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Category: Vegan

  • 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.

  • German Nutrition Society Revises Health & Climate Stance on Plant-Based Diets

    dge vegane ernährung
    4 Mins Read

    The German Nutrition Society has reassessed the impacts of plant-based foods and changed its official position on veganism, noting that it can be a ‘health-promoting’ diet.

    The body responsible for creating Germany’s dietary guidelines, Deutsche Gesellschaft für Ernährung (DGE), says veganism is more climate-friendly than the average German diet and represents a “health-promoting diet”, after reevaluating its official position on plant-based foods.

    The DGE had last published a position paper on plant-based diets in 2021, but said it has now taken more than just health into account when evaluating sustainable eating patterns. Environmental impact, animal welfare, and social benefits now also form part of its revised assessment.

    There was an update in terms of the health dimension as well – previous position papers mainly looked at nutrient supply, but now, other parameters like blood lipid levels and the risk of diet-related diseases (such as cardiovascular diseases) have been included too.

    The evaluation has led the DGE to make several new conclusions, softening its stance on vulnerable population groups eating vegan, championing the planetary benefits, and endorsing the nutrition completeness of a plant-based diet.

    The move comes three months after the society updated its dietary guidelines to recommend halving meat consumption, limiting dairy intake, and eating more plant-based foods. It stated that the latter should make up at least 75% of Germans’ diets.

    Plant-based diets healthy with proper supplementation

    germany plant based meat
    Courtesy: Alex Buess/Shutterstock

    The DGE’s new position states that plant-based diets are a “health-promoting diet” for healthy adults, provided that they take supplementation for vitamin B12. It recommends a “balanced, well-planned selection of foods” and the sufficient intake of “potentially critical nutrients”, also via supplements if needed.

    One such nutrient is iodine, which is usually sourced from seafood and dairy. “Plant-based milk alternatives are rarely fortified with iodine and contain very little iodine when unfortified. Choosing a plant-based drink fortified with iodine can help ensure adequate iodine intake,” the DGE states.

    To meet iodine needs at home, the nutrition body recommends iodised and fluoridated table salt and foods made with it, as well as sea salt mixed with iodine-containing seaweed.

    Similarly, vitamin A is a crucial nutrient too, whose central active form, retinol, is found exclusively in animal products. Plant-based foods contain precursors like provitamin A carotenoids, but these are needed in much larger amounts to convert into retinol. The most important precursor is beta-carotene, which is found in deep yellow, orange and green leafy vegetables and certain fruits.

    “A sufficient supply of vitamin A in a vegan diet is, in principle, possible through the sole intake of provitamin A carotenoids, provided there are no disorders of fat digestion and the enzymes responsible for the conversion,” says the DGE.

    Another significant change in the society’s stance surrounds vulnerable populations. Previously, it explicitly did not recommend vegan diets for pregnant people, breastfeeding mothers, infants, children, adolescents, and the elderly, on the basis of limited data availability.

    But now, the DGE says it’s making “neither a recommendation for nor against” plant-based diets for vulnerable groups, based on improved but still limited data. “Even if the previous wording ‘not recommended’ should not be understood as a blanket rejection of a well-planned vegan diet, the wording chosen in the new assessment does better justice to the current data available,” it outlines.

    Vegan food better for the climate

    germany dietary guidelines
    Courtesy: Deutsche Gesellschaft für Ernährung

    The DGE acknowledges the planetary gains of a vegan diet, calling it “more environmentally friendly” than the typical mixed German diet heavy on animal products. It pointed to plant-based foods’ “great potential for reducing greenhouse gas emissions” as a factor.

    Meat production alone is responsible for 60% of global food emissions, and generates twice as much CO2e as growing plants. Germans recognise this – meat consumption fell to record lows last year, with climate and health cited as the major drivers. It came as a large EU-backed survey revealed that 59% of Germans were already eating less meat in 2022 than the year before – the joint-highest reduction in the EU.

    The country is also the largest market for plant-based food across Europe, thanks to the high percentage of flexitarians (estimated to be between 40-55% of the total population). Retailers have doubled down, with Lidl, Kaufland, Aldi and the Rewe Group (which opened a 100% plant-based store) all making vegan meat and dairy the same price as or cheaper than their conventional counterparts. Burger King announced a similar move too.

    Meanwhile, Germany’s government allocated €38M in its 2024 budget to promote alternative protein consumption and a switch to plant-based agriculture, as well as open a Proteins of the Future centre. And the country produced 17% more plant-based meat in 2023 than the year before, with its total value increasing by 8.5% to reach €583M.

    “This new position ushers in a new era in nutrition policy in Germany,” said Anna-Lena Klapp, international nutrition and health lead at non-profit ProVeg International. “It takes vegan diets out of the shadows of the policy debate and places them front-and-centre instead.”

    The Nordic nations, Taiwan and Canada have recently realigned their nutritional guidelines to better focus on plant-based foods too. France is being called upon to do the same. “We are delighted that this position has been published and we expect it to influence similar bodies around the world,” said Klapp.

    The post German Nutrition Society Revises Health & Climate Stance on Plant-Based Diets appeared first on Green Queen.

    This post was originally published on Green Queen.

  • ‘Not A Real Noun’: Thailand Proposes Labelling Ban on Plant-Based Meat and Cheese

    thailand plant based labelling
    5 Mins Read

    Thailand’s food safety regulator has published draft regulations suggesting bans on meat- and dairy-related terms for plant-based analogues.

    Plant-based meat and cheese products could face crippling labelling bans in Thailand if the draft regulations by its Food and Drug Administration (FDA) are passed.

    The government agency is tackling what it says is a dearth of supervision and guidelines surrounding alternative proteins with a series of proposed measures for these foods. It has established a special research team to study how novel foods are regulated overseas to inform and develop its own legislation and standards.

    “At present, alternative protein products are seeing popularity amongst consumers and there are many such items on the market, but the control and supervision of the safety aspect of these in Thailand still has no clear direction,”​ the FDA said, according to FoodNavigator.

    “We are embarking on a study of the current production and imports of alternative protein products in the country, and studying the related regulations [to apply this knowledge] in the development of regulations and standards in Thailand,” it added. “This will start with analysis of the plant-based protein sector in Thailand [before moving to] other alternative proteins such as insect-based, cultivated meat or fermentation.”

    As part of its draft regulations for plant-based foods, the Thai FDA has proposed a ban on certain meat- and cheese-related terms for vegan analogues.

    ‘Plant-based mince’ okay, but ‘plant-based beef mince’ not

    plant based meat thailand
    Courtesy: More Meat

    “First of all, product naming must be specified in the Thai language – additional English language labelling will be allowed, but this must be consistent with the vocabulary used in the Thai language naming,”​ the FDA said.

    It suggested that plant-based meat producers can use names that correspond with the physical characteristics of the product. For example, ‘nuggets’, ‘tenders’, ‘mince’, ‘fillets’, ‘patties’, ‘sausages’, ‘bacon’, ‘pepperoni’, ‘chunks’, ‘roast’, etc. are all fair game – so long as they’re followed by terms that make it clear they’re plant-based (such as ‘from plants’ or ‘from soy/pea’, and so on).

    These guidelines extend to certain alt-dairy products too. This means on-pack labels like ‘cheese analogue’, ‘almond milk’, ‘plant-based nuggets’, ‘soybean nuggets’ or ‘burgers made from almonds’ would all be legal.

    “However, words that will cause consumers confusion or to misunderstand the product to be made from meat will not be allowed on the labels,” the agency added. This means terms like ‘meat’ or ‘meat product’, those specifying the type of animal (such as ‘beef’, ‘pork’ or ‘chicken’), and other descriptors like ‘Angus’, Wagyu’ and even ‘clean meat’ would be prohibited.

    Essentially, ‘plant-based nuggets’ would be allowed, but ‘plant-based chicken nuggets’ would not.

    Likewise, while terms like ‘soy milk mixed with nuts’ (if it has multiple plant sources) and ‘7-grain plant milk blend’ would be legal as well, words that “do not correspond to facts or are deemed ambiguous” would be banned.

