EU bodies have rejected Amendment 171 (AM171), the draft legislation which would have imposed new restrictions on the terminology used by the plant-based dairy sector. The EU has already banned the use of dairy-derived terms such as ‘almond milk’ or ‘vegan cheese’, and this amendment would have had further implications for the dairy alternatives sector, as brands would have been prevented from using descriptive terms such as ‘creamy’, ‘buttery’ or ‘vegan alternative to yogurt’. Visual depictions of plant-based foods that could be judged to be ‘evoking’ or ‘imitating’ dairy, as well as certain packaging formats, would also have been prohibited. In addition, AM171 would have put an end to brands using claims that compare vegan alternatives to dairy foods – for example, ‘half the carbon emissions of dairy butter’. Last year, the European Parliament voted to reject a ban on plant-based products using names typically associated with meat products, but voted in favour of a plant-based dairy ban. AM171 has now been dropped by the European Parliament, the European Council and the European Commission, ahead of the EU’s super trilogues. The dropping of the amendment follows objections to the draft legislation from a diverse group of stakeholders, including 456,000 consumers via a public petition spearheaded by ProVeg International, Upfield and Oatly, and supported by 96 other organisations. NGOs, food companies such as Nestlé, Greta Thunberg and representatives of the dairy industry were also among critics of the amendment. Cecilia McAleavey, director of public affairs and sustainable eating at Oatly, said: “We welcome the decision to reject Amendment 171. It is essential and time critical to focus on removing legal obstacles hindering the shift towards a sustainable food system, not introducing new ones.” Jeanette Fielding, chief corporate affairs and communications officer at Upfield, added: “For the past few months, Upfield has been a vocal opponent of Amendment 171 and today’s decision to reject it is a win for the plant-based food industry and for all those people who signed the petition to pledge their support.” Meanwhile, the European Dairy Association (EDA) has stated that the decision to uphold existing restrictions on the use of terms such as ‘vegan cheese’ in the Common Agricultural Policy will continue to protect dairy industry products. “The protection of dairy terms remains a cornerstone of the Common Agricultural Policy,” said EDA, in a statement sent to FoodBev. “EDA and the whole European lactosphere celebrate the decision of the EU legislators to guarantee the status quo of the EU-wide protection of dairy terms, recognising the unrivalled quality excellence of milk and dairy products.” #Dairyalternatives #Europe #plantbased

Greenleaf Foods is releasing two new vegan chicken products under its Lightlife brand: Plant-Based Chicken Tenders and Fillets. The new breaded offerings are designed to be sold in retailers’ fresh meat section and are non-GMO Project Verified and free from artificial flavours. Lightlife reportedly uses high-moisture extrusion technology to create a taste, colour and ‘pull-apart’ texture that mimics traditional white meat chicken. With 10g of protein per serving, the new Plant-Based Chicken Fillets can be enjoyed in a sandwich or as part of a main meal. Meanwhile, the vegan tenders can be served as a dippable snack or be chopped into a wrap or salad, and offer 8g of protein per serving. “Lightlife is relentless in our pursuit of plant-based perfection,” said Jitendra Sagili, chief R&D and food technology officer at Greenleaf Foods. “Breakthrough innovation in plant-based chicken that offers the texture, colour and breading consumers expect is challenging, but I’m proud of how these products deliver against consumer expectations. They are truly the most chicken-like products in the plant-based category today.” The new items will be rolling out to Sprouts Farmers Market stores from this month. #GreenleafFoods #Lightlife #meatalternatives #US

Icelandic Provisions is launching a new dairy-free skyr alternative made with oat milk, which it claims is the first and only of its kind in the world. Made with naturally-irrigated Nordic oats and Icelandic cultures, Icelandic Provisions Oatmilk Skyr contains no added sugars, artificial ingredients or preservatives. Each 5oz cup contains 10g of protein, with 8 to 9g of sugar. The brand’s line of non-dairy skyr will come in six flavours: plain, vanilla bean, mango passionfruit, raspberry, mixed berry (featuring strawberries, blueberries, raspberries and blackberries), and cold brew coffee, made in partnership with Icelandic coffee roaster Te & Kaffi. Icelandic Provisions Oatmilk Skyr will be available nationwide at Whole Foods for $1.99 for a 5oz cup and $5.99 for a 17.6oz multi-serving container. #Skyr #IcelandicProvisions #US #yogurt #dairyfree

