vegconomist - the vegan business magazine

Plant-based eating has surged in Australia in the wake of Covid-19, leading several homegrown brands such as Dairy Free Down Under and Four ‘N Twenty to launch new vegan products. Research suggests that plant-based eating has increased by 27% since the pandemic began, with the industry now valued at $7 billion. The rise has been partially attributed to growing awareness of the link between animal agriculture and the spread of disease. Another factor is that many people have had more time to experiment with different ways of eating, with some also turning to plant-based foods to save money and help the planet. Australian companies are taking notice of this growing demand. For example, Dairy Free Down Under has been producing vegan cream cheeses, dips, and parmesan for several years, and recently expanded its range to include vegan cheddar and mozzarella. Meanwhile, much-loved brand Four ‘N Twenty, best known for its conventional meat pies, launched vegan pies and sausage rolls last year. Many Australian alt-protein companies are seeing rapid growth, with v2food recently raising AU$72 million in funding and Harvest B raising AU$3.5 million. Several international plant-based brands such as Veganz and Oumph! have also launched in Australia over the past year. “I’m not surprised at the increase in plant–based diets as especially with COVID we are all looking at how to keep healthy and boost our immunity,” said Jenny Flanagan, Co-Founder and Director of Dairy Free Down Under. “Our customers trust our products as we are Australian-owned and made. We ...

Big players in the conventional seafood industry are sounding increasingly worried by the inexorable rise of plant-based seafood alternatives, with one executive recently stating: “Who wants to eat tomatoes should eat tomatoes, who wants to eat tofu should eat tofu, who wants to eat soy should eat soy?” Eduardo Lobo, president of Brazilian seafood processors association ABIPESCA and a partner in Prime Seafood, continued, as quoted by Intra Fish: “You can’t call something by a name that it isn’t. “This doesn’t exist…it’s tricking the public.” Lobo was referring to Spanish brand Tunato, a plant-based tuna made from tomatoes produced by Mimic Seafood. The Brazilian seafood chief’s comments echo those of Santa Monica Seafoods CEO Roger O’Brien, who said plant-based seafood is a threat to the traditional industry in a 2020 IntraFish webinar. O’Brien took aim at the labeling of plant-based seafood, its nutritional qualities, and processing methods, as well as the fairness of competition.  Overfishing and Plastic Pollution With these comments, some players in the conventional seafood sector look set to emulate the failing tactics of Big Meat and Dairy, looking to censor plant-based products and some also resort to lobbying. The seafood industry still dwarfs the rising alt seafood movement but conventional seafood producers are becoming threatened, with 78% of consumers now keen to try alt seafood and issues of overfishing and plastic pollution forefront in consumer’s minds. While these voices use their platforms to slam alt seafood due to their rising panic, the smarter bosses are starting to ...

Diners in Sacramento, CA, will have the opportunity this Saturday to enjoy an animal-free steak in a traditional American steak house. In a one-off event, Bennett’s American Cooking will serve a Rhiza mycoprotein steak made by the Better Meat Co.  “The steakhouse owner was skeptical until he tried the Better Meat Co. mycoprotein steak, after which he declared it the best-tasting alt meat he’s ever had” – Paul Shapiro, CEO After opening its new fermentation plant to produce Rhiza – the company’s new mycoprotein superfood ingredient – the Better Meat Co is primarily focused as a b2b producer. CEO Paul Shapiro convinced the owner of Bennett’s American Cooking steakhouse with a tasting of the plant-based meat and the brand claims it is the first time a vegan steak has been served in an American steakhouse.  The mycoprotein market in the US was valued at $149.6 Million in 2020 and continues to see global growth and is estimated to reach a 21.8% share of the global alt protein market. Not only the US but Canada, Japan, China, and Europe are driving the 6.4% CAGR estimated for this segment, with these markets accounting for a combined market size of $510.5 Million in the year 2020.  “We’re using the power of fermentation to make the most succulent animal-free meats you can get. In fact, the steakhouse owner was skeptical until he tried the Better Meat Co. mycoprotein steak, after which he declared it the best-tasting alt meat he’s ever had,” CEO Paul Shapiro ...

