Palsgaard and Aarhus University are inviting food manufacturers to join a new €5 million project focused on developing plant-based replacements for egg ingredients. Palsgaard, a specialist in emulsifiers and stabilisers, is working with the Danish university alongside fellow F&B ingredients company Nexus to devise plant-based solutions that can replace 10% of the egg ingredients used globally. The project, titled ‘PIER’ (Plant-based Food Ingredients To Be Egg Replacers) aims to find alternatives to eggs in products such as baked goods, dressings, desserts and ready meals. With a goal of helping to reduce carbon footprint and cutting recipe costs for manufacturers, the project is targeting companies that are currently using significant volumes of egg and egg powders in their products and have strategic ambitions to reduce their reliance on fresh and dried egg ingredients. By taking part, companies will be able to co-create with the other project members and secure priority access to the new ingredients for their own products. Sustainability is a key driver for the project, with the CO2 emissions from the global annual consumption of eggs equivalent to three times that of all container ship traffic. It is estimated that 12% of those eggs are used as ingredients in food products to provide functionality such as texture and volume by foaming, gelling and emulsifying. Claus Hviid Christensen, chief executive officer of Nexus, said: “The PIER project represents an exciting opportunity to drive positive change by developing more cost-effective, climate-friendly ingredients. We’re looking to bring in partners from the food industry who are ready to co-create with us, testing their existing recipes and developing new recipes using solutions that are not yet available on the market.” The project will also explore opportunities for partial egg replacement. PIER has a total budget of DKK 37 million (approximately €5 million) and has received a grant of DKK 23 million (approximately €3 million) from Innovation Fund Denmark. #Denmark #Europe #Palsgaard #Nexus

Tess Warnes, registered dietician at food procurement specialist Allmanhall addresses the vital regulatory considerations businesses must remember when it comes to allergen information and labelling. Tess examines how this specifically applies to vegan food, to avoid confusion for food companies and consumers. The availability of vegan and ‘free from’ products has expanded considerably in the past few years. This has been a combined result of the number of individuals following vegan diets, a greater focus on less dairy and meat for reasons of sustainability, and an increase in allergy-based dietary requirements.   In line with this growth, we have seen an increased element of confusion around labelling on products. Navigating food labels can be challenging, as laws and products continue to change.   Research by the FSA recently showed 62% of people who react to animal-based products, or who buy for someone who does, are confident that products labelled ‘vegan’ are safe to eat. Worryingly, this is incorrect from a regulation and allergen information perspective, and may therefore be putting consumers at risk. Key differentiations   Vegan labelling on packaging provides assurance to consumers who choose to avoid animal products for ethical, environmental or health reasons. In the UK, the use of vegan labels is not strictly regulated by law.    ‘Free from’ foods are special ranges of foods made without certain allergens. If a label states that the product is 'free from milk' or 'peanut free,' it has to be based on specific and rigorous controls and regulations. These controls need to ensure that the final product is completely free of the allergens stated, not of all allergens. This is another common misconception. ‘Free from’, may mean free from eggs or dairy – not necessarily both – in the same product. What it is free from must be stated, and this includes checking that all ingredients and packaging materials do not contain the specific allergens, and that cross-contamination from other foods made on site is prevented.   There is one exception to this rule, which is gluten. Regulations state that gluten-free labelled products can contain a maximum 20mg/kg of gluten.   Next is Precautionary Allergen Labelling (PAL), more commonly known as 'may contain'. These statements are voluntary and not regulated by law. PAL is used by food producers to communicate the possible unintentional presence of a food allergen at any stage in the food chain and includes phrases such as 'may contain nuts,' 'may contain traces of egg,' 'made in a factory that handles peanuts' and 'not suitable for milk allergy sufferers’.   There is no agreed definition for ‘vegan’ in UK food law, and when it comes to vegan labelling, there is no legal UK or EU classification regarding what foods can or cannot contain. Voluntary labelling of terms such as 'vegan' are covered by the Food Information Regulations 2014 and Consumer Protection from Unfair Trading Regulations 2008. This states products cannot be misleading. As a vegan diet does not include animal products, if a food is labelled vegan, the food must therefore not contain animal products. However, it does not mean the food will be safe from contamination or traces of animal products. A vegan claim does not need to go through any rigorous tests in the way that allergen information does. This means that a food can be labelled vegan and have a PAL statement for milk or egg.   