Danone North America’s plant-based Silk brand is launching Silk Kids, an oat milk blend crafted especially for children ages five and above. The drink was developed with pediatricians to deliver enhanced nutritional benefits for supporting growing children. Made with a creamy oat and pea blend, Silk Kids delivers 8g of plant-based protein per serving to help support muscle health. It also offers DHA omega-3 and choline for brain health benefits, and 2g of prebiotics per serving to feed the good bacteria in the gut. Danone said the drink also contains 50% less sugar than dairy options – 5g of sugar per cup, compared with around 11g per cup in typical reduced fat dairy milk products. Kristi Leigh, registered dietician and director of nutrition and scientific affairs at Danone North America, said: “Delivering on both taste and nutrition is imperative, especially when it comes to nourishing kids. That's why we developed Silk Kids – to provide targeted nutrition kids need in a plant-based beverage they'll love, because mealtime shouldn't be a struggle.” Sil Kids is available in a refrigerated multi-serve 59 oz carton, available now on select shelves, with a nationwide roll-out starting in early 2025. #Danone #Silk #US

Cocoa product company Food Thoughts has acquired plant-based chocolate brand Doisy & Dam from Nurture Brands for an undisclosed sum. Doisy & Dam’s focus is on sustainable and ethical plant-based chocolates, with a range of products in sharing and impulse formats, including D&Ds, Good Eggs and Clusters. Founded by Richard Wilkinson and Ed Smith in 2012, it was acquired by Nurture Brands in 2022. The brand’s portfolio is now available across a range of retailers in the UK including Boots, Ocado, Holland & Barratt, Planet Organic and a range of premium wholesalers and independent stores, as well as on Amazon. Food Thoughts offers fair trade cocoa products ranging from organic cacao powder to chocolate coated cacao nibs. Its range is available in Waitrose, Sainsbury’s and Ocado as well as premium wholesalers and independents. Mark Gould, managing director at Food Thoughts, said: “Doisy & Dam is synonymous with great tasting ethical plant-based chocolate, and is a brand with a loyal following across the UK and EU”. “Adding Doisy & Dam to our ethical cocoa powder brand, Food Thoughts, provides us with an exciting plant-based chocolate proposition across snacking and home baking. As a certified B-Corp brand that avoids using palm oil and commits 1% of its revenue to Borneo Orangutan Society, the brand also sits perfectly with our ethical values, and we will continue to make this a priority.” #DoisyAndDam #UK

British plant-based brand The Coconut Collab has expanded its portfolio with the launch of two new desserts. The first NPD, Choc & Caramel, is a smooth chocolate dessert made with Belgian dark chocolate and an indulgent swirl of caramel. The second, White Choc Pots, feature a smooth and creamy white chocolate ganache made with coconut, with only 115 calories per pot. The Coconut Collab uses only coconuts and a handful of other sustainably sourced ingredients, creating thick and creamy yogurts and desserts. It also ensures that 100% of the coconuts sourced to create its range are used within its supply chain, resulting in zero waste. Anna Dominey, managing director at The Coconut Collab, said: “We know how important life’s little pleasures can be and we want our delicious range of desserts and yogurts to reflect this, and to put a smile on people’s faces. By continuing to innovate and expand our product portfolio, we can offer people a range of options to tantalise their tastebuds – and which just happen to be dairy-free too.” The new desserts are available to purchase now in UK retailers. #TheCoconutCollab #UK #plantbased #desserts

