Swiss retailer Migros has launched a new line of dairy-free yogurts incorporating InnovoPro’s chickpea protein, CP Pro 70. Israel-based food tech firm InnovoPro claims to be the first company in the world to launch a 70% chickpea protein concentrate. The start-up says that its ‘innovative’ plant protein is suitable for a wide range of applications, spanning the dairy alternatives, meat analogues, bakery and sports nutrition categories. The new collaboration with Migros, which went on sale last month, features three flavours: natural, vanilla, and tropical fruits. The yogurts also contain oats and are said to be free from gluten and lactose. The companies are reportedly working to launch additional yogurt lines in several European countries later this year. “Our customers are looking for high quality, innovative, healthy and tasty options,” said Matthew Robin, CEO of ELSA-Mifroma, a group of manufacturing companies in the Migros Group. “The collaboration with InnovoPro on the chickpea protein CP Pro 70, opens for us the opportunity to create new solutions for unmet consumer needs. The chickpea protein with its high functionality, neutral taste and clean label profile enables us to offer consumers new and exciting products.” Nechushtan, CEO of InnovoPro, added: “This launch marks a new height in our continued growth strategy and will enable InnovoPro to gain further traction in the European market. “We believe that InnovoPro will lead the new alternative protein category and with partners like ELSA-Mifroma, introduce products with added health and nutritional values to customers. As part of our sustainable growth strategy, we are exploring production collaboration options for our protein, to expand our EU supply chain.” Earlier this year, InnovoPro raised $15 million in a Series B financing round, funds which the company said would be used to expand its production capacity and for establishing business development and marketing joint ventures.

Natural wheat ingredients specialist Loryma has developed a wheat-based binding system that allows the consistency and texture of meat alternatives to be individually adjusted. The Lory® Bind range includes binders with different properties that perfectly match the application and production process. Lory® Bind can be combined with other formulation components such as coatings, breadings or texturates, and is easy to process. An increasing number of consumers are looking to incorporate meat-free products into their diet, but still demand authentic taste, smell and mouthfeel. The Lory® Bind modular system offers optimum solutions for different applications. The functional starches help to create ready-to-eat products with the desired and expected texture. In order to ensure that products which are designed to be eaten both hot and cold have a consistent composition, the binder provides an irreversible internal structure. The wheat derivatives also help to reproduce the texture of raw meat for foods that need to be grilled or pan-cooked: These products only develop the expected final firmness and texture when prepared by the consumer. The Lory® Bind system is designed to meet various manufacturing and processing requirements. For pre-cooked products in the snack and convenience sector, the functional blends can be directly combined with the other ingredients in an “all-in” process. Gradual processing is also possible in order to achieve the cooking effect for vegetable burger patties or vegetarian minced meat at the final preparation stage. First, the dry Lory® Bind mixture is activated with water to create a binding matrix, after which the other ingredients are added. The advantage of this method is batchwise production using one mixing aperture. The binders are adapted to the requirements of various meatless applications: Vegetable cooked sausages in their own tender skin receive a strong inner bond through Lory® Bind. A film of water is actively formed, which allows the synthetic casing and sausage meat to be easily separated. The typical mouthfeel of a bratwurst, on the other hand, is achieved by optimally combining the vegan, edible casing and the plant-based sausage meat. In the production of coated/breaded products such as vegan cutlets or nuggets in tempura batter, Loryma’s binders not only create a stable inner structure, but also prevent the formation of a film of water between the surface of the product and the breading, which makes it stick better. In order to flexibly realise product ideas, the company offers synergistic modular systems made of wheat-based binders and coatings with special adhesive strengths. “Our binders offer the optimal symbiosis of functionality and the naturalness of wheat,” says Henrik Hetzer, managing director of Loryma. “Made from high-quality, regional raw materials, they are easy to use and promise effective results when it comes to creating successful products.” To find out more about the Lory® Bind range and Loryma’s range of binding, texture and stabilisation systems, click here. #bindingsystems #Loryma #partnercontent #ingredients #Germany

Loryma has developed a wheat-based binding system which allows the consistency and texture of meat alternatives to be individually adjusted.

