US ‘better-for-you’ brand Caulipower has unveiled a new range of microwaveable Riced Cauliflower pots. The ‘nutritious’ rice substitute is available in three flavours: Baja Style, packed with corn, black beans, and red spices; Sesame Citrus, with a sesame flavour base and red pepper, edamame, and onion; and Curried, curry-flavoured with a ‘subtle kick’ of turmeric and green herbs. According to Caulipower, each variant in its new range contains 100-160kcal per pot and is packaged in a reusable, recyclable and dishwasher-safe container. The Los Angeles-headquartered brand says its Riced Cauliflower can be enjoyed as a snack, healthy side dish or convenient meal, and can be eaten as it comes or with the addition of toppings. The vegan rice alternative reportedly contains only 3-5g net carbs per serving, no added sugar, and is free from artificial colours, flavours, and preservatives. “I said we'd never do riced cauliflower unless we could truly make it better-for-you, better tasting, and more convenient,” said Gail Becker, founder and CEO of Caulipower. “Through this latest innovation, that's exactly what we've been able to do… all in category-busting packaging.” Caulipower Riced Cauliflower is available in the US, on Amazon and from retailers including Gelson's, Dierbergs and Busch’s, with a further roll out planned for this summer. The US brand introduced several new products to its portfolio in 2019, including cauliflower-coated frozen chicken tenders and a line of frozen cauliflower tortillas.

Finnish food group Fazer has developed two new chocolate bars, one which is plant-based and vegan-friendly, and another which is made with xylitol and contains no added sugar. The limited-edition Fazer Oat Choco and Karl Fazer Crispy Mint with no added sugar bars will initially be available from Fazer outlets, but the company has announced that it intends to fully release the products in 2021 or 2022. The plant-based Fazer Oat Choco bar was created by pairing Finnish oats with responsibly-sourced cocoa, and the product is suitable for people who are lactose-intolerant, as well as vegans who want to avoid dairy products for reasons other than allergies Meanwhile, the Karl Fazer Crispy Mint milk chocolate with no added sugar bar contains no white sugar and is sweetened with xylitol. Fazer claims that, in future, the company will use oat-based xylitol from Fazer’s new xylitol plant in Lahti, Finland, which is currently under construction. Fazer Group’s head of research, Jussi Loponen, said: “Our talented chocolate technologists managed to develop delicious solutions to two challenges: a plant-based product and a chocolate with no added sugar.” Loponen added: “We are investing in expertise and technology related to oats. We have mills in Finland and Sweden. In addition to our beloved classics, we want to introduce new plant-based options in all our categories. “We have now taken our first step towards oats in our confectionery business, and we can also make use of this new innovation in other products.” #chocolate #Fazer #Finland

Finnish food group Fazer has developed two new chocolate bars, one which is plant-based and vegan-friendly, and another which is made with xylitol and contains no added sugar. The limited-edition Fazer Oat Choco and Karl Fazer Crispy Mint with no added sugar bars will initially be available from Fazer outlets, but the company has announced that it intends to fully release the products in 2021 or 2022. The plant-based Fazer Oat Choco bar was created by pairing Finnish oats with responsibly-sourced cocoa, and the product is suitable for people who are lactose-intolerant, as well as vegans who want to avoid dairy products for reasons other than allergies Meanwhile, the Karl Fazer Crispy Mint milk chocolate with no added sugar bar contains no white sugar and is sweetened with xylitol. Fazer claims that, in future, the company will use oat-based xylitol from Fazer’s new xylitol plant in Lahti, Finland, which is currently under construction. Fazer Group’s head of research, Jussi Loponen, said: “Our talented chocolate technologists managed to develop delicious solutions to two challenges: a plant-based product and a chocolate with no added sugar." Loponen added: “We are investing in expertise and technology related to oats. We have mills in Finland and Sweden. In addition to our beloved classics, we want to introduce new plant-based options in all our categories. "We have now taken our first step towards oats in our confectionery business, and we can also make use of this new innovation in other products."

