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Author: Benjamin Davis

The Evolution of Plant-Based Meat: A Modern Take on Centuries-Old Traditions 

Written by Benjamin Davis on . Posted in Manufacturing, Products.

The plant-based meat industry is often framed as a modern invention, but as T.K. Pillan, founder of Veggie Grill and Senior Advisor to Beyond Meat, recently pointed out on LinkedIn, meat made from plants is nothing new. Cultures around the world have been creating high-protein, satisfying plant foods for centuries—and today’s leading plant-based meat companies are simply modernizing and perfecting these techniques.

By looking at the historical roots of plant-based proteins and how they’ve evolved into the products of today, we can better understand where plant-based meat fits in the broader food landscape—and why it’s here to stay.

 

Plant-Based Meat’s Deep Culinary Roots

Many of today’s plant-based meat products share core principles with time-honored foods that have been staples in Asian cuisines for centuries. Tofu, Tempeh and Seitan have all been around for hundreds to thousands of years, originating in China and Indonesia.

These high-protein, plant-based foods have been used for generations to provide satiety, nutrition, and versatility in cooking—long before the rise of modern plant-based meat brands like Beyond Meat and Impossible Foods.

“When we started Veggie Grill in 2006, we made our own tempeh and seitan in-house. Today, plant-based meat companies are modernizing and perfecting these techniques.” – T.K. Pillan

 

How Today’s Plant-Based Meat Mirrors Traditional Techniques

Modern plant-based meats, like the latest Beyond Burger IV, may seem far removed from traditional plant proteins, but the underlying process is quite similar to how foods like tofu, tempeh and seitan are made.

Beyond Meat uses protein extraction, a process involving the milling of pulses into a flour. Protein is then separated from the starch creating a concentrated protein source. An extrusion process utilizes heat and pressure to transform the texture of the protein. Oils, starches and other natural flavors are then added to enhance the flavor of the finished product.

In Beyond Meat, beets are used to add a red juiciness, honoring the experience of a eating a traditional piece of red meat.

“The result? A high-protein, cholesterol-free, and more sustainable alternative to beef—one that delivers a satisfying, meat-like experience while reducing saturated fat and eliminating added hormones or antibiotics.

If you love the high-protein satisfaction of meat, we now live in an age where you can get it from plants. I think that’s pretty cool.” – T.K. Pillan

 

The Bigger Picture: Consumer Perception & Industry Challenges

Despite these advancements, misconceptions persist—many fueled by meat industry-backed smear campaigns aimed at casting doubt on plant-based meats. Pillan notes that while some consumers embrace whole food plant proteins like beans and lentils, others still want the taste, texture, and satisfaction of meat—but from plants.

This is where modern plant-based meats fit into the equation—they provide a familiar sensory experience while removing many of the concerns associated with traditional animal agriculture.

The plant-based meat industry is not about reinventing the wheel—it’s about honoring traditional plant-based foods and using modern techniques to create options for today’s consumers. Whether it’s classic tofu or a state-of-the-art plant-based burger, meat from plants is here to stay.

With growing consumer demand, ongoing product improvements, and deeper understanding of what’s possible with plants, we’re witnessing the natural evolution of plant-based proteins—from ancient traditions to the future of food.

“Meat from plants? It’s not a mystery. It’s just the next chapter in a long, rich history of plant-powered eating.”

Balanced Proteins: The Hybrid Approach to a More Sustainable Food System 

Written by Benjamin Davis on . Posted in Ingredients, Manufacturing, Products, Technology, Trends.

The plant-based food industry has long been focused on offering alternatives to meat, but a new category is emerging that aims to blend the best of both worlds. Balanced Proteins, a term used to describe products that combine traditional meat with plant-based ingredients, are gaining traction as a bridge solution to reduce reliance on conventional animal agriculture while still delivering on taste, texture, and familiarity. 

These products are not vegan or fully plant-based, but they present an opportunity for meat eaters to reduce their environmental footprint without making a drastic dietary shift. For food manufacturers, retailers, and foodservice operators, Balanced Proteins could open new consumer markets and drive innovation in protein sourcing. 

 

What Are Balanced Proteins? 

Balanced Proteins refer to hybrid products that contain both animal-based and plant-based ingredients, designed to maintain the sensory experience of meat while significantly reducing environmental impact and resource use. 

