La Vie sandwiches launch in multiple French retailers

© La Vie
Food & Beverage

La Vie’s New Range of Vegan Club Sandwiches Are “Selling Like Hotcakes” in Multiple French Retailers

La Vie™, the fast-growing French startup behind a patented plant-based recipe that replicates the taste, look, and texture of pork from pigs, has launched a range of three 100% plant-based club sandwiches: Le Parisien, Le Suédois, and Le British. The sandwiches all feature one of the brand’s two hero ingredients, the famous vegan bacon, and the more recently developed ham. The two products have both received numerous awards in France and throughout Europe, and are rich in protein, sources of fibre, and rated green on the Yuka app. Founded in 2021 by Nicolas Schweitzer and Vincent Poulichet and enjoying consistent success throughout the UK and mainland Europe, including a permanent listing on Burger King menus, La Vie is now investing in takeaway sales and the …

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Green Boy

© Green Boy
Pet Food

Green Boy Launches Global Plant-Based Pet Food Ingredients Division

Plant-based food ingredients supplier Green Boy has launched a new division dedicated to plant-based pet food ingredients, extending its operations globally. This new venture aims to provide a comprehensive range of plant-based ingredients, including starches, sweeteners, proteins, and fibers, to pet food manufacturers. The newly formed pet food ingredient sector at Green Boy will supply ingredients derived from pulses, grains, cereals, and vegetables. This includes a variety of proteins such as vital wheat gluten, pumpkin, pea, potato, and chickpea proteins. Additional offerings will include sweet potato, psyllium husk, arrowroot, and tapioca. Co-founder and owner of Green Boy, Peter van Dijken, commented, “Green Boy has always operated with the goal of accelerating the plant-based food reformation, to help with the transition from animal-based food products to …

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Barbiecue sauce with miniature version

© Heinz
Products & Launches

Heinz Partners With Mattel to Launch a Pink “Barbiecue” Sauce, and it Happens to Be Vegan

Heinz UK has partnered with Mattel to celebrate the 65th anniversary of Barbie with an unusual limited-edition product — “Barbiecue Sauce“. The condiment contains a combination of vegan mayo and barbecue sauce, with beetroot extract used to give it a bright pink colour. Heinz first teased the product on social media in August, along with another suggested sauce — “Tomato Kenchup”. After many fans expressed their enthusiasm for the idea, Heinz decided to make the Barbiecue Sauce a reality (though there is no sign of the Tomato Kenchup so far). The sauce is said to be ideal for drizzling on burgers, fries, and salads. Initially, the condiment will only be available in the UK and Spain, though it may later be expanded to other markets. …

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Woman reading menu, ProVeg NFH

Image courtesy ProVeg International

Food Service

Menu Design Strategies to Grow Plant-Based Sales

Plant-forward diets are on the rise across Europe. Not only are European consumers looking to increase their consumption of many plant-based foods, but, according to the latest consumer research, more than half of Europeans are reducing their annual meat intake. In the background, social scientists have been hard at work advancing the social sciences around food choice. One promising intervention that can nudge people towards better food choices is varying the design and description of foodservice menus. It’s vital that foodservice businesses looking to boost plant-based sales learn how to optimise their menus and encourage more meat-eaters to choose their plant-based options. In its recent New Food Hub article, ProVeg International brought together the latest reports and surveys on menu design and consumer behaviour, to …

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Mosa CAMPUS

Image courtesy of Mosa Meat
Cultivated Meat

Mosa Meat Raises €40M From Investors Including Poultry Producer PHW Group

Dutch cultivated meat company Mosa Meat has raised €40 million in an oversubscribed funding round. The capital will be used to scale up production processes, drive down production costs, and prepare for market entry. The round was led by Lowercarbon Capital and M Ventures, with other participants including Dutch state-owned impact investor Invest-NL, LIOF (the regional development agency for the Limburg province), and LEF (the Limburg Energy Fund). Significantly, the round also attracted investors with a background in the conventional meat sector, including one of Europe’s largest poultry producers, PHW Group. PHW has been involved in the cultivated meat sector for some time; in 2022, it partnered with Israel’s SuperMeat with the aim of bringing cultivated products to market in Europe. Later that year, PHW …

