PLNT’s innovative vegan salmon features a proprietary blend of pea proteins, providing consumers with an allergen-free option packed with proteins and essential vitamins including B12 and iron. The new salmon product became available through food service and retail channels on December 15.

“We source our ingredients as close to home as possible, with wheat from Denmark and the Netherlands and soy from Austria, which are just two examples,” Marleen Kolijn, senior brand manager at PLNT, said. “We enter a new phase. Consumers in many countries agree that we need to eat less meat and fish because of the environment and personal health, and demand meat and fish successors to adhere to those standards.”

PLNT debuted the new vegan salmon filet along with two plant-based chicken products: Chicken Nuggets and Chicken Tenders. The chicken products use wheat protein. The company also highlights an innovative manufacturing process, which relies exclusively on hydropower instead of fossil fuels.

Vegan Seafood Hits the Mainstream

Now that the vegan meat industry is well-established, several plant-based brands have introduced seafood alternatives to their line-ups. The plant-based fish market is expected to reach a top valuation of $1.3 billion by 2031 as consumers look for options that benefit their health and the environment.

Recent studies revealed that commercial fishing is contributing to an increase in toxins and microplastics in the ocean. This increased level of toxins is associated with a higher risk of skin cancer for individuals regularly consuming seafood.

PLNT’s vegan salmon joins a growing portfolio of plant-based alternatives to the popular fish. This January, Israeli food-tech company Plantish unveiled its first whole-cut salmon filet. The company’s vegan fillets will feature the same nutritional value as conventional salmon, complete with a high protein count and filled with omega-3s, omega-6, and B vitamins. Plantish also guarantees that it is free from mercury, antibiotics, toxins, and microplastics that are commonplace in conventional seafood.

Shortly after, Revo Foods debuted an “ultra-realistic” 3-D printed salmon filet. The company expects to launch the whole-cut salmon in early 2023, providing a near-identical vegan salmon packed with protein and omega-3s sourced from pea protein and algae.

Overfishing is Destroying the Environment

Although consumers are increasingly concerned about the environment, shoppers are slow to give up their beloved seafood dishes. But last March, Netflix premiered Seaspiracy, a documentary exposing the planetary dangers stemming from commercial fishing. The documentary showed that fishing nets account for 46 percent of the Great Pacific Garbage Patch. The exposé warned that continued commercial fishing will mean that oceans could be entirely empty by 2048.

This October, research revealed that introducing protein-packed, nutrient-rich microalgae could help increase food production by 50 percent by 2050. Reducing reliance on meat and seafood in favor of algae-based protein could help feed 10 billion people worldwide as the planet faces unprecedented environmental issues. This could potentially alleviate consumer reliance on seafood for certain nutrients while also helping protect the environment.

For the best plant-based seafood available, check out our Beet Meter for the top vegan seafood. 

You may think iron is synonymous with meat, and while animal protein certainly has it, that doesn’t mean you can’t get enough iron if you eat a mainly plant-based diet. In fact, you can, if you know the right foods to choose and how to pair them. The daily recommendation from the National Institutes of Health (NIH) for iron intake is 18 milligrams (mg), but not all iron sources are created equal. Here’s what plant-based eaters need to know about iron and which iron-rich foods are best to help reap the benefits.

1. White Mushrooms

1 cup cooked = 3 mg iron (17% daily value (DV))\There are many reasons to eat mushrooms on the regular, but their meaty texture (try a Portobello cap as a meat replacement for a burger!) and ample protein are two of the highlights. Add them to your stir-fry, tacos, or even instead of meat in a faux Bolognese sauce.

2. Lentils

1/2 cup = 3 mg iron (17% DV)You don’t need to eat a huge serving of lentils to get a hearty dose of iron. Just a half-cup provides close to 20% of the iron you need in a day. Just like mushrooms, lentils have a meaty texture that works well in burgers, tacos, or grain bowls.

3. Potatoes

1 medium potato = 2 mg iron (11% DV)The poor potato has gotten such a bad rap. Fear of this carb-rich spud is unwarranted because it’s actually an affordable and delicious source of iron and potassium. So go ahead and have that hash, baked potato, or potato soup and leave the skin on for some added fiber.

