Food-tech company Nature’s Fynd has raised a further $45 million and hired a number of industry veterans, in order to accelerate its go-to-market strategy. The Chicago-based start-up is looking to gear up the 2021 launch of its nutritional fungi protein Fy, which is produced from a microbe sourced from volcanic springs and can be used to make alternative meat and dairy products. The latest financing round – comprised of venture debt and equipment financing commitments from Oxford Finance and Trinity Capital – will enable Nature’s Fynd to accelerate its market strategies, introduce more product offerings and ensure optimal capital efficiency. This takes the company’s total funding to date to $158 million, after it raised $80 million in a Series B funding round in March and $33 million last year. Meanwhile, Nature’s Fynd has added four industry veterans to its team, bringing over 60 years of combined experience from companies such as ADM, Cargill, Bel Brands USA and Kind Snacks. Former VP of food research at ADM, Baljit Singh Ghotra, will join the company as SVP of food innovation, while Emilie Runac has been appointed director of manufacturing after 16 years at Bel Brands USA. Former Kind Snacks employee Pat Dalugdug will take on the role as director of sales, while Tom Frey will serve as director of project engineering. Frey brings with him 16 years of experience at Cargill, most recently as engineering manager and will use his extensive fermentation experience to continue scaling production for the commercial launch of Fy. Co-founder and CEO of Nature’s Fynd, Thomas Jonas, said: “Today, we’ve announced the hiring of sev­er­al top food indus­try experts who will significantly advance the com­mer­cial success of our prod­ucts. “We’re at a piv­otal moment where chang­ing the way we all eat to take bet­ter care of our health and to care for our plan­et is cru­cial. Using Fy, our nutri­tion­al fun­gi pro­tein, we’ve made foods that con­tain a com­plete pro­tein and have an extreme­ly low car­bon foot­print. “Now Nature’s Fynd needs to bring these deli­cious foods to mar­ket so we can all be part of the solu­tion to cli­mate change.”

Food-tech company Nature’s Fynd has raised a further $45 million and hired a number of industry veterans, in order to accelerate its go-to-market strategy. The Chicago-based start-up is looking to gear up the 2021 launch of its nutritional fungi protein Fy, which is produced from a microbe sourced from volcanic springs and can be used to make alternative meat and dairy products. The latest financing round – comprised of venture debt and equipment financing commitments from Oxford Finance and Trinity Capital – will enable Nature’s Fynd to accelerate its market strategies, introduce more product offerings and ensure optimal capital efficiency. This takes the company’s total funding to date to $158 million, after it raised $80 million in a Series B funding round in March and $33 million last year. Meanwhile, Nature’s Fynd has added four industry veterans to its team, bringing over 60 years of combined experience from companies such as ADM, Cargill, Bel Brands USA and Kind Snacks. Former VP of food research at ADM, Baljit Singh Ghotra, will join the company as SVP of food innovation, while Emilie Runac has been appointed director of manufacturing after 16 years at Bel Brands USA. Former Kind Snacks employee Pat Dalugdug will take on the role as director of sales, while Tom Frey will serve as director of project engineering. Frey brings with him 16 years of experience at Cargill, most recently as engineering manager and will use his extensive fermentation experience to continue scaling production for the commercial launch of Fy. Co-founder and CEO of Nature’s Fynd, Thomas Jonas, said: “Today, we’ve announced the hiring of sev­er­al top food indus­try experts who will significantly advance the com­mer­cial success of our prod­ucts. “We’re at a piv­otal moment where chang­ing the way we all eat to take bet­ter care of our health and to care for our plan­et is cru­cial. Using Fy, our nutri­tion­al fun­gi pro­tein, we’ve made foods that con­tain a com­plete pro­tein and have an extreme­ly low car­bon foot­print. “Now Nature’s Fynd needs to bring these deli­cious foods to mar­ket so we can all be part of the solu­tion to cli­mate change.” #meatalternatives #NaturesFynd #sustainableprotein #US

Eat the Change, a US snack company founded by Beyond Meat chairman Seth Goldman, is launching a new line of organic mushroom jerky across the US. The mushroom jerky marks Eat the Change’s first offering, after the platform was established by Seth Goldman and chef Spike Mendelsohn to inform and empower consumers to make dietary choices aligned with climate and health. Eat the Change makes its plant-based jerky using organic portobello and crimini mushrooms – including bruised, oversized and usually discarded stems – that are sourced from a farm in Pennsylvania. The line comes in five chef-crafted flavours: sea sat + cracked pepper, hickory smokehouse, teriyaki ginger, maple mustard and habanero BBQ. Each bag of mushroom jerky contains 150 calories or less, is free of artificial colours and preservatives, and is a source of vitamins B2 and B3. The snack is also USDA organic, gluten-free, soy-free and paleo. Eat the Change also claims that its nutrient-dense snacks are minimally processed, only going through a smoking process before being packaged. While the DTC website launched last week, Eat the Change mushroom jerky will roll out nationally into retailers from January for an RRP of $5.99 per 2oz pack.