    “The term ‘dairy-free milk’ is not a real noun and cannot accurately describe plant-based milk alternatives, hence will not be allowed,”​ the FDA’s draft regulations read. “Manufacturers are also not allowed to use names generally understood to be unique to certain dairy products such as ‘Cheddar’ or ‘Mozzarella’, or phrases that indicate equivalence with conventional dairy products such as ‘yoghurt-style’ or ‘Cheddar-like’.​

    “Furthermore, any terms related to specific process names for the conventional dairy sector such as ‘whole’ or ‘skimmed’ for milk and ‘mature’ for cheese, will not be allowed.”

    Thailand’s proposed regulations are outdated

    thai union omg
    Courtesy: Thai Union

    The draft regulations also state that all plant-based products would need to display nutritional values of the food on labels, including energy values, micronutrients, and claims relating to ingredients that may affect consumer health directly or indirectly.

    The FDA’s proposal would also prohibit companies from using images, symbols or any pictorial marks that suggest the product is of animal origin, either on the front or back of the packaging label. “Pictures that showcase the characteristics of the product will be allowed – so images of nuggets or burgers will be allowed, but not a picture of a pig or cow, even if the packaging also carries a ‘meat-free’ label,” it said.

    The draft regulations entered a public consultation period that ended on June 7. It’s the latest episode in the long-running saga of restrictive regulations for plant-based meat and dairy products globally. These bans are often lobbied for by livestock interest groups, with consumer confusion a commonly cited concern.

    But studies have shown this isn’t the case, with most consumers knowing the difference between plant-based and animal-derived proteins. Plant-based companies like Tofurky, Miyoko’s Creamery, Planted, Oatly and NotCo have all won legal battles over product labelling.

    The tide is shifting too. Italy is reconsidering the ban it imposed on plant-based labels last year over fears of conflicts with local manufacturers. France’s top court suspended a similar ban by its government, while a court in South Africa ruled against upholding a strict labelling ban on plant-based food. All these examples took place this year.

    thailand vegan survey
    Courtesy: Madre Brava

    So Thailand’s proposed regulations seem ill-timed, and outdated. In actuality, its FDA should be paving the way for novel foods to thrive in the market, considering that two-thirds of Thai consumers plan to stop eating meat in the next two years, and only 9% say they wouldn’t consume alternative proteins in that period, according to a 1,500-person survey by Madre Brava.

    In fact, 40% of consumers in Thailand are willing to swap half their meat intake with alternative proteins, and 70% support a reduced tax on the latter. “If the government has a policy to seriously support the production of plant-based protein and alternative protein, both for domestic consumption and export, it would be able to correspond with the direction of both the domestic and export markets,” said Jacques-Chai Chomthongdi, Southeast Asia director at Madre Brava.

    The post ‘Not A Real Noun’: Thailand Proposes Labelling Ban on Plant-Based Meat and Cheese appeared first on Green Queen.

    This post was originally published on Green Queen.

  • Leave the Meat in the Sheets—Go Vegan in the Streets: PETA Calls For Sex Strike

    PETA is erecting—ahem—launching new ads warning that eating animal flesh can cause impotence and is calling on people to join the sex strike, and stop having sex with their meat-eating husbands and boyfriends until they go vegan. Why? A study found that men contribute significantly more to the climate catastrophe than women through their consumption of animal flesh.

    A man hangs his head while his partner looks at him--join the sex strike

    In addition, a different study published in the journal PLOS ONE found that men’s eating habits result in 41% more greenhouse gases than women’s, primarily due to their consumption of animal flesh.

    “Meaty” men need to take accountability for their actions since research shows that their impact on the climate is so disproportionately large. The easiest, healthiest, and kindest way to do this is by going vegan.

    Leave the Meat in the Sheets—Go Vegan in the Streets

    PETA urges lovers everywhere to ditch deadly animal flesh and reach for vibrant vegan foods instead. Each person who goes vegan spares nearly 200 animals every year and reduces their own risk of suffering from cancer, heart disease, strokes, diabetes, obesity, and issues in the bedroom.

    According to the United Nations, about a third of human-caused greenhouse gas emissions are linked to food production and the largest percentage of these emissions come from the meat and dairy industries. The production of vegan foods—such as fruits and vegetables, whole grains, beans, peas, nuts, and lentils—require less energy, land, and water.

    Take PETA’s 3-Week Vegan Challenge

    The post Leave the Meat in the Sheets—Go Vegan in the Streets: PETA Calls For Sex Strike appeared first on PETA.

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

  • How Michelin-Starred Restaurant Mia Created a Vegan Tasting Menu All About Vegetables

    vegan michelin star restaurants
    6 Mins Read

    Mia, one of Bangkok’s newly crowned Michelin-starred restaurants, is catering to vegans and vegetarians with dedicated tasting menus. But you won’t find any plant-based meat here.

    Bib Gourmands are a big thing in Bangkok. It’s a Michelin marker of places with great food without the prohibitive prices of the high-end, starred eateries the tyre manufacturer has become famous for. It’s a sign of pride in the Thai capital, something I discovered during my three weeks there earlier this year.

    A bunch of the Bib Gourmand places cater to vegans – from perhaps the most famous Pad Thai restaurant in the world, to a mango sticky rice stall – but if you’re after luxury dining as a plant-based eater, the options are few and far between.

    At Soi 26 in Sukhumvit – Bangkok’s bustling district lined with malls, street food, the metro, red lights, and bars – Pongcharn ‘Top’ Russell and Michelle Goh are hoping to change that. At Mia, one of Thailand’s newest Michelin-starred restaurants, the emphasis is on inclusivity… and vegetables.

    bangkok michelin star restaurants
    Courtesy: Mia

    The fine-dining establishment gives an Asian tint to European cuisine, and has three tasting menus: one for meat, one vegetarian, and one vegan. “[Ever] since we were doing a tasting menu, we’ve always had a vegan menu,” Goh tells me. “And the reason for that is, I used to go out with my friend who was vegan and we would go to non-vegan restaurants, and I always felt like what they were able to offer her was a very small selection. And it was kind of sad.”

    So catering to different diets was top of mind for Goh, who hails from Malaysia and is the country’s youngest woman to earn a Michelin star, and Russell (an alum of London’s Gauthier Soho). The idea was to have a place where non-vegans could come with vegans and “still have a fantastic experience”.

    What a Michelin-starred vegan tasting menu looks like

    Mia’s eight-course vegan menu starts with a small bite, followed by four snacks, bread, two cold starters, a hot starter, two mains, a pre-dessert, a dessert, and finally, bite-sized petit fours. Some highlights include Campari spritz granita, printed-open ravioli, and a signature Snickers bar.

    mia restaurant bangkok
    Courtesy: Mia

    The current main course is a roasted Jerusalem artichoke with a truffle-ponzu dressing. “We want to have something that is more meaty for our main course,” explains Goh. “We roast a whole Jerusalem artichoke and what you get is that really earthy flavour, and we pair it with the truffle dressing to amp up the umami and earthy tones.”

    She adds: “But we also have some fresh herbs that go on top, so we use watercress to add the peppiness… some radicchio to add bitterness, and… some prune puree on top to add sweetness.
    “So when you have it all together, it’s kind of like a heavier, meatier dish without having any meat in it.”

    One of Goh’s favourite dishes on the menu is the Snickers bar, given her love for a chocolate-peanut-caramel profile. “We make a coconut dulce de leche as our caramel base, [which is] just a reduction of coconut cream with coconut sugar, and then it gets reduced into this kind of toffee texture,” she says.

    michelin green star
    Courtesy: Mia

    “We pair that with our homemade peanut cream, so it’s like peanut butter but we make ours in-house. After that, we have a chocolate crumble made from dark cocoa powder, and also some peanut maltose. We take maltodextrin – which is like a starch – and we emulsify that with our peanut-infused oil to give it that really roasted peanut flavour, and that acts as our crumble.

    “After that, we have our candied peanuts. And the last thing on top is our dark chocolate sorbet. [This] is made only with water, a little bit of glucose, 70% dark chocolate and also some cocoa powder.”

    Vegetables over meat analogues

    Goh believes guests can expect a full Michelin-star fine-dining experience, “regardless of the fact that this is a plant-based menu”. “We have had quite a few people come in who are not vegan and have tried our vegan menu, and have felt that it was like any other fine-dining tasting menu out there… You really, really don’t feel like you’re missing out,” she says.

    vegan michelin star
    Courtesy: Diego Arenas

    The menu is based on seasonal produce, and changes three to four times a year. So for the spring season, there’s a taco with green asparagus, a white asparagus-macadamia tart, a grilled fennel steak, and the artichoke main. “We find what is seasonal at the time, and then we try to highlight those fruits and vegetables in a way that it’s the main focus of the dish, and we find complementing flavours to go along with that,” says Goh.

