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mushroom

50CUT Revolutionizes Meat Dishes with Sustainable Mushroom Blends

Written by PBWPulse on . Posted in Foodservice.

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Mush Foods and their innovative product, 50CUT is inspiring a culinary revolution in Hudson Valley, NY. This unique blend of mushrooms and mushroom roots is reshaping the menus at Poughkeepsie’s renowned restaurant, Farmers & Chefs, offering a sustainable and flavorful twist to classic dishes.

50CUT is crafted specifically for chefs aiming to enhance the nutritional value and umami flavor of their meat dishes while simultaneously reducing environmental impact. The blend uses locally grown mushrooms from the Hudson Valley, including varieties like oyster, trumpet, shiitake, and lion’s mane, making it not only a sustainable choice but also a testament to the rich agricultural heritage of the region.

An environmental impact lifecycle assessment has demonstrated a 50CUT burger has a 50% lower GHG footprint than a conventional beef burger. This offers chefs an opportunity to take a massive step in a plant-forward direction while still serving an item that feels indistinguishable from a traditional meat dish to the hungry customer.

John Lekic, owner of Farmers and Chefs, shares his enthusiasm for 50CUT: ” We were immediately inspired by 50CUT as it offers a creative and flavorful way to serve protein and nutrient-rich dishes while deepening environmental practices. I am thrilled to be one of the first restaurants to put 50CUT on the menu and can report that our clientele is eating it up!”

The introduction of 50CUT into Farmers and Chefs’ menu has been met with great acclaim, with four new dishes that beautifully incorporate this mushroom blend:

50/CUT Meatballs & Spaghetti: A delicious combination of mushroom and beef meatballs served with house-made spaghetti and marinara sauce.

50/CUT Burger: A savory beef and mushroom patty topped with aged cheddar, fresh produce, and a unique kale pesto aioli on a brioche bun.

50/CUT Bolognese: A rich ground beef and mushroom sauce tossed with house-made rigatoni.

50/CUT Arancini: Crispy rice balls infused with 50/CUT mushroom root powder, accompanied by a kale pesto aioli.

Shalom Daniels, CEO and co-founder of Mush Foods, comments on the collaboration: “We’re committed to helping chefs thoughtfully craft delicious dishes that make them proud. Chef Lekic is serving four amazing entrees that give diners an easy way to eat what they love and love what they are eating.”

Mush Foods is committed to sustainability, utilizing a proprietary cultivation technique that maximizes the nutritional and environmental benefits of mushrooms. This approach not only supports local agriculture but also provides foodservice professionals with a powerful tool to meet the growing consumer demand for meals that are both delicious and responsible.

As Mush Foods continues to expand its presence, 50CUT is set to become a staple in more kitchens, helping chefs across the country create mouthwatering dishes that are good for both the palate and the planet. For foodservice buyers and menu designers, keeping an eye on companies like Mush Foods is essential as they drive the next wave of culinary innovation in the plant-based arena.

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ancestors

Reassessing the Paleo Diet: New Research Shows our Ancestors Ate Mostly Plants

Written by PBWPulse on . Posted in Research, Trends.

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The rise of paleo diets reflects a growing interest in adopting what is perceived as more natural eating habits, inspired by the diets of our ancient ancestors. Many people embrace these diets under the assumption that early humans consumed large amounts of meat. However, emerging research suggesting that many Paleolithic communities may have been primarily plant-eaters could significantly influence modern food consciousness.

Recognizing our ancestors’ plant-based tendencies not only invites a reassessment of paleo diets but also supports broader, more sustainable eating practices that resonate with contemporary health and environmental concerns. This shift in understanding could transform dietary trends on a grand scale, encouraging a deeper connection to the natural world and a more plant-centric approach to nutrition.

