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Native yeast protein to replace eggwhite – Ohly showcases new gelling protein prototypeAn Economist’s Insight
Restaurant Recession or Revival? Vegan Eateries Set To Thrive
August 14, 2020
“In 2018, when my partner’s (not exclusively vegan) restaurant was at the peak of its success, I convinced…
The Dark Art of Behavioural Economics (and its role in shaping better plant based choices)
June 17, 2020
People hate being told what to do. Just hearing the words “you should do this” or “don’t do…
What’s With Blended Meat? (It’s certainly not vegan, but maybe there’s method to the madness?)
May 11, 2020
When I first heard about the concept of hybrid or ‘blended’ meat, I laughed. It seemed like a…
HEY STARTUPS! THE CORPORATES ARE COMING FOR YOU (And why that’s not necessarily a bad thing)
April 21, 2020
There’s one thing that successful plant-based startups like Nuggs, Beyond Meat and New Culture all have in common—and…
Supply Shocks, Stockpiling and Food Security
March 30, 2020
Breaking news from Australia: my mum just witnessed two old ladies get into a supermarket punch-up over the…
Food Startups in the Climate of Coronavirus: Could Some Businesses be Immune?
March 16, 2020
Exhibitors at Expo West, which usually attracts over 85,000 people, were left gutted last month when the event…
Outrage as Consumers are Misled Into Eating More Ethical and Sustainable Products?
March 3, 2020
In the U.S., vegan cheesemaker Miyoko Schinner has just taken on the California Department for Food and Agriculture…
Could Australia’s Bushfires be a Turning Point for Plant-Based Production?
February 18, 2020
As we announced last week, vegconomist is pleased to welcome Veronica Fil – former economic advisor to the…
Vegconomist Welcomes Australian Economist and Vegan Businesswoman Veronica Fil
February 10, 2020
Vegconomist is very pleased to announce that former economic advisor to the Australian government, food writer & restaurant…
