Global meat industry and world beef production food concept

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Studies & Numbers

Scientists Challenge “The Dublin Declaration” Urging Meat Reduction in Wealthy Nations

Scientists from various European universities published a rebuttal to The Dublin Declaration of Scientists on the Societal Role of Livestock in the journal Nature Food today. Lead author Chris Bryant, honorary research associate at the University of Bath and director at Bryant Research, described the paper as a “clear and concise takedown” of the declaration’s central argument: reducing meat consumption is unnecessary. “Livestock is too precious” The Dublin Declaration was launched at the Irish government agricultural agency Teagasc in 2022, signed by over 1,000 scientists. It has received media coverage in outlets like the Telegraph and the New York Post. The paper emphasizes the benefits of meat consumption in terms of nutrition, environment, and social aspects, describing livestock as “too precious to society to become …

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Vegan Dukan

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Studies & Numbers

India Leads the World in Meat-Free Diets, New Statista Survey Reveals

A Statista Consumer Insights survey on meat-free diets worldwide has revealed that India surpasses the rest of the world in following either a vegetarian or a vegan diet. According to the data collected from 2,000–10,000 respondents aged 18–64 surveyed in various countries between 2023 and 2024, four out of ten people in India follow a meat-free diet. The figure is significantly lower in the following nine countries on the top-ten list, which interestingly does not include Germany or the Netherlands. Moreover, the UK, a country experiencing a surge in veganism in recent years, is on par with the US, with only 10% of respondents saying they embrace a meat-free diet. The chart shows that 11% of South Africans follow a meat-free diet. According to ProVeg …

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Opportunities in hybrid food products

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Meat- and Fish Alternatives

Opportunities in Hybrid Food Products

Although the hybrid food sector is still in its early stages, products that blend plant-based ingredients with precision-fermented or cultivated components hold great promise for transforming the food industry. By offering consumers a combination of plant-based and cellular agriculture options, hybrid products can meet the growing demand for food that is healthier, more sustainable, ethical, and delicious. In its latest New Food Hub article, ProVeg International explores opportunities in the hybrid foods sector, and makes recommendations for businesses in this growing space. A complementary strategy Consumer preferences in food are shifting, with more individuals seeking options that align with their health, sustainability, and ethical values. Consequently, a growing number of people are adopting a more plant-based diet. At the same time, innovators worldwide are developing …

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Flora Food Group

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Company News

Upfield Rebrands to Flora Food Group as Part of “Large-Scale Transformation”

Major plant-based food company Upfield Group B.V. has announced that it is changing its name to Flora Food Group B.V., in a move described as “a substantial step in the company’s evolution”. Flora Food Group says the new name reflects its mission to provide products that are more affordable and sustainable than their dairy equivalents. The company is working to capitalize on four megatrends — population growth, demand for dairy alternative solutions, animal welfare concerns, and environmental regulations. To address these trends, Flora Food Group aims to provide “delicious, natural, and nutritious” dairy alternatives across four categories — butter and spreads, creams, liquids, and cheese. The new name will come into effect immediately at the Dutch corporate level, and will be phased in across global …

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Happy Ocean Foods

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Meat- and Fish Alternatives

Future Ocean Foods Expands Membership, Welcoming 17 New Companies

Future Ocean Foods, the only global association dedicated to alternative seafood, has announced the addition of 17 new members to its growing network. The organization, which was established to promote food security, human health, environmental sustainability, and ocean conservation, now represents 53 companies across 17 countries. The new members include firms working in plant-based, fermentation, and cultivated food sectors. Marissa Bronfman, founder and executive director of Future Ocean Foods commented, “I am incredibly proud of the passionate, collaborative community we have built, and I am thrilled to welcome these 17 new innovative companies to our group. It’s an honor to work alongside so many brilliant, pioneering people working tirelessly to feed the planet and save our oceans.” Urgent need for sustainable protein sources There is …

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Why brand salience matters in the plant-based market

