Oatly has entered into a co-manufacturing partnership with Ya Ya Foods Corporation as it looks to shift towards a more asset-light model. As part of the agreement, Canadian co-packer Ya Ya Foods will assume the property lease at Oatly’s production site in Ogden, Utah, and acquire the majority of the assets used in the facility’s operation. The company will also take over the lease and responsibility for the completion of construction of the oat milk maker’s production facility in Fort Worth, Texas. Oatly expects the “hybrid partnership” – which will see it retain full ownership and operation of its oat base production lines at each site – to result in future capital expenditure savings and “have a net positive effect on its cash flow outlook”. In November, the oat milk giant revealed it would be cutting its employee headcount as part of a raft of cost reduction measures, after reporting a widening loss for the third quarter. Under the agreement covering the two US facilities, the company will produce its proprietary oat base before transferring it to Ya Ya Foods to be co-packed into Oatly products on-site. The deal will see Oatly receive approximately $72 million, plus an additional credit amount towards future use of shared assets related to the Ogden facility. The company will also receive an additional credit towards ongoing construction at the Fort Worth site. Oatly CEO, Toni Petersson, commented: “We believe an increased focus on our oat base technology, innovation, branding and commercial execution will better position Oatly to drive profitable growth, while reducing the capital intensity of our future facilities, and ultimately convert more consumers to plant-based and create more products that are healthy for people and the planet”. Yahya Abbas, CEO of Ya Ya Foods, added: “We look forward to working with Oatly and supporting their transition to a more asset-light model, allowing them to leverage our significant expertise in aseptic beverage packaging”. He continued: “We expect this transaction to enhance our growth and further strengthen our capabilities: the two properties we are acquiring will increase our geographic profile and scale, allowing us to serve the vast majority of the US and Canada”. The transaction is expected to close in the first quarter of the year. #Oatly #US #YaYaFoods

Upfield has expanded its Violife line-up in the US with the launch of a dairy-free sour cream alternative. Offering a “creamy, rich and tangy taste,” the new 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.” The new offering is available in 883 Walmart locations nationwide, joining products such as Violife’s recently introduced plant-based dips as part of the brand’s US portfolio. #Dairyalternatives #Upfield #US #Violife

Mars Chocolate, Drinks and Treats has announced the launch of its Maltesers Vegan instant hot chocolate. The “super chocolatey” drink is prepared simply by adding hot water. Offering a “hint of malt,” the new product is available in the UK and is registered with The Vegan Society. Toni Vernelli, international head of communications & marketing at Veganuary, said: “As we reach our tenth Veganuary campaign in 2023, more than two and a half million people have officially signed up since our pledge began in January 2014”. “We’re thrilled that Mars is launching a vegan Maltesers hot drink this January. While most past Veganuary participants tell us that eating vegan was actually much easier than they expected, milky chocolate is one of the items they report missing most. So this news will make it even easier for people who want to help the planet to try vegan this January.” #Maltesers #Mars #MarsChocolateDrinksandTreats #UK

Premier Foods-owned brand Bisto has expanded its meat-free gravy offering with the launch of a chicken flavour. Bisto’s chicken-flavoured gravy is said to be “an ideal accompaniment to a wide range of meals, perfect for those following or looking to try a vegan diet,” said the brand. Helen Touchais, brand director for flavours and seasonings at Premier Foods, said: “With consumers increasingly choosing to go meat-free, there is an opportunity to provide an alternative gravy within the category for those wanting to create a vegetarian or vegan dish with the same well known and loved taste of the original Bisto products”. She continued: “Bisto is a go-to brand for the roast dinner occasion – especially at this time of year when the demand is high – and Bisto best meat-free chicken flavour gravy is the ideal accompaniment to this and many other meal options”. The meat-free chicken-flavoured gravy will be available at Tesco stores from this month for £3.99. #Bisto #PremierFoods #UK

Premier Foods-owned plant-based snacking brand, Plantastic, has launched a new indulgent millionaire flapjack. Hong Sim, brand director for plant-based food at Premier Foods, said: “At Plantastic, our brand mission is to popularise plant-based diets by making every experience taste and feel fantastic for everyone. The indulgent Millionaire Flapjack caters for those looking for a plant-based treat that delivers on taste, convenience and quality and by doing so, attracts new consumers into the category.” The new flapjacks come in a multipack format and will be available in Tesco and Sainsbury’s stores from early January 2023. #Plantastic #PremierFoods #UK

