Plant Power Fast Food Ribby

© Plant Power Fast Food

Plant Power Fast Food Introduces Limited-Time Plant-Based BBQ Rib Sandwich

Plant Power Fast Food has announced the launch of The Ribby, a plant-based version of the classic American BBQ rib sandwich. This new offering will be available at all 10 of the chain’s locations starting July 2nd. The Ribby features a housemade plant-based patty composed of shredded jackfruit, topped with a sweet and tangy BBQ sauce, thinly sliced onions, and Grillo’s Pickles, known for their fresh taste and all-natural ingredients. “The BBQ rib sandwich holds a legendary place in fast food history and we wanted to honor that legacy with our plant-based take. With our sweet and smoky housemade BBQ and the best pickles in the world, Grillo’s, we believe The Ribby will offer an unforgettable flavor experience,” said Zach Vouga, president/COO and co-founder of …


© Planted Foods AG

Planted’s Plant-Based Meat Added to Menus at Catering & HORECA Locations in the UAE

Swiss startup Planted has officially ventured into the UAE and Middle East foodservice market, with its products now featured on the menus of select restaurants in the UAE and upcoming plans to expand into hotel chains. Planted is strategically expanding its footprint with key players in the UAE’s foodservice and HORECA sectors, aiming to establish additional partnerships by the end of 2024. The goal is to collaborate with various foodservice operators in the UAE, including hotels, restaurants, cafes, quick-service restaurants, as well as entertainment and independent hospitality operators, to creatively incorporate Planted’s plant-based meat into their culinary offerings. Currently, Planted’s partners in the UAE include all locations of local restaurant brands such as Nabati and Pizza Di Rocco, as well as supermarket chains like Grandiose …


McDonald's vegan ice cream

© McDonald's

McDonald’s Trials Vegan Ice Cream in the UK

McDonald’s has announced it is trialling a new “deliciously smooth and creamy” vegan ice cream in the UK, available in two flavours — Choco and Strawberry. Called the Vegan Scoop, the ice cream costs £1.59 and is served in a tub like a McFlurry. It has been certified as vegan by The Vegetarian Society, though McDonald’s warns that it may not be suitable for those with milk allergies as it is made in a facility that handles dairy. Initially, the ice cream will only be available at 52 locations in the North West of England, including several restaurants in Manchester and Stockport. The trial will run until September 3, and if successful, the Vegan Scoop may launch UK-wide next year. McDonald’s is also trialling another …


Vegan fish and chips by The No Catch Co. Image supplied by PETA

PETA Reveals The “UK’s Best” Vegan Fish and Chips Spots

Animal rights charity PETA has published a list titled “The UK’s Best Vegan Fish and Chips Spots”, highlighting eateries around the country serving plant-based versions of the classic British dish. Among the top-rated spots are: The Good Catch Co — Founded by activist Ed Winters (Earthling Ed) and his business partner Kevyn Bourke, this plant-based fish and chip shop in Brighton has an impressive menu featuring battered “cod” and smoked “haddock”, along with Popcorn Prawnz, lemon “shrimp”, and vegan calamari. In 2021, Winters and Bourke told vegconomist that their aim was to “take on the fish and chip industry”. Harbour Lights — This Falmouth shop has been recognised for its tofu-based vegan fish, which is marinated in brine and lemon juice before being wrapped in …


Tender chicken

© Tender

Natalie Portman-Backed Tender Food’s Carnivore-Fooling Meat Now in All 11 Locations of Clover Food Lab

Boston-based Tender, a company specializing in next-generation meat alternatives, has partnered with Clover Food Lab to bring its plant-based chicken and pork to the restaurant chain’s 11 locations throughout the Boston metro area. Founded in 2020 by Harvard engineers, Tender focuses on creating plant-based meats, primarily chicken breast, pulled pork, and steaks. Tender uses advanced technologies to replicate the muscle structure of animal meat, utilizing a unique plant-based fiber spinning technique similar to making cotton candy. This method enables Tender to produce meat alternatives with textures and cooking properties nearly indistinguishable from those of traditional meat while also offering high protein content without additives or fillers. Clover Food Lab is a fast-casual restaurant chain noted for its commitment to healthy, sustainable, and plant-based food options. …


