Revolution’s Post

Unlocking the Secrets of Plant-Based Beef! After countless trials and relentless dedication, our team at BVeg has achieved a significant milestone: the successful development and completion of line trials for our groundbreaking plant-based Beef Patty. This achievement marks a pivotal moment in our journey towards providing innovative, sustainable food solutions that meet the evolving needs of consumers and the planet. For months, our team has been tirelessly working behind the scenes, experimenting with various formulations and refining our processes to create a plant-based patty that rivals its meat counterpart in taste, texture, and overall dining experience. Through perseverance and ingenuity, we've cracked the code on plant-based beef, delivering a product that exceeds expectations and sets a new standard for excellence in the industry. But our patty is more than just a meat alternative—it's a testament to the power of innovation to create positive change. Crafted with the goodness of Pea Protein and featuring minimal ingredients, our plant-based Beef Patty not only satisfies cravings but also aligns with consumers' growing desire for sustainable and ethically sourced food options. As we celebrate this milestone, we invite you to join us on our journey to redefine the future of food. Together, let's embrace innovation, embrace sustainability, and embrace deliciousness—all in one mouthwatering bite. Here's to a brighter, tastier tomorrow! Pooja Pandore RIYA SRIVASTAVA FT Jagriti Bhasin Divya Taluka Akanksha Ghai Prateek Ghai Srishti Tanwar Tarun Gupta Neha Agarwal Purnachand Upadrashta Shailly J. #bveg #bvegfoods #plantbased #plantbasedprotein #peaprotein #soyprotein #beefpatty #frozensnacks #range #protein #meatalternative #sustainability #alternativeprotein #flavors #ingredients #production #dimsum #patty #internationalmarketing #foodinnovation #technology #vegetarian #uk #usa #europe #netherlands #proteinbased #vegan #veganism

Have you ever found yourself in a cozy restaurant, eyeing your favorite dish, and suddenly pondered, "I wonder where these ingredients came from? Who nurtured them? Who raised them? Who devoted their time and energy to them? And how did they journey all the way here?" If your answer is 'never,' don't fret! You're in great company. Rarely do we invest the mental energy to contemplate the origins of our food. We're often so engrossed in satisfying our cravings or indulging in our favorite dish that we overlook the impact of consuming avocados, salmon, mushroom risotto, or eggplant parmesan all year round. But why should we care? Well, unless you were fortunate enough to be taught about this from an early age, it's likely you've never given it a second thought.  Our school systems seldom educate us about it, and the fast-food chains on every corner are hardly forthcoming with this information.  Plus, there are no federal regulations compelling producers or supply chains to disclose such details. Yet, here at NextGen Purpose, we firmly believe that understanding where your food comes from should be a common practice.  It's not something we should shy away from, whether due to a lack of information or fear of the answers we might find. To us, eating is a fundamental human right, and everyone should be privy to the journey their food has taken. We should know how it was grown, harvested, raised, and processed. This chain of custody needs to be shorter and more transparent. Doing so could help us combat the staggering 1.3 billion metric tons of annual food waste and fight back against climate change. We're producing food on a massive scale, and quite frankly, it's unnecessary. If we could focus more on local production and farmers, we'd shorten this chain significantly.  Profits would return to the farmers' pockets instead of being sliced by middlemen. We'd contribute to local biodiversity and confront numerous health issues by returning to real, minimally processed, farm-to-fork food. Just like the good old days. We should reconnect with our roots and start asking more questions like, "Where does this steak come from?" What do you think? Let's start this conversation together! -------------- Hi, I’m Justine Reichman, your friendly neighborhood, Founder & CEO of NextGen Purpose and Host of the Essential Ingredients Podcast  Our mission is to boost driven, forward-thinking folks & and initiatives in the regenerative food scene. Follow along for more. #FoodInnovation #RegenerativeFood #SustainableEats