    As evidenced by the ‘meaty’ Jerusalem artichoke, the spotlight on vegetables was a conscious decision. “It’s just a personal preference, but I don’t really like a lot of meat substitutes. And also, I feel from a fine dining perspective, meat substitutes don’t really add value to a dish,” she explains. She and Russell endeavour to prepare vegetables in a way that’s “unique, delicious, hearty”, and doesn’t feel like just “a plate full of garnishes”.

    mia bangkok
    Courtesy: Diego Arenas

    While offering meatless menus is a good sign of inclusivity, having meats like foie gras or caviar doesn’t bode well with the planet. “We are by no means going for a Green star,” Goh says when I mention the climate aspect. “But we do try to make more conscious decisions in our restaurant to limit food waste and… farming practices. Although it is not our main goal, it is something we do try to improve wherever we can. However, we are still a modern European restaurant, so I don’t really see us never using foie gras again.”

    Catering to consumer trends

    But has Mia noticed a greater demand for plant-based options from its patrons? “People are starting to become more health-conscious and more environmentally conscious, and because of that, a lot of people are switching to plant-based diets,” says Goh. “That’s why we have seen quite an increase in our demand for it.”

    The lack of plant-based meat also speaks to consumer trends. A 1,500-person survey by Madre Brava in January found that while 72% of Thai people are aware of traditional plant proteins like tofu and seitan, much fewer (43%) know about meat analogues. And of those who do, 63% believe meat alternatives are healthier, but 70% find them too processed.

    vegan tasting menu
    Courtesy: Mia

    So presenting vegan tweezer cuisine in an accessible and familiar way is key for restaurants like Mia. The poll also showed that the often-higher price of meat analogues is a barrier for 64% of the respondents. By eschewing these products, Mia is able to offer its vegan tasting menu for a lower price than the one with meat.

    The plant-based tasting menu ฿4,450 ($121) plus taxes, while the meat-based option sets you back ฿4,850 ($132). The price difference comes from the presence of expensive animal products like caviar, beef and foie gras on the latter. “Our plant-based menu does feature a lot of imported vegetables and fruits, which do contribute to the price as well,” says Goh.

    She adds: “What we would like to highlight is the true flavour and complexities that we’re able to extract from cooking fruits and vegetables in such different ways.”

    The post How Michelin-Starred Restaurant Mia Created a Vegan Tasting Menu All About Vegetables appeared first on Green Queen.

    This post was originally published on Green Queen.

  • Tender Food Closes $11M Series A Round, Inks Fast-Food Deal for Fibre-Spun Vegan Meat

    4 Mins Read

    Massachusetts-based plant-based meat company Tender Food has raised $11M in a Series A funding round, and secured a contract with local vegetarian QSR chain Clover Food Lab.

    Tender’s Series A investment was led by Rhapsody Venture Partners, with Lowercarbon Capital and Safar Partners returning alongside new investors Claridge Partners and Nor’easter Ventures. It brings the startup’s total capital raised to $23M, following a $12M seed round in 2022.

    The funds will help Tender expand its production capacity at its new facility to millions of lbs, commercialise its first products at scale, lower manufacturing costs even further, and develop new meat products.

    Additionally, they will be used to meet the demands of meatless fast-food chain Clover Food Lab, which is Tender’s latest foodservice customer, having introduced the latter’s meat analogues in all 13 of its restaurants (situated around the Boston area) in May.

    Cotton candy tech creates ‘hyperrealistic’ meat analogues

    tender food funding
    Courtesy: Tender Food

    Formerly known as Boston Meats, Tender’s plant-based meat stands out for the way it’s produced – it leverages a fibre-spinning technology licensed from Harvard University, which it spun off from in 2020.

    Akin to how cotton candy is made, plant protein fibres are spun to create structured cuts of meat, which results in what the startup calls “hyperrealistic, nutritious, affordable” meat analogues like beef short rib, pulled pork, chicken breast, and crab.

    The startup suggests that its meat analogue range “leapfrogs” current market-leading products by the likes of Impossible Foods and Beyond Meat.

    “Consumers are largely disappointed with plant-based meat products in the market – they’re too expensive, they don’t taste good, and are mostly limited to burgers and sausages with long, unrecognisable ingredient lists,” said Christophe Chantre, co-founder and CEO of Tender.

    “We need new technologies to address these challenges and drive meaningful adoption in this category, which is crucial for decarbonising our food system. Our technology allows us to create healthy products that taste great, have the structure and feel of animal meat and are much cheaper to produce.”

    The startup’s patented technology aims to replace the extrusion processes traditionally seen in plant-based meat, and ultimately animal agriculture. “Our production costs are already low today and we have barely started scaling,” Chantre added. “Offering products that compete with animal meat on price is critical for this industry to grow.”

    Tender strengthens leadership while exploring hybrid meat

    Courtesy: Clover Food Lab

    Tender’s vegan meat and seafood products have been featured in restaurants and universities around the Boston area, including Saus Boston, Wusong Tiki Bar, and the Olin College of Engineering.

    Clover Food Lab will feature the Tender fried chicken and pork as toppings on its bowls. “We’re a popular vegetarian chain, so, as you can imagine, we try a lot of new plant-based products. Tender’s stood out from the start – it’s innovative, it’s tasty, it’s a great addition to our grain bowls and salads,” said Chris Anderson, senior VP at Clover Food Lab. “And most importantly, we’re hearing lots of positive feedback from our customers – 90% of whom are meat-eaters.”

    To advance its mission to decarbonise the food system, Tender has also received a grant worth nearly $1M from the US National Science Foundation for R&D into hybrid meat (a combination of cultivated meat and plant-based ingredients). The startup will collaborate with the Kaplan Lab at the Tufts University Center for Cellular Agriculture to explore if cells can enhance the flavours, aroma and nutrition of its plant-based meats, and whether hybrid products are commercially viable.

    Moreover, Tender recently appointed former Oatly North America president Mike Messersmith to its board of directors. Messersmith oversaw the oat milk giant’s US launch in 2017 and built its brand from the ground up in the region, and Tender aims to use his industry experience to help accelerate its own commercialisation plans.

    It isn’t the only company using fibre-spinning technology for alternative proteins – Germany’s Project Eaden is doing the same. Research has highlighted the importance of texture in plant-based meat. A global survey in 2022 found that while meat analogues’ texture is as important as conventional alternatives for 75% of consumers, only about 60% were actually satisfied with it.

    And a recent US poll found that only 16% of Americans would purchase plant-based meat products for their taste and texture attributes. In restaurant settings too, texture is the second-biggest reason deterring consumers from choosing meat analogues, chosen by 42% of respondents.

    The post Tender Food Closes $11M Series A Round, Inks Fast-Food Deal for Fibre-Spun Vegan Meat appeared first on Green Queen.

    This post was originally published on Green Queen.

  • THIS Receives £20M Series C Investment to Launch New Plant-Based Meat Offerings

    this plant based funding
    4 Mins Read

    UK plant-based meat startup THIS has raised £20M ($25.4M) in a Series C funding round to expand its product range and drive profitability on its core offerings.

    THIS, the London-based producer of meat analogues, has closed a £20M Series C round led by European impact investor Planet First Partners.

    The financing involved a combination of primary and secondary equity financing, and brings total investment into the startup to £35M ($44.5M). Its previous investors include BGF, Backed VC, FiveSeasons Ventures, Idinvest Partners, Manta RayVentures, Seedcamp, ITV and footballer Chris Smalling (among others).

    The development comes just as THIS’s ready-to-eat Chicken and Bacon Wrap (exclusive to WH Smith) was recalled in connection with the E. coli outbreak in the UK, which has affected more than 200 Brits. The Food Standards Agency said the recall was a “precautionary step” and that E. coli “has not been detected in the product”.

    THIS drives Planet First Partners’ sustainability push

    plant based meat uk
    Courtesy: THIS

    THIS will use its latest investment to accelerate growth in its home market and roll out new product lines that cater to “evolving consumer health preferences”. In the UK, health is the main driver of plant-based meat consumption, with 39% of Brits saying so in a survey last year. This focus was highlighted in its TV campaign with food critic Grace Dent in October.

