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.”

Theng Theng Sim, regional application manager at Palsgaard Asia-Pacific, can help create your next non-dairy beverage, but she’ll need to ask you a few questions first. The ‘plant-based revolution’ is gaining traction in Europe and North America, but ingredients such as rice and bean curd have been the basis of Asian meals for centuries. What is new in Asian markets, however, is a growing demand for healthy, convenient plant-based beverages inspired by popular dishes. Increasingly, the question is: “How do you take a traditional meal and turn it into a drink?” Manufacturers pondering this puzzle can encounter a range of technical challenges, which is where Theng Theng Sim, regional application manager at Palsgaard Asia-Pacific, comes in. With over 20 years’ experience working with emulsifiers and hydrocolloids, she can help customers solve problems, improve recipes and launch new ranges. Non-dairy detectives Some of the most common problems facing manufacturers of plant-based beverages (separation, sedimentation and gelation, eg.) are similar to those encountered with dairy. That’s why Palsgaard’s emulsifiers and stabilisers can be used in both dairy and non-dairy applications. However, working with plant-based raw materials throws up some unique challenges, and customers can have very different requirements for their end products and their own manufacturing processes. “Before we can start helping customers, we need the whole picture,” Sim said. “We have to understand things like the kind of heat treatment they’re using – is it pasteurised? Are they using UHT? What’s the mixing process? What’s the pH? Different processes will affect stability in different ways, so we need to understand it all before we can recommend a particular product and dosage. We need to ask a lot of questions – sometimes it’s like being a detective!” “Plant and dairy are very different animals,” she continued. “Dairy is dairy, but in plant protein you have soy, pea, rice, coconut, walnut, peanut, black bean – it’s a very long list. Soy alone can vary depending on the country of origin, how it’s extracted and whether you’re working with a powder or an extract. Because of this, there’s not one simple solution for every single plant-based product.” Furthermore, there’s a growing trend towards the addition of other ingredients, either for flavour (cocoa powder, for example) or nutritional benefits (such as fortification with calcium). “This makes the situation even more challenging because you need to suspend all these insoluble particles to create a homogeneous product that looks appealing,” said Sim. “I like it when customers approach us with a challenge, and we need to do a bit of troubleshooting,” she said. “At Palsgaard, we enjoy sharing our knowledge and there’s huge satisfaction when you’re able to help solve a problem.” Customer care in the age of Covid-19 After considering customers’ specific needs, Theng Theng typically recommends a particular product from Palsgaard’s extensive range of plant-based emulsifiers and stabilisers and offers it for testing. However, she says the service goes far beyond that: “Usually, if the customer doesn’t have a start-up recipe, we’ll provide one as a guideline. Others will already have recipes, but need some help using our product, in which case we can give them detailed advice.” “We can also help if they have any manufacturing issues, for example with stability. In those situations, it’s common to think that the problem is with the stabiliser, but It could be the process parameters, the raw materials or the mixing method. We’ll work with the customer to understand where the problem has occurred – and usually, it’s not with the product,” she added. Of course, Covid-19 has changed the game. “We can’t really travel at the moment, so we’ve been communicating with customers through virtual meetings and webinars. Initially, there were some technical difficulties, but practice makes perfect! We’ve also been sending out samples, so customers can still physically see and taste our concepts. You can talk about recipes all you like, but when you send out physical prototypes, people get to see and taste,” Sim said. An unexpected upside of the Covid-19 crisis is that there has been additional time to develop new concepts. So, what can we expect from Theng Theng’s team in the future? “Plant-based beverages are a relatively new area, so many of the projects we’ve been working on with customers are still in the pipeline. Behind the scenes we’ve also been doing a lot of work on improving and developing our products and we’ve been working on a solution for better suspension.” Solving problems, building relationships The enjoyment Theng Theng gets from problem-solving is clear: “I like it when customers approach us with a challenge, and we need to do a bit of troubleshooting. At Palsgaard, we enjoy sharing our knowledge and there’s huge satisfaction when you’re able to help solve a problem.” In the future, she foresees the development of more bespoke products in response to the need for a wider variety of dairy alternatives. “We’re always listening to customer demands. If there isn’t an existing solution, we’ll try to develop something new for them,” she added. For more information on Palsgaard’s plant-based detective, click here. #nondairy #Palsgaard #plantbased

Theng Theng Sim, regional application manager at Palsgaard Asia-Pacific, can help create your next non-dairy beverage, but she’ll need to ask you a few questions first.

