GNT Group has expanded its selection of Exberry organic food colourings with a new line of powder products for dry applications. The range is created from edible fruit, vegetables and plants, using traditional physical processing methods. Colours include yellow, red, pink, purple and blue shades, which have been specifically developed to deliver “optimal performance” in dry applications such as instant beverages, seasonings and cake mixes. Maartje Hendrickx, market development manager at GNT, said: “With health and environmental concerns becoming increasingly important to shoppers, global demand for organic food and drink is on the rise”. She added: “Exberry Organics are clean-label colour concentrates that enable brands to create products that are both organic and visually appealing. With the launch of our new powders, it’s now possible to use Exberry Organics to achieve vibrant shades in almost any food and beverage application.” #Exberry #GNTGroup #naturalcolours #organic

Plant-based protein manufacturer, Tmrw Foods, has raised CAD 2m during its latest financing round. The capital will support the company’s rapid growth across North America. The company will launch eight products with Sprouts Farmers Market in August this year, increasing its distribution in the US. Investors included the Telus Pollinator Fund for Good, Philip Donne (former CEO of Kellogg’s Canada) and further investment from existing stakeholders. Dean Blignaut, co-founder and CEO of Tmrw, said: “We feel tremendously fortunate to be able to surround ourselves with values aligned, impact driven investors that fuel our ability to execute on our mission”. He continued: “Tmrw believes the key to plant-based success is to relentlessly pursue the creation of plant proteins that are more flavourful, more nutritious and more accessible than those in existence today. Everything we do is with that goal in mind. It’s only through meeting the fundamental needs and expectations of the masses that we will create a solution that leads to a more sustainable food system.” #NorthAmerica #plantprotein #TmrwFoods #US

The Collective is adding to its plant-based dairy portfolio with the launch of new dairy-free kids ‘suckies’ yogurt pouches. The plant-based children’s offerings are made from the brand’s creamy oat and coconut yogurt alternative blended with real fruit. These will be available in two flavours including strawberry and peach and apricot. The pouches contain live cultures and calcium for strong bones and Vitamins D and B12 for immune support. The releases are free from artificial flavours, colours and preservatives, as well as soy and nuts. Sarah Smart, CEO of The Collective UK, said: “Our ‘suckies’ range has always proven to be incredibly popular among kids and we saw a particularly huge increase in sales during the Covid-19 pandemic lockdowns, again spurred by a rise in families trying to opt for the most nutritional snacks that crucially still deliver on taste”. “With so few dairy-free options available for children, we are delighted to be launching this new range that will address this gap in the market, ensuring that delicious and healthy snacks are available to all” Smart continued. The new dairy-free ‘suckies’ range is set to launch across UK retailers nationwide in September. #TheCollective #UK

France will ban the use of meat names like ‘steak’ and ‘sausage’ for plant-based protein foods from October, according to a newly published decree. The move makes France the first EU country to impose such a restriction on meat alternatives. French meat industry association Interbev welcomed the law, which was initially adopted in 2020 but is only this year being implemented. A spokesperson, cited by Reuters, said: “This provision is a first step on French territory, a pioneer in the protection of its names, which should be extended at European level”. According to Interbev, the word ‘burger’ will still be allowed as it does not specifically refer to meat. Published last week, the official decree states: “It will not be possible to use sector-specific terminology traditionally associated with meat and fish to designate products that do not belong to the animal world and which, in essence, are not comparable”. The regulation only applies to products made in France. As such, farm lobby Fédération Nationale des Syndicats d’Exploitants Agricoles (FNSEA) has criticised the decree for leaving the door open to imports. Terms like ‘milk,’ ‘butter’ and ‘cheese’ are already banned by the European Union on products that are not of animal origin. Last year, draft legislation that would have imposed further restrictions on the terminology used by the plant-based dairy sector in Europe was dropped by EU bodies. #France #labelling #meatalternatives