Following the launch of JUST Egg in South Africa this week, the plant-based egg leader is now launching in South Korea as the country undergoes an egg shortage. JUST Egg’s award-winning products will first enter South Korean foodservice before a full retail and e-commerce launch. Due to an avian influenza outbreak in South Korea that officials say could last until 2022, conventional egg prices have soared in recent months. As plant-based egg products are more immune to the increasing amount of zoonotic issues in the global food supply chain, JUST Egg looks poised to seriously disrupt the Asian market.  JUST Egg will initially launch in foodservice through Paris Baguette and Paris Croissant – leading bakery café franchises in South Korea – after signing a strategic partnership last year with SPC Samlip, South Korea’s leading food company. JUST Egg is now being manufactured at SPC’s plant in Cheongju for domestic distribution. Plant-based continues to grow in the country as one-fifth of the South Korean population is now reducing meat consumption for health and sustainability reasons.  First Plant-Based Egg to Launch in Africa “South Africa is an important new market for us” – Josh Tetrick In South Africa, a similar deal was penned with Infinite Foods, Africa’s premier go-to-market platform for leading plant-based food brands. JUST Egg Folded will be launching across South Africa via Wellness Warehouse retailers, Infinite Foods e-commerce site, and restaurants in greater Cape Town, Johannesburg, and Durban.  Co-founder and CEO of Eat Just, Josh Tetrick, previously spent several ...

Liverpool Football Club has partnered with alt-meat company Quorn to serve plant-based pies at Anfield Stadium. The move is intended to improve sustainability and cut the club’s emissions. Many football supporters eat steak pies at half-time, but their environmental impact is considerable. It has been estimated that if all fans at Anfield Stadium switched to Quorn pies for just one game, over 100 tons of carbon emissions would be saved. The move is being promoted by former Liverpool footballers John Barnes and Neil ‘Razor’ Ruddock, who will help serve the pies at a game against Burnley on August 21st. “Making better food choices for the environment is a team effort, and given how tasty these Quorn pies are, this is one ‘Super Sub’ that I think our Liverpool FC supporters are going to enjoy seeing at Anfield!” said Barnes. Research carried out by Quorn found that 78% of football fans would be willing to change their diet to help the planet. However, only 20% were aware that meatless options were better for the environment, suggesting that more education is needed. While many fans may be unaware of the benefits, several footballers have recently adopted plant-based diets for both environmental and health reasons. This includes Chris Smalling, who recently invested a six-figure sum in alt-meat brand Heura, and Swiss player Yann Sommer. David Beckham also announced that he had gone plant-based late last year. “We hope Liverpool FC supporters can get behind our Meat-Free Match Days and try the pie this ...

US-based restaurant chain Chipotle has launched its first alt-protein option since 2014. The new Plant-Based Chorizo will initially be trialled in Denver and Indianapolis. According to Chipotle, the “craveable” menu item is vegan-certified and free of soy, gluten, and grains. It is made from pea protein, ancho chili peppers, chipotle, tomato paste, garlic, smoked paprika, and extra virgin olive oil. Initially, it will only be available for a limited time. To celebrate the launch, Chipotle is offering free delivery to all customers who order the chorizo via its website or app. The offer is valid until August 29 and does not apply to orders placed through third-party apps. Plant-based at Chipotle Compared to other major restaurant chains, Chipotle has been relatively slow to offer plant-based options. Apart from its tofu-based Sofritas, launched seven years ago, there are few options other than beans and rice. But earlier this year, the chain raised eyebrows by partnering with vegan cosmetics brand e.l.f to launch makeup inspired by plant-based burrito bowl ingredients. “Plant-based lifestyles have continued to accelerate in popularity, and as a longtime leader in the category, we are exploring ways to give more variety to our fans,” said Chris Brandt, Chief Marketing Officer. “We used real ingredients to create a plant-based protein with a deep, rich Chorizo flavor that can be enjoyed by everyone.” ...

Next-gen seafood company Kuleana has enjoyed a wave of recent success as alt seafood continues at the forefront of consumer minds, investor interest, and innovation. The young San Francisco brand recently launched its plant-based tuna into Poké Bar restaurants across North America and was even named semifinalists of the XPRIZE Foundation Challenge. “We’re creating #thenewschooloffish” Kuleana takes its name from the Hawaiian word for taking responsibility for balancing what we give and take from the earth and honors it by producing sustainable, plant-based seafood in the US. It entered the US seafood market at the perfect time, just last September, with its debut product being a raw tuna, as part of its mission to “create next generation seafood with plants and biotechnology.” We were fascinated to talk with Jacek Prus, Co-founder and CEO of Kuleana, to talk about its sushi-grade tuna and the “raw” alternative protein sphere. Can you give us Kuleana’s elevator pitch? Kuleana is a next generation seafood company that combines plants and biotechnology to celebrate everything we love about seafood: from taste, to texture, to heart healthy omega-3 DHAs, without dropping a single hook or fishing net. We use a mix of sustainable, plant-based ingredients like algae, potato, bamboo, and radish to honor the ocean’s abundance, while simultaneously restoring its health. Our customers span home cooks, tastemaking chefs, and foodservice operators. The goal of building a future of food that is good for our palate and our planet aligns us. We’re creating #thenewschooloffish. Kuleana recently raised seed ...

