Oumph has launched its plant-based version of classic Swedish meatballs into the UK market through Ocado. Oumph Balls are made from soya beans and are free from gluten and dairy. The vegan meatballs are reportedly high in fibre and suitable for lots of dishes. The plant-based meatballs mark the latest Oumph product to land in Ocado stores, after the brand secured distribution in the online grocery store last year. Tom Gray, buyer at Ocado, said: “We’re really pleased to be able to offer our customers a new product from Oumph. The Oumph Balls are an exciting addition to the collection and allow us to extend our huge range of vegetarian and vegan products.” Last year, Oumph was acquired by plant-based food collective Livekindly Collective, which owns brands such as Fry’s, Like Meat and No Meat. Domenico Speciale, general manager for Livekindly Collective in the UK, said: “The rapid growth of plant-based products continues. The brands within the Livekindly Collective are made to appeal to vegans, vegetarians, flexitarians, meat reducers and meat-eaters alike.” Oumph Balls are retailing for £3.50 per 280g bag at Ocado. Keep up to date with the plant-based industry by subscribing to FoodBev’s latest title, The Plant Base, launching March 2021. #LivekindlyCollective #meatalternatives #Oumph #UK

Plant&Co Brands has acquired Canadian plant-based butcher YamChops in a share purchase agreement, as it looks to support the brand’s entry into new markets. YamChops specialises in the development, preparation and distribution of over 17 proprietary plant-based meats and various other vegan style food products to both businesses and consumers. With a retail location in Toronto, the company also works with food delivery platforms such as Uber Eats, Skip the Dishes and Ritual One. Its Toronto plant-based butcher shop features a counter with a glass case that displays vegan burgers, sausages, ribs and bacon, as well as vegetarian versions of chicken teriyaki and tuna salad made from chickpeas. In addition, YamChops offers foods condiments such as chutneys, pickled vegetables and sauces. Established in 2008, YamChops has featured on TV programme Dragons Den and is considered one of North America’s first and Canada’s only plant-based butcher shop. By utilising existing distribution networks and B2B relationships, Plant&Co aims to rapidly grow and expand YamChops to new and emerging markets, not only in Canada but to US markets. “The acquisition of YamChops was part of the company’s M&A strategy to instantly arrive at the point of in-market sales of a known, trusted and established plant-based brand. This acquisition is truly transformational in adding to our growing portfolio of plant-based products and companies,” said Shawn Moniz, CEO of Plant&Co Brands. He added: “We have a great opportunity to leverage the recent growth in popularity of these healthy meat and dairy product alternatives and expand our newly acquired business across North America and beyond.” Keep up to date with the plant-based industry by subscribing to FoodBev’s latest title, The Plant Base, launching March 2021. #PlantampCo #YamChops #Canada #meatalternatives #plantbasedmeat

Independent grocer Organic Garage has entered into a binding letter of intent to acquire The Future of Cheese, a Canadian manufacturer of plant-based cheeses. Based in Toronto, Future of Cheese is a private corporation that specialises in the development, manufacture and marketing of organic, plant-based cheeses and plant-based cheese products. The company claims to utilise unique ageing and manufacturing processes and looks to disrupt the plant-based dairy alternatives market. As part of the deal, Organic Garage will issue 13,800,000 common shares to the shareholders of Future of Cheese at a deemed price of $0.42 per share in consideration for all of the issued and outstanding securities of Future of Cheese. This would result in an estimated total value price of CAD 5.796 million (approximately $4.54 million). Following the acquisition, Future of Cheese will become a wholly-owned subsidiary of Organic Garage. Founded in 2005, Organic Garage is a Canadian independent organic grocer that offers a wide selection of healthy and natural products. The grocer is looking to continue expanding its retail footprint within the Greater Toronto Area. The proposed acquisition, which is subject to conditions and regulatory approval, is anticipated to close around 19 March 2021. Keep up to date with the plant-based industry by subscribing to FoodBev’s latest title, The Plant Base, launching March 2021. #Canada #OrganicGarage #plantbasedcheese #TheFutureofCheese