The Tofoo Co. has expanded the production capacity at its factory in Yorkshire, UK, by approximately 70% following the installation of new equipment at the site. The Malton-headquartered tofu producer has installed a new soy milk cooker at the plant, which will enable to company to produce an additional 50 tonnes of plain tofu per week. The firm has also added new packing and pressing machinery to meet increased demand. The Tofoo Co. was acquired by its current owners in 2016, and the company’s annual turnover has increased from £600,000 to £14 million in this time. While the company solely produced plain block tofu prior to its takeover, The Tofoo Co. now produces tofu products containing Nigari, a natural ingredient which reportedly enhances the texture and taste of tofu products. The Tofoo Co. has released several new products this year, including Sage & Onion tofu Sizzlers in April and a range of Crispy Bites in March. A statement from the company claims that this latest expansion will allow it to meet the increasing demand for its products, driven by the increasing number of consumers following meat-free diets. David Knibbs, managing director of The Tofoo Co. said: “The arrival and installation of the new milk cooker marks a further one million pound investment at the Tofoo factory. “The new piece of equipment will support the business to increase its monthly turnover that currently sits at over £1 million. We’re also expanding our operational output with packing hall machinery and pressing to ensure we have enough capacity to meet the anticipated high demand. “Trends suggest that interest in trying tofu has increased, and with cafés and restaurants currently closed, people are experimenting more with what they can cook at home. “The tofu category penetration is continuing to increase, up 40% compared to two years ago, and its share in meat-free is growing month on month. The category has also added over 500,000 households in one year, however there are currently 5.8 million households eating meat-free who aren’t trying tofu. The opportunity for growth within the sector is significant.” #manufacturing #TheTofooCo #Tofu #UK

The Tofoo Co. has expanded the production capacity at its factory in Yorkshire, UK, by approximately 70% following the installation of new equipment at the site. The Malton-headquartered tofu producer has installed a new soy milk cooker at the plant, which will enable to company to produce an additional 50 tonnes of plain tofu per week. The firm has also added new packing and pressing machinery to meet increased demand. The Tofoo Co. was acquired by its current owners in 2016, and the company's annual turnover has increased from £600,000 to £14 million in this time. While the company solely produced plain block tofu prior to its takeover, The Tofoo Co. now produces tofu products containing Nigari, a natural ingredient which reportedly enhances the texture and taste of tofu products. The Tofoo Co. has released several new products this year, including Sage & Onion tofu Sizzlers in April and a range of Crispy Bites in March. A statement from the company claims that this latest expansion will allow it to meet the increasing demand for its products, driven by the increasing number of consumers following meat-free diets. David Knibbs, managing director of The Tofoo Co. said: “The arrival and installation of the new milk cooker marks a further one million pound investment at the Tofoo factory. "The new piece of equipment will support the business to increase its monthly turnover that currently sits at over £1 million. We’re also expanding our operational output with packing hall machinery and pressing to ensure we have enough capacity to meet the anticipated high demand. “Trends suggest that interest in trying tofu has increased, and with cafés and restaurants currently closed, people are experimenting more with what they can cook at home. "The tofu category penetration is continuing to increase, up 40% compared to two years ago, and its share in meat-free is growing month on month. The category has also added over 500,000 households in one year, however there are currently 5.8 million households eating meat-free who aren’t trying tofu. The opportunity for growth within the sector is significant."

Plant-based food collective The Livekindly Co. has acquired meat alternative brand Oumph from Sweden-headquartered Food for Progress. Founded in 2014, Oumph produces and markets a wide range of plant-based meat alternative products, which are principally made from soy. Oumph products are currently available across the Nordic countries, the UK and the Netherlands. According to a statement from The Livekindly Co., Oumph registered sales growth of 40% in the first quarter of 2020, due to the growing appetite for plant-based meat alternative products from consumers. Indeed, figures provided by the company claim that the plant-based meat market will be worth $27.9 billion by 2025, with a predicted compound annual growth rate of 15% between 2019 and 2025. No financial details were disclosed by either company. The Livekindly Co. was formed earlier this year following a $200 million funding round. The collective was founded by Roger Lienhard, an early investor in Beyond Meat and Impossible Foods, and the organisation encompasses the operations of The Fry Family Food Co., LikeMeat and Livekindly Media. Commenting on the acquisition, Kees Kruythoff, CEO and chairman of the Livekindly Co., said: “The Livekindly Co. is leading a movement to build a more sustainable future through our portfolio of brands—who are all creating delicious healthy plant-based food—and our ecosystem of mission-aligned partners. “Bringing Oumph! into the Livekindly Co. family was a natural next step for us. Their commitment to plant-based food quality and protecting the planet mirrors our own as we accelerate our mission to make plant-based eating the new normal.” Anders Wallerman, co-founder of Oumph!, added: “Since co-founding Oumph! five years ago, it’s been an amazing journey to date and I’m incredibly proud of the work our team has done in creating exceptionally tasty plant-based food. “Our mission from day one has been to get more people eating plant-based food, which is a healthier, more sustainable way forward for the environment. I look forward to working with the Livekindly Co. to introduce new, and existing products to more people around the world.” #FoodforProgress #LivekindlyCollective #meatalternatives #Oumph

