December 18, 2021
From Vegconomist
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Abbot’s Butcher Selected as First Whole30 Approved Plant-Based Meat

Abbot’s Butcher Selected as First Whole30 Approved Plant-Based Meat

Fri, 17 Dec 2021 20:42:13 +0000

Abbot’s Butcher Selected as First Whole30 Approved Plant-Based Meat

<![CDATA[Abbots Butcher Plant-Based meatsAbbot’s Butcher, a leader in clean-label plant-based beef, chicken, and chorizo, announced the brand has become the first Whole30 Certified plant-based meat.  Whole30 is a popular health program that promotes eliminating certain foods – including dairy, added sugar, and grains – thought to contribute to inflammation and other chronic health issues. The Whole30 Approved label recognizes products that meet the organization’s strict standards for minimally-processed, nutritious foods made without synthetic chemicals.  Containing only pea protein, olive oil, vinegar, herbs, and spices, Abbot Butcher’s Ground “Beef” and Pork “Chorizo” became the first animal-free meat products to fully satisfy all of the program’s requirements.  Founded in Southern California in 2017, Abbot’s Butcher aims to lead the “next generation” of plant-based meats – products crafted from simple and whole food ingredients without the artificial flavors, gums and preservatives commonly found in meat alternatives. Abbot’s Butcher gained success in farmer’s markets before expanding to over 800 retail and foodservice locations nationwide, including Sprouts Farmer’s Markets. In October, Abbot’s Butcher successfully closed a Series A funding round that included celebrity investors Woody Harrelson and Owen Wilson. The company said those funds would help accelerate foodservice expansion, retail distribution and new product development.  Delicious for everyone The coveted Whole30 Approval will only further bolster the company’s mission to make plant-based meats sophisticated products of premium quality and nutrition.   “We’re thrilled to have Abbot’s Butcher as a part of our Whole30 family, and to offer their products as our first plant-based meats,” said Melissa Urban, co-founder and CEO …]]>
<![CDATA[Abbots Butcher Plant-Based meats

Abbot’s Butcher, a leader in clean-label plant-based beef, chicken, and chorizo, announced the brand has become the first Whole30 Certified plant-based meat. 

Whole30 is a popular health program that promotes eliminating certain foods – including dairy, added sugar, and grains – thought to contribute to inflammation and other chronic health issues. The Whole30 Approved label recognizes products that meet the organization’s strict standards for minimally-processed, nutritious foods made without synthetic chemicals. 

Containing only pea protein, olive oil, vinegar, herbs, and spices, Abbot Butcher’s Ground “Beef” and Pork “Chorizo” became the first animal-free meat products to fully satisfy all of the program’s requirements. 

Abbot's Butcher Ground Beef
©Abbot’s Butcher

Founded in Southern California in 2017, Abbot’s Butcher aims to lead the “next generation” of plant-based meats – products crafted from simple and whole food ingredients without the artificial flavors, gums and preservatives commonly found in meat alternatives. Abbot’s Butcher gained success in farmer’s markets before expanding to over 800 retail and foodservice locations nationwide, including Sprouts Farmer’s Markets.

In October, Abbot’s Butcher successfully closed a Series A funding round that included celebrity investors Woody Harrelson and Owen Wilson. The company said those funds would help accelerate foodservice expansion, retail distribution and new product development. 

Abbot's Butcher Plant-Based Chorizo
©Abbot’s Butcher

Delicious for everyone

The coveted Whole30 Approval will only further bolster the company’s mission to make plant-based meats sophisticated products of premium quality and nutrition.  

“We’re thrilled to have Abbot’s Butcher as a part of our Whole30 family, and to offer their products as our first plant-based meats,” said Melissa Urban, co-founder and CEO of the Whole30 program. “While those on plant-based or vegan diets will love these new Whole30 options, they are delicious enough for everyone—my whole family loved them!”

“We are proud of the Whole30 distinction and are excited to share this news with customers who are looking to add more plant-based meals in the new year,” says Kerry Song, CEO of Abbot’s Butcher. “Our plant-based meats are deeply flavorful. The Ground “Beef” has a rich, umami flavor and meaty bite, while the “Chorizo” is bursting with flavor from zesty chilies and a hint of smokiness. It’s simply delicious food made with integrity.”

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Australia’s ProForm Foods Announces Strategic Investment From Harvest Road

Australia’s ProForm Foods Announces Strategic Investment From Harvest Road

Fri, 17 Dec 2021 19:05:56 +0000

Australia’s ProForm Foods Announces Strategic Investment From Harvest Road

<![CDATA[Meet positively plantbasedHarvest Road, an Australian agricultural food company and part of the Tattarang group — one of Australia’s largest private investment groups — has a focus on beef and seafood. The Western Australian company now takes a minority stake in alt protein producer ProForm Foods. ProForm Foods is known to consumers through its MEET brand products in major supermarkets. The company says it uses at least 70% Australian ingredients in the manufacture of its products. ProForm Food has invested more than $20 million in developing the taste and texture of its products to create products that replicate the experience of eating animal meat. Harvest Road CEO Paul Slaughter states: “Sustainable food production that meets the growing global demand for protein is a challenge we all face. We recognise the opportunity to invest in Australian innovators who are leading the way in developing high quality, plant-based protein sources,” Slaughter said. ProForm Foods CEO Matthew Dunn said the partnership with a leading Australian agri-food investor is a key driver for the business. “We are thrilled to be working with Harvest Road, an organisation driven by a vision to create sustainable businesses that deliver more positive environmental outcomes, improve food safety in Australia and support local production,” comments Dunn. For more on ProForm’s products, visit www.proformfoods.com.au. …]]>
<![CDATA[Meet positively plantbased

Harvest Road, an Australian agricultural food company and part of the Tattarang group — one of Australia’s largest private investment groups — has a focus on beef and seafood. The Western Australian company now takes a minority stake in alt protein producer ProForm Foods.

ProForm Foods is known to consumers through its MEET brand products in major supermarkets. The company says it uses at least 70% Australian ingredients in the manufacture of its products. ProForm Food has invested more than $20 million in developing the taste and texture of its products to create products that replicate the experience of eating animal meat.

Meet positively plantbased range
©Proform Foods

Harvest Road CEO Paul Slaughter states: “Sustainable food production that meets the growing global demand for protein is a challenge we all face. We recognise the opportunity to invest in Australian innovators who are leading the way in developing high quality, plant-based protein sources,” Slaughter said.

ProForm Foods CEO Matthew Dunn said the partnership with a leading Australian agri-food investor is a key driver for the business. “We are thrilled to be working with Harvest Road, an organisation driven by a vision to create sustainable businesses that deliver more positive environmental outcomes, improve food safety in Australia and support local production,” comments Dunn.

For more on ProForm’s products, visit www.proformfoods.com.au.

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Ready Burger Launches 99p Plant Burger for Veganuary 

Ready Burger Launches 99p Plant Burger for Veganuary 

Fri, 17 Dec 2021 13:21:43 +0000

Ready Burger Launches 99p Plant Burger for Veganuary 

<![CDATA[Ready Burger 99pReady Burger is to offer what could be the first-ever 99p plant burger for Veganuary 2022, after already launching what the founders say is the world’s cheapest plant burger, at £1.99 (around $2.65), in a mission to bring inexpensive plant-based fast-food to the UK high street.  “We won’t be stopping here though, we’ll be bringing more world firsts with exciting new menu items in 2022” Ready Burger was founded by Max Miller and Adam Clark, who opened the first location in London’s Crouch End in May this year and the second on Finchley Road in October. This July the company announced the close of a hugely successful crowdfunding campaign, raising £2 million in an oversubscribed campaign, smashing the target £1.5M crowdfunder in hours. Currently, Ready Burger operates the two locations as above, with a further two branches in the pipeline, where customers can order the signature Ready Burger, the Big Ready – similar to the Big Mac, chicken burgers, cheeseburgers, and chicken nugget style fillets. Max Miller, CEO and Co-founder of Ready Burger says: “We’ll never compromise on flavour, convenience or price. We’ve worked hard to deliver a menu of flavour filled classics that people can’t tell apart from meat-based counterparts, but price has been the biggest barrier to plant-based eating until now. So, we wanted to offer the world’s first 99p plant burger in Veganuary 2022 to make it even more accessible for everyone to try a vegan diet.   “We won’t be stopping here though, we’ll be bringing more world firsts …]]>
<![CDATA[Ready Burger 99p

Ready Burger is to offer what could be the first-ever 99p plant burger for Veganuary 2022, after already launching what the founders say is the world’s cheapest plant burger, at £1.99 (around $2.65), in a mission to bring inexpensive plant-based fast-food to the UK high street. 

“We won’t be stopping here though, we’ll be bringing more world firsts with exciting new menu items in 2022”

Ready Burger was founded by Max Miller and Adam Clark, who opened the first location in London’s Crouch End in May this year and the second on Finchley Road in October. This July the company announced the close of a hugely successful crowdfunding campaign, raising £2 million in an oversubscribed campaign, smashing the target £1.5M crowdfunder in hours.

Ready Burger founders
©Ready Burger

Currently, Ready Burger operates the two locations as above, with a further two branches in the pipeline, where customers can order the signature Ready Burger, the Big Ready – similar to the Big Mac, chicken burgers, cheeseburgers, and chicken nugget style fillets.

Max Miller, CEO and Co-founder of Ready Burger says: “We’ll never compromise on flavour, convenience or price. We’ve worked hard to deliver a menu of flavour filled classics that people can’t tell apart from meat-based counterparts, but price has been the biggest barrier to plant-based eating until now. So, we wanted to offer the world’s first 99p plant burger in Veganuary 2022 to make it even more accessible for everyone to try a vegan diet.  

Ready Burger
©Ready Burger

“We won’t be stopping here though, we’ll be bringing more world firsts with exciting new menu items in 2022, all at the same prices people have come to know us for, and we have advanced expansion plans with new stores.” 

Adam Clark, Co-founder and COO comments: “Ready Burger is 100% plant-based, so there is no cross-contamination in the kitchen and customers can be confident the company shares their values – a plant burger emits 92% fewer greenhouse gas emissions, needs 93% less land and 70% less water than a beef burger.”  

