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        MALK Organics, a plant-based dairy brand, has launched Holiday Nog, a clean-label and non-dairy alternative to the traditional holiday beverage, eggnog.
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        The Holiday Nog is made using filtered water, organic almonds, maple syrup, nutmeg extract, and Himalayan pink salt and claims to be free from additives, fillers, or oils.
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        The new product will be available at Whole Foods, Sprouts, Erewhon, Kroger, and other retail locations, carrying a price tag of USD 6.99 for a 28 oz bottle.
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    <a href="https://vegconomist.com/products-launches/malk-organics-holiday-nog-5-ingredients/">
      Vegconomist
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Plant-based Dairy & Egg

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MALK Organics has introduced a non-dairy alternative to traditional eggnog called Holiday Nog. This plant-based beverage is made with organic almonds, maple syrup, nutmeg extract, Himalayan pink salt, and filtered water. It is free from additives, fillers, and oils. The product will be sold in various retail locations, including Whole Foods, Sprouts, Erewhon, and Kroger, at a cost of $6.99 for a 28 oz bottle.

MALK Organics launches clean-label Holiday Nog

Nuts For Cheese, a plant-based cheese producer, has received an A-grade certification from the British Retail Consortium (BRC). The certification, overseen by the BRC Global Food Safety Certification program and endorsed by the Global Food Safety Initiative (GFSI), highlights the company's dedication to quality and safety. The certification involves a thorough third-party audit of all aspects of the company's operations, including a newly installed production line for their cashew-based cream cheese style spreads.

Nuts For Cheese receives A-grade certification from BRC

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Symrise has introduced a new line of chickpea and aquafaba ingredients called Diana Food that can be used as a vegan substitute for egg yolk. The aquafaba flakes offer water and oil retention properties, making them suitable for creating mayonnaise and salad dressings. The product has a long shelf life and is free from allergens, gluten, and GMOs.

Symrise launches vegan egg yolk alternative

Plant-based cheese producer GOOD PLANeT Foods has introduced a new line of olive oil cheese products. The range includes cheese shreds, cubes, and blocks in Greek-style feta, Italian-style mozzarella, and sharp cheddar varieties. The products are free from soy, wheat, peanuts, gluten, and other common allergens, and are low in saturated fat. They will be available at various retailers in the United States.

GOOD PLANeT Foods debuts olive oil-based cheese range

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Swedish company Veg of Lund has introduced its potato-based plant milk called DUG in Germany and Poland. In Germany, the product will be available through Velivery, the largest online vegan shop, while in Poland it will be sold in 60 stores of a well-known health store chain. Veg of Lund has been expanding its retail presence globally, including in Japan, the UK, Italy, Switzerland, and Denmark. The company also plans to launch in China by the first quarter of 2024.

Veg of Lund expands into Germany and Poland

Miyoko's Creamery has launched a new range of Plant Milk Cheese Spreads, made from organic cultured cashew milk. The spreads are vegan, organic, lactose-free, soy-free, palm oil-free, gluten-free, and kosher. They come in Classic Chive, Garlic Herb, Roadhouse Cheddar, and Sundried Tomato flavors and retail for $6.49 for an 8 oz container. Miyoko's Creamery has also expanded its retail presence to over 25,000 stores, including Whole Foods, Kroger, Stop & Shop, Safeway, Sprouts, Walmart, and Wegmans. However, the Plant Milk Cheese Spreads are significantly more expensive than traditional animal milk cheese spreads at Walmart.

Miyoko's Creamery launches Plant Milk Cheese Spreads

Abbot Kinney's, a plant-based dairy brand, has introduced Skyr Protein Coconut, a vegan alternative to traditional skyr yogurt. It is made by Ecotone and is marketed as being organic, free from added sugars and artificial additives, and provides 7g of protein per serving. The product also contains active ferments for microbiota balance.

Abbot Kinney’s launches vegan skyr alternative Skyr Protein Coconut

A consortium led by Solar Foods has secured €5.5 million in funding for its HYDROCOW project. The project aims to develop a biotechnology platform that eliminates the need for animals in milk protein production by using CO2, electricity, and genetically modified hydrogen-oxidizing microbes. The funding comes from the European Innovation Council's Pathfinder Challenge 2022. The HYDROCOW project seeks to create a carbon-neutral system for producing food, materials, medicines, and chemicals. The consortium also includes the University of Groningen, RWTH Aachen University, and FGen AG.

Solar Foods-led consortium to receive EUR 5.5 million from European Innovation Council

UK-based plant-based dairy brand Koko, owned by First Grade International, has relaunched its coconut-based dairy alternatives under the names M!LK and YOGRT! The products have been reformulated to taste more like traditional dairy products, while also offering higher protein content and reduced fat and sugar levels. They are marketed as a genuine alternative to dairy and address consumer confusion about their taste and purpose. The products are free from all major allergens, enriched with calcium, and contain vitamins D2 and B12.

Koko revamps its coconut-based milk and yogurt

California-based FoodTech company, Eat JUST, has raised an undisclosed amount of funding, led by VegInvest/Ahimsa Foundation. The funding will be used to enhance the quality and profitability of Eat JUST's products, including the JUST Egg and GOOD Meat brands. Eat JUST has received over $700 million in funding to date, making it one of the most well-funded private companies in the plant-based egg and cell-cultured meat sectors. Investors in the company include Khosla Ventures, the Qatar Investment Authority, and private equity firm C2 Capital Partners, backed by Alibaba Group.

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