Heinz has expanded its portfolio with the introduction of vegan-friendly versions of two classic tinned products. The new plant-based Heinz Creamy Tomato Soup and Heinz Beanz and Vegan Sausages make up one of your ‘five-a-day,’ and contain no artificial colours, flavours or preservatives. Manel Jordao, brand manager at Heinz, said: “Our incredibly exciting (and incredibly delicious) Heinz plant-based innovations have been several years in the making to provide the iconic taste of Heinz, but now plant-based”. “We’re sorry it’s been such a long time coming but trust us when we say they’ve been well worth the wait. And just in time for Veganuary too.” Toni Vernelli, international head of communications and marketing at charity Veganuary, said: “These products are British staples and our participants have consistently told us they would love vegan versions so it’s wonderful to see Heinz responding to this growing demand for plant-based options”. The new varieties can be purchased from Ocado and will also be available in Sainsbury’s from 8 January. #Heinz #KraftHeinz #UK

Alternative protein sources have morphed, in just a few years, from a niche product into a mainstream phenomenon. Big players in the meat industry have come aboard this movement, and they must now work to communicate the sizeable impact of this trend and how they reflect their commitments to sustainable production and food security. Mathilde Chatin, head of food and agriculture at regulatory and campaigning firm Hume Brophy. What are they? Alternative protein sources, such as plant-based, microbial-based and edible insects, are ‘eco-friendly’ protein sources, offering potential solutions to the global problems of food shortages, unsustainable farming methods and depletion of natural resources. Products range from imitation meat to plant-based produce and friendly alternatives to everyday products. According to the Food Security Report, “the UK is a net importer of dairy and beef” but is “largely self-sufficient in production of grains” (producing 100% of its own oats and barley, and 90% of wheat). The UK also “produces over 50% of vegetables consumed domestically”. About 4% of UK consumers are vegans; another 7% are vegetarian. It is expected that by 2025, one in four of us could be vegetarian or vegan, according to recent statistics. Diversifying portfolio ranges and expanding into the alternative protein sector also offer food production companies a more robust position in safeguarding food security, alongside the ongoing efforts to manage global supply and demand trends. Attracting investments The interest in alternative proteins is growing, and manufacturers need to communicate the sizeable market opportunity. The UK is seeing increased interest from consumers who – with growing consciousness of their carbon footprint – weigh up alternative diets. The Biotechnical and Biological Sciences Research Council (BBSRC), the UK’s biggest public funder of non-medical bioscience, states in its 2022-2025 strategic delivery plan that it will jointly invest at least £20 million for developing alternative, more sustainable protein sources. According to a poll by Eden McCallum, fewer than one fifth of respondents said they never avoided specific ingredients they identified as having a greater impact on the environment. While only 7% said they are always vegan, a further 31% said they at least sometimes adopted a vegan diet. This means that the market is growing, and investors should be aware of the potential for growth. In addition, research by economic advisory firm Oxford Economics projected the UK’s cell-based meat industry will be worth £1.7 billion in 2030. For now, alternative proteins do not receive the attention due to them from investors: according to the BCG, buildings have received 4.4 times more mitigation capital than food production, even though building emissions are 57% lower than those tied to food production. The Project Drawdown group, which assesses climate solutions, places plant-rich diets in the top three of almost 100 options. Investors need to understand that alternative proteins have a much greater impact than other green investments – and manufacturers need to get that message out there. The Good Food Institute has described 2021 as a record-high year for investments in sustainable protein companies, with an increase of 60% in investments from private capital. This positive trajectory in funding and investment for the alternative protein industry sets the scene for the future of global food producers and encourages industry players to diversify their portfolios and product offerings. Communicating environmental benefits It is important to remember that these innovative substitutes will play a role in