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Oggs Partners With Bella Italia to Launch Vegan Carbonara and Chocolate Pudding

Oggs Partners With Bella Italia to Launch Vegan Carbonara and Chocolate Pudding

Fri, 17 Dec 2021 12:00:36 +0000

Oggs Partners With Bella Italia to Launch Vegan Carbonara and Chocolate Pudding

<![CDATA[oggs partners with bella italiaOggs partners with Bella Italia for Veganuary, launching two new eggless plant-based dishes. British egg alternatives brand Oggs has announced a collaboration with Italian-inspired restaurant chain Bella Italia. From January 3rd, customers across the UK will be able to order plant-based carbonara followed by a vegan dessert. The new options have been launched to cater to the growing number of people participating in Veganuary. In an interview with vegconomist this week, the campaign’s Chief Executive Ria Rehberg said Veganuary had “played a significant role in making veganism more mainstream”. Scrambled Oggs The carbonara is made from Scrambled Oggs, which combines the company’s aquafaba (chickpea water) with tofu and seasonings. Vegan pancetta — a type of Italian bacon — completes the dish. The dessert is OGGS’ Melt-In-The-Middle Chocolate Puddings, which are also made with aquafaba and are already available at some retail stores. Award-winning egg alternatives The female-led company has received several awards, including World’s Best Egg Alternative at the World Plant-Based Taste Awards and an Innovation Award at food-to-go show lunch. Oggs initially launched as a vegan cake brand, offering a range of desserts at UK supermarkets. In May of last year, the company launched its aquafaba as an egg replacer for foodservice, followed by a retail launch at supermarkets in August. “It’s so exciting we’re launching our newest innovations into foodservice, starting with this incredible collaboration with Bella Italia,” Hannah Carter, Founder of OGGS, told The Vegan Kind. “The Carb-OGG-nara dish showcases the versatility of Scrambled OGGS as more …]]>
<![CDATA[oggs partners with bella italia

  • Oggs partners with Bella Italia for Veganuary, launching two new eggless plant-based dishes.

British egg alternatives brand Oggs has announced a collaboration with Italian-inspired restaurant chain Bella Italia. From January 3rd, customers across the UK will be able to order plant-based carbonara followed by a vegan dessert.

The new options have been launched to cater to the growing number of people participating in Veganuary. In an interview with vegconomist this week, the campaign’s Chief Executive Ria Rehberg said Veganuary had “played a significant role in making veganism more mainstream”.

Scrambled Oggs

The carbonara is made from Scrambled Oggs, which combines the company’s aquafaba (chickpea water) with tofu and seasonings. Vegan pancetta — a type of Italian bacon — completes the dish. The dessert is OGGS’ Melt-In-The-Middle Chocolate Puddings, which are also made with aquafaba and are already available at some retail stores.

© Oggs/Bella Italia

Award-winning egg alternatives

The female-led company has received several awards, including World’s Best Egg Alternative at the World Plant-Based Taste Awards and an Innovation Award at food-to-go show lunch.

Oggs initially launched as a vegan cake brand, offering a range of desserts at UK supermarkets. In May of last year, the company launched its aquafaba as an egg replacer for foodservice, followed by a retail launch at supermarkets in August.

“It’s so exciting we’re launching our newest innovations into foodservice, starting with this incredible collaboration with Bella Italia,” Hannah Carter, Founder of OGGS, told The Vegan Kind. “The Carb-OGG-nara dish showcases the versatility of Scrambled OGGS as more than just a breakfast option. Together, we’re making it even easier for people to make food choices that taste incredible and significantly reduce carbon emissions through swapping eggs for OGGS.”

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Plant Based World Expo 2021 Exceeds Expectations and Energizes the Industry

Plant Based World Expo 2021 Exceeds Expectations and Energizes the Industry

Fri, 17 Dec 2021 09:04:08 +0000

Plant Based World Expo 2021 Exceeds Expectations and Energizes the Industry

<![CDATA[Plant Based WorldPBW came back bigger and stronger than before with more than 3,100 attendees and more than 240 exhibitors and sponsors showcasing plant-based product innovations. NEW YORK–(BUSINESS WIRE)–After a two and half year hiatus, Plant Based World Expo North America (PBW) returned triumphantly to the Javits Center in New York on December 9 and 10. Attendees at the 100% plant-based B2B industry event were treated to best-in-class plant-based products, remarkable product innovations, informative and inspiring speakers, and exclusive networking opportunities. The exhibit space grew by more than 65% and the B2B audience more than doubled from the 2019 event. “The turnout and response to PBW 2021 was better than we expected,” said Chris Nemchek, General Manager. “You could feel the energy and excitement on the expo floor as exhibitors, buyers, manufacturers, investors, and distributors networked, made deals, and discovered how far the plant-based industry has come since our 2019 show and where we are headed.” Trends on display included: Plant-based chicken everything including nuggets, southern fried bites, patties, shreds, and more from VFC, Gardein, CHKN Not Chicken, Future Farm, Beyond Chicken, Plant-It, and Tindle. Plant-based cultured butters from Naturli’, Beurremont, and Wild Creamery. Women-owned businesses including Plant Perks, Nomad Dumplings, Miyoko’s Creamery, No Bones Beach Club, and Wonderlab’s Doozy Pots. Global cuisine from Thai Union, Brotalia, Century Pacific Foods, Naturise Singapore PTE. LTD, More Foods Innotech Co., Ltd., and OmniFoods. Whether they were sampling creamy plant-based butter and cheese and mouth-watering plant-based pork filled dumplings, or listening to expert speakers, celebrity …]]>
<![CDATA[Plant Based World

PBW came back bigger and stronger than before with more than 3,100 attendees and more than 240 exhibitors and sponsors showcasing plant-based product innovations.

NEW YORK–(BUSINESS WIRE)–After a two and half year hiatus, Plant Based World Expo North America (PBW) returned triumphantly to the Javits Center in New York on December 9 and 10. Attendees at the 100% plant-based B2B industry event were treated to best-in-class plant-based products, remarkable product innovations, informative and inspiring speakers, and exclusive networking opportunities. The exhibit space grew by more than 65% and the B2B audience more than doubled from the 2019 event.

“The turnout and response to PBW 2021 was better than we expected,” said Chris Nemchek, General Manager. “You could feel the energy and excitement on the expo floor as exhibitors, buyers, manufacturers, investors, and distributors networked, made deals, and discovered how far the plant-based industry has come since our 2019 show and where we are headed.”

Trends on display included:

  • Plant-based chicken everything including nuggets, southern fried bites, patties, shreds, and more from VFC, Gardein, CHKN Not Chicken, Future Farm, Beyond Chicken, Plant-It, and Tindle.
  • Plant-based cultured butters from Naturli’, Beurremont, and Wild Creamery.
  • Women-owned businesses including Plant Perks, Nomad Dumplings, Miyoko’s Creamery, No Bones Beach Club, and Wonderlab’s Doozy Pots.
  • Global cuisine from Thai Union, Brotalia, Century Pacific Foods, Naturise Singapore PTE. LTD, More Foods Innotech Co., Ltd., and OmniFoods.

Whether they were sampling creamy plant-based butter and cheese and mouth-watering plant-based pork filled dumplings, or listening to expert speakers, celebrity chefs, and industry leaders, attendees agreed that this was the not-to-be-missed B2B event of the year.

“The Plant Based World Expo was amazing! The organizers were really efficient about connecting the right people with the plant based industry. It’s a very beneficial trade event for the booming plant based business, and it’s the right place to connect with the right people from the trade, retailers, distributors, brokers and non-profits. You can meet colleagues, share information, and improve products,” said Henrik Lund, CEO of Naturli` Foods.

“PBW was a great show this year! The energy in the room was electric,” added Katie Grobman, VP of Marketing, Abe’s Vegan Muffins. “It was a great turnout–we had buyers from Giant Eagle, Misfits Market, University of Michigan, DOE NYC, Freshly and many others—our entire team is very happy.”

Plant Based World Expo 2022 has already been scheduled for September 8-9 at the Javits. Due to strong demand for exhibit space, the show is expected to double in size — so get ready! To inquire about exhibiting at future shows please contact Sam Morley at [email protected].

Plant Based World Expo, the only 100% plant-based B2B conference for the food and retail industry is produced by JD Events, dedicated to the creation of targeted and innovative industry-leading events that deliver results. The company brings together highly qualified buying audiences, education-rich content and high-level networking opportunities — all geared toward increasing collaboration in the markets it serves.

Photos available upon request.

Contacts

Media Contact
Sacha Cohen

202.251.9417

[email protected]

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Beyond Meat and Taco Bell Still Working on New Plant-Based Meat

Beyond Meat and Taco Bell Still Working on New Plant-Based Meat

Thu, 16 Dec 2021 20:52:25 +0000

Beyond Meat and Taco Bell Still Working on New Plant-Based Meat

<![CDATA[Taco Bell Beyond Meat Despite rumors of a cancellation, Beyond Meat and Taco Bell confirm the brands are still actively working together Beyond Meat and Taco Bell want to officially end the rumors. According to a joint statement, the two companies have no plans to end their partnership, as some recent news reports have speculated. On the contrary, both brands say they are enthusiastically moving ahead with perfecting and test-launching an innovative plant-based protein for Taco Bell’s menu. These latest statements come in response to a widely-circulated Bloomberg story suggesting discord erupted over an unsuccessful product sample. A high-profile partnership In order to understand the mini-publicity saga that took place, it’s best to re-visit the story of how Beyond Meat and Taco Bell’s relationship originally began. In early 2020, new Taco Bell CEO Mark King expressed great interest in plant-based meat, especially Beyond Meat’s products, and proclaimed the global fast food chain would add meat alternatives to the menu within a year.  The brand followed through and test-launched the Cravetarian taco in select locations in California and the Detroit metro region this year. The Cravetarian features a proprietary “boldly seasoned” plant-based meat recipe made from chickpeas and pea protein. Unfortunately, many online reviews suggest the house-made meat alternative didn’t fully live up to expectations, with one prominent reviewer calling it “very disappointing”.  Enter Beyond Meat. In February, Beyond Meat signed a major, multi-year deal with Yum! Brands, the global owner of Taco Bell, KFC and Pizza Hut restaurants. The agreement made Beyond Meat the …]]>
<![CDATA[Taco Bell Beyond Meat

  •  Despite rumors of a cancellation, Beyond Meat and Taco Bell confirm the brands are still actively working together

Beyond Meat and Taco Bell want to officially end the rumors. According to a joint statement, the two companies have no plans to end their partnership, as some recent news reports have speculated. On the contrary, both brands say they are enthusiastically moving ahead with perfecting and test-launching an innovative plant-based protein for Taco Bell’s menu. These latest statements come in response to a widely-circulated Bloomberg story suggesting discord erupted over an unsuccessful product sample.

