In a world increasingly embracing plant-based diets, The Vegetarian Butcher finds itself in a peculiar predicament, skewered between a traditional butcher’s block and the rigid decree of new French pro-farmer legislation.
The French government, in a move that’s stirred up more than just pots and pans in the culinary world, has decided to outlaw the use of animal-related terminology for plant-based products. Terms such as ‘butcher’ and ‘sausage’ are now ‘NON’ when referring to anything that doesn’t moo, cluck, or oink.
The Vegetarian Butcher, however, isn’t mincing its words. In a bold social media post, the company declared its intention to flout the new regulations, seasoning their defiance with a dash of humor: “THE VEGETARIAN B#TCH*R – Pardon our French, with the post highlighting the absurdity of the situation, with the company scratching its head over the decree which is, ostensibly, to prevent consumer confusion — as if someone might accidentally munch on a soybean patty thinking it was a slab of beef ?.
Source: The Vegetarian Butcher -‘Pardon Our French’
The French government’s rationale, cooked up with the help of the animal agriculture industry lobby, argues plant-based products labeled with meat-related terms could lead consumers astray. The Vegetarian Butcher counters this argument with a slice of common sense to use familiar terms makes plant-based alternatives more accessible and appealing to the meat-loving public, facilitating a shift towards more sustainable eating habits without the environmental hoofprint.
Source: Copyright PFN Ai- a tongue-in-cheek illustration that humorously depicts French farmers expressing concern over their cherished animal terminology being adopted by global critical thinkers and eaters. This playful portrayal aims to capture the essence of cultural and culinary discussions with a light-hearted twist.
The Vegetarian Butcher’s cheeky retort is more than just a flash in the pan; it’s a ‘loud bellow’ for culinary freedom and common sense in the face of legislative overreach. “So France, s’il vous plaît, let’s accelerate the transition towards more plant-based foods instead of slowing it down,” the post concludes, stirring the pot in the hope of blending a more inclusive and environmentally friendly approach to what we call our food.
As the saga unfolds, The Vegetarian Butcher remains determined to carve out a space for plant-based products in the global meat market, regardless of the ‘linguistic butchery’ required by law. After all, a steak by any other name would smell as sweet — or, in this case, as savoury.
The Vegan Food Group (VFG) has announced its acquisition of German tofu manufacturer TOFUTOWN, the deal elevating VFG into one of Europe’s leading plant-based food manufacturers.
The acquisition of TOFUTOWN, with an annual revenue of €60 million, is a key milestone for VFG, expanding its already impressive stable of brands that includes Meatless Farm, VFC®, and Clive’s Purely Plants. This move not only strengthens VFG’s position in the EU plant-based srctor but also adds TOFUTOWN to family of solid plant-based brands.
Source: VFG
This move is expected to steer the combined entity towards profitability in 2024 and set the stage for scaling revenues beyond the €100 million mark.
TOFUTOWN, known for its 100% natural, organic tofu and meat alternatives, has been a staple in the European Union’s plant-based diet for over four decades. The company’s extensive manufacturing capabilities, especially at its Lüneburg site—one of the largest plant-based factories in Europe—underscore its pivotal role in the supply chain of major retailers like Aldi and Lidl.
Source: Tofutown
Dave Sparrow, CEO of Vegan Food Group, says the acquisition is strategic. “VFG will now be a major player in plant-based food, with a significant manufacturing scale across three sites, employing over 300 staff, and with a strong network of strategic manufacturing and supply chain partners,” says Dave Sparrow.
The sentiment was echoed by Markus Kerres, CEO of TOFUTOWN, who days the alignment with VFG is a continuation of the company’s founding vision. “Joining the Vegan Food Group is an exciting opportunity for TOFUTOWN to successfully continue Founder, Bernd Drosihn’s vision over the coming decades,” says Markus Kerry’s.
The acquisition is not just a business expansion but a strategic consolidation in the rapidly evolving plant-based food sector.
