The biggest stories in plant- and cell-based business, week commencing 18 Nov 2024
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vegconomist reports on the global vegan economy. Market reports, interviews, new products, startups and more.
??Beyond Meat + Wendy's Georgia = Wendy's Plant Burger
Beyond Meat launched the Wendy’s Plant Burger in all 19 Wendy’s locations across the country of Georgia, as Europe continues as the company's stronghold.
??Demand for plant-based ingredients on the rise
Demand is beginning to increase after a previously “lackluster year” according to a new report that states there is an 18-37% year-over-year growth in plant-based purchases and a shift from animal products “across all categories” by new buyers.
??Vow's foie gras is 1st cultivated meat in HK
Derived from Japanese quail cells, Forged Gras is now available in Hong Kong, marking the first commercial sale of cultivated meat in the region. The launch solidifies Vow’s status as the first company to sell multiple cultivated meat products across multiple markets, following the debut of its Forged Parfait in Singapore earlier this year.
??NotCo is NotSquare
The launch is part of the consolidation of NotCo’s 2.0 phase, which will see the company invest over $30 million in the growth of the snack category over the next three years.
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??$30M for Plantible's duckweed ingredient
Founder and CEO Tony Martens Fekini commented, “This funding will enable us to significantly expand our manufacturing capabilities and meet the rapidly growing demand for our Rubi Protein. At Plantible, we are not simply competing with other proteins; we are setting a new standard for the industry by providing a product that offers superior functional and nutritional properties.”
??Impossible's heme deemed safe by EFSA
While the Impossible Sausage is available in some regions, the burger has been prevented from sale in Europe due to question marks over the safety of its soy heme ingredient. Til now.
??Clean-label is key in Europe, says Ingredion study
“Our latest ATLAS research confirms that clean label continues to be a major purchase driver, with up to 55% of European consumers willing to pay more for products with natural claims,” said Charlotte Commarmond,?vice president of global marketing at Ingredion.
??Bel Group's project for fermented and aged plant-based cheese
The €9 million Cocagne Project will focus on developing minimally processed, nutritious, and environmentally friendly plant-based products that deliver on taste. Through the use of advanced fermentation and aging processes, Bel hopes to significantly improve the taste and texture of existing plant-based cheeses, meeting consumer demand for healthier and tastier products.