4. Cashews

1 ounce = 2 mg iron (11% DV)Most nuts contain iron, but cashews are a standout because they have less fat than some of the other nuts. One ounce of cashews (about 16 to 18 nuts) has 160 calories, 5 grams of protein, and 13 grams of fat. Add a handful of cashews to smoothies, soups, or sauces for some extra creaminess.

5. Tofu

½ cup = 3 mg (15% DV)Not only does tofu have plenty of protein and calcium, but it’s also a good source of iron. It’s very versatile and takes on the flavor of any sauce or marinade, making it a great meat substitute.Keep in mind that you can easily get the iron you need from a plant-based diet.

The post Vegan Salmon Is Coming to Stores This Month. Find Out More appeared first on The Beet.

Pearlita Foods’ prototype oyster replacement is created using specialized plant-based and cell-based technologies to replicate the taste and texture of conventional seafood. The hybrid plant-based and cell-based oyster is made with a mushroom and seaweed base that’s flavored with a proprietary flavor mix that emulates the desired salty ocean taste. To give consumers the full experience, the company will also create biodegradable oyster shells before its commercial debut.

Pearlita joins a growing list of companies tapping into the alternative seafood market, specifically addressing ocean-based delicacies such as mussels and oysters. This hybrid product is the first edition of the company’s product selection. Pearlita intends to develop a fully cultured oyster as its perfects its current recipe and production process. These cultivated oysters use isolates from oyster tissues. Each sample can create thousands of oysters.

Currently, the startup is preparing to showcase its innovative food product. The cultured oysters will be the case in recycled oyster shells for these tastings. Pearlita is also helping build new oyster reefs, offering shell disposal centers in North Carolina, where the company is based.

This April, Pearlita secured investment from CULT Food Science to help scale up its production. Since then, Pearlita has used the funding to complete its prototype oyster and begin its campaign to protect the ocean’s fragile ecosystems. This funding will also help the company develop its scallop and squid products.

“We are impressed by and proud of Pearlita’s successful production of its first cultivated oyster prototype. Pearlita’s commitment to making the world a better place and doing its part to increasing the world’s food security is encouraging as we possess the same goals,” Chief Executive Officer of CULT  Lejjy Gafour said in a statement. “Pearlita is taking great steps to advance the production of cultured seafood on a mass scale. We are energized by the positive contributions that their team is making to the cellular agriculture industry.”

Overfishing Destroying the Oceans

Pearlita’s mission is to rehabilitate the ocean ecosystems that fall victim to overfishing and overconsumption. Nearly 85 percent of wild oysters are gone from the ocean due to widespread overfishing, threatening the balance of several ecosystems and harming the ocean. By reducing overfishing with plant-based or cell-based alternatives, the oceans can return to their healthy balance, but continued oyster consumption will lead to irreparable damage to those ecosystems.

Last March, the filmmakers responsible for Cowspiracy – the documentary that looked at the environmental risks of factory farming – released a film exposing the dangers of the global seafood industry called Seaspriacy. This documentary revealed the gritty, harmful underbelly of the fishing industry. The documentary notes that fishing is responsible for 46 percent of the Great Pacific Garbage Patch. At the current rate of fishing, the filmmakers claim that the oceans will possibly be empty by 2048.

Eating fish and seafood also presents serious risks to human health. This June, Cancer Causes published a study that found that the risk of developing melanoma is 22 percent greater for those who eat the most fish in their diets.

What You Should Eat Instead

Pearlita Foods is entering a rapidly growing seafood market. Currently, the plant-based fish market is expected to surpass $1.3 billion by 2031 – a significant jump from the $116 million that vegan seafood companies secured halfway through last year. Other companies have started developing innovative plant-based seafood products including vegan sashimi, crab cakes, and caviar.

For the best plant-based seafood products, check out The Beet Meters! 

You may think iron is synonymous with meat, and while animal protein certainly has it, that doesn’t mean you can’t get enough iron if you eat a mainly plant-based diet. In fact, you can, if you know the right foods to choose and how to pair them. The daily recommendation from the National Institutes of Health (NIH) for iron intake is 18 milligrams (mg), but not all iron sources are created equal. Here’s what plant-based eaters need to know about iron and which iron-rich foods are best to help reap the benefits.

1. White Mushrooms

1 cup cooked = 3 mg iron (17% daily value (DV))\There are many reasons to eat mushrooms on the regular, but their meaty texture (try a Portobello cap as a meat replacement for a burger!) and ample protein are two of the highlights. Add them to your stir-fry, tacos, or even instead of meat in a faux Bolognese sauce.

