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Cariuma has launched its first-ever vegan winter boots. The Brazilian conscious shoe brand says that the boots are designed to withstand temperatures below 0°C and are available in two styles — OCA Therma and Caturi. OCA Therma is inspired by Cariuma’s OCA High and has similar features to a hiking shoe, including D-rings, speed hooks, and two-toned laces. Caturi is based on the brand’s Catiba Pro and is more similar to a sneaker, making it best suited to wintry weather in cities. Vegan suede! The shoes are made with sustainable materials, including Cariuma’s highly durable vegan suede, faux shearling made from 100% recycled materials, and an ethically tapped rubber outsole. They have a water-repellent upper for wet conditions. Customers who order the new vegan winter boots now can expect to receive their shoes in time for Christmas. Cariuma has recently been certified as a B-Corp, a recognition of its emphasis on ethics and sustainability. This follows on from the brand’s launch of what it claimed was the world’s lowest carbon footprint sneaker in March — the IBI Slip-on has emissions three times lower than the average sneaker. In September, Cariuma introduced another range of highly sustainable shoes, this time made from bamboo with a sugar-cane outsole. The shoes were in such demand that they were waitlisted 20,000 times. “For the Cariuma team, this launch is more than just a label on one pair of shoes, but a true statement to the industry at large – that we will continue to ...

According to a new report, the plant-based skincare products market is projected to surpass a valuation of $683 million in 2021, with the European market projected to reach $339 and the North American market estimated at $319.2 million. China is stated as a rising player in the category. Rising economies such as India, China, Russia, and Brazil are expected to drive demand for plant-based skincare products over the coming years, as well as a rise in the number of working women globally. Some of the leading companies offering plant-based skincare products include Mama Earth, Estee Lauder, Unilever, Clorox Co., Honest Co., The Body Shop, and Procter and Gamble Co. Key moves in plant-based beauty Burt Bees, an eco-friendly and natural personal care brand of Clorox Co., introduced a line of natural cosmetics such as body lotions, face wash, cleansers, shower gels, body oils, and body scrubs made from natural ingredients Procter & Gamble Co. acquired a New Zealand-based Skincare Company called Snowberry, producer of cleansers, exfoliators, moisturizers, toners, and brighteners, focusing on anti-ageing and helping in exfoliating skin, in 2018. Armani Beauty launched a new line in 2019, which included environmentally responsible men’s daily grooming products such as toners, face wash, and moisturizers manufactured with biodegradable and natural formulations, ensuring that 99% of ingredients are obtained from nature. Allure launched the Nature in a Jar Collection, which consists of two body care products – a shower oil ‘The Nourishing In-Shower Oil’, which is vegan and gluten-free, and a body lotion ...

Hancocks confectionery has unveiled its range of vegan sweets ahead of Veganuary 2022, with the UK’s leading wholesaler stating: “We are super proud of the huge vegan range we provide to our retailers and customers” Featuring producers like Swedish confectionery brand BUBs, Hancocks is continuing to grow its extensive selection of vegan sweets for retailers. Other brands like Kingsway offer a huge range of vegan pick and mix favourites. Vegan chocolate lovers are also covered in Hancock’s range with offerings from brands including Tony Chocoloney, Moo Free and Dirty Cow. Classic dispenser brand PEZ is also vegan, as well as Rowntree’s Giant Jelly Tots and Fruit Pastilles Tubes. Vegan Sweets Vegan confectionery has exploded in popularity in recent years and is expected to grow. As the largest confectionery wholesaler in the UK, Hancocks recently added 300 lines of vegan sweets to its 14 cash and carry stores across the UK to keep up with demand. It further expanded its vegan offerings in May, stating that the market was growing at an “exponential rate”. “We are super proud of the huge vegan range we provide to our retailers and customers. It is great to be able to make so many vegan and non-vegan customers happy with these yummy treats,” stated Chris Smith, Marketing Communications Manager at Hancocks. “Veganuary is a huge movement that has grown year on year. We encourage retailers to ensure they have plenty of stock to appeal to customers taking part in veganuary and at the beginning of ...

Scientists from the University of Lisbon have begun a project called Algae2Fish, with the aim of developing a boneless cultivated seabass fillet. The project has been made possible with funding from The Good Food Institute. Associate Professor Frederico Ferreira from the university’s Institute for Bioengineering and Biosciences will lead a team of scientists working on the project. They will use fish cells to grow a cultivated seabass fillet free of the mercury and microplastics often found in conventional fish. 3D printing technology will be used to produce scaffolds that will give the fillet structure, replicating the fibrous texture of fish. The scaffolds will be formed using material from algae and plants, with the algae contributing valuable omega-3 fatty acids such as those found in conventional fish. 3D printed scaffolds are growing in popularity as a method of producing alternatives to meat and seafood. MeaTech 3D is using the technology to produce premium cuts of cultivated meat, while Redefine Meat plans to open a large-scale production facility for its industrial 3D alt-meat printers. Meanwhile, SavorEat is using a “robot chef” to produce 3D-printed plant-based burgers. If the Algae2Fish project is successful, the University of Lisbon scientists may begin working with cultivated companies worldwide to help them incorporate the technology into their products. Companies will be able to use locally-sourced algae for their scaffolds, increasing the sustainability of the end-product. “I love fish, I come from a country that loves fish, and I want to carry on eating fish. There’s a role ...

