Plant-based meat brand, This, has launched a streaky bacon-alternative, made using the brand’s Fat 2.0 innovation. The high protein and low-fat streaky bacon alternative is said to be more “hyper-realistic” in taste, texture and appearance, than the brand’s existing bacon. The streaky bacon has three patent applications, combining the brand’s plant-based fat, Fat 2.0, made with olive oil, with its pea- and soy-protein-based meat, resulting in a smoky, meaty bacon alternative. Fat 2.0 has the ability to hold its shape and remain succulent when faced with high heat, and like animal fat, it can even turn crispy and brown. It has 89% less saturated fat than animal fat, resulting in the streaky bacon having only 17 calories per rasher, providing a good source of fibre fortified with vitamin B12 and iron. Andy Shovel, co-founder of This, said: “It’s taken two years of cutting-edge research and development to launch this. Not to mention the 1000s of taste tests […] We couldn’t be happier with where we’ve landed. Our new streaky rashers can easily trick a meat-eater into thinking they’re pork bacon. They’re awesome.” The streaky bacon rashers will be available to buy in retailers nationwide from January 2023. #plantbasedbacon #This #UK

Strong Roots has expanded its frozen plant-based foods portfolio with the launch of a new range of single-serve entrées. The range of “Good Made Easy” entrées includes 14 flavours: Thai green veg curry, Greek orzo pasta bake, veggie masala, chickpea and red lentil saag, spinach and white bean tomato broth, black dahl, basil and spinach pomodoro, creamy cauliflower fusilli, white bean and lentil goulash, root vegetable casserole, baked bean and red lentil bowl, creamy mac, chipotle mac, cauliflower cheese casserole. Each entrée contains under 450 calories and has up to 24g of protein, as well as 0g of trans fat and less than 350mg of sodium per 100g. The meals are also low in saturated fat and sugar and high in fibre. Samuel Dennigan, CEO and founder of Strong Roots, said: “Single-serve meals have had a bad rap, but we’re reinventing their potential with our ‘Good Made Easy’ entrées. Consumers demand convenience to fit with their drastically changing lifestyles but still want foods that are healthy and balanced. So we’ve done all the hard work for them.” Dennigan added: “We’re solving for the salt-packed, nutrient-lacking, ultra-processed frozen entrées currently plaguing the freezer aisle. There’s a huge gap in the market for nutrient-focused frozen meals. We’ve used the best quality ingredients, and with profiles like our Thai green veg curry and Greek orzo pasta bake, these meals are comforting while still being better for you.” The entrées will be available online at Strong Roots’ website and in US Whole Foods stores from January 2023, with more retailers to follow in the first quarter of 2023. #StrongRoots #US

Bunge has announced plans to invest around $550 million to build a soy protein concentrate (SPC) facility in Indiana, US. The facility, which will be adjacent to and integrated with the company’s soybean processing plant in Morristown, is expected to be commissioned in mid-2025, creating around 70 full-time jobs. “As the world’s largest oilseed processor, plant proteins are a natural extension of our industry-leading oils, fats and speciality ingredient portfolio,” said Bunge CEO, Greg Heckman. “This new facility is an important step in our long-term strategy to strengthen our capabilities in downstream higher-value food ingredients.” With construction set to begin next year, the Morristown facility is expected to ultimately process an additional around 4.5 million bushels of soybeans, producing SPC and textured SPC for markets such as plant-based foods and processed meat. Bunge also recently invested $10 million to enhance its plant protein technical capabilities at its Creative Solutions Center near its St. Louis headquarters, and the site now offers commercial pilot plants for meat and dairy alternatives. “Creating authentic meat and dairy experiences from plants requires specialised teams, high-quality ingredients and strong innovation capabilities,” said Kaleb Belzer, vice president and general manager, protein ingredients. “At Bunge’s plant protein R&D facility, our experienced scientists and technical team test, develop, enhance and modify products alongside our customers so they can deliver food products with exceptional sensory, nutrition and sustainability benefits to consumers around the world.” #Bunge #plantprotein #US