Matthew Glover, co-founder of VFC and Veganuary, added, “Consolidation is required in the plant-based space, and with early signs of a rebound, the Vegan Food Group is well positioned to capitalise on market conditions and supercharge growth in the UK and Europe.”
Source: VFG – Co-founder Matthew Glover
This merger will without doubt enhance VFG’s footprint across the UK and EU, leveraging a broad spectrum of chilled, frozen, and ambient products.
With the deal awaiting final institutional authorisation, the plant-based food industry is keenly watching this development, anticipating a significant impact on the market’s future dynamics.
Research and Markets predicts the phytonutrients market is set to expand significantly, from $4.31 billion in 2023 to an estimated $6.64 billion by 2028, with a compound annual growth rate of 9%.
Their latest report says this growth is driven by an increased consumer awareness of health benefits associated with phytonutrients, a shift towards plant-based diets, and a rising demand for nutraceuticals and functional foods. Phytonutrients, or plant nutrients, are recognised for their role in preventing diseases and promoting overall health, making them an essential component of a health-conscious lifestyle.
So what are the Top 10 product sectors likely to be influenced by this trend and what constitutes the consumer facing benefits of each category? Coming in at number one:
#1 Plant-Based Functional Beverages: A line of beverages infused with specific phytonutrients, such as flavonoids and carotenoids, aimed at improving heart health, boosting immunity, and enhancing skin health. These beverages can be marketed as natural alternatives to traditional health drinks, with transparent labeling to educate consumers on their benefits.
#2 Phytonutrient-Rich Snack Bars: Create snack bars not only high in protein and fibre but also enriched with phytonutrients from sources like berries, nuts, and seeds. These could appeal to consumers looking for convenient, health and protein boosting snacks.
Source: PFN -Ai copyright phytonutrient protein bars
#3 Superfood Powders: Offer a range of superfood powders that are high in specific phytonutrients, such as spirulina (rich in phycocyanin) or choke berry powder (rich in anthocyanins). These powders can be used in smoothies, baking, or as food toppings, providing an easy way for consumers to boost their nutrient intake.
#4 Phytonutrient Supplements: While the market is already familiar with supplements, there’s room for innovation in creating more targeted phytonutrient supplements catering to specific health concerns (e.g., heart health, cognitive function, skin health) or demographic needs (e.g., age-specific formulations).
#5 Eco-Friendly Packaging Solutions for Phytonutrient Products: Given the increasing consumer concern for the planet, offering phytonutrient-rich products in biodegradable or compostable packaging can enhance appeal. This aligns with the sustainability aspect while also providing the health benefits of phytonutrients.
#6 Personalised Phytonutrient Blends: Utilise advancements in personalized nutrition to offer consumers customised phytonutrient blends based on their specific health needs, dietary restrictions, and personal goals. This can be facilitated through online quizzes or consultations.
#7 Phytonutrient-Infused Skincare: Capitalising on the antioxidant properties of phytonutrients could lead to developing a skincare line incorporating these compounds for their protective and anti-aging benefits. Highlighting the natural and sustainable sourcing of ingredients can further appeal to environmentally conscious consumers.
Source: PFN -Ai copyright phytonutrient skincare range
#8 Educational Platforms and Apps: Create digital platforms or mobile applications educating consumers on the benefits of phytonutrients, suggest food sources, and offer personalised dietary advice. This can help in building a community around health and sustainability-focused eating habits.
#9 Sustainable Farming Initiatives: For businesses also involved in the production side, investing in sustainable farming practices for phytonutrient-rich crops can be a market differentiator. This could include regenerative agriculture practices that not only improve the nutrient content of the produce but also benefit the planet such as climate aligned antioxidant berries like Aronia or Choke Berries. New Zealand & Australian could benefit from such diversification away from pine plantation and unproductive carbon offsets pine wilding, with a focus on more productive food plantings.
