Grater Goods Launches Plant-Based Roast Options for Christmas

Christchurch based, Grater Goods, with its roots firmly plant-based, is set to debut two innovative festive roasts, a Maple Glazed Roast Furkey and the Apricot Glazed Roast Chickun in time for Christmas dinner.

The launch is seen as a significant move for the vegan and plant-based community in New Zealand, who previously relied largely on international sources for similar festive roasts.

Source: Grater Goods

The products will be accessible to a wide range of consumers being launched across retailers including Woolworths NZ, Farro, The Vegan Shop, as well as selected New World, PakNSave, Fresh Choice, and Super Value outlets around New Zealand.


Grater Goods, although a small team, is clearly focused on making a significant impact in the plant-based food industry. Each of the 1kg roasts is crafted to serve a sizable gathering, making it a fitting choice for festive family dinners, even appealing to those previously skeptical about plant-based alternatives.

Source; Grater Goods


This initiative is not the only accolade to Grater Goods’ name this year. They were recently recognised as finalists in the 2023 New Zealand Food Awards. Their innovative Carrot Lox, a plant-based alternative to smoked salmon, was shortlisted in the ‘novel’ category. Considering the value of the salmon market in New Zealand stands at $178 million, Grater Goods is strategically positioning itself to tap into this segment.

Source: Grater Goods

The growing trend, with 42% of Kiwis and Australians incorporating plant-based meals into their weekly diets, coupled with the challenges facing salmon farming, indicates a promising direction for Grater Goods.


The company’s drive for innovation this year has been unstoppable. They have hinted at launching a new novel plant-based seafood option in 2024, cleverly termed “seefood”.

Earlier in 2023, Grater Goods also witnessed a successful crowdfunding campaign, which will aid their expansion into the Australian market. With such initiatives, Grater Goods is certainly marking its presence in the plant-based food industry.

For more information CLICK HERE

ENDS:

Julienne Bruno Plant-Based Cheese Trimuphs with Gold at Great British Food Awards

In an extraordinary feat for plant-based products, UK’s Julienne Bruno soft cheese has clinched a Gold award at the 2023 Great British Food Awards.

This award is a notable milestone, signifying a shift in the gastronomic landscape towards sustainable and innovative food choices.

Source: Julienne Bruno

Julienne Bruno, a London-based team dedicated to redefining plant-based dining, has been steadfast in its commitment to quality, provenance, and taste.

This Gold award not only honors their exceptional craftsmanship but also celebrates their role in transforming the food industry.

The Great British Food Awards, since its inception in 2014, has been a platform for recognizing excellence within the artisanal sector of the food and drink industry.

With a judging panel comprising renowned chefs, critics, and influencers, the awards are a significant barometer of quality and innovation.

Source: Julienne Bruno

Julienne Bruno’s success at this prestigious event underscores the potential and appeal of plant-based products in the contemporary food scene, marking a momentous occasion for the brand and the plant-based community at large.

In embracing the ethos of creation over imitation and savoring the journey of culinary innovation, Julienne Bruno has come of age with its recognition by the Great British Food Awards.

Julienne Bruno’s Gold joins a slew of awards including the Quality Food Award 2022, category win in the World Dairy Innovation Awards and Vegan Choice Awards.

Source: Julienne Bruno

This victory serves as a beacon of inspiration for the plant-based movement, proving that with passion and commitment, sustainable choices can indeed triumph in the world of gastronomy.

More info on the awards CLICK HERE

For more info about Julienne Bruno CLICK HERE

ENDS:

Gen Z Embraces Plant-Based Protein Snacks Over Traditional Meals

The snack industry is undergoing a remarkable transformation, driven by the shifting snacking patterns of the Gen Z and millennial generations seeking out new flavours and sustainable options.

Source: AI Perspective of Future Snacking Option

In 2022, salty snack sales surged by an impressive 16%, reaching a $28 billion, with projections soaring to a $38 billion market by 2028, according to data from Circana and Mintel.

49% of consumers, particularly younger demographics like Gen Z, indulge in snacking more than three times a day, marking an 8% increase in the past two years.

What’s intriguing is Gen Z and millennials are leading the charge in replacing traditional meals with snacks, with a massive 92% of them swapping at least one meal a week for a snack.

Source: AI Perspective of Future Snacking Options

Their increasing purchasing power is driving a surge in the snack consumer category, particularly during the late-night hours. As cravings for calorie-dense options peak at night, the industry is gearing up for an influx of snacks tailored for nighttime consumption.