Danone-owned brand Alpro has launched a new line of Barista plant-based organic milk into UK coffee chain Pret A Manger. The range, which includes oat, soya and rice-coconut, has been developed to give baristas “optimum performance in coffee and hot drinks”. Lois Beswick, brand manager at Alpro said: “Plant-based drinks are bought and enjoyed by almost half (48%) of UK households, and 20% are opting for more plant-based coffees out of home than last year”. She continued: “We’re thrilled to be supporting Pret to meet the ever-increasing demand for plant-based, helping even more customers to enjoy the delicious benefits of plant-based.” #Alpro #Danone #UK

Oatbox has announced a CAD 7.1 million (approx. $5.2 million) financing round to finalise the construction of its oat base manufacturing facility. Financial partners included Desjardins Group, the government of Quebec through Investissement Québec, and Canada Economic Development for Quebec Regions. Located in St-Damase, the plant will support Oatbox in developing a wide range of plant-based oat products, such as beverages, as well as allow it to partner with companies requiring oat base for their operations. Marc-Antoine Bovet, co-founder and president of Oatbox, commented: “This funding is a strong endorsement of our business plan and will allow us to have excess production capacity in order to sell oat base to other food processors in Eastern Canada or the Northeastern part of the US”. “There is a shortage of quality oat base on the market. However, it is a perishable product. Both food processors and consumers will benefit from a fresher product, as it is processed locally and transported over shorter distances.” Oatbox says that it has been working on the development of its Canadian oat milk for the last two years. In this new financing round, Desjardins, which has been supporting Oatbox for several years, has provided capital for production equipment as well as an operating credit to the company. Jean-Yves Bourgeois, executive vice president of business services at Desjardins Group, said: “With this new product, Oatbox meets a need in a booming industry, where supply is struggling to meet demand. Consumers and processors can now count on a new, high-quality, local source of supply.” Pierre Fitzgibbon, Minister of Economy, Innovation and Energy for the Metropolis and the Montréal Region, said: “This new plant will allow Oatbox to achieve two important goals for our government: innovate through product development and increase our exports. The market for oat-based products is growing, and Oatbox stands out.” #Canada #Oatmilk #Oatbox

Vegan meat alternative brand, Squeaky Bean, has expanded its range with the launch of its cooking chorizo, a plant-based sausage that mimics the taste and texture of the Spanish dry-cured meat. The first of Squeaky Bean’s products designed specifically for cooking, the sausage is made with fava bean and pea protein and is a source of fibre and protein. It is seasoned with chilli, smoked paprika and garlic, giving the sausage the distinct chorizo-red colour and full flavour. Rebecca Youseman, brand manager at Squeaky Bean, said: “We know our fans have been increasingly craving vegan products that can replicate their favourite cooking ingredients, which is where our new Cooking Chorizo Style Sausage comes in. Offering the same smoky punch of flavour and texture as a Spanish chorizo thanks to our slow dry curing process, the Cooking Chorizo Style Sausage allows consumers to recreate their favourite chorizo dishes in a plant-based format, making it an ideal choice for meat reducers and vegans alike.” The plant-based chorizo will be available in Waitrose stores across the UK for an RRP of £3.50 per 100g sausage. #plantbasedchorizo #SqueakyBean #UK

Chilean food tech company, NotCo, has announced it has closed a $70 million funding round to advance its B2B unit. NotCo – which raised $235 million in a Series D funding round last year – uses “first-of-its-kind” proprietary artificial intelligence technology, named Giuseppe, to develop plant-based foods. Giuseppe’s algorithms analyse thousands of plants in its database to come up with combinations that replicate the taste, feel and functional properties of animal-based products. The capital is set to advance NotCo’s B2B unit, enabling other consumer packaged goods brands, technology providers and ingredient suppliers to leverage Giuseppe, driving innovation within the plant-based industry. The Series D1 funding round was led by investment firm Princeville Capital, which supports technology-related companies across the world. It was backed by Bezos Expeditions and Marcos Galperin, the founder and CEO of MercadoLibre, among others. Joaquin Rodriguez Torres, co-founder of Princeville Capital, said: “NotCo is a very unique company in the food tech space globally with immense potential thanks to the team they have built and its one-of-a-kind AI technology. It’s rare to find a company with such an incredible track record of success in a short period of time, and we’re excited to help bolster the company’s growth and expansion.” The new round was completed at the same share price as NotCo’s Series D financing in July 2021, reaffirming the company’s valuation of $1.5 billion. The latest financing follows the business’s announcement of a joint venture with Kraft Heinz, The Kraft Heinz Not Company, designed to bring together the packaged food giant’s scale and well-known brand portfolio, and NotCo’s patented technology and AI solutions. NotCo’s co-founder and CEO, Matias Muchnick, commented: “Building off the example of our joint venture with Kraft Heinz, we’re excited to develop new, impactful partnerships leveraging our proprietary technology. These partnerships will help diversify and accelerate our impact while scaling the accessibility of truly delicious plant-based options to further propel the industry forward.” #Artificialintelligence #NotCo #KraftHeinz #BezosExpeditions #PrincevilleCapital

