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Category: Vegan

  • UK Plant-Based Group Lays Out 6 Demands from Starmer’s Labour Government

    labour plant based food
    7 Mins Read

    Sir Kier Starmer’s Labour government is being called on to introduce a plant-based action plan and reform public procurement to make the UK’s food system more sustainable.

    With a new party governing the UK for the first time in 14 years, there are hopes that the change Sir Kier Starmer promised would also bring about a new dawn for the country’s climate plans and food system.

    Creating a zero-waste economy, ensuring nature’s recovery, and supporting farmers to boost food security are among the Labour government’s five priorities for the climate. It has also pledged to work with businesses and be pro-innovation.

    With these promises in mind, Plant-Based Food Alliance (PBFA) UK – a coalition of 16 organisations and companies, including Alpro, Oatly, Quorn and the Vegan Society – has made six demands of the new Labour government, with the hopes of achieving “the abundant health, economic and environmental benefits of increasing plant-based food consumption”.

    PBFA regularly meets with ministers and civil servants on matters related to the vegan food sector, which has continued under Starmer’s premiership. It will be briefing both new and returning MPs on its policy demands to ensure support where needed.

    peter crouch alpro
    Courtesy: Alpro

    1) Promote plant-based foods as part of sustainable and healthy diets

    PBFA asks policymakers across national, regional and local levels to support an increase in plant-based food consumption and the role they plan to help the public eat more sustainable and healthy diets.

    These foods should be scoped into new climate and health strategies, such as a land use framework, carbon budget delivery plan or green industrial strategy.

    2) Devise a national action plan for plant-based food

    The UK is being urged to develop a plant-based action plan to unlock economic opportunities and bolster food security, enabling it to become a leader in the sector. Last year, Denmark became the first country to adopt such a strategy, followed by South Korea.

    Policies could include new R&D funding through a partnership between UK Research & Innovation and the Department of Environment, Food and Rural Affairs (Defra), greater support for farmers to grow crops for plant-based products, and increased investment in plant-based production facilities on British farms.

    3) Align the Eatwell Guide with sustainability

    The UK’s national healthy eating model, the Eatwell Guide, recommends eating five fruits and vegetables a day, dairy and dairy alternatives low in fat and sugar, whole grains over refined, plant proteins like beans and pulses, two portions of “sustainably sourced” fish a week, and less red and processed meat.

    PBFA is calling on the government to refresh this guide to include the latest evidence on the health and nutritional benefits of plant-based foods, and incorporate sustainability criteria like GHG emissions and water usage – much like the Planetary Health Diet devised by the EAT-Lancet Commission.

    eatwell guide
    Courtesy: Gov.uk

    4) Reform public procurement to spotlight planet-friendly foods

    Labour must update the Government Buying Standards and the School Food Standards to ensure that all food sold in public sector catering meets robust health, climate and animal welfare criteria. These standards should also be linked to the refreshed Eatwell Guide mentioned above.

    The plant-based coalition recommends more fruits and vegetables to be served in catering settings, and at least one nutritious vegan option available on public sector menus daily. More dynamic standards would allow local businesses and farms to benefit from procurement contracts, and they should be legally enshrined to ensure compliance.

    5) Grow more fruit, vegetables, fungi and pulses

    A plan for the country’s horticulture sector should be developed and implemented as promised in the Government Food Strategy, which would help bolster the UK’s food security by reducing reliance on imports of fruits, vegetables, fungi and pulses grown overseas.

    This strategy should be centred on innovation and infrastructure that can help scale up the supply chain to support the expansion of the plant-based food industry.

    6) Level the playing field for plant-based

    The UK follows pre-Brexit EU rules that prohibit plant-based dairy companies from using terms like ‘milk’, ‘cheese’ and ‘yoghurt’ on their products, but these restrictions must be reviewed. PBFA argues that this would build confidence and drive investment into the category, as well as pave the way for the commercialisation of fermentation-derived analogues.

    Additionally, the government should work with retail and out-of-home sectors to help achieve price parity between plant and animal proteins – one way to do so would be to equalise margins.

    fda plant based milk
    Courtesy: Green Queen

    How realistic are these demands?

    It’s one thing to make these asks, but does PBFA feel there’s a realistic chance that they’re taken up by the Starmer government?

    “We have been pragmatic in our asks and realistic on what can be achieved, as well as open to working with the wider food sector on a future underpinned by healthier and more sustainable food systems,” highlights Marisa Heath, CEO of PBFA.

    “In terms of promoting healthy diets, Labour pledged earlier in the year to take measures that ensure the ‘healthiest generation of children ever‘. Plant-based diets can contribute to this ambition and the Alliance will be connecting with relevant ministers to ensure they are aware of the positive contribution plant-based food makes to the nation’s health,” she tells Green Queen.

    The government has broadly set out the need to tackle the financial and labour issues within the National Health Service, which could benefit from adopting plant-based menus and will soon start selling burgers and sausages blended with Quorn’s mycoprotein.

    “For long-term solutions, we need to tackle diet change, as obesity and chronic disease [are] a huge burden on our health systems. Plant-based diets have a proven role in tackling obesity and poor health and it seems timely to review the Eatwell Plate,” says Heath.

    She adds that if the government is open to receiving and discussing a national plant-based action plan, the sector is prepared to do the work for it: “We believe that is a very small ask at this stage and that there is no reason for the government to not agree to that as we may be able to contribute to plans for economic growth and tackling some of the problems the nation faces.”

    Touching upon the demand to grow more produce and whole foods domestically, Heath outlines its food security and national health benefits. “And as it has wide support across sectors, the government will find everyone keen to help,” she suggests.

    nhs vegan
    Courtesy: Department of Health and Social Care

    The hope for alternative protein under Labour

    Asked how hopeful PBFA is of progress for alternative proteins under Labour, Heath points to comments made by Starmer in February, when he was leader of the opposition. He stated that under his government, at least 50% of food bought by the public sector would be “locally produced and sustainable”.

    “Plant-based food is more sustainable than animal-based food in terms of environmental impact, particularly where emissions are concerned. So we expect Labour’s focus on sustainable food will boost both the profile and uptake of alternative proteins,” says Heath.

    “Where public sector catering is concerned, we are already seeing university student unions across the country voting for exclusively plant-based menus and schools adopting the ProVeg School Plates programme, which enables more plant-based food to be served in school canteens. So Labour has a foundation of support upon which to build programmes that increase plant-based food in the public sector,” she adds.

    “We also know that Labour set out their support for Henry Dimbleby’s Food Strategy, which sets out the need for alternative proteins in the future food systems.”

    Fighting off the livestock lobby

    let's eat balanced
    Courtesy: AHDB | Composite by Green Queen

    One major roadblock for government action is the influential livestock lobby. Research has shown how meat and dairy companies sway lawmakers to block any unfavourable policies and promote the animal agriculture sector. In the US, for example, the Department of Defense recently abandoned its call for projects to produce cultivated meat for the military, after pressure from livestock groups and some Congress members.

    Within the UK, the government has been urged by doctors to retract misinformation-spreading ads promoting meat and dairy. These were initiated by the Agriculture and Horticulture Development Board, a group funded by farmers and food suppliers that falls under the wing of Defra.

    “We hope that the government will commit to better transparency around food policy and consider the idea of having a key stakeholder advisory group that enables all sides to discuss the key issues in a clear way,” says Heath.

    She adds that the administration must recognise the need to break down silos between policies within Defra, the Department for Energy Security & Net Zero, the Department for Business and Trade, and the Department for Health. “We have a number of big issues which need to be solved by cross-department working and a range of stakeholders including the plant-based sector,” she says.

    “We must tackle health issues alongside sustainability issues for example and recognise that we need to set a new vision for food and diet that will involve a number of solutions, and involve businesses both big and small with the help of key NGOs and public bodies. Too much food policy in the past has been done behind closed doors with influence from a small group of large players.”

    The post UK Plant-Based Group Lays Out 6 Demands from Starmer’s Labour Government appeared first on Green Queen.

    This post was originally published on Green Queen.

  • Hollywood Could Be The World’s Most Powerful Weapon in the Climate Fight 

    hollywood climate summit
    9 Mins Read

    [PIC 0Q8A5452]

    This was my second year attending the Hollywood Climate Summit and for the 2024 edition, the organizers took things to another level. The event was packed with insights, inspiration, and information. Founders Heather Fipps, Allison Begalman, and Ali Weinstein’s goal for the summit is to create a community space for entertainment and media professionals to take action on climate, and from where I was sitting, mission accomplished!

    With a completely revamped schedule that made it easier for industry professionals to attend (panels started in the late afternoon and went until the night versus early morning starts last year), the 2024 Hollywood Climate Summit spanned four days and featured a Climate Film & Television Marketplace for the first time – a screening of 2024’s best independent environmental and climate-themed projects looking for distribution. 

    There was also a daily “Vegan Food Experience” led by Chris Tucker, Director of Food and Beverage and Yo Egg’s Executive Chef. 

    Panel topics ranged from “Communicating Climate in Children’s Media” to “Innovative Climate Campaigns in Music, Film & Pop Culture,” and everything in between. 

    Producers, directors, writers, actors, production and costume designers sat down alongside journalists, activists, and climate experts to explore how Hollywood can promote climate stories and solutions while showing the impact of the climate crisis in our everyday lives.

    hollywood climate summit 2024
    Courtesy: Chelsea Lauren/Hollywood Climate Summit/Shutterstock

    The power of storytelling in fighting climate change

    Storytelling is at the heart of the entertainment industry. It’s its secret sauce, its magic pill, its superpower. Impactful storytelling is what Hollywood does when it’s at its best and it’s Hollywood’s most powerful weapon in the fight against climate change. 

    This doesn’t mean every television show has to be Extrapolations nor every film Don’t Look Up. We get that the entertainment industry has to be entertaining, but climate change doesn’t have to be front and centre in every story, it just has to be part of the narrative. Hacks and Murder at the End of the World are two shows that exemplified that and delivered a climate message by weaving climate change into the storytelling. 

    In the “On the Spotlight on TV Climate Stories” panel, co-creator of Hacks Jen Statsky, said making the twenty-something Eva character someone who deeply cares about the climate crisis felt natural and organic. 

    Brit Marling and Zal Batmanglij chose to bake climate crisis into their miniseries A Murder at the End of the World and experienced climate-related extreme weather issues first-hand during production in Iceland and Utah. “We really appropriately just got smacked on the face by the climate crisis which was good because we were writing about it. But it’s one thing to write about it, it’s another thing to just have everything grind to a halt because storms are coming from directions they’ve never come from before they’re parking and just like dumping snow in volumes that no one in [Iceland had ever seen before],” Marling told the audience.

    “On the flip side of the shoot, we were in Utah and there were flash floods and there were record heights in temperature and the entire crew at one point was crowded under an overpass and we had to just sit there because the sun was baking the ground of the desert so much that we couldn’t get back to where the set was.”

    “I just don’t think we can ever tell any stories moving forward that aren’t dealing with the climate crisis because it is the story of our time,” Batmanglij added. “I don’t think we addressed it enough because the experience of making it has opened my eyes a lot.”

    climate change movies
    Courtesy: Chelsea Lauren/Hollywood Climate Summit/Shutterstock

    Making production sets sustainable

    Hollywood is often villainized (fairly) for being wasteful but having started my career in the entertainment industry, it’s an industry that is very close to my heart and I can honestly say that it has made leaps and bounds when it comes to sustainability thanks to green sustainable resources from partners like Scriptation, an Emmy Award-winning app for going paperless when reading, annotating, and marking up scripts; Earth Angel, a full-service sustainability agency dedicated to reducing the environmental impact of entertainment productions; and Green Spark Group, sustainable production consultants focused on changing the climate of entertainment, to name just a few. 

    But can Hollywood ever really reach net zero? Maybe. As Scott Z. Burns reminded the audience in “The Academy Presents: Sustainability in Film” panel, “What we need to do is change our culture on set, so that we’re thinking about more than just accomplishing that scene, that moment, and can we do it within the boundaries of sustainability?” The writer and producer of Contagion and Extrapolations thinks plastic bottles are the low-hanging fruit, adding “not all of our waste is created equally on a set. So much of where our waste goes is transportation and food, much like the rest of the world.” 

    This was one of the only times food was mentioned during the summit. Project Drawdown reminds us that the two biggest levers for individuals fighting the climate crisis are reducing food waste and reducing meat consumption. 

    Food production, especially livestock agriculture, is a major cause of global warming – representing 14.5% of global emissions, on par with the entire aviation industry – and it’s one area that Hollywood has yet to tackle when it comes to making production sets more sustainable.

    Studies show that if we decrease our animal protein intake by 30-60% we can make significant progress in reversing climate change. Last year, LinkedIn worked with its foodservice provider and non-profit Greener By Default (GDB) to shift to a 65 per cent plant-based menu using behavioural change tactics such as nudging. It can be done so why not production sets, production offices, and studio cafeterias? I would love to see Hollywood’s food carbon footprint be part of the conversation in a much bigger way at next year’s summit.

    And let’s not forget the fashion industry’s toll on the planet. It was refreshing to hear from creatives like production designer Missy Parker (Hidden Figures and the upcoming Twisters), costume designer Isis Mussenden (Shrek, American Psycho), and Writer, Producer Director Gloria Calderón Kellett (One Day at a Time, With Love) talk about how they shop at vintage stores, rent costumes, reuse sets, hire locally, avoid fast fashion, and donate production leftovers to local charities.

    jane fonda climate change
    Courtesy: Chelsea Lauren/Hollywood Climate Summit/Shutterstock

    Inspirational moments

    The four days were packed with inspiration and I wish I could quote every speaker in every panel because, unusually for an event of this kind, every single person’s contributions were interesting, informative, and thought-provoking. Instead, I will leave you with these last few inspirational moments I simply couldn’t omit.

    Before sitting down for a fireside chat with Wonder Woman director Patty Jenkins, U.S. Secretary of Energy Jennifer M. Granholm shared “For the first time in American history, we actually expect energy from solar and wind to outpace the energy we get from coal.” 

    “Mad Men in Big Oil” moderated by Drill Media’s Executive Editor and veteran climate journalist Amy Westervelt was an eye-opener of a panel. Westervelt did not mince words as she delved into how Big Oil has known about climate change since the 1960s and has been sowing disinformation ever since. “I always hear Big Tobacco did it and then Big Oil did it. No, big PR [Public Relations] did it and they did it for Big Tobacco and Big Oil at the same time all the time forever,” she said. “They worked for all the same companies all of the time including automotive and chemical and food and they came up with ‘The Playbook’ and the reason that all these people were learning from each other was they had the same PR.” 

    So, it’s not surprising that these are the same PR folks behind TikTok’s Viral Butter Board campaign. The big question is, how can you and I fight climate disinformation? Per Westervelt and the panel, when you read a climate story that speaks to you, call or write to the media outlet and let them know, subscribe to your local newspapers, and support your local media. 

    One of my favorite speakers two years running is Alison Smart, Executive Director of Probable Futures, a non-profit climate literacy initiative. She does a wonderful job of explaining climate science and climate instability – according to her, the last 10,000 years of climate stability have allowed humans to build civilizations.

    “We have broken out of the “civilization temperature” band… climate science helps us see that climate change isn’t just about warmer temperatures, it’s about instability. It’s about the fact that we have never maintained civilization in a changing climate before. That is unprecedented, it is a paradigm shift.”

    On Probable Futures’ website, you can see a visual representation of where we’re headed via their interactive climate maps that forecast the changes in temperature, precipitation, and dryness based on warming scenarios ranging from 0.5 to 3 degrees Celsius. 

    The inimitable Jane Fonda took to the stage again to talk about Project 2025. She urged the audience to get out and vote for the Democrat on the ballot, whoever it is. Fonda joined several activists for “Destination Tomorrow: A Series of Inspirational Keynotes,” which featured, for the second year in a row, local activist Nalleli Cobo who grew up next to an oil drilling site in south Los Angeles and, along with her community, advocated to get it shut down, eventually leading to the city phasing out neighborhood oil drilling for good.

    Twenty-two-year-old Mexican-Chilean environmental activist and member of the Otomi-Toltec Nation Xiye Batista shared the trailer of her upcoming documentary The Whale Lagoon and spoke about the myth of growth, noting that she never understood the common adage “less is more” because “saying less is more is still saying more is better.” 

    How climate-friendly was the Hollywood Climate Summit?

    hollywood climate summit 2024
    Courtesy: Alessandra Franco

    From a food point of view, it was totally aligned. All food and beverages were fully plant-based and sourced locally from some of my favourite eateries like Hey, Sunshine Kitchen, Cena Vegan, Monty’s Good Burger, and Just What I Kneaded. I was thrilled to see so many great plant-based brands showcased daily like Impossible Foods, Better Balance, and Rebel Cheese – I couldn’t get enough of the latter’s Brie! The “Vegan Food Experience” also included deli cuts and sandos by Prime Roots, tuna wraps by Unlimeat, Impossible Burgers, yummy vegan desserts, and snacks from ReGrocery. 

    The Summit organizers worked with Earth Angel to ensure there were compostables and compost bins throughout the venue as well as reusable cups at the Bevi water dispensers and bar.

    Not only was the Hollywood Climate Summit climate-friendly, but it was also inclusive. They didn’t just talk the talk, they very much walked the walk. The summit had ASL interpreters for all content, provided gender-neutral restrooms, offered sliding scale ticket pricing, and streamed free virtual programming for anyone who couldn’t attend in person. The full summit is now available on their YouTube channel.

    The message to Hollywood

    As so many speakers touched on, collaboration and the power of diverse communities are key if Hollywood is to emerge a hero in the fight against climate change. Filmmakers must assume their responsibility to tell stories about the time in which they live and scary as it is, we’re living in a time of climate crisis. The entertainment industry has the power to influence and shape today’s global culture – in fact, some might say no other industry is better positioned to fight climate change. 

    It takes a village and I felt I was a part of one at the Hollywood Climate Summit. As best put by one of the Daniels, the Oscar-winning directors of Everything Everywhere All at Once, during last year’s summit: “There’s no calvary, we are the calvary.”

    Fade to black.

    The post Hollywood Could Be The World’s Most Powerful Weapon in the Climate Fight  appeared first on Green Queen.

    This post was originally published on Green Queen.

  • TerraMeat: Alt-Dairy Brand Elmhurst 1925 is Now Making Meat Analogues, With Just One Ingredient

    elmhurst terrameat
    4 Mins Read

    Plant-based dairy maker Elmhurst 1925 has launched into the vegan meat category with a clean-label dehydrated chicken under the new TerraMeat brand.

    In a surprising move, Elmhurst 1925, a plant-based milk powerhouse in the US, has entered the meat analogue category.

    It has done so through the launch of a new brand, TerraMeat, which makes Plant-Based Chick’n using only one ingredient: hemp protein. An ambient product, all consumers need to do is add water and oil to the hemp grain powder, and microwave it for 90 seconds – the result would be cutlets that can be seasoned and then grilled, baked, braised or fried.

    “At 90 years old, I have seen many changes in the food industry, but I believe Elmhurst TerraMeat Plant-Based Chick’n has the potential to redefine the plant-based meat market,” said Elmhurst 1925 CEO Henry Schwartz, whose father and uncle founded the brand 100 years ago, in an interview with AgFunderNews.

    TerraMeat powered by same tech as Elmhurst 1925’s alt-dairy range

    Until now, Elmhurst 1925 – which switched from dairy to plant-based in 2017 – was known for its clean-label vegan milks, creamers, sour cream and ready-to-drink lattes.

    Its move into plant-based meat is a curious one, considering the category is crowded and financially challenging. In the US, meat and seafood analogues saw sales drop by 12% last year – in contrast, plant-based milk witnessed a minor 1% increase.

    Several players have been forced to cease operations over the last year, and plant-based meat and seafood only take up 0.9% of the overall market. For context, plant-based milk accounts for 14.5% of the milk category.

    But Elmhurt 1925 is betting on its technology – the same HydroRelease milling process it uses for its plant-based dairy products – to stand out from the crowd. “We start with hemp grain [seeds from industrial hemp plants], which we’ve been working with to make hemp-based creamers,” said Cheryl Mitchell, senior VP of ingredient manufacturing at Steuben Foods, which is manufacturing the TerraMeat Chick’n.

    She added: “We apply the same water-based technology that enables us to liberate all the different components, rather than taking nuts or grains and dry milling them to a flour or paste and then having to add stabilisers, emulsifiers, and oils. We had the hemp cream for our plant-based creamers, and it was a case of what do we do with the protein? So we started working with it and the functionality and the applications were endless.”

    Mitchell explained that at relatively low temperatures, the protein starts to coagulate and change. “By contrast, when you extrude plant proteins at very high temperatures, it impacts their digestibility, and what I realised with this protein from the hemp seed, was that using our technology to liberate it, it had a functionality at relatively low temperatures, so you can set it at low heat,” she said.

    “When you add water, a little bit of oil and you heat it, it develops the texture and the layering that you get in muscle meats, so you basically get a piece of meat in just over a minute from a powder that looks, cuts and cooks just like chicken.”