Eat the Change, a US snack company founded by Beyond Meat chairman Seth Goldman, is launching a new line of organic mushroom jerky across the US. The mushroom jerky marks Eat the Change’s first offering, after the platform was established by Seth Goldman and chef Spike Mendelsohn to inform and empower consumers to make dietary choices aligned with climate and health. Eat the Change makes its plant-based jerky using organic portobello and crimini mushrooms – including bruised, oversized and usually discarded stems – that are sourced from a farm in Pennsylvania. The line comes in five chef-crafted flavours: sea sat + cracked pepper, hickory smokehouse, teriyaki ginger, maple mustard and habanero BBQ. Each bag of mushroom jerky contains 150 calories or less, is free of artificial colours and preservatives, and is a source of vitamins B2 and B3. The snack is also USDA organic, gluten-free, soy-free and paleo. Eat the Change also claims that its nutrient-dense snacks are minimally processed, only going through a smoking process before being packaged. While the DTC website launched last week, Eat the Change mushroom jerky will roll out nationally into retailers from January for an RRP of $5.99 per 2oz pack. #US #EattheChange #organic #vegan #plantbasedjerky

Nestlé has announced that it plans to invest CHF 3.2 billion ($3.58 billion) over the next five years, in order to halve its carbon emissions by 2030 and achieve net zero by 2050. As a signatory of the UN ‘Business Ambition for 1.5°C’ pledge, Nestlé says it is one of the first companies to share its net zero roadmap. With the aim to accelerate its efforts to reduce its climate impact, the Swiss giant will focus on three areas: regenerative agriculture, its operations and product portfolio. Nestlé will allocate around CHF 1.2 billion ($1.34 billion) to advance regenerative agriculture in its supply chain. It is currently working with farmers and suppliers to implement such practices to improve soil health and maintain and protect diverse ecosystems. As part of its commitment, Nestlé will plant 20 million trees every year over the next decade in areas where it sources ingredients. In addition, the company's primary supply chains of key commodities such as palm oil and soy will be deforestation-free by 2022. Magdi Batato, executive VP and head of operations, said: “With nearly two-thirds of our emissions coming from agriculture, it is clear that regenerative agriculture and reforestation are the focal points of our path to net zero. These efforts will reduce emissions and improve biodiversity at scale.” In its operations, the maker of KitKat plans to complete its transition to 100% renewable electricity by 2025 at its 800 sites in 187 countries. This also includes tackling food waste and lowering emissions through vehicle and transport options. Finally, Nestlé plans to expand its plant-based food and beverage offerings, as well as reformulate products to make them more environmentally friendly. The firm is also increasing the number of ‘carbon neutral’ brands, targeting 2022 for Garden Gourmet and 2025 for Sweet Earth. These come on top of Nespresso, S.Pellegrino and Perrier's commitment to carbon neutrality by 2022 and the rest of Nestlé Waters category by 2025. "Tackling climate change can't wait and neither can we. It is imperative to the long-term success of our business," said Mark Schneider, Nestlé CEO. He added: "We have a unique opportunity to address climate change, as we operate in nearly every country in the world and have the size, scale and reach to make a difference. We will work together with farmers, industry partners, governments, non-governmental organisations and our consumers to reduce our environmental footprint."

