Oterra has unveiled its latest innovation – the I-Colors Bold line – which introduces six vibrant new variants designed to meet the growing demand for intense, natural colourisation in F&B applications. The new range features a vivid red derived from sweet potato, offering a competitive alternative to synthetic colours commonly used in the industry. This development comes as manufacturers increasingly seek natural solutions that do not compromise on visual impact. Luc Ganivet, chief innovation officer at Oterra, said: “The reduced particle size creates more intense colour because there is a larger surface area to reflect light. And because of a better dispersion of the powder, the colour is distributed more uniformly.” The I-Colors Bold line consists of ten ultrafine milled powders that enable manufacturers to achieve deeper and richer shades while using lower dosages. This not only enhances product aesthetics but also addresses cost concerns by reducing the amount of colourant needed. The versatility of these colours makes them suitable for a wide range of applications, including powder-based beverages, snack seasonings, bakery toppings, and fat-based fillings for cakes and biscuits. Notably, the colours can be added directly to products without requiring intermediate processing steps, streamlining production processes for manufacturers. e Lotte Jeppesen, global industry marketing manager at Oterra, added: “Consumers want impactful colours, but they also want natural ingredients. That combination can be a challenge for some manufacturers. With its exceptional colour intensity and instant visual impact, I-Colors Bold allows manufacturers to meet market demands for both performance and natural ingredients." Key features of the I-Colors Bold line include: Intense colouration:  Achieve more vibrant colours with lower dosages, particularly beneficial for snacks and fat fillings. Instant visual impact:  Enhanced colour distribution in powder-based products, improving overall product appeal. Ideal alternative:  Natural replacement for synthetic lakes, which are effective in achieving challenging shades like intense reds. #Oterra #colours #naturalcolours #colourants

Danone UK and Ireland’s Alpro brand has added a new caramel-flavoured barista beverage to its portfolio. The launch responds to research which found that barista plant-based beverages are currently in double-digit growth, and that caramel is the preferred choice of UK consumers. As a non-HFSS product, the beverage also aligns with Danone UK and Ireland’s health commitments. Tom Kerr, head of category management for plant-based at Danone, said that the product “combines great taste with added benefits from calcium, vitamin D2 and B2” to provide consumers with a healthy option when making their coffee. Alpro Barista Caramel is over 18 months in the making and aims to offer a ‘balanced and indulgent’ taste to complement a variety of coffee types. Made with oat and soya, it is designed to be extremely versatile, ideal for both foaming and whitening coffee. Kerr commented: “We know a lot of people are consistently seeking out flavours when it comes to their coffee drinking habits, with research showing that around 66% of consumers have an interest in purchasing the caramel concept. Ensuring we’re addressing consumer flavour preferences is vital as we evolve our portfolio.” The NPD is available in a 750ml carton, priced at £1.75, via Tesco, Morrisons and Sainsbury’s stores. #Alpro #UK #milkalternatives #barista

Upfield has announced that it has changed its name to Flora Food Group as part of a large-scale company transformation. According to Flora Food Group, its new name reflects its ‘evolved purpose’ of delivering the next generation of ‘delicious, natural and nutritious food that is more affordable and sustainable than its dairy equivalents’. In recent years, the company has focused on providing products that address population growth, demand for dairy-free solutions, animal welfare concerns and environmental regulations, across the growing categories of butter and spreads, creams, liquids and cheese. David Haines, group CEO of Flora Food Group, commented: “The new name better reflects who we are, with Flora being one of our longest-standing and most popular brands loved by millions of families and professionals around the world”. He added: “This name also evokes the company's rich heritage and broad portfolio. It conveys our great passion to make delicious, natural and nutritious food, helping to nourish hundreds of millions of families every day”. Flora Food Group is headquartered in Amsterdam, the Netherlands, and reported net sales of €3.3 billion in 2023. Alongside its Flora brand, which returned to being fully vegan-friendly in 2023 following the removal of buttermilk from its Buttery product , its other plant-based brands include Violife and I Can’t Believe It’s Not Butter. The name change will take effect immediately at the Dutch corporate level, with a phased approach across Flora Food Group’s global markets in the months ahead. #FloraFoodGroup #Upfield #TheNetherlands