Kerry is expanding its Kerrymaid foodservice offering with the introduction of a new plant-based cheese product. Aimed solely at professional kitchens, Perfect Melt Vegan Slices are said to taste, look and melt like real cheese. Designed for use on hot applications, such as burgers and sandwiches, the new offering is gluten- and palm oil-free, and made from sustainable coconut oil. Deirdre Smyth, VP global RDA integrated technology systems at Kerry, said: “Kerry’s dairy heritage along with our processing capabilities and technical expertise means we’re uniquely placed to create a product which provides the great taste, texture, melt and structure that people associate with a dairy processed cheese slice. “We want to help our customers ease into vegan and grow their revenue by offering a wide range of products to suit everyone’s needs.” Kerrymaid’s Vegan Slices will be available across the UK and Europe in packs of 56 easy-peel slices. #Dairyalternatives #KerryGroup #Kerrymaid

Vegetarian brand Cauldron Foods has expanded its tofu and snack ranges with the addition of two new products. Made from organic soya beans, Cauldron’s new Pressed Tofu with Italian Herbs and Tomato is said to be high in protein, low in saturated fat and a good source of calcium. The new offering is infused with flavours of Italian herbs and tomato, and can be used in dishes such as salads, pastas, stir fries and curries. Meanwhile, Cauldron Tandoori Bites combine ‘warming’ curry and chilli spices with the sweetness of coconut. Cauldron Foods’ new Tandoori Bites. The bites are made with vegetables such as sweet potato, kale, red pepper and carrots, and are said to be high in fibre and a source of protein. “We’re delighted to be able to add two, new, delicious products to our ever-expanding range of veggie and vegan products,” said Tom Lindley, Cauldron business unit head. “…promising to add some extra excitement to working-from-home lunchtimes and picnics in the park, our Pressed Tofu with Italian Herbs and Tomato and Tandoori Bites are super versatile and packed full of flavour and nutritional goodness. “Suitable for vegans, vegetarians, meat reducers and flexitarians, whether warming curries, meze platters or stir fries are your thing, you won’t be disappointed.” The two new offerings are available at Waitrose in the chilled aisle. Earlier this year, Cauldron Foods entered the free from category with the introduction of new vegan Greek-style cubes across the UK. #CauldronFoods #plantbased #UK

Montreal-based dairy company Saputo has announced two strategic acquisitions in the dairy alternatives and value-added ingredients sectors, representing a combined investment of CAD 187 million ($72.6 million approx). Saputo has acquired Bute Island Foods, a manufacturer and distributor of vegan cheese for the retail and foodservice industries. Bute produces the popular Sheese brand, as well as private label brands. Located on the Isle of Bute on the west coast of Scotland, the company employs 180 people. “We are delighted to welcome the Bute Island Foods team and the wealth of knowledge they bring to our global family,” said Lino A Saputo, chair of the board and CEO of Saputo. “Our commitment remains to expand our footprint in the dairy alternatives space to meet the changing demands of our customers and consumers.” He continued: “This investment marks an important milestone that will allow us to accelerate our growth in this area globally, putting innovation at the forefront of our priorities”. In addition, Saputo has pledged more than CAD 5 million over five years to support local Bute Island community initiatives and organisations. Saputo’s second acquisition is for the Reedsburg facility of Wisconsin Specialty Protein, which manufactures value-added ingredients such as goat whey, organic lactose and other dairy powders. The transaction is expected to close at the end of May and will enable Saputo to expand and accelerate its ingredients offering in the US and internationally. #Saputo #whey #US #Dairyalternatives #ButeIslandFoods #Scotland #Reedsburg

