Israeli alternative seafood start-up, Plantish, has raised $12.5 million in a seed funding round to boost the production of its plant-based, whole-cut salmon fillets. The round was led by State Of Mind Ventures, with participation from Pitango Health Tech, Unovis and TechAviv Founder Partners, among others. The company says this investment represents the largest seed round in the alternative seafood market. Founded in 2021, Plantish has developed a manufacturing technology aimed at producing plant-based, whole-cut fish alternatives that replicate the taste, texture and nutrition of conventional salmon. The funds will enable the company to carry out further R&D to accelerate product development, with hopes to enter the foodservice sector. Plantish’s CEO and co-founder, Ofek Ron, said: “We’ve already seen it happen in the meat market, now it’s the time for fish. And in particular, salmon, which accounts for $50 billion in the half a trillion dollar seafood market. The problem has been that fish is so difficult to replicate until now.” He continued: “We understand that over 60% of seafood is eaten outside the home, and salmon is among the most popular fish and animal protein in the world. Therefore we are focusing our efforts on the foodservice route and you can expect to see us in fine dining restaurants within the next two years.” Plantish salmon will be available in pop-up locations later in the year, officially launching in restaurants nationwide in 2024. #plantbased #Plantish #seafood

Food technology start-up Tender Food has raised $12 million in a seed funding round, which it will use to scale up its alternative protein offerings. The round was led by Chris Sacca’s Lowercarbon Capital, with other investors including Rhapsody Venture Partners, actress Natalie Portman, Safar Partners, Bread and Butter Ventures, MCJ Collective and food tech specialist Unovis. Tender Food has developed a technology that enables the production of animal-free, whole muscle cut products such as chicken breasts, pulled pork and steaks, while retaining their high protein nutritional profiles with no additives or fillers. The company’s manufacturing process, which is licensed by Harvard University, involves spinning plant proteins into strands that mimic real meat muscle fibres. Christophe Chantre, CEO and co-founder of Tender, said: “Our ambition is to make products that are indistinguishable from butchered meat. By recreating the textures and fibres of animal-based meats, we can ensure that no matter what cut of meat you want, a plant-based product from Tender is what you reach for.” With the new investment, Tender plans to expand production and launch its debut products later this year. #US #animalfree #TenderFood #HarvardUniversity #alternativeprotein

Free-from chocolate brand Nomo has launched a new kid’s Easter egg to add to its range, which includes a Creamy Choc Egg and Monster Lolly. The Easter eggs are free from dairy, gluten, eggs and nuts and include a separate chocolate lolly. Jacqueline Tyrrell, brand manager at NOMO, said: ”Those who are vegan or free-from often find themselves missing out on seasonal moments like Easter. We want to take the angst out of these moments for children and parents, which is why we strive to make our products irresistible and inclusive to ensure no one misses out.” She continued: “We offer all the flavours and formats that are available in mainstream confectionery, so it is easier than ever to make direct swaps for those also wanting to trial a vegan diet”. Nomo’s Creamy Choc Egg and Monster Lolly is available from Holland & Barrett, Sainsbury’s and Tesco with an RRP of £3. #Easter #Nomo #UK

US food tech start-up, Lypid, has raised $4 million in a seed funding round to expand its PhytoFat portfolio of vegan fats that mimic the texture and flavour of animal fats. The round was led by Green Generation Fund, with participation from Big Idea Ventures, Foodland Ventures, SOSV’s IndieBio, among others. The capital will be used to help Lypid bring its product to market and expand into the US, Europe and Asia. Using Lypid’s microencapsulation method, PhytoFat maintains its animal fat-like qualities when heated above 165 degrees celsius, producing vegan fats with “juicy” animal-like texture, melting behaviour and better nutritional profile. PhytoFat has no artificial additives, hydrogenation and contains zero trans fats. Victor Chen, co-founder and CEO of Foodland Ventures, said: “[Lypid’s] technology creates great diversity for plant-based fats – it could be the vital ingredient for better-tasting plant-based meats or a healthier alternative for traditional meat-based products”. Jen-Yu Huang, Lypid’s co-founder, said: “We see fat as a critical catalyst to bring meat alternatives to the next level – tastier, healthier and more sustainable. Now our goal is to bring production of PhytoFat to the industrial level. We are aiming to produce more than 10 tonnes per year for each production line.” #Lypid #US #veganfats

