New products claim upcycled ingredients, food waste reduction, regenerative agriculture support and more.
JOI is introducing Organic Oat Milk Powder, made with only USDA certified organic, gluten-free and sustainably sourced oats. Packaged in a compostable pouch, the oat milk powder lasts up to nine months — even without refrigeration — to aid in food waste reduction, JOI said. Each 11.29-oz pouch can make a gallon of oat milk when whisked with water, cutting down on carbon emissions and water waste related to shipping premade oat milk in cartons, according to the company.
“Reducing impact on the planet has always been at the heart of JOI’s mission, and the Organic Oat Powder is a major milestone in our goal to provide consumers with dairy alternatives that have as little impact on the environment as possible,” said Hector Gutierrez, chief executive officer of JOI. “As we grow, our core focus remains reducing packaging waste across all of JOI’s products, and to continuously improve our overall sustainability efforts.”
Wild Planet Foods is introducing ready-to-eat tuna salad bowls that contain a blend of wild skipjack tuna and organic, non-GMO vegetables, pasta and legumes.
The tuna featured in each bowl is 100% sustainably pole & line caught and the bowls come in 100% recyclable, plastic-free packaging. Varieties include tuna pasta salad, tuna white bean salad, and tuna, bean and corn salad.
The Wild Tuna Pasta Salad contains red peppers, tomatoes and green olives.
The Wild Tuna White Bean Salad features chickpeas, carrots, red peppers and green olives.
The Wild Tuna, Bean & Corn Salad includes sweetcorn, red peppers and carrots.
“After months of development, we are proud to share these new items with our consumers,” said Bill Carvalho, president and founder of Wild Planet Foods. “They are perfect tuna salads. I founded Wild Planet with the utmost reverence for ocean life, and our ready-to-eat tuna salad bowls align with that principle, encouraging people to incorporate pole and line tuna into their diets with the hopes of moving the fishing industry toward more selective harvesting.”
Doughp, a maker of cookie dough, is launching a new offering formulated with upcycled brewers’ grains. The company partnered with ReGrained, a Berkeley, Calif.-based startup transforming the byproduct from beermaking into a nutritious, versatile ingredient.
Beast Mode Brownie cookie dough incorporates ReGrained SuperGrain+ blend, which has 75% fewer net carbohydrates than conventional flour, according to the company, and may be used in a variety of sweet and savory applications. The cookie dough contains twice the protein and six times more fiber than Doughp’s other flavors.
Simple Mills is expanding its product portfolio with the launch of Organic Seed Flour Crackers, the company’s first cracker product to receive USDA organic certification. The new crackers are made from a nutrient-dense sunflower, pumpkin and flax seed flour blend that delivers protein, fiber and antioxidants in every serving.
The new crackers also are certified gluten-free, non-GMO Project verified, paleo-friendly and vegan. The crackers are available in three varieties: original, garlic and herb, and everything.
Upcycled food startup Renewal Mill has teamed with single-origin spice company Burlap & Barrel to launch a new snickerdoodle cookie mix.
Gluten-free, vegan and non-GMO, the recipe for the mix was developed by Alice Medrich, a James Beard Award-winning cookbook author and expert in dessert and alternative flours. The cookie mix is made with Renewal Mill’s okara flour, sourced from soybean pulp leftover from soy milk production, and Burlap & Barrel’s heirloom royal cinnamon, which is equitably sourced from smallholder farmers around the ancient Vietnamese capital city of Huế.
The founders of New York-based Occo hope to help home cooks create inspired dishes while reducing food waste. Lisa Carson and Connie Wang developed the brand of pre-measured micro portions of spices sealed in airtight pods to preserve freshness.
Ms. Carson and Ms. Wang partnered with chefs to offer a range of recipe-ready seasoning cards spanning a variety of cuisines. Options include Caribbean-Creole Bistro, Late Nite Koreatown, Kebabs Four Ways and Grand Latin America. The brand also features collections such as The Pepper Sampler, with 8 varieties of ground pepper; The Cinnamon Sampler, with 4 different types of cinnamon; The Chile Sampler, with 8 chile peppers from around the world; and The Herb Garden, with 16 dried herbs.
The brand initially debuted as a Kickstarter campaign, raising nearly $74,000 from more than 1,300 backers. Previously the pair worked together at a digital communications agency. The concept pre-dates the pandemic-driven surge in home cooking but is launching at a time when most consumers expect to continue preparing meals for the foreseeable future.
