UK

© Myco
Protein

MYCO Expands Oyster Mushroom Protein Use for 50/50 Blended Products to Drive Meat Reduction

MYCO, a UK company producing plant-based burgers and sausages crafted from its proprietary oyster mushroom protein Hooba, is now offering the ingredient for blended meat products. The Yorkshire company, which claims that Hooba makes the best-tasting 50/50 burgers to date, says the goal of blended products is to facilitate reducing meat consumption with tasty products since current efforts to cut down on meat intake with only plant-based products are insufficient. Co-founder John Shepherd emphasizes Hooba’s unique capability to blend seamlessly with animal protein, allowing manufacturers to create more sustainable, cost-effective products without compromising quality. CEO David Wood comments, “Historically, blended products have fallen short in taste – or fallen apart when cooked. However, we’ve used Hooba to make 50/50 burgers and the results are staggering. Not only …

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Plant-Ex Ingredients

© Plant-Ex Ingredients
Ingredients

Plant-Ex Ingredients Secures £9M Investment to Drive International Expansion

Plant-Ex Ingredients, a UK producer of natural plant-derived flavours, colours, and extracts, has secured £9 million in funding from major investor BGF. The minority investment will help Plant-Ex to expand internationally, with a focus on the US market. The company established a division in Chicago earlier this year, and also has sites in Poland and Turkey. Within the last month, Plant-Ex has opened a new facility in Bristol with twice the capacity of its previous site; this should allow for further growth within the UK and internationally. The company’s products are already available in over 50 countries worldwide. Plant-Ex has also announced the appointment of Susan Barratt as non-executive chair. Barrett is highly experienced in the food and consumer goods industry, having previously held roles …

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Flora

© Upfield
Products & Launches

Flora Launches “Category First” Plant-Based Smoked Garlic Butter

Upfield-owned dairy-free spread brand Flora has expanded its range with the launch of a new plant-based smoked garlic butter. The limited-edition product is claimed to be a category first for butters, spreads, and margarines. According to Flora, it is suitable for making pasta dishes, garlic mushrooms, and more. A Quantis life cycle assessment tool reportedly shows that the garlic butter has a 78% lower climate impact than dairy butter. The product is vegan-friendly and free of common allergens. According to The Grocer, Flora also has plans to launch more savoury plant-based butters next year. The products will all initially be limited editions, with the best-performing potentially becoming permanent additions to the range. “Pushing boundaries” Flora launched its original plant-based butter block in 2020, describing the …

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Fry's Family Foods shapeable plant-based mince

© Fry's Family Foods
Meat- and Fish Alternatives

Fry’s Launches the “First” Shapeable Plant-Based Mince to Be Available in UK Supermarkets

Meat alternatives brand Fry’s Family Foods has announced the launch of a new product, Shape & Sizzle Mince, at Tesco stores UK-wide. The company believes the product is the first ever shapeable plant-based mince to be available in UK supermarkets. It is sold frozen and can be used in a range of dishes, including meatballs, burgers, spaghetti bolognese, and shepherd’s pie. Made from non-GMO soy, the mince is high in fibre, protein-rich, and low in saturated fat. In taste tests involving over 100 consumers, the product was reportedly preferred over other popular plant-based minces, with the taste, texture, and appearance all highly rated. “This innovation has been created specifically to meet strong consumer demand for a great quality, meat-like plant-based mince that can be used …

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Dairylea launches plant-based dunkers

© Dairylea
Products & Launches

Dairylea to Launch Plant-Based Dunkers in the UK

Cheese brand Dairylea, produced by Mondelēz International, is set to launch a plant-based version of its popular Dunkers in the UK. The original product consists of crispy tubes packaged with a cheese dip, and is a popular choice for children’s lunchboxes. In the new vegan version, the tubes appear to be the same but the cheese-style dip is made from ingredients such as coconut oil and oat flour. The news was shared by the Instagram account Vegan Food UK, which posted a picture of the product and claimed that it would launch soon. It is unclear when and where the plant-based Dunkers will be available, but they are already listed on the website of supermarket chain Morrisons. However, the product is currently marked as out …

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Phil Thornborrow, QuornPro Director of Global Foodservice © QuornPro
Food Service

