UK plant-based meal brand Bõl Foods has released two new power shakes packed with 20g of protein and all 26 essential vitamins and minerals. The ready-to-go nutritionally complete meals are available in creamy, savoury and nutty flavour Hazelnut Latte, finished with a shot of espresso, or in tropical flavour Mango and Coconuts. The shakes are designed for foodies with full schedules, perfect as a tasty breakfast on the move, a lunch in a hurry, or a mid-afternoon boost when hunger hits. Bõl Foods founder, Paul Brown, said: “A quarter of adults are skipping breakfast at least once a week, often because there aren’t readily available, healthy, and tasty options for on-the-go. Bõl Power Shakes are the perfect solution for when time isn’t on your side, and you don’t want to compromise. This is reflected in the meal replacement category forecast; set to be worth £15.9 billion by 2025.” The two new flavours join the existing range which includes chocolate peanut butter, vanilla, oats & almond, and chocolate orange. The shakes are available in select Sainsbury’s and Tesco supermarkets across the UK and on the brand’s website, for an RRP of £3.85. #BolFoods #mealreplacement #shake #UK

Beyond Meat and Don Lee Farms have reached a settlement after the two parties were involved in a five year-long legal battle. The settlement relates to a lawsuit filed by Don Lee Farms in 2017 that accused Beyond Meat of breach of contract. According to a statement from the former Beyond Meat co-packer: “Today, the parties entered into a confidential written settlement agreement and mutual release, pursuant to which the parties agreed to dismiss all claims and cross-claims asserted in the state court case and federal court case with prejudice”. Neither party admitted liability or wrongdoing in connection with the case and both are said to be satisfied with the outcome. The terms of the settlement were not disclosed. Don Lee Farms also filed a separate lawsuit against Beyond Meat earlier this year, alleging false advertising and unfair competition. The suit claimed that Beyond Meat overstates the protein content of its products and has falsely marketed them as free from synthetic ingredients. #BeyondMeat #DonLeeFarms

British dairy alternatives brand, The Coconut Collab, has announced the launch of a plant-based and alcohol-free alternative to brandy cream. The limited-edition festive product is said to behave just as its dairy counterpart would, while also emulating the brandy flavour of traditional offerings. Free from palm oil, gluten and soy, The Coconut Collab’s Brandy Cre&m can be enjoyed poured over Christmas pudding or whipped up and dolloped on mince pies. “Off the back of a huge success from our Double Cre&m this summer, we saw an opportunity to innovate into a festive favourite for the winter season,” said the brand’s founder and MD, James Averdieck. “We know Christmas is a special occasion where family, friends and food are integral, and so we wanted to create a delicious product that everyone around the table could enjoy, no matter their dietary or lifestyle choices.” With an RRP of £1.75 per 220ml pot, The Coconut Collab Brandy Cre&m will be available from 9 November in Tesco and 20 November in Waitrose. #Dairyalternatives #TheCoconutCollaborative #UK

The Healing Company (HLCO) has announced its acquisition of plant-based superfoods brand, Your Super. In addition, HLCO has closed a $150 million credit facility from i80 Group, that it says will support further acquisitions. Your Super offers plant-based superfood and protein mixes and is said to have sold more than 5 million products across the US and Europe. Previous investors in the brand include PepsiCo and Beyond Meat backer, PowerPlant Partners. Co-founded by former supplements entrepreneur, Anabel Oelmann, and ex Jet.com and Equinox Media president, Simon Belsham, The Healing Company launched earlier this year and is building a community of “integrated healing brands”. Belsham, who is also the company’s CEO, said: “Your Super is the perfect first acquisition for The Healing Company. With great founders, a powerful brand, robust margins and a fantastic product portfolio in a large and growing sector, Your Super couldn’t be better positioned to succeed in this challenging economy.” The acquisition was financed through a combination of cash and HLCO equity. Deepak Chopra, chief scientific advisor of The Healing Company, said: “Food is medicine, and we now know definitively that plant-based nutrition has immense healing potential as it combats inflammation, which causes more than 80% of chronic disease”. Chopra added: “Your Super has developed clean, plant-based, superfood mixes that help more people benefit from the healing power of plants, and we’re excited to help increase access to their products through this acquisition”. Marc Helwani, founder and CIO of i80 Group, commented: “The Healing Company’s targeted acquisition strategy is highly attractive in the currently challenged economic environment as we’ve seen declining asset prices this year, and we expect them to fall further. The Healing Company’s experienced and visionary team is perfectly positioned to capitalise on this, and we’re proud to partner with them on this venture.” #TheHealingCompany #YourSuper

Narayan Foods has announced plans to launch plant-based honey into European markets in 2023, in what the company claims is a world first. Developed by Californian food tech company MeliBio, the honey is said to be the first to hit the EU market that produces the indistinguishable taste and texture of bee-made honey but does not include processed syrup or concentrates. The unique honey offers the same qualities as honey from bees, boosting immunity and offering bioactive and prebiotic properties. The plant-based honey offers a real taste solution with the nutritional profile of bee-made honey without the negative impact it has on biodiversity. Narayan’s bee-free honey proposes a vegan-friendly alternative, made with only clean-label ingredients, free from seasonal volatility and pesticides. The honey contains some of the same antioxidants as traditional honey and is free from clostridium bacteria, making it safe for new mothers and babies. The plant-based honey will hit the shelves in early January 2023. #Europe #MeliBio #NarayanFoods #Plantbasedhoney

