Grubby, a plant-based recipe kit start-up, has partnered with VFC, a well-known vegan brand, timed to coincide with Veganuary. This partnership marks a significant move for both companies, with VFC becoming Grubby’s exclusive provider of breaded chick*n for a series of curated recipes. Beginning with three VFC recipes featured on Grubby’s Veganuary menu, including Crispy Chicken Burger, Korean Fried Chicken and Chicken Katsu curry, the collaboration is set to expand with five additional creations later in the year. These dishes showcase VFC’s southern-fried chick*n range, aligning seamlessly with Grubby’s focus on healthy fakeaway and street food recipes for the year. In addition to introducing new textures and flavours to the Grubby menu, the partnership with VFC enriches the plant-based recipe range by incorporating a protein-rich and versatile meat alternative. The collaboration allows both brands to leverage each other’s customer bases while emphasising their shared commitment to ethical and sustainable food practices. This partnership is expected to foster a mutually beneficial relationship and contribute to the continued growth of both companies in the plant-based market. Grubby founder, Martin Holden-White, said: “We are incredibly excited to work with VFC as we are huge fans and only partner with the best when it comes to fellow plant-based brands”. He continued: “VFC Chick*n is such a crowd-pleaser, as well as being protein-rich, bringing something new to the Grubby recipe range. Joining forces felt like a no-brainer and we can’t wait to see how these incredible dishes go down with our customers. With VFC’s recent takeover of Meatless Farm, the options to work together are endless, with more collaborations expected in the future.” Alison Reilly, head of marketing for VFC, added: “As the leading plant-based meal kit in the market, partnering with Grubby is a fantastic way to convert new consumers to the incredible taste of VFC and realise our mission to spare as many chickens’ lives as possible. The recipes taste phenomenal, and we are thrilled to be joining forces with Grubby to deliver delicious, ethical and sustainable plant-based meals together.” #VFC #southernfriedchicken #streetfood #UK #Grubby

Plant-based ready meal brand Shicken has launched a new teriyaki kebab skewer product in the UK, Iceland, Sweden and France. The brand, based in the UK, creates plant-based Asian ready meals based around its vegan-friendly chicken alternative, crafted with a blend of soya, wheat and pea proteins. The company uses its technology to create a ‘succulent, chargrilled chicken-like’ texture with a focus on natural, plant-based ingredients. Shicken’s new Teriyaki Kebab Skewers have launched at Costco, priced at £9.99 per 960g. They feature Shicken’s plant-based chicken pieces marinated in a spice mix, then coated in a sticky teriyaki glaze. They can be cooked in the oven, air fryer or on the barbecue, aiming to provide a convenient plant-based meal time option for consumers. The new skewers launch follow the success of the brand’s Tikka Kebab Skewers in Costco UK. Shicken has also announced that it has secured distribution of its frozen ready meals range into US retailer Sprouts Farmers Market, alongside the NPD launch across Costco UK and new European markets. Shicken’s Tikka Masala, Jalfrezi and Butter Curries plus its Tikka Kebab Skewers have now launched into 380 Sprouts stores, spanning 23 US states. The new teriyaki skewers began rolling out across the UK, Iceland, Sweden and France from 1 January 2024. Parm Bains, co-founder of Shicken, said: “Shicken is all about bringing some of the nation’s favourite world food cuisines into a convenient, sustainable plant-based offer, without compromising on restaurant quality authentic taste”. He added: “We are incredibly excited to take Shicken into Pan-Asian cuisine with our new Teriyaki Kebab Skewers and we can’t wait to share the incredible NPD we have in store later this year”. #US #Europe #Shicken #UK #frozenreadymeals #plantbasedchicken #Plantbasedreadymeal

