POKA Ushers in a New Era of Wellness Beverage with Organic Wellness Teas & Coconut Products

The POKA brand, has launched its new range of products in Sri Lanka, marking a significant milestone in the country’s wellness beverage industry.

This innovative lineup, which includes organic wellness teas & coconut products, is designed to cater to the health-conscious consumer, emphasising the brand’s ethos of ‘celebrating life and harnessing the goodness of nature’.

Source: Poka

The introduction of POKA’s wellness teas represents a major leap forward in the health and wellness segment. The teas are organic, caffeine-free, and meticulously crafted to offer a range of health benefits. This aligns with the growing demand for products supporting a healthy lifestyle.

The collection features a variety of blends made with ethically sourced, premium quality organic ingredients, renowned for their healing properties. ‘Each cup of POKA tea is a tribute to nature’s flavorsome bounty, intended to nurture the body, mind, and soul’, say its producers.

POKA’s venture into coconut products further diversifies its portfolio. The range includes both original and naturally flavoured options, providing a refreshing and healthier alternative for hydration needs. Their King coconut products are an innovative twist on traditional beverages, offering a wholesome choice for consumers.

Source: Poka

The range also includes a selection of organic citrus based cocktail garnishes.

This launch is particularly timely, given the recent downturn in traditional tea exports from Sri Lanka. POKA’s focus on the health-conscious market and those seeking more from their beverages presents a promising opportunity to invigorate the industry.

POKA products are now available in Sri Lanka and are also reaching out international markets, including Australia and New Zealand. This expansion reflects POKA’s commitment to promoting wellness globally.

POKA’s new range is not just about beverages says a recent release; ‘it’s about a lifestyle choice’. It represents a shift towards embracing a healthier, more fulfilled way of living, resonating with modern consumers’ inclination towards natural and health-boosting products.

For more information in Australia CLICK HERE

For more information in New ZealandCLICK HERE

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Organic Denmark Keeps Pace in Global Plant-Based Expansion with BioFach Showcase

As the world increasingly leans towards sustainable and plant-based eating habits, Denmark is no laggard. The upcoming BioFach Organic Exhibition in Germany will see Organic Denmark stepping up its game in the organic plant-based sector, showcasing a variety of innovative products designed to capture the attention of health-conscious and environmentally aware consumers alike.

While there is a focus on plant-based protein analog products there is also a big drive byt the Danes to upcycle and repurpose vegetable products otherwise destined for waste.

First up is:

🌱 Rømer Vegan – A great example of Denmark’s commitment to plant-based excellence, Rømer Vegan brings a family legacy that dates back to 1977 into the modern age with over 60 organic, vegan products, all soy-free. Their range includes everything from soups and sauces to plant-based sticks, burgers, and nuggets, each with perfect taste and texture. The Rømer family’s mission is to make plant-based eating accessible and enjoyable for everyone.

Source: Organic Denmark – Romer Vegan

🥦 PerfectSeason – With a visionary approach to plant-based eating, PerfectSeason elevates vegetables to hero status. Their meat alternatives, made from real organic ingredients, aim to transform how vegetables are perceived and utilised in daily meals. By focusing on high-quality, allergen-free ingredients, PerfectSeason is on a mission to make vegetables the star of the dining table.

Source: Organic Denmark -PerfectSeason

🌿 Organic Plant Protein – Committed to fostering a more plant-based and sustainable future, Organic Plant Protein A/S introduces a line of organic, soy-free, gluten-free, and additive-free proteins. They specialise in creating textured plant proteins from peas and fava beans, using a process preserving nutritional value. Sourced from Northern Europe, their products are a step towards a sustainable and plant-powered diet.

Source: Organic Denmark – Organic Plant Protein

🌶️ Mill & Mortar – Elevating the spice market, Mill & Mortar offers spices that are not just ingredients but a journey from the earth to your plate. With sustainability, Fair Trade, and premium packaging at its core, their spices ensure the highest quality in aroma and essence. Discover a range celebrating the hard work and passion of individuals behind each flavourful packet.

