Planted Expands Its Plant-Based Offerings with a Chef-Approved Steak

The German based Planted company, already known for its innovative plant-based chicken and pork products, has taken a significant step forward with the release of a chef-approved steak.

This new addition to their portfolio represents a major leap in the realm of plant-based meat alternatives, illustrating the potential of state-of-the-art fermentation technology to create products that are juicy, tender, and bursting with an unmistakable umami flavour.

Source: Planted

The Planted.steak is not just another plant-based option; it’s a culinary revolution. It’s designed for easy preparation, allowing both home cooks and professional chefs to bring out its best flavours.

Jennifer Wemmer Co-Founder of Planted announced the released of this new steak product after four years of trial and error via a social post. ‘I’m super proud to announce that we’ve reached that goal with the launch of our Planted.steak. Our new fermentation platform turns plant proteins into an incredibly juicy, umami piece of meat, full of essential nutrients. A steak for every day,’ says Judith Wemmer.

Already, star chefs across Europe are incorporating the Planted.steak into their menus, wowing diners with its versatility and exquisite taste. Whether paired with a crisp salad, classic French fries, or seasonal vegetables, the Planted.steak offers endless possibilities for culinary creativity.

Source: Planted

Staying true to Planted’s philosophy, the steak is crafted from exclusively natural ingredients, including soy protein, bean and rice flour, and rapeseed oil.

This not only sets a new benchmark in the category of plant-based meats but also aligns with the growing demand for transparent, health-conscious eating.

The Planted.steak boasts 17% protein and high in fibre content, essential micronutrients such as vitamin B12 and iron, and a low saturated fat content, surpassing the expectations of even the most health-focused gourmets in terms of nutrition, juiciness, and tenderness.

Source: Planted

With this latest innovation, Planted continues to challenge and redefine the standards of the plant-based meat industry. The Planted.steak is a real testament to the company’s dedication to sustainability, nutrition, and culinary excellence, offering a product that not only tastes great but also contributes positively to the environment and consumer health.

As Planted moves forward, it remains committed to expanding its range of sustainable, nutritious, and delicious alternatives to traditional meat, one innovative product at a time.

For more information CLICK HERE

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V-planet & PETA Inspire Top Oscar® Red Carpet Walkers to Help Dogs in Need

In a heartwarming twist on the typical swag, this year’s Oscar® nominees received a gift that gives back. V-planet, a leading plant-based dog food brand, in partnership with PETA, has included a special doggy treats box in the “Everyone Wins” Nominee Gift Bags, dispensed by Distinctive Assets to top contenders in acting and directing at the Academy Awards.

The esteemed nominees, some of whom be and winners, among them Cillian Murphy, Ryan Gosling, Lily Gladstone, and America Ferrera, were presented with an array of v-planet’s dog treats, a statement-making “Every Animal Is Someone” beanie from PETA, and a unique opportunity to contribute to a good cause. Each postcard included in the box can be returned to donate 140 meals to dogs in need, provided by PETA fieldworkers.

Source: Image courtesy patabook.com

V-planet’s President and CEO, Darren Middlesworth, says the iniative will have a profound affect on many thousands of dogs. “We are thrilled to join forces with PETA, committing 10,000 meals for dogs through PETA’s Global Compassion Fund, with the 2024 Everyone Wins Nominee Gift Bags,” says Darren Middlesworth.

Source: v-planet

“This joint effort not only assists dogs across the U.S. but also brings attention to the crucial work of PETA’s Global Compassion Fund”.

PETA’s Global Compassion Fund is renowned for its impactful support to animals affected by disasters, offering food, medical care, and facilitating spay/neuter programs globally. This collaboration with v-planet amplifies PETA’s message that “Every Animal Is Someone,” extending a compassionate hand to animals worldwide.

Founded in 2005, v-planet, a family-owned brand under the v-dog umbrella, champions the welfare of all animals and the conservation of Earth’s resources. Based in the United States, v-planet’s mission aligns with its innovative plant-based products, offering a sustainable, cruelty-free choice for canine companions.

PETA, an organisation at the forefront of animal rights, promotes the notion that “animals are not ours to abuse in any way.” They continue to advocate for animal empathy, offering resources like their free Empathy Kits.

To learn more about v-planet’s sustainable pet food options, CLICK HERE

For further details on PETA’s initiatives or to join their cause, CLICK HERE to follow their journey on various social media platforms.