According to NECTAR, an organization dedicated to defining and advancing this emerging market, a balanced protein is a product that replaces a minimum of 30% of it’s animal based ingredients with a plant-based alternative. These replacements can range from processed plant-based proteins to whole plant foods. 

Examples of Balanced Protein products include: 

  • Beef and mushroom burgers, which reduce the overall meat content while maintaining a juicy, umami-rich experience.
  • Chicken nuggets blended with chickpeas, soy or pea protein, enhancing nutrition while lowering saturated fat and carbon emissions.
  • Pork sausages mixed with lentils or grains, delivering the same texture with a lower environmental footprint. 

This approach is not new—culinary traditions worldwide have long incorporated plant-forward meat dishes—but the growing focus on sustainability and food innovation is bringing these products to the mainstream in a more intentional, scalable way. 

 

NECTAR’s Findings on Consumer Adoption 

A new consumer insights report from Food Systems Innovations’ NECTAR initiative explores the market potential for Balanced Proteins, revealing key insights about consumer behaviors, perceptions, and opportunities for growth. 

  • Consumer interest in Balanced Proteins is rising, particularly among flexitarians and sustainability-conscious meat eaters.
  • Taste remains the top priority—Balanced Protein products must deliver the same eating experience as conventional meat.
  • Clear labeling and education are crucial—consumers want transparency about what’s in their food and how it benefits the environment. 

Download the full NECTAR Report on Balanced Proteins here. 

 

Why Balanced Proteins Matter for the Future of Food 

Lower Environmental Impact – By reducing the amount of meat needed per product, Balanced Proteins can cut greenhouse gas emissions, water use, and land degradation compared to conventional meat production. 

Improved Nutrition – These products allow for lower saturated fat, higher fiber, and added nutrients from plant-based components while maintaining the protein content and familiar experience of meat. 

Appealing to Meat Eaters – Unlike fully plant-based meats, Balanced Proteins do not require a major dietary shift, making them more accessible to mainstream consumers who are hesitant to give up meat entirely. 

New Business Opportunities – Retailers and foodservice operators can position Balanced Proteins as a sustainable option that does not compromise on taste or tradition, appealing to a broad consumer base. 

 

The Future of Balanced Proteins 

Balanced Proteins are not a replacement for fully plant-based foods, but they represent an important step toward a more sustainable food system. By meeting consumers where they are, these products can drive incremental but meaningful reductions in meat consumption, benefiting both the planet and public health. 

With growing consumer awareness, technological advancements, and industry-wide collaboration, Balanced Proteins could become a mainstream category in the global protein market—helping shift food production toward a more responsible and efficient future. 

The Whole-Food Plant-Based Debate: What It Means for the Plant-Based Food Industry 

Written by Benjamin Davis on . Posted in Ingredients, Trends.

The whole-food plant-based (WFPB) diet is gaining attention for its emphasis on minimally processed, nutrient-dense foods—but it’s also sparking debate within the plant-based movement. While all WFPB diets focus on whole, plant-based ingredients, two different schools of thought have emerged:

1️⃣ The Low-Fat WFPB Diet, which limits or eliminates added oils, nuts, seeds, and high-fat plant foods like avocados.
2️⃣ The Higher-Fat WFPB Diet, which embraces whole food sources of fat and even allows for high-quality oils like extra virgin olive oil.

This discussion, explored in a recent article by Today’s Dietitian, has important implications for the plant-based food industry, particularly in product innovation, marketing, and consumer education. As the industry moves forward, brands must recognize these shifting preferences and find ways to serve both ends of the WFPB spectrum.

 

The Growing Demand for WFPB Products 

With research continuing to highlight the health benefits of plant-based diets—including reduced risks of heart disease, diabetes, and obesity—more consumers are looking for products that align with whole-food, minimally processed nutrition standards.

  • Consumer demand for WFPB-friendly products is growing as more people seek out foods with clean ingredient lists, recognizable whole-food components, and minimal additives.
  • The role of dietary fat is evolving, with some consumers embracing high-fat plant foods like nuts, seeds, and avocados, while others actively avoid oils and processed plant fats.
  • The distinction between “vegan” and “whole-food plant-based” is critical—not all vegan products meet WFPB criteria, meaning brands need to clearly communicate how their products fit into different plant-based lifestyles.

For the plant-based food marketplace, this creates opportunities and challenges. How can brands cater to these evolving preferences while ensuring product appeal and accessibility?

