Bel Brands USA has launched two plant-based or animal-free cheese alternatives, The Laughing Cow Plant-Based and Nurishh Incredible Dairy cream cheese spread. Shannon Maher, chief marketing officer at Bel Brands USA, said: “…we’re thrilled to unveil new innovations from both our most well-known brand with the launch of The Laughing Cow Plant-Based as well as leveraging new technology through a partnership with Perfect Day to launch our breakthrough animal-free offering with Nurishh Incredible Dairy”. The Laughing Cow Plant-Based is a vegan alternative to the classic Laughing Cow creamy spreadable cheese. Nurishh’s animal-free cream cheese spread alternative is said to provide the same taste as traditional cream cheese as it contains real dairy proteins without using cows. The lactose-free spread, developed in partnership with Perfect Day, is created through precision fermentation, a process that offers complete dairy protein without involving any animals. CEO and co-founder of Perfect Day, Ryan Pandya, said: “This announcement marks an exciting step towards giving even more consumers the ability to try what’s possible when Perfect Day’s innovative animal-free protein is used by a best-in-class dairy leader. Consumers around the country will now be able to try kinder, greener animal-free cream cheese and make a delicious choice for the future of our planet.” Nurishh incredible Dairy will be available in chive and onion, original and strawberry flavours for an RRP of $4.99 at select US retailers from January 2023. The Laughing Cow Plant-Based will be available in select retailers in original and garlic and herb varieties for an RRP of $5.49. #Nurishh #US #animalfree #thelaughingcow #BelBrandsUSA #dairyfree

An Impossible Foods patent related to the inclusion of heme in imitation meat has been revoked by the European Patent Office (EPO), amid an escalating dispute between the company and Motif FoodWorks. Boston-based Motif, which was founded in 2019 as a spin-off from Ginkgo Bioworks, challenged the EU patent, which addresses meat alternatives containing heme protein, sugars and sulphur compounds. Motif argues that these ingredients are not patentable, as they have been used to enhance the taste and smell of meat and meat alternatives “for decades,” and says that it therefore agrees with the EPO’s decision finding the Impossible patent to be “obvious”. “We agree with the European Patent Office’s ruling that Impossible’s patent is obvious and look at it as a win for the industry – and a sign of things to come,” said Michael Leonard, CEO of Motif FoodWorks. Heme has been at the centre of a deepening legal dispute between the two companies in the US. Impossible has described the protein as the “magic ingredient” in its burgers. The iron-containing molecule – which helps give animal meat its distinctive flavour and colour – is made by the company using a yeast genetically engineered with the gene for soy leghemoglobin. At the end of last year, Motif announced the commercial launch of its own heme ingredient, Hemami, which is also produced via precision fermentation. In March, Impossible began a lawsuit against Motif challenging the food tech firm’s use of heme to replicate the sensory characteristics of animal meat and to date accuses the company of infringing seven patents. Motif asked the court to dismiss claims related to five patents covering imitation meat without any animal protein, on the basis that its ingredient, unlike Impossible’s, is molecularly identical to bovine myoglobin – a protein found in cows. Last month, the motion was denied by US Circuit Judge William Bryson, who said that the patents may cover Hemami because it is produced using yeast and does not have any “direct animal provenance,” allowing Impossible to press ahead with the case. Motif, meanwhile, filed a petition with the US patent office earlier this year to challenge the validity of one of Impossible’s patents. The food tech firm says that while the office “declined to review the patent in question on Motif’s first attempt, the company intends to continue challenging it at the patent office”. As the two companies gear up for a patent infringement trial, Motif has announced the filing of four additional invalidity challenges to US patents held by Impossible, which it says share similarities with the EU patent that has been overturned. Leonard said: “We will continue to fight Impossible’s aggressive actions to limit competition through every avenue available, including via the patent challenges we are announcing today”. FoodBev Media has approached Impossible Foods for comment. #Europe #ImpossibleFoods #MotifFoodWorks #US

Vitasoy has expanded its plant milk range in the Philippines with the launch of a new range, Vitasoy Plus. Vitasoy Plus is available in two alternative milk options: almond and oat. Vitasoy Plus Milky Almond and Milky Oat are high in calcium and cholesterol and lactose-free, as well as vegan-friendly. Carlo M. Licuanan, general manager of Vitasoy, said: “Vitasoy is committed to bringing more innovative, sustainable, great-tasting plant-based products to communities that we serve. As plant milk has increased popularity in the Philippines, we are delighted to introduce new additions to our Plus Milky series with almond and oat variations to cater to different consumer preferences.” #Philippines #Vitasoy