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Fungi Elevated To Same Status As Flora & Fauna By National Geographic

In an unprecedented move, the National Geographic Society has expanded its conservation lexicon to include the kingdom of fungi alongside plants and animals, marking a significant moment for biodiversity and ecological studies. This historic decision, hailed by the US based, Fungi Foundation (FF), underscores the importance of fungi in sustaining life on Earth and challenges the world to reconsider the conservation narrative.

Source: Aleksandar Milutinovic 

Fungi, one of the fundamental kingdoms of life, play a crucial role in the health and resilience of our biosphere. Despite their importance, fungi have traditionally been under-researched and underrepresented in global conservation efforts. Recognising this, the Fungi Foundation, a not-for-profit dedicated to fungal conservation, welcomes National Geographic’s commitment to mycologically inclusive language and conservation efforts.

Giuliana Furci, Founder and Executive Director of the FF, praises the initiative: “We applaud National Geographic’s leadership in adopting mycologically inclusive language. The integration of fungi into the narrative of conservation both deepens our understanding of ecosystems and invites us to consider our collective responsibility towards these often-overlooked organisms,” says Giuliana Furci

National Geographic’s Chief Science & Innovation Officer, Ian Miller, says the implications are broad. “Our wildlife work now covers projects that inspire and empower audiences to protect wildlife, including fungi. By including fungi, we support projects that aim to understand and protect these critical organisms,” says Ian Miller.

National Geographic magazine celebrates this recognition by featuring fungi on the cover of its April issue, a first in its more than 130-year history. The issue explores the diverse roles of fungi, from their potential in cancer research to solutions for the fast fashion crisis.

Source: National Geographic

Nathan Lump, National Geographic’s editor-in-chief, emphasised the significance of this focus: “The work of The Fungi Foundation has been instrumental in showcasing the importance of fungi. Making this critical form of life the subject of our cover story… shows just how vital they are to our ecosystems and our lives.”

This landmark decision is expected to influence conservation and agricultural policy frameworks worldwide, promoting mycological research, surveys, and educational programs. The move aligns with the efforts of the Fauna Flora Funga Initiative, advocating for the inclusion of fungi in international environmental laws and policies.

The narrative shift to include fungi alongside flora and fauna signifies a broader understanding of biodiversity and the interconnectedness of life on Earth. It heralds a new era of conservation, where the often-overlooked kingdom of fungi gains the recognition and protection it critically needs to sustain the planet’s health and resilience.

For more information about the Fungi Foundation CLICK HERE

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Aussie & Kiwi Beer Drinkers Could Revolutionise Coffee Consumption with Up-cycled Brewery Grains

At a time when climate change threatens to reduce the world’s coffee supply, a remarkably innovative approach to coffee production has emerged. A Singapore-based company, Prefer, has developed a novel concept – a bean-free coffee, utilising up-cycled food waste such as soy pulp, day-old bread, and notably, up-cycled brewery grains.

Source: Prefer Instagram

The initiative not only addresses the sustainability concerns but also opens up an intriguing opportunity for Australia and New Zealand, known for their significant beer production, to contribute to this innovative venture.

Jake Berber, a former neuro-scientist is co-founder and CEO of Prefer (in picture left), and his partner, CTO Tan Ding Jie , a food scientist, (in picture right) have taken on the daunting task of tackling climate change’s impact on coffee production.

With projections indicating 50% of the land currently used for coffee cultivation may become unsuitable by 2050, coupled with a tripling in demand, the duo’s work is not just innovative but necessary. “The solution involves fermenting, roasting, and grinding up-cycled food waste to create a coffee granule mimicking the coffee’s taste and aroma without the use of traditional coffee beans”, says Jake Ferber via the start-up’s website.

The process Prefer employs shows the pure potential of biotechnology in food innovation. By reverse-engineering the flavour molecules found in coffee, Prefer is replicating the coffee experience without the environmental toll associated with coffee bean farming. This not only offers a path forward in the face of climate change but also addresses the issue of food waste.

Australia and New Zealand, are known for their robust beer industries, and could play a crucial role in this bean-free coffee revolution. The spent grains from the countries major breweries could be up-cycled into a valuable resource for coffee production, contributing to a circular economy and reducing waste. This opportunity aligns with both countries’ commitments to sustainability and innovation in the agricultural and food sectors.

