RightRice has added two new seasonal flavours to its lower carb veggie rice portfolio; brown butter sage and holiday stuffing medley. Brown Butter Sage RightRice is retailing for $3.99 and is said to pair the toasted nuttiness of brown butter with a hint of sage. It features a blend of lentils, chickpeas, peas and rice, and reportedly contains more than two times the protein, five times the fibre and almost 40% fewer net carbs than a bowl of white rice. Meanwhile, Holiday Stuffing RightRice Medley is a mix of RightRice, ancient grains and veggies, with the savoury flavours of thyme, rosemary, and onion. It is retailing for $4.99. Both products are vegan, gluten-free, and non-GMO and are available nationwide at Whole Foods Market, Sprouts and online. #RightRice #seasonal #US #vegetablerice

RightRice has added two new seasonal flavours to its lower carb veggie rice portfolio; brown butter sage and holiday stuffing medley. Brown Butter Sage RightRice is retailing for $3.99 and is said to pair the toasted nuttiness of brown butter with a hint of sage. It features a blend of lentils, chickpeas, peas and rice, and reportedly contains more than two times the protein, five times the fibre and almost 40% fewer net carbs than a bowl of white rice. Meanwhile, Holiday Stuffing RightRice Medley is a mix of RightRice, ancient grains and veggies, with the savoury flavours of thyme, rosemary, and onion. It is retailing for $4.99. Both products are vegan, gluten-free, and non-GMO and are available nationwide at Whole Foods Market, Sprouts and online.

Ingredion has agreed to acquire the remaining stake in Verdient Foods, taking its ownership of the plant-based protein joint venture to 100%. The deal marks the latest in a series of actions and investments by Ingredion as it aims to expand and advance its plant-based protein specialty growth platform. Ingredion established the joint venture with Verdient Foods in 2018 to produce pulse-based protein concentrates and flours from peas, lentils and fava beans for consumer food and animal nutrition applications. As part of the deal, Ingredion will purchase the remaining portion of ownership from film director James Cameron and Suzy Amis Cameron for an undisclosed sum. By the end of 2020, Ingredion expects its total investment in plant-based proteins to increase to over $200 million, up from the previous $185 million which included an expansion of the joint venture’s manufacturing capabilities in Saskatchewan, Canada. Following the transaction – which is expected to close this month – the company will operate two facilities that can produce a wide range of specialty pulse-based concentrates and flours. “Acquiring 100% ownership in Verdient Foods enables Ingredion to accelerate net sales growth, further expand our manufacturing capability and co-create with our customers to serve the increasing consumer demand for plant-based foods,” said Jim Zallie, Ingredion’s president and CEO. He added: “Over the last two years, we have strategically invested over $200 million to build a leadership position in consumer-preferred plant-based proteins, which is central to Ingredion’s strategy and accelerating our Driving Growth Roadmap. We are well positioned to continue capitalising on and benefiting from the megatrends driving the changes in the global food and beverage industry.”

Ingredion has agreed to acquire the remaining stake in Verdient Foods, taking its ownership of the plant-based protein joint venture to 100%. The deal marks the latest in a series of actions and investments by Ingredion as it aims to expand and advance its plant-based protein specialty growth platform. Ingredion established the joint venture with Verdient Foods in 2018 to produce pulse-based protein concentrates and flours from peas, lentils and fava beans for consumer food and animal nutrition applications. As part of the deal, Ingredion will purchase the remaining portion of ownership from film director James Cameron and Suzy Amis Cameron for an undisclosed sum. By the end of 2020, Ingredion expects its total investment in plant-based proteins to increase to over $200 million, up from the previous $185 million which included an expansion of the joint venture’s manufacturing capabilities in Saskatchewan, Canada. Following the transaction – which is expected to close this month – the company will operate two facilities that can produce a wide range of specialty pulse-based concentrates and flours. “Acquiring 100% ownership in Verdient Foods enables Ingredion to accelerate net sales growth, further expand our manufacturing capability and co-create with our customers to serve the increasing consumer demand for plant-based foods,” said Jim Zallie, Ingredion’s president and CEO. He added: “Over the last two years, we have strategically invested over $200 million to build a leadership position in consumer-preferred plant-based proteins, which is central to Ingredion’s strategy and accelerating our Driving Growth Roadmap. We are well positioned to continue capitalising on and benefiting from the megatrends driving the changes in the global food and beverage industry.” #Canada #Ingredion #plantbasedprotein #VerdientFoods

Oggs has announced that it is releasing a range of mini bites made using its vegan liquid egg alternative in the UK next January. The range joins the company’s existing vegan friendly cakes and will feature three plant-based varieties: brownie, flapjack and millionaire’s shortbread. Oggs Mini Bites will be made using Oggs Aquafaba, the brand’s patented vegan liquid egg alternative that launched in UK supermarkets earlier this year. The fun-sized snacks will come in “handy” packs made from 100% recycled plastic. Each pack contains 9 bites. Oggs Mini Bites will launch into Sainsbury’s and WHSmith stores in January 2021 for an RRP of £2.25. #eggalternative #Oggs #UK #vegan