Chunk Foods launches at Jaja Mexicana

© Chunk Foods

Tacos & Chimichangas Filled with Chunk Foods’ Famous Vegan Steak Arrive on Menus at NYC Chain Jajaja Mexicana

New York-based vegan whole-cut pioneer Chunk Foods announces it has partnered with the NYC chain Jajaja Mexicana to bring tacos and chimichangas featuring Chunk Steak to all four Jajaja locations in NYC, in Lower East Side, West Village, Hudson Yards, and Williamsburg. Last year, the addition of Chunk Steak to menus at high-end steakhouses was successful to the degree that Charley’s Steak House ordered 100,000 units of Chunk Food’s plant-based steak, confident of its superior quality. “We are reshaping the steakhouse experience and catering to the expanding tastes and preferences of today’s consumers,” said Seth Miller, VP and CEO of restaurant group Talk of the Town at the time. Later that year, Talk of the Town group would go on to add Chunk Steak to …


© Vaceslav Romanov -

Unilever Future Menus Report Highlights Crucial Role of Vegetables in Exciting and Inspiring American Diners

Unilever Food Solutions (UFS) recently unveiled its Future Menus Top North America Trends 2024 report, identifying key menu trends that will impact the US restaurant industry in the coming years. UFS focuses on providing chefs and operators with solutions and guidance to support menu planning, pricing, and culinary training, and is the professional foodservice unit of multinational CPG producer Unilever, which last year stated its target of achieving €1.5 billion in sales from plant-based products by 2025. The report highlights five key trends that are set to arrive on American menus and how operators can implement them in their establishments: Modernized comfort food Resource-saving menus without waste; Irresistible vegetables Local richness The new sharing Citing the PBFA’s State of Food Service report from last year, …


Wagamama launches dishes made with Fable Food Co pulled shiitake

© Wagamama

Wagamama Partners with Fable Food Co to Launch 4 Pulled Shiitake Dishes

Wagamama, an Asian-inspired restaurant chain in the UK, has partnered with Australian mushroom-based meat alternative brand Fable Food Co to launch four meat-free dishes. The new menu options are all made with Fable’s Pulled Shiitake, though only two are vegan-friendly: Pulled Shiitake Koyo Bowl — A bowl featuring mixed leaves, Fable pulled shiitake, beetroot, carrot, cucumber, radish, and edamame beans. The bowl is served with a creamy tofu and mustard dressing, and topped with crushed sunflower seeds and red chilli and miso sauce. Pulled Shiitake Crispy Otsumami — Six squares of crispy fried rice in a soy and yuzu dressing. The squares are topped with pulled shiitake, smashed avocado, edamame, and sriracha mayo, and are garnished with coriander cress. The two remaining dishes — Crispy …


© German Doner Kebab

Global Fast Food Chain German Doner Kebab Launches Plant-Based Options in Over 140 Locations

German Doner Kebab (GDK), one of the fastest-growing restaurant groups in the UK, with over 150 restaurants across the UK, mainland Europe, and the Middle East, and expanding in the USA, Canada, Saudi Arabia, and Ireland, has launched eight plant-based options based on Nestlé-owned Garden Gourmet’s Vegan Pulled Fillet. Known for its distinctive doner kebab waffle bread, GDK describes the new plant-based offerings as a milestone move. The renamed ‘OV Kebab’ is a newly developed dish featuring the Garden Gourmet meat alternative, served on toasted waffle bread and served with fresh lettuce, red cabbage, sliced onions, tomatoes, and GDK’s three signature sauces – yogurt, garlic, and spicy. The Glasgow-based brand states that this widespread offering “follows the rise in demand for plant-based products in the …


Mind Blown X PLNT Burger crabby burger

© Plant Based Seafood Co.