The bean-free coffee developed by Prefer does not contain caffeine naturally, but it offers the familiar comfort and ritual of coffee drinking. For those seeking the caffeine kick, there is the option to add caffeine powder. This flexibility further enhances the appeal of bean-free coffee as a sustainable alternative in no way compromising the drinking experience.

‘We currently have 10 pilot customer coffee chains (in Singapore) with over 200 stores between them. We’re disrupting the coffee industry with a bean free revolution, making coffee affordable and sustainable’, says Jake Berber.

Source: PFN Ai whimsical depiction of a coffee with a beer froth on top

As Prefer continues to refine their product and expand reach, the potential for collaboration with Australian and New Zealand breweries creates a unique paradigm of sustainability, innovation, and tradition. This venture not only promises to safeguard the future of coffee in a changing global climate but also redefines what it means to enjoy a cup of coffee, with sustainability at its core.

We recently reported on a NZ start-up turning up-cycled food waste into protein using the fermentation process – Has NZ’s Mara Bio Found ‘The New Gold’ Making Protein From Upcycled Biowaste?

For more information on our bean-less coffee story CLICK HERE

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Three Plant-Based Products Triumph in the 2024 Men’s Health Food Awards

In an industry seeing a growing lineup of healthy and ethical eating options, the 2024 Men’s Health Food Awards have recognised the growing acceptance of plant-based innovation, marking a significant moment for non-meat eaters and flexitarians alike.

Source: Photo 69119217 © Photobac | Dreamstime.com

This year’s award lineup was not just about taste and flavour, it was a comprehensive evaluation of nutritional value, sustainability, and economic viability. Amidst a wide array of pantry staples, meats, and ready-to-eat meals, three plant-based products have emerged victorious, challenging the conventional food paradigm.

Leading the pack is the Beyond Plant-Based Meat Balls, a product truly redefining ‘new’ protein with its rich flavour and meaty texture, proving even a plant-based diet need not sacrifice the pleasures of traditional meat dishes. Following closely is Impossible’s BBQ Pork Bowl, a masterpiece of culinary innovation delivering the smoky, savoury satisfaction of barbecue without the environmental footprint of pork production. Completing the trio of winners is Wholly Veggie’s Buffalo Cauliflower Wings, a spicy, tangy snack that offers the crunch and zest of chicken wings but with the health benefits of cauliflower.

Source: Various Brands as shown

Peter McGuinness, President & Chief Executive Officer at Impossible Foods, says this recognition is a great endorsement. “Impossible BBQ Pork Bowls being named the Best Plant-Based Meal by the Men’s Health Food Awards is a tremendous honour. We pride ourselves on using high-quality, delicious ingredients and appreciate being recognised as part of these awards that showcase foods high in protein, healthy fats, and fiber,” says Peter McGuinness.

The selection criteria for this year’s awards were stringent, focusing on nutritional content, including high protein, healthy fats, and fiber, while maintaining a sensible calorie count and minimal added sugar. Preference was given to organic, sustainable products with concise ingredient lists and emphasising the question of value for money.

The inclusion of these plant-based marvels in the list of the 50 Best Food Products for Men for 2024 is not just an achievement for the winning companies but a testament to the evolving landscape of men’s health and nutrition. It signals a growing acknowledgment deliciousness and diversity in diet can coexist with health, sustainability, and budget-friendliness, inviting consumers to explore new horizons without compromise.

For more information CLICK HERE

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Global Biopesticides Market to Surge by $5.66 Billion, Boosted by Organic Farming Demand

Often overlooked in the food production process is the growing demand for bio-pesticides. The good news is the global biopesticides market is in for substantial growth, with projections indicating an increase of USD 5.66 billion from now to 2027.

This expansion reflects an impressive annual growth rate of 16.27%, as reported by Technavio in its latest market research report. A significant driver of this growth is the escalating consumer demand for organic products, steering the agricultural sector towards more natural and sustainable practices.

Source: PFN Ai depiction of people working in an organic garden free of pests.

Biopesticides, derived from natural sources such as bacteria, minerals, and plants, offer a viable alternative to synthetic pesticides, which are openly associated with environmental degradation and health risks including cancer.

The organic movement, primarily rooted in small, family-run farms, emphasises the preservation of soil and water quality, ensuring the fertility of lands for future generations.

However more and more countries are turning to biopesticide products for use in industrial scale vegetable and fruit farming, namely Germany, the Netherlands and even Sri Lanka, which now has a total ban on the use of synthetic pesticide and fertiliser products.