 

What This Means for Plant-Based Food Brands 

  1. Clean Labels & Whole-Food Ingredients Matter: Consumers looking for WFPB-compliant foods are reading labels more carefully than ever.
  • Highlight whole ingredients like lentils, chickpeas, nuts, seeds, and whole grains.
  • Reduce additives, preservatives, and highly refined ingredients (e.g., isolated soy protein, artificial flavors).
  • Clearly label products as WFPB-friendly if they fit within these guidelines.
  1. Rethinking Fats in Product Formulation: The low-fat vs. high-fat WFPB debate means that fat content in plant-based products is under scrutiny.
  • Some consumers want oil-free products, so offering no-oil versions of plant-based meats, sauces, and snacks can tap into this demand.
  • Other consumers embrace healthy fats, meaning brands should be clear about their fat sources (avocado oil vs. refined palm oil, for example).
  • Consider launching multiple SKUs—one for low-fat WFPB followers and another for those who prefer higher-fat plant-based options.
  1. Educating Consumers on Whole-Food Nutrition: The WFPB movement is driven by health-conscious consumers, many of whom are deeply engaged in food education. Brands need to meet these consumers with transparency and nutritional clarity.
  • Use transparent marketing and packaging to showcase whole-food ingredients and health benefits.
  • Educate consumers through blogs, social media, and packaging callouts on the benefits of WFPB diets.
  • Partner with registered dietitians and nutritionists to communicate science-backed health claims.

 

Implications for Retail and Foodservice Buyers

For retailers and foodservice operators, the rise and nuance of WFPB diets presents a significant opportunity to curate offerings that appeal to health-conscious consumers. Stocking both low-fat and higher-fat WFPB options ensures that stores and menus cater to the full spectrum of plant-based eaters. Retail buyers should look for clean-label, minimally processed products that clearly communicate their ingredients and health benefits, while foodservice operators can experiment with oil-free cooking methods or dishes featuring nutrient-dense whole-food fats like nuts and seeds.

As consumer awareness around whole-food nutrition and ingredient transparency continues to grow, brands that align with these values will gain a competitive edge. Retailers and foodservice buyers who recognize this shift early can position themselves as leaders in the evolving plant-based landscape, offering products that meet the expectations of today’s health-driven shoppers and diners.

 

 

 

 

Victory for Plant-Based Labels: France Overturns Ban on Meat Terms 

Written by Benjamin Davis on . Posted in Global Marketplace, Government, Policy.

In a major win for the plant-based industry, France’s Conseil d’État (Council of State) has officially overturned legislation that would have banned plant-based brands from using terms such as “steak,” “ham,” and “sausage” on their product labels. This decision marks a turning point in the global fight for fair legislation and is being celebrated as a victory of common sense by companies across the plant-based sector. 

Leading the charge was La Vie, a French plant-based meat company known for its bold and humorous marketing. In a triumphant LinkedIn post, the company declared: 

ON A GAGNÉ. (We won.)
The Council of State has officially announced the annulment of the decrees and the law—pushed by lobbying groups—that sought to ban plant-based alternatives from using words like “steak,” “ham,” or “sausage.” 

After years of intense legal battles, David has finally defeated Goliath. Your favorite products can keep their familiar names—terms that clearly help consumers understand their use and make plant-based eating more accessible, as scientists have recommended for over a decade. 

This landmark ruling signals a shift away from restrictive regulations designed to protect the traditional meat industry and toward a fairer marketplace where consumers can make informed choices without unnecessary barriers. 

 

Why This Ruling Matters for the Global Plant-Based Industry 

The debate over labeling plant-based products with meat-related terms has been an ongoing battle in Europe and beyond. France initially pushed forward one of the strictest labeling laws in the EU, arguing that terms like “vegan sausage” or “plant-based steak” could mislead consumers. However, critics—including industry leaders, scientists, and plant-based advocates—pointed out that these terms actually help consumers understand the product’s intended use, making plant-based options more accessible. 

This ruling sets a powerful precedent and aligns with similar victories in other countries: 

  • The European Union previously rejected a continent-wide ban on plant-based meat labels, allowing companies to continue using familiar terms. 
  • South Africa overturned its attempt to ban plant-based meat terms, following strong opposition from plant-based businesses. 
  • The United States has seen multiple legal challenges to restrictions on dairy-free labeling, particularly around terms like “almond milk” and “oat milk.” 