This Week in Food: Chicken meat from feathers, 100+ technologies investors are looking to fund next, 12.4% YoY decline for FoodTech VC 🏭 Hoxton Farms has opened a pilot facility in London for its cultivated fat, which will have a capacity of up to ten tons per year. 🇮🇳 HealthifyMe unveiled an AI-powered image recognition feature for Indian food, which can accurately identify food from images for calorie intake logging, something which has historically been difficult for Indian food as there are so many different cuisines. 🧫 The Cultivated B, a subsidiary of Germany’s second-largest animal-based sausage manufacturer InFamily Foods Holding, has entered the pre-submission phase of regulatory approval for the sale of hybrid cultivated meat products in Europe. 🛒 meati™ opened a direct-to-consumer online storefront, The Meati Marketplace, to offer product deliveries and subscriptions for its customers. 🍗 THIS™ unveiled its latest product, THIS™ Isn’t Roast Chicken & Stuffing, a limited-edition plant-based chicken crown with stuffing in the middle and a sage and garlic melt topping, designed for the upcoming holiday season. 🧀 GOOD PLANeT Foods debuted olive oil cheese to tap into what it’s calling an “underdeveloped plant-based cheese market”. 👋 Meatless Farm is “back for good” following its acquisition by VFC® earlier this year, and has relaunched into UK supermarkets with a national comeback campaign and a new filled pasta product. 🎄 Holidays are coming: MALK Organics debuted its clean-label Holiday Nog (eggnog equivalent), made with just five plant-based ingredients. Get the latest foodtech headlines straight to your inbox. Signup for our newsletter: https://lnkd.in/dffxhFKT #FoodHack #foodtech #foodindustry #altprotein #sustainability #climateaction #futurefood

Well, 2023 was a bit crap wasn't it ?!? The plant based market was certainly ruffled up, but despite the casualties and the negativity from the meat and dairy industry we fight another year. Here's a summary of some of the Plant Based launches in January to kick off 2024. Taste & Texture ..........It's what matters! #plantbased #innovationinfood #plantprotein #npd #disruption

🔥📰 Hot off the press! 📰🔥 Hoxton Farms is in The Washington Post's latest piece on climate solutions. At Hoxton Farms we make real animal fat - without the animals - to produce delicious meat alternatives at an affordable price. 🥓🥩 Today, #plantbased meat is expensive and doesn't taste good enough to convince #flexitarians or meat-eaters to make the switch. That's why we need delicious products that look, cook and taste like the real thing. 🍔 Fat is the missing ingredient that delivers the flavour and experience consumers crave. Combining our cultivated fat with plant-based protein, we make indulgent hybrid #meatalternatives that can help everybody live more sustainably without compromising on taste. 🌍 Thanks to Charlotte Lytton and Shannon Osaka for the fat-tastic feature! 👏 🔗 Read what our co-founders, Ed, Max and our chef Josh had to say about how we're changing the plant-based meat industry here: https://lnkd.in/enprXnfn #washingtonpost #climate #climatetech #sustainability #altfoods #foodtech

There's no denying it: plant-based foods are taking the world by storm, and consumers are embracing the shift towards more sustainable and compassionate choices. 🌱 Exciting news from Aviko Rixona B.V. as a leading producer of dried potato products, they have taken innovation to a whole new level. 🥔 Introducing Potato Cheezz, the groundbreaking plant-based alternative to cheese made from potatoes! 🧀 With the rise of plant-based food, Aviko Rixona saw an opportunity to unlock even more value from this humble vegetable. By harnessing the versatility and goodness of potatoes, they've created a deliciously cheesy product that's not only great for the taste buds but also for the planet. 🌍 That potatoes are very versatile isn't news. Veg of Lund AB's launched DUG a plant milk based on potatoes back in 2021. 🥛 #plantcheese #cheezz #potatobased #potato #vegan