Furthermore, consumers’ tastes are gravitating towards plant-based protein snacks, with a 40% growth in snacks offering 15grams or more of protein.

This shift aligns with Gen Z’s emphasis on health and sustainability, as they actively seek snack products mirroring their personal values, including commitments to environmental and social causes.

Amid a global palette of flavours, spicy is gaining traction, accompanied by a rise in tangy and sweet flavours. However, even in the midst of this diverse flavour landscape, the lure of indulgence remains dominant in snacking choices, with 54% of consumers considering snacks as a special treat.

Source: AI Perspective of Future Snacking Option

Nevertheless, the rise of better-for-you (BFY) snacks, which incorporating prebiotics, probiotics, antioxidants, and plant-based attributes, signifies the growth of a health-conscious consumer base.

The snack industry’s future is being shaped by the eating patterns of Gen Z, a generation valuing health, sustainability, and ethics, with their influence shows no sign of waning.

As the industry continues to adapt and innovate, it will be exciting to see how these evolving preferences reshape the world of snacking in the years to come.

Could the shape of things to come be in the form of 3D bio-printed protein cake offering not only health benefits but also meeting indulgent pangs? Very possibly and this is what it could look like.

Source: AI Perspective of Future Protein Cake Option

Leave your thoughts in the comments.

Images Copyright PlanetFood.News

ENDS:

Redefine Meat Expands Plant-Based Meat Range Into Switzerland Thanks To A Butch Bunny

Swiss meat enthusiasts and plant-based aficionados alike have reason to celebrate as Redefine Meat™, as it debuts its 3D Bio-printed meat products in Switzerland.

The company has joined forces with Fredag AG, part of the Orior Group, exhibiting at the international IGEHO hospitality event from November 18th to 22nd in Basel, where Redefine’s range will be unveiled.

Strategic partner Fredag AG is now the exclusive distributor in Switzerland, ensuring nationwide availability of premium Redefine Pro Beef Flank, Redefine Pro Beef Mince, and Redefine Pro Burger.

Source: Redefine Meat

As well, Northern Spring 2024 will herald the arrival in Switzerland of the Redefine Pulled Products and Redefine Kabab Mix.

Not content with these developments, the real headline-stealer is the innovative plant-based butcher shop, Butch Bunny. It proudly becomes the first establishment to bring new-meat directly to the people of Geneva, revolutionising the home based plant-based dining scene.

‘Our customers absolutely love the sustainable Redefine PLANT products and find the taste and texture simply unique. Following a consumer trial in our shop, we are now adding the high-quality Redefine Flank and the juicy Redefine Burger to our range. Other products will follow’, says Philip-James Hernandez, Co-Founder of Butch Bunny.

Source: Butch Bunny

With its diverse array of premium cuts, pulled meats, and minced-based products, Redefine Meat caters to meat lovers, vegetarians, and vegans alike, providing a tantalizing sensory ‘meat’ experience that’s endorsed by Michelin-star chefs and culinary establishments across Europe.

The European new-meat revolution has gained incredible momentum, with over 4,000 European foodservice outlets now serving Redefine’s plant-based meat.

Using a blend of technologies, including material science, additive manufacturing, artificial intelligence, and machine learning, Redefine Meat’s products are crafted from non-GMO plant-based ingredients, free from cholesterol and animal by-products.

It’s great news that Switzerland’s culinary landscape is about to be literally redefined by plant-based perfection, with Butch Bunny leading the way.

For more information CLICK HERE

ENDS:

Korma Pie Secures Supreme Victory In New Zealand Vegan Pie Awards

The winners of the sixth New Zealand Vegan Pie Awards have been found.

The pie stealing the limelight is a Vegan Korma pie crafted by New Plymouth’s Piccolo Morso Bakery, which was unanimously crowned the Supreme Winner, along with a cash prize of $1000.

Source: Piccolo Morso Bakery

Piccolo Morso bakery and gelato lounge is owned by Kamal Singh and Julia Kaur and the same pie also won the vegetable category.

The judges described it as a classical vegetable pie, with a beautiful crust, punchy flavour and well-balanced seasoning.

Piccolo Morso’s mango, mint and rhubarb pie with an almond crust was named the sweet category pie winner.

Source: Piccolo Morso’sr Bakery

The ever-growing demand for vegan pies has spurred Kiwi bakers to rise to the occasion, with a fresh wave of contenders competiting this year.

This years competition was sponsored by food service wholesaler,Gilmore , Grain Corp, and The Coffee Club.

Claire Insley from the NZ Vegan Society says vegan pies have successfully transcended the divide between vegans and non-vegans, confirming their status as a quintessential Kiwi morsel.