Oggs has announced that it is releasing a range of mini bites made using its vegan liquid egg alternative in the UK next January. The range joins the company’s existing vegan friendly cakes and will feature three plant-based varieties: brownie, flapjack and millionaire’s shortbread. Oggs Mini Bites will be made using Oggs Aquafaba, the brand’s patented vegan liquid egg alternative that launched in UK supermarkets earlier this year. The fun-sized snacks will come in "handy" packs made from 100% recycled plastic. Each pack contains 9 bites. Oggs Mini Bites will launch into Sainsbury’s and WHSmith stores in January 2021 for an RRP of £2.25.

Israeli food-tech firm InnovoPro has raised an additional $3 million in Series B funding, following a $15 million raise earlier this year. The start-up claims that it is the first company in the world to have launched a 70% chickpea protein concentrate. InnovoPro says that the ‘innovative’ plant protein is suitable for a wide range of applications, spanning the dairy alternatives, meat analogues, bakery and sports nutrition categories, and offers benefits such as eco-friendly credentials, as well as non-allergenic properties. The new funding came from Rabobank’s Food & Agri Innovation Fund, venture capital firm ICOS Capital, and iAngels, an Israeli Angels investment platform. “InnovoPro will use the additional funding to scale up operational capabilities through increasing production capacity and for further business development activities, including forming joint ventures with strategic partners,” said Taly Nechushtan, CEO of InnovoPro. “As part of our sustainable growth strategy, we will also use the added funding to explore production collaboration options for our protein and future products in the EU, to expand our EU supply chain capabilities.” Nechushtan continued: “The Rabo Food & Agri Innovation Fund, being part of the leading bank in the food and agriculture financing arena, will leverage its significant global business network to facilitate more opportunities to form such strategic partnerships.” Richard O’Gorman, managing director of Rabo Food & Agri Innovation Fund, added: “Chickpea with its high protein, fibre, iron and other characteristics leads to a more nutritious alternative and allows for cleaner labelling with no need for the emulsifiers, enhancers or masking agents necessary with competing analogues. “…we believe chickpea will be a leader in the next wave of non-animal protein sources. We are therefore very proud to back InnovoPro, the strong market leader in the space, and look forward to scaling the company with an expert management team and strong group of investors”. InnovoPro recently collaborated with Swiss retailer Migros for the launch of a new line of dairy-free yogurts incorporating its chickpea protein, CP Pro 70. #InnovoPro #plantprotein #Rabobank

Israeli food-tech firm InnovoPro has raised an additional $3 million in Series B funding, following a $15 million raise earlier this year. The start-up claims that it is the first company in the world to have launched a 70% chickpea protein concentrate. InnovoPro says that the ‘innovative’ plant protein is suitable for a wide range of applications, spanning the dairy alternatives, meat analogues, bakery and sports nutrition categories, and offers benefits such as eco-friendly credentials, as well as non-allergenic properties. The new funding came from Rabobank’s Food & Agri Innovation Fund, venture capital firm ICOS Capital, and iAngels, an Israeli Angels investment platform. “InnovoPro will use the additional funding to scale up operational capabilities through increasing production capacity and for further business development activities, including forming joint ventures with strategic partners,” said Taly Nechushtan, CEO of InnovoPro. “As part of our sustainable growth strategy, we will also use the added funding to explore production collaboration options for our protein and future products in the EU, to expand our EU supply chain capabilities." Nechushtan continued: “The Rabo Food & Agri Innovation Fund, being part of the leading bank in the food and agriculture financing arena, will leverage its significant global business network to facilitate more opportunities to form such strategic partnerships.” Richard O’Gorman, managing director of Rabo Food & Agri Innovation Fund, added: “Chickpea with its high protein, fibre, iron and other characteristics leads to a more nutritious alternative and allows for cleaner labelling with no need for the emulsifiers, enhancers or masking agents necessary with competing analogues. “...we believe chickpea will be a leader in the next wave of non-animal protein sources. We are therefore very proud to back InnovoPro, the strong market leader in the space, and look forward to scaling the company with an expert management team and strong group of investors”. InnovoPro recently collaborated with Swiss retailer Migros for the launch of a new line of dairy-free yogurts incorporating its chickpea protein, CP Pro 70.