Plant-based food collective The Livekindly Co. has acquired meat alternative brand Oumph from Sweden-headquartered Food for Progress. Founded in 2014, Oumph produces and markets a wide range of plant-based meat alternative products, which are principally made from soy. Oumph products are currently available across the Nordic countries, the UK and the Netherlands. According to a statement from The Livekindly Co., Oumph registered sales growth of 40% in the first quarter of 2020, due to the growing appetite for plant-based meat alternative products from consumers. Indeed, figures provided by the company claim that the plant-based meat market will be worth $27.9 billion by 2025, with a predicted compound annual growth rate of 15% between 2019 and 2025. No financial details were disclosed by either company. The Livekindly Co. was formed earlier this year following a $200 million funding round. The collective was founded by Roger Lienhard, an early investor in Beyond Meat and Impossible Foods, and the organisation encompasses the operations of The Fry Family Food Co., LikeMeat and Livekindly Media. Commenting on the acquisition, Kees Kruythoff, CEO and chairman of the Livekindly Co., said: “The Livekindly Co. is leading a movement to build a more sustainable future through our portfolio of brands—who are all creating delicious healthy plant-based food—and our ecosystem of mission-aligned partners. “Bringing Oumph! into the Livekindly Co. family was a natural next step for us. Their commitment to plant-based food quality and protecting the planet mirrors our own as we accelerate our mission to make plant-based eating the new normal.” Anders Wallerman, co-founder of Oumph!, added: “Since co-founding Oumph! five years ago, it’s been an amazing journey to date and I’m incredibly proud of the work our team has done in creating exceptionally tasty plant-based food. “Our mission from day one has been to get more people eating plant-based food, which is a healthier, more sustainable way forward for the environment. I look forward to working with the Livekindly Co. to introduce new, and existing products to more people around the world.”

Upfield Group plans to invest €50 million in a new plant-based research and development (R&D) facility, which will be located in Wageningen, the Netherlands. Planning for the proposed €50 million Upfield Food Science Centre has been submitted to the Dutch Works Council, and the company hopes to open the R&D site by the end of 2021. Upfield produces a range of plant-based spreads, cheeses and margarine products, and owns major plant-based brands including Flora, Violife and I Can’t Believe It’s Not Butter. According to a statement from the company, the Food Science Centre will aim to accelerate the development of plant-based food products and sustainable packaging solutions. In addition, the company announced plans to open a new Global Headquarters by the end of 2021. The company is currently headquartered in Amsterdam, and Upfield stated that the new office will bring together associates based in Rotterdam and Amsterdam. Upfield Group CEO David Haines said: “The announcement today demonstrates our commitment to ambitious and pioneering research and development. Our track record is good. Since Upfield was established under two years ago, we have already launched new and industry-leading plant-based cheese, cream, and butter products. “The new Upfield Food Science Centre will allow us to accelerate our ambitious agenda and develop even more options so people can enjoy great-tasting, natural, plant-based foods that are not only beneficial to their health, but to the planet. “As a global leader in plant-based nutrition, we are extremely excited by what this investment means for the future of the category.” John Verbakel, chief research and development officer at Upfield added: “Investment in the new Upfield Food Science Centre will give us access to state-of-the art equipment, technology and an inspiring and creative network of individuals and companies, allowing us to really push the boundaries of what we can achieve in natural, plant-based foods innovation. “It is exciting to be part of a company committed to such a large-scale investment, which recognizes the importance of food science and plant-based foods.” #plantbased #Researchanddevelopment #theNetherlands #Upfield