FoodBev Media is delighted to announce the launch of The Plant Base, an exciting new magazine that will cover all aspects of the fast-growing plant-based food and beverage sector! Launching in March 2021, The Plant Base will be the first B2B magazine in the food and beverage industry that is dedicated solely to the plant-based sector, providing readers with unrivalled insights into the current developments across the area, as well as an essential guide to the future of the segment. The Plant Base will be a bi-monthly publication, covering compelling subjects such as plant-based meat and dairy alternatives; bio-packaging; the future of farming; and much more. Much like FoodBev Media’s existing publications – FoodBev and Refreshment magazines – each issue of The Plant Base will feature innovations, news, in-depth exclusive features, market research, expert insights, and more – keeping you abreast with one of the industry’s most exciting and fast-evolving markets. FoodBev Media’s Martin White will serve as editor of The Plant Base. Commenting on the launch of the magazine, White said: “The exponential growth of the plant-based sector in recent years has firmly established the area as one of the most fascinating and dynamic segments of the food and beverage industry. “With flexitarian, vegetarian and vegan eating habits on the rise across the world, this looks set to continue for the foreseeable future, with many major players across the food, beverage and dairy industries clamouring to establish a firm foothold in the area. “I am therefore thrilled to announce the launch of The Plant Base, which will serve as an essential resource for any business with an interest in the plant-based sector.” FoodBev Media marketing manager, Matthew Rushton, added: “The plant-based sector is dominating the food and beverage industry in terms of innovation and conversation these days. It is clear that the growth of the plant-based sector is not just a passing phase, it is a key focus area in the food and beverage industry and should be treated as such. “That is why I am so excited FoodBev is launching The Plant Base, the first B2B magazine dedicated to helping the industry, not only to better understand the plant-based market, but also to see how companies can adapt and be successful in this fast-expanding sector!” Alongside the launch of The Plant Base, FoodBev Media has launched a dedicated Twitter account for The Plant Base (@ThePlantBaseMag), and will also be creating a free monthly newsletter, both of which will cover the latest developments in the plant-based sector; covering industry news, innovations, events and more. As an added bonus, every subscription prior to Issue #1 being published will receive an automatic early bird 10% discount! Find out more about The Plant Base magazine here. #FoodBevMedia #plantbased #ThePlantBase

Beyond Meat has announced the construction of new global headquarters in California, in a move that will reportedly accelerate its plant-based product innovation. The company is entering a 12-year lease in a new, nearly 300,000 square-foot space at 888 N. Douglas Street in El Segundo, California. The building – which will serve as the company’s new global headquarters – is currently under development by Hackman Capital Partners and is expected to be completed in spring 2021. Beyond Meat claims the facility will be one of the world’s largest and most technologically advanced plant-based research centres. The new headquarters marks a substantial increase in the company’s footprint, which will support innovation with its advanced research labs. Anticipated to open in autumn this year, the headquarters will include increased pilot space to support multiple product lines, while enabling space to grow its research personnel by three to four times its current level. The campus will also feature ‘future-forward’ research incubators that Beyond Meat says will enable the development of new technologies and more innovative products utilising artificial intelligence and machine learning. “Our ambitious new campus and truly state-of-the-art research facilities reflect our commitment to providing our consumers, customers, and strategic partners with the very best in science, technology, and culinary arts as we together answer the global protein challenge,” said Ethan Brown, founder and CEO of Beyond Meat. He added: “The new campus and facilities will house cutting-edge fundamental and applied research, alongside globalised product development teams, all in service to a single goal: creating meat from plants that is indistinguishable from its animal protein equivalent. It is on this campus that we expect to advance ever more rapidly against our taste, nutrition, and cost metrics, inviting and empowering more and more consumers around the world to Go Beyond.” Last year, Beyond Meat announced that it was opening a new plant-based meat production facility in China. #BeyondMeat #meatalternatives #plantbased #US

A plant-based egg alternative produced by Eat Just has been introduced to the menu at more than 500 locations of Chinese fast-food chain, Dicos. Eat Just, a portfolio company of Eat Beyond Global Holdings, offers a vegan egg substitute in pourable liquid and pre-baked patty formats through its Just Egg range. With this latest partnership, the Just Egg folded egg product will replace Dicos’s conventional egg patty across hundreds of the foodservice company’s locations. “To have a leading quick-service restaurant exchange an animal-based product for a plant-based product across several of its regular menu offerings is a first in the industry,” said Patrick Morris, CEO of Eat Beyond. “It is also exciting to see one of China’s leading restaurants embracing more sustainable, plant-based options. This is a leading indicator that tells me we are likely to see this trend continue.” Since 2019, Just Egg has been available in China via ecommerce platforms, as well as in select brick-and-mortar retail and foodservice locations. The product has reportedly seen year-over-year growth of 70% in the country via these channels. Last year, Eat Just announced that it had partnered with an investment consortium to establish a plant protein production facility in Singapore. #eggalternative #EatBeyondGlobalHoldings #Dicos #Just #JustEgg #plantbased