Pork Farms, owned by Addo Food Group, has launched its first vegan pork pie made with pea protein in the UK. The British brand’s Porkless Pie pairs its vegan pea protein filling with hot water crust pastry and seasoning for an ‘authentic’ taste. With its meatless pork pie, Pork Farms aims to meet the demand for flexitarian options and signals a move by the brand towards a healthier snacking range. “We’re incredibly excited to be just one of only a few brands to introduce pea protein to our product range,” said Mike Holton, brand manager at Pork Farms. He added: “Our innovation chefs have developed this recipe to emulate one of the nation’s favourite snacks and we are delighted to be providing an alternative to flexitarian customers, while also expanding our product range to appeal to vegan shoppers who are looking for more choice, who can now enjoy a pork pie with the same textures and flavours as our traditional snack.” The vegan pork pie is available to purchase in select Asda stores across the UK for an RRP of £1.25 per pack of two. #AddoFoodGroup #plantbasedmeat #UK #PorkFarms #vegan

Pork Farms, owned by Addo Food Group, has launched its first vegan pork pie made with pea protein in the UK. The British brand’s Porkless Pie pairs its vegan pea protein filling with hot water crust pastry and seasoning for an 'authentic' taste. With its meatless pork pie, Pork Farms aims to meet the demand for flexitarian options and signals a move by the brand towards a healthier snacking range. “We’re incredibly excited to be just one of only a few brands to introduce pea protein to our product range,” said Mike Holton, brand manager at Pork Farms. He added: “Our innovation chefs have developed this recipe to emulate one of the nation's favourite snacks and we are delighted to be providing an alternative to flexitarian customers, while also expanding our product range to appeal to vegan shoppers who are looking for more choice, who can now enjoy a pork pie with the same textures and flavours as our traditional snack.” The vegan pork pie is available to purchase in select Asda stores across the UK for an RRP of £1.25 per pack of two.

Non-GMO and organic ingredient supplier, Green Boy Group, has launched a protein powder that is designed for plant-based meat substitutes. Plant-Meat Protein is said to enhance mouthfeel and texture in meat alternatives. The powder can also be used to produce textured plant-based proteins (TPP) in the form of crisps or granules. Green Boy’s new plant-based offering is available in different variants, featuring protein derived either from pea, mung bean, fava bean or chickpea. “We are beyond excited to have launched Plant-Meat Protein because of the rapidly growing demand for plant-based meat by consumers,” says Peter van Dijken, Green Boy Group co-founder. “Green Boy already supplies the leading brands in the plant-based meat industry, and with Plant-Meat Protein we hope to enlarge our footprint in the North American and European markets.” Frederik Otten, co-founder of Green Boy Group, added: “Plant-based protein is a key ingredient in the formulation of a plant-based meat product. This market is evolving with lightning speed and plant-based meat products made with vital wheat gluten or soy protein are not as popular due to allergy concerns along with whey and casein proteins as they are of dairy origin. “With Plant-Meat Protein we offer a line of more functional, sustainable and healthier plant-based proteins as the building block for the next plant-based meat hit product on the supermarket shelves, in the fast-food chains or online.” Earlier this year, Green Boy Group acquired Sweet Nature, an importer and distributor of specialty sweeteners for an undisclosed sum. #GreenBoy #meatalternatives #plantprotein

The European Parliament has voted to reject the ban on plant-based products using names typically associated with meat products, but has voted in favour of a plant-based dairy ban. The ‘veggie burger ban’ would have restricted the use of terms such as ‘sausage’, ‘burger’ and ‘steak’ on labels for plant-based alternative products and could have seen them renamed as ‘veggie discs’ or ‘veggie tubes’. While companies can continue using such names on their products and menus, the parliament did vote in favour of banning plant-based dairy alternatives from using terms such as ‘yoghurt-style’ and ‘cheese alternative’. This further extends existing EU bans of using terms such as ‘almond milk’ and ‘vegan cheese’. Both proposals were supposedly intended to avoid consumer confusion. ProVeg International – who set up a petition opposing the ban – says in the most extreme case, it could lead to a ban on the use of data to show what a product causes. This would mean the removal of phrases such as “half the carbon emissions of dairy butter” which has been said to ‘exploit the reputation’ of a dairy product. Jasmijn de Boo, vice president of ProVeg International, said: “Although we welcome the European Parliament’s vote against the introduction of naming restrictions on plant-based alternatives to meat, where common sense has prevailed, we deeply regret its vote in favour of far-reaching and entirely unnecessary restrictions on the descriptions of plant-based dairy products. “It is also a major blow to the plant-based dairy sector, one of the most innovative and sustainable in the wider European food industry. Plant-based dairy businesses could now be saddled with significant financial burdens and practical challenges around renaming, rebranding and remarketing of products and the potential of high legal costs. “This ban is also in direct contradiction of the EU’s stated objectives in the European Green Deal and Farm to Fork Strategy to create healthier and more sustainable food systems.” The European Dairy Association welcomed the vote to introduce naming restrictions for plant-based alternatives to dairy products, stating in a Tweet that the vote would protect terms such as milk, cheese, whey and butter, and that the vote represented “A good day for dairy, for European consumers and citizens and for Europe”. Both proposals formed part of a wider vote on common agricultural policy (CAP) reform. The reforms were approved by European MEPs, with 425 MEPs voting for the adoption of the CAP, 212 voting against the reforms and 51 abstaining. #Dairyalternatives #Europe #meatalternatives #plantbasedburger