Plant-based salmon by Azuma Foods

© Azuma Foods - Green Surf
Market & Trends

Global Konjac Market to Be Worth $2.12Bn by 2030 as Consumers Embrace Functional Foods

A new report by 360i Research has found that the global konjac market will be worth $2.12 billion by 2030, growing with a CAGR of 8.61%. Konjac is an Asian plant commonly used to create flour, gels, chips, fiber, and gums. Many companies use these ingredients in plant-based products, including seafood, egg, and gelatin alternatives. Market growth will be driven by increased interest in functional foods, as well as rising awareness of konjac’s sustainability and health benefits; the plant is gluten-free, high in fiber, and is claimed to improve cholesterol metrics. Additionally, it is suitable for low-carb diets and is believed to promote healthy blood sugar levels. Konjac is currently most widely used in the Asia Pacific region, but is rapidly gaining traction in the …

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Vevolution Food as Medicine event

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Startups, Accelerators & Incubators

Vevolution Announces Pitch Event for Fast-Growing “Food as Medicine” Category

Agrifoodtech investment platform Vevolution has announced it will be hosting a virtual pitch event with the theme “Food as Medicine”. The category is rapidly gaining investor interest and includes areas such as personalized nutrition, functional ingredients, sugar and salt alternatives, and microbiome health. Five startups will pitch at the event: Sante Science — A Brazilian company using upcycled spent brewer’s grain to produce supplements that reduce chemotherapy side effects, improving cancer patients’ quality of life. Sea & Believe — An Irish startup using native seaweed to produce seafood alternatives and ingredients for the food and skincare industries. The company recently launched its first seaweed farm in the Connemara region. Stove — Described as an “AI dietician”, UK-based Stove simplifies recipe creation for those with diet-related …

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Belfast endorses global Plant Based Treaty

Councillor Paul Doherty. © Social Democratic and Labour Party
Charity & Campaigns

Belfast Becomes First Irish City to Endorse Global Plant Based Treaty

The Northern Irish capital, Belfast, has become the first city in Ireland to endorse calls for a global Plant Based Treaty. The campaign aims to address the impacts of climate change through a shift towards plant-based diets. The motion was brought by Councillor Paul Doherty, who previously helped to make Belfast a Right to Food City as part of a campaign working to end hunger. Doherty told Belfast Live that the council had already made progress in improving access to food through initiatives such as breakfast clubs, and said committing to the Plant Based Treaty was “an important next step”. Now that the motion has successfully passed, Belfast City Council will contact the Northern Ireland Assembly to call for a broader commitment to the treaty …

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oat milk

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Business Wire

U.S. Oat-based Snacks & Beverages Market 2024-2029, Featuring Key Vendors Bobo’s, Danone, General Mills, Mondelez, The Quaker Oats Company, Nairn’s Oatcakes, Oatly, Pacific Foods & Rude Health – ResearchAndMarkets.com

DUBLIN–(BUSINESS WIRE)–The “U.S. Oat-based Snacks & Beverages Market – Focused Insights 2024-2029” report has been added to ResearchAndMarkets.com’s offering. The U.S. Oat-based Snacks & Beverages Market was valued at USD 3.59 billion in 2023, and is projected to reach USD 5.23 billion by 2029, showcasing a CAGR of 6.47%. MARKET DRIVERS Growing Consumer Demand for Healthier Foods and Increased Popularity of Oats: The growing demand for healthier foods has increased the popularity of oats across various dietary preferences, including vegetarian, non-vegetarian, and vegan populations. Oats gained recognition for their nutritional benefits and versatility, making them popular for individuals seeking healthier and more balanced diets. Oats are plant-based ingredients with high nutritional value, providing vitamin E, folates, zinc, iron, copper, and manganese. They are more beneficial …

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MycoTechnology unveils sweet protein that can replace sugar and artificial sweeteners

© Getty Images (supplied by MycoTechnology)
Fermentation

MycoTechnology’s Honey Truffle Sweetener on Track to Revolutionize Sugar Reduction

