vegconomist - the vegan business magazine

Israeli company Redefine Meat has launched what it claims are the first ever plant-based whole cuts comparable in quality to animal meat. Redefine’s whole beef and lamb flank cuts are now available at select restaurants in the UK, Germany, the Netherlands, and Israel. The rollout will extend across Europe, the US, and Asia over the coming months. Already, the whole cuts have received acclaim from a range of high-end and Michelin-star chefs, including Marco Pierre White, Ron Blaauw, Joachim Gerner, and Shahaf Shabtay. “When I first tasted Redefine Meat, I was mind-blown,” said White. “Redefine Meat’s New-Meat products are pure genius, giving you all the sustainability and health benefits of plant-based, without the compromise on taste and texture.” Blauuw agreed. “Honestly, I was so surprised by the texture and structure of the meat,” he said. “The first time I tried it, I remember closing my eyes and appreciating the chewiness and mouthfeel like I would a great cut of meat. Even now, my head is still spinning with the possibilities this meat creates for our menu.” Redefine says it is targeting meat-lovers, with the aim of breaking down the barriers to widespread acceptance of alt-meat. The company believes that the sector currently lacks the quality and variety to convince many meat-eaters, but Redefine hopes to change this and ultimately to become the biggest meat company in the world. Redefine’s meats are made using 3D printing, and Head of Innovation and Technology Daniel Dikovsky told vegconomist that the technology is ideally ...

Global investment company Temasek has launched the Asia Sustainable Foods Platform, which will focus on scaling up alt-protein production and accelerating the development of sustainable foods in the region. The new initiative will support food-tech companies through every stage, from product development to commercialisation. It will provide R&D advisory and pilot-scale manufacturing facilities, larger-scale manufacturing capabilities, and market insights into commercialisation opportunities. The Platform will also invest in promising startups and provide companies with a network of connections. Temasek has previously invested in a range of alt-protein companies, including Impossible Foods, Perfect Day, and Growthwell Foods. The Asia Sustainable Foods Platform is a logical next step in the investment company’s drive to create a more sustainable food system. Partnerships The Platform has already announced partnerships with two leading industry experts — German agri-food multinational CREMER, which has expertise in plant-based protein, and global nutrition leader ADM. The CREMER partnership will help to increase the Platform’s manufacturing capabilities for plant-based products, particularly with regards to high moisture extrusion (HME) technology. Currently, very few Asian companies have significant HME capabilities. The Platform will also form a joint venture with ADM to enable development and manufacturing of microbial proteins via precision fermentation. This will help both small and larger food-tech companies to scale up efficiently. ADM is already very active in the precision fermentation industry, having worked with companies such Nature’s Fynd and Air Protein. “Our key differentiating factor is our end-to-end enabler, operator, and investor capabilities that provide bespoke solutions and support ...

Following the historic decision from MPs to ban trade in foie gras, the UK government has called on vegan restaurateurs to advise on plant-based alternatives to the cruel practice. As first reported by The Guardian, the government is aiming to prove that gap in the markets left by restrictions on controversial products like foie gras can be filled by plant-based innovation.  As the UK Department for Environment, Food and Rural Affairs works out legislation to ban the sale and import of foie gras – produced by force-feeding fat to caged ducks and geese by pipes down their throats multiple times a day – alt meat innovators are already ahead of the curve with an array of so-called “faux gras” products.  ProVeg incubator alumni Aberyne produces Fois Green from its base in the southwest of France, an authentic version based around cashew nuts. Also on the scene is GAIA’s Faux Gras from Belgium, which won this year’s Best Meat Alternative at the International V-Label Awards. In the cultivated field, French startup Gourmey recently closed a $10 million funding round for its cruelty-free foie gras made from duck cells. An email sent out to high-end chefs in the UK vegan restaurant world read: “I understand your restaurant serves an alternative to foie gras. We would appreciate the chance to arrange a virtual meeting with the chef or someone else from the team to discuss a few questions in this area. These would be questions about your views on foie gras and the ...