Source: Organic Denmark – Mill & Mortar

🍲 Uhhmami – Pioneering a new era in plant-based cooking, Uhhmami’s range of broths revolutionises kitchen staples with vegan, organic, and additive-free options. With flavours mimicking truffle, blue cheese, parmesan, and bacon, their products promise to transform any dish into a gourmet experience. Very futuristic plant-based cuisine with Uhhmami.

Source: Organic Denmark – Uhhmami 

🌱 REDUCED – Focusing on sustainable and impactful cooking, REDUCED creates high-quality natural flavour solutions from upcycled organic ingredients. Their line of traditional stocks, umami sauces, and soups cater to food professionals seeking to enhance dishes while supporting sustainability. Experience the difference with REDUCED’s eco-conscious flavours.

Source: Organic Denmark – REDUCED

🌿 Northern Greens – Changing the game with organic liquid herbs, Northern Greens introduces an innovative way to add freshness and flavour to any meal. Their products, a blend of gently chopped herbs with sea salt and organic vinegar, offer simplicity and sustainability in every drop. Elevate your culinary creations with these ‘cutting edge’ organic essences from Northern Greens.

Source: Organic Denmark – Northern Greens

Denmark’s representation at BioFach, through these innovative brands, highlights the country’s commitment to charge in the organic plant-based sector. With the backing of initiatives like Organic Denmark and Bio Aus Dänemark, the country will undoubtedly make a significant impact at this international event.

The BioFach exhibition in Nuremberg runs from 13-16 February. The joint Danish stand hosted by Organic Denmark and Bio Aus Dänemark is funded by The European Union’s NextGenerationEU,

For more information about BioFach CLICK HERE

For more information about Organic Denmark CLICK HERE

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BREAKING NEWS – Singapore Opens Door For Halal-Certified Cultivated Meat, Setting Global Precedent

Singapore – In breaking news, the Fatwa Committee of the Majlis Ugama Islam Singapura (MUIS)—Singapore’s authoritative body for issuing halal certifications—has announced halal-certified cultivated meat could be considered under specific conditions.

This pivotal decision, revealed at MUIS’ exclusive Fatwa Conference featuring notable experts including GFI APAC’s cultivated meat scientist Dr. Maanasa Ravikumar, marks a significant moment for the future of food technology and Islamic dietary laws.

Source: GFI Asia Pacific Singapore 3rd February, 2024

After rigorous evaluation, involving detailed presentations from GFI APAC and a comprehensive review by MUIS’ Fatwa Lab Project scholars, the committee has concluded that the environmental and food security benefits of cultivated meat substantially outweigh potential drawbacks. This deliberation led to the acceptance of cultivated meat as halal, provided it meets certain criteria: originating from permissible species, excluding non-halal ingredients in its production, and obtaining necessary food safety approvals.

Singapore, the first nation to approve commercial sales of cultivated meat, continues to lead in food innovation, aligning with the dietary needs of its Muslim population. With Southeast Asia’s significant Muslim demographic, this ruling by MUIS is poised to influence global halal food standards and bolster cultivated meat’s market viability.

Source: GFI Credits: CellX, GOOD Meat, Shiok Meats, and Wildtype

Cultivated meat and seafood could soon be produced in a way deemed permissible under halal standards. 

Although current cultivated meat products have yet to meet these newly established halal guidelines, this announcement has been eagerly welcomed by food producers aiming for religious certification.

According to GFI APAC’s Managing Director Mirte Gosker, achieving halal certification is crucial for cultivated meat’s transition from an innovative concept to a dietary staple worldwide.

This decision by MUIS not only champions the sustainability cause and food security but also highlights Singapore’s ongoing commitment to inclusivity and innovation in the global food industry.

News Source: The Good Food Institute Asia Pacific.

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Technology Bringing Plant-Based Alternatives Closer to Traditional Cuts Of Meat

In an innovative collaboration, Planteneers, a German-based company specialising in plant-based food solutions, and Handtmann, a leader in food processing technology, are setting new benchmarks in the plant-based “cuts of meat” category.

By combining Planteneers’ functional systems with Handtmann’s advanced filling equipment, the partnership aims to significantly improve the quality and authenticity of plant-based meat alternatives.