Vegan food can be prepared in factories and areas where products of animal origin may be present. This could mean that some vegan food products could unintentionally contain allergens, therefore caution is absolutely required. Vegan certification   The Vegan Trademark was designed to provide greater clarity for those following vegan diets, removing the need for these consumers to read through ingredients list. And while the trademark standards require minimising cross-contamination as far as possible, rigourous tests demonstrating complete removal of animal products are still not needed.   It is this that has caused confusion for consumers, many wrongly assuming that all vegan products are suitable for someone with a milk allergy.   It’s important to note that the Vegan Society does not claim that products registered with the Vegan Trademark are suitable for people with allergies to animal products; this depends on the standards achieved by individual manufacturers.   Many vegan food producers exercise caution, rightly, and include precautionary statements which seem counter-intuitive such as 'may contain milk' while also being labelled as ‘vegan’.   Food safety labelling, like ‘free from’ or ‘allergen free,' serves as a guarantee from food producers that the specified food will be absent from the product. But vegan food labelling simply indicates that no animal-based ingredients were intentionally used – not that they are free from any traces or exposure. Vegan food producers should therefore ensure free from statements are used correctly, to avoid confusion and dangerous consequences. #Labelling #UK #Allergens #Vegan

Heather Mills, founder of vegan food company Vbites, has added the online plant-based store Alternative Stores to her business portfolio. With the acquisition, Mills aims to support hundreds of family businesses in bringing their plant-based food brands to market. Alternative Stores was established by founders Dan John and his daughter Zahra, aiming to help consumers lead a cruelty-free lifestyle. The UK-based vegan duo set up the business with a focus on products from ethical small businesses – everything sold via Alternative Stores is 100% vegan, and the brand aims to supply organic, Fair Trade, gluten-free and palm oil-free options when possible. While Dan will retire, Zahra will continue to work with Mills and her team following completion of the acquisition. The acquisition follows the news earlier this year that Mills bought her own Vbites business back out of administration in a £1 million deal , choosing to resurrect the business ‘at great personal expense’ after Mills claimed she was ‘forced unnecessarily’ into administration at just three days’ notice. She cited ‘corporate greed’ as one of the drivers leading to the company’s struggles. Now, Mills has expressed ambitions to ‘diminish the control of large corporations abusing their power’ through her acquisition of the online store, commenting in a statement: “I observed too many family businesses struggling to get listed on corporate-owned selling websites, facing endless paperwork, poor communication and exorbitant charges that ultimately harmed their operations”. “People may find these companies convenient, however they are harming the consumers pocket and ethics in other ways they have not considered.” She added that her aim was to simplify the shopping experience for consumers seeking diverse, healthier and tasty plant-based options, while supporting family-owned businesses as they are ‘the foundation’ of the UK’s economy. “Our wider plan is to integrate this offering with the many high-protein, delicious alternatives we already produce at VBites, creating a central hub of 'hero' plant based products in one place,” Mills concluded. “From plant-based milk to allergen-free ready meals and ethical sweet treats, we are committed to quality. If it's not fantastic, it won't make it onto the site – it must have the Heather Mills stamp of approval!” Outgoing co-founder Dan John commented: “We are excited for the future of Alternative Stores with such a passionate vegan pioneer in Heather Mills. We have built up the most amazing and loyal customer base and know they will be as delighted as we both are for the ideas and plans that Heather and her team are working on.” #AlternativeStores #HeatherMills #UK

Ghetto Gastro, a US-based vegan food brand specialising in breakfast offerings, is launching two new toaster pastry flavours inspired by the upcoming autumn season. Debuting in selected Target stores across the US on 30 July, the two new toaster pastry flavours – sweet potato, and brown sugar – are rolling out just in time for the back-to-school season. The new flavours join the brand’s existing plant-based product offering, which includes toaster pastries in a range of flavours such as maple apple cinnamon, peanut butter and jelly, chocolate, raspberry and strawberry. Each product is vegan, made with organic roots and grains and non-GMO ingredients. The brand’s range is made without artificial additives and preservatives. Following the initial Target launch, the new toaster pastries will also be made available via Amazon in August. #GhettoGastro #US

