New School Foods, a Canadian start-up specialising in plant-based seafood alternatives, has secured an additional $6 million in funding from global investors, including Inter Ikea Group, Good Startup, NewTree Capital and Hatch. This latest investment brings the company's total seed funding to $18 million, positioning it for an upcoming launch of its whole-cut salmon filet in US and Canadian restaurants. IKEA, which generates approximately $2.5 billion in food sales from its physical stores, is increasingly focusing on plant-based offerings. The company aims for 50% of its main meals to be plant-based and 80% to be non-red meat by 2025. This investment aligns with Ikea's broader commitment to sustainability and innovation in food production. Robert Carleke, innovation ventures manager at Inter Ikea Group, added: “New School Foods is a true pioneer in the alternative protein industry. We were impressed by their team and the production technology they’ve developed.” New School Foods recently unveiled its 28,000 square-foot pilot production facility in Toronto, which will house the company’s V1 Commercial Assembly Line. This facility is designed to produce its plant-based salmon filet using patented Scaffolding & Directional Freezing technologies. These methods replicate the muscle fibres and connective tissues found in traditional seafood, addressing common industry challenges such as texture and taste parity. Chris Bryson, CEO of New School Foods, stated, “Our pilot facility and deployment of our V1 production line mark a critical milestone, enabling us to produce groundbreaking products and bring them to market.” The company’s innovative cold-based processing technique allows for a raw-to-cooked product that mimics the cooking process of wild fish, setting it apart from other plant-based alternatives that often rely on pre-cooking. The plant-based meat alternative sector faces significant challenges, including limited processing techniques and the difficulty of achieving texture and taste parity with traditional meat products. New School Foods aims to address these issues through its unique production methods, which are scalable and designed for global operations. As the demand for sustainable food options continues to grow, investments like Ikea's in New School Foods reflect a broader trend among food manufacturers to explore innovative solutions in the plant-based market. The launch of New School's plant-based salmon filet later this year will be closely watched by industry stakeholders as a potential game-changer in the alternative protein space. #NewSchoolFoods #Ikea #investment #US #Canada #plantbasedseafood

US-based fermented food firm Flanagan Farm has expanded its portfolio with the launch of five new flavours of sauerkraut. The five new flavours, Classic, Kimchi, Beet, Dill and Roasted Garlic, are organic, non-GMO, kosher, vegan, gluten-free, contain no added sugar and are free of the nine most common allergens. The Classic Kraut has a bright, tangy taste and is seasoned with caraway seeds. Kimchi Kraut is spicy and layered with heat, made with green onion, carrot, ginger and Korean pepper, while Beet Kraut has an earthy taste and is paired with a clean, crunchy texture, made with beets and ginger powder. Dill Kraut is briny from sea salt, with a herbal flavour from dill and granulated garlic, and the Roasted Garlic Kraut has a robust profile from roasted garlic granules and fresh garlic puree. Chris Glab, chief innovation officer of Flanagan Farm and Fermented Food Holdings (FFH), said: “Although searches for ‘gut probiotics’ rose 829% from 2007-2022, there’s still a lot of confusion around gut health and how to achieve it. With Flanagan Farm’s fully fermented sauerkraut, there’s no need for numerous supplements like prebiotic pills, probiotic pills and numerous vitamin and mineral pills. Fermented foods like Flanagan Farm sauerkrauts provide all these nutritional benefits in a delicious, whole food form.” “Eating raw, fermented foods is linked to so many health benefits, like an improved immune system, a healthy digestive tract, enhanced nutrient bioavailability, better mental health and more stable glucose levels. Flanagan Farm krauts offer real health benefits through real, organic food.” The brand’s cabbage is grown on an organic, family-owned farm in Wisconsin, US. Once the cabbage is harvested, it travels less than 75 miles north to the production plant in Bear Creek, Wisconsin, where it begins fermenting. Flanagan Farm’s promise is ‘24 hours from farm to fermentation’ to bring consumers fresh kraut. Jorge Azevedo, COO at Flanagan Farm and FFH, commented: “In talking to retail partners, quality and accessibility was a common theme. Flanagan Farm is now the only refrigerated organic sauerkraut that is under $5 at Walmart. That is real value for an organic, raw product full of real probiotics. Not only do consumers deserve to have superfoods at an affordable price – they also deserve superfoods that are USDA-certified organic – a rare combination.” The new sauerkraut range is available at select US retailers now. #FlanaganFarm #fermented #US