Mycelial fermentation leader MycoTechnology announces significant progress in scaling production and ensuring the safety of the first-ever honey truffle sweetener.  The new product, made from a sweet protein found in honey truffles discovered only a year ago, is described as a game-changing alternative to sugar and artificial sweeteners. It has a clean taste profile and is 1000 to 2500 times sweeter than sucrose. Leveraging precision fermentation, MycoTechnology claims to have successfully scaled production from a lab bench to 3000 L tanks. Moreover, according to the announcement, the company’s team is improving production and developing efficient strains to make the honey truffle sweetener economically competitive with similar products.  Ranjan Patnaik, MycoTechnology’s CTO, comments, “Our team has achieved remarkable results, exceeding initial expectations for speed of scale-up, mechanistic understanding …

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Mililk Packaging shot

© Veganz
Milk- and Dairy Alternatives

Veganz Supplies its ‘Mililk’ Printed Oat Milk Discs to Rewe

Veganz Group AG is now producing its latest food innovation Mililk, a patented milk alternative from the 2D printer, in-house for the Rewe Group. Under the Food For Future and Rewe Bio brands, the Bio Mililk Barista is available nationally in more than 3,700 Rewe stores and in all 2,000 Penny Stores. Delivery has already begun. Veganz Group AG is thus continuing its strategic expansion into a manufacturing company for vegan innovations. Mililk alternative Last July, Veganz announced the start of production of its new plant-based milk alternative “Mililk” at its new production site in Ludwigsfelde. In addition to sales to end consumers via the online shop, Veganz also offers its oat milk product to catering customers. Mililk is produced using a specially developed 2D …

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VegWeek animal outlook

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Charity & Campaigns

VegWeek 2024: Alicia Silverstone and Tig Notaro Lead Call for Vegan Action

Animal protection organization Animal Outlook is hosting its 15th annual VegWeek this week, leading up to Earth Day on April 22. The week-long campaign encourages individuals to adopt a vegan diet through the VegPledge, promoting the environmental and health benefits of reducing animal product consumption. Currently, over 70000 people have taken the VegPledge. This initiative is supported by several local governments across the United States, including Washington, DC, and Hawaii, which have issued proclamations recognizing the connection between animal agriculture and climate change. New support has also emerged from cities like Annapolis, MD; Worcester, MA; and Pompano Beach, FL. Director of Outreach and Engagement at Animal Outlook, Jenny Canham, states, “By eating vegan, even if you start for just one week, you are taking action …

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Microalgae based caviar

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Algae, Microalgae & Seaweed

GreenCoLab Unveils Innovative Microalgae and Seaweed-Based Caviar, Burgers, and Beer

GreenCoLab, a Portuguese non-profit biotech that leverages microalgae and seaweed to create nutraceutical and F&B products, has unveiled three prototypes that will debut at Vitafoods Europe.Vitafoods Europe 2024 The company’s developments include a microalgae-based alternative to sturgeon roe, microalgae artisanal beer, and algae-based burgers. The prototypes feature non-GMO chlorella, tetraselmis, and seaweed, to showcase algae as a sustainable vegan ingredient that can improve the nutritional, functional, and sensory qualities of products. GreenCoLAB is a collaborative platform between research institutions and industry partners such as Centro de Ciências do Mar and the University of Aveiro, along with four Portuguese companies experienced in algae biotechnology. The non-profit aims to promote economic growth and innovation in the algae biotechnology sector by investing in larger-scale production and diversifying commercial algae-based products. According to GreenCoLab, …

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Lindt launches vegan truffles in USA

© Lindt
Sweets & Snacks

Lindt Launches Vegan Truffle Balls in the USA

Lindt LINDOR has launched a plant-based version of its popular Truffle Balls on the US market. The new vegan product range includes the flavors Non-Dairy OatMilk and Dark Chocolate OatMilk. The truffle balls complement the Lindt CLASSIC RECIPE oat milk bars launched in 2022 and expand the company’s vegan range. They are intended to offer a chocolate alternative for all consumers, not just those who avoid dairy products. “We wanted to create dairy-free truffles for all chocolate lovers, including those who avoid dairy products, are lactose intolerant or simply follow a more plant-based diet,” says Lindt Master Chocolatier Ann Czaja. The new dairy-free oat milk truffle balls from Lindt LINDOR are designed to offer a chocolate experience on a par with milk chocolate truffle balls. …

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Christie Lagally Rebellyous Foods

