vegconomist - the vegan business magazine

Israeli cultivated meat company Aleph Farms has revealed a roadmap for cutting its carbon emissions to net-zero by 2025. The plan was developed in collaboration with Christensen Global Strategies. Aleph Farms announced its net-zero targets last year, but did not reveal how it would meet them. Now, the company has produced a detailed roadmap setting out the strategic partnerships, investments, and scope for achievement necessary to achieve both its environmental and business goals. Aleph’s operations will reach net-zero by 2025, and the company’s entire supply chain will be carbon neutral by 2030. To produce the roadmap, Aleph has partnered with Aimee Christensen, CEO of Christensen Global Strategies and internationally recognised expert in climate change and sustainability. Aleph’s strategies will include transitioning to renewable energy, increased energy efficiency, and offsetting unaviodable emissions by decarbonising its production lines and supply chains. Aleph will also be working with ENGIE Impact to ensure its operations are net-zero compatible from the beginning. Additionally, CE Delft will analyse the environmental impact of Aleph’s production line and supply chain, advising the company on how to optimise these processes. “The production of food is one of the largest sources of greenhouse gas emissions on the planet today, and a driving reason why Aleph Farms is making long-term sustainability a top priority,” said Dr. Lee Recht, VP of sustainability at Aleph Farms. “Our roadmap represents significant research that will enable us to fulfill our commitment to total net zero within this decade and we strongly encourage other companies within ...

Australian alt-meat brand v2food has expanded into China, announcing strategic partnerships with three major Chinese food manufacturers and a food content service platform. Firstly, v2food will partner with leading steamed bun manufacturer Shuhui, which has 30,000 distribution points across China. Another new partner is Food Vending, a producer of Western-style ready meals such as lasagna and sausage rolls. Additionally, v2food will collaborate with weight management ready meal brand Dong Chi, which serves 200,000 customers per month. And finally, the company has partnered with China’s first domestic food content service platform Douguo, which helps over 62 million active users discover new recipes each month. V2food first announced plans to expand into Asia last year, when it raised $55 million to make the move possible. The company’s first Asian launch was at Burger King in the Philippines, which uses v2food’s patties in its Plant-Based Whopper. “Developing our footing in Asia is a high priority for us, but we also need to build the infrastructure that will enable us to scale quickly,” the company told vegconomist in an interview in September. Since launching in Asia, v2food has introduced plant-based sausages in Australia, and it also recently became Australia’s most funded alt-protein producer after raising AU$72 million. “China is the world’s largest consumer of meat, so it’s a very important market for us,” said Nick Hazell, v2food founder and CEO. “As a global player, ensuring we align with like-minded partners is important to us as an organisation. We share our new partners’ ambition to ...

IFFA, the international trade fair for meat and alternative proteins, has announced GFI Europe as a strategic partner for 2022. The partnership will “promote technological advancement and exchange between the meat and alternative protein industries.” GFI is an international organisation working to improve the security and sustainability of the food system through plant-based and cultivated products. It works with businesses, scientists, and policymakers to make these foods affordable and accessible to all. According to Messe Frankfurt, which hosts IFFA, the processes involved in producing conventional meat and alt-protein have a lot of similarities. As a result, suppliers at the fair will present equipment and ingredients that are suitable for both sectors. “The fact that IFFA, the world’s leading trade fair for the conventional meat industry, has chosen to make alternative proteins a key part of their agenda demonstrates the growing importance of the plant-based and cultivated meat sector.” IFFA, which takes place once every three years, first announced that it would open its doors to alt-proteins in 2020. The fair had previously been dedicated to conventional meat since its inception in 1949. Last year, it announced another strategic partner from the alt-meat sector — the Association for Alternative Sources of Protein. “Consumer demand for alternatives to meat and fish has increased significantly, and a market for vegetarian and vegan products with high growth rates has established itself all over the world,” Johannes Schmid-Wiedersheim, Director of IFFA, told vegconomist in an interview. “To meet this demand, manufacturing capacities have to be ...

