Beyond Meat is launching two new versions of its Beyond Burger in early 2021, as part of a new platform to offer consumers an expanded choice of plant-based burgers. Referred to as a “plant-based first”, the new iterations are designed to offer more choice for consumers, similar to the range of nutritional options for beef currently available in the market. One of the variants reportedly features the brand’s “juiciest patty” for the “meatiest burger experience”, containing 35% less saturated fat than 80/20 beef. Meanwhile, the other iteration claims to be Beyond Meat’s “most nutritious patty yet” with 55% less saturated fat than 80/20 beef. “Just as you can find different varieties of ground beef, consumers will now have more choice to satisfy their individual nutritional needs and preferences,” said Ethan Brown, CEO and founder of Beyond Meat. Both burgers will have a similar savoury taste profile, lower total fat and fewer calories than 80/20 beef. They are also said to contain B vitamins and minerals comparable to the micronutrient profile of beef. “I am personally thrilled to introduce this new Beyond Burger platform as it speaks so clearly to what our brand and company stands for,” said Brown. He added: “Our commitment is to provide consumers with absolutely delicious plant-based meats that are better for people and the planet, no sacrifice required. These new iterations deliver on this promise, and I am immensely proud of our team’s ability to make such strong advances in taste, juiciness and nutrition through our Rapid and Relentless Innovation programme.” The company first introduced the Beyond Burger in 2016, and the iterations are the latest in new product offerings in 2020 following Beyond Breakfast Sausage patties, Beyond Meatballs and Beyond Breakfast Sausage links. From November 18-20 in Los Angeles, fans will be given an exclusive preview of the new Beyond Burger versions. The company expects to launch the new iterations nationwide in early 2021.

Beyond Meat is launching two new versions of its Beyond Burger in early 2021, as part of a new platform to offer consumers an expanded choice of plant-based burgers. Referred to as a “plant-based first”, the new iterations are designed to offer more choice for consumers, similar to the range of nutritional options for beef currently available in the market. One of the variants reportedly features the brand’s “juiciest patty” for the “meatiest burger experience”, containing 35% less saturated fat than 80/20 beef. Meanwhile, the other iteration claims to be Beyond Meat’s “most nutritious patty yet” with 55% less saturated fat than 80/20 beef. “Just as you can find different varieties of ground beef, consumers will now have more choice to satisfy their individual nutritional needs and preferences,” said Ethan Brown, CEO and founder of Beyond Meat. Both burgers will have a similar savoury taste profile, lower total fat and fewer calories than 80/20 beef. They are also said to contain B vitamins and minerals comparable to the micronutrient profile of beef. “I am personally thrilled to introduce this new Beyond Burger platform as it speaks so clearly to what our brand and company stands for,” said Brown. He added: “Our commitment is to provide consumers with absolutely delicious plant-based meats that are better for people and the planet, no sacrifice required. These new iterations deliver on this promise, and I am immensely proud of our team’s ability to make such strong advances in taste, juiciness and nutrition through our Rapid and Relentless Innovation programme.” The company first introduced the Beyond Burger in 2016, and the iterations are the latest in new product offerings in 2020 following Beyond Breakfast Sausage patties, Beyond Meatballs and Beyond Breakfast Sausage links. From November 18-20 in Los Angeles, fans will be given an exclusive preview of the new Beyond Burger versions. The company expects to launch the new iterations nationwide in early 2021. #US #meatalternatives #BeyondMeat #plantbased #BeyondBurger

Canadian plant-based food company Modern Meat has bought a number of healthy, vegan snack brands from JDW Distributors for a total purchase price of $450,000. The acquisition marks Modern Meat's first step as part of its US expansion and the company says the deal will include a robust sales and distribution network. Based in California, JDW sells healthy, gourmet foods including its own line of vegan brands such as Snacks from the Sun and Sunsations throughout the US and Canada. As part of the deal, Modern Meat has taken ownership of the trademarks and distribution rights to the Snacks from the Sun and Sunsations brands. The Snacks from the Sun brand includes popped potato crisps and sunflower chips, which are vegan and gluten-free. The brand first launched in 2019 and is sold in over 5,000 retail stores throughout the US and Canada. Meanwhile, Sunsation Fruit Jellies are made with soft pectin instead of gelatin. The vegan sweets are also kosher and free of gluten, fat and peanuts, and can be found in 2,500 stores across the US and Canada. "We are pleased to be closing the acquisition of JDW Distributors and onboarding their amazing brands and staff,” said Modern Meat CEO, Tara Haddad. She added: “With our new foothold in the US market our company will swiftly begin our growth to the US. We are extremely excited about the upcoming growth soon to come from our company." Following the transaction, Modern Meat will continue to work with JDW and its team, including food scientists, to support manufacturing, distribution and future R&D developments.

