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1916 items found

  • Voyage Foods launches bean-free coffee for commercial use

    US food-tech company Voyage Foods has introduced its bean-free coffee to commercial customers in foodservice and food manufacturing channels. The bean-free brew, made from roasted chickpeas, rice hulls and green tea-derived caffeine, is over 40% cheaper than traditional coffee, "providing coffee manufacturers with price stability that results in significantly better margins," said the firm. Available in various caffeinated and decaffeinated formats – including roast and ground, liquid, liquid concentrate and instant – the bean-free coffee aims to address rising coffee prices driven by extreme weather conditions and climate change. Adam Maxwell, CEO and founder of Voyage Foods, said: "Given the current dynamics of the coffee market, food and beverage suppliers are uneasy about supply-chain volatility as well as fulfilling their triple bottom line of people, planet and profit". "There will always be a place for premium, fair-trade, single-origin coffee, and that's not our target – we intend to make the biggest possible impact, and we'll do that by supplying an eco-friendlier, ethically made alternative to commodity coffee." Top image: © Voyage Foods #VoyageFoods   #US

  • Canada reports Listeria outbreak in recalled milk alternatives, two fatalities confirmed

    Several consumers in Canada have become ill with Listeria infections linked to recalled milk alternative products, with two confirmed fatalities. The contaminated milk alternative beverages, sold in Canada by Danone under its Silk brand and Walmart under its private-label Great Value brand, have been linked to nine hospitalisations and 12 illnesses in total, confirmed by the Canadian government’s Public Health Agency. The Canadian Food Inspection Agency (CFIA) confirmed the cases of infection with Listeria monocytogenes and issued a national recall of 18 Silk and Great Value products, including various almond, coconut and oat beverages. The recall was first issued on 8 July. According to the CFIA, it pertains to products with 'All Best Before dates up to and including October 24 2024, and a product code containing 7825.' The majority of infections have occurred in Ontario, as well as one case each in Quebec and Nova Scotia. 67% of those infected are female, and 58% are aged 60 or older. Symptoms of Listeria infection can include fever, muscle aches and gastrointestinal issues, which can be particularly severe for vulnerable populations. Frédéric Guichard, president of Danone Canada, wrote in a statement: “The news in this notice is devastating and our most sincere sympathies go out to the families and loved ones during this difficult time. We would like to reassure our consumers that we have conducted the recall and have removed the affected products from retail shelves, in close collaboration with our retail partners.” On its website, Danone said that the contaminated products were produced in a third-party manufacturing facility, and that all refrigerated Silk beverages produced at the site have been preventatively recalled. Guichard continued: “We are working with the utmost seriousness and in close partnership with the authorities to thoroughly investigate and shed light on the circumstances surrounding this event. Food safety, quality, and the health of our consumers are, and will always be, at the core of everything we do. We are committed to providing updates as more information becomes available.” #Canada #Danone #Walmart

  • Fooditive teams up with Leprino Foods to commercialise its animal-free casein

    Leprino Foods, a US-based mozzarella cheese manufacturer, and Fooditive Group, pioneers in plant-based ingredients and fermentation, have partnered to commercialise Fooditive’s non-animal casein protein. Under the agreement, Leprino Foods gains exclusive global rights to produce and distribute Fooditive’s non-animal casein for cheese applications, with non-exclusive rights for other food uses. Fooditive’s non-animal casein mimics the functionalities and taste of animal-derived casein, offering a sustainable alternative suitable for various food applications. Moayad Abushokhedim, CEO of Fooditive, commented:​“We are beyond excited to partner with Leprino Foods in bringing our revolutionary non-animal casein to the global market. This collaboration not only underscores our commitment to sustainability and showcases the incredible potential of our precision fermentation technology but also our commitment to partnerships." "By offering high-quality, environmentally friendly proteins, we are paving the way for a more sustainable future and delivering innovative, plant-based alternatives that meet the evolving demands of consumers. Together with Leprino Foods, we are set to transform the food industry and make a lasting impact on the planet.”   Mike Durkin, president of Leprino Foods, added: “This agreement with Fooditive highlights our ability to innovate and adapt swiftly to emerging trends and technologies. By incorporating precision fermentation alongside our conventional dairy production, we will explore how this non-animal casein derived from fermentation will add to our product portfolio." "This innovation not only can enhance our range but also holds the promise of reducing the environmental footprint across the supply chain, all while maintaining the highest standards of product functionality, quality, taste and texture." #LeprinoFoods #Fooditive #US