New QuornPro Division to Provide Complete Menu Solutions for Food Service

QuornPro, the food service business unit for meat alternatives brand Quorn, has announced the launch of a new division. Called QuornPro Distribution Partners, the division will provide complete menu solutions for food service partners using a network of companies, creating opportunities for various emerging brands. The first collaboration is with free from meal solutions company Good it’s Gluten Free, which will make its products available for food service for the first time through QuornPro Distribution Partners. The divison’s first launch will be an allergen-free margherita pizza for schools, which has been co-developed by Good it’s Gluten Free and QuornPro’s culinary team. The product aims to cater to the 20% of children who are affected by food allergies, and features a crispy gluten-free base with sauce …

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Report analyses health and sustainability of plant-based meat alternative categories

© The Food Foundation
Meat- and Fish Alternatives

Report: All Plant-Based Meat Alternative Categories Have Lower Emissions, Less Saturated Fat & More Fibre Than Meat

A new report by The Food Foundation has analysed the environmental and health benefits of a variety of plant-based meat alternatives. The products are divided into three categories — new-generation meat alternatives such as Beyond Meat and Quorn, traditional meat alternatives like tofu and tempeh, and whole plant foods such as beans and grains. The results indicate that all three categories generate significantly fewer greenhouse gas emissions than meat and have a much lower water footprint. On average, they also contain fewer calories, lower levels of saturated fat, and more fibre. Overall, the whole food category was found to be the healthiest and most sustainable, with the highest fibre content and the lowest amounts of saturated fat, calories, and salt. These products are also more …

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OGGS lemon loaf cake

© OGGS
Products & Launches

OGGS Launches the “First” Full-Sized Iced Loaf Cake Available in UK Supermarkets

Plant-based bakery brand OGGS is hoping to shake up the supermarket loaf cake category with the launch of its new Cruelty Free Lemon Loaf Cake. In an in-store survey conducted between April and June, OGGS found that younger shoppers see the loaf cake category as outdated, with no ethical or sustainable choices. However, the brand noted that iced loaf cakes have considerable appeal at independent bakeries, artisan cafes, and on social media. As a result, OGGS decided to bring some innovation to the category by developing the new Lemon Loaf Cake, consisting of an iced lemon-flavoured sponge topped with lemon drizzle and crunchy lemon pieces. According to the brand, it is the first full-sized iced loaf cake available in UK supermarkets. OGGS hopes that the …

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Rice pea protein powder

© baibaz - stock.adobe.com
Investments & Finance

Nandi Proteins Secures £500,000 for Egg White Replacer for “Undesirable Ingredients”

Food science innovator Nandi Proteins has secured over £500,000 in funding through a convertible loan from investors including Nesta, the UK’s social innovation agency, and Scottish Enterprise. The new capital will support the development of the company’s egg white replacer for gluten-free bakery and mycoprotein alternatives, which has attracted “strong interest” from manufacturers. Nesta Impact Investments (NII), Nesta’s investment arm, has pledged to support an upcoming equity raise with an additional £1 million to complete the target of £1.5 million. The VC Frontier IP holds a 19.7% equity stake in Nandi Proteins. CEO David Flower shared, “We are delighted with this funding from Nesta and Scottish Enterprise and Nesta’s commitment to invest in our equity raise. It provides further validation for our innovative food ingredient …

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Krispy Kreme launches new vegan doughnuts in the UK

© Krispy Kreme
Products & Launches

Krispy Kreme Launches Three New Vegan Doughnuts in the UK

Multinational doughnut chain Krispy Kreme has launched three new vegan flavours in the UK, taking the total number of plant-based options on offer to nine. The new flavours are: Cinnamon Swirl — Hand-rolled in cinnamon sugar while hot, then topped with a cream cheese flavour frosting. Blueberry Bubble Bliss — Hand-dipped in wild blueberry icing, then topped with chewy blueberry bubbles and lychee-flavoured frosting. Salted Caramel Sensation —  A double-filled doughnut containing caramel and the chain’s signature Kreme™. All three of the new doughnuts have been certified by the Vegan Society. Following the launches, Krispy Kreme’s Vegan Selection Box has been updated to contain the Salted Caramel Sensation and Blueberry Bubble Bliss doughnuts, alongside the Original Glazed and Chocolate Orange flavours. The other vegan doughnuts …

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Ivy Farm and Finnebrogue partner to bring cultivated Wagyu beef to the UK  

Image courtesy of Ivy Farm
Protein

“Admirable and Important” – Meatly & Ivy Farm Respond to UK’s New Alternative Protein Innovation Centre

