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Oatly's Game-Changing Vegan Soft Serve Right in time for summer, Oatly released its newest product, a vegan soft serve available in a number of U.K. locations in London. To celebrate the launch, Oatly just opened the first vegan soft serve pop-up shop in central Amsterdam. The shop, open for two months long, marks the company's efforts and ambition to democratise oat-based alternatives and increase consumption occasions for oat-based products. This highly anticipated release fills a void in the market, offering a delectable vegan soft-serve option that's been sorely missed. Oatly continues to push the boundaries of plant-based innovation, and this launch is a testament to their commitment to providing delicious alternatives for all. Oatly has taken an interesting approach with the launch of its first soft serve. Instead of distributing it across grocery retail and making it available for shoppers to purchase from any supermarket, Oatly is launching this new frozen treat only through food service providers. Consumers can only try it through the out-of-home channel: restaurants, food trucks, or coffee shops. The company has partnered with London-based Fortnum & Mason, The Breakfast Club, and JENKI, a matcha bar that will offer a matcha-flavoured vegan soft serve. Not only that, Oatly has launched its summer tour, "Oats on Tour 2023," to bring the vegan soft serve experience across Europe. The brand will be present at festivals with its branded food truck, offering free soft-serve ice cream to as many people as possible. This initiative aims to encourage more individuals to try plant-based versions of traditional dairy treats and make it easier for people to incorporate plant-based food and drinks into their everyday lives. Whether you're in the U.K. and can visit the partnering locations or happen to be in Amsterdam during the summer, make sure to seize the opportunity to indulge in Oatly's revolutionary vegan soft serve. It's time to treat yourself to a creamy, guilt-free delight that pushes the boundaries of taste and innovation. #food #innovation #oatly #vegan #foodproduction

Biona Broadens Product Line with Organic Bakery and Ready-Meal Options as Demand for Health-Focused Convenience Grows Biona Organic, the top organic food supplier for UK retailers, is expanding its product range this November with a trio of new bakery items and two quick-cook risottos, aiming to meet growing consumer demand for wholesome, convenient, and minimally processed food options. The company, which supplies popular organic foods across major UK retailers, hopes to tap into the increasing shift toward clean-label, plant-based, and sustainable choices. The three new bakery items include a twin pack of Rustic Seeded Sourdough Baguettes, a four-pack of Oat Topped Wholemeal Rolls and a sliced Power Protein Bread. These additions are tailored to appeal to a wide range of consumer tastes, incorporating ingredients like oats, sunflower seeds, and flax seeds to provide textures and nutrients that meet rising health standards. “Each of these new breads has been designed to offer variety, nutrition, and convenience in every pack”, said Carmen Ferguson, Brand Manager at Biona’s parent company Windmill Organics. "With over three million UK consumers actively avoiding ultra-processed foods, our organic bakery launches align perfectly with the trend for clean-label, minimally processed products that still deliver on taste and texture”, she added that Biona’s organic range provides a wholesome alternative by avoiding chemical pesticides and artificial additives. Biona is introducing two new organic quick-cook risottos to complement its bakery range: Porcini Mushroom and Pumpkin. These risottos are organic, vegan and high in fibre, providing consumers with a healthier twist on the classic dish. Ready in just 15 minutes, the risottos are designed for busy individuals who want a rich, flavourful meal without the lengthy cooking times typically associated with risotto. “Made with quality organic ingredients, our new risottos have a creamy texture that perfectly complements the earthy porcini mushroom and seasonal pumpkin flavours”, said Ferguson. “They offer a delicious, quick, and convenient meal option that doesn’t compromise on healthfulness or flavour. With 90% of shoppers now incorporating ready-to-cook meals into their diets, we believe these risottos will be a popular choice among health-conscious consumers”. The latest products come amid a surge in demand for organic foods. Recent Nielsen data highlights that organic sales have grown by 6.4% over the last year, outpacing the 5.4% growth of non-organic foods as concerns around the cost-of-living ease. Furthermore, nearly 60% of UK shoppers now report buying organic products regularly, while 70% are willing to pay a premium for sustainably sourced groceries. Biona, whose bread category sales have surged by 183% from 2023 to 2024, is optimistic that these new additions will maintain this momentum.