Recent research commissioned by Ingredient Communications has revealed a notable decline in satisfaction among vegetarians regarding the available food product choices. The findings, derived from an online poll of 1,000 consumers in the USA and UK, highlight a significant shift in sentiments among this consumer group. The net satisfaction rate among vegetarians stands at +8%, marking a considerable decrease from +47% recorded in 2018. In the US, the decline is particularly stark, with net satisfaction dropping from +38% in 2018 to -10% currently, a negative swing of 48%. The UK has experienced a negative swing of 35%, with net satisfaction among vegetarians falling from +55% in 2018 to +20% in the latest survey. Conversely, the research indicates a rise in net satisfaction among vegans, increasing from +2% in 2018 to +17% at present. In the US, net satisfaction among vegans is now at -3%, compared to -9% in 2018, while in the UK, it stands at +25%, compared with +28% five years earlier. The survey, conducted in September 2023 by market research experts at SurveyGoo, delved into respondents’ perceptions of specific plant-based products, providing insights into the reasons behind the growing dissatisfaction among vegetarians. When rating the appeal of plant-based meat products, 95% of vegan respondents found them tasty, whereas only 56% of vegetarians shared the same sentiment. Similarly, 91% of vegans found alt-dairy products appealing, contrasting with 60% of vegetarians. Richard Clarke, managing director of Ingredient Communications, said: “High levels of dissatisfaction and declining net satisfaction rates among vegetarians indicate a concerning trend that needs further scrutiny. Of particular interest is that fewer vegetarians find plant-based meat and dairy products appealing. This might help to explain why net satisfaction levels are so much lower among these consumers.” He continued: “There are many benefits to a vegan lifestyle, and there are lots of great products out there to cater for the needs of vegans. But the question has to be asked: in the rush to go 100% plant-based, have brands and retailers neglected the needs of vegetarians, who are usually happy to eat dairy and egg ingredients? If so, are more hybrid products the answer?” Clarke says that the findings of the survey “reinforce the golden rule of food manufacturing: that it’s essential to use the very best ingredients to deliver an excellent eating experience. The days have long gone when vegans and veggies were simply grateful to have something – anything – they could eat. They want and expect the best.” While the findings from the research suggest that vegetarians are much less satisfied than vegans with the choice of food products available to them, some argue that the choice is far more diverse for this demographic. The Plant Base’s Melissa Bradshaw commented: “It’s surprising that vegetarians are less satisfied with available choices than vegans, possibly because of a lack of innovation. With products often relying on dairy and egg elements, which many vegetarians still enjoy, the focus on 100% plant-based options may still not fully meet their preferences.” She concluded: “Further innovation in hybrid products that blend plant-based and traditional ingredients could address this gap and offer a more satisfying experience for vegetarians, creating a more inclusive range of veg-led options. This trend is becoming well-established in foodservice, where many offerings allow for the option to tailor menu items to meet vegetarian or vegan requirements, for example offering the choice of either plant-based or traditional dairy cheese.” #consumerinsights #survey