The initiative focuses on creating plant-based alternatives closely mimicing texture, marbling, and taste of traditional cuts of meat. Utilising a newly developed attachment for Handtmann’s filling and portioning systems, along with Planteneers’ fiildMeat and fiildTex series, the collaboration enables the production of marbled plant-based steaks, like Waygu, fillet strips, and bacon with a fine fibrous structure resembles actual animal meat.

These products stand out for their ability to replicate the complex layers of meat and fat, addressing a long-standing challenge in the plant-based sector.

Source: Planteneers

A major advantage of this collaboration is the efficiency of production. The system’s capacity to process over a tonne per hour surpasses existing output methods, like 3D printing. This capability is crucial for meeting the increasing demand from trade partners and consumers for sustainable, plant-based alternatives.

Planteneers brings its extensive R&D capabilities and a global network to the partnership, ensuring the development of high-quality, innovative plant-based alternatives. Handtmann’s food processing technology expertise, supported by a significant R&D team and a worldwide presence, perfectly complements Planteneers’ efforts.

This partnership represents a significant advancement in the plant-based industry, offering consumers alternatives not compromising on the texture and taste of meat.

With customisable size, shape, and fat content, Planteneers and Handtmann are leading the way in providing sustainable and authentic meat alternatives to a growing market.

For more information CLICK HERE.

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Wicked Kitchen Celebrates Veganuary Success with Top Vegan Dishes – Stats

As February ushers in, the curtain falls on Veganuary, marking a month of plant-based triumphs and culinary exploration.

Wicked Kitchen, at the forefront of the vegan revolution in the US and UK, is basking in the success of its diverse range of plant-based products captivating vegan taste buds and non-vegans alike. Celebrating this achievement, the company has unveiled its most popular vegan dishes, offering a delicious recap of January’s favourites with mushrooms at the forefront.

According to Veganuary organisers, Veganuary 2023 saw participation from people across 228 countries and territories, highlighting the global appeal and inclusive spirit of the movement. This year’s campaign was marked by the launch of more than 1,610 new vegan products and menus,

Leading the Wicked Kitchen’s chart is the Mushroom Steak with Caramelised Onion, White Bean, and Kale, a dish that has redefined the essence of vegan steak with its rich flavours and textures.

Source: Wicked Kitchen – Mushroom Steak with Caramelised Onion, White Bean, and Kale

Not far behind, the Plant-Based Carbonara has been a revelation, providing a creamy, comforting classic that challenges its traditional counterpart.

Source: Wicked Kitchen Plant-Based Carbonara

The Cauliflower Miso Chowder, with its unique blend of shiitake mushrooms, potatoes, and peas, has offered a warming, umami-packed delight during the chilly winter days.

Source: Wicked KItchen Cauliflower Miso Chowder

Other highlights include the Celeriac Burger, an innovative take on the classic burger that has surprised many with its depth of flavour and satisfying bite.

Source: Wicked Kitchen Celeriac Burger

The Chanterelle Pizza Pie and Cheeseburger Pan Pizza have been a hit among those craving the indulgence of fast food with a plant-based twist.

Source: Wicked Kitchen Chanterelle Pizza Pie
Source: Wicked Kitchen Cheeseburger Pan Pizza

Lastly, the combination of Chanterelle, Cauliflower, Grits & Greens has provided a hearty, nutritious option that embodies the essence of comfort food.

Source: Wicked Kitchen Chanterelle, Cauliflower, Grits & Greens

The success of Veganuary 2023 is reflected not only in culinary achievements but also in the overwhelming positive feedback, with 98% of participants stating they would recommend Veganuary to a friend. Furthermore, the campaign’s impact was amplified through more than 6,800 media stories, underscoring the widespread interest and support for veganism.

Wicked Kitchen’s success during Veganuary is a testament to the growing appeal of vegan cuisine and the increasing interest in sustainable, plant-based eating habits. The company’s commitment to innovation and quality has not only provided a platform for vegan food to shine but has also encouraged many to participate in the Veganuary challenge.

