The past year has seen an abundance of plant-based launches, as innovation continues to heat up in the market. FoodBev Media rounds up its top ten product picks below. Oatly introduces soft serve ice cream in UK This summer, Oatly unveiled its latest innovation, Oatly Vanilla Soft Serve ice cream. Oatly Vanilla Soft Serve is designed to provide the creamy texture of soft serve ice cream but made with oats, making it suitable for vegans and soy- and dairy-free. The product was first previewed to UK customers during London Coffee Festival in April and is now available with a range of launch partners including The Breakfast Club and Fortnum & Mason. Matcha drinks company Jenki will be using the product to create a Matcha Soft Serve ice cream available in its Matcha bars across London, while plant-based restaurant Neat Burger will be using the product in its soft serve shakes. Fruit-tella makes chewy sweets range vegan October saw confectionery brand Fruit-tella announce that it is transitioning its chewy sweets range to a fully vegan recipe. The switch to vegan will be implemented across the full range of chews including the Strawberry Mix Chews, Fruit-tella Duo Stix and Fruit-tella Berries & Cherries. All of the chews will still contain real fruit juice and be made with all-natural colourings and flavours. Rather than using animal-derived gelatin, commonly used in the production of confectionery and other food products, Fruit-tella’s new recipe sees the brand use plant-based gelling agents alongside other natural, vegan-friendly ingredients. The new vegan-friendly recipe rolled out into stores this November. Bel UK expands Nurishh line-up with feta-style cubes In March, Bel expanded its dairy-free offering in the UK with the introduction of plant-based feta cheese-style cubes. The new product was introduced under Bel’s Nurishh brand, which was first unveiled in 2021, as the dairy giant looked to take a slice of the burgeoning alt-cheese market. Since then, the Babybel maker has released a stream of dairy-free NPD, including a vegan version of its flagship snackable cheese. Nurishh Plant-Based Greek Style Cubes are said to be made with only natural colours and flavours, while beinga source of vitamin B12 and free from gluten. The product comes in a diced format, with the resealable pack helping to preserve freshness. Upfield releases dairy-free sour cream under Violife brand Upfield expanded its Violife line-up in the US with the launch of a dairy-free sour cream alternative in January. Offering a “creamy, rich and tangy taste,” the product can be used to replace sour cream in recipes as well as to top dishes such as nachos and chilli. Like the rest of the brand’s range, Violife Just Like Sour Cream is free from soy, palm oil, artificial flavours, nuts and gluten. “It is important for Violife to continue expanding our portfolio to offer delicious dairy-free alternatives for everyone to enjoy,” said Debra Yoo, senior brand manager at Violife. “We created Just Like Sour Cream to have a creamy, cooling and tangy flavour so fans won’t miss out on what they know and love.” GoodPop debuts dairy-free fudgy frozen bars In February, frozen novelties brand GoodPop released a line of fudgy oat milk-based dessert bars. Containing 130 calories or less, the gluten-free frozen treats are made using organic and fair trade ingredients. The four “creamy and indulgent” varieties include Fudge n’ Vanilla Crunch, featuring a smooth vanilla filling, chocolate fudge shell and organic cacao nibs topping, while Double Chocolate Fudge combines a chocolate oat milk filling with a fudgy chocolate shell in a two-pop portion size. Made with organic peppermint leaves, the 80-calorie Mint n’ Fudge Chip bars contain fair trade cocoa chips, and Fudge n’ Caramel Crunch is a chocolate and caramel oat milk pop, with a salted caramel filling and fudgy coating, dotted with cacao nibs. Belcolade unveils Plant-Based White Couverture Puratos-owned Belcolade unveiled its Plant-Based White Couverture in February. Aimed at chocolatiers, pâtissiers and other professionals, the solution is said to offer a rich, creamy texture, perfect ‘snap’ and clean, white chocolate colour. It is also free from allergens typically found in other white chocolate alternatives, such as coconut, nuts, soy and gluten. Youri Dumont, SBU chocolate director at Puratos, said: “Creating this unique innovation consisted of trials of more than 50 ingredients in various combinations. Belcolade’s Plant-Based White Couverture boasts distinctively versatile properties and so can be formed into truly delicious, creative products without compromising on texture, appearance or quality. Offering customers more choice than ever, it is suitable for pralines, hollow figures, tablets, coatings, mousses, ganaches, dipping and