Merchant Gourmet, a UK-based pulses and grains brand, has entered the ambient ready meals category with the launch of its new ‘Meals in Minutes’ range. Ready in just two minutes, the range aims to bring health, convenience and global flavours to the ambient meals category, using natural plant-based protein sources such as lentils, beans and chickpeas. The range includes a Lentil & Chickpea Tagine, 3 Bean & Lentil Chilli and Thai Green Lentil Curry. The ambient pouches are naturally high in protein and fibre, contain one of the recommended five portions of fruit and vegetables daily, and are fully plant-based. Richard Peake, managing director at Merchant Gourmet, said that while convenience is a must for busy consumers, many currently available ready meal options are either meat-based or use ‘highly-processed’ meat alternatives. “ We’ve also seen increasing distrust of ultra-processed meat substitutes as a source of protein – 54% say they avoid plant-based meat substitutes because they are ultra- processed,” Peake commented. “At Merchant Gourmet, we wanted to address this need for healthy, yet convenient food directly, with our high-protein, plant-based Meals in Minutes pouches.” The range is available now in Sainsbury’s stores for an RRP of £2.50 per 280g pouch, and online via Merchant Gourmet’s website. #MerchantGourmet   #UK

As the European Union (EU) prepares for a new political term, the spotlight is on Christophe Hansen, the Luxembourgish candidate for the Agriculture and Food portfolio, who is set to be confirmed on November 27 2024. Industry stakeholders are urging Hansen to prioritise the proposed EU Action Plan for Plant-based Foods, a move they argue is critical for addressing climate change, health crises and food security. During a recent hearing with Members of the European Parliament (MEPs), Hansen highlighted the need for a holistic approach to food systems rather than a top-down directive on dietary choices. He said that meat is “part of a balanced diet” and that “everything should be eaten in moderation”. His comments come amid increasing pressure from advocacy groups, like ProVeg International, which argues that plant-based diets represent a sustainable solution for Europe's pressing environmental challenges. Soizic Larcher, EU policy officer at ProVeg, commented: “There is broad scientific consensus now that plant-based diets are the most sustainable diet and that Europe should be shifting to these diets to ensure we have a fighting chance to bring down emissions from agriculture". “Plant-based diets offer a multi-pronged solution for Europe as it faces the climate crisis, health crisis, and growing concerns about food security,” added Jasmijn de Boo, global CEO of ProVeg. "Now that the Commission has been presented with a specific recommendation to draft an action plan to accelerate the shift to greater plant-based food production and consumption, we expect Mr Hansen to be a champion of the plan and ensure its rapid and full adoption and implementation”. The proposed action plan, which aims to strengthen the plant-based agri-food chain from production to consumption, is seen as a vital step in promoting sustainable food systems across Europe. 📝 EU Action Plan for Plant-based Foods 📝 Key actions and policy updates include: Reviewing and updating EU food labelling rules to help consumers make informed choices about nutritional value and food sustainability. Introducing a multi-tiered animal welfare label (initially voluntary, with evaluation for potential mandatory implementation). Encouraging food and beverage manufacturers to step up reformulation efforts for healthier, more sustainable products. Updating EU public procurement rules to promote healthy diets. Providing fiscal incentives (eg., VAT reductions) for sustainable food. Offering financial and social support to ensure food and beverages remains affordable, especially for lower-income groups. Recommending that the EU and Member States adopt or update food-based dietary guidelines to integrate sustainability and promote consumer uptake of diets aligned with these guidelines. Hansen's predecessor, Janusz Wojciechowski, faced similar calls, but the urgency has intensified as the EU grapples with rising food prices and the impacts of climate change on agriculture. ProVeg has highlighted Denmark's successful implementation of a plant-based action plan, urging Hansen to follow suit. The EU-funded Smart Protein Project, for example, indicates a shift in consumer behaviour, with many Europeans already reducing their meat intake – a trend that policymakers are encouraged to support. The project brings together the Good Food Institute, ProVeg and 31 partner organisations from 21 countries, and focuses on developing protein-rich foods derived from plants, fungi and byproducts. Commissioner's comments In his responses to MEPs, Hansen acknowledged the challenges facing farmers, including economic pressures from global competition and the effects of extreme weather. He committed to visiting farms across Europe and engaging with stakeholders to develop a vision for future agricultural policies within his first 100 days in office. Hansen also addressed the need for the EU to increase its domestic protein production for livestock feed, a point where he diverged from ProVeg's stance that emphasises