Plant Based Revolution

Plant-based meat substitutes used to be confined to the aisles of health food stores and stands in farmers markets. However, with the explosion in discussions around the environmental and health consequences of eating meat, plant-based foods are growing in popularity on an international level.

In this episode of Plant-Based Revolution I chat with James McInnes, co-founder and chief executive officer at Odd Burger about his background in technology, why he became a restaurateur, and selling plant-based burgers at a meat festival in London.

I asked McInnes how Odd Burger came about and he says, “I've always had a passion for food and I would say I've always loved the idea of having a restaurant, so that's something that has always been I think within me but really when I went vegan I think that really sparked the idea that the power that we can have on the world with food.”

McInnes first started the business as an organic produce distribution company and next came a meal kit company where he and Vasilika, his wife and co-founder developed one hundred different recipes in a year. He says, “from that we actually developed a lot of the base for the recipes that we use today in many of our products at the restaurants.”

McInnes talks about why he chose to open a fast food vegan restaurant, he says, “we just love the idea of making something accessible because at the end of the day you know something costs three or four bucks people are more likely to try it than if it costs twenty.” He adds, I just love the idea of the economics of it, people with limited financial means can try it and that is the magic about fast food.

“I think a few things, if you compare us to other plant-based restaurants for example, I think right away it's the affordability factor,” says McInnes when talking about what separates Odd Burger from other plant-based restaurants. Odd Burger also has their own manufacturing center, McInnes says, having a vertical integrated supply chain and being able to control that from end-to-end plus food experience helps to keep costs in line.

McInnes says that when the pandemic hit, Odd Burger was already on its way to a more efficient business model. They had implemented self checkout in early 2019 and had replaced grills and flat tops with automated cooking equipment.

To hear about the technology including automation, and how having an efficient restaurant model helped Odd Burger navigate the pandemic, supply chain, and labor shortages, listen to this episode of Plant-Based Revolution.

Plant-based meat substitutes used to be confined to the aisles of health food stores and stands in farmers markets. However, with the explosion in discussions around the environmental and health consequences of eating meat, plant-based foods are growing in popularity on an international level.

In this episode of Plant-Based Revolution I chat with Christie Lagally, founder and chief executive officer of Rebellyous Foods about her transition from a mechanical engineer to meat replacements and her drive to bring plant-based to the mainstream.

I asked Lagally about being a senior scientist with the Good Food Institute, she says, “when I did decide to really dive into learning more about the food industry and specifically the meat industry which I cared about due to a wide variety of social justice issues, I decided that a good way to do that would be to volunteer and then later I was hired by the Good Food Institute. Which is a think tank and nonprofit organization that supports the evolution and the advancement of the industries of plant-based meat.” She adds, “Clean meat, fermented or cultured meat and essentially any products that need to be brought forward and advanced for the purpose of replacing animal products.”

Lagally talks about the discrepancy in how much plant-based meat is available in the United States, she says, “the meat industry produces over one hundred and eight billion pounds of animal based meat and even today in the heyday of meat alternatives, we're only producing one half of one percent of that one hundred and eight billion pound volume of plant-based meat versus animal-based meat.” “Fundamentally what prompted me to start Seattle Food Tech which is our corporate name for Rebellyous Foods which is our brand name and I decided I wanted to start a company that would fundamentally change the course of how big the plant-based meat industry is and that's precisely what we're doing. Rebellyous Foods is making enough available and affordable plant-based meat for everyone,” Lagally adds.

Lagally shares how Rebellyous Foods utilized the venture capital funding to set up infrastructure and invested into the development of technology to further their efforts faster. Rebellyous Foods can be found in stores, ballparks, hospitals, national school lunch programs and more.

To hear about the patents, full automated production systems and how Rebellyous Foods is working to make plant-based meat more available and affordable, listen to this episode of Plant-Based Revolution.

Plant-based meat substitutes used to be confined to the aisles of health food stores and stands in farmers markets. However, with the explosion in discussions around the environmental and health consequences of eating meat, plant-based foods are growing in popularity on an international level.

On this episode of Plant-Based Revolution we chat with celebrity chef Robyn Almodovar who is the corporate chef leading Future Foods plant-based brand PAOW! which is an acronym for People And Our World. We talk to Almodovar about the brand’s vision to educate and inspire a lifestyle movement by leading the plant-based protein shift globally. 

Almodovar says, PAOW! is a clean label with only three ingredients, soy, salt, and water. She says she joined forces with the locally made in the United States brand because of where the world is going, there is not enough protein. Almodovar adds, that PAOW! is for everyone including meat eaters, vegetarians, and flexitarians. 

Almodovar talks about how versatile PAOW! is as an ingredient, if a recipe calls for a protein you could use PAOW! and cook and prepare it the same way. She says, Chef Style is a plant-based protein that provides a texture that can be cooked and flavored any way you want. You can sauté, smoke, sous vide, grill, and more. 

When it comes to restaurants incorporating more plant-based ingredients into their menu, Almodovar says, PAOW! is definitely economical and delivers a hundred percent yield and greatly improves cost efficiency. She adds, PAOW! can accommodate a restaurant's needs by offering different sizes and cuts.  

To hear about how PAOW! partners with colleges and universities as it markets to generation Z, their plan to roll out retail, and about the PAOW! food truck tour tune into this episode of Plant-Based Revolution.

Plant-based meat substitutes used to be confined to the aisles of health food stores and stands in farmers markets. However, with the explosion in discussions around the environmental and health consequences of eating meat, plant-based foods are growing in popularity on an international level.

In this episode of Plant-Based Revolution, Carissa Kranz, founding attorney and chief executive officer of BeVeg International, talks about global vegan certification, vegan labeling laws and the importance to consumers.

Kranz shares why she started BeVeg International, a vegan certification firm saying, “As much as we try to be vegan and exist as vegans in a plant-based world. Sometimes it's impossible to do so, especially when consumer transparency and the laws are not in place to protect us.”

When asked why it is important to define a legal vegan standard for vegan products, Kranz says “it is important to define a legal vegan standard for products that is uniform and applicability and uniform in application and uniform in consumer expectation because right now there is no such thing, there is no vegan word.”

Kranz talks about the benefits to having a BeVeg vegan certification, she says, “by having the most credible vegan logo on your product for vegan certification, you are proving to your consumer that you are taking this seriously and you can partake in the the sales benefit and also you're protecting your claim.”

When asked about her hopes for the future, Kranz says, “my hopes for the future of vegan and plant-based is that it continues on the trajectory and the trend that it’s currently on.” She adds, “my hope is that all products that are labeled vegan are required to prove their vegan claim.”

Check out the podcast to learn more about BeVeg vegan certification, understanding what it means to be vegan certified and the labeling laws on this episode of Plant-Based Revolution Podcast.

Plant-based meat substitutes used to be confined to the aisles of health food stores and stands in farmers markets. However, with the explosion in discussions around the environmental and health consequences of eating meat, plant-based foods are growing in popularity on an international level.

In this episode of Plant-Based Revolution, Chef GW Chew, founder and chief executive officer of Something Better Foods, Inc. a minority owned food manufacturing company is changing the food landscape and building a food empire of plant-based protein solutions. Exploring his mission behind creating a taste, texture, and appearance that satisfy.

Chew shares his story of being adopted into the Chew family and the impact it would have on his drive to create healthier food and becoming vegan. Chew talks about wanting to experience the taste of the food he grew up on and developing those recipes. He talks about his first discovery of taking an oat burger and turning it into a vegan chicken leg. Chew Says, “my mind exploded when I saw that, something inside of me said that these simple grains, oats and potatoes, roots, soybeans and millet, all these ingredients that I’m working with learning how to cook vegan, maybe they can be turned into a plant-based protein.”

Chew says it was a spiritual journey for him. After spending three or four years developing recipes in his mom’s kitchen, Chew created the protein that became the foundation for Something Better Foods. He talks about opening a restaurant that acted as his research and development lab and how he started manufacturing his plant-based food.

Listen to this episode to hear Chew’s inspiring story on getting capital, becoming a manufacturer and it being an intrical part of his story, and how he was able to get Something Better Foods into Whole Foods. Tune in and find out about Better Chew and chef’s goal to democratize the access of plant-based food for all people.

Plant-based meat substitutes used to be confined to the aisles of health food stores and stands in farmers markets. However, with the explosion in discussions around the environmental and health consequences of eating meat, plant-based foods are growing in popularity on an international level.

In this episode, Albert Tseng, the co-founder of Dao Foods International, gives a deep dive into the future of plant-based foods from an international perspective. Dao Foods International is an investing firm dedicated to helping entrepreneurs bring new plant-based meat and alternative protein products to China.

“There’s no way to achieve the Paris Climate objectives without a massive decrease in the scale of animal agriculture,” says Tseng. “Yet the demand for protein is increasing around the world.”

In the China market, meat consumption is on the rise. In the 1980s, the average Chinese person ate approximately 30 pounds of meat a year—now, the average is nearly 140 pounds. There is a high consumer demand for animal products, and the environmental and health impacts have become increasingly undeniable. Dao Foods hopes to combat this rise by providing exciting, appealing alternatives that meet the same need without hurting the climate.

“Many of these alternative meat companies are focused on the U.S. and European markets. The Chinese market was a phase three or phase four strategy,” notes Tseng. “As an impact investor, I really thought that we needed to help build this ecosystem in China.”

Dao Foods provides entrepreneurs with capital and mentorship. The company anticipates supporting up to thirty companies within the next three years.

“We are trying to encourage entrepreneurs and innovators to look at alternative proteins and develop products that can attract consumers and shift their diets to what is better for the environment, better for the planet, and better for their health,” adds Tseng. “The ecosystem is starting to develop, but it’s still in its early stages.”

Check out the podcast to learn more about Tseng’s personal story and the pathway to success for plant-based foods!

Plant-based meat substitutes used to be confined to the aisles of health food stores and stands in farmers markets. However, with the explosion in discussions around the environmental and health consequences of eating meat, plant-based foods are growing in popularity on an international level.

In this episode, Michelle Adelman, the founder and chief executive officer of Infinite Foods, gives a deep dive into building a new plant-based food system. Infinite Foods is a plant-based, go-to market platform that helps innovative food brands worldwide expand their international revenue and introduce their products into new and emerging markets.

“Across Sub-Saharan Africa, food security is a major challenge—and that was the birth of Infinite Foods,” says Adelman. “We are really looking at building a broad ecosystem, working at the forefront of pioneering the plant-based food movement in Africa.”

Part of Infinite Foods’ mission is to help Africa develop a healthy, plant-forward food system by transforming agriculture, making jobs, and cultivating and supporting environmentally sustainable communities. Over 800 outlets in South Africa, Mauritius, and Botswana currently offer Infinite Foods brands.

“We have an opportunity to course-correct the direction of which the food system is going,” notes Adelman. “50 to 60 percent of people across the continent are smallholder farmers. Protein consumption is relatively low compared to the rest of the world, but it’s growing—and it’s growing fast.”

Adelman emphasizes that Africa is not a single, monolithic entity. “Sub-Saharan Africa itself is made up of 54 different countries—and each of those countries have its own laws, currencies, language, culture, traditions, and distribution networks,” adds Adelman. “It becomes very complex when you’re trying to roll out a brand across 54 different countries.”

Check out the podcast to learn more about Infinite Foods’ agricultural work and sustainability efforts in Africa, and what the company offers plant-based brands!

Plant-based meat substitutes used to be confined to the aisles of health food stores and stands in farmers markets. However, with the explosion in discussions around the environmental and health consequences of eating meat, plant-based foods are growing in popularity on an international level.

In this episode, Matteo Toto, the founder of Flower Burger, explores vegan trends and some of the obstacles he faced making his restaurant a success. With locations in the United States, the United Kingdom, Italy, France, and The Netherlands, Flower Burger is a vegan burger restaurant that prioritizes natural, healthy ingredients that taste delicious.

“I got inspiration from the Flower Power movement,” says Toto. “It’s easy to attract a customer, but you have to keep them and make them loyal… one day, the revenue started to grow. I was able to hire more people and organize myself in a better way. Step by step, we built the structure of my company. Today, we have sixteen stores.”

Flower Burger is known for its unique store design with colored wallpaper and psychedelic lighting. Buns, patties, and sauces are internally produced, free of chemical preservatives, and entirely made from vegetables. Only biodegradable and compostable materials are used.

“We will always do it like this,” adds Toto. “I’m pretty confident that the new generation will care more about the environment and ourselves. We are what we eat. When we eat junk food, our body suffers. To live a healthy life, we should care about what we’re eating.”

Check out the podcast to learn more about the vegan movement and Flower Burger’s expansion plans!

Plant-based meat substitutes used to be confined to the aisles of health food stores and stands in farmers markets. However, with the explosion in discussions around the environmental and health consequences of eating meat, plant-based foods are growing in popularity on an international level.

In this episode, Irina Gerry, the chief marketing officer of Change Foods, explores the rapid adoption and development of plant-based foods in recent years. Change Foods is a food tech company that uses fermentation biotechnology to create animal-free cheese and dairy products.

“I’m very much a mission-driven marketer. I’m on a mission to transform the food system and drive widespread adoption of sustainable ways to feed the world,” says Gerry. “We’re recreating dairy without animals by harnessing the power of microbes to create real dairy proteins, fats, and flavors through precision fermentation. We utilize traditional cheese-making techniques to turn them into cheese that tastes, stretches, and melts just like you would expect, all without cows involved.”

Change Foods is on a mission to change how the world eats for the better. For Gerry, the ultimate goal is to cultivate a wide variety of alternative proteins—using only a fraction of the resources that meat requires—that can sustainably feed everyone.

“The system is out of balance, and it’s starting to impact our planetary health,” adds Gerry. “A dietary shift is well within the power of individual consumers… food is something that we choose everyday, three times a day. One does not have to go vegan to make a significant impact.”

Check out the podcast to learn more about cell-based meat, and how the food system is affecting the climate and greenhouse gas emissions!

Plant-based meat substitutes used to be confined to the aisles of health food stores and stands in farmers markets. However, with the explosion in discussions around the environmental and health consequences of eating meat, plant-based foods are growing in popularity on an international level.

In this episode of Plant-Based Revolution, Keith Seiz, with the California Walnut Commission, explores the next generation of plant-forward foods. The California Walnut Commission represents the California walnut industry, made up of nearly one hundred handlers and over forty-five hundred growers. Seiz works with food and beverage manufacturers on how to incorporate the latest walnut applications including plant-based meat alternatives. 

“The industry and consumers are changing in how they perceive what they want out of plant-based foods, the next generation of products that come out and what's going to be important to consumers,” says Seiz.

“In this generation we are seeing a lot of products that are mimicking meat,” adds Seiz. The industry is going in the direction of clean labels and wants nutritious value in the protein that they eat. It is a natural evolution where more plant-based foods will be concentrating on ingredient listing and providing nutrition. 

Check out the podcast to learn more about consumer packaged goods looking for unique forms for protein, restaurant chefs in foodservice getting on board, and how walnuts will play a role in this emerging category.