US snack brand ParmCrisps has entered the plant-based category with its new range of dairy-free cheese crisps. Known for its crackers made from 100% real oven-baked cheese, the new gluten-free snack offers consumers a plant-based option. Made from 100% dairy-free cheese, Plant-based ParmCrisps have been developed and launched in partnership with Whole Foods and its parent company Amazon. The two will have an exclusive on the item this year. Certified vegan, the new line will come in two flavours: Sea Salt and Cracked Black Pepper. “The ParmCrisps innovation strategy has always been developed with the consumer top-of-mind,” said Sam Kestenbaum, CEO of ParmCrisps. He added: “When we noticed a trend towards plant-based snacking, we partnered with Whole Foods to create a solution for both our consumers and our retail partners. Plant-Based ParmCrisps is that solution, and it tastes so good that we’re confident both mainstream and plant-based consumers will fall in love.” According to data from SPINS, the last 52 weeks have proved ParmCrisps as the number one cheese crisp brand in both the natural and grocery category, as well as the natural channel’s fastest growing brand in the entire cracker set. From October, the plant-based cheese crisps will be available to purchase from Whole Foods stores nationwide for an RRP of $4.79. #dairyfreecheese #ParmCrisps #US

US snack brand ParmCrisps has entered the plant-based category with its new range of dairy-free cheese crisps. Known for its crackers made from 100% real oven-baked cheese, the new gluten-free snack offers consumers a plant-based option. Made from 100% dairy-free cheese, Plant-based ParmCrisps have been developed and launched in partnership with Whole Foods and its parent company Amazon. The two will have an exclusive on the item this year. Certified vegan, the new line will come in two flavours: Sea Salt and Cracked Black Pepper. "The ParmCrisps innovation strategy has always been developed with the consumer top-of-mind," said Sam Kestenbaum, CEO of ParmCrisps. He added: "When we noticed a trend towards plant-based snacking, we partnered with Whole Foods to create a solution for both our consumers and our retail partners. Plant-Based ParmCrisps is that solution, and it tastes so good that we're confident both mainstream and plant-based consumers will fall in love." According to data from SPINS, the last 52 weeks have proved ParmCrisps as the number one cheese crisp brand in both the natural and grocery category, as well as the natural channel's fastest growing brand in the entire cracker set. From October, the plant-based cheese crisps will be available to purchase from Whole Foods stores nationwide for an RRP of $4.79.

UK meat alternatives brand, Meatless Farm, has raised $31 million from new and existing investors to support its expansion in the UK, Europe, US and Asia. With the capital, Meatless Farm intends to expand and further establish the brand in existing markets, access new regions, grow its product lines and further develop its manufacturing operations in Canada. Meatless Farms launched its initial range in 2018 and its products are currently on sale in all four major UK supermarket chains, in Whole Foods in the US, as well as other countries. It previously raised $17 million in a funding found. According to the company – which operates four offices worldwide in Leeds, Amsterdam, New York and Singapore – it is set to continue its double-digit sales growth in the years to come. This summer Meatless Farm ran a nationwide TV advertising campaign in the UK aimed at converting meat eaters and highlighting the meatier taste of its burgers and sausages following a new recipe. Morten Toft Bech, founder of Meatless Farm, said: “We are seeing strong demand for our plant-based burgers, sausages and mince across all markets and see fantastic opportunities to grow the Meatless Farm brand rapidly as people look to eat more healthily and sustainably post Covid-19. “Our ambition is to continue to expand our global operations organically whilst also looking to participate in M&A activities around the consolidation of smaller plant-based companies.” Recently appointed Meatless Farm director, Leopoldo Zambeletti, added: “This funding round gives Meatless Farm the ability to take advantage of the consumers’ desire to change lifestyles as people aim to ‘build back better’ in the wake of Covid-19. “Fundraising during the lockdown brought its own unique challenges, but the strength of the brand, the sustainable mission, the excellent management team and proven execution to date resonated well with existing and new investors alike.” #meatalternatives #TheMeatlessFarmCo #UK