growing crops for plant-based food markets. His remarks signal a potential balancing act between traditional agricultural practices and the push for sustainable alternatives. The success of the EU’s agricultural strategy will hinge on the new commissioner’s ability to navigate the complexities of modern food systems while addressing the urgent calls for sustainability and resilience in the face of climate change. Industry impact The anticipated confirmation of Hansen as the new EU Commissioner for Agriculture and Food is poised to significantly impact the food and beverage industry in several key ways: 1. Shift towards plant-based products The proposed EU Action Plan for Plant-based Foods aims to bolster the production and consumption of plant-based alternatives. For food and beverage manufacturers, this could mean an increased demand for innovative plant-based products, as consumer preferences shift toward healthier and more sustainable options. Companies may need to invest in research and development to create appealing plant-based alternatives to traditional meat and dairy products. 2. Regulatory changes Hansen's focus on updating food labelling regulations and enhancing animal welfare standards will require manufacturers to adapt their practices. Clearer labelling on nutritional content and sustainability will not only help consumers make informed choices but could also pressure companies to reformulate products to meet new standards. This could lead to increased operational costs but also present opportunities for brands that can effectively market their compliance and commitment to sustainability. 3. Fiscal incentives and support The introduction of fiscal incentives, such as VAT reductions on sustainable foods, could provide financial relief for manufacturers producing eco-friendly products. This could encourage more companies to enter the plant-based market or expand their existing lines, ultimately fostering a more competitive landscape. Additionally, financial support for lower-income groups could increase overall demand for affordable plant-based options, benefitting manufacturers. 4. Sustainability initiatives With a strong emphasis on sustainability, companies in the food and beverage sector will likely need to enhance their sustainability initiatives. This could involve adopting more environmentally friendly sourcing practices, reducing waste, and improving supply chain transparency. Manufacturers that proactively embrace these changes may gain a competitive edge as consumers increasingly prioritise brands that demonstrate social and environmental responsibility. 5. Market dynamics and consumer behaviour As the EU encourages a shift towards more sustainable diets, manufacturers will need to stay attuned to changing consumer behaviours. The trend towards plant-based diets, supported by the Smart Protein Project findings, suggests that consumers are becoming more health-conscious and environmentally aware. Companies that can effectively tap into these trends by offering innovative, sustainable products will be better positioned in the market. 6. Collaboration and partnerships The new policies may encourage collaboration between farmers, manufacturers and policymakers to create a more integrated food system. This could lead to partnerships focused on sustainable sourcing and production practices, benefitting all parties involved. For instance, manufacturers might work directly with local farmers to source ingredients, ensuring quality while supporting the local economy. 7. Long-term strategic planning As Hansen commits to a holistic approach to food systems, food and beverage companies will need to engage in long-term strategic planning. This includes assessing their product portfolios, supply chains and marketing strategies to align with the EU’s sustainability goals. Companies that anticipate these changes and adapt accordingly may position themselves as leaders in the evolving landscape. Who is Christophe Hansen? Hansen grew up on a farm, giving him firsthand experience of the agricultural sector. This personal connection to farming may inform his policies and initiatives, as he understands the realities and challenges faced by farmers. He has a foundation in European politics, having served as an MEP since 2014. His experience in the European legislative process equips him with a deep understanding of EU policies and the intricacies of agricultural and food-related legislation. During his time as an MEP, Hansen has been involved in the Committee on Agriculture and Rural Development, where he addressed various issues on farming, food security and rural development. This role has allowed him to engage with stakeholders from across the agricultural sector, providing him with insights into the challenges and opportunities facing farmers and food producers. In his introductory statements, Hansen has articulated a vision for the future of EU agriculture that includes fair income for farmers, accessible land markets and reduced bureaucratic barriers. His focus on supporting young farmers and promoting innovation indicates a forward-thinking approach that seeks to modernise the agricultural sector while maintaining its traditions. #EuropeanCommission #EuropeanUnion #agriculture #farming #MEP #plantbased Headline image: ©Twitter Final image:  ©LinkedIn

