The knots, which will be the first to launch into the mainstream food sector, are made from soybeans and water, are all-natural, as well as nutrient-rich – boasting 45% protein – gluten-free and plant-based. According to the company, dried tofu has a more intense creamy and savoury flavour than fresh tofu and is both “chewy and flaky”. The knots can also act as a replacement for meat or fish or as a base instead of pasta. Bonnie Chung, founder of Miso Tasty and Tofu Tasty, commented: “It is rare to have the chance to introduce something completely new in food. I can’t wait for you to discover for yourself what a staple these tofu knots will become for your pantry. Dried tofu has always been a reliable cupboard ingredient for me, ready to be knocked-up into satisfying nutritious dishes.” Tofu Tasty dried tofu knots will launch into over 200 Waitrose stores in July for an RRP of £3.29 per 300g pack. #MisoTasty #TofuTasty #UK

The range includes frozen Meatless Marinara and chilled and frozen versions of Meatless Korean BBQ Style Chicken & Rice and Meatless Chilli Non Carne. Meatless Marinara combines spaghetti and plant-based pea protein meatballs with a rich tomato and herby sauce. Lastly, Meatless Chilli Non-Carne is a Mexican-style chilli dish consisting of kidney beans, red onion, tomato-based sauce with cumin and served with white rice. Michael Hunter, UK managing director of Meatless Farm, said: “The launch of our new range of ready meals takes Meatless Farm into a brand-new category in the supermarkets and will provide more people with the fuss-free tea they want”. The frozen Meatless Marinara, Meatless Korean BBQ Style Chicken & Rice and Meatless Chilli Non Carne will launch into Morrisons stores nationwide for an RRP of £3 per 400g per meal on 11 July. #MeatlessFarm #UK

Met Foods-owned Cocos Organic has launched a gut-friendly and dairy-free yogurt alternative fortified with Bifidobacterium BB-12. Light Natural is described as “fully functional and live,” made with 96% organic coconut milk and fortified with live bacteria strains. Cocos Organic said: “Made using traditional techniques to create a gut-friendly, lighter alternative to dairy that can be enjoyed at every time of day, [Light Natural] can add texture and flavour to a range of sweet and savoury dishes, including breakfast bowls, smoothies, dips, curries, pasta sauces and desserts. Cocos Organic’s Light Natural yogurt is available at Ocado and Planet Organic stores for an RRP of £4.99. #CocosOrganic #MetFoods #yogurt

