Nestlé has teamed up with the Swiss Federal Institute of Technology in Zurich (ETH Zurich) to establish a new research programme that aims to reduce the carbon footprint of agricultural raw materials. The programme – which will receive a CHF 2.8 million ($3.12 million) investment from Nestlé – will focus on two major areas: agricultural crops and dairy farming. As part of the partnership, the companies will explore interdisciplinary solutions to reduce the effects of climate change, while increasing nutritional quality and yield in dairy and crop farming. The agricultural crop research will focus on the nutritional value of crops including fibres, proteins and micronutrients, with a particular focus on finding suitable crops as ingredients in plant-based alternatives to meat, seafood and dairy products. Meanwhile, the programme will also look into the reduction of greenhouse gas emissions in dairy farming. Stefan Palzer, Nestlé CTO, said: “We’re delighted to extend our longstanding collaboration with ETH Zurich – one of the world’s leading academic institutions – to the agricultural sciences, to reduce the carbon footprint of agricultural raw materials. The development of more climate-friendly ingredients and products is a key focus area for Nestlé to help reduce our global carbon footprint.” The new research programme builds on a number of existing collaborations between Nestlé and the two Swiss Federal Institutes in Zurich and Lausanne on topics such as food engineering, nutrition and most recently, sustainable packaging. In 2019, Nestlé and ETH Zurich co-founded the Future Food Initiative along with Bühler and Givaudan, which aims to accelerate the development of healthy food products and sustainable packaging. “We are looking forward to continuing a long tradition of collaborations with Nestlé as a trusted partner. Only by working together across disciplines and sectors we will be able to provide sustainable and secure food in the long term,” said ETH Zurich president, Joël Mesot. #Nestlé #ETHZurich #plantbasedfoods #sustainability #Switzerland

Confectionery brand Happi Free From has launched a new range of vegan and allergen-free Easter eggs. To ensure the range is completely allergen-free, Happi replaces soya lecithin with sunflower lecithin. The eggs feature gluten-free oat milk and rice syrup, as well as 47% single origin chocolate sourced ethically from farmers and growers with a full “farm-to-bar” supply chain. “Why should allergy sufferers and vegans miss out on delicious Easter eggs just because they can’t or don’t want to consume dairy?” said Gavin Cox, founder of Happi Free From. “Our newly-launched range of Easter eggs is made using oat milk, 47% sustainable cocoa and sunflower lecithin, making them allergen-free and accessible to all.” “Not only that, but the chocolate is rich, creamy and delicious, with no compromise on taste; a fantastic alternative for anyone looking for a dairy-free Easter egg this spring,” he added. Available in 170g fully-recyclable boxes, which use zero single-use plastics, Happi Easter eggs come in three flavours: plain milk, orange and salted caramel. The eggs are now on sale in Selfridges and available to all retailers. RRP £9.99 per egg. #chocolate #Happi #Eastereggs #Oatmilk #Sunflowerlecithin

Nestlé has announced that it will be expanding its KitKat offering in the UK with the launch of a vegan variant later this year. KitKat V features smooth chocolate blended with plant-based ingredients, alongside the brand’s trademark crispy wafer. The new product was developed by chocolatiers and food scientists at Nestlé’s research and development centre in York. “Taste was a priority when developing the plant-based chocolate for our new vegan KitKat,” said Louise Barrett, head of the Nestlé Confectionery Product Technology Centre in York. “We used our expertise in ingredients, together with a test and learn approach, to create a delicious vegan choice for KitKat fans.” Nestlé says that the new KitKat offering, like the rest of the brand’s range, is made from 100% sustainable cocoa, sourced through the Nestlé Cocoa Plan in conjunction with the Rainforest Alliance. Alex Gonnella, marketing director for Nestlé Confectionery, said: “There is a quiet food revolution underway that is changing how people eat. We want to be at the forefront of that, championing the discovery of plant-based food and beverages. “What better proof of that than offering a plant-based version of one of our oldest and most famous brands? The new KitKat V means people can enjoy a delicious vegan option when they have a break.” The announcement follows the introduction of KitKat Zebra, which features a marbled dark and white chocolate topping. #KitKat #Nestlé #UK