Global oat drink company Oatly has announced the launch of Barista Lighter Taste into retail stores across the UK. Barista Lighter Taste is the latest addition to the brand’s popular Barista range, crafted specifically for coffee lovers. It offers a lower fat level (2.1% vs 3%) than the original Oatly Barista Edition, designed to allow more of the nuances of flavour notes in lighter roasted coffee. According to the brand, its new innovation maintains all of the same performance capabilities of the original Barista Edition, allowing it to froth and foam to the expectations of professional and at-home baristas. It was originally trialled earlier this year, available only in a select number of coffee outlets. Since gathering feedback from baristas across Europe, the product has now officially launched in the UK with a new name and packaging re-design. The milk alternative also works well in tea and other hot beverages, as well as baking and in cereal, Oatly said. It can be found in all UK major supermarkets as well as on Amazon. Bryan Carroll, general manager for Oatly UK and Ireland, said: “The creation of Barista Lighter Taste is the next step of our Barista strategy as we look to expand the choice and format options for customers and consumers”. Oatly has debuted several new innovations and formats within its Barista range in the last few years, aiming to offer convenience to buyers and suppliers. Barista Lighter Taste follows recent releases of the larger Barista Edition 1.5-litre cartons, and the smaller Jiggers (individual 20ml on-the-go single serves) and Barista 500ml formats which launched into the UK last year.  Oatly’s drinks are fortified with essential vitamins and minerals including calcium, riboflavin and vitamins B12 and D. They are free from soy and dairy, and are low in salt and saturated fats. #Oatly #UK

Molecular farming firm PoLoPo has has signed a Memorandum of Understanding (MoU) with CSM Ingredients, a global player in food ingredient research, innovation and production. The strategic partnership is set to help bring PoLoPo’s egg-free egg protein – grown in potatoes – to the commercial baking market. PoLoPo uses proprietary metabolic engineering techniques to turn potato plants into micro-biofactories. Potato plants manufacture and store the target proteins in the tuber. Tubers are harvested when they reach sufficient size, then their proteins are extracted and dried into a functional protein powder that integrates seamlessly into current food processing lines and formulations. The companies will work together to develop PoLoPo’s ovalbumin powder for baking requirements, including foaming, gelation and water binding functions, as well as provide side-by-side assistance with process optimisation, regulatory and safety requirements. Commercial baking and other CPG food categories use ovalbumin for its functional properties such as texture, thickening and increasing shelf life. PoLoPo’s molecularly farmed albumin offers the same performance as conventional ovalbumin, while being a cleaner, more sustainable, more affordable, and more price-stable ingredient. In addition, CSM Ingredients group – a global ingredient-tech company comprising both CSM Ingredients and HIFOOD, an Italy-based developer and producer of plant-based, clean-label, added-value ingredients – has selected PoLoPo for Generate, CSM Ingredient’s group’s innovation hub for ingredient start-ups and food concepts. Generate offers R&D expertise, application opportunities, cutting-edge facilities and commercial support to its start-ups, including validating proofs of concept, shepherding market entry, and access to CSM business networks. “Start-ups like PoLoPo are visionary innovators that play a pivotal role in developing concepts and pushing boundaries, and CSM is committed to bring these innovations to the broader food value chain,” said CSM Ingredients group managing director, Christian Sobolta. “The global market for ovalbumin powder is projected to reach $36 billion by 2032, and PoLoPo presents an opportunity to change the dynamics of this category in a way that benefits planet and profits.” “This non-exclusive collaboration enhances our strengths and capacity in meaningful ways, from R&D to implementation to opening more doors with packaged food companies that want to work with the product,” said PoLoPo CEO, Maya Sapir-Mir. “Commercial baking is clearly a key lane for us, and CSM’s technical and commercial expertise is strategically valuable for reaching that industry.” In May, PoLoPo submitted for USDA regulatory approval , expected within six months, at which point US partners and growers may begin cultivating PoLoPo’s potato plants. #PoLoPo #CSMIngredients #US #potato #egg #ovalbumin #molecularfarming

