When it comes to what you’ll be eating and shopping for in 2023, the source of these trends is a new report from Whole Foods Market, created by the retailer’s Trends Council of food industry experts.

When Whole Foods Market releases its annual trend report, everyone takes notice, whether you’re a recalcitrant shopper or a food industry insider. This report is the work of a trend-spotting team of in-house experts, including buyers, foragers, and trendspotters, based on consumer preferences and the company’s work with food brands. According to the latest report, picked up in Food Business News (which if you don’t read, you should because it is totally fascinating), the next big thing in food is these trends.

The Top Foods Trends for 2023

1. Plant-Based Foods Everywhere

2. Sustainable Foods and Practices

3. The Return of Popular Classics, Made Healthier

4. Emerging Ingredients like Yaupon, the caffeinated plant

5.  Milk Nut Pulp Showing Up in Packaged Foods

6. Labels Touting Environmental Awareness, Animal welfare

7. Pasta Made from Plant-Based Ingredients

8. Dates Used as Natural Sweetener, Avocado Oil as Healthy Fat

9. Farmed Kelp As an Ingredient in Snacks

10. Pet Foods Made Healthier

“We’re thrilled to see things like baked goods with upcycled pulp from plant-based milks and ingredients like farmed kelp continue to gain popularity,” said Sonya Gafsi Oblisk, chief marketing officer for Whole Foods. “From product labels that include sustainability efforts … many of this year’s trends predictions showcase brands on a mission to make a true impact. We anticipate seeing these trends in the food industry at large, on dinner tables, in lunch boxes, and on our store shelves.”

Nut milk byproducts, like almond pulp. The consumer love affair with nut milk is creating an abundance of nut pulp as a  byproduct that is now finding its way into packaged foods, especially in baked goods and flours. As consumers drink more oat milk or almond milk, food makers are using the leftover pulp to create a variety of food products, such as alternative flours or mixes.

Sustainable practices in food creation is a top trend in 2023. Whole Foods said consumers’ growing concerns over animal welfare, especially in the production of chicken and eggs have been growing. Consumers care about animal welfare and sustainability, two growing issues that drive the trend toward a flexitarian approach to food. Consumers want to support food manufacturers that prioritize environmentally conscious foods and talk about their environmentally conscious practices on the label. Consumers also care about animal welfare. Both issues will be more visible on labels.

Healthier Comfort Foods such as pasta. You’ve had hearts of palm in your pasta, but have you ever had pasta made from hearts of palm? That’s the kind of new thinking going into healthier-for-your-veggie-made pasta.  In the search for healthier classics and updated comfort food alternatives, consumers are seeking swaps like chickpea pasta and passing over traditional pasta for that made from legumes and other plant-based ingredients such as spaghetti squash pasta or even banana-based pasta.

Kelp is also having a moment, and products featuring kelp are among the trends to watch in 2023 and beyond. Kelp, like other seaweed such as sea moss and algae, is nutritious, and sustainable – and can be used in a variety of ways to make healthier crackers and more. If you don’t eat fish, kelp is another way to get omega-3 fatty acids. Look for kelp noodles, kelp crackers, and kelp-flavored sauces.

Using Dates as Natural Sweeteners, Avocado Oil as Healthy Fat

Dates are showing up all over. That’s because people still love sweet foods, but are now smart enough to know that simple sugar spikes blood sugar, while dates, high in fiber and complex carbs, offer that sweet taste without the insulin blast-off. Watch for dates in packaged foods and also syrups, pastes, and other sweet toppings.

Avocado Oil is taking off. Another ingredient that is having a moment is avocado oil both for use in at-home cooking and also as an ingredient in packaged foods as a replacement for other oils such as olive oil. Avocado oil is healthier due to its higher oleic fatty acid content.

Nostalgic Foods Made Healthier

Manufacturers also are reinventing classics in response to consumer demand for nostalgic foods of their childhood, including new spins on old favorites. Plant-based Lunchables is an example of this, or vegan Eggos, both of which are coming to shelves near you.

Whole Foods’ Trend experts say consumers can expect to see more of these “old made better” products, as consumers prioritize health and wellness but want to serve up (to themselves and their own children) healthier versions of their childhood favorites.

Last but not least, pets are getting healthier foods too. Why leave out the fur baby of the family? Whole Foods sees a trend toward more nutritious animal food, made with real ingredients and less processed kibble. Higher-quality dog and cat food will be crowding the aisles for space, as pet parents have shown a willingness to pay more for their favorite family member.

For more plant-based happenings, visit The Beet’s News articles. 

The post Top 10 Food Trends of 2023, According to Whole Foods Market Trend Report appeared first on The Beet.

The New England-born chefs developed the two businesses concurrently, one in the US and the other based in the UK, to better serve health-minded consumers and the environment. so Now, the brothers will work more closely together to improve their plant-based food distribution and continue a successful global expansion.

Founded in 2017, Wicked Kitchen has expanded from its roots in the UK to sell ready-made meals and now ice cream from lupini beans, across the United States, Finland, and Estonia. The company offers a wide variety of plant-based products, including vegan mayo, meatless deli meats, dressings, pre-made meals, instant noodle cups, and most recently a line of frozen desserts that taste as good or better than the real thing.

Chad Sarno’s Good Catch entered the U.S. market in 2019 as a new launch focused on tasty fish alternatives such as vegan crab cakes, fish cakes, and fish sticks and filets. Good Catch helped usher in a new era for high-end delicious vegan seafood that tastes as good as real seafood but is made from plant-based protein and seasonings. Good Catch shares what’s on the label (clean ingredients) but does not reveal its proprietary blend of six legumes that help elevate the tuna to taste exactly like fresh seafood.

“When creating Wicked Kitchen and Good Catch, our goal for both brands was to develop culinary-driven, industry-changing products that would challenge the way consumers think about their food choices and experiences,” Chad Sarno, who is slated to be the Chief Culinary Officer for both brands, said. “By coming together as one team and one mission, we will have a broader positive impact.”

By acquiring Good Catch, Wicked Kitchen’s product portfolio will now include 120 plant-based products across several food categories worldwide. The two mission-driven businesses aim to provide sustainable, healthy food to consumers everywhere, and together the Sarno brothers believe more good can be done.

Wicked Kitchen’s Global Expansion

To help expand the Wicked Kitchen brand, food industry veteran and CEO of Wicked Kitchen Pete Speranza will lead the new joint venture. In the acquisition, the parent company of Good Catch, Gathered Foods, will transition to be a shareholder of Wicked. With Good Catch’s well-researched vegan seafood category, Wicked expects to accelerate its plant-based seafood development.

“By folding Good Catch’s plant-based seafood offerings into Wicked Kitchen’s North American footprint we will have the largest variety of animal-free consumer packaged goods in the industry available at more than 30,000 distribution points,” Speranza said. “The two brands’ product lines complement each other and are 100% accretive, and the breadth of products across departments – from appetizers to desserts and everything in between – allows us to provide great-tasting food that appeals to everyone.”

Good Catch’s plant-based seafood is also food service tested. Last July, Long John Silver’s launched vegan crab cakes and fishless fillets with the help of Good Catch, marking the first time the fast food chain featured plant-based seafood. This experience will help Wicked expand out of the retail sector into the food service industry.

The Sarnos Are Helping to Make Plant-Based More Accessible

This January, Wicked Kitchen revealed that its sales nearly doubled, a trend recorded by the UK-based supermarket chain Tesco, where Derek Sarno works as the Director of Plant-Based Innovation.

Over the last year, Wicked Kitchen has more than tripled its retail presence. Now, the brand offers its extensive plant-based selection at over 6,500 retail stores worldwide including Giant, Sprouts Farmers Markets, Publix, and 7-Eleven locations. The brand revealed that it plans to debut in Thailand later this year.

Good Catch is available for American consumers nationwide. Shoppers can find the plant-based seafood products at Whole Foods Markets, Sprouts Farmers Markets, and Giants in the United States or at nearly 500 Tesco Stores in the United Kingdom. With the help of Wicked Kitchen, shoppers can expect to see vegan seafood products in more frozen aisles worldwide.

“By bringing Wicked Kitchen and Good Catch together, we are incredibly excited to embrace being true thought leaders in the plant-based space with our approach of creating culinary-forward foods with broad appeal for all to enjoy,” Speranza said. Talk about a good catch.

For more plant-based happenings, visit The Beet’s News articles. 

The Surprising Reasons these Five Country Singers Went Meat-Free

1. Carrie Underwood Loved Her Family’s Farm Animals

Seven-time Grammy Award winner Carrie Underwood has been hailed for her “enormous” vocal range. When it comes to her diet, Underwood’s a fan of breakfast burritos and lots of tofu. She doesn’t shy away from the carbs, either. According to Cheat Sheet, one of her favorite snacks is a toasted English muffin with peanut butter.

2. Blake Shelton Wants to Keep Up With His Older Girlfriend

Singer, songwriter, and “The Voice” coach, Blake Shelton, 43, has been working to stay fit recently with help from his long-time love, Gwen Stefani, who is a vegetarian and told him to get off the meat if he wants to feel fitter and lose some weight. Shelton has been trying to keep up with Stefani’s impressive fitness level, according to an interview Stefani gave this fall. The former No Doubt singer and Hollaback girl is a longtime vegetarian, eats a mostly vegan diet, and is super fit– and at 50, looks younger than her years. A source told Gossipcop, “Gwen’s told him the way to lose it is to stay the hell away from meat and bad carbs.” We’re rooting for him!

3. Shania Twain Has the Key to Gorgeous Skin

The best-selling female country music singer in history isn’t buying any expensive steak dinners after a performance. The “Queen of Country Pop” has sold more than 100 million records but says she keeps her meat-free diet simple. She is both vegetarian and eats very little dairy — though at times has said she does eat eggs.

4. Annette Conlon, Folk Artist with a Passion

Americana singer and songwriter Annette Conlon is also a passionate vegan. She started “The Compassionette Tour,” in an effort to bring compassion, social consciousness, human interaction, and animal issues to a mainstream audience.