    Leaning into consumer demand for clean labels

    terrameat chicken
    Courtesy: Elmhurst 1925

    The powdered chicken is available in two formats: the first is a starter kit that also includes a mixing glass, spatula and seasoning blend, and the second is a refill pack featuring the hemp powder and seasoning.

    “It has no real taste, so you can season it with whatever you want or just add salt and pepper and it has a far more appealing texture than extruded plant-based meats, which can be like chewing rubber bands,” said Mitchell.

    The spice mix that comes with the product contains garlic powder, onion powder, champignon mushroom powder, ground sage, thyme powder, salt, basil and black pepper.

    Elmhurst 1925 will be testing the TerraMeat chicken in foodservice via restaurants in New York City over the coming weeks. “It is amazing to work with, it is delicious – one clean ingredient, hemp grain protein,” said Camillo Sabella, a plant-based chef based in New York City. “Unlike any other plant-based chicken product on the market that have sometimes 40 or 50 ingredients. [With] its ability to take on flavours and textures, you can use it in a variety of recipes.”

    “We are able to harness the full nutritional quality of hemp protein, making it a wholesome, protein-rich option that satisfies both dietary preferences and the desire for a more sustainable food future,” said Schwartz. Thanks to hemp’s superfood status, each serving of the vegan chicken contains 26g of protein, 62mg of calcium, 10mg of iron, and 6mg of protein.

    Elmhurst 1925’s decision likely stems from a growing discontent around the ultra-processed nature of many plant-based meats. While the link between ultra-processed foods and health is often misinterpreted, consumers have constantly been looking for cleaner-label ingredients.

    A survey by Innova Market Insights in 2022 revealed that over two in three global consumers are influenced by clean-label claims, and that almost half would pay more for these products. The absence of additives, the use of natural ingredients, and sustainability positioning are the three most important indicators of such products.

    Moreover, for a quarter of respondents, cleaner labels indicate healthier products. This is why brands like Impossible Foods and Beyond Meat have upped their focus on health and nutrition, both in product formulations and their marketing efforts. In fact, TerraMeat’s launch came the same week Beyond Meat introduced a new Sun Sausage range made from whole foods like vegetables, grains and legumes.

    The post TerraMeat: Alt-Dairy Brand Elmhurst 1925 is Now Making Meat Analogues, With Just One Ingredient appeared first on Green Queen.

    This post was originally published on Green Queen.

  • British Veterinary Association Ends Objection to Vegan Dog Food in New Policy Position

    vegan dog food
    6 Mins Read

    After reviewing its guidelines, the British Veterinary Association is no longer discouraging pet owners from feeding their dogs vegan food, as long as it’s nutritionally complete.

    The British Veterinary Association (BVA) has recognised that it’s possible to feed dogs fully vegan diets, in what is a major shift in its long-standing position and a big win for the plant-based food sector.

    The UK organisation has for years discouraged pet owners from feeding plant-based protein to their furry friends. But it was criticised for this stance, with some pointing to a conflict of interest arising from its partnership with Mars Petcare (a major meat player in the pet sector).

    In 2023, as pet food became more humanised and alternative diets more commonplace, the BVA began reviewing its advice. And this week, it finally published its latest policy position, acknowledging that it’s possible for dogs to follow a plant-based diet. Not only that, it also noted the potential of plant-based ingredients to enhance sustainability, thanks to the high emissions of meat production.

    “We know that owners of cats and dogs are increasingly drawn to pet diets that reflect their own personal values and lifestyle choices, and this is leading to a surge in alternative approaches to pet food,” said BVA president Anna Judson.

    A survey by the association revealed that 42% of pet parents fed their companion animals meat-free diets. “We support owners making informed choices about what to feed their pets, but they must be aware that these choices play a pivotal role in the health of the animal and can also have a wider impact on human health and environmental sustainability,” Judson said.

    The latest policy position doesn’t attempt to determine the ‘best’ diet for individual pets, but seeks to focus on supporting the lifestyle choices of pet owners and helping them meet their pets’ nutritional needs.

    Plant-based diets possible for dogs

    british veterinary association vegan
    Courtesy: Jane Faizullin/Getty Images

    Speaking to the Guardian in 2023, BVA senior VP Justine Shotton said: “There is increasing interest among pet owners around alternative diets for pets, and while there is a lot of ongoing research into the impacts of vegan diets in particular, there has been a lack of robust data mapping the health consequences of this diet over time.”

    She added that in light of ongoing research, the association had convened a companion animal feeding working group, which would inform its recommendations going forward. “In the meantime, owners should speak to their vet if they are considering changing their pet’s diet,” she said.

    Now, the new policy position states that while meat and cereal-based diets are still the most common, owners now have increasing access to vegetarian or vegan foods, while there’s growing interest in alternative proteins like insects, cultivated meat, and yeast- and algae-based ingredients.

    Research has found that vegan diets are the healthiest and least hazardous choice for dogs. The BVA also cites research that supports the use of meat-free food for pets and exhibits skin and gastrointestinal improvements. But it warns that such studies are small-scale and based purely on owner-reported data, so long-term, controlled assessments are needed to determine nutritional safety.

    That said, “it is possible to feed dogs a plant-based diet”, the policy position notes. “But owners should be aware of the difficulties in balancing these diets for nutritional needs, the lack of robust long-term data on their safety, and should monitor their dog’s health for long-term impacts,” it adds.

    However, the BVA is still against promoting fully vegan or vegetarian diets for cats, pointing to their perceived status as “obligate carnivores” and a lack of suitable synthetic amino acids. But a study last year suggested that vegan food could be healthier for cats than meat (although this was also based on owner responses).

    “It is commendable that the BVA has finally ended its unscientific opposition to (nutritionally sound) vegan dog diets and has noted the environmental benefits that plant-based ingredients may provide,” said University of Winchester professor Andrew Knight, who has led a number of studies on vegan pet food, including the aforementioned one on cats. “It is now up to international veterinary associations to follow suit.”

    In February 2023, industry body UK Pet Food published similar guidelines that acknowledged animal-derived nutrients can be sourced synthetically or from novel ingredients, so long as they are carefully formulated by highly qualified pet nutritionists. “There is little evidence of adverse effects arising in dogs and cats on vegan diets,” it stated.

    Vet group recognises sustainability benefits of vegan pet food

    is vegan dog food healthy
    Courtesy: Golero/Getty Images

    It’s no secret that meat is much more harmful to the planet than plant-based foods – the former accounts for 60% of the world’s agricultural emissions. Because most pet food uses the ‘undesirable’ cuts of meat not destined for human consumption, experts disagree over the true emissions generated by pet food.

    However, one study suggests that 20% of all meat produced is used for pet food. And in the UK, pets eat more per year than the entire population under 18, and labradors – the most popular pet dogs in the country – consume 70 million kg of meat annually, nearly 60% more than their owners. Plus, growing livestock and their feed takes up 85% of the UK’s farmland.

    The BVA has recognised this, outlining how alternative proteins have been suggested to improve the eco credentials of pet food, but it cautioned that more research is needed to determine whether they’re truly sustainable.

    “There has also been a growing interest in plant-based ingredients, including fully vegetarian and vegan diets,” the new policy position states. “Animal ingredients usually have higher environmental impacts overall than plant products, especially in terms of GHG emissions, so increased use of plant-based ingredients could help to improve sustainability, provided further research shows these diets meet nutritional needs over time.”

    Research by Knight has also suggested that if all dogs were put on a nutritionally complete vegan diet, it would help feed nearly 450 million people and save more emissions than what the UK produces.

    The BVA also laid out concerns about the trend towards pet owners seeking “higher-value meat content” instead of byproducts, which would result in greater transportation and storage costs, more waste, and higher climate impacts. “Premium brands may also seek to use [fewer] grains and cereals, unsustainably increasing the total meat content with no evidence that this benefits animal health and welfare,” it says.

    The alternative pet food sector has been steadily growing over the last few years, with brands like Hownd, The Pack and Wild Earth some of the leading vegan manufacturers.

    But even more activity has come from the cultivated meat sector – earlier this month, UK-based Meatly became the world’s first company to be approved to sell cultivated chicken for pets. In the same week in the US, Friends & Family Pet Food Co inked a deal with Umami Bioworks to make cultivated fish for cats, and Cult Food Science announced it would begin FDA feeding trials for its Noochies! cultivated dog treats as part of the regulatory clearance process..

    The post British Veterinary Association Ends Objection to Vegan Dog Food in New Policy Position appeared first on Green Queen.

    This post was originally published on Green Queen.

  • British Veterinary Association Ends Objection to Vegan Dog Food in New Policy Position

    vegan dog food
    6 Mins Read

    After reviewing its guidelines, the British Veterinary Association is no longer discouraging pet owners from feeding their dogs vegan food, as long as it’s nutritionally complete.

    The British Veterinary Association (BVA) has recognised that it’s possible to feed dogs fully vegan diets, in what is a major shift in its long-standing position and a big win for the plant-based food sector.

    The UK organisation has for years discouraged pet owners from feeding plant-based protein to their furry friends. But it was criticised for this stance, with some pointing to a conflict of interest arising from its partnership with Mars Petcare (a major meat player in the pet sector).

    In 2023, as pet food became more humanised and alternative diets more commonplace, the BVA began reviewing its advice. And this week, it finally published its latest policy position, acknowledging that it’s possible for dogs to follow a plant-based diet. Not only that, it also noted the potential of plant-based ingredients to enhance sustainability, thanks to the high emissions of meat production.

    “We know that owners of cats and dogs are increasingly drawn to pet diets that reflect their own personal values and lifestyle choices, and this is leading to a surge in alternative approaches to pet food,” said BVA president Anna Judson.

    A survey by the association revealed that 42% of pet parents fed their companion animals meat-free diets. “We support owners making informed choices about what to feed their pets, but they must be aware that these choices play a pivotal role in the health of the animal and can also have a wider impact on human health and environmental sustainability,” Judson said.

    The latest policy position doesn’t attempt to determine the ‘best’ diet for individual pets, but seeks to focus on supporting the lifestyle choices of pet owners and helping them meet their pets’ nutritional needs.

    Plant-based diets possible for dogs

    british veterinary association vegan
    Courtesy: Jane Faizullin/Getty Images

    Speaking to the Guardian in 2023, BVA senior VP Justine Shotton said: “There is increasing interest among pet owners around alternative diets for pets, and while there is a lot of ongoing research into the impacts of vegan diets in particular, there has been a lack of robust data mapping the health consequences of this diet over time.”

    She added that in light of ongoing research, the association had convened a companion animal feeding working group, which would inform its recommendations going forward. “In the meantime, owners should speak to their vet if they are considering changing their pet’s diet,” she said.

    Now, the new policy position states that while meat and cereal-based diets are still the most common, owners now have increasing access to vegetarian or vegan foods, while there’s growing interest in alternative proteins like insects, cultivated meat, and yeast- and algae-based ingredients.

    Research has found that vegan diets are the healthiest and least hazardous choice for dogs. The BVA also cites research that supports the use of meat-free food for pets and exhibits skin and gastrointestinal improvements. But it warns that such studies are small-scale and based purely on owner-reported data, so long-term, controlled assessments are needed to determine nutritional safety.

    That said, “it is possible to feed dogs a plant-based diet”, the policy position notes. “But owners should be aware of the difficulties in balancing these diets for nutritional needs, the lack of robust long-term data on their safety, and should monitor their dog’s health for long-term impacts,” it adds.

    However, the BVA is still against promoting fully vegan or vegetarian diets for cats, pointing to their perceived status as “obligate carnivores” and a lack of suitable synthetic amino acids. But a study last year suggested that vegan food could be healthier for cats than meat (although this was also based on owner responses).

    “It is commendable that the BVA has finally ended its unscientific opposition to (nutritionally sound) vegan dog diets and has noted the environmental benefits that plant-based ingredients may provide,” said University of Winchester professor Andrew Knight, who has led a number of studies on vegan pet food, including the aforementioned one on cats. “It is now up to international veterinary associations to follow suit.”

    In February 2023, industry body UK Pet Food published similar guidelines that acknowledged animal-derived nutrients can be sourced synthetically or from novel ingredients, so long as they are carefully formulated by highly qualified pet nutritionists. “There is little evidence of adverse effects arising in dogs and cats on vegan diets,” it stated.

    Vet group recognises sustainability benefits of vegan pet food

    is vegan dog food healthy
    Courtesy: Golero/Getty Images

    It’s no secret that meat is much more harmful to the planet than plant-based foods – the former accounts for 60% of the world’s agricultural emissions. Because most pet food uses the ‘undesirable’ cuts of meat not destined for human consumption, experts disagree over the true emissions generated by pet food.

    However, one study suggests that 20% of all meat produced is used for pet food. And in the UK, pets eat more per year than the entire population under 18, and labradors – the most popular pet dogs in the country – consume 70 million kg of meat annually, nearly 60% more than their owners. Plus, growing livestock and their feed takes up 85% of the UK’s farmland.

    The BVA has recognised this, outlining how alternative proteins have been suggested to improve the eco credentials of pet food, but it cautioned that more research is needed to determine whether they’re truly sustainable.

    “There has also been a growing interest in plant-based ingredients, including fully vegetarian and vegan diets,” the new policy position states. “Animal ingredients usually have higher environmental impacts overall than plant products, especially in terms of GHG emissions, so increased use of plant-based ingredients could help to improve sustainability, provided further research shows these diets meet nutritional needs over time.”

    Research by Knight has also suggested that if all dogs were put on a nutritionally complete vegan diet, it would help feed nearly 450 million people and save more emissions than what the UK produces.

    The BVA also laid out concerns about the trend towards pet owners seeking “higher-value meat content” instead of byproducts, which would result in greater transportation and storage costs, more waste, and higher climate impacts. “Premium brands may also seek to use [fewer] grains and cereals, unsustainably increasing the total meat content with no evidence that this benefits animal health and welfare,” it says.

    The alternative pet food sector has been steadily growing over the last few years, with brands like Hownd, The Pack and Wild Earth some of the leading vegan manufacturers.

    But even more activity has come from the cultivated meat sector – earlier this month, UK-based Meatly became the world’s first company to be approved to sell cultivated chicken for pets. In the same week in the US, Friends & Family Pet Food Co inked a deal with Umami Bioworks to make cultivated fish for cats, and Cult Food Science announced it would begin FDA feeding trials for its Noochies! cultivated dog treats as part of the regulatory clearance process..

    The post British Veterinary Association Ends Objection to Vegan Dog Food in New Policy Position appeared first on Green Queen.

    This post was originally published on Green Queen.

  • The Biggest Risk is Not Facing Headwinds, But Ignoring Them

    andre menezes
    6 Mins Read

    Former TiNDLE Foods CEO Andre Menezes on why plant-based meat industry founders need to start facing some hard truths.

    Over the past few years, I have had the privilege of engaging with numerous founders, professionals, and investors in the plant-based alternatives sector. It is surprising how many of them still overlook the critical context of their industry, failing to recognize that the challenges they face go far beyond flawed marketing, price parity, ingredient list and product performance. While these areas undoubtedly need improvement, the real challenge is much larger, more complex, and deeper. Consumer adoption has proven to be more nuanced and difficult than initially anticipated, and their relationship with meat and the lack of motivation to reduce meat consumption at the time of purchase are significant barriers. This is the primary reason this sector’s growth has been both incredibly expensive and slow. In my opinion, this headwind is the most relevant, and this oversight is likely to lead to many-a-failed company.

    It is undeniable that the plant-based alternatives industry is navigating troubled waters, similar to many disruptive sectors such as EVs have already faced. This doesn’t mean the industry will die or fail to grow from its current state, but it does mean that the environment and strategies need urgent adaptation.

    From 2019 to early 2022, the industry experienced a race for rapid growth, fueled by excess liquidity. Profitability wasn’t a focus; the strategy was to grow as fast as possible, raise more funds, and continue investing to become a leader in one of the most promising and fast-growing categories at that time. Burning cash wasn’t an issue with the right unit economics and growth metrics, as more funds were always just around the corner. However, things have since drastically changed.

    Venture funding was initially driven by the expectation that the plant-based alternatives industry would disrupt and capture a significant share of the $2 trillion meat and dairy market, promising huge growth, greater valuation, and substantial returns for investors. However, after an initial pop, growth in the category has stagnated, which means raising capital at previous valuations is no longer an option. This shift doesn’t spell doom for the industry. In fact, it might force the sector to become more sustainable and efficient. Profitability is no longer merely optional, it’s now a necessity. Companies with cash runway must urgently devise strategies to achieve profitability, potentially including inorganic consolidation. Failure to reach profitability will more than likely result in bankruptcy, or at best, a small exit that won’t satisfy shareholders, especially founders who have dedicated years of their lives to the business, usually without a plan B.

    All of this should be apparent to anyone involved in the business, especially those who have been operating or investing in this sector for a few years. Surprisingly, certain founders and more than a few investors I have been speaking to still cling to outdated strategies and hypotheses. They continue to attribute the industry’s stagnation only to product issues and flawed marketing. While both of these do require significant improvement, the reality is that the investment, assortment, variety and attention this sector has received should have led to higher actual category growth.

    READ: Former Tindle CEO: What Can Companies Do Right.

    Geography and category examples highlight the importance of consumer readiness

    There are enough elements, cases, and launch attempts to show that the most significant factor for adoption (or lack thereof) is not the product or the marketing itself, but consumer readiness in each market. On the product side, there are many applications where plant-based products are indistinguishable from their meat counterparts but still sell a tiny fraction of their animal counterparts – even when the price is close or at parity.

    For instance, in my opinion, the Impossible Whopper from Burger King US is nearly indistinguishable from the chain’s regular Whopper. I invite you to go to any Burger King in the States and try an Impossible Whopper and a regular Whopper. Then drive 20 miles and do the same test at another Burger King location. You will likely find that the difference between the two beef patties from different locations is more significant than the difference between beef and Impossible meat in the same location, prepared by the same staff. However, if you ask the staff how many Impossible Whoppers they sell compared to beef Whoppers, you will be shocked at the discrepancy. When product quality, price, and marketing are equivalent, what could possibly explain the immense difference in their respective performances? In my opinion, this is where consumer openness and adoption at a societal level have been drastically overlooked.

    In Germany, the situation is much better according to Burger King Europe’s own data, with 1 in 5 Whoppers sold being plant-based. While some might rush to conclude that the German product—made by Unilever Vegetarian Butcher—is superior or better marketed than its US counterpart, such an argument could easily be countered by the fact that other EU countries offering the same product do not perform at the same level. Germany has a longer history of education around sustainability and the environmental impacts of the food system than most countries in the world. Eco-friendly behaviours, ranging from recycling strategies and energy efficiency incentives to higher efficiency cars, are just some of the many examples of behaviours resulting from Germany’s decades of education around sustainability, matched with policies that encourage companies and individuals to consume fewer resources. In Germany, the environmental impacts of our food system are better understood, and consumers are increasingly trying to reduce their impact on the environment.

    Interestingly, the plant-based milk sector has had more consistent success across most markets. If you enter any trendy urban coffee shop in a developed economy, you will find that plant-based milk often accounts for 50% or more of milk sales. This is despite plant-based milk being far more expensive and usually nutritionally inferior to cow’s milk in terms of protein, sugar, and other minerals. The success of plant-based milk brands shows that marketing, product quality, and price alone are not the sole determinants of market success. While I don’t believe there is one definitive answer to explain the relative success of this category, it is clear that there is less consumer resistance to switching from cow’s milk and fewer barriers to adoption despite the usually higher prices. Factors certainly include the prevalence of milk allergies and the fact that milk is not as aspirational an ingredient as meat, among others.

    Shifting consumer behaviours requires more than product-market fit and better marketing

    Shallow comparisons to companies like Tesla often emerge, suggesting plant-based meat companies should simply mimic Tesla’s approach to drive up the category adoption. While Tesla’s role in the EV revolution is category-making, comparing its growth across different markets shows that adoption requires more than a coveted product and great marketing. Relative EV market growth in the US compared to Norway or China illustrates that EV adoption involves a complex interplay of factors beyond just product appeal and marketing. Not only the funding for EVs has been multiple times higher than alternative proteins, but -most importantly- there were significant financial incentives targeted at driving demand coupled with consumer subsidies, privileged access to parking and city toll exemption. Further reading on the EV/Alt-Protein industry comparison can be found here. 

    Recognising the headwinds and reshaping the strategy for success

    While it feels comfortable for founders and their investors to look at failed attempts as being the result of flawed marketing or product quality while hoping that their companies are exceptional and that the headwinds won’t affect them, they should honestly ask themselves whether they will be able to raise funds on the same good terms and/or grow to profitability organically like most others haven’t been able to before they run out of cash. Founders and investors must reassess their strategies to align with the current environment. Without profitability, scale and growth, chances of successful funding rounds are slim and successful exits are highly unlikely as valuations increasingly rely on classic food business multiples, which are orders of magnitude less than the coveted SaaS/tech numbers.