The recent research challenges the traditional view of the Paleolithic diet, revealing that pre-agricultural hunter-gatherers in Morocco around 15,000 years ago likely had a diet heavily skewed towards plant-based foods, not predominantly meat as previously thought. This study utilized advanced isotopic analysis techniques on human remains from the Iberomaurusian culture, specifically analyzing teeth and bones. Findings indicated significant plant consumption, with evidence suggesting that plants were a crucial component of their diet, even used to wean infants.

The presence of tools like grinding stones and a high incidence of dental cavities associated with starchy foods further supports the predominance of plant foods in their diet. This contrasts with the meat-heavy perception commonly associated with Paleolithic diets and suggests that our ancestors adapted their eating habits flexibly, based on available resources. This revelation not only broadens our understanding of historical human diets but also supports modern dietary shifts towards plant-based foods, emphasizing adaptability and sustainability.

What potential do these findings have for influencing current dietary trends and encouraging the integration of more plant-based foods in modern diets?

As food industry professionals, understanding these shifts can help cater to evolving consumer preferences, emphasizing health and sustainability in alignment with historical eating patterns. This insight is particularly relevant for developing menus, products, and marketing strategies that resonate with the growing consumer interest in plant-based diets.

Read the full study in Nature Ecology & Evolution for detailed insights and implications for food industry practices.

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plant-based steaks

Mooji Meats: Crafting the Future of Plant-Based Steaks in Foodservice

Written by PBWPulse on . Posted in Foodservice.

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Mooji Meats is carving out a unique niche with its 3D-printed plant-based steaks that are capturing the attention of both chefs and diners alike. Founded by CEO Insa Mohr, Mooji Meats stands out not only for its innovative approach to meat alternatives but also as a beacon of female entrepreneurship in the food technology sector.

At the recent Vegan Women Summit in West Hollywood, Mooji Meats made a splash with its premium vegan rib-eye steaks, drawing lines of eager attendees. The steaks, developed using proprietary technology from Harvard scientists, boast an authentic texture and rich flavor that rival traditional meat. This has quickly made them a favorite in foodservice, finding their way into menus across New York, Boston, Washington D.C., and Pennsylvania.

Mooji Meats is more than just a product; it’s a promise of quality and sustainability. Each steak is 100% vegan, non-GMO, and crafted with attention to environmental impact, boasting a lower saturated fat content that appeals to health-conscious consumers. The company’s mission is clear: to provide a luxurious and satisfying dining experience without compromise, ensuring that vegans and non-vegans alike can enjoy high-end culinary delights.

Foodservice professionals are continually on the lookout for innovative and appealing menu additions that cater to a growing demographic of plant-based diners. When it comes to plant-based meats, “Steaks are the ‘Holy Grail’, according to Mooji. The company answers this call with a product that not only meets the culinary standards of gourmet dining but also supports sustainable practices. The steaks are designed to be a centerpiece for any meal, allowing chefs to create sophisticated dishes that stand out in the competitive restaurant industry.

For menu designers and foodservice buyers, Mooji Meats offers an exciting opportunity. The company’s focus on quality, combined with the founder’s visionary leadership, signals a promising expansion trajectory.

As Mooji Meats continues to grow and captivate culinary professionals, it remains a company to watch. Plant-based steak that truly rivals the look, smell and taste of the real thing is set to redefine the future of dining, proving that innovation and tradition can indeed coexist on the modern menu.

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plant-based milk

Clean Labels and Novel Ingredients Win Shelf Space for Plant-Based Milk

Written by PBWPulse on . Posted in Retail.

In the plant-based milk sector, consumer preferences are increasingly leaning toward products with cleaner labels and innovative ingredients. As more shoppers scrutinize product labels for simplicity and transparency, manufacturers that cater to these demands are gaining significant traction and shelf space in retail outlets.

Here’s a look at four brands that are leading the way by meeting the growing consumer need for purer, plant-based milk options.

Oatly, a giant in the plant-based milk industry recently introduced its “Super Basic” Oatmilk, which boasts a minimalist ingredient list of only four items. This product caters to consumers with dietary restrictions as it is both nut-free and gluten-free, making it an inclusive option that does not sacrifice taste or texture.