Rafael Boix, CEO, Foodiverse speaks to FoodBev about the company’s commitment to sustainable agricultural production, its creation of ultra-fresh salads and ready-to-eat vegetables, as well as its engagement with children’s nutrition – all of which are at the heart of the healthy revolution. What exciting developments will evolve from Foodiverse replacing Grupo Alimentario Citrus (GAC) as their corporate brand? The Group has grown considerably over the last five years, focusing on internationalisation and diversification. During this time we have multiplied our turnover by 2.6 and quadrupled our workforce, reaching 2,500 employees in 2019. Today, we have clients on all continents and headquarters in four different countries. The new brand will allow us to unite all of our companies operating within the fields of agricultural production, salads and ready-to-eat vegetables, and children’s nutrition. Moreover, Foodiverse will be able to interact with different audiences in various countries, transmitting our firm commitment to healthy eating and innovation, as well as food safety, quality and sustainability through the optimisation of processes and the efficient use of resources. What does a ‘healthy revolution’ entail; how will Foodiverse take a slice of the action? The healthy revolution is Foodiverse’s commitment to offering a universe of transgressive and trendy products designed to be enjoyed at any time of the day in any place. We understand that healthy eating is a source of wellbeing, health, energy and balance, as well as a way to enjoy life. It focuses on responsible and sustainable consumption, a more natural origin of the products, nutritional transparency, and less food waste. All our products breathe this philosophy, so through them, we bring the healthy revolution to our customers in more and more countries around the world. Could you tell us more about your role as CEO, including your core responsibilities and objectives? My role as CEO of Foodiverse is to promote the growth of our business units in different markets, channels and client bases in a responsible and sustainable way. In this regard, there are six strategies on which this growth is based: • Talent: Investing in the preparation of our human capital and incorporating new talent • Local management: Our strong local presence allows us to adapt to the needs of each moment in each place • Operational efficiency: Adaptation and flexibility to incorporate the latest technologies in all our processes • Innovative spirit: Turning food trends into new products and anticipating the demands of our customers • Customer focus: Product leadership and operational excellence • Profitability: A source of responsible growth. Are you currently working on any innovations in the ‘ready-to-eat’ sector that you would like to share with our readers? We are working on creating ultra-fresh salads that contain more ingredients and have a shorter shelf life. We have already launched them in Switzerland and Germany, and want them to reach other countries. When it comes to ​​sustainability, we are working to expanding our product offering of environmentally-friendly packaging materials, such as cardboard. Right now, 100% of our salad bowls are recyclable and 70% of the material comes from recycled material. How is Foodiverse working to promote and engage with sustainable methods of agriculture and cultivation? As an example, I would highlight our Farmitank project, a vertical farming system that enables us to cultivate regardless of characteristics such as location, terrain or weather conditions. It enables the cultivation of any type of leafy species anywhere using only 15% of the surface area and 5% of the water used to cultivate in the open field. Likewise, we have several projects aimed at creating a circular economy, sustainable use of resources (particularly water and energy, zero waste, or food safety), and we collaborate with multiple organisations in R&D projects. In short, we work to make the entire value chain sustainable. What does corporate social responsibility (CSR) mean to you? How is Foodiverse taking action here? Our CSR policy is aimed at achieving the Sustainable Development Goals (SDGs) set by the UN within the 2030 agenda. More specifically, we are making a significant effort to increase efficiency in agricultural management and natural resources, especially water. We also promote a healthy lifestyle with our fresh products, ensuring clear and transparent labelling. And finally, we promote the use of recyclable and reusable packaging, while working with our supply chain to minimise food waste. Where do you see the food industry heading in the near future? The latest trend studies show the Covid-19 pandemic has caused the growth in online channels, including people over 55 who almost never used these platforms beforehand. Additionally, they also point out a greater demand for local and healthy products. On the other hand, it is also observed that, although sustainability will continue to be an important factor in decision-making, there will possibly be a change towards packaged products that guarantee greater food safety. And what does the future hold for Foodiverse? Foodiverse marks a milestone in our business track record. Our new corporate identity integrates the international vision of the Group, which will help us to build a solid and profitable global company. With Foodiverse we look to the future while highlighting the importance of our valuable legacy. We will continue to innovate, improve our processes and seek new synergies within the Group that allow us to consolidate our healthy revolution. Find out more at Foodiverse’s website: foodiverse.com. #Foodiverse #GrupoAlimentarioCitrus #readytoeat #salad

