A Vein to be Tapped as abillion Heads to 20-Million Conscious Consumers ’24

In an era where sustainability and conscious living are more than just buzzwords, the founder of abillion, Vikas Garg (pictured left), has harnessed the power of a dedicated and vast community to spearhead the vegan movement into the mainstream.

Since its inception in July 2017, abillion has not only been a guiding light for those looking to adopt a vegan lifestyle but has also amassed a database of more 12 million individuals keen on making more sustainable choices, with more to come.

This diverse group of conscious consumers represents a “captive market” that many plant-based startups and manufacturers may be overlooking. “With 80% of its community being women, 40% identifying as vegan or vegetarian, and a surprising 60% as meat-eaters exploring vegan options, abillion offers unparalleled access to a broad spectrum of consumers ready to be tapped into” says Vikas Garg.

In an interview with planetfood.news, Vikas Garg’s says his mission began with a simple yet ambitious goal to help a billion people transition to a vegan lifestyle. Over the years, the platform has seen exponential growth, with 2022 and 2023 marking consecutive record years. The target for 2024 is even more audacious. ” We are aiming to onboard an additional 8 million people. This growth is testament to the increasing interest in veganism and the effectiveness of abillion in fostering this community”, says Vikas Garg.

Critics of veganism often cite propaganda from legacy animal meat companies as a barrier to the lifestyle’s adoption. Vikas Garg, however, remains optimistic. “Veganism is on the rise worldwide. People are searching for purpose, and this lifestyle brings purpose into so many decisions we make throughout our day,” says Vikas Garg.

Despite concerns the term ‘vegan’ might deter potential adopters due to mainstream media influence, abillion’s approach has been to embrace the movement’s evolving nature. “As the movement grows, so too will its acceptance, eventually becoming a celebrated choice”, says Vikas Garg.

A unique aspect of abillion is its inclusivity and support for plant-based businesses. The platform provides a stage for both nascent startups and established companies to showcase their products to a receptive audience. “This democratisation of exposure is pivotal in leveling the playing field and encouraging innovation and growth within the plant-based sector”.

Already multinationals have woken to abillion with Nestle pitching its vegan-plant-based products into the community’s platform.

As for the future, Vikas Garg envisions a world where non-animal products are not just a niche market but a global standard. “I predict a significant shift towards natural, less processed products across various industries, from food to fashion and beyond. This transition aligns with a growing consumer demand for healthier, more sustainable options that contribute positively to both personal wellbeing and the planet”, says Vikas Garg.

Source: abillion

There is no-doubt abillion stands as a testament to the power of community and technology in driving social change. By bridging the gap between consumers and ethical brands, it not only accelerates the adoption of veganism but also underscores the potential of conscious consumerism in shaping a more sustainable future.

“For plant-based startups and manufacturers, the message is clear: tapping into the “abillion vein could unlock a vast, engaged, and ready market, eager to support businesses that align with their values”, concludes Vikas Garg. With the potential of 20-million subscribers by years end it would only be the fool hardy who’d disagree.

For more information CLICK HERE or use the attached QR Code

abillion QRCode to get you to their app asap.

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Dive Into THE KRAKEN, The World’s First Plant-Based Octopus Tentacle

In an extraordinary twist of culinary innovation, the food industry is witnessing the birth of an almost supernatural product – “THE KRAKEN – Plant-Based Octopus Tentacle”, produced by Revo Foods.

Source: Revo Foods Plant-Based Octopus

This plant-based marvel, fashioned to mimic the texture and taste of octopus, is stirring the pot in the alternative meat market. Crafted from mycoprotein, THE KRAKEN not only boasts a NutriScore of “A” but also ranks as the world’s first octopus substitute.

THE KRAKEN’s creators have pulled off a feat that combines the bizarre with the brilliant. Its appearance is uncannily realistic, fooling even the keenest eyes, making it a prime candidate for both hot and cold culinary creations—a rarity in the realm of plant-based foods. This tentacled alternative is packed with protein, omega-3, and fibre, catering to the nutritional needs of those seeking sustainable diet options without compromising on taste or texture.

However, THE KRAKEN has also ruffled some feathers, particularly among the boomer generation, sparking a wave of skeptical and humorous comments on social media.