‘This year’s winners demonstrated an exceptional flair for innovation through their tantalising flavour combinations, proving vegan pie evolution continues to gather momentum’

The panel of judges, included Master Baker and Lifetime Contributor to the Pie Awards, Jason Hay. He was joined by Jasbir Kaur, award-winning executive chef, trainer, a seasoned award judge and President of the NZ Chef Association Auckland. The third judge was cookbook author, Kelsi Boocock, renowned for her no-fuss plant-based recipes. Completing the lineup was Dharam Shah, Operations Manager at Sudima Hotels.

Source: NZ Vegan Society ‘The Judges’

As the love affair with pies continues unabated, these awards serve as a testament to the unwavering commitment of New Zealand’s bakers in creating pies truly capturing the hearts and taste buds of the Kiwis.

For a full list of category winners CLICK HERE

ENDS:

WNWN’s Ethical Chocolate Bars A Sweet Rebellion Against Traditional Brands

In a daring move that has the chocolate industry abuzz, UK’s, WNWN Food Labs is unleashing a trio of revolutionary cocoa-free chocolate bars upon the UK market.

Source: WNWN Food Labs

But it’s not just the introduction of three new products; it’s a bold challenge to the chocolate giants.

Source: WNWN Food Labs

WNWN Food Labs, cocoa-free chocolate brand, has crafted three new chocolate bars bearing an uncanny resemblance to the classics. But don’t be fooled by the familiar wrappers; these bars carry no dark secrets of child labor, deforestation, or environmental recklessness. They’re here to redefine the chocolate landscape with a sweet rebellion.

Source: WNWN Food Labs

The striking resemblances of WNWN’s bars to the UK’s cherished chocolate classics are by design.

Choc Nut, Choc Orange, and Vegan M•lk Choc are openly crafted to mimic the taste and texture of the favorites while upholding unwavering ethical and sustainable standards.

“We’ve taken the essence of beloved chocolate bars and removed the guilt from every bite,” says Ahrum Pak, WNWN’s visionary CEO.

“While traditional chocolate often leaves a bitter aftertaste of child labor, deforestation, and environmental harm, our bars provide all the pleasure without the price.”

Each 48-gram bar carries a price tag of £5, and a bundle featuring all three bars is available for £15, starting November 1. Pre-orders are already underway on WNWN’s online store, and demand is growing. *

You could finish reading this piece here but here’s the real back story.

The global cocoa industry is at a crossroads. Cocoa prices have shot up by a staggering 66% in the UK and 46% in the U.S., raising eyebrows and questions about the practices within the industry. In the EU, cocoa linked to deforestation has been banned, and in the U.S., legal battles are brewing to halt imports of cocoa harvested by child labor.

In a world where companies face increasing pressure to clean up their supply chains, WNWN’s cocoa-free chocolate is seen as a beacon of hope. Their internal analysis shows that this dark chocolate alternative emits 90% fewer greenhouse gases than traditional chocolate and plays no part in deforestation, habitat destruction, or unfair labor practices that taint the conventional chocolate supply chain.

‘WNWN’s ethical chocolate bars are not just a treat but a bold statement against whats wrong with the global chocolate industry’.

The familiar branding may catch your eye, but it’s the revolutionary approach to ethical consumption that should win your heart.

As you unwrap these bars, you’re not just indulging in a delightful snack; you’re becoming part of a movement envisioning a world where chocolate can be enjoyed without the weight of a conscience.

*Each bar is dairy-free, palm oil-free, and caffeine-free; all wrappers are compostable and the cardboard sleeves are recyclable.  

For more information CLICK HERE.

ENDS:

Plant-Based Nutraceutical ‘Vernolac’ Shakes Up Cancer Treatment Landscape

In a groundbreaking development, the Institute of Biochemistry, Molecular Biology, and Biotechnology (IBMBB) at Sri Lanka’s Colombo University has unveiled a potent all plant-based nutraceutical, ‘Vernolac,’ which holds the potential to combat approximately 25 different types of cancer.

This all-natural, non-toxic herbal formulation is the result of 12 years of rigorous scientific research conducted by a team of experts led by Prof. Sameera Samarakoon.

Source: Vernolac

Unlike synthetic drugs, ‘Vernolac’ is a game-changer in the field of cancer treatment, offering a promising alternative.

‘Cancer is the second most common non-communicable disease globally, often driven by gene mutations. Vernolac is a beacon of hope for individuals with a family history of cancer or those exposed to carcinogens and radiation’, says Prof. Sameera Samarakoon.