2. Lentils

1/2 cup = 3 mg iron (17% DV)You don’t need to eat a huge serving of lentils to get a hearty dose of iron. Just a half-cup provides close to 20% of the iron you need in a day. Just like mushrooms, lentils have a meaty texture that works well in burgers, tacos, or grain bowls.

3. Potatoes

1 medium potato = 2 mg iron (11% DV)The poor potato has gotten such a bad rap. Fear of this carb-rich spud is unwarranted because it’s actually an affordable and delicious source of iron and potassium. So go ahead and have that hash, baked potato, or potato soup and leave the skin on for some added fiber.

4. Cashews

1 ounce = 2 mg iron (11% DV)Most nuts contain iron, but cashews are a standout because they have less fat than some of the other nuts. One ounce of cashews (about 16 to 18 nuts) has 160 calories, 5 grams of protein, and 13 grams of fat. Add a handful of cashews to smoothies, soups, or sauces for some extra creaminess.

5. Tofu

½ cup = 3 mg (15% DV)Not only does tofu have plenty of protein and calcium, but it’s also a good source of iron. It’s very versatile and takes on the flavor of any sauce or marinade, making it a great meat substitute.Keep in mind that you can easily get the iron you need from a plant-based diet.

The post This Company is Making Plant-Based Oysters in a Biodegradable Shell appeared first on The Beet.

Founded in 2020, Aqua Culture Foods set out to develop a sustainable seafood option with mycoprotein, a naturally-occurring fungus. The company typically focuses on creating whole cuts of fish-free products but recently shifted to creating a calamari alternative that could be breaded and fried similarly to its animal-based counterpart. The calamari will become the company’s first commercial product.

“As you bite in, you get an immediate crunch note that combines with the realistic, slightly chewy texture of the calamari,” Carino said in a statement. “It looks and acts like calamari. There was no learning curve as you’d expect with a completely new product or ingredient.”

Aqua Cultured Foods prepares its sushi-grade seafood alternatives through a proprietary production technique that ferments mycoprotein. The mushroom-based calamari is designed to perfectly replicate the taste, texture, cooking ability, and nutritional profile of traditional calamari. The plant-based version will contain 80 calories, 15-20 grams of protein, 10-12 grams of fiber, and no sodium per 100-gram serving. In contrast, conventional calamari contains 90 calories, 16 grams of protein, no fiber, and 45 mg sodium.

The new plant-based calamari will provide a nutritionally enhanced alternative for consumers. Beyond its health benefits, the vegan calamari is also extremely sustainable. The company boasts that its fermentation techniques better use materials and energy while minimizing waste and reducing emissions. The Good Food Institute reports that precision fermentation uses a fraction of the resources that traditional aquaculture uses.

“We’re moving on an accelerated timeline from the research and development stage to commercialization, and now our focus will be scale-up, strategic alliances and go-to-market partners such as restaurant chains,” Aqua Cultured Foods CEO Anne Palermo said in a statement. “Hitting this milestone ahead of schedule is an achievement for the alt-seafood and alt-protein sectors, as well as for us as a company.”

The company recently secured $2.1 million in a pre-seed funding round led by investors including Supply Change Capital, Aera VC, Sustainable Food Ventures, Hanfield Venture Partners, Lifely VC, Conscience VC, Kingfisher Capital, Big Idea Ventures, and Gonzalo Ramirez Martiarena. The investment package surpassed the company’s expectations, allowing it to scale up its product development and eventual distribution. The fish-free calamari will hit markets far sooner than expected, and Aqua Cultured intends to debut alternatives to shrimp, tuna, whitefish, and scallops in the near future.

A Wave of Vegan Seafood

The plant-based industry has become saturated with plant-based alternatives to chicken, beef, and even pork, but vegan seafood is only just picking up traction. One report predicts that 2022 will be the year of alternative seafood thanks to the rising development and interest in vegan and cultured seafood. Midway through last year, plant-based seafood companies raised $116 million, substantially surpassing the investments from 2020.

Another food technology company, Current Foods – previously known as Kuleana – just announced that it will soon begin delivering its realistic sushi-grade vegan tuna and salmon. The company expects to make its plant-based fish whole cuts available to consumers nationwide next month. As consumer demand for plant-based seafood alternatives rises, companies have accelerated production and distribution capacities.

