This Week In Food: Bell Group new vegan line and Innocent's carbon neutral factory

This Week In Food: Bell Group new vegan line and Innocent's carbon neutral factory

By
Nicola Spalding
October 16, 2020

In This Week In Food's major news, the Bell Group announced a new vegan line of their most iconic brands, including the Laughing Cow. We learn more about Innocent's plan to build a carbon neutral factory in the Netherlands.

And we too have a lot to celebrate this week at FoodHack. Our Discovery board just hit 4k+ users, our London team just hosted their first meetup, Brussels ambassador, Aurianne just launched her own startup and I'd like to officially welcome Nicola to the team who's writing the newsletter digests you all love. Finally, we're hiring for an APAC expansion coordinator to help FoodHack set up new hubs in the region. Know some? Please do share it the word 🙏

We've also become obsessed with aquafaba this week. That liquid gold that drains from your everyday can of chickpeas can do it all - from vegan mayonnaise, cheeses, butter, sauces, and more. Check out our deep-dive for more(FoodHack+ exclusive). Long story short, get in on the faba hype.

Subscribe to our Weekly News:

Weekly Digest

  • 🍸 From craft infused cocktail in a tea bag (yeah, that's a thing) to upcycled coffee fruit snacks - meet this weeks top 3 startups of FoodHack Discovery.
  • 💡We were excited to attend the Big Idea Ventures virtual Demo Day yesterday and it did not disappoint. Twelve pitches from incredibly innovative startups, and the chance to network and invest. Also, don’t miss the Thought For Food: 2020 Challenge Finale at 4pm CEST today which has an incredible lineup of finalists pitching their ideas.
  • 🐷 McDonald’s Hong Kong launched an all-new vegetarian menu across 400+ outlets in Hong Kong and Macau. The highlight? Six of the dishes contain the vegan ‘spam’ substitute OmniPork Luncheon, which is huge news in a city where over 70% of its population eat luncheon meat once a week.
  • 🧀 French cheese giant Bel Group announced it will be launching plant-based versions of its core lines, including The Laughing Cow, Babybel and Boursin. Given that ten million portions of Bel Group cheese are consumed each day, this is a big deal.
  • 🐓 If you’re UK-based and love a cheeky Nando’s, you can now try a plant-based version of your favourite chicken dishes, made from pea protein. Also, Qatar Airways announced its introduction of its first vegan in-flight menu.
  • 😰 Nutrition for health: Tel Aviv-based personalised nutrition startup myAir has developed a range of plant-based nutrition bars which it claims can reduce stress. Consumers complete an online questionnaire and myAir’s algorithm uses those answers plus smart watch data to design a personalised subscription program of nutrition bars to tackle health issues and stress levels.
  • 👵 Also this week Nestlé Health Science launched Celltrient Cellular Nutrition, a range of supplements which are said to address age-associated cellular decline. Sign me up!
  • 🧃 Sustainable production: Juice and smoothie company Innocent is opening ‘the blender’ at the Port of Rotterdam in the Netherlands, a $250M production site which will be completely carbon neutral.
  • 🥖 In the US, Panera Bread has become the first national chain to label its dishes as ‘climate friendly’, so if a product’s ingredients have a footprint of less than 5.38 kilograms of carbon dioxide equivalent it’ll get marked up as a ‘Cool Food Meal’.

