Vladimir Mićković, Juicy Marbles

Vladimir Mićković © Juicy Marbles

veg+ Interviews

Juicy Marbles: “As One of Our Customers Put It, “I Had an Out-of-Body Experience””

Juicy Marbles produces luxury plant-based whole cuts, including the “world’s first marbled plant-based steak” and, most recently, its bone-in baby ribs. These were officially made available to consumers today after limited releases in the UK, EU, and US markets last year. Founded by a team of food scientists and culinary experts, the company utilizes proprietary technology to replicate the texture, taste, and appearance of premium cuts of meat. It uses high-moisture extrusion and plant protein structuring to create realistic marbling and juicy texture. Vladimir Mićković, co-founder and chief brand officer at Juicy Marbles, spoke to vegconomist about the brand’s recent advancements, market reach, and future outlook for the plant-based meat industry. What has Juicy Marbles been busy with over the last year or so, what …

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Ingredients

Recipe for a New Conversation About Ingredients: Webtalk Replay and Mind Map Insights

Explore our latest Business Webtalk, the second in the ‘update’ series, called “Inside Products – Recipe for a New Conversation About Ingredients.” Listen in as top experts chat about the latest trends, opportunities, and challenges in these exciting markets. Participants Ian Bothello, Business Developer at Protein Distillery Christine Gould, Founder of Thought For Food Gunnar Brune, Business Strategy Consultant and Founder of Tricolore Marketing Nadine Filko, Moderation Roadmap to a Differentiated Discourse The experts discussed questions relating to ingredients, additives and technical aid materials. What are the technologies of the future, and why do additives often have such negative connotations in the food industry and among consumers? Why are natural and organic products seen as the opposite of food innovations? What will the ingredients of the next …

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Raw potato on color background

©Pixel-Shot-stock.abobe.com

Cultivated, Cell-Cultured & Biotechnology

10 Molecular Farming Startups Transforming Everyday Plants into Protein Powerhouses

Today, we bring you a roundup of molecular farming startups transforming plants into biofactories to produce alternatives to animal proteins, pigments, next-gen sweeteners, and growth factors. Plant molecular farming, an additional production approach to plant-based, cultivated, and fermentation, promises unlimited and cost-effective ingredients for food and other industries. Since it doesn’t require expensive infrastructure and bioreactors — only the magic of plants and bioengineering —  existing greenhouses and fields can become ingredient factories, ensuring a straightforward industrial scale-up and competitive prices. Each of the following startups has chosen a plant as its production facility: 1. VelozBio, Mexico: Discarded  fruits VelozBio, a startup based in Monterrey founded in 2020,  claims to have developed the world’s fastest protein design and development platform. VelozBio produces high-value proteins, including casein, by expressing target …

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© vegconomist

Ingredients

Session 2 of the ‘update’ Webinar Series: Inside Products – Recipe for a New Conversation About Ingredients

The new international business webtalk series ‘update’ discusses the most pressing issues of the ongoing protein transition. Based on the latest news, data, and facts, the future of the industry will be put forward and discussed with key market players in this series of talks. Join a conversation with diverse experts in the field and find out why and how talking “inside products” counts in many ways for a new industry. Session 2: Inside Products. Recipe for a New Conversation About Ingredients July 11th, 10:30 AM CT (CHICAGO) | 5:30 PM CEST (BERLIN) | 4:30 PM BST (LONDON) After kicking off successfully, the next episode of vegconomist’s new ‘update’ series is taking place on July 11th. This time with a focus on taste and texture …

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Heaser image for the Webtalk reording "Navigating the Plant-Based Markets in Germany and France - Expert Insights and Industry Trends" - "update" the business webtalk by vegconomist
Market & Trends

Catch the Replay: Insights on Navigating Plant-Based Markets in Germany and France

Dive into the latest industry insights with our recorded Business Webtalk, the first in our new “update” series, called Navigating the Plant-Based Markets in Germany and France – Expert Insights and Industry Trends. In this discussion, you can hear from top experts as they discuss emerging trends, opportunities, and challenges in these dynamic markets. Participants Swantje TOMALAK, French-German vegan industry expert Jean-Gabriel MOLLARD, Global Marketing and Communication Director at SIAL NETWORK Fabian FUCHS, Manager Retail Sales DACH at Beyond Meat Marta Aleksandra KUSNIERZ, Innovation Marketing Manager Europe at Givaudan Nadine FILKO, Moderator Watch Now Delve into the topics by watching the full session below. Display “Navigating the Plant-Based Markets in Germany and France – Expert Insights and Industry Trends” from YouTube Click here to display …

