UK plant-based dips company Holy Moly has expanded its portfolio with the addition of two new “creamy” vegan dips. Holy Moly Tzatziki and Smoky Garlic Aioli dips are made with a blend of plant-based mayo and yogurt, containing no artificial ingredients. According to the company, the dips are promised “creamy indulgence without any compromise on taste”. The two new products join Holy Moly’s current line-up of smoky red pepper and tomato salsa, tomato and mango salsa and original guacamole. Holy Moly’s co-founder, Tom Walker, said: “Our principles around wholesome, quality ingredients and delicious homemade taste give us a genuine point of difference in dips for consumers across the board”. He continued: “We are becoming increasingly discerning about taste and what goes into our food – whether you are vegan, or not there is a trend towards simple ingredients with authentic foodie credentials and the Holy Moly range taps into that insight”. Holy Moly Tzatziki and Smoky Garlic Aioli dips are available at Waitrose for an RRP of £2.50 for 170g pack. In 2020, Holy Moly entered into the ready-to-drink category with the launch of a range of cold-pressed Nutshakes across the UK. #dips #HolyMoly #plantbased #UK

Danish Crown has launched a new plant-based range under its Den Grønne Slagter brand, consisting of ready meals and meal components. The range includes eight plant-based products, which includes veggie fars, veggie bites, BBQ burger, nuggets, schnitzel and veggie deller along with Indian-inspired dishes, Tandoori and Byriani. The products are made without soy and with either Nordic or organic vegetables as the main ingredient. Mette Schacht Færch, head of marketing and innovation at Danish Crown Nordics, commented: “We have worked intensively with these products to develop the right taste, texture and preparation, and this work showed that preparation is key to obtaining a good experience from the products. Briefly said, several of the plant-based products must be fried at lower temperatures than meat, and this is one of the things we will now emphasise to consumers buying one of our products.” The new product range from Den Grønne Slagter is available in select Danish food retail chains and from the end of January also widely available in Danish supermarket coolers. #DanishCrown #DenGrønneSlagter #Denmark

Greek yogurt maker Chobani has expanded its portfolio with the introduction of a new plant-based coffee creamer range. The company – which already offers dairy- and oat-based coffee creamers – says that the new line blends plant-based ingredients to create a ‘rich, creamy and dairy-like product’. Chobani’s new plant-based creamer range features four varieties: Sweet & Creamy, French Vanilla, Chocolate Hazelnut and Caramel Macchiato. “As coffee drinkers continue to elevate their at-home experience and ask for better options, we’re expanding our creamer offering to include four new plant-based creamers full of the flavours they love,” said Chobani president and chief operating officer, Peter McGuinness. “With this expansion, we offer better options with something for everyone – creamers made from oat, farm-fresh dairy or plant-based ingredients.” Chobani’s new plant-based creamers are free from artificial flavours, sweeteners and preservatives, and are available in the US. Chobani has also announced the launch of a new limited-availability dairy coffee creamer flavour, Sizzlin’ Brown Sugar, which was picked by consumers through a contest and vote. #Chobani #coffeecreamers #US

Danone North America has expanded its Silk portfolio with new Silk Extra Creamy Almond milk, joining the brand’s extensive alt-dairy range. The new plant-based release is made with a blend of three different kinds of almonds for a silky-smooth taste and apparently has 50% more calcium than reduced-fat milk, zero grams of cholesterol and is an excellent source of calcium and vitamin E. The milk is available in Unsweet and Original variations and will join the company’s range of almond products, which includes beverages, coffee creamers and yoghurt alternatives. Derek Neeley, vice president of marketing for Silk, said: “We’re thrilled to introduce Silk Extra Creamy Almond milk to Silk’s almond portfolio, just in time for the new year. Almond is a great way to start your plant-based journey and our new Extra Creamy almond milk, along with our almond-based coffee creamers and yogurt alternatives, offers options to incorporate plant-based products throughout the day.” The new launch is available for an RRP of $3.49 per carton in the US. #DanoneNorthAmerica #Silk #US