A high-profile partnership

In order to understand the mini-publicity saga that took place, it’s best to re-visit the story of how Beyond Meat and Taco Bell’s relationship originally began. In early 2020, new Taco Bell CEO Mark King expressed great interest in plant-based meat, especially Beyond Meat’s products, and proclaimed the global fast food chain would add meat alternatives to the menu within a year. 

The brand followed through and test-launched the Cravetarian taco in select locations in California and the Detroit metro region this year. The Cravetarian features a proprietary “boldly seasoned” plant-based meat recipe made from chickpeas and pea protein. Unfortunately, many online reviews suggest the house-made meat alternative didn’t fully live up to expectations, with one prominent reviewer calling it “very disappointing”. 

Taco Bell Cravetarian Taco
©Taco Bell

Enter Beyond Meat. In February, Beyond Meat signed a major, multi-year deal with Yum! Brands, the global owner of Taco Bell, KFC and Pizza Hut restaurants. The agreement made Beyond Meat the preferred supplier of plant-based meat alternatives for all Yum! Brands, and secured Taco Bell and Beyond Meat’s relationship a year after Taco Bell’s CEO praised the taste of Beyond Meat’s food.

Progress appeared to be moving smoothly ahead, with the two companies collaborating on brand new meat alternatives. Then, last week, a Bloomberg report citing two unnamed sources revealed surprising news: In October, Taco Bell unexpectedly rejected samples of Beyond Meat’s plant-based carne asada. According to Bloomberg, the pilot product – meant to replicate Taco Bell’s grilled carne asada steak – did not meet the fast food company’s standards and was abruptly sent back. 

Beyond Meat Zandbergen
©Beyond Meat

Details surrounding the rejection are unclear; particularly what aspects of the sample – the look, taste, or texture – Taco Bell did not approve of.  No matter the reasons, the negative reception reportedly led Beyond Meat to fire two employees involved in the product’s development.

A clarification 

As the Bloomberg story spread, Beyond Meat and Taco Bell swiftly countered with a joint statement on the experimental nature of product launches, and assured the two brands were still very much collaborating: “Evaluating multiple iterations when scaling a product is standard practice in our industry. The bottom line is that our partnership with Taco Bell is strong and continuing, and we look forward to further announcements with them,” a Beyond Meat spokesperson told The Street

On Tuesday, Taco Bell further emphasized the company’s position in a new press release highlighting the chain’s intentions to expand plant-based options: “We’re partnering with Beyond Meat to develop and introduce an innovative plant-based protein that is completely new to the national QSR space. As expected, creating a product that is so revolutionary takes time and we could not be more excited about what we have planned in the coming months – stay tuned!”

With these official announcements, it appears the speculation can soundly end, and the world can once again anticipate Beyond Meat’s next groundbreaking launch. 

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Our Business Year in Review: The Vegan Society

Our Business Year in Review: The Vegan Society

Thu, 16 Dec 2021 19:09:05 +0000

Our Business Year in Review: The Vegan Society

<![CDATA[Ericka Durgahee, The Vegan SocietyThe Vegan Society, the oldest vegan organisation in the world, began all the way back in 1944 in the UK, by our movement’s founding father Donald Watson. The charity continues to do great work throughout the industry. The society’s Vegan Trademark recently registered its 50,000th product – the highest number of registered products since the trademark was created in 1990, as interest in veganism continues to thrive across the globe. We spoke with Ericka Durgahee, The Vegan Society’s Business Development Marketing Manager, about 2021 and her thoughts looking ahead to 2022. What were the highlights of 2021? Our biggest highlight has been seeing more and more of the largest companies in the world transition to adopting a vegan option or turning their ranges vegan since working with us. It really shows that customers are demanding alternatives if they’re willing to supply them. Some amazing examples include The Body Shop committing to a 100% vegan product line-up by 2023 after launching a number of products carrying the Vegan Trademark this year, Burger King launching solely plant-based restaurants, Wagamama’s promising a 50% plant-based menu and large supermarkets committing to having their own brand products verified with us (like Asda, Rossmann and Aldi!). Aside from this, the Vegan Trademark runs because we grow with small businesses, and we’ve seen literally hundreds of new companies talk to us about their amazing new product options within the vegan market. The Vegan Trademark saw some first-time products register this year too, alongside the usual food, drink, …]]>
<![CDATA[Ericka Durgahee, The Vegan Society

The Vegan Society, the oldest vegan organisation in the world, began all the way back in 1944 in the UK, by our movement’s founding father Donald Watson. The charity continues to do great work throughout the industry.

The society’s Vegan Trademark recently registered its 50,000th product – the highest number of registered products since the trademark was created in 1990, as interest in veganism continues to thrive across the globe.

We spoke with Ericka Durgahee, The Vegan Society’s Business Development Marketing Manager, about 2021 and her thoughts looking ahead to 2022.

What were the highlights of 2021?
Our biggest highlight has been seeing more and more of the largest companies in the world transition to adopting a vegan option or turning their ranges vegan since working with us. It really shows that customers are demanding alternatives if they’re willing to supply them. Some amazing examples include The Body Shop committing to a 100% vegan product line-up by 2023 after launching a number of products carrying the Vegan Trademark this year, Burger King launching solely plant-based restaurants, Wagamama’s promising a 50% plant-based menu and large supermarkets committing to having their own brand products verified with us (like Asda, Rossmann and Aldi!).

©wagamama

Aside from this, the Vegan Trademark runs because we grow with small businesses, and we’ve seen literally hundreds of new companies talk to us about their amazing new product options within the vegan market.

The Vegan Trademark saw some first-time products register this year too, alongside the usual food, drink, cosmetics, toiletries, haircare, fashion and homewares industries working with us, we registered our first dog bed, musical instrument and nappies amongst many other amazing new product launches.

We asked the public what they thought about vegan labelling, since there’s no legal definition and over 75% thought that third party verification was important for vegan products!

Vegan Society logo
©The Vegan Society

Which milestones can your company reflect upon throughout the last year?
The Vegan Trademark not only hit 50,000 products registered in March of this year, but we then hit a second milestone of 55,000 products verified as vegan back in September too! This is an enormous set of milestones for us, it not only makes us the oldest and most robust vegan labelling scheme available globally, it also makes us the largest. So far this year we’ve registered more than 15,000 new products, showing that veganism continues to have traction in the marketplace!

On social media, we had over a 6.7million impressions between January and November this year, which is a huge milestone for us, given we’re a small charity-run service provider.

We did some incredible research this year, publishing our reports on the COVID vaccine amongst vegans, the vegan beauty takeover report, summer BBQ alternatives, the egg alternative opinion survey, the vegan fashion takeover report, and our annual review of the Vegan Trademark.

Where can interested parties meet the company in person in 2022? (Trade fairs/events)
We haven’t completely finished our planning for 2022 events, but we will be going to (which you can stay up to date on here) shows like Just V (Glasgow in March, London in July and Birmingham in November), The International Food & Drink Event in March, the Natural & Organic Products Europe show and In-Cosmetics in April. We have lots planned at the events, so please drop by and say hello to one of our team if you want to catch up in person.

vegan_society logo
©Vegan Society

What are the plans for 2022?
The strategic goal for The Vegan Society is to help make veganism mainstream. The Vegan Trademark is a big part of this goal, because being able to quickly identify vegan products (knowing we’ve done the hard work for you on verifying the product claim) is a big step towards accessibility and ease for going, but also staying, vegan. With this in mind, we’ll be shouting from the rooftops all about our wonderful Vegan Trademark holders, sharing their exciting new product launches, or expansions and finding as many ways as possible to help drive veganism into the mainstream.

What kind of challenges lie ahead in 2022?
The challenge for 2022 will be supporting those who carry the Vegan Trademark to gain access to their target market. We know how busy the market is right now, with planned growth of sales gaining by the billion year on year, and everyone wants a piece of the action. That said, we also know that so long as people know about the products they want, they’ll snap them up.

The earlier a company starts talking to us when they’re planning to launch a vegan range or products the better. Not only can we help large businesses understand their supply chains better and reduce overall costs (hopefully by convincing them to swap to a solely vegan supply chain!), but we also provide advice from the experts in veganism here at The Vegan Society that can help any business understand more about this ever-growing audience and how best to talk to them.

Will you accept the challenge?

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Upton’s Naturals: Successful Meat Alternatives Made Simple

Upton’s Naturals: Successful Meat Alternatives Made Simple

Thu, 16 Dec 2021 17:30:50 +0000

Upton’s Naturals: Successful Meat Alternatives Made Simple

<![CDATA[Daniel-Staackmann Upton's NaturalsIn an industry where bloody burgers dominate grocery shelves with big marketing dollars, independently owned Upton’s Naturals has been creating plant-based meat alternatives from easy-to-understand ingredients for over 15 years. Run by Founder Dan Staackmann and VP Nicole Sopko, this ethical vegan, 100% self-funded food company is the underdog in a modern-day David & Goliath story, bootstrapping its way to success by prioritizing passion, creativity, and hard work. Its products, which are now sold in over 5,000 retail stores in the United States, plus available to foodservice customers nationwide, are a far cry from the lab-created, highly processed products currently crowding the category. Said Staackmann, “We use ingredients that have been around for thousands of years and update them to produce meat alternatives for today’s consumer and the mainstream palate. The response to making these vegan options convenient and easily accessible has been amazing. Upton’s Naturals is proof that you don’t need someone else to fund your dream, you just have to work hard and bring lots of passion and drive to the table.” Known for introducing the first seasoned seitan and kick-starting the jackfruit food trend, the company has experienced approximately 600% growth from 2013-2020. Since its very first seitan variety (Italian) was born in 2005, Upton’s Naturals has become the #1 selling seitan brand in the Natural and MULO Channels, with the newest addition to its flagship lineup, the Updog, seeing 27813.3% change in dollar sales a year from launch (SPINS 52 weeks ending 6/13/2021). A trailblazing moment …]]>
<![CDATA[Daniel-Staackmann Upton's Naturals

In an industry where bloody burgers dominate grocery shelves with big marketing dollars, independently owned Upton’s Naturals has been creating plant-based meat alternatives from easy-to-understand ingredients for over 15 years.