Buried in the demands of fast-paced lifestyles, consumers increasingly require quick and easy meal options that can be squeezed in seamlessly alongside lengthy lists of daily errands. The Plant Base examines the current trends and consumer needs shaping the rise of vegan ready meals and convenience foods. In the fast-moving and often stressful grind of everyday life, efficiency and convenience are of prime importance. But when it comes to today’s consumer meal needs, being quick and effortless is just one part of the equation. Savvy shoppers are now seeking higher-quality and more nutritious offerings that still tick the right boxes when it comes to their convenience credentials. For those following plant-based diets, finding the right speedy meal options can feel like even more of a minefield. Alicia Humpert, ADM’s marketing director for savoury EMEA and global proteins, commented: “Expectations for plant-based ready meals are high, and quality ingredients are game-changers in terms of sensorial and nutritional aspects, providing value”. She recommended that brands in this category evolve their offerings to ensure they encompass affordability, accessibility, convenience, taste, texture and nutrition – critical components of a successful ready meal range in the plant-based segment. “There is also a movement toward ‘snackification’ and ‘less complete’ meals, with a focus on grab-and-go options,” Humpert enthused. “Manufacturers that can deliver quick, easy plant based ready meals that go beyond soups or stews and enter the realm of snack packs, frozen snacks, salads and meal kits, will capture modern consumers’ attention.” A world of flavour Global cuisine offerings, such as Asian- or Mexican-inspired dishes, continue to feature prominently in the ready meal ranges of plant-based brands, as consumers in Europe and the US look to experiment with new flavours from further afield. According to research by FMCG Gurus, a significant 74% of global consumers express an interest in food products that boast new, unconventional and exotic flavours – and among these respondents, a notable 53% specifically desire these adventurous flavours in ready meals. “Ready meals also take the guesswork out of the cooking process, providing ready-to-eat versions or the tools needed in an easy-to-follow kit,” Humpert added. “This is appealing for adventure-seeking consumers that lead busy daily lives.” Additionally, consumers who seek novel flavours and culinary experiences will also likely be open to trying different sources of protein. “This presents an opportunity for manufacturers to deliver innovative plant-based ready meals inspired by regional cuisines, empowering shoppers with more choice and variety,” she noted. Asian-inspired cuisine has soared in popularity with consumers in the West, evidenced by the rise of ready meal options that deliver flavourful fusions of Eastern and Western ingredients. Products that serve up a plant-based spin on traditionally meaty Asian classics, such as the popular Japanese chicken katsu, offer the opportunity for consumers to enjoy dishes they may have tried in foodservice or on their travels – all within minutes, aligned to their dietary requirements and in the comfort of their own home. UK supermarket chain Tesco, which offers an extensive plant-based ready meal range within its own-brand Plant Chef portfolio, has launched several Asian-inspired NPDs this year including a fragrant sweet potato katsu-style curry, and sweet and sour ‘no chicken’ with rice. Meanwhile, vegan Asian ready meal brand Shicken – based in the UK and recently expanding into the US – has seen snowballing success in retail after beginning as a direct-to consumer company during the 2020 Covid-19 lockdown. Co-founded by husband and wife Parm and Satvinder Bains, its dishes are based on traditional Indian recipes that have been passed down to Satvinder from three generations – all made with plant-based ingredients, including the brand’s signature soya-based chicken alternative. Parm told The Plant Base: “Our dishes are enjoyed by everyone – whether they are vegan or otherwise, because they deliver the true taste of Indian cooking, crafted with authentic marinades and our unique plant-based chicken that tastes just like meat”. Shicken’s core offering includes tikka masala, jalfrezi and balti ready meal dishes, as well as a range of kebab skewers. Following the success of its tikka-flavoured kebab skewers, Shicken has now unveiled a teriyaki kebab skewer product as part of a new endeavour to stretch beyond Indian cuisine into a broader, pan-Asian offering. “At Shicken, we want to continue evolving and developing dishes from across Asia,” Parm explained. “In 2023, we travelled across Singapore and Japan for inspiration for authentic Asian dishes we can add to our culinary consumer experience.” “We also have plans to travel around India for further inspiration, with trips to explore and experience the incredible Indian street food scene in Mumbai and Delhi.” Exploring different global cuisines can also be an opportunity to enhance health and nutrition within the ready meal category. Andy Welch, founder of Srsly – a UK-based food brand specialising in low-carb solutions – said that while traditional Western ready meals have been “a little wayward regarding their nutritional responsibilities,” the emergence of more world cuisine-inspired recipes has “nudged the goalposts”. The brand’s plant-based ready meal portfolio includes teriyaki, chow mein and pad thai noodle dishes featuring chicken-style pieces made from pea protein. Srsly also favours konjac noodles in the formulation of its meals, enabling the meals’ low-carb USP. The konjac yam is a root-based vegetable native to Asia, and noodles made from konjac flour offer significantly reduced carbohydrate content and calories compared with traditional wheat- or rice-based noodles. “Konjac noodles’ superpower is the fact that they are made from glucomannan – in addition to being low in carbs, glucomannan absorbs water in the digestive tract, which is a key component as to why our consumers feel both full and content,” Welch highlighted. “Each recipe is a mix of low-carb noodles or rice, aromatic spices, vegetables and crunchy peanuts – meticulously assembled feasts that leave you feeling both full and satisfied despite only containing a miserly 15g of carbs.” Clean convenience Welch acknowledges the prevailing stigma attached to ready meals, often seen as “hubs for excessive salt, sugar and second-best ingredients”. However, he