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Despite having been founded just less than a year ago, Danish brand GRÖNT has launched throughout all of the Nordic countries and now announces its expansion into Germany, the biggest plant-based market in Europe. Anders P. Christensen, founder and CEO of Tasteful Foods, the company behind GRÖNT, says that as of this month the brand’s plant-based portfolio is available in both Sweden and Finland, and can be found in all Nordic countries across more than 3,000 grocery stores, making it the fastest-growing plant-based brand in the Nordics. GRÖNT is known for its selection of popular dishes such as lasagna, chili non-carne, butter chicken, and green curry, which were developed in collaboration with a team of gourmet chefs. The dishes have retail availability in COOP in Denmark, 7-Eleven, Convini, and Pressbyrån in Sweden, REMA 1000 in Norway, and Kesko in Finland. Christensen states that GRÖNT is expected to into the German market in Q1 of 2022. “We are in the process of establishing an office in Germany in preparation for launching on the German market, which is Europe’s biggest. We are competitive and have a really great product, which fills a gap in the German market. We are a volume business, making it a natural choice to enter the largest markets.” “There has been great momentum – first with the launch in Denmark and Norway, where we are available in 1.500 stores and now moving on to Finland and Sweden. We will now embrace all the Nordics with a product that ...

DUBLIN–(BUSINESS WIRE)–The “Global Meat Substitutes Market by Source (Soy Protein, Wheat Protein, Pea Protein, and Other Sources), Product (Tofu, Tempeh, Seitan, Quorn, and Other Products), Type (Textured, Concentrates, and Isolates), Form, Category, and Region – Forecast to 2027” report has been added to ResearchAndMarkets.com’s offering. According to the publisher, the meat substitutes market is estimated to be valued at USD 1.9 billion in 2021 and is projected to reach USD 4.0 billion by 2027, recording a CAGR of 13.5%, in terms of value. The market is primarily driven by factors such as increasing health-consciousness among consumers and a rise in consumption of plant-based foods. North America region accounted for the market share in the meat substitutes market owing to the rising investments and consumers’ demand for vegan products in the region. However, one of the restraining factors in the growth of meat substitutes market is the high production cost of meat substitute products. By product, the tempeh segment is projected to account for the second-largest market share during the forecast period Based on product, the tempeh segment is projected to account for the second-largest market share in the market during the forecast period. Tempeh is an excellent substitute for ground beef. There are numerous health benefits offered by tempeh. For example, it helps in increasing the antibodies and decreasing the sugar levels, which reduces the risk of diabetes. It also helps in lowering cholesterol levels, which helps in reducing the risk of heart diseases. By source, the soy segment is ...

Comedian J.B. Smoove ushers viewers through relatable morning scrambles SAN FRANCISCO–(BUSINESS WIRE)–#JUSTEgg–Eat Just, Inc., a company that applies cutting-edge science and technology to create healthier, more sustainable foods, today announced the launch of a bold new multi-million-dollar brand campaign for its popular plant-based JUST Egg products. The “Really Good Eggs” campaign kicks off this week with a series of ads distinctively narrated by comedian and JUST Egg mega-fan J.B. Smoove, known for his role on HBO’s “Curb Your Enthusiasm,” which returns for an 11th season this fall. Each “Really Good Eggs” spot puts viewers in the center of a different morning scramble, while challenging presumptions about plant-based food. Viewers meet Wayne, who had a big night out and just wants a “bomb-ass egg sandwich;” Jane, who is “up too f***ing early” making eggs for toddler Tommy; and Kelly, who “after years of swiping right on human garbage” is smitten with the man of her dreams who happens to be vegan. The ads will air on broadcast and cable television in major markets like Chicago, Los Angeles and New York City and will appear nationally on connected TV platforms like Hulu as well as on digital video services like YouTube. To watch all three ads, visit ju.st/ads. “Our ads aim at the truth. People can’t care about the health of the planet or their family all of the time. We want to disarm people and their presuppositions about plant-based foods with insightful humor and irreverent swagger,” said Tom Rossmeissl, Head of ...