As the month of Veganuary concludes, Wicked Kitchen invites everyone to reflect on their culinary journeys and share their experiences. Whether you’re a seasoned vegan or a curious newcomer, the celebration of plant-based eating continues beyond January, with Wicked Kitchen leading the way in delicious, sustainable food choices.

For more information CLICK HERE for Wicked KItchen

For more information CLICK HERE for Veganuary

Voting Is Open For The 2024 NZ Dairy Free Awards

See who the winners are HERE

Supporting growing demand for dairy-free alternatives, the New Zealand Vegan Society has opened voting for the 2024 NZ Dairy Free Awards. This event, marking its fourth year, is at the centre of the society’s Feb-NoDairy initiative, inviting consumers to cast their votes for more than 100 dairy free products.

Source: Aleksandr Zamuruev | Dreamstime.com

With the deadline for votes set for the 19th of February, participants are encouraged to explore and select from an array of innovative products across six diverse categories. This year’s nominations have been carefully curated through extensive outreach, including social media engagements and direct communications with numerous companies, culminating in a varied and exciting lineup for the survey.

Among the new entrants is Eat Kinda, capturing imaginations with its cauliflower-based ice cream, ‘a masterpiece of culinary innovation and waste reduction’. This remarkable product, alongside offerings from Little Liberty and a host of other brands including Sara Lee, Ben and Jerry’s, multi-award winning, Little Lato,Waihiki, Savour Butta and several others, showcases the rich diversity and quality of plant-based alternatives available to consumers.

Source: Various Branded Public Domain

The awards aim to gauge public opinion on the crème de la crème of dairy-free ice creams, butters, yogurts, creams, desserts, and milks, offering a unique opportunity for consumers to champion their preferred brands and products. Highlighting the dynamic evolution of the market, this year’s awards feature novel entries underscoring the creativity and commitment of manufacturers to sustainability and innovation.

THE CATEGORIES

Butter/Spreads

Cream

Desserts

Ice Cream

Milk

Yoghurt

As the deadline approaches, the NZ Vegan Society urges everyone to participate in this celebration of plant-based non-dairy products. By voting, you not only support the advancement of dairy-free alternatives but also encourage companies to continue their quest for excellence and innovation in this rapidly evolving market.

Let your voice be heard, and help shape the future of dairy-free indulgence in New Zealand.

Check out the full list of 2023 winners HERE

See the full list andVOTE HERE for your 2024 favs.

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Unilever Banking On Gut Microbiome Health As It Rolls Out Plant-Based Diet Innovations

Unilever, a global multinational in the consumer goods sector, is instigating a internal health revolution focused on the gut microbiome by pushing the expansion plant-based products.

Amidst growing evidence linking the health of our gut to overall well-being, Unilever’s new initiatives could well transform consumer eating habits, offering a blend of health benefits and appetising choices.

The gut microbiome, a complex ecosystem within our digestive tract, plays a critical role in our physical and mental health. Research has shown plant-based diets significantly enhance the diversity and functionality of gut microbes, key in addressing health issues like obesity and anxiety. Understanding this, Unilever, impacting 3.4 billion consumers daily, is making plant-based eating more accessible and appealing.

Source: PFN Ai Depiction of the human internals

Simone Pyle, Unilever’s Science & Technology Manager, Gut Microbiome, underscores the importance of plant-based diets for gut health. “Over half of the microbes in our gut can be altered by what we eat, so the trick is to ‘feed’ the beneficial ones that are critical to maintaining good health,” says Simone Pyle.

Unilever aims to have 54% of their products enriched with beneficial plant ingredients by 2025, and they are well on their way, with 48% already achieved as of 2022.

Unilever’s product innovations, such as the Knorr dehydrated vegetable range in Argentina and reformulated Knorr meal kits in the Netherlands, are designed to make plant-based eating both convenient and appealing. These initiatives are part of Unilever’s broader strategy to promote a diverse, nutrient-rich plant-based diet.

Source: Various Unilever Knorr Products

“By 2025 we also aim to have achieved €1.5 billion annual sales from plant-based products in categories that would have traditionally used animal-derived ingredients,” Simone Pyle adds, highlighting Unilever’s commitment to this shift.

