The most read articles, week of 23 September 2024

??EU Green Deal risks global emissions spike

New research warns that the EU Green Deal could cause a surge in global emissions unless plant-based diets are widely adopted. While aiming for carbon neutrality by 2050, the plan's current framework may shift agricultural emissions to non-EU regions, doubling global CO2 levels without dietary changes.

??NYC hospitals' plant-based meals a hit

Over 90% of patients at New York City Health + Hospitals are satisfied with the default plant-based meal program, introduced in 2021. The initiative has cut emissions by 36% and saved $318,000 in 2023, while promoting better health outcomes and reducing hospital readmissions.

??v2food & Lgem boost plant-based meat appeal

v2food and AlgaeHUB by Lgem have teamed up to enhance the visual appeal of plant-based meat using RepliHue, a red microalgae-derived colorant. This clean-label ingredient mimics the natural color change of meat during cooking, offering a more convincing alternative to synthetic additives.

??CAA urges clear metrics for cell-based foods

Cellular Agriculture Australia’s new report calls for clearer, evidence-backed impact claims from the cell-based food industry. It warns that vague or unverifiable claims could harm credibility, alienate consumers, and deter investors.

??Rebellyous boosts plant-based meat production capacity

Rebellyous Foods has partnered with RMS Foods to launch Mock 2, an automated production system capable of producing 2,500-5,000 lbs of plant-based meat per hour. This innovation aims to lower costs, improve efficiency, and compete directly with traditional meat.

??Pastrami, calamari, salami

BeanStalk Foods enters the European market with a broad range of plant-based meat products, including pastrami, calamari, and salami, and aims to offer a diverse range of high-quality, flavorful alternatives for both vegans and non-vegans, targeting Spain, the UK, and future expansion across Europe.

??74% of Americans open to blended meat

A new NECTAR report reveals 74% of US consumers are interested in blended meat products, which mix animal and plant-based proteins. Sustainability and health are key drivers, with 50/50 blends seen as most appealing.

??Raging Pig Co. secures funds to expand plant-based pork

Germany’s Raging Pig Co has completed a seed financing round to expand its plant-based pork offerings. The startup will use the funds to boost product development and market reach, with its signature Raging Bacon and bratwurst leading the charge to replace traditional pork products in Germany’s food service sector.

??Fermented lentil powder for egg-free baking

French company Ingood by Olga has launched LENGOOD, a fermented lentil powder for egg-free baking, replacing whole eggs in pastries and dough, providing functional and nutritional benefits while being 30% more economical and boasting an 80% lower carbon footprint.

??Global push to end factory farming at Climate Week

At Climate Week NYC, the Center for Biological Diversity and World Animal Protection revealed a white paper calling for a global phase-out of industrial animal farming. The roadmap outlines over 100 policy recommendations to shift toward a climate-resilient, equitable food system, addressing animal welfare, climate change, and worker exploitation.