Vegan calamari rings on a plate

© Vrave
Products & Launches

Spanish Seafood Producer Aguinamar Partners with Vrave to Launch Vegan Calamari in Major Retailers

In another collaboration between a traditional food company and a food startup, the Spanish seafood producer Angulas Aguinaga Group, via its brand Aguinamar, has partnered with Grin Grin Foods (which recently rebranded to Vrave) to launch its first plant-based product, Aros de Mar, a vegan calamari. With Aros de Mar, Aguinamar is adding a vegan option to its lineup of easy-to-prepare seafood products, expanding into the growing plant-based seafood category. The new alternative will be available in Carrefour and Alcampo at the end of April. The product is konjac-based, providing quality and texture to the calamari alternative while offering a good amount of fiber and a few kilocalories. It is suitable for pan frying, baking, or air frying, allowing it to obtain a crunchy and firm texture. Konjac …

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Prime Roots Plant-Based Deli Meat

©Prime Roots
Company News

Prime Roots is Giving Away a Million Slices of Koji Mycelium Deli Meat

Prime Roots, producer of koji mycelium cold cuts, as well as plant-based pâtés and foie gras products amongst others, is giving away a million slices of its vegan koji deli meat alternative on a US tour. The Californian brand was recently recognized on Time Magazine’s America’s Top GreenTech Companies in 2024 list and has received several further awards as pictured below. Additionally, the B-Corp last month celebrated being featured in the hugely popular Netflix series You Are What You Eat: A Twin Experiment. In the series, Prime Roots was the “leading innovator” of the plant-based deli meat in the swap, in an experiment whereby in sets of twins one consumed an omnivore diet and the other plant-based, in order to compare the physical effects. Cybertruck …

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Veganuary choose chicken free

© Veganuary

Charity & Campaigns

Veganuary Launches ‘Choose Chicken-Free Week’ in the US With Nationwide Initiatives

Veganuary, the non-profit initiative encouraging plant-based diets, is initiating its “Choose Chicken-Free Week” starting next Monday, accompanied by a range of discounts and special offerings from various brands and eateries across the United States. Following the successful introduction of over 2,000 new vegan products and dishes worldwide during Veganuary 2024, the organization aims to foster long-term dietary changes with the support of campaigns throughout the year. According to a survey conducted among Veganuary participants, 82% expressed intentions to either adopt a fully vegan lifestyle or substantially reduce animal product consumption post-January. Veganuary’s Choose Chicken-Free Week aims to demonstrate the accessibility of plant-based alternatives to chicken and eggs, addressing the mounting concerns regarding avian flu outbreaks and the sustainability of conventional poultry production.  Coinciding with Respect …

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Kynda and Revo Foods CEO statements

© vegency
People

CEO Statements: Revo Foods & Kynda Biotech on Mycoprotein, the Vegan Meat of the Forest

In this installment of the series “CEO statements: what excites, moves and motivates“, in which our German language platform interviews CEOs on current topics, vegconomist spoke to Robin Simsa, CEO of Revo Foods, and Daniel MacGowan- von Holstein, CEO of German company Kynda Biotech GmbH. Both companies specialise in alternative products based on mycoproteins and see it as the future of meat alternative products. Mycoprotein is becoming increasingly popular due to its texture similar to meat and its high nutritional value. This protein alternative is often produced through the fermentation of fungal components and offers not only a sustainable source of protein, but also one that is very similar in texture and flavour to conventional meat. This makes mycoprotein an attractive ingredient for the development …

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Rais Case X Dole X Ananas Anam

© Rais Case
Leather Alternatives

Dole Partners With Rais Case and Ananas Anam to Transform Agricultural Waste Into Sustainable Fashion

Dole Packaged Foods, one of the world’s largest producers of fruit and vegetables, has joined forces with Rais Case, a circular design brand from Southern California, and Ananas Anam, the creator of plant-based material Piñatex. This collaborative effort aims to repurpose organic waste into functional fashion accessories, beginning with a limited-edition Vida Bag crafted from Piñatex, a vegan leather alternative derived from pineapple leaf fibers sourced from Dole Philippines farms. Senior Vice President and Managing Director for Dole Packaged Foods, Americas, Orzse Hodi, spoke on the significance of waste reduction efforts, stating, “For every ton of pineapples harvested, three tons of pineapple leaves are discarded, making it our job to find ways to reduce and repurpose our waste as much as we can. In addition …

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Doug Grant, CEO of Atlantic Fish Co

