Atomo Coffee Expands Upcycled, Beanless Coffee Availability Through Bluestone Lane Partnership
Vegconomist Magazine » Food & Beverage
by kandiceskdfhdskjh
1d ago
© Atomo Coffee Seattle-based Atomo Coffee, which produces a beanless coffee alternative, has partnered with specialty coffee chain Bluestone Lane to distribute its espresso across all 58 of the chain’s locations in the United States. This new development marks a significant market expansion for Atomo, whose products were previously available exclusively at Gumption Coffee near Times Square in New York City. “We’re not trying to replace coffee. We see an opportunity to build something together” Atomo’s beanless coffee utilizes upcycled ingredients such as date pits, chicory root, and grap ..read more
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Vegan Fried Egg for HoReCa NOT EGG Debuts at Internorga Fair
Vegconomist Magazine » Food & Beverage
by Emma Clarkson
1d ago
NOT EGG © Vonher GmbH The vegan fried egg alternative “NOT EGG” was also at the centre of Vonher GmbH’s presence at the Internorga trade fair in Hamburg. With NOT EGG, Vonher GmbH is launching an innovative egg alternative for restaurants and hotels. Unlike powdered products, NOT EGG offers a ready-moulded, deep-frozen plant-based fried egg option that can be prepared in just 3 minutes. The composition of NOT EGG is a careful selection of natural ingredients based on a blend of soya protein isolate, mung bean seeds, pumpkin, carrot, cassava flour and ginger. According to Vonher, this unique ..read more
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Veganz Supplies its ‘Mililk’ Printed Oat Milk Discs to Rewe
Vegconomist Magazine » Food & Beverage
by Emma Clarkson
2d ago
© Veganz Veganz Group AG is now producing its latest food innovation Mililk, a patented milk alternative from the 2D printer, in-house for the Rewe Group. Under the Food For Future and Rewe Bio brands, the Bio Mililk Barista is available nationally in more than 3,700 Rewe stores and in all 2,000 Penny Stores. Delivery has already begun. Veganz Group AG is thus continuing its strategic expansion into a manufacturing company for vegan innovations. Mililk alternative Last July, Veganz announced the start of production of its new plant-based milk alternative “Mililk” at its new production site i ..read more
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Lindt Launches Vegan Truffle Balls in the USA
Vegconomist Magazine » Food & Beverage
by Emma Clarkson
2d ago
© Lindt Lindt LINDOR has launched a plant-based version of its popular Truffle Balls on the US market. The new vegan product range includes the flavors Non-Dairy OatMilk and Dark Chocolate OatMilk. The truffle balls complement the Lindt CLASSIC RECIPE oat milk bars launched in 2022 and expand the company’s vegan range. They are intended to offer a chocolate alternative for all consumers, not just those who avoid dairy products. “We wanted to create dairy-free truffles for all chocolate lovers, including those who avoid dairy products, are lactose intolerant or simply follow a more plant-base ..read more
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Become a Next Gen Flavorist and Help “Drive Consumer Enjoyment of Plant-Based Foods” at this Flavor School
Vegconomist Magazine » Food & Beverage
by Emma Clarkson
2d ago
Image courtesy of dsm-firmenich dsm-firmenich, a Swiss-Dutch company and a leading innovator in nutrition, health, and beauty, with operations in almost 60 countries and revenues of more than €12 billion, has opened the application process for its flavorist school’s class of 2025. This world-class training school is set to lead the next era of flavor innovation and has a special focus on plant-based foods. The school is led by Veronique le Gouellec, Global Director Creation, with Patrick Salord, Vice President Global Creation at dsm-firmenich and Dean of the flavorist school. Speaking to veg ..read more
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THEMEat: Vegan Heme From Vegetable Waste to “Beef” the Flavor of Plant-Based Meat
Vegconomist Magazine » Food & Beverage
by Carlota Ellenberg
2d ago
© tHEMEat While many manufacturers use precision fermentation-derived proteins or processed food additives to enhance the flavor of plant-based alternatives, the Singaporean company tHEMEat offers an innovative option: extracting the flavors locked within vegetables to “beef” their taste. Co-founded by Max Tham and joined by a team from the National University of Singapore, tHEMEat upcycles vegetable waste into a vegan version of the heme protein. Naturally occurring in animal flesh, heme is an iron-containing molecule that plays an essential role in creating the rich flavor of meat, a ..read more
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“We’ve Cracked It”: Sinless Food Offers Vegan Fried, Poached and Hard-Boiled Eggs
Vegconomist Magazine » Food & Beverage
by Bethany Chester
2d ago
© Sinless Food Sinless Food is a new business based in the North of England that produces innovative handmade alternatives to eggs. The company’s range includes: Vegan Fried Eggs — A frozen ready-to-cook mix in six individual pots, which produces a plant-based alternative to fried eggs when cooked. Vegan Poached Eggs — Another frozen ready-to-cook mix, available in packs of six sachets. The mix can be placed in boiling water to make a poached egg alternative. Vegan Hard Boiled Eggs — Four individually wrapped ready-to-eat vegan boiled eggs. Vegan Egg Roll — A ready-to-eat boiled egg-style p ..read more
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Better Balance Launches Plant-Based Whole Cut ‘Better-Nera’ in Spain with Chunk Foods
Vegconomist Magazine » Food & Beverage
by Emma Clarkson
3d ago
© Sigma Following the announcement this January that the company was to develop co-branded plant-based whole cuts for the Latin American market in collaboration with Chunk Foods, Better Balance now presents the 100% plant-based “Better-nera” cut for the Spanish market. Also co-developed with vegan steak specialist Chunk Foods, using a patented solid-state fermentation technology, this innovative cut of plant meat is a pioneer in its category in Spain, says Better Balance, a subsidiary of the Sigma group. “With the 100% plant-based Better-nera, we are witnessing the impact of a cutting-edge ..read more
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Integra Foods Breaks New Ground with Faba Bean Protein Facility in South Australia
Vegconomist Magazine » Food & Beverage
by Carlota Ellenberg
3d ago
© Integra Foods Integra Foods, the new ingredients division of Australian Grain Export (AGE), has opened a faba bean protein facility in Dublin, South Australia. The facility, part of AGE’s $20 million vertically integrated value-adding precinct in South Australia’s Mid-North region, leverages sustainable and energy-efficient protein separation techniques. The new plant, described as a state-of-the-art facility, is set to produce 15,000 metric tons of “all-natural” and sustainable concentrates annually for innovative faba bean-based products. Mr. Tim Martin, managing director of Integra Food ..read more
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EU Meat Producers Driving Plant-Based Market Growth in Europe, Part 2
Vegconomist Magazine » Food & Beverage
by Emma Clarkson
3d ago
Vegan Pulled Pork © M Food Group After looking closely at meat producers in the Americas starting plant-based projects last year, this series now looks at the meat producers in Europe that have entered the plant-based market. As vegans, some consumers may prefer not to fund companies that are in the business of killing animals. However, it would be remiss not to acknowledge that large producers have the ability to mass-produce at scale and bring plant-based products into the mainstream, thus helping to lower prices. This will be the second of our three-part series, following the first instal ..read more
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