flavouring.” Novozymes solution enhances plant-based meat texture In September, Novozymes developed a new bio-based solution, Vertera ProBite, aiming to enhance texture in plant-based meat alternatives. Novozymes expects for the new solution to enable manufacturers to benefit from a natural alternative to unwanted texturizers and encourage more consumers to try plant-based options. Vertera ProBite is based on the enzyme MTGase (microbial transglutaminase E.C. 2.3.2.13), designed to enhance texture. It has been specifically engineered to address texture problems in plant-based meat products, aiming to deliver an exceptional mouthfeel and consistency for a more satisfying culinary experience. The product is a liquid, designed for easy dosing and safe handling during food production. The solution is approved as a processing aid, with its technological function fully realised during the food processing stage. Meatless Farm returns to Tesco with pasta NPD In September, UK meat alternative brand Meatless Farm continued to roll back out across retail with the launch of a new pasta product. The new Chicken and Bacon Tortelloni SKU is filled with a chicken and bacon inspired base and plant-based cheese alternative, seasoned with garlic, salt and pepper. It joins the brand’s other plant-based meat-filled pasta products, which have also launched back into stores following the brand’s acquisition by VFC Foods in June. Other products in the pasta range include No-Duja Ravioli and Beef, Red Wine & Porcini Girasole. The brand is re-launching in Tesco, Asda, Sainsbury’s and Ocado, having made its retail return in August alongside the launch of a new pork and apple sausage product. Its plant-based mince has also now returned to Tesco shelves alongside the pasta line-up and its Chickenless Roast Joint. Planteneers offers vegan Oktoberfest favourites In September, Planteneers offered manufacturers a range of plant-based alternatives to classic Oktoberfest favourites such as Bavarian veal sausage, Thuringer and Nuremburg bratwurst. The plant-based meat and dairy alternatives company, headquartered in Ahrensburg, Germany, has developed formulations for a range of product concepts including an entirely plant-based liver loaf. “Our fiild-Meat flexible stabilising system is based on pea and fava bean protein, hydrocolloids and starch,” explained Pia Meinlschmidt, team leader of product management at Planteneers. “It lets manufacturers use conventional processing and filling lines to make a wide variety of products simply and easily.” The stabilising system is also free of phosphates, soy and allergens. Meinlschmidt added that Planteneers can supply the systems either as all-in compounds including seasonings, flavourings and colours, or as purely functional systems to which the customer can then add their own seasonings. Alland & Robert launches vegan gelatine alternative In January, Alland & Robert introduced a plant-based texturizing agent to replace gelatine and other gelling agents in vegan confectionery products. Syndeo Gelling is composed of acacia gum and plant-based hydrocolloids, which, when combined, strike a balance between the properties of gelatine and pectin, enabling soft textures and the elasticity associated with the former ingredient. Alland & Robert says that Syndeo Gelling offers thickening, stabilising, bulking and binding properties, while being odourless, colourless and neutral-tasting. In addition to confectionery applications, such as jelly sweets and marshmallows, the texturizing agent can be used in other products that typically contain gelatine, such as mousses. #FoodBevMedia #ThePlantBase #Top10

As the end of the year approaches, we want to wish you all a wonderful festive period and a Happy New Year. We look forward to keeping you updated with the latest trends and news from the plant-based food and beverage industry and are excited to see what 2024 holds. The FoodBev Media team. #FoodBevMedia #ThePlantBase

Blue Diamond Growers has added a new product to its Almond Breeze plant milk range, an Almond & Oat Blend drink. The California-based almond grower said that the new addition to the Almond Breeze range combines the flavour of California almonds with the creaminess of oat milk. It contains more calcium than dairy milk and fewer calories and less sugar than other oat milks available on the market, Blue Diamond said. A one-cup serving contains 4g total sugar, 45 kcal and 450mg of calcium. The product can be enjoyed as an alternative to dairy milk in any usage occasion, including with coffee, cereal or by the glass. Maya Erwin, vice president of innovation and R&D at Blue Diamond, said: “We know that eating healthier is on the forefront of a lot of consumers’ minds, and are excited to offer this product that is both delicious and nutritious”. She added: “Almond Breeze Original Almond & Oat Blend not only provides a great taste and creamy texture, but it is also a healthier alternative to other oat milks”. The product will be available in grocery stores and major retailers beginning January 2024. #AlmondBreeze #plantbasedmilk #BlueDiamondGrowers #Oatmilk #almondmilk