5. Johnny Cash, Walked the Vegan Line Late in Life

The Man in Black is synonymous with country music, even nearly two decades after his death (1932-2003), probably in part because of the biopic about his life starring vegan actor Joaquin Phoenix. Ask any die-hard country music fan (or your dad, for that matter) and they will tell you that Johnny Cash was one of the best-selling musicians of all-time. His scores of hits include “I Walk the Line” and “Hurt” “A Boy Named Sue” and dozens of others. Cash himself was believed to have lived meat-free later in life to help combat some health issues. At Johnny Cash’s Kitchen and Saloon in Nashville, you can also load up on the meat-free dishes as the restaurant boasts a fully stacked veggie menu that includes greens, sweet potato mash, and fried okra.

The post A Family Affair: Wicked Kitchen Acquires Good Catch in New Deal appeared first on The Beet.

The continued growth of the plant-based food market put to rest any worry that this area is experiencing a slowdown post-pandemic or that the demand for meat alternatives and dairy-free milk, cheese, and creamers was a fad. In contrast, general food sales remained stagnant since 2018. The report details that the plant-based market has far-surpassed the growth rates of the worldwide food market as a whole.

Plant-based meat, non-dairy milk and egg alternatives

For 2021, the GFI report analyzes the specific growth rates of plant-based product categories including meat, milk, and egg alternatives. The research found that plant-based eggs ranked as the fastest-growing vegan food category, growing 42 percent. Plant-based eggs were followed closely by creamers and ready-to-drink beverages, which grew by 33 percent and 22 percent, respectively. GFI also pointed out that animal-based eggs slowed by four percent and dairy creamers experience no market shift.

“Product innovation is critical for plant-based categories to continue to earn a larger share of the market,” Research and Analysis Manager at GFI Karen Formanski said in a statement. “Getting more consumers to eat plant-based foods more often requires improved taste and texture to compete with animal products, more product diversity, and greater affordability and accessibility.

“As businesses recognize the staying power of plant-based foods, the food industry must seize these opportunities to maximize the vast potential of plant-based alternatives to compete with animal products.”

The report also narrowed in on plant-based milk sales, highlighting that dairy milk alternatives accounted for 16 percent of all retail milk sales. The plant-based milk dollar sales have grown to reach $2.6 billion, growing 33 percent in the past three years. Regular milk sales declined 2 percent in 2021. Within the plant-based milk industry, oat milk has grown 44 times since 2018, accounting for 17 percent of plant-based milk sales.

“The sustained rise in the market share of plant-based foods is remarkable, and makes it clear that this shift is here to stay,” PBFA Senior Director of Marketplace Development Julie Emmett said. “More and more consumers are turning to plant-based options that align with their values and desire to have a positive impact on personal and planetary health.”

Sustainability is driving younger consumers to buy plant-based

The GFI report explains that sixty-two percent of U.S. households – or 79 million households – now regularly purchase plant-based products, increasing from 61 percent (77 million) in 2020. Driven by increased accessibility and ethical motivators, the plant-based industry is expected to continue increasing. As more consumers search for plant-based foods, eCommerce sales have increased 47 percent since 2020, reaching $351 million.

The data shows that, despite the challenges of the past two years, retailers and foodservice providers are meeting consumers where they are by partnering with brands across the entire store to expand space, increase assortment, and make it easier than ever to find and purchase plant-based foods. The potential impact of these initiatives extends far beyond the store shelf,” Emmett said. “By taking consumer concerns to heart, the industry is actively embracing its role as a key driver of change that moves us closer to a secure and sustainable food system.”

The increase in plant-based purchases can be largely attributed to younger consumers. Both Gen-Z and Millennial consumers lean towards environmentally and ethically beneficial purchases, condemning animal agriculture and animal testing. Now, younger generations also prioritize healthier foods. With the extraordinary levels of plant-based interest, brands and industries have shifted production models to deliver on social and environmental responsibility motivators. One report found that over 50 percent of consumers claim that sustainability matters when grocery shopping.

The future of plant-based sales

Since 2018, plant-based meat and seafood sales have grown to exceed $1.4 billion, up by 74 percent. The growth rate outpaces that of conventional animal meat by three times. The report notes that the plant-based meat market has experienced some unexpected volatility over the last couple of years, but expects the industry to even out and healthily increase sales.

Last year, Bloomberg Intelligence released a report that revealed that the plant-based market is expected to exceed $162 billion within the next decade, a 451 percent increase from its current valuation.

Top 10 Sources of Plant-Based Protein According to a Nutritionist

1. Seitan

Protein: 21 grams in ⅓ cup (1 ounce) Seitan isn’t as popular as other proteins, but it should be! Made from wheat gluten, its texture resembles ground meat. It’s often used in pre-made veggie burgers or meatless nuggets. Seitan has a savory taste, like mushrooms or chicken, so it works well in dishes that call for an umami flavor. With a hearty texture, seitan can be the star of practically any vegan main dish. Add it to stir-fries, sandwiches, burritos, burgers, or stews. Like tofu, seitan will take on the flavor of any marinade or sauce.

2. Tempeh

Protein: 16 grams in 3 ounces If you like a protein with a bit of bite, add tempeh to your list. Made from fermented soybeans, tempeh has a slightly nutty flavor and is pressed into a block. Most varieties include some sort of grains, such as barley or millet. Not only is tempeh a plant-based source of protein, but the fermentation process also creates good-for-your-gut probiotics. You can cut tempeh right off the block and use it as the base for a sandwich or pan-fry it with some sauce. Or, crumble, heat, and make it the star of your next taco night.

3. Lentils

Protein: 13 grams in ½ cup cooked Lentils come in multiple varieties–red, yellow, green, brown, black. Regardless of the type lentils are small but mighty nutritional powerhouses. They pack a good amount of protein as well as iron, folate, and fiber. When cooked, brown lentils retain their texture and can be the base for a grain bowl or make a hearty substitute for ground meat in meatballs, lasagna, tacos or Bolognese. Red lentils are a bit softer and make a nice add-in for a hearty soup, chili, or stew.

4. Hemp Seeds

Protein: 10 grams in 3 tablespoons Hemp seeds are a tender and nutty seed, derived from the hemp plant. They contain good amounts of omega-3s, iron, folate, magnesium, phosphorus, and manganese. They are also a solid source of both soluble and insoluble fiber, which helps to keep your digestive tract healthy and humming. Because they pack a double whammy of protein and healthy fats, hemp seeds can help satisfy hunger, preventing those embarrassing stomach growls as you slog your way to your lunch break. Add them to your morning smoothie or sprinkle them on top of yogurt, oatmeal, or even a salad.

5. Tofu

Protein: 9 grams in 3 ounces (⅕ of a block) Made from coagulated soybeans, tofu is the most popular plant-based protein. Soy is one of the only meatless “complete” proteins, meaning that it contains all of the essential amino acids that the body can’t make but needs for muscle and immune function. With 15% of your daily calcium needs, tofu is also a good replacement for dairy.

6. Edamame

Protein: 9 grams of protein in ½ cup This sushi appetizer is a nutrient powerhouse, so eat it anytime. Edamame is really just another name for soybeans in their pods. Let’s list off some stats–a small ½-cup serving of edamame has 9 grams of protein, 15% of your daily vitamin C, 10% of your daily iron and 16% of your daily fiber. Keep a bag of edamame in your freezer to serve as a fun-to-eat side dish or opt for the shelled variety to toss into salads or a grain bowl.

7. Quinoa

Protein: 8 grams per cup (cooked) Quinoa is an ancient grain and since it’s gluten-free a great choice for anyone avoiding gluten. Add it to your burger recipe to create filling texture, or instead of meat in your taco or burrito. Quinoa is among the healthiest foods on the planet, delivering phytonutrients that have anti-inflammatory qualities, so keep it in your pantry for any meal that needs a filling grain. Just remember to soak it and rinse before cooking to get rid of any bitter taste.

8. Black Beans

Protein: 7 grams in ½ cup (canned) Eating beans on the regular might as well be a prerequisite for a plant-based diet. Not only are canned black beans inexpensive, but they also contribute 10% of your daily iron and 25% of your daily fiber to your diet. For less than $1 a can, beans can be the star of tacos, quesadillas, salads, soups, burgers, or dips.

9. Amaranth

Protein: 6 grams in ⅔ cup (cooked) Chances are you’ve never cooked amaranth. But you should, since this tiny, gluten- free grain is packed with almost 30% of your daily fiber and 20% of your daily iron. Cook it like a traditional grain to yield a soft, porridge-like texture. Many people add amaranth to other a hot breakfast cereal mixture, like oats and quinoa. It also pops like popcorn. Toss it in a pot with some oil and wait for it to pop up into a nutritious snack.

10. Peas

Protein: 5 grams in ⅔ cup If peas were one of your most hated veggies as a kid, it’s time to give them another chance. These green beans are a great low-calorie protein to keep in your freezer. Sure, they don’t always taste great when steamed or microwaved (who wants to eat mushy, overcooked peas?), but they do blend well into a yummy puree that can be slathered on toast. To amp up the flavor, add some lemon juice or mint to your mix before you blend.

The post Sales of Plant-Based Food Have Grown 54% to $7.4 Billion Since 2018 appeared first on The Beet.

We scoured the floors of Expo West, one of the largest food expos in the world, which took place in Anaheim, California last week, to uncover some of the best new vegan innovations coming your way. From brand new products to expansions by some of your cult-favorite brands, here are the best new products of 2022 (so far), and where you can find them.

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Best plant-based chicken: Daring – Cajun Plant Chicken Pieces

Daring has been on a mission to bring more health-forward and flavorful alt-chicken products onto the scene. Its Cajun Plant Chicken Pieces has been on the scene for a few years, but it is consistently one of the best all-around. It will win over your taste buds instantly with a perfect amount of spice, balanced with heat, and a please easing-eating texture. At the Expo, Daring introduced a brand new gluten-free breaded plant-based chicken, which is equally delicious as its others in the lineup. The new gluten-free breaded product will be available in stores (sold in the frozen section) in April and will begin foodservice rollout later this month.

You can find Daring products at Whole Foods, Kroger, and Amazon Fresh.

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Best plant-based burger: Everything Legendary – Everything Legendary Burger

This plant-based burger brand won over investors on Shark Tank — and recently secured more backers including General Mils — helping catapult Everything Legendary into the mainstream. There is a good reason, and investors alike love this Black-owned Maryland-based brand: Its plant burgers are damn good. The rich and juicy 21-grams-of-protein patties, which use pea and hemp, will leave you fully satiated and wondering why you haven’t tried them sooner. All the recent investment dollars flowing into the brand means they will be easier to find at a store near you.