Following last month’s landmark $52 million raise, Miyoko’s Creamery today announces the launch of its Liquid Vegan Pizza Mozzarella, which Miyoko said to vegconomist “is a mind-blowing concept. Miyoko’s threw away the rule book to revolutionize vegan pizza cheese”. Upon securing the phenomenal $52M in Series C, much-loved industry pioneer Miyoko Schinner revealed that her next move would be a vegan pizza cheese with the potential to change the future of pizza.  “Miyoko’s new Liquid Vegan Pizza Mozzarella is so good that pizza lovers cannot believe it is vegan.” Schinner commented that the “product launched last year in food service in a limited manner, and we hope to build on that to land on pizzas at chains across the country. In addition, we are launching a retail version this fall which we think will be huge.”   Miyoko’s Liquid Vegan Pizza Mozzarella generates 98% less greenhouse emissions than conventional animal dairy mozzarella. Miyoko says the new product has the ability to change how people choose their cheese and ultimately the world. “Liquid Vegan Pizza Mozzarella is a mind-blowing concept. Miyoko’s threw away the rule book to revolutionize vegan pizza cheese. Rather than creating a traditional solid block of vegan cheese that is then shredded, Miyoko’s removed the additives that hinder one of the most delicious pizza characteristics: meltability,” said the pioneer to vegconomist upon the recent raise. “Nothing anyone’s ever seen before” Miyoko’s Liquid Vegan Pizza Mozzarella is created through fermentation using organic cultured cashew milk and is free of ...

Hooked Foods announces a raise of €3.8 million euros from investors including Swedish popstar Danny Saucedo. The young brand launched its vegan tuna product, Toonish, into Swedish retail earlier this month, claiming it to be the first 100% plant-based tuna to hit the shelves in Sweden. Founded in 2019 and a graduate of the ProVeg Incubator, Hooked Foods is on a mission to counteract overfishing and the associated sustainability issues created in the conventional fishing industry. “Our goal is clear: we want to contribute to a sustainable future and give more people the opportunity to eat good food without damaging marine life. The future is Hooked.” The fresh funds will be used to accelerate product innovation and international expansion. A plant-based salmon is in development for the brand’s follow-up launch, which Hooked claims will be the first vegan shredded salmon on the market. Co-founder Tom Johansson states: “Overfishing is one of the most urgent environmental challenges we face today. The big nets of fishing boats also trap plants and animals, such as turtles and dolphins, leading to a growing number of animals killed and a negative impact on marine life.” “We are excited to support one of the trailblazers in the European plant-based seafood scene. We were impressed with what Tom, Emil and Peter have managed to achieve in such a short amount of time and look forward to supporting them on their journey to alleviate the strain on our oceans’ resources and provide consumers with healthier and great-tasting products.” ...

Tofurky, the leading independent producer of vegan meat products in the US, has announced a collaboration with Triton Algae Innovations to bring new algae-based meat innovations to the North American market, set for retail rollout in Q1 of 2022. Last Thanksgiving, Tofurky reported a massive spike in sales orders amounting to the company’s largest annual increase since 2015, stating that it was unable to keep up with production capabilities to meet demand. The new collaboration comes in time for this year’s Thanksgiving where demand will inevitably be even higher than in 2020 as the plant-based category continues to explode. As algae and microalgae ingredients continue to trend for their sustainability benefits, Triton’s “essential red” algae, which is rich in protein, along with Vitamin A and iron, is set to be a key component in future new product formulas. Triton has developed a process that carefully selects and cultivates strains of non-GMO whole red algae, to grow varieties with just the right protein and Omega-3 amino acids for plant-based meats. “We are very excited to partner with Triton and explore what can be made possible with algae” said Jaime Athos, president and CEO of Tofurky. “This is a unique and timely opportunity for us to combine our knowledge and understanding of the plant-based market with the nutrition and one-of-a-kind natural supply-chain technology created by Triton’s algae. While we can’t share what it is just yet, the result will entail products that resonate with our core audience, and also be attractive to ...