Renegade Foods has announced the launch of a curated Holiday Charcuterie Kit offering a variety of artisanal, premium organic salamis made entirely from plants, such as a Soppressata, Italian Toscana and spicy Chorizo. The company counts Ryan Bethencourt of Wild Earth and Sustainable Food Ventures as its advisor. The mission of the two founders, sisters Iona Campbell and Kalie Marder, is to empower communities to make more considerate food choices, stating, that it “isn’t just about the food, it’s about having a positive impact on our planet and all animals that call it home”. Small Board – $85.00 MSRP – Kit contains: 3-pack of Renegade Salami (Smoky Soppressata, Sweet Toscana, Spicy Chorizo) Moonshot Snacks Organic Sourdough Sea Salt Climate-Friendly Crackers Nuts on the Run Rosemary Almonds Steve’s Paleo Goods Dried Cranberries The Gracious Gourmet Fruit Spread 5″ x 7″ Renegade Branded Charcuterie Board Hellenic Farms Mediterranean Green Olives Large Board – $140.00 MSRP – Kit contains: 4 Renegade Salamis (1 Smoky Soppressata, 1 Sweet Toscana, 1 Spicy Chorizo, 1 Seasonal Salami) Moonshot Snacks Organic Sourdough Sea Salt Climate-Friendly Crackers Nuts on the Run Rosemary Almonds Nuts on the Run Mixed Italian Herb Nuts Elan Organics Dried Apricots Steve’s Paleo Goods Dried Cranberries The Gracious Gourmet Fruit Spread 5″ x 7″ Renegade Branded Charcuterie Board *Large board in image not included Beyond the Olive Muffaleta Olive spread Karu Chocolates Coconut Milk Chocolate Hellenic Farms Mediterranean Green Olives This May, Renegade launched a subscription service for its vegan meats, called Renegade Nation. Co-founder Iona Campbell stated at the time that the “response to our seasonal salamis has been tremendous and the ...

Sophie’s BioNutrients, the next-gen food tech from Singapore, has produced its first microalgae-based cheese. Closely mimicking a conventional cheddar profile, the cheese is made Sophie’s BioNutrients dairy-free microalgae milk in partnership with the Ingredion Idea Labs innovation center. “A dairy and lactose-free alternative to cheese that, thanks to microalgae, offers a higher protein content than most available dairy-free alternatives” The exploding vegan cheese market sees products derived from a wide range of ingredients, from nuts and oils to cauliflower or hemp, with innovation at the forefront of the young industry. However, Sophie’s BioNutrients believes microalgae-based cheese offers superior sustainability – microalgae boasts an exceptionally low carbon footprint – as well as nutrition and a complete taste and texture profile. The team at Sophie’s BioNutrients collaborated with the team of technical experts at Ingredion to create the vegan cheese, with a one-ounce serving of the semi-hard microalgae cheese providing double the daily recommendation of B12. Sophie’s BioNutrients began developing microalgae products this year and recently established a new base in Food Valley, an alt protein hotspot in the Netherlands. “Microalgae is one of the most nutrient-rich and ductile resources on the planet. Today we have shown another facet of the unlimited possibilities this superfood can offer – a dairy and lactose-free alternative to cheese that, thanks to microalgae, offers a higher protein content than most available dairy-free alternatives,” commented Eugene Wang, Co-Founder & CEO of Sophie’s BioNutrients. ...

Rapidly growing plant-based producer THIS has launched a vegan Christmas sandwich with UK high street coffee chain Caffé Nero. The Vegan Festive Feast Panini is available now in 700 sites across the UK. Known for what it calls “hyper-real food”, THIS is one of the UK’s leading plant-based meat producers. The new vegan offering at Caffé Nero features THIS plant-based turkey, cranberry and port sauce, and fresh spinach leaves, costing £4.60. Caffé Nero also offers a vegan meatball panini at most locations.  THIS recently secured an £11 million Series A round – the largest ever for a UK-based alt meat brand – and is stocked in over 8,900 retail distribution points including all four of the UK’s major grocers, despite only launching in 2019.  The rise of plant-based meat options in UK chains reflects consumer demand in the country, with studies showing 51% of Brits would swap meat in their diets for plant-based alternatives, while nearly half of Europeans recently surveyed had largely reduced their meat consumption.    ...

The UK’s leading vegan meal delivery service allplants has revealed its festive menu for 2021. Designed by chefs, it features a range of two-course meals with sides, all of which can be ready to eat in 45 minutes. New to the main course menu is the Mushroom and ‘Pancetta’ Filo Pie, which is filled with lentils, mushrooms, and vegan pancetta bacon. Another option is the Cranberry and Walnut Loaf, made from a blend of mushrooms, walnuts, barley, herbs, and dried cranberries and topped with a balsamic onion glaze. Customers can choose from several festive-themed side dishes — Spiced Red Cabbage, Crispy Roast Potatoes, Rosemary Roasted Veggies, Truffle Cauliflower Cheese, Glazed Sprouts With “Bacon”, Celeriac + Parsnip Gratin, and Maple + Thyme Roots. Finally, there are three desserts available — Golden Apple Crumble with a nutty topping, Sticky Banoffee Pudding with pecans and date caramel, and Chocolate Peanut Fondant with peanut caramel and roasted peanuts. The new menu additions bring the total number of dishes available on allplants to over 100. The festive meals are available to order now. International expansion Last month, allplants secured $52 million in funding in the largest ever Series B round for a European plant-based company. The brand has previously said it is planning to expand internationally by 2025, starting with Europe and North America, and the new funding will help to make this possible. One of allplants’ key strengths is that it appeals to non-vegans, who make up over two-thirds of its customer base. In ...