UK meat alternatives brand, Meatless Farm, has raised $31 million from new and existing investors to support its expansion in the UK, Europe, US and Asia. With the capital, Meatless Farm intends to expand and further establish the brand in existing markets, access new regions, grow its product lines and further develop its manufacturing operations in Canada. Meatless Farms launched its initial range in 2018 and its products are currently on sale in all four major UK supermarket chains, in Whole Foods in the US, as well as other countries. It previously raised $17 million in a funding found. According to the company – which operates four offices worldwide in Leeds, Amsterdam, New York and Singapore – it is set to continue its double-digit sales growth in the years to come. This summer Meatless Farm ran a nationwide TV advertising campaign in the UK aimed at converting meat eaters and highlighting the meatier taste of its burgers and sausages following a new recipe. Morten Toft Bech, founder of Meatless Farm, said: “We are seeing strong demand for our plant-based burgers, sausages and mince across all markets and see fantastic opportunities to grow the Meatless Farm brand rapidly as people look to eat more healthily and sustainably post Covid-19. “Our ambition is to continue to expand our global operations organically whilst also looking to participate in M&A activities around the consolidation of smaller plant-based companies.” Recently appointed Meatless Farm director, Leopoldo Zambeletti, added: “This funding round gives Meatless Farm the ability to take advantage of the consumers’ desire to change lifestyles as people aim to ‘build back better’ in the wake of Covid-19. “Fundraising during the lockdown brought its own unique challenges, but the strength of the brand, the sustainable mission, the excellent management team and proven execution to date resonated well with existing and new investors alike.”

ADM has expanded its protein portfolio with textured wheat and pea ingredients that it claims improve the texture and density of meat alternatives. The “highly-functional” protein solutions are said to be useful for achieving consumer-preferred meat-like texture in meat alternatives. Arcon T texture pea protein comes in two forms: one which is a blend of pea protein and chickpeas; and another which blends pea protein with navy beans. These join ADM’s portfolio alongside ProFam pea protein powder which launched in 2019. Suited for allergen-free products, ADM claims the pea proteins deliver improved hydration properties with minimised off notes and a light colour. Meanwhile, Prolite MeatTEX textured wheat protein and its non-texture counterpart, Prolite MeatXT wheat protein, are said to enhance the texture and taste in meat and seafood alternative products. According to ADM, the pair have a clean taste and a blank-slate colour base, as well as offer water absorption and hydration speeds that enhance processing efficiency and reliability. “The key to winning over consumers with plant proteins is fine-tuning the product for optimal sensory appeal. It is essential to get aspects like taste and texture just right,” said Jacquelyn Schuh, product marketing director for alternative proteins. She added: “ADM is the only company offering a full portfolio of textured soy, wheat and pea proteins which unlocks a virtually limitless range of possibilities for creating exciting new products in the plant protein space.” According to ADM’s OutsideVoice Protein Segmentation Study, the top factor motivating consumers in the plant-based category is health and nutrition, while unsatisfactory taste and texture are the top frustrations with the category. Earlier this year, ADM formed a joint venture with Brazilian meat company Marfrig – called PlantPlus Foods – in which it will supply the primary raw materials needed for plant-based food products that will be distributed across North American and South American markets. #ADM #plantbasedproteins

ADM has expanded its protein portfolio with textured wheat and pea ingredients that it claims improve the texture and density of meat alternatives. The “highly-functional” protein solutions are said to be useful for achieving consumer-preferred meat-like texture in meat alternatives. Arcon T texture pea protein comes in two forms: one which is a blend of pea protein and chickpeas; and another which blends pea protein with navy beans. These join ADM’s portfolio alongside ProFam pea protein powder which launched in 2019. Suited for allergen-free products, ADM claims the pea proteins deliver improved hydration properties with minimised off notes and a light colour. Meanwhile, Prolite MeatTEX textured wheat protein and its non-texture counterpart, Prolite MeatXT wheat protein, are said to enhance the texture and taste in meat and seafood alternative products. According to ADM, the pair have a clean taste and a blank-slate colour base, as well as offer water absorption and hydration speeds that enhance processing efficiency and reliability. “The key to winning over consumers with plant proteins is fine-tuning the product for optimal sensory appeal. It is essential to get aspects like taste and texture just right,” said Jacquelyn Schuh, product marketing director for alternative proteins. She added: “ADM is the only company offering a full portfolio of textured soy, wheat and pea proteins which unlocks a virtually limitless range of possibilities for creating exciting new products in the plant protein space.” According to ADM’s OutsideVoice Protein Segmentation Study, the top factor motivating consumers in the plant-based category is health and nutrition, while unsatisfactory taste and texture are the top frustrations with the category. Earlier this year, ADM formed a joint venture with Brazilian meat company Marfrig – called PlantPlus Foods – in which it will supply the primary raw materials needed for plant-based food products that will be distributed across North American and South American markets.

