Meat- and Fish Alternatives

Harvester Garden Gourmet Sensational Vegan Pulled Fillet

© Harvester

GARDEN GOURMET’s Sensational Vegan Pulled Fillet Launches at Harvester & Butlin’s

Nestlé-owned plant-based meat brand GARDEN GOURMET has announced that its Sensational Vegan Pulled Fillet is launching at two well-known UK chains — Harvester restaurants and Butlin’s seaside resorts. At Harvester, the Pulled Fillet is now available as part of various menu options, including tacos, flatbreads, and bowls. Meanwhile, Butlin’s has incorporated the fillet into its Chinese Noodle Soup. According to GARDEN GOURMET, the meat alternative is highly versatile and rich in both protein and fibre. “We’re always looking for ways to improve the dining experience for our guests, and the introduction of GARDEN GOURMET® Pulled Fillet is a fantastic addition to our menu,” said Greg Kusmierski, Senior Kitchen Manager at Buffet restaurants. “It’s a delicious plant-based protein that fits perfectly into our Chinese Noodle Soup …

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THIS Isnt Chicken Kyiv

© THIS

THIS to Launch Hyper-Realistic Plant-Based Chicken Kyiv & Wings for Veganuary

UK plant-based meat brand THIS is set to celebrate Veganuary with the launch of two new hyper-realistic meat alternatives — THIS™ Isn’t Chicken Kyiv and THIS™ Isn’t Chicken Wings. The plant-based Kyiv is made from soy and fava protein, stuffed with plant-based wild garlic butter and coated in sourdough breadcrumbs. The product is sold chilled and will launch at Sainsbury’s on January 1. The plant-based chicken wings are said to be high in protein and fibre and lower in saturated fat than conventional chicken wings. They have a seaweed-based crispy skin and are claimed to offer an “unparalleled sensory experience”. The wings can be deep-fried, air-fried, or marinated and baked. They will launch in the freezer aisle at Morrisons from January 13. “Pushing the boundaries” …

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Beyond Meat Beyond Smash burger

© Beyond Meat

Beyond Meat Brings Beyond Smash Burger to Tesco Stores UK-Wide

As Veganuary approaches, Beyond Meat is set to launch its Beyond Smash burger at Tesco stores across the UK. The product has the same taste and texture as the original Beyond Burger, but with a slimmer patty that crisps up when cooked. Containing 16g of protein per 100g serving, the burger is said to be suitable for stacking in a bun or crumbling onto salad. Beyond Smash previously launched at Ocado and is kosher, halal, and vegan-certified. “We’re delighted to introduce Beyond Smash to Tesco customers as part of Tesco’s commitment to identify and increase tasty plant-based options both in-store and online,” said Molly Hannah, Assistant Buyer – Frozen Plant Based & Vegetarian at Tesco. “With its unbeatable taste and texture, the Beyond Smash is …

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Veggy Kids

© Veggy Kids

Veggy Kids: Turkey’s Innovative New Plant-Based Product Line for Children

Founded in 2012, Veggy is self-described as Turkey’s first plant-based meat alternatives producer, leading the market with innovative solutions in the plant-based sector. The company’s latest product line, Veggy Kids, introduces an exclusive range of vegetable-based products tailored specifically for children, including burgers, nuggets, and meatballs. A breakthrough in nutrition for kids Veggy claims that Veggy Kids is the world’s first comprehensive plant-based product portfolio designed exclusively for children. Launched in over 25,000 stores across Turkey, the brand has quickly gained attention both domestically and internationally. It is now confirmed that Veggy Kids will be available on the shelves of major retailers across the UK, China, the Balkans, and Europe in the first quarter of 2025. As part of its vision, Veggy Kids will focus …

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German style sausages

Image courtesy of ProVeg International

Report: Plant-Based Meat & Milk Have Similar or Better Nutritional Profiles Than Animal Products

Research conducted by ProVeg International in 11 countries has found that plant-based meat alternatives have a better overall nutritional profile than conventional meat, while milk alternatives have similar nutritional properties to cow’s milk. The survey, the results of which have been compiled in a report, evaluated 422 meat alternatives and 251 milk alternatives in Belgium, Czechia, Germany, Italy, Malaysia, the Netherlands, Poland, South Africa, Spain, the UK, and the US. Scoring was based on internationally recognized guidelines — the WHO Nutrients Profile model (NPM), the Netherlands Nutrition Centre, and the European Food Safety Authority’s (EFSA’s) nutrition claim legislation. Meat alternatives were found to have less saturated fat and significantly more fibre than animal meat, while milk alternatives contained less total fat and less saturated fat …