Source: PFN Ai Copyright Chokeberry Plantings
Finally, Colloborative Products with Local Farmers: Develop product sourcing phytonutrient-rich ingredients directly from local farmers, promoting community health and sustainability. These could be limited edition products highlighting the origin story of the ingredients and their health benefits.
These product ideas are designed to leverage the growing consumer interest in health and sustainability, aligning with the trends towards plant-based diets, functional foods, and the desire for natural and eco-friendly products.
These examples clearly illustrate that growth in the phytonutrients market is not just about numbers; it represents a broader consumer shift towards healthier, more sustainable living. With a notable increase in health consciousness, consumers are now more inclined to incorporate phytonutrients into their diets, recognising their potential to improve health and prevent diseases.
This trend is supported by scientific research validating health claims of phytonutrients, particularly their antioxidant properties and their role in supporting cardiovascular health, reducing the risk of chronic diseases, and enhancing immune function.
The benefits of phytonutrients go beyond individual health, offering potential positive impacts on the planet. The shift towards plant-based nutrition reflects a growing awareness of the environmental footprint of our dietary choices. By prioritising foods rich in phytonutrients, consumers contribute to a demand for sustainable agriculture practices emphasising biodiversity, soil health, and reduced use of synthetic pesticides and fertilisers.
Growth of the phytonutrients market signifies a promising trend towards healthier lifestyles and sustainable consumption patterns. As consumers continue to seek out products offering both health benefits and environmental stewardship, the phytonutrients market is definitely poised for continued expansion, driven by innovation, consumer education, and a collective commitment to wellbeing and planetary health.
For more information and to download the full report CLICK HERE
In a bold move to champion sustainability and meet the growing demand for plant-based alternatives, French multinational supermarket chain Carrefour (image source left)has announced significant steps in its commitment to more sustainable, climate-inspired products and relationships.
With €514 million in sales from plant-based alternatives last year, Carrefour has surpassed its initial target of €500 million by 2026, prompting the company to set a new goal of €650 million in plant-based sales by the same year.
This surge in plant-based product sales, which includes meat and dairy substitutes along with legumes—a recent addition to Carrefour’s offerings following stakeholder requests—highlights a growing consumer trend towards healthier and more sustainable food choices. With €142 million in legume sales in 2023 alone, Carrefour is responding to this demand by expanding its range of sustainable offerings.
Source: Carrefour plant-based range
Under the Food Transition Pact, Carrefour has increased its network of suppliers to 306 in the last year, up from 204 in 2022. This initiative aims to enhance sustainability across the supply chain, promoting biodiversity, healthier options, and reduced packaging. The company aims to include 500 suppliers in this pact by 2030, emphasising its dedication to supporting sustainable agriculture and responsible consumption.
Alexandre Bompard, Chairman and Chief Executive Officer of Carrefour, says the company’s strategic direction, is far reaching. “We have deeply transformed Carrefour, placing the customer at the heart of our model and resuming profitable growth. With Carrefour 2026, we are accelerating our transformation, committing ourselves to giving all our customers access to the best, building a cutting-edge group and consolidating our sustainable growth model,” says Alexandre Bompard.
Source: Carrefour
Carrefour’s strategy also includes a commitment to fight climate change, with initiatives to reduce food waste by 50% in stores by 2025, ensure all own-brand product packaging is reusable, recyclable, or compostable by the same year, and achieve carbon neutrality by 2040.
The company is also making a commitment to increase the number of suppliers within 50km of their supermarket outlets which is good news for fruit and vegetable growers and suppliers.
Source: Carrefour
“This is a very ambitious plan, whose deployment we will steer through granular, quantified, operational, and financial objectives, as well as societal ones,” says Alexandra Bompard, sheeting home the comprehensive nature of Carrefour’s sustainability efforts.
With these initiatives, Carrefour is not only responding to the urgent need for environmental stewardship but is also positioning itself as a leader in the global transition towards more sustainable food systems.