Run by Founder Dan Staackmann and VP Nicole Sopko, this ethical vegan, 100% self-funded food company is the underdog in a modern-day David & Goliath story, bootstrapping its way to success by prioritizing passion, creativity, and hard work. Its products, which are now sold in over 5,000 retail stores in the United States, plus available to foodservice customers nationwide, are a far cry from the lab-created, highly processed products currently crowding the category.

Seitan combo
© Uptons Naturals

Said Staackmann, “We use ingredients that have been around for thousands of years and update them to produce meat alternatives for today’s consumer and the mainstream palate. The response to making these vegan options convenient and easily accessible has been amazing. Upton’s Naturals is proof that you don’t need someone else to fund your dream, you just have to work hard and bring lots of passion and drive to the table.”

Known for introducing the first seasoned seitan and kick-starting the jackfruit food trend, the company has experienced approximately 600% growth from 2013-2020. Since its very first seitan variety (Italian) was born in 2005, Upton’s Naturals has become the #1 selling seitan brand in the Natural and MULO Channels, with the newest addition to its flagship lineup, the Updog, seeing 27813.3% change in dollar sales a year from launch (SPINS 52 weeks ending 6/13/2021).

banana blossom Uptons Naturals
© Uptons Naturals

A trailblazing moment occurred in 2015 when Upton’s Naturals brought the first pre-seasoned, heat-and-eat jackfruit to market and helped take a niche, vegan substitute for chicken and pork to mainstream foodie status. Other recent launches include pre-cooked mac & ch’eese, banana blossom in a pouch, pre-shredded jackfruit, and a line of vegan soups made with seitan.

In 2018, the powerhouse team outgrew the live/workspace they built from the ground up back in 2013 and expanded into a new production space in Chicago. This location, which is six times the size of the original one, now houses all of the company’s seitan production, offices, warehousing, and emerging projects. In early 2021, Upton’s Naturals also updated its packaging with colorful designs, food photography and recipes to appeal to the growing population of people embracing plant-based diets and to better share the products’ versatility.

Visit UptonsNaturals.com for more information and find @UptonsNaturals on social media.

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Beyond Meat to Accelerate European Expansion With New General Manager

Beyond Meat to Accelerate European Expansion With New General Manager

Thu, 16 Dec 2021 14:38:36 +0000

Beyond Meat to Accelerate European Expansion With New General Manager

<![CDATA[Beyond Meat St patricks dayBeyond Meat today announces the appointment of FMCG veteran Jorg Oostdam to the newly created position of General Manager, Europe, in order to expedite growth in the European continent, presumably to also include the UK market. Today’s news follows the surprise announcement last week regarding Beyond’s appointments of Tyson Foods veterans Doug Ramsey and Bernie Adcock as Chief Operating Officer and Chief Supply Chain Officer. Beyond has production capabilities in The Netherlands and this April announced that retail expansion throughout the UK and Europe on a vast scale would be imminent. Oostdam will be based there in the Netherlands from February, allowing Beyond to “improve the sustainability of operations, whilst getting one step closer to achieving price parity with animal meat” In 2021, Beyond Meat’s expansions within Europe included Starbucks, Pizza Hut and McDonald’s as well as major retail expansions for Beyond Mince and Beyond Meatballs. “I’m very pleased to welcome Jorg as our new General Manager in Europe, a key geography as we build tomorrow’s global protein company,” said Ethan Brown, Founder and CEO, Beyond Meat. “Jorg’s leadership and experience will be instrumental in providing our delicious and nutritious plant-based meats to European consumers, in building out our local production and innovation capabilities and in growing a robust local supply chain in service to our longer-term goal of price parity with animal protein.”  “Europe’s appetite for plant-based meat is on the rise, and there’s no better time to join the Beyond Meat team,” said Jorg Oostdam. I’m excited to help set the …]]>
<![CDATA[Beyond Meat St patricks day

Beyond Meat today announces the appointment of FMCG veteran Jorg Oostdam to the newly created position of General Manager, Europe, in order to expedite growth in the European continent, presumably to also include the UK market.

Today’s news follows the surprise announcement last week regarding Beyond’s appointments of Tyson Foods veterans Doug Ramsey and Bernie Adcock as Chief Operating Officer and Chief Supply Chain Officer.

Beyond Meat DoorDash BBQ
©Beyond Meat

Beyond has production capabilities in The Netherlands and this April announced that retail expansion throughout the UK and Europe on a vast scale would be imminent. Oostdam will be based there in the Netherlands from February, allowing Beyond to “improve the sustainability of operations, whilst getting one step closer to achieving price parity with animal meat”

In 2021, Beyond Meat’s expansions within Europe included Starbucks, Pizza Hut and McDonald’s as well as major retail expansions for Beyond Mince and Beyond Meatballs.

Beyond Meatballs Costco
©Beyond Meat

“I’m very pleased to welcome Jorg as our new General Manager in Europe, a key geography as we build tomorrow’s global protein company,” said Ethan Brown, Founder and CEO, Beyond Meat. “Jorg’s leadership and experience will be instrumental in providing our delicious and nutritious plant-based meats to European consumers, in building out our local production and innovation capabilities and in growing a robust local supply chain in service to our longer-term goal of price parity with animal protein.” 

“Europe’s appetite for plant-based meat is on the rise, and there’s no better time to join the Beyond Meat team,” said Jorg Oostdam. I’m excited to help set the vision and strategic direction for Beyond Meat’s long-term growth in Europe as we make plant-based meat more accessible to customers and consumers across the region.”

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InnovoPro Creates Chickpea-Based Egg White Substitute For Use in Vegan Desserts

InnovoPro Creates Chickpea-Based Egg White Substitute For Use in Vegan Desserts

Thu, 16 Dec 2021 14:00:51 +0000

InnovoPro Creates Chickpea-Based Egg White Substitute For Use in Vegan Desserts

<![CDATA[chickpea-based egg whiteIsraeli food-tech company InnovoPro has launched a chickpea-based egg white alternative to be used in vegan desserts such as meringues, pavlova, and mousse. Known as CP-FOAM™ 1001, the formula is a blend of dry ingredients, including InnovoPro’s trademarked chickpea protein. When combined with water and sugar, the product can be whipped into stiff peaks with the same shape, texture, and taste as those produced by egg whites.  While similar to aquafaba, CP-FOAM™ 1001 has a higher protein content and better foaming capabilities. This chickpea-based egg alternative could potentially replace potato protein, a commonly used egg substitute that requires the addition of masking agents to disguise its taste. Innovative uses for chickpea protein InnovoPro’s chickpea protein has a range of applications. The company recently launched what it claims is the first ever texturised vegetable protein (TVP) made from chickpeas, and last year it partnered with Swiss retail chain Migros for the world’s first chickpea yogurt. In 2019, Wyler Farms launched chickpea milk made with InnovoPro’s protein. It’s clear that investors also see the chickpea protein’s potential — in 2020, InnovoPro secured $18 million in its Series B funding round, from backers including Rabo Food & Agri Innovation Fund. “Egg substitution is one of the fastest-growing categories in the global plant-based food market. We’ve made it our mission to continue leading the revolution of using chickpea-based solutions as a versatile and reliable replacement for traditional ingredients, like eggs, where consumers are seeking alternatives to known allergens, dietary preferences, or ethical food considerations,” …]]>
<![CDATA[chickpea-based egg white

Israeli food-tech company InnovoPro has launched a chickpea-based egg white alternative to be used in vegan desserts such as meringues, pavlova, and mousse.

Known as CP-FOAM™ 1001, the formula is a blend of dry ingredients, including InnovoPro’s trademarked chickpea protein. When combined with water and sugar, the product can be whipped into stiff peaks with the same shape, texture, and taste as those produced by egg whites.

 While similar to aquafaba, CP-FOAM™ 1001 has a higher protein content and better foaming capabilities. This chickpea-based egg alternative could potentially replace potato protein, a commonly used egg substitute that requires the addition of masking agents to disguise its taste.

© InnovoPro

Innovative uses for chickpea protein

InnovoPro’s chickpea protein has a range of applications. The company recently launched what it claims is the first ever texturised vegetable protein (TVP) made from chickpeas, and last year it partnered with Swiss retail chain Migros for the world’s first chickpea yogurt. In 2019, Wyler Farms launched chickpea milk made with InnovoPro’s protein.

It’s clear that investors also see the chickpea protein’s potential — in 2020, InnovoPro secured $18 million in its Series B funding round, from backers including Rabo Food & Agri Innovation Fund.

“Egg substitution is one of the fastest-growing categories in the global plant-based food market. We’ve made it our mission to continue leading the revolution of using chickpea-based solutions as a versatile and reliable replacement for traditional ingredients, like eggs, where consumers are seeking alternatives to known allergens, dietary preferences, or ethical food considerations,” said Taly Nechushtan, CEO at InnovoPro.

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La Vie Vegan Bacon Takes France by Storm with Multiple Restaurant Partnerships 

La Vie Vegan Bacon Takes France by Storm with Multiple Restaurant Partnerships 

Thu, 16 Dec 2021 12:13:53 +0000

La Vie Vegan Bacon Takes France by Storm with Multiple Restaurant Partnerships 

<![CDATA[La Vie vegan bacon poke bowl PokawaLa Vie vegan bacon is going from strength to strength in France and the company has announced various new restaurant partnerships nationwide. Formerly known as 77 Foods, the plant-based pork fat specialist’s patented bacon was launched into retail and foodservice this October. La Vie has partnered with French vegan burger specialist Hank to create the first La Vie Vegan Bacon Burger, selling over 1200 burgers in a buy 1 get 1 free deal on delivery platforms. The burger has now been added to the menu at Hank locations in Paris, Lille and Lyon and was advertised on a billboard on the Paris metro. Enjoying a successful social media campaign, La Vie has also teamed up with Pokawa – a poke bowl healthy food chain with multiple locations in Paris and across France. The restaurant has now added its Certified Veggie Bacon Lover hot bowl to the menu. Also trending on social media is La Vie’s collaboration with vegan fast food restaurant Furahaa, where over 300 Grilled N’Cheese & Bacon were handed out in one day. Furahaa, famous for being owned and run by deaf and hard of hearing people, now sells the bacon across its locations. Furahaa also recently received investment from KBW Ventures, founded by CEO Prince Khaled bin Alwaleed, to become France’s biggest vegan fast-food chain.  …]]>
<![CDATA[La Vie vegan bacon poke bowl Pokawa

La Vie vegan bacon is going from strength to strength in France and the company has announced various new restaurant partnerships nationwide. Formerly known as 77 Foods, the plant-based pork fat specialist’s patented bacon was launched into retail and foodservice this October.

