Roquette has opened what it claims is the world’s largest pea protein plant, to serve growing global demand for alternative proteins. With capacity to process 125,000 tons of yellow peas each year, the new 200,000-square-foot plant in Manitoba, Canada, marks Roquette’s biggest North American investment to date. Roquette works with food companies to develop new plant-based products and solutions, and is aiming to help meet ‘surging’ global demand for alternative proteins with its new facility. The company’s Nutralys pea protein can be used to make a range of food products, including meat alternatives, nutrition bars, and plant-based biscuits and beverages. The new pea protein plant is situated in Portage la Prairie, just outside Winnipeg, in a region the company says “produces more peas than any other in the world”. Roquette – which also has a pea protein plant in France – now has capacity to process 250,000 tons of peas every year. “We see this as a transformational event in our history and a boost to the global plant-based food sector,” said Pierre Courduroux, CEO of Roquette. “Diets have changed considerably in recent years, and the desire for alternative proteins continues to grow. Our company is proud to bring this amazing new facility online to serve demand in North America and around the world.” Jeremy Burks, senior vice president of plant proteins at Roquette, added: “The pandemic has led to stronger consumer demand for plant-based proteins while also disrupting global supply chains. This plant will help our customers move forward rapidly on product development.” #Canada #Roquette

Danone is planning to convert its Villecomtal-sur-Arros dairy plant in France into a plant-based production site. This is in an effort to seize growth opportunities in plant-based products and meet new consumer expectations. The dairy giant has announced it will invest €43 million to convert the facility in southern France into a plant-based site for its Alpro brand that will supply the French and European markets. François Eyraud, managing director of Danone fresh products France, said: “We are observing the enthusiasm of consumers for vegetable recipes, which constitutes a simple solution for those who wish to adopt a more varied and diverse diet. More than ever, we believe in vegetable and dairy offers.” He continued: “This project would allow Villecomtal-sur-Arros to support a growing market by becoming a benchmark site in Europe for the production of vegetable drinks mainly based on oats”. The factory will be converted in the autumn of 2022 and will begin to produce its first Alpro-branded drinks from the second quarter of 2023. Danone also plans to invest €24 million in its sites in Bailleul (Hauts De France), Paysde Bray (Normandy) and Saint-Just-Chaleyssin (Auvergne Rhône-Alpes). Earlier this year, Danone launched Alpro drinks production at its Labinsk plant in the south of Russia. #Alpro #Danone #France

British plant-based chocolate brand Raw Chocolate Company has released spiced chocolate almonds in time for the festive season. The new launch is made with 100% organic ingredients and is gluten-free, palm-oil free and refined sugar-free. The chocolate almonds are sweetened with coconut blossom sugar and 66% cacao butter and are prepared with festive mixed spices including cinnamon, clove, allspice and nutmeg. The product is available in the UK on the Raw Chocolate Company website for an RRP of £9.95. #RawChocolateCompany #UK

Israeli 3D-printed meat alternative company Redefine Meat has launched plant-based lamb and beef whole cuts, which the company says are comparable to high-quality animal meat. The whole cuts, launched under the company’s New-Meat range, will first become available in high-end restaurants in the UK, Germany, the Netherlands and Isreal. The meat substitute is made from a mix of “soy and pea protein, chickpeas, beetroot, nutritional yeasts and coconut fat, it mimics flank steak, which is also known as bavette,” according to Reuters. The New-Meat range also includes burgers, sausages, lamb kebabs, and ground beef, which the company claims will allow chefs to achieve “culinary versatility to incorporate plant-based meat into their menus”. Eshchar Ben-Shitrit, CEO and co-founder of Redefine Meat, said: “Over the past few weeks at COP26, we’ve seen world leaders commit to landmark goals such as the elimination of all deforestation by 2030, which requires a significant reduction in global meat consumption. Redefine Meat has its eyes set on the real problem – not meat, but the way it’s produced. We have a genuine solution that today, not in 2030, preserves all the culinary aspects of meat we know and love, but eliminates cattle as a means of production. “We’ve achieved a level of superiority in taste and texture that surprised even some of the most recognised chefs in the world, and our unique technological capabilities enable us to replace every part of the cow for the first time. By continuing our close collaboration with the top-tier culinary world, we will accelerate our product rollout in the coming months – beginning with Europe and followed by the US and Asia – and launch within multiple distribution channels next year,” he added. #RedefineMeat #meatalternatives #Israel #plantbasedmeat #UK #hospitality

