Plant-based brand Alpro has expanded its Big Pot range in the UK with the addition of a 100% oat-based yogurt alternative. According to Alpro, Absolutely Oat is a source of fibre and is naturally low in sugars and fat. It is also said to contain natural cultures. “Oat drinks are now a firm favourite amongst consumers, with oat on track to become the number one ingredient in plant-based drinks by the end of 2020,” says David Jiscoot, marketing director for Alpro UK & Ireland. “Naturally, this means that there’s a huge opportunity to mirror this success in the yogurt aisle and, as the clear and consistent category leader, Alpro is uniquely placed to make this happen. “As well as being rich in fibre, Alpro Absolutely Oat is made from 100% European oats, so we are confident it will appeal to people looking for new ways to enjoy healthy, sustainable oat-based products in their diets. It’s the ideal choice for a delicious, nutritious breakfast – or to enjoy as a snack in the afternoon.” Alpro Absolutely Oat is available, for a MRSP of £1.99 per 350g pot, from Tesco stores nationwide. The brand also offers a range of plant-based milk alternatives, chilled coffee drinks, dairy-free desserts and ice cream in the UK.

Plant-based food start-up The Real Foodists has launched into the UK market after securing a $2.5 million investment from Müller and Bel Group. The Real Foodists has entered the UK market with Yo’ridge, a range of ready-to-eat breakfast pots that blend dairy-free yogurt, porridge and bio-live cultures. It plans to use the capital to fund its global expansion. The start-up is part of Yofix Probiotics, an Israeli plant-based start-up which launched a dairy-free yogurt line with probiotic cultures under its Only brand in January. Yo’ridge similarly adds prebiotics and probiotics to its natural ingredients to support gut health. It is made from a blend of oats, lentils, sesame and coconut and combined with maple syrup and fruit. The chilled breakfast pots are available in three varieties: Banana, Maple & Cocoa Nibs; Apple, Cranberry & Cinnamon and Blueberries, Raspberries & Blackcurrants. According to The Real Foodists, its plant-based range is free-from soya and refined sugar. It also boasts a clean label with no additives, thickeners, emulsifiers, added preservatives, or GMO ingredients. “Our innovative and completely natural, plant-based food and drink will meet growing demand for products of this nature in Britain and we are confident that our first launch, our Yo’ridge range, will be very popular in the country,” said Steve Grun, CEO of The Real Foodists. He added: “Yo’ridge is the first product of its kind in the UK. A plant-based range of ‘yo’gurty’ porridge on-the-go pots that are filled with bio-live cultures and will provide Brits with a completely unique option for breakfast.”

Winterbotham Darby has transformed one of its sites into a dedicated plant-based manufacturing facility, following a multi-million-pound investment. The company says that the refit, which is set to be completed this month, will support its growth into the plant-based market. Winterbotham Darby distributes Dutch meat alternatives brand Vivera in the UK and in 2019, launched its own ‘dirty vegan brand’, Squeaky Bean. Squeaky bean offers products such as kievs, nuggets and ‘fishless fingers’, and recently unveiled a ready-to-eat chickpea-based tortilla, as an alternative to the classic Spanish egg dish. The refit is taking place at the company’s Winterbotham Darby (Bicester) site, which is also changing its name from Alatoni following a corporate brand review. The company’s other manufacturing site, Deli Solutions, will now be known as Winterbotham Darby (Clitheroe). The chilled food manufacturer has also announced that it is launching a new corporate look and feel following the review, as it diversifies into new categories. The new identity will begin to appear over the coming weeks and months and will include an updated logo, as well as a range of new colours, typography and imagery. “This new refreshed look and feel reflects our position at the forefront of innovation in the chilled market and the growth in our chilled plant-based range,” said the company’s CEO, Steven Higginson. “As the retail landscape continues to evolve, we believe our branding decisions will help us future-proof our business as we continue to grow, develop and expand.” #SqueakyBean #UK #Vivera #WinterbothamDarby

