BOSH! by Henry Firth & Ian Theasby’s Post

Exciting developments in the Plant-Based Industry: Next Level Burger's acquisition of Veggie Grill by Next Level represents a significant milestone in the evolution of sustainable fast food. This merger not only creates the world's largest vegan burger chain but also reinforces the importance of health, sustainability, and ethical business practices in the fast-food sector. Discover the insights behind this strategic move and its implications for the future of the food industry in Anna Starostinetskaya's in-depth article. https://lnkd.in/gt-EkMc7 #BusinessGrowth #Sustainability #VeganInnovation #NextLevelBurger #VeggieGrill

🍄🍔 FABLE FOODS OPENS ITS SPORES TO BLENDED MEAT A new survey carried out by research firm NECTAR, revealed that 56% of people liked blended burgers produced by the market-leading brands, versus 42% who liked the taste of 100% beef burgers. They preferred the former’s savouriness and beefy flavour, their juicy texture, and appearance. One of these leading brands was Fable Food Co, the Australian plant protein maker that had made its name with meaty mushroom products. The brand had never indicated a move into the blended category before, so its inclusion in the survey was somewhat of a surprise. But its new Shiitake Infusion offering – designed to be blended with beef mince – has been two years in the making, reveals co-founder and CEO Michael Fox, who realised that most consumers aren’t interested in absolute veganism, but are more inclined to be flexible. Plant-based meat still only makes up 1% of the entire meat market, which itself is valued at $2T. “A lot of people do want to reduce their meat consumption, but they don’t want to sacrifice taste, price and convenience in reducing their meat consumption,” Fox tells Green Queen. Fable Foods, which has so far secured $15M from investors, has already attracted multi-channel interest in the product. “We have partnered with a retailer and a large catering organisation in Australia, who are both using our Shiitake Infusion product,” Fox says. “We’re close to launching with a North American retailer and are in discussions with additional retailers and catering organisations in the US.” The blended meat has appealed to its foodservice customers too, and the brand is “actively working on product development projects” with the ingredient for those clients. Learn more in the full article: https://lnkd.in/ebb4PQVJ #GreenQueen #altprotein #blendedmeat #futurefood #foodtech #sustainability

🗞🌱 THE BEST NEWS FROM PLANT-BASED THIS WEEK! 🌱🗞 Welcome back to my weekly round-up where I share some of my TOP gooood news stories from the plant-based sector! Sit back, enjoy, and please let me know if I've missed anything... 😁👇 🚀 Tiba Tempeh launch their range of '100% natural protein' tempeh products nationwide with Sainsbury's. The range includes an Original Block, Plant-Based Mince, and Sweet Chili Pieces, and has been given a colourful rebrand to coincide with this launch. 🌱 A pan-European survey conducted by ProVeg International highlights Spain as a significant player in the EU's plant-based sector, ranking as Europe's fourth largest market for plant-based. The survey found that 48% of meat consumers in Spain have reduced their meat intake in the past year, signaling significant dietary shifts. Confidence in plant-based products is also on the rise, with 45% perceiving an increase in trust compared to three years ago. 🧀 UK-based artisan vegan cheese brand JULIENNE BRUNO® celebrates its first international debut, launching across Switzerland. With a packaging refresh, The brand’s burrata alternative, Burrella, will be available at 375 Swiss Coop locations, while its stracciatella alternative, Superstraccia, will be available at 170 stores. 🍗 The Tofoo Co partners with vegan restaurant chain Temple Of Seitan to launch two seitan products. Original Seitan, a chicken-flavoured block, and Pepperoni Seitan, a smoky & spicy pepperoni alternative, will be available in select supermarkets from May. These products aim to "offer shoppers the scratch-based cooking and health benefits they are craving, whilst also providing a meatier texture than tofu and tempeh that will appeal flexitarians and omnivores.” What have I missed, folks??? 🙋♂️ #plantbasedfood #meatfree #dairyfree

🚀 Exciting Announcement from Before the Butcher! 🌿 We're thrilled to share a breakthrough in plant-based dining! After 20 months of dedicated research and development, creating 62 versions, we've perfected plant-based pepperoni, a true testament to innovation and culinary excellence. 🍕 Our AWARD WINNING Plant-Based Pepperoni - A Culinary Marvel: 👉 Crafted from pea protein, our plant-based pepperoni is a blend of salty, smoky, and tangy flavors, with just the right amount of spice. 👉 It's soy- and gluten-free, and devoid of cholesterol, catering to health-conscious consumers. 👉 Proudly awarded the Food and Beverage (FABI) Award in 2023, our vegan pepperoni has been a hit since its introduction. 🌱 Impacting the Food Industry: 👉 With a 1,300% increase in plant-based pepperoni presence on US menus in four years, the demand is undeniable. 👉 We're focused on sustainability, using fewer resources than traditional meat-based pepperoni. 👉 Our vision aligns with the long-term health of our planet and promotes plant-based options in mainstream food choices. Join us in celebrating this milestone in plant-based innovation. Together, we're not just changing the way we eat; we're shaping a healthier, more sustainable future. ✌ 😁 Read more about our journey here: https://lnkd.in/guRYjxDM