Swiss plant equipment manufacturer Bühler has partnered with Big Idea Ventures to accelerate its creation of sustainable alternatives to animal-derived protein products. Bühler has invested in Big Idea Ventures’ New Protein Fund, which will invest in and accelerate up to 100 plant- and cell-based companies worldwide. The venture capital fund runs four accelerator programmes annually in New York and Singapore. “We are glad to have Bühler join Tyson Ventures, Temasek and our other strategic investors in the Big Idea Ventures’ New Protein Fund,” said Andrew D Ive, founder of Big Idea Ventures. “Together we can support the growth of the new generation of leading plant-based companies in North America, Asia and ultimately, the planet. Bühler and Big Idea Ventures will work together to build great companies responding to consumer demands for great-tasting food that is good for them and good for the planet.” Ian Roberts, CTO at Bühler Group commented: “Providing safe, nutritious, pleasurable and affordable food to a population of 10 billion people by 2050 and doing that within the planetary boundaries is a formidable challenge. “There is an urgent need for wide-scale collaboration if we are to make an impact on the climate and nutrition challenges within the next decade. Academics, start-ups, and established companies need to come together to innovate and find more sustainable ways to produce food.” He continued: This is why we are partnering with Big Idea Ventures: to accelerate the journey for promising start-ups, to reinforce partnerships and start-up ecosystems in Singapore and the US, and to do this with a clear focus on creating a more sustainable food supply for the future”. “This new partnership benefits from our global network of Food Application Centers across Europe, Asia, and the US,” said Johannes Wick, CEO grains and food at Bühler Group. “However, it is particularly timely, given that we are opening our Food Application Center in Minneapolis on June 19 and introducing new technologies, such as the Filtrex solution, specifically for this sector, and will open our joint innovation facility with Givaudan in Singapore later this year.” The Food Application Center will provide a platform for developing new methods to transform peas, beans, corn, pulses, oats, ancient grains, to name a few, into new food applications, including flours, snacks, pasta, cereals, as well as plant-based meat analogues. Meanwhile, the joint Givaudan and Bühler innovation facility in Singapore combines the companies’ expertise in order to focus on sustainable protein-based products. “We will be pleased to welcome Big Idea Ventures start-ups to benefit from our facilities and capabilities,” added Roberts. “We are excited about this partnership and believe that we can advance our goals for a sustainable food system with Andrew and his team.” #Bühler #BühlerGroup #plantprotein #plantbasedproteins

Upfield Group plans to invest €50 million in a new plant-based research and development (R&D) facility, which will be located in Wageningen, the Netherlands. Planning for the proposed €50 million Upfield Food Science Centre has been submitted to the Dutch Works Council, and the company hopes to open the R&D site by the end of 2021. Upfield produces a range of plant-based spreads, cheeses and margarine products, and owns major plant-based brands including Flora, Violife and I Can't Believe It's Not Butter. According to a statement from the company, the Food Science Centre will aim to accelerate the development of plant-based food products and sustainable packaging solutions. In addition, the company announced plans to open a new Global Headquarters by the end of 2021. The company is currently headquartered in Amsterdam, and Upfield stated that the new office will bring together associates based in Rotterdam and Amsterdam. Upfield Group CEO David Haines said: "The announcement today demonstrates our commitment to ambitious and pioneering research and development. Our track record is good. Since Upfield was established under two years ago, we have already launched new and industry-leading plant-based cheese, cream, and butter products. "The new Upfield Food Science Centre will allow us to accelerate our ambitious agenda and develop even more options so people can enjoy great-tasting, natural, plant-based foods that are not only beneficial to their health, but to the planet. "As a global leader in plant-based nutrition, we are extremely excited by what this investment means for the future of the category." John Verbakel, chief research and development officer at Upfield added: "Investment in the new Upfield Food Science Centre will give us access to state-of-the art equipment, technology and an inspiring and creative network of individuals and companies, allowing us to really push the boundaries of what we can achieve in natural, plant-based foods innovation. "It is exciting to be part of a company committed to such a large-scale investment, which recognizes the importance of food science and plant-based foods."