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Marketing & Media

Why Brand Salience Matters in the Plant-Based Market

Brand salience is crucial for success in today’s competitive plant-based food market. But what does this term mean and how can we build it? Understanding brand salience In essence, brand salience is about how noticeable or prominent a brand is in the minds of consumers. According to marketing expert Byron Sharp, author of How Brands Grow, brand salience is a key driver of consumer choice. While brand awareness indicates familiarity, salience takes it a step further, ensuring that your brand is the one consumers think of first when making a buying decision. Why salience matters in the plant-based market The plant-based market is expanding rapidly, with more brands and products entering the space every day. To stay competitive, plant-based brands must go beyond simple awareness …

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vegconomist at Plant Based Protein Manufacturing Summit

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About vegconomist

Meet the vegconomist Team at Leading Trade Shows and Conferences in 2024

In the weeks ahead, vegconomist will be participating in several trade shows and conferences. We invite you to connect with us at the following events: Ideenfutter Expo, Neuss, September 11, 2024 Plant Based World Expo North America, New York, September 11-12, 2024 Vertifarm, Dortmund, October 08-10, 2024 SIAL, Paris, October 19-23, 2024 The Future of Protein Production, Amsterdam, October 23-24, 2024 Supply Side West & Fi North America, Las Vegas, October 30-31, 2024 Plant Based World Expo Europe, London, November 13-14, 2024 PLMA’s 2024 Annual Private Label Trade Show, Chicago, November 17-19, 2024 Fi Europe, Frankfurt, November 19-21, 2024 We look forward to networking with industry professionals. Feel free to reach out to schedule a meeting!

plant-based meat alternatives

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Guest Posts

Guest Post: Navigating Challenges and Opportunities in Plant-Based Meat Alternatives

The meat analogs sector has seen waning growth over the past two years. Even top markets such as North America experienced a 3.3% decline in the growth rate by volume between 2021 and 2023 in the meat and seafood analogs segment. However, the plant-based meat and seafood segment is expected to grow in North America at a CAGR of 2.1% between 2024 and 2028, and the global market for meat and seafood analogs is anticipated to grow in the next few years. Retail sales of plant-based products moderated in 2022 and experienced a drop in 2023 in the US. This can be attributed to price increases for plant-based products that occurred alongside high inflation and tighter consumer budgets, leading to decreased consumer engagement within plant-based categories. …

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ProVeg fermentation technology for new meat

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Fermentation

Fermentation Technology for New Meat

Fermentation has been used in food production and preservation for thousands of years. Today, fermentation is used in the context of meat alternatives in more advanced ways, such as precision fermentation. This cutting-edge method uses microbial hosts like bacteria or yeast to produce specific proteins and other ingredients to create meat alternatives. In its latest New Food Hub article, ProVeg International dives into the future of the fermentation-enabled meat sector, sharing actionable insights for businesses and investors. For companies, the benefits of investment in this space are manifold and early investments in this technology could result in substantial returns. Fermentation technology enables the production of proteins with a reduced environmental footprint but also offers significant opportunities for product customisation. Companies can tailor the nutritional content, …

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Sustainability / Environment

New Alliance to Develop Internationally Accepted Standards for Environmental Scoring of Food

Food innovation community EIT Food has announced a partnership with non-profit organisation Foundation Earth to develop internationally adopted and accepted standards for the environmental scoring of food and drink. Foundation Earth already provides front-of-pack environmental scores for food products, but the new International Alliance for Food Impact Data will aim to address the lack of standards and coordination between stakeholders. The Alliance will initially focus on the EU policy landscape, with the belief that any future EU-mandated standards are likely to be of the highest level. As part of the partnership, Foundation Earth has been integrated into EIT Food, which is supported by the European Institute of Innovation and Technology (an EU body). Following the integration, Foundation Earth Chief Executive Cliona Howie will become the …

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ProVeg fat in plant-based products