Technavio’s report, titled “Global Biopesticides Market 2023-2027,” highlights the market’s fragmentation and predicts North America will contribute 30% to the global market growth, with the US and Canada leading the way. This growth is attributed to simplified registration processes for biopesticides, a growing preference for organic products, and an increased awareness of the adverse effects of synthetic pesticides on human health.

The market segmentation analysis includes bioherbicides, biofungicides, bioinsecticides, bionematicides, and others, with bioherbicides expected to play a significant role in the market’s expansion. These are used to inhibit the growth of unwanted plants, utilising microbial agents like bacteria, fungi, and viruses. The shift towards eco-friendly weed killers, coupled with the advantages of reduced chemical hazards and improved crop quality, are key factors driving this segment’s growth.

Source: PFN Ai depiction of people working in an organic garden free of pests.

Despite the optimistic outlook, challenges such as a lack of awareness about biopesticides may hinder market growth. However, advancements in molecular-based technologies for biopesticide development and a focus on understanding the interactions between weeds and crops are trends that could further bolster the market.

This surge in the biopesticides market underscores a broader shift towards organic and sustainable agriculture, supported by organizations and governmental bodies worldwide. As the industry evolves, biopesticides are set to play a critical role in meeting global demands for environmentally responsible and health-conscious agricultural practices.

For access to the complete report CLICK HERE

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TiNDLE Foods Launches Stuffed Chicken & Barista Oat Milk at Expo West 2024

In a major expansion of its plant-based offerings, TiNDLE Foods has launched two new products – TiNDLE Stuffed Chicken and TiNDLE Barista Oat Milk. Both will be showcased at the next weeks Natural Products Expo West 2024.

Source: TiNDLE

TiNDLE, known for its delicious and convenient plant-based chicken and sausage products, is making its foray into the non-dairy space with its barista oat milk. As well, the company releases its stuffed chicken pockets, available in flavours like Chicken Parmigiana and Garlic & Herb, promising a versatile and enjoyable cooking experience for home chefs.

This year’s Expo West attendees will get an early taste of these offerings at Booth #4905 in Hall E, from March 14-16. The products highlight TiNDLE’s commitment to quality, taste, and innovation in the plant-based sector.

Furthermore, TiNDLE continues to expand its U.S. retail presence, now partnering with Price Chopper Supermarkets on the East Coast. This growth allows more consumers to experience TiNDLE’s plant-based chicken, sausages, and the newly introduced breakfast sausages, available in savory and spicy options.

Source: TiNDLE

Timo Recker, CEO of TiNDLE Foods, says the brand remains focused on its mission towards a sustainable food system. “As we introduce more innovative foods, including our entry into the dairy category, we remain committed to offering delicious plant-based options that meet consumers’ needs across different grocery aisles,” says Timo Recker.

TiNDLE Foods is setting a new standard for plant-based eating, offering quality and convenience to eco-conscious consumers.

For more information CLICK HERE.

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Meat Giant JBS Caught in Greenwashing Lies Scandal by NY Attorney General

In a move likely to shake the foundations of the global meat industry’s integrity, New York Attorney General Letitia James has filed a lawsuit against JBS USA Food Co. and its holding company, JBS USA Co. Holdings.

The lawsuit accuses JBS of lying to the public about its environmental footprint and falsely advertising its commitment to achieving net-zero greenhouse gas emissions by 2040. This claim comes amidst plans by JBS to ramp up production, inherently increasing its carbon emissions, starkly contradicting its purported sustainability goals.

Source: Public Domain

The lawsuit highlights a growing concern over “greenwashing,” where companies exploit consumer demand for environmentally friendly products by falsely portraying their goods or services as such.

According to AG Letitia James, JBS USA’s deceptive marketing strategies not only mislead consumers but also jeopardise efforts to combat climate change. “As families continue to face the daily impacts of the climate crisis, they are willing to spend more of their hard-earned money on products from brands that are better for the environment,” James stated, condemning JBS USA’s actions as an exploitation of consumer trust and environmental sustainability.

JBS USA, in defense, asserts its dedication to a sustainable future in agriculture, expressing disagreement with the lawsuit’s claims. However, the company’s environmental claims have been previously challenged. In 2021, the Better Business Bureau’s National Advertising Division Review Board advised JBS USA to discontinue several of its net-zero claims, finding them misleading.