Is Katsu Curry about to get a plant-based makeover? 🥢   The Tofoo Co is making it easier than ever with their new Tofoo Katsu, launching in Sainsbury's. With two Naked Tofoo filets coated in katsu-style breadcrumbs, this product offers a quick and convenient way to enjoy a traditionally time-consuming dish. As the demand for vegan options continues to rise, it’s exciting to see brands like The Tofoo Co stepping up with innovative, plant-based alternatives that don’t compromise on flavour or convenience. This latest launch could transform busy weeknight dinners. What do you think - are you ready to try a plant-based twist on your favourite dishes? How do you see the plant-based market evolving with more options like this? https://lnkd.in/eUZUMa2a

💥GOOD NEWS THIS WEEK 💥 🎯 Heura Foods opened their completely vegan butcher shop across various locations in France. Along with stocking their products - mince, chicken, burgers, and now ham slices - Heura’s head of plant-based cuisine will also be offering cooking sessions, speaking to customers about how to incorporate meat substitutes into French cuisine. 🎯 NewMoo announced the development of their latest innovation: plant-based cheese produced with plant-produced casein proteins. These proteins, typically responsible for the sensory properties of cheeses, make up ~80% of the proteins in dairy products. Their technology means that the proteins are produced by plants using traditional agricultural methods, while keeping the same sensory and texture properties as dairy cheese. 🎯 My Emissions in partnership with Just Eat Takeaway.com have carbon labelled the food at the UEFA Champions Festival to raise awareness around the carbon footprint of food. The takeaway items are also being packed in Notpla’s seaweed-based containers. ⭐️the LEGO Group have employed a compensation package linked to a new KPI across their entire workforce, focused on lowering emissions. The KPI specifically looks at reducing their Scope 1 and 2 operational and Scope 3 business travel emissions. This change is part of their goal to be net zero by 2050. ⭐️Vestiaire Collective released their 2023 Impact Report, highlighting key changes they’ve made to reduce their environmental footprint. For one, they’ve reduced air freight and replaced it with road transport. They’ve also increased the number of orders which are transported directly to buyers, replaced their propylene pouches for recycled cotton, and reduced their number of clothing labels. Looking for more? Read our full roundup in our Monday newsletter👇 https://lnkd.in/dMiNxjBM

Are bugs friend or foe? Maybe we should be asking if they're friend, foe, or food. Chris explores how insects could make their way to popular menus in the West. Do you think bug-based meals are the future? #bugs #foodie #foodlover #cooking #homecooking #culinary #lifestyle https://lnkd.in/e6BAF3Nx

Sweet, toasty, musky, floral, earthy, caramelly, smoky: common adjectives used as an attempt to capture the essence of vanilla. Vanilla is anything but boring, which is likely why it’s continued to reign at the very top of almost everybody’s list of favorite flavors 💫 At Jogue, we take creating premium vanilla products seriously. Seriously enough- in fact- to compile a Masterclass for our customers on everything related to procuring the best vanilla for your food & beverage products. Click on the link below to learn more 👇 https://lnkd.in/gBXCG42t

🌱🇵🇭 GREEN REBEL PRODUCTS NOW AVAILABLE IN THE PHILIPPINES Indonesian plant-based company Green Rebel Foods will grace supermarket aisles in the Philippines with its shelf-stable and frozen ready meals via a partnership with Filipino condiment manufacturer and distributor NutriAsia. The development follows a consumer pilot conducted by the Indonesian brand last year, where it says it received “overwhelmingly positive responses” on its steak, rendang and crispy fried chicken products, which were sold online on e-commerce platforms in the Philippines. “Crafting delicious, sustainable food isn’t just our passion; it’s our commitment to redefining the future of dining,” said Green Rebel co-founder and CEO Helga Angelina Tjahjadi. “Every dish we create at Green Rebel is a testament to our belief that flavour, and sustainability go hand in hand, offering a tantalizing glimpse into a world where every meal nourishes both body and planet.” The announcement was made at a launch event titled Dare to be Limeatless, which was attended by company executives, influencers and media personalities. It featured Green Rebel co-founder and R&D director Max Mandias showcasing the versatility and functionality of the company’s plant-based whole cuts. The brand’s products are already available in over 1,200 foodservice locations and more than 300 retail stores across Indonesia, Singapore, and Vietnam, with the Philippines and Malaysia the latest to join that list. It has demonstrated its pedigree by establishing landmark partnerships with Starbucks, AirAsia, Tous Le Jours, NTUC FairPrice and Annam Gourmet. Green Rebel says its products are high in protein and fibre content, and contain up to 50% less saturated fat, 30% fewer calories, and zero cholesterol, compared to conventional meats. This will appeal to the health-conscious population in the Philippines, 48% of whom have heard of these products, but never tried them. But there are signs that this will change this year, with 75% of those who haven’t tried plant-based meat likely to do so. #GreenQueen #altprotein #futurefood #vegan #plantbased #foodsystems #sustainability

Good news: Germany recently opened their first 100% plant-based supermarket! 🌱    REWE Group launched Germany's first fully vegan supermarket in Berlin called 'Rewe Fully Plant-Based', offering more than 2,700 products from over 300 brands. Some of the highlights of the new store: 🛒 Products include Rewe's own labels alongside popular brands like Oatly and Alpro  🥬 Sections include fresh produce, a salad bar, vegan sushi, chilled smoothies, plant-based milks, snacks, and more  🚦 The store is filled with yellow, green, and red accents, creating a lively and vibrant shopping experience  📲 Customers can only pay by self-checkout and Scan&Go technology. How convenient! Let's hope the success of this new supermarket paves the way for more such initiatives worldwide! 🌎    #plantbased #sustainability #supermarket #germany #rewe #vegan