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outlier protein wamame foods

© Wamame Foods
Protein

Wamame Foods Unveils “World’s Highest Protein Content” Meat Alternative, Outlier Protein

Wamame Foods, a company recognized for its plant-based product line Waygu, has launched a new protein alternative called Outlier Protein. This product, made using only seven ingredients, boasts a protein content that the company claims is 64% higher than that of cooked ground beef. The launch of Outlier Protein was announced in a press conference today, with Blair Bullus, president of Wamame Foods, commenting, “This is a complete protein, and it uses only seven ingredients. […] It uses the same protein isolates that you’d find in protein bars and protein shakes, but we’re now able to create them into meat products, which allows us to actually create new products that have a significant nutritional advantage over other animal-based proteins.” The product is formulated from natural, …

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Planted man with sausage

© Planted
Health

Is a Plant-Based Diet the Secret to Improved Erectile Function?

Businesses in the plant-based food industry may soon have a new target market: men looking to improve their sexual health. Recent research, carried out by Dr. Stacy Loeb, a urologist at New York University in the Manhattan Veteran Affairs and board-certified in lifestyle medicine, has shown that men who consume more plant-based and less animal-based foods have better scores for erectile function, even patients with prostate cancer. The findings suggest that transitioning to a plant-based diet could potentially improve sexual function in men. Dr. Loeb emphasizes that even small dietary changes can make a difference, from incorporating Meatless Monday to switching some animal products for plant-based alternatives. But more importantly, men who follow more plant-based diets increase their overall sexual health and have a lower …

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Solar Foods launches first -ever Gelato made with its microbial protein

© Solar Foods
Fermentation

Historic Moment in Food Production: Solar Foods Opens World’s First Commercial-Scale Air Protein Facility

Finnish air protein Solar Foods announces the official launch of its highly anticipated Factory 01 in Vantaa, Finland. Claimed as the world’s first factory growing food out of thin air, the new plant will commercially produce 160 tons annually of the company’s flagship protein, Solein, paving the way for the next generation of sustainable products.  Produced leveraging a microorganism, CO2, and electricity and described as a nutritious and versatile protein, Solein has been only released in small batches from the company’s pilot laboratory in Espoo, near Helsinki.  Solar Foods’ CEO and co-founder, Pasi Vainikka, shares: “We will be able to deliver quantities that allow food producers to create large batches of Solein-powered products for the first time. “While we have been able to offer consumers a small …

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Neggst whole vegan egg

© Antonios Mitsopoulos/Neggst
Egg Alternatives

Plant-Based Eggs Come to the Rescue Amid “Eggflation” and Avian Flu Outbreaks

The exceptional circumstances around the poultry egg industry — high prices leading to what has been commonly termed “eggflation“, avian flu outbreaks, the rise of plant-based diets, and food allergy awareness – have created a business opportunity for plant-based egg companies.  Rising energy, feed, and labor costs have translated into unusually high prices for a dozen eggs in many countries, prompting consumers and manufacturers to look for alternatives. However, these high prices are mostly driven by supply shortages.  Reportedly, bird flu outbreaks are the primary cause of egg shortages worldwide. Avian influenza, or H5N1, is a highly contagious virus that is deadly to avian populations and has extended across the globe, even reaching the poles. The virus spread to Europe, Africa, and Asia in 2020, arriving …

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Rügenwalder Mühle new vegan ham

© Rügenwalder Mühle
Meat- and Fish Alternatives

Rügenwalder Mühle Further Expands Vegan Range After Discontinuing Animal Ham

Following the announcement that Rügenwalder Mühle was to discontinue its meat-based Schinken Spicker sausage to increase capacity for the vegan segment, the company now releases the next product in its vegan Schinken Spicker range. The family business, recently acquired by Pfeifer & Langen, is further expanding its vegetarian and vegan segment and is launching the new Vegan Ham Spicker type meat sausage with pea protein. With its strong and spicy flavour and a slight smoky note, it is modelled on a meat sausage in one piece. According to the company, the new product clearly stands out from the sliced Vegan Ham Spicker in terms of both flavour and range of uses. The Vegan Ham Spicker Meat Sausage can be prepared both hot and cold, is …

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Danish Crown admits to misleading consumers

Image courtesy of the Vegetarian Society of Denmark.