Canadian plant-based food company Modern Meat has bought a number of healthy, vegan snack brands from JDW Distributors for a total purchase price of $450,000. The acquisition marks Modern Meat’s first step as part of its US expansion and the company says the deal will include a robust sales and distribution network. Based in California, JDW sells healthy, gourmet foods including its own line of vegan brands such as Snacks from the Sun and Sunsations throughout the US and Canada. As part of the deal, Modern Meat has taken ownership of the trademarks and distribution rights to the Snacks from the Sun and Sunsations brands. The Snacks from the Sun brand includes popped potato crisps and sunflower chips, which are vegan and gluten-free. The brand first launched in 2019 and is sold in over 5,000 retail stores throughout the US and Canada. Meanwhile, Sunsation Fruit Jellies are made with soft pectin instead of gelatin. The vegan sweets are also kosher and free of gluten, fat and peanuts, and can be found in 2,500 stores across the US and Canada. “We are pleased to be closing the acquisition of JDW Distributors and onboarding their amazing brands and staff,” said Modern Meat CEO, Tara Haddad. She added: “With our new foothold in the US market our company will swiftly begin our growth to the US. We are extremely excited about the upcoming growth soon to come from our company.” Following the transaction, Modern Meat will continue to work with JDW and its team, including food scientists, to support manufacturing, distribution and future R&D developments. #US #Canada #ModernMeat #JDWDistributions #plantbased #healthysnacks

UK free-from soup brand, Soupologie, is launching two product ranges under a new sub-brand, Foodologie. According to Soupologie, the full Foodologie collection is free from the 14 main allergens, vegan and low in fats, sugars, salt, carbs and calories. The new offerings include a collection of Plant Pots which, in what Soupologie says is a UK first, contain the full five portions of fruit and vegetables recommended per day under UK guidelines. Plant Pots come in five variants: Greek Style Briami, Bountiful Burrito Bowl, Super-Charged Chilli Verde, Lentil & Turmeric Daal and Roasted Roots with Curly Kale. With less than 300 calories per pot, the range is gluten free and a source of protein and fibre. The new Foodologie Oh Snack! Pots are available in three flavours: Yunnah Noodles with Kimchi, Carrot Bourguignon and Jambalaya. Also a source of fibre, the gluten-free pots can be enjoyed as a light lunch option, snack or side dish. Amanda Argent, co-founder and head of new product development at Foodologie, said: “We pride ourselves on creating healthy meals and soups that taste great, that are crammed with vegetables, rich in nutrients and use interesting ingredients that are as filling as they are good for you. “Taking everything we have learned from our successful soup range, we’re absolutely delighted to be taking our expertise to a new area. The launch of Foodologie is a really exciting new proposition for us, marking the next phase in our journey as we continue on our mission.” The Foodologie range will launch into 450 Tesco stores from 23 November, with a further roll out to wholesalers and independents planned for January 2021. #freefrom #Soupologie #UK #Foodologie #plantbased

UK free-from soup brand, Soupologie, is launching two product ranges under a new sub-brand, Foodologie. According to Soupologie, the full Foodologie collection is free from the 14 main allergens, vegan and low in fats, sugars, salt, carbs and calories. The new offerings include a collection of Plant Pots which, in what Soupologie says is a UK first, contain the full five portions of fruit and vegetables recommended per day under UK guidelines. Plant Pots come in five variants: Greek Style Briami, Bountiful Burrito Bowl, Super-Charged Chilli Verde, Lentil & Turmeric Daal and Roasted Roots with Curly Kale. With less than 300 calories per pot, the range is gluten free and a source of protein and fibre. The new Foodologie Oh Snack! Pots are available in three flavours: Yunnah Noodles with Kimchi, Carrot Bourguignon and Jambalaya. Also a source of fibre, the gluten-free pots can be enjoyed as a light lunch option, snack or side dish. Amanda Argent, co-founder and head of new product development at Foodologie, said: “We pride ourselves on creating healthy meals and soups that taste great, that are crammed with vegetables, rich in nutrients and use interesting ingredients that are as filling as they are good for you. “Taking everything we have learned from our successful soup range, we’re absolutely delighted to be taking our expertise to a new area. The launch of Foodologie is a really exciting new proposition for us, marking the next phase in our journey as we continue on our mission.” The Foodologie range will launch into 450 Tesco stores from 23 November, with a further roll out to wholesalers and independents planned for January 2021.

The Collective is entering the plant-based category with its new range of dairy-free, live Greek-style yogurt alternatives. Launching in the UK, the Plant yogurt line is made with a blend of oats, coconut and rice to create what the brand says is a “thick and creamy base”. The yogurt alternatives – which are fermented with live cultures – are then layered with low sugar compotes to create four flavours: plain, fudge, passion fruit and raspberry. Following over two years of development to create its dairy-free and soy-free yogurt range, The Collective hopes that flexitarians don’t have to compromise on health, taste or sustainability. Sarah Smart, general manager of The Collective, said: “We are so excited to launch our new dairy free Plant products as we look towards the future with consumers health and sustainability needs in mind. This is our biggest launch since we hit shelves in the UK almost 10 years ago.” The recently B-Corp certified brand is launching its vegan yogurts in 100% recyclable pots made from 100% recyclable material. The Collective’s Plant yogurt line is available nationwide from 3 January 2021 for an RRP of £2.20 per 400g and £1.25 per 135g tub.