Barvecue, a plant-based ‘comfort food’ brand based in the US, has launched a new clean label ‘crumbled bacon toppings’ product. The shelf-stable product, which complements Barvecue’s existing portfolio of frozen foods, is designed to provide a tasty and nutritious addition to salads, baked potatoes, pizzas, soups and more. Barvecue’s crumbled bacon toppings are made with US-grown and processed ingredients, including pea protein, sweet potato, organic apple cider vinegar, expeller-pressed canola oil and a blend of spices. According to the brand, they offer equivalent protein and decreased fat compared to competitors, containing no cholesterol and only ‘wholesome’ ingredients, in keeping with the company’s commitment to providing clean label options that deliver ‘exceptional’ taste and texture. Foodservice packs will be available for nationwide shipping from WebstaurantStore early this month. Retail packs will soon follow, launching at retailers in the US as well as being available now on Barvecue’s website. Chase Slenker, plant-based category manager at WebstaurantStore, commented: “Barvecue's new plant-based crumbled bacon is an innovative new product in the plant-based space and is a much-needed improvement to traditional bacon bits and existing ‘flavoured’ plant-based bacon products. The real smoke flavour and authentic texture leaves a lasting positive impression and I'm excited for foodservice operators across the US to be able to try this product in their recipes.”

US food-tech company MeliBio, a producer of bee-free honey using precision fermentation, has received a new strategic investment from Future Food Fund by Oisix, a venture capital fund based in Tokyo, Japan. The investment will support MeliBio in its mission to transform the honey industry with its bee-free honey technology, developed through plant science and precision fermentation. MeliBio’s method contributes to the protection of 20,000 wild bee populations, helping preserve biodiversity and support global ecosystem health. The company aims to address climate change challenges by protecting pollinators, crucial to the survival of natural habitats, as well as building a stronger domestic supply chain in the US. The company’s flagship product, Mellody, is available through MelioBio’s retail and foodservice partners. Earlier this year, it debuted a spicy habanero version of its Mellody honey , claimed to be the world’s first vegan hot honey product to hit the market. Darko Mandich, CEO and co-founder of MeliBio, said: “This investment from Future Food Fund is an exciting step forward for MeliBio. It aligns perfectly with our mission to not only transform the honey industry but also to make a measurable impact on biodiversity and the environment.” He added: “As we scale, we’re proud to contribute to the protection of wild bee species and the reversal of harmful environmental practices that threaten them. With every spoonful of Mellody, everyone becomes a true hero in protecting our precious bees.” Hiro Hasegawa, venture partner at Future Food Fund, commented: “Unfortunately, the modern honey industry, in its pursuit of efficiency, has led to the widespread proliferation of specific bee species across the globe, causing a decline in native species in various regions”. Hasegawa said he was impressed by MeliBio’s “thoughtful focus” on bees and the ecosystems they shape in harmony with other local species, as well as their work toward sustainable food production for humans. “Darko, the co-founder and CEO, with over a decade of experience in the honey industry, has worked on honey sourcing from beekeepers, managing processing facilities, and building supply chains across Europe and the US, which made him acutely aware of the industry’s problems,” he continued. “At Future Food Fund, we are excited to support MeliBio’s vision of giving bees a break while offering a new model for food production through their exceptional products.” Alongside the funding announcement, MeliBio revealed it has expanded its US presence with several new foodservice and distribution partners, as well as recently securing a significant patent win in Germany for its technology. The company also announced a partnership with tech company Pow.Bio this April to enhance its precision fermentation capabilities and scale its bioprocesses. #MeliBio #US #Japan