Asian-inspired food brand Itsu has launched a new range of vegan protein noodle pots in the UK. Three flavours will be initially available in the new range: super sesame, crackin’ curry and mega miso. All three flavours feature soybean noodles and a vegan miso broth; contain 20g of protein in each pot; feature no artificial colours, preservatives, flavours or added MSG, and also contain under 212 calories and 6g of fat per cup. Itsu claims that the new range offers ‘both a quick and easy lunch option or perfect post-workout snack after a gruelling workout.’ The Itsu Protein Noodles range will be available nationwide from Sainsbury’s stores in the UK from February, with a suggested retail price of £2 per pot. #instantnoodles #Itsu #noodles #UK

Big Idea Ventures, a protein alternative accelerator and venture fund, has received backing from the Bel Group as it looks to launch a European accelerator fund for alternative protein start-ups. Founded in 2019, Big Idea Ventures has already launched accelerator funds in the US and in Singapore. The company stated in a release that it has received investment from ‘key players in the European market’, including the Bel Group and Buhler, in preparation for the launch of a European accelerator programme. With an anticipated launch date of 2021, Big Idea Ventures claims that the Paris-based New Protein Fund will be dedicated to seed and early-stage investments in plant-based and cell-based food, ingredient and technology companies. Andrew Ive, founder and general managing partner of Big Idea Ventures, said: “This investment by Bel – based in Paris and a major global player in single serving healthy snacking – will provide the New Protein Fund with more than additional capital. “It is a strategic partnership to continue investing in and supporting the world’s most promising entrepreneurs who are actively creating the future of alternative proteins in Europe and beyond.” Last year, Bel Group announced that it would launch a dedicated plant-based brand as it looks to meet the growing consumer demand for plant-based alternatives to traditional dairy products. According to the release, the Bel Group’s support for the New Protein Fund ‘demonstrates its desire to support start-ups developing solutions to meet changing nutritional needs and the challenges of sustainable food.’ Caroline Sorlin, general manager of Bel’s plant-based acceleration unit, added: “By identifying and supporting as early as possible the start-ups and projects involved in inventing tomorrow’s food, Bel is demonstrating its desire to make these solutions a reality and make them accessible to all. “This partnership embodies our model: constantly innovating, co-constructing with all those who share our values and vision. Plant-based products now complement our milk-based offer: consumers are more and more looking for a plant-based offer and we aim to provide them with a quality proposition.” #Acceleratorprogramme #BelGroup #BigIdeaVentures #plantbased

Innovative plant-based food systems company, Puris Holdings, and Livekindly Collective have announced two new joint ventures with the aim of tackling food waste and delivering cleaner products to consumers worldwide. Puris will bring its expertise in plant-based food development, while Livekindly Collective will offer its global network of leaders in the plant-based space. Through this collaboration, the two companies aim to accelerate the adoption of plant-based nutrition by solving major issues within the supply chain – with the ultimate objective of making food systems more sustainable. “The plant-based food industry is experiencing unparalleled growth, on track to hit $85 billion by 2030, and the full supply chain must scale along with it,” said Nicole Atchison, CEO of Puris Holdings. “Joining forces with Livekindly Collective allows us to push all parts of the industry forward, ensuring it scales sustainably and affordably. Both Livekindly Collective and Puris believe in a future where our food system is a force for good – benefiting people and planet.” The first of the ventures will aim to deliver innovation to improve plant protein waste streams, developing “simple, clean, plant-based foods for like-minded brand partners that create food consumers want to eat and feel good about buying,” a statement said. To achieve this target, the two companies will invest in disruptive solutions to maximise usage of all parts of the plant. The second will focus on accelerating the global adoption of soil-enhancing protein-rich crops. The teams will foster agricultural wealth and social inclusiveness by leading a “measurable shift from degenerative to regenerative farming practices”. Part of this mission will include work in Southern Africa, where Puris’ pea variety had its early trials. “What got us here won’t take us where we need to go,” added Mark Hassenkamp, chief agriculture operations director of Livekindly. “We are facing an existential question of how to feed ourselves in the face of growing demand, diminishing resources and the need for sustainability. Together with Puris, we can accelerate the growing global plant-based food conversion by realizing seed to silo cost efficiencies, leveraging unique germplasm, digital tools and operational scale to grow more clean, affordable, high-quality food.” #LivekindlyCollective #Puris #sustainability #plantprotein #plantbased