What sets ‘Vernolac’ apart is its composition—drawing from more than 20 ingredients sourced from natural foods and herbs. This nutraceutical aligns with the rich heritage of Ayurveda, which dates back thousands of years and is inspired by native healing traditions.

This departure from conventional synthetic cancer treatment methods signifies a paradigm shift in the approach to cancer.

Cancer was responsible for nearly 10 million deaths worldwide in 2020.

‘Vernolac’ stands ready to challenge it, targeting a wide array of cancer types, including breast, lung, colon, rectum, prostate, oral, and liver cancers. Additionally, it exhibits a unique capability to inhibit the growth of cancer stem cells, thwarting the development of tumors.

The response to ‘Vernolac’ has been overwhelmingly positive, even among Sri Lankans living abroad, signifying its potential to tap into international markets.

Clinicians from Western medicine have also begun recommending this natural remedy. Prof. Samarakoon envisions promoting such local R&D products as a part of health and wellness tourism to bolster the country’s foreign exchange earnings.

The emergence of ‘Vernolac’ is not only a triumph for science but also a ray of hope for cancer patients seeking a more holistic and natural path to recovery.

For more information CLICK HERE.

Bug Food To Go Or Not To Go? A Closer Look at Tyson Foods’ Investment in Bug Protein

In recent news, Tyson Foods, America’s largest meat company, has made a significant investment in Protix, a Dutch insect protein company.

The investment aims to establish a new US factory for the production of black soldier fly protein, intended for various uses, including pet food, livestock feed, aquaculture, and potentially, human consumption.

Source: Enterra Feed Corporation

While the idea of bug protein might sound like a sustainable alternative, there are several reasons why many, including us at PlanetFood.News, are skeptical about promoting it.

First and foremost, it’s essential to recognize that Tyson Foods’ involvement in insect protein may not be solely driven by a commitment to sustainability and environmental conservation.

The meat industry, driven by corporate giants like Tyson, has faced criticism for its environmental impact, with concerns about animal agriculture’s contribution to greenhouse gas emissions, deforestation, and other ecological issues. As such, Tyson’s investment in insect protein can be viewed as a strategic move to diversify its product portfolio while continuing to profit from the intensified animal agriculture that has been at the center of these environmental concerns.

Source: Various Public Domain – Bug Food Products

The process of producing insect protein, as outlined, raises ethical questions and concerns. It involves feeding insects with animal waste, including intestinal contents from slaughtered cows, creating a seemingly unnatural and convoluted cycle. Such a process is far from the image of a sustainable, ethical food system. This process highlights a disconnection between nature and food production.

Moreover, promoting insect protein as an environmentally friendly alternative to meat does not eliminate the risk of cross-species viral infections and pandemics.

While reducing our reliance on traditional livestock can mitigate some of these risks, it doesn’t entirely eliminate the potential for disease transmission.

Thus, the claim that insect protein production is a panacea for such concerns is not entirely accurate.

The decision to consume or promote insect protein raises moral questions as well. Many consumers are drawn to plant-based and vegan diets for ethical reasons, such as avoiding harm to animals and reducing the environmental impact of food choices. Insect protein, despite being more environmentally efficient than traditional animal agriculture, may not align with these moral values due to its association with the meat industry and its questionable production methods.

Source: Enterra Feed Corporation

The promotion of insect protein raises significant concerns, particularly when tied to large meat corporations like Tyson Foods. While insect protein production may offer some sustainability benefits, the convoluted processes involved and potential ethical conflicts make it a contentious choice for those seeking more ethical and sustainable food options.

As we consider the future of our food systems, it is crucial to approach such innovations with a critical eye, ensuring that they align with our values and contribute to a more sustainable and ethical world.

Would you consume insect protein? The answer depends on a combination of personal values, environmental concerns, and how comfortable one is with the production methods involved.

ENDS:

Hot, Body & Luxury Top 10 Trends For 2024 From Whole Foods

Whole Foods Market, ( US and UK) , has unveiled its list of the top 10 food trends for 2024, with a strong emphasis on consumer well-being.

The retailer’s Trends Council, comprising more than 50 experts from various fields within the company, has compiled this comprehensive report based on years of experience, consumer preferences, and insights from emerging and existing brands.

Source: Whole Foods Market

‘Our annual food trends predictions list is a way for us to pull back the curtain for customers and share insight into what our buyers and culinary experts are keeping on their radar for the upcoming year,’ says Cathy Strange, Ambassador of Food Culture for Whole Foods Market and a member of the Trends Council.