Bluu Biosciences, pioneer in the development and production of cultivated fish in Europe, has appointed Chris Dammann as the company’s first COO. Chris is considered one of the world’s leading experts in cellular agriculture and cultivated fish development. Prior to joining Bluu Biosciences Chris co-founded BlueNalu, one of the first companies worldwide to specialize in cultivated seafood. He developed the technology strategy and scientific approach for the company, and as its CTO led the implementation of a technology platform for cultivated fish. He built and led the R&D team, while also managing collaborations, IP, IT and the establishment of a PMO. Before founding BlueNalu Chris was Director of Science & Technology at the Invention Development Fund of Intellectual Ventures. Other career stops include the role of Sr. Scientist at BASF and multiple engagements as an independent consultant focusing on tissue engineering, genomics, and intellectual property. Chris holds a Ph.D. in Molecular Biology & Genetics from the Free University of Berlin, Germany. As COO at Bluu Biosciences, Chris will leverage his extensive know-how and knowledge of the industry to ensure that the most effective and efficient processes are implemented throughout the company. He will be responsible for key areas including commercialization efforts, scale-up strategy, collaboration management and IP. “With Chris, we have been able to attract a first-class expert and innovation leader in cultivated fish to Bluu Biosciences. With his extensive knowledge and experience as a founder, he is a valuable addition to our leadership team. We are very pleased to welcome ...

With August seeing the celebration of National Black Business Month, one such black-owned business is Misha’s Kind Foods  – producers of gourmet plant-based cheeses from Los Angeles. Interestingly, Misha’s is certified and licensed as a dairy company, which allows it to legally use the word “cheese” on its plant-based artisan products.  Co-founded by lifetime friends Ian Martin and Aaron Bullock, the pair left their careers in the music industry to make vegan cheese, getting their start in local farmers’ markets back in 2015, before introducing Misha’s to the market in 2018. The product portfolio includes Sari (sundried tomatoes, roasted garlic, cilantro); Joi (jalapeño, oregano, thyme); Lox (dill, capers, roasted carrots); Seven Point Five (jalapeño, habanero, strawberries); French Connection (herbs de Provence, grains of paradise, black olives); Smoked Cheddar (smoked paprika, chipotle); Black Truffle (black truffle, shallots) and Ricotta. The products are healthy, 100% vegan cheeses created from a cashew and almond milk base and blended with locally sourced fresh herbs, vegetables, and spices, eschewing vegetable oils, soy, fillers, starches, and nutritional yeast. Speaking to vegconomist, the founders explain; “We pride ourselves on being an inclusive business. Our cheeses aren’t just for vegans, but for the culinary curious, early adopters, plant-based fanatics and the health-conscious.” “Diverse Powerhouse Team” As a company, community outreach plays an important role for Misha’s. For example, in May of 2020, Misha’s “Feed Our Family” initiative, partnered with Communities in Schools LA and Hannah’s Children Homes to feed around 1,000 at-risk young people and their families.  “We ...

After pivoting to plant-based and seeing its sales soar 70%, now NOBLE Jerky is struggling to keep up with “unprecedented” demand. The Canadian plant-based jerky specialist’s plight highlights two major themes: systematic weakness in global food supply chains and the growing consumer demand for sustainable alternatives such as plant-based. The global food supply chains are still struggling to recover from the Covid-19 pandemic, after being hit with consecutive economic and virus-outbreak shutdowns that are affecting food producers all over the globe. NOBLE Jerky joins the internationally impacted businesses as it was revealed to be dealing with shortages across a variety of ingredients that are crucial in the production of its vegan-protein products, for which it is working around the clock to get resolved as quickly as possible. However, the pandemic has affected not just supply but also demand, as the brand reported a 70% increase in profits amid Covid-19, demonstrating that even during a pandemic, consumers are still mindful to shift to more sustainable alternatives. After big hits taken by major meat companies due to pandemic outbreaks, a big shift in consumer demand started to lean towards plant-based alternatives, with NOBLE Jerky leading the way in the vegan jerky category.  Incredible surge in demand With every bag of NOBLE Jerky providing up to 14g of protein per serving and adhering to strict non-GMO practices that are 100% natural and meat-free, NOBLE provides a great choice for consumers looking to reduce their carbon impact. The company’s products are sold DTC via ...