Tasneem Karodia and Absie Pantshwa of Mzansi Meat join Elysabeth on The Plantbased Business Hour to discuss food insecurity,  a growing middle class in Africa, and the cultivated meat that will feed them. Specifically, they discuss What is Mzansi Meat? Is meat for the wealthy? Are people thinking that cultivated meat circumvents their right to status? What is the state of food security in Africa? Is a growing interest in cultivated meat democracy driven or environmentally driven? Are people concerned with the environment and health in Africa like they are in Europe and the States? How are animals viewed in Africa? Will there be cellular meat of wild game? Will this put pressure on game hunting? Is the concept of plant-based or vegan accepted in Africa? Predictions for the next 3 years for cellular agriculture, plant-based and vegan in Africa? A clip and transcript from their long-form conversation is below.  The podcast is here.  Elysabeth: Thanks for joining me Tasneem Karodia and Absie Pantshwa of Mzansi Meat out of South Africa. So much to dive into. Click here to display content from YouTube.Learn more in YouTube’s privacy policy. Always display content from YouTube So I think I saw a study recently from the African Bank that says that one third of Africa, now we’re talking about the continent and not just the country of South Africa, but one third of the African population is now considered middle class because there’s more job security. People are leaving farmer positions and agricultural ...

Impossible Pork, which was named on the Times Best Inventions of 2020 list, is to expand into restaurants in the US, Singapore and Hong Kong from today. President Dennis Woodside is quoted by CNBC today saying that while the current products are in ground form, the company is “starting to work on whole muscle meats” such as bacon, chicken breasts and steak. “Think of chicken breast, steak, or pork loin. That muscle is typically denser, chewier, and stringier. That’s a different technical challenge that we’re very focused on solving,” said Woodside to Bloomberg today. The plant-based pork will debut at New York’s Momofuku Ssam Bar today, 23rd September, and will later be available in Hong Kong from 4th October and Singapore later in 2021. The product will be seen on restaurant menus in Ruby Tuesday, Tim Ho Wan and Beef & Liberty amongst others. Competitor Beyond Meat has already applied for trademarks for various whole cuts of meat in a huge list of trademark applications including Beyond Fish, Beyond Ham, Beyond Lamb, Beyond Shrimp, Beyond Cheese, Beyond Pulled Chicken, Beyond Turkey and Beyond Steak. Sources say that Impossible also applied for similar trademarks previously. Impossible Foods is reportedly preparing for a public listing in the next 12 months, potentially in the form of an IPO or a merger with a special purpose acquisition company (SPAC), at a reported value of $10 billion or over. Click here to see Elysabeth Alfano’s discussion with Impossible’s Rachel Konrad where the two discuss the ...

Banza, a manufacturer of chickpea-based foods, recently announced new collaborations with Beyond Meat and Follow Your Heart. The new Supreme contains Beyond Sausage Italian Crumbles (though is topped with dairy cheese) and the Plant-Based Cheese is a fully vegan pizza with Follow Your Heart dairy-free cheese. The New York based brand, which also produces chickpea pasta, pizza, rice, and mac & cheese, announced last month the rollout of Banza Pizza into several US retailers, marking a retail presence in over 8,000 outlets nationwide. “Chickpeas, and by extension beans, are one of the best foods for human health and the environment. Since the launch of our pizzas, we have hoped to create a vegan cheese pizza. Consumer studies have confirmed our point,” says Brian Rudolph, CEO and co-founder of Banza. ...

Today Volvo announces that, starting with the Volvo C40 Recharge Pure Electric, all electric Volvo models will be made without animal leather, and from 2030, only pure electric cars will be produced. By 2025, the company aims to use 25% recycled and bio-based materials, and additionally it will aim for all direct suppliers, including material suppliers, to use 100 per cent renewable energy by 2025. Volvo also today releases The Rise of Conscious Design report in collaboration with leading trend forecasting company The Future Laboratory. “We have a vision of where we need to go in the future, with the first step to ensure we harness sustainable, natural and recycled materials,” said Robin Page, head of design at Volvo Cars. “The next challenge is to change what we do with these materials, whether that’s making car parts that last forever, re-enter the circular economy or go back into the earth.” In place of leather, Volvo will seek to source sustainable materials, for example using for its interiors Nordico textiles made from recycled materials such as PET bottles, bio-based material from sustainably managed forests in Sweden and Finland, and recycled corks from the wine industry. The company reports it will continue to offer wool blends “from suppliers certified for responsible sourcing”. “As a progressive car manufacturer, we need to address all areas of sustainability, not just CO2 emissions,” says Stuart Templar, global sustainability manager at Volvo Cars. “Responsible sourcing, including respect for animal welfare, is an important part of this. Eliminating ...