‘From specific product ingredients and flavour trends to growing movements in the food industry, we can’t wait to see these trends gain momentum in the year ahead.’

Whole Foods Market’s top 10 food trend predictions for 2024 are as follows:

1. Put the “Plant” Back in “Plant-Based”

The plant-based movement is returning to its roots, focusing on natural ingredients like mushrooms, walnuts, tempeh, and legumes instead of complex meat alternatives. Plant-based milk is also simplifying labels, catering to vegetarian purists.

Source: Whole Foods Market

2. Use the Whole Cacao

Brands are now spotlighting the whole cacao, including by-products like cacao pulp, offering sweet and ambrosial flavor without compromising on taste. This trend also sees the rise of cacao fruit powders as a sugar alternative.

Source: Whole Foods Market

3. Buckle Up for Buckwheat

Buckwheat, a superfood seed that supports soil health and is naturally gluten-free, is making its way into various products, from plant-based milk to crackers and granola.

4. Fancy Faux Fish

Plant-based seafood alternatives are gaining popularity, featuring ingredients like carrots for lox, trumpet mushrooms for scallops, and konjac in sushi rolls and poke bowls. A perfect choice for both plant-based and seafood-conscious consumers.

5. Clean & Conserve: Water Stewardship

Brands are promoting water conservation, using fruit by-products for water, and supporting regenerative agriculture. Consumers and brands are actively participating in water conservation and cleaning initiatives.

6. Complex Heat

Global peppers, including specialty varieties like Scorpion Peppers and Guajillo, are spicing up various products. Pepper-infused drinks and condiments are becoming widespread.

Source: Whole Foods Market

7. Noodle News

Noodle lovers can now enjoy gourmet, preservative-free options as brands offer instant ramen with quality ingredients and tantalizing flavors.

8. Little Luxuries

The “Little Treat Culture,” popularised by TikTok, is embraced by brands offering affordable indulgences, making room for daily rituals like milk tea or spontaneous rewards like bath bombs.

9. Women’s Health: from Taboo to Top of Mind

This year, social media has witnessed viral hormonal remedy recipes, and brands are creating products to support women’s health during various life stages. Food innovators are introducing bars and snacks for cycle health, and brands are supporting menstrual charities.

10. A Better Boost

Consumers can now enjoy caffeine with added benefits thanks to products like coffee and energy drinks infused with mushrooms and probiotics.

Source: Whole Foods Market

Whole Foods Market’s annual food trend predictions offer valuable insights into the changing landscape of consumer preferences and wellness.

As 2024 approaches, these trends are set to shape the way we shop and eat, emphasising the importance of natural, sustainable, and health-focused choices in our diets.

For more informationCLICK HERE

ENDS:

Innovative Cauliflower Icecream Wins Big at 2023 NZ Food Awards

The 2023 New Zealand Food Awardssaw a surprising twist with an unusual ingredient stealing the limelight.

EatKinda, a rising star in the New Zealand plant-based food industry, walked away with two major awards for their unique cauliflower icecream. Their Strawberry Swirl frozen dessert clinched the Below Zero Award, and the Mint Choc Bikkie frozen dessert won the Novel Award at the event.

Source: EatKinda Icecream

The Strawberry Swirl, in particular, caught the judges’ attention for its delicious taste and environmental benefit. By using cauliflower that would have otherwise gone to waste, EatKinda showed that sustainability can be both tasty and planet-friendly.


The New Zealand Food Awards aim to recognise and celebrate excellence, innovation, and sustainability in the food and beverage industry. The awards program assigns a quality mark to the finalist and winning products, ensuring they meet high standards for technical capability, taste, safety, and sustainability.

Source: EatKinda – The EatKinda team with Co-Founders Jenni Matheson (left) & Mrinali Kumar (Centre)

Heilala Vanilla, a locally owned and operated producer, was awarded the 2023 Supreme Award for their Alcohol Free Vanilla Paste, while the classic Wattie’s Tomato Sauce received the Product Lifetime Achievement Award.


More than 350 guests attended the awards ceremony at Auckland’s Aotea Centre to celebrate excellence and innovation in New Zealand’s food and beverage industry. Attendees were invited to purchase finalist products, with all proceeds benefiting the charity KiwiHarvest.


In a world where sustainability and innovation are key, EatKinda’s cauliflower-based desserts have shown unconventional ingredients can lead to remarkable outcomes. Their success at the New Zealand Food Awards not only tempts taste buds but also highlights the importance of eco-conscious food choices.

Check out our story about EatKinda’s caulflower icecream and Hell’s Kitchen

For more information CLICK HERE.

ENDS: