PlantPlus Acquires Plant-Based Food Makers Sol Cuisine, DEW
Chicago-based PlantPlus Foods, maker of plant-based foods with a joint venture between a leading global food solutions and nutrition company, ADM, and one of the leaders in the protein sector, Marfrig, announced its portfolio expansion in North America with the acquisition of Sol Cuisine following the recent acquisition of DEW Drink Eat Well, which has the Hilary’s brand.
These strategic acquisitions further position PlantPlus Foods as an industry enabler in the plant-based space as the company seeks to deliver more high-quality plant-protein choices for flexitarian, meat-eating and vegan consumers alike across the Americas, according to the company.
Sol Cuisine further expands the company’s portfolio to include plant-forward and meat analogue products in appetizers, entrees and meat analogue components to better meet the needs of consumers and their lifestyle choices across multiple categories. PlantPlus Foods is able to augment its scaled raw materials, high-capacity production and distribution capabilities from parent companies and strategic partners. These capabilities enable an end-to-end, vertically integrated ecosystem to support enriching plant-based protein choices.
The high demand for accessible and nutrition-forward products in the rapidly growing North American plant-based market provides the opportunity for PlantPlus Foods and its newly acquired partners to satisfy the needs of consumers while capitalizing on the potential of where the industry can grow. PlantPlus Foods looks to expand production and commercialization for plant-based protein products as it builds capabilities and infrastructures that will benefit the industry as a whole. PlantPlus Foods will continue to identify and address the industry’s white spaces while providing solutions to increase accessibility to more plant-based protein choices – enabling the industry to realize its enormous potential.
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Sol Cuisine is a fast-growing producer of branded and private label, consumer-preferred plant-based protein offerings across key center-of-plate and appetizer categories. The Company’s products are offered through an established omni-channel distribution platform in Canada, the United States and Mexico.
Hilary’s cooks craveable plant-based foods that are packed with whole veggies, grains, and beans that are always non-GMO and free from the top 12 common food allergens including wheat/gluten, soy, dairy, egg and nuts. The product portfolio consists of plant-based burgers and sausages and is distributed in the United States and Canada.
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Veganzone App Promotes Plant-Based Lifestyle
Veganzone, a “super app” for those who adopt a vegan, vegetarian or plant-based lifestyle, completed the beta process and launched in 196 countries.
Designed to connect nearly 100 million vegans around the world, Veganzone is a super-app platform where plant-based users can enjoy sharing common values and discover nearby restaurants, products, events, news, recipes and more.
Vegan & Cruelty-Free Product Scanner, Vegan Calculator, Nutrition, Nearby Restaurants, Recipes and Vegan News are among its most-liked features.
“Veganzone is here to make sure everyone who is interested in a plant-based lifestyle feels at home, can ask questions, can learn easily and share their experience because we want veganism to be accessible for everyone,” said Veganzone’s founder, entrepreneur Murat Aksu.
“The app is promoted to vegetarians, too, because so many of them are considering going all-out cruelty-free and turning vegan, and that’s why the numbers of vegans across the world is showing a meteoric rise. Veganzone is available free of charge on Google Play Store and App Store,” he added.
Veganzone was founded in New York in March 2021 by Selin Tuyen, Murat Aksu and Ogous Chan Ali. Veganzone, which received its first investment from Focus Global Project with a Valuation of $3 million in March, is organizing a new investment round for new investors in February 2022.
Read more news about plant-based products in Gourmet News by subscribing today.
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Noodles with a Protein-Powered Difference
By Lorrie Baumann
If you had to pick one food that transcends culture and geography, you’d probably have to think about it for a while, but you might very well land on the noodle. Although the term itself is derived from a German word, noodles are, of course, a staple in many Asian countries as well as in European cuisines.
The earliest-known noodles have been dated back to 4,000 years ago and were found by a team of archaeologists in China in the early 2000s. They were made of two kinds of millet that had been ground into flour to make a dough that was then shaped into the noodles. Although they’re much tougher than modern wheat noodles, the same kind of millet noodles are consumed in China today.