Forager Project, traditionally known for their dairy alternative yogurts, has now ventured into the plant-based milk arena with their Organic Oat Milk. This product stands out with a clean label featuring just three ingredients: oats, water, and a pinch of salt. This simplicity is a direct response to consumer demands for organic and minimally processed options.

Malk differentiates itself with its oat and almond milk, which contains only three ingredients as well. Celebrated for being organic and non-GMO, Malk’s products are a testament to the brand’s commitment to pure, sustainable, and health-conscious products that appeal to both ethical consumers and those with specific dietary preferences.

THIS PKN introduces a unique twist to the plant-based milk landscape with its Pecan Milk. While it has a longer ingredient list than the others featured here, THIS PKN has successfully carved out a niche for itself by leveraging the novelty of pecan milk, also offered in a chocolate flavor. Sweetened with monk fruit and designed to be a rich, satisfying addition to coffee, cereal, or smoothies, this product appeals to consumers looking for new and exciting plant-based alternatives.

These companies are also setting new standards in the plant-based milk category. Retailers stocking these innovative products are likely to attract a broad spectrum of health-conscious shoppers who are eager to explore beyond traditional dairy alternatives.

As plant-based milk continues to evolve, the focus on clean labels and ingredient innovation appears to be more than just a trend—it’s a shift in consumer expectations that is reshaping the industry. Products that continue to innovate while maintaining transparency and simplicity in their ingredient lists are well-positioned to lead the market.

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plant-based eggs

Plant-Based Eggs Crack into New Innovations for Retail and Foodservice

Written by PBWPulse on . Posted in Foodservice, Retail.

Plant-based eggs are taking a giant leap forward with the introduction of Yo Egg’s innovative plant-based poached and sunny-side-up eggs, marking a significant milestone in the evolution of the plant-based food industry. This pioneering venture by Los Angeles-based Yo Egg, co-founded by entrepreneur Eran Groner and chef Yosefa Ben Cohen, brings to the retail market a game-changing alternative that meticulously replicates the whole egg experience, a first of its kind.

plant-based eggsUtilizing groundbreaking technology, Yo Egg crafts its products from a blend of soy and chickpea proteins, complemented by sunflower oil, with the ‘runny’ yolk distinctly separated from the whites by an innovative alginate film.

Initially launched into the foodservice sector, Yo Egg’s debut in select Los Angeles supermarkets signifies a strategic move to meet the surging demand for plant-based alternatives that align with consumers’ growing preference for versatility, health, and sustainability without sacrificing the culinary delight of traditional eggs. As the brand gears up for an expansive roll-out across California, New York, and subsequently nationwide, it is set to redefine consumer expectations in the plant-based category, offering a unique whole egg experience that stands out from the conventional formats of powdered, liquid, or patty-based plant-based eggs.

This strategic expansion taps into the increasing flexitarian trend, where consumers are actively seeking out alternatives that are not only better for the planet and animals but also cater to their health without compromising on taste or culinary versatility. Yo Egg’s innovative approach highlights the vast potential for retailers and foodservice buyers to embrace such groundbreaking products, opening doors to a segment of consumers eager for sustainable, health-conscious choices that still deliver the familiar joy of traditional egg dishes.

The introduction of Yo Egg’s plant-based eggs heralds a new dawn for the breakfast table and beyond, underscoring the role of retailers and foodservice professionals as frontrunners in the transition towards more eco-friendly, diverse dietary options. With plant-based diets becoming increasingly popular due to their environmental benefits and ethical considerations, Yo Egg’s products are perfectly poised to meet the moment, promising to revolutionize the way consumers view and consume eggs.

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grocery

From Natural to Mass Retail: Plant-Based Foods Thrive Across All Grocery Channels

Written by PBWPulse on . Posted in Retail.

Plant-based foods are now thriving across a diverse array of grocery store types, marking a significant shift from their niche beginnings. Traditionally confined to specialty co-ops and local farmers markets, vegan options have now permeated mainstream supermarkets, signaling a breakthrough in consumer access and acceptance.