    The company will also continue to boost profitability on its core products, which include chicken, beef, pork and lamb analogues. Its growth strategy will be led by new CEO Mark Cuddigan (formerly of Ella’s Kitchen), who took over from founders Andy Shovel and Pete Sharman in February (both remain involved in the business).

    “We are excited to welcome Planet First Partners into the THIS family,” said Cuddigan. “Our partnership will be key as we continue to lead a revolution through our plant-based food to protect animals and the environment, growing brand love to become market leaders in the UK.”

    It marks the first investment through Planet First Partners’ Farm 2 Fork vertical, which aims to support planet-friendly agriculture and food systems, and complements previous investments in green energy and sustainable cities. It’s spearheaded by executive chairman Frédéric de Mévius, who also founded Verlinvest, an investment vehicle that built brands like Oatly and Vita Coco.

    The find is classified under Article 9 of the EU’s Sustainable Finance Disclosure Regulation, which stipulates sustainability is the primary objective for portfolio companies. Its capital injection into THIS will see it take two seats on the board, and contribute to the increased adoption of plant-based diets, helping prevent the conversion of biodiversity-rich landscapes and release land for ecosystem restoration.

    “We believe the company is uniquely placed to capitalise on growing consumer preferences for sustainable and healthy food alternatives, whilst supporting the environment,” said de Mévius. “I am personally excited to put my experience as a consumer investor behind a sustainable brand that is totally aligned with our fund’s sustainability objectives and the UN Sustainable Development Goals.”

    THIS is working on tofu-like superfood

    this isn't chicken thighs
    Courtesy: THIS

    The Series C round follows a year of rapid expansion for THIS, which claims to be the fastest-growing plant-based meat brand in the UK. Its sales were up by 46.6% last year, and volumes rose by 66.6%, according to NielsenIQ data for the Grocer’s Top Products survey, reaching annualised revenue of £24M ($30.5M).

    The company says it is the third-largest meat analogue brand in the UK, and has witnessed strong repeat sales in the Big Six supermarkets (Tesco, Sainsbury’s, Asda, Morrisons, Aldi and Lidl). While it became famous for its vegan chicken pieces, it has continued to introduce new lines in the last few years. This year alone, it has launched vegan chicken thighs, chicken breast, chicken shawarma, frozen beef mince, as well as skin-on chicken wings in collaboration with BrewDog.

    THIS has also streamlined its operations, consolidating its production from 17 sites to just three. This involved combining its lab and office spaces into one London site, with production facilities in Northern Ireland and Rochester, England. It is additionally making operational enhancements to improve its gross margins each quarter.

    “In terms of our profitability, the team has transformed the business in the last 12 months,” Cuddigan told Sifted last month. “We have transformed our margin, but we need to go much further to become a sustainable business.” The business is aiming to have its first profitable quarter this year.

    The UK saw retail sales in the larger meat-free category dip by £38.4M ($48.8M) last year. But the country’s largest grocer, Tesco, reported a 20% hike in sales of plant-based steaks and chicken breasts since the start of 2024, with purchases of meat-free burgers increasing by 10% compared to 2023. Even traditional plant proteins like tofu and tempeh grew by 20%.

    Speaking of, Cuddigan has hinted at the new products in the pipeline for THIS, telling Sifted that THIS is developing a plant-based ‘superfood’ for consumers to use as an ingredient in a number of ways – akin to tofu, but with more nutritional value than anything currently available on the market.

    “As consumer awareness of environmental and ethical concerns surrounding meat consumption grows, we’re seeing continued interest in plant-based products, particularly with a lean towards health-focused choices and an ingredients list people recognise,” he said.

    The post THIS Receives £20M Series C Investment to Launch New Plant-Based Meat Offerings appeared first on Green Queen.

    This post was originally published on Green Queen.

  • 9 of the Best Asian Instant Ramen Noodles That Are Accidentally Vegan

    vegan instant ramen
    7 Mins Read

    Sometimes, all you want to do is boil some noodles and call it a day – here are nine of the best instant ramen products that just happen to be vegan.

    Like Maisie Peters, I could have noodles for breakfast. In fact, I’ve done so many a time. In fact, growing up where I did, a bowl of Maggi was the cure of all troubles, and at all times. Breakfast? Lunch? Afternoon grub? Dinner? Midnight snack? Any time and every time.

    Instant noodles represent a comfort factor like no other, and as I’ve discovered more and more brands, I’ve also realised just how many brands make variants that are automatically vegan.

    Whether you’re after something soothing, spicy, soupy, or a combination of all of the above, we’ve gathered the best-tasting instant ramen suitable for people on a plant-based diet.

    Fair warning: this is not an exhaustive list, and it doesn’t include cup noodles. And it’s always important with ‘accidentally vegan’ products to check the ingredient lists – these can vary in different countries, which means the noodles in this list may not be vegan in certain countries.

    With that out of the way, here are nine of the absolute best instant ramen products that happen to be vegan.

    Indomie Mi Goreng

    indomie
    Courtesy: Indomie

    Indomie is an Indonesian staple. You’ll find vendors on city streets literally selling these instant noodles as a dish – and who can blame them? These are awesome.

    While there are multiple products in its lineup that are suitable for vegans, its signature Mi Goreng stands out. It comes alongside four separate packets containing seasoning powder, kecap manis (sweet soy sauce), chilli sauce and fried onion oil. These noodles aren’t meant to be eaten as a soup, so draining is recommended.

    Salty, sweet, umami and with a hint of acidity and spiciness, you can have a bowl of Indomie ready to go in three minutes. If you’re concerned about E numbers, Indomie says there are no animal products in this product, making it suitable for vegans.

    Nongshim Shin Ramyun

    shin ramyun
    Courtesy: Nongshim

    South Korea’s largest instant noodle brand, Nongshim has a huge range of instant ramen – and they’re all MSG-free, if that’s an important factor for you. Its original offering, Shin Ramyun, is also one of its best.

    If you visit a grocery aisle crowded with instant ramen, it will be hard to miss Shin Ramyun, which stands out with its bright red packaging, an indicator of the broth inside. The soupy noodles can be cooked within four minutes – go for these if you’re after some heavy metal flavours, so to speak.

    Salty and spicy is the name of the game here, with a flavourful broth and bits of shiitake mushrooms and spring onions providing you with a playful textural contrast.

    Paldo Jjajangmen

    paldo jjajangmen
    Courtesy: Paldo

    Staying in the Korean realm for a second, this one is vastly different from the other noodles appearing on this list. Paldo, another giant in the space, makes a number of vegan-friendly products, but its version of jjajangmyeon – the addictive black bean noodles – really does take the cake.

    If you’re after something more earthy, rather than spicy and in your face, the Paldo Jjajangmen noodles may be what you’re looking for. The Korean-Chinese dish comes with a black bean sauce sachet, and contains soy sauce, ginger and onion extracts, spices, potatoes and cabbage.

    These noodles are somewhere between soupy and dry, with the package instructions recommending you reserve a few tablespoons of water after boiling the noodles for five minutes.

    Maggi 2-Minute Noodles

    maggi
    Courtesy: Bloomberg/Getty Images

    An instant noodle classic, Maggi may mean different things to you depending on where you grew up, but for at least 1.4 billion people, it’s the name of Nestlé’s Indian-inspired instant ramen.

    These noodles are famous for a “two-minute” claim, although it usually does take slightly longer to cook them through. There are many variants and flavours now, but the original is still the best. And it has always been vegetarian to cater to India’s huge meatless population, but this also happens to be vegan.

    Expect a spicy, masala-packed umami bomb that will always leave you wanting more. There are no dehydrated vegetables – just noodles, seasoning, and a good time. As for soupy or dry, that’s a never-ending debate among Indians – and it’s also the beauty of it.

    Nissin Demae Ramen Spicy

    nissin ramen
    Courtesy: Nissin/Titus Group

    The spicy name might deceive some, but Nissin’s entry in this list still more than holds its own. The brand that invented instant noodles does have other vegan products too, but Demae Ramen Spicy stands out for its flavour and versatility as both a soupy and dry dish.

    These noodles are heavy on the salt and come with a packet of toasted sesame oil that balances the flavours. You can cook them in just three minutes, and while you can choose to go dry (which will have a nice concentrated flavour), most think the broth is the best part.