Everything Legendary’s products are currently in more than 2,500 grocery stores, including Target, Ralphs Safeway, and more. The company also says they are expanding and will be in over 5,000 grocery stores in the next few months.

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Best plant-based deli slices: Unreal Deli – Steak Slices

After one bite, you’d be shocked to learn that Unreal Deli Steak Slices are made from shiitake mushrooms, black rice, and lentils. Plus, they have no saturated fat and a whopping 15 grams of protein per serving. Unreal Deli perfects thick and “meaty” slices using pure plant ingredients. The latest news from the Expo is that the brand is expanding — both in grocery stores and being served up at deli counters — which will make it easier to find at a store and deli near you.

You can find Unreal Deli at select Gelson’s, Ralph’s, Whole Foods, and more, as well as select delis and foodservice across the US.

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Best new vegan bread: Little Northern Bakehouse – Sweet Hawaiian Wide Slide bread

Maker of gluten-free and plant-based bread and bakery products, Little Northern Bakehouse debuted its Sweet Hawaiian Wide Slide bread at the Expo. The new loaf is a true throwback to the classic sweet Hawaiian rolls you may have had in the past (which typically contain eggs and milk). Now you can make your saucy BBQ sandwiches or tropical French toasts with vegan Hawaiian sweet bread. All Little Northern Bakehouse products use non-GMO ingredients, are allergen-friendly, and are certified Glyphosate Residue Free.

You can find Little Northern Bakehouse’s bread online and at select retail stores.

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Best new vegan milk: Betterland foods – Cow-free milk

Just when you thought alternative milk innovation and the plethora of options reached its peak, a new disruption comes along: Enter Betterland, which uses animal-free proteins (via the Perfect Day food technology company) to make its milk achieve that rich and creamy consistency that appears nearly identical to cow’s milk. This milk is for any cow-milk enthusiasts you may be trying to wean off the animal juice.

So how does cow-free milk actually work? Animal-free proteins are made using a process called precision fermentation. In short, some microflora (little organisms), are put in a fermentation tank and fed a mixture of nutrients; the outcome is proteins that are identical to those found in cow’s milk. Yes, animal-free dairy — and Betterland products — are vegan, but don’t call the brand “plant-based,” since the brand uses a real dairy protein that was grown via the aforementioned fermentation process.

The Betterland cow-free milk will be available in retailers this summer.

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Best vegan celebrity product: Rob’s Backstage Popcorn

While several celebrities showcased their water brands at the Expo, Nick Jonas — on behalf of the Jonas Brothers — made an appearance to promote their popcorn brand, a refreshing celebrity-created product. Rob’s Backstage Popcorn is vegan, non-GMO, and gluten-free. With a mix of salty, savory, with the slightest hint of sweet, Rob’s Backstage Popcorn truly hits all the right tasting notes.

You can now order directly on the website, and keep an eye out for more news coming from the brand soon.

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Best mushroom-based food: Big Mountain Foods – Lion Mane Mushroom Crumbles

Mushrooms used in creative ways were all the rage at the Expo this year — and the use of mushrooms in Big Mountain Foods’ Lion’s Mane Mushroom Crumble was impressive. You might recognize this natural foods maker that seems to often not get the buzz it deserves, but its plant-based, whole-food ingredient packaged foods never disappoint and strike the perfect balance of health and flavor. Lion’s Mane Mushroom Crumbles, which launched in late 2021, are no exception. With a blend of organic lion’s mane, shiitake and portabella mushrooms, pea protein, carrots, coconut oil, and hemp seeds, these tasty crumbles will make whipping up a protein-packed vegan dish easier and more satisfying than ever. This product was also a winner of the highly coveted NEXTY Awards, given to the best products at the show.

You can find Lion’s Mane Mushroom Crumbels at Sprouts, Albertsons, and more.

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Best new vegan dessert: Renewal Mill – Salted Peanut Butter Cookies with Miyoko’s Butter

A collaboration with two women-owned brands, Renewal Foods and Miyoko’s teamed to make a vegan and gluten-free soft cookie. The Salted Peanut Butter Cookies made with Miyoko’s Butter is available for pre-order online now with shipping starting in early April the company says. If you’ve ever had Miyoko’s butter — which is absolutely delicious — you’ll understand the hype around these cookies.

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Best vegan nutrition bar: ALOHA – Mini Bars, Peanut Butter Cup

Nutritious snack bars don’t get much better than ALOHA. Always vegan, organic, and non-GMO, ALOHA now has a new line of minibars, with the standout flavor being the Peanut Butter Cup — it is delectable. The new minis, which are about 100 calories each, are a perfect hold over snacks between meals.

You can find these on ALOHA’s website and are widely available at grocery stores around the nation.

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Best new vegan snack Outstanding Foods – Dairy-Free Cheese Ball

By now you may have tried Outstanding Foods’ nutrient-infused puffs of pigless pork rinds. Now, they are launching Outstanding Foods Cheese Balls, crafted by Dave Anderson, the executive chef behind the Beyond Burger. They are tasty and surprisingly packed with 4 grams of protein and 20 vitamins and minerals including Zinc, B12, D, E, B6, and A, per serving. Made from 100% plant-based ingredients, the new line of Cheese Balls are available in four flavors: Chedda, Jalapeno Chedda, Garlic Parmesan, and Bacon Chedda. They are also non-GMO, gluten-free, kosher, and soy- and -transfat- free, and come in 3oz or 1.5oz snack size bags.

Look out for these snacks coming to a store near you and on the Outstanding Foods online shop.

For more great plant-based recommendations, visit The Beet’s product reviews. 

The post The Best New Vegan Products of 2022 and Where to Find Them appeared first on The Beet.

The company just announced that it is stepping up its production and delivery services for its specialized plant-based soups, bowls, and smoothies that ill be available across most of the US. The funding from Swedish company Nicoya, and others such as Danone Manifesto Ventures, Torch Capital, Rent the Runway Co-Founder Jennifer Fleiss, and Reddit co-founder Alexis Ohanian, means that Splendid Spoon is positioned to be your go-to choice for healthy plant-based meals.

Centeno was a trained chef and former biologist before starting Splendid Spoon with the goal of making vegan meals such as soups and bowls more accessible and convenient for all. What started as a series of pop-ups at Brooklyn farmer’s markets grew quickly to become a popular delivery option across several states. Still, Centeno says that the pandemic was especially challenging for her. Not only did she welcome her third child in March 2020, but supply chain issues made food delivery extremely difficult.

During the height of the pandemic, the company managed to feed healthcare providers and keep going, and was poised to bounce back and even grow in 2021. Now, Splendid Spoon offers 50 plant-based menu options in every state across the Continental US. Today, Splendid Spoon is planning a line-up of product launches in Q1 of 2022 and has over 20,000 subscribers, having grown by over 40% in the last year.

“We are thrilled to join the Nicoya portfolio and to be a part of their movement to transform the global food system and create meaningful impact for people, planet, and health,” Founder and Co-CEO of Splendid Spoon Nicole Centeno said.

More options for consumers

More consumers than ever are looking for plant-based foods, meaning that Splendid Spoon intends to keep up with the rising demand. Since 2020, the company revealed its subscriber base has doubled, recently surpassing 20,000 customers. The subscription allows people to start incorporating plant-based dishes into their diets with no experience cooking vegan or plant-forward foods.

“Their mission-driven approach and unrivaled expertise in brand strategy and food tech align with our goals to scale and innovate, with our customers at the forefront,” Splendid Spoon co-CEO, said.

By joining Nicoya’s profile, Splendid Spoon expects to scale up the core product line by launching new products and introducing new categories. In addition to the brand’s current On-Demand store and meal plans, the company will debut new meal programs. Centano intends to expand the plant-based Splendid Spoon team.

“Splendid Spoon has emerged as an innovator in the healthy eating category by efficiently streamlining the business model and connecting with its avid customer base,” CEO at Nicoya Christopher Slim said. “Nicole’s vision a decade ago, to simplify plant-based eating for everyday Americans, is as important as ever, and we’re excited to take an active role in Splendid Spoon’s growth.”

The rise of vegan food delivery

Splendid Spoon is catering to a consumer base that’s ordering take-out at unprecedented rates. Since the start of the COVID-19 pandemic, consumers have increased their delivery budgets. Alongside Splendid Spoon, several other companies have started launching plant-based delivery services. Nestle’s brand Freshly recently launched a Purely Plant menu that features six plant-based dishes that boast impressive nutritional and healthy values.

The vegan food pioneer Impossible Foods also recently joined the delivery category, launching The Impossible Shop at 39 ghost kitchens across the United States. The plant-based delivery services provide consumers with easy access to easy, affordable vegan meals that can be delivered straight to people’s doorsteps.

Late last year, Grubhub released its 2021 “Year in Food” report to examine delivery trends nationwide, finding that the Impossible Cheeseburger ranked as the most-ordered food item of the year. The meatless burger surged in popularity by 442 percent. Since last year, the report found that vegan take-out and delivery orders rose by 16 percent, confirming that consumers want more plant-based delivery than ever, and they want it delivered.

31 Delicious, Plant-Based Recipes to Make on Repeat

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Now TiNDLE – which is named after the 19th-century physicist John Tyndall who proved the connection between atmospheric CO2 and the greenhouse effect on global warming – will be available at a handful of restaurants, food trucks, and other plant-based locations nationwide. Following a staggering $100 million Series A funding round, The first product from Next Gen Foods, Tindle is expected to be available in more places soon, as the company is planning to accelerate national distribution.

Next Gen’s monumental raise became the largest Series A funding round for plant-based meat, especially remarkable considering the public had not yet tasted the product. The record-breaking funding package was joined by Sir Paul McCarntney. Other investors included Alpha JWC, EDBI, and MPL Ventures, as well as the Asia Sustainable Food Platform, GGV Capital, Bits x Bit, and K3 Ventures, which had also participated in an initial $30 million seed round last year.