Global Food Giants JBS and Sigma Alimentos in Bidding War for Oscar Mayer The iconic OSCAR MAYER FOODS brand, known for its hot dogs, cold cuts, and bologna, has sparked fierce competition as Brazilian meat giant JBS and Mexico's Sigma Alimentos Centro, S.A. de C.V. seek to acquire it from Kraft Heinz in a deal expected to reach nearly $3 billion. This potential divestment reflects Kraft Heinz’s ongoing strategy to prioritise healthier products in response to declining consumer interest in processed foods. As Kraft Heinz restructures, Oscar Mayer and other non-core brands have been grouped under its Balance division, which includes cheeses and coffees. The company's CEO, Carlos Abrams-Rivera, is leading this reorganisation to help improve the company’s stock performance, which has underperformed the S&P 500 Packaged Foods & Meats index. Sources indicate that Kraft Heinz is aiming for a valuation of around ten times Oscar Mayer's EBITDA, approximately $290 million, which would bring the sale price close to $3 billion. JBS and Sigma Alimentos are among several potential buyers that have expressed interest in Oscar Mayer, according to insiders familiar with the process. The current bidding battle marks another significant step in JBS's long-term strategy to expand its footprint in the U.S. food market. Known as the world’s largest meatpacker, JBS already controls prominent U.S. brands, including Pilgrim’s Pride and Swift. Owned by Brazilian billionaires Joesley and Wesley Batista Filho through their holding company J&F, JBS is positioning itself to capture more of the lucrative processed meats market. Sigma Alimentos, on the other hand, brings an extensive network in the Americas and Europe as a subsidiary of Mexican conglomerate Alfa. Since 1993, Sigma has distributed Oscar Mayer products in Mexico and offers a wide range of meats, cheeses, yoghurts and other refrigerated goods. Acquiring Oscar Mayer would strengthen Sigma's U.S. presence and expand its portfolio of recognisable brands. The potential sale of Oscar Mayer is part of a broader reshuffling in the consumer-packaged goods (CPG) industry, which has experienced a wave of major acquisitions and divestitures. High price inflation and weight-loss medications have weighed on demand for processed foods, driving companies to reconsider product lines and seek opportunities in higher-demand areas. Kraft Heinz’s reorganisation aims to streamline its focus and adapt to changing market conditions. Despite its household brand recognition, Oscar Mayer has not been immune to these industry-wide shifts. In 2019, Kraft Heinz wrote down the value of its Oscar Mayer and Kraft brands by $15.4 billion as consumer demand softened. Under CEO Carlos Abrams-Rivera, Kraft Heinz is committed to reshaping its portfolio, including Oscar Mayer, to improve the company's financial performance and address market pressures. 

Brace’s Bakery Reports Strong Financial Recovery with Surge in Turnover and Profit Brace's Bakery Ltd, a fourth-generation family business based in Newport, has reported a significant return to pre-tax profit and a surge in turnover in its latest financial year. The historic bakery, founded in 1902, supplies major supermarkets across South Wales and the West of England. For the period from October 2022 to September 2023, Brace's reported a pre-tax profit of £1.1 million, a dramatic turnaround from a loss of £2,197 the previous year. Overall profits rose to £819,568, up from £130,811, and turnover jumped by 21.7%, reaching £37.1 million compared to £30.5 million in the prior year. EBITDA also increased sharply from £919,000 to £2.3 million. Despite challenges in the competitive UK bakery market, the company had a "positive" year in terms of both turnover and profitability. Directors acknowledged ongoing struggles with inflation, driven by rising costs of flour, ingredients and labour. "This inflation left us no choice but to approach customers with a price increase; which, overall, was successful", they said. Consumer habits are also shifting, influenced by health-conscious trends and the cost-of-living crisis. "We are seeing consumers switch into other bakery categories in place of their standard sliced loaf", the company noted. While standard breads are in decline, Brace's has seen strong growth in its premium Welsh Legends range and other product lines. Looking ahead, Brace's remains optimistic about its future. The company continues to invest in new product development, equipment, and its employees. It recently revamped its Luxury range of sliced white bread with fresh, vibrant packaging to boost sales in a category that has been declining since the 1980s.  Director Jonathan Brace added: "It was a good year where we managed costs well and were fortunate to increase volumes. The outlook is still tough as eating habits diversify, but we are still in the game and fighting hard”. The company, which operates a plant bakery in Crumlin, invested £4 million in a new production line in 2022 to manufacture bread rolls, tea cakes, and hot cross buns. As consumer preferences continue to evolve, Brace's is committed to adapting and growing its product portfolio to meet market demands.