US plant-based beverage, Califia Farms, has announced the launch of new dairy-free creamers developed specifically for iced coffees. Iced Café Mixers, which contain 3g of sugar per serving, feature a “creamy” blend of oat and almond milk. The creamers are available in two flavours: vanilla sweet crème and caramel crème. Califia Farms’ chief marketing officer, Suzanne Ginestro, said: “Califia is excited to be the first to respond in a major way to this massive youth-led shift towards cold coffee. Gen Z and millennials drink iced coffee throughout the day and all year round, and we saw an opportunity to develop a groundbreaking product to better meet their needs. These Iced Café Mixers allow them to enjoy their iced coffee to the very last drop with absolutely no compromise on flavour, creaminess or whitening.” She added: “Consumers want to recreate the café experience at home and are looking to retail products, like our Iced Café Mixers, to achieve that. This at-home coffee consumption behaviour coupled with the generational shift towards cold coffee has made these products an instant hit with retailers. They recognise this innovation as a major step forward for the coffee category.” Califia’s Iced Café Mixers will be available in 24.5oz refrigerated bottles across Target and Kroger stores for an SRP of $4.89. #CalifiaFarms #Creamers #icedcoffee

The Coconut Collaborative has launched a plant-based Double Cre&m that is designed to behave like its dairy equivalent. Offering a “luxurious thick and creamy texture,” the heat-stable offering is free from gluten, soy and palm oil. The whippable dairy alternative product can be enjoyed with a fruity crumble, in a pasta sauce or as a cake topping. The Coconut Collab Double Cre&m is available at Sainsbury’s stores across the UK, as well as from Tesco and Ocado. The new offering is also being served at this year’s Wimbledon tournament. James Averdieck, founder and MD, said: “Being chosen as a cream option for the Wimbledon Championship really shows that plant-based is becoming ever more mainstream. We’re hugely proud to have been chosen as a supplier for one of the biggest sporting events of the summer.” The dairy-free cream comes in a 220ml pot for retail and a 400ml pot for catering and foodservice, which is available through wholesale food supplier Brakes. The launch comes a year after the brand introduced a plant-based crème fraîche alternative in the UK. #Dairyalternatives #TheCoconutCollaborative #UK

UK plant-based meat company This is adding to its portfolio with the launch of a frozen plant-based range in Sainsbury’s. The line-up includes the This Isn’t Chicken Tenders, This Isn’t Pork Sausages and This Isn’t Chicken Nuggets. The new frozen offerings use a similar combination of ingredients to the company’s chilled alternative meat range, such as soya and pea protein. Andy Shovel, co-founder of This, commented: “The overall growth of frozen meat-free has been pretty level the last few years. But when you look at how Gen Z-ers are taking to it and how our brand resonates with them, it felt like a no-brainer to launch our own frozen range. Plant-based products like ours can help provide a long-term boom for frozen food.” The range, which will have an RRP between £2.75 and £3.00, will feature in recyclable cardboard packaging and is available via Sainsbury’s stores nationwide across the UK. #This #UK

Nestlé has introduced a new plant-based drink for toddlers, Little Steps Plantygrow Plant-based Growing Up Drink, under its SMA Nutrition range. The company emphasises that the drink is not a breast milk substitute, but rather a nutritional product designed to be enjoyed by toddlers from 1-3 years of age as part of a varied and balanced diet. The milk alternative can be enjoyed as a drink, or added to smoothies and shakes. 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 and omega-3 and omega-6. The drink also contains calcium and vitamin D. Vicky Woods, SMA Nutrition managing director, said: “Consumers are increasingly choosing plant-based milk alternatives for themselves and looking for options that contain the added nutrients their growing toddlers need”. “We know that every day toddlers are growing, learning, doing something new and overcoming little challenges. We want to help support toddlers’ development, as part of a varied and balanced diet, while they have fun and get on with living their best life!” The new offering comes as a ready-to-drink liquid in on-the-go resealable cartons. A 200ml size is available now in Tesco and will be arriving in Asda stores along with a 1 litre pack. #Nestlé #SMANutrition #UK