Plant-based chicken brand Daring has announced that it is expanding its portfolio with the launch of two new flavours. According to Daring, its new Cajun and Lemon & Herb pieces contain 14g of plant-based protein and 90kcal per serving. They are made with natural ingredients, including soy protein-concentrate, sunflower oil, and spices. The ‘versatile’ offering is reportedly suitable for sautéing, grilling and frying and can be added to meals including salads, tacos, and sandwiches. The US brand claims that its plant-based pieces look and taste like real chicken and have a ‘unique’ texture which makes them similarly easy to cook and pull apart. “Chicken is the most consumed animal protein on the planet, with many Americans eating it up to three times each week,” said Ross Mackay, co-founder and CEO of Daring. “We see the introduction of Daring’s two new flavours – which are based on the popular Cajun and Lemon & Herb seasonings – as an opportunity to create an entry point for plant-curious consumers looking for more sustainable, delicious, and nutritious protein options, as well as to offer variety to our pre-existing customers.” Daring’s Cajun and Lemon & Herb pieces are available via the company’s website, as well as from Sprouts Farmers Market. #Daring #plantbasedmeat #US

UK start-up Insane Grain has released its first range of nutritious snacks made from sorghum, an ancient African supergrain, to the market. The vegan-friendly snack is initially available in three flavours: cheese, salt and vinegar, and salted caramel. According to the start-up, sorghum offers gut-health benefits and contains more potassium than a banana and 1.8 times more iron than spinach. Each 24g pack of “crispy and melty puffs” is gluten-free and contains under 100 calories. Described as “probiotic puffs”, the new snack claims to be high in B-vitamins, dietary fibre and folic acid. Insane Grain was founded by ex P&G manager Rushina Shah, who joined forces with Nigel Parrott, who has over 30 years FMCG experience and started his own company Ape Snacks. “I am thrilled to begin a new journey with Rushina Shah on the development of this new powerhouse of a snack brand – Insane Grain. We have carefully built the brand to appeal to as many people as possible so all can benefit from the benefits of sorghum,” said Parrott. Packets of Insane Grain are available to purchase in Wholefoods and Selfridges across the UK with more retailers to be announced. #guthealth #Supergrains #UK #InsaneGrain #healthysnacks

Plant-based chicken brand Daring has announced that it is expanding its portfolio with the launch of two new flavours. According to Daring, its new Cajun and Lemon & Herb pieces contain 14g of plant-based protein and 90kcal per serving. They are made with natural ingredients, including soy protein-concentrate, sunflower oil, and spices. The ‘versatile’ offering is reportedly suitable for sautéing, grilling and frying and can be added to meals including salads, tacos, and sandwiches. The US brand claims that its plant-based pieces look and taste like real chicken and have a ‘unique’ texture which makes them similarly easy to cook and pull apart. “Chicken is the most consumed animal protein on the planet, with many Americans eating it up to three times each week,” said Ross Mackay, co-founder and CEO of Daring. “We see the introduction of Daring's two new flavours – which are based on the popular Cajun and Lemon & Herb seasonings – as an opportunity to create an entry point for plant-curious consumers looking for more sustainable, delicious, and nutritious protein options, as well as to offer variety to our pre-existing customers.” Daring's Cajun and Lemon & Herb pieces are available via the company’s website, as well as from Sprouts Farmers Market.

UK start-up Insane Grain has released its first range of nutritious snacks made from sorghum, an ancient African supergrain, to the market. The vegan-friendly snack is initially available in three flavours: cheese, salt and vinegar, and salted caramel. According to the start-up, sorghum offers gut-health benefits and contains more potassium than a banana and 1.8 times more iron than spinach. Each 24g pack of “crispy and melty puffs” is gluten-free and contains under 100 calories. Described as "probiotic puffs", the new snack claims to be high in B-vitamins, dietary fibre and folic acid. Insane Grain was founded by ex P&G manager Rushina Shah, who joined forces with Nigel Parrott, who has over 30 years FMCG experience and started his own company Ape Snacks. "I am thrilled to begin a new journey with Rushina Shah on the development of this new powerhouse of a snack brand - Insane Grain. We have carefully built the brand to appeal to as many people as possible so all can benefit from the benefits of sorghum," said Parrott. Packets of Insane Grain are available to purchase in Wholefoods and Selfridges across the UK with more retailers to be announced.