Melanie Luangrath, director of new business development, Plant-Based Platform at DSM-Firmenich, talks claims, costs and ‘climavores’ as today’s food market sees the rise of a new consumer category. Here she explores how the plant-based category can satisfy the next wave of environmentally-conscious shoppers while keeping nutrition and eating experience in mind. Plant-based proteins are the answer to this dilemma for the many who perceive them as healthier and more ‘environmentally friendly,’ but even here hurdles exist. Among consumers who fit the climavore profile, 50% state plant-based foods are too expensive, 18% believe they ‘don’t taste good’ and 16% feel alienated by plant-forward products, seeing them as ‘not real food’. What should take from all this? Regardless of whether consumers identify with the climavore label or not, every shopper wants their food and drinks to look, taste – and now – do good. The positive news is that, by harnessing quality plant-based ingredients and smart formulation strategies, producers can help consumers enjoy it all – improved nutritional credentials, delicious and satisfying sensory experiences – and cater to the ‘climavore’ perspective in the process. Perfecting nutritional profiles First, let’s talk nutrition. One of the biggest barriers to consumers choosing plant-based over traditional animal products is a perceived lack of nutritional quality. Plant proteins have been synonymous with healthy eating for decades, but while most agree such options are lower in harmful macros like saturated fat, a significant cohort also see meat as an irreplaceable nutrient source. This can lead consumers to see plant-proteins as ‘insufficiently nutritious,’ deterring them from choosing meat-free options. How then can food producers ‘beef’ up the nutritional content of plant-based proteins, and – crucially – support this with proven on-pack claims? The first step is choosing the right protein. Plant-based proteins are not created equal when it comes to amino acid content, quality and digestibility. While some come relatively close to the Protein Digestibility Corrected Amino Acid Score (PDCAAS) of animal proteins, other common sources such as oat, almonds or lentils fall far short of the ‘complete protein’ standard. However, there are solutions out there that solve this challenge and can offer a PDCAAS score equivalent to that of animal-derived proteins like whey or egg. In addition to plant protein quality, micronutrients such as iron, selenium and vitamin B12 are important to ensure a matching nutritional profile with animal protein. Substitute, not sacrifice Another major blocker for would-be climavores is sensory experience – or the lack thereof. To win out over animal-based counterparts, plant-based foods need to deliver appealing tastes, aromas and textures – so consumers don’t feel compromise is the only way to meet their health and sustainability goals. There’s also a need for producers to cater to a broader range of consumer taste and texture preferences – with some favouring products that are close to traditional meat flavours, while others look for something completely unique. Yeast extracts, maskers and flavours can help brands build an umami-rich, well-rounded taste profiles while masking off notes and delivering specific flavors and aromas for their plant-based products. Not only do these powerhouses help marry together the sensory profile of the protein source and other ingredients, they can also be invaluable for reducing sodium content, a topic with particular importance in the plant-based space. Texturizers like gellan gum or pectin also work to form a delicious and authentic mouthfeel, whether a producer is aiming for the distinct flakiness of white fish, the meaty bite of roast beef or something entirely new. Delivering real environmental responsibility Finally – the crux of it all, sustainability. Where once consumers may have been impressed by a plant-based positioning, this alone is no longer enough. Growing skepticism surrounding ‘greenwashing’ is forcing food companies to ‘get real’ with their sustainability claims with concrete metrics and transparent reporting methods. Where, and from whom, producers source their ingredients is a crucial consideration. Manufacturers of consumer-ready products typically do not have sight over the full journey ingredients take from soil to shelf, so to provide the credible claims climavores (and most other consumers) want, they need the support of a reliable, honest and transparent supplier. Key metrics and accreditations to watch out for here are absolute carbon reduction targets with a concrete target date, water usage and sustainable resource management, indirect value chain emissions, robust reporting structures through third-party assessment schemes such as the Carbon Disclosure Project (CDP) and provable social impact, whether through on-farm education, community-based projects or individual mentoring. What’s in a name? Understanding the ‘climavore’ perspective is crucial for success in today’s food market. The points discussed above suggest this statement is true, but before the industry gets too attached to this new term, could there be scope to view consumers as people first and climavores second? With climate-related concerns increasingly impinging on daily life, very few shoppers have the luxury of disregarding sustainability completely when making their food choices. Maybe then, instead of seeing it as a separate category, the industry should move forward with the assumption that there is a little bit of ‘climavore’ in everyone. #dsmfirmenich #ingredients #sustainability

PepsiCo-owned brand Walkers has introduced a new range of meat and cheese-flavoured crisps for Veganuary. The vegan crisps are available in three flavours: Flame grilled steak, which features flavour notes reminiscent of a flame-grilled steak; BBQ pork ribs, boasts a combination of sweet, tangy and smoky barbecue sauce paired with savoury spices; and grilled cheese toastie, offers a blend of melted cheese flavour infused with toasty, buttery notes. Rachael Smith, senior marketing manager, said: “Walkers Unbelievable! Vegan range of crisps – our latest launch – signals our commitment to continue to offer choice to consumers. We always strive to ensure shoppers don’t have to compromise on taste when making a dietary choice.” Walkers Unbelievable! Vegan range is currently available nationwide across the UK. #crisps #UK #Walkers

VFC has launched a new range of frozen stir fry ready meals, as well as chilled plant-based chicken sausages and mince. The vegan meat alternatives brand is rolling out the NPDs in stores across the UK for the beginning of Veganuary. VFC One Bag frozen ready meals are single-serve and can be pan-fried from freezer to bowl in eight minutes, offering convenience to time-poor consumers. The range includes Chick*n Fried Rice and Chick*n Curry, developed to offer the flavour of the nation’s takeaway favourites in a healthier and convenient meat-free format. The range is aimed at health-conscious consumers who do not want to compromise on taste. VFC One Bags are gluten-free, high in protein and a source of fibre. They have now launched at Sainsbury’s and Morrisons stores across the UK. Also hitting the shelves this week are the Chick*n Sausage and Chick*n Mince, both high in protein and low in saturated fat and salt, aiming to make the switch to plant-based easier for consumers. The innovations are described as a market-first by the brand and are now available from Asda. Alison Reilly, head of marketing for VFC, said: “Delivering on taste, health and convenience is fundamental to converting more people to meat-free alternatives. Our new VFC One Bag range, chilled Chick*n Sausages and Mince bring all these benefits to the table, appealing to a broader target consumer base across new meal occasions.” #VFC #UK #frozenreadymeals #VFCFoods #plantbasedchicken