Steakholder Foods has opened its first full-scale Demonstration Center. The new facility features live demonstrations of the company's 3D printers – the MX200 and HD144 – showcasing real-time production of plant-based meat and seafood alternatives. Designed to promote customer engagement, the demo centre is built to the standards of a food production facility, providing clients and partners with a unique opportunity to experience the start-up's entire production process firsthand. From the preparation of materials through to production and packaging, visitors can witness every step of the process. They can also participate in tasting sessions, enabling Steakholder Foods to present the quality and versatility of its products. Through the new centre, Steakholder Foods aims to enhance client engagement and showcase its full capabilities in creating customised, high-quality plant-based foods using advanced 3D printing technologies. The centre demonstrates the creation of two of Steakholder Foods’ products: MX200 Printer: Utilises Fused Paste Layering (FPL) technology to replicate the intricate textures of traditional meat by combining plant-based proteins and fats. It offers customisation for various meat alternatives. HD144 Printer: Employs Drop Location in Space (DLS) technology, allowing precise placement of plant-based ingredients to create authentic seafood textures, from tender fish to flaky fillets. Customers can observe these printers in action, engage in tasting sessions and explore how Steakholder Foods' solutions can be tailored to meet their specific needs. Arik Kaufman, CEO of Steakholder Foods, said: “We believe that our Demo Center will be a cornerstone of interaction with potential clients and partners. It’s not just about seeing the technology in action – it’s about experiencing the future of food production in real-time. This centre will play a critical role in promoting our capabilities and building stronger relationships within the industry.” The company believes this hands-on approach will significantly enhance understanding and interest in its innovative food technologies. The centre has already hosted its first international visitors and also plans to conduct virtual tours. #SteakholderFoods #Israel #plantbased #3Dprinted

Saputo Dairy UK’s Cathedral City cheese brand has expanded its plant-based range with the launch of a new ‘Plant Based Smokey Block’ SKU. The product launch follows IRI research that showed smoky is the leading flavour within the plant-based market. Cathedral City launched a smoked version of the plant-based cheddar’s traditional dairy counterpart in 2023. According to the brand, it crafted the NPD using water infused with a natural woodchip smoke to create a dairy-free smoked cheddar flavour. It launched exclusively in Tesco at the beginning of this week (16 September 2024), and is claimed to be the only plant-based cheese alternative in UK supermarkets that delivers its flavour through natural methods, rather than artificial flavourings. In a statement, Saputo said the new plant-based product is ‘uniquely creamy but intensely smoky,’ offering consumers a ‘close-to-dairy cheese texture.’ Christopher Owens, head of marketing for plant-based at Saputo Dairy UK, said: “Building on the success of Cathedral City Plant-Based, we are taking the range into new and exciting territories, offering consumers more of the flavours they love in dairy-free formats. For Cathedral City, it is an opportunity to further cement the mass appeal of our brand, providing on-trend flavours in both dairy and dairy-free options.” #SaputoDairy #CathedralCity #UK #plantbased