Yemoja, a marine ingredient startup from Israel, has developed bleeding vegan burgers using a red microalgae formulation. The innovation paves the way for medium-rare style plant-based burgers and steaks with added authenticity, as well as a clean substitute to heme.  As microalgae ingredients increasingly gain traction in plant-based food, Tel Hai-based food tech Yemoja is poised to become a player in the space with its new formulation – named Ounje – which mimics the red juices of real meat without artificial color additives. Yemoja primarily cultivates high-value, standardized microalgae bio compounds for the nutraceutical and cosmetics B2B sectors. Click here to display content from YouTube.Learn more in YouTube’s privacy policy. Always display content from YouTube Providing a nutrient-packed medium for rendering the sensory characteristics of animal meat for plant-based meat and cultured meat products, the deep red algae is grown indoors in precision photobioreactors and show the potential to act as a natural, clean, and 100% plant-sourced heme substitute to serve the cultured meats and plant-based alt meat sectors. Microalgae Future Food Microalgae production allows high concentrations of bioactive compounds with minimal ecological footprint and uses minimal resources. The highly sustainable crop boasts a 20%-30% protein load and the complete essential amino acids profile. For these reasons and more microalgae is fast growing a reputation as a superfood ingredient.  As well as Yemoja, other brands in the emerging space include Sophie’s Bionutrients – which has recently developed a microalgae-based cheddar cheese. In addition, NØKO FOODS from France develops microalgae sports ...

A new association called Cellular Agriculture Europe has been formed to represent the interests of the cultivated products industry. The association has just held its first General Assembly meeting, where a Board of Directors was elected. 13 member companies took part in the meeting, and the following Board was chosen: Chris Dammann, Chief Operating Officer of Bluu Biosciences. Etienne Duthoit, CEO and Co-Founder of Vital Meat. Robert E. Jones, Head of Public Affairs at Mosa Meat (elected President of the Board). Beth Loberant, Head of Regulatory Affairs at SuperMeat. Hélène Miller, Head of European Affairs at Aleph Farms. Participants at the meeting agreed that the mission of Cellular Agriculture Europe would be to bring together stakeholders and producers of cultivated products and ingredients, finding a shared voice that would benefit the industry, consumers, and regulators. According to Cellular Agriculture Europe, the cultivated industry will be a “powerful new tool” that will help meet the environmental goals in the EU’s Horizon Europe and Farm to Fork schemes. Farm to Fork is a strategy that will trigger a shift away from intensive animal agriculture and towards smaller-scale farming. But while this is progress, meeting climate targets will also require a transition to alternative sources of protein. Recognising this, Horizon Europe has allocated millions in funding to the development of sustainable proteins, including cultivated meat. “I am excited and honoured to serve as the first President of Cellular Agriculture Europe,” said Mr. Robert E. Jones. “Addressing the role the food system plays in ...

DUBLIN–(BUSINESS WIRE)–The “Plant-based Meat Market Size, Share & Trends Analysis Report By Source (Soy, Pea, Wheat), By Product (Burgers, Sausages), By Type, By End-user, By Storage, By Region, And Segment Forecasts, 2020 – 2028” report has been added to ResearchAndMarkets.com’s offering. The global plant-based meat market size is projected to reach USD 18.52 billion by 2028 expanding at a CAGR of 20.4%, according to a new report by the publisher. Companies Mentioned Beyond Meat Impossible Foods Inc. Maple Leaf Foods (Field Roast & Maple Leaf) Vegetarian Butcher Conagra, Inc. (Gardein Protein International) Kellogg NA Co. (MorningStar Farms) Quorn Amy’s Kitchen, Inc. Tofurky Gold&Green Foods Ltd. Sunfed VBites Foods Limited S Kraft Foods, Inc. Lightlife Foods, Inc. Trader Joe’s Yves Veggie Cuisine (The Hain-Celestial Canada, ULC) Marlow Foods Ltd. (Cauldron) Ojah B.V. Moving Mountains Eat JUST Inc. LikeMeat GmbH Gooddot OmniFoods No Evil Foods DR. PRAEGER’S SENSIBLE FOODS Growing adoption of vegan lifestyle and diet among health-conscious consumers, especially in developed economies are expected to drive the market growth over the forecast period. Growing concerns regarding animal welfare and Greenhouse Gas (GHG) emission created by the distinguished practices of the meat industry, together with celebrity endorsements of vegan/vegetarian diets are projected to augment the demand for plant-based meat products. The plant-based meat is predominantly consumed in the Hotel/Restaurant/Cafe (HORECA) sector. Key companies in the industry are collaborating with fast-food joints and restaurant chains to promote the adoption of their products. For instance, fast-food joints, such as Burger King, MacDonald’s, and Subway, ...

