We have scoured all the news outlets to bring you the most important stories from plant-based businesses across the globe. Here are the top stories from the last couple of weeks.
The US Food and Drug Administration (FDA) says plant milks can be called milk, under new proposed guidance. But they must explain the nutritional difference between plant milk and dairy. The guidance acknowledges that consumers understand that plant milk isn’t dairy but recommend plant milks display a label clarifying the difference.
Miyoko’s Leadership Change
Leading vegan cheese company Miyoko’s Creamery has announced the departure of founder and CEO Miyoko Schinner. Business Wire reports that the founder and company have parted ways as the company enters a new stage of growth. Company CFO Jon Blair has taken the role of interim President.
The US Food Giant is keeping its plant-based offering rather than separating it into a new independent company. Plant-Based represents 2% of the company’s net sales. Kellogg owns the meat-alternative brand Morning Star Farms and Incogmeato.
The California food producer has just launched three new chicken items. The nuggets, patties and tenders will be sold frozen in supermarkets across the US. Green Queen reports that Impossible Foods directors say growth is solid, with retail sales up 55%, and strong performance in foodservice and other sectors.
Finnish producer Fazer is ending dairy production to focus on oat drinks and products. In a press release the firm, whose products include chocolate, confectionery and baked goods, said it will stop dairy operations at its Koria plant by August 2023. It said the change “will enable the company to focus on the plant-based core business, in which the Koria factory plays an important role in the future.”
Danone’s Nutricia nutrition drinks business has created a plant-based medical nutrition drink. Following three years of development it has launched Fortimel Plant Based Energy, a ready-to-drink supplement aimed at those with medical malnutrition who avoid dairy.
The global vegan yogurt market is expected to be worth $2.1 Billion by 2027, according to a ResearchAndMarkets.com report. The category is predicted to show growth of 18.11% between 2021 and 2027.
Spanish vegan cheese brand Vacka has won funding worth €1.1 Million to expand its products made from olive oil and fermented melon seeds. Vegconomist reports that funders included Capital V, Big Idea Ventures, Leanox Venture capital and private investors. Last year Vacka achieved a turnover of €285,000 with a sales increase of 300%
Californian company Planetarians has raised $6 million to build a factory for its innovative vegan meat. The company uses spent brewer’s yeast from beer production and soy flakes from the vegetable oil industry to make vegan whole cuts. Veg News reports that funders include Mindrock, Traction Fund and beer giant AB InBev who already collaborates with Planetarians on upcycling brewer’s yeast.
Leading Japanese food manufacturer NH Foods has developed plant-based seafood. The supplier of meat and fish has spent a year creating fish fries and popcorn shrimp from soya beans with seaweed extracts. The company says it wants to expand plant-based protein pre-cooked foods.
Students at Cambridge University have voted to transition to vegan catering. The students’ union decision was backed by 72% of voters. It follows campaigning by Plant Based Universities, a nationwide initiative calling for universities to introduce plant-based food.
Vegan burger restaurant chain Veggie Grill will be franchising its model and is reaching out to entrepreneurs seeking a franchise opportunity. The California-based 35-branch eatery will be launching franchise deals and says it will provide comprehensive training and support for franchisees.
Swedish retailer Ikea says it aims to remove or replace dairy across its stores. The company also says it plans to make all its main meals in its restaurants 50 percent plant-based by 2025.