The judging panel for the World Plant-Based Awards 2022, in association with Plant Based World Expo North America, has now been announced. This year’s panel includes recognised and reputable names from across the global plant-based industry and between them, they will be responsible for deciding the winners of the World Plant-Based Awards, taking place in September 2022. There are 16 trophies to be won in total, and being shortlisted provides a hallmark of success that will prevail long after the awards draw to a close. To find out more information, including how to enter, click here. A full list of the 2022 judges can be seen below. R&D and Innovation Manager – Greater Asia, Roquette Alok Prakash is a plant-based food enthusiast, currently managing Innovation at Roquette, a global leader in plant-based ingredients and a pioneer of new vegetal proteins. He is a Biotechnology graduate from Vellore Institute of Technology, India, and Master’s in Sustainable Food Technology & Management from ISA – Lille, France. Alok has been published as author and co-author of over 15 research, review and book chapters in peer-reviewed biotechnology and food science journals and books. Since 2014, Alok has been working with Roquette at several locations (France, China & India) in Research and Operational functions. For the past few years, Alok has been extensively involved in developing plant-based meat ecosystem in Asia Pacific by supporting regional start-ups with technical expertise for product and process development. He firmly believes, sustainably feeding 10 billion people by 2050 can only be possible by using a plant-based diet as the major component of our food intake. Click here to view Alok’s LinkedIn profile Editor of The Plant Base, FoodBev Media Antonia Garrett Peel is the editor of The Plant Base, the newest publication from business-centric multimedia platform, FoodBev Media. The magazine provides new insights on the rapidly developing plant-based sector, covering topics ranging from processing technologies to ingredient innovations and product launches. In her role as editor, Antonia has taken an in-depth look at many burgeoning areas of the market, while also reporting on the latest news and trends to come out of the plant-based category. In addition, alongside the rest of the editorial team, Antonia helps shape the output of the FoodBev website, a source of news and analysis from across the global food and beverage industry. Click here to view Antonia’s LinkedIn profile Chief Scientist, Vesta Food Lab Zhan Bao is the Chief Scientist of Vesta Food Lab, a meat analogue manufacturer in China. He was working for BASF in Germany and Singapore on nano technology and macromolecules. He is a food writer and a science advisor for food documentary “Once upon a bite”. He was one of the 15 named inspectors for Meituan Black Pearl Restaurant Guide 2020 in China. He was also on the judging panel of World Plant-Based Awards 2021. Click here to view Zhan’s LinkedIn profile Head of Regional Sales and Global Development, OraSi With more than 15 years of experience in senior marketing roles around Asia, Francesco Benazzi stepped into the plant-based world in 2015 in Hong Kong. Since then, he has been the spokesperson for the Italian brand OraSi, signing regional deals with the biggest worldwide players (Starbucks, IKEA, Compass, Google) and all the major retailers. Lactose intolerant, coffee lover, and plant-based food enthusiast, he is married and the father of two beautiful kids. Click here to view Francesco’s LinkedIn profile VP Danone Plant-Based Iberia Guillaume is a French citizen, living between Barcelona and Paris. With more than 20 years of Marketing & Business positions in Europe and Latin America, Guillaume has developed extended expertise on Food & Beverages categories and trends. Guillaume is now the proud leader of the plant-based business for Danone in Europe, and he is fully convinced that going plant-based is the most powerful individual step one can take to fight against climate change and improve everyone’s health. Click here to view Guillaume’s LinkedIn profile Development Chef, Heura Foods After working as a chef and manager in a vegan restaurant in Hampshire, Mitch moved on to create his own plant-based frozen meal brand Mitch’s Kitchen. This taught him the level of drive, passion and high standard required for a product and founder to succeed. Mitch now works in the sales team for the Spanish plant-based meat successor brand Heura as the development chef. He is truly passionate about the industry and always on the lookout for new and exciting products entering the market. He can’t wait to see how plant-based food and drink continue to improve in the coming years. Click here to view Mitch’s LinkedIn profile Senior Buyer, The Vegan Kind Plant-based expert Jenna McGuinness has worked within the vegan food industry for seven years within buying and curating subscription boxes so has had the opportunity to witness the incredible growth of plant-based food in recent years. She has her finger on the ball for all vegan NPD. She can’t wait to see what new vegan creations the entrants have developed and learn all about the finalists. As Senior Buyer of the leading vegan retailer in the UK, Jenna finds and selects the best vegan products to launch online and feature in vegan subscription boxes. Things Jenna is looking out for amongst the entries for this year’s World Plant Based Awards are innovation, sustainability and unique-ness – she can’t wait to hear about the next big (vegan) thing! The Vegan Kind is the leading online vegan retailer and subscription box service in the UK, offering nationwide shipping of more than 5,000 products. TVK is a family business with a huge vision to make veganism accessible to all, while being kind to humans, animals and the planet. Click here to view Jenna’s LinkedIn profile R&D Manager (Plant Based Beverage, Packaging Engineering & Innovation), SunOpta After spending several years outside of the food industry, Jeremy made a career change and never looked back. Starting out at General Mills, he gained valuable experiences in processing, product and packaging R&D, sourcing, innovation, and minority investments. After many years of learning the industry, he shifted his focus to plant-based products and worked with many amazing teams at Beyond Meat, Kite Hill, Rhythm Superfoods, and No Cow. Currently, Jeremy works at the sustainably-focused SunOpta Incorporated. He leads a technical team on plant-based external partnerships, packaging engineering, and internal branded innovation (Sown, Dream, West Life). Creating new sustainable opportunities for plant-based offerings is definitely a dream. Click here to view Jeremy’s LinkedIn profile Innovation Director and Co-founder, Solucionaria Marina is a food engineer and specialist in New Food Product Development. She has been working as a food consultant since 2019, leading projects with plant-based companies, from startups to big corporations. In 2021, Marina co-founded Solucionaria, a food consultancy focused on R&D, innovation and regulatory affairs for the food and beverage industries. She has experience in the quality and food safety areas. Working in R&D is her dream job, because it is dynamic, creative, and challenging. Another area she focuses on is trends and launches on the local and global markets, giving insights to companies on how to create or improve their products. The plant-based market is here to change the food industry for the better, and she hopes to help that happen in the best way possible. Click here to view Marina’s LinkedIn profile Vegan Expert, Vegg2Food Florence Dusseaux is a vegan expert for consulting agency Vegg2Food. She helps the transition towards a plant-based food system, through marketing and communication, strategy, business development and project lead. Florence has been a vegan since 2015 but passionate about food since the beginning of her entrepreneurial career. In 2021, she was nominated as an influential plant-based food promoter among eight other French influencers for the first plant-based food award in France. Florence is also co-founder of La Pondation de Félicie: a sanctuary for laying hens. Florence helps companies around the world (Canada, UK, India, South Africa, Caribbeans) to promote their plant-based alternatives from the idea to the final destination: consumer plates. Every week she decrypts food tendencies in the plant-based innovative sector in France and around the world. Her motto is: Changing the world through plant-based food, one meal at a time. Click here to view Florence’s LinkedIn profile Founder, GreenGourmet Foods Born in Havana, Cuba, Dr. Ritu Chhatwal has lived and worked in over 10 countries. Be it teaching primary school in the Middle East, tackling social development and public health issues at CIDA and the UN, or running a therapy practice in India, she brings a unique global point of view. She is a serial entrepreneur passionate about creating foods that revive your health, support farmer communities, and rejuvenate the planet. Her latest venture, GreenGourmet Foods is developing a line of delicious, nutritionally dense, planet friendly products to help us “eat our way out of extinction!” A TEDx speaker, a frequent panelist, Dr. Chhatwal lives in New Delhi, India. Click here to view Ritu’s LinkedIn profile General Manager – Plant Based World North America Chris Nemchek is a 30-year veteran of the International Exhibition and Global Commerce Industries. He spent 22 years at the Specialty Food Association (SFA) and is well recognised for his role in leading and developing the Fancy Food Shows into North America’s premiere specialty food marketplace. As Senior Vice President at SFA, Nemchek oversaw the departments responsible for developing and driving the strategic direction of the Fancy Food Shows, all revenue generation for the SFA enterprise and member success. His work included development and execution of membership growth and advancement programs. Following his years at SFA, Nemchek was named General Manager of the Plant Based World Conference & Expo in August of 2019, where his role is to oversee the future growth of the event and expansion of the brand. A frequent speaker at industry conferences, Nemchek’s industry leadership includes Board of Directors of the International Association of Exhibitions and Events (IAEE) and their NY Chapter (NYIAEE). He is also past chairman of IAEE’s MATSO Council advancing the interests of the US’s largest trade shows. Are you a plant-based industry innovator worthy of our judges attention? Enter the World Plant-Based Awards 2022 now! #2022 #WorldPlantBasedAwards #awards #judges #plantbased #WorldPlantBasedAwards2022