VegNews recently published an article ranking the top 7 grocery stores for plant-based shoppers. In this article we break down the variety of retailers now offering strong plant-based sets:

Natural Grocery
Leading the pack, Sprouts and Whole Foods continue to excel in the vegan category, embodying the natural food markets’ ethos where plant-based products have historically been introduced and nurtured. These stores have played a pivotal role in evolving the availability and variety of vegan options, setting high standards for quality and selection.

Conventional Grocery and Mass Retail
On the broader retail spectrum, Target and Aldi have emerged as key players in making vegan products more accessible to the general public. These retailers demonstrate that plant-based options are not only for the health-conscious or the affluent; they can be affordable and available in conventional grocery settings, too. This expansion into traditional and mass retail stores is crucial as it democratizes healthy, sustainable food choices, allowing them to reach a wider audience.

Trader Joe’s
Trader Joe’s has carved out a unique niche by offering an impressive range of private-label vegan products that often surpass the quality and affordability of options available at other retailers. Their approach not only caters to the vegan community but also attracts mainstream consumers looking to explore plant-based eating without compromising on taste or budget.

Luxury and Specialty
Erewhon stands out as a specialty, luxury retailer located exclusively in Los Angeles, catering to an upscale market. In this setting, vegan products are synonymous with wellness, wealth, and celebrity culture, highlighting another dimension through which plant-based eating has permeated mainstream consciousness.

The widespread availability of vegan products across these varied retail formats—from luxury to budget-friendly, specialty to mass market—reflects a significant cultural shift. It underscores the growing consumer demand for plant-based options and the industry’s response in meeting these needs across all segments of the market. This broad-based adoption is a clear indication that plant-based eating is here to stay, reshaping shopping habits and dietary preferences across the board.

vegan diets

Do Vegan Diets Pose A Nutritional Challenge?

Written by PBWPulse on . Posted in Sponsored.

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Veganism has spiked in popularity in recent years, with those following the diet often doing so to pursue a more compassionate and sustainable lifestyle. However, amidst the ethical and environmental benefits, it is important to understand the nutritional intricacies that come with a vegan diet.

By restricting foods, some plant-based diets can fall short of delivering certain essential nutrients. Consuming enough protein, iron, vitamin B12, calcium, vitamin D, and omega 3 can be a challenge that demands particular consideration and careful planning.

The very basics of biology teach us that proteins are the building blocks of life, traditionally citing examples such as meat, fish, dairy, and eggs. However, the plant kingdom offers a wealth of protein sources, including peas, beans, lentils, nuts, seeds, tofu, and tempeh. This diverse array of plant-based foods provides a spectrum of amino acids necessary for muscle development and overall health, debunking the myth that plant-based diets can lack protein diversity.

However, vegan diets can still cause health challenges, especially with the absorption of plant-based iron, which can be less efficient than its animal-derived counterpart due to differences in chemical structure. Strategic pairings with vitamin C-rich foods – such as squeezing lemon juice on your greens – can enhance iron absorption, helping maintain robust iron levels crucial for energy production and oxygen transport.

Obtaining enough vitamin D poses another challenge, especially during the winter months when sunlight is limited. While non-vegans can find vitamin D in oily fish, egg yolks, red meat, and liver, plant-based food sources lack the vitamin. Vitamin D supports a healthy immune system and normal muscle function and is crucial for absorbing calcium for strong bones. This means it is essential for those with a plant-based diet to supplement vitamin D as well as seeking out fortified products to bridge this nutritional gap.

This is where Morro Nutri comes in – an innovative vitamin-fortification solution by Xampla that connects the dots between ethical eating and nutritional health. By ‘micro-packaging’ vitamins and nutrients in an edible layer of plant-protein material, Morro Nutri protects its contents from UV light, pH and heat shock, meaning products we know and love can be easily fortified with nutrients, without affecting the taste.