  • Lycored debuts nature-based colourant 'ResilientRed BF' at IFT First

    Lycored, a producer of naturally derived carotenoids, has introduced a new nature-based colourant called ResilientRed BF at the IFT First event in Chicago this week. ResilientRed BF is the latest addition to Lycored's portfolio of naturally derived lycopene-based colourants sourced from tomatoes. The company is positioning the new colourant as a "best friend" for food and beverage manufacturers looking to meet growing consumer demand for clean label products. "Consumers everywhere are voicing a clear preference for naturally derived rather than artificial colours and are craving a return to more wholesome foods and beverages," said Caroline Schroeder, head of global marketing at Lycored. Ideal for applications such as UHT dairy, plant-based beverages, meat alternatives and surimi seafood, ResilientRed BF is designed to provide resilience and stability across a range of pH, light and heat conditions. The colourant also offers improved flowability compared to previous formulations. ResilientRed BF is made without ingredients like sugar esters or palm oil, allowing it to meet the stringent requirements for products sold at retailers like Whole Foods Market. Lycored says the new colourant can provide vibrant shades at lower usage levels, creating efficiency and value benefits for brands. "We're excited for customers, scientists and food experts to meet their new best friend – ResilientRed BF – through interactive demonstrations on the IFT FIRST expo floor," Schroeder added. "We're confident this new nature-based colourant will satisfy the growing number of consumers who desire premium, clean label products." #colours #cleanlabel #Lycored #plantbased

  • Nestlé expands affordable food range with Maggi's first meat extender

    Nestlé has introduced Maggi Rindecarne, a plant-based meat extender, as part of its commitment to developing affordable and nutritious food options. Maggi Rindecarne is a blend of soy and spices that can be combined with minced meat to effectively double the number of servings, while retaining the nutritional value and familiar taste and texture of traditional mincemeat dishes. Swen Rabe, head of Nestlé's Product and Technology Center for Food, said: "Our team of experts and chefs developed a tailored solution which brings an equivalent amount of protein in an affordable way to consumers in Latin America". He continued: "Our innovation ensures the familiar taste and texture of mincemeat, is shelf-stable and easy to use". This latest launch builds on Nestlé's ongoing efforts to expand its affordable food range by incorporating plant-based proteins. In 2022, the company piloted a shelf-stable, plant-based protein blend designed to complement egg dishes in Latin America, and developed an affordable and nutritious beverage solution made by combining milk and locally sourced soy for the Central and West African markets. Nestlé's focus on affordable, plant-based food solutions aligns with its broader commitment to developing products that maximise nutrition, affordability, and sustainability. Other recent Maggi launches, such as Maggi Soya Chunks and Maggi Veg, have also provided meat-alternative options to cater to the evolving dietary preferences of consumers. "Nestlé is committed to developing affordable foods and beverages that include nutritious plant-based proteins, helping people to achieve adequate and balanced diets," the company said in a statement. Maggi Rindecarne is currently available in Chile, and the company plans to expand the product's reach to other Latin American markets in the coming months. #Nestlé #Maggi #plantbasedmeat #meatalternatives #mincedmeat

