the_award-winning_diggity_dog

© Shepherd's Neame

UK’s Oldest Brewery Launches “Diggity Dog” Vegan Hotdog, Receives MIDAS Innovation Award

The UK’s oldest brewery Shepherd Neame recently launched a vegan hotdog called the Diggity Dog. The menu item which has “proved incredibly popular” according to the brewery, has just received an award for Best New Menu Item at the Menu Innovation and Development (MIDAS) Awards. Made with Moving Mountains‘ soy and pea-based vegan sausages, the hotdog comes topped with crispy onions, sauerkraut, tandoori ketchup, pickled vegetables, and mustard. It joins a range of other vegan menu options offered by Shepherd Neame, including an Oumph! burger. Head Development Chef Simon Howlett travelled to the Amba Hotel in London to accept the MIDAS award on behalf of Shepherd Neame. “We are delighted to receive national recognition for our Diggity Dog. Since its launch, it has proved incredibly …

more

Noodles and Co Impossible Panko Chicken

©Noodles and Company

Noodles and Co. Trials Impossible Panko Chicken in Select US Cities

Noodles and Company, a fast-casual brand specializing in globally inspired noodle dishes, announces a test-launch of Impossible Chicken in select cities in Washington, Oregon and Colorado. The chicken will be featured in both the Impossible Orange Chicken Lo Mein, as well as a protein substitution for any of Noodle’s entrees.  Made from Impossible’s plant-based chicken nuggets, the new item is panko-coated and offers a realistic chicken taste with a crispy exterior and juicy white interior, Noodles says. Nutrition-wise, the chicken item contains 13 grams of protein, 2 grams of saturated fat and zero cholesterol per serving.  The new menu item adds to the brand’s current plant-based options, which include build-your-own noodle/pasta dishes and salads. Noodles states the vegan chicken is part of an effort to further …

more

Disneyland Paris

© Disneyland Paris

Disneyland Paris Develops Range of Vegan Dishes & Snacks On 30th Anniversary

On 6 March, the 30th anniversary celebrations began at Disneyland Paris, the destination having opened on 12 April 1992. For this occasion, Europe’s leading tourist destination has created new shows, costumes and… vegan food and snacks. Most of the 70 restaurants in Disneyland Paris and Walt Disney Studios parks, Disney Hotels and Disney Village now offer vegan options. So, in addition to the meagre vegan offerings already available (including the vegan Magnum almond ice cream, churros, wrap and vegan chilli), two new cookies have been created to mark the 30th anniversary of the destination. Some all-you-can-eat buffets, such as the Agrabah Café with Middle Eastern flavours, have vegan options and some fast food outlets also offer Beyond Meat steaks with vegan tartar sauce. Disneyland Paris …

more

Plant-based restaurant Mildreds

© Mildreds

Plant-Based Restaurant Mildreds Opens Sixth Location in London’s Covent Garden

Plant-based restaurant Mildreds first launched in London in 1988. Now, the chain has opened its sixth location in the British capital, offering sustainable food inspired by cuisines from around the world. The restaurant is situated on St. Martin’s Lane in Covent Garden and is divided across two floors, with space to seat 110 and a private space that can accommodate eight guests. The location is open every day for breakfast, lunch, dinner, and weekend brunch, serving Mildreds’ recently introduced seasonal menu. It has been just four months since Mildreds opened its previous location, a concept restaurant called mallow, in Borough Market. The chain’s other restaurants are in Soho, Camden, King’s Cross, and Dalston. Menu Mildreds’ Covent Garden menu features dishes such as Bhatti Ka Chick’n …

more

© AWE by OsomeFoods

Singapore’s OsomeFood Launches AWE Monthly Meal Subscription Plan

OsomeFood, a Singaporean plant-based food innovation brand credited with creating the world’s first plant-based hard-boiled egg, announces AWE by OsomeFood monthly meal plan subscription plan. In total, the company offers over 200 different meals and snack options representing local and global cuisines, everything from Zucchini Carbonara to Truffle Lu Rou Fan. According to Mariah Hameed, AWE by OsomeFood master dietician, “One standard AWE meal provides the average adult more than the equivalent amount of nutrients of an average meal. We recommend starting off with 1-2 AWE meals each week, maybe throw in a couple of AWE snacks, then slowly increasing your intake to 2-3 times a week.” The meal plan also has an option for what the company calls “add-on special Functional Meal Programme Packs” …

more

DirtCandy

©DirtCandy

Eat Beyond CEO Michael Aucoin: How Foodservice is Pushing the Plant-Based Industry Forward