Mars has expanded its vegan Galaxy chocolate bar range with the launch of a new vegan fruit and nut bar, available now in the UK. The Galaxy vegan fruit and nut bar combines dairy-free milk chocolate with hazelnut paste, raisins and roasted hazelnuts. Galaxy introduced its first dairy-free line in 2019. The range includes popular flavours such as Smooth Orange and Caramel, as well as a vegan version of Galaxy’s classic Crumbled Cookie. In addition to a 100g bar, Galaxy Vegan Fruit and Nut is also available in a smaller 40g snack-sized format, designed to provide a convenient on-the-go treat for consumers. The new bar is available now at Morrisons stores across the UK. #Galaxy #Mars #UK #dairyfreechocolate #veganchocolate

plant cell technology company dedicated to creating sustainable bioactives for consumer products, has announced the appointment of Jim Hamilton to the company’s board of directors. Hamilton, the former president of DSM Nutritional Products USA and CEO of OmniActive Health Technologies, is a distinguished executive in the health, nutrition and life science industries, widely recognised for his leadership and stewardship of companies through periods of rapid growth, strategic review and transition. Hamilton brings a wealth of industry experience to Ayana Bio, having served in various leadership roles and board positions in the dietary supplement, food, beverage, cosmetic and animal nutrition industries. In addition to Hamilton’s current advisory roles, he acts as chair of the board of directors of Vitamin Angels, a non-profit organisation that provides life-changing vitamins to over 70 million children in need. Recognised for negotiating high-profile business alliances and partnerships, Hamilton’s collaborative communication style is anticipated to foster diverse and effective long-term relationships for Ayana Bio. Frank Jaksch, CEO of Ayana Bio, said: “Jim’s industry knowledge and innovative approach align perfectly with our mission to solve many of the challenges the botanical supply chain faces today”. Ena Cratsenburg, member of Ayana Bio’s board of directors, added: “Jim has played a leading role at well-respected, innovative companies in the health and nutrition industry for over 30 years, and we are thrilled to have him on the Ayana Bio board”. Hamilton said: “I am honoured to join Ayana Bio’s board of directors during this pivotal time in the company’s journey. Ayana Bio’s commitment to growing sustainable bioactives aligns seamlessly with my passion for advancing health and wellness through innovative solutions.” He continued: “Together, we will navigate the opportunities in the botanical supply chain, driving forward our shared mission of transforming the industry through plant cell cultivation”. #AyanaBio #cellbasedtechnology #Cultivatedbiosciences #DSMNutritionalProducts

Myco, a food-tech company that produces plant-based protein made from oyster mushrooms, has appointed David Wood as its new chief executive officer. Headquartered in Darlington, UK, Myco is ramping up the production of its plant-based protein source, named ‘Hooba,’ at a new purpose-built production site in North Yorkshire. The mince-style Hooba product is designed to be used by partners in the food industry to create meat-free protein products such as burgers, sausages and mince-based ready meals like Bolognese. Myco utilises an AI-led vertical farming approach to grow its oyster mushrooms, which contain all nine amino acids. Wood joins Myco with 25 years of leadership experience from across the food industry. He has led senior management teams and implemented the strategic direction in food companies including Biscuits International, Northumbrian Fine Foods and Vbites, which announced it was entering administration last month. In his new role, Wood will oversee the development and launch of Myco’s new sustainable food strategy at its 20,000-square-foot site in Leeming Bar, UK. According to Myco, the vertically-farmed production unit is the first of its kind in Britain. Commenting on his appointment, Wood said that he was “blown away” by the vision and ethos at Myco. He added: “I’m thrilled to be joining Myco especially at such an exciting time in the company’s expansion. This company has huge potential, and extraordinary work is being done here every single day to make a new generation of mouthwatering and sustainable plant-based products that make swapping out meat that bit easier for consumers.” Myco’s co-founder and chairman, John Shepherd, commented: “This is an exciting time for Myco, and we know David is the right person to help us grow the business. His track record speaks for itself, and with decades of experience in the food sector – including sustainable food producers – he’s a perfect fit for what is a key role for Myco.” #VBites #Mushrooms #UK #MyCo #alternativeproteins #plantbasedproteins