Winterbotham Darby has transformed one of its sites into a dedicated plant-based manufacturing facility, following a multi-million-pound investment. The company says that the refit, which is set to be completed this month, will support its growth into the plant-based market. Winterbotham Darby distributes Dutch meat alternatives brand Vivera in the UK and in 2019, launched its own ‘dirty vegan brand’, Squeaky Bean. Squeaky bean offers products such as kievs, nuggets and ‘fishless fingers’, and recently unveiled a ready-to-eat chickpea-based tortilla, as an alternative to the classic Spanish egg dish. The refit is taking place at the company’s Winterbotham Darby (Bicester) site, which is also changing its name from Alatoni following a corporate brand review. The company’s other manufacturing site, Deli Solutions, will now be known as Winterbotham Darby (Clitheroe). The chilled food manufacturer has also announced that it is launching a new corporate look and feel following the review, as it diversifies into new categories. The new identity will begin to appear over the coming weeks and months and will include an updated logo, as well as a range of new colours, typography and imagery. “This new refreshed look and feel reflects our position at the forefront of innovation in the chilled market and the growth in our chilled plant-based range,” said the company’s CEO, Steven Higginson. “As the retail landscape continues to evolve, we believe our branding decisions will help us future-proof our business as we continue to grow, develop and expand.”

Unilever is partnering with Algenuity, a start-up specialised in developing microalgae for use in consumer products, as it looks to innovate in its plant-based portfolio. Biotech company Algenuity will work with the research and development team within Unilever’s Foods and Refreshment (F&R) division to explore ways of bringing foods made with microalgae to market. According to Algenuity, the high chlorophyll content of chlorella vulgaris, a nutrient-rich microalgae, can make it a challenging ingredient to work with. As well as a strong green colour, chlorophyll also gives the plants a bitter taste and smell. In its Chlorella Colours palette, Algenuity is said to have developed a technology that significantly reduces the chlorophyll content of microalgae while allowing them to retain their natural nutrients. This reportedly opens up ‘a wealth’ of potential applications for microalgae, as a sustainable source of protein and fibre, in the food and beverage sector. “Microalgae offer much untapped potential as a viable, climate-friendly protein alternative,” said Alejandro Amezquita, future bio-based ingredients R&D director, Unilever F&R. “They have a significant part to play in food system transformation. We are very much looking forward to working with Algenuity to explore the possibilities of making foods that contain microalgae more mainstream.” Andrew Spicer, CEO and founder of Algenuity, added: “We are delighted to partner with Unilever on this. Our Chlorella Colours platform provides plant-based ingredients that are sustainable, natural, non-GM and protein rich with neutral flavours. “They are also vegan-friendly making them extremely relevant for today’s growing consumer appetite for more plant-based foods with additional functional benefits.” #Algenuity #microalgae #Unilever

Unilever is partnering with Algenuity, a start-up specialised in developing microalgae for use in consumer products, as it looks to innovate in its plant-based portfolio. Biotech company Algenuity will work with the research and development team within Unilever’s Foods and Refreshment (F&R) division to explore ways of bringing foods made with microalgae to market. According to Algenuity, the high chlorophyll content of chlorella vulgaris, a nutrient-rich microalgae, can make it a challenging ingredient to work with. As well as a strong green colour, chlorophyll also gives the plants a bitter taste and smell. In its Chlorella Colours palette, Algenuity is said to have developed a technology that significantly reduces the chlorophyll content of microalgae while allowing them to retain their natural nutrients. This reportedly opens up ‘a wealth’ of potential applications for microalgae, as a sustainable source of protein and fibre, in the food and beverage sector. “Microalgae offer much untapped potential as a viable, climate-friendly protein alternative,” said Alejandro Amezquita, future bio-based ingredients R&D director, Unilever F&R. “They have a significant part to play in food system transformation. We are very much looking forward to working with Algenuity to explore the possibilities of making foods that contain microalgae more mainstream.” Andrew Spicer, CEO and founder of Algenuity, added: “We are delighted to partner with Unilever on this. Our Chlorella Colours platform provides plant-based ingredients that are sustainable, natural, non-GM and protein rich with neutral flavours. “They are also vegan-friendly making them extremely relevant for today’s growing consumer appetite for more plant-based foods with additional functional benefits.”