La Vie has partnered with French vegan burger specialist Hank to create the first La Vie Vegan Bacon Burger, selling over 1200 burgers in a buy 1 get 1 free deal on delivery platforms. The burger has now been added to the menu at Hank locations in Paris, Lille and Lyon and was advertised on a billboard on the Paris metro.

La Vie vegan bacon burger billboard
©La Vie Foods

Enjoying a successful social media campaign, La Vie has also teamed up with Pokawa – a poke bowl healthy food chain with multiple locations in Paris and across France. The restaurant has now added its Certified Veggie Bacon Lover hot bowl to the menu.

Also trending on social media is La Vie’s collaboration with vegan fast food restaurant Furahaa, where over 300 Grilled N’Cheese & Bacon were handed out in one day. Furahaa, famous for being owned and run by deaf and hard of hearing people, now sells the bacon across its locations. Furahaa also recently received investment from KBW Ventures, founded by CEO Prince Khaled bin Alwaleed, to become France’s biggest vegan fast-food chain. 

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Eat Just Receives Regulatory Approval to Sell Cultivated Chicken Breast in Singapore

Eat Just Receives Regulatory Approval to Sell Cultivated Chicken Breast in Singapore

Thu, 16 Dec 2021 10:09:59 +0000

Eat Just Receives Regulatory Approval to Sell Cultivated Chicken Breast in Singapore

<![CDATA[cultivated chicken breastGOOD Meat, the cultivated meat division of alt-protein company Eat Just, has achieved a new milestone with the regulatory approval of its cultivated chicken breast in Singapore. It has now been a year since GOOD Meat received regulatory approval for its chicken nuggets in the country, becoming the first company worldwide to sell cultivated meat commercially. Singapore is taking a progressive stance towards cultivated products as part of its 30×30 strategy, which aims for 30% of the country’s food to be produced locally by 2030. Customers will first be able to sample the cultivated chicken breast next week at the JW Marriott Hotel in Singapore South Beach. Next year, there are plans for the chicken to become available at some of Singapore’s famous hawker stalls, the first of which will be family-run business Loo’s Hainanese Curry Rice. Increased production capacity Eat Just is investing heavily in Singapore and has announced plans to open a multi-million-dollar facility in the country. The company is now in the process of developing new equipment that will allow it to significantly increase its cultivated meat production capacity. “A lot has changed in our world over the last year, but one thing has stayed the same: Singapore continues to lead the global transformation to a smarter, more sustainable food system. We’re proud to celebrate our one-year anniversary of the first-ever sale of cultivated meat with this important regulatory and product announcement that’s again taking place in Singapore,” said Josh Tetrick, co-founder and CEO of Eat Just. …]]>
<![CDATA[cultivated chicken breast

GOOD Meat, the cultivated meat division of alt-protein company Eat Just, has achieved a new milestone with the regulatory approval of its cultivated chicken breast in Singapore.

It has now been a year since GOOD Meat received regulatory approval for its chicken nuggets in the country, becoming the first company worldwide to sell cultivated meat commercially. Singapore is taking a progressive stance towards cultivated products as part of its 30×30 strategy, which aims for 30% of the country’s food to be produced locally by 2030.

Customers will first be able to sample the cultivated chicken breast next week at the JW Marriott Hotel in Singapore South Beach. Next year, there are plans for the chicken to become available at some of Singapore’s famous hawker stalls, the first of which will be family-run business Loo’s Hainanese Curry Rice.

GOOD MEAT Eat Just
GOOD MEAT ©Eat Just

Increased production capacity

Eat Just is investing heavily in Singapore and has announced plans to open a multi-million-dollar facility in the country. The company is now in the process of developing new equipment that will allow it to significantly increase its cultivated meat production capacity.

“A lot has changed in our world over the last year, but one thing has stayed the same: Singapore continues to lead the global transformation to a smarter, more sustainable food system. We’re proud to celebrate our one-year anniversary of the first-ever sale of cultivated meat with this important regulatory and product announcement that’s again taking place in Singapore,” said Josh Tetrick, co-founder and CEO of Eat Just.

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Finland’s Oddlygood Global Receives €25M Investment in First Financing Round

Finland’s Oddlygood Global Receives €25M Investment in First Financing Round

Thu, 16 Dec 2021 10:02:13 +0000

Finland’s Oddlygood Global Receives €25M Investment in First Financing Round

<![CDATA[Oddlygood Global Product Range Oat MilkOddlygood Global is to receive significant growth funding for its international plant-based business, as it closes its first round of financing. Aiming to be a leader in plant-based products, the Finnish brand is part of the Valio Group – a dairy producer and one of Finland’s biggest food companies.  Oddlygood develops and markets plant-based products, with its range currently including oat drinks, vegan cheese, and yogurt, as well as plant-based products for cooking and baking. Having only launched in Spring 2021, Oddlygood is showing some impressive sales figures in Scandinavian markets. In Sweden, Oddlygood has grown 131%, giving it the second-largest market share in oat-based beverages in Sweden, according to the brand.  The financing round saw Mandatum Asset Management invest €25 million in the company becoming a minority shareholder. Valio will continue as the company’s majority shareholder as it looks to expand its alt protein footprint, with the company also recently moving into cellular agriculture. International Growth Currently, Oddlygood products are sold in Finland and Sweden, as well as the UK, USA, Russia, and the Baltic countries. The latest investment boost will be used toward international growth into new markets. “Interest in plant-based products is growing exponentially worldwide, which we also see in a significant increase in our sales. However, consumers will only change their day-to-day consumption habits if they find dairy alternatives that both taste good and fit their lifestyle,” commented Oddlygood Global’s CEO Niko Vuorenmaa.  “Together with Mandatum, we will take the next step in our growth plan …]]>
<![CDATA[Oddlygood Global Product Range Oat Milk

Oddlygood Global is to receive significant growth funding for its international plant-based business, as it closes its first round of financing. Aiming to be a leader in plant-based products, the Finnish brand is part of the Valio Group – a dairy producer and one of Finland’s biggest food companies. 

Oddlygood develops and markets plant-based products, with its range currently including oat drinks, vegan cheese, and yogurt, as well as plant-based products for cooking and baking. Having only launched in Spring 2021, Oddlygood is showing some impressive sales figures in Scandinavian markets. In Sweden, Oddlygood has grown 131%, giving it the second-largest market share in oat-based beverages in Sweden, according to the brand. 

Oddlygood Global Product Range Oat Milk
© Oddlygood Global

The financing round saw Mandatum Asset Management invest €25 million in the company becoming a minority shareholder. Valio will continue as the company’s majority shareholder as it looks to expand its alt protein footprint, with the company also recently moving into cellular agriculture.

International Growth

Currently, Oddlygood products are sold in Finland and Sweden, as well as the UK, USA, Russia, and the Baltic countries. The latest investment boost will be used toward international growth into new markets.

“Interest in plant-based products is growing exponentially worldwide, which we also see in a significant increase in our sales. However, consumers will only change their day-to-day consumption habits if they find dairy alternatives that both taste good and fit their lifestyle,” commented Oddlygood Global’s CEO Niko Vuorenmaa. 

“Together with Mandatum, we will take the next step in our growth plan across our current markets as well as in new ones. We can use the financing to accelerate the implementation of our growth strategy and to deepen our business development expertise,” he added.

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Kelp Yarn to Be Produced at Scale as AlgiKnit Opens North Carolina Hub

Kelp Yarn to Be Produced at Scale as AlgiKnit Opens North Carolina Hub

Thu, 16 Dec 2021 08:59:44 +0000

Kelp Yarn to Be Produced at Scale as AlgiKnit Opens North Carolina Hub

<![CDATA[Seaweed AlgiKnitAlgiKnit, a biomaterials company specializing in kelp yarn, announces the opening of a new innovation hub in North Carolina’s famed Triangle Park.  Founded in 2017, AlgiKnit aims to cut the fashion industry’s carbon emissions in half with eco-conscious materials created mostly from kelp. The company spent four years developing new technology that can commercialize and scale the inventive fabrics, and the Triangle Park facility will provide additional research and development space, as well as accommodate in-house manufacturing and business teams. In March, AlgiKnit raised $2.1 million to help scale the company’s bio-yarns, building on previous investments from SOSV and Horizon Ventures. Globally, the ethical fashion market is expected to be worth $8.25 billion by 2023.  According to the company, 342 million barrels of crude oil are used annually in the production of synthetic fibers. Incredibly, the World Economic Forum has named the fashion industry the world’s third-largest polluter, due to the heavy use of fossil fuels in the supply chain.  AlgiKnit believes kelp-based fibers can dramatically change fashion’s environmental impact by offering a non-toxic, carbon-neutral material that is both highly versatile and sustainable. Kelp is a large algae that grows abundantly in dense, underwater forests close to shore. AlgiKnit processes kelp, one the fastest-growing and most renewable organisms on Earth, into functional textiles that can be utilized for garments, accessories and footwear.  “We know consumers need more cost-competitive, environmentally-sound material options that perform as well as conventional materials,” said Aaron Nesser, co-founder and CTO of AlgiKnit. “The yarn we’re producing …]]>
<![CDATA[Seaweed AlgiKnit

AlgiKnit, a biomaterials company specializing in kelp yarn, announces the opening of a new innovation hub in North Carolina’s famed Triangle Park. 

Founded in 2017, AlgiKnit aims to cut the fashion industry’s carbon emissions in half with eco-conscious materials created mostly from kelp. The company spent four years developing new technology that can commercialize and scale the inventive fabrics, and the Triangle Park facility will provide additional research and development space, as well as accommodate in-house manufacturing and business teams.

