Vegan Food News of the Week: Costco’s Grill-Ready Brats, Smoked Salami, and More

June 30, 2023 –
From Vegnews

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It seems that every week in the world of vegan food news is more exciting than the last and this week is no exception. Head to Costco where Beyond Sausages are ready for those fourth of July cookouts. Summer nights are a good time to enjoy a sip of wine and a bite of smoked vegan salami (and there’s a winery in Napa where you can do just that). Plus, Austin’s major league soccer team just got a vegan ice cream partner. Read on for more.

1Costco gets Beyond Sausages

With the grilling season in full swing, now is the perfect time for stocking up on vegan meats in bulk. And this week, Costco shoppers are in luck as Beyond Meat has launched its best-selling Beyond Sausages in stores throughout Southern California, Las Vegas, Arizona, Colorado, New Mexico and Hawaii.

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The vegan sausages have zero cholesterol, no antibiotics, and contain 40 percent less saturated fat than their pork-based counterparts. At Costco, shoppers can find the Beyond Sausages in packs of 12 links in a zingy Hot Italian flavor.

More of a burger person? Costco is also showcasing the Beyond Burger until July 23 as its members only saving section. This pioneering vegan burger comes in packs of 10 grillable patties.

2Fish-free tuna at Pokeworks

Summer is the perfect time for seafood, the fish-free kind, of course. Over at national chain Pokeworks, a new protein option by startup Impact Food is making waves.

On the menu at the chain’s Irvine, CA test kitchen, this vegan sushi-grade tuna is made from pea protein and seaweed, which deliver a smooth texture and a hit of ocean flavor. The new plant-based tuna can be ordered as part of existing poke bowls or used as a protein base for a DIY bowl.

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“We’re excited to partner with Pokeworks to introduce a tasty and sustainable seafood offering without any compromise,” Kelly Pan, Impact Food Co-Founder & CEO, said in a statement. “Together, we’re pioneering a novel dining experience that supports the health of our planet, people, and marine life.”

Pokeworks has been on the search for a plant-based fish option for some time and will use this test to inform a wider launch.

“We are exploring new possibilities in sustainable and delicious dining,” Mike Wu, Pokeworks Co-Founder & Head of Culinary, said in a statement. “Pokeworks’ partnership with Impact Food to test their plant-based tuna in our Irvine kitchen is a testament to our commitment to innovation and creating a better future for our planet.”

3Renegade’s smoked salami gains momentum

Does a little charcuterie and wine sound like a good time? That’s the name of the game over at Renegade Foods, a vegan salami company that just hit a few important milestones. This week, Renegade tripled its production capabilities and added 20 new accounts from coast-to-coast.

Founder Iona Campbell was inspired to create Renegade’s vegan salamis after learning about the art of making cured meats from European chefs during a trip to Spain. The company’s salamis are made using traditional techniques but without any animal products.

“We are part of an emerging and growing category of foods from plants that use wholesome ingredients and traditional methods for flavors and textures.” Campbell said.

“Our ‘tool kit’ is what chefs have used for thousands of years—fermentation, spices, smoking,” Campbell said. “Our flavors come from the food itself and are created naturally.”

The company recently made its salasmis shelf-stable—and removed 85 percent of packaging—which Campbell says has helped it grow distribution substantially.

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“We felt that shelf stability would be a game changer, and it is proving to be true,” Campbell said in a statement. “Demand is up and our retailers and wholesale accounts appreciate the ability to cross merchandise our products throughout their stores.”

“And with our upgraded production capabilities that can maintain our limited processing with only wholesome ingredients, we will be able to meet the increased demand and future growth without sacrificing the wonderful flavors and quality Renegade has become known for,” she said.

Where can you nosh on this game-changing vegan meat? In Napa, CA the V Sattui Winery now offers Renegade’s vegan salami, a perfect pairing for its world-renowned wines. Across the country in Brooklyn, NY, plant-based butcher shop Garden Carver is adding the vegan salami to its sandwich-forward menu. And in Denton, TX, charcuterie boards at Mashup Market just got an upgrade with Renegade.

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In addition to other select vendors and its own website, Renegade’s vegan salami is available in Smoky Soppressata, Sweet Toscana, and Spicy Chorizo through gourmet food delivery company Harry & David.

4GoodPop makes it official with Austin’s major league soccer slub

Austin’s major league soccer club, Austin FC, is embracing vegan ice cream this summer with GoodPop, its official and exclusive frozen treat partner.

“This partnership goes beyond soccer and represents our deep commitment to community and shared values,” Daniel Goetz, CEO and founder, GoodPop, said in a statement. “Austin FC embodies the vibrant spirit of our city, and we’re thrilled to support a team that brings people together and fosters a true sense of belonging.”

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All summer long, Austin FC’s Q2 stadium will be stocked with vegan treats made by GoodPop, which offers a wide variety of options such as novelty fruity pops, chocolate-enrobed bars, and ice cream squares (think Klondike but vegan).

“GoodPop’s mission to create delicious, better-for-you treats aligns perfectly with the positive energy and inclusivity of Austin FC,” Goetz said. “We couldn’t be prouder to stand side-by-side with Austin FC and its passionate fanbase as we continue to make positive impacts in our community.”

5Frankie & Joe’s opens in California

More ice cream news? Coming right up.

A new vegan ice cream shop just opened in an adorable part of the San Francisco Bay Area, Marin Country Mart in Larkspur, CA—a varied collection of artisans and merchants.

Here, Seattle import Frankie & Jo’s is now offering scoops of its core flavors such as Brown Sugar Vanilla, Mint Brownie, and Strawberry Milk. The shop will also feature Marin-specific specialty flavors and merch.

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The first Frankie and Jo’s opened its first scoop shop in Seattle in 2016 and has now grown to three outposts across the city. Every year, it creates up to 30 inventive ice cream and novelty products using high quality ingredients.

“California has been a dream for years, and our goal has always been to ‘get this ice cream out to more people,’” Frankie & Jo’s Founder Autumn Martin said in a statement.

Martin explained that while Los Angeles was where Frankie & Jo’s wanted to open its first California shop, an opportunity to bring its vegan ice cream to Northern California sprung up first and Martin jumped on it.

“We are so excited for the Bay Area to have access to our ice cream, and hope that everyone enjoys our tiny but mighty shop,” Martin said.

Meet us for a scoop outside at the Mart’s expansive patio?

Anna Starostinetskaya is the Senior News Editor at VegNews and is always keeping an eye on all things vegan in her home city of San Francisco, CA and everywhere else.

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