Nestlé has announced that it plans to invest CHF 3.2 billion ($3.58 billion) over the next five years, in order to halve its carbon emissions by 2030 and achieve net zero by 2050. As a signatory of the UN ‘Business Ambition for 1.5°C’ pledge, Nestlé says it is one of the first companies to share its net zero roadmap. With the aim to accelerate its efforts to reduce its climate impact, the Swiss giant will focus on three areas: regenerative agriculture, its operations and product portfolio. Nestlé will allocate around CHF 1.2 billion ($1.34 billion) to advance regenerative agriculture in its supply chain. It is currently working with farmers and suppliers to implement such practices to improve soil health and maintain and protect diverse ecosystems. As part of its commitment, Nestlé will plant 20 million trees every year over the next decade in areas where it sources ingredients. In addition, the company’s primary supply chains of key commodities such as palm oil and soy will be deforestation-free by 2022. Magdi Batato, executive VP and head of operations, said: “With nearly two-thirds of our emissions coming from agriculture, it is clear that regenerative agriculture and reforestation are the focal points of our path to net zero. These efforts will reduce emissions and improve biodiversity at scale.” In its operations, the maker of KitKat plans to complete its transition to 100% renewable electricity by 2025 at its 800 sites in 187 countries. This also includes tackling food waste and lowering emissions through vehicle and transport options. Finally, Nestlé plans to expand its plant-based food and beverage offerings, as well as reformulate products to make them more environmentally friendly. The firm is also increasing the number of ‘carbon neutral’ brands, targeting 2022 for Garden Gourmet and 2025 for Sweet Earth. These come on top of Nespresso, S.Pellegrino and Perrier’s commitment to carbon neutrality by 2022 and the rest of Nestlé Waters category by 2025. “Tackling climate change can’t wait and neither can we. It is imperative to the long-term success of our business,” said Mark Schneider, Nestlé CEO. He added: “We have a unique opportunity to address climate change, as we operate in nearly every country in the world and have the size, scale and reach to make a difference. We will work together with farmers, industry partners, governments, non-governmental organisations and our consumers to reduce our environmental footprint.” #Nestlé #netzeroemissions #sustainability #renewableelectricity #Regenerativeagriculture

Kind has entered into an agreement to buy snack bar brand Nature's Bakery less than a month after Mars announced its acquisition of Kind North America. Founded in 2011, Nature's Bakery offers a range of plant-based and nut-free snack bars. The brand’s portfolio, which includes fig bars, brownie bars and other soft-baked options, is said to provide a differentiated and complementary offering to Kind's existing range. The acquisition aligns with Kind's aim to create a ‘foremost health and wellness platform’ that will function as a distinct and separate business within the Mars portfolio. “If you look at pantries across the country, odds are you will find Kind and Nature's Bakery products sitting side by side,” said Daniel Lubetzky, founder and executive chairman of Kind. “Both brands have created loyal followings by being true to their unique value propositions. It comes as no surprise that, along with Kind, they remain one of the growth leaders within the snack bar category. We are excited to welcome them to the Kind family and support the team's next chapter as part of our growing health and wellness platform.” Chris Lansing will continue as CEO of Nature's Bakery under the company’s new ownership, reporting to Juan Martin, global president for Kind. “We know consumers love our soft-baked snacks, and this is a unique opportunity to introduce even more families to our full portfolio of snacks, baked with the nourishing ingredients and delicious recipes we have always been known for,” said Lansing. The financial terms of the deal have not been disclosed. The transaction is subject to regulatory approvals and customary closing conditions.

Kind has entered into an agreement to buy snack bar brand Nature’s Bakery less than a month after Mars announced its acquisition of Kind North America. Founded in 2011, Nature’s Bakery offers a range of plant-based and nut-free snack bars. The brand’s portfolio, which includes fig bars, brownie bars and other soft-baked options, is said to provide a differentiated and complementary offering to Kind’s existing range. The acquisition aligns with Kind’s aim to create a ‘foremost health and wellness platform’ that will function as a distinct and separate business within the Mars portfolio. “If you look at pantries across the country, odds are you will find Kind and Nature’s Bakery products sitting side by side,” said Daniel Lubetzky, founder and executive chairman of Kind. “Both brands have created loyal followings by being true to their unique value propositions. It comes as no surprise that, along with Kind, they remain one of the growth leaders within the snack bar category. We are excited to welcome them to the Kind family and support the team’s next chapter as part of our growing health and wellness platform.” Chris Lansing will continue as CEO of Nature’s Bakery under the company’s new ownership, reporting to Juan Martin, global president for Kind. “We know consumers love our soft-baked snacks, and this is a unique opportunity to introduce even more families to our full portfolio of snacks, baked with the nourishing ingredients and delicious recipes we have always been known for,” said Lansing. The financial terms of the deal have not been disclosed. The transaction is subject to regulatory approvals and customary closing conditions. #KIND #NaturesBakery #US #Mars #snackbars