Orlando-based newcomer VeganUs just launched its plant-based line of chicken and beef alternatives in the US. According to the Plant-Based Foods Association (PBFA) and the Good Food Institute (GFI), the growth rate for the US plant-based food market more than doubled in 2020, as sales rose 27% to $7 billion. The plant-based alt-meat category is emerging as the industry’s cash cow with plant-based frozen meat sales rising 30% and refrigerated plant-based meat sales increasing by 75% in 2020. In development since 2019, VeganUs was founded by two long time vegans, David K. Mao, PhD and Jessie J. Cheng. The first collection includes four frozen products – NoChicken Nuggets, NoChicken Burger, NoBeef Burger and NoBeef Crumbles –with all four VeganUs products being Non-GMO Project Verified and Certified Plant-Based by the Plant-Based Food Association. About the Products: The NoChicken Nuggets are claimed to be an excellent source of plant-based protein and can be prepared in minutes. They come in an 8.8 oz. pack. The NoChicken Burger offers 13 grams of soy-based plant protein in each 4 oz. burger. Sold in a two-pack, the NoChicken Burger is claimed to have the same texture and taste of “white meat”. The NoBeef Burger packs in 16 grams of meaty soy-based plant protein in each 4 oz. burger. Beet juice extract gives each patty its red juicy center. The NoBeef burger is also sold in a two-pack. The NoBeef Crumbles are pre-seasoned and ready to cook. They come in an 8.8 oz. pack, claimed to offer ...

Data from 18 European countries show that plant-based ingredients are appealing to consumers interested in sports nutrition products. For instance, 18,000 Europeans are interested in: plant protein (71%), rice protein (60%), potato protein (59%), wheat protein (59%), pea protein (58%), soy protein (56%), algae protein (41%), and hemp protein (41%). Interestingly, the most common protein on the market – whey – was second in terms of favorability, chosen by 69% of respondents. Egg protein was even lower with 57%. The survey demonstrates that food producers that want to introduce new products or boost sales should continue educating consumers and focus on communicating the various benefits their ingredients and products may bring to their consumers.      Ingredients and flavours Sports nutrition food and drink producers introducing new plant-based protein products may capture consumer interest based on their preferences. The following ingredients listed as proteins were selected as appealing: plant protein (71%), rice protein (60%), potato protein (59%), wheat protein (59%), pea protein (58%), soy protein (56%), algae protein (41%), and hemp protein (41%). Interestingly, the most common protein on the market – whey – was second in terms of favorability, chosen by 69% of respondents. Egg protein was even lower with 57%.   The most appealing flavours for sports nutrition products were chocolate (77%), vanilla (73%), tropical fruit (57%), acai berry (56%), and lime (56%), whereas the least appealing flavours were blackcurrant (26%), blueberries (25%), cola (25%), lemon (25%), and lemonade (25%). Untapped potential “The message for food producers is clear. European consumers ...

Zimbabwe has been accompanied by increasing economic regression since 2019, resulting in supply shortages and unemployment. It is during this tough time for the country that an opportunity for vegan business emerges with the economic recovery expected in 2022. According to the 2021 World Bank’s economic and social update report, Zimbabwe’s economy contracted by 8.1% in 2019, the deepest decline in a decade. With the pandemic delivering another economic shock to the country, the number of Zimbabweans in extreme poverty has reached 7.9 million of the country’s 16 million inhabitants. Unlike the rest of the world, Africa’s rise in veganism is not a new trend, but rather a return to tradition, as the continent’s meat-eating culture has its origins in colonial influences. Just as the pandemic has spurred a rethinking of diets in many other parts of the world, there is evidence to suggest a return to the vegan tradition in Zimbabwe. Here are three reasons why: Endorsement from leading nutrition and environmental experts – As reported by The Zimbabwe Mail, Zimbabwean nutritionists and environmentalists have teamed up to hail the benefits of veganism for humans and the natural environment, stating that: “Vegans are the true practical example of what people should do when they want to lead healthier longer lives.” Declining trust towards the local meat industry – In 2020, a local meat scandal attracted media attention when cattle dealers knowingly sold infected animals to slaughterhouses. The reason for the widespread infections was an outbreak of theileriosis, a tick-borne ...

South-African cellular food-tech company Mogale Meat is working on solutions to face Africa’s food security issues and aims to make a significant contribution to feeding the next billion people with meat created from the cells of free-roaming antelope and cattle. Launched in 2020, Mogale Meat has two US-based global venture capitalists on board with Sustainable Food Ventures, founded by Ryan Bethencourt, and CULT Food Science. Mogale Meat joins the South African food-tech pioneer Mzansi Meat in targeting the African market with cultivated meat. Speaking to vegconomist, Mzansi Meat’s CEO Brett Thompson emphasized the great benefits of African biodiversity to produce cultivated meat, commenting: “We are so fortunate in Africa to have so many domestic and wildlife species to choose from and linking that to the different requirements necessary to produce wholesome and healthy meat.” Mzansi Meat currently focuses on cell-based cultivation of common meat products, such as beef and chicken. Mogale Meat is joining the cell-based space with clear ambitions to focus on African wildlife species, including antelope. Company CEO Dr. Paul Bartels, who is a wildlife veterinarian with over 25 years experience in biobanking, explains to Food Ingredients First: “Cell culture meat derived from African Antelope is a lean, healthier meat as compared to meat derived from livestock species.” Cultivated meat is considered by many as a great hope for Africa, a continent that will account for the highest population increase with an additional 1.3 billion people by 2050, according to the UN population report. Simultaneously, there is scientific ...

