Image credit: Foodiq

Manufacturing & Technology

Foodiq Introduces MLC Technology, “Leading the Charge in the Plant-Based 2.0 Revolution”

Finnish plant-based foods innovator and co-manufacturing provider Foodiq has introduced its new Multi-Layer Cooking (MLC) technology for dairy-free products such as fermented yogurts, puddings, spreadable cheeses, and even ready-to-serve soups and sauces.   Presenting it as a key development in the transition to plant-based 2.0, the technology can work with different raw ingredients, including oats, hemp, rice, and fruits. This diverse range of choices facilitates the creation of customized products with desired characteristics, such as high protein content, low sugar, or clean labeling, explains the Finnish innovator. “This offers an exciting opportunity to research and experiment with unconventional raw materials and develop new food products that are healthier, sustainable and delicious,” said Petri Kallio, factory director at Foodiq. From testing to large scale production MLC can perform …


Dairy-Free Cream Cheese Bar

©Simply V

Products & Launches

Europe’s SimplyV Launching First Plant-Based Cream Cheese Bar in US

European brand SimplyV announces it is expanding its popular plant-based cream cheese to the US market, via distributor Franklin Foods. Made from almonds, Franklin says the chef-tested product offers the same taste and texture as dairy cream cheese, and will roll out to food service and retailers in March 2023.  According to SimplyV, its plant-based cream cheese has been a market leader in Europe for the past five years, and this is the first time the product will be available to US customers. The launch will include ‘the first’ dairy-free cream cheese sold in bars, in addition to tubs and single-serve cups. Simply V cream cheese is described as a versatile alternative that can be spread, whipped and used for thickening. The product is also …