The UK government has announced that it will invest £15 million to construct an innovation hub to accelerate the commercialisation of plant-based, cultivated and fermentation-made foods. The new centre will be hosted by the University of Leeds, UK, and will be co-led with the James Hutton Institute in Scotland and the University of Sheffield and Imperial College London, both of which are in the UK. The announcement came from the Biotechnology and Biological Sciences Research Council (BBSRC) and Innovate UK, which is part of UK Research and Innovation (UKRI) – two of the UK’s largest government funding bodies. It will see the establishment of the National Alternative Protein Innovation Centre (NAPIC), with an additional £23 million coming from public and private sector partners. At the NAPIC hub, the universities hope to develop new products and ingredients from innovation to commercialisation while investigating how consumers can integrate these foods into their diets. NAPIC will also focus on developing more sustainable animal feed and aquaculture. NAPIC currently comprises more than 30 interdisciplinary researchers from the four institutions and 120 international partners, who will work closely with businesses, academia, regulators and investors, focusing on four key knowledge pillars. Professor Anwesha Sarkar, project leader for NAPIC and director of research and innovation at the University of Leeds’ School of Food Science and Nutrition, said: “We have an exceptional, interdisciplinary leadership team with world-recognised competencies in food science, microbiology, biochemistry, engineering biology, nutrition, data science, economics, agribusiness, environmental science, consumer science and psychology. The four pillars of focus are: Produce:  The ‘Produce’ pillar will enable partners to produce alt-protein ingredients and finished products of optimum functional, sensorial and nutritional quality. Process: This pillar aims to accelerate the scaling up of cultivated meat and precision fermentation using artificial intelligence-guided models, acting as a catalyst for partners commercialising these foods. Perform: The ‘perform’ pillar hopes to ensure that these foods meet consumer expectations regarding taste, texture and nutrition while safeguarding public health. People:  Here, NAPIC will focus on affordability, accessibility and acceptability, guiding consumers’ dietary transition towards these foods, and providing new training and business opportunities for UK farmers and businesses. Sarkar added: “I am incredibly thankful to UKRI for recognising the importance of alternative proteins for achieving net zero while addressing protein security, equity and planetary health goals. NAPIC is a truly pan-UK centre with global reach and our mission is to be an ‘innovation enabler’ for rapidly evolving alternative protein industries, delivering a universally healthy, acceptable, accessible, eco-friendly food system by harnessing the UK’s world-class science.” NAPIC’s ambition is to develop a clear roadmap for safe and healthy alternative-rich foods, feeds and breakthrough technology translation through creating start-ups and new businesses while enabling consumer and farmer acceptance. "Our ambition is further reinforced by effective and efficient collaboration with businesses, regulators, academia, policymakers and investors who are from the inception and we look forward to working together with consumers to producers to create a blended protein economy.” This funding has pushed the UK’s total government investment in alternative proteins to more than £91 million, which the GFI states ‘clearly demonstrates the country’s continued commitment to developing this cutting-edge area of science and food production’. Other recent significant UK public investments have included the Engineering and Physical Sciences Research Council (EPSRC) funding the Cellular Agriculture Manufacturing Hub (CARMA), led by the University of Bath, and UK Research and Innovation (UKRI) funding the Microbial Food Hub led by Imperial College London. Linus Pardoe, UK policy manager at the Good Food Institute Europe, commented: “It is welcome to see the UK government making another significant investment in alternative proteins, bringing together scientific and business experts to accelerate the development of foods that can help boost our food security and create new green jobs.” Pardoe continued: “With consumers and agriculture at the heart of a transition towards alternative proteins, it’s hugely important that the centre focuses on ensuring these foods meet people’s expectations around taste, price and nutrition, as well as enabling British farmers to benefit from new opportunities in this growing sector.” #UK #NationalAlternativeProteinInnovationCentre #NAPIC #InnovateUK #UKRI #BBSRC