For more information about other initiatives CLICK HERE
A comprehensive nutritional audit of over 700 plant-based food products in Australian supermarkets has shed light on their health implications, with findings indicating significant variations in salt and saturated fat content among these alternatives.
Conducted by researchers from the Institute for Physical Activity and Nutrition at Melbourne’s, Deakin University, the review covered a broad range of meat and dairy substitutes, including 236 meat substitutes, 169 legumes and pulses, and various non-dairy milk, cheese, and yogurt alternatives.
Source: Public Domain -Plant-based chicken burger
Key findings from the study have raised concerns over the high levels of sodium present in many plant-based meats, with some products containing enough salt to meet an individual’s entire daily recommended intake in just one serving. This trend towards saltier plant-based meats appears to be on the rise when compared to previous audits. On the brighter side, a majority of the plant-based milks evaluated were fortified with calcium, essential for bone health, marking a significant improvement over past years.
However, the study also highlighted areas for consumer caution, particularly regarding coconut-based milks, which were found to have substantially higher saturated fat contents compared to their almond, oat, or soy counterparts. Furthermore, plant-based cheese and yogurt alternatives often lacked adequate calcium content, with many products also high in sodium and saturated fat.
Researchers offer practical advice for consumers navigating the plant-based food aisle, emphasising the health benefits of choosing whole plant foods like unprocessed legumes, beans, or tofu over processed alternatives. For those opting for processed plant-based foods, they recommend closely examining nutritional labels for sodium, calcium, and saturated fat content to make healthier choices.
The study not only provides valuable insights for consumers aiming to make informed dietary choices but also highlights the need for continued improvement in the nutritional quality of plant-based food products.
In a public survey conducted at the end of 2023, Australian based cultivated meat start-up, Magic Valley sought to uncover Metropolitan Melbourne’s public perception of cultivated meat, revealing a stark divide in awareness and acceptance among consumers. However the news IS ALL GOOD!!
Source: Magic Valley Cultivated Lamb Meat Balls ‘mouth-tested’ last month to an audience of industry people who responded very positively to their taste and flavour.
Surprisingly, nearly half of the respondents (49%) admitted they had never heard of cultivated meat prior to participating in the study. This significant lack of awareness underscores a critical gap in consumer knowledge about an innovative food technology that Magic Valley is pioneering.
Cultivated meat, grown in nutrient rich bioreactors from animal cells, offers a sustainable alternative to traditional livestock farming, potentially reducing environmental impact and improving animal welfare. However, the Magic Valley survey results indicate broadening consumer education and awareness is crucial for cultivated meat to gain widespread acceptance.
Despite the initial unfamiliarity, the survey reveals a promising trend: 62% of those newly introduced to the concept of cultivated meat expressed an interest in purchasing it. This interest level rose to 76% among participants who were already aware of the technology, suggesting that awareness could indeed be closely linked with acceptance. In fact 7 in 10 respondents expressed interest in purchasing cultivated meat!
The findings of Magic Valley’s consumer research highlight the urgent need for comprehensive education and awareness programs. By bridging the knowledge gap, Magic Valley not only positions itself as a leader in the ethical and sustainable production of cultivated meat but also enhances consumer readiness to embrace this innovative food source.
Source: Magic Valley Cultivated Pork Dumplings also ‘mouth-tested’ last month to an audience of industry people who responded very positively to their taste and flavour.
The correlation between awareness and acceptance points towards a broader implication in that informed consumers are more open to adopting novel food technologies promising sustainability and ethical production methods.
Magic Valley says ‘These results signify a significant shift in consumer preferences towards more sustainable and ethical food choices. This presents an exciting market opportunity, especially in Metropolitan Melbourne, where there is a growing awareness and appreciation for innovative solutions that address environmental and ethical concerns while still offering delicious and nutritious food options’.