Critics question the necessity for such a product, juxtaposing their disdain with images of unappetising steaks or clichéd stock photos. Despite the mixed reactions, this polarising product is a bold step towards full-on innovation in food sustainability.

In other words the world does not need octopus farms!

Source: Revo Foods Plant-Based Octopus Recipe ideas in slide format.

Currently available as a limited edition to gauge market interest, THE KRAKEN may soon become a staple in the pantries of adventurous eaters and environmental advocates alike. Its creators invite consumers to purchase the product via their webshop and share their culinary experiences.

Should the market respond favorably, we might see THE KRAKEN making a permanent splash in the alternative meat sector later this year.

This release marks a tentacular leap forward in the quest for diverse and sustainable food sources, promising a future where the ocean’s wonders can be savored without sacrifice.

For more information CLICK HERE

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Dutch Jumbo Phasing Out Meat Discounts to Make Plant-Based Options More Affordable

In a radical move, leading Dutch supermarket chain Jumbo, has announced it will stop offering discounts on fresh meat, marking a significant change in the retail sector’s approach to sustainability and health.

Source: Jumbo

This decision, effective from the end of May, means no more price promotions on beef, pork, and chicken, signaling a bold step towards encouraging plant-based diets.

Jumbo’s initiative is not an isolated gesture but part of a broader transition from animal to plant-based nutrition, highlighting the chain’s commitment to environmental sustainability and public health.

This change comes amidst growing criticism from animal welfare organisations, notably Wakker Dier, which has been vocal about the negative impact of meat consumption on the environment, human health, and animal welfare. The supermarket’s decision has been applauded by Wakker Dier, saying Jumbo is setting a new standard for the industry by prioritising plant-based, healthy nutrition.

Source: Jumbo

The move by Jumbo comes at a critical time. The Dutch Health Council’s recent findings underscore the importance of a plant-based diet, noting its potential to reduce the risk of diseases and cut the environmental impact of food consumption by 25 percent.

Wakker Dier points out 40 percent of the proteins already consumed by Dutch people are plant-based, with a goal to increase this to 50 percent by 2025 and 60 percent by 2030.

As supermarkets like Jumbo take bold steps to phase out meat discounts in favour of plant-based alternatives, the question arises: Could this be the nudge needed for a broader shift in consumer behavior towards plant-based and alternative proteins?

Source: gfi.org

With environmental and health benefits of plant-based diets becoming increasingly clear, such initiatives could indeed be the catalyst for change.

This raises an intriguing challenge for Australian giants like Woolworths and Coles along with New Zealand supermarkets to reconsider their promotional strategies, potentially paving the way for a more sustainable and healthy future.

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Impossible Foods Unveils New Brand Identity to Embrace Broader Market

In a move seen as broadening its appeal, Impossible Foods has launched a new brand identity at the Natural Products Expo West in Anaheim.

CEO Peter McGuinness announced the rebranding initiative on social media , urging attendees to visit the Impossible booth #523 in Hall A to checkout the transformation firsthand. How do you like the re-imagined old world butchery feel ?

Source: Peter McGuiness Impossible Foods

The rebranding is not just a change of logo or packaging; it represents a strategic shift in Impossible Foods’ approach to the market.

The plant-based meat products company, is extending an invitation to all meat-eaters, encouraging them to consider its offerings as nutritious and delicious alternatives to traditional beef, pork, and chicken. This move is aimed at reinforcing the company’s commitment to producing food that is beneficial for people, animals, and the planet.

Peter McGuinness highlighted the collective effort that went into achieving this milestone, expressing gratitude towards every team across the company. “The seamless execution of this rebranding, from the introduction of new red retail packaging to the design of a butcher-shop themed booth for the Expo, underscores the company’s dedication to its new identity”, says Peter McGuiness.

Source: Impossible Foods

But why do companies like Impossible Foods decide to undertake such significant rebranding efforts?

Rebranding is often pursued to refresh a company’s image, appeal to a broader audience, or reflect a shift in strategy or values. In the case of Impossible Foods, the rebranding is a clear signal of its intent to make plant-based meat more accessible and appealing to meat lovers, not just vegetarians or vegans.

Source: Impossible Foods

This strategic pivot is designed to not only increase market share but also contribute to the company’s mission of creating a sustainable food system.