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a calf on a dairy farm

© аталья саксонова - stock.adobe.com

Sustainability / Environment

100+ Organizations & Experts Call on FAO to Retract Report That “Seriously Distorts” Evidence on Food Emissions

Over 100 organizations and academics have urged the FAO to retract its Pathways Towards Lower Emissions report due to serious methodological errors that downplay the impact of reducing meat and dairy consumption on overall food emissions. The report, which was published at COP28 in December, claims that shifting to diets lower in meat and dairy has limited potential to reduce emissions. Instead, it advocates methods such as the intensification of livestock production, based largely on two papers co-authored by academics Dr Paul Behrens and Dr Matthew Hayek. However, Behrens and Hayek wrote to the FAO in April to express their dismay over the report, which “seriously distorts” their research. They say that due to errors made by the authors, the report “systematically underestimates” the emissions …

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Foody's foie gras

© Foody's

Investments & Acquisitions

Above Food Acquires Spanish 3D Printing Pioneer Foody’s, Bolstering FoodTech Capabilities Pre IPO

Canadian regenerative ingredient company Above Food Corp. has announced its acquisition of Brotalia, S.L., a Spanish company specializing in innovative food technologies. Brotalia, operating under the commercial name Foody’s, was previously a subsidiary of Spain-based Grupo Empresarial Enhol, S.L. Founded in 2017, Brotalia focuses on developing, producing, and marketing sustainable and nutritious food products. The company is notable for its advanced research in dry fermentation technologies, which enhance nutrient density by upcycling ingredients and by-products into high-value products. The acquisition excludes Brotalia’s hydroponic herb production business, Foodys Agro, which remains under the ownership of Grupo Enhol and Agorreta. Foody’s 3D printing technology Foody’s offers a range of plant-based products, including burgers, meatballs, nuggets, fish-style milanesa, and foie gras. The company has also led the commercialization …

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BigZpoon

© BigZpoon

Food Service

GreenPlate and BigZpoon Partner to Enhance Plant-Based Dining With Menu Personalization

GreenPlate, a plant-based consulting firm, and BigZpoon, a B2B SaaS company specializing in personalized allergen and nutrition services for the foodservice industry, have announced a partnership to offer restaurant diners personalized menus. Available to diners both in the US and globally, these menus will provide detailed nutrition and allergen information for each item, ensuring consumers know exactly what items are available to them based on their unique dietary preferences.  GreenPlate, a company supporting plant-based cuisine integration in restaurants, offers services such as menu development, chef training, marketing, brand positioning, and taste testing. The company’s team of expert chefs collaborates with culinary professionals to create plant-based dishes, helping restaurant owners expand their customer base, explore new revenue opportunities, and contribute to sustainability. BigZpoon provides online menu …

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Better Juice sorbet and ice cream

© Better Juice

Food & Beverage

Better Juice Introduces Sugar-Reduction Technology for Sorbet Manufacturers

Better Juice has expanded its sugar-reduction technology to include fruit sorbets, reducing sugar content by 50% to 70% and lowering calories by 40%, allowing manufacturers to formulate their products with reduced sugar content.  Sorbets naturally have high sugar content and typically contain about 50% puréed fruit, added sugars or alternative sweeteners, and water. Gali Yarom, co-founder and CEO of Better Juice, notes in the press release, “Even products claiming zero added sugar still house approximately 6% to 10% percent sugar from the fruit juice concentrates alone.” The high glycemic index of sorbets, due to the absence of fat and the presence of fruit sugars, results in rapid absorption of sugars into the bloodstream. Better Juice has adapted its patented enzymatic technology to process fruit concentrates and …

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Young man eating hamburger

© Ingredion

Studies & Numbers

Study: Men Eat More Meat Than Women in Countries With Greater Gender Equality

Researchers at the University of Zurich have examined the meat consumption patterns of over 20,000 people from 23 countries to determine whether there is a connection between meat consumption and gender equality. The results indicate that people in wealthier countries eat more meat than those in developing countries, and men eat more meat than women. But somewhat surprisingly, gender differences in meat consumption are greater in countries with higher levels of gender equality and social and economic development. The researchers theorize that this is because people in these countries have more opportunities to express their food preferences. Of the 23 countries studied, there were only three where men did not eat more meat than women — China, India, and Indonesia. The largest gender differences were …

