vegconomist - the vegan business magazine

New report finds that the majority of consumers say plants are a preferred protein source, overtaking animal protein. A report by leading taste and nutrition company Kerry has examined consumer attitudes towards protein across the globe. It found that most consumers strongly associate protein with health, with attitudes to plant-based proteins becoming significantly more positive in recent years. Worldwide, 61% of consumers considered plants to be a preferred protein source, compared to 50% for animal protein — an 11% difference. Those in Europe and the Asia-Pacific region had particularly positive opinions about plant protein, preferring it by 16% and 21% respectively. Previous Kerry reports have also highlighted the high demand for plant proteins in the Asia-Pacific, with research at the beginning of November finding that 62% of consumers in the region want to buy plant-based meat. In an interview, Kerry’s Business Development Director of Plant Alternatives Didier Chanove told vegconomist that the Asia-Pacific would have the largest share of the global plant-based market by 2025. In the new report, North Americans and Latin Americans showed a slight preference for animal protein, which outranked plants by 7% and 3% respectively. However, interest in plant protein has still increased significantly in these regions, and it seems likely that it could overtake animal protein in the coming years. When consumers were asked why they preferred plant protein, the most common responses were that it is more sustainable, better quality, more nutritious, and more ethical. The report also found that there has been a ...

UPSIDE, formerly Memphis Meats, announces a major milestone towards making real meat without animals. The company has developed ACF Cell Feed – a cell media that is 100% animal component free. Upside states this “breakthrough brings tremendous benefits for animals, the planet, and consumer”. Last year, operating as Memphis Meats, the company received investments in excess of $180 million, including a Series B round of $161 million — the largest funding round in cell-based meat — with participants such as Bill Gates and Richard Branson. The company rebranded this May, announcing that it was ready for business with chicken as its first consumer product, and last month unveiled a $50 million R&D center called EPIC. So far, UPSIDE demonstrated the effectiveness of its ACF feed to produce the cultivated chicken nuggets and hot dogs as pictured here, and says it will next work on adapting the ACF cell feed to work across the company’s entire product portfolio. What is cell feed and what does this signify Also known as cell media, cell feed refers to the nutrients that cells need in order to grow as they would inside an animal. So far, animal components like fetal bovine serum (FBS) have been commonly used in cell feed and eliminating their use has been a major goal for the cultivated meat industry as a whole. “Since day one, we knew that developing animal component-free cell feed would be crucial to fully realizing our vision of meat that’s better for the planet and ...

The Lindt vegan chocolate range is growing with two new products in its plant-based portfolio. The Swiss chocolate company is launching its first HELLO Bunny Vegan for Easter 2022 as well as the new HELLO Vegan Creamy Hazelnut Eggs. Made with oat milk and almonds, Lindt’s new vegan chocolate offerings join this Christmas’ release of a HELLO Santa for the first time in a vegan version. It also recently announced two new plant-based bars will hit UK shelves for Veganuary 2022; Lindt Classic Recipe Vegan Smooth and Lindt Classic Recipe Vegan Hazelnut.    ...

Distribution to food service customers has commenced and rapid adoption by chefs and restauranteurs has landed the Company’s recently launched products on menus faster than anticipated. TORONTO–(BUSINESS WIRE)–$OG #HealthyFoodForLess–Organic Garage Ltd. (TSXV: OG | OTCQX: OGGFF | FRA: 9CW1), one of Canada’s leading independent organic grocers, is pleased to announce that its plant-based food company, Future of Cheese Inc. (“Future of Cheese” or the “Company”), has begun supplying restaurants and food service customers and faster than expected, the Company’s plant-based butters and brie have been launched on menus as ingredients at a growing number of vegan and non-vegan restaurants in Ontario. “Being a professional chef and restauranteur for 20 years, I have noticed the dining habits of our guests change considerably recently. The demand for dairy alternatives at my restaurants alone is growing at a rapid pace, and it was that need for high-quality, high-end and rich, non-dairy products that motivated us to create the Future of Cheese,” stated Craig Harding, Co-Founder of Future of Cheese. “It’s exciting to see an appreciation for our ripened brie launch beyond retail, into some of the country’s best restaurants, and into the kitchens that inspire and excite us all. To see the passion and creativity from some of the great chefs using our products in a growing number of restaurants so quickly marks a significant milestone as we expand our reach into the food service business. And personally, I can’t wait to share these incredible recipes.” Following the debut of the Company’s new ...