  • 🚀 The future of food: The Good Food Institute India held its Smart Protein Summit last week, to progress an industry that it says will be worth a billion dollars within a decade. Spanish food tech startup Novameat has prototyped 3D printing hybrid meats made from plant-based ingredients and cultured meat cells, but the CEO of Impossible Foods thinks that cell-based meat will ‘never be a commercial endeavour’.
  • 💳 Contactless transactions: Piestro’s automated pizzerias can make a pizza in under three minutes, and now they have partnered with robotics company Kiwibot to offer consumers a completely contactless pizza delivery experience. Similarly, smart shopping startup Caper just announced its latest product, the Caper Counter, which uses built-in cameras, computer recognition and AI to recognise grocery items and tally up the cost, so consumers can have a contact-free shopping experience.
  • 📈What's up: Microalgae: According to scientists at Unilever, microalgae ingredients could be the new sustainable superfood to save the planet. They’re packed with protein, antioxidants, vitamins and minerals, but have always tasted a little funky, until now. No surprise, then, that microalgae producer Allmicroalgae is doubling its output to meet increased demand.
  • 🎨 Speaking of overcoming weird tastes, Synergy Flavors has been working on a range of new flavours for plant-based protein products, and has called it Paired to Perfection.
  • 🇬🇧 Best of British: With the news that the UK governmentrejected an Agriculture Bill to ensure that food imports from future trade deals meet current UK food safety and animal welfare standards, I’m about ready to find somewhere else to live. But it’s ok, because we can make the most of our British mealtime heritage with these new flavour launches from crisp producer Kettle. Yay.
  • 🐝 Save the bees: California-based food tech startup MeliBio has been working on a honey alternative which is molecularly identical to the real thing, but without the involvement of bees.
  • 🐟 The new Friend of the Sea Golden Standard, introduced this week by the World Sustainability Organisation and the Good Food Institute, will ensure that plant-based seafood brands can better communicate the sustainability of their products to consumers.
  • 💰 Snack-maker Benestar Brands is investing $24M in a new production facility in North Carolina, which could see the state’s GDP grow by $431M over 12 years.
Written by
Nicola Spalding

Nicola is a trends analyst and content writer based in West Yorkshire. She has ten years' experience in UK and international retail, including a stint as a trend and innovation specialist for Morrisons supermarkets. A born foodie who loves words, it made sense for her to start writing about all the exciting things happening in food.

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In This Week In Food's major news, the Bell Group announced a new vegan line of their most iconic brands, including the Laughing Cow. We learn more about Innocent's plan to build a carbon neutral factory in the Netherlands.

And we too have a lot to celebrate this week at FoodHack. Our Discovery board just hit 4k+ users, our London team just hosted their first meetup, Brussels ambassador, Aurianne just launched her own startup and I'd like to officially welcome Nicola to the team who's writing the newsletter digests you all love. Finally, we're hiring for an APAC expansion coordinator to help FoodHack set up new hubs in the region. Know some? Please do share it the word 🙏

We've also become obsessed with aquafaba this week. That liquid gold that drains from your everyday can of chickpeas can do it all - from vegan mayonnaise, cheeses, butter, sauces, and more. Check out our deep-dive for more(FoodHack+ exclusive). Long story short, get in on the faba hype.

Subscribe to our Weekly News:

Weekly Digest

  • 🍸 From craft infused cocktail in a tea bag (yeah, that's a thing) to upcycled coffee fruit snacks - meet this weeks top 3 startups of FoodHack Discovery.
  • 💡We were excited to attend the Big Idea Ventures virtual Demo Day yesterday and it did not disappoint. Twelve pitches from incredibly innovative startups, and the chance to network and invest. Also, don’t miss the Thought For Food: 2020 Challenge Finale at 4pm CEST today which has an incredible lineup of finalists pitching their ideas.
  • 🐷 McDonald’s Hong Kong launched an all-new vegetarian menu across 400+ outlets in Hong Kong and Macau. The highlight? Six of the dishes contain the vegan ‘spam’ substitute OmniPork Luncheon, which is huge news in a city where over 70% of its population eat luncheon meat once a week.
  • 🧀 French cheese giant Bel Group announced it will be launching plant-based versions of its core lines, including The Laughing Cow, Babybel and Boursin. Given that ten million portions of Bel Group cheese are consumed each day, this is a big deal.
  • 🐓 If you’re UK-based and love a cheeky Nando’s, you can now try a plant-based version of your favourite chicken dishes, made from pea protein. Also, Qatar Airways announced its introduction of its first vegan in-flight menu.
  • 😰 Nutrition for health: Tel Aviv-based personalised nutrition startup myAir has developed a range of plant-based nutrition bars which it claims can reduce stress. Consumers complete an online questionnaire and myAir’s algorithm uses those answers plus smart watch data to design a personalised subscription program of nutrition bars to tackle health issues and stress levels.
  • 👵 Also this week Nestlé Health Science launched Celltrient Cellular Nutrition, a range of supplements which are said to address age-associated cellular decline. Sign me up!
  • 🧃 Sustainable production: Juice and smoothie company Innocent is opening ‘the blender’ at the Port of Rotterdam in the Netherlands, a $250M production site which will be completely carbon neutral.
  • 🥖 In the US, Panera Bread has become the first national chain to label its dishes as ‘climate friendly’, so if a product’s ingredients have a footprint of less than 5.38 kilograms of carbon dioxide equivalent it’ll get marked up as a ‘Cool Food Meal’.