    Samyang Buldak 2x Spicy Hot Chicken Flavour Ramen

    samyang noodles
    Courtesy: Samyang/Clauii Campos/CaptureNow

    Okay, so this one’s hot. Korean brand Samyang Foods’ Buldak Chicken Flavour Ramen is famed for being one of the spiciest instant noodles on the market. The 2x Spicy is rumoured to have somewhere between 8,000 to 10,000 Scoville Heat Units (SHU) – for context, that’s the upwards end of a raw jalapeño or one of the milder Serrano chillies.

    These noodles contain artificial chicken seasoning and vegan chicken pieces made from seitan, with a host of other spices like garlic powder, yeast extract, red pepper powder, black pepper and curry powder. Plus, there’s no MSG.

    They’re meant to be dry, with a three-minute boil time followed by a two-minute stir-fry with the seasoning packets, which include roasted sesame and lavender.

    Koka Spicy Stir-Fried Noodles

    koka noodles
    Courtesy: Koka/Bianca Marie Arreola/Corelens

    Another one in the dry, spicy noodle camp, Koka makes Oriental-style noodles and has an array of vegan-friendly offerings. Its signature product is the Spicy Stir-Fried Noodles, which – as instant noodles go – has a relatively shorter ingredient list.

    These noodles are said to be ready in two to three minutes, and come with a dry seasoning packet and flavouring oil. They’re slightly smoky, as well as quite peppery garlic-forward, with the chilli lingering at the back of your mouth.

    Itsuki Kyushu Tonkotsu Artificial Pork Ramen

    vegan ramen
    Courtesy: Itsuki

    Right on the other end of the spectrum lies Itsukki’s instant tonkontsu ramen. Soupy, rich flavours with deeply meaty accents, these Artificial Pork-flavoured noodles can be made in two-and-a-half minutes.

    The result is a thick, creamy ramen broth, thanks to the use of soy milk powder, with soy sauce, garlic, cabbage extract and onion powder rounding out the flavour base. The noodles themselves are the right combination of chewy and soft – but not overly so.

    The vegan pork-flavoured instant Itsuki Kyushu Tonkotsu Ramen is perfect for cold winter nights when all you want is a soothing bowl to tuck you in.

    Bonus: Nongshim Soon Veggie Ramyun

    soon veggie ramen
    Courtesy: Nongshim

    We classed this as a bonus because the Soon Veggie Ramyun isn’t accidentally vegan – it’s intentionally so. Nongshim’s second entry in this list is a highly loved instant noodle product among plant-based eaters, and like its signature Shin Ramyun, easily distinguishable on the shelf, thanks to its light-green and white packaging.

    These noodles are also the only other product here to not contain MSG, with a mildly spiced broth flavour with red pepper, shiitakes and a host of aliums. Flakes of dried choy sum and carrots provide a nice crunch, which can be rehydrated alongside the noodles within four to five minutes.

    The post 9 of the Best Asian Instant Ramen Noodles That Are Accidentally Vegan appeared first on Green Queen.

    This post was originally published on Green Queen.

  • Vegan McFlurry: McDonald’s Rolls Out Dairy-Free Ice Cream in the UK

    mcdonald's vegan ice cream
    3 Mins Read

    McDonald’s is trialling a new line of dairy-free ice creams in select UK restaurants, with a potential nationwide launch slated for 2025.

    Another vegan McFlurry is here – sort of.

    McDonald’s has just launched the Scoop, a dairy-free ice cream range certified by the Vegetarian Society. It’s available in two flavours: Choco and Strawberry.

    The new desserts – made from rice milk – are being rolled out as part of a trial in the UK. If successful, we could see the Scoop permanently at locations nationwide.

    But that’s not all: the fast-food giant is also trialling the McFreezy, a frozen ice dessert that resembles a Calippo ice pop.

    mcdonald's vegan
    Courtesy: McDonald’s/Obrázky Uživatele Lukas Gojda

    Where will McDonald’s vegan Scoop ice creams be available?

    The vegan Scoop ice creams will be available at 52 locations to start with, all in the northwest of England. These include select stores in Manchester, Oldham, Failsworth, Stockport, Salford, Bury, Ardwick and Rochdale, among others.

    McDonald’s describes the ice creams as “deliciously smooth and creamy”, which will be served in a tub just like a McFlurry, sans the toppings. They’ll cost £1.59, and the trial runs from June 12 to September 3. The aim is to launch the Scoop across the UK in 2025 – that is, if the ice cream machines aren’t broken.

    Alongside rice, the plant-based ice creams are made from a base of coconut oil, glucose syrup, sugar and dextrose, with emulsifiers, thickeners and flavourings rounding out the ingredient list.

    While the serving size of the vegan desserts is unclear, the chocolate-flavoured Scoop contains 94 calories per portion, 4g of fat (3.3g of which is saturated fat), and just under 8g of sugar. In comparison, a Mini Maltesers McFlurry has 133 calories, 5g of fat (3.4g saturated) and 17g of sugar.

    Meanwhile, the McFreezy combines fruit juice and purée and is available in orange or mango-pineapple flavours. Apart from concentrated juices and purées, they contain stabilisers, citric acid and flavourings.

    These will be available in 187 McDonald’s locations in the northwest (including Cheshire, Cumbria, Greater Manchester, Lancashire, and Merseyside), and select locations in Ireland.

    McDonald’s dairy-free performance in the spotlight

    vegan mcflurry
    Courtesy: McDonald’s/Jakub Gojda

    Vegan ice cream has had a rocky few years in the UK. Yearly sales in retail were already down by 2% in 2022, and this followed the withdrawal of products by multiple companies. Ben & Jerry’s took its Peanut Butter & Cookies off shelves, for example, while Oatly discontinued its entire line of oat milk ice creams in the UK.

    “We launched an ice-cream tub which has been successful, was on sale in many markets, and does very well for Oatly,” a brand spokesperson told FoodNavigator. “But it didn’t hit the milestones we expected from a UK perspective.”

    From a foodservice perspective, how McDonald’s vegan ice cream fares will be interesting to see. This is not the first time the fast-food behemoth has introduced a dairy-free ice cream. In 2022, it launched vegan versions of the iconic McFlurry in Germany in two flavours (including a KitKat version).

    While those flavours are no longer on the menu, McDonald’s Germany continues to offer the range. Its plant-based McFlurry is now available in a plain chocolate flavour, and there’s also a dairy-free chocolate McSundae.

    Germany and the wider European market have been successful for McDonald’s vegan offerings, with the McPlant burger (made with Beyond Meat’s beef) continuing to gain popularity, unlike in its home market in the US.

    Within the UK, the McPlant is joined by a Vegetable Deluxe burger, a Spicy Veggie wrap, and Veggie Dippers as meatless options. The Scoop and McFreezy mark its first foray into the non-dairy world in the country.

    The post Vegan McFlurry: McDonald’s Rolls Out Dairy-Free Ice Cream in the UK appeared first on Green Queen.

    This post was originally published on Green Queen.

  • Federal Program Will Cover More Plant-Based Foods on June 17—What This Means for Mothers and Children

    As the U.S. Department of Agriculture’s Food and Nutrition Service reports, 6.6 million women and children will have expanded access to vegan staples through the Special Supplemental Nutrition Program for Women, Infants, and Children (WIC), which helps low-income parents, pregnant people, and children access healthy foods.

    Which vegan foods will WIC now cover?

    Plant-Based Dairy

    Glass of soymilk and small wooden container of soybeans

    Say hello to vegan cheeses, milks, and yogurts. Previously, the program covered only certain soy milks, but under the update, coverage of plant-based dairy will be expanded. Now, benefits recipients will be able to buy cheese and yogurt that aren’t cruelly obtained.

    The Ultimate Guide to Our Favorite Plant-Based Milks

    Increased Fruit and Veggie Allotment

    The allotment for fruits and vegetables will be boosted by up to four times its previous limit. This is huge. This will allow program recipients to further reap the nutritional benefits of whole fruits and veggies.

    Leafy green vegetables are rich in nutrients such as calcium, iron, and vitamin C. Fruits contain essential vitamins, slow-release carbohydrates, and other healthy compounds.

    10 Veggies Healthier Than Kale

    Canned Beans

    WIC will now cover canned beans. Previously, the program only covered dry beans, which require more prep time and labor to cook. This change will make beans—a staple food around the world—much more accessible to those most in need.

    Beans really do have it all. They are high in protein and fiber and contain several healthy nutrients, including iron, magnesium, and potassium.