tackling climate change. The production of plant-based food emits 90% less carbon than traditional meat rearing and processing. Similarly, plant-based food production uses 99% less land than meat. On the other hand, FAO forecasts that global meat consumption will grow by 70-100% by 2050. A large-scale switch to alternative proteins would free up enough of the projected staple crop supply to lower crop prices by as much as 12%. This balanced perspective will give the sector more credibility and scope to collaborate with other stakeholders on climate action. Engaging with stakeholders The UK has been named as a potential world leader in alternative protein regulation and development. However, the implementation of alt-protein-specific funding and policy targets will be crucial to making this happen. The UK Government Food Strategy earmarks £120 million for investment alongside the UKRI in alternative protein research. Through funding and improving the regulatory frameworks, the government aims to support progress on a wide range of issues, including alternative proteins and gene editing. It is undeniable that the future of food needs to become more sustainable. With political and technology tailwinds supporting the development of this space within the industry, it is hopeful that the agri-food sector will be equipped to tackle geopolitical challenges more efficiently and securely. #alternativeproteins #HumeBrophy #plantbasedmeat #UK

Hartley Farm, home to fruit orchards, diverse pastureland and a 2.5-acre organic market garden, was the location of this year’s Plant-Based Taste Awards judging event, which took place in November. Nestled in the village of Winsley, on the Wiltshire-Somerset border, the fifth-generation farm welcomed five judges and the FoodBev Media team for a plant-packed day of cooking, tasting and scoring. The judges – variously plant-based writers, Instagrammers, advocates and all-round enthusiasts – had no small task on their hands, with around 140 samples to try across 21 categories. Now in their second year, the Plant-Based Taste Awards invite entries from around the world, ranging from dairy alternatives to deli products. The session on 7 November marked the culmination of a mammoth logistical exercise characterised by a race to get samples to suitable storage facilities (and the FoodBev team has more than one unwitting taxi driver to thank for their part in the operation). The tasting session commenced with a breakfast food round in the morning and culminated, late-afternoon, in the much-anticipated ice cream and confectionery categories. Anyone who still harbours doubts about the quality of plant-based foods or the longevity of the movement could not fail to be impressed at the remarkable standard of the products showcased this year. Among the favourites, LoveRaw’s Nutty Choc Balls are sure to be making an appearance on more than one Christmas list this year, the Jack & Annie’s sausage patties remained a talking point throughout the day, while the quantity of ‘chick’n’ samples (upwards of 15!) was no dampener to the judges’ enthusiasm. Following such a stellar line-up of products, we’re already looking forward to next year’s event! Read more about the winners here and for more information on the scheme, please visit foodbevawards.com. #awards #FoodBevMedia #PlantBasedTasteAwards

After another fast-paced year for the plant-based industry, the team at FoodBev Media reflect on developments and share their predictions for 2023. Louis Porcelli, social media and campaigns executive The plant-based snacking sector will continue to bring us new surprises in 2023, fuelled by the growing search for products that do more for your body. Many companies are now using simple, clean-label ingredients and innovative cooking techniques to offer a different taste experience, while providing extra nutrition. Better-for-you snack brand Popadelics has created innovative crunchy shiitake mushroom chips using vacuum frying, which combines hot oil and pressure to allow the snacks to cook at much lower temperatures. This helps food to retain more of its colour, nutrients and flavour, all while absorbing less oil. Dirt Kitchen, meanwhile, offers air-dried veg crisps. The brand has partnered with Full Harvest to find unwanted vegetables, such as grape tomatoes that are too ripe to sell and surplus courgette that is likely to otherwise rot in a storage facility. By upcycling unwanted produce in this way, the brand is not only creating tasty snacks but preventing food waste into the bargain. Jonathan McGowan, awards marketing executive Among the various types of plant-based meat, bacon alternatives have arguably been one of the most contentious. Giving meat-free form to what’s often considered the meat lover’s meat was bound to be divisive; but a raft of oink-free innovation in the past year has helped to fuel a growing appetite for vegan bacon, even, in some cases, among die-hard carnivores. One of the companies that has seen huge success in this market is La Vie. The French brand has