Umiami has acquired a former Unilever factory in Alsace, France, that will be the location of its first commercial-scale production facility. Located in Duppigheim, Umiami’s new manufacturing site is expected to be operational from the second half of 2023 and will produce plant-based meat and fish alternatives using the company’s patented technology. Umiami says that it will be able to redeploy some of the existing equipment at the former Knorr site, reducing the project’s environmental impact compared with constructing a new factory from scratch. Commenting on the location, CEO and co-founder Tristan Maurel said: “The region’s industrial know-how and strategic positioning at the heart of Europe convinced us that Alsace was the best place for our development”. According to Umiami, the factory will eventually be able to produce up to 22,000 tons of plant-based meat and fish alternatives, of all cuts, and is expected to create 200 jobs in the long term. The company has developed a protein texturizing technology called umization, that it says enables the production of thick, whole cut plant-based products with fibres similar to those of meat. Reechad Benyahia, chief operating officer, said: “The products we offer are produced using totally innovative technology. They need to be perfect in terms of their tasting pleasure, their nutritional characteristics and their consistent quality over time. The transition to industrial production could not tolerate the slightest deviation. We perfected it for months in our pilot factory in order to obtain a result we can be proud of.” Umiami will receive a government grant of €7.4 million to help finance the investments required to establish its Duppigheim industrial site. The company is also in line for €3 million of funding from the Grand-Est region. #France #plantbasedwholecuts #Umiami

Mock has launched its complete range of plant-based lamb and chicken alternatives into the food service sector. The range includes Mock’s triple battered Chicken Fillet Burger, Popcorn and Drumstick products. Pappudu Sriram, Mock’s CEO and co-founder, said: “Our purpose is to help more people eat less meat, and to enjoy their food. Substituting animal protein with plant-based alternatives is one of the most achievable and impactful changes our society can make to improve planet health.” “While 40% of the UK population have turned to either vegan/vegetarian or flexitarian (meat reducer) diets and frequently add plant-based meat into their meals, over half of the population still needs convincing. Therefore, we all have a lot of work to do. Harpreet Gill, Mock founder added: “Offering chefs and foodservice operators’ greater versatility and better quality plant-based meat options will provide the catalyst for increased menu listings which leads to higher consumer awareness and adoption. “Similarly, consumers want to enjoy their favourite dishes without having to compromise their dining experience. Ultimately, consumers will transition when better quality products and diverse menu choices are made available.” Mock’s food service products are available for delivery via selected UK distributors. #Mock #plantbasedchicken #plantbasedlamb #UK

Beneo has announced that it is expanding its portfolio with the introduction of its first semi-finished product, plant-based chicken chunks, next year. The new solution is said to mark the “next strategic step on the company’s plant-based roadmap,” and follows Beneo’s acquisition of Dutch ingredients provider Meatless earlier this year. Available in fresh and frozen form, the plant-based product is said to offer an authentic fibrous chicken-like structure and juicy mouthfeel, and is made from just four ingredients: mycoprotein, pea protein, a pH regulator and flavouring. Jos Hugense, founder of Meatless, said: “When it comes to plant-based meat alternatives, taste, texture and sustainability are king for consumers. There is incredible market potential for those food producers who can harness all three. “Thanks to our new technology process, we have been able to do just that, creating low-processed, short-ingredient-list imitation chicken chunks that deliver, both in terms of outstanding sensory quality and cost-effectiveness. Manufacturers wanting scalable, easy-to-implement solutions that don’t compromise on taste or enjoyment need look no further.” #Beneo #Meatless

Kraft Heinz has announced the launch of a new Philadelphia-branded plant-based spread in the US. Philadelphia plant-based spread is available in the brand’s original cream cheese flavour. Made with “simple ingredients” and no added flavours or dyes, the new plant-based offering is also free of gluten and lactose. Robert Scott, president of research and development at Kraft Heinz, said: “The influx of flexitarian consumers has driven growth within the plant-based market, which is now more than 20x the size of the vegan population”. He continued: “As the brand that has set the cream cheese standard for 150 years, we realised the current options weren’t meeting consumer expectations, and there was no trusted leader. Philadelphia plant-based spread not only provides a solution that mirrors the taste and texture of our iconic Philadelphia brand, but it also reinforces Kraft Heinz’s bet to bring plant-based offerings to the masses.” Philadelphia plant-based spread is currently sold at select retailers in Southeast US, with additional flavours being rolled out nationally in summer 2023. #KraftHeinz #Philadelphia #US

Snack brand PeaTos has closed an oversubscribed Series A3 funding round from Post Holdings and other private investors. PeaTos, which has also announced its expansion into several hundred Walmart locations across the US, aims to offer a plant-based, better-for-you alternative to Americans’ favourite ‘junk’ snacks. The brand is looking to challenge what it describes as Frito-Lay’s monopoly of the snack category with an approach that “bridges the gap between junk food taste and better-for-you nutrition”. Instead of a corn base, PeaTos uses “nutrient-dense” peas to create snacks that it says offer twice the protein and three times the fibre of “the leading salty snack counterparts”. PeaTos founder, Nick Desai, said: “While the amount of money we raised is a rounding error to Frito Lay, we are extremely proud of this show of strong support from our investors, as well as retailers and consumers, who believe in our important mission”. “Even in today’s challenging fundraising environment, there is still a strong demand for a compelling and unique brand promise. PeaTos has made great strides in a short time, demonstrating a real opportunity in the salty snack category for the same great ‘junk’ snack flavour and fun that America grew up on, but with 100% plant-based ingredients, better-for-you nutrition and none of the junk.” #PeaTos #US