With 41 billion litres consumed worldwide, plant-based beverages are rising stars in the industry. It is estimated that their compound annual growth rate will be 1.9% between 2021 and 2024. This growth reflects an expanding consumer base. For many years, vegetarians and vegans drove demand for plant-based beverages, but now more and more consumers are ‘flexitarians’. They are attracted by the health benefits of these drinks, as well as a desire to make choices that protect the environment. Tetra Pak offers food and beverage producers that want to enter this market end-to-end support that starts with quality raw materials and goes all the way through production to plant-based packages and pallet delivery. “The plant-based sector is fast-paced, and we help our customers keep up with what is moving and what is booming,” says Edison Kubo, director processing food category services at Tetra Pak. “These trends are not only driven by customer tastes, but also by research into new ingredients.” An ever-increasing number of plants can be turned into beverages, including soy, oats, almonds, cashews, peas and rice. They can also be combined to create superior nutritional profiles. For example, oats can be mixed with peas to produce a beverage that is high in protein. In Product Development Centres around the world, Tetra Pak helps customers develop, test and pilot these recipes – and then scale them up for industrial production. Ingredients must meet expectations for sensorial quality parameters, including good mouthfeel and taste. They come from reliable suppliers and carry strict food quality certificates, ensuring high quality standards. Producers can even purchase ingredients that are already extracted and ready for production. Adapting production lines for plant-based beverages Tetra Pak also guides its customers through the production phase, adjusting their needs to the special requirements of plant-based beverages. Manuel Juncal, senior product manager upgrades LF key components and filtration at Tetra Pak, says: “Tetra Pak Upgrades can help customers upgrade their current lines to handle plant-based beverages. Good practices on how to convert from milk to oat-based drinks are available – the changes depend on the design of the current line and which type of plant-based drink will be produced.” Tetra Pak also steers them through potential pitfalls, including how to handle allergens, both in production planning and product labelling. For example, dairies generally do not produce drinks that contain almonds, to avoid labelling their dairy products “may contain nuts”. Edison says: “Guiding our customers through this sector is another way of ‘making food safe and available, everywhere’. We combine our expertise in plant-based ingredients with our end-to-end industry expertise to offer what we call the integrated edge.” Find out more: tetrapak.com/solutions/services. #milkalternatives #partnercontent #TetraPak

Better Nature is launching a new range of marinated tempeh pieces to meet the growing demand for “natural and convenient” plant-based foods. The tempeh pieces, which are made simply from tempeh and a blend of oils and spices, are available in three flavours: Mediterranean, Curry and BBQ. The range is 100% natural and gluten-free. Elin Roberts, co-founder and chief marketing officer of Better Nature, said: “With meat-free category growth slowing, we know that it isn’t delivering on what customers are looking for, which is health. A huge opportunity has opened up for 100% natural plant-based foods, like tempeh, that deliver on both health and convenience.” She added: “Our marinated tempeh range offers health-conscious, time-poor consumers in the UK something new – tasty plant-based foods that are quick and easy to prepare, whilst also being completely natural, packed with protein and fibre, gluten-free and one of your five a day. “Unlike tofu, tempeh is still a relatively new concept for UK consumers, so our new tempeh pieces introduce people to tempeh in a convenient and accessible way…We’re trying to break down barriers to showcase tempeh as a delicious and versatile plant-based food and create mainstream appeal. “Tempeh offers supermarkets an opportunity to better appeal to customer needs and fuel meat-free category growth as we head into 2023.” Better Nature’s tempeh pieces will be stocked at Holland & Barrett and Selfridges from January 2023 for an RRP of £3.29. Last month, Better Nature secured £700k in a seed plus round to fuel retail growth for its tempeh range in the UK and Europe. #BetterNature #tempeh #UK