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Flora plant butter with paper packaging

© Upfield

Facts & Figures

Upfield Reports €3.3Bn in Net Sales & Significant Emissions Reductions in 2023

Global plant-based food producer Upfield has published its 2023 Financial & ESG Summary, reporting significant business growth and sustainability achievements. The company achieved net sales of €3.3 billion for the calendar year 2023, reaching an additional 55 million consumers globally through brands such as Flora, Violife, Blue Band, Rama, and Proactiv. The total addressable market for Upfield products across the spread, margarine, cheese, and cream categories is estimated to be over €150 billion, indicating significant potential for further growth. Upfield’s sustainability achievements in 2023 included the reduction of Scope 1 and Scope 2 greenhouse gas emissions intensity by 13.5% per ton of production compared to 2022. This was made possible by responsible sourcing practices and investment in low-carbon energy. Additionally, the company launched a plastic-free …

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NIÚKE quinoa milk

© NIÚKE

Milk- and Dairy Alternatives

6 of the Latest Product Launches in Dairy Alternatives That You Need to Know

The dairy alternatives market continues to drive the vegan market, with several new product launches aimed at catering to a variety of dietary needs and preferences. Market reports predict that the global plant-based milk market will reach $51.87 billion by 2032, fueled by the rising popularity of vegan diets, high lactose intolerance rates, and growing sustainability concerns linked to dairy production. Here are six of the most interesting, recent innovations in the sector. 1. NIÚKE’s plant-based quinoa milk NIÚKE recently introduced a new quinoa milk product (featured image) in the US. Marketed as the first quinoa-based plant milk in the United States, NIÚKE sources its quinoa from the Andes, ensuring a naturally cultivated product. Quinoa, technically a seed rather than a grain, provides higher protein …

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woman holds young plant sapling

Image supplied by ProVeg International

Sustainability / Environment

ProVeg International Granted Observer Status at the Convention on Biological Diversity

Food awareness organization ProVeg International has been granted Observer Status to the Convention on Biological Diversity (CBD), a global treaty that aims to conserve biodiversity and promote the sustainable use of biological resources. The organization will now be eligible to participate in CBD meetings, potentially influencing food policies worldwide. The treaty has recognized ProVeg for its work in the field of conservation and biodiversity, which includes promoting evidence-based solutions to make agri-food systems healthier and less resource-intensive. For example, ProVeg supports farmers in cultivating protein-rich crops through the EU-funded Smart Protein Project, and is increasing the amount of plant-based food available in schools through the School Plates program. ProVeg has previously gained Observer Status at the UN Framework Convention on Climate Change (UNFCCC) and the …

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Balenciaga partners with Bananatex for sneakers made from banana fibers

© Balenciaga

Shoes

Bananatex and Balenciaga Develop Sneakers Made From Banana Fibers

Swiss fashion company QWSTION, producer of the sustainable banana fiber fabric Bananatex®, has announced a partnership with fashion house Balenciaga to launch sneakers made from the material. The shoes are an eco-friendly version of Balenciaga’s much-loved Triple S sneakers, which have a characteristic chunky shape. They are now available at the fashion house’s physical and online stores in two colors — black and beige. “This is big news! Balenciaga and Bananatex!” said Hannes Schoenegger, co-founder of QWSTION and Bananatex, on LinkedIn. “The iconic Triple S made with our 100% plant-based, next-gen fabric, available in two colors. Bravo to everyone involved in this project, we are looking forward to many more in the future!” “Really exciting development” Bananatex is a durable canvas fabric made from naturally …

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trader joes protein patties supermarket

© Kristina Blokhin - stock.adobe.com

Market & Trends

Experts Share Insights on Current State & Future Prospects of the Plant-Based Food Industry

Nourish Food Marketing and HRA Global hosted a joint webinar earlier this month to discuss the 2024 Food Trends Across the Atlantic Report. The webinar addressed the current state and future prospects of the plant-based food industry. The discussion, which featured Jo-Ann McArthur, President and Founder of Nourish Food Marketing, and Hamish Renton, Managing Director of HRA Global, covered various food trends in North America and Europe, including precision nutrition, plant-based meat and dairy, sustainable food production, and more. Key insights Key insights from the webinar regarding plant-based meat and dairy indicate that health, taste, texture, and environmental factors are driving demand. However, the honeymoon phase is over, and concerns about overprocessing are increasing. According to the report, 39% of UK consumers believe plant-based products …