Organic sparkling tree water company, Sapsucker, has secured an equity investment from Canadian venture capital fund, District Ventures Capital. Established in 2015, Sapsucker produces a range of sustainably harvested beverages from Canadian maple trees. The company’s lightly carbonated tree waters are said to be rich in nutrients, with 46 naturally occurring minerals, vitamins and antioxidants, and contain no added sugar. According to District Ventures Capital, Sapsucker experienced ‘breakthrough’ sales and distribution in 2020. The brand’s sparkling beverages can be purchased at retail locations nationwide in Canada, as well as online through Sapsucker’s website. “Canada is home to an abundance of natural resources and we are proud to partner with a company that has tapped into a rapidly growing category by using Canadian ingredients to create a refreshing new product,” said Arlene Dickinson, general partner at District Ventures Capital. “Sapsucker embodies innovation and has created exciting new products for consumers that are delicious, sustainable and all-natural.” Tim Lute, CEO of Sapsucker, added: “At Sapsucker, we’re incredibly passionate about producing sustainable products that are one-of-a-kind delicious and better for you. “In partnering with District Ventures, we gain the expertise of a fund that understands our mission and brings comprehensive experience in growing emerging CPG brands.” District Ventures Capital, alongside Export Development Canada, recently led a financing round in gut-friendly food producer Fody Food Co. #Canada #DistrictVenturesCapital #Sapsucker #treewater