  • Generation Food Rural Partners launches new alt-seafood company, Bayou Best

    Big Idea Ventures’ Generation Food Rural Partners (GFRP) Fund has launched Bayou Best Foods, a new plant-based seafood company in the US market. The launch of Bayou Best marks the eighth investment made by the GFRP Fund, which aims to accelerate growth in the areas of food, agriculture and protein technologies by forming new companies based on intellectual property. Bayou Best has been developed to commercialise a portfolio of products that can provide a sustainable, animal-free solution to the seafood industry, utilising proven technology, while meeting consumers’ taste expectations. Its initial focus will be on plant-based shrimp alternatives, with plans to expand into adjacent categories. The board of directors has appointed Kelli Wilson as CEO of the company. Wilson brings over 30 years of experience in the food manufacturing industry, including senior roles at ConAgra and Beyond Meat. She commented: “Bayou Best is positioned to be a leader in animal-free seafood manufacturing and distribution, with a strong focus on delivering an eating experience that mimics, in taste and texture, animal-based seafood items”. Wilson added: “Our mission is to provide a product that can replace shrimp in any traditional menu or dish. Consumers who have seafood allergies or who have decreased their shrimp consumption due to other health concerns, can confidently eat Bayou Best seafood and feel good about their choice.” Emily Linett, director of strategic partnerships of the GFRP Fund, said that the seafood industry faces significant environmental, human rights and fraud issues. “Bayou Best’s products align with the growing demand for sustainable protein options, driven by consumer concerns about seafood sustainability and a desire for animal-free alternatives,” she commented. “This investment furthers GFRP’s mission of launching innovative companies while creating living wage jobs in rural communities.” #BayouBest #US

  • Plantaway launches ‘India’s first’ plant-based chicken fillet

    India-based vegan food brand Plantaway has launched what it claims is the country’s first plant-based chicken fillet, made from pea protein. The ‘Chick’n Fillet’ is designed to provide a nutritious plant-based alternative to traditional chicken, offering 19g of plant protein per serving. It is designed to mimic the taste and texture of real chicken while using no artificial colours, flavours or preservatives, responding to consumer demand for meat alternatives that do not compromise on flavour. Plantaway’s Chick’n Fillet can seamlessly replace chicken in a variety of dishes, from burgers and sandwiches to salads and stir fries. It joins the brand’s existing portfolio of meat alternative products, which includes burger patties, nuggets, kebabs and keema samosas. Top image: © Plantaway #Plantaway #India

  • Palsgaard invites partners to join €5m egg alternative project

    Palsgaard and Aarhus University are inviting food manufacturers to join a new €5 million project focused on developing plant-based replacements for egg ingredients. Palsgaard, a specialist in emulsifiers and stabilisers, is working with the Danish university alongside fellow F&B ingredients company Nexus to devise plant-based solutions that can replace 10% of the egg ingredients used globally. The project, titled ‘PIER’ (Plant-based Food Ingredients To Be Egg Replacers) aims to find alternatives to eggs in products such as baked goods, dressings, desserts and ready meals. With a goal of helping to reduce carbon footprint and cutting recipe costs for manufacturers, the project is targeting companies that are currently using significant volumes of egg and egg powders in their products and have strategic ambitions to reduce their reliance on fresh and dried egg ingredients. By taking part, companies will be able to co-create with the other project members and secure priority access to the new ingredients for their own products. Sustainability is a key driver for the project, with the CO2 emissions from the global annual consumption of eggs equivalent to three times that of all container ship traffic. It is estimated that 12% of those eggs are used as ingredients in food products to provide functionality such as texture and volume by foaming, gelling and emulsifying. Claus Hviid Christensen, chief executive officer of Nexus, said: “The PIER project represents an exciting opportunity to drive positive change by developing more cost-effective, climate-friendly ingredients. We’re looking to bring in partners from the food industry who are ready to co-create with us, testing their existing recipes and developing new recipes using solutions that are not yet available on the market.” The project will also explore opportunities for partial egg replacement. PIER has a total budget of DKK 37 million (approximately €5 million) and has received a grant of DKK 23 million (approximately €3 million) from Innovation Fund Denmark. #Denmark #Europe #Palsgaard #Nexus