US-based Pressed Juicery has launched two new plant-based prebiotic protein smoothies aimed at transforming consumers' daily wellness routines. The new Protein collection features two smoothies: Vanilla Protein Smoothie and Dark Chocolate Protein Smoothie, both designed to deliver substantial nutritional benefits. Each smoothie is formulated with prebiotic fibre and contains between 20g and 30g of plant-based protein, catering to individuals seeking convenient and nutritious options. Vanilla Protein Smoothie, priced at $6.95, combines coconut milk, pea protein and almond butter, providing essential nutrients such as iron, fibre and calcium. It is marketed as an ideal choice for pre-workout energy or on-the-go nourishment. Dark Chocolate Protein Smoothie, also priced at $6.95, offers a rich flavour while delivering 30g of protein. This option is positioned as a meal replacement or a post-workout recovery drink, promoting gut health alongside overall wellness. The new Protein collection is available in stores and online at the brand's website. #PressedJuicery #smoothies #protein #beverage #US

Louis Dreyfus Company (LDC) has announced the creation of a new business unit dedicated to global pulses commercialisation. The new business unit has been established as part of LDC’s strategic growth plans to reinforce core merchandising activities and diversify into new business lines. Michael Gelchie, LDC’s CEO, said that the decision fully aligns with LDC’s strategy to meet evolving nutritional and sustainability expectations from customers, reflected in global production and demand growth. “Pulses have gained prominence as a primary source of plant-based proteins and are also an ally for sustainable agriculture, as crops with properties that improve soil health and reduce agricultural greenhouse gas emissions,” he commented. “Pulses also present geographic and operational synergies with LDC's existing business activities and, as such, have the potential to contribute significantly to earnings, leveraging our already strong research, trading and risk management capabilities.” Over 100 different types of pulse, including beans, chickpeas and lentils, are increasingly being consumed globally, particularly within major importing markets in the Indian subcontinent, China and the Middle East. To meet this demand, global production is expected to reach 98 million MT by 2032 and traded volumes to exceed 23 million, particularly from key export markets such as Australia, Canada and East Africa. Rubens Marques, LDC’s head of South and Southeast Asia, commented: “Building on LDC’s presence in key production and consumption markets, our new pulses business unit will initially focus on yellow peas, chickpeas, red lentils, faba beans and pigeon peas, capitalising on our established domestic trading presence in key origination and destination markets around the world. In particular, our origination capabilities in key producing regions of Australia and Canada, as well as our trading presence in India, Pakistan and Bangladesh, which positions us well to serve these major consumption hubs.” The new global unit will be led by Saurabh Bhartia, who joins the group as head of trading for pulses. #LouisDreyfusCompany #pulses

German plant-based cheese company SimplyV has announced the launch of ParmVegan, a plant-based parmesan alternative, in the UK. ParmVegan promises an ‘authentic parmesan experience,’ delivering a freshly grated texture and tangy flavour designed to emulate the traditional Italian cheese. It is made with almonds – an ingredient the brand describes as being key to its cheese’s ‘game-changing’ taste and melt. The product is also free from soy, palm oil, gluten and preservatives. The product is well-suited to sprinkling on dishes such as pasta, lasgagne and risotto. SimplyV’s existing range includes gourmet slices in intense and mild, a mature block, and grated cheese variants. Chiara Broeker, marketing director at Simply V, commented: “Our mission at SimplyV is to make delicious, plant-based alternatives that don’t compromise on taste or quality. With ParmVegan, we’ve created a product that not only satisfies the palate for cheese lovers, but also aligns with our commitment to sustainability and ethical sourcing. Based on research we know the UK are Italian food lovers, so we’d love for ParmVegan to be a fridge staple.” ParmVegan is available on Ocado from 12 August, priced at £2.95. #SimplyV #UK

The assumption persists that those who avoid meat and dairy will struggle to get enough protein. However, plant-based players in the sports nutrition arena are determined to put this idea to rest. With shakes and beverages offering a quick, easy and tasty protein boost for active consumers, we assess how the vegan category is making its own gains in this space. The food and beverage industry is more protein-crazed than ever. High-protein products have spread far and wide, beyond the health food stores and supermarket sports supplements aisles, into categories such as confectionery, yogurts, savoury snacks, ice cream and desserts. Even the more conventional high-protein formats of beverages and powders have reached dizzying new heights. Sue Bancroft, director of healthful solutions for EMEA at global ingredients company Ingredion, said: “The appeal of protein has