Politics & Law

Danish Crown Admits to Misleading Consumers by Claiming Pork is Climate-Friendly

Europe’s largest pork producer, Danish Crown, has admitted that it misled consumers by claiming that “Danish pork is more climate-friendly than you think”. The news comes after the Vegetarian Society of Denmark and the Climate Movement Association brought a case against Danish Crown for making unsubstantiated claims about the sustainability of its products. Last month, the Western High Court convicted Danish Crown of greenwashing for using the phrase “Climate-controlled pig”, but disagreed that some of the company’s other climate claims were misleading. Convinced that the claims did constitute greenwashing, The Vegetarian Society of Denmark and the Climate Movement Association chose to appeal. However, on April 12 Danish Crown contacted the Supreme Court to admit that it had misled consumers, just a few days after the …

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JULIENNE BRUNO artisan vegan cheeses launch at Coop Switzerland

© JULIENNE BRUNO
Cheese Alternatives

Artisan Vegan Cheese Brand JULIENNE BRUNO Expands to Switzerland with Updated Packaging

UK-based artisan vegan cheese brand JULIENNE BRUNO has announced an expansion to Switzerland, rolling out at hundreds of Coop stores across the country. The brand’s burrata alternative, Burrella, will be available at 375 Coop locations, while its stracciatella alternative, Superstraccia, has gained listings at 170 stores. Both products are award-winning — Burrella won the Dairy Alternative Innovation category at last year’s World Dairy Innovation Awards, while Superstraccia has received a Great Taste Award. This is JULIENNE BRUNO’s first international launch, with further market expansion planned in the coming months. The brand is also developing a new product range called Collection 02. New packaging In the meantime, JULIENNE BRUNO has relaunched its Collection 01 (featuring Burrella, Superstraccia, and the cream cheese alternative Crematta) with updated packaging. …

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Hodo Chili Crisp dip

© Hodo
Products & Launches

Hodo Plant-Based Chili Crisp Dip Comes Out on Top at Expo West

In February, Californian plant-based food brand Hodo launched a new range of creamy soy-based dips, featuring three flavors — Chili Crisp, Sambal Sweet Chili, and Zesty Lemon. Hodo recently attended Expo West, where it asked booth visitors to sample each dip and choose their favorite. Chili Crisp came out on top, and was praised for its taste, versatility, and spiciness. Inspired by Sichuan cuisine, the dip is made from shallots, chili flakes, Sichuan peppercorns, and shiitake mushrooms. “When it comes to trending flavors, Chili Crisp is hot,” said Hodo founder and CEO Minh Tsai. Sambal Sweet Chili was the runner-up, followed by Zesty Lemon. Made with organic, non-GMO soy, all three dips are protein-rich, nutrient-dense, and free of dairy, nuts, and gluten. They are said …

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Magpye plant-based pies

© Magpye
Company News

Magpye: Multi-Award Winning, Palm Oil-Free Plant-Based Pies

Magpye is a small-batch plant-based pie producer based in Northumberland, UK. The company was founded in 2019 by Chris and Sarah Fryer, who began baking pies in their kitchen before moving the business to a dedicated unit. Despite the arrival of the pandemic in 2020, Magpye continued to see success and has since won multiple awards. This includes a silver and two bronzes at the British Pie Awards 2024, for the company’s Cauliflower Cheeze Pie, Potato Dauphinoise Pie, and Chickn, and Leek & Bacun Pie respectively. Magpye recently moved into a new, larger production space at Vallum Farm — a site that is home to several artisan businesses — and has received support from economic regeneration company Advance Northumberland. This will allow the company to …

