Jude’s has unveiled a ‘super-limited-edition’ plant-based ice cream that will be available to purchase online from 1 February next year. The British ice cream maker says that the introduction of the Amarena Cherry Ripple flavour supports the company’s efforts to reduce its carbon intensity by 2030. The brand is also aiming to make half of its retail range plant-based by 2025. The new variant features “smooth and creamy” vanilla ice cream swirled with a sweet and sour amarena cherry ripple. The February launch date is timed to coincide with Valentine’s and Mother’s Day gifting. Just 50 tubs of the limited-edition variant are available as part of the brand’s custom gift box. #dairyfreeicecream #Judes #UK

Vegan and free from chocolate brand, Nomo, is set to launch a new product in time for Veganuary – the Caramelised Biscuit Chocolate Bar. The bar blends chocolate, biscuit crumbs and a hint of warming spice and is free from dairy, gluten, egg and nuts. Nomo’s brand manager, Jacqueline Tyrrell, said: “It has been a fun challenge for Nomo to launch its first biscuit-y product and we can’t wait to share it with loyal customers as well as newcomers to the brand. We hope this launch will persuade even more people to give Veganuary a go so they can see for themselves just how creamy and delicious free-from chocolate can be.” The new bar will be available for an RRP of £1 in Sainsbury’s stores nationwide and on the company’s website from 1 January 2023. #Nomo #plantbasedchocolate #UK

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 2023 holds. The FoodBev Media team. #FoodBevMedia #ThePlantBase

Maple Leaf Foods’ plant-based division, Greenleaf Foods, has entered into a joint development agreement with mycoprotein company The Better Meat Co. The partnership will explore opportunities for innovation utilising Better Meat Co’s Rhiza ingredient. Produced via fermentation, the company’s mycoprotein is said to be naturally “meat-textured,” while containing more protein than eggs and more iron than beef. “We are looking forward to working with The Better Meat Co as we continue exploring alternative protein ingredients to allow us to further diversify our portfolio of delicious, sustainably produced plant-based food,” said Jitendra Sagili, chief R&D and food technology officer at Greenleaf, which owns brands Lightlife and Field Roast. “Our current portfolio of over 50 plant-based items, which includes plant-based sausage, chicken, hot dogs, tempeh and cheese, primarily leverages soy and pea protein ingredients. Working with The Better Meat Co. opens up new opportunities for us to innovate with other potential protein sources.” Better Meat Co executive vice president of operations, Doni Curkendall, added: “Rhiza mycoprotein is a versatile ingredient for use both as a meat enhancer and meat replacer”. “Greenleaf Foods’ expertise in all things protein makes them a stellar partner to showcase this powerful ingredient that will help build an even more sustainable protein industry.” The agreement follows news last year of a similar partnership between Better Meat Co and Hormel Foods to bring products made using mycoprotein to market. #US #mycoprotein #MapleLeafFoods #GreenleafFoods #TheBetterMeatCo

Quorn Foods has teamed up with bakery goods specialist, Délifrance, to introduce a Vegan Ham & Cheeze Crown for food-to-go operators. The new offering features “flaky” pastry topped with Quorn Ham pieces in a dairy-free béchamel sauce and aims to help companies to maximise profits during Veganuary. Stéphanie Brillouet, marketing director at Délifrance, said: “At a time when consumers are looking for affordable, indulgent treats, the Vegan Ham & Cheeze Crown can provide the perfect solution for operators who want to provide convenient grab-and-go options”. Cheryl Graham, licensing manager at Quorn Foods UK, added: “January is a great time to add new items to the menu. Meat free sees its highest penetration throughout January, and with the tenth anniversary of Veganuary approaching, one that promises to be the biggest yet, it’s the perfect time for operators to engage diners with more meat-free options.” She continued: “Veganuary isn’t just about January anymore. Veganuary’s research highlighted that 80% of participants this year were still eating 50% less meat, dairy and eggs six months after taking part.” The Crown is sold frozen in boxes of 40 and will be available via Délifrance in wholesalers from January. The ready-to-bake offering also comes in retail packs of two. #Délifrance #QuornFoods #Veganuary

Foodiq has developed a new ingredient that “unlocks the potential of fermented fava beans”. The Finnish company says that Fabea+ contains high levels of protein and fibre, while the use of fermentation helps create a neutral taste profile. Available as a powder and as a block, the fava bean ingredient can be used to make products such as meat substitutes, baked goods, dairy alternatives and pasta. In addition, it is said to be highly malleable and “can take any shape…desired”. “We turned fermented fava beans into a Nordic magic powder able to upgrade your product to the next level, whether it’s dairy, grain or meat,” said Pasi Raito, chief business officer at Foodiq. “Thanks to our unique, industrial-scale manufacturing process, combined with natural fermentation, Fabea+ has a neutral taste and no odour. It is vegan, gluten-free, non-GMO and suitable for [the] FODMAP diet.” #favabean #fermentation #Finland #Foodiq

Misfits Health is expanding its portfolio with the addition of a new plant-based protein bar to mark Veganuary. The Chocolate Cookie Dough bar features notes of vanilla and high-protein choc crispies. The soft and ‘squidgy’ offering is low in sugar and certified vegan. Launching this January, the new variety joins other chocolate-coated bars, including Choc Caramel and Choc Speculoos, as part of Misfits’ portfolio. The brand’s co-founder and CEO, Henry Sether, commented: “I couldn’t be more excited about launching Chocolate Cookie Dough this January. We have applied all our customer feedback and learnings into this product, perfecting the texture…alongside the indulgent flavour profile, to deliver the experience of eating chocolate cookie dough.” #MisfitsHealth #proteinbars #UK