“The idea behind Occo is simple: perfect portions of ingredients you may not use again, or any time soon,” Ms. Carson said. “I don’t want a meal delivery kit shipped to my house so I can feel guilty about it sitting in my fridge when I work late. I want exactly what I want, when I want it.”
In March, Danone SA introduced Honest to Goodness, a new brand of plant-based creamers made with responsibly sourced ingredients.
Honest to Goodness creamers are certified vegan, keto-friendly, certified gluten-free and Non-GMO Project verified. The products feature almond milk from an almond supplier that supports pollinators, organic sugar from Brazil, coconut oil from the Philippines, vanilla from Madagascar and salt from the Himalayas. The plant-based creamers are available in three globally-inspired varieties: Madagascan Vanilla Bean, Unsweetened Madagascan Vanilla and Himalayan Salted Caramel.
Founded on a mission to support local communities where its ingredients are sourced, Honest to Goodness partnered with EARTHDAY.ORG’s The Canopy Project in Madagascar — where its vanilla is grown — to work with local tree planting partners to engage with the community to promote agroforestry, environmental literacy and economic development.
“We partner with like-minded brands and companies to bring environmental and societal impact at scale to remote communities and villages where ingredients are commonly sourced, and where the people and the planet deserve care and dedication,” said David Van Siclen, EARTHDAY.ORG’s business development manager. “Every acre planted through this program will not only help restore degraded forests but aim to provide meaningful income to local Madagascar families.”
By the end of the year, Honest to Goodness plans to source all its vanilla from Madagascar through Tambatra, a community-owned cooperative created with support from the Livelihoods Funds. The Livelihoods Funds is investing in a partnership with a Malagasy nonprofit that helps vanilla farmers have more control over the initial stages of vanilla bean processing, gain transparency into vanilla bean pricing and access to long-term vanilla bean buyers, improve yields and diversify crops through deployment of agroforestry and other sustainable agriculture practices, and engage in the conservation of natural ecosystems near their farms.
“In creating Honest to Goodness, we were passionate about developing a unique plant-based creamer that tastes delicious and also gives back to the planet and regions where we source our ingredients,” said Olivia Sanchez, vice president of marketing for coffee creamers at Danone North America. “We are on a mission to bring goodness to your coffee cup, and when you sip our globally-inspired flavors, know that we are committed to making measurable, positive impact in the communities where our high-quality ingredients are grown.”
Epic, a subsidiary of General Mills, Inc., in March launched its first bar made from beef raised using practices to reduce carbon emissions.
The Epic Beef Barbacoa-Inspired Bar is the first bar to bear the Savory Institute’s Land to Market Ecological Outcome Verifications (EOV) Seal, which illustrates the product was made using regenerative farming practices that improve soil health, biodiversity and ecosystem functions. The beef used to make the new bar is sourced from White Oak Pastures, which offsets 80% of its greenhouse gas emissions through regenerating soil practices.
The gluten-free meat snack contains 11 grams of protein and 4 grams of total carbs per serving.
Eat the Change, a new plant-based snacks company, in March launched its first retail packaged product: mushroom jerky.
The USDA certified organic jerky is made with portobello and crimini mushrooms sourced from a family farm in Kennett Square, Pa., including mushrooms that would not typically make it to retail because of their size or bruising. Eat the Change upcycles these mushrooms, marinating them in a savory splice blend and smoking them using hickory wood. The result is a plant-based jerky that evokes the flavors of traditional meat jerky and offers a 12-month shelf life.
Eat the Change Organic Mushroom Jerky is available in five varieties: Sea Salt + Cracked Pepper, Hickory Smokehouse, Maple Mustard, Habanero BBQ and Teriyaki Ginger.
In March, Grounded Foods Co. introduced cheese alternatives formulated with fermented cauliflower and hemp seeds. Products include lemon, garlic and thyme marinated goat cheese-style blocks; an onion and chives cream cheese-style spread; and an American cheese-style sauce.
Free of nuts, soy and gluten, the products were designed for flexitarians seeking to reduce dairy consumption, according to the company. Grounded Foods was founded by Australian business partners Veronica Fil, a former behavior economist, and Shaun Quade, a chef and restaurateur. The startup sources imperfect vegetables to create products that are lower-cost, nutrient-dense and environmentally sustainable.