As Magic Valley continues to navigate the challenges of commercialising cultivated meat, its focus on consumer education appears to be a strategic move in the right direction. This approach not only aligns with growing environmental and ethical consumer values but also sets precedents for the future of food technology.
New Zealand’s first cultivated meat company, OpoBio, has announced the launch of its latest product line, Opo-Oink, offering high-quality porcine cells to researchers worldwide.
The company says in a social post, the initiative marks a significant leap forward in porcine cell culture technology, paving the way for advancements in various research fields.
Source: Public Domain cell culture imagery
Opo-Oink’s initial product range features an exclusive selection of primary porcine satellite cells, pre-adipocytes, and fibroblasts. These cells are meticulously sourced from New Zealand’s high-health status livestock, known for their exceptional care and ethical treatment across NZ partner farms.
The company says in a statement : ‘OpoBio’s commitment to ethical standards and traceability ensures all animal donors are raised with the utmost integrity, providing researchers with cells of unparalleled quality’.
What sets OpoBio’s porcine cells apart is their adherence to standard protocols and procedures, ensuring consistent and reliable results for researchers.
In addition to providing a recommended list of growth media and consumables, OpoBio eliminates the guesswork in cell culture, empowering scientists with the tools and resources necessary for optimal research outcomes.
Source: PFN Ai – The illustration depicts the essence of the story about OpoBio’s launch of the Opo-Oink porcine cells.
Moreover, OpoBio extends its support beyond product offerings, providing access to a team of technical experts ready to assist with guidance and troubleshooting. This comprehensive support system guarantees a smooth and efficient research journey for all users of Opo-Oink cells.
As the world steps into the future of porcine culture, OpoBio is inviting researchers to elevate their research game with Opo-Oink.
Source: PFN Ai depiction of happy pigs
More than 1.5 billion pigs are slaughtered for food annually, according to United Nations data reported by Faunalytics. This significant figure highlights the extensive use of pigs in food production, underscoring the potential impact innovations like OpoBio’s cultivated porcine cells could have on reducing live pig numbers in the future .
Interested parties are encouraged to reach out for quotes and further information by emailing sales@opobio.com.
Crafted using Perfect Day’s fermented whey protein, this new offering from Breyers maintains the creamy, indulgent texture and rich chocolate flavour that generations have loved, but with a twist—it’s lactose-free and boasts a significantly reduced environmental footprint.
This non-animal ice cream is not just a win for lactose-intolerant dessert lovers but also for anyone looking to make more environmentally conscious choices without sacrificing taste.
TM Narayan, CEO of Perfect Day, says the collaboration is a game-changer. “Our partnership with Unilever to create Breyers Lactose-Free Chocolate Ice Cream is a testament to the incredible potential of precision fermentation. It marks a significant step for the industry, showing that major multinationals can successfully incorporate sustainable, animal-free dairy proteins without compromising on taste or texture. This is just the beginning of our journey towards a kinder, greener tomorrow”.
Perfect Day’s fermentation technology mirrors the quality of whey protein found in old-world dairy, delivering all the sensory benefits with a fraction of the environmental impact.
An ISO-compliant life cycle assessment has shown that Perfect Day’s method can reduce blue water consumption by up to 99%, greenhouse gas emissions by up to 97%, and non-renewable energy use by up to 60% compared to conventional dairy production.
Lisa Vortsman, Chief Marketing Officer for Unilever Ice Cream North America, highlighted the growing consumer demand for sustainable and dietary-specific frozen treats.” As the demand for alternative ice creams surges, it’s vital for us to offer products that align with our customers’ dietary needs and environmental values. Breyers Lactose-Free Chocolate with Perfect Day’s animal-free dairy is a delicious addition to our portfolio, proving that you can enjoy your favorite chocolate ice cream and support the planet too.”
This innovative product not only caters to those with lactose intolerance but also represents a pivotal moment for the food industry at large. It demonstrates a successful union of traditional brand heritage with modern, sustainable technology, setting a new standard for what consumers can expect from their favorite foods.