The ‘world’s first and only’ alt-seafood association, Future Ocean Foods (FOF), has welcomed 17 new members to its global organisation.   The association aims to promote food security, human health, environmental sustainability and ocean conservation. Its member companies work across the cultivated, fermented and plant-based food sectors.   As the association approaches its first anniversary (November 2024) , the membership base has increased to 53 companies, reaching 17 countries around the world.  Marissa Bronfman, founder and executive director of FOF, said: “I am incredibly proud of the passionate, collaborative community we have built, and I am thrilled to welcome these 17 new innovative companies to our group. It’s an honour to work alongside so many brilliant, pioneering people working tirelessly to feed the planet and save our oceans.”  “Despite a difficult economic climate, I’ve never been more optimistic about the future of alternative seafood.”  New members in the plant-based space: Beleaf (US) ,  specialises in plant-based meat substitutes  Happy Ocean Foods (Germany) , develops plant-based seafood alternatives  Liven Protein (Canada) , produces sustainable, animal-free protein for plant-based foods and drinks  Mimic Seafood (Spain) , creates plant-based seafood like Tunato , a tomato-based tuna substitute  Monkeys By The Sea (Netherlands) , makes plant-based seafood using ingredients like seaweed and purified ocean water  Nutrition From Water (Portugal) , creates microalgae-based whey from fermented microscopic organisms  Oceanium (UK) , develops functional seaweed ingredients  Ocean Hugger Foods (US) , offers plant-based seafood alternatives from sustainable sources like fruits and vegetables  Olala! Foods (France) , produces sustainable, healthy plant-based seafood alternatives  Profillet (Canada) , uses microalgae to create plant-based seafood alternatives  (Top to bottom, L-R: © Happy Ocean Foods, Beleaf, Olala!, Ocean Hugger Foods) Brittany Chibe, co-founder and CEO of Aqua Cultured Foods, a founding member of FOF, concluded: “FOF has been instrumental in fostering inclusion and building camaraderie within the alternative protein industry. By creating an environment where companies can openly share knowledge and innovate together, FOF is helping to accelerate the growth and impact of sustainable seafood solutions.”  #FutureOceanFoods #altseafood

Swiss food manufacturer Hero Group has acquired British plant-based food brand Deliciously Ella. Founded in 2016 by Ella Mills, Deliciously Ella offers a range of products, including cookbooks, a recipe app and a line of plant-based food products like snacks and ready meals. The acquisition will enable Hero to enter the UK snacking market and will allow Deliciously Ella to reach millions more customers around the world. Hero is already present in the UK market with its Organix brand, which focuses on organic foods and snacks for babies, toddlers and kids. Deliciously Ella’s co-founder Ella Mills and co-founder and CEO Matthew Mills will remain with the company as they lead the next stage of growth. In a joint statement, the Mills’ said: “We are both incredibly excited to partner with the Hero Group. What started as a small recipe website and a cookbook has become something bigger than either of us could have imagined. We have had numerous approaches to sell or partner with other food companies over the years, but only this one felt right. As a family-owned business, with a long-term view that aligns with our thinking, Hero Group are the right fit for us.” They continued: “Hero has brands all over the world and a proven track record in helping brands reach much greater scale. This is a transformational moment in bringing our natural, plant-based ranges to more people, both in the UK and abroad.” Rob Versloot, CEO of Hero Group, commented: “Our multi-year strategy has focused on bringing brands that fit within our core categories with the aim of fulfilling our mission to bring natural, healthy food to consumers. Deliciously Ella is a perfect fit for us, and we are particularly happy to have them on board." Once the transaction is complete, several team members from Deliciously Ella will move over to Hero. Financial terms of the deal were not disclosed. #DeliciouslyElla #HeroGroup #UK #plantbased

Armored Fresh has filed a new patent for a manufacturing technology that can replicate the taste and texture of traditional hard aged cheese in grated form. The US-based food-tech company aims to break the stereotype that plant-based cheese is a ‘bland, unsatisfactory solution made only for vegans’. Since its inception, the brand has added various sliced, shredded and spreadable dairy-free cheese products to its portfolio. Now, its new technology promises to provide a differentiated solution in the plant-based cheese market by mimicking the process of grating a hard aged cheese, rather than the commonly used process of spray-drying the product. Armored Fresh first creates zero-dairy parmesan cheese blocks, before physically grating them, enabling it to replicate traditional grated cheese’s flavour and texture. The technology is a result of Armored Fresh’s ongoing research and development, and the resulting grated parmesan cheese line – set to launch this autumn – will be the first product to incorporate this new technology. The expansion into grated options is expected to strengthen the brand’s position in the US and global markets. Rudy Yoo, founder and CEO of Armored Fresh, commented: “This technological development is a significant milestone in our mission to create delicious, sustainable, zero-dairy cheese options for consumers of all dietary preferences”. He added: “We are empowered by our dedication to providing nutritious, plant-based options to consumers around the world to evolve and innovate in the journey towards a more sustainable and delicious future.” #ArmoredFresh #US