The plant-based space is one of the most dynamic and fast-paced sectors of the food and beverage industry. Interest in this sector has grown year on year, with Meticulous Research predicting the market to reach $74.2 billion by 2027. Despite the smörgåsbord of plant-based products on the market, there are still some issues with texture, taste and likeness within the dairy alternatives sector. Companies have turned to technology to answer these problems, employing new techniques and ingredients to create products that better mimic their traditional dairy counterparts. FoodBev takes a look at some of the key pain points for manufacturers within this space, the steps that companies are taking to solve these issues and the innovations afoot to make these challenges a thing of the past. Cheese Cheese poses a problem for plant-based manufacturers. Each variety of cheese brings its own range of flavours and textures, which makes crafting plant-based alternatives a difficult affair. These unique qualities are created during the fermentation process, caused by the reaction between casein – which makes up 80% of the protein in cow’s milk – and culturing agents. Plant-based sources react differently to these agents and as such, do not replicate the same creaminess or meltiness found in traditional cheese products. When researching the differences between conventional and vegan cheese, Mecmesin – a provider of textural analysis solutions – found that vegan alternatives are often less firm and sticky due to the nature of the fats used in their production. To combat these issues, companies are looking to fabricate plant-based versions of animal fats and proteins. Motif Foodworks has initiated a joint-research project with the University of Guelph to create plant-based fats that imitate the way animal fats behave when cooked. Fats are key to creating a creamy and melty texture in cheese, so perfecting this aspect will be a big step in concocting plant-based alternatives. US-based dairy start-up, Perfect Day, uses microflora to produce proteins they claim make their products genetically indistinguishable from the real thing. To create their products, the team introduces the genetic code present in cow’s DNA to a fungus, which gives it the ability to produce the same proteins present in milk. The fungi are then fermented under strict conditions and left to formulate proteins that are free from the antibiotics and hormones often found in cow’s milk. Other producers are turning to readily available ingredients rather than fabricating new ones. For instance, Bute Island’s Sheese range relies on coconut as a base for its range of vegan cheeses. Coconut oil provides a stable and neutral base high in lauric acid – a component also found in cow’s milk – to which other flavourings can be added. Milk According to the Good Food Institute, plant-based milk now accounts for 14% of all dollar sales of retail milk in the US, with more than 40% of households regularly purchasing non-dairy versions. Despite the growing popularity of this sector, it is still met with challenges regarding taste and texture. Consumers often find that plant-based milk has an “off flavour” and can be more watery than dairy milk. A recent study from food science journal, Foods, explored the different processing methods behind plant-based milk production and found that certain methods can cause adverse qualities. Researchers found that ultra-heat treatment (UHT) processes helped to extend the shelf life of products, but created the beany flavour that some customers found unpleasant. The study suggested that additional processing measures – such as a two-phase UHT or vacuum application – could help eliminate the compounds responsible for this unfortunate taste. In addition, Elmhurst 1925 devised a process that allows the company to make a creamy dairy alternative using as few as two ingredients. By implementing the “HydroRelease” method, nutritional components of nuts or grains are first separated using water and then reassembled into a thick emulsion without the need for added gums or emulsifiers. Yogurt A report by Hexa Research predicts that the global vegan yogurt market will reach $2.53 billion by 2025, emphasising the growing consumer confidence in this sector. To reach this potential, plant-based yogurt producers are employing a number of different techniques to create the best products possible. The sour, tangy taste we expect from yogurts comes from the lactic acid produced by probiotic bacteria, which break down the lactose in cow’s milk. To compensate for the lack of lactose, plant-based yogurts tend to add more sugar, among other ingredients, to achieve a similar effect. This has had an adverse effect on the reputation of plant-based yogurts, with many consumers believing them to be packed with hidden sugars. Researchers at the Technical University of Denmark (DTU) may have the answer to this problem. DTU has worked to create an alternative starter culture optimised for use in the production of plant-based yogurts. The team has extracted lactic acid bacteria found in plants and used it to successfully acidify a sample of soy milk, which produces a result similar to dairy yogurt. Scientists believe that this method could scale effectively, and in time become a commercial success. With this, manufacturers can not only better replicate conventional yogurts, but also do away with added sugars, oils and stabilisers. Some companies are attempting to fight the high-sugar reputation that plant-based yogurts have amassed by creating product lines that focus on functional, superfood ingredients. Plant-based company Lavva credits its success to the use of the pili nut, which has a high-fat content that helps to create the smooth texture found in conventional yogurts. Prebiotic-rich plantains and a mix of vegan probiotic cultures are also included, resulting in a low-carb, low-sugar yogurt with more than 50 billion probiotics per serving. Have you got a great tasting dairy alternative? The World Plant-Based Taste Awards 2021 is a great way to give your product the recognition it deserves! Think you’ve got what it takes? See all 12 categories and find out how to enter here. #Dairyalternatives #plantbased #WorldPlantBasedTasteAwards #WorldPlantBasedTasteAwards2021

New dairy-free brand SweetPea has launched a range of plant-based frozen desserts made with chickpeas, which it claims are still ‘unbelievably creamy’. The new US brand says its plant-based ice cream alternative contains half the calories, half the fat and all the taste of dairy ice cream. SweetPea’s line of dairy-free frozen desserts comes in nine flavours: vanilla, peanut butter, cold brew, mango peach, cookies and cream, salted caramel praline, chocolate, cookie dough, and raspberry and pie pieces. “We’re excited to finally share SweetPea with ice cream lovers everywhere,” said SweetPea co-founder Heather Romens. She added: “It was important for us to provide a non-dairy frozen dessert that is both delicious and can be enjoyed by everyone. It took us a number of years, a lot of hard work, experimentation and taste tests to get SweetPea just right. I’m happy to report that it has been well worth the wait.” SweetPea is now available to order online for nationwide delivery and the brand anticipates in-store availability later this year. #US #chickpeas #SweetPea #vegan #dairyfreeicecream