Chinese yeast company Angel Yeast Co has launched AngeoPro F80, a vegan-friendly, natural-origin yeast protein. The allergen-free ingredient has a high protein content and can be used in a wide range of plant-based foods, including vegan fish, meat and cheese alternatives. Angel Yeast says that yeast protein – derived from Saccharomyces cerevisiae – offers a balanced amino acid composition and high digestibility. Yeast protein is made using an eco-friendly fermentation process that requires limited land use. According to Angel Yeast, research shows that the carbon emissions generated during the production process are 20 times less than those of beef. “As a unique microbial protein, yeast protein can not only provide similar nutritional value to animal protein, but also address the concerns involving plant-based protein such as genetic modification and shortage of land resources,” said Eric Ao, general manager of Angel Yeast’s Europe division. “We believe yeast protein is one of the best alternative protein sources in the market now.” #AngelYeast #plantbased

CP Kelco has unveiled a new dual-function solution for formulating plant-based dairy beverages: Kelcogel DFA Gellan Gum. The latest addition to CP Kelco’s gellan gum product line can help to ensure that the micronutrients that are used to fortify most dairy alternative beverages stay evenly suspended in the formulation. Meanwhile, the single-ingredient solution can also be used to replace or reduce locust bean gum, which is often included in plant-based dairy drinks as a texturising ingredient. By helping to deliver both the desired suspension and mouthfeel, CP Kelco says that the new solution enables product developers to simplify their ingredient list. “As consumer demand for plant-based dairy alternative beverages continues to boom, locust bean gum supply and pricing have been volatile globally,” said Shaw Gilmer, senior director, biogums strategic platform at CP Kelco. “Our new Kelcogel DFA Gellan Gum serves as a proven alternative solution to replace or reduce locust bean gum in plant-based beverage formulations. “With our newest gellan gum grade, developers can deliver a simpler product label and potentially reduce their total cost in use without compromising on quality. It’s a win-win for both the dairy alternative drink producer and consumers.” #CPKelco #Dairyalternatives

PlantPlus Foods, a joint venture between Marfrig Global Foods and ADM, has entered into definitive agreements to acquire Sol Cuisine and DEW Drink Eat Well. With operations in the Americas, PlantPlus Foods is developing a portfolio of plant-based food products, and the acquisitions are expected to strengthen its position in the North American market. DEW Drink Eat Well offers a range of free-from plant-based burgers and sausages under the Hilary’s brand, which are distributed in the US and Canada. Meanwhile, Sol Cuisine is based in Canada, and produces branded and private-label plant-based protein products for the US, Mexican and domestic markets. The Sol Cuisine deal is valued at approximately CAD 125.4 million ($100.2 million approx.), and is expected to close in the first quarter of 2022, subject to customary conditions. Dror Balshine, founder and president of Sol Cuisine, said: “By partnering with PlantPlus Foods, Sol Cuisine gains additional tools to scale, including capital, access to best-in-class ingredient suppliers and technologies, and the backing of premier operations and leading food technologies”. The company added that it will be able to leverage PlantPlus Foods’ ‘significant’ research and development and manufacturing resources. #MarfrigGlobalFoods #ADM #DEWDrinkEatWell #SolCuisine #PlantPlusFoods

Popular Mochi brand Little Moons has released a limited-edition vegan peanut butter and caramel flavour to add to its range of mochi bites. The new variation, named PeaNOT Caramel Crunch, blends the flavour of peanut butter (without the peanuts) with salted caramel and added crunchy caramel pieces and is wrapped in flavoured mochi dough. The new limited-edition flavour will join Little Moon’s 12-product range, which consists of its other vegan offerings including Belgian Chocolate, Belgian Chocolate and Hazelnut and Tropical Passionfruit and Mango. The product is available for a limited time only from the Little Moons website with an RRP of £40.00 for six packs alongside Belgian Chocolate and Hazelnut and Vegan Passionfruit and Mango for the Veganuary bundle. The brand-new flavour will also be on sale at Little Moons Pick & Mix in Selfridges and Westfield. #LittleMoons #UK #vegan