In March, AlgiKnit raised $2.1 million to help scale the company’s bio-yarns, building on previous investments from SOSV and Horizon Ventures. Globally, the ethical fashion market is expected to be worth $8.25 billion by 2023. 

AlgiKnit yarn sustainable ethical fashion
© AlgiKnit

According to the company, 342 million barrels of crude oil are used annually in the production of synthetic fibers. Incredibly, the World Economic Forum has named the fashion industry the world’s third-largest polluter, due to the heavy use of fossil fuels in the supply chain. 

AlgiKnit believes kelp-based fibers can dramatically change fashion’s environmental impact by offering a non-toxic, carbon-neutral material that is both highly versatile and sustainable. Kelp is a large algae that grows abundantly in dense, underwater forests close to shore. AlgiKnit processes kelp, one the fastest-growing and most renewable organisms on Earth, into functional textiles that can be utilized for garments, accessories and footwear. 

“We know consumers need more cost-competitive, environmentally-sound material options that perform as well as conventional materials,” said Aaron Nesser, co-founder and CTO of AlgiKnit. “The yarn we’re producing today has the look and feel of the natural fibers consumers are familiar with, plus all the makings of a no-compromise conscious material.” 

AlgiKnit Kelp Yarn
© AlgiKnit

Tapping into “a deep pool of talent”

AlgiKnit says the company chose to move to Triangle Park from Brooklyn, New York because of the area’s rich history of textile manufacturing, as well as the close proximity to renowned science and research facilities that will help the brand accelerate growth. 

“North Carolina’s Research Triangle area is becoming a hub for big tech and life sciences, and we look forward to collaborating with other companies focused on scientific innovation and disruption,” said Aleksandra Gosiewski, co-founder and COO of AlgiKnit. “We’re also excited for the opportunity to tap into the deep and diverse pool of talent and knowledge in the area to strengthen our scientific and engineering divisions.” 

AlgitKnit co-founder and CEO, Tessa Callaghan adds, “Our expansion in North Carolina marks an important next step for AlgiKnit’s growth, and will help foster a carbon-neutral, toxin-free future that delivers value for our partners and the planet, all the while creating a safe, diverse, and dynamic environment for our team.”

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McDonald’s McPlant Burger May Roll Out Across USA Soon

McDonald’s McPlant Burger May Roll Out Across USA Soon

Wed, 15 Dec 2021 20:23:21 +0000

McDonald’s McPlant Burger May Roll Out Across USA Soon

<![CDATA[Mcplant McDonald's and Beyond Meat burgerMcDonald’s and Beyond Meat’s McPlant could roll out nationwide by late spring of 2022,  according to Wall Street analysts.  On November 3, McDonald’s began a trial run of the McPlant at eight restaurant locations in Texas, Iowa, Louisiana, and California. One month later, reports suggest the tests have hit desired sales targets, with each of the locations selling 70 burgers per day, according to the analysts.  Favorable forecast Michael Lavery, an analyst with Piper Sandler, believes such positive results may warrant a full nationwide expansion by the end of Q1 next year. Another analyst, Peter Saleh of BTIG, takes a more cautionary but still-optimist outlook, predicting a large regional rollout to 700 restaurants in February or March, followed by a national launch in 2023.   Beyond Meat’s exclusive McPlant patty is made from rice, peas and potatoes, and comes with tomato, lettuce, onions, pickles, ketchup, and non-vegan mayo and cheese. The McPlant is currently cooked on a shared grill with other animal products. “We’re always testing new items and flavors, and this particular test will help us understand how offering a burger with a plant-based patty impacts the kitchens in our restaurants,” McDonald’s said in a statement in October.  Big boost for Beyond Meat The McPlant menu item isn’t new – the burger has already debuted in Sweden, Denmark, the Netherlands, Austria and the UK. But it marks McDonald’s USA’s first long-awaited meatless burger option. If accurate, a 2022 launch far surpasses original predictions for the McPlant, and entering McDonald’s 13,600 US …]]>
<![CDATA[Mcplant McDonald's and Beyond Meat burger

McDonald’s and Beyond Meat’s McPlant could roll out nationwide by late spring of 2022,  according to Wall Street analysts. 

On November 3, McDonald’s began a trial run of the McPlant at eight restaurant locations in Texas, Iowa, Louisiana, and California. One month later, reports suggest the tests have hit desired sales targets, with each of the locations selling 70 burgers per day, according to the analysts. 

McDonald's McPlant plant-based burger
©McDonald’s

Favorable forecast

Michael Lavery, an analyst with Piper Sandler, believes such positive results may warrant a full nationwide expansion by the end of Q1 next year. Another analyst, Peter Saleh of BTIG, takes a more cautionary but still-optimist outlook, predicting a large regional rollout to 700 restaurants in February or March, followed by a national launch in 2023. 

 Beyond Meat’s exclusive McPlant patty is made from rice, peas and potatoes, and comes with tomato, lettuce, onions, pickles, ketchup, and non-vegan mayo and cheese. The McPlant is currently cooked on a shared grill with other animal products. We’re always testing new items and flavors, and this particular test will help us understand how offering a burger with a plant-based patty impacts the kitchens in our restaurants,” McDonald’s said in a statement in October. 

McPlant plant-based burger
© McDonald’s

Big boost for Beyond Meat

The McPlant menu item isn’t new – the burger has already debuted in Sweden, Denmark, the Netherlands, Austria and the UK. But it marks McDonald’s USA’s first long-awaited meatless burger option. If accurate, a 2022 launch far surpasses original predictions for the McPlant, and entering McDonald’s 13,600 US restaurants would significantly boost Beyond Meat, which suffered several financial setbacks this year. 

McDonald’s and Beyond Meat first collaborated in 2019 with the limited-time launch of the PLT (plant, lettuce, tomato) burger at 28 restaurants in Canada. That test led to the signing of a three-year deal to develop new plant-based menu items under the McPlant platform, including plant-based chicken, pork, and egg options.

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Our Business Year in Review: Berief Food GmbH

Our Business Year in Review: Berief Food GmbH

Wed, 15 Dec 2021 18:26:43 +0000

Our Business Year in Review: Berief Food GmbH

<![CDATA[Bernd Eßer, BeriefThe family-owned Berief Food GmbH is a pioneer for plant-based products on the German market, with over 35 years of experience in the production of plant-based foods. Just recently, the company added two new oat drink variants to its range. We spoke to Bernd Eßer, Managing Director of Berief Food GmbH as well as board member of BALPro (Verband für Alternative Proteinquellen), the  German Association for Alternative Protein Sources, about the company’s 2021 in review and thoughts looking ahead to 2022. What were the highlights of 2021? We in Berief Food were able to follow our successful path of recent years again in 2021. For this, we thank all our staff and partners that make this possible on a daily basis. Berief is also growing in 2021. With 370 employees Berief reached a new maximum and the company still has many interesting positions to fill, now and in the future. In 2021 Berief further developed the site in Beckum and prepared it for the needs of the next few years. Here the central focus is on digitalisation of the processes. This path will also be consistently followed in the next few years. With the first Organic demeter ghurt products, a new milestone has been reached with the Berief brand. The brand itself is continuing to expand unabated in the Drinks and Tofu categories, in some cases significantly faster in sales and turnover than the market. And the subject of sustainability can enliven Berief Food GmbH more and more and has …]]>
<![CDATA[Bernd Eßer, Berief

The family-owned Berief Food GmbH is a pioneer for plant-based products on the German market, with over 35 years of experience in the production of plant-based foods. Just recently, the company added two new oat drink variants to its range.

We spoke to Bernd Eßer, Managing Director of Berief Food GmbH as well as board member of BALPro (Verband für Alternative Proteinquellen), the  German Association for Alternative Protein Sources, about the company’s 2021 in review and thoughts looking ahead to 2022.

What were the highlights of 2021?
We in Berief Food were able to follow our successful path of recent years again in 2021. For this, we thank all our staff and partners that make this possible on a daily basis. Berief is also growing in 2021. With 370 employees Berief reached a new maximum and the company still has many interesting positions to fill, now and in the future.

Berief Food range
© Berief Food

In 2021 Berief further developed the site in Beckum and prepared it for the needs of the next few years. Here the central focus is on digitalisation of the processes. This path will also be consistently followed in the next few years.

With the first Organic demeter ghurt products, a new milestone has been reached with the Berief brand. The brand itself is continuing to expand unabated in the Drinks and Tofu categories, in some cases significantly faster in sales and turnover than the market.

And the subject of sustainability can enliven Berief Food GmbH more and more and has turned the plans into action.

Last but not least, the Berief brand was launched with its first exclusive TV sponsorship campaign on ZDF and in Q4 2021 alone it is generating over 500 million contacts.

berief-foods-dairy-products
©Berief Food

Which milestones for 2021 is the company happy to look back on?
In January 2021 we were able to report successful certification by ZNU (Centre for Sustainable Company Management). With regard to responsibility and sustainability, the new partnership is supplemented by Climate Partner, with which Berief was certified Climate Neutral in Scope 1, 2 and 3 in 2021.

Exports were strengthened and expanded. Here too the course is set for the next few years.

In 2021 the brand business also achieved additional turnover successes. The brand is establishing itself in the management of communication for the retail trade and end consumers with ever-increasing confidence and professionalism. The company is looking forward to the future challenges and opportunities in the market.

Overall it is above all the many small milestones that are being achieved that we are happy to look back on. Nevertheless, we see the biggest milestone of overcoming the unplanned challenges and the services being provided by everyone day in day out as one of the biggest successes.

Berief
Berief GmbH

Where will those interested be able to meet the company in person in 2022? (Exhibitions/events)
Our ability to plan for exhibitions and events for 2022 is subject to similar conditions to those in 2021.

Whether digitally or live and face to face, we will be actively represented at the relevant exhibitions such as Biofach, PLMA and others in other European countries next year.

We also envisage renewed participation in end consumer events and exhibitions, perhaps with the first participations as early as 2022.

What are the plans for 2022?
The plans for 2022 are for further development in almost all areas in accordance with the plan and the targets that we have set ourselves.

Berief will further establish itself in the retail trade, increase its presence with the Berief brand in the POS area and act even more proactively. The successful intensification of the export business will be driven further forward in 2022. Europe will be one of the main focuses here.