Ripple Foods has added a new plant-based milk to its product range – Oat Milk + Protein – which contains 50% less sugar and more calcium than dairy milk. The new oat milk features 6g of plant-based protein per serving, which is said to have three times more protein than most regular oat milk offerings. Ripple Foods uses gluten-free oats and “ultra-clean” pea protein for its new Oatmilk + Protein beverage. Ripple Foods CEO Laura Flanagan said: “There are many consumers who like the taste and texture of oat milk, but the reality is they are disappointed in the nutritional profile, specifically the lack of protein. Ripple is changing the game so that those who like oat milk, can now really love it, as Ripple’s version of oat milk provides three times more protein than regular oat milk, along with the great taste and creamy texture people expect.” Oat Milk + Protein will be available at Target, Sprouts and other retailers for an RRP of $5.99 per bottle. #Oatmilk #RippleFoods #US

Phyto Organix Foods has announced plans to invest CAD 225 million (approx. $175.6 million) to build a new net zero-emission plant protein facility in Strathmore, Alberta, Canada. According to Phyto Organix, the 100,000-square-foot plant will represent the largest-ever capital investment in Strathmore. The plant will serve as a base for Phyto Organix to innovate and grow its plant protein business. The company will use proprietary wet fractionation technology to annually process 40,000 metric tonnes of yellow peas – grown within 75km of the facility – into soluble and insoluble protein isolates, processed fibre and starch, and dietary pea hull fibre. The facility will be able to recycle 75% of its process water and will be powered with low-emission energy sources. Chris Theal, founder, president and CEO of Phyto Organix, said: “Our CAD 225 million investment will generate over CAD 120 million of annual GDP, employ 80 Albertans and yield tangible economic diversification in the town of Strathmore and the province of Alberta. Our team has designed a net-zero facility to produce food products that embody our core values of health, wellness and sustainability. We are energised to lead the plant protein industry in Alberta.” #Canada #PhytoOrganix #plantprotein