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Ingredients

Ingood by Olga, a Plant-Based and Natural Ingredient for Confectionery

Ingood by Olga is the business unit dedicated to ingredients of the Olga group, a family-owned company based in French Brittany. Ingood by Olga is committed to better nutrition through plant-based foods, and they believe that good nutrition starts with taste. For example, confectionery is a fast-growing market where texture and taste play a crucial role. PEPTIPEA® perfectly meets these expectations. PEPTIPEA® is a pea protein hydrolysate derived from European yellow peas. This plant-based protein has been developed for the nutrition and food markets. PEPTIPEA® is a foaming agent and an ideal substitute for gelatine, thanks to its functional properties: – Texture improvement: thanks to the swelling properties of pea peptides, PEPTIPEA® offers a light, airy texture, perfect for marshmallows or melt-in-the-mouth sweets – Clean-label: PEPTIPEA® enables the formulation of clean-label …

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A collage of the brands that have partnered with Spiber

© Spiber Inc.
Cultivated, Cell-Cultured & Biotechnology

Spiber Raises Over JPY10 Billion for Mass Production of Fermented Proteins for Materials

Spiber Inc., a Japanese biotech “brewing” sustainable materials for the fashion, automotive, and personal care industry, announces it has raised over JPY10 billion (around $65M) in equity financing. Spiber has raised a total funding of $489 million over 9 rounds. The funding, which included additional investments from existing shareholders, will allow the company to accelerate mass production of its innovative Brewed Protein materials and facilitate global sales.  Founded in 2007, Spiber uses precision fermentation and polymer and material science to develop protein-based alternatives to animal and petrochemical materials. Its polymers can be used to make spider silk, wool, cashmere, leather, fur, and more. The company already operates biomanufacturing plants in Thailand and is building another in Iowa, USA. Kazuhide Sekiyama, Director and Representative Executive Officer …

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Plant Based Food Week Canada

© Plant-Based Foods of Canada

Fairs & Events

Canada’s Third Annual Plant Based Food Week to Showcase Innovation in Plant-Based Sector

Canada is gearing up for its third annual Plant Based Food Week, slated for April 15-29, 2024, a joint initiative by Plant-Based Foods of Canada (PBFC) and Protein Industries Canada. The event is designed to draw attention to the growth, variety, and ecological benefits of plant-based food products. Studies highlight a growing interest in plant-based products in Canada, with Dalhousie University reporting that one in five Canadians buy plant-based alternatives. Although a large proportion of Canadians may be unwilling to give up meat entirely, as revealed in a recent survey from Sodexo, nearly half of consumers are interested in reducing their intake. The upcoming Plant Based Food Week seeks to support this trend by motivating Canadians to try more plant-based foods, encouraging the incorporation of …

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Handtmann Steak 2.0

© Handtmann

veg+ Interviews

Handtmann: “Interest in the Steak Was Overwhelming. We Hadn’t Expected Such Strong Demand”

Handtmann Maschinenfabrik GbH specialises in innovative filling and portioning systems. These technologies are widely used in the food industry, including in the production of plant-based sausage and meat products and other alternative products. Handtmann focuses on innovation in order to realise new product ideas as well as classic recipes with state-of-the-art technology. At Anuga FoodTec in Cologne, Handtmann presented its new moulding system, a new option for the production of formed and filled products. The moulding system offers flexibility both for free forming and for forming and separating vegetarian and vegan alternative products, among others. With the “Steak 2.0”, Handtmann also presented its latest product innovation in the area of plant-based meat alternatives at the trade fair. In his role as industry manager for alternative …

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Strong Roots Good Made Easy#

© Strong Roots
Investments & Acquisitions

McCain Foods Announces Acquisition of Irish Plant-Based Frozen Food Brand Strong Roots

