Haofood

?? We're super proud to see that 22 ProVeg Incubator alumni and portfolio companies featured in the latest Food Tech 500 ranking! Here they all are, featured in order of the ranking they achieved in this prestigious annual industry publication, which showcases an incredible 1,420+ applicants from over 70+ countries, who represent the intersection of food innovation, cutting-edge technology, and sustainable vision. Huge congratulations to you all ??! Better Nature (64), Cellva Ingredients (135), Kern Tec (175), POSEIDONA (201), Haofood (239), Happy Ocean Foods (289), ClearMeat? (294), Cultivated Biosciences (32), ProMeat (359), Biofect Innovations (374), Pink Albatross - by Rethink Foods Co (388), AlProtein (395), Allium Bio (405), Fotortec (409), Hooked Foods (410), Libre Foods (414), Jooules (433), CELLULAR AGRICULTURE LTD (452), Yeap (459), Fattastic Technologies (463), Fabumin (476), Bifidice (481). ?? Download the complete ranking - link in the comments #ForwardFooding #FoodTech500 #agrifoodtech #foodsystems #proveg

Thanks heap for such a fantastic work Michelle Bruce, Gillian Rae and Braehead Foods Ltd!

Thank you Braehead Foods Ltd and Gillian Rae. Absolutely fantastic ????

?? Haofood x Ocean King Ltd: Crabless Made Easy! ?? Crab is undeniably delicious, with its natural sweetness, savoury umami flavours, and tender, flaky texture. When cooked, it releases rich aromas and buttery briny notes that make it a real treat. But sadly, not everyone can enjoy this seafood favourite. Seafood allergies can catch people off guard—sometimes appearing out of the blue, even in those who’ve enjoyed fish or shellfish in the past without any issues. It’s one of the most common food allergies among adults and children alike, often becoming a lifelong condition. For many, it means having to steer clear of dishes they once loved. For over 25 years, Ocean King has been a trusted name in supplying seafood and Asian products to restaurants across the UK. They’ve seen first-hand the challenges faced by chefs and diners when it comes to accommodating seafood allergies. That’s why we’re thrilled to partner with Ocean King to introduce our Crabless with Carrot and Mushroom Gyoza and Bao Buns! These plant-based options deliver the familiar taste and texture of crab, but without the allergens—making them a versatile and inclusive addition to any menu. They’re also incredibly versatile and easy to use—whether served simply steamed or pan-fried, or as part of something more creative. For example, they’re perfect as a salad topping, like in our baked leek and courgette salad with Crabless Gyoza, drizzled with a lovely dressing of olive oil, Zhejiang vinegar, coconut aminos, maple syrup, and a sprinkle of pepper. Now chefs and restaurateurs can offer these to diners who might have missed out, giving more people the chance to enjoy the flavours of seafood-inspired dishes. ?? Available now through Ocean King—give it a try today! ??

Ever wondered how to turn our Crabless Gyoza with Carrot and Mushroom into something truly special? Here’s one of our favourite ways to enjoy it, inspired by Batagor—a beloved street food classic from Indonesia, as cherished by our Founder Astrid Prajogo. This plant-based twist is warm, hearty, and perfect for the festive season, Veganuary, or whenever you’re craving a comforting meal. What You’ll Need For the Gyoza: 6 pcs Crabless Gyoza with Carrot and Mushroom Oil for frying For the Veggies and Tofu: 2 small potatoes, boiled and diced 200g Brussels sprouts, halved and boiled 200g firm tofu, cubed 2 tbsp olive oil Salt and pepper, to taste For the Sauce: 4 tbsp tahini 1 tbsp white miso 3 cloves garlic, minced 2 red chilies, finely chopped 2 tbsp maple syrup 2 tbsp dark soy sauce 75ml water 75ml coconut milk Juice of 1/2 lemon Pinch of salt How to Make It 1. Fry the Gyoza Heat oil to 180°C and fry the gyoza until golden and crispy. 2. Make the Sauce Sauté garlic and chilies in oil. Add tahini, miso, maple syrup, soy sauce, and water. Stir in coconut milk, simmer for 2-3 minutes, and finish with lemon juice and salt. 3. Roast the Veggies and Tofu Steam potatoes, Brussels sprouts, and tofu for 11 minutes, toss in olive oil, salt, and pepper, and roast at 180°C until golden. 4. Assemble Serve the crispy gyoza with roasted veggies and tofu, drizzled with the creamy sauce or served on the side for dipping. Packed with 48g of protein and 20.2g of fibre per batch, this dish is as nourishing as it is yummy. Let us know if you give it a try—or if you’d like samples to get started! #PlantBased #Gyoza #Dumplings #Chef #Veganuary We apologise for the unpolished picture—this is a personal shot straight from her kitchen, bringing you a glimpse of the dish as they enjoy it at home.