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People

Rebellyous Foods’ Christie Lagally Joins Inc. Magazine’s Top Female Founders of 2024

Christie Lagally, the CEO of Seattle-based Rebellyous Foods, has been named as one of Inc. Magazine’s top Female Founders of 2024. This accolade groups her with other notable food tech entrepreneurs like Kimberlie Le of Prime Roots and Magi Richani of Nobell Foods in the Female Founders 250 list, which is compiled from thousands of candidates through three meticulous rounds of evaluation. The selection process focused on a range of both quantitative and qualitative criteria, assessing aspects such as revenue, sales growth, funding, and audience size, as well as social media presence and overall impact. This list exclusively features entrepreneurs at the helm of for-profit entities in the United States. Tackling major industry challenges Lagally, a former aerospace engineer and a senior scientist at the …

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Chef cooking in restaurant with smoke dish; Shutterstock ID 1876615660

Image courtesy of dsm-firmenich
Fairs & Events

Become a Next Gen Flavorist and Help “Drive Consumer Enjoyment of Plant-Based Foods” at this Flavor School

dsm-firmenich, a Swiss-Dutch company and a leading innovator in nutrition, health, and beauty, with operations in almost 60 countries and revenues of more than €12 billion, has opened the application process for its flavorist school’s class of 2025. This world-class training school is set to lead the next era of flavor innovation and has a special focus on plant-based foods. The school is led by Veronique le Gouellec, Global Director Creation, with Patrick Salord, Vice President Global Creation at dsm-firmenich and Dean of the flavorist school. Speaking to vegconomist today, Salord explains the significance of the developments in flavor to plant-based foods. “At dsm-firmenich, we understand that consumers are prioritizing diets with balanced amounts of animal and plant proteins, driven by environmental perceptions, animal welfare …

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Polopo CEO Maya Sapir Mir

Polopo CEO Maya Sapir Mir
Opinion

Op Ed: Maya Sapir-Mir, PhD, CEO and Co-Founder of PoLoPo, on Growing Animal Proteins from Potatoes

Maya Sapir-Mir is CEO and co-founder of PoLoPo, a molecular farming pioneer producing proteins directly in common crops, beginning with egg protein (ovalbumin) grown in potatoes. PoLoPo last year raised $2.3 million in pre-seed funding and recently unveiled its molecular farming platform, SuperAA, for producing key proteins ovalbumin and patatin. Maya has nearly ten years of experience in the biotech industry and agricultural R&D and holds a PhD in plant sciences from the Hebrew University of Jerusalem. She performed post-doctoral work at the Volcani Institute, Israel’s leading agricultural R&D facility, in protein identification, extraction, and characterization in plants and microorganisms. Here, she explains the importance of this emerging biotechnology; “Instead of inefficiently growing plants to feed animals crowded in factory farms, molecular farming gives us …

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tHEMEat upcycles vegetable waste into a vegan version of the protein heme to boost meaty flavors in plant-based alternatives.

© tHEMEat
Ingredients

tHEMEat: Vegan Heme From Vegetable Waste to “Beef” the Flavor of Plant-Based Meat

While many manufacturers use precision fermentation-derived proteins or processed food additives to enhance the flavor of plant-based alternatives, the Singaporean company tHEMEat offers an innovative option: extracting the flavors locked within vegetables to “beef” their taste. Co-founded by Max Tham and joined by a team from the National University of Singapore, tHEMEat upcycles vegetable waste into a vegan version of the heme protein. Naturally occurring in animal flesh, heme is an iron-containing molecule that plays an essential role in creating the rich flavor of meat, a more intense scent, and taste. Challenged by the flavor gap between animal and plant-based meat, tHEMEat developed a proprietary tech for extracting and synthesizing flavors from different feedstocks and a unique formulation for adding species-specific flavors. The result is VEME, …

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Crave Culture

© Crave Culture
Gastronomy & Food Service

Crave Culture: Strategic Plant-Based Culinary Advice for Hospitality Pioneers

Crave Culture is a Netherlands-based company that aims to help food service providers improve their plant-based offerings. Culinary advisors Thomas Bosson & Oana Puiu help cafes, caterers, restaurants, and more to attract and retain new customers by offering more and better plant-based dishes. Drawing on their backgrounds in hospitality and food tech, they support clients who are short on time or expertise in redesigning their menus, taking into account current trends. The comprehensive process features six steps: Exploration and planning Concept and pitch Development and testing Feedback and adjustments Recipe writing and training Roll out and support. More advanced packages are also available, featuring additional services such as professional food styling, high-resolution photographs, and training (either on location or remotely). “In a world where misconceptions …