  • Coconut production crisis: Brazil can offer sustainable alternatives to the problem faced in Asia

    One solution is to invest in making full use of coconuts, creating new sustainable products and reducing the waste of raw materials. The world coconut market is facing a very worrying scenario. This is because Asian countries, such as the Philippines, India and Indonesia, have been facing an unprecedented crisis in the production of the fruit, motivated by factors ranging from changes in the climate, with prolonged droughts and more intense storms, to the appearance of pests and diseases, such as the lethal yellowing of the coconut palm, capable of reducing and even devastating entire plantations.   In addition, socio-economic issues, such as the lack of access to modern agricultural technologies and low investment capacity on the part of producers, have also contributed to the worsening situation. All of this is taking place amid growing global demand, as coconut is a very versatile food and is used significantly in the composition of foods, cosmetics and nutraceuticals.   Bruna Merigiolli, specialist responsible for R&D at Concepta Ingredients, Sabará Group's business unit, said: "The cosmetics industry, for example, places great value on coconut oil, which brings various sensory benefits, promotes a subtle shine and has a medium absorption and spreadability profile, with excellent slip and film formation. In the food sector, coconut is used from fresh consumption to coconut milk, coconut oil, coconut water, grated coconut and coconut flour in sweet and savoury recipes."   Brazil as an alternative In the midst of the scenario imposed by the crisis in Asian countries, it is essential that producers seek alternatives, such as diversifying sources of supply, developing resistant varieties and implementing more sustainable agricultural practices, including the reduction of monocultures.   Giulia Paciello, ESG analyst at Grupo Sabará, commented: "We should also emphasise that making full use of the fruit is a tool capable of creating economic opportunities by generating additional income from the by-products obtained, such as coconut oil". She pointed out that this practice is in line with the zero waste concept, which aims to mitigate the amount of waste generated during the production process. "Instead of being eliminated, the remaining components of the fruit are converted into value-added by-products, which maximises the use of natural resources and reduces the generation of waste." The expert points out that Brazil offers crucial alternatives for the global coconut market because, as well as encouraging new technologies and strengthening the local economy, it also promotes the reduction of greenhouse gas emissions related to long journeys. An example of this is Concepta Ingredients' Coconut Oil. The product comes from responsible national production, which not only adds value to the Brazilian market and avoids the GHG emissions associated with import journeys, but also makes full use of the fruit – in other words, producing it without generating any waste.   Paciello concluded: "Among the highlights of this sustainable production is the conservation of around 10,000 hectares of native forests, which contributes to carbon sequestration and storage and, as a result, to maintaining the region's microclimate. This initiative also encourages the use of high-productivity practices and techniques, which take local biodiversity into account, optimise the use of natural resources and minimise environmental changes, with low energy and water consumption."   Recognition   Sabará Group is a pioneer in sustainability initiatives, being the first Brazilian company and the first chemical industry in Latin America to approve an emissions reduction target by the Science Based Targets Initiative and has been a signatory to the UN Global Compact since 2007.   In addition, the company has received the Ecovadis Gold rating for its global commitment to sustainability and is a member of the Carbon Disclosure Project Benchmark Club and the Brazilian Business Council for Sustainable Development, where it voluntarily answers the Water Security and Climate Change questionnaires – grades B- and B.   In 2023, it won the GPTW certificate issued by Great Place to Work, a consultancy that recognises the best working environments in more than 90 countries around the world. About Concepta Ingredients Concepta Ingredients is part of the Sabará Group and specialises in natural and technological solutions developed in accordance with the Bio Abundance Program. Based on innovation and research, the company offers organic and conventional ingredients, supported by the training of families and indirect conservation of areas in different biomes in Brazil. Its vast portfolio includes technological inputs from international partners and ingredients sourced from biodiversity to meet the most specific demands of the industries in which it operates. About Grupo Sabará Sabará Group, with over 67 years of history, is recognised for its capacity for innovation and adaptation. For three generations, the group has overcome challenges and stood out in its markets. Its commitment to the wellbeing of people around the world goes beyond offering innovative products and services. Its activities take future generations into account, focusing on solutions that guarantee sustainability. Through its various branches of activity, Sabará Group operates throughout the country and has a presence in countries in South America, North America and Europe. It specialises in developing high-performance technologies, solutions and raw materials for the water treatment markets in sanitation and industry, animal nutrition and health, and the food and beverage industries. The development of its products relies on 100% national knowledge and technology, a factor that contributes to Brazil becoming a benchmark in product research for a sustainable world. Find out more about Cencepta Ingredient's range of plant-based solutions here . #ConceptaIngredients #SabaráGroup