Atlantic Natural Foods has introduced a new range of plant-based, canned “Chik’n” products under its Loma Linda brand. The new line is available in three varieties: Loma Linda Chik’n in Broth, Loma Linda Chik’n BBQ and Loma Linda Chik’n Buffalo. Chik’n in Broth features large “chicken” pieces in a mild vegetable broth. Chik’n BBQ contains a thick, rich sauce made from sweet peppers, brown sugar and vinegar, complete with lighter notes of garlic, chilli and smoke. Lastly, Chik’n Buffalo uses a classic buffalo sauce that is tangy, zesty and provides a “punch of heat”. The range is made from sustainably sourced plant proteins and is vegan, gluten-free, non-GMO and can be eaten hot or cold. Kelly Krause, EVP and chief innovation officer at Atlantic Natural Foods, said: “Alternatives to support our traditional food supply are necessary to provide more sustainable nutrition options on a global scale, so we’re excited to bring our Chik’n to market quickly in support of these efforts. With chicken being among one of the most consumed meats in the world, this shelf-stable protein is the perfect addition to your pantry, available at an affordable price that fits all lifestyles.” Retail prices will range from $2.49-$2.99 per can. #AtlanticNaturalFoods #LomaLinda #plantbasedchicken

Organic superfood producer Z Natural Foods has added to its extensive line of powders with the release of Organic Oat Milk Powder. Oat milk is a natural source of protein, fibre, vitamins and minerals with no saturated fat or cholesterol. Non-dairy and gluten-free, Z Natural Foods states that oat milk is recommended for consumers who are lactose intolerant or have gastrointestinal problems, as an alternative to dairy beverages. Jonathan Parker, director of nutrition and research for Z Natural Foods, said: “Just like our organic rolled oats, oat milk powder is a nutritionally dense food packed with nutrients like calcium, zinc, Vitamin B, Vitamin E and beta-glucans. But the most popular reasons for choosing our oat milk powder is the non-dairy and high fibre content resulting in a slower absorption similar to eating a bowl of oats.” The powder comes in an air-locked, resealable, stand-up foil pouch and can be safely stored for up to two years. The Organic Oat Milk Powder retails in a 1lb bag for $15.99 (16 servings), a 5lb bag for $59.99 (80 servings) and a 50lb bag for $524.99 (800 servings). #milkpowders #ZNaturalFoods

US plant-based cheese producer, Good Planet Foods, has expanded its product line-up with two new plant-based cheese wheels. The new offerings include: Real Smoked Cheddar and Real Smoked Gouda. The plant-based cheese wheels are crafted with allergen-free ingredients and will be available at retailers nationwide for an SRP of $5.99. “We are committed to expanding the plant-based cheese segment by pushing the envelope, and offering consumers new ways to enjoy allergen-free, dairy-free cheese,” said Good Planet Foods co-CEO, Bart Adlam. “With our new Smoked Wheels, we are doing just that. These naturally smoked offerings will bring the joy of cheese to consumers who are vegan, flexitarian or just trying to make a small step towards a healthier diet and planet.” Good Planet Foods’ products are non-GMO and keto-certified, as well as vegan, dairy-, gluten-, soy- and lactose-free. #GoodPlanetFoods #plantbasedcheese #US

Nutritious snack company Eat the Change has unveiled its “first-to-market” vegetable snack for kids, made from organic carrots and fruit juice. The snack range, named Cosmic Carrot Chews, is available in three varieties: Sour Cherry Berry Blast Off, Orange Mango Moonbeam and Apple Cinnamon Asteroid. The chews are made from four ingredients – with the primary elements consisting of organic carrots and fruit juice. The snacks are nutrient-dense, high in fibre, contain 60 calories and are a source of Vitamin A. They are also certified vegan, organic and kosher. Spike Mendelsohn, Eat the Change chef, commented: “The carrot chews are a result of being creative in the kitchen with innovation to avoid waste. I was doing R&D for a carrot chip product and was sent the wrong type of carrots. Instead of letting the food go to waste, I marinated and dehydrated them anyway which yielded a chewy texture versus a chip. When I brought the carrot chews home for my son to taste, he loved them. That’s when I knew we were onto something great.” Cosmic Carrot Chews have an SRP of $4.49 per package and the product is available across the US in stores such as Whole Foods Mid-Atlantic, MOM’s Organic Market, Erewhon, Hy-Vee and online on the brand’s website. #EattheChange #kidssnacks #US

