Welcome to our fortnightly business round-up. We have scoured the newspapers, magazines, and digital platforms for the most important plant-based news stories. If you have news for us, why not get in touch? Email us at [email protected] with your stories!
Danish plant-based food firm Naturli is launching its plant-based butter in the US. Texas-based retailer H-E-B will start selling the spread in June. US distributor Kehe will also take on the product. Naturli is also in talks about expanding its ice cream sales in the UK via supermarkets.
Canadian meat and dairy alternative company The Very Good Food has gone into receivership after failing to secure new finance. The Vancouver-based business will continue to operate while a buyer is being sought.
Nestle is removing its vegan meat-free Garden Gourmet and alternative-dairy Wunda brands from retail in the UK and Ireland. Garden Gourmet products will still be available for foodservice in the UK and Ireland.
Despite inevitable roadblocks, the future for plant-based is rich with innovation and opportunities, according to a report from Innova Market Insights. They list plant-based as one of the top ten trends for 2023. Consumers told Innova that they are concerned about nutritional value, sustainability, global food production, and competitive pricing.
The sports nutrition industry is experiencing a trend towards plant-based products in line with more people switching to plant-based eating. The Business Research Company’s Sports Nutrition Global Market Report 2023 notes that manufacturers are introducing plant-based versions of protein bars, powders and drinks. For example, US brand Osage has launched SolvPro, a new line of plant-based protein blends.
A second US cultivated meat company has got clearance from the US Food and Drink Administration (FDA). Good Meat, the cultivated meat division of Eat Just, received a “no questions” letter for its cultivated chicken. This follows a similar result for Upside Foods. Good Meat is now working with the US Department of Agriculture to get further approval to enable it to be sold. Good Meat has already launched cultivated chicken in Singapore.
Indian start-up Demolish Foods has launched plant-based whole-cut chicken breasts. The Bangalore-based alternative-protein company has created protein fibres that mimic the texture and nutritional content of meat. The company was a finalist in the XPRIZE Feed The Next billion competition, where teams compete to make meat alternatives.
The German precision fermentation company Formo has created an animal-free cream cheese. Formo announced on LinkedIn that the cheese is made with microorganisms instead of milk from cows, “perfect for elevating your bagel, pasta or cheesecake”.
An Israeli company has developed a chickpea isolate that can be used to make plant-based cheese. Green Queen reports that ChickP Protein Ltd is making an isolate that is 90% protein and has a neutral flavour. This follows a prototype creamer ice cream that was released last year. ChickP is currently working on producing Emmental, parmesan and mozzarella.
Norwich has become the third UK city to support the Plant Based Treaty. The local authority will offer plant-based food in council spaces, including markets, events, and leisure centres. So far, over 20 cities and towns worldwide have endorsed the treaty.
The Plant Based Treaty has also been endorsed by Green Standards Schools, a global association of language schools committed to protecting the environment.
Oxford City Council has voted to serve plant-based food at councillor events. Plant Based News reports that the councillors voted unanimously to ban meat at internal catered events.
A branch of Burger King in Copenhagen has ditched meat for a month. Meat items were taken off the menu at the Radhuspladsen restaurant from March 15. Plant Based News reports that patties and fillets from the Vegetarian Butcher will replace the traditional fillings.
Artisanal vegan cheese brand Julienne Bruno has secured a listing with UK retailer Ocado. The range is made from organic soya and coconut oil using a unique fermenting process that took two years to perfect.