  • Labelling vegan foods – Crucial allergy considerations

    Tess Warnes, registered dietician at food procurement specialist Allmanhall addresses the vital regulatory considerations businesses must remember when it comes to allergen information and labelling. Tess examines how this specifically applies to vegan food, to avoid confusion for food companies and consumers. The availability of vegan and ‘free from’ products has expanded considerably in the past few years. This has been a combined result of the number of individuals following vegan diets, a greater focus on less dairy and meat for reasons of sustainability, and an increase in allergy-based dietary requirements.   In line with this growth, we have seen an increased element of confusion around labelling on products. Navigating food labels can be challenging, as laws and products continue to change.   Research by the FSA recently showed 62% of people who react to animal-based products, or who buy for someone who does, are confident that products labelled ‘vegan’ are safe to eat. Worryingly, this is incorrect from a regulation and allergen information perspective, and may therefore be putting consumers at risk. Key differentiations   Vegan labelling on packaging provides assurance to consumers who choose to avoid animal products for ethical, environmental or health reasons. In the UK, the use of vegan labels is not strictly regulated by law.    ‘Free from’ foods are special ranges of foods made without certain allergens. If a label states that the product is 'free from milk' or 'peanut free,' it has to be based on specific and rigorous controls and regulations. These controls need to ensure that the final product is completely free of the allergens stated, not of all allergens. This is another common misconception. ‘Free from’, may mean free from eggs or dairy – not necessarily both – in the same product. What it is free from must be stated, and this includes checking that all ingredients and packaging materials do not contain the specific allergens, and that cross-contamination from other foods made on site is prevented.   There is one exception to this rule, which is gluten. Regulations state that gluten-free labelled products can contain a maximum 20mg/kg of gluten.   Next is Precautionary Allergen Labelling (PAL), more commonly known as 'may contain'. These statements are voluntary and not regulated by law. PAL is used by food producers to communicate the possible unintentional presence of a food allergen at any stage in the food chain and includes phrases such as 'may contain nuts,' 'may contain traces of egg,' 'made in a factory that handles peanuts' and 'not suitable for milk allergy sufferers’.   There is no agreed definition for ‘vegan’ in UK food law, and when it comes to vegan labelling, there is no legal UK or EU classification regarding what foods can or cannot contain. Voluntary labelling of terms such as 'vegan' are covered by the Food Information Regulations 2014 and Consumer Protection from Unfair Trading Regulations 2008. This states products cannot be misleading. As a vegan diet does not include animal products, if a food is labelled vegan, the food must therefore not contain animal products. However, it does not mean the food will be safe from contamination or traces of animal products. A vegan claim does not need to go through any rigorous tests in the way that allergen information does. This means that a food can be labelled vegan and have a PAL statement for milk or egg.   Vegan food can be prepared in factories and areas where products of animal origin may be present. This could mean that some vegan food products could unintentionally contain allergens, therefore caution is absolutely required. Vegan certification   The Vegan Trademark was designed to provide greater clarity for those following vegan diets, removing the need for these consumers to read through ingredients list. And while the trademark standards require minimising cross-contamination as far as possible, rigourous tests demonstrating complete removal of animal products are still not needed.   It is this that has caused confusion for consumers, many wrongly assuming that all vegan products are suitable for someone with a milk allergy.   It’s important to note that the Vegan Society does not claim that products registered with the Vegan Trademark are suitable for people with allergies to animal products; this depends on the standards achieved by individual manufacturers.   Many vegan food producers exercise caution, rightly, and include precautionary statements which seem counter-intuitive such as 'may contain milk' while also being labelled as ‘vegan’.   Food safety labelling, like ‘free from’ or ‘allergen free,' serves as a guarantee from food producers that the specified food will be absent from the product. But vegan food labelling simply indicates that no animal-based ingredients were intentionally used – not that they are free from any traces or exposure. Vegan food producers should therefore ensure free from statements are used correctly, to avoid confusion and dangerous consequences. #Labelling #UK #Allergens #Vegan