New free-from confectionery brand Happi has launched a range of chocolate made with gluten-free oat milk nationwide across the UK. The line includes four chocolate bar varieties – plain, cacao nib crunch (featuring a blend of crushed cacao nibs and chocolate), salted caramel and orange – as well as chocolate buttons. Happi chocolate is made with gluten-free oat milk, rice syrup and 47% single origin chocolate. The new brand says it sources its cacao directly and ethically from farmers and growers with a full ‘farm-to-bar’ supply chain. The free-from brand has replaced soya lecithin with sunflower lecithin to make the chocolate range completely allergen free. Happi also claims its line-up is 100% natural and contains 35% less sugar than other mass market chocolate brands. “When we began working on Happi about eight months ago, we looked around at the oat milk chocolate options in the speciality sector and they were either very expensive or not particularly tasty,” said Happi founder, Gavin Cox. He added: “We’ve set out to create a fun and approachable brand oat milk chocolate brand that is reasonably priced, tastes delicious and is something that parents would be happy to give their kids – and eat themselves. “The free-from market is dominated by major brands, however challenger brands are beginning to breakthrough and we want Happi to introduce new consumers to the category and have them buying not once, but multiple times.” Happi chocolate will be available from mid-February from Selfridges, Ocado and local independent retailers nationwide for an RRP of £1.75-3.50. All Happi packaging is either fully recyclable or compostable. #chocolate #Happi #freefrom #UK #dairyfree #Oatmilk #glutenfree

Bühler has announced the launch of PolyCool 1000, a new high-capacity cooling die for high-moisture plant-based meat substitutes. Together with an extruder, PolyCool 1000 reportedly provides an efficient and flexible solution for food producers creating sustainable plant-based meat or fish alternatives. For the first time, the PolyCool 1000 allows a throughput of more than 1,000kg per hour. According to Bühler, cooling dies work with extrusion technology to create structures and textures that closely resemble animal-based meat products such as chicken, fish or beef. The company claims that its PolyCool 1000 cooling die – in combination with an extruder – enables the production of wet-textured proteins based on a wide range of raw materials, including soy, pulses, oilseeds, upcycled side streams like brewer spent grains, as well as newer ingredients such as microalgae. “Bühler has for many years supported food producers in developing innovative products that offer an attractive alternative to animal meat – products that are similar in terms of fibre structure, colour, texture, and taste,” said Christoph Vogel, head of market segment proteins & ingredients. “With the PolyCool 1000, customers can achieve high-capacity production, bringing down costs and making meat substitutes more affordable,” he added. The high-capacity cooling die can withstand pressures of up to 50 bar, as it cools down the extrudate from around 150 ºC to below boiling point. It also enables the production of products of different shapes and structures and the individual cooling circuits can each be controlled independently. PolyCool 1000 joins and completes Bühler’s range of high-moisture cooling dies including PolyCool 500 and PolyCool 50. With its new product, Bühler aims to meet the growing demand of plant-based proteins as a sustainable solution. “As the market shifts to a more plant-based diet, fuelled by consumers’ growing interest in health, sustainability and ethical concerns, the PolyCool 1000 supports food producers in grasping this opportunity,” said Vogel. Last month, Bühler announced a new partnership with the Deutsches Institut für Lebensmitteltechnik (DIL) to advance the development of sustainable protein products. #Bühler #coolingdie #meatalternatives #plantbased

US snack brand PeaTos has secured $12.5 million in a Series B funding round led by Post Holdings, less than six months after raising $7 million in a Series A round. The funding will enable PeaTos to continue to drive its mission of revolutionising America’s favourite snacks by offering a better-for-you form of ‘junk food’. PeaTos claims its pea-based snacks – which contain no artificial colours, flavours or ingredients – have twice the protein and three times the fibre of its corn-based counterparts. Since its establishment, the brand says it has developed an online social following and experienced massive growth in its direct-to-consumer business by adding new services such as subscriptions and a loyalty programme. The pea-based snacks are also available in over 4,700 retailers, including Kroger and Sprouts, and are witnessing a rise in the foodservice sector. With its funding, PeaTos also aims to further its distribution and brand awareness efforts. The US brand says it is “poised for explosive growth” in 2021 and beyond. “Post has a long history of success in the CPG space and we are honoured to have them as part of our mission. The proceeds of this funding round will give us the ability to further execute on our ambitious strategic plan,” said Nick Desai, founder and CEO of PeaTos. Howard Friedman, president and CEO of Post Consumer Brands, added: “We are very excited to begin our partnership with Nick and the PeaTos brand. We believe it has a bright future and we can learn a lot from their entrepreneurial culture and gain an understanding of the fast-growing snacking space.” #US #PeaTos #plantbased #PostHoldings #snacks