Agronomics, an investment firm with a focus on cellular agriculture, has invested $8 million in The EVERY Company. EVERY was formerly known as Clara Foods and is a producer of animal-free proteins. The investment is for an equity stake on a fully diluted basis of 1.39%, which will equate to an estimated portfolio weighting of 5.7%. It is part of a $127.5 million fundraise by EVERY, which uses precision fermentation to produce proteins such as egg protein and pepsin that are traditionally derived from animals. EVERY is the latest addition to Agronomics’ impressive portfolio of alt-protein producers, which includes cultivated seafood company BluNalu and plant-based chicken nugget brand Rebellyous Foods. Agronomics raised £50 million earlier this year to invest in cultivated meat and related alt-protein companies. Recently, Agronomics has formed a new entity to accept funds from private equity investors who are not able to directly invest in cellular agriculture. The entity is called New Agrarian Company Limited, and it has invested an additional $7 million in EVERY. “We are extremely pleased to become investors in EVERY, a leader in the cellular agriculture field, with its world-class precision fermentation platform,” said Jim Mellon, Non-executive Director of Agronomics. “This investment broadens Agronomics’ portfolio further into other major protein categories outside of meat and dairy. We are delighted to be working with [EVERY’s founder] Arturo to accelerate the commercialisation of animal-free egg proteins.” ...

PlantX – the plant-based e-commerce platform – has opened its first brick-and-mortar store in the US. Named XMarket, the vegan grocery store is based in Hillcrest, San Diego, and was born from the recent partnership between Chef Matthew Kenney and PlantX.  The 4,500 square foot XMarket location includes a plant-based retail store, a state-of-the-art café and sandwich shop, and a plant-based education center. The retail store showcases a wide variety of plant-based items and aims to increase public engagement by offering an interactive shopping experience. Founded by vegan entrepreneur Sean Dollinger, the Canadian plant-based e-commerce platform PlantX appointed Matthew Kenney as its Chief Culinary Officer this year, with the deal including a five-year partnership with the vegan chef’s global plant-based lifestyle brand, which prepares all the food in the XMarket café section.  New XMarket Locations The flagship XMarket store opened in May 2021 in Squamish, British Columbia, with the next location set to be in Tel Aviv, Israel, followed by two locations in Ottawa and Toronto coming soon. Last week’s grand opening at the new Hillcrest, San Diego XMarket location saw locals enjoy the new space as well as free samples from alt meat leader Beyond Meat.  “The grand opening event celebrating our XMarket store in Hillcrest is yet another opportunity to increase our company’s profile,” stated PlantX Founder Sean Dollinger ahead of the event. “We are proud of our presence in Hillcrest, and we are eager to serve the local community and enjoy the opening festivities with them.”   ...

Upside Foods, previously Memphis Meats prior to its rebrand this May, today announces a new centre called EPIC, containing custom-made, patented cultivators to produce over 50,000 pounds of cultivated meat, with a future capacity of over 400,000 pounds per year, and offering the public the opportunity to see how cultivated meat is produced. The San Francisco company released the world’s first cultivated meatball in February 2016 and the world’s first cultivated poultry in March 2017. Pending regulatory approval UPSIDE’s chicken product is due to be served by three-Michelin-starred chef Dominique Crenn, the first female chef in the US to be awarded three Michelin stars, marking the first time Crenn will serve meat since removing it from her menus in 2018.  At the EPIC center, UPSIDE will develop new product formats, types of meat, and production processes. At full capacity, the new facility will employ around 50 staff members in roles across production, maintenance, quality & food safety, engineering, and general plant management. Dr. Uma Valeti, CEO and Founder of UPSIDE Foods said,  “When we founded UPSIDE in 2015, it was the only cultivated meat company in a world full of skeptics. When we talked about our dream of scaling up production, it was just that — a dream. Today, that dream becomes a reality. The journey from tiny cells to EPIC has been an incredible one, and we are just getting started.” “Today, our team at UPSIDE has made history,” said Dr. Konrad Müller-Auffermann, Senior Director of Engineering at UPSIDE. ...