UK artisan bean company Bold Bean Co has launched its first range of ‘gourmet baked beans,’ made with specially selected beans chosen for their size and flavour. Bold Bean Co was established in 2021 by founder Amelia Christie-Miller, aiming to change the public perception of beans and provide higher-quality, more sustainable jarred varieties. The brand's new baked beans range launches with three flavours: classic, rich tomato, and smoky chilli. They are made with Mediterranean tomatoes and high-quality beans, aiming to provide a flavourful and nutritious new take on the traditionally canned classic. The classic baked beans come in a tangy tomato sauce simmered with sweet-sour tamarind and a touch of apple cider vinegar. The rich tomato variant is inspired by the flavours of sunny southern Europe, slow-cooked with the addition of ingredients such as oregano and virgin olive oil. Finally, the smoked chilli baked beans are described as ‘earthy and gently smoky,’ flavoured with smoked chipotle chilli and smoked paprika. Christie-Miller commented: “Our initial range is essentially very high-quality ingredients, and while some people eat these beans straight from the jar, the majority of people turn to these when they have time to think about a recipe or are in that cooking mindset. Our mission is to make people bean-obsessed, so we wanted to create something for those short on time or less confident in the kitchen.” She added that the new launch aims to provide “something gourmet that could sit in your store cupboard while providing a quick and nutritious meal”. “Baked beans are synonymous with British food culture, they provide comfort and satisfaction, they're healthy and plant-based – but for some reason, many still see it as a ‘childish’ meal once they ‘grow up’… We're not trying to compete with the classic that we all love, because we're going after a different occasion and are trying to win back all those who have ‘grown out’ of baked beans.” Bold Bean Co’s baked beans line is available for £3.50 per 325g jar at Sainsbury’s, Ocado and through the company’s website. #BoldBeanCo #UK #beans

Food-tech company Revyve has opened a new facility in the Netherlands, which will support the production of its new gluten-free ingredient line made from baker’s yeast. The company introduced its flagship egg replacement ingredient earlier this year, made from upcycled brewer’s yeast and designed to provide a clean label texturizing solution that can replace eggs in various food applications. However, the flagship solution contains traces of gluten, leading the company to develop a new product line from baker’s yeast, suitable for gluten-free product development. The new line enables commercialisation in categories such as sauces and potato products, where gluten poses a barrier to entry. Its neutral flavour profile makes it ideal for flavour-sensitive products, such as sweet baked goods and confectionery. Revyve’s ingredients provide qualities such as gelling, emulsifying, binding and water-holding. They are designed to provide an alternative to eggs amid increased concerns around sustainability and animal welfare, coupled with rising egg prices. Suarez Garcia, Revyve’s CTO and co-founder, commented: “During the roll-out of our initial brewer’s yeast line, we learned through interactions with food producers that there was still a need for an effective, gluten-free egg replacer. It also had to be more neutral in flavour yet provide the same functionality as brewer’s yeast across various application categories.” Upcycling is central to Revyve’s growth, with its first brewer’s yeast ingredients derived from a sidestream of the brewing industry. For its new gluten-free line, Revyve sources baker’s yeast grown on molasses, a co-product of the sugar industry. The team worked closely with yeast producers to identify the best strains and growth conditions for optimal performance. Garcia added: “This is a radically new application for baker’s yeast, requiring close collaboration with suppliers to achieve the best results. The production process for baker’s yeast has been optimised for sustainability over decades, and by using such an efficient feedstock, we’ve been able to launch our texturizing ingredients at commercial scale in record time.” Revyve is bringing the ingredient to market through its first commercial production facility in Dinteloord, the Netherlands. The company recently celebrated the factory’s grand opening, and the site has already begun producing texturizing yeast protein to serve multiple customer launches. The plant has the capacity to produce 300 tons of yeast annually. The site is already FSSC 22000-certified and will supply both small and large food manufacturers in Europe, North America, and beyond with clean-label, animal-free functional ingredients. Cedric Verstraeten, CEO of Revyve, said: “With this new production capacity, we can meet the volume demands of larger customers while maintaining high quality and consistency, forging a path to a new paradigm in texture”. Verstraeten added that the ingredient line can produce “smooth, creamy eggless mayonnaise or a soft and airy brioche with the same sensory appeal as traditionally prepared products”. “Moreover, our ingredients are label-friendly. They are entirely natural, non-GMO and rich in protein and dietary fibre.” Top image:   © Hilde Lenaerts #Revyve #TheNetherlands #plantbased #glutenfree