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© Sinless Food
Egg Alternatives

“We’ve Cracked It”: Sinless Food Offers Vegan Fried, Poached and Hard-Boiled Eggs

Sinless Food is a new business based in the North of England that produces innovative handmade alternatives to eggs. The company’s range includes: Vegan Fried Eggs — A frozen ready-to-cook mix in six individual pots, which produces a plant-based alternative to fried eggs when cooked. Vegan Poached Eggs — Another frozen ready-to-cook mix, available in packs of six sachets. The mix can be placed in boiling water to make a poached egg alternative. Vegan Hard Boiled Eggs — Four individually wrapped ready-to-eat vegan boiled eggs. Vegan Egg Roll — A ready-to-eat boiled egg-style product, sold in a sliceable roll. Vegan “Egg” & Cress Filler — An egg and cress-style sandwich filling made with vegan mayo and Sinless Food’s hard-boiled egg alternative. The plant-based eggs are …

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GFI 2023 State of the Industry Reports

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Cultivated, Cell-Cultured & Biotechnology

2023 GFI Reports: Cultivated Meat and Fermentation Industries Growing Despite Drop in Investments

The Good Food Institute has released the 2023 State of the Industry Reports for the alt protein industry. These annual reports provide a global analysis of each sector’s commercial landscape, investments, scientific progress, and government and regulatory developments. The following are the top highlights in cultivated meat and fermentation for 2023, providing an overview of the key developments in these industries. The complete reports can be found here. Cultivated Meat Investments Cultivated meat and seafood companies raised $225.9 million globally in 2023, bringing the total (since 2013) to $3.1 billion.  $225.9 million is a fraction of the investments in technologies to reduce emissions and address climate goals like renewable energy.  However, investments in the sector were significantly lower than the $922.3 million capital injection of …

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Lukas Frei

Lukas Frei © Bühler
veg+ Interviews

Bühler: “We Work Together to Create Solutions for Customers That Otherwise Wouldn’t Have Been Possible”

Bühler Group is a prominent Swiss company known for its advanced technology solutions for food processing and manufacturing. Founded in 1860 by Adolf Bühler in Uzwil, Switzerland, the company has grown to become a global leader in providing technologies for processing grains, rice, pasta, chocolate, and other foods. With its global presence, Bühler operates research and development centers and manufacturing sites around the world, serving customers in over 140 countries. We spoke with Lukas Frei who leads the market segment Alternative Proteins and Food Ingredients at Bühler. He is based at the headquarters in Uzwil, Switzerland. In what ways is Bühler innovating in the field of meat alternative processing technology? One of the main challenges in the industry has been the texture of the products. …

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GFI state of the industry report plant-based

© GFI
Market & Trends

GFI’s 2023 Industry Report Highlights Dynamics and Challenges in Plant-Based Sector

The Good Food Institute (GFI) has released its comprehensive 2023 State of the Industry Report, providing valuable insights into the plant-based food sector, which encompasses plant-based meats, seafood, eggs, and dairy. This year’s report reveals a dynamic industry landscape marked by both growth and setbacks amid fluctuating global markets and consumer trends. Here are the key insights from the report.  Market dynamic and consumer trends The industry saw a slight contraction in the US, with total retail sales of plant-based foods dipping to $8.1 billion from $8.2 billion in 2022. Data from SPINS, commissioned by the Good Food Institute and the Plant Based Foods Association, shows a decline in the US retail sales of plant-based meats both in terms of dollars (down 12 percent) and …

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Meatable, a Dutch producer of cell-based pork meat, has become the first company to hold an officially approved cultivated meat tasting in the European Union and the first in the Netherlands.