The rebranding of Impossible Foods could be seen as a bold step towards changing public perception of plant-based meat.

By inviting meat-eaters to explore plant-based alternatives, the company is widening its potential customer base and reinforcing its position as a leader in the food industry’s sustainability movement.

For more information CLICK HERE

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YoEgg Makes a Splash at Their First Natural Products Expo West

In the frantically busy aisles of this years Natural Products Expo West, there’s a fresh face, literally charming thousands with their plant-based eggs.

YoEgg, embarked on their maiden voyage into the world of this large trade event, and the experience is bring described as ‘nothing short of exhilarating’.

Source: YoEgg at the start of the day – it became very busy. Check out the slides below.

Preparation for such events is an all-consuming endeavour, especially for smaller companies. It demands everything from meticulous planning to the sheer determination to stand out in a sea of exhibitors and standup at the end of the day.

YoEgg has risen to the challenge with remarkable zeal, serving over 1000 of their plant-based delicacies to an eager audience of foodies on the first day. The feedback is overwhelmingly positive, with visitors praising the taste, texture, and environmental benefits of YoEggs’ innovative products.

Source: YoEgg Expo West Slide Show including crowd reactions.

The energy at the YoEgg booth has been described as palpable, as attendees shared their joy and surprise with the team. “We’re still buzzing from the excitement,” said a YoEgg spokesperson.

“The warm welcome and the love we received have been incredibly motivating. It reassures us that we’re on the right path in the plant-based movement.”

With two more days left at the expo, YoEgg is geared up for more interactions, more taste tests, and more surprises. They invite everyone who hasn’t yet experienced their plant-based revolution to join them, promising an experience you won’t want to miss.

The success of YoEgg at the Natural Products Expo West is a testament to the hard work and passion smaller companies put into making their mark. It’s clear that YoEgg has cracked the code to winning hearts and palates, helping to set the stage for an exciting future in plant-based nutrition.

For more information CLICK HERE

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CacaoLess Chocolate WNWN Transforms Branding into WIN-WIN

In another ‘change of colours’ within the plant-based products sector, WNWN Labs, the UK-based innovator behind the sensational cacaoless chocolate, has announced a strategic rebrand to “WIN-WIN.” The rebranding signifies not just a new name but a continued commitment to sustainability and innovation in the food industry.

Dr. Johnny Drain, CEO and Founder of WNWN Labs, shared insights on social media into the rebranding, “What do you think? WNWN has had a rebrand and become. WIN-WIN. A small semiotic shift, but the same two syllables. And still the same fermentation-powered cocoa-free choc,” says Johnny Drain. This change continues to underscore the company’s ethos and its innovative and revolutionary approach to food production.

Source: WIN-WIN – Dr Johnny Drain and new packaging

The rebranding from WNWN to WiIN-WIN is more than a mere change of name; it reflects the company’s underlying philosophy and its aspirations for the future.

“Why the refresh? The acronym ‘WNWN’ originally derived from the phrase ‘Waste Not, Want Not,’ and stemmed from our desire to transform food waste and unloved ingredients into delicious, sustainable products for all, as well as combating inequity and environmental transgressions along the food chain. While that mission remains the same, we wanted a touch more clarity: people kept saying ‘double-u-en-double-u-en’ which was getting kinda awkward for everyone. So, the change really is win-win,” added Johnny Drain.

Source: WIN-WIN

This rebranding comes at a time when the global conversation around chocolate and cocoa production is intensifying, with issues such as rising cocoa prices and ethical production practices gaining prominence.

WIN-WIN’s innovative approach, leveraging fermentation to create cocoa-free chocolate, positions the company at the forefront of sustainable and ethical food production, offering a delicious alternative amid the challenges facing the chocolate industry today.

For more information CLICK HERE

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Daisy Lab’s First Tasters Revel in Non-Dairy Whey Prototypes

Auckland based Daisy Lab’s made headlines, hosting an exclusive event where a select group of Kiwis had the privilege of being the first to taste prototype products that could redefine dairy. Among the offerings, a standout was the collaboration with the Giapo Ice Cream, producing an ice-cream promising to be a game-changer in the world of non-dairy alternatives.