Consumer interest in plant-based foods is at an all-time high and only shows signs of accelerating. This interest is not solely from vegan consumers, but also from a growing class of flexitarians looking to integrate more plant-based food into their diets, without fully committing to major lifestyle changes. In line with this, we have seen an explosion of plant-based products becoming available at the retail level and, while these were initially confined to the natural/specialty section of stores, they have now begun to take hold in the mainstream aisles as well. While the broad introduction of plant-based options in foodservice establishments has been slower, foodservice provides a unique opportunity to introduce new and innovative products to consumers in what can potentially be a much more …

more

Quorn report finds growing demand for vegan chicken

© Quorn

Huge Demand for Vegan Chicken on UK Menus as 49% of 18-24s Limit Meat

A report by alt-meat brand Quorn and the Sustainable Restaurant Association has found that there is growing demand for vegan chicken and other alt-meat options at UK restaurants. 49% of 18-24 year olds surveyed had reduced or eliminated the meat in their diets, with 40.3% choosing meatless meals half the time when eating out. Vegan burgers were the most popular choice, but the report found a “huge growing desire” for more plant-based chicken products such as wings, strips, and tenders. Sustainability The report also found that a growing number of consumers are concerned about sustainability when eating out, with 43.6% saying it is important that any restaurant they choose to eat at has environmentally sustainable practices and values. 48.1% said they like to see that …

more

Clean Kitchen Club

©Clean Kitchen Club

Clean Kitchen Club to Open Flagship Vegan Restaurant at Battersea Power Station

London-based vegan chain Clean Kitchen Club is to open a huge 2,441 square foot flagship restaurant at Battersea Power Station. It will be the chain’s sixth location, following its launch just 15 months ago.  Clean Kitchen Club will join Gordon Ramsay’s Bread Street Kitchen & Bar, Middle Eastern eatery Le Bab, and more at the Grade II listed former power station. Situated in Turbine Hall B, the plant-based restaurant will offer both dine-in and grab-and-go options, along with vegan cocktails. Carbon labelling Clean Kitchen claims to be the first plant-based food and lifestyle brand to publish carbon values for each of its menu items. Many options are rated Grade A, meaning their emissions are very low. In comparison, a typical beef burger is rated Grade …

more

IHOP Vegan Breakfast Sandwich

©IHOP

IHOP Trials First Vegan Breakfast Sandwich “Plant-Based Cali” in NYC

American restaurant chain IHOP (International House of Pancakes) announces a test-release of its first vegan breakfast sandwich, the Plant-Based Cali.  Offered exclusively at one Flip’d by IHOP eatery in New York City’s Flatiron district, the sandwich may see a larger location rollout depending on customer demand. According to a release, the Plant-Based Cali features a Sweet Earth breakfast sausage patty and folded JUST Egg topped with roasted tomatoes, arugula and avocado, served on an all-vegan bun.  The IHOP culinary team reportedly spent two years developing the menu item, and worked closely with brands behind the ingredients to craft an appealing flavor profile, the company stated. A positive change The Plant-Based Cali debut marks a major milestone for the pancake house, which, in recent years, has …

more

NXT LVL PZA: “Making Pizza Delivery Tastier, Faster, and Cheaper While Secretly Removing Animals From the Supply Chain”

NXT LVL PZA is taking London by storm with its secretly vegan pizzas created in collaboration with some of the biggest names in vegan food as part of a mission to make vegan pizza the market standard rather than just a menu option. We were curious to get the story behind the hype from Founder Fabio Matticoli who reveals some ambitious expansion plans moving forward, and discusses why secretly vegan is an important part of NXT LVL’s strategy. “A recent customer even asked for a vegan option to be added to the menu after ordering from us. He had no idea that our entire menu is 100% vegan” Tell us about NXT LVL PZA’s elevator pitch and business model NXT LVL PZA is making pizza …