Now you can buy TiNDLE online

Several restaurants will debut TiNDLE plant-based chicken this week, and the company aims to take a “chef-first” approach to roll it out while promoting its versatility in different types of cuisine. If you’re curious, order TiNDLE on Goldbelly for home delivery across the country.

“There’s no question that the United States is home to some of the best food cities on the planet– and we’re excited to bring TiNDLE to this market and hear what consumers think,” CEO and Co-Founder of NextGen Foods Andre Menezes said. “The U.S. has long been a target market for us, and thanks to our lineup of fantastic investors who have participated in this funding round, this is only the beginning of our journey in delivering delicious and sustainable foods to reverse our climate crisis.”

Where to find TiNDLE on the menu

TiNDLE has been tested in Hong Kong, Amsterdam, Dubai, and Singapore, to a widely positive response. But now, the brand will be available to diners in California, New York, Florida, and Pennsylvania all in the first week. Consumers can find the vegan chicken at:

• San Francisco: Baia and Wildseed and WesBurger ‘N’ More
• Napa: The Q Restaurant & Bar
• Los Angeles: Compton Vegan and Just What I Kneaded
• New York: The Grey Dog and Orchard Grocer and Settepani
• Philadelphia: The Lucky Well
• Miami Beach: Little Brazil

The TiNDLE food truck will be stationed at Brooklyn Borough Hall on February 16 and at Union Square on February 17.

“The overall response to TiNDLE from both chefs and consumers over the past 10 months has blown us away,” Menezes said. “And we’re looking forward to bringing it next to two of the biggest markets for chicken: the United States and Europe.”

The company hired Chef Rocco Dispirito to join as a culinary consultant and advisor. The company announced that it plans to expand its team of culinary experts to ensure that the vegan chicken continues to exceed expectations. The new investment allows the company to expand its R&D teams internationally, hiring more food technologists to perfect the recipe.

Made for the people and the planet

TiNDLE’s ingredients include soy- and wheat-based texturized protein, Lipi, coconut oil, methylcellulose, and oat fiber. With 17 grams of protein and 8 grams of fiber per serving, the vegan chicken provides consumers with a nutrient-packed option.

The company also prioritizes its carbon footprint and environmental impact. Plant-based chicken reduces water usage by 82 percent, 74 percent less land, and 88 percent less greenhouse gas emissions than actual poultry, according to a Blue Horizon report.

Founded in 2020, the food tech company anticipates accelerated growth following its US restaurant debut. “Within a year, we’ve gone from launch to more than 200 restaurants on three continents,” says Chief Financial Officer at Next Gen Foods Rohit Bhattacharya. “We are grateful to have mission-aligned and long-term global investors supporting us during such a critical phase for the company – bringing their expertise and visionary leadership.”

The post Sir Paul McCartney Just Invested in This New Vegan Chicken. Where to Try It. appeared first on The Beet.

The ETF will launch on the New York Stock Exchange as a way of letting investors put their dollars into plant-based companies that are innovating new food alternatives and sustainable products to help slow and reverse the rate of climate change. The ETF includes 37 publicly traded companies that sell products made with plant foods or plant-derived ingredients.

You eat plant-based but should you invest in an ETF

For years, the plant-based stock market has been steadily growing as companies like Beyond Meat IPO’d and skyrocketed to a high of $234 per share. But even as those early days were exciting and full of promise, supply chain, and competition have brought Beyond back down to earth, now trading at about $67. The same is true, on a shorter timetable, for media darling Oatly, the non-dairy milk and ice cream company that bowed at $28 and now can be bought at just $8.

But investors in VegTech and true believers in the power of plant-based foods to lower our carbon footprint and boost sustainability long term see these dips as opportunities. They are playing the long game, and if you are eager to place bets on this sector, EATV is a way to do it and diversity at the same time. Unlike investing in a single stock (which like Beyond can see major challenges from new entries into the meat alternative section of the supermarket every month) you’re investing in the entire plant-based sector with an ETF.

It’s not the first vegan-centric ETF on the exchange. On September 10th, 2019, Beyond Investing launched the world’s first vegan-centered Exchange Traded Fund (ETF) on the New York Stock Exchange, with the ticker VEGN. Comprised of stocks that are vegan-friendly, the fund was designed with the health and safety of people, animals, and the planet in mind.

So the question is: Would it have been a good investment, and should investors consider it a “buy” now, over two years later? In a story by Sarah Kings on the first anniversary of the VEGN ETF, The Beet wrote:

“One year later, the Index has consistently outperformed the S&P 500. On its birthday earlier this month, VEGN had a 27.69 percent total return on market price. By comparison on the S&P from last August to this August went up 19.6 percent, and in another sector, Callon Petroleum Co.(CPE), widely considered one of the biggest names in oil and natural gas, fell -86.83 percent, and Tyson (TSN) the meat company is down -30.27 percent.”

VEGN launched in 2019 at a price of  $25. Now it’s trading at $41. In the same two-plus years, S&P has nearly doubled so if you had invested $1,000 in VEGN that would now be worth about $1,640. But the S&P would have beat it since that same $1,000 would now be worth close to $1,970. Still, many people are happy to invest their dollars in alignment with their values, and VegTech is betting on the continued consumer enthusiasm for plant-based products and a passion for sustainability.

VegTech is founded by two plant-based pros

Founded by Elysabeth Alfano (who is a regular contributor to The Beet) and Sasha Goodman, VegTech intends to invest in companies that are working to change the future of food and the impact it has on the planet. The ETF’s portfolio features brands and companies that positively impact climate change while simultaneously addressing global issues such as food insecurity, animal cruelty, public health policy, and deforestation which leads to the destruction of biodiversity and global warming.

VegTech’s primary goal is to research and invest in companies as a way of providing investors the chance to financially back enterprises that have a positive impact on the planet. Its inaugural fund will allow investors to own and support sustainable, plant-based, and health-conscious companies and democratize investing in positive-impact companies.

“We are excited to be what we believe is the first pure-play ETF that invests in companies innovating with plants and producing animal-free products.  We believe that today’s investors want a more resource-efficient, climate-friendly, and cruelty-free food and materials supply system…and want to invest their dollars in the same,” Alfano said. “My partner Sasha Goodman and I are excited to offer an ETF that empowers the average person to invest with their values and participate in this large-scale, secular trend.”

Alfano and Goodman set out to launch EATV in response to consumer demand for plant-based products, especially among millennials and Gen-Z. While high-profile plant-based stocks like Beyond and Oatly appear to be struggling, the industry as a whole is growing at a rate that outpaces other parts of the food sector. The global plant-based market is expected to surpass $162 billion within the next decade, growing 451 percent by 2030.

Young consumers are leaning plant-based

The VegTech fund reflects sustainability trends that have become popular as climate events have overtaken the news cycle, whether they be fires, floods, or the pandemic, and younger consumers are more concerned than ever that the time for change is now. A study from First Insight called The State of Consumer Spending noted that 68 percent of millennials are willing to pay more for sustainable products and another survey found that 54 percent of millennials define themselves as flexitarians, choosing to forgo dairy and meat more often than ever.

VegTech founder Goodman explained that she and Alfano are hoping their fund encourages more companies to sit up and take notice of this consumer shift. “With this ETF, I am excited to drive capital to plant-based innovation companies,” Goodman said. “I also hope to encourage public companies to lead the way and replace animal products with innovations that are better for people, the planet, and the animals.”

A report from Aramark found that 65 percent of Gen Z consumers want a more plant-forward diet. It also uncovered that 79 percent of consumers are interested in shifting their diets to eat meatless at least once or twice a week. The study indicates a strong interest in sustainability among the younger generation. VegTech is hoping to use this as an awareness opportunity.

“I look forward to doing a lot of public speaking about the connection between our traditional agriculture system and climate change,” Alfano said to Green Queen. “Many still don’t know about the environmental benefits of plant-based innovation. So, getting out that message will be critical, as well as building our assets under management. We are proud to be the first pure-play fund in plant-based innovation, focused on the companies innovating with plant-based ingredients and creating animal-free foods and materials.”

Prior to the ETF launch, VegTech compiled an index tracker described as the “vegan Dow Jones.” The investment management firm aimed to spotlight companies positively impacting planetary health, human health, and animal health within the stock exchange. The index consisted of 21 companies that all upheld the basic principles that VegTech is founded on.

Considering the climate crisis and COVID-19 pandemic, the enthusiasm for plant-based diets is continuing to grow. A report from Meticulous Research says that this trend is expected to continue. The alternative protein industry is expected to grow at an 11 percent CAGR  between now and 2027. If current market trends are any indication, VegTech’s ETF is allowing consumers to buy now while the prices are relatively low.

20 Athletes Who Went Vegan to Get Stronger

1. Novak Djokovic: Number one tennis champion in the world

The number one tennis player in the world, Novak Djokovic, went plant-based more than twelve years ago to enhance his athletic performance and win more matches. In recent interviews, he has credited going vegan with helping him rise from third place in the world to first in the world because it helped clear his allergies. Before changing his diet, Djokovic had searched for cures to the breathing issues that cost him matches and focus which caused him to struggled during his most intense matches. The allergies used to make him feel like he couldn’t breathe and would be forced to retire from competitive matches as he did in Australia. “Eating meat was hard on my digestion and that took a lot of essential energy that I need for my focus, for recovery, for the next training session, and for the next match,” he said. Djokovic emphasized he does not eat foods that require a lot of digestion, especially in the morning, when he needs all of his energy for training. Instead, he starts the day with hot water and lemon, then celery juice, and some superfood supplements.

2. Tia Blanco: Professional Surfer and Beyond Meat Ambassador Read More: 20 Who Athletes Swear by a Plant-Based Diet to Boost Performance

Tia Blanco won gold at the International Surfing Association Open in 2015 and credits her success to her vegan diet. Blanco reports that a vegan diet helps her stay strong and she enjoys eating different forms of vegan protein like nuts, seeds, beans, and legumes. The professional surfer was influenced by her mother, who is a vegetarian and grew up in a veggie-forward household, Blanco has never eaten meat in her life, which made the plant-based switch much easier. And speaking of making things easier, Blanco has an Instagram cooking page called @tiasvegankitchen where she shares her favorite simple vegan recipes so all of her fans can eat like their favorite professional vegan athlete. In addition to her home-cooked meals, Blanco recently became an ambassador for vegan company Beyond Meat and now she posts Instagram stories and highlights of her favorite meatless meat recipes.