Beyond Meat has scaled back its revenue forecast for the second time in three months and announced further job cuts as well as executive departures. The company had already lowered its outlook in August following weaker-than-expected Q2 results, and at the same time announced that it would cut approximately 4% of its workforce. On Friday, Beyond Meat said it was revising its forecast again and now expects full-year net revenues in the region of $400 million to $425 million, compared with the company’s previous expectation of $470 million to $520 million. Among other factors, the California-headquartered business believes that “ongoing softness” in the plant-based meat category has negatively impacted its performance. According to Beyond Meat, consumers are trading down to cheaper proteins, including animal meat, amid inflationary pressures. Sluggish sales in the US market have prompted some commentators to suggest the plant-based meat category is losing momentum, and earlier this month JBS revealed that it was pulling the plug on its Planterra Foods meat alternative operation. As part of its latest announcement, Beyond Meat said it is reducing its current workforce by around 200 employees, representing approximately 19% of the company’s global workforce. President and CEO, Ethan Brown, commented: “Beyond Meat is implementing measures to drive more sustainable growth, emphasising the achievement of cash flow positive operations within the second half of 2023”. “While we believe the current headwinds facing our business and category – including record inflation – are transient, our mission, brand and long-term opportunity endure. To manage through the current environment and realise the opportunity ahead, we are significantly reducing expenses and sharpening our focus on a set of key growth priorities.” The company has also announced the departure of finance chief Philip Hardin, naming its vice president for financial planning & analysis and investor relations, Lubi Kutua, as his replacement. Meanwhile, COO Doug Ramsey has left the company, weeks after he was suspended on reports of his arrest for allegedly biting a man’s nose. #BeyondMeat #US

MingsBings and Just Egg has launched four new plant-based breakfast Bing Pockets. Chef Ming Tsai and Just Egg, a US egg brand made entirely of plants, announced the launch of four new plant-based breakfast bings from Chef Tsai’s frozen food line. The MingsBings food line aims to help make the first meal of the day more convenient. The breakfast bings represent the brand’s first entry into the breakfast category. Each flavour features Just Egg alongside other plant-based ingredients to create breakfast offerings that are vegan and made without gluten or nuts. The four gluten-free flavours include: Plant-Based Egg and Cheese, Plant-Based Sausage, Egg and Cheese, Plant-Based Chorizo, Egg and Cheese and Plant-Based Veggie, Egg & Cheese. MingsBings Breakfast Bings will be available online for $74.99 (12-pack) and $119.99 (24-pack) and will be rolling out in US stores for $6.99 MSRP (2-pack). #plantbasedegg #US #plantbasedbreakfast #JustEgg #MingsBings

Beyond Meat and Don Lee Farms remain in a legal battle five years after a contract lawsuit was filed against Beyond Meat (Savage River). In the lawsuit, Don Lee Farms filed complaints for the following: breach of contract, unfair competition under the California business and professions code, money owed and due, declaratory relief, and injunctive relief. A new federal lawsuit was filed in June against Beyond Meat and its CEO, Ethan Brown, alleging “false advertising and unfair competition”. The suit, filed in the Central District of California on behalf of Don Lee Farms, claimed that “Beyond Meat overstates the protein value of its products by up to 30% and has falsely represented that its products are free from ‘synthetic’ ingredients”. The jury trial continued on Tuesday where the motions in limine were heard and argued, according to a court filing. Don Lee Farms was previously a supplier of Beyond Burger and Beyond Meat products. In a 10-K SEC filing from May 2022, Beyond Meat stated: “If Don Lee Farms succeeds in the lawsuit, the company could be required to pay damages, including but not limited to contract damages reasonably calculated at what the company would have paid Don Lee Farms to produce the company’s products through 2019, the end of the contract term.” LA county superior court documents showed that another hearing will take place today. FoodBev has contacted Don Lee Farms for comment. #BeyondMeat #DonLeeFarms