    Facing headwinds is a natural part of business, and resilience is an essential trait for a startup founder. However, this must not turn into stubborn blindness, and result in leading companies to failure or frustrating exits after years of hard work. Recognizing and adapting to the new normal is crucial for navigating the challenges ahead.

    The good news is that category leaders often do emerge exactly in times like these, when businesses with the right scale, profitability and strategy can leverage the challenges faced by the broader category to solidify their presence, navigate troubled waters and point towards a brighter future.

    The post The Biggest Risk is Not Facing Headwinds, But Ignoring Them appeared first on Green Queen.

    This post was originally published on Green Queen.

  • Future Food Quick Bites: Baby Ribs, Believe in Chickens & An Alt-Protein Week

    vegan ribs
    5 Mins Read

    In our weekly column, we round up the latest news and developments in the alternative protein and sustainable food industry. This week, Future Food Quick Bites covers VFC’s ad in response to KFC’s new campaign, a new oat milk company, and an alternative protein week.

    New products and launches

    Slovenian whole-cut plant-based meat producer Juicy Marbles has introduced its newest product, Baby Ribs, made with a cleaner-label recipe. The 350g pack will roll out tomorrow, and newsletter subscribers who pre-ordered the product could receive prototypes of its lamb rack or bacon.

    juicy marbles ribs
    Courtesy: Juicy Marbles

    Shane Stanbridge and C-Y Chia, owners of Oakland’s now-closed Lion Dance Cafe, are working on a cookbook inspired by the vegan restaurant, and have put out an open call to ask customers which dishes they should include in the recipe list.

    Catering giant Compass Group‘s Eurest division has linked up with Irish company The Plant-It Food Co to serve the latter’s vegan chicken across non-commercial operations in Seattle, San Francisco, Chicago, Boston, and Philadelphia. A national rollout will follow soon.

    UK plant-based brand Framptons has unveiled the Wessex Oat Company, a range of discount oat milk in original, unsweetened, oat latte, caramel latte, and chocolate flavours for £1.49-1.99. It will also introduce a single cream alternative later this year.

    wessex oat company
    Courtesy: Framptons

    German vegan startup Planteneers has developed a fully plant-based Italian buffet. It showcased the menu with Marriott International, preparing vegan tiramisu, white fish and mortadella sandwiches for 1,450 attendees at the Future Food-Tech trade show in San Francisco.

    Meanwhile, German producer Greenforce has linked up with UAE agrifood tech company Silal to bring its dehydrated plant-based meat mixes to foodservice locations in the Middle East and Africa region.

    Also in Germany, discount supermarket Kaufland has expanded its own-label vegan, K-Take It Veggie, by around 20%, crossing 100 SKUs. It comes a year after it reduced the prices of its private-label plant-based products to match animal proteins.

    In Australia, vegan food maker Plantein has rolled out an affordable line of ready-to-cook meals at Woolworths stores, featuring burgers, mince and meatballs for A$2.95 ($1.97).

    future food quick bites
    Courtesy: Fascin8foods

    And fellow Australian company Fascin8foods has expanded its Froom range of whole-food plant-based burgers, mine and meatballs to retailers in New South Wales and Queensland.

    Company and event updates

    Ingredients giant AAK has received a ‘no further questions’ letter from the US Food and Drug Administration (FDA) for the use of shea stearin, a plant-based fat that can replace cocoa butter and coconut oil, among others.

    The Plant Based Foods Association has partnered with jobs platform Tälist, enabling its members to post open positions on a specially curated version of the AltProtein.jobs board.

    livekindly collective
    Courtesy: Livekindly Collective

    New York-based firm Livekindly Collective – the parent company of Like Meat, No Meat, Oumph! and Alpha Foods – has named David Suarez as CEO. Suarez moves up from his previous role as chief supply chain officer.

    The Cultured Meat Symposium and UC Davis’ Integrative Center for Alternative Meat and Protein (iCAMP) have collaborated to host the Alternative Protein Week (September 9-13), which will convene over 300 researchers, policymakers, investors and stakeholders to discuss novel protein production.

    Two months after opening its first European plant-based production line in Germany, Dutch drinks company Refresco has acquired Spanish white-label plant-based milk maker Frías Nutrición for an undisclosed sum.

    vfc
    Courtesy: VFC

    UK vegan chicken maker VFC has launched a new campaign taking a shot at KFC‘s Believe in Chicken campaign, calling on people to ‘Believe in Chickens’ instead. The plurality aims to highlight the fast-food giant’s “hypocrisy”.

    Research, policy and awards

    What really drives people away from cultivated meat? One new study suggests it could be people’s morals, with Germans and Americans who care about the purity and naturalness of life are less inclined to eat these proteins. It highlights another pain point around consumer education for the sector.

    Minnesota governor Tim Walz has announced a $200M Climate Pollution Reduction Grant from the US Environmental Protection Agency to cut greenhouse gas emissions from the state’s food system

    US mycelium meat producer Meati has received the Sustainable Plant of the Year award by Food Engineering magazine for its 100,000 sq ft Mega Ranch in Thornton, Colorado.

    meati pipa
    Courtesy: Meati

    A campus-wide meat-free trial at the University of Bonn in Germany found that up to eight weeks after the trial ended, sales of meat were lower by 7-12% than before the veggie month, with 80% of students saying they want to see more meatless meals in the canteen.

    Finally, in the UK, polling by Bosh! has revealed that nearly half (49%) of the country’s vegan population is male, subverting trends seen in previous research, which has suggested that veganism is much more common among women.

    Check out last week’s Future Food Quick Bites.

    The post Future Food Quick Bites: Baby Ribs, Believe in Chickens & An Alt-Protein Week appeared first on Green Queen.

    This post was originally published on Green Queen.

  • Project Eaden: ‘The First Meat Alternative to Get So Close To Animal Meat’

    project eaden
    12 Mins Read

    Project Eaden co-founder Jan Wilmking on why fibre-spinning technology can solve plant-based meat’s woes, the startup’s investment plans, and when it will come to market.

    On the German morning show ZDF Morgenmagazin in 2017, Jamie Oliver declared Jörg Förstera, owner of Berlin butchery Kumpel & Keule, the best butcher in the country.

    It was a stamp that echoed what many in the public felt as well. Kumpel & Keule prides itself on quality, noting that “only the best belongs in a good sausage”.

    So when someone like Förstera endorses a plant-based meat product, it’s worth paying attention. After all, the only way animal-free meat producers will have an impact is by appealing to meat-eaters – and the people who sell and cook it for them.

    “For me, the meats from Project Eaden are the first alternatives that get extremely close to the taste profile of animal meat,” says Förstera. “Really impressive.”

    The German startup – founded in 2022 by Dr David Schmelzeisen, Hubertus Bessau, and Jan Wilmking – first made global headlines last year, when it came out of stealth to announce an oversubscribed €10.1M seed round, featuring EU food and climate VC stalwarts including Creandum, Atlantic Food Labs, Shio Capital and Mudcake.

    Food tech social media was filled with photos of what is considered to be the holy grail of plant-based meat: whole-cut steak. The image of the company’s steak fillet (see below) made the rounds online, where commentators wondered if the photo was doctored. It was not.

    project eaden
    The company’s original steak loin from their 2023 launch announcement | Courtesy: Project Eaden

    In less than two years, the company has successfully used its technology to create a wide range of whole cuts including sausages, pork loin, and beef steaks, “a full meat range for everyday life” as the company puts it. But also, ham.

    Ham: the other plant-based holy grail

    As with steak, ham and deli meats are for some another holy grail of the meat alternative market, particularly for Europeans. Until recently, there have been almost no contenders for true ham lovers.

    Last year, French plant-based meat startup La Vie debuted two cooked ham products (emulsified soy) to well-deserved fanfare and a small handful of US startups like Prime Roots (fermented koji base) and Unreal Deli offer American-style deli cuts but, unlike plant-based burgers and chicken nuggets, there is plenty of room for a new player like Project Eaden to disrupt the ham case.

    For meat-eaters, taste and texture remain a major stumbling block when it comes to whole-cut meat analogues. Project Eaden says it is solving for both. The company says its tech results in “realistic optics and a realistic, heterogeneous chew experience.”

    Fibre-spun meat attracts industry veterans

    spinning fiber
    Courtesy: Project Eaden

    So what makes Project Eaden’s meats “really impressive” to people like Förstera? To make the novel food, the startup leverages ancient textile technology. In Egypt, spindles were used to turn flax fibre into yarn. In 1665, the idea of producing synthetic threads through the spinning wheel was first floated. It was the 1930s that birthed the first spinning of fully synthetic fibre in the form of nylon and polyester.

    Fibre-spinning changed the face of the fashion industry, and Project Eaden hopes to use the same technology to transform the food system.

    The fibres produced by Project Eaden’s highly scalable tech can be designed to meet technical requirements like elasticity, water-binding ability and strength. Plant proteins are bundled into strands, and then unfolded in a solution to create a homogenous liquid. This is spun to form ultra-thin fibres, which get integrated into a compound to replicate the collagen-based connective tissues found in animals.

    “Our technology essentially uses two main types of fibres to make delicious meat-like products,” explains Wilmking, the company’s managing director. “First, we use strong and thin fibres for connective tissue, which don’t stick together much, but help make the meat structure and bite experience feel real. Then, a large part of our product is made from a cheaper, juicier fibre that sticks together just enough to hold meat juice in small spaces, making it taste tender and yummy, like real meat.”

    The technology has excited industry executives like Godo Röben, former managing director of German meat and plant-based giant Rügenwalder Mühle (Wilmking refers to Röben as the godfather of Germany’s plant-based industry). “When I heard about the idea for the first time, I thought: that can work. And I invested early in the seed round at a time when frankly, their prototypes were still very, very rough,” he tells Green Queen.

    Röben came on as an advisor to the startup, galvanised by Project Eaden’s “team, tech and traction”. “I could see from early on that retailers, B2B and foodservice clients will want Project Eaden’s products,” he says.

    Plant-based meat is a crowded space, but for Röben, this startup stands out because it’s “very fast and very professional at the same time.”

    Triple threat: a founding team with commercial experience, tech expertise and food industry knowledge

    project eaden
    Courtesy: Project Eaden

    “The quality bar is really high. The pace is high. And finally, the products deliver taste and texture unseen in the market,” Röben says.

    This isn’t the founding team’s first rodeo. Where plenty of food tech startups boast a technical founder, many lack founding teams with operational commercial experience, or a food industry background, Project Eaden’s founders each bring multiple careers worth of expertise.

    After a stint at McKinsey and Harvard, Wilmking cut his teeth working for Rocket Internet’s Zalando, rising to be a senior VP. As anyone who has worked for the famed Samwar brothers knows, there is no better business school than running a Rocket company.

    Bessau is a food industry insider, having co-founded cereal startup MyMuesli in 2007 and built it up to a multi-EU-country brand employing over 850 people.

    Rounding out the team is Dr Schmelzeisen, who holds PhD in textile engineering focused on textile welding and production tech for smart textiles. He has previously supported research into smart textiles at RWTH Aachen University and developed electronic sensor systems to integrate into textiles at ETH Zurich.

    Rounding out the team is Schmelzeisen, who holds PhD in textile engineering focused on textile welding and production tech for smart textiles. He has previously supported research into smart textiles at RWTH Aachen University and developed electronic sensor systems to integrate into textiles at ETH Zurich. Schmelzeisen is also a passionate and experienced hobby chef, which is how he first saw the connection between textile fibres and meat fibres.

    Project Eaden is keeping things affordable

    fiber spinning technology
    Courtesy: Project Eaden

    Project Eaden suggests that its meats, however tech-forward, offer a much-needed solution to plant-based’s affordability problems. As the company explains: “Our technology platform is textile tech, which has been optimised for massive scale, low cost and low CAPEX for decades.”

    According to Schmelzeisen, wet and rotary spinning processes are usually very expensive and can lead to slick fibres that don’t connect with each other. He says Project Eaden has solved this issue. “We have developed a new way of spinning proteins, which is cheap to run and creates meaty fibres. We still use wet spinning, but only selectively.”

    This allows it to keep costs low. “Our tech has the benefit of being cheap to run, and cheap and fast to scale up in terms of equipment,” he says. “Our roots in the world of textile technology and mechanical engineering have paid off, as this angle has unlocked both low capital expenditure and cost of goods, especially low process cost and a high degree of automation.”

    Massachuessets-based Tender Foods is another startup making fibre-spun meat analogues, likening its production process to spinning cotton candy. The company has raised a total of $23M since it launched in 2020, closing an $11M Series A round last month led by Rhapsody Venture Partners and Lowercarbon Capital, and it inked a deal with meat-free QSR chain Clover Food Lab to feature its fried chicken and pork as bowl toppings.

    How does Project Eaden’s tech differ? Schmelzeisen says that where others are using a single-fibre approach, “we follow a multi-material approach: meat is muscle, and muscle is organic fibre compounds, made of different fibre types.”

    The multi-fibre tech allows the team to replicate the mouthfeel of different types of meat that they say has not been achieved to date: “We replicate this logic and combine different fibre types to create the sensations of meat. Muscle fibres, connective tissue, adipose tissue. All made from plants, designed to match mechanical properties of meat fibres.”

    To safeguard its IP, the company already has three patents pending, all of which are “focused on fibre spinning and fibre compound creation (i.e. meat creation), covering key aspects of process and end products”.

    Project Eaden is developing its own, bespoke flavours

    Courtesy: Project Eaden

    So that’s the texture stuff. But in order to truly capture the market, companies need to address flavour, which has become the most important purchase driver for meat analogues.

    For Project Eaden, the USP is “little to no off-taste”, according to Wilmking. “One thing that has a massive impact on flavour is the spinning process, which leads to a significant reduction of undesirable plant taste notes, aka off-taste,” he says.

    “So our spinning process, rather than the exact selection of input materials, helps to generate a nearly blank canvas in terms of taste, which we can [project] our flavours on. No need for maskers, no need for massive seasonings.”

    He adds that the company has been working with large flavour houses and developing its own reactive flavours, rather than opting for a pre-made blend. “This has really changed the game, and has created deeper, more complex meatiness and more realistic roasting aroma,” Wilmking says. “The combination of a blank flavour canvas with hardly any off-taste – and truly meaty taste notes on top – makes the products extremely tasty, without being too extreme or intense.”

    The base ingredient for all its meat products is wheat protein, complemented with fava bean and/or pea protein. “We use blends of proteins depending on fibre and meat type,” he says.

    “Generally, wheat protein can be sourced locally in high quality and provides a great base texture. But it is way too elastic on its own. Hence, we blend it with other protein types, which are great at holding water and releasing it when chewed (juicy mouthfeel), or which add brittleness and roughness for a realistic chew.”

    Cooked ham will be the first retail product

    vegan deli meat
    Courtesy: Project Eaden

    The technology also allows the startup to create a wide range of cuts, from Serrano and cooked ham, bratwurst, and bacon to chicken breast, pastrami, and beef and pork flank steaks. “From the start, one of our goals has been to build a highly versatile production platform,” he says. “One base process, one set of input materials, a large variety of end products – all created very efficiently in terms of COGS and with low CAPEX.”

    He adds: “Today, we can see that it works. The portfolio of possible products ranges from pork and beef to chicken. And we’ve developed products for cold and warm applications on the same fibre tech platform.”

    The cooked hams will come to market first. Wilmking explains it’s a product he and Schmelzeisen grew up with as a staple in their fridges. “We tested hams last summer and our early prototypes hit home with the team instantly,” he says. “Since then, we tested it with friends, family, and finally retailers and food service professionals and it got better and better. Now, we feel it’s ready for the ‘real stage’, called retail shelves. And it’s a pretty large market in and by itself, like nearly all segments in the world of meat.”

    Project Eaden says its meats can add a fibrous texture to mycelium-based or cultivated versions (the latter being an example of hybrid meat). Would it be tempted to look into the evolving blended meat space (a mix of conventional meat with plant-based or fermented ingredients), which has attracted industry giants like Nestlé and Quorn?

    “Slaughtered animal meat integrated with our meat is not on our agenda,” states Wilmking. “What we have explored and continue to do so is to collaborate with lab-grown meat and precision fermentation startups to test [the] integration of their materials into our meat technology.

    “We can add texture to their materials, which by nature have no fibrous texture yet. We focus on plant-based now, however, given the ongoing regulatory challenges. So this is a longer-term exploration and initiative for us.”

    An increasingly greater hurdle for consumers when it comes to plant-based is health and nutrition. But the numbers for Project Eaden are encouraging. Its cooked ham, for example, has 21g of protein, while the flank steaks boast 28g, both on par or higher than their conventional counterparts. Plus, the plant-based versions contain the all-important fibre, and zero cholesterol.

    The company is raising a Series A ahead of a 2025 launch

    project eaden meat
    Courtesy: Project Eaden

    Unlike many others in the industry, Project Eaden is opting for a retail-first approach and has secured a listing with a leading supermarket chain in the Germany, Austria and Switzerland (DACH) region. The first products are slated for a launch in early 2025.

    “It’s the fastest route to market for us. We have listings in DACH and can reach millions of people, with full control over product and brand experience,” says Wilmking. “We believe it creates everyday relevance fast and will open doors for B2B in a later stage.”

    He notes that the feedback from retailers has been “very positive”: “The meatiness and real-like look and taste are really interesting across products, which is why they are not only interested in one product but a range from the start.”

    As he alluded to, Project Eaden will enter B2B eventually. “One super interesting channel could be to feature our products as ingredients in convenience meals, which also touch the lives of many people every day, especially those of busy professionals and families,” he says. “From frozen ready meals to frozen pizza, meat is still a massive part of them and we see a big opportunity for partnerships.”

    So far, the company has secured more than €12M in funding, with an additional €2M in public grants to add to their seed last year. “We are currently raising a Series A to scale up and service retail demand,” reveals Wilmking.

    Raising capital is tough work in the current VC environment. Financing for plant-based companies fell by 24% in 2023, reaching $908M. And in the first quarter of 2024, the sector attracted just $58M. That coincided with faltering sales in some markets.

    “There are only [a] few products consumers really love. It’s a ‘bestseller’ market rather than an even distribution of success,” suggests Röben. “I believe there is a lot of room to consolidate the current offer and substitute ‘so-so products’ with really good ones.”

    He continues: “That’s good for consumers because overall quality and value for money will improve, and it’s good for retailers because repeat buys and rotation in the plant-based alternative shelves will increase.”

    While some decry the plant-based market stagnation in geographies like the US, in Germany, the ecosystem is thriving, according to Röben, who tells Green Queen the vegan market has actually grown in the DACH region. In Germany alone, plant-based meat production was up by 17% last year, according to federal data. “The little slowdown we saw after the pandemic is over,” he says. “The market is hungry for better products that finally hold what they promise.”

    As early as next year, then, you could be eating ham made the same as the clothes you’re wearing.

    The post Project Eaden: ‘The First Meat Alternative to Get So Close To Animal Meat’ appeared first on Green Queen.

    This post was originally published on Green Queen.

  • Pets Choice to Acquire Vegan Dog Food Brand Hownd, With Founders Exiting the Business

    hownd pets choice
    6 Mins Read

    UK manufacturer Pets Choice has agreed to acquire vegan dog food maker Hownd for an undisclosed sum, in what is described as a “positive” deal for the brand.

    Power Pet Brands, the parent company of Hownd, has agreed to sell the vegan dog food startup to legacy manufacturer Pets Choice.

    The deal will see Hownd co-founders Jo Amit and Mark Hirschel exit the business, with Pets Choice taking over operations from August 5.

    As a manufacturer of branded and white-label pet food, Pets Choice has an extensive portfolio with brands dating back to 1881, including Davies, Webbox, Bob Martin, Felight, TastyBone and Vet’s Kitchen.

    Hirschel, who described the move as a “strategic milestone”, declined to comment when asked about the financials involved, but did confirm that Pets Choice will own 100% of the Hownd brand following the completion of the deal.

    Pets Choice CEO Tony Raeburn suggested the acquisition will bolster its drive into product premiumisation, with Hownd helping the company enter the $14B vegan dog food sector. “We look forward to leveraging Hownd’s established market presence and extensive and loyal customer base, further solidifying our position as a leader in the pet care industry,” he said.

    Why Hownd was sold to Pets Choice

    hownd
    Courtesy: Hownd

    First established in 2013 as Butch & Bess, Hownd rebranded to its current name two years later, and has become known for its hypoallergenic dog food range – which includes kibble as well as canned porridge, dal and casserole – and wellness treats targeting different functions and ages. It also offers pet care in the form of shampoos, conditioners, skincare and sunscreen.

    The startup has built its reputation as an ethical brand, topping the environmental impact, animal welfare, and public record categories in the Good Shopping Guide 2024, which ranks ethical businesses around the world. Its nutritionally complete dog food has also been recognised in Forward Fooding’s FoodTech 500 list of food innovators for two years running.

    But these successes have come against a backdrop of faltering sales in the larger plant-based industry, with investors becoming more cautious with their capital in the post-pandemic landscape. In 2023, investment in vegan startups was down by 24% globally, reaching $908M. This year, only $58M was pumped into the sector in the first quarter.