broadened. In the past, high-protein sports nutrition was seen as a specialist category for consumers whose primary concern was enhancing their sports and exercise performance, particularly those wishing to gain muscle mass quickly.” “Crucially these consumers approach nutrition with a kind of semi-medicinal mindset, which means they are more concerned with nutritional performance benefits and convenience, and less concerned about taste.” However, the tides are turning. Now, Bancroft explained, demand for high-protein powders and beverages is on the rise from a broader consumer group – those who see exercise and food as essential components of their overall approach to health and wellness. “This rapidly growing group seeks the health benefits of high-protein, low-sugar products – not just the sports performance benefits – and is much more concerned about the taste and texture experience they receive.” Within this expanded category, the increasing number of consumers looking to reduce dairy and other animal-derived ingredients means the demand for plant-powered protein products has also seen an upward shift. Sofia Wade, NPD technologist for active nutrition brand Protein Works, commented: “There is a steady year-on-year growth in the number of people wanting to eat more plant-based and vegan diets – whether for environmental, ethical or health reasons. This results in the need for a plant-based protein option that tastes great and appeals to everyone.” As more people seek out plant-based options, they do not want to compromise on what they are familiar with in protein beverages. Wade explained that consumers in this category are often looking for a taste and texture similar to the traditional whey protein shakes they are used to. “Protein blends are becoming increasingly popular for those seeking a plant-based option, especially those struggling to digest dairy protein,” Wade added. “In some instances, plant-based proteins offer a more affordable option, especially as we see the cost of ingredients in the dairy industry increasingly rising.” Protein Works offers a wide range of options to meet the demand for vegan-friendly protein powders, innovating to include popular and on-trend flavours such as speculoos, millionaire’s shortbread and strawberry shortcake. The brand even introduced a unique limited-edition chilli and mango variety earlier this year, offering a sweet flavour with a hint of spice – a popular flavour profile with Gen Z consumers. Natural sources In the plant-based protein powder market, soya isolates are often spotlighted as one of the most popular options for formulations. Soya protein contains all nine essential amino acids and has a high Protein Digestibility-Corrected Amino Acid Score (PDCAAS) – a method used to determine a protein’s quality based on human amino acid requirements, and the body’s ability to digest it. However, many plant-based consumers – such as those with soya allergies or food intolerances – need alternatives to soya-based ingredients. They seek options that still fit their nutrition requirements and provide a complete protein source. Fava beans are increasingly popular as a trending, sustainable source, grown and enjoyed in many regions around the world. Fréderic Fernandes, product manager for functional proteins at plant-based ingredient specialist Beneo, told The Plant Base that its most recent launch in this space – its fava bean protein concentrate – offers “great solubility and an excellent amino acid profile,” making it a prime candidate for sports nutrition applications. “The most difficult formulation challenge will always be how to achieve a complete essential amino acid profile using plant-based proteins, because they usually lack one or more of the essential amino acids,” he explained. “However, Beneo’s portfolio includes several plant-based protein sources with complementary essential amino acid profiles. When the fava bean protein concentrate is combined with Beneo's highly digestible, hypoallergenic rice protein, a complete essential amino acid profile can be achieved.” According to research conducted by Beneo, 53% of European consumers see pulses as a 'very appealing’ protein source, shown in the rise of fava bean and pea protein isolate solutions. Numerous other ingredient powerhouses such as Bunge, Atura, Roquette and Cosun have sprung into action with new solutions in this area over the past year, responding to the demand for more soya alternatives. Cosun Protein launched its Tendra fava bean protein isolate in a ready-to-mix beverage format at the 2024 Vitafoods Europe event in Geneva, Switzerland, in May. According to Michiel Pronk, sales manager at Cosun Protein, the response to the product has been “outstanding”. “We extract the protein using a proprietary processing method and end up with a protein isolate that delivers not only on neutral taste and texture, but also offers high solubility and excellent emulsification properties,” Pronk said. “The crops used to produce Tendra are cultivated in Europe, are GMO-free, and grown in a climate-friendly way with limited