These wins highlight a growing global consensus: plant-based brands deserve the same freedom to communicate with consumers as their animal-based counterparts. 

 

A Call for Fair Legislation, Not Protectionism 

The ruling in France is not just about terminology—it’s about fair competition. As demand for plant-based foods rises, some traditional meat and dairy industries have pushed for restrictive laws to slow down the category’s growth. However, consumer behavior is clear: people want plant-based options, and they want to be able to identify them easily. 

Rather than limiting plant-based brands, policymakers should focus on clear, fair labeling laws that prioritize transparency and consumer choice—not corporate protectionism. 

Plant-Based Eggs Are Ready to Hatch: Why Now Is the Time to Pay Attention 

Written by Benjamin Davis on . Posted in Ingredients, Products, Trends.

The egg industry is in crisis—and plant-based alternatives are stepping up to fill the gap. With egg shortages, fluctuating prices, and growing concerns over sustainability and animal welfare, consumers and businesses alike are looking for viable alternatives that deliver on taste, texture, and functionality. 

Emerging brands are proving that plant-based eggs are no longer a niche product but a legitimate, scalable solution for retail and foodservice. 

Now, with rising demand and improving technology, the plant-based egg market is poised for a major breakthrough. 

 

The Current Egg Shortage & Market Challenges 

Traditional egg supply chains have faced significant disruptions in recent years, creating price volatility and availability issues: 

  • Bird Flu Outbreaks: Avian influenza has led to the culling of millions of egg-laying hens, reducing supply and driving up costs.
  • Rising Feed & Production Costs: The cost of grain and feed has skyrocketed, putting financial pressure on egg farmers.
  • Consumer Demand for Ethical & Sustainable Options: More consumers are avoiding factory-farmed eggs due to concerns over animal welfare and environmental impact. 

With these ongoing challenges, plant-based eggs are more relevant than ever—offering a stable, ethical, and scalable alternative. 

 

The Leading Plant-Based Egg Brands to Watch 

JUST Egg (US) 

  • The most well-known plant-based egg brand, JUST Egg is made from mung beans and delivers a scrambled egg-like texture. 
  • Available in liquid form (for scrambles, omelets) and frozen folded patties (for sandwiches). 
  • Backed by major foodservice partnerships, including coffee chains, diners, and university cafeterias. 

 Zero Egg (US/Israel) 

  • A versatile egg alternative made from chickpeas, soy, and potatoes, designed for baking, scrambling, and cooking. 
  • Targets foodservice and manufacturers, positioning itself as a drop-in replacement for traditional eggs. 

AcreMade (US) 

  • A pea protein-based powdered egg alternative, making it shelf-stable and ideal for food manufacturers and large-scale kitchens. 
  • Simple ingredient list and designed for both home cooks and industrial use. 

YoEgg (Israel/US) 

  • The world’s first plant-based whole egg with a runny yolk, replicating sunny-side-up and poached eggs. 
  • Uses a combination of chickpeas and soy to create a realistic egg experience for restaurant chefs. 

Simply Eggless (US) 

  • A flaxseed-based liquid egg that scrambles and bakes well, with a clean label appeal. 
  • Expanding into retail and foodservice. 

 Perfeggt (Germany) 

  • A European player focused on pea protein-based egg substitutes, expanding across Germany, Austria, and Switzerland. 
  • Designed to mimic scrambled eggs and omelets. 

 

Why Retailers & Foodservice Buyers Should Pay Attention 

  • Egg prices remain unstable – stocking plant-based eggs provides a more reliable, price-stable option. 
  • Plant-based demand is growing – flexitarians and plant-based eaters want egg-free breakfast options. 
  • Foodservice chefs need versatile alternatives – liquid plant-based eggs work seamlessly in restaurant kitchens. 
  • Sustainability sells – plant-based eggs use less water, produce fewer emissions, and require no animal farming. 

With better taste, texture, and functionality than ever before, plant-based eggs are no longer an afterthought—they’re a crucial part of the future of food. 

Oatly and Nespresso Team Up for a Limited-Edition Coffee Blend Designed for Oat Milk 

Written by Benjamin Davis on . Posted in Branding, Global Marketplace, Manufacturing, Products.

Oatly, the oat milk brand known for its bold marketing and plant-based innovation, has partnered with Nespresso to launch the Oatly Barista Edition Coffee, a limited-edition Vertuo system coffee blend designed specifically to pair with oat milk. 