Quorn Foods Enters New Era as CEO Marco Bertacca Steps Down, David Flochel Takes Helm Amid Market Challenge Quorn Foods is undergoing a major leadership transition, with CEO Marco Bertacca stepping down after five years and David Flochel, former managing director of The HEINEKEN Company UK, taking over. Flochel, set to join the company in November 2024, brings extensive experience from various roles in the food and beverage industry, including senior leadership positions at Mars, Unilever, and more recently Haleon. His appointment comes as Quorn faces significant challenges, including a £63 million loss and its lowest sales since 2017, driven by weaker demand for vegan and plant-based products. Bertacca, who took over as CEO in January 2020, led Quorn through an unprecedented period of global upheaval. He steered the company through the COVID-19 pandemic, the ensuing cost-of-living crisis, and shifting consumer trends in the plant-based food sector. Under his leadership, Quorn launched several important initiatives, most notably the Marlow Ingredients division in 2023. This division marked a strategic shift for Quorn by making its core mycoprotein available to other food manufacturers as a B2B supplier. It aimed to expand its footprint in the meat alternatives market beyond just consumer products. In a statement reflecting on his time at the company, Bertacca said: “Despite the challenges with overall growth in the last few years, we have improved Quorn’s retail market share, achieved yearly growth in our foodservice and QSR business, and launched the new Marlow Ingredients business unit”. He expressed confidence in the future leadership, adding: “I know Quorn is in good hands. David is bringing an incredible depth of knowledge and experience into the company, and we are already working closely together to ensure a smooth transition”. Flochel, who brings a proven track record of business transformation from his time at Heineken UK, Selecta Group and Mars, is optimistic about his new role at Quorn. He described 2025 as a "reset year" for the company, emphasising the opportunity to revitalise Quorn's business amid the current challenges. “This is a brilliant opportunity to transform the business into the next stage of its journey, and I am delighted to be taking on this new role. I believe that with the right focus and execution, we can turn around the company and current category performance,” Flochel said. Flochel’s appointment signals a new phase for Quorn, as the company seeks to navigate the turbulent market environment and reignite growth in the alternative protein space. His experience in turning around businesses, particularly in leading a business and culture transformation at Heineken UK, will be crucial as Quorn looks to recover from recent financial setbacks and re-establish its foothold in the competitive plant-based market.

Leading the Charge: Lidl Commits to Plant-Based Protein Sales in UK Supermarkets Lidl GB has made a bold commitment that sets a new benchmark for UK supermarkets: by 2030, it aims to have 25% of its total protein sales come from plant-based sources. This industry-first announcement for UK retailers is part of Lidl’s larger strategy to promote sustainable food options and reduce its environmental impact. To achieve this ambitious target, Lidl plans to significantly expand its plant-based product range, starting with its own label Vemondo Plant! line. The company will triple the number of plant-based products available in its stores, launching 28 new items this month, including meat substitutes, tofu, ready meals, and dairy alternatives. By January 2025, the full national rollout will be complete, offering customers a wider variety of plant-based alternatives, with products like tofu priced at £1.75 and plant-based burgers at £1.89. “We’re the first UK retailer to set specific plant-based protein targets”, said Richard Bourns, Chief Commercial Officer at Lidl GB. “We are committed to breaking down key barriers like price, quality, and availability, ensuring that high-quality, affordable plant-based foods are accessible to all customers”. This move is driven by a 12% rise in demand for plant-based products over the past year, reflecting a growing consumer shift towards healthier and more sustainable food options. To meet this demand, Lidl will increase in-store visibility for its plant-based products by creating dedicated fixtures and ramping up marketing efforts. Additionally, the retailer has committed to doubling its sales of plant-based dairy alternatives, furthering its efforts to offer a wide range of plant-based options that align with its sustainability goals. Lidl’s initiative aligns with its broader goal of achieving net-zero emissions by 2050. The supermarket chain has placed a strong emphasis on reducing its Scope 3 emissions, which account for the indirect emissions produced by the products it sells, such as meat and dairy. By promoting plant-based alternatives, Lidl aims to significantly cut these emissions and contribute to a more sustainable food system. The UK’s plant-based food movement has been gaining traction, with other retailers like Tesco also committing to expand their plant-based offerings. However, Lidl’s decision to set clear, measurable targets for overall protein sales positions it as a leader in this shift. Advocacy groups have praised the retailer for taking a proactive approach to environmental sustainability. Emily Armistead, Interim Executive Director of Madre Brava, called Lidl’s plan a “game changer” for the UK food industry, applauding the supermarket for making plant-based eating more accessible to consumers.