3. Steph Davis: World Leading Professional Rock Climber

Steph Davis has been vegan for 18 years now and says, “there’s nothing in my life that hasn’t become better as a result, from climbing and athletics to mental and spiritual well being.” Davis has competed on some of the most challenging verticle routes on the planet –like Concepcion (5.13), which is known to be one of the hardest pure climbs anywhere. Davis holds the third overall ascent and is the first female to ever make the ascent of the route. Davis described it as her “most technically demanding climb ever.” Davis explained why she went vegan eight years ago when she partnered with PETA. “What can we do to start making changes in a positive way? And if it just so happens that changing our lifestyle leads to environmental benefits, health benefits, economic benefits, and positive social change, then all the better. One thing I’ve learned is you don’t have to do or be anything you don’t want to be, and you can change anything in your life just by starting to do it. It’s you who chooses who and what you are, by the things you think and the things you do.” She goes on to add, “no one says you have to become a “perfect” vegan overnight. But why not start making small changes and see how it feels? I believe it’s the small choices people make that have the biggest power to change, and nothing is more simple yet also more far-reaching than changing how and what you choose to eat. We’re all here for a short time, in the end, and living a well-intentioned and compassionate life seems like what ultimately matters the most, the only real goal that I aspire to.”

4. Venus Williams: Tennis Great

Tennis champion Venus Williams swears that making the switch to veganism was one of the factors that helped to improve her performance and get over an auto-immune disease. The tennis star went vegan back in 2011 when she was diagnosed with Sjögren’s syndrome, a debilitating autoimmune disease with a range of symptoms from joint pain to swelling, numbness, burning eyes, digestive problems, and fatigue. She chose to eat plant-based to recover to her formerly healthy self, and it worked so she stuck to it. The seven-time Grand Slam singles champion recovers faster on a plant-based diet now, compared to how she felt back when she ate animal protein. When you have an auto-immune disease you often feel extreme fatigue and random body aches and for Venus, a plant-based diet provides energy and helps her reduce inflammation. The Beet reported on Willaim’s diet and what she normally eats in a day to stay healthy, fit, and win more matches. Talking about her favorite dinner meal, Williams adds, “sometimes a girl just needs a donut!”

5. Mike Tyson: The First Heavyweight Boxer to Hold the WBA, WBC, and IBF Titles

Mike Tyson recently said he is “in the best shape ever” thanks to his vegan diet. The boxing legend then announced he’s getting back into the rings after 15 years, to fight against Roy Jones, Jr. in California later this fall. Tyson went vegan ten years ago after dealing with health complications and in the wake of having cleaned up his life: “I was so congested from all the drugs and bad cocaine, I could hardly breathe.” Tyson said, “I had high blood pressure, was almost dying, and had arthritis.” Now, the 53-year-old powerhouse is sober, healthy, and fit. “Turning vegan helped me eliminate all those problems in my life,” and “I’m in the best shape ever.” His new trainer agrees: Watching Iron Mike’s speed during recent training sessions, observed: “He has the same power as a guy who is 21, 22-years old.”

6. Chris Paul: The NBA’s Newest Vegan Who Was Influenced by The Game Changers

Oklahoma City’s point guard Chris Paul decided to ditch meat and dairy and was asked join on as a co-executive producer for the popular documentary, The Game Changers. For breakfast, Paul enjoys oatmeal with plant-based milk and nut butter. For lunch, he fuels up with pasta or brown rice with Beyond Meat sausage, grilled vegetables, and a curry sauce. His chef told USA Today, “The main thing is, we try to keep it as light and clean as possible for his normal routine, with organic ingredients. Anything that can minimize body inflammation. Chris is always worrying about what he can and can’t eat.” So far it appears he’s getting it right. In an exclusive interview with The Beet’s Awesome Vegans columnist Elysabeth Alfano, Paul said eating a plant-based diet helps him keep up with players half his age.

7. Colin Kaepernick: Former (future?) NFL Player and Social Activist

In 2016, Kaepernick made the switch to veganism with his longtime girlfriend to recover from a series of injuries that had him down for the count. The Beet recently reported on how this dietary switch has allowed Kaepernick to stay strong and healthy. Now, he’s in the gym building muscle and looks fitter than ever. But will he be picked up? The professional football player claims that a vegan diet makes him feel “always ready” to perform his best on the field.

8. Cam Newton: New England Patriots’ Newest Quarterback is Vegan

Cam Newton just replaced Tom Brady, who also follows a mostly plant-based diet, as the New England Patriot’s QB, after having made the plant-based switch back in March 2019. The NFL Star first decided to ditch meat and dairy to recover quicker from injuries when he learned that a plant-based diet is proven to help reduce inflammation. “I’ve seen such a remarkable change in the way my body responds to the food that I eat,” Newton told PETA for his recent partnership for a new campaign called, “Built Like a Vegan,” proving that you don’t need to eat meat to be strong. Newton enjoys a meat-free burger on a pretzel bun, heavy on pickles and sauce. He adds: “People often ask, ‘How do you get your protein?’ I just say, ‘I get it in the same way you do, but it’s fresher and cleaner.’ ” Newton shares how to do it: “My advice to a person who wants to become vegan is to eat on schedule. If you can eat on a schedule, you won’t miss [a meal or crave meat] or think anything different, and you’ll be alright.”

9. Elijah Hall: American Sprinter Training for The 2021 Tokyo Olympics

Elijah Hall says about his vegan diet: “Going vegan was the best decision” he has ever made. Hall holds records in the indoor 200 meters and was training for the Tokyo this summer when it got postponed by a year due to the pandemic. Hall said “the effects that it’s having on my body are amazing. Becoming a plant-based athlete has opened many doors to my health and my training.” We predict he’ll only get faster in the next 11 months and break records, come home with golf and be the world champion in 12 months.

10. Morgan Mitchell: Omplyian Sprinter Who Won her First Title at 2014 Australian National Championships

Five-years ago, Morgan Mitchell went vegan and it made her faster, leaner and happier. Last year she was featured in the plant-based athletes documentary The Game Changers and said, “Being vegan has helped me immensely. I don’t feel sluggish like I did when I was eating meat, and my recovery from training really took off. It felt like an overall cleanse for my body, and I started seeing greater results on the track.” Now Michelle is committed for the planet as well. “Ultimately helping the environment and not contributing to animal cruelty was a big thing for me, too. That was my initial reason for going vegan, and the rest of the benefits were just added bonuses.” Mitchell describes what she eats in a day for enhanced performance and more energy to win sprints. “I like to make sure I have three different types of protein in there. I use tofu, beans, and mushrooms, along with spinach, vegan cheese, and hash browns,” she says. “I also love to add Beyond Meat for more flavor, which is a great source of plant protein as well. That usually keeps me full for the better part of the day,” she told Well + Good.

11. Lewis Hamilton: Formula One Driver Who Credits His Vegan Diet For Allowing Him to Be Victorious

“We were taught that eating animal products was good for us but we’ve been lied to for hundreds of years,” said Lewis Hamilton. The Beet reported on Hamiltion’s vegan diet quoting The New York Times that he credits his new plant-based diet with making the difference in his career. Hamilton gave up processed food and animal products for vegetables, fruit, nuts, grains, because of his strong compassion for animals, for the benefit of the environment, and his own health. Hamilton isn’t the only vegan in his family. His dog Rocco is fully vegan and Hamilton says he’s “super happy” on Rocco’s very own IG post. Earlier this year, Hamilton gave up his private jet because he said it’s a big pollutant and aims to live a sustainable lifestyle. Back in February, he started a line of sustainable clothing with Tommy Hilfiger at London Fashion Week.

12. Patrik Baboumian: Arguably The Strongest Man in The World

Featured in The Game Changers for his elite strength and his superhuman ability to lift a car, Patrik Baboumiam is one of the strongest men in the world and also happens to be vegan. Baboumian lifted 358 pounds in the 2009 German log lift nationals. Back in 2014, Baboumiam partnered with PETA in his campaign “Want to be Stronger” describing powering yourself with plants and how you can build muscle without eating meat. One of his 2019 PETA campaigns showed him posing with crossed arms and leaves in his mouths with the text: “The world’s strongest animals are plant-eaters: Gorillas, buffaloes, elephants and me.” Bahoumiam’s diet consists of a dairy-free shake for breakfast with 8 grams of protein and 0 carbohydrates. For lunch, he enjoys vegan sausage, falafel, low-fat oven fires, peppers, and more grilled veggies. He normally eats 250 grams of carbs and 90 grams of protein just for lunch. Dinner includes vegetables cooked potatoes, and tofu. If you want to eat like Boubanian, he reports his food diary on his blog BarBend.

13. Arnold Schwarzenegger: Former Proessional BodyBuilder, Producer, The Game Changers, and former Governor of California

Here’s a guy who has worn many hats: Bodybuilder, Terminator, California Governor, and now vegan and advocate for the plant-based lifestyle. Arnold Schwarzenegger ditched meat and dairy and has proven that you don’t need to eat animal products to be strong, healthy and reverse symptoms of heart disease. Now 73, he had a pulmonary valve replacement 1997 due to a congenital defect and underwent emergency open-heart surgery in 2018 to replace the valve again. He then changed his eating and fitness habits and now extolls the virtues of plant-based eating for the environment as well as health reasons. He is a producer of The Game Changers (a movie with many masters) and an advocate for going vegan for health, the environment and the sake of animals (he posts on IG with his pet donkey and miniature pony, both household dwelling animals). Schwarzenegger said last year: “Right now, seven million people are dying every year. That is alarming and everyone in the government has the responsibility to protect the people…. 28 percent of the greenhouse gasses come from eating meat and from raising cattle, so we can do a much better job.”