developed a soya-based product, which recently won the accolade of ‘best bacon’ in FoodBev Media’s Plant-Based Taste Awards. Collaborations, such as with Burger King in France, have helped propel La Vie into mainstream consciousness. I believe 2023 will see ‘facon’ increasingly become a staple across many sectors of the food market, with plenty more companies jumping on the plant-based bacon bandwagon. Dan Bunt, marketing manager The changing terminology surrounding plant-based foods can be confusing for consumers. A few years ago, companies were using terms like ‘meat-free,’ but innovative new brands have started to develop their own unique terminology. This increase in creative branding can be seen as one driver of the growing popularity of plant-based products. With the pace of development in the industry showing no signs of slowing down, we are set to see more unique names pop up over the next year. Many of today’s plant-based brands are deploying creative marketing strategies; although some are more efficacious than others. Amid growing competition, various companies have assumed activist stances in their advertising. 2023 is set to see a sense of balance restored in the extreme marketing tactics that some brands are using. Although creativity is key, strategies may need to be adapted to the increase in vegan food availability and acceptance. Jesús Luna-Lopez, sales director The plant-based industry has seen unprecedented innovation over the last year. The challenge now is going to be to develop affordable products for a fast-growing and exacting population that is also conscious about the environment. Smaller and healthier portions will be on the agenda for plant-based food manufacturers. There will be more diversification into healthy snacks, such as bars produced using extrusion. New technology and know-how will fuel the diversification of the alt-dairy category – for example with the introduction of yogurt drink alternatives with functional ingredients from algae and botanical extracts. In the meat alternatives sector, snacking will also be a key focus. Products ranging from beef jerky to pork scratchings and bacon strips will all have a plant-based counterpart, featuring dry proteins as well as flavours and fragrances to add distinctive notes to innovation. Chiara Marangon, account manager With the curtains barely drawn on Cop27, climate change is again at the centre of public discourse – leading to reflection on the part of individuals and industry alike. The plant-based movement is helping to encourage more eco-friendly consumption habits, but some companies are taking this a step further and bringing carbon-neutral products to market. Earlier this year, Nestlé’s Gerber introduced a plant-based and carbon-neutral line of toddler food, offering an option that caters for the food and climate values of an increasingly broad sub-section of consumers. Meanwhile, Minor Figures achieved the accolade for its entire product line in 2020, offsetting the carbon emissions it creates by supporting projects that absorb or remove an equivalent amount from the atmosphere. Finding an effective solution to tackle climate change is not going to be easy, but the plant-based industry is making steps in the right direction, and I expect to see this continue throughout 2023. I look forward to seeing the innovations the coming year will bring. Jake Targett, new business executive The plant-based industry is growing at an exponential rate, and this growth comes hand in hand with an increased awareness of the environmental issues surrounding food production. Kelp could be the answer. The seaweed has been touted as a sustainable food source, with studies suggesting that even large-scale farming has little negative impact on the environment and can increase local biodiversity. In addition, kelp does not require fresh water, land or fertiliser to grow, preserving precious resources and averting pollution. And it seems manufacturers are cottoning on to the benefits of the plant, with ‘krab’ cakes, burgers and plant-based mince all among the offerings available to kelp-curious consumers. I’m excited to see how this ingredient will inform the food landscape in 2023. #foodtrends #FoodBevMedia

The past 12 months have been a whirlwind of investment rounds, acquisitions and product launches for the plant-based industry; and the coming year promises to be no less eventful. The team at FoodBev Media shine a spotlight on emerging trends to watch out for in 2023. Richard Hall, chairman of FoodBev Media There has been some cooling of expectations about plant-based meat. Not by me. It may just take longer. We have to look more closely at why people are turning to plant-based products. Partly, it’s climate concerns, which are becoming more accepted and acute. Partly, it’s animal concerns, which increase with each generation. Partly, it’s health concerns, which develop with age. But there are so many other dimensions, such as being natural, being local, formulation, functionality, texture, aroma and