  • 🚀 The future of food: The Good Food Institute India held its Smart Protein Summit last week, to progress an industry that it says will be worth a billion dollars within a decade. Spanish food tech startup Novameat has prototyped 3D printing hybrid meats made from plant-based ingredients and cultured meat cells, but the CEO of Impossible Foods thinks that cell-based meat will ‘never be a commercial endeavour’.
  • 💳 Contactless transactions: Piestro’s automated pizzerias can make a pizza in under three minutes, and now they have partnered with robotics company Kiwibot to offer consumers a completely contactless pizza delivery experience. Similarly, smart shopping startup Caper just announced its latest product, the Caper Counter, which uses built-in cameras, computer recognition and AI to recognise grocery items and tally up the cost, so consumers can have a contact-free shopping experience.
  • 📈What's up: Microalgae: According to scientists at Unilever, microalgae ingredients could be the new sustainable superfood to save the planet. They’re packed with protein, antioxidants, vitamins and minerals, but have always tasted a little funky, until now. No surprise, then, that microalgae producer Allmicroalgae is doubling its output to meet increased demand.
  • 🎨 Speaking of overcoming weird tastes, Synergy Flavors has been working on a range of new flavours for plant-based protein products, and has called it Paired to Perfection.
  • 🇬🇧 Best of British: With the news that the UK governmentrejected an Agriculture Bill to ensure that food imports from future trade deals meet current UK food safety and animal welfare standards, I’m about ready to find somewhere else to live. But it’s ok, because we can make the most of our British mealtime heritage with these new flavour launches from crisp producer Kettle. Yay.
  • 🐝 Save the bees: California-based food tech startup MeliBio has been working on a honey alternative which is molecularly identical to the real thing, but without the involvement of bees.
  • 🐟 The new Friend of the Sea Golden Standard, introduced this week by the World Sustainability Organisation and the Good Food Institute, will ensure that plant-based seafood brands can better communicate the sustainability of their products to consumers.
  • 💰 Snack-maker Benestar Brands is investing $24M in a new production facility in North Carolina, which could see the state’s GDP grow by $431M over 12 years.

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In This Week In Food's major news, the Bell Group announced a new vegan line of their most iconic brands, including the Laughing Cow. We learn more about Innocent's plan to build a carbon neutral factory in the Netherlands.

And we too have a lot to celebrate this week at FoodHack. Our Discovery board just hit 4k+ users, our London team just hosted their first meetup, Brussels ambassador, Aurianne just launched her own startup and I'd like to officially welcome Nicola to the team who's writing the newsletter digests you all love. Finally, we're hiring for an APAC expansion coordinator to help FoodHack set up new hubs in the region. Know some? Please do share it the word 🙏

We've also become obsessed with aquafaba this week. That liquid gold that drains from your everyday can of chickpeas can do it all - from vegan mayonnaise, cheeses, butter, sauces, and more. Check out our deep-dive for more(FoodHack+ exclusive). Long story short, get in on the faba hype.

Subscribe to our Weekly News:

