and plant-based meat alternative products, is discontinuing its traditional Ham Spicker product in line with its increasing focus on its plant-based range. The family-owned company was established in 1834 as a traditional meat and sausage producer. It has since evolved to focus on the plant-based market, introducing its vegan offerings from 2014. Its meat-free range now outnumbers its meat products, offering a selection of almost 50 vegan and vegetarian innovations in addition to 23 classic meat and sausage products. In line with this development, the company has now announced that it has discontinued its classic ham product in order to give its vegan and vegetarian products more space. Fans of the Ham Spicker can try the company’s vegan versions of the product, Rügenwalder Mühle said, which is available in mortadella, grilled vegetable, chive and colourful pepper varieties. Michael Hähnel, CEO of Rügenwalder Mühle, said: “This shift in the range is not an effect that we are only seeing now in the current Veganuary, but rather a long-term development”. He added: “For years, the proportion of our range has been shifting towards plant-based products. We want to actively pursue this course. Last year alone we successfully launched almost 20 new products onto the market. That’s why we don’t shy away from discontinuing a successful classic like the Ham Spicker in order to create even more space for plant-based products in our facilities.” By discontinuing the Ham Spicker, production capacity will be freed up which will be used for the Vegan Puff Cut – an alternative to thinly sliced chicken – in the future, the company confirmed. Rügenwalder Mühle said that as one of its newest products, the Vegan Puff Cut is “already in great demand and popular among consumers”. #Germany #meatalternatives #plantbasedmeat #RügenwalderMühle

As new plant-based options spring to supermarket shelves in celebration of Veganuary, manufacturers must consider the drivers and trends behind vegan diets to ensure they are optimising offerings in line with consumer desires. Danielle Mailey, technical sales manager at Foodology by Univar Solutions, explores the key considerations. Plant proteins are very appealing for several reasons: health, environment, and animal welfare to name a few. However, taste and flavour concerns associated with plant protein formulations continue to hinder mass-market consumer acceptance. Since plant-based is widely associated with natural and clean, the demand for clean labelling in meat analogues is rising. The global market for plant-based nutrition has surged extraordinarily in recent years. Consumers increasingly prioritise the functionality, freshness and authenticity of their food choices. This shift in dietary preferences has also led to a flourishing market for plant-based alternatives, with a particular focus on addressing sensory characteristics to provide a positive consumer experience. The dairy alternatives market is expected to be worth $43.6 billion by 2028, growing at a CAGR of 10.1% from 2023 to 2028. The milk alternative category dominates the market and drives this growth. We are seeing the emergence of new ingredient sources for the future of plant-based milk, ranging from potatoes and peas to an array of tree nuts, providing unique flavours and textures to plant-based products. However, innovation isn’t limited to the milk aisle, and other alternative dairy categories, including cheese, yogurt, ice cream and butter are showing signs of significant growth. Manufacturers are investing in research and development to replicate the sensory characteristics of traditional meat and dairy products further. This includes advancements in food science and technology to enhance taste, flavour and texture. For example, using plant-based ingredients in combination with fermentation techniques has led to the development of plant-based dairy alternatives with improved sensory attributes. Plant-based nutrition provides an amazing canvas for innovation. Technological advances have created serious innovation opportunities for the entire food and beverage industry. Consumers are challenging the industry on a very high level of innovation. The nutritional profile, sustainability and supreme sensory characteristics of products all play a more significant role in the next generation of plant-based foods. This includes enzymes that are particularly important in achieving sensorial attributes that consumers actively seek. Several factors need to be considered when selecting the ideal protein source, and it depends on the application (such as gelling, stability, water holding capacity, solubility, texture and flavour). Textured plant protein is popular in the alternative meat space and can provide characteristics like juiciness and firmness. The plant protein isolates find use in various applications, such as dairy alternatives and ready-to-drink (RTD) and ready-to-mix (RTM) beverages where solubility and stability are required. There is a huge stride towards more clean label options, improving nutritional properties, and a memorable sensorial experience to be competitive with traditional dairy. As an alternative to dairy, consumers are increasingly seeking plant-based beverages, shakes and desserts that are high in protein, minimally processed, natural and also taste good. Products with multiple benefits are poised to be most successful. As demand for plant-based grows, there is also increased attention on over-processing and clean labels. There is a constant debate among consumers about whether these plant-based alternatives are better for them. Price used to be one of the most common reasons for consumers not buying into plant-based nutrition, and manufacturers are actively looking at reducing the price tag on these products to make them a viable option for everyone. The interest in plant-based products goes hand-in-hand with environmental concerns. The disparity in the resource mass balance when comparing animal protein and plant protein is well documented, and plant-based alternatives can have a positive impact on resource use. In addition to their known health and sustainability benefits, plant-based foods are addressing changing tastes worldwide as more cuisines and food innovations make their way into the mainstream. Because of this, rapid innovation is needed to satisfy new diets, trends and concerns. Brands must continue to cater to the plant-powered buyer and create high-quality substitutes for meat and dairy products to keep pace with vegetarian, vegan and flexitarian consumer demands. Exploring plant-based and clean label formulations is the perfect way to celebrate Veganuary and the new year. #Univar #FoodologybyUnivarSolutions #plantbasedmeat #opinion #plantbaseddairy #nutrition #cleanlabel #UnivarSolutions