Plant-based beverage maker Good Karma Foods has announced the appointment of Mike Murray as CEO and a new round of funding. Murray joins Good Karma with more than 25 years of CPG experience, which includes his most recent role as CEO of grass-fed beef company, Teton Waters Ranch. He has also held senior-level posts at Free2b Foods, So Delicious Dairy Free and Lärabar. “I am looking forward to leveraging my experience and passion for galvanising food system change to help the team bring Good Karma’s portfolio of delicious and sustainable plant-based solutions to more households,” said Murray. “Our team has a compelling opportunity to build upon the strong equity of Good Karma to deliver a variety of solutions that help people do good every single day with their consumption choices.” Good Karma has also announced that it will close on a new funding round in the “near future,” led by Valor Siren Ventures – which first invested in the brand in 2020 – and Loft Growth Partners. The raise comes as the company looks to expand distribution and increase consumer awareness. Brian King, chairman of the Good Karma board, said: “As our investors renew their partnership with Good Karma and Mike joins the team, we are all looking forward to the brand realising its leadership position in a variety of growing plant-based categories”. #GoodKarmaFoods #milkalternatives #US

Future Food Group-owned brand Plnt has introduced three new vegan products to its plant-based meat and fish portfolio. © FFG The offerings include: chicken nuggets, chicken tenders and salmon fillet. Plnt’s chicken nuggets, tenders and salmon fillet will be available for food service and retailers. “We enter a new phase,” said Marleen Kolijn, senior brand manager at Plnt. “Consumers in many countries agree that we need to eat less meat and fish because of the environment and personal health and demand meat and fish successors to adhere to those standards.” She added: “Our new products are 100% plant-based, and our new Salmon fillet is completely allergen-free. We source our ingredients as close to home as possible, with wheat from Denmark and the Netherlands, and soy from Austria, which are just two examples. It’s our mission to develop products that are identical to the original in taste and mouthfeel. This is a conscious choice, because we focus on (future) flexitarians that want to eat less meat but don’t want to make any concessions.” “They are perfect to use in meals, as snacks, but can also be meal components in salads or wraps. The possibilities are endless.” #FutureFoodGroup #Plnt

Harvest B has opened an ingredient facility that will supply meat alternative manufacturers with plant-based proteins from Australian-grown grains. Located in Sydney, the facility will initially produce up to 1,000 metric tonnes of product. Supplied to food brands, manufacturers and foodservice providers, the proteins will be used to make items such as sausages, patties and mince, as well as the company’s own whole meat products. Through the local manufacturing capability, Harvest B hopes to displace imported plant protein while growing exports. The company says that the facility will add value to locally grown grains, while generating high-skilled local jobs. “When investigating the plant-based protein market, it became apparent that there was not a single large-scale ingredient brand supplying high-quality, locally made plant proteins to Australian food manufacturers,” said Harvest B co-founder and CCO, Alfred Lo. “Now food manufacturers have the option to source locally developed products leveraging local inputs rather than resorting to international suppliers.” Harvest B co-founder and CEO, Kristi Riordan, added: “It made absolutely no sense that high-quality, Australian-grown produce is shipped offshore to be processed only for us to buy it back at higher costs as finished consumer products. It became quickly evident to Harvest B that there was a significant opportunity for this value add to be done in Australia, creating local jobs and greater export opportunities.” With backing from the federal government’s Advanced Manufacturing Growth Centre and industry partners, including Woolworths’ venture fund (W23), Harvest B intends to initially develop ten different product lines. #Australia #HarvestB #plantbasedprotein

Pieminister has launched Classic Gravy cartons, a gluten-free and plant-based gravy that is rich, full-bodied and ready to heat and serve. According to Pieminister, the gravy has a deep flavour and velvety consistency. It comes in 250ml two-serving recyclable cartons. Tristan Hogg, Pieminister’s co-founder and managing director, said: “We’ve been serving our own recipe gravy in our restaurants since 2003 and now we’re bringing it to your homes. Delicious poured liberally over our pies, we’re also discovering from our customers that the ‘goes-with-gravy’ list is endless…We also know that differing opinions on the correct consistency can stir up a lot of emotion, which is why our website offers suggestions of how to personalise your pour.” The new gravy cartons are available in select Waitrose stores and online at Ocado, for an RRP of £2.25 per 250ml.

Barilla has agreed to acquire the Back to Nature snack brand from B&G Foods, as it looks to strengthen its position in the North American bakery market. In November, B&G Foods announced that it was seeking to sell the brand, which it said was “no longer core to the company’s overall business or long-term strategy”. Back to Nature offers a range of snacks, granolas and trail mixes. With the exception of honey, the company says that it avoids any ingredients sourced from animals. Barilla says that the deal supports its aim to build a strong multi-brand bakery platform in the US. Chairman Guido Barilla commented: “At Barilla, we aspire to build a long-term and significant presence in the US baking industry, and this operation reminds me of when we first started our journey with pasta over 25 years ago and we are now the market leader. The acquisition of Back to Nature is a key step for this exciting journey. “We focus all our business activities and products on health and indulgence and hence Back to Nature was a natural choice. We are excited to see how our efforts will evolve in the future.” Casey Keller, president and CEO of B&G Foods, added: “The divestiture will…allow us to reduce long-term debt, while providing Barilla America with a great brand”. The financial terms of the deal have not been disclosed. #BampGFoods #BacktoNatureFoods #Barilla #US