Heather Mills’ VBites plant in Peterlee, UK is set to create over 320 new jobs in the area following a multimillion-pound partnership with food giant Pfeifer & Langen. The German food conglomerate has entered into a strategic partnership with the plant-based producer, purchasing 25.1% of VBites.  The new Peterlee plant will now expand production after the Pfeifer & Langen announcement. The minority stake owner specializes in large-scale food manufacturing and is the parent company of Intersnack – which has an annual turnover of €2 billion. The partnership with VBites will complement Pfeifer & Langen’s previous investment in German pea-protein brand Endori Producer of vegan meat, seafood, and dairy products, VBites has experienced impressive growth over the last year and currently exports to more than 20 countries. Domino’s, Applewood, Ocado, Morrisons, Spinneys, and Greencore are among its clients, with all of its production in its three UK facilities. However, after recently expanding into the Middle Eastern market, activist and entrepreneur Heather Mills revealed VBites’ plans to launch micro-factories across the world to enable sustainable regional production.  “VBites’ output has doubled in the last 12 months and with that growth set to continue we are very pleased to be working with a partner that specialises in large-scale food manufacturing,” stated Founder and CEO Heather Mills, as first reported by The Grocer.    ...

Cosmetics giant L’Oréal has signed an agreement to acquire Californian skincare brand Youth to the People. The brand is known for producing high-performance vegan products containing superfood extracts. Youth to the People is currently available in the US, Canada, Australia, and some European countries. The company is expected to record over $50 million in sales in 2021 and has received support from investors Sandbridge Capital, Strand Equity, and Carisa Janes. Cousins Greg Gonzalez and Joe Cloyes founded Youth to the People in 2015, inspired by their grandmother who created a similar skincare line 40 years ago. The brand is marketed through a mix of D2C e-commerce and selective distribution. L’Oréal targets the vegan market Many vegans choose to boycott L’Oréal, as the company still tests on animals in order to sell its products in China. Consequently, the new acquisition could be seen as an attempt by L’Oréal to target the increasing number of conscious consumers who prefer to buy vegan products. The French company seems to have been pursuing this strategy for a few years — in 2018, it acquired Logocos, another natural vegan cosmetics brand. “We are very pleased to welcome Youth to the People brand, its founders, and fantastic teams,” said Cyril Chapuy, President of L’Oréal Luxe. “Because of its solid reputation and remarkable product quality, Youth to the People is a favorite among all genders. The brand’s core values and distinctive spirit, reflected in its initiatives to amplify diverse voices, build a fairer world and enhance consciousness ...

Komo launches on SkipTheDishes in Vancouver, will offer a range of premium plant-based comfort foods. Canadian company Komo Plant Based Foods has launched on SkipTheDishes, one of the country’s leading food delivery services. The news comes just a few weeks after Komo began offering its gourmet plant-based mac and cheeze on Uber Eats. For the SkipTheDishes launch, Komo is expanding the menu to include a range of wraps — Ranch Chick’n, Bacon Ranch Chick’n, Buffalo Ranch Chick’n, and Buffalo Bacon Ranch Chick’n. The “chick’n” is made from jackfruit tenders, while the “bacon” is made from tofu. Initially, the meal deliveries will only be available in Vancouver, British Columbia. They will be prepared at Komo’s ghost kitchen in the city, which has no front-of-house for customers. Komo plans to use customer feedback from these ready-to-eat dishes to develop its frozen foods division — the company is rapidly expanding its range with new launches such as a taco filling made with lentils and mushrooms. Komo also recently launched on Vejii, an online vegan marketplace that has made the company’s products available across Canada. “We are looking forward to this extended reach to our customer base and adding to the quality vegan options that are currently available on Skip,” said Komo CEO William White. “Our ready-to-eat hot food delivery furthers our mission to make plant-based meals an everyday staple through innovative new product offerings.” ...