Finnish dairy manufacturer Valio has signed an agreement to acquire Gold&Green Foods from Paulig. Gold&Green, which is known for its Pulled Oats products, has been a part of Paulig since 2016. The acquisition aims to further strengthen Valio’s position in the global plant protein market. The agreement includes Valio’s acquisition of the Gold&Green brand, intellectual property, and its research and development (R&D) team. However, it does not include other Gold&Green operations and its production site in Järvenpää, Finland. Tuomas Salusjärvi, EVP growth businesses and R&D at Valio, said: “Gold&Green has been a pioneer in the field of plant-based food and new product development, and Valio has successfully developed its Oddlygood plant-based product portfolio. Now, the Gold&Green R&D team joins us in reaching our strategic goal – to further strengthen our position in the growing global plant protein market. Together, we will develop the innovations in Gold&Green’s pipeline and continue the story of the brand.” Paulig’s CEO, Rolf Ladau, added: “We believe that plant-based diets are a growing trend and will continue to contribute to this growth through our Tex Mex, spices and snacks product categories. Over the years, we have invested in the international growth of Gold&Green and its products are currently available in 17 countries. However, we have not been able to scale the business in a profitable way. This agreement with Valio secures the continuity of the unique and innovative Gold&Green brand and enables the realisation of its full potential in the future”. Until a potential phase-out agreement has been reached, Paulig will continue operating Gold&Green Foods and selling its products under license from Valio in all markets. #GoldampGreenFoods #Paulig #Valio

The White Rabbit has unveiled a new range of plant-based and gluten-free ready meals, inspired by recipes from a Northern Italian restaurant. The new range features three brand new oven-ready meals – The Lasagne Al Forno, The Macaroni Gratin and The Tagliatelle Bolognese – alongside dough balls. The Lasagne Al Forno is a rich lentil and chickpea ragù, set between layers of gluten-free lasagne and finished with a plant-based bechamel sauce while The Macaroni Gratin features a creamy vegan cheese sauce, finished with a golden gluten-free crumb. Lastly, The Tagliatelle Bolognese is made from lentils and chickpeas, “perfect with an extra sprinkling of vegan parmesan and fresh basil”. White Rabbit’s side of doughballs are crafted using pizza sourdough and come with a separate plant-based garlic and herb dip. The range is available from Sainsbury’s nationwide. The White Rabbit ready meals are on sale for an RRP of £5.00 for 350g while The White Rabbit Dough Balls with Garlic & Herb Dip are available for an RRP of £3.75 for 180g. #readymeals #TheWhiteRabbitPizzaCo #UK

JBS USA’s Planterra Foods subsidiary is expanding its Ozo range with the introduction of a plant-based bacon product. The new Ozo offering aims to satisfy consumers’ desire to “wake up to the smell, sizzle and taste of bacon,” but with zero cholesterol and less fat. The product will be available in three flavours: cracked black pepper, applewood smoke and spicy jalapeño. Planterra Foods also recently launched plant-based chicken cutlets and shreds. “What makes our Ozo plant-based chicken and bacon unlike anything else on the market is the multi-sensorial experience comparable to that of their meat-based counterparts,” said Darcey Macken, Planterra Foods CEO. “The goal with all of our Ozo products is to bring inspiration to food lovers everywhere with extraordinary plant-based foods that deliver a ‘True Bite’ eating experience. True Bite is our promise to delight the senses, from first sight to last bite.” #US #Ozo #PlanterraFoods #JBSUSA #JBS

Barry Callebaut-owned brand Callebaut has launched a new plant-based range of chocolate, designed specifically for chefs and artisans to create “the next generations of chocolate gourmets”. Callebaut NXT is a 100% plant-based dark and milky tasting chocolates that are guaranteed to be free of any trace of dairy, without compromising on taste and indulgence. The chocolates are also nut- and allergen-free, rich in fibre and contain no artificial additives, flavourings or colourants. According to Barry Callebaut, the range is made with an extract from the chufa plant and is considered to be better for the environment, as growing milk from chufa has lower carbon emissions compared to cow’s milk. Xuan-Lai Huynh, global brand leader of Callebaut, said: “It took Callebaut experts and research and development (R&D) teams three years to bring this unique innovation to life. What makes it even more special is that the whole concept is being fuelled not only by our R&D team but even more by passionate chefs and artisans.” She continued: “Creating vegan, plant-based and dairy-free recipes stirs up all the know-how chefs have been applying for generations. For many, it’s like starting over. NXT will help ambitious chefs to re-invent the traditional pastry and chocolate recipes and elevate dairy-free, vegan, plant-based chocolate delights from a ‘niche’ segment to a global movement.” #BarryCallebaut #chocolate #dairyfree #plantbased