The chocolate industry is notorious for its involvement in deforestation and other unsustainable practices. But UK brand Prodigy has set out to change that. Following an agreement made at the COP26 Summit to end deforestation, UK Prime Minister Boris Johnson joked that guilt-free chocolate would soon be an option. But Prodigy says its products already fit that description — the company sources its ingredients sustainably and is carbon neutral, working with ClimatePartner to establish and offset its emissions. Prodigy applies the same ethos to its packaging, which is not just plastic-free but plastic-negative — the brand funds the removal of ten plastic wrappers from the environment for each chocolate bar sold. Prodigy’s own wrappers are fully compostable, either at home or in industrial facilities. The company is also in the process of becoming a certified B-Corp. To help tackle health problems such as heart disease and Type 2 diabetes, the brand has made all its chocolates vegan and free of gluten, refined sugar, and palm oil. According to the company, its products can also improve digestive health, with a Prodigy chocolate bar containing around seven times more fibre than a conventional one. Prodigy is one of several companies looking for innovative ways to reduce the environmental impact of chocolate. In the US, California Cultured is developing cultivated cocoa which does not contribute to deforestation. Meanwhile, other brands are turning to the ultra-sustainable crop carob, which can grow in deserts, as an alternative to cocoa. “Having worked in the biscuit and ...

Eco Life Scandinavia, the leading Nordic trade fair for sustainable and natural products, will take place in MalmöMässan, Sweden on November 17-18 2021. The Vegan Zone at this year’s event will feature more plant-based products than ever before. 15% of the fair’s exhibitors, including big names such as Beyond Meat, alt-seafood brand Hooked, and vegan cheese company Stockeld Dreamery, will showcase plant-based products. Alt-protein producer Peas of Heaven, tempeh brand Lupinta, and Vegafit, a maker of vegan meatballs and fish sticks, will also be among the vegan exhibitors. Additionally, there will be a range of vegan-themed seminars, including a talk titled ‘The Plant Effect’ by Maximilian Lundin of plant-based meal kit brand Simple Feast. The talk will discuss the difficulty of certifying alt-meat products as organic, and potential solutions to this problem. A senior member of Sproud International will also give a talk, discussing the urgency for company leaders to encourage a more sustainable food supply chain. Paul Holmbeck (Director of Holmbeck EcoConsult & IFOAM Board Member), Rune-Christoffer Dragsdahl (Secretary-General at the Vegetarian Society of Denmark) and Malina Andersson Lee (Sustainable Eating Specialist at Oatly) will speak about the importance of making products organic as well as plant-based. Finally, the event will be attended by Rasmus Prehn, the Danish Minister for Food, Agriculture and Fisheries. He will take part in a panel discussion titled ‘Organic as a part of our sustainable future – Increasing the organic market share to reach the EU target in 2030’. Eco Life first introduced the ...

Whole Foods Market US has collaborated with chef Chloe Coscarelli to create a vegan holiday meal for two. It will be available throughout the holiday season from Whole Foods’ online store, retailing at $39.99. The menu features: Cremini Mushroom Roast: Roasted mushrooms blended with tempeh, onion, garlic, and herbs. Mushroom Gravy: Made with three types of mushrooms, wine, garlic, and herbs. Miso Creamed Greens: Sautéed kale in a white miso cashew sauce with roasted garlic. Coconut Sweet Potato Casserole: Sweet potatoes with coconut milk, winter spices, and cranberries, topped with marshmallows and a streusel topping. Jalapeño Cornbread Dressing: Made with chilis, corn, onions, and celery. Pumpkin Curry Soup: Spiced pumpkin soup, sweetened with apple and puréed with coconut milk. Plant-based at Whole Foods A recent survey conducted by Whole Foods and Wakefield Research found that 58% of Americans have catered to guests following special diets, such as plant-based or gluten-free. Over half of those surveyed (56%) said that offering vegan options at holiday gatherings was important. Whole Foods’ food trend predictions for 2022, which it announced last month, are almost all related to plant-based eating. They include hibiscus, grains, sunflower seeds, and reducetarianism. In May, the chain also revealed its first-ever plant-based trend predictions, which included nut cheeses, vegan children’s snacks, and alt-seafood. “Plant-based is the grocery category to watch right now as brands continue to innovate by using new ingredients and processes that make plant-based products exciting for shoppers,” said Parker Brody, Senior Global Category Merchant for Plant-Based at ...