As consumer awareness of the gut-health connection intensifies, Unilever is at the leading edge of integrating scientific insights into food innovations. Their approach is not just about selling products, but about fostering a healthier, more sustainable lifestyle for millions around the globe.

For more information CLICK HERE

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Kiwifruit A Natural Mood Booster, Finds University of Otago Study

In a revealing study from New Zealand’s University of Otago, researchers have discovered consuming kiwifruit can significantly enhance mood and vitality, and the effects can be felt in as little as four days.

Source: PFN Cut Kiwifruit by AI

This research, published in The British Journal of Nutrition, highlights the potential of the furry fruit as a natural remedy for boosting mental well-being.

The study involved 155 adults with low vitamin C levels, who were subjected to an 8-week dietary intervention. Participants were divided into groups taking either a vitamin C supplement, a placebo, or two kiwifruits daily. Their vitality, mood, flourishing, sleep quality, sleep quantity, and physical activity were then monitored via smartphone surveys.

Remarkably, the findings revealed kiwifruit supplementation not only improved vitality and mood within four days but also enhanced the overall sense of flourishing from day 14 onwards.

While vitamin C supplements did show marginal mood improvements until day 12, the study underscores the benefits of consuming whole foods like kiwifruit.

Professor Tamlin Conner, the co-author of the study, emphasised the significance of this research in understanding the impact of diet on mental health.

“It’s great for people to know that small changes in their diet, like adding kiwifruit, could make a difference in how they feel every day,” said Tamlon Conner.

Source: PFN Mood affecting kiwifruit using smartphone to record responses.

Lead author Dr. Ben Fletcher noted the study helps in understanding the day-to-day nuances of dietary impacts on mental health.

“Our participants had relatively good mental health to begin with so had little room for improvement, but still reported the benefits of kiwifruit or vitamin C interventions,” says Dr Fletcher.

The research not only offers insights into the mood-enhancing properties of kiwifruit but also introduces innovative methodologies in nutritional research, such as the use of intensive smartphone surveys for real-time mood tracking.

This study paves the way for an holistic approach to nutrition and well-being, emphasising the role of nutrient-rich foods like kiwifruit.

It seems the adage “A kiwifruit a day can keep a bad mood away” might have more truth to it than we thought.

For more information CLICK HERE

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Gen Z’s Quirky Culinary Craze Hits ANZ With Bacon Milkshakes & Wasabi Chocolate Trends

In a unique twist in culinary trends, the flavours of teriyaki, matcha, and gochujang (Korean chilli paste) are setting the pace for Australia and New Zealand’s evolving taste preferences especially among the GenZ demographic.

Source: PFN Ai GenZ enjoying food and drink in a cafe.

Kerry’s 2024 Taste Charts, a comprehensive analysis derived from a year-long research across 13 regional markets, highlights these flavours as key influencers in the ANZ food and beverage sectors.

The research maps out mainstream, key, and emerging tastes across various categories, offering a detailed glimpse into the flavours and trends shaping the future of food and beverage innovation.

“Consumers are eager for new taste experiences, inspired by global travel and culinary exploration,” says Soumya Nair, Kerry Global Consumer Research and Insights director. “In these rapidly changing times, unique flavour combinations are emerging, offering brands a chance to capitalise on rising trends”.

In Australia and New Zealand, international cuisines are increasingly shaping consumer preferences. Teriyaki, for instance, has moved from an ‘Up & Coming’ flavour to a ‘Key’ player in the Savoury category. Meanwhile, matcha and gochujang are making strides from ‘Emerging’ to ‘Up and Coming’ along with pickle, in both countries’ taste charts.

Avinash Lal, Kerry Asia Pacific, Middle East & Africa Market Research & Consumer Insights director, says, “Young consumers are craving bold and unusual flavour combinations, influenced by social media and a quest for novelty.” This trend paves the way for unique sweet-savoury pairings, like bacon (plant-based ?) milkshakes (plant-based ?) and chocolate bars with wasabi, and innovative plant-based alternatives like mushroom jerky and jackfruit rendang.