CEO Doug Grant © Atlantic Fish Co

Cultivated Seafood

Atlantic Fish Co: “We Want to Have Our Products in Restaurants All Over the United States and Beyond”

Based in North Carolina, Atlantic Fish Co has developed a proprietary technology to cultivate fish cells that can thrive in liquid suspension, focusing on high-performing cell lines of wild-caught species, such as halibut and sea bass, and using genetic engineering technology to grow the cells in bioreactors and providing them with nutrients for growth. Founded in 2020, the Atlantic Fish Co. recently unveiled what it claims is the world’s first cultivated black sea bass product, during a tasting at the North Carolina Food Innovation Lab. Speaking at the time, Doug Grant, CEO of Atlantic Fish Co. stated: “Developing the world’s first cultivated black sea bass is a win for our company and consumers who want sustainable, ethical seafood. We will provide seafood that is also …

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The European Parliamentary Research Service (EPRS) has released a study that highlights Europe's animal-based protein balance and argues for the growing interest in alternative proteins. 

© M-SUR - stock.adobe.com
Studies & Numbers

Europe’s 60% Reliance on Animal Proteins Challenged in New EU Alt Protein Research

The European Parliamentary Research Service (EPRS) has released a new study evaluating the potential of algae, insects, microbial fermentation, and cultivated meat to improve food security and reduce the environmental impacts of food production within the EU.  However, to make the case for the growing interest in these alternative proteins, the report explains Europe’s current protein balance. According to the authors, plant-based protein intake in the wider world accounts for 57% of total protein consumption. However, in Europe, animal protein still makes up the majority, somewhere between 55 and 60% — exceeding plant-based protein consumption since the 1970s and the recommended daily intake by about a third. Moreover, with this impressive demand for meat, the region faces a deficit in local feed production, importing 61% of …

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UNLIMEAT pulled pork wrap launches at Starbucks Hong Kong

© UNLIMEAT/Starbucks Hong Kong
Food Service

UNLIMEAT Pulled Pork Wrap Launches at Starbucks Hong Kong

Korean plant-based meat brand UNLIMEAT has joined forces with Starbucks Hong Kong to offer a plant-based pulled pork wrap. The wrap combines UNLIMEAT’s pork alternative with carrot, red cabbage, and lettuce to create a “satisfying and guilt-free meal”. UNLIMEAT first entered the Hong Kong market in 2020, and has since secured several major collaborations in the region. IKEA Hong Kong launched an Earth Day Menu featuring the brand’s meat alternatives in 2022, and convenience store chain 7-Eleven has introduced two products made with UNLIMEAT’s signature Korean BBQ. “We have been dreaming of launching something at Starbucks ever since we launched our first products in Hong Kong,” said UNLIMEAT CEO Keumchae Min. “Our pulled pork has been our most popular product in the United States, so …

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© Migros
Meat- and Fish Alternatives

Migros Launches Upcycled Meat Alternatives Made From Spent Brewer’s Grain

Swiss supermarket chain Migros has partnered with Circular Food Solutions to launch a new range of upcycled meat alternatives. The products are made from spent brewer’s grains, a byproduct of the barley used in beer production. The grains, rich in nutrients such as proteins, vitamins, and fibre, are combined with Swiss-grown peas and wheat to produce the meat alternatives. There are currently three products in the range: burgers, mince, and marinated pieces. The meat alternatives have been developed using Circular Food Solutions’ technology, which aims to help companies take advantage of the growing demand for plant-based foods while making better use of resources. The technology is said to produce alt meats with “a unique fiber texture, taste, and elasticity”. The new products are part of …

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Beyond AcaciaFarbestBeyondAcacia

© Farbest Brands
Ingredients

Amid America’s Fiber Crisis, Newly Developed ‘Beyond Acacia’ Naturally Lowers Sugar & Increases Dietary Fiber

Amid an escalating fiber crisis in the US, where dietary fiber deficiency leads to thousands of deaths every year, Farbest Brands is now offering Beyond Acacia®, a gum acacia product manufactured using a new process that produces high-density granules, in partnership with Alland & Robert. Beyond Acacia, like traditional gum acacia, is a wholly natural source of dietary fiber. The ingredient, devoid of taste, color, and odor, reduces sugar content and enhances fiber without altering the flavor or texture of products. It offers multiple applications, serving as a stabilizer, emulsifier, and texturizer, and is also employed in encapsulation, film-forming agents, extrusion aids, tableting, and confectionery. Beyond Acacia is vegan, non-GMO, USDA-certified organic, Kosher, and Halal certified. America’s fiber crisis Research indicates a significant deficiency in …

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Berger-Schinken, a German firm with over 130 years of history in ham and sausage processing, and the Austrian upcycling and food tech company Kern Tech have partnered to launch a 100% cheese plant-based sausages.