absolutely always taste. There’s also image, social connection and affordability. Taste, however, is not an isolated factor. It depends on context too. Even if the plant cannot yet always match the meat on its own, it often can match the animal original in a composite serving. There are, however, two erroneous assumptions implicit in these comments. Matching meat is fine, but is a short-term consideration. Time will also introduce new plant-based tastes and textures that create new sensation and benefit. Then there’s the lab. I believe cell-based innovation also has huge potential to take us beyond where food is today. Plant-based will be on a continuous growth curve for years. And we’ll have lots of other great choices too. Siân Yates, editorial director ‘Coffee shop culture’ is an integral part of our daily lives, but today’s consumers are looking for plant-based options that meet their health, ethical and environmental demands. Whether you’re after a flat white or a caramel mocha latte with lashings of cream, there’s a plant-based counterpart to nearly every coffee creation. Barista-style m*lks have enabled the recreation of traditional coffee shop beverages in plant-based form, with notable brands such as Oatly, Minor Figures, Rude Health and Califia Farms leading the charge. To the delight of US consumers, many creamers are also now available in a plant-based option – and the range is surprisingly wide, with everything from Starbucks’ Pumpkin Spice Latte creamer with oat and almond milk to Chobani’s Caramel Macchiato option. Such innovations have also made it possible for consumers to make their own dairy-free barista-style beverages at home. Alternatively, if you’re strapped for time, the plant-based ready-to-drink format has really upped its game, with options such as Rise’s oat milk nitrogen-infused cold brew latte, First Press almond milk iced coffee and Rebbl’s Stacked Coffee satisfying the appetite for convenience. Antonia Garrett Peel, editor Whole cuts have become something of a holy grail in the meat alternatives industry. From shear cell to fermentation, a number of technologies are being trialled to create complex and multilayered products like plant-based steak and fillets. Perhaps the most high-profile, though, is additive manufacturing – or 3D printing. Yes, the very same tech you might remember from DT lessons at school has shown enormous potential to deliver meaningful innovation in the food industry. Proponents claim that it can be used to create more sophisticated products with much more realistic sensory properties. Redefine Meat grabbed headlines last year with the rollout of its 3D-printed steak, and 2022 has seen the Israeli food tech firm announce a slew of new innovations. And Redefine is not the only one betting on additive manufacturing – a newly unveiled collaboration between Mycorena and Revo Foods highlights another example of companies exploring applications of the technology in the plant-based space. 2023 looks set to witness an acceleration in R&D as a slowdown in plant-based meat category momentum, evident over the past 12 months, gives fresh impetus to efforts to advance analogues to the next level of authenticity. Phoebe Fraser, editorial assistant Recent years have witnessed a significant shift in the cheese alternatives market. What once offered bland, rubbery substitutes now boasts ever more authentic products. An increase in demand, combined with developments in plant proteins and ingredients, has helped more and more cheesemaking giants to replicate their offerings in dairy-free form. This September, Saputo Dairy-owned Cathedral City entered the vegan market with the launch of a plant-based cheese range. Years in the making, the new line is produced using coconut oil and potato starch, and features block, sliced and grated formats, catering to every occasion. The past 12 months have also seen dairy giant Bel Brands introduce its popular Babybel in a vegan format, with reviews stating that the variant is an improvement on the dairy original. The snacks are coated in green wax instead of the iconic Babybel red and join Bel Brands’ vegan Boursin. With more and more people choosing plant-based diets, we can expect to see more dairy giants jumping on the bandwagon and bringing out new products in 2023. Rafaela Sousa, news reporter From dairy-free mochi to vegan curry recipes, plant-based versions of Asian cuisine staples are on the rise in countries across the globe. UK company Ima, for example, has created a vegan salmon sushi set. Meanwhile, Vegandukan recently launched plant-based, ready-to-eat takes on traditional Indian curries, including Tofu Lababdar, Dal Mahkani, Moong Dal Halwa, Palak Saag Chi*ken, Soya Chaap Tawa Masala and Vegan Rara Chi*ken. And while shoppers around the world can have their pick of an increasingly diverse range of Asian-inspired fare, on the continent companies are targeting shoppers with regionally tailored solutions. Asian consumers are no strangers to meat substitutes, with soy foods like tofu a regular