Source: PFN Ai Flavour trends slider

Other notable trends include the rising popularity of yuzu in various categories and the growing appeal of cheese flavors like aged vintage cheddar and blue cheese. Smoke & Grill profiles remain mainstream, with specific smokes like mesquite and hickory BBQ gaining traction.

Citrus and fruit flavours continue to trend, with raspberry maintaining its mainstream appeal and cherry rising in popularity. Among citrus flavors, lime remains a favorite, while blood orange and calamansi are up-and-coming.

Source: PFN Ai Berries, Citrus and Wasabi Chocolate

“The APAC region is a vibrant tapestry of flavours, shaped by cultural traditions, emerging trends, and evolving consumer preferences,” says Soumya Nair. “Consumers are rediscovering their culinary heritage, seeking unique regional ingredients and flavours.” This trend is evident in the popularity of calamansi-infused yogurt in the Philippines and black sesame latte in Japan, signaling a broader movement towards diverse and bold flavour profiles in the region.

It’s clear Gen Z’s adventurous spirit and global influence is reshaping the food flavours landscape, inviting the ‘bold-ones’ to savour a world of new taste experiences.

For more information CLICK HERE

What they are saying about emerging tastes and flavours in Europe CLICK HERE

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Uncle Harry’s Vegan Grill Partners with Fratelli Imports to Bring Natraburgers to Victoria

In a significant 2024 expansion of its distribution network, Sydney, Australia based, Uncle Harry’s Vegan Grill, has announced a new partnership with Fratelli Imports in Melbourne, Victoria. This collaboration marks a major milestone in making the very popular Natraburger range available to a broader audience in Australia.

Source: Uncle Harrys Vegan Grill

Founded in 1994 by the late Allan Rodd, Uncle Harry’s Vegan Grill, originally known as ‘Uncle Harrys Natural Foods’ and ‘Uncle Harry’s Natty Patty’, has been at the forefront of offering healthy, convenient, plant-based foods. Upholding Allan’s legacy, the company is energetically committed to producing products not only nutritious and easy to prepare but also delicious.

With the growing demand for quality plant-based food, Uncle Harry’s Natraburgers come in a variety of flavours including Famous Original, Spicy Chilli, and Mushroom and Sweet Potato and Couscous.

Made with 100% Australian fresh vegetables, whole grains, sunflower seeds, and spices, these burgers contain no coded additives, no added sugar, or yeast. Notably, the Mushroom Natraburger boasts 13% protein with the Spicy version weighing in at 17% of pure plant protein.

Source: Uncle Harrys Vegan Grill

Uncle Harry’s Vegan Grill has already made significant inroads into the New South Wales food service sector, with its products available via Bidfood, PFD, and also on the Marley Spoon vegan menu. The brand has garnered positive reviews from not only large medical institutions but also popular restaurant chains in Sydney for its nutrient-rich, easy-to-prepare options.

Current CEO, Keith Milne (shown left) says Uncle Harry’s Natraburgers are a cut above other brands because of the commitment to using only fresh ingredients. “Contrary to the common practice of using fillers like soy, lentils, chickpeas, or potatoes in plant-based burgers, Uncle Harry’s uses all fresh, locally-sourced ingredients. Our burgers are baked, not fried, ensuring a healthier, ready-to-serve option”, says Keith Milne.

The Natraburger range is free from peanuts, tree nuts, eggs, dairy, and yeast, catering to a wide range of dietary needs, including those with food allergies. Currently served in over 12 hospitals in the state of NSW, these burgers are high in protein, low in salt, and have no added sugars, making them a source of balanced nutrition.

“With this exciting partnership with Fratelli Imports, Uncle Harry’s Vegan Grill is set to make a significant impact in Victoria, offering a healthy, delicious alternative to conventional fast food’, says Keith Milne.

The company’s motto, ‘EAT BETTER’, reflects its commitment to providing wholesome, plant-based options both enjoyable and beneficial for health. This collaboration promises a remarkable year ahead for Uncle Harry’s Vegan Grill.

For more information CLICK HERE

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