In a celebration of innovation, The NZ Vegan Society’s annual Dairy Free Awards has announced its 2024 winners, spotlighting the exceptional quality and variety of plant-based products available across the country.
Source: NZ Vegan Society
From the creamy indulgence of ice cream to the essential versatility of plant-based milks, this year’s awards highlight the best in each category, offering consumers guidance in choosing top-tier vegan products.
Magnum Almond scooped the Ice Cream category by a narrow margin of just four votes, edging out Tiptop Boysenberry Trumpet and Duck Island Salted Chocolate Brownie. This win underscores the growing excellence in dairy-free dessert options that do not compromise on taste or texture.
Source: Streets Icecream
In the Plant Based Milk category, Boring Oat Barista retained its crown for another year, demonstrating the brand’s consistent quality and popularity, with Vitasoy Oat as the runner-up. Oat milk’s prominence in the dairy-free sector continues to rise, thanks to its creamy texture and environmental benefits.
Source: Boring Oat – Barista
Vutter Original triumphed in the Butter category, securing half of the total votes, a testament to its appeal and versatility. Its Garlic blend variant also took the runner-up spot, highlighting the brand’s dominance in the dairy-free butter market.
Source: Felizwholefoods
The Plant Based Desserts category saw a tie, with Alpro Chocolate 4 pack dessert and Alpro 250ml carton of custard sharing the top honors. Equal runners-up were Sara Lee Joy Blueberry Cheesecake and Sara Lee Joy Key Lime Cheesecake, indicating a strong competition in the desserts category.
Raglan Food Company dominated the Plant Based Yoghurts section, with their Vanilla Bean flavour winning and Raspberry flavour following closely as the runner-up. This win spotlights the brand’s commitment to flavour and quality in the increasingly competitive plant-based yogurt market.
Source: Raglan Food Co
Lastly, Angel Food Sour Cream clinched the Cream category, with Alpro Single Soy Cream and Little Island Cashew Cream as runners-up, showcasing the diversity and culinary potential of dairy-free cream alternatives.
Source: Angel Food
These awards not only celebrate the innovation within the NZ dairy-free sector but also serve as a guide for consumers looking to explore the richness of plant-based options.
For further details on the winners and the awards CLICK HERE
Beyond Meat, has announced a significant update to its flagship product, the Beyond Burger, introducing a new recipe filled with healthier ingredients and aiming to offer an improved nutritional profile. This marks its latest attempt to rejuvenate consumer interest and reverse declining sales figures.
The new formulation of the Beyond Burger swaps out canola and coconut oils for avocado oil, a move the company says will reduce the burger’s saturated fat content to just 2 grams per serving while still providing a substantial 21 grams of protein and only 230 calories.
Source: Beyond Meat
This change is part of Beyond Meat’s ongoing efforts to closely mimic the sensory experience of eating traditional meat while leveraging the nutritional benefits of plant-based ingredients.
Beyond Meat’s CEO, Ethan Brown, says the changes are significant. “Beyond IV represents a transformative step forward in delivering plant-based nutrition to the consumer in the form of meat”, says Ethan Brown. He further emphasised the meticulous selection of ingredients in the burger’s fourth iteration, from the monounsaturated fats in avocado oil to the protein and fiber sourced from peas, red lentils, faba beans, and brown rice.
Source: Beyond Meat
This latest version is the result of a “multi-year research effort” and is expected to hit US stores by the northern spring.
The ‘re-launch’ comes at a critical time for Beyond Meat. The company has experienced nearly a 30% drop in restaurant and retail sales in the third quarter over the past two years, with its stock value plummeting by more than 50% since the beginning of 2023. Despite these challenges, news of the revamped burger saw Beyond Meat’s stock rise by almost 4% on Wednesday.
The update aims to address consumer demands for healthier, more sustainable food options and could play a crucial role in revitalising Beyond Meat’s position in the competitive plant-based meat market.