International burger concept Flower Burger plans to grow its brand and open more restaurants across the LA region in 2022. The Italian chain is known for its striking rainbow buns made from natural ingredients like turmeric, spirulina, beetroot extract, and cherry powder. Founded in Milan in 2015, the singular concept now has 20 locations across Italy, France, the UK, the Netherlands and most recently, the United States. Flower Burger arrived in Los Angeles this past spring as a takeout-only kitchen before launching a brick-and-mortar location at 640 N Robertson Blvd, West Hollywood. Now, the made-for-Instagram burger shop is planning to take on LA’s famous burger culture by opening multiple new restaurants in the city throughout 2022.  Custom Made Ingredients From the vibrant buns to special sauces and veggie patties, Flower Burger makes nearly all of the company’s own products. The patties are classic veggie-style created from a variety of grains, beans, lentils and vegetables, and the company also crafts its own dairy-free cheese and mayo. Founded by Italian entrepreneur Matteo Toto, Flower Burger aims to bridge the world of plant-based cuisine with fun and whimsical design. All of the restaurants feature a colorful, hippie-inspired look and feel that invites every guest, no matter their dietary preferences, to enjoy a delicious plant-based burger.  Looking Ahead Flower Burger was brought to the US by LA-based entrepreneur Elena Platt, who fell in love with the brand during a trip to Italy. She was joined by restaurateur Barbara Lazaroff, and both business partners have ...

Ingredion presents top 5 solutions for brands to overcome critical industry-wide challenges and take advantage of the rapid growth and expansion in the plant-based category. The demand for plant-based protein is increasing exponentially, growing 43% over the last two years – two and a half times faster than total food sales, according to The Plant Based Foods Association.  However, there are major innovation challenges to the future growth in the industry.   New and varied ingredients, along with formulation breakthroughs and increased manufacturing channels, are all needed to meet consumer demand. So, how do you innovate, grow and scale to keep pace with the increasing demand of buyers? At the upcoming Plant Based World Expo, Ingredion’s Maria Tolchinsky, Senior Global Strategic Marketing Manager, Plant Based Proteins and Karen Constanza, Marketing Manager, Meat and Meat Alternatives will share insights on the fast-evolving meat and dairy alternatives markets and how companies can grow market share in the alternative universe of plant-based foods. Here Maria discusses five solutions to common challenges within the plant-based industry. 1. Tried and True Trifecta: Price, Taste and Convenience Consumers, specifically flexitarians, looking for a more varied and healthier diet, want to eat alternative sources of protein and buy products that are better for them and better for the planet. Indeed, studies show that a meat-eater’s diet can produce almost double the CO2 emissions of a vegan diet,1 and there is growing awareness that plant-based diets can support a more sustainable lifestyle. However, consumers will only purchase these products ...

British soft drinks giant A.G. Barr has announced the acquisition of a 60% stake in oat specialist MOMA Foods. The move marks the first foray into the rapidly-growing plant-based milk sector. Famous for its soft drink products such as Irn-Bru and Rubicon, A.G. Barr has declared that it will assume full ownership of MOMA Foods over the next three years, as reports show one in three Brits are now drinking plant-based milk. Oat milk is the most popular option amongst consumers and further growth is expected. MOMA Foods, founded by Tom Mercer in 2006 in a railway arch in London, produces an oat milk range as well as low-sugar granola and muesli branded products. The oat milk recently won the Best Vegan Milk category in this year’s PETA UK Vegan Food Awards. Fast-Growing Category  The amount paid by A.G. Barr for the initial 60% equity stake has not been disclosed. AG Barr share prices responded positively to the news, opening 1.5% higher this morning. “Plant-based milk is a fast-growing category, in particular, and MOMA’s oat milk is a premium quality product with huge potential.  This exciting investment is a positive indication of AG Barr’s growth ambitions,” stated A.G. Barr CEO Roger White. Founder and CEO of MOMA Foods Limited, Tom Mercer, added: “I’m hugely excited to embark on the next phase of MOMA’s growth with A.G. Barr.  I believe that together we can harness the passion that is integral to MOMA and grow into a significantly bigger brand.”   ...