14. Scott Jurek: Named One of The Greatest Ultra-Marathoner’s Of All Time Read More: 20 Who Athletes Swear by a Plant-Based Diet to Boost Performance

Jurek is an extreme ultra-marathon runner who has won the Hardrock Hundred, the Badwater Ultramarathon, the Spartathlon, and the Western States 100 Mile Endurance Run (you get the idea). Jurek has been vegan for almost two decades, after easing into it by cutting out meat in college, he slowly stopping seafood and finally giving up all animal products once he realized that eating this way made him feel healthier and happier. To run such an extreme amount of miles, you need to fuel your body with plant-based foods that will give you enough energy and carbohydrates to go the distance. The goal is to eat 5,000-6,000 calories of plant-based foods daily. Jurek outlined his plant-based diet in an interview with Bon Appetite. Instead of waking up to a hot cup of coffee to boost energy, he prefers to drink tea and a green smoothie with spirulina or chlorella and a host of other ingredients. He adds bananas, frozen pineapple slices, or mangoes, brown rice and pea protein, (for protein) to rebuild what’s lost in training. This is not just any smoothie.

15. Alex Morgan: USA Soccer Star, Plays for the Orlando Pride of the NWSL

Soccer star, Alex Morgan is one of the beloved members of the USA National Team that won the World Cup and has shown that the female players deserve to get equal pay as their male counterparts by the US Soccer Federation. She is also an animal rights advocate and longtime vegan, having given up meat when she decided that “it didn’t feel fair to have a dog, and yet eat meat all the time,” referring to her adorable pup Blue. Morgan aims to eat 90 grams of plant-based protein daily to stay fit and lean, especially for her workouts and on the field. Morgan admitted that breakfast was difficult because “a lot of the things I love like pancakes and French toast had dairy and eggs.” But now she enjoys oatmeal with nut butter and berries, smoothies, rice, quinoa, veggies, black beans, protein shakes, Mediterranean food, Impossible burgers, Mexican beans, and sauteed veggie burritos, she told USA Today.

16. Paul Rabil: Pro Lacrosse Player: A Vegan Diet Helped Alleviate His Sciatica

Paul Rabil who played for the Boston Cannons and the New York Lizards of Major League Lacrosse, ditched meat and dairy after his 2019 season ended and revealed he’s now “officially” vegan on YouTube. “At first [switching to a plant-based diet] was to help solve some pain and trauma that I was going through. Over the last two years, I’ve had two herniated discs…. and that has led to a ton of shooting pain down my legs, its called sciatica,” Rabil explains the purpose of his diet switch. He adds: “I’ve tried to a lot of things; I’ve had a number of cortisone shots; I’ve done physical therapy for two years. And I reached a place where I was thinking ‘okay maybe I can solve this with nutrition because a lot of our pain stems from inflammation. Within a few weeks, I started noticing a lot of alleviation so I started focusing and doubling down more on veganism”

17. Hannah Teter: 2006 Olympic Snowboard Gold Medalist

Hannah Teter won Olympic gold and silver in the halfpipe and is also a seven-time XGames medalist. She changed her diet after watching the documentary, Earthlings when she discovered how “horrible” factory farming is. After a strict vegetarian diet, Teter liked the way she performed and believes that her diet helped her win gold at the 2006 games. She now considers herself “plant-based” and in an interview with the Huffington Post, Teter said, “I feel stronger than I’ve ever been, mentally, physically, and emotionally. My plant-based diet has opened up more doors to being an athlete. It’s a whole other level that I’m elevating to. I stopped eating animals about a year ago, and it’s a new life. I feel like a new person, a new athlete.”

18. Nick Kyrgios: Professional Tennis Champion Ranked 40 in The World

Djokovic is not the only tour player to go plant-based. Nick Kyrgios shared that he does not eat meat anymore because of his strong compassion for animals. During the time of the Australian wildfires, the Aussie native explained: “I’ve been passionate about animal welfare for some time now. I don’t eat meat or dairy anymore. That’s not for my health, I just don’t believe in eating animals.” “I tried a vegan diet a couple of years ago but with all the travel I do, it was hard to stick to it. Since then I’ve managed to make it work, and I’ve been vegetarian for quite a while. “Seeing the footage of these animals suffering from the fires only reinforces why I’ve chosen this diet. When I see these terrible photos, I can’t comprehend eating meat.”

19. Matt Frazier: Ultra-Marathoner Credits Vegan Diet For Breaking Personal Records

Matt Frazier has run 27 ultra-marathons in his career so far and continues to write about the endurance strength of being a vegan athlete in his personal blog, which he started 11 years ago: No Meat Athlete. The Beet recently interviewed Frazier about his vegan journey and how to be a successful athlete on a plant-based diet. When asked about the first time he ditched meat Frazier replied, “I had already cut 90 minutes off my first marathon time. I was still 10 minutes away from the Boston Marathon qualifying time. I had plateaued, and I was not sure how I was going to find 10 minutes. [Plant-based eating] was what I was missing. That’s what it took. The other big noticeable difference to me [after going vegan] was I stopped getting injured. Injuries had always been a big part of my running journey. When I became vegan, it was around the time I ran three 50-milers and a 100-miler. I didn’t have any injuries. If it’s done right, [plant-based diets] can really help you recover faster.”

20. Michaela Copenhaver: Professional Rower, World Record Holder, 10,000m Indoor

Rowing is grueling. It’s known as the toughest endurance sport in the world. The world record-breaking female rower, Michaela Copenhaver went vegan in 2012 for ethical reasons, she told Great Vegan Athletes. “Initially, I just wanted to eat more vegetables. Those things are super good for you, and they’re delicious. Being vegetarian and vegan made me more conscious of how many servings I was getting a day (or not).” When she switched from vegetarian to vegan it was almost accidental: “I was traveling for a regatta in the fall of 2012. I had been vegetarian for 1.5 years already but relied pretty heavily on dairy and eggs. While I was traveling, I was bouncing from couch to couch and had no way to safely store dairy or eggs—so I decided to try a week without them. I felt great, and it wasn’t nearly as scary as I thought. I’ve been vegan ever since.” Now it’s a value system: “Once I stopped eating and using animals, I felt I could finally address a question that had been bothering me for a long time—what right do we have to exploit other creatures? Now, I understand that we have no right, and my motivations are primarily ethical.”

The post Now You Can Invest in a Plant-Based Climate-Friendly Fund, Via This New ETF appeared first on The Beet.

Note to the plant-based consumer hoping to eat healthier in 2022: Not all plant-based or vegan options coming your way are equally healthy. As always, you can be healthiest by making your own cashew cheese at home or creating a delicious burger from mushrooms and lentils and as always, load up on vegetables and fruit. iI’s always healthier to create your own food than to buy packaged items from the store. But sometimes, convenience calls, and we need to buy our plant-based products. When that happens, here is what to look for next. 

But even so-called transition foods like the first Beyond Burger or Impossible nugget you ever ate, that helped you move away from meat and dairy, are either better for you or are better for the planet, or both – and as more consumers than ever are concerned with climate change, plant-based options that have less impact on our greenhouse gas emissions are luring more people to make the switch. So while these gateway foods may be far from perfect, 2022 will see a plethora of options, making it easier than ever for more people to embrace a plant-based way of life.

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Top Food Trend #1. Mycoprotein Makes Whole Cuts Possible

Made from a fungus related to the mushroom family, mycoprotein is a sustainable protein source that uses less water and resources to grow than soy, wheat, peas, or oats. When manipulated into food products, mycoprotein can replicate meat in texture and taste and satiate people’s cravings for the foods they love.

Now companies like The Better Meat Co, Nature’s Fynd, AtLast and Meati are all creating whole cuts of “meat” from mycelium (the strands in fungi that seek water and nutrients), as well as potatoes and more. They do this by using bio-mass fermentation. Mycoprotein is typically 45 percent protein and contains no cholesterol or fat, so is considered a healthy source. When perfected, this technology will be an industry game-changer for the center of the plate protein. 

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Top Food Frend #2. Veggies of the Sea

According to a recent presentation by SPINS at Plant Base World Expo, retail dollars are spreading out from plant-based to burgers (so 2020)  to chicken (very 2021) and now fish (which will be big in 2022), and plant-based seafood is riding a wave that is only expected to gain in speed and momentum.

 Aqua Cultured Foods, Good Catch Tuna and Crab and Fish Cakes, The Plant-Based Seafood Company (made with Konjac!), New Wave Foods, Shiok Meats (made from cellular agriculture), Save to Sea (made from carrots!) are all serving up plant-based fish that would delight any toddler and most adults as well.

And it is going mainstream: Good Catch (named PETA’s company of the year in 2021) has launched affordable options that make vegan fish more accessible than ever, offering both New England Style Crab Cakes and Plant-Based Fish Sticks and Plant-Based Fish Fillets at BJ’s Wholesale Club nationwide.

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Top Food Trend #3. Unique Plant-Based Ingredients

As producers move away from mono-cropped soy, wheat, and corn, ingredients like chickpea, mung bean, fava beans, mushrooms, sorghum, and barley will all play a bigger brand story role. Companies like Ingredion, ABinBev, and InnovoPro are shifting the landscape with unique ingredients, and these ingredients may take front-of-pack positioning for CPG products.

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Top Food Trend #4. Eat (and Package) for the Planet

Innova Market Research states that planetary health has just surpassed personal health as the #1 reason why people are switching to more plant-based diets.  Because of the new-found urgency to lower our impact on climate change, companies are responding by prioritizing environmentally-sound packaging, Leaders include beauty companies selling refillable packages, such as Hear Me Raw, and in the food sector, more are creating packaging that you can compost. One such company is Evanesce, producer of Evanesce^® Molded Starch technology, for sustainable solutions such as disposable food packaging that can decompose in 90 days or less.

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Top Food Trend #5. Whole Food Plant-Based Meals In Your Freezer

Forks Over Knives, the iconic brand known for its eponymous magazine and documentary that encouraged millions to eat whole food plant-based for the sake of disease prevention and reversal, went national at Sprouts at the end of 2021 with its first frozen food line. Like its competitors, Cool Beans, Amy’s, Purple Carrot, and others, Forks Over Knives ensures you can eat a healthy whole foods diet without all the fuss.

We predict the frozen aisle will continue to expand with plant-based items, as more people focus on healthy eating and reading labels but still need a quick and convenient option. Forks’ frozen bowls are expected to expand to more retailers in 2022 so ask for them at a retailer near you!