Unilever-owned Ben & Jerry’s has announced it is adding two new vegan and gluten-free flavours to its line of non-dairy desserts. Mocha- and caramel-flavoured Non-Dairy Boom Chocolatta is made with almond milk, and features fudge flakes, gluten-free chocolate cookies and a gluten-free chocolate cookie core. Meanwhile, Non-Dairy Bananas Foster features a banana and cinnamon base with almond toffee pieces and a salted caramel core. The two new offerings bring the brand’s non-dairy options to a total of 18 in the US – which Ben & Jerry’s says represents almost 40% of its entire flavour line-up. “We know that people who choose non-dairy frozen desserts love variety,” said Dena Wimette, head of innovation for Ben & Jerry’s. “They want to avoid dairy and still have amazing taste. These two new non-dairy flavours will satisfy their cravings for something different and delicious.” Boom Chocolatta and Bananas Foster will be available in US retail for an SRP of $4.49-5.79. One year ago, Ben & Jerry’s introduced a new Topped ice cream line in the US, featuring seven flavours covered with a chocolate ganache. #BenampJerrys #Unilever #US

International Taste Solutions (I.T.S) has developed new flavour enhancers that “replicate the indulgent characteristics of traditional bakery products” in plant-based alternatives. The Vegan Boost range offers an all-in-one solution that can be used to accentuate buttery and creamy flavours in a range of dairy- and egg-free cake and patisserie products. The natural flavour solutions come in liquid and powder formats. Meanwhile, a higher strength range, Vegan Boost Extra, is available if more intense flavours are required. Vegan Boost can also help to mask off-notes from ingredients used to replace dairy and egg in plant-based bakery products. “Consumer demand for plant-based products is rising, but until now the bakery sector has been a little behind the curve,” said Carl Smith, head of innovations at I.T.S. “Our bakery customers know we are easy to work with and they asked us for help in enhancing the flavour of their vegan cakes and bakery ranges. “We set about creating a straightforward alternative to the options currently available from the larger flavour houses. Vegan Boost offers no-nonsense flavours, and it provides an easy-to-use solution that is proven to work.” #ITS #plantbasedbakery

Gathered Foods has unveiled the latest addition to its Good Catch range: Plant-Based Salmon Burgers. The new fishless alternative to salmon – which Gathered Foods says is the most consumed fish in the US – contains 16g of plant protein per serving. The burgers are said to replicate the delicate texture and ‘mild-yet-rich’ flavour of salmon, with a hint of citrus to round out the flavour profile. The new offering is easy to prepare and “without the unwanted fishy smell once cooked”. “Culinary innovation is at the forefront of everything we create at Good Catch and this new salmon will be an absolute game-changer in the market that boasts incredible flavour and texture,” said Chad Sarno, co-founder and chief culinary officer at Gathered Foods. “We are excited to see consumer response to our Plant-Based Salmon Burgers, which provide a convenient meal solution without the harm.” The burgers are available online via the brand’s website. Gathered Foods also plans to roll out the new offering in retail. Last year, Gathered Foods added a new breaded line, featuring plant-based fish sticks, fillets and crab cakes, to its Good Catch portfolio. #GatheredFoods #GoodCatch #Plantbasedseafood #US

Bel Group has expanded its Babybel portfolio with the introduction of a vegan variant. Offering a ‘smooth and creamy’ texture, Babybel Plant-Based is made using a blend of coconut oil and starch. The latest addition to the Babybel snacking cheese range is free from artificial colours and preservatives, and a source of calcium and vitamin B12. Ollie Richmond, brand manager at Babybel, said: “We’ve seen overwhelming demand for the development of a vegan-friendly Babybel over the years, and with the plant-based market continuing to grow substantially, the new launch is perfectly timed to meet this consumer appetite”. Babybel Plant-Based is sold in a fully recyclable paper outer bag. Each portioned snack is individually wrapped in a green variant of the brand’s signature wax shell. With an MRSP of £2 per pack of five, Babybel Plant-Based is available in Sainsbury’s. #Babybel #BelGroup #UK