    In light of this, Hirschel explained that the decision to sell was influenced both by Hownd’s success as well as the industry’s headwinds. “Market conditions are tough, they have been for a while now. It’s not just plant-based companies – I see struggles across many different industries,” he said.

    “But cash is king, as we all know, and it does take deep pockets to launch into the pet food space across multiple distribution channels. Hownd is a well-respected brand brought to the market in 2013 with loads of growth potential, but as business owners, it’s important to know when the future success is best in someone else’s hands, and for us, the time is now.”

    Co-founders to leave the startup

    hownd dog food
    Courtesy: Hownd

    Hirschel said the deal would have a positive effect on Hownd’s portfolio and distribution: “The buyers are extremely well-established, managing a portfolio of brands and shipping globally. They will be putting both time and investment into scaling the brand and its distribution channels, and will be able to do this much faster and more efficiently than we would be able to on our own.”

    Hownd’s employees will be subject to the UK’s Transfer of Undertakings (Protection of Employment) regulations, which protect workers when they’re transferred to a new employer.

    But it does mean that both Hirschel and Amit will leave their roles and the business they founded over a decade ago. “I’d like to think that we will both take on other employment for the time being, as we have a non-compete [clause] built into the sale, with regards to vegan pet food [or pet care],” explained Hirschel.

    “Whether that’s together or separately is anyone’s best guess right now, but we’re both well-connected with lots of experience, so let’s just see what happens,” he added. “And who knows what happens a bit further down the road? We both love looking at opportunities and have plenty of ideas up our sleeves.”

    Amit said she’s exploring “purely purpose-driven roles”, helping create and launch new brands and products in a new, but related sector. “I’m passionate about all forms of animal welfare and environmental sustainability, including rewilding projects,” she told Green Queen. “These areas resonate deeply with my values, and I am eager to contribute more significantly to these causes.”

    ‘Not all vegan pet food brands will survive’

    vegan dog food
    Courtesy: Hownd

    The last 12 months have seen M&A deals proliferate in the plant-based space, reflecting a wider trend in the food industry, which saw M&A activity jump by 57% in 2023. Leading examples include VFC’s evolution into the Vegan Food Group – a holding company that now owns Meatless Farm, Clive’s Purely Plants and TofuTown – Ahimsa Companies’ takeover of Wicked Kitchen, Next Level Burger’s purchase of Veggie Grill, and Australia’s All G Foods spinning off Love Buds, which merged with Fenn Foods’ vEEF to form The Aussie Plant-Based Co.

    Some have suggested that this is a reflection of the tough macroeconomic conditions and cooling consumer interest in certain products and categories. While Hirschel noted that it’s common to see M&As increase during tough times, he said he doesn’t believe consolidation is crucial.

    But he added: “It’s early days with regards to growth in the vegan pet space, and sometimes consolidation can be the driving force between creating a successful brand and a struggling one. There are loads of new players entering the category and we know that not all will survive, so deal-making at the right time can be instrumental to a brand’s success.”

    So why are brands finding it hard to survive? For vegan pet food makers, the biggest challenge is consumer adoption, he said: “We’ve had decades of marketing and media telling us that dogs need meat, and this just isn’t true. So it takes time for consumers to trust a different way of thinking and see the benefits of a plant-based diet first-hand.

    “Lots and lots of education and marketing are needed, and this can be challenging. There’s also a general belief that plant-based is not enticing enough for dogs – but again, this is just not true, and many dogs are choosing the taste of plant-based over other meat alternatives.

    “And finally, there is price… Generally speaking, it’s more expensive to make a premium plant-based recipe than a meat-based one – this is mostly down to government livestock farming subsidies and also [the fact] that production costs are higher at factories, as more prep is required to flush and clean the equipment to avoid cross-contamination.”

    So what’s next for Hownd, which has raised over £300,000 ($389,000) in funding? “The new owners will be investing into Hownd [by] adding more breadth and depth to the product assortment and pushing the brand through more distribution channels,” said Hirschel.

    “The Hownd brand is already well-loved and respected, so now it’s about driving that competitive edge in the marketplace, increasing exposure and bringing in loads of new customers.”

    The post Pets Choice to Acquire Vegan Dog Food Brand Hownd, With Founders Exiting the Business appeared first on Green Queen.

    This post was originally published on Green Queen.

  • V-Label Crosses A Record-High 70,000 Product Certifications

    vegan label
    4 Mins Read

    Certification body V-Label has now accredited more than 70,000 products from 48,000 companies globally, reaching an all-time record.

    V-Label – the international vegan and vegetarian certification mark – now has more products sporting its logo than any other alternative protein label.

    As of this week, it has certified over 70,000 products as vegan or vegetarian, surpassing The Vegan Society’s Vegan Trademark (said to be on 65,000+ items, although these are exclusively plant-based).

    The number of licensees has also reached an all-time high, with 48,000 companies now holding licences from V-Label and its 37 local partner organisations.

    It means that since January 2023, the number of V-Label certifications has spiked by 40%, while 11% more companies now have a licence. “We are thrilled to see such a substantial increase in the number of certified products and our licensee base,” said V-Label founder Renato Pichler.

    “This milestone is a confirmation of our dedication to providing easy-to-understand and transparent information to consumers worldwide,” he added.

    Martin Ranninger, co-director of V-Label International, told Green Queen: “The first licensing took place already in 1996. With the growth of the industry and consumer interest, there have never been as many vegan and vegetarian options. Our growth is fuelled by the work of 30+ local partner organisations.”

    How companies get the V-Label

    v label
    Courtesy: V-Label

    Backed by the European Vegetarian Union, V-Label was introduced in 1995 in Switzerland, and has been a recognised seal for vegan and vegetarian products across various industries, including food and beverage, cosmetics, household items, and other non-food categories.

    “The majority of our licensed products are food and beverage products,” said Ranninger. “We, however, see a growing trend in the cosmetics and cleaning products industry.”

    Apart from being a guide for grocery shoppers, it has also provided expertise in quality management, food technology, chemistry, cosmetology and marketing.

    And last year, it redesigned the two seals to better differentiate between vegan and vegetarian products. While both logos were virtually identical before – a yellow circle with a green V – now, the vegetarian label features a green background with a yellow V.

    Companies need to undergo a standardised process to obtain the label. This includes the application, submission of documents, a licence contract, verification, and other steps.

    “We always license a specific product, and we do not award licence certificates for whole companies or brands. If an application is successful, the producer receives a licence certificate and may use the label on product packaging, promotional materials, etc.,” explains Ranninger.

    “The license is usually awarded for 12 months and needs to be renewed afterwards. The price is set by the local partner organisation and depends on several factors, such as the size of the producer, the complexity of the products, etc.”

    Private-label brands signal V-Label’s success

    vegan certification
    Courtesy: V-Label

    Ranninger credits V-Label’s supermarket partnerships as part of the reason for the certification’s success: “The growth is definitely supported by our excellent relationships with the majority of European retailers, which license their private-label products with us.” More than 25 own-label brands from leading European grocers carry the label.

    “The highest number of certifications will be among several retailers who have licensed their private-label products,” Ranninger revealed. “Edeka, Aldi, Lidl, Coop, Tesco, Rewe, Carrefour, and Migros are some of the retailers that we work with internationally.”

    While V-Label is on more products than ever before, labelling battles for plant-based products have raged on globally. Within Europe, it has partner organisations in 23 of the 27 EU member states. But the bloc still doesn’t allow plant-based dairy packaging to feature words like ‘milk’, ‘yoghurt’ or ‘cheese’. Similar restrictions exist (for meat analogues as well) in numerous parts of the world.

    “The ongoing attempts to introduce further restrictions on the labeling of plant-based products is driven by industry interests. Consumers are increasingly asking for healthier and more sustainable products, which is exactly what plant-based products can help them with,” said Ranninger.

    “We do not think that policymakers should be making consumers’ lives more difficult. Put simply, consumers are not stupid and they know when they buy a veggie burger or soy milk what they are buying. Furthermore, we do not think that policymakers should not be acting on the vested interests of the animal agriculture lobby.”

    The post V-Label Crosses A Record-High 70,000 Product Certifications appeared first on Green Queen.

    This post was originally published on Green Queen.

  • Oatly Partners with Haidilao & KFC for New Ice Creams in China

    oatly ice cream
    5 Mins Read

    Oatly has launched three ice creams via partnerships with Haidilao and KFC in China, where it has initiated a strategic reset this year.

    Swedish oat milk giant Oatly has partnered with hotpot giant Haidilao and fast-casual chain KFC to introduce new vegan popsicles to the restaurants’ menus in China.

    At Haidilao, the world’s largest hotpot chain, Oatly has introduced two fruit popsicles in guava and grape flavours. The eatery is one of the five most valuable brands internationally. Among the only companies surpassing it is KFC, which has extended an ongoing partnership with Oatly to offer a limited-edition citrus-flavoured ice lolly.

    It follows the rollout of a range of zero-sugar oat milk ice creams in the market to cater to an increasingly health-conscious population.

    Oatly hones in on health amid China reset

    oatly kfc
    Courtesy: Oatly

    At Haidilao, the oat-based fruit popsicles were specifically designed to complement hot pots, providing a cooling sensation to the often spicy and always piping-hot dish. The treats blend Oatly’s milk with fresh fruits, resulting in a creamy, sweet and sour offering that counterbalances the meal.

    Meanwhile, Oatly’s KFC popsicle is called Bursting Citrus Trio, and features a blend of three different kinds of lemons, whose tanginess is offset by malt paste and maltose syrup. The zesty treats also contain crunchy bits of frozen candied lemon peel.

    This comes months after Oatly rolled out zero-sugar treats in latte, cocoa and hazelnut variants, speaking to a growing demand for healthier plant-based foods in China. A 2023 report by Asymmetrics Research outlined how plant-based milk brands are highlighting attributes like ‘no sugar/cholesterol/trans fat’, ‘good for brains/eyes’, and ‘high protein/calcium’ on product packaging, alongside cleaner labels.

    oatly china
    Courtesy: Oatly

    “China is promoting healthier and more nutritious food options in response to the Healthy China policy,” said David J Ettinger, chief representative officer at law firm Keller and Heckman Shanghai. “Therefore, foods offering health benefits and high nutritional value are going to likely lead the way.”

    Health is the main driver of plant-based food consumption in China, with 46% of consumers saying so in a poll published last month. This was followed by nutrition (39%). Freshness of ingredients, meanwhile, is the biggest barrier, cited by 36% of respondents, so this focus by Oatly will likely be popular with shoppers.

    The partnerships with Haidilao and KFC will help Oatly, which first introduced ice cream in China in 2022, turn its fortunes around in the country. Sales have been on the decline for a while now, with the oat milk maker blaming a “slower-than-expected post-Covid-19 recovery”.

    Last year, its Asian revenue decreased by 19% – China made up 93% of the market. “The consumer environment in Greater China remains challenging. However, we are identifying opportunities to rebuild our business in a disciplined manner,” COO Daniel Ordonez said in May.

    “While it is clear we have not yet gained the traction needed for this business to capture the full opportunity that region provides, you can see we’re starting to make progress on the second stage of this segment’s turnaround plan,” he added.

    Spotlighting culture and functionality for Chinese consumers

    oatly popsicles
    Courtesy: Oatly

    As part of its strategic reset in China, Oatly rejigged its operating segments this year, with Greater China (including Hong Kong and Taiwan) now managed separately from Asia-Pacific, which has joined Latin America, Europe, Middle East and Africa in a new Europe & International section.

    Ordonez’s statements came during the company’s Q1 earnings call this year. The Greater China region made up 11% of the business’s sales in the quarter, and year-on-year revenue was down by 27%. Oatly had already begun eliminating low-margin SKUs from retail and e-commerce, and now, the foodservice focus has been amped up.

    The latter channel accounted for 70% of the brand’s Q1 revenue in Greater China, while e-commerce contributed to 13% – it represents the need for a different strategy in this region, given that retail dominated revenue in its other markets.

    “Sensitive to the economic context prevailing in China and the new consumer behaviour, it was clear we needed to complement our portfolio with SKUs that could hit certain price points,” Ordonez said. “This helps us to build a stronger service package for our customers, drive volume growth to sustain necessary levels of capacity absorption, and hence, solidify our margins.”

    oatly earnings
    Courtesy: Oatly

    Reflecting on Oatly’s journey in China and its future strategy, its Greater China president David Zhang told Campaign Asia last month that “categories serve as forests, brands act as trees, and business represents the fruit”. “Initially, there’s a forest, followed by trees, and ultimately, fruit. Without a forest, the trees would be swept away by the wind. Only when a category is established can a brand genuinely exist,” he explained.

    Zhang highlighted the importance of understanding cultural differences and values in the CPG sector. “We’ve discovered that numerous Nordic concepts are compatible with fundamental human logic, such as ‘less is more’, ‘lagom’ (Swedish for ‘just right’), and ‘sustainable development’. These concepts are also relevant in China,” he said.

    “In China, Oatly not only highlights the functionality of its products but also chooses to use them to represent a lifestyle. We discuss the Nordic way of life and position environmental protection and sustainability as our distinctive attributes, together with the importance of design and creativity as our primary focus, to showcase our unique strengths and qualities.”

    Zhang added that the demand for oat milk has been constantly on the rise in China. “The challenge of shifting from a ‘niche’ to ‘daily’ means increasing the consumer base and its diverse needs,” he stated. “At the same time, it is an opportunity for Oatly to maintain keen market insights and create R&D capabilities to meet the diversified needs of the general public for oat-based products.”

    The post Oatly Partners with Haidilao & KFC for New Ice Creams in China appeared first on Green Queen.

    This post was originally published on Green Queen.

  • Will PETA’s Spoof ‘Sausage Party’ Ad Get a Rise out of Meat-Eating Men?

    PETA’s packing a willy important message for all viewers of Foodtopia, the raunchy Sausage Party “micro series” spin-off that just dropped on Prime Video. It’s not the first time we’ve aimed to get a rise out of meat-eating men—but this provocative new ad might cause a full-blown insurerection.

    Sausage Party spoof ad for Foodtopia that says "All Sausage = No Party"

    Meat-Eating Men May Suffer From ‘Flaccid’ Reflux

    Dysfunction makes for great TV, but nobody wants it in the bedroom. Meat, eggs, and dairy are high in saturated fat and cholesterol, which clogs up the arteries and slows the blood flow to all organs—including the one down there. And while eating meat might make an afternoon delight more of an afternoon disappointment, virility isn’t the only thing to worry about. Consuming animal-based foods is also linked to numerous other health problems, including cancer, heart disease, and strokes.

    Every Sausage Was Someone

    Sausage Party had many viewers’ stomachs turning with scenes of anthropic foods getting chopped and boiled alive—but animals who are killed for their flesh endure similar real-life horrors every day. In the pork industry, workers chop pigs’ tails off, clip their teeth, and castrate males—all without pain relief.

    Pigs are curious, sensitive animals who naturally form complex social structures—but on farms (even self-proclaimed “humane” farms), they spend their lives in filthy, severely crowded pens where they can’t bathe in the mud or bask in the sun. At slaughterhouses, workers stun pigs before dunking them into tanks of boiling-hot water. However, because of improper stunning, many pigs are still alive when they reach these tanks.

    Photo of a pig with text reading I'm someone, not sausage. Go Vegan

    The Simple Solution to a Hard Problem

    Unlike the humans in Sausage Party, you don’t need bath salts to rethink what—or who—is on your plate. The benefits of vegan living are endless, from boosting your performance in the sack to reducing your environmental footprint. So what are you waiting for? Order PETA’s free vegan starter kit to start sparing animals today:

    Order a Vegan Starter Kit

    The post Will PETA’s Spoof ‘Sausage Party’ Ad Get a Rise out of Meat-Eating Men? appeared first on PETA.

    This post was originally published on Animal Rights and Campaign News | PETA.

  • ‘Lick Responsibly’: Oatly Joins Forces with Malibu to Create Alcoholic Piña Oatlada Ice Cream

    oatly malibu
    4 Mins Read

    Swedish oat milk maker Oatly has partnered with cult-favourite coconut rum brand Malibu – not to create a cocktail, but a soft-serve instead.

    When was the last time you dreamt of putting oat milk in your coconut rum to make some ice cream?

    If your answer is never, that’s exactly the point of the link-up between the world’s largest oat milk company and the brand synonymous with coconut rum.

    “The collab no one actually asked for” appears in large, bold lettering on Oatly’s website, announcing a series of music, wellness, entertainment and lifestyle pop-ups to accompany the Piña Oatlada, a dairy-free soft serve featuring its oat milk and Malibu rum.

    Hosted in London’s Shoreditch district, the pop-up series will be held at a clubhouse dubbed the Paradise Arches, running from July 12 to August 2. The vegan ice cream will simultaneously also be available at music festivals in the UK, Sweden, Germany, Finland and the Netherlands, with the latest date being September 8.

    “If you think adulting is hard, try getting a soft serve campaign approved by two sets of lawyers,” said Martin Ringqvist, executive creative director at Oatly. “We’re always searching for new and unexpected ways for people to experience our brand and Malibu is a perfect partner to launch our glorious oats into the nightlife scene.”

    Playing to adulthood stresses and escapist mindsets

    oatly malibu ice cream
    Courtesy: Oatly/Malibu

    While Oatly may insist that nobody asked for this, it actually carried out rigorous research alongside Malibu to determine exactly why people would want it. The brands say the collaboration is for “drinking-age consumers struggling to navigate the pressures of adulthood”, with a 2,000-person survey showing 45% are struggling to cope with responsibilities, and 53% want more time to escape them.

    “Adulting can be draining and there’s no manual or guide of how to get through it. Our study has shown how the most basic tasks are the ones we crave to escape from the most,” said Craig van Niekerk, VP of marketing at Malibu.

    Even when on holiday, 19% of respondents said they struggle to switch off completely, and 26% would love an evening of indulgence all to themselves. Additionally, 23% favoured the idea of an hour-long vacation to completely free themselves of responsibility.

    Another poll in Germany suggested that 80% of adults consider their lives to be stressful, and a third suffer from constant stress.

    “It seems like we’re all in serious need of bringing out the spirit of summer and enabling good times. Just an hour away from responsibilities can help you to unplug and enjoy the summer, which is why we’ve made the perfect place to escape to,” said van Niekerk.

    The vegan soft-serve – which contains only 1.5% alcohol by volume (ABV) – comes as Gen Zers spearhead the low- and no-ABV movement. In the UK, 44% of people aged 18-24 regularly drink alcohol alternatives, and 39% don’t drink at all. This cohort is also “driving the demand for plant-based alternatives and are up for experimenting with new flavours”, suggest Oatly and Malibu.

    To create the ice cream, Oatly’s innovation team conducted functionality and sensory tests combining Malibu with its existing soft-serve mix, with the aim of creating a creamy soft-serve profile. At the Paradise Arches pop-ups, it will be served in a cocktail-glass-shaped waffle cone and garnished with pineapple sauce and coconut flakes. Select activations will also carry a non-alcoholic version.

    Malibu ice cream latest in a series of collaborations for Oatly

    oatly ice cream
    Courtesy: Oatly/Malibu

    At the Paradise Arches, the daytime events include pilates classes, workout sessions and a hip-hop brunch, while the evening activations include comedy nights, dance parties, cabaret shows and a drag bingo, and cost between £6-£38.75 (though most cost £9.05).

    The Piña Oatlada will also be available at pubs, bars and social spots like Dabbers, Mrs Riot (both in London), Pong & Puck (Manchester) and The Three Sisters (Edinburgh).

    Oatly and Malibu have also teamed up with a host of music festivals and venues for the ice cream, such as All Points East and Forwards in the UK; Berlin Pride, Dockville and Superbloom in Germany; Trädgården and Way Out West in Sweden; Netl de Wildeste Tuin and Wilderburg in the Netherlands; and Siltanen x Onda in Finland.

    This isn’t the first time Oatly has dabbled with alcohol – earlier this year, it launched a limited-edition stout with the Brussels Beer Project to promote its new organic barista oat milk in Belgium.

    These partnerships come amid a host of new product rollouts from Oatly, including a 1.5-litre of its barista milk, a 25ml Jigger for travel, a revamped yoghurt lineup in parts of Europe, and Super Basic and Unsweetened milks in the US. This year, it will also unveil a barista edition specifically for light-roasted coffee.

    The company has been through a topsy-turvy period, but its first-quarter performance this year exceeded analysts’ expectations, with losses narrowing by 39% and gross profit up by 58% from Q1 2023.

    To reach more demographics, it has been establishing a host of partnerships globally, including with gyms, fitness centres, EF Pro Cycling and Minor League Baseball in the US, Swedish rail company SBB, and global cruiseliner Virgin Voyages. Starbucks is also reportedly set to introduce a non-dairy whipping cream made by Oatly for its summer menu in the US.

    The post ‘Lick Responsibly’: Oatly Joins Forces with Malibu to Create Alcoholic Piña Oatlada Ice Cream appeared first on Green Queen.