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Renegade Foods Hungarian salami

© Renegade Foods

Renegade Foods Adds French-Hungarian Flavors to Gourmet Vegan Salami Line

Renegade Foods, a Bay Area company specializing in plant-based meats, has announced the addition of three new products to its European-style vegan salami range. Pulling inspiration from French and Hungarian culinary traditions, the new offerings are designed to offer more diverse options for different taste palates, expanding the company’s appeal to both home cooks and professional chefs. Iona Campbell, CEO and co-founder of Renegade Foods states, “For more than four years, we have been sharing our love of southern European culinary traditions. Our traditionally fermented and smoked Italian and Spanish-style plant-based salamis have been included on the menus of celebrity and Michelin-starred chefs as well as in the homes of tens of thousands.”  She added, “Recently, Renegade’s culinary explorations have taken us across western and …

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Millennial Flavor Town debuts waygu beef steak in Europe at London Expo.

© Millennial Flavor Town

Wagyu Beef Steak ‘Masterpiece’ by Korea’s Millennial Flavor Town Premieres at PBWE Europe

Korea’s Millennial Flavor Town, a food startup aiming to redefine barbeque with fermentation and plants, is introducing its wagyu beef line — MM Beef — at the Plant Based World Expo Europe in London. The range includes two products: marbled wagyu beef steak and shredded beef, in soy sauce and truffle flavors, which have been featured in media outlets, including The New York Times. Described as “a masterpiece boasting a rich heritage and a fusion of flavors that redefine the essence of beef,” the products have been crafted by co-founder, food technologist, and chef Bakrin Ahn and her team. Traditional Korean fermentation Millennial Flavor Town uses a patented method based on traditional Korean fermentation and a blend of ingredients: soybeans, hedgehog and button mushrooms, rice koji, …

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Mind Blown crispy shrimp

© Mind Blown

Mind Blown Plant Based Seafood Co. Launches New Crispy Fried Shrimp, Ready to Heat-and-Eat

Mind Blown Plant Based Seafood Co. this week announces the latest addition to its product lineup: Crispy, Crunchy, Fried Shrimp. The plant-based alternative, designed to mimic traditional fried shrimp, debuts as a limited-time offering exclusively available from the company’s website. According to Mind Blown’s Co-founder and CEO Monica Talbert, the new shrimp aims to replicate the experience of traditional fried shrimp while being accessible to individuals with dietary restrictions or allergies. “This shrimp is crispy and crunchy on the outside and tender and sweet on the inside, just like traditional shrimp from the water. It’s also our first par-cooked product that is ready to heat and eat,” states Talbert. Talbert, whose background includes experience in seafood restaurants, added that fried shrimp has long been a …

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endori launches vegan beef

© endori

endori Launches Vegan Beef in Response to Demand as Market Expected to Grow with CAGR of 20.6%

According to the latest market data from Future Market Insights, the market for vegan beef is growing rapidly: from 4 billion dollars in 2023, it is expected to grow to 26.9 billion dollars by 2033, with a notable CAGR of 20.6%. The German plant-based brand endori, known for its pea protein based products, plans to serve part of the increasing demand with its new vegan beef launch in response to this robust growth rate. The vegan beef offers an authentic consistency and taste, according to the company. Due to a combination of wheat and pea protein, the product is rich in vegetable protein and can be used for bowls as well as in wok and goulash meals. endori explains that, to rely on a “clear …

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© catchfree

Switzerland’s Catchfree Develops Shrimp Alternative Made From Microalgae and Plant Proteins

Catchfree is a food tech startup that has emerged from the Swiss Technical Institute of Technology (ETH). The company is developing sustainable, nutrient-rich plant-based seafood, starting with a microalgae-based shrimp alternative. Made using a proprietary process, the plant-based shrimp combines microalgae with other plant proteins to replicate the taste, texture, and nutritional value of conventional shrimp. The product has been made possible by the increasing availability of non-pigmented microalgae, which provides a rich source of protein and fatty acids without undesirable colours or flavours. Paprika is used to give the plant-based shrimp an authentic colour without the need for artificial additives. Catchfree was founded by food scientists Eduard Müller and Severin Eder to address overfishing and the environmental issues associated with aquaculture. “We’re focusing on …