Mondelēz International has launched a new plant-based variation of its Philadelphia cheese in the UK. Philadelphia Plant Based features a blend of oats and almonds, which Mondelēz says “creates the creaminess of Philadelphia without the dairy”. The soft cheese alternative – which is said to have been two years in the making – comes in recyclable packaging and is available exclusively through Tesco. Louise Stigant, UK managing director of Mondelēz International, said: “We’ve worked hard to make sure new Philadelphia Plant Based really delivers the same great taste and creaminess that people love and expect from Philadelphia, and we’re delighted that there’s now a Philadelphia product for everyone”. #MondelezInternational #Philadelphia #UK

UK dairy-free brand The Coconut Collaborative has announced the launch of three products for Veganuary. The new offerings include Overnight Oats Red Berries & Coconut Yog, which is available in Tesco stores. The on-the-go breakfast option features an oat and fruit compote swirled into the brand’s Natural Coconut Yog and is free from gluten. The company is also adding a new raspberry flavour to its 350g yogurt alternatives range. The Raspberry Coconut Yog is said to be naturally high in potassium and magnesium, and is also fortified with calcium and vitamin D. The dairy-free yogurt will be arriving in Sainsbury’s from 19 January. Like the rest of the brand’s Yogs range, the new product is made with live cultures and fruit sugars. Meanwhile, The Coconut Collaborative’s new Choc and Cre&m dessert features a smooth layer of chocolate with a whipped creamy topping. The plant-based ready-to-eat pudding is free from gluten and palm oil, and contains 139 calories per pot. The dessert will be available at Tesco and Waitrose on 9 January, followed by Sainsbury’s in late-February. “We’re thrilled to be hitting Veganuary 2022 with a bang and the launch of three amazing new products, across three different categories,” said The Coconut Collaborative founder and managing director, James Averdieck. #TheCoconutCollaborative #UK