Rafael Boix, CEO, Foodiverse speaks to FoodBev about the company’s commitment to sustainable agricultural production and its creation of salads and ready-to-eat vegetables.

Winterbotham Darby-owned Squeaky Bean has expanded its portfolio with the introduction of vegan Roast Chicken Flavour Sandwich Slices. High in protein, the plant-based brand’s latest offering is mad The new slices are said to be ‘perfect’ for making a flavourful sandwich filling or salad accompaniment, or for eating straight from the pack. The new product, which is packaged in a recyclable paper container with a peelable film lid, joins Squeaky Bean’s existing range of Pastrami and Ham Style Slices. “Squeaky Bean is your sidekick in the kitchen, with these wonderfully versatile and flavourful Roast Chicken Flavour Slices that are sure to challenge negative perceptions of vegan food,” said Squeaky Bean co-creator, Sarah Augustine. “Adding a deliciously moreish filling to sandwiches has never been easier – that’s if you can resist eating the slices straight from the pack.” The new product is available, for an RRP of £2.50 per 90g pack, from 221 Sainsbury’s stores in the UK, and will be rolling out to 155 Waitrose stores on 30 September. Earlier this year, Squeaky Bean launched a ready-to-eat plant-based tortilla, which it said was the first of its kind on the UK market. The brand’s parent company, Winterbotham Darby, recently announced that it had transformed one of its sites into a dedicated plant-based manufacturing facility, following a multi-million-pound investment. #SqueakyBean #UK #WinterbothamDarby

Winterbotham Darby-owned Squeaky Bean has expanded its portfolio with the introduction of vegan Roast Chicken Flavour Sandwich Slices. High in protein, the plant-based brand’s latest offering is mad e from ingredients including wheat, tofu and herbs. The new slices are said to be ‘perfect’ for making a flavourful sandwich filling or salad accompaniment, or for eating straight from the pack. The new product, which is packaged in a recyclable paper container with a peelable film lid, joins Squeaky Bean’s existing range of Pastrami and Ham Style Slices. “Squeaky Bean is your sidekick in the kitchen, with these wonderfully versatile and flavourful Roast Chicken Flavour Slices that are sure to challenge negative perceptions of vegan food,” said Squeaky Bean co-creator, Sarah Augustine. “Adding a deliciously moreish filling to sandwiches has never been easier – that’s if you can resist eating the slices straight from the pack.” The new product is available, for an RRP of £2.50 per 90g pack, from 221 Sainsbury’s stores in the UK, and will be rolling out to 155 Waitrose stores on 30 September. Earlier this year, Squeaky Bean launched a ready-to-eat plant-based tortilla, which it said was the first of its kind on the UK market. The brand’s parent company, Winterbotham Darby, recently announced that it had transformed one of its sites into a dedicated plant-based manufacturing facility, following a multi-million-pound investment.