    Seasoned Refried Beans

    Three-Bean Summer Salad

    Expanded Coverage of Whole Grains

    We’ve known for some time that whole grains have more nutrients and fiber than their processed counterparts and are therefore healthier. The program will now cover quinoa (a powerhouse “superfood” grain), blue cornmeal, and other whole grains.

    Quick, Cheap Spanish Quinoa

    All Mothers and Babies Will Benefit From the WIC Changes

    The changes to this vital program will help humans and their children get the nutrition they need without exposing them to the health hazards of animal-derived ingredients. The new options will also allow the program’s participants to protect animal mothers and their babies from the cruel conditions on farms.

    photo of a cow, enclosed in iron bars stands, standing next to her dead calf

    Farms treat mothers and babies like objects. Workers forcibly impregnate animals, separate them from their babies, and kill them once their bodies wear out from repeated pregnancies. Workers take the vulnerable babies, mutilate them (usually without painkillers), and confine them for the rest of their lives.

     Mother Cows

    On dairy farms, mother cows have been known to try hiding their calves and frantically chase after and call for them when they’ve been taken. No mother deserves to experience the terror and heartbreak of seeing her baby torn away, never to return.

    Mother Pigs

    On pig farms, workers confine sows to crates so cramped that they can’t even turn around. A few weeks after piglets are born, workers take them from their distraught mothers and chop off their tails and snip off the ends of their teeth with pliers—without any painkillers.

    Mother Chickens

    Chickens exploited for their eggs, called “laying hens” by the industry, spend their lives crowded together inside wire cages with no room to spread their wings. This intensive confinement can cause them to peck at each other out of frustration, so workers often cut off part of their sensitive beaks. Once their exhausted bodies no longer produce enough eggs, workers load them onto trucks and send them to slaughter.

    Read the stories of other animal mothers.

    On farms, animal mothers and their babies are forced to endure a lifetime of abuse. Going vegan is the only way to end this cruelty.

    It’s Easier Than Ever to Go Vegan!

    Thankfully, it’s easier than ever to be vegan on a budget. Order PETA’s free vegan starter kit, which includes nutrition guides and easy, frugal recipes that support the nutrition needs of all families.

    Get Your Free Vegan Starter Kit

    More Resources

    The post Federal Program Will Cover More Plant-Based Foods on June 17—What This Means for Mothers and Children appeared first on PETA.

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

  • Future Food Quick Bites: DoD v Cattlemen, Non-Dairy Footballers & Vegan in the Bronx

    impossible hot dog
    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 Alpro’s collaboration with Peter Crouch, a new alternative protein jobs platform, and a host of university-related news.

    New products and launches

    In the UK, Alpro has partnered with Peter Crouch to kickstart its new Alpro Plant Protein Morning Trials campaign. The former England footballer tests celeb fitness routines, including waking up at 2:30 AM, multiple gym sessions, and plunging into ice baths to promote the recently extended Plant Protein range.

    peter crouch alpro
    Courtesy: Alpro

    Also in the UK, there’s a new musical about the meat industry. Mad Cow will be coming to Canterbury’s new fully vegan Garlinge Theater next month.

    Swiss meat analogues maker Planted has rolled out its fermentation-derived steak in Switzerland at Coop and in Germany at Rewe stores.

    Belgian startup Bolder Foods is continuing to showcase its biomass-fermented cheese prototypes, with investors and entrepreneurs getting a taste of its product at an event hosted by ingredients leader Givaudan.

    plant based news
    Courtesy: Ilana Taub/LinkedIn

    San Francisco-based startup Impact Food has announced its sushi-grade plant-based salmon, with wholesale pre-orders running now. The product premiered at Oisixs Ra Daichi’s annual World Oceans Day event in sashimi and nigiri formats in Japan.

    That’s not all for vegan salmon this week – German alt-seafood producer BettaF!sh has also entered the space with SAL-NOM, a hot smoked salmon analogue made from seaweed. It retails for €3.29 per 130g jar, and will be launched as a tinned SKU too in the summer.

    As part of its roster of new mini-campaigns, Veganuary ran its Choose Fish-Free Week from June 3-8, shedding light on alternative seafood brands and recipes. A BBQ Month and Choose Dairy-Free Week will be next.

    veganuary choose fish free week
    Courtesy: Veganuary

    Israeli 3D-printed meat producer Redefine Meat has rolled out its New Meat range of lamb kofta mix, pulled beef, pulled pork, burgers, beef mince and bratwurst in German retail via e-tailer Velivery.

    Hybrid meat maker Mush Foods has partnered with French specialty meat purveyor Dufour Gourmet to introduce a charcuterie range made from its 50Cut mycelium meat. Offerings include a bratwurst, breakfast sausage, Italian-style sausage, and chicken sausage.

    Californian food tech company MeliBio‘s vegan honey, which retails in some parts of Europe under the Better Foodie brand name, is now available in Switzerland and Liechtenstein through a distribution deal with Swiss wholesaler Honeydew.

    vegan honey
    Courtesy: Better Foodie

    Fellow Californian startup Upside Foods served its cultivated chicken at Industry Only LA, as part of buffalo chicken bao buns and cold sesame noodles.

    In the US, catering giant Sodexo and the University of Cincinnati have introduced 513 Culinary Group, an immersive campus dining venture to spotlight inclusivity and local ingredients. The partnership entails new menu options with more plant-based foods and special care given to allergens.

    If you’re in New York, the Fordham Plaza is hosting the Bronx Vegan Bazaar every third Saturday from noon to 6 PM starting this weekend on June 15.

    questlove cheesesteak
    Courtesy: Stella Artois

    The Roots drummer Questlove partnered with Stella Artois to host the Questlove’s Cheesesteak Diner pop-up, which features Impossible Foods’ beef. It was the first event of the beer brand’s Let’s Do Dinner: Summer Series, which brings together food, lifestyle and entertainment platforms.

    Speaking of which, Impossible Foods‘ new beef hot dog has made its way into Safeway stores in California and Jewel-Osco locations in Chicago – and it’s gone straight into the meat aisle.

    beanless coffee
    Courtesy: Jake Berber/LinkedIn

    And Singaporean beanless coffee startup Prefer has moved into the frozen world with a gelato launched in partnership with local dessert parlour Aphrodite Waffles and Gelato. The ice cream uses Prefer’s bean-free coffee concentrate.

    Finance and company updates

    Accelerator programme ProVeg Incubator has announced its latest cohort of alternative protein startups, featuring Atlantic Fish Co, Optimised Foods, Friends & Family Pet Food Company (all US), AIProtein (Egypt/US), and Fisheroo (Singapore). The initiative has also been extended from 12 weeks to 20.

    Danish startup EvodiaBio has raised €7M to produce natural aromas for the food industry using precision fermentation. Its tech can improve the taste of non-alcoholic beer by producing yeast-derived ingredients that recreate the taste of hops.

    the better meat co
    Courtesy: The Better Meat Co

    Fellow fermentation company The Better Meat Co has slashed the production costs of its mycoprotein, which is now on par with commodity beef when manufactured at scale.

    Germany’s Veganz Group – which makes plant-based dairy, meat and snack products – has confirmed the drawdown of a grant from the State of Brandenburg’s investment bank to construct a new facility in Ludwigsfelde.

    Fellow German company Tälist has introduced AltProtein.Jobs, an AI-led ‘matchmaking’ platform to connect employers with prospective candidates in the future food sector. Its algorithm has made 2,000 matches with a 9+ score, 9,400 with 8+, and 25,000 with a 7+ rating.

    alt protein jobs
    Courtesy: Tälist/Green Queen

    The US Department of Defense has released a call for alternative protein funding proposals under BioMade, the public-private biomanufacturing consortium, with projects receiving between $500,000 to $2M. One of its key focus areas is on fermentation-derived and cultivated proteins for military rations. It has already spawned an outraged response from a cattle association.

    Research and policy developments

    Researchers at the United Arab Emirates University and the National University of Singapore have teamed up to explore novel plant protein sources that can be incorporated into meat analogues for better taste, texture and nutritional attributes.

    In the US, Western Oregon University has signed the Humane Society of the United States‘ Forward Food Pledge, committing to transition its campus dining menus to 50% plant-based meals by 2027.

    future food quick bites
    Courtesy: Nottingham Trent University

    In more university news, the UK’s Nottingham Trent University has launched a master’s degree in smart agriculture, which will explore how AI, vertical farming and precision agriculture can enhance food security and reduce energy costs. Students will develop ‘recipes’ to produce food crops much more rapidly than currently possible outdoors.