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Top Food Trend # 6. Direct to Consumer & Vegan Markets

The direct-to-consumer marketing by vegan and plant-based companies is taking off, but so is the phenomenon of markets that cater to plant-based consumers. With more people eating for the planet and their health, these niche brands and markets are suddenly no longer so small. First, there was Vejii, then PlantX and now that company is growing its brick and mortar footprint. All are selling exclusively plant-based and vegan-friendly products to meet consumer demand for convenient, frictionless, vast choices of vegan foods, all delivered to your door.  Vejii recently announced that it had purchased Vegan Essentials and also VedgeCo as it continues its growth across the US and beyond.

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Top Food Trend #7. Animal-Free Dairy That is Exactly Like Real

At the Superbowl in 2021, the President of Oatly, Toni Petersson, paid millions for an ad in which he sang, “Wow, No Cow.”  This phrase will start to actually make sense as fermented proteins allow companies to start producing dairy equivalent products, but without the animal. This is done by fermenting the dairy in the lab.

By the end of the year, we will see more opportunities to taste everything from ice cream to all sorts of cheeses made from this type of animal protein made without the animal.  Already Brave Robot is creating dairy-equivalent proteins, which are sold to the public by Perfect Day. And more companies like Change Foods, Better Dairy, ReMilk, and Those Vegan Cowboys are hard at work on creating proteins that are dairy-identical but produced without the involvement of cows.

Top Trend #8. Cultivated Oil Made Without Animal Fat

Cultivated animal fats (again created in the lab, without cow) will begin to replace distinctive coconut oil for tastier burgers, sausages and patties that fry up better and offer a more attractive outcome for the environment, animals, and your health. More on this to come, but know this: Coconut and palm oils are high in saturated fat that has been linked to heart disease. These can be engineered to be healthier for the planet, and for humans.

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Top Trend #9. Small Companies Go Big

Plant-based items will evolve from small natural stores and grow into larger national chains. Grounded Foods and Hooray Foods bacon make noise at Whole Foods and clean label Hungry Planet and Barvecue brands take root at Sprouts. While not all brands will scale up and make the move from Mom and Pop stores to big-box chains, those that do will take on more retail real estate as the grocery stores make room for plant-based.

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Top Trend #10. Politicians Invest in Alternative Protein, NYC Elects Vegan Mayor

You don’t hear this too often. California takes a nod from Connecticut.  In early 2021, Rosa de Laura requested funding for alternative protein research. Now California’s Ro Khanna has requested $50 million from the USDA to research alternative proteins that will help to combat global food insecurity. Meanwhile, Tufts University got a $10 million grant to establish the nation’s first Institute for Cellular Agriculture. So it looks like 2022 will be the year that government gets on board with the trend of eating plant-based and alternative proteins.

New York City just elected its first vegan mayor, Eric Adams, who has made it no secret that he wants to help improve the health of the city, both physically and economically. Adam, who went vegan in 2016, changed his diet following a type 2 diabetes diagnosis. From that point forward, the mayor-elect has dedicated his political and public life to enhancing the health of New York City, especially within communities of color. Recently, Adams published Healthy at Last which follows his plant-based transition alongside 50 recipes and discussions about how communities of color face a disproportionate amount of diet-related chronic illnesses.

Adams has appointed like-minded experts to the city’s Food Policy task force to help him bring healthier choices to schools, city offices, and other places that New Yorkers get their food. New York’s Food Policy website was created to share information about how the Mayor’s Office of Food Policy works to increase food security, promote access to and consumption of healthy foods, and support economic opportunity and environmental sustainability in the food system. So 2022 may be the year New York becomes the city that leads the way in helping kids and adults alike eat healthier.

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Bonus Trend: Investing in Plant-based Innovation Got Personal

If 2021 was all about big investment by large corporate and VCs raising big money from big names, then 2022 is shaping up to be all about the individual investor partaking in the secular trend of plant-based eating and backing their favorite companies in the public stock market. As companies like Oatly and Beyond struggle with their stock prices (each down from their IPO prices and their all-time highs) and plant-based stocks have seen rollercoaster rides as institutional investors get flighty, consumers are expected to step in and pick up the slack, just as they have driven up stock prices for their favorite tech companies.

For more on plant-based business trends, follow Elysabeth Alfano, host of The Plantbased Business Hour, Founder of Plant Powered Consulting, and CEO of VegTech Invest.

The post The Top 10 Food Trends for 2022: Vegan Seafood, Mycoprotein and More appeared first on The Beet.

FMT’s funding round was led by the multinational agribusiness giant ADM as well as Tyson’s investment arm Tyson New Ventures (TNV). The investment and involvement of the international meat giant will propel FMT into global markets. To prepare for regulatory approval worldwide, FMT developed a slaughter-free, lab-grown protein that intends to meet price parity with conventional animal-based meat in the coming years. The food tech company cuts costs with a proprietary blend of plant-based protein, cell-based meat, and lab-grown fat, reducing costs compared to market competitors.

“We are incredibly excited by the massive support of our global network of strategic and financial investors,” Founder and President of FMT Yaakov Nahmias said in a statement. “This financing consolidates Future Meat’s position as the leading player in the cultivated meat industry, just three years after our launch. Our singular technology reduced production costs faster than anyone thought possible, paving the way for a massive expansion of operations.”

The investment package will help FMT prepare for worldwide distribution and expand its production capacity to meet a rising interest in cultured meat products. FMT also developed an animal-free serum that helps cell rejuvenation, ensuring that its steel fermenters remove the waste material and use 70 percent of the nutrients. The process allows the company to recycle more material and create higher cell densities. The cost-cutting system allowed the company to reduce the cost of its signature cultured chicken from $18 per pound to $7.70 per pound.

FMT launched its first cultivated meat plant in Israel earlier this year. The company announced that it plans to open a large-scale production facility in the United States in 2022, looking to expand to international markets pending regulatory approval. While Singapore is the only country to approve the commercialization of cultured meat, several countries including the US and Qatar have begun looking at market approval measures.

“While Future Meat is leading the pack as the fastest-growing company in this space, I truly see the entire cultivated meat industry as a massive agent of change, creating a sustainable future for coming generations,” Nahmias said. “It is our mission to create a more sustainable future for coming generations. Our technology can produce meat on a fraction of the land currently used for meat production.”

FMT is working to increase the market presence of cultured meat in the alternative protein sector. The cultured meat market is projected to reach $2.7 billion by 2030, according to a recent report from ResearchandMarkets.com. The report highlighted that while cultured meat is still in experimental stages, regulatory approval will propel food tech companies into widespread consumer demand. By marketing healthier and more sustainable alternatives, the cultured meat market will appeal to a large population of concerned consumers while maintaining the taste and texture of traditional meat products.

Alongside meat giant Tyson, several celebrity investors have taken an interest in cultivated meat. Both Leonardo DiCaprio and Ashton Kutcher announced support for cultivated meat companies, becoming key investors to companies including Aleph Farms, Mosa Meat, and MeaTech 3D. The investments indicate a popular interest in sustainable protein alternatives, and even though the market still awaits regulatory approval, the companies are working to enter a widely accepting market.

FMT’s historic funding round surpasses GOOD Meat’s $170 million dollar investment package, officially becoming the leader in the cultivated meat market. Eat Just’s cultivated protein arm GOOD Meat’s total investment recently reached $267 million as it prepares for international distribution. GOOD Meat became the first cultivated meat company to sell its products commercially in Singapore last year.

Now, meat and dairy giants such as Tyson and Nestle have started considering the long-term valuation of the cultivated meat companies. Nestle announced earlier this year that it will be considering a partnership with FMT to include cell-based meat in its Garden Gourmet selection. Alongside Tyson’s investment, FMT is entering a broad market by working with the industry giants, intending to bring sustainable meat to consumers everywhere.

“For many years we have been investing in our protein expertise and the development of proprietary technologies for plat-based meat alternatives, allowing us to continuously expand our wide range of tasty and nutritious products with a lower environmental impact,” Head of Nestle Institue of Material Sciences Reinhard Behringer said at the time. “To complement these efforts we’re also exploring technologies that could lead to animal-friendly alternatives that are nutritious, sustainable, and close to met in terms of taste, flavor, and texture.”

Fast-food restaurants have finally got the memo that their customer base isn’t just coming through for a burger, fried chicken, or a beef taco. Many now have plant-based foods and are coming up with creative, delicious ways to get more greens on the menu. Here are the 6 best fast-food chains with plant-based options on the menu.

1. Burger King

Turns out there’s a lot more to rely on than a salad if you’re eating plant-based. Burger King has the Impossible Whopper featuring a meatless patty as well as a few secretly vegan options such as the French Toast Sticks and Hashbrowns.

2. White Castle

Known for its mini square-shaped sliders, this hamburger chain jumped on the plant-based bandwagon at some participating locations. You can find an Impossible Slider on some White Castle menus.

3. Del Taco

This was the first national Mexican fast-food chain to offer Beyond Meat at the company’s 580 restaurants across the country. Del Taco has the Beyond Avocado Taco on the menu along with the Epic Beyond Original Mex Burrito and Avocado Veggie Bowl.

4. Carl’s Jr.

Another brand synonymous with beef burgers, Carl’s Jr. offers several plant-based options for veggie and plant lover such as Beyond Famous Star Burger and Guacamole Thickburger.

5. Taco Bell

This fast-food restaurant may have been one of the first you frequented while transitioning to plant-based eating. That’s because Taco Bell has eight million vegetarian combinations and sells 350 million vegetarian items a year through menu substitutions or ordering off their vegetarian menu. In fact, they were the first quick-service restaurant to offer American Vegetarian Association (AVA) certified food options.

6. Starbucks

From the time it started offering breakfast sandwiches in 2006, the coffee conglomerate became a competitor in the fast-food space. You can get your favorite hot and cold beverages made with almond, coconut or oat milk but there are also plant-based food options available such as the Baja Black Bean Veggie Wrap, bagel with vegan cream cheese and Impossible Breakfast Sandwich.

The post Future Meat Secures Largest Investment in Cultured Meat, $347 Million appeared first on The Beet.

Over The last year, the climate crisis reached a new level of urgency and led to unprecedented environmental disasters with deadly consequences from floods to fires and even the worst tornadoes ever witnessed. Meanwhile consumers are adopting plant-based eating habits in record numbers, as 54 percent of Millennials self-define as flexitarians and one third of consumers call themselves “mostly vegetarian,” as per a Good Food Institute report. A recent survey found that consumers are aware that plant-based protein is preferred, and while 61 percent admitted this, there is a lag between awareness and action. But that gap is closing fast, as new products are launching to make it ever-easier to be plant-based without sacrificing taste, satisfaction and even affordability.