PLNT Burger Reintroduces Mind Blown Plant-Based Crab Cake Sandwich at All Locations

Mind Blown by The Plant Based Seafood Co. and PLNT Burger have announced the introduction of ‘The Happy Crabby’ Sandwich ahead of World Ocean Month, bringing the plant-based crab cake back to PLNT Burger menus following its limited-time success last year in the DMV area. Starting today, the ‘Happy Crabby’ Sandwich will be available at all PLNT Burger locations across New York, Boston, Philadelphia, Washington DC, Maryland, and Virginia. The sandwich features Mind Blown’s Maryland-Style Plant-Based Crab Cakes, which offer 11 grams of protein and contain a blend of wheat protein, pea protein, natural vegan crab flavor, and spices, with the aim of replicating the taste and texture of traditional crab cakes.  Jonah Goldman, co-founder and CMO of PLNT Burger described the new sandwich: “We …


© Good Eating Company

Good Eating Company Slashes Emissions, Offering Oat Milk by Default at Many Foodservice Locations

Good Eating Company US, a foodservice provider for corporate and academic settings, has partnered with Greener by Default to reduce its environmental impact by offering more plant-based options. One significant change made as part of the partnership is to offer oat milk as the default option at some outlets. This has decreased cow’s milk consumption from 70% to 18% at one site, halving the carbon footprint of the client’s dairy purchases. At another site, plant-based milk now makes up 60% of total milk purchases. Meanwhile, a university coffee shop saw a 32% reduction in dairy use after defaulting to oat milk, reducing carbon emissions and land and water use by 25%. Through this strategy, Good Eating Company aims to normalize low-carbon choices while being more …


McDonald's Deutschland launches Famous McPlant Burger

© McDonald's Deutschland

McDonald’s Germany Launches Beyond McPlant Menu Curated by Rock Stars Bill & Tom Kaulitz

The “Famous Order” menu, long established in the United States, is now being introduced at McDonald’s Germany. The internationally known musicians, twins Bill (husband of Heidi Klum) and Tom Kaulitz of the rock band Tokio Hotel, are crafting unique McPlant menus for this rollout. The McPlant burger patty and McPlant nuggets are produced by Beyond Meat, and currently are not available in the USA, as far as we understand. From today May 8, Bill and Tom Kaulitz will feature their personalized menus at McDonald’s Germany. They join the ranks of global icons such as Travis Scott, Mariah Carey, and BTS, who have previously curated their own “Famous Order” selections in the USA. The twins have curated the menus, including their distinct burger variations. Bill’s signature …


Costa Coffee

© Costa Coffee

Costa Coffee Partners With BOSH! to Launch New Vegan Summer Options

UK coffee chain Costa Coffee has partnered with vegan chef duo BOSH! to launch two new plant-based items as part of its summer menu. The first option is the Falafel and Houmous Wrap, consisting of spinach and pine kernel falafels combined with spiced chutney, houmous, and pink pickled onions. There is also a new sweet option available — the spiced Gingernut Loaf Cake, which comes topped with ginger frosting and ginger cookie crumb. Costa Coffee has been partnering with BOSH! for some time, with many of the options changing seasonally. For Veganuary of this year, the companies launched three products — the Plant-Based Saucy Chicken Fajita Wrap, Caramelised Biscuit Rocky Road, and Double Chocolate Cookie. While the fajita wrap is not currently available, the sweet …


Odd Burger Corporation-Odd Burger Set to Open Record Number of locations

Famous Burger by Odd Burger (CNW Group/Odd Burger Corporation)

Odd Burger Announces Opening of 3 New Canadian Restaurants Bringing Total to 16 Locations

Vegan fast food chain Odd Burger reveals it is poised to enhance its market presence with the upcoming launch of three new restaurant locations within the next month. Additionally, the company announces it has signed a consulting agreement with Ahimsa Foundation, one of the most prominent investors in the vegan industry, notably including a recent investment of USD $16 Million in JUST Egg. As part of the consulting agreement, Odd Burger will issue Ahimsa Foundation 1,500,000 stock options at a price of $0.15. This latest expansion marks the largest number of openings the company has achieved in a single month, elevating the total to 16 operational sites. The initial opening will take place at 336A Mayfield Common Northwest in Edmonton, anticipated around May 11th, representing …