“We’re not vegan ourselves, but we recognize that there are enormous sustainability issues surrounding dairy production,” said Ms. Fil, chief executive officer of Grounded Foods. “Our goal is to help everyday people shift away from dairy, by creating something so insanely tasty, you wouldn’t think twice about choosing it over cheddar.”
Smile Beverage Werks, a Delaware Public Benefits Corp., launched a line of compostable K-cup style coffee pods for its brand, Smile Coffee Werks, and for private label for retailers in March.
Smile Coffee Werks pods are commercially compostable, carbon neutral and made from renewable plant-based materials, according to the company. The pods are compatible with Keurig and Nespresso machines and boast a 12-month shelf life.
Made with coffee sustainably sourced through Rainforest Alliance certified farms, Smile Coffee Werks coffee pods come in three flavors: High Country, a 100% Colombian RFA coffee; Werkday, a single-origin medium roast coffee; and Woke Up, a 100% Arabica bean dark roast.
“Never has it been so easy and convenient to go green with coffee pods,” said Michael Sands, co-founder of Smile Coffee Werks. “Single-serve coffee is hugely popular but creates burdensome waste to our environment. It’s now super simple for any consumer or private label brand to have a compostable pod and start being more environmentally sustainable.”
GoodSport, a new sports nutrition beverage formulated to deliver effective hydration and clean up the category, debuted in February. The product features ingredients perceived as natural by consumers and derives many of its hydration capabilities from ingredients sourced from ultrafiltered milk.
The ultrafiltered ingredient — milk permeate — used in GoodSport formulations is often a waste component of the ultrafiltration process. Rescuing the milk permeate for the sports drink gives GoodSport an additional attribute of being upcycled.
GoodSport delivers three times the electrolytes of traditional sports drinks by featuring 1,600 mgs of electrolytes per 16.9 oz serving, contains 33% less sugar, provides two types of carbohydrates for optimal hydration and is shown to continue hydrating two hours after it is consumed, according to the company. The product also is a good source of calcium and an excellent source of B vitamins. It is lactose free and shelf stable.
The beverage comes in 16.9-oz single-serve bottles and four varieties: lemon lime, fruit punch, berry and citrus.
New in February, Kuli Kuli SuperBark is a collection of snacking chocolate infused with moringa, chia seeds, quinoa and cacao. A mint chip variety includes coconut and breadfruit, which is associated with digestion benefits. A chocolate peanut butter flavor adds maca, which has energizing properties, and a raspberry chia variant contains vitamin-rich baobab and hibiscus.
Sweetened with a combination of erythritol, chicory root extract and stevia, the products contain 1 gram or less of sugar per serving, with 7 grams of fiber and 2 or 3 grams of protein. Kuli Kuli SuperBark is gluten-free, vegan, non-GMO and keto-friendly.
The Ghirardelli Chocolate Co. in February expanded its baking portfolio with two new high cacao baking chips made with sustainably sourced cacao beans: 72% Cacao Dark Chocolate Chips and 100% Cacao Unsweetened Chocolate Chips.
The 72% Cacao Dark Chocolate Chips are made with cocoa beans, vanilla and 50% less sugar than Ghirardelli's semi-sweet baking chips, according to the company. The 100% Cacao Unsweetened Chocolate Chips contain no added sugar.
“We created these new baking chips to give our customers more options to choose from in the baking aisle,” said Megan Wright, senior brand manager at Ghirardelli. “We use only the best ingredients, so now, baking enthusiasts can turn to Ghirardelli to control the level and type of sweetener used in their delicious recipes.”
Daily Harvest, a subscription-based, plant-centric meal company, in January launched an innovative take on milk alternatives. Mylk is packaged as frozen wedges that contain only ground almonds, pink sea salt and vanilla bean powder. The product is prepared by blending with water.
“We saw the opportunity to once again make something cleaner, easier and more delicious,” said Rachel Drori, founder and chief executive officer of Daily Harvest. “People are extremely particular about their plant-based milks, but the options today still leave them wanting. Read the labels on any grocery store shelf; previously available options are 98% water and filled with gums, emulsifiers, preservatives, added sugars, or carrageenan. These shelf-stable and refrigerated milks expire quickly and come in one size that does not fit all.”
Mylk is launching with two flavors: almond and almond vanilla. The company plans to add cashew and cashew vanilla in the coming months.