This collaboration merges Oatly’s expertise in dairy-free beverages with Nespresso’s coffee craftsmanship, creating a product that caters to the growing demand for high-quality, plant-based coffee experiences. For retailers and foodservice buyers, this launch represents both a major trend in the plant-based space and a glimpse into the future of cross-category collaborations that drive consumer engagement. 

 

A Coffee Blend Crafted for Oat Milk 

Unlike traditional espresso blends, the Oatly Barista Edition coffee has been meticulously designed to enhance the taste and texture of oat milk. The blend features high-quality Arabica beans sourced from Nicaragua and El Salvador, roasted in a way that brings out natural cereal notes, sweetness, and a smooth, low-bitterness profile—all optimized to balance perfectly with the creamy texture of oat milk. 

According to Oatly’s animated and tongue-in-cheek marketing campaign, the concept behind this collaboration was simple: 

A coffee capsule made for oat drink is finally here. It only took, like, forever! 

The result is a double espresso-sized Vertuo capsule that, when paired with Oatly’s Barista Edition oat drink, delivers a well-rounded, indulgent coffee experience—one that taps directly into the growing number of consumers seeking dairy-free alternatives without compromising on flavor. 

 

Oatly’s Signature Marketing and Global Activation 

Oatly, known for its edgy, unconventional branding, has taken a characteristically playful approach to this launch. The company’s website presents the Nespresso collaboration through animated storytelling, dry humor, and self-aware commentary—a continuation of Oatly’s strategy to engage younger, plant-curious consumers through branding that feels more like entertainment than advertising. 

The Oatly x Nespresso campaign came to life with in-person activations across multiple global cities. Events include: 

  • Tasting bars and recipe creation sessions in Copenhagen, Oslo, and Stockholm 
  • Live podcasts, breakfast-to-go pop-ups, and fitness-focused run clubs 
  • Seattle and New York “Swede-ish Fika” gatherings, blending Scandinavian coffee culture with plant-based innovation 

For retailers and foodservice buyers, these activations are a sign of strong consumer interest and brand investment in plant-based coffee pairings. 

 

Why This Matters for Buyers 

Oatly remains one of the top-selling oat milk brands globally, and its collaborations have the potential to drive purchasing decisions for both individual consumers and businesses looking to tap into the plant-based coffee trend. 

  • Retailers: This launch highlights the opportunity to curate cross-category plant-based pairings—showcasing oat milk alongside coffee products to increase basket size. 
  • Foodservice buyers: With oat milk now surpassing soy and almond as the most popular plant-based milk for coffee, offering barista-quality plant-based pairings is essential for coffee shops, cafés, and restaurants catering to flexitarian and dairy-free consumers. 

 

While this is a limited-time release, the Oatly x Nespresso collaboration signals a larger movement in plant-based beverage innovation. Expect to see more strategic partnerships between plant-based brands and mainstream food and beverage companies, making dairy and meat-free options not just an alternative—but a premium choice. 

 

The Future of Fungi-Based Meat: A Conversation with Paul Shapiro of Better Meat Co. 

Written by Benjamin Davis on . Posted in Ingredients, Manufacturing, Products, Technology, Trends.

As the plant-based meat industry continues to evolve, one company is taking a novel approach to protein development. Better Meat Co. is moving beyond traditional soy, wheat, and pea protein formulations, venturing into the fungi kingdom to create a whole-food, minimally processed, and highly meat-like alternative.

We sat down with Paul Shapiro, founder of Better Meat Co., to discuss how fungi-based proteins could transform the industry, offering manufacturers a more functional, cost-effective, and scalable ingredient for plant-based and hybrid meat products.

BMC’s Rhiza mycoprotein courtesy of The Better Meat co.

Exploring the Shift from Plant Proteins to Fungi 

Most plant-based meat alternatives today rely on extruded soy, wheat, and pea proteins. What inspired Better Meat Co. to look beyond traditional plant proteins and into the fungi kingdom as a foundation for meat alternatives?

Paul Shapiro:
It requires many processes to make plants taste like animals. Fungi are a different story though, with some species having a natural meat-like texture on their own, without the need to mill, fractionate, isolate, extrude, and all the other things you have to do to plants to make them into plant-based meat. 

This is why we explored the world of fungi in the hopes of finding a species that would grow fast, accumulate a lot of protein, and have a naturally meat-like texture. That superfood is what we call Rhiza mycoprotein, and we offer it as a B2B ingredient to food companies seeking to make better meat. 