water use. Fava bean plants are also powerful nitrogen fixers – once they have flowered and produced beans, they release nitrogen back into the soil. This makes them the ideal crop for sustainable ingredient production.” Formulations and functionalities When formulating with plant-based protein, it is crucial to ensure consumer needs around taste and texture are satisfied. While some plant-based sources present particular challenges, brands with the right expertise can overcome these hurdles to deliver a product that competes effectively with traditional whey options. Ingredion’s Bancroft suggested that using blends of different protein types, such as pea and rice, can help create a more neutral-tasting base for formulation. “Each protein source has unique properties that affect viscosity and mouthfeel differently,” she explained. “Achieving a consistent and desirable texture requires careful adjustments, and striking this balance can be challenging. Starches can be key to achieving this, and there are plenty of options to explore. Citrus fibres can also help create a creamy, smooth texture.” Stevia-based sweeteners can help producers to enhance the taste of plant protein drinks while adhering to low-sugar claims. Bancroft acknowledged that early solutions suffered from a bitter aftertaste – but a new generation harnessing the ability of the stevia molecule, Reb M, delivers a “consumer-preferred” taste without any undesirable off-notes. Meanwhile, Wouter van Beneden, R&D senior application specialist for beverages at Cargill, offers an alternative fix for sugar reduction challenges with the company’s Gerkens Sweety cocoa powder, which enables a 30% sugar reduction. “It is low in bitterness but maintains a well-balanced chocolate flavour, with a strong sweet perception by consumers,” van Beneden said. Cargill’s powdered beverage portfolio offers a suite of ingredient solutions to address common formulation difficulties, including its new SimPure 99480 starch. The instant starch is dispersible and designed for ease of use in powder beverage mixes to bring a creamier mouthfeel. In addition to protein content and reduced sugar, consumers also look out for added functional ingredients – such as vitamins and minerals, fibre, electrolytes and even nootropic ingredients for cognitive wellbeing. This trend towards ‘all-in-one’ solutions has seen significant growth in recent years, as people look for comprehensive benefits in their food and beverages. Vybey, an Australian active nutrition brand that offers both dairy and plant-based products, has developed a vegan-friendly high-protein complete meal replacement shake with added brain-boosting ingredients. Made with a blend of pea and brown rice protein (29g per serving), the product aims to provide a holistic solution, teaming protein with 26 vitamins and minerals, adaptogens, prebiotics and nootropics. Gordon Belch, the brand’s co-founder, told The Plant Base: “The inclusion of nootropics and adaptogens supports cognitive function, helping to enhance focus, memory and overall brain health. Furthermore, prebiotics and fibre promote a healthy gut microbiome, aiding digestion and improving gut health. This synergistic blend of ingredients ensures that users not only receive balanced nutrition but also support for their mental and digestive wellbeing.” When incorporating additional functional ingredients, including lion’s mane mushroom, the team focused on “meticulous balancing” to ensure that taste was not compromised. Belch confirmed that these challenges ultimately spurred the company to innovate, resulting in a product that met the team’s high standards for taste, nutrition and functionality. “The plant-based active nutrition market is poised for significant growth and evolution in the coming years,” he continued, adding that the focus on functional ingredients will likely intensify with more products offering targeted health benefits beyond basic nutrition, with greater acceptance of, and interest in, medicinal mushrooms and other nootropics coming into play. He concluded: “Additionally, personalisation will play a larger role, with innovations in technology enabling tailored nutrition solutions to meet individual needs. Overall, the market will become more sophisticated, offering a wider variety of high-quality, health focused products.” Top image: © Cosun Protein