Japan-based vertical farming company Spread has unveiled its innovative Techno Fresh processing method. Spread says this technique extends the shelf life of cut lettuce by up to two times, without compromising freshness, taste or quality. The company has also initiated the construction of Techno Fresh Hadano, a state-of-the-art salad processing plant near Tokyo. The Techno Fresh method is a result of Spread’s commitment to tackling the issue of food waste, particularly in Japan, which ranks 14th globally in food waste generation with over 8 million tons discarded in 2021. Strict regulations on product expiration dates contribute to Japan’s high food waste rate. For instance, commonly used standards for fresh-cut vegetables require a viable bacteria count lower than 1,000,000 for 1g of the product, limiting the shelf life of fresh-cut lettuce to 3-4 days. Spread’s Techno Fresh method addresses these challenges by utilising pesticide-free lettuce cultivated in the hygienic environment of Techno Farm. This lettuce is combined with in-house developed processing technologies that prevent bacterial growth. As a result, Spread has achieved a shelf life of six days for fresh-cut lettuce in Japan, doubling the conventional duration. Notably, the Techno Fresh method also prevents browning and discolouration of lettuce, eliminating the need for washing agents with unpleasant odours. Techno Fresh Hadano Techno Fresh Hadano is the company’s inaugural large-scale salad processing plant utilising the Techno Fresh system. This next-generation facility will process 8 tons of lettuce per day, with 85% of the processes automated, including the implementation of the world’s first AI-based lettuce core remover. Automation at Techno Fresh Hadano is projected to yield a substantial increase in productivity, while the dedicated in-house processing design enhances resource efficiency, reducing water usage by 55%. #salad #spread #Japan #verticalfarming #lettuce #shelflife

Loryma has launched a new wheat-based substitute for egg and milk that can be used in the development of vegan baked goods. The ingredient, named Lory Stab, is a functional mix free of animal ingredients, as well as artificial colourings, flavourings and preservatives. According to Loryma, products made using this base ingredient – such as muffins, sponge cakes, cake bases or lava cakes – can achieve a typical ‘airy’ texture, light crumb and consistent pore structure. Lory Stab can be combined with other ingredients such as flour, sugar, oil, water and flavourings to create all types of vegan dough. The result is a viscous mass into which ingredients like chocolate chunks or fruit can be incorporated. The wheat-based mix is neutral in smell and taste, allowing for individual recipes and a wide range of applications to meet the growing need for plant-based bakery products. Loryma said the stabilising and raising components create a loose and elastic crumb structure, which results in the characteristic mushroom-shaped bulge in muffins. Norbert Klein, head of research and development at Loryma, said: “The light, airy texture and authentic mouthfeel of the finished baked goods perfectly imitate the sensory properties of non-vegan products. Thanks to the balanced cost-benefit ratio, Lory Stab is an economical and efficient solution for manufacturers who want to broaden their market appeal.” #eggalternative #ingredients #Loryma #plantbasedbakery

NutriLeads has raised €4.5 million in a Series C investment round to accelerate the commercialisation of its prebiotic ingredient, BeniCaros. The financing round was led by existing investor DSM-Firmenich Venturing, with support from other current investors. Funding will support expansion in the consumer markets and geographies, and the creation of a global brand for the precision prebiotic fibre ingredient, designed to enhance gut and immune health. BeniCaros is made from upcycled carrot pomace. According to the company, its low-dose ingredient is clinically proven to train smarter, faster and stronger innate immune responses and to consistently improve microbiota composition for a more resilient gut ecosystem. NutriLeads, based in Wageningen, the Netherlands, said BeniCaros’ small serving size (as low as 300mg) and attractive formulation profile create numerous product innovation opportunities for food, beverage and dietary supplement companies. In conjunction with the successful completion of the Series C financing, the company has announced a new