The most read news, week commencing 25 November 2024
vegconomist - the vegan business magazine
vegconomist reports on the global vegan economy. Market reports, interviews, new products, startups and more.
??Unilever to prune $1Bn brands inc Vegetarian Butcher
In line with Unilever’s Growth Action Plan 2030, the multinational intends to offload smaller brands worth around ￡1 billion in annual sales. At an investor event last week, CEO Hein Schumacher said he planned to focus on Unilever’s international “power brands”, such as Hellmann’s mayonnaise, which reportedly make up 70% of its sales.
??The Vegan Society publishes official stance on cultivated meat
In a newly released research briefing, The Vegan Society discusses the intersections between veganism, ethics, and cultivated meat, highlighting the current limitations in alignment with vegan principles and ethical considerations.
??Shicken launches at Albert Heijn
UK brand Shicken expands its range of prepared meals at the Netherlands’ largest grocery retailer, Albert Heijn. Tikka Masala, Butter Curry, and Korma Curry will be available in the frozen section at Albert Heijn stores across the country.
?? Plant-based is as nutritious or more nutritious than animal foods
Plant-based meat alternatives have a better overall nutritional profile than conventional meat, while milk alternatives have similar nutritional properties to cow’s milk, finds ProVeg survey from 11 countries.
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??All G brings animal-free lactoferrin to China for 1st time
Australia's All G claims to be the country’s first company globally to reach this significant milestone for a recombinant bovine lactoferrin protein.
??Mexico City & Ho Chi Minh arrive on HappyCow's most vegan list
Notably, while most cities on the list witnessed modest growth in fully vegan listings in 2024, Ho Chi Minh City in Vietnam saw a dramatic rise throughout the year.
??Armored Fresh says 70% of customers are non vegan
CEO Rudy Yoo stated, “These numbers are more than just data points; they’re a testament to Armored Fresh’s dedication and quality. We take immense pride in offering sandwiches that are not only reasonably priced but also so delicious that most people don’t even realize they’re zero dairy.”
??Q&A with dsm-firmenich
"We anticipate a shift away from merely replicating animal-based products to creating entirely new and exciting categories that stand on their own merits. For example, rather than mimicking meat, fish or dairy, the focus will move toward developing dishes that offer exciting flavors and celebrate the unique textures and attributes of plant-based ingredients."
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