The global vegan chocolate market is expected to reach $1.41 billion by 2028, registering a CAGR of 14.8%, according to Grand View Research. In this article, FoodBev samples the delights of the plant-based chocolate category. Over the last couple of years, dairy-free chocolate has cemented its position in the confectionery market, due to its increasing ability to replicate the sweet and creamy taste of traditional milk chocolate. In recognition of this evolution, the World Plant-Based Awards has introduced a brand-new category for 2022 – Best plant-based chocolate! The plant-based and flexitarian movements have continued on their upward trajectory, driven by consumer demand for healthier, more sustainable and animal-friendly products. But that does not mean adopters of a plant-based diet must sacrifice indulgence – and this is perhaps most evident in the dairy-free chocolate aisle. That said, there is room for improvement. A 2021 global survey commissioned by Swiss chocolate producer Barry Callebaut found that less than half of respondents (45%) were happy with the current plant-based milk chocolate options on the market. But where there is a challenge, there is an opportunity. And manufacturers have been innovating in this sector, improving and enhancing the taste and texture of their recipes in order to meet the demands of today’s discerning consumer. The product runway is crowded with innovations as manufacturers reach for a slab of the growing alt-chocolate market. In February, Barry Callebaut itself launched a dairy-free chocolate range. Designed specifically for chefs and artisans, the company says that Callebaut NXT is helping to fill a once empty space in the market. Lindt recently unveiled its first vegan chocolate bar range, showing that this category simply cannot be ignored by established brands. This is also evidenced by the introduction of Cadbury’s first plant-based innovation, Cadbury Plant Bar. The novelty and seasonal confectionery sectors have also made room for vegan chocolate. Companies such as H!P Chocolate and Prodigy Snacks introduced dairy-free chocolate eggs in time for Easter. Sweet sustainability The plant-based boom has not just set the dairy alternative chocolate market alight with innovative products, it has also helped shine a spotlight on the environmental impact of chocolate in general. The chocolate industry has been lambasted by organisations worldwide for its involvement in deforestation and unethical working practices on plantations. This is for the most part not the case when it comes to plant-based chocolate, where sustainability is often at the core of product development. The Cadbury Plant Bar range, for example, was launched with 100% plant-based and recycled packaging, made from ISCC-certified bio-sourced plastics from renewable sources. The plant-based chocolate sector is experiencing the same excitement, research, development and innovation that was seen in the milk alternative space in the mid-2010s. This trend shows no signs of slowing as the plant-based and flexitarian movements grow, and we expect to see the creation of many fantastic indulgent products in the future. FoodBev Media will certainly be watching intently and celebrating this innovation through the World Plant-Based Awards and our brand-new category: Best plant-based chocolate. If your brand or business has recently launched or is in the process of launching the best plant-based chocolate product, let’s start a conversation. This year’s World Plant-Based Awards has a number of categories celebrating innovation in plant-based confectionery, including: Best plant-based chocolate, Best plant-based dessert/confectionery and Best plant-based snack. #plantbasedchocolate #snacks #WorldPlantBasedAwards #WorldPlantBasedAwards2022

