Nomo has unveiled two additions to its Christmas line-up – the Chocolate Orange Reindeer and the Cookie

Bel has expanded its dairy-free offering in the UK with the launch of plant-based feta cheese-style cubes, available from this month. The new product is being introduced under Bel’s Nurishh brand, which was unveiled in 2021 as the dairy giant looked to take a slice of the burgeoning alt-cheese market. Since then, the Babybel maker has released a stream of dairy-free NPD, including a vegan version of its flagship snackable cheese. Nurishh Plant-Based Greek Style Cubes are said to be made with only natural colours and flavours, while being free from gluten and a source of vitamin B12. The product comes in a diced format, with the resealable pack helping to preserve freshness. “We’re delighted to unveil the latest in our Nurishh NPD drive, Nurishh Plant-Based Greek Style Cubes,” said senior brand manager, Justine de Monès. “Joining our delicious and diverse product range, providing consumers with all the ingredients and inspiration to create great-tasting plant-based dishes for every occasion, the new launch is set to see sales soaring as it arrives at the perfect time to tap into its seasonal appeal.” With an RSP of £2.70 per 150g pack, Nurishh Plant-Based Greek Style Cubes are available exclusively from Sainsbury’s. #BelGroup #Nurishh #UK

Functional mushroom beer brand Fungtn has unveiled a 0.5% ABV dark lager containing 500mg of shiitake extract with adaptogenic compounds. The vegan non-alcoholic brew combines organic shiitake mushrooms with malt, barley and hops to offer “a balanced blend of richer stout-like flavours, with a lightness on the tongue”. Like the rest of the brand’s range, Fungtn’s “hangover-free” Shiitake Dark Lager aims to enable consumers to reconcile social drinking with health and wellness goals. In addition to providing a rich umami flavour, Fungtn says that shiitake mushrooms are associated with a host of health benefits, including helping to lower blood pressure and reducing the absorption of cholesterol. Shiitake Dark Lager is available from the brand’s website with an RRP of £33.60 for a pack of 12 cans. #functionalmushrooms #Fungtn #Nonalcoholicbeer #UK

The agreements mark a significant step toward scaling up production, with the company targeting industrial-scale Factory 02, expected to be fully operational by 2030, is set to produce up to 12,800 tonnes of Solein

Ingredion has launched Novation Indulge 2940, a functional native corn starch that promises ‘unique’ gelling and film-forming properties, ideally suited to alternative dairy applications, batters and breadings. The minimally processed starch ingredient is the latest to debut as part of Ingredion’s clean label product pipeline. According to the ingredients company, it delivers novel texture and mouthfeel as well as natural claim enablement. Novation Indulge 2940 offers a ‘corn starch’ label, which is highly recognised and more widely accepted by consumers than many hydrocolloids and common food additives for texture, according to Ingredion’s own consumer insights. Constantin Drapatz, senior marketing manager for EMEA, Clean & Simple Ingredients at Ingredion, said: “To formulate vegan pizza cheese or coated fried products and deliver on a clean label has been a challenge in the past. Not only can we now offer an innovative solution, we can also improve the stretch or crispness during holding time, respectively.” #Ingredion #cleanlabel

This week, as part of The Plant Base's weekly Veganuary content specials, we round up some of the month's

The latest addition to the Impossible Beef line-up is already available in the fresh meat aisle of select