A record $435 million was invested in alternative protein fermentation companies in the first seven months of 2020, according to data by The Good Food Institute (GFI). To date, GMI’s report shows that $837 million in venture capital has been invested in alternative protein fermentation companies globally. $274 million was invested in 2019, compared to $435 million this year, representing 85% of all-time funding in the sector. Both years represent record periods of investment, despite impacts of the Covid-19 pandemic. GMI’s report, Fermentation: An introduction to a pillar of the alternative protein industry, claims to be the first industry report of its kind and analyses the role and potential of microbial fermentation as a third pillar of the alternative protein industry, alongside plant-based proteins and cultivated meat. Fermentation refers to the use of microbes such as microalgae and mycoprotein that are used to produce protein biomass, improve plant proteins, and create paradigm-changing functional ingredients. According to GMI, globally in 2019, fermentation companies raised 3.5 times more capital than cultivated meat companies worldwide and almost 60% as much as US plant-based meat, egg, and dairy companies. The report also highlighted an increase in players in the field over the last two years with 22 of the 44 fermentation companies being launched in 2019 and the first seven months of 2020, representing a 91% increase since 2018. Investments in 2020 include Nature’s Fynd securing $80 million, followed by the fermentation industry’s largest ever raise, Perfect Day’s $300 million Series C round. Meanwhile, companies such as DuPont, Novozymes, and DSM are also developing fermentation-derived product lines and solutions tailored to the alternative protein industry. Investors in the space include Bill Gates-backed Breakthrough Energy Ventures, Temasek, Horizons Ventures, CPP Investment Board, Bunge Ventures, Kellogg, ADM Capital, Danone and Kraft Heinz. “Fermentation is powering a new wave of alternative protein products with huge potential for improving flavour, sustainability, and production efficiency,” said GFI associate director of science and technology, Dr Liz Specht. She added: “Investors and innovators are recognising this market potential, leading to a surge of activity in fermentation as an enabling platform for the alternative protein industry as a whole. And this is just the beginning: The opportunity landscape for technology development is completely untapped in this area.” #alternativeproteins #fermentation #PerfectDay #TheGoodFoodInstitute

A record $435 million was invested in alternative protein fermentation companies in the first seven months of 2020, according to data by The Good Food Institute (GFI). To date, GMI's report shows that $837 million in venture capital has been invested in alternative protein fermentation companies globally. $274 million was invested in 2019, compared to $435 million this year, representing 85% of all-time funding in the sector. Both years represent record periods of investment, despite impacts of the Covid-19 pandemic. GMI’s report, Fermentation: An introduction to a pillar of the alternative protein industry, claims to be the first industry report of its kind and analyses the role and potential of microbial fermentation as a third pillar of the alternative protein industry, alongside plant-based proteins and cultivated meat. Fermentation refers to the use of microbes such as microalgae and mycoprotein that are used to produce protein biomass, improve plant proteins, and create paradigm-changing functional ingredients. According to GMI, globally in 2019, fermentation companies raised 3.5 times more capital than cultivated meat companies worldwide and almost 60% as much as US plant-based meat, egg, and dairy companies. The report also highlighted an increase in players in the field over the last two years with 22 of the 44 fermentation companies being launched in 2019 and the first seven months of 2020, representing a 91% increase since 2018. Investments in 2020 include Nature’s Fynd securing $80 million, followed by the fermentation industry’s largest ever raise, Perfect Day’s $300 million Series C round. Meanwhile, companies such as DuPont, Novozymes, and DSM are also developing fermentation-derived product lines and solutions tailored to the alternative protein industry. Investors in the space include Bill Gates-backed Breakthrough Energy Ventures, Temasek, Horizons Ventures, CPP Investment Board, Bunge Ventures, Kellogg, ADM Capital, Danone and Kraft Heinz. “Fermentation is powering a new wave of alternative protein products with huge potential for improving flavour, sustainability, and production efficiency,” said GFI associate director of science and technology, Dr Liz Specht. She added: “Investors and innovators are recognising this market potential, leading to a surge of activity in fermentation as an enabling platform for the alternative protein industry as a whole. And this is just the beginning: The opportunity landscape for technology development is completely untapped in this area."

The Tofoo Co. has launched a new cubed tempeh and added a new teriyaki variant to its core block range of tofu. With the aim of offering a convenient option, Tempeh Cubed ‘Sweet Soy’ is in a cubed format and ready to cook. According to the brand, “cooking with tofu has never been so easy”. Described as “ripped with whole pieces of soybeans”, the tempeh is said to deliver ‘superior’ texture and built-in-taste for an exciting addition to mealtimes. Meanwhile, the new teriyaki flavour is the latest addition to Tofoo’s core block range of organic handmade tofu. Made to a traditional Japanese recipe, the brand uses an all-natural ingredient called nigari for its products, while its latest variant is also infused with a teriyaki marinade. Tofoo’s range of products are suitable for flexitarians, vegetarians and vegans, as well as being organic and GM Free. The new products closely follow the company’s announcement that it had expanded the production capacity at its factory in Yorkshire, UK, by approximately 70% following the installation of new equipment at the site. Tempeh Cubed ‘Sweet Soy’ is available to buy in UK supermarkets from 30 September for an RRP of £3.25, while Tofoo’s latest teriyaki variant is available to purchase now for an RRP of £2.65. #TheTofooCo #Tofu #UK #vegan