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Ingredients

Why Fat is Key in Plant-Based Products

Back in April of this year, Cultimate raised a substantial 2.3 million euros in seed funding. Four months later, the cultivated fat brand is well on its way to becoming a significant player in the alternative protein industry. In its latest New Food Hub interview, ProVeg International sat down with Cultimate’s co-founder and CEO, George Zhelezyni, to learn more about the potential of cultivated fat. Not only does Zhelezyni share expert insights about the innovative cultivated fat market, but he also gives some honest advice for founders and start-ups looking to thrive in the alternative protein space. The low-down on fat In today’s market for plant-based foods, it’s meat-eaters that need unlocking. According to Zhelezyni, fat will be the key ingredient to achieving this. “We’ve …

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Ingredient Brothers

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Ingredients

Ingredient Brothers: Shaping Plant-Based Supply Chains with Cassava and Coconut Ingredients

Founded by Aalap Patel and Eran Mizrahi in 2021, Ingredient Brothers is a supplier specializing in sourcing and importing specialty raw ingredients. Headquartered in New York, the company serves a wide range of industries, with a core focus on the food and beverage sector.  The company notes its strong advocation for plant-based alternatives, especially with its focus on cassava and coconut-based products. Cassava’s versatility—from flour and tapioca starch to its use as an alternative sweetener—has been pivotal for clients developing vegan products. Similarly, the range of coconut derivatives offered, such as coconut milk, oil, sugar, and aminos, continues to benefit the plant-based space. Patel and Mizrahi met in 2017 while working at Nuts.com, where they gained expertise in the specialty ingredients market. Their shared vision …

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Milk- and Dairy Alternatives

Webtalk Recording: Dairy Alternatives – The Intersection of Success and Sorrow

The recording of the webtalk “Dairy Alternatives: The Intersection of Success and Sorrow” offers profound insights into the current challenges and opportunities facing the dairy alternatives industry. In this discussion, experts came together to explore market dynamics, consumer trends, and potential hurdles for future growth. Expert Panel Moritz Möller, CMO at Veganz Group AG Lisa Mammen-Annas, Senior Manager Business Acceleration & Innovation at DMK Group Dr. Svenja Dannewitz, CEO & CSO at Senara GmbH Sorosh Tavakoli, Founder & CEO at Stockeld Dreamery Nadine Filko, Moderation Mind map on the state and future of milk alternatives The discussion highlights how dairy alternatives have evolved from niche products to mainstream staples. However, despite this success, there are considerable challenges. The panellists emphasised that the industry is confronted …

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ProVeg - the role of whole cut plant-based meat products

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Meat- and Fish Alternatives

The Role of Whole-Cut Plant-Based Meat Products

It’s out with the old, and in with the new – the plant-based meat industry is undergoing a new surge in innovation. While the industry has experienced a shake-out and consolidation in brands and products in recent years, it’s also seen food-tech milestones achieved. As a result, tastier, meatier, and more in-demand products are now taking centre stage and attracting new consumers to the category. In its latest New Food Hub interview, ProVeg International sat down with Edwin Bark, Senior Vice-President of Redefine Meat. Following the Flank Steak product launch, Edwin shared thoughts on attracting meat-eaters, industry challenges, and the future of plant-based meat. “As good as the animal version” Consumer research shows that the sensory experience of plant-based meat products is vital to their …

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Dog with a bowl of food

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Pet Food

Big Idea Ventures Partners with Key Industry Players to Launch Next Gen Pet Food Innovation Program

Big Idea Ventures, in collaboration with Mars Petcare, AAK, and Bühler, has announced the launch of the Next Generation Pet Food Program. This initiative seeks to foster innovation in the pet food industry by engaging human food startups to develop sustainable solutions for pet nutrition. The program is particularly focused on reducing carbon emissions through the development of novel ingredients, sustainable protein and fat sources, and advanced processing technologies. This initiative is a joint effort by several industry leaders. Mars Petcare, known for its contributions to veterinary care and pet nutrition, is partnering with AAK, a company specializing in plant-based oils and fats, and Bühler, a global provider of technology for food and feed production. Together, these companies aim to support startups that can introduce …