Danone North America has expanded its Silk portfolio with the introduction of a new multi-serve beverage containing plant-based protein. A source of calcium, Silk Ultra is available in creamy chocolate, unsweet and original flavours, and can be enjoyed straight out of the carton, in a smoothie or over cereal. The brand says that the beverage is geared towards athletes and offers 20g of complete plant-based protein per serving. Silk Ultra is also a source of vitamins A, D, B2 and B12. “Fitness enthusiasts know that protein plays a critical role in supporting muscle performance, and serious athletes are incorporating more plant-based options into their diets and training regimens,” said Andrew Hartshorn, senior vice president, plant-based food and beverages for Silk. “As the experts in developing delicious plant-based beverages for over 30 years, Silk saw a real consumer need for a great-tasting plant-based beverage in the protein space. Silk Ultra delivers complete plant-based protein and truly delicious taste, so athletes don’t have to compromise.” Silk Ultra is available in multi-serve cartons, for an MSRP of $4.99 per 59oz product, from grocery stores nationwide in the US. Last year, Danone North America added to its Silk portfolio with a new range of Almondmilk Mix-Ins Yogurt Alternatives. #US #Silk #Dairyalternatives #DanoneNorthAmerica #plantprotein

UK retailer Sainsbury’s has announced that it will launch its first plant-based own label tea bags later this year. Currently, Sainsbury’s own label teabags are composed of 75% natural fibres and 25% polypropylene sealing material. This sealing material ensures the teabag remains intact and that tea leaves don’t seep into the cup. However, the new plant-based tea bags will be made from polylactic acid (PLA), sourced from the sugars in cornstarch, cassava or sugarcane. According to Sainsbury’s, the introduction of the new PLA tea bags in June 2021 will see the retailer move over 815 million individual teabags a year from using oil-based plastic to plant-based plastic, as part of its efforts to halve its use of plastic packaging by 2025. The PLA teabags will be industrially compostable, and Sainsbury’s recommends that they are disposed of in kerbside food or garden waste bins. As well as introducing the new PLA tea bags, the retailer has also announced that it will remove the outer plastic wrapping from 11 products, equating to 16.2 tonnes of plastic. Claire Hughes, director of product, packaging and innovation at Sainsbury’s, said: “This extensive rollout of our new tea bags, is another example of how we are looking to implement new innovative products that will reduce the impact our business has on the environment. “Our move towards plant-based teabags has required significant time and multiple trials to ensure that our customers receive the same great quality teabag and we look forward to the roll out in stores this year.” #PLA #Sainsburys #Teabags #UK

Maple Leaf Foods’s Greenleaf Foods subsidiary will acquire and convert a production facility in Indianapolis, US, to expand the firm’s plant-based production capacity. Greenleaf Foods produces a range of plant-based protein products sold under the Lightlife and Field Roast brands in Canada and the US. The purchase of the new plant comes as the company seeks to increase the production capacity of tempeh, due to ‘growing demand’ for its Lightlife tempeh products. The acquisition of the 118,000 square foot plant in Indianapolis is expected to close in early April, and the company will then install tempeh production equipment at the site, with an estimated initial capacity of approximately 4.5 million kilograms of tempeh annually. According to estimates provided by Maple Leaf Foods, the cost of the project is approximately $100 million, and production at the plant is estimated to begin in the first half of 2022. When fully operational, the site will employ approximately 115 people. A statement from the company claims that, if demand for tempeh continues at expected levels, the site offers flexibility for the company to expand the plant further, with the potential to double capacity. Michael McCain, president and CEO, said: “Maple Leaf Foods has been purposeful in executing a multi-tiered strategy focused on capital efficiency. To date, we have found ways to leverage the capacity of our existing plant protein manufacturing assets, while successfully utilising footprint in the rest of our network. “At this juncture, given the high demand for our tempeh products, this Project offers us the ability to deliver incremental capacity in a cost-effective, timely manner in a location that has synergies with our long-term vision.” #US #MapleLeafFoods #GreenleafFoods #plantbased #tempeh