The Tofoo Co. has launched a new cubed tempeh and added a new teriyaki variant to its core block range of tofu. With the aim of offering a convenient option, Tempeh Cubed 'Sweet Soy' is in a cubed format and ready to cook. According to the brand, “cooking with tofu has never been so easy”. Described as “ripped with whole pieces of soybeans”, the tempeh is said to deliver ‘superior’ texture and built-in-taste for an exciting addition to mealtimes. Meanwhile, the new teriyaki flavour is the latest addition to Tofoo’s core block range of organic handmade tofu. Made to a traditional Japanese recipe, the brand uses an all-natural ingredient called nigari for its products, while its latest variant is also infused with a teriyaki marinade. The tofu can be added to a range of dishes such as stir fries, skewers, wraps or rice. A range of recipes can be found on the brand’s website. Tofoo’s range of products are suitable for flexitarians, vegetarians and vegans, as well as being organic and GM Free. The new products closely follow the company’s announcement that it had expanded the production capacity at its factory in Yorkshire, UK, by approximately 70% following the installation of new equipment at the site. Tempeh Cubed 'Sweet Soy' is available to buy in UK supermarkets from 30 September for an RRP of £3.25, while Tofoo's latest teriyaki variant is available to purchase now for an RRP of £2.65.

Conagra Brands has expanded its meat-alternative brand, Gardein, beyond the frozen and grocery aisle with the launch of its new plant-based soups. Available across the US, Gardein claims it’s the first-ever line-up of soups that features plant-based meat alternatives. The collection consists of five soups made with 100% vegan ingredients: plant-based chick’n noodl’, plant-based be’f & vegetable, plant-based saus’ge gumbo, plant-based chick’n & rice and plant-based minestrone & saus’ge. While made with real vegetables and vegan broths, the brand says its range of soups deliver a “meaty” taste. As with all vegan offerings, the soups are also dairy- and egg-free and Gardein says they are targeted at consumers seeking an alternative to traditional meat-based soups. Each soup offers 10-15g of protein per serving, are Non-GMO Project Verified and contain no artificial preservatives or flavours, with 0mg of cholesterol. “For years Gardein has been providing delicious foods that deliver the taste of meat in a plant-based offering,” said Tim Nangle, Conagra Brands’ vice president and general manager, meals and sides. He added: “With plant-based foods gaining broader acceptance, and with so many popular soups featuring meat on the market, extending Gardein into the soups category was a logical next step for the brand. “Whether you’ve tried Gardein before or are sampling our food for the first time with these soups, we think you’ll find the taste and texture delivers an experience like you’d find in a meat-based soup.” Gardein’s new line of plant-based soups are available to buy at grocery stores and retailers nationwide for an RRP of $2.99 per 15oz can. #plantbasedsoup #US #Gardein #ConagraBrands #meatalternatives

Vivera has announced a €30 million investment to double the size of its Dutch facility and the production of its plant-based food. The investment – which will be made over the next three years – marks Vivera’s efforts in scaling up its production in response to the rising demand for vegan and vegetarian foods. Through ramping up its production capacity, Vivera aims to boost its international growth and entry into the foodservice channel. As a result of the expansion, the company also expects to triple its turnover in the next five years. The announcement also coincides with the Dutch meat alternative manufacturer’s 30th anniversary. Founded in 1990, Vivera currently offers a wide portfolio of meat alternatives such as meat-free burgers, steak, mince, chicken replacements and ‘bacon’ pieces. These are currently stocked in 27,000 supermarkets across 25 European countries. Previously, the company also produced both frozen and chilled meat products alongside its vegetarian and vegan range. However in 2019, Vivera Foodgroup divested its meat company Enkco to Van Loon Group which enabled it to focus solely on plant-based products. “The switch from animal products to plants isn’t just a passing trend, it’s a major change in how people around the world are choosing to eat, and in the values and identity they hold. Plant-based eating is now the new normal, as consumers realise that life is better when you eat less meat,” said Willem van Weede, CEO of Vivera. He added: “I’m pleased to say that our company has made this important change too, and with the additional €30 million investment we have announced today, we will be able to double our factory size. Our overall aim is to help consumers switch more easily to plant-based diets, in order to make diets healthier, food production greener and save animal lives.” #meatalternatives #Netherlands #Vivera