This morning saw the UK’s announcement of the National Alternative Protein Innovation Centre (Napic), spearheaded by the University of Leeds, with a total investment of £38 million to explore innovations in plant-based, cultivated, and fermentation-derived foods. Professor Anwesha Sarkar, project leader for NAPIC and director of research and innovation at the University of Leeds’ School of Food Science and Nutrition, comments: “A phased transition towards low-emission alternative proteins which have a reduced reliance on animal agriculture is imperative to deliver sustainability and protein equity for one and all. “NAPIC will provide a robust and sustainable platform for open innovation and responsible data exchange and collaboration with partners from industry, regulators, academic partners and policymakers that mitigates the risks associated with this emerging sector, and also addresses …

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Derek Sarno helps turn former chicken farm into mushroom-growing operation

Derek Sarno. © Oh Brother Creative
Fungi, Mushrooms & Mycelium

Derek Sarno Helps Transform Ex-Chicken Farm Into Mushroom-Growing Operation in “UK-First” Project

In a groundbreaking new project, a former chicken farm in Norfolk, England, has been transformed into a sustainable mushroom-growing operation. The vision for the initiative was provided by Chef Derek Sarno, who partnered with The Little Mushroom Co. and Smithy Mushrooms to make his idea a reality. According to Sarno, the project is a UK-first and there is nothing similar elsewhere in the country. The initiative has been documented in a short film produced by Oh Brother Creative, which is now available to watch on YouTube. The film demonstrates the evolution of the farm and the teamwork and innovation that made it possible. Display “The future of cooking is about to change forever” from YouTube Click here to display content from YouTube. Learn more in …

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© Ivy Farm
Investments & Finance

UK Government Invests £15M to Establish Alternative Protein Innovation Centre With Global Reach

Two UK government funding bodies — the Biotechnology and Biological Sciences Research Council (BBSRC) and Innovate UK — have announced a £15 million investment into a new innovation centre for plant-based, cultivated, and fermentation-derived foods. The National Alternative Protein Innovation Centre (NAPIC), which will be hosted at the University of Leeds, will also receive £23 million of investment from public and private sector partners. The centre will be co-led with the James Hutton Institute, the University of Sheffield, and Imperial College London. At NAPIC, over 30 interdisciplinary researchers and 120 international partners will develop new alternative protein products and ingredients, along with investigating how they can be incorporated into consumers’ diets. Working with businesses, academia, regulators, and investors, the researchers will focus on four key …

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Squeaky Bean launches ready to eat vegan bacon strips

© Squeaky Bean

Products & Launches

Squeaky Bean Launches “First to Market” Ready-to-Eat Vegan Crispy Bacon Strips

UK’s Squeaky Bean, known for its ready-to-eat meat alternatives, prominent in five of the biggest supermarket chains — Tesco, Sainsbury’s, Waitrose, Asda, and Morrison’s — this week announces the launch of Crispy Bacon Style Strips, which it claims is the first RTE plant-based bacon to be available in a major retailer. Described as offering an “authentic sweet and salty taste and satisfying crispy texture”, the Surrey-based brand states that the ready-to-eat Crispy Bacon Style Strips fill a gap in the plant-based category, providing a ready-to-eat bacon-style product that can easily be added into sandwiches, pasta dishes or salads. The strips offer a protein hit for the 50% of vegans and vegetarians who say they miss the taste of bacon ([1] Vypr, Aug 24), and follow …

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AHDB campaign condemned by The Vegan Society

© AHDB
Health

The Vegan Society: UK Government-Backed Meat Campaign is “Irresponsible Propaganda”

The Vegan Society has condemned a UK advertising campaign promoting the consumption of red meat, which has been launched by the government-sponsored Agriculture and Horticulture Development Board (AHDB). According to The Vegan Society, the Let’s Eat Balanced campaign is “irresponsible propaganda”, since it contradicts recommendations by health and sustainability bodies. The charity points out that NHS guidance recommends eating no more than 70g of red or processed meat per day, since these products have been linked to an increased risk of colorectal cancer by the World Health Organization. While the AHDB campaign suggests eating meat as a source of protein and vitamin B12, the British Dietetic Association (BDA) says these nutrients can be easily obtained on a plant-based diet. Furthermore, the BDA recognises that plant-based …

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SimplyV launches parmvegan on Ocado