    Finally, plant-based food company Strong Roots conducted a 1,000-person survey in the US, the UK and Ireland to find that 52% of consumers are more likely to purchase products with carbon footprints on their packaging, and 82% want to be informed about businesses that contribute to climate change.

    Check out last week’s Future Food Quick Bites.

    The post Future Food Quick Bites: DoD v Cattlemen, Non-Dairy Footballers & Vegan in the Bronx appeared first on Green Queen.

    This post was originally published on Green Queen.

  • This Competitive Hot Dog Eater Endorsed Impossible Foods – Now He’s Kicked Out of Nathan’s Famous Contest

    joey chestnut
    6 Mins Read

    Competitive eater Joey Chestnut has been banned from participating in this year’s hot dog eating contest by Nathan’s Famous over a commercial deal with plant-based meat maker Impossible Foods.

    Joey Chestnut, who has won 16 of the last 17 Nathan’s Famous International Hot Dog Eating Contest titles, will not be defending his title this year after making a sponsorship deal with Impossible Foods and its newly launched plant-based beef franks.

    First reported by the New York Post, Major League Eating (MLE) – which runs the competition on behalf of Nathan’s Famous – confirmed that the 40-year-old won’t be allowed to participate in the competition after he chose to represent a “rival brand”.

    Chestnut was paid $200,000 to appear in the contest last year, and was offered a four-year contract worth $1.4M going forward. But a partnership with one of the biggest plant-based meat companies in the US, which is rolling out its beef hot dogs nationwide as we speak, was enough for Nathan’s Famous to block him from participating.

    But for a competitive eating champion who has made a living by eating hot dogs to now endorse vegan versions is a major shift, and a nod to Americans’ increasing focus on health in the food they eat.

    MLE & Nathan’s ‘changed past rules’

    Writing on X/Twitter, Chestnut said: “I was gutted to learn from the media that after 19 years I’m banned from the Nathan’s July 4th Hot Dog Eating Contest. I love competing in that event, I love celebrating America with my fans all over this great country on the 4th and I have been training to defend my title.”

    The MLE said in a statement that it was “devastated to learn that Joey Chestnut has chosen to represent a rival brand that sells plant-based hot dogs” instead of competing in the contest. “MLE and Nathan’s went to great lengths to accommodate Joey and his management team, agreeing to the appearance fee and allowing Joey to compete in a rival, unbranded hot dog eating contest on Labor Day,” it said.

    The organiser added that it has operated under the same “hot dog exclusivity provisions” for nearly two decades. Prior to the 2010 event, it banned Japanese former competitive eater Takeru Kobayashi over a contract exclusivity dispute as well, which meant the six-time champion never competed in the Nathan’s Famous contest again.

    nathan's hot dog eating contest
    Courtesy: Kena Betancur/Getty Images

    “To set the record straight, I do not have a contract with MLE or Nathans and they are looking to change the rules from past years as it relates to other partners I can work with,” Chestnut said.

    “This is apparently the basis on which I’m being banned, and it doesn’t impact the July 4th event. Sadly, this is the decision Nathan’s and Major League Eating are making, and it will deprive the great fans of the holiday’s usual joy and entertainment.”

    Speaking to CNBC, MLE president Richard Shea called Chestnut “a great champion and a friend”. “I hope he’s there on July 4th as we celebrate Independence Day and he changes his choice to promote a veggie hot dog rather than ours,” he said.

    In response, Impossible Foods said: “We love Joey and support him in any contest he chooses. It’s OK to experiment with a new dog. Meat eaters shouldn’t have to be exclusive to just one wiener.”

    Hot dogs are no longer hot

    joey chestnut impossible foods
    Courtesy: Impossible Foods

    The Nathan’s Famous International Hot Dog Eating Contest has been a Fourth of July tradition in Coney Island, New York since the 1970s (though unofficially, the competition dates back to the 1910s). It is broadcast nationwide on ESPN and is a marketing strategy for Nathan’s Famous, which is dealing with the continued decline of hot dogs.

    While links are a quintessential American food, concerns around their ill health impacts are driving away consumers. Hot dogs are the epitome of processed food, and processed meats like these are categorised as a Class 1 carcinogen by the World Health Organization (WHO). It means there’s “convincing evidence” that these foods cause cancer.

    Last year, research published in The Lancet (and sponsored by WHO) revealed that while ultra-processed foods are linked with a greater risk of multimorbidity (when someone has two life-threatening diseases concurrently) of cancer and metabolic diseases, this is associated mostly with animal-derived foods and artificially sweetened or sugary beverages.

    Despite misinformation efforts suggesting the contrary, the above study suggested that plant-based meats were not associated with this risk – thanks to the high fibre content and lower amount of saturated fat, sugar and calories than conventional meat.

    Impossible Foods’ beef hot dogs contain 50% less total and saturated fat than “a leading animal-based hot dog served in restaurants”, 12g of protein (vs 6g), and zero cholesterol. The company’s research has also found that 71% of taste-testers agree its links taste like their conventional counterparts.

    A win for the plant-based industry?

    impossible hot dogs
    Courtesy: Impossible Foods

    A 1,022-person survey last year found that health is the major reason Americans eat vegan or vegetarian diets, with six in 10 choosing it. Previous versions of this poll were part of a larger review outlining that 74% of Americans find plant proteins healthy, a number that drops sharply to 39% for animal protein. But while the adoption of plant-rich diets doubled between 2012 and 2022, this still only accounts for a quarter of the US population.

    This is why brands like Impossible Foods are hoping to entice meat-eaters to try vegan analogues, which are also far better for the environment. Even Oscar Mayer, a brand synonymous with hot dogs, is launching a plant-based offering.

    Chestnut has recognised this shift, and for a celebrated meat-eater to endorse plant-based meat is a big step forward for the alternative proteins sector. Nathan’s Finest banning him only punctuates this point further.

    Even Kobayashi has felt the ill effects of eating hot dogs. In the Netflix documentary Hack Your Health: The Secrets of Your Gut, he announced his retirement from the sport after losing his appetite and feeling of fullness. At the end of the film, he expressed a desire to create a healthier hot dog.

    “I see this as a win for the plant-based meat industry,” Arun Sundaram, VP and senior equity analyst at CFRA Research, told MarketWatch. “The fact that the industry was able to sponsor one of the greatest hot-dog eaters in the world about a month before the famous hot-dog eating competition makes for some great headlines.”

    The post This Competitive Hot Dog Eater Endorsed Impossible Foods – Now He’s Kicked Out of Nathan’s Famous Contest appeared first on Green Queen.

    This post was originally published on Green Queen.

  • PETA Wants the Lone Star Tick to Have a Place of Honor in Texas—Here’s What We Asked Gov. Abbott

    Today, PETA sent a letter to Texas Gov. Greg Abbott urging him to name the lone star tick the state arachnid of the Lone Star State, noting that the tick’s bite could actually help Texans by causing an allergic reaction to red meat and dairy, which would steer them toward nutritious vegan foods that save animals’ lives and the planet.

    Lone Star Tick Cookbook next to Gov. Greg Abbott

    We also sent Abbott a copy of our Lone Star Tick Cookbook to inspire him to try vegan recipes without encountering the potential state arachnid. We’re urging him to latch on to a good idea and celebrate this minuscule mite with a big title.

    Why Should the Lone Star Tick Be the ‘State Arachnid’ of Texas?

    Just as the Texas flag has one star, female lone star ticks have one star-shaped spot on their back.

    What’s special about them is that their bite can lead to alpha-gal syndrome, causing an allergic reaction to red meat and dairy products.

    Even though getting bitten really sucks, going vegan has significant health benefits, such as preventing clogged arteries, which can lead to heart disease—the leading cause of death in Texas and the rest of the nation—as well as protecting against certain types of cancer, strokes, diabetes, and obesity. In addition, it obviously helps animals as well as the planet, as animal agriculture is a leading cause of greenhouse gas emissions, deforestation, ocean dead zones, water pollution, species extinction, and habitat destruction.

    Since several Texas cities, including Austin, rank high on the list of the best U.S. locations for vegans, many residents are likely already aware of the nightmare that animals exploited for food experience.