FoodBev spoke with Henrik Hetzer, managing director at Loryma, about the company’s textured wheat protein range, Lory Tex, and how these ingredients can optimise meat alternatives as the food industry transitions to more animal-free and plant-based applications. Hetzer also discusses Loryma’s upcoming appearance at IFT FIRST, which is taking place in Chicago, US, from 10-13 July. What exciting ingredients/innovations does Loryma hope to showcase during this year’s IFT FIRST event in Chicago? The focus of our presentation will be our TVP, the textured wheat proteins of the Lory Tex range. They offer numerous advantages, helping manufacturers create meat alternatives that authentically replicate the sensory characteristics of the meat-based original. The latest addition to our texturate range is Lory Tex Granules MCF 340, with a particularly firm texture and clean label. We also have audiovisual material to perfectly demonstrate the application concepts created by our research and development team in order to inspire manufacturers. How do your extrudates for texture optimisation of meat alternatives work? What are the main benefits imparted by the Lory Tex range? Lory Tex is a dry extrudate, which makes it easy to store and cost-efficient to transport. After a short swelling time, the meat-like structure forms. Depending on the product’s shape and colour, it can resemble, for example, chicken breast or ground beef. The amount of water added determines the firmness. By combining different elements of the Lory Tex range, there are no limits when it comes to obtaining the precise texture specific to a chosen application. But it does not have to be about the complete replacement of meat either, because hybrid products with a reduced proportion of meat are also possible. In addition to texturising properties, the Lory Tex range also enhances the nutritional properties of end products, as the texturates are a source of pure vegetable protein. Why did you decide to use wheat in your texturates? Loryma is part of the Crespel & Deiters Group, a company that has specialised in processing this raw material for more than 160 years and is one of the leading wheat processors in Europe. Therefore, wheat is our first choice and our fascination for the many facets of this raw material is stronger than ever. We make full use of the grain’s components because each constituent part has its own properties and possible applications, including not only the starch-rich fractions but also those that are protein-rich. The latter can be extruded or turned into soluble hydrolysed wheat protein for protein enrichment. Wheat is also considered a future-proof raw material: it grows almost everywhere on earth in different climatic regions. The distance from our European contractual partners to our processing plants in Germany and the Netherlands is relatively short, so fewer transport emissions are produced than with raw materials from overseas. What were the main challenges when developing this range? Extrusion is an extremely flexible process that leaves a lot of room for creativity and variation. Understanding the complexity of the process is a continuous challenge when it comes to turning lab-scale innovation into full-scale production. We have carried out many test runs to find the ideal raw material mixture as a basis for our Lory Tex range. Of course, our work is never done, as we continue to fine-tune the tailor-made properties of the textures on behalf of our customers, or for in-house product development. We also benefit enormously from the know-how and basic research provided by the Crespel & Deiters Group. Unlike products based on other raw materials, our ingredients are all completely neutral in sensory terms. Lory Tex is also easy to process due to short rehydration times and is texture-stable in autoclaves. In addition, the extensive bandwidth we offer is something special: by having the extrusion facilities within our group of companies, we are able to offer various forms and sizes of texturates and can even come up with individualised properties if required for a particular client project. Which plant-based meat products are you focusing on specifically, and why? We do not produce meat alternatives ourselves, but focus on the ongoing refinement and optimisation of ingredients and try to show what is technologically possible with prototypical concepts. Here, it is important for us to emphasise the number of possibilities and the context: there is not just one solution for wheat-based minced meat but it makes a difference, for example, if the preparation of the ‘raw’ product is done at home and therefore a cooking effect is desired. Another example is our vegan sausage, which can easily be customised by manufacturers and turned into a plant-based version of a spicy merguez. Vegan food is no longer a fringe phenomenon, as it is now firmly in the mainstream. For consumers, giving up meat should not mean sacrificing pleasure or variety. Plant-based is entering a new era, dominated by taste, texture and health. How do you see this burgeoning industry developing in the near future? It is clear that the food industry is in a state of transition, with the shift to more sustainable production and both sensory and nutritionally optimised products brought into sharp focus. Manufacturers have realised that this is the only way they can reach their target group in the long term. Also, consumers pay attention to ingredient lists, which should be uncomplicated, as short as possible and easy to understand. Declaration-friendly and multifunctional wheat ingredients perfectly meet this demand. Plant-based foods are in vogue, but from a rational point of view, they need more impetus. It is already proving impossible to supply the global population with sufficient protein from animal sources in an environmentally sustainable way, particularly as the number of people on the planet continues to grow. Plants such as wheat are used directly for human nutrition. If they are used as animal feed, significantly more plant calories, arable land, water and energy are needed until the nutritional benefits become available to humans. We continually empower our customers to become more efficient and environmentally conscious. What are you hoping to gain from this year’s IFT FIRST event? The presentation at IFT FIRST is the prelude to extended business relations in North America, as next year we are going to open a US subsidiary in Chicago. Therefore, we hope to make some more contacts at the fair. #alternativeproteins #Loryma #wheattexturates