Vegan cheese alternative brand Violife has expanded into the sweet spread category for the first time, with the launch of its plant-based Cocospread in UK supermarkets. In an attempt to challenge the UK sweet spread sector, Violife claims that its Cocospread contains a quarter of the sugar, half the fat, and half the calories typically found in other chocolate spread products on the market. The vegan spread is also free-from all allergens, nuts, palm oil, preservatives, GMO and cholesterol. Found in the chilled, free-from section, Violife says the dairy-free spread can be enjoyed on toast, crackers, pancakes and ice cream, as well as used in baking cakes, tarts, and brownies. Simon Orchard, country manager UK and Ireland at Violife, said: “At Violife we look to innovate and push boundaries and have built on the success of our category-leading range of cheese alternative products to break into a new category – sweet spreads. “It’s Violife’s mission to create great tasting vegan products that can be enjoyed by everyone, and we’re certain that Cocospread delivers on this. With the same creamy and indulgent taste of other spreads on the market, Cocospread has significantly less sugar, fat and calories as well as being palm oil and allergen free.” Violife’s Cocospread was first made available in September online at specialist retailer The Vegan Kind, but is now available to purchase at Asda and Wholefoods nationwide for an RRP of £2.40. #Upfield #UK #vegan #dairyfree #Violife #plantbasedspreads

Vegan cheese alternative brand Violife has expanded into the sweet spread category for the first time, with the launch of its plant-based Cocospread in UK supermarkets. In an attempt to challenge the UK sweet spread sector, Violife claims that its Cocospread contains a quarter of the sugar, half the fat, and half the calories typically found in other chocolate spread products on the market. The vegan spread is also free-from all allergens, nuts, palm oil, preservatives, GMO and cholesterol. Found in the chilled, free-from section, Violife says the dairy-free spread can be enjoyed on toast, crackers, pancakes and ice cream, as well as used in baking cakes, tarts, and brownies. Simon Orchard, country manager UK and Ireland at Violife, said: “At Violife we look to innovate and push boundaries and have built on the success of our category-leading range of cheese alternative products to break into a new category - sweet spreads. “It’s Violife’s mission to create great tasting vegan products that can be enjoyed by everyone, and we’re certain that Cocospread delivers on this. With the same creamy and indulgent taste of other spreads on the market, Cocospread has significantly less sugar, fat and calories as well as being palm oil and allergen free.” Violife’s Cocospread was first made available in September online at specialist retailer The Vegan Kind, but is now available to purchase at Asda and Wholefoods nationwide for an RRP of £2.40.

UK pastry brand Higgidy has announced that it is expanding its plant-based portfolio with the introduction of its first vegan quiche. The brand says that the new offering is the product of ‘years’ of taste tests and trials. Free from cream, milk and eggs, the quiche comes in two variants, both ‘packed’ full of vegetables. The range includes a sharing-sized spinach and roasted tomato vegan quiche and an individual-sized porcini mushroom and spinach offering. Higgidy will also be adding a mini ‘no-pork pie’ made with vegetables and green lentils to its portfolio. “We are incredibly proud to introduce our first-ever vegan quiche, allowing vegans to try Higgidy’s quiches for the very first time,” said Higgidy co-founder, Camilla Stephens. “The expansion of our plant-based offering is a really exciting move for us and we see it becoming an increasingly important area within the Higgidy portfolio.” With prices ranging from £2.50 to £4.25, the new plant-based offerings will be available from Waitrose on 30 December, before rolling out to Sainsbury’s and Boots at the beginning of January 2021. #Higgidy #plantbased #UK

UK pastry brand Higgidy has announced that it is expanding its plant-based portfolio with the introduction of its first vegan quiche. The brand says that the new offering is the product of ‘years’ of taste tests and trials. Free from cream, milk and eggs, the quiche comes in two variants, both 'packed' full of vegetables. The range includes a sharing-sized spinach and roasted tomato vegan quiche and an individual-sized porcini mushroom and spinach offering. Higgidy will also be adding a mini ‘no-pork pie’ made with vegetables and green lentils to its portfolio. “We are incredibly proud to introduce our first-ever vegan quiche, allowing vegans to try Higgidy’s quiches for the very first time,” said Higgidy co-founder, Camilla Stephens. “The expansion of our plant-based offering is a really exciting move for us and we see it becoming an increasingly important area within the Higgidy portfolio.” With prices ranging from £2.50 to £4.25, the new plant-based offerings will be available from Waitrose on 30 December, before rolling out to Sainsbury’s and Boots at the beginning of January 2021.