    On farms, their horns, testicles, and tails are gouged, cut, or ripped from their bodies, and in slaughterhouses, they’re petrified to hear the screams of the animals in front of them struggling to keep from being strung up so that their throats can be slit.

    No one should still be clinging to that dirty old meat-eating habit, and anyone ticked off by the way the meat industry treats animals and destroys the environment should go vegan. PETA will even help you get started.

    What are you waiting for?

    Order a Free Vegan Starter Kit

    The post PETA Wants the Lone Star Tick to Have a Place of Honor in Texas—Here’s What We Asked Gov. Abbott appeared first on PETA.

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

  • Sprout Organic Outlines UK Launch Plans & Why There’s A Lack of Vegan Infant Formula

    vegan baby formula
    7 Mins Read

    Nadia Schilling, director and chief marketing officer of Australian infant nutrition brand Sprout Organic, talks the lack of vegan formula, seed oils, policy barriers, carbon neutrality, and its UK launch.

    As plant-based infant formula goes, the options are few and far between. With 90% of offerings being dairy-based, the category has long been a victim of monopolistic practices by giants like Abbott and Danone, leading to issues like shortages and anti-competitive investigations.

    But there are some brands catering to mothers who opt to use formulas, but don’t want to feed their toddlers dairy – which some doctors have warned could trigger allergies, intestinal bleeding and electrolyte imbalances. One of the pioneers in this space is Australia’s Sprout Organic, which has been selling plant-based formula since 2021.

    “The regulatory framework for infant formula is primarily designed for dairy, making it challenging to develop a vegan alternative,” Nadia Schilling, director and chief marketing officer of Sprout Organic, tells Green Queen. “We had to navigate uncharted territory and establish new standards. Many companies are intimidated by this complex process and are led to believe that creating a vegan infant formula is not feasible, as many people tried to tell us along our journey.”

    The company stands out from other alternative formula makers in that instead of using soy, its formula is made up of rice and pea protein. “Pea protein has a high Digestible Indispensable Amino Acid Score (DIASS), which measures the quality of protein digestibility. Additionally, the pea protein we use is sprouted and fermented, enhancing its digestibility even further,” explains Schilling.

    “When combined with rice protein, it forms a complete amino acid profile, comparable to soy or animal proteins. This makes it an excellent choice for creating a nutritious and easily digestible formula,” she adds.

    Contending with seed oils

    sprout organic
    Courtesy: Sprout Organic

    Speaking of ingredients, Sprout Organic uses a blend of coconut, canola and safflower oil. Seed and vegetable oils have come under a lot of scrutiny across the globe lately, with concerns over oxidisation, fatty acid content, and ultra-processing driving many away from these fats.

    A major criticism comes due to the presence of omega-6, which contains linoleic acid. Some say this oxidises 40 times faster than saturated fat, and can become ‘toxic’ and cause a host of diseases, including inflammation.

    “A lot of the controversy stems from concerns over chemical solvent extraction methods, but this is largely irrelevant when it comes to organic seed oils, where the use of such chemicals is prohibited,” says Schilling, nodding to the presence of trans fats in some highly processed oils. “Being a certified organic product, our oils are cold-pressed, ensuring they are extracted without the use of any heat or chemicals.

    “Some customers ask why we can’t simply use coconut oil alone to avoid seed oils. Legally, all infant formulas sold in Australia must contain all essential fatty acids. When blended with coconut oil, safflower, and canola oil, it completes the required fatty acid profile, which supports brain and retina development and brings many beneficial properties to a healthful formula,” she adds.

    “Once we have the opportunity to explain this to our customers, they are very supportive.”

    Pricing, regulations and hospitals

    plant based baby formula
    Courtesy: Sprout Organic

    As Schilling alludes to, unsupportive regulation is a major reason why we don’t see too many vegan formula makers. “Historically, dairy farmers in Australia relied heavily on government subsidies, with up to 60% of their income coming from these supports,” she says.

    But the industry has been deregulated since 2000, and that has helped Sprout Organic reach price parity with organic dairy formulas (A$39.95 or $26.65 per 700g tin). “In fact, we are often more affordable than many other organic infant formula brands, allowing us to offer a high-quality, plant-based alternative that is accessible to more parents,” outlines Schilling.

    She explains that formula brands are not permitted to partner with hospitals in Australia, a policy aimed at protecting breastfeeding. “We support this stance as voluntary signatories to the Australian MAIF [Marketing in Australia of Infant Formulas] agreement,” she says.

    However, she believes there’s a need for legislative change in Australia to help mothers and caregivers make informed choices: “We strongly oppose the alienation and bullying of mothers who have made the personal or medically required choice to feed their child formula. It is a delicate balance that must be approached with the utmost respect and sensitivity.”

    Going carbon-neutral, and dealing with offsets

    sprout organic carbon neutral
    Courtesy: Sprout Organic

    This week, Sprout Organic announced it was the first Australian kids nutrition company to obtain carbon-neutral certification under the Climate Active standard, a public-private partnership that aims to drive voluntary climate action.

    Since most infant formula contains dairy, there is a carbon cost to it. While estimates vary, one study from 2019 suggests that infant formula has twice the carbon footprint of breastfeeding (although contradictory research suggests otherwise). Having the option of using formula is the most crucial element for mothers, but more sustainable versions are only a good thing.

    So how has Sprout Organic managed to become carbon-neutral? “Thankfully, the impact of our ingredients at a baseline level was relatively low being 100% plant-based,” says Schilling. “We have diligently measured the impact of each ingredient in our formula, including its packaging.”

    “We worked on ways to further reduce our emissions, including sourcing from suppliers closer to our manufacturing site to reduce transportation, in addition to working with our suppliers to improve their environmental practices to ensure alignment,” she explains.

    sprout organic baby food
    Courtesy: Sprout Organic

    Climate Active advocates for carbon offsets for any emissions that companies can’t eliminate, and Sprout Organic also opts to do so by “investing in Australian projects that actively reduce or remove carbon from the atmosphere”.

    However, carbon offsetting can be highly problematic, and often ends up doing more environmental harm than good. Many investigations have shown that some of the world’s most popular carbon credit and offset schemes are ineffective, with one study classifying several as ‘likely junk’. The practice is now more associated with greenwashing than being green, and has prompted legislators to put safeguards against it.

    “We’re well aware that there are some shady offsetting schemes out there, which is why we have been very selective about the projects we support. Our offset projects adhere to the strict integrity framework for Australian Carbon Credit Units, as outlined in the Carbon Credits (Carbon Farming Initiative) Act 2011,’ says Schilling. “These principles ensure that each unit used to offset emissions represents a genuine and credible reduction, guaranteeing the integrity of our carbon-neutral claims.”

    Climate Active also supports businesses hoping to put carbon-neutral logos on packaging. Will Sprout Organic display its climate footprint on its formula? “Due to incredibly strict regulations for infant formula labelling in Australia, we’ve reached out to the relevant authorities to see if this is permitted. We’re waiting for their response and are hopeful we can make this information available soon,” Schilling says.

    International expansion on the cards?

    plant based formula
    Courtesy: Sprout Organic

    Sprout Organic’s popularity has transcended its home country, with Schilling revealing that the brand has been “overwhelmed” by global demand through e-commerce, which now “dramatically surpasses” demand from domestic customers. “It’s an ongoing challenge, and we’re doing everything we can to scale in line with this demand,” she says.

    “We receive e-commerce orders from over 60 countries worldwide,” she adds. Asked about the regulatory barriers, she explains: “Generally, purchasing for personal use is permitted. However, some countries enforce restrictions on quantity, weight, and commercial value per shipment.”

    Regulatory challenges are also why the company hasn’t expanded to any other countries in retail. “In the US, the USDA approval process takes a long 24-36 months and is also designed in a way that can be financially prohibitive for foreign competitors, which played a major role in the recent formula shortages seen in 202,” suggests Schilling.

    “With the right investment partner, we are prepared to tackle this challenge and scale our operations to meet the demands of this vast market,” she adds.

    However, things are more encouraging if you’re in the UK. “We are actively developing an e-commerce strategy with in-country warehousing to accelerate our market entry,” Schilling says of the company’s British plans. “The rollout will be within the next 12 months.”

    The post Sprout Organic Outlines UK Launch Plans & Why There’s A Lack of Vegan Infant Formula appeared first on Green Queen.

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