The growth of the global plant-based market has shown no signs of slowing down in 2021, with every week bringing significant new developments for the sector. From acquisitions to new product launches, FoodBev takes a look back at the year’s top trending plant-based stories, which highlight some of the key trends and innovations in the category. Nestlé opens new plant-based food production site in Malaysia In April, Nestlé inaugurated a new plant-based meal solution manufacturing facility in Malaysia, following an investment of MYR 150 million (approximately $36.3 million). Located in Selangor, the facility was established to cater for the rising local demand for plant-based food, as well as to serve the export market. It joins the company’s plant-based food facility in Tianjin, China. Supplying the foodservice and retail channels, the facility has the capacity to produce 8,000 tonnes of halal-certified plant-based food per year, including burgers, schnitzels, chargrilled pieces and mince. New biodegradable chewing gum Nuud launches into UK retail Instead of using plastic in the gum base, Nuud uses ‘sustainably’ harvested tree sap called Chicle, which it says helps the gum to biodegrade naturally like banana skin. With the product, the brand is on a mission to rid the world of plastic gum, as well as to educate consumers about the amount of single-use plastic used in regular gum – which Nuud claims is ‘as much as a drinking straw in one piece’. Britvic acquires UK plant-based drinks brand Plenish ©Plenish As the market has boomed, the plant-based drinks category has attracted the support of investors in 2021, while other companies have been on the acquisition path. This spring, Britvic expanded into plant-based nutrition with the acquisition of Plenish, a UK plant-based drinks business. Founded in 2012, Plenish offers a range of plant-based milks – including almond, coconut, oat and cashew – cold-pressed juices and functional shots, as well as a series of cleanse programmes. Nestlé debuts new pea-based milk alternative brand The drink is made from yellow peas sourced in France and Belgium and Nestlé says it is high in fibre, low in sugar and fat, enriched with calcium and a source of vitamins D, B2 and B12. According to Nestlé, the neutral taste and high protein content of the pea-based beverage mean it is very versatile, and it can be enjoyed over cereal, in hot beverages, in cooking or drunk straight. Yeo’s and Oatly announce official opening of oat milk facility Oat continues to be one of the most popular plant-based milk options, and this July saw Swedish brand Oatly and Asian food and beverage company, Yeo Hiap Seng Limited (Yeo’s), open a joint oat milk plant in Singapore. The facility is located at Yeo’s Senoko Way site and marked Oatly’s only production venture in Asia before the company opened a manufacturing facility in China a few months later. David Zhang, Asia president of Oatly, said: “This new facility will help drive Oatly’s expansion into new and existing markets in Asia and support us to drive the shift from dairy to oat milk for the benefit of people and planet”. Nestlé releases plant-based Milo drink in Asia The Milo Dairy Free recipe replaces the milk from the original formula with almond and soy, but the other two core ingredients – malt and cocoa – remain the same. McDonald’s and Beyond Meat launch plant-based burger in the UK Meat alternatives are big business globally, with foodservice operators, established brands and new market entrants alike all looking to secure a juicy slice of the plant-based pie. Among them, McDonald’s launched a UK trial for a plant-based burger this year. The McPlant has been created using a meatless patty co-developed with Beyond Meat, as well as vegan cheese that is said to taste just like McDonald’s cheese slices and is based on pea protein. The burger features: a vegan sesame bun, mustard, ketchup, vegan sandwich sauce, fresh onion, pickles, lettuce, tomato, and the vegan patty and cheese. Nescafé Dolce Gusto launches plant-based coffee pods Credited by The Vegan Society, the plant-based pods come in almond and coconut flavours. Happi releases new oat milk white chocolate range Most of us are no stranger to a bit of over-indulgence during the festive period, with chocolate often figuring prominently. This year has seen a proliferation of plant-based options, including Happi Free From’s two new white chocolate varieties. Happi plain white and white raspberry come in 40g and 80g bars. The brand’s portfolio is made with gluten-free oat milk and rice syrup, as well as sunflower lecithin to ensure it is completely allergen free. The new vegan white chocolate bars join the brand’s portfolio of chocolate buttons and dairy-free milk chocolate bars, including plain, cacao nib crunch, salted caramel and orange varieties. McCain Foods announces new plant-based brand The Simple Root brand uses technology to transform potatoes and other root vegetables into a creamy taste and texture – without the use of artificial flavours or allergens. #Plenish #Oatly #Britvic #Nestlé #Happi #Nuud #McCainFoods #Wunda #BeyondMeat #McDonalds #Nescafé #Yeos

UK savoury pastry brand Ginsters has added a limited-edition plant-based pastry to its range with its new Creamy Garlic Mushroom Slice. The release will join Ginsters’ other vegan pastries which include Bombay Potato & Spinach Pasty and Cajun Spiced Sweet Potato & Chickpea Pasty. The slice is made with sliced white and chestnut mushrooms with a vegan cream and white wine sauce which includes roasted garlic puree, coconut milk, potato, onion and herbs. The filling is wrapped in a light puff pastry with a hint of lemon zest to finish. Sam Mitchell, Ginsters’ managing director, said: “As consumers look to a healthier start to the year, and interest in reducing meat heightens, we want to ensure we’re offering something that meets every meal occasion. Our latest vegan launch responds to the demand for more choice, while reinforcing to shoppers that Ginsters is the category leader, harnessing trends and bringing new flavours and formats to the category”. Ginsters Creamy Garlic Mushroom Slice is available for an RRP of £1.70 per 170g, just in time for Veganuary. #Ginsters #UK