The media campaign launched on the TV in 2021 with our partner ZDF will also be continued in 2022. The gross contacts of over 500 million generated in 2021 will be followed in Quarters 1 and 4 2022 with further campaigns, with an associated considerable growth in gross contacts.

The retail trade and end consumers can look forward to new products under the Berief brand in all product categories such as Tofu, Drinks and Ghurts throughout 2022. As ever, the first ones will be presented at Biofach 2022.

pizza
©Berief Food

As in previous years, we will be busy again with the further development of our site.

The subject of sustainability is coming into ever sharper focus at all levels and in all areas of influence. Following the achievement of Climate Neutrality in 2021, local tree planting campaigns with almost 9,000 trees are envisaged for Quarter 1, which we are very pleased about.

What will be the challenges in 2022?
In almost all sectors, not only are delivery times lengthening but in some cases costs are also increasingly enormously. In addition to the costs of raw materials and packaging, those for energy and construction materials are also affected.

Thanks to the happy circumstance of continuing growth, we are still able to offer new jobs in many departments for which we need to attract qualified and skilled employees. We will be even more in evidence for this purpose in 2022.

Since we in Berief focus on the subject of organics, for us this also includes the subjects of maintenance of social standards, biodiversity and suitably comprehensive documentation. We began with these subjects many years ago but we still have a long way to go, even if we believe that we already have a lead over others.

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Future Food Tech Announces Two Innovation Challenges in Partnership with Danone North America and Givaudan

Future Food Tech Announces Two Innovation Challenges in Partnership with Danone North America and Givaudan

Wed, 15 Dec 2021 17:39:49 +0000

Future Food Tech Announces Two Innovation Challenges in Partnership with Danone North America and Givaudan

<![CDATA[Future Food Tech invites startups to submit solutions that improve the texture and functionality of plant-based cheese or natural ingredients for use in foods that support immunity, energy and sleep. Applications are now open until January 31 at this link. Oliver Katz, Conference Producer at Future Food-Tech says “We’re delighted to be working with Danone North America and Givaudan to launch these Innovation Challenges to highlight and scale solutions to some of the most fundamental challenges facing food producers. “The Innovation Challenges provide start-ups with the opportunity to collaborate with corporate leaders and access top-level support, expertise and facilities to scale their solutions. We can’t wait to hear from a diverse range of ambitious start-ups on how they plan to address these two major challenges.” DANONE NORTH AMERICA CHALLENGE: Technologies to Improve the Texture and Melting Properties of Plant-Based Cheese Danone North America is growing its plant-based cheese category, and one of the main challenges is delivering the texture and melting properties associated with traditional dairy. Its innovation and R&D team is looking for technologies that deliver more functionality to cheese alternatives, replicating its stretch and melting properties. Danone North America is interested in shredded or sliced cheeses such as mozzarella or cheddar, rather than artisan cheeses. It is seeking technologies that are both ready to be applied in the short term, like plant-based extrusion, as well as microbial fermentation and cell-culturing that’ll likely be implemented in the medium to longer-term. Applicants should, at a minimum, have proof of principle …]]>
<![CDATA[

Future Food Tech invites startups to submit solutions that improve the texture and functionality of plant-based cheese or natural ingredients for use in foods that support immunity, energy and sleep. Applications are now open until January 31 at this link.

Oliver Katz, Conference Producer at Future Food-Tech says “We’re delighted to be working with Danone North America and Givaudan to launch these Innovation Challenges to highlight and scale solutions to some of the most fundamental challenges facing food producers.

“The Innovation Challenges provide start-ups with the opportunity to collaborate with corporate leaders and access top-level support, expertise and facilities to scale their solutions. We can’t wait to hear from a diverse range of ambitious start-ups on how they plan to address these two major challenges.”

futurefoodtech
© Future Food-Tech Summit

DANONE NORTH AMERICA CHALLENGE: Technologies to Improve the Texture and Melting Properties of Plant-Based Cheese

Danone North America is growing its plant-based cheese category, and one of the main challenges is delivering the texture and melting properties associated with traditional dairy.

Its innovation and R&D team is looking for technologies that deliver more functionality to cheese alternatives, replicating its stretch and melting properties. Danone North America is interested in shredded or sliced cheeses such as mozzarella or cheddar, rather than artisan cheeses.

It is seeking technologies that are both ready to be applied in the short term, like plant-based extrusion, as well as microbial fermentation and cell-culturing that’ll likely be implemented in the medium to longer-term. Applicants should, at a minimum, have proof of principle and prototypes.

Innovation Challenge Danone FFT
© Future Food-Tech

Takoua Debeche, Chief Research and Innovation Officer at Danone North America says: “Danone North America is a leader in plant-based food & beverage, including the growing cheese alternative category with our So Delicious Dairy Free and Follow Your Heart brands. Plant-based cheese alternatives is also one of the most technically challenging categories when it comes to dairy alternatives, especially when it comes to stretch and melt because casein is the only protein known to deliver those functionalities. I am very excited to partner with Future Food-Tech on new and innovative ways to solve this challenge collaboratively and to see the entrepreneurial ideas that come to the forefront.”

GIVAUDAN CHALLENGE: Natural Ingredients that Support Immunity, Energy and Sleep

For consumers around the world, health has taken center stage, with challenges that range from pandemics and stress to performance pressure at both work and at home.

Givaudan Taste & Wellbeing strives to support all aspects of healthfulness with its Health Essentials and Wellness Essentials, a selection of natural solutions that meet many of today’s most common health needs, including immune system support, mind, energy and wellbeing.

Givaudan Innovation Challenge FFT
© Future Food-Tech

In this challenge Givaudan is looking for science-driven start-ups who are working on natural, clean label ingredients for use in food that support consumers by boosting immunity, energy, and sleep.

It is most interested in companies who, at a minimum, have proof of principle and prototypes, and its preference is for companies that are clinically backed.

Fabio Campanile, Global Head of Science & Technology, Taste & Wellbeing at Givaudan comments: “Creative thinking that leads to true innovation is reliant on collaboration and co-creation and we have found that this mentality works beautifully between Givaudan and start-up companies. Together, we’re able to get further faster, and often better. We’ve now partnered with Future Food-Tech for a number of years and know that this is the place to pose a challenge focused on the development of ingredients that help boost immunity, mind, energy and sleep.”

WEBINAR INSIGHTS ON JANUARY 13

Join Takoua Debeche, Chief Research and Innovation Officer at Danone North America, Alexandre Bastos, Head of Front End Innovation – Taste & Wellbeing and Emilie Fromentin, Head of Explore Health & Nutrition – Taste & Wellbeing at Givaudan on Thursday, January 13 as they take part in a free live webinar, discussing the innovation challenges, their innovation priorities at the company, and answering questions from the live online audience ahead of the challenge submission deadline on Monday, January 31.

The webinar is open to all – sign up now at: www.crowdcast.io/e/future-food-tech

INNOVATION CHALLENGES TIMELINE:

Applications Open: Thursday, December 9

Innovation Challenges Webinar: Thursday, January 13

Application Deadline: Monday, January 31

Final pitches and the winner crowned at Future Food-Tech, San Francisco: March 24-25, 2022

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One in Eight UK Employees Would Support a Meat-Free Office

One in Eight UK Employees Would Support a Meat-Free Office

Wed, 15 Dec 2021 16:29:47 +0000

One in Eight UK Employees Would Support a Meat-Free Office

<![CDATA[A young woman drinks green smoothies and eats a burger in a vegan fast food restaurantAccording to a new survey, one in eight employees would support the idea of a meat-free office. With Veganuary less than a month away, companies are being encouraged to make plant-based food and drink more accessible to their staff. The report highlights the need for companies to cater for vegan diets or risk losing the next generations of Gen Z talent.  The survey, conducted by RAMONA’S, asked employees in the UK about their eating habits during work hours, revealing that some 12% of UK companies have stopped offering healthy food choices, despite rising interest in veganism, especially amongst younger generations. Over a quarter (26%) of under-35s would like their company to provide improved vegan options at work, with the survey further revealing that an average of two employees in every UK small business is regularly skipping lunch due to lack of options. What employees want from their companies in 2022 One in eight employees would support their company in becoming ‘meat-free’. For employees under 25 years of age, this figure rises to one in four. UK companies are not being inclusive enough for those with alternative dietary choices — 40% of employees want their company to provide more vegetarian or vegan food options.  A quarter of employees want businesses to encourage people to eat away from their desks. A further 25% want their companies to support taking full lunch breaks to place greater importance on healthy eating in the workplace. Two in five employees would like their company to offer …]]>
<![CDATA[A young woman drinks green smoothies and eats a burger in a vegan fast food restaurant

According to a new survey, one in eight employees would support the idea of a meat-free office. With Veganuary less than a month away, companies are being encouraged to make plant-based food and drink more accessible to their staff. The report highlights the need for companies to cater for vegan diets or risk losing the next generations of Gen Z talent. 

The survey, conducted by RAMONA’S, asked employees in the UK about their eating habits during work hours, revealing that some 12% of UK companies have stopped offering healthy food choices, despite rising interest in veganism, especially amongst younger generations. Over a quarter (26%) of under-35s would like their company to provide improved vegan options at work, with the survey further revealing that an average of two employees in every UK small business is regularly skipping lunch due to lack of options.

Young casually dressed employees at work in coworking office. Corporate team working on laptops and taking notes in shared room, brainstorming about new project, teamwork and collaboration concept.
© fizkes – stock.adobe.com

What employees want from their companies in 2022

  • One in eight employees would support their company in becoming ‘meat-free’. For employees under 25 years of age, this figure rises to one in four.
  • UK companies are not being inclusive enough for those with alternative dietary choices — 40% of employees want their company to provide more vegetarian or vegan food options. 
  • A quarter of employees want businesses to encourage people to eat away from their desks. A further 25% want their companies to support taking full lunch breaks to place greater importance on healthy eating in the workplace.
  • Two in five employees would like their company to offer a lunch scheme that promotes healthy eating across the entire workforce. People also placed high importance on healthy snack options for the office.
healthy ready meals
©[email protected]

Ramona Hazan, founder of RAMONA’s, believes that companies should be doing more to accommodate multiple lifestyle choices in the workplace: “2021 was a really popular year for meat-free dieting and the momentum doesn’t look to be slowing down anytime soon. According to Waitrose & Partner’s Food & Drink Report 21-22, ‘Climatarianism’, a diet focused on reducing your carbon footprint, is gaining popularity, with consumers more conscious than ever before of their impact on their environment.