UK brand Gosh! Food has announced that it is investing £5 million in a new manufacturing facility, as it seeks to grow its vegan and free-from food operation. The Milton Keynes-based company says that it plans to open its second factory early in 2021, with up to 25 new manufacturing jobs expected to be created. Like the brand’s existing production site, the new 17,000 square foot facility will be completely allergen-free. According to Gosh! Food, the second site will provide it with the opportunity to expand its offering and to move into new categories, as well as help it to meet consumer demand. “We believe strongly that food should be as natural as possible and have a brand that prides itself on offering high-quality, great-tasting and perfectly natural products,” said Gosh! Food CEO, Jane Rayner. “With 45% of grocery shoppers either following or considering a plant-based diet, demand for plant-based products has grown significantly. We look forward to being able to continue to grow our capacity to meet demand and support retailers in improving the way we eat. “We’re also excited about the opportunities that expanding to a second site presents in creating new jobs in an exceptionally difficult economic time.” Gosh! Food has also appointed Jahangir Khan, former innovation and category controller at Charlie Bigham’s, as its first senior category manager. #GoshFood #UK

UK brand Gosh! Food has announced that it is investing £5 million in a new manufacturing facility, as it seeks to grow its vegan and free-from food operation. The Milton Keynes-based company says that it plans to open its second factory early in 2021, with up to 25 new manufacturing jobs expected to be created. Like the brand's existing production site, the new 17,000 square foot facility will be completely allergen-free. According to Gosh! Food, the second site will provide it with the opportunity to expand its offering and to move into new categories, as well as help it to meet consumer demand. “We believe strongly that food should be as natural as possible and have a brand that prides itself on offering high-quality, great-tasting and perfectly natural products,” said Gosh! Food CEO, Jane Rayner. “With 45% of grocery shoppers either following or considering a plant-based diet, demand for plant-based products has grown significantly. We look forward to being able to continue to grow our capacity to meet demand and support retailers in improving the way we eat. “We’re also excited about the opportunities that expanding to a second site presents in creating new jobs in an exceptionally difficult economic time.” Gosh! Food has also appointed Jahangir Khan, former innovation and category controller at Charlie Bigham’s, as its first senior category manager.

Nestlé has announced the release of a vegan alternative to its popular Carnation range, made from a blend of oats and rice flour. The new product is certified by the Vegan Society as suitable for those following a vegan diet. According to the Swiss food giant, it also provides baking enthusiasts with an alternative to make dairy or caramel-based treats without compromising taste, texture or appearance. Marketing lead for dairy brands UK, Vittoria Simms, said: “Our new Vegan Condensed Milk Alternative has been in development for 18 months, bringing the plant-based, dairy-free trend straight into the kitchen for home baking. We have seen the desire to bake at home and experiment with new ingredients really boom this year, with a 61% rise in sweet baking in March and April.” She continued: “It has been a challenge for vegans to find suitable alternatives to make dairy or caramel-based sweets treats or desserts, without having to compromise on taste, texture or appearance. Carnation Vegan has a very simple taste with a hint of lightly toasted oats, which makes it very versatile for a wide variety of baking and sweet treats.” Vegan Condensed Milk Alternative goes on sale with Ocado in September, Morrisons UK supermarkets in October and Tesco in the UK and Ireland also in October. #Nestlé #veganfriendly #condensedmilk #Carnation #vegan #dairyfree

Nestlé has announced the release of a vegan alternative to its popular Carnation range, made from a blend of oats and rice flour. The new product is certified by the Vegan Society as suitable for those following a vegan diet. According to the Swiss food giant, it also provides baking enthusiasts with an alternative to make dairy or caramel-based treats without compromising taste, texture or appearance. Marketing lead for dairy brands UK, Vittoria Simms, said: “Our new Vegan Condensed Milk Alternative has been in development for 18 months, bringing the plant-based, dairy-free trend straight into the kitchen for home baking. We have seen the desire to bake at home and experiment with new ingredients really boom this year, with a 61% rise in sweet baking in March and April." She continued: “It has been a challenge for vegans to find suitable alternatives to make dairy or caramel-based sweets treats or desserts, without having to compromise on taste, texture or appearance. Carnation Vegan has a very simple taste with a hint of lightly toasted oats, which makes it very versatile for a wide variety of baking and sweet treats.” Vegan Condensed Milk Alternative goes on sale with Ocado in September, Morrisons UK supermarkets in October and Tesco in the UK and Ireland also in October.