Tender Food Inc. Secures $11M Series A Funding to Revolutionize Plant-Based Meat Learn more & get our take 👇 https://lnkd.in/dPwQMSiu "Consumers are largely disappointed with plant-based meat products in the market—they’re too expensive, they don’t taste good, and are mostly limited to burgers and sausages with long, unrecognizable ingredient lists. We need new technologies to address these challenges and drive meaningful adoption in this category, which is crucial for decarbonizing our food system. Our technology allows us to create healthy products that taste great, have the structure and feel of animal meat and are much cheaper to produce.” — Christophe Chantre, Co-founder and CEO at Tender Food Inc "We're a popular vegetarian chain, so, as you can imagine, we try a lot of new plant-based products. Tender's stood out from the start—it's innovative, it's tasty, it's a great addition to our grain bowls and salads. And most importantly, we're hearing lots of positive feedback from our customers—90% of whom are meat-eaters!” — Christopher Anderson, Senior Vice President at Clover Food Lab #funding #plantbased #SoANews

Here's YOUR weekly dose of gooood news from the plant-based space 😁👇 🧀 Budget supermarket chain Aldi UK has launched its largest ever selection of plant-based cheeses, including a dairy-free camembert, feta and parmesan. Having also expanded its 'Plant Menu' range this month, the retailer predicts a 40% increase in sales of its vegan range compared to last year. 🥩 Israel becomes the third country (after Singapore and the US) to approve the sale of cultivated meat in a bid to tackle food insecurity. Israeli brand Aleph Farms aims to 'enhance sustainability, food security and animal welfare' with its steak grown from non-modified cells of a premium Black Angus cow! 🥛 Chilean food-tech company NotCo wins legal battle against national dairy union. “We’re officially NotGuilty,” says CEO and founder Matias Muchnick, as the court approves the use of the world 'milk' and agrees that consumers understand that NotMilk is not dairy milk. No sh*t! 😂👋 🍨 The global vegan dessert market is expected to almost double in value by 2030, increasing to $6.2Bn. The report by USD Analytics states that growing awareness of the correlation between diet and well-being will drive demand for plant-based dessert alternatives that offer reduced sugar content, healthier fats, and nutrient-dense ingredients. What have I missed, folks?! 🤷♂️👇 #plantbased #vegan #sustainablefood

At the start of May, cellular agriculture egg company The EVERY Company announced a partnership with multinational CPG giant Unilever through its plant-based meat brand, The Vegetarian Butcher. According to the announcement, The Vegetarian Butcher plans to incorporate The Every Company’s Every EggWhite, a cell-cultured egg white product made via precision fermentation, into its plant-based meat alternative products. By using Every EggWhite, The Vegetarian Butcher aims to improve the taste and texture of its plant-based meat products while replacing alternative binders like methylcellulose with The Every Company’s product as a clean-label ingredient. Interestingly, while there is no timeline for launching the product, The Every Company shared that the primary market the companies are looking to target is the UK, where The Vegetarian Butcher has a strong presence. To do so, The Every Company shared that it previously submitted regulatory dossiers under the Novel Foods process in the UK and the European Union. At the same time, the companies are also exploring near-term launch opportunities in other regions. Following partnerships with Grupo Nutresa and Alpha Foods in 2023, The Every Company’s latest collaborations highlight the functional role its egg protein products can play in enhancing plant-based meat products. Interestingly, compared to The Vegetarian Butcher’s goal of improving the clean label qualities, The Every Company shared Nutresa’s goal was to establish a price-stable and consistent source of egg white during market volatility due to egg shortages caused by avian flu. The partnership announcement also marks Unilever’s second partnership with a precision fermentation dairy company after Perfect Day’s collaboration with its ice cream brand Breyers. #cellag #precisionfermentation #futureoffood

Mushrooms is one of the most popular healthy ingredients, as well as flavor. This article sheds different light in hybrid meat innovation. #productdevelopment #mushrooms #foodasmedicine