    This post was originally published on Green Queen.

  • Green and Gold: 7 Vegan Athletes Competing at the Plant-Powered 2024 Olympics

    paris olympics vegan
    2 Mins Read

    With Paris 2024 going predominantly plant-based, here are seven athletes competing at the Olympics, fuelled by a vegan diet.

    At this year’s Olympic Games – touted to be the greenest ever – 60% of the 13 million meals served will be meatless, and a third will be vegan.

    As athletes and spectators arrive in Paris from across the world, the theme of the Olympics menu is global too. Dishes like a veggie bourguignon, cauliflower and baked potato with turmeric; a bell pepper shakshouka, a meatless moussaka, crispy quinoa muesli, and zaatar sweet potato with hummus and chimichurri will aim to fuel Olympians, support staff, employees and onlookers alike.

    Many champion athletes have long followed a plant-forward diet, with the sporting benefits of veganism blown into mainstream consciousness with the 2020 documentary The Game Changers. Lewis Hamilton. the Williams sisters, Dotsie Bausch, Mike Tyson, Carl Lewis, and so many more have propagated the athletics gains they made by switching to plant-based diets.

    There are a number of vegan athletes competing at this year’s games, who will hope to encourage viewers from across the world to cut down meat consumption and embrace more plant-based foods for the sake of their health, as well as the planet’s, given fears that heatwaves could adversely affect Olympians in Paris this year.

    Diana Taurasi

    Country: US
    Sport: Basketball

    Widely regarded as the greatest WNBA player of all time, Diana Taurasi went vegan in 2016, and has credited her vegan diet for her success. The five-time Olympic gold medallist (a US basketball record) has spoken of the faster recovery times that are helping her do things now, at 42, that she couldn’t at 28.

    “I let the food be the medicine, as the saying goes. There’s so many supplements now. I think every person has to make their own choice about how they go about it. For me, the thing that was affecting me was the actual food I ate,” she told GQ earlier this month.

    Alex Morgan

    Country: US
    Sport: Football

    plant based athletes
    Courtesy: Alex Morgan/X

    A veteran of the USWNT, Alex Morgan has been following a plant-based diet since 2017. A two-time Olympic medallist (including Gold at London 2012) and FIFA World Cup Winner, she went vegan for ethical reasons, but noticed a huge drop in her cholesterol and fatigue levels, as well as an accelerated recovery time.

    “It benefited me all around,” she told The Beet in 2021. “I was fearful it would affect soccer in a detrimental way but it was the opposite. It made me feel better.”

    Constantin Preis

    Country: Germany
    Sport: Hurdling

    vegan athletes
    Courtesy: Constantin Preis/Facebook

    A specialist in 400m hurdles, German athlete Constantin Preis went vegan in 2018, a year after cutting out meat from his diet. He made the change specifically for fitness reasons, following muscle tears, strains and back issues. Preis has spoken about the importance of whole foods like beans, which have similar iron, protein and micronutrient levels to chicken.

    “There are so many benefits, but the bottom line is that it all starts with better blood circulation. By giving up dairy products, the plaque and everything that had built up has disappeared. Now that my blood circulation is better, the muscles can be optimally supplied and the muscular problems have minimised,” Preis told SportSirene in 2022.

    That said, he told Bon Appétit that he plans to eat meat again after Paris 2024, in order to simplify his meals. “I want to see how I feel if I switch it up,” he said.

    Marina Fioravanti

    Country: Brazil
    Sport: Rugby

    olympics climate change
    Courtesy: Martín Seras Lima/World Rugby

    Marina Fioravanti competed in her first Games at Tokyo 2020 (well, 2021) as part of Brazil’s rugby sevens team. This year, the 30-year-old will aim to earn her first Olympic medal, and will be fuelled by a plant-based diet.

    She spoke to Bon Appétit about relying on “nutritive and tasty” staples like protein smoothies, rice and beans, lentil Bolognese, and oatmeal with chia seeds during training-packed days.

    Morgan Mitchell

    Country: Australia
    Sport: Track and field

    You might know her from The Game Changers, but Morgan Mitchell has been vegan for a decade now. A former 400m runner, she now specialises in the 800m sprint, and is heading to her third games as a plant-based Olympian. She has cited faster recovery, easier weight management and better overall health as the key outcomes of her dietary shift.

    “A clear example of why I knew it would work for me was back in 2012. I made the state team for netball, but I also had glandular fever,” Mitchell told News.com.au in April. “I could probably survive about three hours a day, outside and then I’d be sleeping for the rest. I’d get tonsillitis twice a year and turning to a vegan diet really helped with my overall health. I haven’t had tonsillitis since.”

    Kaylin Whitney

    Country: US
    Sport: Track and field

    paris olympics vegan
    Courtesy: Getty Images/Olympics.com

    Kaylin Whitney became a gold medallist in the 4x400m relay at the Tokyo Games in 2021, a year after she turned to a plant-based diet. She missed out on qualification as a 100m and 200m sprinter for the 2016 Olympics in Rio, but has said that going vegan during the pandemic reinvented her. She felt a lot healthier, a lot lighter, and a lot less sore.

    “It was the best thing I ever did,” she told Olympics.com, stating that she was inspired by Mitchell. “I can’t even begin to explain all the benefits I saw… It felt like my body was working how it needed to.”

    Vivian Kong Man Wai

    Country: Hong Kong SAR
    Sport: Épée fencer

    vegan olympians
    Courtesy: International Fencing Federation

    Following a career-threatening injury in 2017, champion épée fencer Vivian Kong Man Wai turned to a vegan diet. After initial struggles with prejudice from home, the results speak for themselves: she has since competed in two Olympic Games, won the Asian Championships thrice, and climbed to the top of the world rankings.

    “I can be an example to show it’s possible, and it’s more motivation for me to work harder, have better results, and tell my story about how eating plant-based foods made me better and made me feel better too,” she told the South China Morning Post in 2018.

    Bonus: Novak Djokovic

    Country: Serbia
    Sport: Tennis

    novak djokovic vegan
    Courtesy: Maja Hitij/Getty Images

    One of the greatest tennis players of all time – and another star of The Game Changers – Novak Djokovic is included as a bonus because he has distanced himself from the ‘vegan’ label, citing his dislike of people’s misinterpretation of the word. “I do eat plant-based, and it’s been for many years,” he told American journalist Graham Bensinger in 2020.

    Nevertheless, with more Grand Slams in the bag than any of his peers, the 37-year-old is heading for his fifth (and likely final) Olympics at Paris to try and win the elusive gold – and is doing so on the back of years of plant-forward eating.

    “My diet hasn’t just changed my game, it’s changed my life – my wellbeing,” he told Forbes in an interview about his Monte Carlo vegan restaurant Eqvita in 2016. “And if I feel better, that obviously transfers to my professional life. Eating vegan makes me more aware of my body on the court… more alert. I removed toxins from my body, and with them went all the inflammation and other things that were messing with my energy levels.”

    Could Paris 2024 convince more Olympians to eat more plants? We’ll find out next month.

    The post Green and Gold: 7 Vegan Athletes Competing at the Plant-Powered 2024 Olympics appeared first on Green Queen.

    This post was originally published on Green Queen.

  • Catch a Wave of Kindness This Summer With PETA’s New Bundle to Help Crabs

    The post Catch a Wave of Kindness This Summer With PETA’s New Bundle to Help Crabs appeared first on PETA.

    This post was originally published on Animal Rights and Campaign News | PETA.

  • Bayou Best Foods: Big Idea Ventures Launches Vegan Seafood Company, Acquires IP From New Wave Foods

    vegan shrimp
    6 Mins Read

    Food tech investor Big Idea Ventures has launched a new vegan seafood company that utilises intellectual property from New Wave Foods, which shut down last year.

    Big Idea Ventures (BIV) has incorporated Bayou Best Foods, a new plant-based seafood company that uses IP from the now-defunct New Wave Foods.

    The eighth investment out of BIV’s Generation Food Rural Partners (GFRP) Fund, Bayou Bets aims to commercialise the IP with an initial focus on shrimp (slated for a market launch by the end of the year). It plans to extend into other categories in the future as well.

    BIV has appointed former Conagra, Perdue Farms and Beyond Meat exec Kelli Wilson as the company’s CEO. “Bayou Best is positioned to be a leader in animal-free seafood manufacturing and distribution, with a strong focus on delivering an eating experience that mimics, in taste and texture, animal-based seafood items,” she said.

    Why New Wave Foods ceased operations

    new wave foods
    Courtesy: New Wave Foods

    In November, San Francisco-based New Wave Foods entered into a voluntary assignment for the benefit of the creditors (ABC), an alternative to formal bankruptcy proceedings that involves transferring assets from a debtor to a trust to liquidate them and distribute the proceeds. In effect, the company was “indebted to various creditors” and “unable to pay its debts in full”.

    The startup had rolled out its vegan shrimp in US foodservice through a partnership with Dot Foods in 2021, months after closing an $18M Series A fundraiser. “Although we were gaining momentum in 2023 and had secured a major customer for 2024 sales, we couldn’t outrun industry headwinds,” co-founder and CEO Michelle Wolf told AgFunderNews at the time.

    Speaking to the publication now, BIV chief investment officer Tom Mastrobuoni said there wasn’t “any one thing” to blame for New Wave Foods’ collapse, but rather “a confluence of events”.

    “I think we’ve learned a ton of lessons, which is why we’re bringing in someone with Kelli’s experience to run Bayou Best Foods. At the end of the day, you’re still running a food company, not a tech company that makes food,” he said.

    The acquired IP includes “formulations and specific production techniques”, but not any production facilities. To support its market entry, Bayou Best Foods will use co-packers to manufacture its vegan shrimp. “We’re working very closely with BIV partners on innovation and pilot trials and then we will scale up with contract manufacturers,” Wilson told AgFunderNews.

    She added: “We’re not using expensive technologies such as twin-screw extrusion; we’re using simple blending and heating and forming followed by freezing and packaging for ready-to-heat products. New Wave’s latest iteration was using mung bean protein [combined with seaweed extracts], but we’re looking at other high-quality protein sources.”

    A sea of problems

    thailand shrimp farming
    Courtesy: The Environmental Justice Foundation

    In a statement, Wilson outlined the Bayou Best Foods’ mission to “provide a product that can replace shrimp in any traditional menu or dish”, and cater to consumers with seafood allergies and those who are cutting back on shrimp due to health concerns.

    A survey by the International Food Information Council (IFIC) this year found that 66% of seafood consumers prioritise nutrition and health, with frequent eaters showing an even higher inclination (78%). But ill health effects from shrimp farming have been under the spotlight, thanks to a combination of overcrowded aquaculture systems, overuse of disinfectants and high susceptibility to diseases stemming from monocultures.

    Microplastic pollution, toxic chemical runoff, antibiotic and pesticide use, sea lice, mercury, and overfishing are among a host of issues that are leading to the collapse of global fisheries. Crustaceans like shrimp, meanwhile, account for 22% of the total carbon emissions from fishing, despite making up just 6% of all the tonnage landed.

    The species has been vastly affected by climate change too, suffering from population declines, with spawning population only an eighth of what it was in 1908. There has been a collapse in Atlantic shrimp numbers too, thanks to ocean warming. And in the Gulf of Mexico, pink shrimp stand to lose 70% of their habitats by the end of the century.

    Meanwhile, illegal, unreported and unregulated fishing of shrimp and prawns amounted to potential economic losses of about $47M annually between 2015 and 2021. In fact, 26.4% of all shrimp fishing activities were potentially illegal and unregulated between 2016 and 2021.

    A large global survey by the Marine Stewardship Council recently revealed that 30% of consumers have been eating less seafood in the last two years, with almost half (48%) concerned about overfishing and 35% worried about climate change impacts. More than 80% of people have changed their dietary habits in this period, with 43% doing so for sustainability reasons – it highlights the need for more sustainable alternatives to animal proteins like shrimp.

    Bayou Best Foods to license IP as well

    bayou best foods
    Bayou Best Foods CEO Kelli Wilson | Courtesy: Summit Art Creations/New Wave Foods

    Mastrobuoni said Bayou Best Foods is primarily focused on foodservice since that’s where the majority of seafood is consumed in the US, “mainly because consumers are afraid of it and don’t really know how to cook it”, and “chefs understand how to work with it”.

    “We’re also going to develop a portfolio of products across different species as we want to build a platform company that can leverage multiple technologies in this space, so we’ll also be looking to license IP being developed in universities we’re working with,” he added. “Single-product companies are interesting science projects, but they are not good companies. Companies need differentiated revenue.”

    Speaking of revenue, the plant-based meat and seafood industry saw retail sales drop by 12% in 2023, while prices also increased by 9% (compared to a 3% rise for conventional meat and seafood). And within the plant-based analogue world, vegan seafood only makes up 1% of the market share.

    “Despite challenging times for the category, there is no denying that we are in a climate emergency and that our oceans are in peril,” Marissa Bronfman, founder of alternative seafood association Future Ocean Foods, told Green Queen in February. “We must ensure that the international venture community continues to fund alternative seafood across plant-based, fermentation and cultivated, if we are to protect our oceans and feed 10 billion people by 2050.”

    Bayou Best Foods joins a number of other players developing or selling plant-based shrimp, including HAPPIEE! (Singapore), Vegan Zeastar (the Netherlands), Plant-Based Seafood Co., Aqua Cultured Foods (both US), Boldly Foods (Australia), Thai Union (Thailand), and Steakholder Foods (Israel).

    “There are significant environmental, human rights, and fraud issues in the seafood industry. Bayou Best’s products align with the growing demand for sustainable protein options, driven by consumer concerns about seafood sustainability and a desire for animal-free alternatives,” said Emily Linett, director of strategic partnerships of the GFRP Fund.

    GFRP is an inception-stage agrifood venture fund backed by members of the Farm Credit System, which partners with leading universities to launch new companies based on IP, brings strategic support from inception, and provides seed-stage and follow-on capital. Its portfolio startups include microbial tech company PlantSustain, cultivated meat solutions developer Nexture Bio, and sustainable active ingredient maker BioCloak, among others.

    “This investment furthers GFRP’s mission of launching innovative companies while creating living wage jobs in rural communities,” said Linett.

    The post Bayou Best Foods: Big Idea Ventures Launches Vegan Seafood Company, Acquires IP From New Wave Foods appeared first on Green Queen.

    This post was originally published on Green Queen.

  • Banana Skin Muffins & Vegan Victoria Sponge Highlight Wimbledon’s Sustainability Efforts for 2024

    wimbledon vegan
    4 Mins Read

    Wimbledon is serving up vegan and zero-waste treats to guests at this year’s tournament, as the Grand Slam’s organisers level up their sustainability efforts.

    Plant-based Victoria sponge cake and waste-free banana muffins are the top showcases on the menu at Wimbledon 2024, with the tournament’s organisers highlighting just how much dairy impacts the environment.

    It marks the first time the All England Club has offered a vegan version of the iconic English cake, which swaps out conventional butter and cream for Flora’s plant-based spread and coconut cream, respectively. The new offering is being served as part of an afternoon tea set to around 1,000 guests who are paying up to £2,500 per ticket for the Championships.

    “In our hospitality suites, we serve traditional afternoon tea, and instead of doing small cakes loaded with butter and cream, we’re doing a plant-based Victoria sponge which is produced on-site from our pastry team,” said Adam Fargin, executive chef of the All England Club.

    Why Wimbledon decided to serve vegan Victoria sponge

    wimbledon afternoon tea
    Courtesy: Wimbledon

    At Wimbledon, all dishes are being carbon-labelled, with scores from A (very low impact) to E (very high impact). Fargin outlined how dairy-based Victoria sponge has nearly twice the carbon emissions (with a D rating) of the plant-based recipe (which has a B score). The former’s emissions are equivalent to 120 smartphone charges.

    Fargin noted the All England Club’s wish to move away from dishes “loaded with butter and cream”. “As soon as you put cream in the carbon emissions go through the roof,” he said.

    While the team had trialled an “oat-based solution” for the filling (given Wimbledon serves an oat-cream-based alternative to its famous strawberries and cream), it lacked the required “viscosity” to keep stable.

    In the end, they settled on Flora and coconut cream. “It’s really important to note that we make these changes based on flavour as well. So we wouldn’t serve that because it’s plant-based – we believe that tastes as good as [any] Victoria sponge,” said Fargin.

    “It is really important for us that we have that balance between ‘does it taste great’ and ‘is it great for the environment’,” he added.

    The vegan Victoria sponge accompanies a fully plant-based afternoon tea menu as part of Wimbledon’s picnic packages, which include both at-home and at-the-Championships editions.

    The £75 on-site picnic menu includes New York deli and coronation chickpea sandwiches, two fruit scones, vegan clotted cream and strawberry jam, raspberry and pistachio financier, carrot cake, and salted caramel tart, two hot drink vouchers, and – of course – strawberries and cream.

    As for the at-home menu (£69 plus delivery), this entails savoury items like vegan cracked black pepper cheese, red pesto pâté, and a sweet potato, kale and paprika roll (among others), cakes such as lemon posset and chocolate and cherry pudding, as well as the aforementioned scones, accompaniments, and strawberries and cream.

    Wimbledon aiming for net zero by 2030

    wimbledon sustainability
    Courtesy: Corinne Dubreuil/ATP Tour

    Extending its sustainability efforts, Wimbledon is also serving up zero-waste dairy-free muffins made from banana skins. Topped with oats and sunflower seeds, these are available at the players’ restaurant.

    “One of the players’ favourite items of food is bananas,” Fargin said. “The banana skin, historically, that would be thrown away and not thought about. Actually, that banana skin has got bags of flavour, in terms of what it can offer if you treat it the right way. It’s very nutritious, as much as the banana itself.

    “These muffins are made from the banana itself and the skin, we make them fresh every day and then we deliver that into our players’ spaces.”

    The decision to use up banana skins stemmed from the fact that the tennis players at the Championships consume 3.3 tonnes (or about 30,000 pieces) of bananas each tournament.

    “The best way to do it is to slightly ferment [the skins],” explained Fargin. “If you take the skin and you salt them for like 24 hours under vacuum, it just starts to break down the fibres of that, which would then help with the blending. So you would blend that with the bananas, with the flour, and it turns into your muffin mix.”

    Wimbledon has been amping up its sustainability efforts of late – including using spent coffee grounds as compost for flowers – with a goal to reach net-zero emissions and contribute to a net gain in biodiversity by 2030.

    The Grand Slam’s organisers have been facing calls, however, to drop the tournament’s sponsorship contract with Barclays. The bank has heavy ties to the fossil fuel and livestock industries – it has invested $235B in fossil fuels since 2016, and has been the second-largest private lender of meat and dairy companies since 2015, pumping in $28B.

    Novak Djokovic, who is aiming for a joint-record eighth Championship title this year, follows a plant-based diet, as does Polish star Hubert Hurkacz, who was knocked out in the second round this year.

    The post Banana Skin Muffins & Vegan Victoria Sponge Highlight Wimbledon’s Sustainability Efforts for 2024 appeared first on Green Queen.

    This post was originally published on Green Queen.

  • Dairy Is Milking the Toronto Maple Leafs Dry

    PETA is hitting the ice urging the Toronto Maple Leafs to dump dairy. Dairy Farmers of Ontario is currently the main sponsor of the NHL team, but neither Ontario nor any other part of the world is immune from the climate catastrophe, to which the dairy industry is a major contributor. Cows produce massive amounts of methane, a potent greenhouse gas that traps heat in the atmosphere, causing ice caps to melt. For a sport that plays its games on ice, this is not a good look.

    What Is Dairy Farmers of Ontario?

    Dairy Farmers of Ontario is a marketing group that spouts buzzwords like “responsible” and “welfare” to dupe consumers into feeling good about consuming dairy, which is always cruelly obtained.

    black and white cow with tags

    The Maple Leafs’ ‘Milkman’ Needs a Makeover

    Meanwhile, the Maple Leafs’ players—including Simon “the Milkman” Benoit—should take a good look at the way animals are exploited in the dairy industry. Workers tear calves away from their mothers within hours of birth, leaving the desperate mothers to bellow for them for days. And workers hook mother cows up to milking machines, stealing the milk meant for their babies. A cow’s natural life expectancy is about 20 years, but those exploited by the dairy industry are typically killed after only about five years because their bodies wear out from repeated pregnancies and excessive lactation. Hopefully, Benoit will consider changing his nickname to something more compassionate, like “the Mother Man,” acknowledging moms of all species and that abducting babies is horrifying.

    Cows watch as a worker takes a calf away on dairy farm

    Milk Is Made for Baby Cows—Not Hockey Players

    Professional hockey players, like all elite athletes, are expected to stay in top physical condition. But drinking dairy milk is like playing ice hockey on dull blades. Cow’s milk is suited to the nutritional needs of baby cows—not humans—which explains why a U.K. study found that people who suffered from irregular heartbeats, asthma, headaches, fatigue, and digestive problems “showed marked and often complete improvements in their health after cutting milk from their diets.”