Oatly and Black Sheep Coffee Forge Multi-Year Partnership to Expand Plant-Based Offerings in the UK UK-based speciality coffee chain Black Sheep Coffee has signed a multi-year supply agreement with Swedish oat milk brand Oatly, marking a significant collaboration in the UK’s growing plant-based coffee market. Under this deal, Oatly’s Barista Edition oat milk will become the default dairy alternative across all 100 Black Sheep Coffee locations in the UK, solidifying oat milk’s dominance as the preferred choice for plant-based coffee drinkers. This partnership introduces Oatly’s new 1.5-litre packaging specifically designed for high-volume coffee shops. The larger format offers several benefits for baristas, reducing the need for frequent restocking and minimising packaging waste, all while streamlining service efficiency. Black Sheep Coffee’s decision to adopt this larger format reflects its commitment to sustainability and meeting the rising demand for plant-based options. “Oatly’s exceptional taste and climate-friendly credentials align perfectly with our values here at Black Sheep Coffee, which is why we’ve chosen it as our oat drink of choice”, said a Black Sheep Coffee spokesperson. The move comes at a time when oat milk has established itself as the leading plant-based milk in the UK. According to the World Coffee Portal’s Project Café UK 2024 report, oat milk is now the most popular dairy alternative for coffee drinkers, ahead of other options like coconut (14%), almond (13%), and soya (12%). Oatly’s General Manager for the UK and Ireland, Bryan Carroll, underscored the importance of understanding consumer needs in a changing market: “To achieve our mission to be wherever dairy is, we need to do more than just make best-in-class products […] We also need to work with partners like Black Sheep to understand how best we can serve the needs of our customers. The 1.5L format was designed with professional baristas in mind”. The partnership with Black Sheep Coffee represents a key step in Oatly’s strategy to deepen its presence in the UK, where the oat milk brand already supplies approximately 2,000 coffee shops. Oatly first entered the UK market in 2013 through a distribution partnership with high-end supermarket Waitrose, and it has steadily grown its footprint ever since. Black Sheep Coffee, founded in 2013 by Gabriel Shohet and Eirik Holth, has also been expanding its global presence, with stores in the UAE, France, and the United States. As the chain seeks to raise £15 million ($18.9 million) to fund further international growth, its collaboration with Oatly is seen as a pivotal move that could enhance its appeal to the growing number of consumers choosing sustainable and plant-based options.

Nestlé Announces Major Global Reorganisation and Leadership Changes Nestlé, the world’s largest food and beverage company, is implementing significant changes to its organisational structure, including a leaner executive board and the merger of key geographic zones. These changes, approved by the board of directors, will take effect on 1st January 2025 and are part of a broader strategy to streamline decision-making and strengthen global initiatives under the leadership of newly appointed CEO Laurent Freixe. Nestlé’s Latin America (LATAM) and North America (NA) regions will be merged into a single Zone Americas (AMS), to be led by Steve Presley. Presley, currently the head of North America, will relocate to Nestlé's global headquarters in Vevey, Switzerland. Meanwhile, the Greater China Region (GCR) will be absorbed into the Asia, Oceania and Africa (AOA) Zone under the leadership of Remy Ejel. This means David Zhang, who currently leads GCR, will step down from the executive board but remain as Chairman and CEO of Nestlé GCR. The Europe (EUR) Zone, led by Guillaume Le Cunff, remains unchanged in this restructuring. This consolidation is designed to "increase simplicity, speed up decision-making and strengthen momentum behind global initiatives", said Freixe. The changes in regional leadership will be accompanied by a slimmer executive board. Bernard Meunier, who leads strategic business units (SBUs) and marketing, will step down from the executive board. His successor, David Rennie, will assume responsibility for all SBUs and the marketing and sales function. Rennie, currently overseeing Nestlé’s coffee brands (excluding Nespresso), will now have expanded responsibilities as he takes over from Meunier. Nestlé Nespresso SA, a distinct brand within the company, will continue to be led by Philipp Navratil, who will also join the executive board. Nestlé Health Science, led by Anna Mohl, remains a vital unit, maintaining its current leadership. Furthermore, the company’s global reporting will now encompass five segments: Zone AMS, Zone AOA, Zone EUR, Nestlé Health Science and Nespresso. Freixe emphasised the importance of a more agile structure: "A leaner executive board structure will increase simplicity, accelerate decision-making, and strengthen our focus on market execution across the group". This aligns with Nestlé’s ongoing drive to adapt to changing consumer demands and boost market share. He also emphasised Nestlé’s commitment to accelerating its digital transformation. By adopting a data-driven approach powered by artificial intelligence, the company aims to enhance real-time decision-making. In 2024, Nestlé faced challenges from high inflation and shifting consumer preferences, leading to a downgrade of its sales outlook. Nestlé expects organic sales growth of around 2% for 2024, down from its earlier forecast of 3%. The company also anticipates an underlying trading operating profit margin of about 17%. 