Chika’s is set to launch a new trio of non-HFSS Rice Crisps that are under 100 calories in time for ‘Veganuary’. The new vegan non-HFSS Rice Crisps will be available in three flavours – BBQ, Salt & Vinegar and Sweet Chilli. Made with white rice and natural flavourings, they are popped to create crunchy crisps that are tasty and light. Chika Russell, founder and CEO of Chika’s said: “At Chika’s, we believe that good snacks shouldn’t come with a compromise. With our new Non-HFSS Rice Crisps, our team of flavour makers have worked hard to create a range of tasty, moreish popped snacks that are low in fat, and under 100 calories per portion. “This means out with the ‘bad’ (high salt and fat) and in with the ‘good’ – brilliant ingredients, big flavours, more spice, and added crunch.” The new rice crisps will be available from selected UK retailers in January at a RRP of 79p for a 22g grab bag or £1.79 for an 80g sharing bag. #Chikas #UK

Plant-based food brand, Huel, has closed a $24 million funding round led by Highland Europe, as it looks to expand globally. As well as supporting the brand’s growth internationally, with a particular focus on its second-biggest market, the US, the funding will go towards new product innovation and continued expansion into retail stores. Huel’s CEO, James McMaster, said: “Our investors have all expressed their belief for what we are trying to achieve at Huel – making nutritionally complete, convenient, affordable food, with minimal impact on animals and the environment. We are trying to change the way the world thinks about food and Huel offers a solution to help people make easy changes to their food choices.” A spokesperson for Highland Europe added: “We partnered with Huel when it was just three years old and predominantly an online business in the UK. It has since expanded incredibly well across geographies, channels and products. We remain a committed partner and look forward to the next chapter in the journey.” The funding round values the brand at $560 million, seven years after its launch. #HighlandEurope #Huel #UK

ChickP Protein has collaborated with Vaniglia to create a prototype plant-based ice cream using its chickpea protein isolate. The Israeli food tech start-up says that its protein isolate delivers important functionalities in ice cream applications, such as emulsion stability and prevention of icing and crystallisation, while helping to create “an ideal melting profile”. According to Assaf Blank, CEO of ice cream chain Vaniglia, ChickP’s frozen dessert “has a truly creamy and rich texture similar to dairy ice cream”. Liat Lachish Levy, CEO of ChickP, added: “Our ChickP isolate ingredient answers consumers’ growing demand for vegan products with a dairy-like experience”. The solution is also said to provide exceptional whipping capabilities and have a neutral taste. Maor Dahan, application manager for ChickP, added: “Our protein has an important role in stabilising the ice cream and creating the desired smooth texture”. “During development, we removed various stabilisers one by one and, surprisingly, it did not affect the product’s shelf life, and it even improved the scoopability of the product. This allows a shorter, cleaner ingredient list.” #ChickPProtein #Israel

Mycelia ingredient company MycoTechnology and IFF have partnered to co-develop alternative proteins and food and beverage products for the European market. MycoTechnology creates ingredients from mycelia – root-like structures of fungi. The new agreement will enable the Colorado-based business to take advantage of IFF’s culinary design centre and other capabilities in Brabrand, Denmark, as well as its Re-Imagine Protein innovation programme. The two companies have already partnered in the US and are also currently working together on a project in the Asia-Pacific region. By combining MycoTechnology’s mycelial fermentation platform with IFF’s technical capabilities, the companies plan to develop new, innovative solutions for food and beverage products throughout Europe. Alan Hahn, MycoTechnology’s CEO, said: “This is an exciting new level of collaboration. IFF understands the importance of innovation and using it to build a better, more sustainable food system. We’re delighted to embark on a new journey together to create the cutting-edge solutions consumers demand for taste, nutrition and sustainability.” Marcus Pesch, vice president of the Re-Imagine and Re-Master innovation programmes at IFF, commented: “We look forward to collaborating with MycoTechnology on exciting new opportunities in the alternative protein space and beyond”. He added: “Coupling MycoTechnology’s fermented protein expertise with our Re-Imagine Protein innovation programme will expand the already extensive set of solutions we have to offer. As consumer demand for alternative proteins evolves, we look forward to creating tastier, better and more sustainable solutions for our customers.” #IFF #MycoTechnology #plantbasedprotein