Ankerbrot GmbH & Co KG is one of the leading manufacturers of bakery products in Austria. This traditional company, which was founded in Vienna in 1891, has proven that tradition and modernity can go very well together.. The result is their first all-Vegan store. In a quick interview with Managing Director Lydia Gepp, we talked about this Vegan development.
Pizza and pasta have long been regarded as real calorie and carbohydrate bombs. Now, two young founders have tackled this topic, breathing new “low-carb life” into the two universally popular classics. Their combination of flax and chia seeds has resulted in revolutionary products which delighted the investors Frank Thelen and Carsten Maschmeyer in “Die Höhle der Löwen” the equivalent to The Shark Tank. That’s how “Lizza” was born. We interviewed founder Marc Schlegel about the current state of affairs and the future of low-carb pizza.
Today, the range of vegetarian and vegan products on offer is enormous. But what was it like in the 90s? In those days, consumers often had to resort to plain tofu because there were few alternatives. Luckily, some pioneers such as Vivera put an end to this monotony and helped to shape the product landscape early on. Now, Vivera wants to go one step further. We spoke to Gerben Vink from Vivera about their latest collaboration with Tesco and the new vegan steak.
The fashion world is generally said to be short-lived and fast-paced, at least when it comes to trends. However, long-lasting vegan fashion is desirable when it comes to living consciously and conserving resources. We interviewed Olaf Schmidt – Vice President of Textiles & Textile Technologies – about the Ethical Fashion Show, the sustainability trend and upcoming developments in the fashion industry.
Potato chips and popcorn are well-known to us Germans. Surely there’s not much that can be improved or redesigned? But that’s the mission of the dedicated team at Heimatgut. The dynamic new company works on “healthy snack alternatives” and strives to develop products that make “snacking without regrets” possible every day. This is definitely a trending topic; that’s why vegconomist asked Heimatgut for an interview to talk about the company, its current range and future developments.
Soy, seitan, lupines, green spelt and the like have been on everyone’s lips for a long time as bases for meat alternatives – in the truest sense of the word. Until now, however, products based on sunflowers have been relatively unknown. Not only do they look good, but they also supply the raw material that the company “SunflowerFamily” transforms into meat alternatives. This has resulted in various products, all of which, according to the company, are ‘enjoyable, plant-based and sustainable’. We asked Mr Oliver Schenkmann – one of the founders of this new enterprise – to briefly introduce the products and the business model in more detail.