firmly contends that it is “perfectly plausible for healthy intentions, convenience and great taste to happily coexist”. Indeed, many brands in the space have taken note of the food and beverage industry’s biggest nutrition trends – such as boosted protein and clean labelling – making efforts to ensure their ready meals can adapt to such requirements, shedding the segment’s once unhealthy, ultra-processed reputation. Alex O’Halloran, plant-based brand manager for Tesco, said: “We have improved our health credentials across the Plant Chef range by adding meals rich in vegetables, pulses and beans. All products within the range offer a minimum of one of your five a day, are low in saturated fat, and the majority are a source of fibre or protein.” Tesco and many others are embracing the ‘vegetable-led’ trend, prioritising plant-based, whole food ingredients in their recipe innovation. Today’s consumers are increasingly discerning about the ingredients in their meals, extending this scrutiny to the ready-to-eat category. “People are increasingly looking for meals with a shorter list of familiar ingredients,” said Dylan Morton, culinary food development specialist for North America at Univar Solutions. He continued: “Working closely with supplier partners and our technical experts, we can offer food manufacturers different options and tailored solutions, enabling them to bring high-quality, plant-based products to the market”. Univar is working with Novonesis, a biosolutions partner that provides enzyme solutions aiming to address challenges in plant-based meat production. Enzymes such as Novonesis’ ProBite can be used as binders in meat alternatives in place of hydrocolloids, helping to satisfy clean label demands in ready meal development. “Many brands are pushing the boundaries of what’s possible in the plant-based ready meals space, and I think we’ll continue to see that in the coming years,” Morton added. One of the primary challenges in clean label product development remains shelf life – a crucial consideration in ready meals, as ADM’s Humpert pointed out. “To exceed consumer expectations, ready meals should be as fresh as a dish that has just been cooked and served,” she said. “It must also have a lengthy shelf life, whether it is being sold in-store or shipped through a delivery meal kit service. However, shelf stability may come with a trade-off for clean labels due to food stabilisers and other complementary ingredients and solutions. Solving these potential challenges takes quality ingredients and formulation expertise, in addition to proper packaging.” ADM offers plant-based and clean label-friendly emulsifiers, stabilisers and texturants that can provide healthier alternatives to solutions like monoglycerides and diglycerides – ingredients that contain trans fats, commonly used as emulsifiers in processed food products. “Plus, our pea proteins are inherently non-GMO, and we have non-GMO soy protein options, including those locally grown and sourced through our facility in Serbia,” Humpert continued. Quality upgrade Challenging the narrative that convenience food is unhealthy and low-quality, many companies within the plant-based space are emphasising how their ready-made options can actually help consumers to improve their diet, enabling access to a more varied range of high-quality, nourishing meals. For individuals encountering barriers such as time constraints and limited cooking skills, adopting a healthy diet can be challenging, as can adhering to a plant-based lifestyle. Ready meal delivery services like Allplants in the UK and Soulara in Australia aim to address this challenge by offering nutritious, restaurant-quality options tailored to plant-powered consumers, requiring minimal effort to enjoy. Allplants collaborated with plant-based powerhouse celebrity chef Rachel Ama last year, offering consumers a range of luxurious dishes inspired by Ama’s own heritage and travels. The limited-edition ‘chef in residence’ portfolio includes a smoked aubergine and walnut ragu; West African peanut stew; and a chimichurri portobello mushroom bowl among its ready-to-cook dishes. Elsewhere, Soulara – acquired by Australian plant-based meat company V2Food in 2023 – delivers a focus on wholesome nutrition through chef-made ready meals that aim to make it easier for plant-based consumers to live by their values. The brand’s ethos encourages consumers to ‘eat the rainbow’ through its diverse fresh vegetable-led range, designed to be low in sugar, natural and with options catering to specific meal preferences such as low-calorie and high-protein. Nathaniel Tupou, general manager for Australia and New Zealand at V2Food, commented: “We know consumers want to eat more plant-based products in their diets, but some of the barriers to making this change are concerns around taste, nutritional value and how to cook them”. “V2Food’s expertise in plant protein is the ideal complement to Soulara’s vegetable-forward approach; coming together allows us to provide a well-rounded menu for consumers seeking a plant-based lifestyle.” The restaurant-quality convenience trend is becoming more prominent on supermarket shelves, too – in the UK, meat alternatives maker Meatless Farm has tapped into this trend with a range of luxurious fresh filled pasta products, ready-made with the brand’s meat alternatives encased inside as part of an indulgent filling. Alison Reilly, head of marketing at Meatless Farm and its parent company Vegan Food Group, told The Plant Base that the range was developed with different consumption occasions in mind – the indulgent beef, red wine and porcini mushroom girasole, for example, is designed to cater to a “more elevated date night dining experience”. Each