 

Texture & Functionality in Food Manufacturing 

One of the biggest challenges in plant-based meat is achieving a fibrous, whole-cut texture that mimics animal meat. How does your fungi-based ingredient compare to traditional TVP (textured vegetable protein) in terms of texture, functionality, and ease of use for manufacturers?

Paul Shapiro:
Rhiza mycoprotein not only can form a succulent whole-cut-type product, but its water-holding capacity and oil-holding capacity are both superior to extruded plant protein isolates (TVP), giving a better mouthfeel.

Unlike TVP, it also hydrates instantly and has no negative flavors that must be masked with other ingredients.

 

Clean Label & Whole Food Appeal 

Consumers are increasingly looking for clean-label, minimally processed alternatives. How does Better Meat Co.’s process create a whole-food ingredient that offers more natural appeal compared to extruded plant protein isolates?

Paul Shapiro:
Rhiza mycoprotein is a single-ingredient whole food that’s all-natural, considered GRAS by FDA, and is common-allergen free. The only ingredient declaration necessary is one word—you can label it as either “mycoprotein” or “mycelium.”

 

Opportunities for Manufacturers & Foodservice 

For food manufacturers and foodservice operators looking to incorporate your fungi-based ingredient, what are some of the most exciting applications you’ve seen so far? Are there specific product categories where this ingredient has shown the greatest potential?

Paul Shapiro:
Plant-based meat companies like Oshi use Rhiza mycoprotein in their products—Oshi, for example, makes delicious alt-salmon.

At the same time, Rhiza can be used to make excellent crab cakes, clam chowder, meatballs, and more.

 

The Future of Fungi-Based Meat Alternatives 

The alternative protein space is evolving rapidly. Do you see fungi-based proteins coexisting with plant-based isolates, or do you believe they could eventually disrupt and replace extruded plant proteins as the dominant ingredient in meat alternatives?

Paul Shapiro:
Just as the world will need many types of clean energy—wind, solar, geothermal, nuclear, etc.—the world will also need all types of clean protein, including plant proteins, fungi proteins, cultivated meat, and more.

Plant proteins are already widely used, while it will be many years before we see cultivated meat on fast food menus. The benefit of fungi protein is that it can do a better job of creating a meat-like experience and it can be produced inexpensively at commercial scale today.

 

Final Thoughts: Addressing the “Three Ps” of Plant-Based Meat 

Is there anything else you would like to share about Better Meat Co. or the industry in general?

Paul Shapiro:
Plant-based meat today is suffering from what I call the Three Ps: price, performance, and perception.

  • It’s too expensive
  • It often doesn’t taste good enough
  • It’s perceived by some as being too processed

Whether these are valid criticisms or not, fungi proteins are an antidote to all three.

  • It can be produced inexpensively
  • It has a superior texture
  • It’s an all-natural whole food

Fungi are really fun-guys!

 

A New Era for Alternative Proteins? 

With better texture, improved functionality, and a clean-label appeal, fungi-based proteins could represent the next evolution of meat alternatives. For food manufacturers and foodservice providers, adopting fungi-based ingredients like Rhiza mycoprotein may be the key to delivering a more meat-like eating experience while maintaining affordability and sustainability.

The plant-based industry is evolving, and fungi clearly has a large role to play in the future of protein development.

Why Every Plant-Based Entrepreneur Should Join VEGPRENEUR’s New Membership Program 

Written by Benjamin Davis on . Posted in Branding, Manufacturing, Products.

The plant-based industry is reaching new stages of development in 2025, but scaling a plant-based business is still no easy task. From securing funding and distribution to breaking into major retailers and foodservice accounts, founders and operators face unique challenges that demand strategic connections and insider knowledge.

That’s where VEGPRENEUR comes in. The global community dedicated to supporting plant-based businesses has just launched its first-ever membership program, designed to provide entrepreneurs, investors, and service providers with unparalleled resources, networking opportunities, and mentorship.

If you’re building a plant-based brand, this is the support system you’ve been waiting for.

 

A Powerhouse Network for Plant-Based Success 

VEGPRENEUR has been on a mission since 2018 to build the largest plant-based business community on the planet. This new membership program takes that mission a step further by providing a structured, results-driven support system for brands looking to scale.