    By weaning themselves from the dairy industry’s cruelly obtained funding, the Maple Leafs would start next season on the right skate. PETA encourages the team to switch to a new leading sponsor that doesn’t harm animals, the planet, or its players’ health.

    Every animal is someone. Please help end the exploitation of cows by the dairy industry by going vegan. Our free vegan starter kit is filled with tips for anyone looking to make the switch:

    Reject Dairy: Download a Vegan Starter Kit
    mother and baby cow in grass

    The post Dairy Is Milking the Toronto Maple Leafs Dry appeared first on PETA.

    This post was originally published on Animal Rights and Campaign News | PETA.

  • Victory! Chef’s Choice Foods Drops Coconuts Tied to Monkey Labor

    In a historic move, Thailand-based Chef’s Choice Foods has confirmed that it no longer obtains coconuts from its home country following a PETA Asia investigation revealing that monkeys are chained, whipped, beaten, and forced to spend long hours picking coconuts from trees. Chef’s Choice Foods makes the popular coconut milk brand Nature’s Charm, which is sold in more than 60 countries on six continents, including the U.S., where it’s sold at the major chains Kroger and Sam’s Club.

    chained monkey forced to pick coconuts in Thailand

    Even this business based in Thailand knows there’s no way to ensure that supply chains are free of monkey labor in that country, where monkeys are threatened with violence and forced to work as coconut-picking machines.

    PETA applauds Chef’s Choice Foods for taking this action to ensure that monkeys aren’t abused for its coconut milk and urges other Thai coconut milk producers to follow its lead.

    PETA Asia’s investigation—its third into Thailand’s forced monkey labor industry—documented that a worker struck a screaming monkey, dangled him by his neck, and whipped him with the tether. A female monkey reportedly used for breeding was kept chained alone in the sun without access to water, while other young monkeys languished in cages.

    Coconut pickers said the monkeys sometimes sustain broken bones from falling out of trees or being yanked by their tethers. Workers confirmed that most of the monkeys had been abducted from their families in nature, even though the species exploited by the coconut trade are threatened or endangered.

    Here’s How You Can Help Monkeys

    In addition to Chef’s Choice Foods, German grocery store chain Lidl and Co-op stores in the U.K. also announced that they will no longer source coconut milk from Thailand.

    You can help monkeys by urging Whole Foods to do the same:

    Take Action Now!

    The post Victory! Chef’s Choice Foods Drops Coconuts Tied to Monkey Labor appeared first on PETA.

    This post was originally published on Animal Rights and Campaign News | PETA.

  • Esqa: Unilever Pumps $4M in Indonesia’s TikTok-Famous Vegan Cosmetics Brand

    esqa cosmetics
    4 Mins Read

    Indonesian vegan cosmetics label Esqa – a TikTok favourite – has raised $4M in a Series B round led by Unilever.

    Unilever Ventures, the VC arm of global FMCG giant Unilever, has led the Series B funding round of Esqa, investing a further $4M into the Indonesian startup.

    It follows a $6M Series A round in 2022 – also led by Unilever, with participation from southeast Asian VC firm East Ventures – taking the total raised by the beauty business to $10M.

    Based in Jakarta, Esqa is Indonesia’s first vegan cosmetics brand. As reported by DealStreetAsia, the company had announced the investment in a filing with the Singaporean regulator, Accounting and Corporate Regulatory Authority (ACRA).

    But since such filings typically reflect the equity secured so far, the Series B round could potentially be a larger sum and contain other components as well, like debt.

    Bestie-owned brand leans into highly active TikTok generation

    esqa cosmetics unilever
    Courtesy: Esqa

    Founded in 2016 by childhood friends Cindy Angelina and Kezia Trihatmanto, Esqa’s portfolio includes make-up products for the face, eyes, cheeks and lips. All offerings are Halal-certified too, catering to the fact that Indonesia is home to the largest Muslim population in the world.

    Angelina and Trihatmanto were students at the Pepperdine University in Los Angeles for 10 years, before moving back to Indonesia in 2014 and finding vegan skincare essentially non-existent. The pair aimed to address the quality gap between international and local cosmetics brands, and offer affordable luxury.

    “We believe that every woman is naturally beautiful and makeup is not supposed to change your look, but to enhance your natural beauty,” the co-founders say on the company website. “So we develop innovative products that are the cutting edge in the international makeup scene.”

    They bootstrapped the startup with $20,000 to launch its first product, becoming profitable within two years. It has since expanded into a business with over 70 employees, more than 30 active products, and present in 47 local cities as well as in Vietnam, Singapore, and Malaysia.

    “We managed to double our revenue every year, even during the pandemic when all makeup categories were down,” Angelina, who is the CEO, told Tech in Asia in May 2023.

    The company’s true success, though, has come from social media, with about 765,000 followers on Instagram and TikTok combined. “We only started using TikTok in November [2022], explained Angelina. “In Q1 2023, our growth on TikTok has increased 6x.”

    Since that interview a year ago, Esqa’s follower count on TikTok has jumped from 175,000 last year to 465,000, tapping into a Gen Z demographic that boasts the highest screen time in Asia-Pacific.T To double down on this growth, Esqa has opened a studio specifically for livestreams on TikTok, going live about six times a day, for up to three hours each time.

    Esqa’s retail goals bolstered by Unilever’s latest investment

    vegan skincare indonesia
    Courtesy: Esqa

    Esqa also has plans to focus on the brick-and-mortar channel, with plans to open five to 10 stores in big cities where its brand is already established.

    “We open our own stores so that customers can have a full experience of the brand. Especially since Indonesian women’s skin is diverse. For makeup shades, they need to try them on in person,” said Angelina.

    A 326-person survey last year found that nearly a quarter (74%) of Indonesians would buy cruelty-free personal care products. This was highest among respondents aged 17-25 (75%) and women (77%).

    The poll also revealed that cruelty-free purchase intentions decrease with higher incomes – 77% of Indonesians earning Rp1.5M to Rp5.5M ($91.50-$335) a month are willing to buy such personal care products, but this dips to 55% for consumers with a monthly income above Rp10M ($610).

    It further highlights Esqa’s focus on affordability and social media. Indonesia has the highest number of TikTok users globally, and estimates suggest that 42% of them are aged between 18 and 24.

    This is what would have drawn Unilever too. The CPG behemoth has been under fire for watering down its climate goals amid investor pressure, but has been rolling out innovative packaging solutions across its portfolio of consumer brands.

    Investing in Esqa, Indonesia’s foremost vegan cosmetics brand, will enable it to tap into a $19B global market that’s expected to grow by nearly 7% annually until 2032. “Esqa’s ability to innovate an exciting line of products spotting international trends while customizing to local needs has been instrumental to their early success,” Pawan Chaturverdi, a partner at Unilever Ventures, said after the Series A round.

    The financing will help advance Unilever Ventures’ responsible partner policy, through which it has committed to invest in companies that “protect and preserve” the planet and “address holistic environmental sustainability, with emphasis on climate, water, waste, biodiversity, no deforestation and plastic”.

    The post Esqa: Unilever Pumps $4M in Indonesia’s TikTok-Famous Vegan Cosmetics Brand appeared first on Green Queen.

    This post was originally published on Green Queen.

  • New Meat: Redefine Meat Debuts 3D-Printed Flank Steak in European Retail

    redefine meat flank steak
    4 Mins Read

    Redefine Meat has released its 3D-printed vegan flank steak in retail stores in the UK and Switzerland, with the Netherlands soon to follow.

    Israeli food tech startup Redefine Meat has brought its 3D-printed flank steak to retail locations in Europe, starting with the UK and Switzerland.

    It follows a successful foodservice rollout in over nine countries, with the plant-based meat now available at Ocado in the UK and Coop in Switzerland. People in the Netherlands will also be able to buy the flank steak shortly in Jumbo, Albert Heijn and Crisp, while Germany and Italy are set to adopt it too.

    “We’ve expanded our Redefine Meat offering to Ocado customers by launching the first premium-quality plant-based steak in the Ocado range,” said Zee Ahmad, senior buyer of frozen food at Ocado. “We’ve been pleased with the performance since the launch in late 2023 and are really happy with the glowing shopper reviews.”

    A patented process to deliver superior taste and texture

    3d printed meat
    Courtesy: Redefine Meat/Green Queen

    One of Redefine Meat’s flagship products, the whole-cut beef flank steak is positioned as a premium, chef-led product that the brand claims has won plaudits from both industry professionals and consumers of all dietary preferences.

    It is part of the Rehovot-based startup’s ‘new-meat’ range, a moniker it uses to differentiate the average plant-based meat from its more high-end version. Launched in 2021, the products are now available in more than 4,000 foodservice locations across Europe, as well as in British, Swiss, French and Dutch retail.

    The Redefine Meat Flank Steak is made from a base of wheat, soy and potato protein, complemented by soy and wheat flours, rapeseed oil, cornstarch, natural flavourings, maltodextrin, barley malt, salt, and colourings.

    The company employs a patented additive manufacturing process – more commonly known as 3D printing – at its factory in the Netherlands. The technology gives it a meatier flavour and lends the fibrous texture so devoured by meat-eaters.

    It has termed the process ‘Plant-Based Tissue Engineering’, a nod to how it disintegrates textured vegetable protein (TVP) into fibres and blends them with a dough made from soy or pea protein isolates. “This approach allows the projection of the meat-like texture of TVP, but in a flexible manner, and in a scalable manner,” the startup explained in a white paper released earlier this year.

    “The muscle component is reassembled to mimic the anisotropic fibrous structure of beef, while the fat component is engineered through lipid encapsulation within a hydrocolloid matrix,” it added.

    Doing so plays into consumer demand for better taste and texture in plant-based meat. The steak has been endorsed by leading chefs like Marco Pierre-White and Ron Blaauw, while a 10-country survey last year found that taste is the most important aspect of vegan analogues for 53% of Europeans. Globally, the texture of plant-based meat is as important as their conventional counterparts for 75% of consumers, but only about 60% are actually satisfied with it.

    Alleviating health and climate concerns

    redefine meat
    Courtesy: Redefine Meat

    Redefine Meat’s steak also speaks to a growing consciousness around health and nutrition. A survey released this week shows that while a pleasurable sensory experience is the top driver of food choices in Europe (chosen by 87% of respondents), health isn’t too far behind (81%). This is the main reason behind Europeans eating less meat too.

    The 3D-printed steak is packed with 25g of protein per serving (100g), has 3g of fibre and zero cholesterol. It has a Nutri-Score rating of A, something that is important to many European shoppers. And as plant-based meats go, it also has a relatively clean label.

    Plus, there’s the environmental benefit. Over 80% of global consumers say they’ve changed their diet in the last two years, with 43% doing so because of climate concerns. The most common change was a cutback in red meat intake, reported by 39% of people.

    Beef is the most polluting food on the planet. But a life-cycle assessment has shown that Redefine Meat’s steak consumes up to 96% less water, uses 98% less use, and emits 91% fewer emissions than a conventional burger.

    “When we founded Redefine Meat six years ago, we had a bold and seemingly impossible target of launching a premium-quality steak for mass consumers to buy and cook at home,” said Eshchar Ben-Shitrit, co-founder and CEO of the company.

    “Having focused much of our journey to date on refining our products to meet the quality standards of the highest echelons of the culinary world, we’re proud to bring the fruits of this labour directly to consumers through our best-in-class retail partners,” he added.

    The retail debut for the flank steak comes months after the company brought its products to 650 new restaurants during Veganuary across Europe, as part of an accelerated expansion drive. Last month, it introduced its lamb kofta mix, pulled beef, pulled pork, burgers, beef mince and bratwurst in German retail via e-tailer Velivery.

    The post New Meat: Redefine Meat Debuts 3D-Printed Flank Steak in European Retail appeared first on Green Queen.

    This post was originally published on Green Queen.

  • Price Parity, Precision Preference: What This Plant-Based, Fermented Survey Tells Us About EU Consumers

    7 Mins Read

    Europeans are more trusting of precision fermentation than other forms, prefer cost-competitiveness over lower prices for plant-based food, and are divided over the sustainability aspects of alternative proteins, a new survey has found.

    This year, fermented foods have really taken off. While good gut health has become more desirable amid the Ozempic boom, consumers have also identified the potential of fermentation technologies to create better-tasting foods.

    Investors have recognised this, pouring more money into this segment than plant-based or cultivated proteins. And a host of policy advancements have meant that novel fermented foods are getting increasingly closer to our plates.

    So as this sector booms, what do people want from it? This is a question researchers at Sweden’s Umeå University aimed to tackle for the EU-funded HealthFerm project.

    Surveying 7,812 citizens in nine EU countries – Belgium, Denmark, Finland, France, Germany, Italy, Romania, Sweden and Switzerland – the poll covered people’s current dietary habits, their attitudes towards meat, dairy, plant-based and fermented foods, and what they want the latter to taste like.

    “This groundbreaking study provides valuable guidance for developing innovative plant-based fermentations that are in line with sensory expectations,” said Christophe Courtin, project coordinator of HealthFerm.

    “Our research provides insights on how to better communicate these innovations to different segments of consumers in the surveyed countries, hence it is useful for companies, policymakers and practitioners,” added Armando Perez-Cueto, leader of the project’s consumer studies division.

    Here are the key takeaways from the plant-based and fermentation food survey.

    Meat consumption may be changing, but dairy is hard to shake

    eu meat consumption
    Courtesy: Umeå University/HealthFerm

    While 53% of European omnivores and flexitarians haven’t changed their meat consumption over the past year, of those who have, 40% reduced their intake. This decline was higher among flexitarians (61%) than omnivores (35%), understandably.

    Over the next six months, though, 65% of respondents plan to continue their current consumption rates, while nearly 28% intend to eat less meat. For flexitarians, the latter rises to 44%.

    However, dairy consumption is much less likely to change – 77% of people intend to do the same amount in the next six months, while only 13% have cut back. It makes sense, then, that dairy products are the most frequently consumed foods, with 46% eating them at least once a day.

    Plant-based meat and dairy are the least consumed foods

    eu plant based survey
    Courtesy: Umeå University/HealthFerm

    On the flip side, tofu and vegan cheese are the foods least consumed in Europe, with only 7% of respondents eating them at least once daily – 46% never eat them. Likewise, 40% don’t drink plant-based milk either, with only 10% doing so once or more every day, and 39% never eat plant-based meat.

    That said, more people eat plant-based meat (6%) daily than conventional seafood (5%). Moreover, 42% of Europeans eat fruits and vegetables at least once per day.

    Consumers are also very unfamiliar with many plant-based fermented foods, like vegan yoghurts (28%), vegan cheese (30%), miso (47%), and tempeh (59%). And over one in five Europeans who have tasted fermented plant-based yoghurts and cheeses don’t consume it, underscoring a gap in satisfaction.

    Taste, health and price the key drivers of food choices

    plant based survey
    Courtesy: Umeå University/HealthFerm

    Echoing the results of various studies globally, flavour, health and affordability are the most important motivators of overall food choices in Europe too. For 87%, it is important that the food they eat on a typical day provides a pleasurable sensory experience. Healthy (81%) and wallet-friendly (80%) attributes aren’t far behind.

    But fewer Europeans care about sustainability (66%), fairtrade and locally produced (64%) and animal welfare in their everyday food choices (68%).

    The survey found that 75% of Europeans describe themselves as omnivores, and 16% as flexitarians. When asked what makes them maintain their current diets, 54% of omnivores and 32% of flexitarians said taste. But the importance of health is much more prominent among the latter group, with 28% calling it an influential factor, versus 20% for omnivores.

    Animal welfare was third on the priority list for flexitarians, meaning that environmental reasons weren’t in the top three.

    Consumers are divided on health and climate benefits of alternative proteins

    vegan consumer survey
    Courtesy: Umeå University/HealthFerm

    People’s perceptions fluctuate over different aspects of alternative proteins. Nearly half of Europeans feel fermented plant-based foods facilitate a sustainable and healthy dietary transition (47%) and are good for the environment (46%).

    But when asked if they feel fermented foods contribute positively to their health, only 35% agreed, while 28% said the opposite. The most popular statement was that fermented plant-based foods need to have short ingredient lists and be additive-free (56%), and have an organic/bio certification (52%).

    When it comes to all plant-based foods (not just fermented ones), 48% agree they help shift towards sustainable and healthy diets, 45% think they’re healthy and nutritional balanced, and 44% find them tasty.

    Price matters – but now in the way you’d think

    europe regulation plant based
    Courtesy: Umeå University/HealthFerm

    Only 36% of Europeans say plant-based products are affordable in grocery stores or foodservice, and nearly an equal number (35%) feel the opposite way.

    But when it comes to fermented foods, the gap between animal-derived and plant-based versions isn’t as wide as one would think. Most brands are aiming to reduce prices of vegan foods to make them cheaper than their conventional counterparts, but this may not always be the best strategy.

    A nearly identical number of people said they’d buy more fermentation-derived plant-based meat if it were cheaper (51%) or priced the same as animal-based meat (52%). However, when it comes to milk analogues made this way, more people (53%) would buy them if they’re priced the same as cow’s milk than they would if they were cheaper (46%).

    Similarly, if companies price vegan yoghurts the same as conventional yoghurts, 54% of Europeans are more likely to buy the former, compared to 47% who’d do so if they were cheaper.

    Convenience a major barrier for plant-based foods

    healthferm
    Courtesy: Umeå University/HealthFerm

    When it comes to the factors deterring people from consuming more plant-based foods, convenience tends to be the most pressing reason. Almost half of respondents (48%) just don’t want to change their eating habits or routines, while 46% find plant-based products inconvenient and 45% don’t think there are enough choices when dining out.

    For 46% of Europeans, there’s a feeling that they’d have to eat a large quantity of plant-based food to feel satiated. There are also concerns around food safety (32% think they’re safe, versus 37% who don’t) and protein content (32% say there’s enough protein, and 33% say there isn’t).

    Trust in precision fermentation higher than other forms (willingness to try)

    precision fermentation survey
    Courtesy: Umeå University/HealthFerm

    Surprisingly, more Europeans trust the processes involved in precision fermentation (54%) than in traditional or biomass fermentation (47% each). That said, people are still more willing to try traditionally fermented products (65%), but interest in the other technologies is strong too: 52% would try precision-fermented foods (versus 23% who are unwilling) and 49% are willing to give biomass fermentation a shot (compared to 23% who aren’t).

    This is important considering that the EU’s stringent novel foods regulations have kept out precision-fermented novel foods from the region, including successful products like the Impossible Burger (whose key heme ingredient is made using this technology).

    Also notable is the finding that 49% of Europeans trust that fermented plant-based foods are accurately labelled, versus just 19% who don’t. While the EU allows plant-based meat products to be labelled as ‘meat’, it still prohibits dairy-related terms from appearing on alt-dairy packaging – but the survey shows that consumers largely trust these labels.

    What people want from vegan yoghurts and chicken

    eu vegan survey
    Courtesy: Umeå University/HealthFerm

    When asked what they want from plant-based yoghurts, Europeans largely want white, creamy, uniform and sweet attributes from products (including drinkable yoghurts), alongside some grainy and nutty aromas. Oiliness or fattiness, beany attributes or gel-like characteristics, however, are a no-no.

    As for fermented plant-based chicken products, people want more tender and uniform textures, salty and spicy flavours, even colouring, natural shapes, and more realistic appearances. On the other hand, chewy, fatty, long-lasting aftertaste, springy/bouncy, grainy and sticky are undesirable traits.

    The post Price Parity, Precision Preference: What This Plant-Based, Fermented Survey Tells Us About EU Consumers appeared first on Green Queen.

    This post was originally published on Green Queen.

  • Future Food Quick Bites: 7Up Sauces, Plant Milk Factories & Heart Health

    oatly ef pro cycling
    6 Mins Read

    In our weekly column, we round up the latest news and developments in the alternative protein and sustainable food industry. This week, Future Food Quick Bites covers 7Up’s new vegan sauces, a bunch of plant-based milk facilities, and layoffs at Ginkgo Bioworks.

    New products and launches

    Soft-drink brand 7Up has introduced a three-strong lineup of vegan BBQ sauces in the UK: a Zesty Mayo, a Zesty Hot Sauce, and a Tangy Salad Dressing. The limited-edition range is only available at several pop-up locations across the country.

    7up bbq sauce
    Courtesy: 7Up

    UK natural foods company Kallø has added three organic tomato-based dips to its portfolio in lentil, olive and spicy variants, which are available on Ocado for £3 per 135g jar,

    Indonesian plant-based meat leader Green Rebel has launched Korean BBQ slices in its home market, as well as Malaysia. The frozen product contains zero trans fat, and is made from a base of soy and wheat protein.

    Indian vegan startup Plantaway has unveiled a chicken fillet SKU made with pea protein. It boasts 19g of protein per pack of two, and is available on its e-store and Swiggy and Zomato in select cities for ₹399 ($4.78).

    plantaway chicken
    Courtesy: Plantaway

    In the US, Crafty Counter has launched its vegan Deviled WunderEggs at Whole Foods locations nationwide. Each pack comes with a ready-to-mix filling sachet made with Fabalish Foods‘ aquafaba mayo.