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SWAP chicken fillet

© SWAP

SWAP Food Enters US Market With Plant-Based Chicken Fillets Following Umiami Rebrand

French plant-based food producer Umiami has rebranded as SWAP Food and launched its first product, SWAP™ Chicken, in the North American market, starting in Chicago, marking the company’s entry into the US food industry. The rebranding from Umiami to SWAP, which was announced earlier today, was made to support the company’s global expansion efforts. According to the company, the new name better reflects its goal of making plant-based protein easy to integrate into existing recipes without requiring menu changes, an important consideration for foodservice operators. “We believe SWAP Chicken will elevate menu possibilities, making it easier than ever to SWAP animal meat for plant protein,” said SWAP CEO and founder, Tristan Maurel.  SWAP Chicken is made from eight ingredients, including soy protein, pea protein, and …

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Petit Navire launches plant-based seafood in collaboration with ALGAMA Foods

© Petit Navire

French Seafood Brand Petit Navire Launches Plant-Based Range in Collaboration With ALGAMA Foods

French seafood brand Petit Navire (owned by Thai Union) has partnered with microalgae startup ALGAMA Foods to launch a new range of plant-based fish products. Called Cap Végétal, the range includes canned marinated plant-based fish in the flavours Olives & Oregano, Lemon & Thyme, and Tomatoes & Herbs. The fish alternatives are made from wheat and soy combined with algae oil and sea lettuce, providing a rich source of protein and omega 3. The range also features two ready-to-eat salads made with the plant-based fish; the first contains bulgur wheat, chickpeas, red peppers, and pumpkin seeds, while the second includes lentils, corn, peas, and peppers. The Cap Végétal products will be available exclusively at Carrefour from this month. “With nearly three years of research and …

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SWAP plant-based chicken fillet

© SWAP

Umiami Announces Strategic Rebrand to SWAP as It Pursues International Expansion

Umiami, a pioneering French producer of plant-based whole cuts, has announced that it is rebranding to SWAP as it targets international expansion. The new name has been described as a “key strategic move”, since it is easy for international audiences to understand. It is also intended as a call to action, encouraging consumers to swap meat for plant-based alternatives. The rebrand is accompanied by a new brand tagline — “SWAP. For the love of it”. The versatility of the name will allow SWAP to expand beyond plant-based chicken fillets, its current focus, into other types of meat and fish alternatives. The company says the rebrand reflects its ambition to compete with leading traditional meat brands. “SWAP perfectly represents our mission: to provide consumers with the …

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The Aussie Plant-Based Co. has been recently liquidated due to cash flow issues.

© The Aussie Plant-Based Co.

The Aussie Plant-Based Co. Liquidates Amid Financial Struggles

Exactly a year ago, two Australian brand leaders in the plant-based meat category — Fënn Foods‘ vEEF and All G Foods‘ LOVE BUDS — announced they were merging to form a new company called The Aussie Plant-Based Co. The strategic move aimed at achieving a massive expansion to cater to the growing demand for alternatives. However, in an unfortunate turn of events, the Aussie Plant-Based Co. has been recently liquidated due to cash flow issues, as reported by local media. Following a general meeting of the company’s members, it was decided to appoint liquidators and have open discussions with parties interested in restarting the business. Anticipated synergies At the time of formation, there were anticipated synergies between the two brands, with vEEF present in multiple locations …

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McPlant nuggets

© McDonald's

McDonald’s France Launches McPlant Nuggets in Collaboration With Beyond Meat

McDonald’s France has partnered with Beyond Meat to launch a new menu option, Veggie McPlant Nuggets, at its 1,560 restaurants. The nuggets are made from pea protein and coated in a wheat and cornflour breading. They are available at the same price as McDonald’s Chicken McNuggets, and in the same formats (x4, x6, x9, and x20). As reported by Le Figaro, consumers responded very positively to the nuggets in taste tests, favourably comparing them to the meat-based McNuggets. The fast food chain said it was confident that the product would be a success. While McDonald’s has previously offered meat-free options in France, they have often been limited-edition, and unsuitable for vegans due to the inclusion of dairy or eggs. In contrast, the new nuggets are …