Image courtesy of Meatable © Bart Maat
Cultivated Meat

Meatable Makes History as First Company to Hold a Cultivated Meat Tasting in the EU

Meatable, a Dutch producer of cell-based pork meat, has become the first company to hold an officially approved cultivated meat tasting in the European Union, and the first in the Netherlands. According to the announcement, the company held a private tasting for its cultivated pork sausages at its new headquarters in Leiden after receiving approval for product safety from the third-party committee sanctioned by the Dutch government. Important to note here is that Australian company Vow recently held Europe’s first official cultivated meat tasting featuring gourmet dishes crafted with Vow’s cultivated quail. However, this took place in Iceland which is not a member of the EU, and the Meatable news relates specifically to the first tasting in an EU country. Joining Meatable at this historic …

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Integra Foods, the new ingredients division of Australian Grain Export (AGE), has opened a faba bean protein facility in Dublin, South Australia.

© Integra Foods
Manufacturing & Technology

Integra Foods Breaks New Ground with Faba Bean Protein Facility in South Australia

Integra Foods, the new ingredients division of Australian Grain Export (AGE), has opened a faba bean protein facility in Dublin, South Australia. The facility, part of AGE’s $20 million vertically integrated value-adding precinct in South Australia’s Mid-North region, leverages sustainable and energy-efficient protein separation techniques. The new plant, described as a state-of-the-art facility, is set to produce 15,000 metric tons of “all-natural” and sustainable concentrates annually for innovative faba bean-based products. Mr. Tim Martin, managing director of Integra Foods, shared: “We’re proud to lead in developing Australia’s plant protein industry and launching South Australia’s newest industry.” Dry fractionation tech Unlike wet fractionating methods, the ingredients company uses pioneering dry fractionation, which does not require water, acids, alkalis, solvents, or drying to separate proteins and starches. …

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Most Read in the Last 30 Days

The field of vegan news has grown enormously in recent years, making it increasingly important for decision-makers to keep track of the dynamic scene. While the mass of vegan news certainly does not determine its quality, the increasing coverage of vegan issues in mainstream media highlights the lasting impact that veganism has on our society and the future of the food industry.

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The relevance of vegan news is especially evident in google data, as vegan google searches increased by 47% in 2020, reaching a popularity almost twice as high as in 2015.

While the overall vegan newsfeed is steadily expanding in response to the growing interest, several sub-reporting media have been formed to cover different issues connected to a vegan lifestyle. Most importantly, vegan food sites, recipe sites, and vegan business sites are shaping the vegan news landscape, with the latter underlining the immense economic potential of the vegan industry.

Vegan News About Food

For publishing, perhaps more than any other industry, it is necessary to capture and reflect social change, with the press ramping up coverage of plant-based issues in response to the rising success of vegan lifestyles. Vegan news mostly focus on the positive effects of a vegan diet, addressing human health, animal welfare and the planet. Therefore, vegan food news is one of the strongest sectors in vegan reporting.

vegan news about food
©insta_photos-stock.adobe.com

Because concerns about the health-ramifications of a meat-rich diet are rising sharply, vegan food news is a crucial news branch in which plant-based foods and recipes are discussed. In particular, vegan food news channels carry the message that there are a lot of vegan food options on the market, saving animals’ lives.

If plant-based products as a whole were seen as a brand, it is safe to say that the brand awareness of plant-based products is increasing year by year. In 2021, more vegan alternatives were launching than ever before, opening a giant market supported by the passion for a healthy vegan diet.

However, the key players in the search for a vegan turnaround are the stakeholders within the industry, including established companies and startups that are gradually expanding their plant-based portfolio. At this pivotal point, the need for another vegan news category has formed, the vegan business news.

Vegan Business News

Vegconomist is an online magazine that specializes in vegan business news and is geared towards a B2B audience. Created by Peter Link in 2018, vegconomist shares news from all over the business world, including vegan hotspots like the UK, Germany, and the United States, but also Asian countries and the African continent.

Vegconomist is now available in four languages, with each site having a different focus based on the language region. While the English-language page is internationally oriented, the German, French and Spanish pages each have a regional focus.

global vegan news
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Furthermore, vegconomist provides a newsletter that decision-makers and anyone looking to know more about vegan brands, new products in the growing plant-based meat and dairy market, as well as investments and market trends, can sign up for to receive emails containing the latest vegan business news.

If you don't want to miss out on any vegan business news, you can sign up for the vegconomist newsletter here.