    In Healdsburg, California, chefs Kyle Connaughton and Daniel Humm of three-Michelin-starred restaurants SingleThread and Eleven Madison Park, respectively, will host a 10-course, fully plant-based dinner featuring local produce. Reservations start at an eye-popping $486 per person.

    Oatly has inked a multi-year sponsorship deal with US cycling team EF Pro Cycling, which will see the oat milk giant become the Official Performance Partner of the women’s and men’s teams, as well as the title sponsor of the former (which will be known as EF-Oatly-Cannondale). The training camps of the team – which is currently at the Tour de France – will now be called Oatly Performance Camps.

    violife creamy block
    Courtesy: Violife

    Meanwhile, vegan cheese giant Violife has released what it says is Canada’s first dairy-free cream cheese block. The Creamy Block is available at retailers nationwide, including Save-On-Foods and Longo’s, and will continue to be rolled out at select Loblaws banner stores.

    Chilean food tech startup NotCo has introduced a line of vegan protein shakes in Brazil, with flavours including banana pancakes with cinnamon, strawberry with dates, as well as chocolate, coffee caramel, and vanilla with coconut.

    And in Europe, Slovenian whole-cut plant-based meat maker Juicy Marbles has secured a foodservice listing with MTNV in Germany for a revamped version of its controversial ribs (which feature edible bones).

    Finance and company updates

    Two years after announcing the move, Lactalis – the world’s largest dairy company – has reopened a former dairy manufacturing plant in Sudbury, Canada as a plant-based milk factory for its new brand Enjoy.

    enjoy plant based milk
    Courtesy: Enjoy

    SunOpta – the food supplier behind plant-based milk dairy brands Dream, Sown and West Life – has invested $26M in a new oat milk facility in Modesto, California. The second-largest expansion in company history, it will allow SunOpta to increase the production of oat milk bases for milk, yoghurts and ice creams by 60%.

    In more manufacturing news, New Zealand oat milk maker Otis has opened a purpose-built facility in East Auckland, allowing the company to finally move production locally after five years of operations in Sweden.

    Following a 37 million kroner ($5.3M) grant – which includes state funding – Danish food company Palsgaard is seeking partners to participate in its Plant-based Ingredients for Egg Replacers (PIER) project to develop vegan alternatives to fresh and dried egg ingredients, in partnership with Aarhus University and R&D firm Nexus.

    plant based news
    Courtesy: Palsgaard

    The UC Berkeley Sutardja Center for Entrepreneurship & Technology (SCET) has received a two-year grant worth $800,000 from Open Philanthropy, which will support programmes under its Alternative Meats Lab, where student researchers will explore sustainable food solutions.

    NASDAQ-listed synthetic biology firm Ginkgo Bioworks – the parent company of Motif Foodworks – has initiated a round of layoffs, with 35% of its workforce expected to be let go by June 2025. The move is expected to cost the company $12M, and it further plans to consolidate its facilities.

    Speaking of public listings, Canada’s Above Food is now trading on the NASDAQ following a merger with Bite Acquisition Corp, days after it acquired Spanish plant-based meat brand Brotalia (trading as Foody’s).

    future food quick bites
    Courtesy: Sant’Anna School

    In Italy, the Sant’Anna School and its Institute of Plant Sciences will contribute to an ongoing two-year-long project funded by the Ministry of University and Research-European Union to boost the production of plant proteins like beans, peas, chickpeas, lentils, etc.

    In Singapore, Cellivate Technologies – a startup making cell-based solutions for cultivated meat, leather and cosmetics – nabbed the biggest investment on Channel News Asia‘s reality show The Big Spark, with S$4.15M ($3.05M) in potential funding from five VCs.

    Policy and research developments

    A judge in Oklahoma has ruled that the Plant Based Foods Association has no standing to challenge a vegan meat labelling law, stating that the organisation failed to show that its members – including Tofurky – face a credible prosecution threat, because the Meat Consumer Protection Act only applies to those who sell meat.

    Meanwhile, following a change in consumption taxes this April, plant-based milk sales declined by 7% in the Netherlands. The new law increased the VAT on milk alternatives, but not conventional milk, which meant the former has become 12 cents more expensive, while the latter is now four cents cheaper.

    milk tax
    Graphic by Green Queen

    Also in the Netherlands, two more supermarkets – SPAR and Picnic – have joined animal rights organisation Wakker Dier‘s pledge to have half of all proteins sold be plant-based by 2025, with the share increasing to 60% by the end of the decade.

    A YouGov survey on behalf of the Good Food Institute Europe has revealed that 68% of Italians believe plant-based companies should be able to use meat-related terms on product packaging. It follows Italy’s announcement that it was reconsidering its labelling ban, which was imposed alongside its cultivated meat ban in November.

    Finally, after all the brouhaha about plant-based meat, UPFs and heart health recently, a new review has found that when directly compared to animal-based meat, vegan analogues consistently lower cardiovascular disease risks.

    Check out last week’s Future Food Quick Bites.

    The post Future Food Quick Bites: 7Up Sauces, Plant Milk Factories & Heart Health appeared first on Green Queen.

    This post was originally published on Green Queen.

  • A Third of Brits Back Switch to Fully Vegan Menu in NHS Hospitals

    vegan hospital food
    5 Mins Read

    A UK-wide survey has found that 35% of Brits would support a switch to a 100% plant-based menu at NHS hospitals – but they’re divided over the benefits of vegan diets.

    If the UK’s National Health Service (NHS) would choose to adopt fully vegan menus at its hospitals, 35% of Brits would back the move, according to a 2,000-person survey.

    Commissioned by Plant-Based Health Professionals UK, the poll revealed that 78% of British consumers are sympathetic to the health service’s financial and labour challenges, but half (51%) say there needs to be a change in the type of meals served in hospitals.

    “I do feel like there’s always a negative stereotype towards hospital food, and… it comes down to a lack of budget, lack of care. It just almost looks like a prison meal,” said one respondent.

    The results highlighted the “urgent need for a comprehensive change in the NHS’s approach to hospital food and its role in patient care across the UK”, according to Plant-Based Health Professionals UK.

    “There is a lot of scepticism within the public healthcare industry, and they expect plant-based meals to be met with distaste,” said Shireen Kassam, a consultant haematologist at King’s College Hospital London and founder of the vegan-forward health organisation.

    “The survey results demonstrate that the general public would be positive about the switch to plant-based menus, with the majority stating that the NHS should support healthy eating.”

    Unappetising food and lack of flavour top concerns for NHS meals

    plant based diet nhs
    Courtesy: Campaign for Better Hospital Food

    Among the survey’s respondents, 2% were vegan and 7% vegetarian, while 72% described themselves as omnivores. But nearly a third (32%) said they would be ‘somewhat’ or ‘very’ interested in trying a fully plant-based diet – that said, 35% were ‘very uninterested’, underscoring a contradictory perspective found throughout the poll.

    Only 15% have increased their meat consumption in the past two years, while 31% have cut back. Health seems to be a major motivation here: nearly three-quarters (74%) of Brits agreed that making dietary and lifestyle changes is important to reduce the risk of chronic health conditions.

    When it comes to hospital meals, then, the most common impression among consumers is that the food looks unappetising (cited by 40% of respondents), while a lack of flavour (32%) and the fact that they’re bland to cater to a wide range of people (29%) were also important factors. Only 7% think food in NHS hospitals is delicious, and concerningly, a mere 11% find it healthy (and 13% say it’s nutritionally balanced).

    Meanwhile, 94% think it’s important for hospitals to promote healthy lifestyles. This is perhaps why healthy meals in NHS sites are the biggest priority for Brits, with 64% choosing that option. Another 31% want food with higher protein and 23% want meals high in energy, though only 17% said sustainability should be a top consideration.

    However, 61% say they’d be annoyed if they couldn’t eat meat during a hospital stay. There’s also a lack of awareness about the health impact of processed meats, which have been classed as carcinogens by the WHO. More than a third (35%) say processed meats should be served to patients, while only 30% disagree.

    If red and processed meat were removed from the menu, the next best food in the eyes of British consumers is chicken (57%), followed by fish (38%). Beans and lentils (14%) are more favourable than meat analogues (13%), while tofu or soy mince would be chosen by just 7%. Encouragingly, though, 41% endorse a switch from dairy to plant-based milk and yoghurts.

    “Everyone has a vision in their minds when they think of hospital food – and it is rarely positive, so it is certainly time the food had a refresh. Plant-based dishes not only offer health, financial and climate benefits, but they are more colourful and flavoursome, too,” said Kassam.

    She cited a cross-Atlantic example to punctuate this point: “In New York, where hospitals offer plant-based by default menus, the approval rating from patients was 95%, when fewer than 1% of patients were vegetarian and vegan. There is certainly an appetite to see change.”

    Taste the biggest driver for vegan food in NHS hospitals

    nhs vegan
    Courtesy: Department of Health and Social Care

    When asked what benefits people think a meat-free NHS – the UK’s biggest employer – could have, 30% of Brits say it would be more planet-friendly as well as healthier, while 25% each believe it could encourage healthy eating outside hospitals and is more inclusive of cultures and beliefs. Moreover, 24% believe it could save the NHS money.

    They’re not wrong. One modelling study shows that a ‘plant-based by default’ approach could save the NHS £74M annually, with significant household savings too if patients are supported in making dietary shifts. It would also cut its carbon footprint by up to 50%, and reduce the prevalence of several major diseases.

    Interestingly, 78% of Brits are in favour of having both plant-based and meat options at NHS hospitals. This group therefore be encouraged by the NHS’s recent deal with the country’s largest meat-free company, Quorn, which will see the latter’s mycoprotein be blended with meat for burgers and sausages. These will be on NHS menus by the end of the year.

    But on the flip side of all this, only 23% of consumers think the public would support plant-based meals as a main option at NHS hospitals (54% believe the opposite). Plus, only 20% think a switch to fully vegan menus would positively impact patients’ health and wellbeing, compared to 40% who say it would have a negative effect.

    And 53% say some patients may refuse to eat these meals, marking their biggest worry about vegan food in hospitals. Taste (35%), a lack of protein (34%), risk of vitamin and mineral deficiencies (33%), a lack of familiarity with dishes (32%) and insufficient nutrition (30%) were other top concerns.

    But across the board, taste is the number one factor that will drive more Brits to choose plant-based meals in NHS hospitals, with 41% saying so. People would also be drawn to these foods if they looked nicer than other options (35%), were healthier (28%), or came in bigger servings (15%). For 14% of people, climate-friendliness would be a driver towards vegan meals.

    “Our goal is to normalise plant-based meals, and make them the prime offering over animal products. It’s vital for both health and sustainability goals that beans and lentils, which are nutritious and delicious, are encouraged and prioritised,” said Kassam. “It isn’t about meeting requirements for vegans and vegetarians, but making hospital food healthier overall by promoting the numerous benefits of plant-based foods.”

    The post A Third of Brits Back Switch to Fully Vegan Menu in NHS Hospitals appeared first on Green Queen.

    This post was originally published on Green Queen.

  • THIS Isn’t Nice: Crowd Investors Angry at Post-Series C Valuation of Plant-Based Meat Brand

    this plant based meat
    7 Mins Read

    Crowdfunding backers of UK plant-based meat maker THIS have reacted furiously to a significant drop in the business’s valuation, following its £20M Series C round last month.

    In 2022, when THIS closed its Series B fundraise, it was valued at £150M. But its Series C round – which saw private equity firm Planet First Partners invest a further £20M in the business – decreased this valuation 67% to £50M.

    As part of the deal, £12M was set aside for THIS’s growth, while the remaining £8M was taken off the table by founders Andy Shovel and Pete Sharman, as well as some of its earliest shareholders.

    This has angered crowd investors who have injected £13.4M into the company over three rounds, who criticised the move on a Seedrs discussion board, according to the Grocer. They said the plant-based meat manufacturer wasn’t allowing them to trade shares publicly on the crowdfunding platform’s secondary market.

    THIS, which claims to be the UK’s fastest-growing meat analogue company, announced the details of the financials in a letter sent to crowd investors by Shovel, Sharman and new CEO Mark Cuddigan.

    It revealed that the share price negotiated for the Series C round was £28.73, representing a 71% dip from the £98.63 price before the latest raise. To date, the company has secured £50M in funding from institutional and crowdfunding investors, including BGF, Backed VC, FiveSeasons Ventures, Idinvest Partners, Manta RayVentures, Seedcamp, ITV and footballer Chris Smalling (among others).

    THIS’s valuation suffers from ‘extremely difficult’ investment market

    this plant based funding
    Courtesy: THIS/Green Queen

    On Seeders, THIS’s indicative valuation – based on the company’s share price – stood at £171.6M before the Series C round. This was an increase from the £150M valuation set when THIS raised £8M from over 3,000 crowd backers in 2022 (as part of its Series B round).

    In anticipation of the Series C, crowd investors pumped in another £1.4M in a convertible round earlier this year, with loan notes converting to equity. But the letter to Seedrs investors confirmed that now, the pre-money valuation is £50M, which, “on the face of it, isn’t great for those investors who participated in those [earlier] rounds”.

    “Our earliest investors and founders did sell some shares at this round at a significant discount versus the ‘primary’ money that went into the company, to lower the overall entry price of our lead investor without increasing the dilution for all existing shareholders,” Shovel told the Grocer.

    “To be clear, if the business had been able to take the full total as a ‘primary’ investment into the company, all existing shareholders would have experienced significantly more dilution. Therefore, we believe that selling some discounted secondary was the best option for shareholders, as well as our incoming investor, whilst importantly setting the company up for the next exciting stage of growth.”

    The letter pointed to an “extremely difficult” investment market for food and drink businesses to explain why the valuation was lower. Food tech financing nosedived by 61% in 2023, amid a wider dip in VC funding – for plant-based companies, this fell by 24%. And across the UK, overall Series C valuations were down. by 77% year-on-year, with plant-based startups faring even worse and some forced to shut down before being sold for “virtually nothing”, the letter stated.

    THIS’s executive team argued that the Series C was a positive development for all shareholders, since the company is now “really well capitalised”. “We have enough cash to take us all the way to net profit in a year or so,” they wrote in the letter. While gross margins were 0% until recently, they’re now “growing strongly”, with plans to reach 30% or more in the next 12 months.

    “In spite of us kicking off the fundraise in very good time, it took far longer than expected to find the investment, so our cash runway was running quite low. We had around two to three months before we would have had worryingly low cash reserves, at the time of closing this round.”

    ‘Zero chance we’re shortchanging our crowd investors’

    this plant based meat
    THIS co-founders Andy Shovel and Pete Sharman | Courtesy: THIS

    Despite the letter’s arguments, crowd investors complained about the deal. “Shockingly bad human behaviour” was one backer’s consensus. “This doesn’t happen with private companies that raise money directly from investors as the founders have more accountability and less autonomy. Andy and Pete should be really ashamed,” they wrote.

    In response, Shovel said the valuation was decided upon after a “quite long and thorough” process involving hundreds of investors. “Once we entered into negotiations with Planet First Partners, the valuation was negotiated on for some time, but given the tough fundraising market, there was not that much competitive pressure to drive the price up,” he said.

    Shovel and Sharman have retained an 18% stake in the business they founded in 2019. Since then, they have invested £100,000 of their savings into THIS.

    “There is zero chance of us ever trying to shortchange our crowd investors, many (really a lot) of our friends and family are investors across multiple Seedrs rounds, and, in any case, Seedrs investors are aligned in terms of share class with various large institutional investors,” said Shovel. “So, there are various checks and balances in place to ensure that the Seedrs investors’ interests are looked after.”

    He added: “Our £50m pre-money valuation is a symptom of how much interest (or lack of) the investment market had in our company at this investment round – not poor financial governance. We are unfortunately unable to influence the macro-economic factors, which have led to an average of 77% decline in Series C valuations across growth-stage companies in the UK.”

    “As it stands, we have made sure that the company is well funded and can support its growth in the coming years, and we’ve installed a top-tier management team, have achieved outstanding growth from £0 to £20m+ annual sales in four-and-a-half years, and are now closing in on net profitability. I’m hoping that we have governed the company responsibly and effectively, based on that progress.”

    With a superfood in the pipeline, THIS aims for profitability in 2025

    this isn't chicken
    Courtesy: THIS

    Addressing the £8M of secondary funding, Shovel said this only arose because Planet First would agree to a very low valuation for THIS at first, and so the team’s investment bankers advised offering the secondary sale at around an 18% discount to lower the entry price and keep the headline valuation at £50M.

    “Whilst the earliest investors are okay with selling some of their shares at that valuation, Pete and I weren’t thrilled about offloading c.35% of our shares at such a low valuation,” said Shovel. “But on balance, we’ve been working for the best part of a decade, and it was definitely beneficial for the company and its other shareholders for us to go ahead with it, so we did.”

    He continued: “The idea that it’s some money-making ruse for us is absurd. It’s the lowest valuation the company has seen in years.”

    Shovel added that offering shares on the Seedrs secondary market could have affected the employee share scheme valuation in the eyes of HMRC (the UK’s revenue and customs office). “Any of us who are annoyed by the lower valuation simply hasn’t had any exposure to what’s gone on in the growth-stage investment market since 2022. It’s just tough out there,” he said.

    “I would finally stress that funding round valuations may go up or down and serve up less or more dilution for us all, but the only valuation that really counts as far as I’m concerned is the one at a potential exit event in the future.”

    “Either way, I strongly refute any nonsense claims that Pete or I have acted without integrity at any point. Thankfully, it seems that most investors on Seedrs have comprehended that the lower valuation is a symptom of a changed funding environment.”

    Targeting profitability by 2025, THIS is the third-largest meat analogue company in the UK, with revenues up by nearly 50% last year, reaching £19M. The company has streamlined its operations, consolidating its production from 17 sites to just three.

    Cuddigan – who Shovel endorsed as an “outstanding” person to lead THIS to over £100M in profitable sales in the future – has hinted at the company’s product development plans, telling Sifted that it was working on a tofu-life plant-based superfood that can be used as an ingredient in several ways, and has more nutritional value than anything currently available on the market.~

    The post THIS Isn’t Nice: Crowd Investors Angry at Post-Series C Valuation of Plant-Based Meat Brand appeared first on Green Queen.

    This post was originally published on Green Queen.

  • Future Food Quick Bites: Oatly for Kids, State Investments & Ted Talks

    uma valeti ted talk
    5 Mins Read

    In our weekly column, we round up the latest news and developments in the alternative protein and sustainable food industry. This week, Future Food Quick Bites covers Little Spoon’s partnership with Oatly, a spate of government investments into alternative proteins, and a Ted Talk about cultivated meat.

    New products and launches

    US vegan startup Brooklyn Delhi, which makes vegan Indian pantry staples, has debuted at Whole Foods nationwide with four of its products: sweet potato coconut dal, red bean rajma masala, black bean butter masala, and chickpea tikka masala.

    brooklyn delhi
    Courtesy: Brooklyn Delhi

    New York startup Blackbird Foods has released has expanded its range of vegan wings with two new flavours – tangy and smoky Texas BBQ and sweet and spicy Thai Chili.

    Also based in New York, kids nutrition brand Little Spoon has unveiled two limited-edition smoothies in partnership with Oatly. The Apple Cinnamon Swirl and Peach Berry Bliss flavours will debut on June 25 on the former’s website.

    Califia Farms has launched Complete Kids, a multi-ingredient milk for children featuring 8g of protein per serving from peas, chickpeas and fava beans. It’s available at Target for $5.99.

    In more alt-dairy news, Elmhurst 1925 has rolled out a line of cashew creamers, which it describes as an industry-first. Available in sweet cream, cinnamon churro, caramel brûlée and unsweetened flavours, they can be used for coffee as well as cooking applications, and are available on its website and at Sprouts.

    elmhurst cashew creamer
    Courtesy: Elmhurst 1925

    UK vegan artisanal cheese brand Julienne Bruno has launched into Ocado’s flash delivery service Zoom, shortly after its Superstraccia won Gold at the Free From Food awards.

    On July 2, US vegan restaurant chain Plant Powered Fast Food will launch a limited-edition American BBQ rib sandwich, The Ribby, across its 10 locations. It features a jackfruit meat patty, BBQ sauce, onions and pickles.

    Germany’s Endori has announced that its vegan Chicken Natural product has now been permanently added to the menu of Italian restaurant chain L’Osteria. It means customers can choose to use the pea protein and broad bean chicken as a topping across its 170 restaurants in nine countries.

    Fellow German company Rügenwalder Mühle has reformulated its vegan Mühlen Salami, and updated the recipes of its entire salami range to remove methylcellulose.

    plant based news
    Courtesy: Made With Plants

    And Australian vegan startup Made With Plants has expanded distribution for its plant-based bacon, chicken, ham, and grated mozzarella into more than 500 Coles stores nationwide.