parcel contains a vegan beef alternative made with pea protein, combined with red wine, a creamy plant-based cheese alternative and porcini mushrooms. Also available within the gourmet-style pasta range is a ‘no-duja’ ravioli, packed with spicy and smoky Calabrian sausage flavours – no fuss or preparation required, ready to serve up in five minutes. “We worked with an Italian supplier who supplies top-tier restaurants to make sure that we were able to offer authentically tasting Italian restaurant quality food at home,” Reilly explained. “Amid the cost of living crisis, consumers are looking for that restaurant quality dining experience at home without the price tag,” she added. “Offering convenient restaurant-quality plant-based foods ensures people don’t miss out on life’s luxuries while making meatless switches easy and delicious.” Ready for the future Convenience foods serve as a crucial resource for consumers navigating barriers such as time constraints, budget limitations, ingredient accessibility and cooking expertise. It is important to note that the notion of quick fixes no longer implies compromising on quality, as many plant-based innovators in this market are keen to emphasise. “Many people turn to plant-based ready meals to conveniently incorporate satiating, balanced meals into their routines. They want ready meals that contain high protein, fibre and omega-3 fatty acids, in addition to more wholesome ingredients,” ADM’s Humpert said. “At the same time, our proprietary research finds that over 70% of global plant-forward consumers – defined as flexitarians, vegetarians or vegans – believe taste and nutrition are equally important. Consumers expect plant-based ready meals to both taste exceptional and support holistic wellbeing goals.” With ‘plant-forward’ diets on the rise, Humpert predicts that momentum for plant-based ready meals will continue in parallel with interest in protein variety and convenient options. Brands that stand out on-shelf will know their consumers well and ensure their ready meals provide exactly what they are looking for out of a convenience solution – whether that’s an indulgent recipe reminiscent of restaurant banquets, a better-for-you version of a fast food favourite or an exciting chance to sample something new entirely.

Oatly has partnered with Pernod Ricard-owned spirit brand Malibu to bring a piña colada-flavoured alcoholic soft serve to the UK. The launch of the ‘Piña Oatlada’ aims to help consumers to ‘unplug’ and destress, following the results of a survey conducted by the brands in the UK which revealed that more than half of respondents wanted more time to escape ‘adult’ responsibilities. With Gen Z consumers increasingly looking for lower alcohol alternatives and driving demand for plant-based options, Oatly and Malibu’s fun collaboration caters for this group, who may also be more inclined to experiment with flavours. The dairy-free soft serve is just 1.5% ABV and is made with oats to achieve a creamy texture. Malibu and Oatly are opening Paradise Arches, an exclusive clubhouse in London’s Shoreditch district, to launch the collaboration. The special pop-up, from 12 July – 2 August, will offer guests Malibu and Oatly-inspired cocktails alongside light bites and a complimentary Piña Oatlada, served in a cocktail glass-shaped waffle cone created exclusively for the partnership. Paradise Arches is the first in a series of activations across Europe to celebrate the collaboration. The Piña Oatlada soft serve will also be available for consumers of legal drinking age in select bars across the UK, before travelling to festivals such as All Points East in London, Superbloom in Germany and the VIP bar at Way Out West in Sweden. Craig van Niekerk, VP of marketing at Malibu, said: “As a brand, Malibu has always been about bringing out the spirit of summer and enabling good times – something our research has shown we’re all in serious need of right now! Our delicious new Piña Oatlada combines two great-tasting brands to create the ultimate taste of the season, it’s the perfect way to unplug and enjoy the summer.” #Oatly #Malibu #UK

In this month's edition of Start-up spotlight, we speak to Oato, a UK-based producer of fresh oat milk – which is bottled and delivered straight to consumers' doorsteps around the country, in addition to being available in retail. Carl Hopwood, the company's founder and managing director, tells us more about the start-up's innovative approach. What led to Oato’s establishment and what is the company’s long-term goal?   Oato's journey began when I worked in sales for a software company, travelling across Europe, and noticed a growing trend of colleagues switching from cow's milk to oat milk. This led to a significant accumulation of non-recyclable cartons, destined for landfills or incineration. With a background in chemistry, I realised there was a way to use my expertise to develop fresh oat milk in glass bottles with a focus on sustainable packaging. I then established Oato in 2019, with one distribution channel via the British milk rounds. What started as requests for 1,000 bottles a week quickly became hundreds of thousands of pints a month. We moved the production site to a solar-powered facility in Lancashire and took on the risk to grow with the demand. This year is our first year in retail with our HDPE 100% recyclable poly bottle, and we have also signed with a handful of wholesale partners to bring Oato to coffee shops and hospitality venues. I am proud that what began as an idea has now resulted in the largest supplier of fresh oat milk in the UK.   