  • Heather Mills acquires Alternative Stores

    Heather Mills, founder of vegan food company Vbites, has added the online plant-based store Alternative Stores to her business portfolio. With the acquisition, Mills aims to support hundreds of family businesses in bringing their plant-based food brands to market. Alternative Stores was established by founders Dan John and his daughter Zahra, aiming to help consumers lead a cruelty-free lifestyle. The UK-based vegan duo set up the business with a focus on products from ethical small businesses – everything sold via Alternative Stores is 100% vegan, and the brand aims to supply organic, Fair Trade, gluten-free and palm oil-free options when possible. While Dan will retire, Zahra will continue to work with Mills and her team following completion of the acquisition. The acquisition follows the news earlier this year that Mills bought her own Vbites business back out of administration in a £1 million deal , choosing to resurrect the business ‘at great personal expense’ after Mills claimed she was ‘forced unnecessarily’ into administration at just three days’ notice. She cited ‘corporate greed’ as one of the drivers leading to the company’s struggles. Now, Mills has expressed ambitions to ‘diminish the control of large corporations abusing their power’ through her acquisition of the online store, commenting in a statement: “I observed too many family businesses struggling to get listed on corporate-owned selling websites, facing endless paperwork, poor communication and exorbitant charges that ultimately harmed their operations”. “People may find these companies convenient, however they are harming the consumers pocket and ethics in other ways they have not considered.” She added that her aim was to simplify the shopping experience for consumers seeking diverse, healthier and tasty plant-based options, while supporting family-owned businesses as they are ‘the foundation’ of the UK’s economy. “Our wider plan is to integrate this offering with the many high-protein, delicious alternatives we already produce at VBites, creating a central hub of 'hero' plant based products in one place,” Mills concluded. “From plant-based milk to allergen-free ready meals and ethical sweet treats, we are committed to quality. If it's not fantastic, it won't make it onto the site – it must have the Heather Mills stamp of approval!” Outgoing co-founder Dan John commented: “We are excited for the future of Alternative Stores with such a passionate vegan pioneer in Heather Mills. We have built up the most amazing and loyal customer base and know they will be as delighted as we both are for the ideas and plans that Heather and her team are working on.” #AlternativeStores #HeatherMills #UK

  • Ghetto Gastro debuts seasonal toaster pastry flavours

    Ghetto Gastro, a US-based vegan food brand specialising in breakfast offerings, is launching two new toaster pastry flavours inspired by the upcoming autumn season. Debuting in selected Target stores across the US on 30 July, the two new toaster pastry flavours – sweet potato, and brown sugar – are rolling out just in time for the back-to-school season. The new flavours join the brand’s existing plant-based product offering, which includes toaster pastries in a range of flavours such as maple apple cinnamon, peanut butter and jelly, chocolate, raspberry and strawberry. Each product is vegan, made with organic roots and grains and non-GMO ingredients. The brand’s range is made without artificial additives and preservatives. Following the initial Target launch, the new toaster pastries will also be made available via Amazon in August. #GhettoGastro #US

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