A new oatmilk pudding brand, Noops, has launched in the US following a $2 million pre-seed investment round. Noops produces an organic vegan oat-based dessert, which is said to be rich in protein and to contain only ‘clean, natural’ ingredients. Made without added sugar, the brand’s plant-based offering reportedly contains 5-7g of fibre per 4.75oz serving and is free from gluten and common allergens such as peanuts, coconut, and sesame. It is initially available in Cocoa, French Toast, Sticky Bun and Mocha flavours. Noops recently closed a $2 million pre-seed financing round, led by venture capital firm 25madison, with New Crop Capital and Siddhi Capital also investing. The company says that the capital raised will be spent on further commercialising and expanding into retail and foodservice, pursuing product innovation, and investing in marketing and operations. Noops was established by Gregory Struck, who previously co-founded Hungryroot, a direct-to-consumer grocery service for ‘healthy’ food brands. Commenting on the launch of Noops, Struck said: “Our mission is to make nutritious, planet-friendly, plant-based real food with more taste and more flavour than less nutritious alternatives. “We’re inspired and motivated by those looking to make a change in the way they feed themselves and their loved ones without compromising on food satisfaction and enjoyment.” Noops’ oatmilk puddings are available to pre-order, shipping week commencing 27 July, via the company’s website. The brand’s offering is also rolling out to retailers, including select natural specialty stores, throughout the end of this month. #Noops #US

A new oatmilk pudding brand, Noops, has launched in the US following a $2 million pre-seed investment round. Noops produces an organic vegan oat-based dessert, which is said to be rich in protein and to contain only ‘clean, natural’ ingredients. Made without added sugar, the brand’s plant-based offering reportedly contains 5-7g of fibre per 4.75oz serving and is free from gluten and common allergens such as peanuts, coconut, and sesame. It is initially available in Cocoa, French Toast, Sticky Bun and Mocha flavours. Noops recently closed a $2 million pre-seed financing round, led by venture capital firm 25madison, with New Crop Capital and Siddhi Capital also investing. The company says that the capital raised will be spent on further commercialising and expanding into retail and foodservice, pursuing product innovation, and investing in marketing and operations. Noops was established by Gregory Struck, who previously co-founded Hungryroot, a direct-to-consumer grocery service for ‘healthy’ food brands. Commenting on the launch of Noops, Struck said: “Our mission is to make nutritious, planet-friendly, plant-based real food with more taste and more flavour than less nutritious alternatives. “We’re inspired and motivated by those looking to make a change in the way they feed themselves and their loved ones without compromising on food satisfaction and enjoyment.” Noops’ oatmilk puddings are available to pre-order, shipping week commencing 27 July, via the company’s website. The brand’s offering is also rolling out to retailers, including select natural specialty stores, throughout the end of this month.

US holding company HumanCo has acquired a majority stake in organic dairy-free ice cream producer Coconut Bliss for an undisclosed sum. Together, the companies aim to grow the Oregon-based plant-based dessert producer into a globally recognised brand. Founded by Jason H. Karp, co-founder of vegan chocolate maker Hu, HumanCo is committed to building brands focused on healthier living, transparency and sustainability. “HumanCo invests in and builds companies that make the best tasting and cleanest version of a consumer product, and that’s why we’re thrilled to join forces with Coconut Bliss,” said Karp, founder and CEO of HumanCo. Established in 2005, Coconut Bliss offers a portfolio of dairy-free ice cream pints, bars and sandwiches in a variety of flavours. Its non-GMO products are USDA Certified Organic with its ingredients sourced from independent farmers and fair-trade co-ops. Following the transaction, Coconut Bliss aims to innovate more products, expand distribution and increase its marketing investment. Karp continued: “We love ice cream, but most of the plant-based options don’t taste like delicious ice cream or are filled with weird, questionable ingredients. Coconut Bliss does things the right way – they make the most delicious, environmentally conscious, plant-based ice cream that meets both the HumanCo ingredient and taste standards. “We are excited to welcome Coconut Bliss into the HumanCo family and looking forward to helping them in this next chapter of growth.” Kim Gibson Clark, CEO of Coconut Bliss, added: “I am thrilled to join forces with HumanCo and amplify the importance of organic and intentionally sourced foods. “Coconut Bliss has always been dedicated to real ingredients, minimal processing, organic farming practices, fair trade, and socially just labour practices with all of our products and suppliers. HumanCo strengthens these commitments by providing shared resources to help our company operate on a larger scale.” #US #Hu #CoconutBliss #HumanCo #dairyfreeicecream