Our long-term goal is to expand our distribution channels and make fresh oat milk accessible to all, while maintaining our commitment to sustainability by using renewable energy and recyclable packaging. How do you think Oato will impact the plant-based milk industry in the UK? What are the key benefits for consumers and the sector? I think Oato will positively impact the plant-based milk industry in the UK by paving the way for more local producers to provide fresh alternatives in a growing sector dominated by imported, UHT options. A key benefit for consumers in the sector by choosing local is an affordable price point each week; Oato is approximately 25% cheaper than other leading milk alternatives. We aim to position ourselves as a leader in the plant-based milk industry, influencing trends and driving sector-wide changes. With a key emphasis on freshness, quality, and sustainability, we hope to shift consumer preferences, leading to higher demand for similar products in the milk alternative category. Are there any notable trends and consumer needs across the milk alternatives category that Oato is fulfilling with its solution? Consumers today are more informed than ever. In the UK, in particular, they are seeking brands that have clear ingredient provenance, offer convenience and are transparent about their sustainability credentials. Oato confidently ticks all of those boxes for today's savvy consumers. Oato is also one of the few fresh alternatives in a category that is predominantly UHT. We are the only plant-based milk on the shelf in Waitrose in an HDPE poly bottle, which is synonymous with dairy. Just as you wouldn’t usually choose to drink UHT dairy, the same option should be available for milk alternative drinkers. We are happy to fulfil that solution for consumers with fresh oat milk for the category. What drove the development of Oato’s flavoured options in the range? Oato's flavoured oat shakes, Chocoloato and Strawberry, were driven by demand from Oato consumers via our milk round partners. Our fan base loved our original fresh barista oat milk, so they started to send in ideas for an oat shake range. Once we knew we had a milk round partner aligned to distribute the flavours, we spent months in product development making sure the taste and quality were top-notch. How does Oato approach collaborating with milk round companies to deliver its products across the UK? In the early days, I started by posting on a local Kendal and Lancaster Facebook page, offering a free bottle to those wanting to try our glass-bottled fresh oat milk. Nothing could have prepared us for the response we got – 1500 requests. It was pretty mind-blowing, and it all built from there. We’d started to sell it before we made it. Some might think that is crazy, but we needed to know the demand was there. We soon found out it was. People were really on board with it, and we had to act fast. It got to a pivotal point where we could not deliver directly to our ever-growing customer list, so we found other established milk rounds willing to help, and we worked with farmers who had bottling facilities. We couldn't have gotten Oato off the ground without this initial support in the early days. After we took on our production site, we were able to produce large volumes of Oato to cater to the demand from milk rounds across the country. 3.5 years on from starting Oato, we are now available through all major milk rounds nationwide. What is Oato’s biggest achievement to date? We now operate from our own site which is 55,000 square feet. For us as a small brand to build our own production facility within 3.5 years from launch, with the capacity to truly supply across the demand in the UK, feels like a great achievement. Almost all UK household postcodes can get Oato delivered to their doorsteps up to three times per week, but we will hopefully soon be expanding across all major retailers. Have there been any particular challenges on the company’s journey so far? If so, how have they been navigated? Plenty. We launched just before Covid, which caused havoc in the supply chains across the UK, then there was the Ukraine war which increased inflation. It’s been a journey of ups and downs, but because we have a strong customer base, we’ve been determined to make sure we don’t miss a single delivery for our customers. How does Oato ensure its ingredients are sustainably sourced? Oat milk is a product that can be made mainly from UK ingredients, and that’s been our mission from day one. This means we can work with local suppliers to us, which helps ensure they’re sustainably sourced. For aspiring start-ups in the plant-based food and beverage industry, what valuable advice or insights would you share to help them navigate the challenges and opportunities in this dynamic sector? My advice is start selling before committing too much to the product and production development. You have to have an idea and concept that will work. Usually this can be proven before over committing in terms of time and costs. #Oato #UK