part of many diets and traditional dishes. However, a plant-based boom is being fuelled by the development of products that directly mimic meat – whether as part of a dumpling or in the form of the Chinese favourite, luncheon meat. As plant-based diets continue to gain traction, the growth of both these markets can be expected to continue in 2023. Gwen Jones, news reporter The plant-based food and beverage industry continues to flourish, and it is inspiring to observe the pace of innovation and development. Food is meant to be fun and I definitely believe this holds true for this category, where an exciting stream of product launches offers consumers the chance to experiment and shake up their weekly routine. In the coming year, I expect to see more indulgent formats arriving in the plant-based chocolate aisle. The past 12 months have witnessed the introduction of Cocomels’ oat milk chocolate-covered caramel bites and toffee bark, as well as a range of treats from UK confectionery maker LoveRaw. Among these, the brand’s new nutty choc balls feature hazelnuts dipped in a hazelnut ‘cre&m,’ with a crunchy chocolate and nut coating – offering a vegan-friendly take on a “well-known gold foil-wrapped hazelnut bite product”. With no limits to consumers’ appetite for indulgence, I look forward to seeing the plant-based chocolate market diversify further in 2023. #foodtrends #FoodBevMedia

The past year has seen a stream of plant-based launches, as innovation continues to heat up in the market. FoodBev Media rounds up its top ten product picks, which highlight some of the key trends in the category. The White Rabbit debuts new Italian ready meal range In February, The White Rabbit unveiled a new range of gluten-free ready meals. Featuring Italian classics “with a plant-based twist,” the meals include The Lasagne Al Forno, The Macaroni Gratin and The Tagliatelle Bolognese, alongside dough balls. The range is available in Sainsbury’s stores nationwide. Prodigy Snacks introduces vegan salted caramel chocolate egg The same month, ‘better-for-you’ confectionery company, Prodigy Snacks, announced the launch of a plant-based salted caramel chocolate egg. The vegan offering is said to contain less than half the sugar of a typical filled egg and is free from palm oil and refined sugar. Made with natural ingredients, the product is high in fibre to support gut health. It is also “plastic negative,” as the brand removes ten ocean-bound plastic wrappers from the environment for every egg sold. Prodigy founder, Sameer Vaswani, said: “Our mission is to inspire the evolution of chocolate. We want to change the world of chocolate for the better – better for our health and better for the planet.” GoodPop unveils plant-based frozen dessert sandwiches GoodPop introduced gluten- and dairy-free oat milk dessert sandwiches in a chocolate vanilla flavour, marking the brand’s first foray into stickless frozen treats. Made with non-GMO ingredients, the “cleaned-up classic” contains 110 calories and 8g of sugar. The sandwiches are kosher and free from refined sugars and sugar alcohol sweeteners. Daniel Goetz, CEO and founder of GoodPop, said: “We love reinventing classic nostalgic favourites with better-for-you ingredients, which means they have a much shorter, better-for-you ingredient list and are allergen-friendly, but without sacrificing taste”. Plant B introduces sweet lupin-based egg alternative In April, German food tech start-up Plant B launched a sweet lupin-based liquid egg alternative. The Plant B Egg is said to be rich in protein, fibre and zinc, and is made with only seven ingredients, including lupin flour, sunflower oil and spices. The vegan offering can be used to make scrambled eggs, cakes, waffles and quiches. Free from cholesterol, the egg alternative has a low carbohydrate content and contains 70 calories per 100g – around half the amount provided by a chicken egg. According to Plant B, the sweet lupins are sourced from northern and central Germany and neighbouring parts of Europe to keep delivery distances as short as possible, and an environmental assessment by Eaternity reportedly found that the plant-based product’s CO2 emissions footprint was less than 10% of that of a conventional chicken egg. Belazu rolls out vegan ‘nduja paste in UK retail This summer, Belazu Ingredient Company announced the retail launch of its Ve-Du-Ya ‘nduja paste alternative. The vegan offering was The paste aims to emulate the taste, texture and melting qualities of traditional ‘nduja sausage and is made by fermenting the same Calabrian chillies used in the classic recipe. Ve-Du-Ya is free from xanthan gum, palm oil and gelling agents and can be used as a pizza topping, in sandwiches and ragùs, and to coat oven-roasted vegetables. Gü unveils plant-based version of Zillionaire cheesecake As autumn got underway in the UK, chilled dessert brand Gü introduced a vegan version of its Zillionaire cheesecake in Tesco and Sainsbury’s stores. The plant-based treat features layers of chocolate ganache, caramel cheesecake