Protein Works is launching its first savoury meals, with two plant-based and palm oil-free products available to order from today. The two new Savoury SuperMeals include: Cheeky Tikka Masala, which features a blend of coconut milk, spices, couscous, flaxseed, peas and sultanas; and Bangin’ Burrito, made with peppers, black-eyed beans, herbs and spices, as well as rice and avocado oil powder. According to Protein Works, each serving of its new vegan meals offers a “perfect balance” of protein, fibre, fats and carbohydrates, as well as 26 essential vitamins and minerals. The company is targeting a range of consumers with its latest launch, including those on the go, or on calorie-controlled diets. The meals can be prepared in five minutes, using just boiling water. The new Savoury SuperMeals can be purchased via the Protein Works website. The price per serving starts at £1.50, depending on the portion size. #ProteinWorks #UK

Do Goodly Foods has expanded its portfolio with the introduction of new Nacho Cheeze and Roasted Red Pepper dips. The cheese-style dip is 100% natural, free from gluten and high in protein. According to Do Goodly, it is made from plant-based ingredients – cannellini beans, carrots, herbs and spices – while offering “all the taste and texture of a cheese dip”. Meanwhile, the Roasted Red Pepper dip is inspired by the classic Catalan romesco sauce, and features red peppers, garlic and onions, as well as cannellini beans in the place of almonds. Do Goodly Foods co-founder, Richard Abbey, said: “We love creating dips that are totally natural and healthy, and also delicious – and these definitely fit the bill. Our Nacho Cheeze dip can be enjoyed hot or cold and is perfect with tortillas or as a topping, while our Roasted Red Pepper dip works beautifully as part of a spread or to add interest to your cooking.” #DoGoodlyFoods #UK

ADM and crop improvement company Benson Hill have announced a long-term partnership to expand the production of ingredients derived from high-protein soybeans. Under an exclusive North American licensing partnership, ADM will process and commercialise a portfolio of proprietary ingredients derived from Benson Hill’s ‘ultra-high-protein’ soybeans. The collaboration aims to help meet growing demand for plant-based proteins with innovative ingredients enabled by Benson Hill genetics. Benson Hill says that its crop design platform CropOS combines data analytics and biological knowledge to help develop more nutritious and sustainable ingredients. “We’re excited to launch this collaboration with Benson Hill, building full seed-to-fork capabilities with cutting-edge technologies that will allow us to offer new, innovative products to our alternative protein customers,” said Leticia Gonçalves, ADM’s president of global foods. Benson Hill CEO, Matt Crisp, added: “Seed innovation underpins the seed-to-fork movement by solving food formulation challenges in the farmer’s field, creating ingredients that are better from the beginning”. “This partnership with ADM represents a major milestone in advancing our business to its next stage of growth, that will also serve to broaden our proprietary product portfolio and drive significant scale of ingredients derived from Benson Hill genetics. “We are excited to partner with ADM to help address demand in high-value and high-growth protein ingredient markets, while broadly delivering innovation and impact across the agri-food value chain to benefit farmers, food companies and consumers.” #ADM #BensonHill

Unlimeat has collaborated with Germany’s Bayerische Fleischerschule Landshut, a charcuterie institute, to develop plant-based deli slices using traditional European recipes. The new offerings are made with spices such as fennel seeds, caraway seeds, cardamom and nutmeg, while a smoky scent is added using oak smoke. Unlimeat pepperoni incorporates the brand’s newly created plant fat, which is made from coconut and said to contain less than half the calories of animal fats. Kyle Kim, Unlimeat CTO, said: “Usually, vegan pepperoni tends to dry out or burn when cooked in the oven”. “I am sure Unlimeat is the only product that does not deform even after cooking. It’s due to our plant fat, made with plant-based ingredients like coconut oil. Unlimeat Pepperoni contains about 15% Unlimeat plant fat, so it retains its moisture even after cooking.” The brand also used its plant fat to create a meat-free version of mortadella, an Italian sausage traditionally made from finely minced pork mixed with diced pork fat and spices. According to Unlimeat, the plant-based product contains 25g of protein. #Unlimeat #US

Burcon NutraScience Corporation joint venture company, Merit Functional Foods, has developed a pea protein-based methylcellulose alternative. The new solution incorporates Peazazz pea protein, and is expected to be suitable for replacing methylcellulose in applications such as plant-based burgers, hot dogs and sausages. In addition to providing a “clean label” substitute for methylcellulose, the innovation can also boost a product’s protein content. The Peazazz-based solution is said to offer a neutral flavour profile, and good water binding, emulsification and gelling properties. Peter Kappel, Burcon’s interim CEO and chairman of the board, said: “We are very pleased with Merit’s latest innovative protein-based solution that has the potential to disrupt a $1.96 billion methylcellulose market. The food industry has long been searching for a suitable methylcellulose replacement. “Peazazz, derived from Burcon’s proprietary technology, has superior functionality and high purity that provide unique opportunities within the food and beverage industries.” Merit co-CEO, Ryan Bracken, added: “We are motivated by the potential this innovation has uncovered for formulators. We’ve heard from our customers the challenges of removing methylcellulose and now Merit is able to provide them with an opportunity to finally eliminate it from their products with our functional pea protein – Peazazz. And beyond this, there’s an added benefit of enhanced protein claims and a delicious sensory profile that’s on par with traditional products.” #BurconNutraScienceCorporation #MeritFunctionalFoods