Acomo, a plant-based food ingredients group based in the Netherlands, has agreed to acquire the Caldic Food Service and Retail nuts and dried fruits business in Northern Europe. The acquisition aims to further strengthen Acomo’s Spices & Nuts segment and establish a stepping stone in the European Nordic markets. It encompasses Caldic Food Service and Retail (FSR), which operates an office and a process production facility in Malmö, Sweden. The company is mainly active in Denmark, Sweden, Norway, Finland and Germany. FSR supplies a range of nuts, seeds, kernels, dried fruits, pulses and marzipan to wholesale and retail customers, the food industry and the out-of-home market. It also runs its own retail brand, Naturens Energi, and produces its own almond-based marzipan. After the closing of the transaction, FSR will be renamed to ‘Delinuts Nordics’ and jointly operate with Acomo’s Delinuts Netherlands business, to explore new markets and opportunities. Allard Goldschmeding, CEO at Acomo, said: “This bolt-on acquisition allows us to establish local presence in the Nordic markets. Commercial Director Patrick Wibroe and his team will undoubtedly give a significant impulse to the projected growth of our Spices & Nuts segment.” He added: “The combination of trading and new value-added services such as customer concept packing, roasting and producing is a proven approach to reinforcing our position in the supply chains we are active in, enabling us to provide answers to growing customer demand”. Gustav Larsson, managing director for Caldic Nordics, expressed confidence that the dried fruit and nuts business would flourish under the Acomo business, where this segment is central to the strategy. He commented: “With this agreement, our customers are assured of continuity in the supply of the products and the brands they value, but as part of Delinuts’ innovative offering. Upon completion of the agreement, we will work with Acomo to ensure an uninterrupted supply while we transfer the production, products and brands to Delinuts.” The intended acquisition is subject to customary closing conditions and is expected to close in the third quarter of 2024. Financial details of the transaction were undisclosed. #Acomo   #Caldic   #Delinuts   #Europe

Anuga is establishing a new trade show, Anuga Alternatives, set to take place for the first time in 2025. Focusing specifically on the alternative protein industry, Anuga Alternatives will form its own segment at Anuga's wider annual event next year, held at the Koelnmesse in Cologne, Germany, from 4-8 October. The Plant Base spoke to Jan Philipp Hartmann, director of Anuga, to find out more. What led to the development of Anuga Alternatives? Anuga is the leading trade fair for food and beverage business and, as a trendsetter, provides global impetus for the industry. As a political and economic platform, we create a space for the exchange of ideas and solutions for overcoming future challenges. We are very close to the food industry, which has also been looking at protein alternatives for some time as the market continues to boom. Many manufacturers of meat and fish products are investing in the development and expansion of their own portfolios and are bringing alternative products to market. There are over 1,400 companies worldwide that offer plant-based alternatives to animal products, and the market will continue to grow in the coming years due to consumer demand and technological innovation. Cell-cultured meat is already a major topic in the industry and has the potential to fundamentally complement and enrich the food sector in various ways. Could you tell us about some of the key trends, within plant-based proteins in particular, that this event will explore? Anuga Alternatives will look at several key trends in plant-based proteins. To name a few: • Growing demand: Research by Innova Market Insights shows that health, dietary variety and the environment are the top purchase drivers among consumers globally to consider 100% plant-based alternatives, while one in four consumers globally describe themselves as 'meat reducers' or 'flexitarians'. • Innovation in ingredients: The range of plant-based protein ingredients is expanding, with new technologies like precision fermentation and cell cultivation offering exciting possibilities. The most used plant proteins are soy, wheat and pea, but there is a huge amount of interest in new protein sources such as chickpea, fava bean, lentil, sunflower and almond protein. • Focus on sensory features: Companies are working to improve the taste and overall sensory experience of plant-based products to better mimic animal-based alternatives. What do you think are some of the most exciting technological developments and areas of growth in this space currently? Ingredient suppliers are focused on taste, texture and nutrition parity. We are currently seeing innovative application of new technologies that improve these aspects. Cultured dairy, meat, cheese and fats, and precision fermentation, get a lot of media attention – but these are long-term projects. However, there are ingredient technologies that are ready for use now and will help improve consumer acceptance of plant-based products – such as plant-based cheese alternatives made entirely from potato, beet pulp for juiciness in meat substitutes, and special oils that create creamy and smooth textures in plant-based cheese alternatives. How does Anuga Alternatives set itself apart from other events focusing on the alternative protein industry? Anuga Alternatives stands out because it is a trade fair under the roof of Anuga, the biggest trade fair for the F&B industry worldwide. It brings together the global food industry and offers direct contact with the relevant players for efficient networking and a wide reach. As a global knowledge leader, together with our knowledge partner Innova Market Insights, we will offer a comprehensive program of webinars, workshops and speaker events covering the latest research findings and technological breakthroughs, as well as technical and social aspects of food production. What will businesses in the plant-based food and beverage industry gain from attending the event? By participating, companies are ahead of the game and position themselves at the forefront of a rapidly developing market, taking advantage of new growth opportunities and benefiting from participation in many ways. These include: Presenting their products to relevant players in the global food industry and gaining access to new markets. Meeting top decision-makers from