Forbidden Foods has entered into an agreement to acquire plant-based dairy alternative company Oat Milk Goodness. Forbidden Foods, based in Australia, will acquire 100% of the capital of fellow Australian company Oat Milk Goodness (OMG) for a total consideration of AUD 3.42 million (approx. $2.3 million) which will be settled via the issue of 285 million new fully-paid ordinary shares in Forbidden Foods at a deemed issue price of AUD 1.2c per share. OMG was established to develop a locally-grown oat milk product that takes advantage of Australia’s abundant natural oat supply, and is also free from industrial seed oils such as canola, rapeseed and sunflower oil. The company was co-founded by Australian cricketer Steve Smith, and is currently delivering annualised revenue of AUD 1.2 million (approx. $804,383). Since its establishment, OMG has broadened its core offering to include flavoured milk alternatives and higher-protein options. It has also expanded distribution through listings with Woolworths and Ampol Foodary outlets, as well as independent health food stores. OMG is actively pursuing international expansion opportunities with a focus on India, where it sees an opportunity to leverage co-founder Smith’s profile in the Indian market and take advantage of increased demand for health products in the region. According to Forbidden Foods, the acquisition will provide considerable operational and corporate advantages, including reduced overheads and internal administrative costs. The company said it will leverage its established Australian distribution footprint and relationships with major retail groups to drive uptake of OMG’s plant-based range, which will complement the group’s existing Blue Dinosaur healthy snack line. Alex Aleksic, CEO at Forbidden Foods, said: “We are pleased to confirm this strategic acquisition with a company of OMG’s calibre. The proposed transaction represents a unique opportunity to leverage the respective strengths of both companies and create an integrated multi-channel, health-focused products business serving domestic and international markets.” He added that the deal marks Forbidden Foods’ first step toward transitioning to a brand manager in the ‘better-for-you’ segment. OMG’s co-founder Smith commented: “We are excited to have entered into this SPA with Forbidden Foods and are confident that it will provide a springboard for OMG’s future growth. While there are a number of synergies between the businesses, OMG has the potential to benefit from the agreement through access to capital markets and international expansion opportunities. I would like to take this opportunity to thank all shareholders, as well as key management for their support as we progress the business’ next phase of growth.” The transaction is subject to shareholder approval and other customary closing conditions. Top image: © Oat Milk Goodness #ForbiddenFoods #OatMilkGoodness

Liquorice confectionery brand Flyers has added a new flavour, ‘Zingy Cherry,’ to its range of vegan-friendly sour and fruity liquorice sticks. Flyers’ range merges the bold flavour of liquorice with naturally flavoured sweet or sour centres. Its new flavour development responds to research showing that cherry was the ‘stand-out’ choice for consumers out of 14 flavours initially researched. Spokesperson for Flyers, Andy Valentine, said: “Flyers remain a fond childhood memory for so many liquorice-loving aficionados; an essential must-stock for any meticulously choreographed sweets fixture”. Valentine added: “Already an impressive rate-of-sale performer, sales really started to snowball once we’d refreshing the packaging [with] punchier colour schemes, cleaner layouts and improved messaging, and announced the arrival of a tangy cherry, which is so of-the-moment!” Flyers’ Zingy Cherry flavour is now available in the UK at a RSP of 99p per pack. Each pack contains seven liquorice sticks. #Flyers #UK #confectionery

Lidl Netherlands will permanently lower prices on its plant-based meat and dairy substitutes, making them equal to or cheaper than traditional animal-based products. This initiative aims to encourage consumers to adopt more sustainable dietary choices amidst growing environmental concerns. Lidl has also become the first supermarket to launch a hybrid minced meat product, which comprises 60% minced beef and 40% pea protein. Approximately half of the Dutch population consumes minced beef weekly, presenting a significant opportunity to influence consumer habits. Jasmijn de Boo, Global CEO of ProVeg International, commended Lidl's announcement, describing it as a “hugely significant shift” in the retail sector's approach to food sustainability. “By actively promoting plant-based foods through price reductions and innovative product offerings, Lidl is setting a precedent for other supermarkets,” de Boo stated. ProVeg's recent surveys indicate that price remains a primary barrier for consumers considering plant-based options. Findings from a 2023 survey revealed that consumers are significantly more likely to choose plant-based alternatives when they are priced competitively against animal products. Earlier this year, another study showed that plant-based meat and dairy products are now generally cheaper than their conventional counterparts in most Dutch supermarkets. Martine van Haperen, health and nutrition expert at ProVeg Netherlands, highlighted the dual impact of Lidl's initiatives. “By aligning the prices of plant-based products with those of meat and dairy, Lidl is effectively removing a key barrier to adoption." "Furthermore, the introduction of a blended product caters to traditional meat consumers without necessitating a change in their eating habits,” she explained. Lidl aims to increase its plant-based protein sales to 60% by 2030, reflecting a