single-tier board structure. The board consists of CEO Joana Carneiro, chair Alexander Belderok, Florentime Fockema Andreae and two new members: Akshat Kshetrapal, an investment director at DSM-Firmenich Venturing, and Bibilotte Duyvesteyn, a speciality nutrition value chain consultant. NutriLeads’ founder, Ruud Albers, will transition from his current role as chief scientific officer to become chair of NutriLeads’ newly-established Scientific Advisory Committee. The committee will provide guidance for NutriLeads’ research and development initiatives. Carneiro commented: “The financing and board changes support the transition of NutriLeads into a fully commercial company with an emerging global brand of tremendous potential in the health ingredients market. Combined with the additional capital, NutriLeads is well positioned for strong sales growth and profitability.” #prebiotics #guthealth #NutriLeads #prebioticfibres #theNetherlands #functionalingredients

Lallemand Bio-Ingredients is introducing its latest flavour innovation, Savor-Lyfe CI, as part of the Savor-Lyfe series, aiming to transform the plant-based food sector. Savor-Lyfe CI stands out for delivering “a rich and authentic” chicken flavour. Its versatility extends to various applications, including soups, snacks and both meat and meat alternative dishes. Lallemand highlighted that Savor-Lyfe CI “enhances and defines flavours,” providing a sensory experience “beyond the ordinary”. The company said: “According to Mintel’s 2024 Global Food & Drink Trends, consumers are no longer willing to compromise taste and cost for sustainability credentials”. “As the cost of living rises, companies are faced with the challenge of delivering on all fronts – taste, cost and sustainability. This creates a demand for plant-based meat alternatives that not only align with ethical and environmental concerns but also provide a sensory experience comparable to traditional animal-based meats.” #LallemandBioIngredients #plantbasedmeat #ingredients #plantbasedchicken #flavours

Oatly has won a four-year legal battle against dairy trade association Dairy UK, over the right to use the marketing slogan ‘Post Milk Generation’. The Swedish oat milk giant registered the slogan in 2019 to be used across a range of its products including its oat milks, crème fraiche alternatives and yogurts, as well as on T-shirts. However, the trademark was contested by Dairy UK, which claimed that Oatly’s use of the word ‘milk’ violated 2013 European Court regulations restricting the use of dairy-related terms in the marketing of non-dairy products. Dairy UK, which includes major dairy industry companies such as Arla and Lactalis among its members, argued that the term ‘milk’ must be reserved for marketing products made of “the normal mammary secretion”. The trademark, originally granted by the Intellectual Property Office (IPO) was declared invalid earlier this year following a lengthy dispute – but the British High Court of Justice has now ruled that the trademark can be restored, on the basis that the use of the term ‘milk’ within the slogan is not used to describe the product itself and therefore is not at risk of confusing or deceiving consumers. Court documents released following the hearing detail how the High Court judge Richard Smith ruled to allow Oatly’s appeal against the IPO’s decision, stating that the mark was not being used to “define, designate, describe or name any food, foodstuff or food product”. Oatly’s successful argument highlighted that the use of ‘milk’ in the slogan alludes to the attitudes of the potential consumer, rather than alluding to the characteristics of the goods themselves – the slogan intends to say that the goods are for those who have “moved on from conventional milk” and are for “consumers of a post-milk generation.” Bryan Carroll, general manager, Oatly UK & Ireland, told The Plant Base: “We’re pleased the appeal to the Intellectual Property Office was approved, and that the Post Milk Generation is alive and well. Our mission is to make it easier for people to live healthier lives without recklessly taxing the planet’s resources and we will continue to challenge rulings and legislation such as this to seek a more level playing field for plant-based products.” The win from Oatly follows a series of developments in plant-based labelling restrictions this year, including the tabling of bans on meat- and dairy-related terms in Italy, Poland and France. #DairyUK #labelling #Oatly #plantbasedmilk