Good Catch is also attempting to make plant-based seafood more accessible and more affordable. Founded by Chad and Derek Sarno, Good Catch pioneered the plant-based seafood industry with innovative products including its plant-based crab cakes that became available for wholesale prices nationwide.

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 Sushi-Grade Vegan Calamari? You Won’t Believe What It’s Made Of appeared first on The Beet.

This year, Kuleana’s sushi-grade vegan tuna secured a spot on the list for its innovative ingredients and production method. The plant-based tuna contains algae, radish, koji, bamboo, and potato to replicate the popular sushi protein. TIME also notes that Kuleana’s tuna alternative contains health-promoting benefits and sustainable accomplishments.

“Tasty and nutritious plant-based alternatives for meat and chicken have been available for years. But seafood? Not so much,” TIME wrote about Kuleana’s innovative tuna. “That’s the void that Kuleana is trying to fill with its 100-percent plant-based, sushi-grade, ready-to-eat tuna …[and it] retains the iron, vitamin B12, and omega-3 fatty acid of the real thing—without the microplastics, mercury, or high cholesterol.

“And the benefits are more than nutritional—it may also help to alleviate reliance on industrial fishing in the face of increasing demand for fresh food.”

Founded by food technologists Sonia Hurtado and Jacek Prus, Kuleana entered the market in 2019 and remained a frontrunner in the alternative seafood market. The company’s plant-based tuna replicates the texture, taste, and versatility of sushi-grade tuna, boasting its ability to be used in a poke, sushi, nigiri, carpaccio, and ceviche. With a deep red color reminiscent of its fish-based counterpart, the Kuleana tuna is carving a space for plant-based fish across many different cuisines.

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The San Francisco-based company is one of three food category inventions across the entire TIME Best Inventions list. The other two food-oriented inventions are the packet that keeps food fresh called SAVRpak and a new noodle shape encrusted as the Sfognili Castelli. TIME mentioned UPSIDE Foods’ cell-based chicken and MeliBio’s cultured honey in the special mentions sections. Kuleana’s inclusion signifies an essential step for both the vegan seafood industry and the greater plant-based market.

“As a bold innovator in the space of alt-seafood, we’re honored to be included in TIME’s thoughtfully researched list, joining past awardees like Allbirds and Impossible,” Prus said.“We are on a mission to sustainably and satisfyingly feed the world’s next billion. This coming year, we will continue to grow the channels through which consumers can access plant-based seafood. We are only as successful in our mission as we are in getting Kuleana Tuna onto plates and into fridges across the world.”

Kuleana aims to solve several problems that emerge from the seafood industry including overfishing, plastic pollution, fish fraud, human slavery, and nutritional value. Since its initial launch, the vegan tuna expanded across the retail industry and even made appearances in several restaurants within the United States. Consumers can find the new vegan tuna at select locations of Poke Bar and Blue Sushi Sake Grill.

Initially, the innovative product could only be found at the Los Angeles-based health store Erewhon. Now, the plant-based tuna can be purchased on the online retailer GTFO It’s Vegan. The products come in two styles including poke cubes and fillets can be bought for $13.99 per 8.8-ounce pack. The retailer also released its own konjac-based vegan sashimi that features sailfish, calamari, tuna, and salmon varieties. GTFO It’s Vegan intends to continue expanding its vegan seafood space.

“After monitoring tens of thousands of transactions and observing customer purchase patterns on our platform, we believe the next big wave of innovation in plant-based food will come in the category of seafood,” CEO of GTFO It’s Vegan Marc Pierce said in a statement. “We were very excited to find and partner with Kuleana as they truly have a leading-edge plant-based sashimi solution in a category that is rapidly growing. With the taste and texture of this product, we know it will be a winner among our wholesale and retail customers.”

Vegan seafood is one of the fastest-growing industries within the plant-based sector. Recently, the Good Food Institute released its State of the Industry Report: Alternative Seafood that found that the alternative seafood market raised $116 million in the first half of 2021. This investment is compared to the total investment in 2020 which was only valued at $26 million. The plant-based seafood sector is exploding with more than 87 companies producing innovative vegan seafood options. Motivated by nutritional and environmental concerns, companies like Kuleana attend to a growing, hungry consumer base.