Plant-based snack brand Outstanding Foods has raised $10 million in a Series A financing led by SternAegis Ventures, as it prepares for a 2021 retail expansion. With the capital, Outstanding Foods is looking to expand both its retail footprint and direct-to-consumer (DTC) marketing efforts nationally and globally. The funding comes after Outstanding Foods raised $5 million in a financing round last year, also led by SternAegis Ventures, which the US company said would be used to expand its portfolio. The brand is the manufacturer of PigOut Pigless Pork Rinds and most recently TakeOut Meal-In-A-Bag Puffs – both free-from gluten, soy and GMOs – which are currently sold in retailers such as Walmart, Kroger and Whole Foods. In addition, Outstanding will also use the capital to strengthen its research and development team to accelerate the development of new plant-based, better-for-you products. Other investors in the round include Kenneth Harris, former board chairman of Enjoy Life Foods, and Javier Valéz-Bautista, former CEO of Mission Foods and current CEO of El Dorado Foods. “We’ve experienced explosive growth in 2020 in both our DTC and retailer channels, and feedback on our Addictively Delicious and nutritious products has been outstandingly positive,” said Bill Glaser, CEO and co-founder of Outstanding Foods. He added: “This Series A financing will enable us to accelerate our mission of making it easier for anyone to eat healthier plant-based foods. Look for more Outstanding Foods tasty innovative products to come.” Cassel Shapiro, CFA and partner at SternAegis Ventures, said: “We are committed to supporting the Outstanding Foods team in its mission to develop a plant-based snack products global brand. “Outstanding Foods is led by passionate serial entrepreneurs seeking to push the boundaries of what’s possible with plant-based ingredients.” #OutstandingFoods #plantbasedsnacks #SternAegisVentures #US

Bühler has announced a new partnership with the Deutsches Institut für Lebensmitteltechnik (DIL) to advance the development of sustainable protein products. The DIL is a research institute focusing on food technology and food science based in Quakenbrück, Germany. The DIL campus in Quakenbrück features food safety labs, pilot plants and research capabilities, while over 200 scientists and technologists work at the facility. Through the new partnership, Bühler and the DIL aim to develop new production technologies to enable the sustainable production of protein products, with the partnership predominantly focusing on plant-based proteins. According to a statement from Bühler, the production of plant-based proteins has less of an environmental impact than traditional meat proteins. Figures provided by the company assert that the world will have to produce more food from 35% less agricultural land to meet the needs of the world’s growing population by 2050 in a sustainable manner. The company claims that it is therefore essential to “explore and identify alternative and underused sources of protein and develop efficient technologies to convert these into attractive, marketable products.” One highlighted method is extrusion, with Bühler claiming that the method enables the formation of texturised proteins with different structures from different raw materials. High-moisture extrusion, for example, enables the conversion of plant proteins into food products “with textures similar to meat”. Ian Roberts, chief technology officer at Bühler, said: “If we are to feed 10 billion people in 2050 and if we are to be able to do this and mitigate the climate change increase that we currently see, we need to build strong partnerships with purpose and we need to build those in areas where we can drive major impact.” Volker Heinz, director and CEO of DIL added: “We continuously try to achieve a better understanding of the structure and functionality of foods, which we consider is the key to innovative solutions for food processing. “On this track, we are excited to have Bühler as a partner on our side. Together we will explore the many possibilities of technological interventions to get our food system on the track towards a sustainable future.” #Bühler #DeutschesInstitutfürLebensmitteltechnik #Germany #plantbasedproteins

Allergy-friendly snack company Partake Foods has secured $4.8 million in a Series A round of financing, with a minority investment from Lotus Bakeries’ corporate venture fund FF2032. With the capital, Partake plans to focus on retail expansion and new staff hire. The news reportedly builds on a successful year for Partake and follows a 2019 fundraiser that helped accelerate growth. Other participators in the round include Marcy Venture Partners, singer Rihanna, CircleUp Growth Partners and Black Start Fund. Chuck Muth, chief growth officer of Beyond Meat and current investor, will be joining the company’s board. Partake was founded in 2016 by Denise Woodard after her daughter was diagnosed with multiple food allergies. The company first launched three cookies in 2017 and has since introduced seven new flavours, a new soft-baked cookie line, as well as a baking mix. All of its products are free of the top eight allergens (wheat, tree nuts, peanuts, milk, eggs, soy, fish, and shellfish), and are vegan, non-GMO and gluten-free. Currently, Partake products can be found in 2,700 stores including Target and Whole Foods Market and the company is now looking to double this number of retail locations by the end of Q1. “With this group of strategic partners and added financing, Partake continues our mission of making super delicious and safe food that those with and without dietary restrictions can enjoy,” said Denise Woodard, Partake CEO and founder. Partake marks the third company to join the FF2032 investment portfolio, along with UK cracker brand Peter’s Yard and US vegan snack manufacturer Love Corn. Woodard added: “Lotus Bakeries’ rich traditions and commitment to healthy and accessible snacking are a welcome complement to Partake ‘s mission of providing daily moments of joy to every consumer. “In addition, their global footprint, experience in scaling businesses, and aligned values make them a wonderful partner, and we welcome them on board as an investor in this next stage of growth.” #allergens #PartakeFoods #US #FF2032 #LotusBakeries #glutenfree