By highlighting the dangers of unsustainable industrial food and farming practices, companies and governments are shifting to meet consumer demand for plant-based and sustainable alternatives. Organizations such as the Plant Based Treaty and Greenpeace have spent the last year working to place the responsibility onto the meat and dairy industries, so the pressure is on to create more plant-based products. The growth that started in 2019 shows no signs of slowing down. The plant-based meat market alone will reach $19 billion by 2027, according to a study released by Valuates Reports.

Bottom line: People want sustainable, healthier, and safer products made from plants. And 2021 saw some of the most exciting new developments in that area.

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1. McDonald’s McPlant Comes to America

While the fast-food industry has added more plant-based alternatives to the menu, consumers found themselves waiting for the biggest fast-food establishment to catch up. McDonald’s finally debuted its plant-based McPlant patty made with Beyond Meat.  Following months of anticipation. the company announced that it had finally rolled out the plant-based burger in select locations.

The UK version of the McPlant arrived first with completely vegan ingredients. Shortly thereafter, McDonald’s started offering the McPlant in the United States but with full-dairy cheese and mayo, so it’s not vegan by a long shot. These details notwithstanding just the very fact that McDonald’s has entered the plant-based market signifies a huge shift for plant-based foods, and especially fast foods.

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2. Cultivated Chicken Gets Ready for Its Star Turn

Food technology companies are now making meat in the lab without the need for animals to die in the equation. The meat has been grown from original cells that make it chicken-identical – so vegans and plant-based eaters can debate how they feel about that – but as for the sustainability aspect, it is certainly going to involve using fewer greenhouse gasses eventually.

“Cultured meat” is the name for this whole new area of food innovation, and it has been expanding faster than ever before, as companies such as UPSIDE Foods and GOOD Meat have developed cell-based chicken products that aim to replace meat from chickens in your supermarket. As of now, cell-based meat has only secured regulatory approval in Singapore, other countries are likely to approve it for sale in the coming months including Qatar and the United States.

Money is flowing into this sector of alternative meat innovation: The largest ever investment into cultured meat was just announced as Future Meat secured $347 Million this month and GOOD Meat – a pioneer in the cell-based meat industry and owned by Eat Just, makers of JUST Egg – brought its total investment to $267 million earlier this year. The total market for cell based or cultured meat is expected to reach $2.7 billion by 2030.

Celebrities Such as Leonardo DiCaprio and Ashton Kutcher have invested in cell-based meat companies.

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3. The Michelin Stars Make Up a Constellation

Everyone paid attention to Eleven Madison Park’s shift to a plant-based menu in spring of 2021, and the long waits for a table made news in The New York Times and other publications. But lesser-known moves have been happening all around the world of fine dining for years. Just this summer, chef-owner Dominique Crenn of Atelier Crenn, announced her Michelin-starred restaurant will become the first restaurant to feature cell-based chicken in the United States. Chef Crenn removed all meat from her menus back in 2018, marking her one of the first Michelin-starred chefs to jettison traditional meat-centric dishes.

Now, upscale restaurants – which once rejected vegan dishes on the menu – have embraced plant-forward cooking and the Michelin judge panel reflects this striking change, announcing it had awarded 81 stars to vegetarian and vegan restaurants in 2021, including Milan’s Joia, Los Angeles’ Le Comptoir, and New York City’s Eleven Madison Park.

Following this, celebrity chefs have begun to see the light. Chef Alain Ducasse opened a plant-forward restaurant in Paris called Sapid – serving 95 percent plant-based foods. More recently, Geranium (which has been named the second-best restaurant by The World’s 50 Best) just announced that it will drop meat from its menu starting this January. Chef Rasmus Kofoed, who is vegan, developed a 22-course plant-forward menu that changes some of the restaurant’s most iconic and signature dishes.

Not to be outdone, Chef Marco Pierre White just announced that he will begin offering 3D printed whole cut steak from Redefine Meat. That company has created a proprietary production system using artificial intelligence to reproduce the muscle layering with plant-based ingredients. As big names like White, Crenn, and Ducasse all embrace plant-based innovations, there is only more excitement to come.

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4. Ice Cream Without the Cow, But With the Dairy

One of the most exciting developments in dairy is the creation of “dairy identical” products that are cellularly exact replicas of what cows make, except these use machines to ferment the ingredients. For vegan consumers, these dairy replacements are a good choice since animals don’t get exploited in the creation of the product. For plant-based consumers or those who are looking to avoid casein, the primary protein in dairy, these are not a good solution since they include both casein and whey. If you are lactose intolerant, this can be a godsend, since these products are made without lactose, but use micro-flora instead.

Perfect Day is now used in products such as Brave Robot and Modern Kitchen, which now can offer animal-free ice cream to those who are hoping to eat for sustainability and improve the welfare of animals. Using proprietary technology, the food-tech start-up is providing animal-free dairy proteins to create products that reduce greenhouse gas emissions.

Leonardo DiCaprio has joined Perfect Day as an advisor, putting the company in an even more visible position in 2021.  Brave Robot – the ice cream brand that uses Perfect Day’s proteins – passed the one million pints sold milestone in  2021, claiming that it saved the equivalent of 1 million miles of CO2 emissions.

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5. Epicurious Cuts Red Meat and Elle Goes Fur-Free

Epicurious, the website from Condé Nast that featured food, recipes, restaurant reviews, and travel content, announced that it would cut beef from its coverage starting now, Condé Nast Publications decided it was finally time to help consumers learn how to cook and consume without including red meat. By removing beef from the recipes, menus, and articles, Epicurious took a stand against factory farming and took a small step toward a more sustainable outlook. (The company still features dairy, fish and poultry, pork, and lamb.)

ELLE became the first major fashion magazine to ban fur from its publications. While they are the first magazine to do so, designers, retailers, and others have already banned fur. Over the last years Saint Laurent, Valentino, Gucci, Canada Goose, and all the major designers have banned fur from their collections. Bloomingdales, Macy’s, Nordstrom, and Neiman Marcus no longer carry fur in their stores.

Now, ELLE joins the movement away from fur. California became the first state to ban furs sales and similar laws have been proposed in other states including New York. For Elle, the ban prohibits the mention or feature of fur in advertisements, editorials, social media, coverage of fashion shows, images, and the website. Elle, which publishes 41 editions, is the first major mainstream media to ban fur internationally.

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6.  Vejii and PlantX Bring Vegan Food to Your Doorstep

As exciting as new vegan products can be, consumers are left with one question: Where can people buy them? PlantX launched its retail platform and just two years later grew fast enough to offer its stock on the Canadian exchange. Now both Vejii and PlantX offer consumers a fully vegan experience online, and if you want to shop in person, PlantX has brick-and-mortar stores called XMarket where anybody can buy the latest plant-based products in every category. Veji just announced it had bought VedgeCo. which serves restaurants and helps foodservice companies offer more vegan products.

PlantX partnered with Amazon to allow consumers to check out using their Prime accounts, which also means you can get those vegan nuggets delivered overnight if need be. The online retailer aims to help small or newer companies boost their distribution.

XMarket, which has opened 2 stores in California (and has two more in Canada), currently is working with celebrity chef Matthew Kenney, and has plans to distribute his frozen meals that are ready to eat, called XFood. Expect more growth from this company in 2022 and beyond.

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7. Impossible Foods Plays It Smart. Beyond and Oatly Struggle

Plant-based meat giant Impossible Foods refuses to slow down after years of leading the alternative protein market. The vegan pioneer launched the Impossible Burger in 2016, providing consumers with the most groundbreaking plant-based burger at the time. The company paved the way for other plant-based protein companies and recently secured an additional $500 million in funding, bringing its total investment to nearly $2 billion. The company has not yet gone public and others that have are taking a beating in the stock market.

Beyond Meat’s stock price has had a drubbing and the company, once worth more than 8 billion is now at about 4.35 billion, which while isn’t bad, it’s not the growth the investors had hoped for. Similarly, Oatly, which debuted on the New York Stock Exchange after much-anticipated hype after its popular Super Bowl ad, has seen its stock price drop from over $28 last June to around $8 today. So while these companies offer popular meat and dairy alternatives, Impossible looks to be playing the long game and coming out ahead.

The latest funding round will help Impossible maintain its market position. It recently released Impossible Meatballs at 3,000 retailers across North America. The expansion is just the latest in new product offerings that already include Impossible Burgers, Impossible Pork, Impossible Sausage, and Impossible Nuggets.

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8. Plant-Based Seafood Swims Into the Mainstream

In 2021 consumers saw more choices in plant-based chicken, pork, and beef than ever, but the biggest growth and innovation area has been in plant-based seafood. Companies selling seafood alternatives have collectively raised $116 million in just the past year, including Blue Nalu, New Wave Foods, and Gathered Foods, the parent company of Good Catch, which also was named PETA’s company of the year in 2021.

A new Plant-Based Seafood State of the Industry Report, from The Good Food Institute, concludes that the plant-based seafood sector is an exciting area of growth, gaining customer acceptance as more consumers are looking to avoid eating fish. While pescatarians and flexitarians still eat fish, more consumers are seeking alternatives as the awareness of unsustainable fishing practices grows. Some call it the “Seaspiracy Effect,” after Netflix debuted Seaspiracy last summer, a disturbing documentary that shows how modern fishing practices are hurting the world’s oceans and biodiversity.

Consumers are embracing new seafood alternatives such as Good Catch’s vegan tuna, OmniFoods’ crab cakes, Blue Nalu’s cell-based yellowtail, as these products taste better than ever and can completely take the place of fish in sushi, sandwiches, and dinner entrees. Food giants such as Nestle have started developing vegan seafood products. Plant-based seafood may be in the early stages, but the industry shows no intention of slowing down.

Bottom Line: For Consumers, 2021 Was a Great Year of Innovations

Whether you are eating vegan or plant-based for sustainability or your health or the sake of animal welfare, the innovations coming out of the plant-based food industry are making it easier than ever to eat plant-based and love it.

The post The Top Innovations of the Year in Plant-Based and Vegan Foods appeared first on The Beet.