The Collective is entering the plant-based category with its new range of dairy-free, live Greek-style yogurt alternatives. Launching in the UK, the Plant yogurt line is made with a blend of oats, coconut and rice to create what the brand says is a “thick and creamy base”. The yogurt alternatives – which are fermented with live cultures – are then layered with low sugar compotes to create four flavours: plain, fudge, passion fruit and raspberry. Following over two years of development to create its dairy-free and soy-free yogurt range, The Collective hopes that flexitarians don’t have to compromise on health, taste or sustainability. Sarah Smart, general manager of The Collective, said: “We are so excited to launch our new dairy free Plant products as we look towards the future with consumers health and sustainability needs in mind. This is our biggest launch since we hit shelves in the UK almost 10 years ago.” The recently B-Corp certified brand is launching its vegan yogurts in 100% recyclable pots made from 100% recyclable material. The Collective’s Plant yogurt line is available nationwide from 3 January 2021 for an RRP of £2.20 per 400g and £1.25 per 135g tub. #dairyfree #plantbasedyogurts #TheCollective #UK

Wheat ingredients specialist Loryma has unveiled a meatless chicken breast alternative, designed for use in vegan convenience products. Made from structured wheat protein, the company’s new vegetable fillet strips aim to deliver authentic taste and mouthfeel. The chicken breast substitute can be used in refrigerated ready-to-eat applications and has been launched to meet growing demand for plant-based product alternatives. Textured wheat protein ingredient, Lory Tex Chunks, is used as the basis of the vegan chicken solution and is said to perfectly replicate authentic meat structure. According to Loryma, the finished product can be used in the same way as real cooked chicken breast and enjoyed both cold and hot without loss of quality. The company has also developed a wheat-based binding system that allows the consistency and texture of meat alternatives to be individually adjusted. #Loryma #meatalternatives #plantprotein #plantbased

Wheat ingredients specialist Loryma has unveiled a meatless chicken breast alternative, designed for use in vegan convenience products. Made from structured wheat protein, the company's new vegetable fillet strips aim to deliver authentic taste and mouthfeel. The chicken breast substitute can be used in refrigerated ready-to-eat applications and has been launched to meet growing demand for plant-based product alternatives. Textured wheat protein ingredient, Lory Tex Chunks, is used as the basis of the vegan chicken solution and is said to perfectly replicate authentic meat structure. According to Loryma, the finished product can be used in the same way as real cooked chicken breast and enjoyed both cold and hot without loss of quality. The company has also developed a wheat-based binding system that allows the consistency and texture of meat alternatives to be individually adjusted.

AAK has announced that it will build a ‘centre of excellence’ for plant-based foods at its existing site in Zaandijk, the Netherlands. The three-story centre will feature two pilot plants, an analytical laboratory, a customer experience kitchen and a sensory suite, allowing customers to develop and bring plant-based food and beverages with AAK’s assistance. AAK claims that the establishment of the Plant-based Foods Global Center of Excellence will further enhance its capabilities for plant-based food development, strengthening its presence in the fast-growing sector. The centre is expected to be operational by the end of 2021. This project follows the launch of AAK’s AkoPlanet portfolio last year, which includes tailor-made vegetable oil and fat solutions for food and beverage manufacturers that are developing plant-based meat and dairy products for the retail and foodservice channels. Johan Westman, president and CEO of AAK Group, said: “Investing in this Plant-based Foods Global Center of Excellence reaffirms our commitment to grow our presence in this dynamic and fast-paced category. “Acting as a knowledge centre for our plant-based activities, we will develop and showcase our plant-based innovations to support customers across the world.” Niall Sands, president, plant-based foods at AAK, added: “The long-term outlook for plant-based foods is strong with sales growth outpacing that of other foods. “This development is driven by several factors, among them a growth in flexitarianism, an increased focus on health and well-being, and sustainability and climate concerns among many consumers.” #AAK #plantbased #Researchanddevelopment #theNetherlands

AAK has announced that it will build a 'centre of excellence' for plant-based foods at its existing site in Zaandijk, the Netherlands. The three-story centre will feature two pilot plants, an analytical laboratory, a customer experience kitchen and a sensory suite, allowing customers to develop and bring plant-based food and beverages with AAK's assistance. AAK claims that the establishment of the Plant-based Foods Global Center of Excellence will further enhance its capabilities for plant-based food development, strengthening its presence in the fast-growing sector. The centre is expected to be operational by the end of 2021. This project follows the launch of AAK's AkoPlanet portfolio last year, which includes tailor-made vegetable oil and fat solutions for food and beverage manufacturers that are developing plant-based meat and dairy products for the retail and foodservice channels. Johan Westman, president and CEO of AAK Group, said: “Investing in this Plant-based Foods Global Center of Excellence reaffirms our commitment to grow our presence in this dynamic and fast-paced category. “Acting as a knowledge centre for our plant-based activities, we will develop and showcase our plant-based innovations to support customers across the world.” Niall Sands, president, plant-based foods at AAK, added: “The long-term outlook for plant-based foods is strong with sales growth outpacing that of other foods. “This development is driven by several factors, among them a growth in flexitarianism, an increased focus on health and well-being, and sustainability and climate concerns among many consumers.”