UK-based organic food brand RealFoods Organico has unveiled a cohort of new naturally vegan ambient products, displaying its newly revamped branding. The brand’s new additions include ‘giant crackers’ made with rosemary, a balsamic glaze, a cherry tomato passata, an anchovy-free puttanesca sauce, and a vegan bolognese sauce, made with pea protein in place of traditional mince. It has also introduced an eight-strong portfolio of pasta, including girelle, conchiglie, penne, strozzapreti and orecchiette varieties. RealFood Organico’s founder, Charles Redfern, said that the brand’s story is centered around a drive to curate ‘amazing yet convenient’ products that are good to the planet. However, he believes that the organic landscape has ‘stalled’ in the UK. He commented: “By simplifying our ‘great food appreciation’ messaging whilst reaffirming our sustainable pledges, we seek to re-legitimise the potential for a pro-active UK organic food movement. At the same time, we recognise that in the kitchen and at the dining room table, many consumers don’t want to be bludgeoned by ethical concerns; they simply want to appreciate the joy of real foods.” The revamped range and new additions are available via select independent UK retailers. #UK #RealFoodOrganico #organic

Swedish precision-fermented designer fats firm, Melt&Marble, has reached a critical milestone by scaling its fat fermentation process to over 10,000 litres. This development paves the way for the start-up's commercial scale production and broader application testing in the alternative protein, confectionery, bakery and personal care industries. Melt&Marble leverages precision fermentation to engineer the metabolism of yeast to create ‘designer fats’ with precisely controlled composition and properties. Melt&Marble’s scientific team successfully maintained comparable strain and bioprocess performance achieved in previous tests, demonstrating the robustness and scalability of its process. The start-up says that the success of the trial will open the door for broader application testing of the fat across various culinary contexts, allowing it to fine-tune the use of its fat for optimal performance in different food and personal care products. Melt&Marble’s CEO Anastasia Krivoruchko said: “Scale-up of fermentation processes can be tricky, and we’re extremely proud of what our scientific team has managed to achieve in such a short amount of time". Florian David, Melt&Marble’s CSO, commented: “The scale-up is a key milestone which proves that our process can create precision-fermented fats in much larger quantities than we had done previously. The success of this was driven by the collaboration of both internal and external teams to ensure that our process is translatable to a larger scale.” Melt&Marble’s CBO, Thomas Cresswell, added: “This milestone is a pivotal step toward our goal of launching Melt&Marble’s fats commercially. It enables us to accelerate the pilot projects we’ve already initiated with some of our partners, bringing innovative, sustainable fat solutions to market and aligning with global demand for better alternatives sooner rather than later. We are committed to getting Melt&Marble’s fats onto consumers’ plates and enabling the transition to a more sustainable food system.” Building on recent successes, including securing €2.76 million in EU grants earlier this year,  Melt&Marble’s successful scale-up puts the company in a strong position for its next steps. In March, the start-up announced its move to a new headquarters in Gothenburg , Sweden. The company says it will continue to further develop its designer fat products, with applications in alt-meat, cheese, butter, confectionery and bakery products, aiming to bring these sustainable alternatives to market in the coming years. #MeltandMarble #fat #precisionfermentation #Sweden