US holding company HumanCo has acquired a majority stake in organic dairy-free ice cream producer Coconut Bliss for an undisclosed sum. Together, the companies aim to grow the Oregon-based plant-based dessert producer into a globally recognised brand. Founded by Jason H. Karp, co-founder of vegan chocolate maker Hu, HumanCo is committed to building brands focused on healthier living, transparency and sustainability. “HumanCo invests in and builds companies that make the best tasting and cleanest version of a consumer product, and that’s why we’re thrilled to join forces with Coconut Bliss,” said Karp, founder and CEO of HumanCo. Established in 2005, Coconut Bliss offers a portfolio of dairy-free ice cream pints, bars and sandwiches in a variety of flavours. Its non-GMO products are USDA Certified Organic with its ingredients sourced from independent farmers and fair-trade co-ops. Following the transaction, Coconut Bliss aims to innovate more products, expand distribution and increase its marketing investment. Karp continued: “We love ice cream, but most of the plant-based options don’t taste like delicious ice cream or are filled with weird, questionable ingredients. Coconut Bliss does things the right way - they make the most delicious, environmentally conscious, plant-based ice cream that meets both the HumanCo ingredient and taste standards. “We are excited to welcome Coconut Bliss into the HumanCo family and looking forward to helping them in this next chapter of growth.” Kim Gibson Clark, CEO of Coconut Bliss, added: “I am thrilled to join forces with HumanCo and amplify the importance of organic and intentionally sourced foods. “Coconut Bliss has always been dedicated to real ingredients, minimal processing, organic farming practices, fair trade, and socially just labour practices with all of our products and suppliers. HumanCo strengthens these commitments by providing shared resources to help our company operate on a larger scale."

US meal kit firm Home Chef has collaborated with meat alternative company Impossible Foods to offer customers a range of plant-based meal options. As a result of the collaboration, Kroger subsidiary Home Chef will offer several recipes each week where customers can choose to exchange traditional meat products for Impossible Foods’ Impossible Burger. The Impossible Burger, Impossible Foods’ flagship meat alternative product, will be provided in a 12-ounce package of ground ‘meat’. According to a statement from the company, Impossible Burger cooks, tastes, and sizzles in the same way as traditional ground beef, and thus can be easily substituted in any recipe that calls for ground beef from cows. The exchange option will be available as part of Home Chef’s “Customise It” feature, which allows customers to tailor and adapt recipes to their own tastes or dietary requirements. The meal kit firm claims that this collaboration will allow it to keep up with the rising demand for plant-based meat alternatives options from consumers in the US. Pat Vihtelic, Home Chef’s CEO and founder, said: “Variety and innovation have always been key parts of Home Chef. “With the launch of Impossible, we are providing our customers more ways to enjoy our weekly recipes and be on the forefront of the trend towards eating more plant-based foods.” Dan Greene, SVP of US sales at Impossible Foods, added: “At Impossible Foods, we’ve long intended to make the Impossible Burger available anywhere that food is sold, including through meal kits. “We’re thrilled to share that the Impossible Burger is now on the Home Chef menu, so that cooks everywhere can conveniently try out new recipes with our delicious meat made from plants.” #US #mealkits #meatalternatives #ImpossibleFoods #HomeChef