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Foodsteps automated life cycle assessment tool

© Foodsteps

Sustainability / Environment

Foodsteps & GFI Launch Automated Life Cycle Assessment Tool for Alt Proteins

Foodsteps, a UK startup helping companies calculate and label their carbon footprint, has partnered with the Good Food Institute to launch an automated life cycle assessment (LCA) tool for alternative protein products. Previously, a lack of robust, standardized data for alternative proteins has made it difficult and expensive for the industry to commission LCAs. But the new tool makes it simple for companies to assess the impact of their products, from agricultural stage to factory gate. The free version of the software measures impact across five areas — greenhouse gas emissions, land use, water use, eutrophication, and acidification. A premium version with additional features is also available, allowing businesses to make substantiated, credible claims about the environmental impact of their alternative protein products. If a …

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GOOD Meat - Image courtesy of GFI

Cultivated, Cell-Cultured & Biotechnology

Cultivated Meat: Approvals and Prohibitions Since Singapore’s Pioneering Step in 2020

Since Singapore became the first country to approve cultivated meat in 2020, a favorable regulatory environment has been growing in some nations while others have opted to ban the technology. Currently, worldwide, 174 companies are developing cultivated meat from cells, rather than farming animals or fishing. This milestone signifies a major achievement for an emerging industry that has had to build practically everything from the bottom up. Today’s summary highlights the world’s cultivated meat approvals and the latest submissions from companies eager to offer consumers new cultivated products. Singapore Cultivated chicken Singapore pioneered the approval of cultivated meat with GOOD Meat‘s chicken in 2020. Since then, the product, a mix of 70% meat made from chicken cells and plant ingredients, has been cooked by chefs and served in fine …

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The Spare Food Co. Spare Starter

© The Spare Food Co.

Market & Trends

Upcycled Ingredients Market to Rapidly Gain Traction as Consumers Demand Solutions to Food Waste

According to a report by FACT.MR, the global upcycled ingredients market will grow with a CAGR of 6.4% over the forecast period 2022-2032, reaching a valuation of $512 million. Currently, a significant proportion of the food produced worldwide is wasted, which has a harmful impact on the environment. As consumer awareness of food waste increases, a growing number of companies are attempting to solve the issue by upcycling ingredients that would otherwise be discarded. However, the industry has faced some challenges, such as a lack of oversight when sourcing upcycled ingredients. Additionally, the nutrients in some upcycled foods may not be readily available. Some companies are addressing this by developing methods to extract nutrients from byproducts usually regarded as waste; for example, Austria’s Kern Tec …

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Lobber Levin

Lobber Levin of EVERLAND

Opinion

Op Ed: Lobber Levin, Senior Strategic Writer, Everland, on Shifting Positioning from “Alternatives” to Mainstream

Lobber Levin is a senior strategic writer at Everland, a Scandinavian-based consumer brand and design agency. They have worked with many clients with a presence in the plant-based industry, including Danone, La Vie, Tindle, OLALA!, Lantmännen, and more. In this piece, Levin explores why the perception of plant-based and alternative protein products as mere substitutes for traditional meat, fish, and poultry is hindering their mainstream acceptance. From a branding perspective, it’s necessary to appeal to the emotional and sensory experiences of consumers, particularly flexitarians, who constitute a significant portion of the market. Based on his work on brand strategies for vegan brands, he explains the importance of redefining and designing brand experiences that make these products desirable in their own right, rather than as compromises. …

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A photo of a fished Atlantic salmon

© BLUU Seafood - Anna Brauns

Meat- and Fish Alternatives

Evolving Dynamics of the Plant-Based Seafood Market

A market report from Value Market Research published just this month projects the global plant-based seafood market to increase with a CAGR of 43.5% from 2024 to 2032. A similar report released by Fact MR in June of last year predicted growth at a rate of 28.1% for the period 2023 to 2033 to reach a valuation $2.19 billion. Market Dynamics Plant-based seafood refers to products designed to replicate the taste, texture, and appearance of traditional seafood using plant-based ingredients. The market’s growth is driven by several factors, including increasing consumer demand, environmental concerns, health considerations, market availability, and changing food culture. Increasing awareness of animal welfare, health benefits, and environmental sustainability is prompting more individuals to implement more plant-based foods into their diets. These products …

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