Israel’s Redefine Meat has launched an array of new plant-based meat products while also announcing its new partnership with importer Giraudi Meats. The partnership is set to drive the European distribution of Redefine Meat’s plant-based meats. The company launched five new products today, including: Redefine Tenderloin and Redefine Striploin premium cuts and an entirely new category of Pulled Meat in beef, lamb and pork varieties. The collaboration with Giraudi Meats, an importer of high-end meats, marks a milestone for both companies and is indicative of the meat-like quality of Redefine Meat’s products. “Having such a prestige meat importer as Giraudi Meats – working with the best chefs and butchers all over Europe – integrate our New-Meat into its portfolio of exclusive high-end meat alongside the likes of Angus and Kobe beef, exemplifies why New-Meat is defining a new category of high-end product in the meat industry,” said Eshchar Ben-Shitrit, CEO and co-founder of Redefine Meat. Giraudi Meats operates in over 30 countries and comprises over 300 meat distributors and wholesalers. Its expansive network will facilitate the rapid expansion of Redfine’s New-Meat across Europe. Riccardo Giraudi, CEO of Giraudi Group, said: “We’re seeing fast-growing demand for more flexitarian products to satisfy the needs of meat lovers. We’ve been searching for a high-quality meat alternative to add to our high-end meat portfolio to address this growing market, and I have to say that New-Meat is in a category of its own. Redefine Meat’s new 3D printed Redefine Tenderloin. He continued: “We believe that with this level of quality, combined with the product versatility across beef, lamb and pork, will enable us to drive significant new revenue streams in the high-end meat market.” Redefine Meat uses a mix of pea protein, soy, beetroot, chickpeas and coconut fat to make its meat replicas. The New-Meat portfolio is made using the company’s additive manufacturing technology, accurately delivering the texture and characteristics of a beef steak. Redefine Meat’s Pulled Meat range has been created with chefs and fulfils an unaddressed market need from chefs for high-quality plant-based pulled meats. The Pulled Meat range is said to deliver the full sensory experience of the animal-based equivalent with clear culinary advantages. The need for slow cooking is abolished, reducing cooking time from hours to minutes, and slashing associated energy costs and resources. “By combining a true love of meat with breakthrough technologies including additive manufacturing, AI and machine learning, Redefine Meat has achieved a level of product quality comparable to animal meat,” added Ben-Shitrit. #GiraudiMeats #Europe #RedefineMeat #Israel #Pulledmeat

Blackbird Foods, a plant-based start-up and producer of local frozen pizzas and plant protein products, has launched a new line of Wings. Blackbird Wings resemble the look and taste of traditional wings with their crispy outside and tender inside. The Wings are made from seitan, a wheat-based protein. Blackbird’s method of producing seitan results in protein with a tender and meaty texture. After hand-battering and coating each one in sauce, Blackbird’s Wings look similar to traditional wings. Each bag comes with 10 ounces of frozen Wings and a sauce packet. Consumers can bake the Wings in an oven or air fryer until they are crispy and then coat them in the sauce provided. As with all of Blackbird’s products, the wings are plant-based, vegan, non-GMO, kosher, and cholesterol free. #BlackbirdFoods #plantbasedwings #US

United Soybean Board (USB) has awarded a $1.1 million grant to Purdue University Food Entrepreneurship and Manufacturing Institute (FEMI), in partnership with the Universities of Arkansas and Missouri. The award is for a joint project that aims to build infrastructure and connectivity for small and medium-scale processing of soy-based value-added products. The project was co-founded by the Foundation for Food and Agriculture Research, a federal organisation that supports research activities focused on addressing key agriculture problems, including plant health and production, agricultural economics and rural communities, and food security. Dharmendra Mishra, associate professor and director of FEMI, will lead the project that was born out of a national discussion on the soybean value chain. The project began on 1 October with a planned one-year time frame. It will focus on phenotyping for compositional traits in novel value-added applications, conduct trials to eliminate pressure on small to medium-scale industry sectors and carry out final product quality and sensory evaluations. “Soybeans currently produce the highest protein yields per unit area compared to all other plant-based sources. The major challenge is that quality issues with flavour and functionality have impacted the utilisation of currently available soybean protein products for food,” said Mishra. He continued: “There was a critical need to help the soybean farmers and soy processors. Our project proposes to solve the bottleneck of small- and medium-scale processing and facilitate the scale-up of identity preserved systems through our multistate team.” Purdue team member, Senay Simsek, added: “Soy-based products have continued to grow over the past years and are expecting continued growth into the future. With this grant, Purdue Food Science will be a hub for research, development and education that will make connections and bridge the gaps between growers, breeders, researchers, students, the food industry and consumers.”

Quorn’s latest addition to its vegan takeaway range, the new Spicy Buffalo Fillet, is high in protein and low in saturated fat. The fillets are made with Quorn’s mycoprotein and encased in a spicy, crunchy coating with smoked paprika, cayenne pepper, onion and garlic. The fillets are designed to be built up with toppings to create a ‘fakeaway’ burger. Gill Riley, marketing director at Quorn Foods UK, said: “Crispy coated meat-free chicken is becoming increasingly popular both in retail and out of home, with the trend for messy burgers seeing a big uplift across all sectors.” The Quorn takeaway range launched earlier this year and is aimed at shoppers looking for a quick treat they can have at home, offering a relaxed meal that caters for everyone and is better for the planet. “As concerns around the cost of living increase, more shoppers are turning to the at-home ‘’fakeaway’’, looking for a quick and tasty solution that also saves some money. We’re committed to providing products with the tastiest flavour combinations and an exceptional meat-like texture, that help shoppers easily transition into more meat-free eating.” added Riley. The fillets come in packs of 2 and will be available in Tesco stores from November. #QuornFoods #UK