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© DUG

© DUG

Milk- and Dairy Alternatives

World Plant Milk Day: Market Insights – Asia Consumes the Most, US Shows Strong Brand Loyalty

Today marks World Plant Milk Day, when plant-based alternatives to dairy milk are celebrated, and consumers are encouraged to explore and embrace plant-based options. Recent data highlights the significant regional differences in the consumption and revenue of plant-based milk alternatives. Asia has emerged as the clear global leader in this market, with substantial contributions from countries like China, Japan, and South Korea. As the plant-based milk industry continues to expand, the global market is expected to reach $51.87 billion by 2032, according to The Brainy Insights. The market’s growth is likely to be driven by increasing awareness of the environmental impact of dairy production, rising rates of lactose intolerance, and the continuing popularity of vegan diets.  Regional leaders According to Statista’s Market Insights, Asia led …

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pulses and legumes

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Market & Trends

Pulses Continue to Race Around the World, LDC’s New Business Unit is Latest Move to Increase Global Supplies

Yesterday, Dutch agricultural goods processor Louis Dreyfus Company (LDC) introduced a new business unit dedicated to the global commercialization of pulses. The group says the move aligns with its strategic focus on reinforcing its core merchandising activities and diversifying into new sectors. LDC’s decision to focus on pulses comes at a time when these crops are increasingly recognized as a cornerstone of plant-based diets. The global demand for pulse ingredients continues to grow, reflecting their critical role as a sustainable and nutrient-dense protein source in the plant-based food sector. Pulses, including peas, chickpeas, lentils, and lupins, are increasingly favored by plant-based food manufacturers and consumers alike for their health benefits and environmental sustainability. Despite recent declines in the prices of commodities like soybeans and wheat …

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Equinom

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Protein

Equinom’s AI-Driven Manna Technology Now Commercially Available for High-Protein Pea Production

Israeli agri-food-tech company Equinom has announced the commercial availability of its Manna™ technology, an AI-powered solution designed to optimize the processing of high-protein yellow peas. The company, known for its focus on developing non-GMO, plant-based ingredients, has been working on Manna™ for the past eight years, and it is now ready to be utilized by the broader food production industry. Equinom specializes in breeding yellow peas with enhanced protein content through advanced techniques incorporating artificial intelligence and genomic optimization. Its work has yielded yellow pea varieties with protein concentrations as high as 75%, a significant improvement over the typical 21-25% protein content found in conventional peas. This high-protein pea requires minimal processing, which reduces the environmental impact of pea protein production—a crucial advantage for the …

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animal vs plant proteins

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Health

Upcoming Report to Address “Tidal Wave”of Nutrition Misinformation on Social Media

The Freedom Food Alliance has announced a strategic partnership with Rooted Research Collective to publish a new report titled Nutrition Misinformation in the Digital Age. The report aims to address the spread of inaccurate dietary information on social media, after a recent survey found that 57% of Millennial and Gen Z TikTok users have been swayed by nutrition trends on the platform. A huge 98% of these trends, including extreme ones such as the carnivore diet and liquid cleanses, are said to go against public health and nutrition guidelines. 31% of users who have tried them say they experienced negative health effects. To raise awareness of this issue, the upcoming report will highlight the influence of social media on dietary trends by analyzing the spread …

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Agriculture / Agribusiness

Session 4 of the ‘update’ Webtalk Series: Anthropogenic Agriculture – Regenerative Revolution?!

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. Session 4 of the ‘update’ Webinar Series: Anthropogenic Agriculture – Regenerative Revolution?! September 12th, 10:30 AM CT (CHICAGO) | 5:30 PM CEST (BERLIN) | 4:30 PM BST (LONDON) >> Register now! Agripic: Where we are coming from Agriculture is at the heart of our food system. On the contrary; FoodTech, which aims to create a sustainable future with this system, often does not take the needs of farmers and our land into account. And while we are relentlessly searching for a sustainable …

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