    Policy and finance developments

    Canadian economic cluster Protein Industries Canada has announced a new project to optimise and use locally grown pea and fava bean protein ingredients, in partnership with Lovingly Made Flour Mills, TMRW Foods and Dutton Farms.

    The government of Brussels has awarded a €400,000 ($429,000) subsidy to Maastricht-based plant protein producer Dutch Structuring Technologies, which will use the capital to quintuple production capacity to 1,000 kg per hour.

    The Israeli Innovation Authority has invested nearly 1.5M shekels (about $400,000) into microalgae protein maker Brevel, which will support its R&D efforts on its next product, functional lipids for food applications.

    algae protein powder
    Courtesy: Brevel

    Another microalgae tech company, France’s Fermentalg, has raised €12.8M ($13.7M) to accelerate sales of its natural colourants and omega-3 ingredients and development of its alternative protein and lipid products., with European precision fermentation leader HuvePharma becoming a reference shareholder.

    In more precision fermentation news, Singapore’s National Research Foundation has awarded a $14.8M grant to the city-state’s Illinois Advanced Research Center, an affiliate centre of the University of Illinois Urbana-Champaign in the US, to develop a Centre for Precision Fermentation and Sustainability.

    South African biotech startup Immobazyme has secured R24.5M ($1.35M) to scale up its production capacity for precision-fermented proteins.

    UK vegan company Allplants has raised £1.8M ($2.3M) and launched its frozen meals into foodservice through a partnership with leading wholesaler Bidfood.

    In Australia, member of parliament Lisa Baker has released a new report recommending the Western Australia government create a working group for food systems transformation, with a focus on supporting alternative proteins through investment, policies and regulation.

    algae oil
    Courtesy: Algae Cooking Club

    Over in the US, five months since launch, Algae Cooking Club has slashed the price of its algal cooking oil by 20%. It has made its way into over 150 retail stores and experienced sales growth of 50% month-over-month.

    Research and manufacturing updates

    Cultivated steaks, burgers, tuna and lobsters could replace Sunday roasts and fish and chips on British plates by 2054, according to research by FixOurFood and the University of York for UK grocer The Co-op‘s Responsible Retailing Report.

    French extrusion specialist Clextral has introduced a patented Galaxy Texturisation Technology for plant protein extrusion, which can produce softer, more flexible textures for whole-cut meat analogues.

    future food quick bites
    Courtesy: Clextral

    Sproudz is new innovation hub established in Bern, Switzerland, which offers startups space and facilities for rent to develop plant-based products. Vegan companies BakeryBakery and Outlawz Food – which helped develop the concept – are already on board.

    The Good Food Institute India has released the fourth report in its series of guides for alternative protein companies to navigate the country’s regulatory landscape. This edition focuses on the labelling and display requirements for pre-packaged foods.

    Finally, is cultivated meat the future of food? That’s the question Upside Foods co-founder Uma Valeti explores in his Ted Talk for the Ted Countdown 2024 Dilemma Series.

    Check out last week’s Future Food Quick Bites.

    The post Future Food Quick Bites: Oatly for Kids, State Investments & Ted Talks appeared first on Green Queen.

    This post was originally published on Green Queen.

  • Former Tindle CEO: What I’ve Learned About the Plant-Based Industry’s Rise, Fall & Future

    plant based decline
    4 Mins Read

    Andre Menezes, founder and former CEO of plant-based meat maker Tindle Foods, explores the vegan industry’s rollercoaster period post-pandemic, and where it’s headed next.

    In the world of startups and innovation, few sectors have seen as much fervour and enthusiasm as the plant-based food industry did between 2018 and 2022. What started as a movement to utilise food technology to craft alternatives to animal-based products quickly became a beacon of hope for sustainability, health, and profitability. However, as we look back at the trajectory of this industry, it’s evident that the journey has been far from straightforward.

    The initial challenge faced by pioneers in this space was developing the technology to replicate the attributes consumers seek in animal products. While early iterations of plant-based offerings fell short, the landscape rapidly evolved, with companies investing millions to refine products like ground beef, burger patties, and nuggets to near-indistinguishable levels from their animal counterparts. This technological leap paved the way for what seemed like an inevitable march toward dominance in a trillion-dollar market.

    As companies geared up for scale, investors poured in capital, and the industry experienced exponential growth. However, amidst the excitement and optimism, a surprising stagnation emerged. Despite projections of continued exponential growth, the numbers began to plateau. Demand, which once seemed insatiable, showed signs of tapering off after a stellar 2020.

    tindle foods
    Courtesy: Andre Menezes

    The sentiment shift in 2022 was seismic. Interest rates rose, sales figures stalled, and industry giants struggled to meet expectations. What was once hailed as the future of food suddenly faced headwinds from critics, misinformation campaigns, and attacks from established incumbents. The narrative around plant-based meat shifted, and what was once seen as revolutionary technology became labelled as a passing fad.

    Yet, amidst the gloom, there are lessons to be learned and opportunities to be seized. One thing that’s become clear in hindsight is that consumer adoption is more nuanced than initially presumed. While sustainability and animal welfare resonate with a segment of the population, it’s not enough to sustain the exponential growth envisioned by investors.

    What led to the plant-based downturn

    The crux of the matter lies in the very foundation of the industry’s rise. It wasn’t driven by an inherent, sustained demand from consumers but rather by a surge in awareness and curiosity. While this initial spark led to a bump in trial purchases, it failed to establish a solid foundation of ongoing demand.

    Crucially, the sector neglected to ask a fundamental question: are consumers genuinely motivated to reduce meat consumption when making purchasing decisions? The reality is that only a small segment of the population—comprising vegans, vegetarians, sustainability advocates, and health-conscious individuals—actively seeks meat alternatives. This segment, however passionate, is insufficient to sustain the massive growth anticipated by investors and industry stakeholders.

    plant based meat healthy
    Courtesy: Dig Insights

    Health emerged as a significant driver behind the adoption of plant-based diets. Concerns over cholesterol levels and the perceived health risks associated with red meat prompted many to explore plant-based alternatives. But this very emphasis on health also made the industry vulnerable to attack.

    Enterprises, threatened by the burgeoning plant-based movement, launched aggressive campaigns questioning the health benefits of plant-based products. From scrutinizing ingredients to casting doubt on manufacturing processes, these efforts sought to undermine the perceived health advantages of plant-based alternatives.

    The convergence of these factors – lack of sustained demand, limited consumer motivation beyond a niche segment, and targeted attacks on health claims – contributed to the industry’s downturn. As interest rates rose, sales figures stagnated, and industry titans struggled to meet expectations, the narrative around plant-based meat shifted dramatically.

    The opportunities for founders and investors

    beyond meat cookbook
    Courtesy: Beyond Meat

    The downturn of 2023 served as a stark reality check, prompting companies to reassess their strategies and investors to reevaluate their portfolios. Yet, amidst the challenges lies an opportunity for introspection and adaptation. By focusing on addressing genuine consumer needs, fortifying health claims, and cultivating sustainable demand, the plant-based food industry can chart a course toward resilience and resurgence.

    The path forward requires a sober reassessment of strategies and a focus on fundamentals. Consolidation is inevitable, and profitable players with at least $100M in annual revenue are the ones best positioned to survive (and even benefit) from the status quo. In this dire context, retaining talent will become increasingly difficult as talents will increasingly become anxious about the prospects of the industry and subsequently their potential gains.

    Ultimately, the success of the plant-based food industry is not just a matter of profit but a necessity for the health of our planet. As we confront the challenges ahead, it’s imperative that founders, investors, and industry leaders collaborate to ensure the longevity and viability of this vital sector. Only then can we realize the full potential of plant-based foods as a sustainable and ethical alternative for the future.

    The post Former Tindle CEO: What I’ve Learned About the Plant-Based Industry’s Rise, Fall & Future appeared first on Green Queen.

    This post was originally published on Green Queen.

  • If We Shouldn’t Say ‘Cheese’ for Photos—What Should We Say?

    Let’s Be Real, Saying ‘Cheese’ for Photos Is so Out—Here’s Why

    Is It Wrong to Say ‘Cheese’ for Photos? Gen Z Weighs In

    If We Shouldn’t Say ‘Cheese’ for Photos—What Should We Say?

    Will BeReal Get Real for Cows? peta2 Has Pointers for How It Can

    peta2’s Idea to Help Cows With BeReal Will Have You Grinning From Ear to Ear

    Say … Peace! Will BeReal Be Honest About How Cheese Stinks?

    Gen Z Wants to Change Up What We Say Before Photos—Here’s Why It’s Right

    Say “Peace,” not “Cheese”! We’re asking the selfie app to align its language with Gen Z values.

    BeReal—a social media app that prompts users to share a candid selfie daily—is trying to double its user base. A PETA intern has some ideas to focus the company’s compassion.

    The post If We Shouldn’t Say ‘Cheese’ for Photos—What Should We Say? appeared first on PETA.

    This post was originally published on Animal Rights and Campaign News | PETA.

  • Serve Love: Beyond Meat Introduces ‘Heart-Healthy’ Cookbook & New Sausages As Part of IV Platform

    beyond sausage launch
    6 Mins Read

    Beyond Meat has extended its Beyond IV platform to include its sausage lineup, alongside an online recipe book in collaboration with the American Heart Association.

    Californian plant-based leader Beyond Meat has introduced the fourth iteration of its sausage lineup, which features a cleaner ingredient list, less saturated fat, and slightly more protein.

    The sausages are part of the Beyond IV platform introduced in February, which saw the brand overhaul the recipes for its plant-based beef mince and burger, eschewing coconut and canola oils and adding avocado oil instead. The move came as the company upped its nutrition focus, in response to slowing sales, evolving consumer needs, and misinformation about the health impacts of meat analogues.

    Now, its two flavours of sausages – Brat Original and Hot Italian – have joined the list, also featuring avocado oil and a host of nutritional improvements. A Mild Italian-Style flavour is slated for launch this summer, which will likely replace the Sweet Italian Style in the current Beyond Sausage range.

    The new sausages are being positioned as having “enhances flavour and a meatier texture” alongside their health credentials, addressing the three key consumer pain points when it comes to plant-based meat.

    Complementing the launch is a new online cookbook called Serve Love, which features 30 recipes certified by the American Heart Association’s (AHA) Heart-Check programme, and was announced by Beyond Meat CEO Ethan Brown to investors in the company’s latest earnings call. It was there that he’d also revealed that a new heart-healthy product launch was on the cards this year.

    Better-performing than conventional sausages

    beyond meat recipes
    Courtesy: Beyond Meat

    The new Beyond Sausages have a number of health enhancements. They have 66% less saturated fat per serving (2g for the new sausages vs 6g for the old), slightly more protein (17g vs 16g), 9% less sodium (530mg vs 480mg for the Hot Italian flavour), and over 12% fewer calories (210 vs 240).

    Like all of Beyond Meat’s product launches this year – the reformulated mince, burger and crumbles – the sausages also carry accreditation from the American Diabetes Association’s Better Choices for Life programme.

    “The new Beyond Sausage is incredibly juicy, meaty, and delicious, and I love that it’s made with heart-healthy avocado oil, helping to lower the saturated fat to just 2g per link,” said Joy Bauer, renowned dietitian and nutrition advisor to Beyond Meat. “Plus, it has less sodium than the previous version and features a simplified ingredient list. Beyond Meat is truly pioneering the future of superior plant-based meat products.”

    While the ingredient list may have been simplified, the new sausages still contain between 26 and 28 ingredients (minus the casing). That said, most of the composition is dominated by six ingredients – water, pea protein, avocado oil, rice protein, natural flavours, and methylcellulose – with the rest appearing in concentrations of 2% or less.

    The Hot Italian sausage also carries the Clean Label Project certification, which was part of its latest beef products too. However, the initiative is more focused on screening products for environmental toxins and ingredient quality than the actual number of ingredients.

    That said, the new links are still much better for you than conventional pork sausages, given they contain over 66% less saturated fat, up to 43% less sodium, and over 30% fewer calories (based on USDA data). The Beyond sausages also contain an equivalent amount of protein (17g vs 18.5g for a pork link).

    Early testing has been favourable for the new sausages. “Consumers love the new Beyond Sausage, even preferring the taste over our previous version,” a Beyond Meat spokesperson told Green Queen. “It’s easy to make something taste good, it’s much harder to make it taste good and be healthier, and we’re really proud of everything we accomplished with the new Beyond Sausage.”

    New cookbook comes ahead of marketing campaign

    beyond meat cookbook
    Courtesy: Beyond Meat

    The plant-based sausages are rolling out in new gold packaging at retailers across the US, and were launched in Love County, Oklahoma via an event where Beyond Meat served recipes from its new cookbook. This is a collaboration between the company’s in-house culinary team and Bauer.

    Brown teased the recipe book in the earnings call last month, where much of the discussion revolved around the company’s pivot towards focusing on the health credentials of its products. The CEO explained that Beyond Meat’s product development process relies upon a framework called FAAT, “for flavour, aroma, appearance, and texture, while driving improvements in nutrition, cost, and other considerations”.

    He said the team “delivered a home run and improved sensory experience with a nutritional build – so impressive that it goes to market with a host of important validations”.

    The cookbook contains recipes ranging from small plates and soups to bowls, burgers, and noodles. Some highlights include Vietnamese spring rolls with Beyond Steak, a Philly cheesesteak, mushroom bolognese with Beyond Crumbles, Beyond Beef tostadas, and paella with the new Beyond Sausage.

    The recipes meet the AHA’s strict nutrition requirements around calories, saturated fat, sodium and added sugar. “Health is a top driver to the plant-based meat category, and we’re proud to deliver on that expectation with a growing portfolio of products that are not only absolutely delicious but that offer significant nutritional benefits,” said Beyond Meat CMO Akerho Oghoghomeh.

    The plant-based meat giant will continue to serve the Love County community with activations and programmes including a partnership with the local food bank.

    Customer feedback ‘positive’ for health-forward Beyond IV products

    beyond sausage
    The Beyond IV lineup | Courtesy: Beyond Meat/Green Queen

    Beyond Meat has registered sales declines for eight consecutive quarters, but slightly exceeded analysts’ expectations in the first quarter of this year. The company remains optimistic, reiterating its full-year net revenue forecast of $315-345M. “We really do believe that we are at the early stages of a terrific and pivotal year for Beyond Meat,” said Brown, who is banking on the Beyond IV lineup to turn its fortunes around.

    Asked how the new offerings are performing, the company representative said: “We’ve been getting a lot of positive response and feedback from consumers, as well as from the health and nutrition community on our new Beyond IV products. It’s exciting to see the new products roll into supermarkets nationwide just in time for the summer grilling season.”

    Later this summer, the company is expected to launch an “impactful and significant” marketing drive to promote its fourth-generation products. “We believe – as do the nutritionists, institutions and dietitians standing behind Beyond IV – that we offer consumers a delicious yet powerful choice that can help them and their loved ones with healthier lives,” Brown said last month.

    For the rest of the year, health seems to be the prime focus for Beyond Meat, as highlighted by its spokesperson, who told Green Queen: “We are excited to continue introducing our tastiest and most nutritious products yet that have garnered the support of the leading health organisations while also continuing to educate consumers on the health benefits of our products.”

    The post Serve Love: Beyond Meat Introduces ‘Heart-Healthy’ Cookbook & New Sausages As Part of IV Platform appeared first on Green Queen.

    This post was originally published on Green Queen.

  • The Pack CEO Talks Crowdfunding Campaign, UK Government & the Challenges of Vegan Pet Food

    damien clarkson
    6 Mins Read

    Damien Clarkson, co-founder and CEO of UK vegan dog food brand The Pack, explains why the company has launched a crowdfunding campaign, the lack of government support, and a possible move into cultivated meat.

    On the heels of catapulting its vegan dog food onto Planet Organic shelves, London-based startup The Pack has initiated its latest fundraising effort in the form of a crowdfunding campaign.

    Co-founders Judy Nadel and Damien Clarkson – the pair behind agrifood investment platform Vevolution – want to open up investment to pet parents who purchase The Pack’s plant-based dog food, as well as the wider public, outlining “the power of community to turn ideas into movements and bring about real social change”.

    The B Corp-certified business – which launched Europe’s first oven-baked kibble for dogs last year – has kicked off early access to its crowdfunding round on Crowdcube. It comes against the backdrop of a 24% drop in investment in plant-based companies globally last year (reaching $908M). Things haven’t improved much this year, with startups in this sector attracting only $58M in the first quarter – that’s 6% of last year’s total, in a quarter of the time.

    the pack crowdcube
    Courtesy: The Pack

    But Clarkson, who is The Pack’s CEO, says his company has grown steadily, and is now aiming for an expansion into other territories. In a wide-ranging interview, he explains the thinking behind choosing the crowdfunding path, and expresses support for a change of government in the upcoming UK election.

    This interview has been edited for clarity and concision.

    Green Queen: Why did you decide to launch a crowdfunding campaign now?

    Damien Clarkson: Judy and I have always believed strongly in the power of communities to drive forward societal change. We built a huge community of people wanting to change the world with our first startup Vevolution. And now, with The Pack increasingly established in the market, it felt like the right time to bring the wider community of investors, not just high-net-worth individuals into the business.

    Introducing more plants into our dogs’ everyday diets requires a societal cultural shift, and by having more advocates with a stake in the company, we believe we will be able to more quickly push plants up the feeding agenda for wider society.

    GQ: Why go the crowdfunding route? How does the equity work?

    DC: Crowdfunding enables us to grow with our customers and share our successes with them. Essentially, people can invest as little as £10 and own a slice of The Pack. The investment is managed through Crowdcube, which represents the interests of any investors who join this round with an investment under £20,000.

    the pack dog food
    Courtesy: The Pack/Green Queen

    GQ: What’s your funding target, and what do you hope to use the capital for?

    DC: We are yet to decide on the final funding target, but we are building The Pack to be a sustainable business. We’ve witnessed the tightening of the financial markets for all companies, not just those working on alternative proteins, and we are aiming to be profitable within 18 months. The capital will be used to launch our next NPD and open up exports into the EU market.

    GQ: How has the sales and investment drop-off in plant-based meat affected the vegan pet food sector, if at all?

    DC: The Pack has grown steadily year-on-year, and I know other companies in the space are growing too. The Pack is a company focused on healthy food for dogs. What I mean by that is that we have a high inclusion of superfoods, high levels of digestibility, and premium ingredients. We rigorously test our products to ensure they compete on taste and nutrition with meat.

    Ultimately, there is an obesity crisis in dogs that is triggering the onset of other chronic health diseases. Our goal is to be a pet nutrition company working to solve that problem. It just so happens we do this through plant-based ingredients.

    GQ: What is your take on the growing number of cultivated pet food innovations?

    DC: It certainly is interesting for us in the UK with our market looking likely to become the first to regulate its sale within pet food. If cultivated products can further boost the taste of existing plant-based products, it could be a significant step forward in dogs eating a more plant-forward diet. We are having some interesting conversations in this area and will keep everyone updated.

    vegan dog food
    Courtesy: The Pack

    GQ: What do you feel is the biggest obstacle of the plant-based pet food industry, and how can it be overcome?

    DC: I think, like the human food space, we have been hampered by a slew of sub-standard products produced by some companies, meaning first-taste experiences of plant-based for many dog parents have been negative.

    Retailers have been slow to adopt plant-based pet food, making it seem ‘other’ to the general consumer. When big retailers start to put plant-based pet food front and centre, it will get interesting as it will normalise dogs eating more plants.

    The negative tailwinds of the plant-based investment pullback have made accessing capital for the vast majority of plant-based pet food startups more challenging. This is despite all the big pet food companies having a huge commitment to sustainability and a diversification of protein sources. Alt-protein pet food companies need to operate more like pet food businesses, and less like challenger plant-based startup brands.

    GQ: How much capital have you raised so far? Can you share some details about your sales performance in the last year?

    DC: Over four years, we have raised about £1M. Year to date, we are up about 39% on last year, and are on track for our best-ever financial year.

    GQ: What would you say is The Pack’s USP, compared to other brands?

    the pack vegan dog food
    Courtesy: The Pack/Green Queen

    DC: I think it is clear. We are the product innovators in the market. We were the first to create a stew-like consistency, replicating meaty flavours with our wet food range, and we have brought to market the first complete oven-baked kibble for dogs in Europe.

    We are plastic-free, soya-free and specialise in premium superfood-laden products that put the health of the dogs first. We are certainly a brand very concerned with great-tasting products and top-level nutrition, and we are proud of that.

    GQ: Have you felt supported by the government and its policies? What do you hope to see out of the election and its aftermath?

    DC: Frankly, the UK government has withdrawn a lot of support for the startup ecosystem. I am hoping a Labour government will commit to innovating and funding the UK’s alternative protein sector.

    GQ: What can we expect from The Pack for the rest of the year?

    DC: On the completion of this funding round, we will look to expand gradually into the EU market, and we are cooking up a few exciting product innovations that should get tails wagging for release later in 2024.

    The post The Pack CEO Talks Crowdfunding Campaign, UK Government & the Challenges of Vegan Pet Food appeared first on Green Queen.

    This post was originally published on Green Queen.