“We’re providing the next generation of seafood without the environmental consequences,” Prus said in a statement. “Kuleana is seafood that is good for our palate and our planet.”

The post TIME Names Vegan Tuna a Best Invention of 2021. Here’s Where to Get It appeared first on The Beet.

The company revealed that it will begin offering a Thai Style New Crab Cake Salad at the Hong Kong locations, showcasing OmniFoods’ innovative vegan crab cake complete with mixed lettuce, pumpkin, tomato, fresh pomelo pulp, and a salad dressing made with fish sauce served on the side. The fish sauce salad dressing can be omitted to make the meal completely vegan.

“We are thrilled to have Starbucks Hong Kong to be one of our first OmniSeafood launch partners,” OmniFoods’ founder David Yeung said in a statement. “Besides the exciting menu item we are introducing, we trust this is the beginning of raising awareness that ocean preservation and reduction of seafood consumption should be high on everyone’s agenda in terms of combating climate change and ensuring food security for the planet.”

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OmniFoods first gained notoriety for its plant-based pork alternatives. Specifically, the company’s vegan SPAM – the OmniPork Luncheon – became extremely popular. The company recently expanded to the United States market, bringing US consumers OmniPork Ground, OmniPork Strips, and the highly acclaimed SPAM alternative. Earlier this year, OmniFoods expanded its product selection when it launched OmniSeafood, broadening its company to begin testing new plant-based products across multiple food categories.

OmniFoods currently offers the Omni Classic Fillet, the Omni Folden Fillet, Omni Tuna, and the Omni Ocean Burger alongside the new plant-based crab cake. Starbucks’ partnership with OmniFoods signifies the coffee giant’s shift towards sustainability and its attempt to cater to the growing plant-based consumer base. The move mirrors Yeung’s sentiment and upholds Stabuck’s promise to lower its carbon footprint worldwide.

“We cannot tackle climate change without addressing the destruction of our oceans,” Yeung said. “Overfishing and bottom trawling devastate our marine ecosystems. While conventional seafood accounts for 17 percent of animal-based protein sales in the U.S., plant-based seafood only accounts for less than 1 percent of the entire plant-based protein market in the U.S. This is why, since the launch of OmniPork in 2018, Green Monday [OmniFoods’ parent company]  has started focusing on seafood. The OmniSeafood series promises to not only wow taste buds, but also to awaken our consciousness toward our oceans.”

Within the United States, the company is working to develop new, dairy-free specialty beverages. Following its incorporation of Oatly, the coffee chain currently offers four plant-based milk options including coconut, soy, almond, and oat. The company just announced that it will introduce its first-ever vegan holiday beverage with the Iced Sugar Cookie Almondmilk Latte, featuring a vegan sugar cookie flavored syrup topped with a red and green cookie sprinkle.

Developed by Starbucks R&D employees Erin Marinan and Sara Bennett, the new holiday drink gives Starbucks consumers a fully plant-based holiday drink following years of anticipation. The company’s decision reflect its overall shift towards plant-based offerings, furthering its promise to better serve vegan customers. The dairy-free specialty drink will be available starting November 4.

“Starbucks customers continue to look for new ways to enjoy plant-based options and customize their Starbucks Experience, and we are delighted to introduce the new holiday menu featuring our first non-dairy, holiday coffee beverage,” a Starbucks spokesperson told VegNews.

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.”

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The report details how plant-based seafood s experiencing an exponential rise, driving up investment in the sector to surpass the $90 million invested in 2020 in just the first six months of 2021. The investments come from 11 disclosed deals, but the report also notes there were four more deals where the investment value was omitted so it could be much higher.

GFI’s industry report explores the retail sales data alongside the company investments. The report highlights that the plant-based food market grew 27 percent within the US, nearly twice the rate of the total US food market. Specifically, alternative seafood retail sales grew by 23 percent from $10 million in 2019 to $12 million in 2020. The plant-based seafood market is predicted to experience a significantly higher growth rate by the end of 2021.

The report explains that the plant-based seafood category is currently an untapped sector of the entire plant-based industry, and while a few companies have started vegan seafood development, the market is predicted to see substantial growth and investment in the coming years.

Based on the current expansion rate, GFI predicts that plant-based seafood sales could increase by $221 million if the vegan category reaches the same percentage that plant-based has on the meat market. The report also notes that the alternative seafood market could see even more profits because a significant percent of seafood sales in the US come from the foodservice sector, valued at 65 percent.