“After collaborating with hundreds of founders, investors, and service providers, we’ve developed a program that addresses the core challenges of the industry. Our goal is to make scaling these businesses easier, faster, and more enjoyable,” said Noah Hyams, Founder of VEGPRENEUR.

 

What Members Gain: The VEGPRENEUR Advantage 

VEGPRENEUR’s membership is positioned as an “unfair advantage” for plant-based businesses. Here’s what members get: 

  1. Curated Connections to Industry Leaders
  • Direct introductions to top mentors, partners, and potential customers.
  • Access to a powerful mentor network with experts from Impossible Foods, Beyond Meat, LinkedIn, Walmart, Burger King, and Purple Carrot.
  1. Exclusive Business Resources
  • Investor databases, funding sources, and media contacts to help brands secure capital and exposure.
  • Access to insider knowledge on plant-based industry trends, regulatory changes, and best practices.
  1. Premium Event & Trade Show Opportunities
  • Complimentary and discounted tickets to VEGPRENEUR-hosted events.
  • Exclusive discounts on booths at major industry trade shows, helping brands gain visibility.
  1. Personalized Strategic Support
  • Quarterly strategy calls with the VEGPRENEUR team to help tackle business challenges.
  • Ongoing guidance from a community of founders, investors, and industry veterans.
  1. A Private Community for Real-Time Collaboration
  • Access to an exclusive WhatsApp group where members can connect, ask questions, and share insights in real time.

 

Who Should Join? 

This program is designed for anyone actively shaping the future of plant-based business:

  • Plant-Based Brands & Startups – Gain strategic connections and resources to scale faster. 
  • Investors – Discover emerging plant-based companies and stay ahead of industry trends. 
  • Service Providers – Connect with plant-based brands looking for marketing, PR, and manufacturing support. 
  • Industry Professionals – Attend VEGPRENEUR events for free and stay engaged in the plant-based movement. 

 

Why This Matters for the Future of the Plant-Based Industry 

With retail and foodservice buyers seeking innovative plant-based products, and investors looking for high-potential brands, VEGPRENEUR’s new platform is bridging the gap between those who create and those who buy.  The plant-based food industry needs strong networks, expert mentorship, and real-time collaboration to continue its growth and mainstream adoption. This membership program is setting the stage for the next wave of category-leading brands.

If you’re serious about scaling a plant-based business, now is the time to plug into this global network.

Join the VEGPRENEUR Membership Today 

Click here to learn more and sign up. 

Veganuary 2025 Breaks Records and Inspires Global Expansion 

Written by Benjamin Davis on . Posted in Foodservice, Global Marketplace.

Veganuary has once again proven to be a driving force in shifting food choices worldwide, with a record-breaking 25.8 million participants taking the pledge to eat plant-based this January. Now in its 11th year, the campaign has grown into a global movement, inspiring policy changes, restaurant innovations, and new product launches across multiple industries. 

And the momentum doesn’t stop here. This March, China will launch its own monthlong plant-based challenge—V-March—marking a major step forward for plant-based eating in one of the world’s most influential food markets. 

 

Why Veganuary’s Growth Matters for the Plant-Based Industry 

The success of Veganuary 2025 is a clear indicator of shifting consumer demand and an expanding marketplace for plant-based products. More than just an individual challenge, Veganuary has become an annual catalyst for food industry innovation, with participation spanning multiple sectors: 

  • Restaurants & Foodservice: Over 50 restaurants in New York City alone introduced special Veganuary menus, showcasing new and improved plant-based dishes.
  • Retail & Brands: Major companies like Lidl GB launched 28 new meat-free products, while plant-based brands like Squeaky Bean and Cauldron Foods introduced innovative tofu offerings.
  • Corporate Engagement: More than 40 employers across industries like media, education, and solar energy took part in the Veganuary Workplace Challenge, integrating plant-based options into corporate food programs.
  • Policy Support: The City of West Hollywood officially promoted Veganuary, with Mayor Chelsea Lee Byers issuing a formal proclamation encouraging businesses and residents to participate. 

These developments demonstrate the mainstream adoption of plant-based eating—not just among individual consumers but also within corporations, city governments, and multinational food companies. 

“While there is some debate over the health aspects of plant-based meat, the environmental benefits of plant-based protein are undeniable, and this is what is drawing more and more people to choosing plant-based foods as part of their effort to reduce their climate impact.”
– Toni Vernelli, Head of Policy and Communications, Veganuary 

 

The China Expansion: V-March Takes the Concept Further 

Veganuary’s influence is now expanding into new regions and cultural contexts, with the China Vegan Society launching Mangchun Sanyue (V-March)—a monthlong plant-based challenge tailored to the Chinese calendar. 