© Kern Tec
Products & Launches

Ham Producer Berger-Schinken & Upcycled Fruit Pit Startup Kern Tec Unveil Plant-Based Cheese Sausages

Berger-Schinken, a German firm with over 130 years of history in ham and sausage processing, and Austrian upcycling and food tech company Kern Tec, have launched a co-branded product: plant-based cheese sausages. The new vegan sausages are crafted from pea protein and feature Kern Tec’s most recent development — Berg-Gaudi — a plant-based cheese made from upcycled fruit pits.  This first-of-its-kind cheese launched in various flavors last year under Kern Tec’s brand Wunderkern, joining a range of no-milk drinks made with apricot kernels that became the most-sold product at vegan superstore BILLA Pflanzilla a few months later. Wunderkern also offers oils and chocolate spreads from waste seeds from the juice and jam industries.  The plant-based cheese sausages are gluten-free, lactose-free, certified vegan, and are available just in time for …

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Nosh Biofoods has developed a mycoprotein for clean label meat alternatives

© Nosh Biofoods
Fermentation

Nosh Biofoods’ Mycoprotein for Single Ingredient, Clean-Label Alternatives to Reach Price Parity with Poultry in 2025

Nosh Biofoods, a B2B biomass fermentation startup based in Germany, has developed a unique mycoprotein that allows manufacturers to produce single-ingredient meat and seafood alternatives with a clean label. According to the startup, the new ingredient provides an umami taste with zero aftertaste and neutral color. This allows the production of 100% mycoprotein analogs without any additives or binders, with final products only needing color additives, spices for flavor, and oil. “It is not only colour-neutral, it also has no off taste — an extremely important point in the context of the alternative protein space, where several protein sources have a strong off taste requiring masking agents, and therefore long ingredient lists,” Tim Fronzek, Nosh Bio’s CEO and co-founder explained in conversation with Cultivated X.  …

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Impossible Ranch

© Impossible Foods
Company News

Impossible Repurposes Former Cattle Farmland Into “First-of-its-Kind” Project Impossible Ranch

Today, Impossible Foods has announced its newest endeavor: the Impossible Ranch. The “first-of-its-kind” project in the plant-based industry is located on a 70-acre former cattle ranch in South Carolina. The land will be repurposed to cultivate crops essential to Impossible Foods’ product range and a rescue initiative that provides a sanctuary for rescued cattle. Partnering with the family that has tended the land for generations, Impossible Foods seeks to honor the property’s heritage while promoting a renewed focus on sustainable agriculture. Impossible Ranch is part of the company’s recently revamped brand identity and food-centric approach, which aims to present Impossible products as not only environmentally friendly but also akin to traditional meat in texture and taste. As part of this rebrand, the company recently transitioned …

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Thailand plant-based meat manufacturing

Image: PTT Public Company
Manufacturing & Technology

Plant & Bean Opens New Plant-Based Meat Facility in Thailand

In 2021, Innobic (the life sciences arm of Thai state-owned energy company PTT) joined forces with plant-based food importer Nove Foods to form a joint venture called Nutra Regenerative Protein Co (NRPT). The new company then made an agreement with the UK’s Plant & Bean to establish a plant-based meat facility in Ayutthaya, with NRPT providing 51% of the investment and Plant & Bean providing the remaining 49%. The facility — which has a production capacity of 25,000 tons and is claimed to be Thailand’s first dedicated plant protein factory — appears to have recently opened. Plant & Bean Thailand told the Bangkok Post that it had already been approached by several food companies interested in collaborations, including US fast food chain Texas Chicken. The …

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ProVeg Dr Melanie Speck

Dr Melanie Speck, courtesy of ProVeg International
People

How to Win Over Flexitarian Consumers in Germany

Germany has emerged as a market leader in the plant-based industry in recent years. With an estimated worth of USD 461.36 million, the German plant-based protein market is predicted to rise to a significant USD 574.93 million by 2029.[1] But what is driving this growth, and more importantly, what must businesses know in order to attract German consumers to the market? In its latest New Food Hub interview, ProVeg International talked with German food industry expert, Dr Melanie Speck to answer this question, gathering her insights on the recent German Smart Protein consumer report. Dr Speck holds the Professorship for Socioeconomics in Household and Business at Osnabrück University of Applied Sciences and is a Senior Researcher at the Wuppertal Institute for Climate, Environment and Energy. …

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A photobioreactor for microalgae. Image: Photobioreactor PBR 4000 G by IGV Biotech [CC-BY-SA-3.0], via Wikimedia Commons.