Nestlé Health Science has reached an agreement to acquire Brazilian nutrition and health lifestyle brand, Puravida. Founded in 2015, Puravida produces organic, natural and plant-based foods, as well as “clean label” supplements. Nestlé Health Science says that it shares the belief with Puravida that nutritional supplements, vitamins and minerals play a key role in supporting health and wellness – whether for people with an active lifestyle or for those facing health challenges. The acquisition will enable Nestlé to expand its consumer health portfolio in Brazil. Puravida’s mix of products is said to complement Nestlé Health Science’s offering, which includes oral nutritional supplements, protein powders and ready-to-drink nutritional beverages. Monica Meale, an executive responsible for Nestlé Health Science Latam, commented: “Bringing together Puravida and Nestlé Health Science’s deep expertise in nutrition research and development will result in further innovation, expanding the breadth and depth of the portfolio in the consumer and healthcare professional channels. Our retail presence will open new opportunities for Puravida’s growth and our strong network with healthcare professionals will expand the brand’s presence.” The financial details of the transaction have not been disclosed. #Brazil #Nestlé #NestléHealthScience #Puravida

US plant-based protein bars, GoMacro, has expanded its portfolio with the launch of two flavours: GoMacro’s Salted Caramel + Chocolate Chips and GoMacro Kids’ Cinnamon Roll. GoMacro’s Salted Caramel + Chocolate Chips bars feature a mix of almond butter and coconut milk blended with maple sugar. Meanwhile, the Cinnamon Roll flavour combines creamy cashew butter with coconut milk, plant-based protein and vegan white drizzle. The new flavours contain non-GMO ingredients and are certified organic, vegan, gluten- and soy-free. “We’re always listening to our customers and creating new products that fit their needs,” said Jola Sonkin, co-founder and CEO of GoMacro. “These delicious new flavours are made with the wholesome ingredients and certifications GoMacro customers have come to trust.” #GoMacro #proteinbars #US

Healthy nutrition is the new norm, as markets globally show rising demand for healthier foods. Formulating for the new generation of health-conscious consumers remains challenging, as taste, texture, flavour and appearance matter alongside convenience and a nutritional profile. Fibre and protein enrichment, free-from, plant-based nutritional choices, sugar, salt and fat reduction, fresh-keeping for sustainable health, clean label, healthy indulgence are all a focus for Univar Solutions. Bakery, snacks, beverages, dairy and active nutrition are some of the key categories seeing consumer drive for healthy nutrition. She continued: “Consumers are effectively becoming mindful nutritionists, educating themselves on what they need for health and wellness. They are mindful of the nutrient density and functionality of their foods, and we will soon see a combination of holistic health and self-care in food and beverage markets like never before, with a sharp focus on ingredient sustainability and taste, flavour, texture and appearance.” Plant-based nutrition is seen as one of the pillars of health and wellness, from the self-case as well as the environmental and sustainability perspective. Health crises, climate change and the ability of food production systems to keep pace with a population projected to reach 8.5 billion by 2030, bring the need for alternative proteins into focus, rapidly elevating the “better for me, better for the planet” theme across the continents. “We believe that plant-based food innovations could help the food industry bring together business communities, science and technology to create sustainable growth, enable consumer choice for better nutrition and have a positive impact on fighting climate change. Univar Solutions has these innovative technologies and ingredients to assist challenges of developing high-quality, clean-label, plant-based alternative products,” McDonagh added. The source of the ingredients used to create products matters. Consumers routinely scrutinise ingredient lists and educate themselves on product safety, quality and traceability. European markets are adopting the Nutri-Score front-of-pack label, while in the UK, promotions on food and drinks high in fat, sugar and salt (HFSS) in medium to large retailers will be restricted starting October 2022. Delivering sustainable, nutrient-dense and functional products is becoming a prerequisite for successful product launches and brand longevity. Clean labels are essential in providing the health-conscious consumer with information and therefore confidence in their chosen products, as ‘Front-of-Pack’ labelling is well established throughout Europe. The concept of clean conscience is beginning to supersede clean labelling, as it goes beyond what is good for the body and reflects what is good for the planet, the provenance of ingredients and their environmental sustainability. And consumers are now seeking and being given more information about the health components of the food that they are purchasing. Healthy products in the next two years will focus on solutions that support consumers’ self-care practices and boost nutrient density, whilst reducing fat, sugar and sodium. “Enabling that all-important consumer choice and quality healthy nutrition is what fuels our passion at Univar Solutions, and that is the focus of our efforts to bring quality, efficient solutions and options to food and beverage manufacturers,” said Kevin Hack, vice president for food ingredients at Univar Solutions. Webinar series: Discover wellness Join Univar Solutions’ Virtual Discover Wellness Series throughout June 2022 to learn more about how Univar Solutions can prepare you to meet these unique and rising demands. Among the topics of discussion are selected ingredients and formulations for healthy nutrition in bakery, snacks, dairy, beverages and active nutrition, such as starches, enzymes, natural sweeteners, taste modulators, natural colours and flavours, texturising systems, proteins and protein concentrates and prebiotic dietary fibre. The webinar series will discuss ingredient solutions that will address flavour, texture and mouthfeel challenges during product development. Learn more about healthy nutrition and Univar Solutions here. #health #HFSS #partnercontent #UnivarSolutions