broader trend within the food industry towards sustainability. The hybrid minced meat product will be available in all Lidl stores across the Netherlands, priced at €2.29 for a 300g package. Making moves Back in October last year, the supermarket chain announced that it had lowered the prices of its plant-based Vemondo range  to match the prices of comparable animal-derived products across all its stores in Germany. The retailer said that the move forms part of its conscious, sustainable nutrition strategy, which was developed at the beginning of the year. Christoph Graf, Lidl’s managing director of products, said: “Only if we enable our customers to make ever more conscious and sustainable purchasing decisions and fair choices can we help shape the transformation to sustainable nutrition”. In May 2024, Lidl Belgium announced its ambitious plan  to double sales of plant-based protein products by 2030. As part of this initiative, the retailer implemented permanent price reductions on its plant-based protein products, aiming to make plant-based food more accessible to consumers. Survey findings In May 2024, Lidl  Netherlands revealed that sales of its meat alternatives increased when they were placed directly next to traditional meat products. New research from Lidl Netherlands, carried out in collaboration with Wageningen University and the World Resources Institute, involved trialling the meat alternatives’ placement on the meat shelf – in addition to the vegetarian shelf – for six months in 70 stores. The results showed that Lidl sold an average of 7% more meat alternatives during the pilot. Read more about the survey results here . #Lidl #supermarket #Netherlands #plantbased

Children’s health brand Hiya has announced the launch of Kids Daily Greens + Superfoods, a greens powder formulated specifically for kids. Unlike traditional greens powders made for adults, Hiya's latest offering is formulated with a variety of kid-friendly ingredients to support growth, digestion and brain health, while appealing to kids by tasting like chocolate-flavoured milk. The new powder is made with more than 55 whole food-derived ingredients, delivering essential greens, superfoods, vitamins, minerals and antioxidants tailored to children's needs. It is gluten- and allergen-free and contains zero nuts, dairy and sugar, making it a safe and healthy choice for children aged two and above. The powder can be easily incorporated into kids’ daily routines and can be mixed with milk or a milk alternative or poured into cereal, for example. The ingredients include organic kale, wheatgrass, alfalfa, organic quinoa, amaranth, buckwheat, organic acai, broccoli, beet, marine algae, d2 mushroom and more. #Hiya #childrenshealth #children #supplement

A new vegan food brand, Beanstalk Foods, has launched in the European market, aiming to expand the options available to consumers looking for plant-based alternatives. Headquartered in Spain, Beanstalk is owned by a large Chinese-Spanish business group that operates in various sectors. Its products are manufactured from the company’s central production plant near Shanghai, China, from where it supplies all markets. The brand has been established with an aim to offer high-quality plant-based products that stand out for their flavour and texture, seeking to be a ‘recurring choice’ for consumers, whether vegan or not. Beanstalk Foods’ business director, David Guarch, said the brand is inspired by other successful alt-meat brands such as Beyond Meat, Moving Mountains and Heura. “We know that the path to mass adoption of plant-based foods involves creating products that consumers enjoy and want to buy again,” Guarch commented. “Our products are not intended to revolutionise the sector, but rather to offer a solid, tasty alternative with a much wider range.” Beanstalk’s diverse offering includes traditional meat alternative products such as hamburgers and meatballs, as well as less common options like pastrami, breaded calamari and pulled meat. It also offers ambient salami and chorizo snacks. Following an initial year of product development and adapting to European regulations, the brand is ready to begin marketing in the Spanish and UK markets. In its second phase, Beanstalk aims to expand to the Netherlands and Germany. In a statement, the company said that it ‘remains open’ to opportunities in additional European markets. Beanstalk is aimed at both the retail and foodservice channels, and is available mainly under its own name, however the brand offers the possibility of producing private label and customised products thanks to the flexibility and production capacity of its plant in China (nearly 100,000 tons per year). The company said it opted for a large central production plant instead of several smaller facilities so that it could leverage increased production capacity and reduce internal transport costs, enhancing sustainability, transport and energy efficiency. Beanstalk also has a sister company in the US, headquartered in New York, to market its products in the American market. #BeanstalkFoods #Spain