Source: Institute of Agriculture and Trade Policy

The lawsuit seeks to end JBS USA’s “Net Zero by 2040” advertising campaign, enforce a third-party audit for compliance with New York’s consumer protection statutes, and demand compensation for any profits gained through these misleading practices, alongside penalties for each violation.

This case shines a light on the urgent need for transparency and accountability in corporate environmental commitments, challenging other companies to uphold their promises for a sustainable future.

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Aussie Fascin8Foods Mushroom-Based Ingredients Reach Top 3 in IKU’s RTH Bestsellers

The Australian ready-to-heat (RTH) prepared meals market is witnessing a significant shift towards sustainable eating, with Fascin8Foods mushroom-based meat alternatives leading the charge as a key ingredient in vegan RTH, IKU’s menu options.

Ranking consistently among the top selections, Fascin8 Foods has now achieved a milestone with its mushroom balls and polenta dish climbing into the top 3 of IKU’s best-selling meals. This achievement highlights a growing consumer trend favouring plant-based options not compromising on taste or quality.

Source: IKU Slideshow – Mushroom Spaghetti Bolognese – Mushroom Balls & Polenta -Mushroom Toor Dahl

In a market increasingly conscious of environmental impact and health benefits, Fascin8 Foods has definitely found favour. Their innovative use of mushroom-based products in popular dishes such as mushroom mince in bolognese and mushroom balls in polenta meals has garnered significant consumer acceptance. This trend is particularly pronounced in new markets like Western Australia, where the company’s products are sold by Ethical Food Distributors.

Fascin8Foods CEO, Jenny Joseph says the success of Fascin8 Foods in the RTH sector is an indication of a broader shift in consumer preferences. “People are actively seeking out alternatives to meat not only healthy and flavorsome but also aligning with a more sustainable lifestyle”, says Jenny Joseph.

The company’s products, celebrated for their low environmental footprint, including 98% less water usage and 93% less land required compared to traditional meat, fit perfectly within this emerging ethos.

Fascin8 Foods’ success is not just potentially limited to the Australian market. With plans to expand their reach and explore export opportunities into New Zealand, Singapore and UAE, the company is poised to contribute significantly to the global plant-based food industry.

The consumer-driven recognition of being in the top-selling meals in the IKU range reflects a broader acceptance and demand for plant-based alternatives, illustrating the potential for mushroom-based meats beyond Australian shores.

Source: Fasacin8Foods Slideshow -Mushroom Mince Emapanadas, Mushroom Ball Wrap, Mushroom Lasange

The company’s rise to the top of the RTH meal selections is a testament to the changing dynamics of the food industry, where sustainability and taste are no longer mutually exclusive but rather complementary aspects of modern culinary choices.

For more information CLICK HERE

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Savour Sets Sights on International Expansion with Artisanal Vegan Cheeses & New Products

Auckland, NZ based award winning, Savour, is a trailblazer in the Kiwi artisanal vegan cheese marketplace and is embarking on an ambitious expansion plans, eyeing markets in Australia, Singapore, and the United Arab Emirates.

Founded by Auda Finan and with her partner Andrew Laing, Savour has been redefining the plant-based vegan cheese experience with its array of cashew-based artisanal cheeses, winning hearts, palates and awards across New Zealand. Now, they are ready to take their success to the international stage.

Source: Savour

With a foundation deeply rooted in creating high-quality, sustainable artisanal cheeses, Savour is not stopping there. “We’re experimenting with a nut-oat hybrid pizza topping, a vegan mozzarella, and a cream cheese that veers from our traditional cashew base to explore other New Zealand-grown raw materials,” says Auda Finan. These innovations are part of Savour’s strategy to not just be a specialty item but a staple in consumers’ weekly shopping lists worldwide.

Source: Savour Cheese selection

The immediate goal is to secure a distribution partner in Australia who shares Savour’s commitment to sustainable, plant-based, non-dairy alternatives. “It’s crucial for us to partner with someone who understands our ethos and the importance of tapping into the growing market for plant-based vegan products,” Andrew Laing says. Savour products have not only been designed to appeal to vegans but also to anyone looking to reduce their dairy intake without compromising on taste or quality.

Source: Savour artisanal cheese selection

As the global demand for vegan and plant-based products continues to rise, Savour’s expansion into these new markets represents a significant step forward in meeting consumer needs for sustainable, ethical, and delicious alternatives to dairy. With their innovative approach to traditional styled non-dairy products, Savour is ready to become a familiar name in the international plant-based food industry.

Savour’s Awards :

For more information CLICK HERE

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