The timing is strategic: Lunar New Year, which falls between late January and early February, is not an ideal period for dietary changes. By shifting the challenge to March, V-March aligns with a time when Chinese consumers may be more open to experimenting with plant-based foods. 

  • Over 50 businesses in China have already committed to launching or promoting plant-based products for the campaign, with more expected to join.
  • Government-backed alternative protein initiatives are gaining momentum in China, including the establishment of Beijing’s first cultivated meat and fermented protein R&D center.
  • A 2024 survey found that when Chinese consumers are informed about the benefits of plant-based eating, 98% say they plan to eat more plant-based foods. 

“China boasts extraordinary plant-centered culinary traditions. We have more reasons than ever to celebrate those traditions amid all the health, ecological, and ethical crises we are struggling with today.”
– Jian Yi, Founder & CEO, China Vegan Society 

 

What This Means for the Future of the Global Food System 

With each passing year, Veganuary cements itself as more than just a temporary diet shift—it’s a powerful force driving long-term change in the food industry. The campaign’s expansion into China and its continued corporate, retail, and policy engagement signal a broader shift toward plant-based eating on a global scale. 

For brands, retailers, and foodservice providers, this is an opportunity to capitalize on growing consumer demand: 

  • Long-Term Behavior Change: Six months after Veganuary 2024, 27% of participants remained fully vegan, while 54% reduced their meat and dairy consumption by half.
  • Retail Innovation: Companies that embrace Veganuary as a product launch moment are seeing sustained demand beyond January.
  • Foodservice Expansion: As more restaurants introduce plant-based menu items, plant-based cuisine is becoming a year-round staple rather than a seasonal experiment. 

With alternative proteins rising in China, plant-based food options growing across global retailers, and policies supporting plant-forward initiatives, the plant-based movement is no longer a trend—it’s an integral part of the future of food. 

V-March: Veganuary’s New Sister Campaign Expands the Plant-Based Movement in China 

Written by Benjamin Davis on . Posted in Global Marketplace.

The global success of Veganuary continues to gain momentum, and now it’s taking a strategic step into China with the launch of V-March (Mangchun Sanyue, 茻春三月). This new campaign, developed by China Vegan Society with the support of Veganuary’s global team, will run throughout March 2025, introducing the plant-based challenge to a market with deep plant-based culinary traditions and massive growth potential. 

With over 50 businesses in China already committed to participating, V-March will serve as a major catalyst for plant-based growth in both China and broader Asian markets. 

 

Why China? Why March? 

Veganuary, which encourages people to try a vegan diet for the month of January, has become a global phenomenon, with 25.8 million participants worldwide in 2025. However, launching it in China during January presents a unique challenge—the Lunar New Year often falls between late January and early February, a time when people gather for traditional, often meat-heavy, celebrations. 

Recognizing this, China Vegan Society created V-March as a better cultural fit, allowing plant-based exploration to take center stage after the holiday season. 

“China boasts extraordinary plant-centered culinary traditions. We have more reasons than ever to celebrate those traditions amid all the health, ecological, and ethical crises we are struggling with today.” 

– Jian Yi, Founder & CEO, China Vegan Society 

By launching in March, V-March aligns with a renewed focus on health, sustainability, and innovation—and the participation of major businesses in China suggests strong market interest in plant-based foods. 

The success of Veganuary has demonstrated that plant-based trials lead to long-term purchasing shifts. V-March is expected to drive similar consumer behavior in China, creating a key opportunity for retailers and foodservice operators looking to expand their plant-based offerings. 

 

What This Means for the Global Plant-Based Movement 

V-March is more than just an extension of Veganuary—it’s an indicator of plant-based eating’s global adaptability. While the concept of a month-long vegan challenge started in the UK, its success across 20+ countries proves that localized, culturally relevant adaptations are key to driving plant-based growth. 

“As people become more aware of the incredible impact our food choices have on the health of our planet, attitudes towards plant-based eating are changing everywhere.” 

– Toni Vernelli, Head of Communications, Veganuary 

With China’s growing plant-based sector and businesses eager to participate, V-March has the potential to drive real market shifts. Buyers should watch closely—this could be the start of a major expansion in plant-based product demand in Asia and beyond.