Wagamama is set to launch Lion’s Mane ‘Steak’ Bulgogi, a new addition to its plant-based menu. This new dish, available from today (3 January), is made from whole plant foods and challenges the notion that plant-based eating compromises enjoyment. The Lion’s Mane ‘Steak’ Bulgogi is crafted to satisfy steak cravings, with a spiced lion’s mane mushroom ‘steak’ as the centrepiece. Designed to bring texture, flavour and a visually striking resemblance to traditional meat-based options, the Lion’s Mane ‘Steak’ Bulgogi is served on a bed of udon noodles cooked with aubergine and caramelised onion, featuring a sweet and salty amai miso sauce. The ‘steak’ is drizzled with Korean barbecue sauce, and the dish is finished with a sprinkle of sesame seeds and garnished with kimchee, spring onion, red chilli and coriander. Kay Bartlett, chief marketing officer, said; “This January, we’re delighted to launch our new lion’s mane mushroom ‘steak’ dish to excite all guests, whilst also broadening the conversation beyond vegan eating alone with our mind. body. bowl campaign”. She continued: “In addition to our exciting content series, our activity will be supported with a national radio campaign that reminds us all of the warm and inviting feeling exuded from our Wagamama restaurants and the comforting classic dishes served up by our teams”. The Lion’s Mane ‘Steak’ Bulgogi adds to Wagamama’s established plant-based menu, which already includes favourites like Vegatsu, Crispy Chilli Mushrooms, Kare Burosu, Bang Bang Cauliflower, Mushroom Yasai Yaki Soba, and more. The dish showcases the rising popularity of mushrooms, particularly lion’s mane mushrooms, recognised for their functional health benefits. Sourced from an exclusive supplier, Real Fungy based in Wales, the lion’s mane mushroom used in the dish is grown locally. #Wagamama #Lionsmane #UK #vegansteak #functionalmushrooms #Bulgogi

Steakholder Foods, an Israeli company specialising in cultivated meat products, has introduced what it claims is “the world’s first” plant-based 3D-printed eel. According to the company, Steakholder “accurately replicates the complex texture of eel” through precise layering and “a unique combination of materials” in its proprietary 3D printing technology. The eel product is currently based on plant materials, with plans to incorporate cultivated eel cells in the future, “as economies of scale allow price-competitive cell development,” said the business. Steakholder’s printing process allows for a significant reduction in ingredients compared to typical plant-based alternatives in its 3D-printed product. The Israeli firm said that it is seeking collaborations to commercialise its plant-based printed eel by providing proprietary 3D printers and ink, capable of generating short-term revenues. Steakholder expects that its partners and customers – utilising the company’s current technology capabilities – can achieve large-scale production of 3D-printed eel at a competitive price, enabling them to address the cost challenges associated with the current global prices of eel. Arik Kaufman, CEO of Steakholder, said: “The launch of our printed eel marks a pivotal moment in the seafood industry, showcasing the vast potential of our DropJet technology – Steakholder Foods’ solution for fish and seafood printing”. He continued: “This technology is designed to enable partners to generate products on a potential industrial scale of hundreds of tons monthly, not only at lower costs compared to wild eel, but also with the flexibility to create a variety of printed products using the same production line. Such versatility could significantly boost profitability for food companies and lead the way to a shift towards more efficient and sustainable practices in the industry. This product exemplifies the broader possibilities our technology offers our partners. #Israel #SteakholderFoods

In a bid to cater to the increasing demand for plant-based options, Subway is set to introduce a new vegetarian and plant-based sub, The Plant Picante, launching nationwide in the UK on 10 January. The Plant Picante features a spiced plant patty complemented by crispy onions, Sweet Onion and Garlic & Herb sauces, all topped with a choice of American-style cheese or Vegan CheeZe for a fully plant-based alternative. The sub is further dressed with lettuce, tomatoes, cucumbers and peppers. Part of Subway’s Signature Series menu, The Plant Picante is available as a six-inch or footlong on any of Subway’s bread options. Additionally, customers can opt for a wrap or salad, offering further flexibility. Subway’s Garlic & Herbs, Sweet Onion and Teriyaki sauces are also suitable for plant-based diets. Rusty Warren, Senior NPD and product innovation manager at Subway, said: “We’re excited to be launching the Plant Picante this January, which like all our subs is fully customisable to your taste and adds to the range of vegetarian and plant-based options that we have at Subway”. The launch aligns with the increasing trend of plant-based diets and Veganuary. The Plant Picante joins Subway’s existing plant-based offerings, including the Veggie Delite (when ordered with Vegan CheeZe), Crinkle Wedges and Vegan Double Choc Cookie. #plantbaseddiets #plantbasedpatty #Subway #UK