Swiss plant equipment manufacturer Bühler has partnered with Big Idea Ventures to accelerate its creation of sustainable alternatives to animal-derived protein products. Bühler has invested in Big Idea Ventures' New Protein Fund, which will invest in and accelerate up to 100 plant- and cell-based companies worldwide. The venture capital fund runs four accelerator programmes annually in New York and Singapore. "We are glad to have Bühler join Tyson Ventures, Temasek and our other strategic investors in the Big Idea Ventures’ New Protein Fund," said Andrew D Ive, founder of Big Idea Ventures. "Together we can support the growth of the new generation of leading plant-based companies in North America, Asia and ultimately, the planet. Bühler and Big Idea Ventures will work together to build great companies responding to consumer demands for great-tasting food that is good for them and good for the planet." Ian Roberts, CTO at Bühler Group commented: "Providing safe, nutritious, pleasurable and affordable food to a population of 10 billion people by 2050 and doing that within the planetary boundaries is a formidable challenge. "There is an urgent need for wide-scale collaboration if we are to make an impact on the climate and nutrition challenges within the next decade. Academics, start-ups, and established companies need to come together to innovate and find more sustainable ways to produce food." He continued: This is why we are partnering with Big Idea Ventures: to accelerate the journey for promising start-ups, to reinforce partnerships and start-up ecosystems in Singapore and the US, and to do this with a clear focus on creating a more sustainable food supply for the future". "This new partnership benefits from our global network of Food Application Centers across Europe, Asia, and the US," said Johannes Wick, CEO grains and food at Bühler Group. "However, it is particularly timely, given that we are opening our Food Application Center in Minneapolis on June 19 and introducing new technologies, such as the Filtrex solution, specifically for this sector, and will open our joint innovation facility with Givaudan in Singapore later this year." The Food Application Center will provide a platform for developing new methods to transform peas, beans, corn, pulses, oats, ancient grains, to name a few, into new food applications, including flours, snacks, pasta, cereals, as well as plant-based meat analogues. Meanwhile, the joint Givaudan and Bühler innovation facility in Singapore combines the companies' expertise in order to focus on sustainable protein-based products. "We will be pleased to welcome Big Idea Ventures start-ups to benefit from our facilities and capabilities," added Roberts. "We are excited about this partnership and believe that we can advance our goals for a sustainable food system with Andrew and his team."

Beyond Meat has expanded its European production capacity by opening a new co-manufacturing facility and acquiring a new production site, both located in the Netherlands. The co-manufacturing facility is located in Zoeterwoude, the Netherlands, and is owned and operated by Zandbergen World’s Finest Meat. The factory will produce the plant-based Beyond Burger and Beyond Sausage meat alternatives, and will allow the ‘efficient distribution’ of these products in the European market. Meanwhile, Beyond Meat also fully-acquired its first manufacturing facility in Europe, located in Enschede, the Netherlands. The Beyond Meat-owned site is the first factory outside of Missouri, US, which can produce texturised plant proteins, the main ingredient in the company’s meat alternative products. The fully-owned protein production site will reportedly be fully operational by the end of 2020, and will work in tandem with the Zandbergen site. Additionally, the Zandbergen site will also enable the introduction of new, packaging for the Beyond Burger and Beyond Sausage products. According to Beyond Meat, the new packaging features fully recyclable trays and 30% less material overall, compared to the firm’s existing packaging. Ethan Brown, founder and CEO of Beyond Meat, said: “This latest investment in production capacity reflects our continued commitment to serving global markets. “Our new facility in Enschede will not only bring production closer to the consumer, representing an investment in the markets and communities we serve, but is expected to allow us to leverage local supply chains, improving our cost structure and sustainability of operations. “We are excited to take this next step in bringing the nutritional and environmental benefits of our plant-based meats to the European consumer.” Adriaan Figee, chief commercial officer of Zandbergen World’s Finest Meat, added: “As the demand for plant-based protein and particularly Beyond Meat products grows in Europe and the Middle East, the official opening of this co-manufacturing facility in Zoeterwoude, the Netherlands is timely.” #BeyondMeat #meatalternatives #plantbasedmeat