Following last year’s Veganuary initiative, 82% of participants maintained a dramatic reduction in their animal product consumption, with 40% of those who had participated planning on staying vegan full time. The findings from our research show that workers are really struggling with healthy eating in the workplace. Employers have to be more aware of what they’re providing for their vegan members of staff, and for workers looking to embrace more green and eco-friendly initiatives.

©Veganuary

“In the meantime, for those who find it easier to ‘grab and go’, supermarkets are presenting vegan lunch options for workers who are conscious of the need to eat healthily. Sainsbury’s ‘Lunch’ concept, for instance, offers workers the chance to choose healthy and nutritious lunches that don’t compromise on taste and convenience, whilst still appealing to vegans and vegetarians.”

Tracey Hudson, executive director at the HR Dept, said: “Companies in the UK should be embracing more vegan-friendly offices because it can help with recruitment and retention of staff. Promoting a vegan-friendly office can help attract candidates for recruitment purposes and it’s also a good way to demonstrate the type of culture you have in your business, i.e. a culture that is more open, welcoming, inclusive and environmentally conscious around sustainability. 

Young woman presenting her idea to colleagues
© Jacob Lund – stock.adobe.com

“With Veganuary coming up, some employers may choose to offer vegan food for any buffets or events that they put on during January. Whereas longer-term goals could be focused on sustainably sourced desks and other office equipment. Getting rid of those old leather chairs, for example, and replacing them with a sustainable option that doesn’t include animal products. For those companies with sustainable targets, embracing vegan-friendly office spaces could have a great impact.”

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Our Business Year in Review: David Yeung, Green Monday and OmniFoods

Our Business Year in Review: David Yeung, Green Monday and OmniFoods

Wed, 15 Dec 2021 15:29:22 +0000

Our Business Year in Review: David Yeung, Green Monday and OmniFoods

<![CDATA[David Yeung Portrait Green MondayWith 2021 drawing to a close and 2022 full of promise, vegconomist is checking in with some of the biggest names in the plant-based world to find out their thoughts on the last year and their plans for the next. First up, we had the pleasure to talk with David Yeung, founder of Green Monday Holdings and OmniFoods, who has enjoyed yet another year of growth and expansion. The maker of OmniPork has just announced a partnership with a number of new restaurant outlets and local nonprofits to help raise awareness for food insecurity during Veganuary, including Rethink Food, Spotless Burgers, Plantega in New York City, and Support + Feed, a non-profit founded by Maggie Baird – mother of artists Billie Eilish and Finneas. What were the highlights of 2021? We had a few highlights this past year including the launch of OmniSeafood; our entry into the US through Whole Foods Markets, Sprouts Farmers Market and a number of restaurants; launch into the UK at Sainsbury’s as well as into Australia through Woolworths; the new openings of Green Common in Hong Kong, Shanghai and Singapore; and last but not least an array of strategic partnerships with McDonald’s, Starbucks, IKEA, 7-Eleven, Café de Coral and many other brands across multiple regions.    “With 73% of global seafood consumption happening in Asia, overfishing is causing utter devastation” Which milestones can your company reflect upon throughout the last year? While all milestones are worth reflecting upon as they couldn’t possibly happen without a …]]>
<![CDATA[David Yeung Portrait Green Monday

With 2021 drawing to a close and 2022 full of promise, vegconomist is checking in with some of the biggest names in the plant-based world to find out their thoughts on the last year and their plans for the next.

First up, we had the pleasure to talk with David Yeung, founder of Green Monday Holdings and OmniFoods, who has enjoyed yet another year of growth and expansion.

The maker of OmniPork has just announced a partnership with a number of new restaurant outlets and local nonprofits to help raise awareness for food insecurity during Veganuary, including Rethink Food, Spotless Burgers, Plantega in New York City, and Support + Feed, a non-profit founded by Maggie Baird – mother of artists Billie Eilish and Finneas.

Nanny Bill's OmniFoods
Nanny Bill’s ©OmniFoods

What were the highlights of 2021?
We had a few highlights this past year including the launch of OmniSeafood; our entry into the US through Whole Foods Markets, Sprouts Farmers Market and a number of restaurants; launch into the UK at Sainsbury’s as well as into Australia through Woolworths; the new openings of Green Common in Hong Kong, Shanghai and Singapore; and last but not least an array of strategic partnerships with McDonald’s, Starbucks, IKEA, 7-Eleven, Café de Coral and many other brands across multiple regions.   

“With 73% of global seafood consumption happening in Asia, overfishing is causing utter devastation”

Which milestones can your company reflect upon throughout the last year?
While all milestones are worth reflecting upon as they couldn’t possibly happen without a complete team effort, the single biggest one is still the debut of our OmniSeafood series to offer an alternative to seafood. With 73% of global seafood consumption happening in Asia, overfishing is causing utter devastation to the ocean so the urgency to shift away from seafood is no less vital than to reduce meat consumption.  

David Yeung Portrait Green Monday
David Yeung ©Green Monday

Where can interested parties meet the company in person in 2022?
Well, for folks in Asia, they can meet us and experience our offerings at Green Common! But we are also making a presence in most of the major trade fairs globally, such as the Natural Products Expo West and Expo East in the US, the International Food & Drink Event and Plant-Based World Expo in the U.K., NICE China and Veggie World in China, and Foodex in Japan to name a few.

“The biggest challenge ahead is still COVID”

What kind of challenges lie ahead in 2022?
The biggest challenge ahead is still COVID. Ongoing supply chain disruption means every day can be a roller coaster with plenty of unwanted surprises.

What are the plans for 2022?
We have some big plans and launches for Veganuary. Green Monday will also be celebrating our 10th anniversary on April 22 – Earth Day.  It is an occasion worth celebrating, but more importantly to catalyse more positive change ahead!

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This Week’s News From India Where “Huge Paradigm Shift” Towards Plant-Based Foods is Taking Place

This Week’s News From India Where “Huge Paradigm Shift” Towards Plant-Based Foods is Taking Place

Wed, 15 Dec 2021 15:03:31 +0000

This Week’s News From India Where “Huge Paradigm Shift” Towards Plant-Based Foods is Taking Place

<![CDATA[Alt-Foods-Original-and-ChocolateHere we take a look at some significant news — including a unique plant milk launch and a Series A of $5 million — taking place this week in India, where the alt-meat market is now worth $171 million with a CAGR of 8.5% expected through to 2025. A new report by Kerry finds there is huge potential in the market for plant-based foods in India; since a third of Indians are vegetarian and 70% of the remaining two-thirds regularly consume plant proteins, the country is an ideal market for alt-meat products. Research shows that 41% of the population currently consume six or more types of plant protein, while 63% say they would be very likely to purchase plant-based meat on a regular basis. Alt Food’s unique plant milk arrives on market As demand rises, launches of plant-based foods in India have skyrocketed. Brand new Indian startup alt foods this week launched a unique milk alternative made from sprouted sorghum, sprouted finger millets, amaranth, and oats. The milk is available in Original and Chocolate flavours. Earlier this year, alt foods became the first alt-dairy startup in Asia to make it onto the ProVeg Incubator accelerator program. The brand plans to launch more flavours in early 2022. “With exponential interest in plant-based diets, which is increasingly becoming evidence-driven, we are witnessing a huge shift in consumption where people have started to reject animal sources of food for plant-based sources instead,” said Co-founder Sweta Khandelwal. It has been somewhat challenging for alt-milk …]]>
<![CDATA[Alt-Foods-Original-and-Chocolate

Here we take a look at some significant news — including a unique plant milk launch and a Series A of $5 million — taking place this week in India, where the alt-meat market is now worth $171 million with a CAGR of 8.5% expected through to 2025.

A new report by Kerry finds there is huge potential in the market for plant-based foods in India; since a third of Indians are vegetarian and 70% of the remaining two-thirds regularly consume plant proteins, the country is an ideal market for alt-meat products. Research shows that 41% of the population currently consume six or more types of plant protein, while 63% say they would be very likely to purchase plant-based meat on a regular basis.

Alt Food’s unique plant milk arrives on market

As demand rises, launches of plant-based foods in India have skyrocketed. Brand new Indian startup alt foods this week launched a unique milk alternative made from sprouted sorghum, sprouted finger millets, amaranth, and oats. The milk is available in Original and Chocolate flavours.

© alt foods

Earlier this year, alt foods became the first alt-dairy startup in Asia to make it onto the ProVeg Incubator accelerator program. The brand plans to launch more flavours in early 2022.

“With exponential interest in plant-based diets, which is increasingly becoming evidence-driven, we are witnessing a huge shift in consumption where people have started to reject animal sources of food for plant-based sources instead,” said Co-founder Sweta Khandelwal.

It has been somewhat challenging for alt-milk to gain a foothold in India, as the country’s traditional diet relies heavily on dairy products. However, things are changing, with recent research suggesting there are huge growth opportunities in the Indian oat milk market.

© Plix

Plix raises $5 million

Meanwhile, Indian plant-based nutraceutical brand Plix, which offers a range of wellness, workout, and weight loss products, has just raised $5 million in its Series A funding round. The company says it will use the funding to launch over 85 new products in the next 12 months.

“The vision with which we started the company has grown stronger, with the recent pandemic highlighting the importance of a plant-based diet for all-round health and well-being,” co-founder Rishubh Satiya told The Hindu BusinessLine.

Consumer dissatisfaction highlights gap in market

However, many consumers in India are not satisfied with the plant-based products currently available. Imported products from the West often fail to cater to the Indian palate, and products developed for the Indian market — such as those by Blue Tribe — are still few and far between. Many of those surveyed say they would consume far more plant-based products if the quality was improved, indicating a gap in the market with considerable potential for growth.

©Blue Tribe

“The numbers indicate a huge paradigm shift towards plant-based meat alternatives in India,” said Gunjan Pandey, Marketing Director for Kerry Southwest Asia. “While still at an early stage, this is fast catching up to the rest of the world, largely due to the fact there are already many vegetarians and vegetarian options in India. And while non-vegetarians prefer meat, they, along with vegetarians and vegans, are willing to try plant-based alternatives and experiment with its textures and flavours.”

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Source: Vegconomist.com