IFF has joined forces with Unilever and Wageningen University & Research (WUR) in a concerted effort to address flavour challenges in plant-based meat alternatives. The unique flavour profile of plant proteins often introduces undesirable notes, such as beany off-flavours and lingering bitterness in meat alternatives. Manufacturers typically mitigate these attributes by using combinations of flavours; however, this approach may result in undesirable aroma characteristics. In response to this challenge, IFF and Unilever are spearheading a comprehensive four-year research project, collaborating with scientists from WUR in the Netherlands. The primary focus of the project is to explore how flavours bind to protein molecules, aiming to recommend innovative flavouring strategies that enhance the sensory experience of plant-based meat alternatives. Leveraging IFF’s expertise in protein purification and natural food flavouring, the project aims to identify areas within flavour compositions with the highest potential for success. WUR will employ advanced analytical methods to study protein-flavour interactions, ensuring a scientific foundation for the research. Unilever’s involvement will guarantee a consumer-centric approach, aligning the research with consumer preferences. Neil Da Costa, lead scientist, global product research at IFF, said: “Our mission is to understand and improve flavour quality in plant-based meat by unravelling the intricacies of protein interactions, to investigate flavour loss and elevate the overall flavour profile. This joint commitment aligns with our shared goal of improving consumer eating experiences and fostering positive change within the plant-based food industry.” Manfred Aben, nutrition and ice cream head of science and technology at Unilever, commented: “Moving to a more plant-based diet is very important for our health and the planet. Technology is a key enabler for us to create plant-based products that have the same great taste and texture as animal meat but have a lower environmental footprint.” He continued: “We always strive to improve our products and satisfy our consumers’ changing needs and preferences. This research partnership will enable us to understand and control how flavours work to create superior plant-based meat products.” Hans-Gerd Janssen, part-time professor at the chair group Organic Chemistry of Wageningen University and scientist at Unilever, added: “Working together with companies helps translate the knowledge of Wageningen University & Research into practice and for companies to contribute their valuable practical experience for us to learn from. Developing meat alternatives that are even tastier and healthier can drive the transition to more plant-based options.” #WageningenUniversity #Researchanddevelopment #IFF #plantprotein #Unilever #flavours

British ice cream brand Jude’s has collaborated with peppermint company Summerdown to create a new vegan offering: Plant Based Mint Chocolate. The latest addition to the Jude’s portfolio features mint ice cream with a velvety chocolate swirl and rich dark chocolate pieces. The plant-based product is made with English Black Mitcham peppermint that has been grown, harvested and distilled on Summerdown’s family farm. Jude’s managing director, Chow Mezger, said: “It was an absolute joy to have the expertise of the peppermint people at Summerdown as we created this wonderfully balanced mint chocolate ice cream. Plant Based Mint Chocolate is unbelievably creamy, and I love the way the smooth ice cream, chocolate ripple and crunchy chocolate chips work together.” The ice cream will be available from Ocado from 31 August for an RRP of £4.80. #Judes #plantbaseddairy #Summerdown #UK

draft guideline that would restrict the labelling of plant-based dairy alternatives should “be torn up “serious about growing the economy and supporting business in the UK,” it should let consumers make up

Planetarians has raised $6 million in a seed II round to support the commercial production of its plant-based meat. Based in California, Planetarians upcycles byproducts to make its two-ingredient vegan whole cuts. The brand uses spent yeast from fermentation facilities and native plant proteins, such as soy flakes, left over from vegetable oil extraction. Led by venture capital firm Mindrock, the round also included Traction Fund, Techstars, SOSV and AB InBev’s corporate venture arm, ZX Ventures. Planetarians currently operates a pilot plant in Hayward, California, and will use the new funds to open a full-scale production facility to fulfil its first commercial agreements with foodservice customers. According to Planetarians, analysts at economic and social science research think tank, Iamecon, found the carbon footprint of its products to be 50x smaller than that of animal meat and 9x smaller than that of other plant-based meats. Co-founder Aleh Manchuliantsau said: “It took seven years of R&D to work through the long list of ingredients that are possible for plant-based proteins before we realised that one readily available fermented protein, spent yeast from breweries, could combine with soy flakes and other native plant proteins to deliver a meaty taste and texture at a low cost compared to the alternatives”. Max Barnthouse, co-founder and chef, added: “We are deeply grateful for the support of Mindrock, AB InBev and the rest of our investors. Like many other hard-working entrepreneurs and scientists, we have been trying to discover an alternative protein that hits all the marks. I think we have finally found it. I cannot wait to see Planetarians’ technology deployed across every brewery in the world.” #ABInBev #Planetarians #US

Mezeast, Wunda and Garden Gourmet will start disappearing from UK shelves during the second quarter.