From bans on meat-related terms to debate around ditching the ‘vegan’ label, we take a look at some of the labelling conundrums currently faced by manufacturers in the plant-based space. When it comes to encouraging more consumers to try plant-based, manufacturers in the food and beverage industry know that it’s not just what’s on the inside that counts. Developing a stand-out product in taste and texture is just one piece of the puzzle when successfully bringing plant-based offerings to market. For products to catch the consumer’s eye in retail, smart branding and carefully-chosen language on-pack can make all the difference with regards to a product’s success in attracting the desired demographic. Often, the desire is to attract consumers from the ‘omnivore’ and ‘flexitarian’ categories, enticing them toward increasing the portion of plant-based within their diets. ‘Plant-based’ vs ‘Vegan’ Communicating that a product is free from dairy and other animal-derived ingredients is important, but debate persists around how is best to do so, and brands will have different approaches depending on the consumers they are aiming to reach. Certifications such as the Vegan Society’s Vegan Trademark scheme allow brands to associate themselves with an internationally-recognised standard verifying that their product is made entirely without the use of animal ingredients. This helps to provide the reassurance consumers need when avoiding these ingredients entirely, such as in the case of vegans or consumers with allergies. Many will be looking out for products with these certifications when shopping. However, for the non-vegan consumer, several research studies this year have suggested that labelling a product ‘vegan’ can make buying it less appealing. A study undertaken by the University of California underwent a national food choice experiment to determine how people responded to the terms ‘vegan’ and ‘plant-based’ compared with the use of terms that placed more emphasis on the benefits of the product – such as ‘healthy and sustainable’. In the study, participants chose between a food gift basket without meat and dairy and another with meat and dairy. The experiment found that only 20% of participants chose the food basket without meat and dairy when it was labelled ‘vegan’ and just 27% when it was labelled ‘plant-based’. When it was labelled ‘healthy,’ the number of participants to choose the meat- and dairy-free food basket shot up to 42%, with 43% choosing it when it was labelled ‘sustainable’ and 44% choosing it when labelled ‘healthy and sustainable’. The research team said that the labelling effect was ‘especially pronounced’ among individuals who identified as red meat-eaters and held across socio-demographic groups. Julienne Bruno, a producer of dairy-free cheese alternatives, also conducted research earlier this year which found that 39% of UK adults wanted more planet-friendly food but were put off by labels – two in five (37%) said they disliked the term ‘plant-based’ and just under a third (32%) for ‘vegan’. Julienne Bruno’s research came within the same month as another study published by Massachusetts Institute of Technology, which found that meat eaters were significantly less likely to choose vegetarian and vegan options when they were labelled as such. So, could the answer to attracting more consumers to the category be to leave the vegan and plant-based labelling at a minimum? Julienne Bruno thinks so, particularly as its research found that even 37% of those who identify as vegan disliked the term ‘plant-based’. Founder Axel Katalan called for a “shift in how we talk about and label food,” adding that shoppers want food to be “original, taste good and offer quality produce regardless of whether it’s vegan, and this could be key to getting more shoppers to eat more sustainably”. While it is obviously essential to include ingredient information on-pack, if you are aiming to reach more consumers from outside the vegan category, displaying a more neutral approach with your branding and on-pack labelling – similar to that of Julienne Bruno, which doesn’t use the terms ‘vegan’ or ‘plant-based’ to label its products – could be a smart messaging tactic to prevent plant-based products from being seen as something out of the norm. Meat and dairy terms: A meaty issue Restrictions that prevent plant-based companies from using meat-related and dairy-related terms to market their products have continued to persist this year, bringing headaches for many companies who may face the task of undergoing an entire rebrand due to bans on terms such as ‘mylk’ or ‘not mylk’ – often used in on-pack labelling for plant-based alternatives. In the UK, the vegan sector launched a petition against Trading Standards’ potential introduction of such restrictions, with organisations such as Viva! and the Plant Based Food Alliance campaigning against the changes which they argued could prevent a level playing field between categories and add unnecessary cost to businesses that are already struggling with rising prices. In November, the Italian Chamber of Deputies passed a law banning