Source: Daisy Lab Icecream made with non-dairy whey made by precision fermentation

Celebrating a significant milestone, Daisy Lab, showcased their mastery in precision fermentation with the unveiling a collaborative range of prototype products. This method allows for the creation of dairy-identical proteins without the cow, blending New Zealand’s rich dairy heritage with a vision for a more sustainable future. Estimates suggest this technology could slash greenhouse gas emissions by over 90%, a figure resonating deeply in today’s environmentally conscious society.

The event was a vibrant affair, mirroring the innovative spirit of Daisy Lab’s founders, Irina Miller, Nicole Freed, and Emily McIsaac. Attendees were treated to an array of products, from vegan cheeses to a coconut-based vanilla yoghurt, and notably, a high-protein soy milk base ice-cream. It appears the icecream was a winner, developed in partnership with Gianpaolo Grazioli of Giapo Ice Cream, capturing guests pallets with its rich flavour and creamy texture, and definitely challenging traditional dairy ice-cream conventions.

Source: Daisy Lab – Slides Guests briefing on cheeses, Co-Founders Nikki Freed, CEO-Irina Miller and Emily McIsaac

Co-Founder and CEO Irina Miller says feedback from the event was overwhelmingly positive, with guests praising the taste and quality of the offerings and the closeness to familiar qualities of dairy products.

Looking forward, Daisy Lab is not just stopping at prototype tasting. They aim to upscale their production, eyeing the development of commercial-scale dairy-identical proteins. The ultimate goal is to meet the growing global demand for sustainable dairy alternatives without compromising on taste or environmental integrity.

As Daisy Lab embarks on this journey, they carry with them the support of New Zealand’s dairy and startup ecosystems, along with the wisdom of countless advisers. This event marks not just a milestone for the company but a step towards a future where dairy indulgence is guilt-free and environmentally friendly.

For more information CLICK HERE

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Investors Power Pushes for Nutritional Overhaul at Nestlé Amid Health Impact Concerns

In an unprecedented move, a coalition of shareholders led by ShareAction, a responsible investment NGO, has lodged a resolution with Nestlé, the world’s largest food company, demanding a significant shift towards healthier products.

Source: shareaction.org

The action is backed by investors with $1.68 trillion in assets under management, including industry heavyweights such as Legal and General Investment Management, Candriam, and La Francaise Asset Management. These shareholders are pressing Nestlé to bolster the proportion of its sales derived from healthier offerings, citing the looming regulatory, reputational, and legal risks the company faces due to its reliance on less nutritious foods.

The resolution, will be put to the vote at Nestlé’s Annual General Meeting on April 18th, and insists on the adoption of globally recognised standards for defining healthy foods.

Catherine Howarth OBE, Chief Executive of ShareAction, says the food giant has a responsibility to produce and sell healthy food products.

“Nestlé is the biggest food company in the world and has an enormous influence on billions of people’s diets and lives through the products it makes, advertises and sells to us. While the company claims in its mission statement its products have ‘the power to enhance lives’, in reality, three quarters of Nestlé’s global sales are unhealthy products containing high levels of salt, sugar, and fats,” says Catherine Howarth.

Despite Nestlé’s announcement last September of a new nutrition target aiming to sell more ‘nutritious’ products by 2030, critics argue the plan inadequately addresses the issue of unhealthy product sales and incorporates non-nutritious items like coffee into its health targets. This strategy has been met with skepticism for not adequately shifting the company’s reliance on less healthy products.

Source: PFN Public Domain

Maria Larsson Ortino, Senior Global ESG Manager at Legal & General Investment Management, says Nestles current approach cannot continue. “There is a clear link between a poor diet and chronic health conditions, such as obesity, heart disease, and diabetes. As a long-term investor, LGIM believes healthcare costs and decreased productivity have significant negative consequences on our clients’ assets across multiple sectors,” says Maria Larsson Ortino.

With the WHO identifying unhealthy diets as a key driver behind the global rise in obesity and related diseases, the pressure on Nestlé to reformulate its product portfolio reflects a broader demand for the food industry to contribute responsibly to public health.

As the AGM approaches, the resolution from ShareAction and its coalition partners marks a pivotal moment in the ongoing dialogue between Nestlé and its investors regarding the company’s health impact and nutritional standards.