Beyond Meat has lowered its revenue forecast for 2022 and announced job cuts, as consumers reportedly trade down to cheaper proteins. The company’s net revenue for Q2 declined 1.6% to $147 million, missing analysts’ estimates which projected $149.2 million in sales, according to Refinitiv data, cited by Reuters. An around 14.2% decrease in net revenue per pound was primarily responsible for the weak second-quarter sales, with list price reductions in European markets hurting the plant-based meat giant’s international retail performance. Meanwhile, US retail channel net revenues increased 2.2%, driven by sales of Beyond Meat Jerky. In the company’s second-quarter earnings report, Beyond Meat president and CEO, Ethan Brown, said: “In Q2 2022, we recorded our second largest quarter ever in terms of net revenues, even as consumers traded down among proteins in the context of inflationary pressures, and we made solid sequential progress on reducing operating and manufacturing conversion costs”. Plant-based meat prices have slowed the category’s growth with consumers trading down to lower-priced chicken and beef, Brown said on a separate call, cited by Reuters. Beyond Meat announced it will cut approximately 4% of its global workforce in a move it expects will result in annualised savings of around $8 million. The California-based company also reported a wider-than-expected loss of $1.53 per share for the second quarter. Meanwhile, Beyond Meat lowered its outlook for full-year net revenue, and says it now expects growth in the region of 1-12%, compared with its previous forecast of 21-33% growth. “Across the balance of the year, we are tightly focused on intensifying OPEX [operating expense] and manufacturing cost reductions, executing against a series of planned market activities for our global strategic partners, and strengthening our retail business through core support and the introduction of one of our best innovations to date,” Brown said in the company’s earnings report. He continued: “With the recent, dramatic decline in consumer buying power, the importance of delivering on our price parity targets is magnified. We take note of this powerful reminder, and continue to advance as well as broaden cost reduction activities in service to realising price parity.” #BeyondMeat #financialresults

Belazu Ingredient Company has announced the retail launch of its Ve-Du-Ya ‘nduja paste alternative. The vegan offering was initially created in collaboration with pizzeria chain Pizza Pilgrims and has since been introduced in Honest Burger. The paste aims to emulate the taste, texture and melting qualities of traditional ‘nduja 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. Peter Oden, commercial director at Belazu, said: “As a vegetarian myself, I am still amazed by the limited availability of international flavours on offer. As such I am passionate about expanding our vegan portfolio and offering our customers the chance to enjoy vegan flavours from around the world. “‘Nduja has been growing in popularity in recent years and in line with more people opting for plant-based diets, we wanted to give consumers who don’t eat meat the opportunity to try the increasingly trendy paste in their recipes. The partnership with Pizza Pilgrims gave us just that opportunity and I am delighted with the results of our new Ve-Du-Ya.” The paste is available from Booths, Planet Organic, through the Belazu website and Ocado, and is arriving in Waitrose this month. #BelazuIngredientCo #UK

Alternative fat manufacturer Lypid is partnering with Louisa Coffee in Taiwan to bring plant-based burger patties to over 500 stores nationwide. The patties feature Lypid’s proprietary vegan animal fat analogue, PhytoFat, which enables the patties to replicate the taste experience of meat. PhytoFat contains 97% vegan oils and water, and delivers a taste similar to animal-like fat when cooked above 329°F. Six items will be available on the menu as part of the collaboration, including sandwiches, rice burgers, muffins, and bagels. Michelle Lee, co-founder and CTO of Lypid, said: “In the current market, ‘fat’ is the missing ingredient in the majority of plant-based meats. Vegan oils used today simply melt and leak out of the food matrices due to lower melting points. With our PhytoFat, we are bringing the secret sauce back.” Jen-Yu Huang, co-founder and CEO of Lypid, added: “We are thrilled to work with such an incredible partner to bring delicious alternative food to our daily life and show the infinite possibilities that PhytoFat can offer for sustainability initiatives. This is an amazing achievement for our efforts in advancing the plant-based movement. With the early success and highly positive feedback from consumers, we aim to take our innovation to more channels in the following months.” In March 2022, Lypid secured $4m in a seed funding round to expand its PhytoFat portfolio. #veganfats #Taiwan #LouisaCoffee #plantbasedburger #Lypid

UK vegan chocolate brand, Push Chocolate, is introducing low-sugar buttons with plant-based protein, aimed at health-conscious consumers. The new offering is free from all 14 major food allergens, including dairy, gluten, nuts and soy. The buttons are also said to contain sustainably sourced cocoa and no palm oil. The recipe features a mix of pea protein isolate and rice protein, that is said to deliver an optimal amino acid profile very similar to whey protein. The company uses an unrefined sugar called panela sugar, alongside inulin (chicory root fibre) to sweeten its chocolate. According to Push, the entire line contains a minimum of 42% cocoa solids and uses more than 50% less sugar per 100g than mainstream brands. Push Chocolate founder, Ant Wilson, said: “I firmly and passionately believe that sugar should not be the first ingredient in any product. Instead, Push Chocolate’s range uses a smart formulation of exceptional quality ingredients to deliver melt-in-the-mouth, creamy chocolate with fantastic taste and top-notch health credentials. Shoppers are becoming ever more conscious of their wellbeing and the sustainability of products.” The new buttons are available from the Push Chocolate website, priced at £4.99 per 100g pouch. #PushChocolate #UK

US food technology company Motif FoodWorks has announced the appointment of Michael Leonard as its new CEO, effective immediately. Leonard – who has served as chief technology officer at Motif since 2019 – is said to have nearly two decades of experience in senior industrial science and technology roles within the speciality food ingredient and FMCG industries. He succeeds Jonathan McIntyre, who is transitioning to an advisory role with the company. Motif FoodWorks is developing food tech solutions for the alternative protein sector. The company’s portfolio includes Appetex, which helps to simulate the texture of animal tissue in plant-based alternatives, and Hemami, an animal-free ingredient designed to add authentic flavour and aroma to meat substitutes. According to Motif, Leonard brings extensive experience in driving commercialisation and R&D. Prior to joining the company, he served as vice president for white space innovation and Springboard R&D at Kraft Heinz, and will focus on accelerating Motif’s go-to-market initiatives in his new role. Alongside its food tech solutions, Motif is introducing meat alternative finished formats. “Motif has developed unique approaches to analysing, discovering and designing both plant-based ingredients and foods to better address unmet customer needs and tastes,” said Leonard. “I look forward to leading this business as we strengthen our position in the market and deepen our organisational focus on commercialisation, technology development and growth. “The entire team at Motif thanks Jon for his outstanding leadership and contributions over the past three and a half years, and for his continued support of the company as we enter this new phase.” #Appointments #MotifFoodWorks #US