?? Celebrating Veganuary, and the Rich Traditions of Asian Cuisine ?? This Veganuary, as we embrace plant-based living, we also honour the traditions that inspire us—especially the rich culinary heritage of Asia. With the Lunar New Year just around the corner, it’s the perfect time to celebrate flavours, culture, and sustainability on your plate. At Haofood, our ingredients bring together the best of innovation and tradition. Every bite is a homage to the vibrant, plant-powered dishes rooted in Asian culture, reimagined for today’s conscious eater. The Magic of Ingredients Here’s what goes into making our creations so special: ?? The Extruded Protein Blend: Inspired by balance and harmony, we combine: Soy Protein: Known for its high-quality amino acids, soy provides the nutritional base your body needs. Sunflower Protein: A smooth, sustainable option that adds lightness to every bite. Wheat Protein: Responsible for that satisfying, meaty texture in dishes like dumplings and bao ?? The Flavour Magic: Nature is our inspiration, and these humble ingredients create the vibrant taste in our dishes: Mushrooms: Bringing rich umami depth. Carrots: Adding a touch of natural sweetness. Corn: For creamy, subtle richness. Peas: Fresh, earthy, and vibrant. This thoughtful combination creates food that doesn’t just mimic—it celebrates the versatility of plants. This upcoming Veganuary, let’s celebrate the ingredients that nourish us and the planet. Thank you for being part of the Haofood journey—together, we’re creating a better way to eat. #plantbasedfood #dumplings #Veganuary #plantbasedmeat #alternativeprotein #AsianFood

?? A Dive in Bali Sparked an Idea ?? Growing up in Indonesia, surrounded by sunshine and endless food, climate change felt like someone else’s problem. But 15 years ago, everything changed. During a dive in Bali, our Founder saw the corals fading—losing their colour, their life. That hit hard. If something as simple as a small temperature shift could do that, what’s next for our food systems? That’s why we started Haofood. Our goal? Make plant-based food that doesn’t compromise on flavour, inspired by the Asian dishes we love, and better for the planet. ???? With Veganuary coming up, plus Lunar New Year right around the corner, now’s the perfect time to bring fresh, plant-based flavours to your menu. We’ve crafted ready-to-cook dumplings that are easy for busy chefs and kitchens—because we get it, time’s tight. If you’re curious to try our dumplings, we’d love to send over some samples. Let’s make this January something special (and sustainable). Drop us a message—we’re all ears! ?? #PlantBasedFood #AsianFood #Dumplings #PlantBasedDumplings #FoodInnovation Astrid Prajogo Craig Stevenson FIH

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We are absolutely delighted to be a part of this year’s Universal Cookery & Food Festival! ????? As Asian cuisine continues to grow in popularity and the demand for plant-based options rises across the UK, we recognise one of the challenges that Chefs often encounter which is finding convenient, high-quality products that meet these needs. At Haofood, we’re proud to offer a range of innovative, plant-based products inspired by Asian culinary traditions—starting with our delicious plant-based dumplings. ??? Convenient, tasty and fast, our variety of plant-based dumplings are an ideal solution for critical moments in the kitchen. Come visit us at the festival and have a taste of our modern Asian plant-based dumplings. See you soon! . ???? #PlantBasedFood #AsianFood #FoodInnovation #GlobalFoods #InternationalFoods #Innovation Astrid Prajogo

?? The Future of Food: Sustainable Choices with Low Carbon Ratings ?? Why Carbon Rating A Matters According to the United Nations, the food sector plays a major role in global greenhouse gas emissions, responsible for one-third of the total emissions. Cutting carbon emissions in food production can be vital for reducing overall greenhouse gas levels. According to Foodsteps, foods with a carbon intensity of 1.85 kg CO?e/kg or lower are defined as ‘Very Low’ carbon. This benchmark helps identify products with minimal environmental impact and supports ambitious climate targets (Source: Foodsteps). Our commitment to sustainability is reflected in the low carbon emissions associated with producing our range of plant-based dumplings. ?? Crabless With Carrot and Mushroom Bao: enjoy great flavors with less carbon emissions Total Emissions: 1,624.8 g? Emissions Per Serving: 1,627.4 g CO?e Carbon Intensity: 1.63 kg CO?e/kg ?? Meatless Char Siu Bao: A flavorful, eco-friendly choice with a relatively low carbon footprint compared to traditional meat products. Total Emissions: 1,461.2 g CO?e Emissions Per Serving: 1,461.2 g CO?e Carbon Intensity: 1.46 kg CO?e/kg ?? Mushroom and Vegetable Gyoza: A versatile, eco-friendly option that aligns with your sustainability goals. Total Emissions: 1,249.8 g CO?e Emissions Per Serving: 1,249.2 g CO?e Carbon Intensity: 1.25 kg CO?e/kg ?? Meatless Corn and Pea Gyoza: A favorite staple, with a lower carbon footprint compared to conventional meat products. Total Emissions: 1,513.1 g CO?e Emissions Per Serving: 1,514.6 g CO?e Carbon Intensity: 1.51 kg CO?e/kg ?? Crabless and Mushroom Gyoza: A low-carbon option delicious dining. Total Emissions: 1,244.8 g CO?e Emissions Per Serving: 1,708.7 g CO?e Carbon Intensity: 1.71 kg CO?e/kg ?? Join Us in Making a Difference: Discover our range of low-carbon, Asian inspired plant-based products that combine great taste with sustainability. Make the switch today and support a greener planet! ?? #PlantBased #Efficiency #SustainableCooking #Dumplings #FoodInnovation #QuickMeals #FoodInnovation #PlantBased #CulinaryArts #FoodService #Halftime #PlantBasedInnovation #FoodDistribution #ChefLife #SustainableEating #HealthyEating #Gyoza #AsianFood #AsianCuisine #ModernAsian #Dumplings #NewFoods #ModernFood #CarbonRating #CarbonRatingA #LowCarbon #Trending Astrid Prajogo