If the resolution is successful other multinational food companies will all be on notice to tighten-up their healthy product policies or face shareholder demands.

For more information CLICK HERE

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Singapore Hospitals Leading Global Push For More Plant-Based Patient Meals – ANZ ?

Singapore hospitals, including Alexandra Hospital, Ng Teng Fong General Hospital, KK Women’s and Children’s Hospital, and National University Hospital, are embracing plant-based menus as part of a larger sustainability and health initiative. A recent Straits Times report suggests moves into more sustainable hospital nutrition programs is gathering momentum.

Source: © Roman Zaiets | Dreamstime.com

In crafting these meals, chefs work closely with dietitians to ensure the meals are nutritionally balanced, including managing the salt content in some dishes to accommodate dietary needs without compromising the eating experience.

This progressive approach is mirrored in movements and organisations worldwide, aiming to shift hospital and health care food services towards more sustainable, plant-based options. For instance, the Coalition for Plant-Based Food in Hospitals is actively working to incorporate plant-based meals into health care settings, supported by organisations like the American Medical Association and the American College of Cardiology. They argue hospitalisation presents a teachable moment for patients to adopt healthier eating habits as part of their recovery process​

Benefits of such dietary shifts are substantial. For example, NYC Health + Hospitals, after adopting plant-based meals as the default option, reported a 36% reduction in food-related carbon emissions and a significant increase in patient satisfaction. Additionally, the move toward plant-based meals can also contribute to cost savings, highlighting the potential for positive impacts on both health outcomes and operational efficiencies

Source: © Victoria Rudenko | Dreamstime.com

These plant-based initiatives underscore the growing recognition of the interconnectedness of diet, health, and environmental sustainability. They also highlight the potential for health care facilities in Australia and New Zealand (ANZ) to adopt similar strategies.

Given the global nature of these challenges, the experiences of hospitals in Singapore and other parts of the world offer valuable lessons for ANZ health care providers.

Implementing plant-based menus could not only advance public health goals but also contribute to broader environmental sustainability efforts, aligning with global best practices and responding to increasing patient and community interest in healthier, more sustainable dietary options. The job now is to put this type of information in front of ANZ politicians, health policy developers and planners.

For more information CLICK HERE

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A Strategic Leap or a Loss for New Zealand As NewFish Heads To The US

In a move aimed at capturing a significant share of the large U.S. sports and active lifestyle nutrition market, New Zealand biotechnology company, NewFish, has announced its entry into the US based IndieBio’s Batch 15 cohort. This strategic step is accompanied by substantial funding from SOSV and the establishment of its headquarters and laboratory in San Francisco.

NewFish is the first Australasian biotech entity to join IndieBio. The company, which has developed an innovative approach to obtaining nutritional protein from water, is setting up its new operations around IndieBio’s headquarters in Dogpatch, San Francisco, starting February 2024. The company says the move is not just a geographical shift but a calculated move to align closely with the world’s leading sports and active lifestyle nutrition market.

Source: PFN Ai -NewFish Protein from Water

Founder of NewFish, Alex Worker, emphasises the importance of this new arrangement.”IndieBio is an excellent validation platform for NewFish. SOSV is one of the world’s leading biotech funds and their ecosystem support is helping accelerate our scale-up plans and de-risk the remaining technology hurdles. We now expect to be supplying 10,000 tonnes of Marine Whey and specialised natural nutrition ingredients from water within the next five years.”

Dr. Adrienne McKee, NewFish’s CTO and a native of San Francisco, says this is a strategic fit for their technology in the American nutrition landscape. The company aims to provide licensable applications complementing and potentially outperforming traditional dairy whey concentrates at the same time addressing the growing demand for natural nutrition.

Source: Indie Bio

While NewFish’s offshore move to the U.S. symbolises a strategic step towards accessing a larger market, it raises questions about the implications for New Zealand’s biotech industry. Is this a loss for New Zealand, or is it a testament to the country’s capability to produce companies that can compete on the global stage?

The move underscores the global nature of the biotech industry, where geographical boundaries become less significant compared to the vast opportunities presented by global markets.

NewFish’s success in the US could pave the way for other New Zealand companies to follow suit, potentially leading to a more interconnected and globally competitive Kiwi biotech sector.

For more information CLICK HERE

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