Feel Foods, a Canadian agri-foods holding company, announces it will launch plant-based bacon and eggs in a drive to enter the vegan breakfast segment. Feel Foods recently acquired the British Columbia-based Plantastic Foods, which specializes in plant-based cheesecakes and burgers, and wholly owns Black Sheep Vegan Cheeze, producers of almond and soy-based cheese. Details about the upcoming breakfast products are limited, except for photos of a Plant-Based Scramble displaying the Black Sheep logo, suggesting that Black Sheep will play a key role in developing the new line. In November, Feel Foods expanded its portfolio by acquiring Plantastic, which sells a variety of cheesecakes and veggie burgers in 22 British Columbia locations and e-commerce. Feel Foods signed the deal to help Plantastic grow sales, increase market exposure, and expand the brand’s reach across Canada and the US.  Black Sheep Cheeze products are currently sold at over 70 retailers and marketplaces in British Columbia, and the brand recently received the greenlight to begin exporting to the US. In addition to the promised bacon and eggs, Feel Foods and Black Sheep have already collaborated on a vegan whip cream, which will begin distributing through a network of retailers and foodservice following successful tests. Regarding Feel Foods’ latest announcement, CEO David Greenway stated: “Breakfast segments of the plant-based foods industry are currently experiencing meteoric growth and we are aiming right at it with the imminent launch of our new eggs and bacon plant-based products. We feel these traditional breakfast items are part of a ...

The Plant-Based Seafood Co. announces it will unveil the world’s first plant-based oyster po’boy at a popup event tomorrow called “NOLA Poboys” in New Orleans, which will feature a guest appearance by former Top Chef contestant and celebrity chef, Spike Mendelsohn.  Plant-Based Seafood Co.’s Mind Blown product line includes the award-winning Coconut Shrimp, as well as Dusted Shrimp, and Dusted Scallop. Co-founder Monica Talbert reports to vegconomist today that the product launch of the Po’boy, featuring oysters created from pea protein, is set for Q2 of 2022 in foodservice from the outset. The mother-daughter duo behind The Plant-Based Seafood Co. uses a variety of plant proteins, vegetables roots and kelp to recreate shrimp and scallops to appear, taste, and perform like crustaceans and molluscs. “The Plant-Based Seafood Co.’s, number one goal is to create, innovate, and produce plant-based food analogs that are clean, sustainable, healthy, and realistic in form and performance. The world’s first-ever plant-based oyster po’boy proves just that!,” says Co-founder Shelly Van Cleve. “We like a challenge, and when you nail it, it feels so good. Taste, texture, and mouth-feel fall into play to gain even seafood-lovers approval, and we definitely did that with our plant-based oyster po’boy. “We can’t wait to serve them side-by-side with the ones from the water and win-over the undeniable oyster po’boy experts in the most appropriate location. We plan on blowing minds on Bourbon Street!” added Van Cleve. The event takes place at 908 Bourbon St, New Orleans, LA 70116  tomorrow Friday 10th ...

Inventor of Cheetos Frito-Lay’s Twisted Cheetos, Dr Gino Bortone, announces a new cheesy vegan snack through Eat Well Group portfolio holding Sapientia Technology LLC, focused on disrupting the entire snack food market, estimated to reach $736 billion by 2026. Eat Well Group, a plant-based investment company, announced it will be launching Protein Twists – a high-protein, cheesy snack, into 300 Federated Co-Operatives toward the end of December, followed by an expansion to additional Co-Operatives, select retailers, and e-commerce in the first half of 2022. The David and Goliath of the snack world In 2018, vegan-friendly snack startup, PeaTos launched its pea-based version of Cheetos, also seeking to disrupt the massive salty snack market thus far dominated by industry leader Frito-Lay, with founder and CEO Nick Desai stating last year: “Look, if you want to be the best, you have to take on the best, and there is no one that does snacking like Frito-Lay.” This February, Peatos raised $12.5M in a Series B round led by  Post Holdings.   Dr. Eugenio Bortone serves as Chief Technology Officer at Eat Well Group, and is also an award-winning food scientist and extrusion expert. Dr. Bortone has filed four foundational patents relating to the shape and texture of “protein curls” and crispy puff-style snacks. While working for Frito Lay, Dr. Bortone developed several multi-million dollar products, including the famous Twisted Cheetos.  Dr. Bortone’s new Protein Twists are set to offer a cheesy flavor, texture and crunch without the frying and excessive calories found ...