Jealous Sweets has launched a new gluten-free confectionery, Foams. Foams come in two variants: Berry Foams (featuring strawberry, cherry and blackberry flavours) and Juice Foams (featuring peach, mango and raspberry flavours), each available in a 125g sharing bag. The company said the Foams are filled with micro-bubbles that retain flavour, and include pectin (instead of gelatin) for a smooth soft sweet with “no nasties”. Imran Merza, co-founder of Jealous Sweets said “Our mission is to make life sweeter for our customers, retailers, animals and the planet. I am delighted that the new Foams range delivers a consistent, high-quality, sophisticated taste profile while maintaining zero toxins, no animal derivatives, and using ethically sourced premium ingredients.” “We’re dedicated to creating products that are plant-based, gluten-free, real fruit juices, no palm oil, no synthetic flavours, no artificial colours,” she added. RRP £2. #JealousSweets #plantbased

UK snack brand Graze has added two new flavours to its Oat Boosts range – cherry bakewell and chocolate cookie – in response to increasing demand for more indulgent flavours. The launch of the new flavours comes at the same time as a packaging revamp. Packed full of wholegrain oats, the bars are vegan, high in fibre and a source of protein. “Not only does the range deliver on rich flavours that shoppers love, it does so while offering a healthy alternative to traditional snacks, with at least 45% less sugar than the average cereal bar,” said a company spokesperson. “Both products are designed to deliver some much-needed fibre as most Brits do not get enough in their diet – with benefits of a high fibre diet including reduced risk of high cholesterol, diabetes and obesity.” The cherry bakewell and chocolate cookie varieties join Graze’s existing Oat Boosts range that consists of cocoa vanilla, lemon blueberry, cocoa orange, peanut butter chocolate, honey and banana. Cherry Bakewell and Chocolate Cookie Oat Boosts are available in boxes of four 30g bars for an RRP of £2.50. The bars are available to buy from Sainsbury’s and Waitrose, as well as the convenience and independent channels. Last year, Graze launched Super Snackers, a line of cereal bars specifically aimed for children. #Graze #healthysnacks #snackbars #UK

US agtech firm Terviva has raised $54 million in funding, which it will use to commercialise its ingredients made from the pongamia tree and support its new product development collaboration with Danone. Founded in 2010, Terviva produces a cooking oil and highly-soluble plant protein using the beans of the regenerative pongamia tree – which it claims is far more sustainable than other oilseed crops commonly used today, such as palm and soy. Terviva plans to open a facility in the US in 2022, where it aims to produce and bring to market its pongamia-based foods. The company expects to close an additional $24 million in equity and debt capital this quarter, resulting in a total of $78 million in capital to drive its expansion. “Terviva’s pongamia-based food ingredients broaden access to healthy and environmentally sustainable foods that directly combat climate change. With our food ingredients, we can feed the planet and heal it at the same time,” said Naveen Sikka, founder and CEO of Terviva. In addition, Terviva has announced a collaboration with Danone and Mista to develop new plant-based food and beverage products using its pongamia oil and plant protein. “We believe that healthy foods need a healthy planet with thriving ecosystems and strong, resilient social structures,” said Merijn Dols, global director of open innovation and circular economy for food of Danone. “This is why we are excited to team up with Terviva to co-develop important ingredients – edible protein and oil – from the pongamia tree, while also rehabilitating the soil the tree grows in,” Dols added. Terviva works with farmers to plant pongamia trees on idle agricultural land that is often difficult to farm due to poor soil or water stress. According to the company, an orchard of pongamia trees on this land captures 115 metric tons of carbon per acre over 30 years, putting pongamia among the the most sustainable sources of edible oil and plant protein. The financing round consisted of investors such as Astera Institute, Evans Properties, Trustbridge Partners, The Jeremy and Hannelore Grantham Environmental Trust, Landis Becker Young and Brace Young (chair of Social Finance) and Mark Tercek (former CEO of The Nature Conservancy). “We need environmentally friendly approaches to feed the world’s rising population. We can work with nature to reduce carbon emissions and produce more nutritious food, and Terviva is a prime example of such an opportunity,” said new Terviva board member Brace Young. #US #Terviva #sustainability #Danone #plantprotein

Gathered Foods has expanded its Good Catch brand portfolio with the introduction of a new breaded line featuring plant-based fish sticks, fillets and crab cakes. The three new frozen products are crafted from Good Catch’s proprietary six-legume blend: peas, chickpeas, lentils, soy, fava beans and navy beans. The brand’s plant-based whitefish sticks are coated with a ‘light, crispy’ breading and contain 12g of protein per five sticks. A pack of Good Catch plant-based breaded fish fillets contains two portions, with 12g of protein per serving. Meanwhile, the plant-based breaded crab cakes are complemented with bell peppers, green onions, parsley and a hint of spice. Each serving contains 15g of protein. “These products are game-changers for the industry. Consumers have become more aware of the environmental impact of eating seafood and we’re proud to be a delicious, culinary-driven solution,” said Chad Sarno, co-founder and chief culinary officer at Gathered Foods. “We’re pushing culinary boundaries every day to deliver the taste and texture consumers expect from seafood. This product line has surpassed our expectations and we are incredibly proud.” The breaded products join Good Catch’s portfolio that currently consists of New England style plant-based crab cakes, Thai style plant-based fish cakes, classic style plant-based fish burgers and its original fish-free tuna, available in three varieties. Christine Mei, CEO of Gathered Foods, said: “This nascent industry, which is ready to surge, presents an immense opportunity for our brand. With our new breaded line, we took fan-favourite seafood products consumers know and love, and transformed them into great-tasting ocean-friendly alternatives.” The new breaded line will be available in June from select retailers for $5.99 per pack. Over the last year, Good Catch has been expanding its foodservice footprint – seeing its plant-based tuna feature in tuna melts at all Veggie Grill locations, while Good Catch deli-style plant-based tuna salad is now available across several states in Whole Foods Market prepared foods departments. #GatheredFoods #GoodCatch #Plantbasedseafood #US

Kerry’s Richmond brand is expanding its Meat-Free range with the introduction of a new meatless bacon alternative. Richmond claims that its Meat-Free Smoked Bacon Rashers – which will be available from next month – taste, look and feel just like real bacon. The new offering is also said to contain fewer calories and less salt and fat than traditional bacon, and comes in packs of eight rashers to cater for the entire family. “Bacon is a British family favourite, beloved at breakfast time – so we wanted to create something that mimics its meat counterpart and, most importantly, tastes amazing, giving shoppers a meat-free alternative they can rely on,” said Victoria Southern, category and marketing director at Kerry Foods. Southern continued: “We’ve worked incredibly hard and used all our expertise to develop a meat-free bacon that delivers on texture, flavour and crispiness, all of which are key sensory profiles that make bacon such a firm family favourite. “We know families are always on the lookout for tasty, go-to options they can rely on for a thumbs up around the table, and we’re confident this launch will encourage even more shoppers to try plant-based versions of their favourite meals.” Richmond recently released new meat-free meatballs and mince in the UK. #KerryFoods #meatalternatives #Richmond #UK

MOM Group is looking to reinvent the pudding cup with its new range of plant-based pudding pouches made with almonds, under its GoGo squeeZ brand. GoGo squeeZ AlmondBlend Pudding comes in four flavours: chocolate, vanilla, cocoa-hazelnut and banana. The non-dairy treat is made with almonds and 5g of plant protein per serving including pea. According to the brand, the dairy-free pudding pouches contain 30% less sugar compared to traditional dairy pudding. The product is also gluten-free and a good source of calcium, with 110 calories per serving. GoGo squeeZ is known for its portable snack pouches made from 100% fruit, vegetables and yogurt. With its ‘first-to-market’ plant-based pudding line, the brand aims to meet the demand for dairy alternatives and better-for-you treats. “We are thrilled to introduce the first and only plant-based pudding in a pantry-friendly pouch on the market,” said Helene Caillate, chief marketing officer at Materne North America, GoGo squeeZ. “We’re proud to continue expanding our portfolio and living our mission of making it easier for families to be healthier and happier. A lot of heart went into developing this new innovation – the combination of portability with less sugar and enhanced nutrition makes it a truly modern option for families looking to offer better-for-you snacks and after-meal treats.” GoGo squeeZ AlmondBlend Pudding is available to purchase now at select US retailers, with a further roll out to mass retailers this summer. The product comes in packs of four for an RRP of $3.79. Earlier this month, Bel upped its ownership stake in GoGo squeeZ parent company MOM Group to 82.5%. #US #GoGosqueeZ #MOMGroup #dairyfree #plantbased