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Top Stories of the Vegan Business World

Plant-Based Industry Projected to Increase X 100 and Reach $1.4 TRILLION

Plant-Based Industry Projected to Increase X 100 and Reach $1.4 TRILLION
By this point, almost all of our readers will have read the report from Credit Suisse which has been widely covered by the media, "revealing" that the plant-based food industry is projected to be 100 times larger by 2050.

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California's Finless Foods Announces Launch of "Sushi Grade" Cell-Cultured Tuna

Finless Foods tuna
As the plant-based seafood industry is projected to grow 28% annually over the next decade, Finless Foods of Emeryville California has announced a new cell-based tuna offering, as well as a brand refresh and new website. "The feedback received from our culinary partners has been phenomenal, likening the flavor and texture to sushi-grade tuna." Co-founded by Michael Selden and Brian …

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Singapore, Japan, or Canada? Global Pathways for Cell-Cultured Meat Revealed by GFI

Lobster terrine, Shiok Meats
Once seen as something resembling science fiction, the cell-cultured meat revolution is now gaining momentum at an unstoppable pace. $366 million was raised by cell-cultured meat companies in 2020 - 6X more than 2019, and some studies have suggested cell-cultured is likely to constitute 40% of future meat consumption. As cell-cultured meat moves ever closer to hitting global markets, many …

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Bühler and Hosokawa Alpine Announce Collaboration For Sustainable Proteins

Buhler
Switzerland's Bühler Group and Germany's Hosokawa Alpine Group have agreed a strategic collaboration that will accelerate and strengthen the production of healthier and more sustainable plant protein solutions with a focus on processing pulses into protein ingredients. In this partnership, Bühler is to offer solutions for handling, cleaning, dehulling and milling pulses, followed by further food processing with its extrusion …

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Formo: "We See Our Technology as a Solution to Many Supply Chain Risks Around Food Security"

Raffael-Wohlgensinger Formo
Cellular agriculture enables the production of real dairy proteins through precision fermentation, thus removing animals from the production process. In this insightful interview, Raffael Wohlgensinger, CEO and co-founder of Formo, talks to ProVeg about their work on bringing the next generation of sustainable, healthy, and equitable dairy products to consumers. "Our product is not like cheese, it is cheese," Raffael …

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Better Meat Co. Announces Mycoprotein Fermentation Facility in Sacramento

Better Meat Co
The Better Meat Co., a producer of plant protein ingredients, announced the opening of a new fermentation plant that will produce Rhiza, the company’s new mycoprotein superfood ingredient. The first brand in agreement to use the ingredient is The Plant-Based Seafood Co. The business-to-business ingredients company will initially employ 16 people in West Sacramento. While the plant’s primary purpose is …

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Picnic Perfect: Squeaky Bean Brings “World's First” Vegan Scotch Egg to Tesco in New Range

Squeaky Bean Egg
UK plant-based producer Squeaky Bean has launched what it claims to be the world's first vegan supermarket Scotch Egg into Tesco. Made with Crackd - The No-Egg Egg - the new product is part of an unveiling of a plant-based summer eating range. After being awarded the Plant-Based Food Manufacturer of the Year, as well as introducing a Big Brother …

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British Fashion Brand VEGAN Happy Launches in the USA

The Happy Vegan Clothing Company Ltd.
After being inundated with orders from the US, dynamic British vegan entrepreneur Lorri Delahunty decided to bring her VEGAN Happy brand to the United States. "We realised we couldn't serve our customers well in the US due to the massive increase in postage costs because of the pandemic, so we set up shop in the US a few months ago, …

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Two Major Conferences on Alternative Proteins Took Place in Russia This May

Deepfoodtech Russia Bruce Friedrich GFI
And, according to our Russian correspondent Alexey Ivanov from eatingbetter.ru, this is absolutely unheard of. "The Alt Food Conference was the first event of the month, organised by Greenwise and Vatel Marketing in Sochi. It started with the representatives of the Good Food Institute (GFI) and ProVeg Incubator, sharing the state of the European and the US alternative proteins market. …

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The First Global Tempeh Conference "TEMPETHON 2021" Debuts 27th June

The First Global Tempeh Conference "TEMPETHON 2021" Debuts 27th June
A new virtual conference called TEMPETHON 2021 will debut on the 27th of this month to spotlight the traditional Indonesian fermented protein, as fermented foods continue to trend. The event will feature a TED Talk, cooking workshops, and an innovation panel hosted by Seth Tibbott, founder of Tofurky. “Tempeh is different than other plant-based proteins in that it is not …

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