Bells of Lazonby is launching a new pudding for Veganuary under its We Love Cake ‘free from’ brand. The Cumbrian bakery company is introducing its Choc-a-lot pudding in Sainsbury’s stores nationwide from January, alongside lemon and caramel & chocolate tarts that recently launched to the foodservice market. All three products are vegan and gluten-free. Bells of Lazonby head of marketing, Josh Boydell-Smith, said: “In the free-from space there is a real gap in the market for indulgent trends…With Veganuary growing year on year, it is important to capture shoppers who will be looking to adapt their whole diet while still having treats.” #BellsofLazonby #UK #WeLoveCake

Equinom has announced a $35 million tranche of funding – its largest to date – to bring more of its “optimised” plant protein ingredients to market. Led by Synthesis Capital, the raise also included investment from Praesidium, Bunge Ventures, BayWa, CPT Capital and returning investors Fortissimo and Phoenix. Equinom breeds new non-GMO varieties of crops, such as pea and soy, that are optimised for food production with desirable traits such as a mild taste, light colour or high protein content. This ingredient development is enabled by the company’s Manna technology platform, which uses advanced algorithms to characterise the biochemical and genomic traits in an array of seed varieties. Equinom will use the new funding to accelerate the commercialisation of its plant-based protein ingredients. The capital will also fund investments in seed development of Equinom’s ultra-high-protein soy and pea varieties and R&D into additional protein source crops, including chickpea, fava, mung bean, and cowpea. “Today’s food system requires significant transformation if we are to slow the effects of climate change and feed a growing population expected to reach 10 billion by 2050,” said Costa Yiannoulis, managing partner and co-founder of Synthesis Capital. “We see alternative proteins as a critical solution and feel energised by Gil’s vision and commitment to address some of the greatest challenges facing the plant-based industry at their source, through innovating to revolutionise traditional inputs into the process. We clearly see the value Equinom ingredients can generate throughout the food supply chain – and within our portfolio.” Equinom co-founder and CEO, Gil Shalev, added: “I’m excited to work with Synthesis and our other investors who clearly see the food revolution taking place and the huge opportunity to develop better plant protein ingredients – optimised from the ground up for the relevant food and beverage applications. Our investors share the understanding that good food must start with good ingredients.” #Equinom

San Francisco-based meat alternatives maker, Black Sheep Foods, has raised $12.3 million in Series A funding. The round – which was led by Unovis, alongside Bessemer Venture Partners, AgFunder and KBW Ventures – brings total investment in the company to date to $18.05 million. Black Sheep Foods is a food tech start-up that uses analytical chemistry to replicate the flavours of meat, with an initial focus on lamb. The company’s patent pending technology allows it to isolate the molecules that give any animal meat its distinctive flavour and then replicate the taste by identifying the same molecules in plants. “Our minds associate meat with a shape, a texture and a flavour,” said Sunny Kumar, CEO and co-founder of Black Sheep Foods. “While texture has been the focus of meat innovation, flavour is a white space. Our debut lamb made from plants has more depth of flavour, richness and appetising aromatics than other meats, full stop. We’re in the business of giving consumers access to the most delicious meat variety, using plants instead of animals.” Black Sheep plans to use the funds to scale up the production of its plant-based lamb – which it launched late last year in restaurants across California – for national distribution. Dan Altschuler, managing partner at Unovis, said: “Black Sheep Foods is set up to deliver the best-tasting meats that just happen to be made from plants. Animal-free and environmentally sound. We’re thrilled to partner with them on their journey.” #BlackSheepFoods #US