the use of meat-related names such as ‘salami’ or ‘steak’ on plant-based products in Italy. The ban also prohibited the sale and production of cell-based meat in the country. The new ban will directly affect Italian plant-based food producers that currently create plant-based meat products and will no longer be permitted to use such language, requiring a total branding overhaul for some. Violations against the bill will see brands faced with hefty fines (between €10,000 and €60,000 for each violation). Non-profit think tank The Good Food Institute said the move will “cut the country off from innovation and block sustainable development”. Following Italy’s ban, the latest European country to table restrictions is Poland. A draft decree from the Polish Ministry of Agriculture highlights terms including “sausage,” “smoked meat” and “ham” to be censored for use on vegan products. The French government also drafted a similar decree earlier in the year. Commenting on the plans in Poland, Jasmijn de Boo, CEO of ProVeg International, said: “This is a very disappointing development because studies have shown that consumers are simply not confused by the use of ‘meaty’ names for plant-based foods”. “Regulation (EU) No 1169/2011 already provides an effective framework to protect consumers against misleading, inaccurate, or unclear information communicated to them. A disparate approach can confuse consumer perception and fragment and distort the Single Market, potentially harming the Polish market in light of consumer demand for products containing plant proteins.” De Boo added that governments and industry should be working together to “actively promote climate-friendly food,” including “going all-out” to promote plant-based and making funding available for research. Clean up The descriptive terms used to label plant-based food aren’t the only labelling concern manufacturers in the space are contending with – the ingredients label itself is currently a hot topic for the industry, with rising consumer concerns around ultra-processed foods (UPFs) said to have contributed toward a drop in plant-based meat sales. While several factors can be attributed to the plant-based meat sales decrease – including the general state of the economy, with many consumers likely choosing cheaper sources of plant protein such as chickpeas and lentils amid rising prices – several key players in the space have spoken out about misinformation targeting the category, leading consumers to believe that plant-based meats are inherently unhealthy due to their ‘ultra-processed’ state. The Center for Consumer Freedom – a US non-profit organisation that has advocated for the meat and tobacco industries – has launched several ad campaigns over the past few years slamming “synthetic, fake” plant-based meats for being “highly processed” and “full of ingredients you can’t easily pronounce”. Alt-meat producers such as Beyond Meat and Impossible have been forced to defend the health credentials of their products following such statements. Beyond Meat launched a multi-phased campaign, ‘There’s Goodness Here,’ aiming to show consumers how its products are made, from documenting the sourcing of plant protein ingredients from farmer partners through to showing how the products are developed at Beyond’s facilities in North America, placing emphasis on their health benefits such as having zero cholesterol or added antibiotics and hormones. Beyond and Impossible also both had their products – Beyond Steak and Impossible Beef Lite respectively – certified by the American Heart Association’s Heart-Check Food Certification Program. Other companies within the space are taking the opportunity to innovate on ingredients that can fulfil the demand for ‘clean label’ plant-based meat products. Novozymes, for example, has introduced a bio-based solution named ‘Vertera ProBite,’ based on the enzyme MTGase (microbial transglutaminase E.C. 2.3.2.13). Because the enzyme becomes inactive after the food processing stage, any of its presence within the final product does not require labelling, enabling simple and clean labels and natural alternatives to unwanted texturizers that may be off-putting for consumers concerned by additive ingredients. Plant-based meat brands, particularly newer and smaller start-ups entering the market, are increasingly focusing on clean label with the awareness that this is now a crucial consideration for health-conscious shoppers. Companies such as Umiami and Meati Foods are bringing plant-based meat products to market with proud ‘clean label’ declarations, emphasising short and simple ingredients lists that place ‘natural’ at their core. What’s next? As we enter a new year, 2024 will no doubt bring interesting developments on these issues. Further innovation on clean label solutions, particularly