“While this early growth is promising, alternative seafood remains a market whitespace, and is a fraction of the size of the alternative protein market, which is, in turn, a small slice of the overall meat and seafood market,” the report reads.

In 2019, only 29 companies worldwide offered alternative seafood products compared to the 87 companies reported in June 2021. Through the report, GFI showcases some of the leading plant-based seafood companies such as Gathered Foods’ Good Catch and OmniFoods. Good Catch – founded by Derek and Chad Sarno – recently closed a $26 million funding round intended to help develop its product selection and expand its product distribution across the world.

The company also brought the world its first vegan fast-food seafood when it partnered with Long John Silver’s. Good Catch and Long John Silver’s debuted a new Plant-Based Platter featuring two Fish-Free Fillets, two Crab-Free Cakes, and two sides at select California and Georgia locations. The partnership aimed to expand the plant-based seafood range into new foodservice areas to increase accessibility.

“Gathered Foods has a serious sense of urgency,” Executive Chair Chris Kerr said. “In each funding round, we search for value-added, strategic investors to bring the company to its next definitive milestone. In the case of our Series B, this was a focus on global supply chain and distribution, each of which will be paramount to the next phase in the company’s growth.”

Primarily known for its signature pork alternative, OmniFoods expanded its product range to include alternative seafood earlier this year. The company – owned by food conglomerate Green Monday – expanded its product selection to include two fish fillets, an ocean burger, salmon, crab cakes, and shelf-stable tuna. OmniFoods’ seafood is currently available at Hong Kong retailers and restaurants. The company has yet to announce further distribution.

“We cannot tackle climate change without addressing the destruction of our oceans,” Founder and CEO of Green Monday David Yeung said. “Overfishing and bottom trawling devastate our marine ecosystems. While conventional seafood accounts for 17 percent of animal-based protein sales in the U.S., plant-based seafood only accounts for less than 1 percent of the entire plant-based protein market in the U.S. This is why, since the launch of OmniPork in 2018, Green Monday has started focusing on seafood. The OmniSeafood series promises to not only wow taste buds, but also to awaken our consciousness toward our oceans.”

The plant-based seafood pioneers have also encouraged bigger food giants to begin developing vegan alternatives. Earlier this year, Cargill launched vegan scallops in partnership with the Japanese convenience store chain Lawson. Swiss-based food giant Nestle also just announced its plant-based shrimp, Vrimp, to accompany its inaugural plant-based seafood product, Vuna. With larger international companies shifting to plant-based seafood, the worldwide alternative seafood market is slated to grow.

Sandra Oh and 20 Others It Might Surprise You to Learn Are Plant-Based

1. Paul McCartney

Sir James Paul McCartney is no stranger to a meat-free life as he’s been vegetarian for 45 years. He initially went vegetarian in 1975 with his first wife Linda McCartney and began his advocacy for animal rights.

2. Sia

If you find yourself constantly singing along to the song The Greatest, then you’re already a Sia fan. Sia tweeted that she is “fully vegan now” back in 2014 and stays true to her word

3. Sandra Oh

Way back at the start of Grey’s Anatomy, Sandra Oh took the cast out for a plant-based lunch at Truly Vegan in Hollywood. In her effort to inspire contemporaries to eat vegan, the TV star is known to invite her friends for vegan meals that are delicious. She adopted the vegan lifestyle years ago and continues to quietly live a cruelty-free life.

4. Gisele Bündchen

Giselle revealed that when she was at the peak of her modeling career, her diet consisted of “cigarettes, wine, and mocha Frappuccinos,” according to an interview in People Magazine. Now 39 and the mother of two children, Gisele eats a “mostly” plant-based diet to nourish her body and stay fueled.

5. Alec Baldwin

Alec Baldwin has made a bigger commitment to plant-based eating since he was first told by doctors that he was pre-diabetic and needed to change his diet. That was decades ago. But, over the last few years, he’s been vocal about the benefits not only to his health but also the impact plant-based eating has on the environment.

7. Pamela Anderson

We all remember Pamela Anderson as the curvaceous blonde in the hit series Baywatch as she played Casey Jean in the red one-piece swimsuit that brought her world-class fame. She is a life-long active animal rights advocate and teamed up with PETA to join the Animal Protection Organization.