more

Preposterous Foods/ Odd Burger

©Preposterous Foods

Odd Burger Launches Preposterous Foods in Partnership with Sysco

Canadian fast food chain Odd Burger announces the launch of Preposterous Foods, a new range of plant-based meat and dairy products. The company says the new line will be distributed exclusively through Sysco, the world’s largest foodservice company.  Featuring minimally processed foods made from ingredients like chickpeas, oats and wheat gluten, the Preposterous line will initially offer 10 plant-based items: meatless wings, beefy ground meat, gyro meat, breakfast sausage, and a crispy chicken burger. The dairy-free products include ranch dressing, vegan honey mustard sauce, tzatziki sauce, eggless mayo, and dairy-free cheese sauce.  Sysco currently serves more than 600,000 institutional clients across restaurants, healthcare, education and lodging/hospitality facilities. Parent company Odd Burger says the partnership will provide Preposterous Foods with more than 330 global distribution locations. Founded …

more

Prime Roots Koji Ham Deli Meats

©Prime Roots

Prime Roots Launches World’s First Koji-Based Deli Meats and Foie Gras

Prime Roots, pioneers of Koji-based Meat, announces the company has re-branded and is launching the first-ever line of Koji Deli Meats and Charcuterie. The new line includes sliceable hams, turkey and salami, as well as koji pâtés, pepperoni and foie gras.  Aiming to disrupt the $300 billion global bulk deli market, the brand intends to revolutionize the concept of deli meat alternatives, where it says there is currently a lack of strong leading players.  Prime Root’s koji protein platform has allowed it to create the first animal-free deli meats that can be freshly sliced and used to make traditional deli classics, like smokey ham and cracked pepper turkey sandwiches.  The groundbreaking meats and pâtés are crafted from koji – the same fungi used to make …

more

Panda Express Beyond Beef Mapo Tofu Trial

©Panda Express

Panda Express Expands Beyond Meat Partnership, Will Trial New Beef Dishes

Chinese-American fast food chain Panda Express announces the brand will trial two new Beyond Meat dishes from now until February 23.  Available exclusively at the Panda Express Innovation Kitchen in Pasadena, CA, this marks the second menu collaboration between the two companies. Last year, Panda tested Beyond the Original Orange Chicken, a plant-based take on the company’s famous Orange Chicken entree item. The limited-time run became one of the company’s most successful regional launches ever, with the product experiencing sell-out demand in California and New York. For the latest trial, Panda will offer plant-based Beyond Meat in dishes usually made with minced beef or pork: Mapo Tofu with Beyond Beef  – Panda’s second tofu dish, made with small bits of firm tofu and Beyond Beef, …

more

© The Queen Inn

Traditional Pub Goes Fully Vegan After “Astonishing” Success of Veganuary Menu

South Wales pub goes fully vegan for good, offering plant-based carbonara, kievs, burgers, and more.  When The Queen Inn in Cwmbran, South Wales, decided to make its entire menu vegan for the month of January, the shift was intended to be temporary. But following an “astonishing response”, with the pub fully booked for the entire month, owners the Edwards family have decided to make the transition permanent. Customers have driven for hours, coming from as far afield as Scotland, to sample the new menu. Ryan Edwards, who runs The Queen Inn with his parents Jane and Gareth, told WalesOnline that fully vegan pubs are still a rarity. “We decided it was worth taking the risk for January because it’s always likely to be a quiet …

more

Boojum Marketing Manager Paul McCullagh with Head of Operations, Robert Powell

Boojum Marketing Manager Paul McCullagh with Head of Operations, Robert Powell ©Boojum

Ireland: Boojum Partners with Oumph! to Add Plant-Based Mexican Meat to Menus

Mexican QSR chain Boojum has announced a new partnership with plant-based producer Oumph! to bring vegan chicken to its menus for the first time. The Ireland-based restaurant chain is making the move as popularity for its meat-free choices has “skyrocketed” over recent years. In celebration of Veganuary, Boojum is partnering with Oumph! – one of the UK and Europe’s leading alt meat brands. The result is a plant-based chicken to add to any of the main meals on the menu and seasoned with the Boojum blend of spices. The vegan chicken option will be available at all Boojum restaurants across the Republic of Ireland and Northern Ireland.  Boojum states that its meat-free choices have grown significantly in popularity in the past few years, giving the …

more