© SimplyV
Cheese Alternatives

German Market Leader SimplyV Launches Vegan Parmesan ParmVegan at Ocado UK

SimplyV, the no.1 plant-based cheese brand in Germany with a 35% market share, recently launched its grated vegan parmesan ParmVegan, created with a base of coconut and almond, at Ocado UK. Joining SimplyV’s existing range which includes gourmet slices (intense and mild), a mature block, and grated plant-based cheese, ParmVegan is free from soy, palm oil, gluten, and preservatives. SimplyV states that it dedicated a decade to developing a “best in class” almond-based cheese which it claims offers “unrivalled authentic taste and melt”. Food for Biodiversity Following consumer concerns around the sustainability of ingredients like coconut and almond, SimplyV conducted a survey to understand the growing conditions of these crops, which led to the development of joint measures and projects aimed at promoting sustainable practices. …

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German investment management firm Comitis Capital ("Comitis") has acquired The Tofoo Co., the UK's No. 2 meat-free brand, which commands over 60% of the market share in tofu.

© The Tofoo Co.
Investments & Acquisitions

The Tofoo Co., the UK’s No. 2 Meat-Free Brand, is Acquired by Comitis Capital

German investment management firm Comitis Capital (“Comitis”) has acquired The Tofoo Co., the UK’s No. 2 meat-free brand, which commands over 60% of the tofu market share. Comitis Capital, which sees The Tofoo Co. ready for its next growth phase, aims to leverage its investment, expertise, and network to expand the brand. Founders David Knibbs and Lydia Smith will remain invested and continue to oversee the company’s growth in the UK and international markets. Nikolaus Bethlen, Managing Partner at Comitis, shares: “The Tofoo Co has firmly established itself as a leader in the plant-based meat alternatives market with a strong brand image offering high-quality products. David Knibbs and Lydia Smith have built a remarkable enterprise that is ready for the next phase of growth. The Tofoo …

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Pierre Dupuis of Adamo Foods

© Adamo Foods

Interviews

Adamo Foods: “Our NPD Pipeline is Vast and We Plan to Launch a Realistic Alternative to Every Type of Animal Whole Cut”

UK’s Adamo Foods, creator of fungi-based whole cuts, last week announced it had secured $2.5 million in seed funding to help scale production to pilot levels, expand its team with senior food industry experts, and develop new products, including a chicken breast alternative. Adamo’s mycelium steak, touted as the first ultra-realistic beef alternative made from fungi, aims to disrupt the whole-cut meat market by offering a cleaner-label, high-protein product with significantly lower environmental impact. The company is gearing up for a limited UK pilot launch, followed by a broader European rollout. We were excited to finally speak with CEO and founder Pierre Dupuis who tells vegconomist that the team has developed a technology that allows them to effectively mimic animal muscle tissue. “We’re clear and …

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MF sizzle this not that emissions campaign

© Meatless Farm

Sustainability / Environment

When Public Are Made Aware Beef Burgers Cause 85% More Emissions, Majority Are Keen to Swap

When consumer attention is brought to the impact on the planet caused by the foods they eat, it can have a considerable effect on their purchasing choices. Essentially, the general public is conscious of the effects of emissions on climate, and if a swap to an equivalent, plant-based product is made simple for meat-eaters, the majority are prepared to alter their consumer behaviour in order to make a positive impact. A recently activated OOH campaign by UK brand Meatless Farm, featuring billboards with the slogans “Fry this, not that”, and “Sizzle this, not that”, brought public awareness to the impact caused by their meat consumption, in a non-preachy way that offers a simple and appealing swap. A consumer survey around the campaign found that the …

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© The Happy Pear
Products & Launches

Irish Plant-Based Brand The Happy Pear Announces UK Retail Launch

The Happy Pear, a plant-based brand based in the Republic of Ireland, has announced an upcoming expansion into UK retailers. Founded 20 years ago by twin brothers Dave and Steve Flynn, The Happy Pear’s stated mission is to help people eat more vegetables. The brand’s ambient products — a line of high-fibre granolas and vitamin drinks — will be the first to launch in the UK, and there are plans to expand this range. Additionally, the brand hopes to extend the launch to its popular chilled products, which include pesto and hummus. All the products are said to be made with 100% natural ingredients and feature sustainable packaging. The launch comes after The Happy Pear successfully raised €2.5 million in the space of just ten …

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