40% of ‘leading’ food firms including Nestlé, Unilever and Kroger, now have dedicated teams for the development of plant-based alternatives to meat and dairy products, according to new research from investor network the FAIRR Initiative. The figures were published following a four-year investor engagement programme between the FAIRR Initiative and 25 food retailers and manufacturers. FAIRR’s Sustainable Proteins Engagement network includes a coalition of 88 investors, which work with 15 retailers and 10 food manufacturers including Nestlé, M&S, Sainsbury’s, Carrefour, Costco, Amazon and Walmart. The network aims to encourage major food firms to diversify their protein sources to drive growth following the surge in demand for plant-based products. According to FAIRR, Tesco and Unilever were praised for their commitment to shifting food portfolios to more sustainable protein sources, while 7 of these 15 retailers now sell, or plan to sell plant-based meat alternatives ‘on the meat aisle’. However, Kraft Heinz and Costco were found to be “falling behind” their rivals, according to the research. While the report states that approximately 30% of global greenhouse gas emissions are caused by agriculture, forestry and other land-use, the report welcomed a 57% increase in Scope 3 emissions targets from 2019-2020, as companies committed to reducing the emissions footprints of animal agriculture and supply chains. Jeremy Coller, founder of FAIRR and chief investment officer at Coller Capital said: “The company data published today is hard evidence that big food brands are vying for their slice of the plant-based pie. They are drastically scaling-up and skilling-up their capacity to research and develop plant-based alternatives to meat and dairy. Tangible goals for a protein transition are being put in place. “The post-Covid landscape has made 2020 a watershed year for the sustainable protein market: the sector has attracted double the investment of last year in just six months. This engagement shows which food companies are putting in place the infrastructure and innovation to benefit from this seismic shift in the ways we shop and eat; and those that will lose out. Investors are watching closely.” #Nestlé #FAIRRInitiative #meatalternatives #plantbased #Unilever

40% of 'leading' food firms including Nestlé, Unilever and Kroger, now have dedicated teams for the development of plant-based alternatives to meat and dairy products, according to new research from investor network the FAIRR Initiative. The figures were published following a four-year investor engagement programme between the FAIRR Initiative and 25 food retailers and manufacturers. FAIRR's Sustainable Proteins Engagement network includes a coalition of 88 investors, which work with 15 retailers and 10 food manufacturers including Nestlé, M&S, Sainsbury's, Carrefour, Costco, Amazon and Walmart. The network aims to encourage major food firms to diversify their protein sources to drive growth following the surge in demand for plant-based products. According to FAIRR, Tesco and Unilever were praised for their commitment to shifting food portfolios to more sustainable protein sources, while 7 of these 15 retailers now sell, or plan to sell plant-based meat alternatives ‘on the meat aisle’. However, Kraft Heinz and Costco were found to be "falling behind" their rivals, according to the research. While the report states that approximately 30% of global greenhouse gas emissions are caused by agriculture, forestry and other land-use, the report welcomed a 57% increase in Scope 3 emissions targets from 2019-2020, as companies committed to reducing the emissions footprints of animal agriculture and supply chains. Jeremy Coller, founder of FAIRR and chief investment officer at Coller Capital said: "The company data published today is hard evidence that big food brands are vying for their slice of the plant-based pie. They are drastically scaling-up and skilling-up their capacity to research and develop plant-based alternatives to meat and dairy. Tangible goals for a protein transition are being put in place. "The post-Covid landscape has made 2020 a watershed year for the sustainable protein market: the sector has attracted double the investment of last year in just six months. This engagement shows which food companies are putting in place the infrastructure and innovation to benefit from this seismic shift in the ways we shop and eat; and those that will lose out. Investors are watching closely."