Organic food and beverage company, Ecotone, has announced a €20 million investment at its plant-based drinks production facility in Badia Polesine, Northern Italy. The 14,000-square-metre site produces organic plant-based beverages for brands including Bjorg, Bonneterre, Isola Bio, Abbott Kinney’s and EcoCest, and employs 163 people. The investment – which has included the creation of a new production line – will enable Ecotone to produce an additional 27 million litres of plant-based beverages per year. Christophe Barnouin, CEO of Ecotone, commented: “This major investment aims to strengthen Ecotone’s industrial competitiveness in a growing market for plant-based beverages. With a strong presence throughout Europe just like its brands, with nine production sites, including two in France, Ecotone is committed to its values and leading the way towards more innovation and sustainability in the food industry.” He continued: “I would like to pay tribute to the unwavering mobilisation of the teams over the past three years, which has enabled the project to succeed and make the Badia Polesine factory a European industrial flagship”. The investments made over the last three years and the opening of the additional production line have created 32 new jobs, and more hires are expected as production increases. The investment is part of Ecotone’s strategy to “strengthen the competitiveness of its production sites,” with the company “focusing on innovation and automation while driving forward sustainability throughout its operations”. #Ecotone #Italy

Beneo has announced its acquisition of Dutch plant-based ingredients company, Meatless, for an undisclosed sum. Through the deal, Beneo is looking to expand its portfolio to offer a wide range of plant-based texturizing solutions for meat and fish alternatives. Founded in 2005, Meatless is a manufacturer of textured plant-based ingredients, with a portfolio of solutions derived from a variety of sources, including rice, faba beans, wheat, pea, lupin and quinoa. The acquisition marks the latest move by Beneo to strengthen its offering for the plant-based market, and comes after the company unveiled plans for a €50 million pulse processing plant in Offstein, Germany. Andreas Herber, a member of Beneo’s executive board, said: “Following the recently announced investment into our new faba bean processing plant, the acquisition of Meatless is the next logical step to reaffirm Beneo’s commitment to strengthening its business with solutions for plant-based alternatives”. He continued: “Beneo and Meatless are a natural fit. Beneo’s raw material expertise and ingredient knowledge, in combination with Meatless’s technology and product portfolio, will provide our customers with a versatile plant-based toolbox for meat and fish alternatives. The acquisition will allow for exciting new developments within Beneo’s portfolio, while also supporting the business’s sustainability ambitions.” #Beneo #Meatless #theNetherlands

The chorizo burger can be served as is, broken up into smaller chunks to “provide ‘flavour bombs’ throughout a dish”, re-shaped into meatballs, kebabs and sliders or sauteed for use in bases for ragouts and casseroles. Marc Coloma, food activist and Heura co-founder, said: “Bringing healthy, delicious and affordable plant-based foods to the world’s largest dedicated online grocery retailer shows that we can remove animals from the food chain with no compromise in choice. Ocado has a progressive customer base, with quality and taste at their hearts – the perfect match for our nutritious, delicious and versatile chorizo burger.” Bernat Añaños, Heura co-founder, added: “Our community asked – we listened, and we created. The chorizo burger is the brainchild of our Heura TechRebels and Bosh. Designed to allow consumers to burst with creativity, this product goes beyond standard use.” He continued: “Having an animal meat successor as a versatile ‘ingredient’ is the next step in making it mainstream, and we can’t wait to see what our community and beyond create using this exclusive new product. Bosh! share our global mission of creating a movement which excites, inspires and enables consumers to make a choice which benefits the planet, animals and people every day.” The exclusive product will is available on Ocado for an RRP of £3.50 per two-pack. #Bosh #Heura #UK