Upfield has taken a minority stake in Alternative Foods London, which operates via its egg alternatives and vegan bakery brand, Oggs.
Launched in 2019, Alternative Foods offers a range of products through its Oggs brand, including baked goods; aquafaba (chickpea water which can be used to replace egg in recipes); and an egg substitute that can be scrambled.
The new partnership will see the companies work together to accelerate the growth of Oggs’ plant-based egg products with the help of Upfield’s distribution network and foodservice channel, Upfield Professional.
The partnership will also utilise Upfield’s Food Science Centre for research and development within the liquid egg alternatives and plant-based protein categories.
“This partnership takes us into a new category of plant-based protein, enables us to offer even more options, and we expect strong, sustainable growth,” said David Haines, group CEO for Upfield.
“We have been aware of the innovative technology that Oggs has been perfecting and we’re excited to become part of that and help drive the plant-based egg category forward through the combination of our global footprint and growing foodservice sector.”
Hannah Carter, founder and CEO of Alternative Foods, added: “With Upfield as a partner, we can scale up distribution and awareness of our Oggs egg alternative range, aquafaba and Scrambled Oggs, and create positive change faster than we can achieve on our own.”