The South African Department of Agriculture, Land Reform and Rural Development (DALRRD) has prohibited the use of meat-like names for plant-based alternatives. Descriptions such as ‘veggie biltong,’ ‘plant-based meatballs’ and ‘vegan nuggets’ have been banned because they do not meet the definition of ‘processed meat’ under the country’s Regulation No.R.1283. The rapid expansion of the meat and dairy alternatives market globally has been coupled with a push to introduce restrictions on the terminology such products can use. Last year, draft legislation that would have imposed new restrictions on the terminology used by the plant-based dairy sector in Europe was dropped by EU bodies. In the US, Tofurky was recently successful in challenging a labelling law in Louisiana that prohibited the use of terms like ‘burger’ and ‘sausage’ to label plant-based meat products. A spate of similar legislation has been introduced in the country in recent years. The DALRRD letter addressed to “all processors, importers and retailers of meat analogues” and dated 22 June says that plant-based alternatives “must not use the product names prescribed and reserved for processed meat products since the scope of the above-mentioned regulation [Regulation No.R.1283] does not include meat analogues”. The document adds that South Africa’s Food Safety Agency will seize any products contravening this. ProVeg International criticised the step, which it says “flies in the face of the government’s own plans to introduce legislation to tackle climate change”. Donovan Will, country director at ProVeg South Africa, said: “This is a huge step backwards in the government’s fight against climate change. Regulations such as this one are exactly what we don’t need when the world’s scientists are telling us we urgently need to reduce our meat consumption to help brake dangerous global warming.” He continued: “We urge the government to overturn this regulation. At a time when countries are seeking ways to tackle climate change, we must do all we can to encourage a vibrant and innovative plant-based sector.” Meanwhile, in an emailed statement, the South African Meat Processors Association (SAMPA), said: “We are very pleased with the directive issued by DALRRD and strongly encourage the assignees to take swift and firm action against offenders”. The statement continued: “SAMPA has been lobbying for action by the regulators for many years regarding misleading and incorrect labelling of meat analogues”. “Our position has been consistent and clear, that product descriptions and product names must not ride on the back of existing animal protein products or be misleading to the consumer.” #meatalternatives #SouthAfrica

The Simple Root, a plant-based brand backed by McCain Foods and venture management firm Pilot Lite, is launching a range of vegetable-forward dips in the US. The refrigerated line includes plant-based dips, cream cheese-style and artisan cheese-style spreads, with a main base of root vegetables combined with vegetables, fruits, herbs and spices. The dips will consist of variants such as Salsa Con Queso; Sweet & Spicy Mango Sweet Potato; and Spinach, Artichoke & Kale while the artisan cheese-style spreads include Sun-dried Tomato Caprese and Smoked Gouda offerings. The brand’s cream cheese-style spreads consist of Original Plain; Garlic & Herb; Strawberry; and Sweet Chili variations. The Simple Root products do not contain any dairy, nuts, soy, gluten, wheat, eggs, artificial colours, flavours or preservatives. Lora Spizzirri, chief technology officer of The Simple Root, said: “Our patented process allows us to create dips, cheeses, sauces and desserts with a creamy, smooth base that’s often missing in other plant-based products. With this unique root-vegetable base, we’re able to make dairy- and nut-free versions of popular foods consumers enjoy without having to sacrifice taste and texture.” The new range will be available across the US in Autumn. The Simple Root brand was initially launched in September last year. #McCainFoods #PilotLite #TheSimpleRoot #US