Holy Moly, known for its avocado dips, has entered a new category with the launch of a range of cold-pressed Nutshakes across the UK. The vegan, gluten-free Nutshakes are low in fat and are made from a blend of raw unpasteurised almond mylk and fresh fruit. Holy Moly aims to disrupt the ready-to-drink category through its cold-pressed production process which it says retains the nutritional value of the natural ingredients and delivers a 30-day chilled shelf life without the need for preservatives. With an average of 73 calories per 150ml serving, the range features three varieties: Strawberry Almond, Chocolate Almond and Banana Almond. The plant-based brand claims its new products are the only range of cold-pressed Nutshakes in the UK and have around a third less sugar than smoothies and up to 90% less saturated fat than some traditional dairy milkshakes. Tom Walker, co-founder of Holy Moly Nutshakes, said: “We are committed to innovation and disrupting the food and drink industry by providing consumers and retailers with more choice. We’ve had success with Dips, bringing an all-natural, branded, plant-based product range to a stagnant category. By launching Nutshakes in Sainsbury’s, we will be applying the same level of innovation to the ready-to-drink market. “The Nutshakes are unlike anything else on the market. The product is made from a blend of raw, unpasteurised almond mylk and fresh fruit. We don’t heat pasteurise the nut mylk and instead use a cutting edge cold-press production process that retains the nutritional value of the natural ingredients to deliver the optimum health benefits.” All three flavours of Holy Moly’s Nutshakes will launch in Sainsbury’s stores nationwide for an RRP of £3.80 and £2.00 for 750ml and 250ml bottles, respectively. #coldpressed #HolyMoly #plantbaseddairy #UK

Plant-based chicken brand Daring has raised $8 million in a Series A funding round, led by venture capital firm Maveron. The US brand claims to offer the “cleanest plant-based chicken on the market that gets as close as possible to the taste and texture of the real thing”. According to Daring, the capital raised in its latest financing push will be used to support the brand’s expansion in retail and foodservice. Additional funds will be spent on marketing and staffing. As well as Maveron, Stray Dog Capital, GoodFriends, and Palm Tree Crew Investments all participated in the round. Private investors including Stitch Fix CFO, Mike Smith, and Brian Swette, former chair of Burger King, are also said to have backed Daring’s latest funding efforts. In conjunction with the investment round, Daring is launching a new product, Breaded Daring Pieces. Daring is introducing a new breaded variant to its range. Free from GMOs and gluten, Daring’s latest offering joins Original, Cajun, and Lemon & Herb Pieces in the brand’s range. The new Breaded Pieces are available online via the company’s website, and from retailers including Gelson’s, Bristol Farms, and Fresh Thyme. “We are excited to have attracted a group of investors that have been involved in building monumental consumer businesses and we will leverage this investment to continue our growth in an ever-changing, competitive landscape,” said Daring CEO and co-founder, Ross Mackay. “This gets us a huge step closer to mitigating the negative impact of the poultry industry on the planet and human health.” Dan Levitan, managing partner and co-founder of Maveron, added: “We are always looking to partner with entrepreneurs that are building the next generation in consumer products. Daring’s co-founders have a massive mission and the product exceeded our expectations in every capacity – taste, texture, and clean ingredients. “We are in the early innings of the plant-based movement. The next wave of plant-based alternatives needs to be significantly less processed with a cleaner ingredient profile to win the hearts, minds and stomachs of consumers. We are confident that Daring will emerge as a leader in the space.” #Daring #meatalternatives #StrayDogCapital #US