Upfield-owned dairy-free cheese brand Violife has expanded into the vegan cream category for the first time, with the launch of Viocreme. Viocream is made from a blend of coconut and rapeseed oils, lentil protein, natural flavour, maize starch, beet sugar and rock salt. The new product is 100% vegan and free from dairy, soy, gluten, lactose, nuts, preservatives and emulsifiers. Violife’s senior marketing manager, Bianca Harris, said: “100% vegan, Viocreme can be enjoyed by everyone and, as it largely emulates the properties of dairy cream, it is truly versatile. Joining Vioblock and Viospread, we’re excited to now offer a fuller dairy alternative range, beyond cheese alternatives, to flexitarians, vegans or vegetarians searching for plant-based dairy products that taste and act like the real thing”. Viocreme will be available in Asda and Ocado from 15 November with an RSP of £1.50. Last week, Violife released a new camembert-style cheese, Le Rond Camembert Flavour, for the festive season. #Upfield #vegancream #Viocreme #Violife

Follow Your Heart has expanded its portfolio with the introduction of a new plant-based macaroni and cheese product, made with whole foods. The USDA-certified organic SuperMac comes in an 8.1oz box with a pouch of sauce and can be enjoyed as a quick meal or side dish. The new offering is available in two flavours: Cheezy Carrot, featuring a sauce made with organic ingredients, including carrots, butternut squash and navy beans; and Creamy Caulifredo, with a sauce made from organic ingredients such as navy beans, cauliflower and cashew butter. The ‘kid-friendly’ convenience food is free from dairy, egg, peanut and soy, as well as cholesterol and preservatives. “While we have a long history in the refrigerated section, we’re always looking for exciting ways to expand the universe of healthy, plant-based solutions no matter where they’re found in the store,” said Bob Goldberg, co-founder and CEO of Follow Your Heart. “SuperMac is an innovative, organic replacement for traditional mac and cheese as its sauces are made with vegetables, cashews and beans. It’s quick, simple, plant-based, and it’s not only for kids. For so many occasions, it’s a meal in under ten minutes that will put a smile on your face.” With an SRP of $5.99, Follow Your Heart SuperMac is available exclusively at Whole Foods Market locations until the end of March 2022. Earlier this year, Danone agreed to acquire Earth Island, maker of Follow Your Heart, in a move to strengthen its plant-based business. #Danone #EarthIsland #FollowYourHeart #US

Sausage roll brand Wall’s Pastry has released two new vegan pastry flavours to add to its existing microwaveable slices range. The new vegan savoury offerings include the Red Thai Curry Slice, which is made with roasted sweet potatoes, red peppers and coconut in a curry sauce. It has 9.3g of protein and contains 394 calories per 180g slice. The Hearty Chilli Bean Slice is filled with kidney beans, red peppers and sweetcorn in a chilli sauce and contains 8.5g of protein and 371 calories per 180g slice. The products will join the existing variations of Mexican Chicken Fajita, Chilli Beef Burrito, Nacho Chilli Cheese and Piri-Piri Chicken. Mike Holton, brand manager at Wall’s Pastry, said: “With the growing demand for vegan products, we really wanted to create a new offering for our plant-based customers. Moving away from meat-eating should never mean compromising on taste, or convenience.” He continued: “Our microwave slices are designed to fit into busy routines and are perfect for a working from home snack, a quick office lunch or even as a tasty meal for students. We’re delighted to be expanding what is already a popular range by bringing new products to the vegan market.” The vegan pastries are available in select UK Tesco stores for an RRP of £1.80. #UK #WallsPastry

Singapore-based food tech company Sophie’s BioNutrients has partnered with Ingredion to develop a microalgae-based cheese. Sophie’s BioNutrients collaborated with the Ingredion Idea Labs innovation centre in Singapore to co-create the vegan-friendly cheese, which is made from its dairy-free microalgae milk. The cheese alternative is said to have an umami and tangy taste profile – mimicking a natural Cheddar cheese – and comes in semi-hard and spreadable varieties. Sophie’s BioNutrients produces a neutral-hued flour from single-cell microalgae that are grown within bioreactors. The firm’s microalgae protein flour has been used to make products including plant-based meat and milk. The company says that a 1oz serving of its new semi-hard microalgae cheese provides double the daily allowance of vitamin B12. It also has a low carbon footprint. “Microalgae is one of the most nutrient-rich and ductile resources on the planet,” said Eugene Wang, co-founder and CEO of Sophie’s BioNutrients. “Today we have shown another facet of the unlimited possibilities this superfood can offer – a dairy- and lactose-free alternative to cheese that, thanks to microalgae, offers a higher protein content than most available dairy-free alternatives. “We are incredibly excited for this development in allergen-free foods and the prospect of more inclusive dining.” #Ingredion #Singapore #SophiesBionutrients