Following its initial investment of $55 million in Strong Roots back in 2021, McCain has now announced the acquisition of the Ireland-based “veg-first food brand” for an undisclosed sum. Following the acquisition, Strong Roots will operate as a distinct business under the leadership of Charlotte Turton, while Samuel Dennigan will remain “working alongside the team to propel further portfolio innovation and brand growth,” says the company. A brand advisory council will be established, including Dennigan and members of the Strong Roots and McCain teams, as well as external advisors, to expedite future growth. Shortly after McCain took a minority share in 2021, Strong Roots founder Samuel Dennigan spoke to vegconomist about his optimism for the future of the fast-growing frozen food brand, saying, “We’re very …

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Polopo CEO Maya Sapir Mir

Polopo CEO Maya Sapir Mir
veg+ Opinion

Op Ed: Maya Sapir-Mir, PhD, CEO and Co-Founder of PoLoPo, on Growing Animal Proteins from Potatoes

Maya Sapir-Mir is CEO and co-founder of PoLoPo, a molecular farming pioneer producing proteins directly in common crops, beginning with egg protein (ovalbumin) grown in potatoes. PoLoPo last year raised $2.3 million in pre-seed funding and recently unveiled its molecular farming platform, SuperAA, for producing key proteins ovalbumin and patatin. Maya has nearly ten years of experience in the biotech industry and agricultural R&D and holds a PhD in plant sciences from the Hebrew University of Jerusalem. She performed post-doctoral work at the Volcani Institute, Israel’s leading agricultural R&D facility, in protein identification, extraction, and characterization in plants and microorganisms. Here, she explains the importance of this emerging biotechnology; “Instead of inefficiently growing plants to feed animals crowded in factory farms, molecular farming gives us …

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Most Read in the Last 30 Days

The field of vegan news has grown enormously in recent years, making it increasingly important for decision-makers to keep track of the dynamic scene. While the mass of vegan news certainly does not determine its quality, the increasing coverage of vegan issues in mainstream media highlights the lasting impact that veganism has on our society and the future of the food industry.

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The relevance of vegan news is especially evident in google data, as vegan google searches increased by 47% in 2020, reaching a popularity almost twice as high as in 2015.

While the overall vegan newsfeed is steadily expanding in response to the growing interest, several sub-reporting media have been formed to cover different issues connected to a vegan lifestyle. Most importantly, vegan food sites, recipe sites, and vegan business sites are shaping the vegan news landscape, with the latter underlining the immense economic potential of the vegan industry.

Vegan News About Food

For publishing, perhaps more than any other industry, it is necessary to capture and reflect social change, with the press ramping up coverage of plant-based issues in response to the rising success of vegan lifestyles. Vegan news mostly focus on the positive effects of a vegan diet, addressing human health, animal welfare and the planet. Therefore, vegan food news is one of the strongest sectors in vegan reporting.

vegan news about food
©insta_photos-stock.adobe.com

Because concerns about the health-ramifications of a meat-rich diet are rising sharply, vegan food news is a crucial news branch in which plant-based foods and recipes are discussed. In particular, vegan food news channels carry the message that there are a lot of vegan food options on the market, saving animals’ lives.

If plant-based products as a whole were seen as a brand, it is safe to say that the brand awareness of plant-based products is increasing year by year. In 2021, more vegan alternatives were launching than ever before, opening a giant market supported by the passion for a healthy vegan diet.

However, the key players in the search for a vegan turnaround are the stakeholders within the industry, including established companies and startups that are gradually expanding their plant-based portfolio. At this pivotal point, the need for another vegan news category has formed, the vegan business news.

Vegan Business News

Vegconomist is an online magazine that specializes in vegan business news and is geared towards a B2B audience. Created by Peter Link in 2018, vegconomist shares news from all over the business world, including vegan hotspots like the UK, Germany, and the United States, but also Asian countries and the African continent.

Vegconomist is now available in four languages, with each site having a different focus based on the language region. While the English-language page is internationally oriented, the German, French and Spanish pages each have a regional focus.

global vegan news
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Furthermore, vegconomist provides a newsletter that decision-makers and anyone looking to know more about vegan brands, new products in the growing plant-based meat and dairy market, as well as investments and market trends, can sign up for to receive emails containing the latest vegan business news.

If you don't want to miss out on any vegan business news, you can sign up for the vegconomist newsletter here.