Weekly Digest

  • 🍸 From craft infused cocktail in a tea bag (yeah, that's a thing) to upcycled coffee fruit snacks - meet this weeks top 3 startups of FoodHack Discovery.
  • 💡We were excited to attend the Big Idea Ventures virtual Demo Day yesterday and it did not disappoint. Twelve pitches from incredibly innovative startups, and the chance to network and invest. Also, don’t miss the Thought For Food: 2020 Challenge Finale at 4pm CEST today which has an incredible lineup of finalists pitching their ideas.
  • 🐷 McDonald’s Hong Kong launched an all-new vegetarian menu across 400+ outlets in Hong Kong and Macau. The highlight? Six of the dishes contain the vegan ‘spam’ substitute OmniPork Luncheon, which is huge news in a city where over 70% of its population eat luncheon meat once a week.
  • 🧀 French cheese giant Bel Group announced it will be launching plant-based versions of its core lines, including The Laughing Cow, Babybel and Boursin. Given that ten million portions of Bel Group cheese are consumed each day, this is a big deal.
  • 🐓 If you’re UK-based and love a cheeky Nando’s, you can now try a plant-based version of your favourite chicken dishes, made from pea protein. Also, Qatar Airways announced its introduction of its first vegan in-flight menu.
  • 😰 Nutrition for health: Tel Aviv-based personalised nutrition startup myAir has developed a range of plant-based nutrition bars which it claims can reduce stress. Consumers complete an online questionnaire and myAir’s algorithm uses those answers plus smart watch data to design a personalised subscription program of nutrition bars to tackle health issues and stress levels.
  • 👵 Also this week Nestlé Health Science launched Celltrient Cellular Nutrition, a range of supplements which are said to address age-associated cellular decline. Sign me up!
  • 🧃 Sustainable production: Juice and smoothie company Innocent is opening ‘the blender’ at the Port of Rotterdam in the Netherlands, a $250M production site which will be completely carbon neutral.
  • 🥖 In the US, Panera Bread has become the first national chain to label its dishes as ‘climate friendly’, so if a product’s ingredients have a footprint of less than 5.38 kilograms of carbon dioxide equivalent it’ll get marked up as a ‘Cool Food Meal’.

  • 🚀 The future of food: The Good Food Institute India held its Smart Protein Summit last week, to progress an industry that it says will be worth a billion dollars within a decade. Spanish food tech startup Novameat has prototyped 3D printing hybrid meats made from plant-based ingredients and cultured meat cells, but the CEO of Impossible Foods thinks that cell-based meat will ‘never be a commercial endeavour’.
  • 💳 Contactless transactions: Piestro’s automated pizzerias can make a pizza in under three minutes, and now they have partnered with robotics company Kiwibot to offer consumers a completely contactless pizza delivery experience. Similarly, smart shopping startup Caper just announced its latest product, the Caper Counter, which uses built-in cameras, computer recognition and AI to recognise grocery items and tally up the cost, so consumers can have a contact-free shopping experience.
  • 📈What's up: Microalgae: According to scientists at Unilever, microalgae ingredients could be the new sustainable superfood to save the planet. They’re packed with protein, antioxidants, vitamins and minerals, but have always tasted a little funky, until now. No surprise, then, that microalgae producer Allmicroalgae is doubling its output to meet increased demand.
  • 🎨 Speaking of overcoming weird tastes, Synergy Flavors has been working on a range of new flavours for plant-based protein products, and has called it Paired to Perfection.
  • 🇬🇧 Best of British: With the news that the UK governmentrejected an Agriculture Bill to ensure that food imports from future trade deals meet current UK food safety and animal welfare standards, I’m about ready to find somewhere else to live. But it’s ok, because we can make the most of our British mealtime heritage with these new flavour launches from crisp producer Kettle. Yay.
  • 🐝 Save the bees: California-based food tech startup MeliBio has been working on a honey alternative which is molecularly identical to the real thing, but without the involvement of bees.
  • 🐟 The new Friend of the Sea Golden Standard, introduced this week by the World Sustainability Organisation and the Good Food Institute, will ensure that plant-based seafood brands can better communicate the sustainability of their products to consumers.
  • 💰 Snack-maker Benestar Brands is investing $24M in a new production facility in North Carolina, which could see the state’s GDP grow by $431M over 12 years.

In This Week In Food's major news, the Bell Group announced a new vegan line of their most iconic brands, including the Laughing Cow. We learn more about Innocent's plan to build a carbon neutral factory in the Netherlands.

And we too have a lot to celebrate this week at FoodHack. Our Discovery board just hit 4k+ users, our London team just hosted their first meetup, Brussels ambassador, Aurianne just launched her own startup and I'd like to officially welcome Nicola to the team who's writing the newsletter digests you all love. Finally, we're hiring for an APAC expansion coordinator to help FoodHack set up new hubs in the region. Know some? Please do share it the word 🙏

We've also become obsessed with aquafaba this week. That liquid gold that drains from your everyday can of chickpeas can do it all - from vegan mayonnaise, cheeses, butter, sauces, and more. Check out our deep-dive for more(FoodHack+ exclusive). Long story short, get in on the faba hype.