Oat milk chocolate brand Happi is adding three new seasonal products to its range ahead of the festive season. The UK brand is adding a brand-new Christmas Pudding flavour to its range of Hot Chocolate Spoons, offering hints of warm spices. The spoons can be stirred into a mug of hot plant-based milk, transforming it into a creamy, dairy-free hot chocolate beverage. Gavin Cox, founder of Happi, said: “Our Hot Chocolate Spoons have always been incredibly popular at Christmas, so this year we decided to add a sprinkle of festive flavours with these new Christmas Pudding Spoons”. Happi has also added a Candy Cane flavour to its range of oat milk chocolate buttons, providing a peppermint twist on the classic product, inspired by the traditional red and white festive confectionery and described as ‘perfect stocking fillers’. The product follows the success of the brand’s Candy Cane Festive Bar last year, offering the popular flavour in buttons format for sharing and snacking, Cox said. Finally, the brand’s has debuted a Festive Slab Bar displaying a ‘Have a Sweet Xmas’ message, ideal for gifting during the season. Each product is crafted from oat milk and 47% cacao, made with Single Origin Colombian Cacao from Luker Chocolate. They contain no added soya and are vegan-friendly. #Happi #UK #seasonal

Finnish biotech start-up Enifer has filed for Novel Food authorisation from the European Food Safety Authority (EFSA) for its Pekilo mycoprotein ingredient. The start-up said this latest development represents a significant milestone in its mission to bring an innovative, eco-friendly protein to the European food market. Pekilo is described as a nutrient-rich drop-in ingredient, produced through a specialised fermentation process that involves a unique strain of fungus. The process yields a mycoprotein powder with a neutral taste and colour, offering a rich source of protein and fibre. It can be incorporated into a wide range of food products, from meat alternatives to baked goods. The Pekilo fermentation process was originally developed in Finland in the 1970s, designed to upcycle byproducts from the forest industry into animal feed ingredients. While Pekilo has successfully been used in feed for over 15 years, it is now entering new territory with the discovery of its many potential use cases in human F&B products. In the late 1970s and throughout the 1980s, Pekilo was studied and shown to have potential for human consumption. After allergenicity tests and sensory evaluations were conducted, a 1984 study at Massachusetts Institute of Technology confirmed its suitability for human nutrition. Following this, in the 1990s, technical advancements in the forest industry meant that suitable side streams were no longer available. However, Enifer has now revived the original technology and adapted it to utilise new raw material streams from the food and agricultural sectors, while advancing the development of Pekilo as a food ingredient. In the EU, any food that has not been consumed ‘to a significant degree’ before May 1997 is considered a Novel Food. As a result, Pekilo is considered a novel ingredient with a distinct production process, requiring evaluation and approval under the EU’s Novel Food regulations. The application is now submitted and a thorough risk assessment process will begin, Enifer confirmed, which could take several years to complete. Meanwhile, the company plans to pursue Generally Recognized as Safe (GRAS) approval in the US, and seek novel food approval in Singapore. In preparation for Pekilo’s launch, Enifer is collaborating with global partners including Skretting (the aquafeed division of Nutreco), Purina (in the pet food industry) and Valio (for consumer food products). Earlier this year, the company secured funding for its first €33 million production facility set to be completed by the end of 2025. The site is expected to upcycle food industry side streams to produce up to 3,000 tons of fungi-based protein annually at full capacity. Elisa Arte, Enifer’s ingredient development manager, said: “We’re incredibly proud to continue the work that visionary scientists began in the 1980s and to take this vital step towards bringing Pekilo to the market as a food ingredient. Our team has worked hard to compile the data needed to demonstrate Pekilo’s safety for human consumption, and we’re looking forward to starting the approval process with EFSA.” #Enifer #Finland #Europe #mycoprotein

German clean label ingredients specialist Kröner Stärke is launching a new line of textured vegetable protein (TVP) meat replacement texturates. The company is known primarily for its bakery ingredients, which offer preservative properties and other functional benefits without the use of additives. The expansion into TVP ingredients follows a €36 million investment into a new production area at its plant in Bocketal, Germany. Equipment for drum drying and extrusion is included at the new wing at the plant, capable of creating extruded products in the form of granules, strips, fibres and powders, beginning with protein from wheat or pea. The new range will make use of natural ingredients only, addressing increasing consumer concerns around highly processed meat alternatives with artificial ingredients. Raw materials will be processed using untreated spring water, heat and physical processes without the use of chemicals. The texturates will also be available in organic form. #KrönerStärke #Germany