purchasing, retail, industry and gastronomy. Gaining valuable knowledge through our extensive and exclusive supporting programme, with opportunity to exchange ideas with renowned industry experts and researchers. How do you predict the alternative proteins category will evolve in the coming years? The category will continue to grow due to consumer demand for sustainable and ethically produced food. There will be advances in technology that make alternative proteins more affordable and accessible. The range of products available will broaden and expand in terms of recipe, texture, taste, shape and shelf life. We can also expect to see increased collaboration within the industry to address challenges such as scalability and supply chain efficiency. Overall, the alternative protein sector will play a crucial role in shaping a more sustainable and resilient food system in the coming years. #Anuga #AnugaAlternatives #Germany

Kallø, owned by Ecotone UK, is entering the dips market with the launch of organic veggie dips. The dips, which feature a tomato-based recipe with organic vegetables and pulses, is available in three varieties: Organic Chutney Tomato & Lentil, Organic Tomato & Olives and Organic Spicy Tomato. Positioned to meet the evolving eating habits of global consumers, Kallø's Veggie Dips are both a snack and a cooking ingredient. They are plant-based, free from additives and packaged in recyclable glass jars with aluminium lids and paper labels. According to the company, the launch follows Kallø's success with products like Veggie Cakes and Veggie Thins. Adele Ward, Kallø's marketing director at Ecotone UK, said: “The snacking landscape is changing. 64% of global consumers are now moving away from traditional three meals a day in favour of more flexible and frequent eating occasions. Social snacking and sharing the joy of preparing and consuming food with family and friends has become a greater priority." "Our new dips are well positioned to tap into this trend. What started as an idea for a perfect pairing with our Kallø Veggie Thins has morphed into a versatile product that works just as well as a cooking ingredient as it does on a charcuterie board."  “We’re encouraging consumers to experiment with their dips and take pleasure in the preparation process. Whereas previously savoury snacking involved a lot of cold meats, nowadays, plants can be the hero of the plate. For Kallø, our focus is to innovate with diverse plant ingredients that drive intrigue and excitement.” Initially available through Ocado and select health food stores, each 135g jar retails at £3.00. #Kallo   #Ecotone   #UK

Dairy company Frischli is teaming up with fellow German food business Brüggen to establish a new oat beverage specialist business. The two family-owned companies registered the formation of a joint venture with the Cartel Office on 3 July 2024. The new business will develop and produce oat beverages, oat beverage concentrates and functional oat products, marketed specifically in the food retail sector. Brüggen and Frischli aim to combine their expertise in the areas of milk and oat processing to produce innovative, high-quality oat beverages that meet the demand for plant-based milk alternatives in Germany. Frischli processes around two million kilograms of milk daily, supplied by over 750 milk producers. In 2021, the company added a modern plant-based range to its portfolio including a variety of desserts and oat-based milk alternatives. Meanwhile, Brüggen operates the largest oat mill in Germany and supplies oat flakes, and other hulled cereal products, from its production headquarters in Lübeck. The company has further facilities in Poland, France and Chile. The joint venture will rely on advanced milling technology, process technology for oat liquefaction and filling technology. Johannes Brüggen, personally liable partner at Brüggen, said: “The establishment of this joint venture marks a significant step in our corporate strategy, which focuses on sustainable growth and innovation. By combining our respective strengths and experience, we are ideally positioned to set new standards in the oat drink sector.” The company is expected to commence operations at the beginning of 2025, subject to authorisation by the relevant authorities. Both Brüggen and Frischli have worked with well-known retail partners for years and will continue to operate independently in their respective fields. #Brüggen #Frischli #Germany

UK nut butter brand Pip & Nut has entered the snack category with a range of peanut butter-stuffed oat bars. Made from Glebe Farm’s wholegrain regeneratively farmed British oats and filled with Pip & Nut’s peanut butter, the high-fibre snack bars contain 6g of plant-based protein and are made with 100% vegan and natural ingredients. Pip & Nut’s oat bars are available in three flavours: original, chocolate, and apple and cinnamon. Each bar contains 30% peanuts and is free from palm oil. Pip & Nut’s peanut butter is made using specially selected, single-origin Argentinian peanuts, sourced for their naturally sweet flavour. Pippa Murray, Pip & Nut’s founder, commented: “This range was inspired by our community of fans and their love of peanut butter on oats for breakfast. It's such a popular combination for a reason – it tastes great and is really satisfying – however we didn't feel like there was an on-the-go option on the market that matched up when it came to flavour or nutritional credentials.” The bars will initially be available individually and in multipacks of three from 9 July at select WHSmith stores in the UK, as well as on Amazon and Pip & Nut’s website. Multipacks of original and chocolate flavours will launch in Tesco stores nationwide from 17 July. #PipAndNut #UK