Subscribe to our Weekly News:

Weekly Digest

  • 🍸 From craft infused cocktail in a tea bag (yeah, that's a thing) to upcycled coffee fruit snacks - meet this weeks top 3 startups of FoodHack Discovery.
  • 💡We were excited to attend the Big Idea Ventures virtual Demo Day yesterday and it did not disappoint. Twelve pitches from incredibly innovative startups, and the chance to network and invest. Also, don’t miss the Thought For Food: 2020 Challenge Finale at 4pm CEST today which has an incredible lineup of finalists pitching their ideas.
  • 🐷 McDonald’s Hong Kong launched an all-new vegetarian menu across 400+ outlets in Hong Kong and Macau. The highlight? Six of the dishes contain the vegan ‘spam’ substitute OmniPork Luncheon, which is huge news in a city where over 70% of its population eat luncheon meat once a week.
  • 🧀 French cheese giant Bel Group announced it will be launching plant-based versions of its core lines, including The Laughing Cow, Babybel and Boursin. Given that ten million portions of Bel Group cheese are consumed each day, this is a big deal.
  • 🐓 If you’re UK-based and love a cheeky Nando’s, you can now try a plant-based version of your favourite chicken dishes, made from pea protein. Also, Qatar Airways announced its introduction of its first vegan in-flight menu.
  • 😰 Nutrition for health: Tel Aviv-based personalised nutrition startup myAir has developed a range of plant-based nutrition bars which it claims can reduce stress. Consumers complete an online questionnaire and myAir’s algorithm uses those answers plus smart watch data to design a personalised subscription program of nutrition bars to tackle health issues and stress levels.
  • 👵 Also this week Nestlé Health Science launched Celltrient Cellular Nutrition, a range of supplements which are said to address age-associated cellular decline. Sign me up!
  • 🧃 Sustainable production: Juice and smoothie company Innocent is opening ‘the blender’ at the Port of Rotterdam in the Netherlands, a $250M production site which will be completely carbon neutral.
  • 🥖 In the US, Panera Bread has become the first national chain to label its dishes as ‘climate friendly’, so if a product’s ingredients have a footprint of less than 5.38 kilograms of carbon dioxide equivalent it’ll get marked up as a ‘Cool Food Meal’.

  • 🚀 The future of food: The Good Food Institute India held its Smart Protein Summit last week, to progress an industry that it says will be worth a billion dollars within a decade. Spanish food tech startup Novameat has prototyped 3D printing hybrid meats made from plant-based ingredients and cultured meat cells, but the CEO of Impossible Foods thinks that cell-based meat will ‘never be a commercial endeavour’.
  • 💳 Contactless transactions: Piestro’s automated pizzerias can make a pizza in under three minutes, and now they have partnered with robotics company Kiwibot to offer consumers a completely contactless pizza delivery experience. Similarly, smart shopping startup Caper just announced its latest product, the Caper Counter, which uses built-in cameras, computer recognition and AI to recognise grocery items and tally up the cost, so consumers can have a contact-free shopping experience.
  • 📈What's up: Microalgae: According to scientists at Unilever, microalgae ingredients could be the new sustainable superfood to save the planet. They’re packed with protein, antioxidants, vitamins and minerals, but have always tasted a little funky, until now. No surprise, then, that microalgae producer Allmicroalgae is doubling its output to meet increased demand.
  • 🎨 Speaking of overcoming weird tastes, Synergy Flavors has been working on a range of new flavours for plant-based protein products, and has called it Paired to Perfection.
  • 🇬🇧 Best of British: With the news that the UK governmentrejected an Agriculture Bill to ensure that food imports from future trade deals meet current UK food safety and animal welfare standards, I’m about ready to find somewhere else to live. But it’s ok, because we can make the most of our British mealtime heritage with these new flavour launches from crisp producer Kettle. Yay.
  • 🐝 Save the bees: California-based food tech startup MeliBio has been working on a honey alternative which is molecularly identical to the real thing, but without the involvement of bees.
  • 🐟 The new Friend of the Sea Golden Standard, introduced this week by the World Sustainability Organisation and the Good Food Institute, will ensure that plant-based seafood brands can better communicate the sustainability of their products to consumers.
  • 💰 Snack-maker Benestar Brands is investing $24M in a new production facility in North Carolina, which could see the state’s GDP grow by $431M over 12 years.