NotCo’s Groundbreaking Generative AI for Flavours and Fragrances NotCo, the leading player in the food-tech industry, has introduced an innovative generative AI tool, the Generative Aroma Transformer (GAT), capable of creating entirely new flavour and fragrance formulations from simple text prompts. This cutting-edge technology, unveiled at the Food AI Summit last month, holds the potential to disrupt a wide array of consumer goods markets. Aadit Patel, NotCo’s Senior VP of Product, shared insights into GAT’s groundbreaking capabilities: “The system intakes your prompt, such as ‘an ocean scent on a breezy summer day on a tropical island, and creates a novel chemical formulation of that scent in one shot”. The Generative Aroma Transformer operates on a "natural language to chemical composition" framework, converting descriptive prompts into molecular formulas. The process involves tokenising molecules—breaking them down into smaller components that the AI can understand and manipulate. The system then uses a dual-system transformer network with an encoder and decoder. The encoder captures the user's desired aroma profile, while the decoder generates the molecular structure that corresponds to the scent. According to research presented at the Food AI Summit, the AI model has been trained on an extensive dataset of historical fragrance formulations and molecular structures. GAT leverages a Graph Neural Network model that represents each molecule as a graph, detailing its atomic structure and properties. The results have been remarkable. In blind smell tests, fragrances created by GAT were indistinguishable from those crafted by human perfumers—a significant finding considering the global scarcity of expert perfumers, with only 600 certified professionals worldwide. This level of precision demonstrates GAT’s potential to speed up and democratise fragrance and flavour formulation, traditionally a time-consuming and resource-heavy process. The development of new formulations for flavours and fragrances often takes weeks or even months of meticulous work by human experts. GAT, however, promises to cut this time down to mere seconds, potentially slashing the costs associated with developing these products. This innovation aligns with NotCo’s broader mission of transforming the food industry through technology. Known for its AI platform Giuseppe, NotCo has made a name for itself by creating plant-based alternatives that replicate the taste and texture of meat and dairy products. From juicy chicken patties to plant-based versions of Kraft mac and cheese, Giuseppe analyses the molecular structure of animal products and recreates them using combinations of over 300,000 edible plants. For those interested in diving deeper into NotCo’s GAT technology, the company’s Machine Learning Team Leader, Francisco Clavero, and Key Flavour and Fragrance Scientist, Cindy Sigler, will be featured today at the Food AI Co-Lab.

Vegan Food Group Sells German Factory to Focus on Expansion, Partners with Tofu Innovator Vegan Food Group (VFG) has sold its Wiesbaum production facility in Germany to European tofu producer, The New Originals Company, as part of a strategic shift to focus on expanding operations at its larger Lüneburg plant. The sale follows VFG’s acquisition of Tofutown.com GmbH earlier this year and includes the transfer of assets, brands, and tofu manufacturing capabilities. CEO of VFG, Dave Sparrow, emphasised the importance of this decision for the company’s long-term growth strategy. “This strategic asset sale of the Wiesbaum site allows us to concentrate our resources on expanding our Lüneburg facility, which is key to our long-term growth plans”, he said. The Lüneburg site, a 600,000 sq. ft facility in Lower Saxony, produces the majority of VFG’s plant-based products. The partnership with the New Originals Company, which purchased the Wiesbaum site, ensures the continued production of high-quality tofu products. Sparrow explained that tofu remains an important category for VFG, with new product launches expected in early 2025. "This transaction enables us to optimize our operations while ensuring the continued production of high-quality tofu products through the New Originals’ expertise in this field”, he added. New Originals CEO Matthias Krön praised the long-standing tofu production tradition at the Wiesbaum site, which has been producing organic tofu since the 1980s: “The New Originals is proud to continue this long tradition and will continue pioneering tofu as a key part of the food transition in Europe”. He also confirmed that the company will partner with VFG in the UK, leveraging VFG’s distribution channels across Europe. VFG’s acquisition of TofuTown marked its largest deal to date, positioning the group for profitability with projected revenues exceeding £85m. The company owns a broad portfolio of plant-based brands, including Meatless Farm, VFC and Clive's. VFG is committed to scaling its plant-based offerings and, through this partnership, aims to strengthen its tofu production while focusing on broader product innovation. Both companies share a common goal of promoting sustainable, plant-based nutrition across Europe. As Tofutown CEO Markus Kerres noted: “We believe this transaction will benefit both companies in their respective missions to promote plant-based nutrition”.