Holy Moly, known for its avocado dips, has entered a new category with the launch of a range of cold-pressed Nutshakes across the UK. The vegan, gluten-free Nutshakes are low in fat and are made from a blend of raw unpasteurised almond mylk and fresh fruit. Holy Moly aims to disrupt the ready-to-drink category through its cold-pressed production process which it says retains the nutritional value of the natural ingredients and delivers a 30-day chilled shelf life without the need for preservatives. With an average of 73 calories per 150ml serving, the range features three varieties: Strawberry Almond, Chocolate Almond and Banana Almond. The plant-based brand claims its new products are the only range of cold-pressed Nutshakes in the UK and have around a third less sugar than smoothies and up to 90% less saturated fat than some traditional dairy milkshakes. Tom Walker, co-founder of Holy Moly Nutshakes, said: “We are committed to innovation and disrupting the food and drink industry by providing consumers and retailers with more choice. We’ve had success with Dips, bringing an all-natural, branded, plant-based product range to a stagnant category. By launching Nutshakes in Sainsbury’s, we will be applying the same level of innovation to the ready-to-drink market. “The Nutshakes are unlike anything else on the market. The product is made from a blend of raw, unpasteurised almond mylk and fresh fruit. We don’t heat pasteurise the nut mylk and instead use a cutting edge cold-press production process that retains the nutritional value of the natural ingredients to deliver the optimum health benefits.” All three flavours of Holy Moly's Nutshakes will launch in Sainsbury’s stores nationwide for an RRP of £3.80 and £2.00 for 750ml and 250ml bottles, respectively.

Plant-based chicken brand Daring has raised $8 million in a Series A funding round, led by venture capital firm Maveron. The US brand claims to offer the “cleanest plant-based chicken on the market that gets as close as possible to the taste and texture of the real thing”. According to Daring, the capital raised in its latest financing push will be used to support the brand’s expansion in retail and foodservice. Additional funds will be spent on marketing and staffing. As well as Maveron, Stray Dog Capital, GoodFriends, and Palm Tree Crew Investments all participated in the round. Private investors including Stitch Fix CFO, Mike Smith, and Brian Swette, former chair of Burger King, are also said to have backed Daring’s latest funding efforts. In conjunction with the investment round, Daring is launching a new product, Breaded Daring Pieces. Free from GMOs and gluten, Daring’s latest offering joins Original, Cajun, and Lemon & Herb Pieces in the brand’s range. The new Breaded Pieces are available online via the company’s website, and from retailers including Gelson’s, Bristol Farms, and Fresh Thyme. “We are excited to have attracted a group of investors that have been involved in building monumental consumer businesses and we will leverage this investment to continue our growth in an ever-changing, competitive landscape,” said Daring CEO and co-founder, Ross Mackay. “This gets us a huge step closer to mitigating the negative impact of the poultry industry on the planet and human health.” Dan Levitan, managing partner and co-founder of Maveron, added: “We are always looking to partner with entrepreneurs that are building the next generation in consumer products. Daring’s co-founders have a massive mission and the product exceeded our expectations in every capacity – taste, texture, and clean ingredients. “We are in the early innings of the plant-based movement. The next wave of plant-based alternatives needs to be significantly less processed with a cleaner ingredient profile to win the hearts, minds and stomachs of consumers. We are confident that Daring will emerge as a leader in the space.”

Next Friday, FoodBev Media, in association with Plant Based World Conference & Expo, will present the World Plant-Based Awards (WPBA) 2020 live ceremony on FoodBev.com and on our FoodBev Media YouTube channel. The WPBA are in their inaugural year and are designed to celebrate excellence and innovation across every category of the global plant-based industry. This year, the judging panel considered 222 entries across 15 categories, from 24 different countries. FoodBev Media Marketing Manager, Matthew Rushton, said: “After witnessing the quality of entries in our first year hosting the World Plant-Based Awards, it is clear that innovation in this sector is booming. To see over 200 entries from around the world also confirms what we predicted, that not only is the plant-based market a truly international one, it is one that will continue to grow. “Our awards celebrate some of the most ambitious new plant-based products of 2020 from both established brands and start-ups. Whilst we would have loved to celebrate these successes at the Plant Based World Conference & Expo in New York, we can’t wait to watch the ceremony with you all on October 2.” The ceremony will premiere on our FoodBev Media YouTube channel, at 5pm BST on Friday 2 October. Don’t miss out! Subscribe to the FoodBev Media YouTube channel and turn notifications on. You can also stay in the loop by following FoodBev Media on our social media channels, and by subscribing to our range of industry newsletters. #innovation #WorldPlantBasedAwards #WorldPlantBasedAwards2020