Algae, Microalgae & Seaweed

Danish Scientists Use Blue-Green Algae to Develop “The Ultimate Way to Make Protein”

Scientists at the University of Copenhagen have found a way to make protein by using cyanobacteria (blue-green algae) as a “surrogate mother”. In a new study, the scientists successfully used cyanobacteria to produce a protein with long, fibrous strands that resemble meat fibres. The process involved inserting foreign genes into the blue-green algae, which then became a host organism for the protein. Within each cyanobacterium, the protein organized itself into tiny threads (nanofibres). “Being able to manipulate a living organism to produce a new kind of protein which organises itself into threads is rarely seen to this extent – and it is very promising,” said Poul Erik Jensen of the university’s Department of Food Science. Cyanobacteria can be grown very sustainably, requiring just water, atmospheric …

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Nasoya vegan steak spread with side dishes

© Nasoya
Business Wire

Global Plant-based Protein (Soy, Wheat, Pea, Potato) Market Forecast to 2031

DUBLIN–(BUSINESS WIRE)–The “Global Plant-based Protein Market by Type (Soy Proteins, Wheat Proteins, Pea Proteins, Potato Proteins), Form (Solid, Liquid), Source Process (Conventional, Organic), and Application (Food and Beverages, Animal Feed, Nutritional Supplements) – Forecast to 2031” report has been added to ResearchAndMarkets.com’s offering. The plant-based proteins market is projected to reach $26.45 billion by 2031, at a CAGR of 8.4% during the forecast period 2024-2031 The growth of this market is driven by the rising need for protein-rich diets, growing health and wellness trends, increasing consumer focus on meat alternatives, rising demand from the food & beverage industry, and advancements in ingredient technologies, such as microencapsulation. However, consumers’ preference for animal-based products and fluctuating raw material prices are expected to hinder the growth of this …

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Mycorena receives European Space Agency funding

© Mycorena
Fungi, Mushrooms & Mycelium

Mycorena Receives Funding From European Space Agency to Develop Food for Space Missions

Swedish mycoprotein producer Mycorena has received funding from the European Space Agency’s (ESA) Discovery Programme, in recognition of its products’ potential for use on long-distance space missions. Mycoprotein is sustainable, rich in essential nutrients, and said to support muscle health and overall wellbeing. Furthermore, it can be produced in a closed-circuit system using byproducts and sidestreams generated during space travel. According to Moritz Fontaine, Discovery & Preparation Officer at ESA, this idea to optimize resource efficiency is “highly interesting for space applications”. The system could also have psychological benefits, providing astronauts with a familiar meat-like texture rather than the “tasteless paste” currently offered on space missions. An initial prototype of the system was one of the winners of Phase 2 of NASA’s 2023 Deep Space …

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MYOM oat paste

© MYOM
Milk- and Dairy Alternatives

MYOM Launches “Sensational” Paste That Turns Into Ultra-Sustainable Oat Milk

MYOM is a UK-based company that has developed an innovative way to make oat milk even more environmentally friendly. The company offers a shelf-stable oat paste that turns into “sensational, full-bodied” oat milk when combined with water. Each recyclable 65g pouch produces 500ml of oat milk, and refrigeration is only required once the milk has been made. The product helps to reduce the packaging waste associated with conventional plant-based milks, which in turn reduces transport emissions. According to MYOM, this makes the oat blend “one of the most sustainable milk alternatives in the world”. It could also reduce food waste among consumers and food service outlets that only require small quantities of oat milk. The company surveyed regular oat milk consumers and found that 73% …

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flava pulse pea protein concentrate
Ingredients

Pea protein concentrate with a great taste! A new standard for the industry.

After 4 years of dedicated research with our R&D partners, we have introduced a groundbreaking process that is set to revolutionise the industry standards. FlavaPulse is the first dry fractionation plant utilising this patented technology to eliminate bitterness and off-tastes in pea protein.  Pea protein concentrates offer an attractive alternative to pea and soy protein isolates, thanks to their competitive price and low carbon footprint. However, the specific bitterness in native pea flour has been a limiting factor in food recipes. Formulators in the meat and dairy analog industries, bakery, and gluten-free and allergen-free applications can now incorporate our new version of pea protein concentrate without compromising on taste. The initial feedback from our clients has been overwhelmingly positive, with test panel participants describing the product …

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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
© everythingpossible - stock.adobe.com

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.