and caramel sauce, along with a crumbly biscuit base and sprinkles. Gü Plant Zillionaire is gluten-free and Vegan Society approved. The launch came as the brand set out the ambition to double its global business by 2025 and announced a “luxe brand refresh” to reflect its positioning as a premium treat. Hippeas partners with This to launch new smoky bacon flavour In September, Hippeas partnered with plant-based meat brand This to launch a limited-edition This Isn’t Smoky Bacon flavour of its chickpea puff snacks. “Everyone loves bacon, snacks and being healthy. The assignment was simple to comprehend but hard to execute. These puffs are 10/10,” said Andy Shovel, co-founder of This. Each 22g pack contains 1.3g of fibre, 3.7g of plant-based protein and only 87 calories. The snacks are vegan whilst also being gluten-, palm oil- and MSG-free, and are non-HFSS compliant. Impossible Foods unveils frozen meal range This year also saw Impossible Foods add a range of single-serve frozen meals, Impossible Bowls, to its protfolio. The line-up reimagines eight classic comfort food dishes using the company’s assortment of plant-based proteins. The range includes Sweet & Sour Impossible Pork, Teriyaki Impossible Chicken, Chili Mac with Impossible Pork, Barbeque Impossible Pork, Spaghetti & Impossible Meatballs, Pasta Bolognese with Impossible Beef & Pork, Burrito Bowl with Impossible Beef and Spicy Enchilada Bowl with Impossible Chicken. Impossible Foods’ CEO, Peter McGuinness, said: “Convenience and accessibility are a huge part of this, and we’re excited to give people even more ways to try and buy Impossible products. This is a major milestone that we’re proud of and hope will push the category forward in a meaningful way. It’s never been easier to try a delicious plant-based meal in minutes.” Each 9oz Impossible Bowl contains 10-13g of protein and 0g of trans fat. The launch came on the heels of the introduction of Impossible Chicken Patties, which began rolling out in retail in August. Cathedral City launches first plant-based cheddar In September, Cathedral City entered the vegan market with a new plant-based cheddar, available in block, sliced and grated formats. The dairy-free cheese has been years in the making and is based on the taste of the brand’s creamy cheddar. Neil Stewart, head of marketing for Cathedral City at Saputo Dairy UK, said: “This is an exciting moment for the dairy-free cheese sector. Demand for free from alternatives is soaring but for some shoppers, such as flexitarians, there hasn’t been an offering which is good enough to encourage them to purchase regularly. That’s where our new plant-based range comes in.” Beyond Meat announces launch of plant-based steak product October saw Beyond Meat announce it was expanding its beef substitute portfolio with the introduction of a plant-based alternative to seared steak tips. Containing 21g of protein per serving, Beyond Steak can be used to make dishes such as fajitas, tacos, stir-fries, sandwiches and salads. The product comes seared and chopped into pieces and aims to emulate the “juicy, tender” bite of its meat counterpart. Beyond Meat chief innovation officer, Dariush Ajami, said: “Beyond Steak is a highly anticipated expansion of our popular beef platform and we’re proud to introduce this innovative product to consumers nationwide. Beyond Steak delivers the taste and texture of sliced steak in a way that is better for both people and the planet.” #FoodBevMedia #ThePlantBase #Top10

Bio&Me has added two new Gluten Free Gut-Loving Granolas to its range in flavours Cashew & Almond and Berry Burst. The Gluten Free Gut-Loving Cashew & Almond Granola is a prebiotic made up of 12 vegetables, wholegrains, fruits, legumes, nuts and seeds. The granola is a naturally nutty and high in fibre with no added sugar. Meanwhile, Bio&Me’s Gluten Free Berry Burst Gut-Loving Granola features freeze-dried cherries, strawberries and blackcurrants. Megan Rossi, Bio&Me co-founder, said: “At Bio&Me, we’re on a mission to make looking after your gut health not only deliciously easy but more accessible. Everyone’s gut is different, and our new gluten free granolas will help give even greater choice to consumers who avoid gluten, whether that be because they have coeliac disease or gluten intolerance (more formally known as non-coeliac gluten sensitivity).” Jon Walsh, Bio&Me co-founder, added: “Since we launched our first gluten free granola at the beginning of this year, we’ve had numerous requests to add to our repertoire. We are delighted to be fulfilling that demand and offering everyone a gut healthy, nutritious gluten free granola option that doesn’t compromise on taste. 2022 has been an enormous year for the brand with seven new category retail launches, and 2023 promises more of the same… watch this space for our next big gut health category innovation!” The new granolas have are available online, in Holland & Barrett and will be available via Sainsbury’s from 1st January at an RSP of £4.10 per 350g pack. #BioampMe #guthealth #UK