“We’re using 100% transitional organic almonds — which means no harmful chemicals in your Mylk — and we’re actually helping our almond farmer transition their farm from conventional to organic, a process that takes about three years and is incredibly expensive for the farmer. Less than 1% of US farmland is organic, so we’re investing to help make the three-year, cost and labor-intensive process a little bit easier.”
Founded in 2016, Daily Harvest offers more than 85 items, which are made with 95% organic ingredients and no fillers, gums, refined sugars, stabilizers or artificial ingredients. Developed by an in-house team of chefs and nutritionists, products range from smoothies to flatbreads to chia bowls to soups. A recently added range of non-dairy frozen desserts is made with coconut and maple and features such flavors as vanilla with salted black sesame and strawberry with berry compote.
“At Daily Harvest, we create our food with the people who eat it,” Ms. Drori said. “We’ve fostered a deep connection with our community and co-create with our customers. We never stop innovating and think of menu development as a continuous journey. We’re quick, too — our typical innovation cycle is about 8 to 12 weeks.”
Daily Harvest offers customized plans. Consumers may select the number of items and frequency of deliveries. The pandemic accelerated subscription orders, building on already-strong momentum, Ms. Drori said. She said the company currently sells as much food in a single week as it did in its first full year of business and saw triple-digit growth in 2020. Consumers are eating at home more but remain busy and require convenient options, she added.
“Brands with the technology and delivery infrastructure are winning,” Ms. Drori said. “Daily Harvest is uniquely positioned because we offer this convenience without asking our community to compromise on taste, health or sustainability.”
Last year, Daily Harvest rolled out 100% compostable and recyclable packaging made from plant-based renewable fiber. With the introduction of Mylk, the company has announced an initiative to support ecosystem regeneration and restoring the health of soil, water, the atmosphere and communities through sales of a limited-edition T-shirt.
“We aren't a meal delivery company,” Ms. Drori said. “We believe in a world well fed and have created a brand and platform that enable better nutrition by making it incredibly easy and tasty to eat more fruit and vegetables every day.”
In December 2020, Danone North America partnered with Full Harvest, a business-to-business online marketplace for imperfect and surplus produce, to develop a new line of yogurts flavored with fruit that otherwise would have been wasted. Two Good Good Save yogurt is debuting with a Meyer lemon flavor, which will feature a Full Harvest Verified Rescued Produce seal. Additional varieties will roll out in 2021 and beyond, according to the company.
“As a purpose-led brand committed to the well-being of our planet and its people, Two Good knows food waste is a problem across the industry that could not be ignored,” said Surbhi Martin, vice president of marketing at Danone North America. “By rescuing fruit that would have been otherwise wasted and creating this innovation, we are taking purpose a step further by building an even more sustainable business model while also prioritizing the planet.”
Full Harvest works with farmers to identify produce that would be wasted due to overproduction or blemishes, then connects the farmers with buyers at food and beverage manufacturers on its digital marketplace. The company also helps food and beverage brands develop new consumer products and sustainable supply chains to reduce waste while supporting farmers’ livelihoods.
“With the launch of the Two Good ‘Good Save’ line in partnership with Full Harvest, Danone North America is at the forefront of the food waste reduction movement and is helping farmers get the most from their harvests,” said Christine Moseley, founder and chief executive officer of Full Harvest. “We’re thrilled to help Two Good make a great tasting product by creating a sustainable and resilient supply chain made of Full Harvest Verified Rescued Meyer lemons.”
Two Good Good Save is a Greek-style low-fat yogurt with 12 grams of protein and 2 grams of sugar per serving.
GoodSam Foods debuted in December 2020 with a line of chocolate products, including chocolate bars, chocolate chips and chocolate coated nuts. The portfolio is available exclusively at Thrive Market.
Made with organic and non-GMO ingredients, GoodSam products are certified vegan, keto-friendly and contain no added sugars. The company sweetens its products with allulose instead of cane sugar and uses direct trade practices and regenerative farming practices.
GoodSam chocolate bars are made with 55% cacao and are available in three flavors: dark chocolate, dark chocolate and sea salt nibs, and dark chocolate and mint. Each 2.8-oz bar contains 290 to 330 calories.
The dark chocolate chips are made with 55% cacao and contain 50 calories per 60-piece serving.
GoodSam’s dark chocolate candy-coated nuts feature isomalt from beet sugar and come in three varieties: almonds, cashews and peanuts. Each 1-oz serving contains 110 calories.