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Plates with meat and fish

© northernrf - stock.adobe.com

While Meat and Fish Remain a Staple for Most US Consumers, 14% of Gen Z Embrace Plant-Based

Despite growing interest in plant-based diets, meat and fish continue to dominate the plates of US consumers, according to recent data. A new Statista Consumer Insights survey found that 14% of US adults born between 1995 and 2012 identify as either vegan or vegetarian. The proportion of people following a plant-based diet declines with age. Among those born between 1965 and 1979, 3% report being vegetarian and 2% vegan, while only 2% of Baby Boomers (born 1946-1964) say they are vegetarian, and just 1% identify as vegan. Flexitarian / reducetarian diet gaining traction Although the number of strict vegans and vegetarians is relatively low, a growing number of Americans are opting for a more flexible approach to reducing meat consumption, with 7% to 15% of …

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Simulate Nuggs

© Simulate

Simulate Announces Acquisition by Ahimsa Companies

Simulate, the company best known for producing plant-based nugget brand NUGGS, has announced an acquisition by plant-based investor Ahimsa Companies. As reported by Axios, Simulate required significant capital and opted to find a buyer rather than attempting to raise the funding. The deal was a combination of cash and equity, though the valuation of the company has not been disclosed. “Ahimsa is very values-aligned, and they’ve been committed to this space and mission for a long time,” Sam Terris, co-founder and CEO at Simulate, tells vegconomist. “We were looking for a partner that balances pragmatism and optimism — a group that could help get alt protein economics to work on a large scale, while also willing to invest in higher upside technology. Ahimsa fit the …

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Vegan Finest Foods sushi roll

© Vegan Finest Foods

Vegan Zeastar Introduces Plant-Based Sushi Rolls

Dutch brand plant-based seafood brand, Vegan Zeastar, is launching a new product line: Plant-Based Sushi Rolls. The sushi range is available in three flavors: Oshi No Salmon, Spicy No Tuna, and No Salmon Asparagus. The launch took place today at the CuliPerslunch in De Kookfabriek in Amsterdam, where food service professionals were able to taste the new products for the first time. The new sushi rolls were developed by Vegan Finest Foods, the company behind Vegan Zeastar, and are designed to enhance the sushi experience for plant-based food lovers. The rolls are ready to serve, pre-cut and frozen, making them easy to use. They only need to be defrosted and can then be topped as desired before serving. The products are suitable for restaurants and …

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David Guarch, Business Director of BeanStalk Foods

David Guarch © BeanStalk Foods

BeanStalk Foods: “The Problem Is Not Demand; It’s a Lack of Supply. We’re Here To Change That”

In our latest interview, we speak with David Guarch, Business Director of BeanStalk, about the company’s ambitious plans for European expansion and its plant-based product range. Guarch highlights BeanStalk’s mission to help consumers easily introduce plant-based foods into their diets, reduce meat consumption, and promote sustainability. He also discusses their dual focus on growing the BeanStalk brand while being a strong B2B partner for wholesalers, growers, and supermarkets in developing and producing their own plant-based products. BeanStalk has targeted Spain and the UK as initial markets, plans to expand further into Europe, and has positioned itself as a brand that prioritizes variety and quality. How do you plan to differentiate your products from well-established competitors in the European market? Most of our competitors offer very …

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Steakholder Foods has received its first-ever purchase order from Bondor Foods, a renowned frozen foods manufacturer and institutional market distributor.

© Steakholder Foods

Steakholder Foods Secures First Revenue Stream with New Order of Plant-Based Fish Blends

Alternative proteins and 3D printing innovator Steakholder Foods (Nasdaq: STKH) announces it has received its first-ever purchase order from Bondor Foods, a renowned frozen foods manufacturer and institutional market distributor. Under a new commercial sales agreement, Steakholder Foods will supply its SHFISH premix blend for Bondor Foods’ new line of plant-based white fish and salmon patties. The order marks the company’s first income milestone, securing its initial product revenue stream in 2024. The deal follows successful local partnerships to integrate plant-based steaks and fish into gourmet menus and the recent opening of a demonstration center at its headquarters in Rehovot, Israel, to showcase the possibilities of 3D-printed foods. Arik Kaufman, CEO of Steakholder Foods, shared: “We are extremely excited to announce this first purchase order …

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