8. Kristen Stewart

“We shouldn’t eat as much meat guys,” Kristen Stewart told GQ in an interview in January. The Twilight star has made a full 180 from vampire to vegan. When she appeared on the game show “Hot Ones” she chose to skip the wings and instead compete by eating increasing spicier sauce on vegan cauliflower wings.

9. Jared Leto

This award-winning actor eats a high-protein diet consisting of only plants. Leto, who has been plant-based for 20 years, says it keeps him “shredded” in an interview. Now, 48, Leto looks half his age.

10. Jaden Smith

Jaden Smith switched up his diet from vegan to vegetarian, meaning that he doesn’t eat meat but does eat dairy from time to time. In a recent article by Plant Based News, Smith admits he skipped meals and was not getting the proper nutrition when he was vegan, but this hasn’t stopped him from espousing the plant-based life.

11. Meghan Markle

Meghan, the Duchess of Sussex has never admitted to being fully vegan, but sources say, she eats a plant-based diet most days during the week. She is teaching Prince Harry vegan cooking and in a Plant-Based News article, Markle explained how she hopes to raise baby Archie on a mostly vegan diet.

12. Serena Williams

As a professional athlete, fueling the body is a key factor to Willaim’s successes. In a Bon Appetite article, she explained that she adopted a plant-based diet back in 2012, she was eating a lot “healthier” for her sister, Venus, who eats a strict vegan diet for health reasons.

13. John Mackey

The popular grocery store, Whole Foods Market sells vegan products and nonvegan products which arises black lash from ethical vegans as CEO John Mackey follows a strict vegan diet. The successful businessman grew up in Houston Texas and told Business Insider that he would traditionally eat processed foods for dinner while watching TV with his family. Now, Mackey steers clear from the processed isle and eats a clean vegan diet and feels amazing at the age of 65.

14. Jason Mraz

Jason Mraz, singer of the popular song, I’m Yours, committed to a vegan diet to support his friend diagnosed with Type 2 diabetes. Mraz says he eats mostly raw food and told magazine sources his favorite vegan dish is “Chocomole, a mixture of avocados, dates, cacao, agave nectar, and coconut oil.”

15. Leona Lewis

Long time vegan, Leona Lewis grew up in a vegan household and continues to eat a plant-based diet. Lewis first adopted the diet at 12 when she learned about the health risks of eating animal products but told Women’s Health Magazine she occasionally eats an omelet. She also mentioned her 2:30 lunch is normally a kale salad topped with dried cranberries and she loves a veggie stir-fry for dinner.

16. Hannah Teter

Hannah Teter 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 as an athlete and believes that her diet helped her win gold at the 2006 games.

17. Maggie Q,

You may recognize Maggie Q as the star of the Nikita series, but in the plant-based world, she’s well-known for her heroic activism. Maggie Q has followed a strict vegan diet for 19 years, making her a true veteran of the lifestyle. She made the plant-based diet transition because she felt sluggish and had low energy, she has said. The famous actress keeps in shape by eating veggies and plant-based protein and working out with a passion.

18. Madelaine Petsch,

Winner of the first Masterchef vegan cook-off with Gordon Ramsay, Madelaine Petsch was raised vegetarian and went completely vegan at age 14. She claims that she started this diet before it was “trendy” and shot a campaign for PETA last year wearing a dress made of bok choy. Petsch says her vegan diet allows her to feel “healthier” and not “lethargic.”

19. Millie Bobbi Brown

After doing a little sleuthing on her social media platforms we think Millie Bobbi Brown qualifies as plant-based. Whether or not she is actually skipping all meat and dairy, one thing is for sure: She eats mostly salads, vegetables and grains and lives a predominantly plant-based lifestyle full of healthy foods.

20. Chloe and Halle Bailey

The grammy-nominated sisters went vegan for a week with their mom but liked it so much they decided to stick with it. For one thing, it helps keep their “voices in shape” by eating a vegan diet and they emphasize the fact that dairy helps to limit extra mucus build-up, according to a PETA interview.

21. Hilary Duff

Best known for her role as Lizzie Mcguire in the long-running series, Hilary Duff is a recent vegan advocate and entrepreneur. She recently launched the vegan and cruelty-free eyeshadow palette, “Day Dreamer” and changed her diet to plant-based last fall.

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