The most read articles, week beginning 17 June 2024
vegconomist - the vegan business magazine
vegconomist reports on the global vegan economy. Market reports, interviews, new products, startups and more.
?? Mycoprotein facility on pause
Mycorena will now focus on a long-term circular upcycling production model working with industry side-streams to build a co-location production model for the upcoming mycoprotein production.
??THIS is a ￡20M equity round
THIS states it will use the capital to launch “new product ranges to cater to evolving consumer health preferences, while continuing to boost profitability on its core products.”
??Oatly UK's XL carton
“We took inspiration from our normal-sized US packs and made an extra-large pack for all true baristas, pretend-baristas, and other coffee lovers who like their rich, creamy, and micro-foamable oats in abundance,” says Oatly
?? Will the new healthy Beyond Sausage stop the tirade?
The new formula features a 66% reduced saturated fat content compared to the previous version of Beyond Sausage, is certified as part of the American Diabetes Association’s Better Choices for Life program, and comes with a collection of heart-healthy recipes certified by the American Heart Association’s Heart-Check program.
But! The vegan sausage trend may have peaked! And, vegan fake meats are linked to increase in heart deaths! Aren’t they?
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??$24.5M for plant-based in Canada
The $24.5 million project seeks to enhance Canadian companies’ competitiveness by developing new ingredients and food products, improving process efficiencies, and exploring new market opportunities for co-products.
??Clextral's new tech for realistic plant-based meat and fish whole cuts
Galaxy Texturation Technology delivers unmatched product performance by combining two processes: shear cell fibrillation and continuous extrusion. As explained by the company, by combining both, the protein material undergoes shearing and then cooling, obtaining fibrous structures that emulate the texture of real meat or fish.
??World’s largest producer of Spanish omelets partners with The Every Company.
alacios will use the EVERY Egg — said to be the world’s first liquid egg product made using precision fermentation — in its flagship Spanish omelets. The egg alternative will also be incorporated into the research and development of new products.
??Tender raises $11M
Tender Food says it aims to “become the manufacturing platform for the industry, replacing traditional extrusion and ultimately animal agriculture” with its patented technology that spins plant protein fibers like cotton candy to create whole cuts of meat such as pulled pork, chicken breast, and steak.