ISS Guckenheimer

© ISS Guckenheimer

ISS Guckenheimer Tops HSUS Protein Sustainability Scorecard for Third Straight Year

In the latest annual assessment conducted by the Humane Society of the United States (HSUS), ISS Guckenheimer has secured the number one rank for protein sustainability for the third consecutive year. The evaluation reviews the efforts of leading US food service companies aimed at minimizing their environmental impact and promoting animal welfare through purchasing and menu strategies. ISS Guckenheimer, a prominent food services provider in the US, secured the top spot in HSUS’s annual protein sustainability scorecard. The company offers a range of food services, including cafes, catering, and executive dining. It also provides integrated facilities management services encompassing food, technical, workplace, and cleaning services across various industries such as life sciences, healthcare, technology, manufacturing, banking, professional services, and aviation. Highlighted in the accompanying report …


Duke's launches Plant-Based Mayo

© Duke's

Duke’s Plant-Based Mayo, a Vegan Version of the Southern Condiment with a Cult Following

With the tagline, “It’s got twang”, Duke’s Mayonnaise is the third-largest mayonnaise brand in the United States after Hellmann’s and Kraft, and is prominent in the southern US states where it has a cult following and some fans even sporting Duke’s tattoos. In addition to the US, Duke’s Mayonnaise is available in New Zealand, Australia and the Middle East. Yesterday, the fan-favorite brand announced the launch of a vegan mayo for foodservice, and what’s more, it’s sugar-free, making it suitable for diabetics. “Best vegan mayo I ever had” Chef Trevor Knotts, corporate chef at The Daily in Richmond, VA, has declared the product as the “Best vegan mayo I ever had.” After a taste test, he said he “would never know it was vegan. Doesn’t feel …


Mercedes-Benz canteen

© Mercedes-Benz

Mercedes-Benz to Introduce Primarily Plant-Based Menu in Canteens

Mercedes-Benz contacts vegconomist to report that its German canteens are working to become aligned with the Planetary Health Diet, and will serve predominantly plant-based food by the end of 2025. From April 23-26, some Mercedes-Benz canteens partnered with the Stuttgart vegan restaurant vhy! (co-founded by former footballer Timo Hildebrand) for a campaign to showcase the taste and diversity of plant-based foods. Four of the restaurant’s dishes were prepared at the canteens — Maultaschen (large dumplings) with a mushroom filling and potato salad, spinach dumplings with herb and spice crumbs, open falafel wraps with carrot hummus, and Zurich-style sliced ​​plant-based meat. Hildebrand himself made an appearance at a canteen in the district of Untertürkheim. Mercedes-Benz has offered fully plant-based main dishes daily since 2021. Following the …


ISS Guckeheimer Chef with Plants

©ISS Guckeheimer

Humane Society Scorecard Exposes Gap Between Sustainability Pledges and Practice in US Foodservice

The Humane Society of the United States (HSUS) has issued its latest Protein Sustainability Scorecard. This annual report evaluates major US foodservice companies’ efforts to diminish environmental and animal welfare impacts through their purchasing and menu selections, particularly as these companies serve vast networks, including schools, corporate offices, and stadiums. Director of Food Service Innovation at the Humane Society, Kate Watts, underscored the need for transparency, stating, “All companies should be transparent about their sustainability targets, goals and progress. Customers deserve to know which companies are following through and which companies are falling short of their commitments.” Providing a ‘hard look’ at company initiatives “The HSUS Protein Sustainability Scorecard was created to provide the public and customers with a hard look at what companies are …


UNLIMEAT pulled pork wrap launches at Starbucks Hong Kong

© UNLIMEAT/Starbucks Hong Kong

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 …


Crave Culture

© Crave Culture

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 …