within the ingredients industry, will benefit the plant-based sector as it works to shed the ‘synthetic’ image and ensure products are seen as more natural. Furthermore, with the potential for more bans on meat- and dairy-related terms set to come into effect, we may see a number of rebrands and packaging refreshes. Many already use wording such as ‘oat-based drink’ rather than ‘milk’ or ‘m*lk’ and we could be set to see a rise in such wording choices, as well as new ways to describe meat alternatives such as sausages and plant-based ‘ham’. Labelling obstacles will continue to present themselves in the coming years, but the plant-based food and beverage industry is filled with passionate individuals, dedicated to furthering a future of sustainable food production, who will surely find smart solutions to ensure the industry remains resilient and focused on its message. #branding #cleanlabel #labelling #vegan

Lindt has partnered with vegan chocolate brand ChoViva to launch a limited-edition chocolate bar for Veganuary. ChoViva is the brainchild of foodtech start-up Planet A Foods, which developed its cocoa-free chocolate by fermenting oats and sunflower seeds. Named Soft & Creamy Hazelnut, the bar features a creamy ChoViva hazelnut and oat crème filling with hazelnut and oat cookie pieces, coated in Lindt’s classic Hello Vegan chocolate. The new creation is the result of a collaboration between Planet A Foods and Lindt & Sprüngli. Sara Marquart, co-founder and CTO of Planet A Foods, said: “Lindt represents the highest chocolate craftsmanship and best taste, and it feels incredible to create such a great product with such a significant company”. Planet A Foods claims ChoViva produces 90% less CO2 emissions per kilo manufactured than regular chocolate. The Lindt Hello Vegan Soft & Creamy Hazelnut bar will launch for a limited time in January. #ChoViva #Lindt #LindtampSprüngli #UK

Plant-based food brand Fry’s Family Foods has launched a brand-new vegan chicken nugget product to celebrate the release of the film Chicken Run: Dawn of the Nugget. The company teamed up with Chicken Run creator Aardman Animations for the launch of the product, which will be available at Tesco, Iceland, The Food Warehouse and selected Spar stores across the UK from 26 December. Fry’s new nuggets are 100% vegan, made from a mix of non-GM soy, wheat and pea protein and coated in breadcrumbs. Nicola Yates, head of marketing at Fry’s and parent company Livekindly Collective in the UK, commented: “This is an exciting new nugget from Fry’s with a superior fill and a super crispy crumb”. “Our previous Traditional Chicken style nuggets were a firm favourite in the Fry’s range for many years, and as plant-based eating grew in popularity they became a staple in many households – but with new ingredients now available and new manufacturing methods, our new nugget has brought the recipe right up to date with a whiter appearance to the fill and our crispest crumb ever.” The new nuggets will be available in 320g packs (RSP £3.00). #FrysFamilyFoods #plantbasedchicken #UK

CV Sciences, a consumer wellness company specialising in hemp extracts and other natural ingredients, has acquired plant-based food company Cultured Foods. Cultured Foods produces a range of vegan products, currently sold in 15 European countries, with its base of operations in Warsaw, Poland. CV Sciences has purchased the business for a total consideration of up to $535,000. According to CV Sciences, which is headquartered in San Diego, California, the acquisition will create opportunities for the importation of these speciality foods to the US as well as establishing a European base of operations for the sale and distribution of CV Sciences’ +PlusCBD products. The company said it will also enable it to transition to a ‘more diverse’ global health and wellness company. The acquisition was structured as an equity purchase, where CV Sciences will operate Cultured Foods as its wholly-owned subsidiary. Cultured Foods’ founder, Barbara McWhorter, will continue as general manager of the European manufacturing and distribution business following the closing of the transaction. Joseph Dowling, CEO of CV Sciences, commented: “The global vegan food market is expected to grow five times by 2030, with millennials and flexitarians as the driving force behind soaring vegan food sales”. Dowling added that the acquisition synergies will allow the company to leverage key assets including B2B expertise to drive long-term growth and shareholder value. “Our immediate plan is to leverage our B2B distribution network and bring convenient and sustainable plant-based foods into the US natural product channel while working with Cultured Foods to grow their business in the European market,” he said. #CulturedFoods #CVSciences #Europe #US