Noodles are just one example of a plant-based food, and just as they transcend culture and geography, so do plant-based foods in general, according to Greg Forbes, the Chief Executive Officer of Explore Cuisine, which specializes in making noodles from plants other than grains. “The people embracing plant-based are driven by beliefs important to them other than geography,” he said. “I was brought up in traditional marketing, where everything was segmented. The set of beliefs around plant-based transcends geography.”
The company is driven by the questions of how to deliver plant-based protein as cleanly as possible and by the question of how to deliver variety within the pasta category, Forbes said. Explore Cuisine started down that path because the company’s Founder had a daughter who would eat only pasta with ketchup, and her father was concerned that she wasn’t getting enough protein in her diet. He found tofu noodles in the market, offered them to her in a meal. She noticed right away that these noodles weren’t the wheat flour-based pasta she was used to, but declared that she quite liked them anyway. Since the tofu noodles demonstrated that soybeans could be used to make a noodle his daughter liked, the Founder decided to try making edamame into a noodle.
Explore Cuisine has now been making edamame noodles for more than a decade – the first was made in 2010. Americans had already started becoming concerned about gluten and carbohydrates, so when Explore Cuisine introduced its noodles made from edamame and then chickpeas and pulses like green lentils, the market was ready for them. “It was a trend that was growing, and we provided an answer to that problem – gluten free, lower in carbs and, you know what, a pasta for people who were looking for more protein,” Forbes said. “We responded to a consumer need in the market, but in a relatively unique way.”
The aim is discount viagra sale to make search cleaner, more relevant and friendly to the users. Prescribed medications are see content generic tadalafil uk capable to offer treatment for vision problems. Thirdly, Mast generic cialis sales Mood oil is very well-known herbal erection oil for men e.g. It boosts energy level, lowers blood sugar level. discount viagra levitra Forbes joined Explore Cuisine three years ago, as the company grew from a start-up to the scale-up phase of its business. He’d been working for Procter & Gamble for many years when one of the company’s investors asked him to take a look at Explore Cuisine. “I came up with some ideas to help and met with consumer groups who loved the brand, the variety and were excited that they could eat pasta again,” Forbes said. “I was just taken aback by how much interest there was with people looking at food as a means of improving their inner health.”
He was excited by the natural foods consumers who were passionate about their nutrition and about plant-based protein as an alternative to meat. “Actually, you know what, it’s more about variety, even among meat-eaters,” he said. “We wanted to become something that someone could use to get some variety. Pasta’s a nice ingredient, but if I want something that’s quick and easy to prepare and want something with some protein – we can do a lot with that to make it interesting and different.”
By using edamame, chickpeas or green lentils rather than wheat flour to make its noodles, Explore Cuisine eliminates the gluten but also enhances the protein content of the pasta. “And you add a sauce to it, and it offers you the flexibility to do what you want with it,” Forbes said.
Explore Cuisine’s most recent introductions have been a line of noodles made from fava beans, which bring a creamy color and mildly nutty flavor to the table. “With a sauce on it, people cannot tell the difference between a fava penne and a wheat penne,” Forbes said.
Through the company’s Food to Thrive Foundation, these products like noodles made from mung beans are being developed in an innovation facility built by Explore Cuisine in Thailand. Since opening the new facility last year, the foundation is working with the local rice farmers to train them in organic farming methods and to introduce them to the idea of using mung and fava beans as rotation crops for rice in areas where they needed a new crop to generate cash flow during seasons when they were unable to grow rice as well as to produce nitrogen for their soil so they didn’t have to get the nitrogen from chemical fertilizers. “We take the economic risk away from them to encourage them to try something new,” Forbes said. “Fava and mung beans grow well in the dry season. They require a relatively low quantity of water, so it works as a second crop.”
“We feel very good as a company about the work we’ve done in Thailand,” he added. “We’re very excited about the future.”