The plant-based sector is ever-evolving, reflected in a near constant stream of NPD. Whether a dairy-free beverage, meat alternative or ready meal, there seems to be something out there for every consumer taste. The Plant Base rounds up some of the latest products to hit the market. Bute Island Food’s dairy-free cheese brand, Sheese, is launching plant-based arancini balls in the UK. The tomato and mozzarella flavour rice balls are soy-free and suitable for vegans. Sheese’s Sheesy Aranacini Balls will be available in 200g packs in Tesco from early September. Tofu Tasty, a sister brand of food company Miso Tasty, has introduced dried tofu knots. The launch is said to mark the first time dried tofu has been available from UK supermarkets. The knots are made from soybeans and water, are nutrient-rich – boasting 45% protein – as well as gluten-free and plant-based. The company says that its dried tofu has a creamier and more savoury flavour than fresh tofu and is both “chewy and flaky”. The knots can serve as a replacement for meat or fish in dishes like stir-fry or as a base instead of pasta. The ready-to-drink milk alternative can be enjoyed on its own, or added to smoothies and shakes. The company emphasises that the drink is not a breast milk substitute, but rather a nutritional product designed to be enjoyed by toddlers from one to three years of age as part of a varied and balanced diet. According to Nestlé, its new Growing Up Drink is a good source of vitamins A, C, B2 and B12, as well as iron, and has been enriched with iodine, omega-3 and omega-6. The drink also contains calcium and vitamin D. Country Crock has expanded its portfolio with the launch of a plant-based alternative to dairy heavy whipping cream. Plant Cream is soy-free, contains 29% less saturated fat than its dairy counterpart, and can be used in both sweet baking and savoury recipes. Providing a 1:1 swap with dairy cream, the new offering is said to be “perfect for vegetarians, dairy intolerant or plant-curious consumers”. Meatless Farm moves into ready meal category Meatless Farm has moved into a new category with the launch of a range of frozen and chilled ready meals. Meatless Marinara combines spaghetti and pea protein meatballs with a rich tomato and herb sauce, and can be found in the frozen aisle. Meanwhile, the new Meatless Korean BBQ Style Chicken & Rice and Meatless Chilli Non Carne dishes come chilled or frozen. The Korean-inspired dish features plant-based chicken, a red chilli and herb sauce, and coriander-infused rice, while Meatless Farm’s Mexican-style chilli meal consists of kidney beans, red onion, a tomato-based sauce and white rice. Plant-based chocolate brand LoveRaw has launched Ferrero Rocher-style Nutty Choc Balls in the UK. The new offering features whole hazelnuts dipped in a vegan hazelnut cream, with a plant-based milk chocolate and crunchy hazelnut coating. The balls – which LoveRaw co-founder Manav Thapar says are “unlike anything else on the market” – are sold in pairs, and are free from palm oil and artificial ingredients. The Collective is expanding its range of Suckies children’s yogurt pouches with the introduction of new dairy-free options. The plant-based pouches are made from the brand’s oat and coconut yogurt alternative, blended with fruit. Set to launch in September, two dairy-free flavours will be available: peach & apricot and strawberry. The new offerings contain live cultures, calcium for strong bones, and vitamins D and B12 for immune support. They are also free from artificial flavours, colours and preservatives, as well as soy and nuts. Plant-based meat firm This has unveiled its first branded food-to-go range, comprising three sandwiches and two snacking pots. The sandwiches feature the brand’s plant-based chicken, and come in three variants: This Isn’t Chicken & Sweetcorn, This Isn’t Chicken & Stuffing and This Isn’t Coronation Chicken. Meanwhile, the snack pots include: This Isn’t Chicken Tikka Pieces, which comes with a mango chutney dip, and This Isn’t Pork Cocktail Sausages with tomato ketchup. Upfield-owned Violife has entered a new category with the launch of a range of dairy-free dips in the US. The new offerings are free from nuts, soy, gluten and preservatives, and offer a plant-based take on three top-selling dairy dip flavours. The line consists of French Onion, Spinach & Artichoke and Ranch variants, which are made with coconut oil and simple ingredients, such as onions, spinach, artichokes and herbs. Daiya Foods has added Mediterranean-inspired cheese blocks to its portfolio of plant-based cheeses. The new Feta Style Block is made with gluten-free oats and olive oil and is said to be “salty, tangy and bright with a semi-smooth bite”. The dairy-free cheese can be enjoyed in both hot and cold recipes. Meanwhile, Daiya’s Grilling Cheeze Block is made with oats and chickpeas, and features notes of garlic and herbs. Inspired by traditional halloumi cheese, the new offering is designed to be grilled, pan-fried or deep-fried, maintaining its shape without melting. #TheCollective #This #Nestlé #Upfield #Sheese #MisoTasty #Violife #Loveraw #MeatlessFarm #DaiyaFoods #CountryCrock

Plant Based World Expo will return from 30 November to 1 December as the only 100% plant-based event designed exclusively for foodservice and retail professionals, distributors, investors and manufacturers. This year, the event will showcase the latest developments in plant-based food and explore how these innovations can help protect the environment, boost public health and alleviate challenges caused by supply chain issues. Taking place at Olympia London, professionals can discover innovative plant-based products, hear from industry leaders and pioneers, and connect with world-leading retailers, caterers, investors, buyers and distributors. Visitors will also have the opportunity to be amongst the first to sample mouthwatering plant-based food from groundbreaking international companies. The show floor will host some of the industry’s most exciting brands, including household names and the start-ups quickly making their mark on this fast-paced industry. From plant-based meat and dairy alternatives to confectionery, exhibitors – including Quorn, Just, Hlthpunk and Willicroft – will showcase a range of products aimed at reducing the impact of food on the environment and improving health. The new Learning Garden Theatre will join the show for 2022. Taking place on the show floor and open to all attendees, the theatre will host free educational sessions for the whole industry. A ticketed conference will also take place with content devised for retail and foodservice buyers, covering sustainability, the politics of food, catering for the next generation, elevating plant-based offerings, meeting the needs of new audiences, and the delivery market. Elsewhere, the Culinary Theatre will host masterclasses run by industry and celebrity chefs to demonstrate how plant-based products can create exceptionally easy and tasty dishes. Jonathan Morley, managing director of the show’s organiser, JD Events, commented: “Plant-based food presents a significant opportunity to lead the charge in protecting the environment and overcome many of the most pressing food challenges. Innovation in this space is phenomenal: plant-based is no longer a selection of bland, mushy vegetables squeezed into a breadcrumb coating. “We were humbled by the fantastic reception Plant Based World Expo Europe received in October 2021. There was so much hunger for our event that we have had to move our show for 2022 to Olympia London for a bigger space. I’m excited to see what this year brings.” For further information and to register, please visit plantbasedworldeurope.com, or to exhibit, contact the show team on 01306 775 059. #partnercontent #PlantBasedWorldEurope #PlantBasedWorldExpo #UK