Traditional methods of fortifying vitamins in food and beverages often force brands to rely on costly ‘overage’ of vitamins and accept that the ingredients will deteriorate over shelf life. Instead, Morro Nutri’s technology is empowering brands to deliver nutrition effectively and support consumers in maximising the nutritional content of their shopping trolleys.

Armed with insights into a wide range of products and innovative solutions, Morro Nutri will play a pivotal role in advancing the nutritional value of plant-based products in the ever-evolving market landscape. Plant-based innovation, powering plant-based lifestyles.

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Harmless Harvest

Exhibitor Spotlight: Harmless Harvest Brings Industry-Leading Beverages and Dairy Alternatives to Plant Based World Expo

Written by PBWPulse on . Posted in Event Spotlights, Exhibitor Spotlight, Plant Based World North America.

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Harmless Harvest is set to refresh and delight attendees at Plant Based World Expo North America with its pioneering plant-based beverages and dairy alternatives. As a company synonymous with high-quality, single-ingredient coconut water, Harmless Harvest has firmly established itself as a leader in the plant-based beverage marketplace. Yet, it’s their expansion into the dairy alternatives sector with their coconut yogurt line that’s currently capturing the spotlight.

Harmless HarvestSean Makau, Regional Account Manager, DSD & Alt. Channels at Harmless Harvest, shares his enthusiasm for the upcoming showcase: “Of course, our Coconut Water is our bread and butter, but we have our coconut yogurt that has taken off like hotcakes! It is a super clean ingredient list, with awesome texture, and taste. Our coconut yogurt is something we are very proud of, and we think that it has legs in the Foodservice and Retail space. It is also Upcycled Certified!”

The surge in demand for beverages and yogurts made from wholesome, plant-based ingredients is undeniable, with consumers increasingly seeking out healthy, sustainable options. Harmless Harvest’s offerings perfectly align with this shift, combining the natural goodness of coconuts with innovative processing to deliver products that are not only delicious but also ethically and sustainably produced. The company’s commitment to minimal processing ensures that the natural benefits of coconuts are preserved, offering consumers a genuinely wholesome plant-based alternative.

With an eye toward expanding their reach, Harmless Harvest is particularly excited about connecting with a diverse array of buyers and attendees at the expo. “Harmless Harvest has had a retail focus for most of its history, but we are now excited about introducing Foodservice/Away from Home accounts to our coconut water, smoothies, and yogurt. We think that Fast Casual, Universities, Corporate campuses, and convenience stores could be introduced to Harmless Harvest’s offerings and succeed,” explains Makau.

The expo presents an ideal platform for Harmless Harvest to further its mission of bringing sustainably sourced, plant-based nutrition to a wider audience. By showcasing their acclaimed coconut water and rapidly growing coconut yogurt line, Harmless Harvest aims to demonstrate the versatility and appeal of plant-based products to both retail and foodservice sectors.

As Plant Based World Expo North America approaches, buyers can look to companies like Harmless Harvest as category leaders, offering products that cater to both the discerning tastes and values of today’s consumers.

 

About Plant Based World Pulse
Plant Based World Pulse is a go-to resource for the plant-based industry. Offering high-value insights, educational content, and the latest information year-round, it compliments the annual industry events Plant Based World Expo North America in New York City and Plant Based World Expo Europe in London.

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plant-based packaging

The Future of Packaging: Plant-Based Ingredients Reduce Waste and Extend Shelf Life

Written by PBWPulse on . Posted in Distribution, Ingredients, Retail.

As the world grapples with the twin challenges of environmental sustainability and waste reduction, innovative plant-based packaging solutions are emerging as game-changers. Among the promising developments are packaging materials made from faba beans and mushrooms, both of which offer environmentally friendly alternatives to conventional packaging.

Faba Beans: A Fresh Take on Food Wraps

Saskatchewan researchers have developed a plant-based wrap utilizing faba beans, a crop known for its robust growth in diverse climates and its minimal requirements for water and fertilizers. This innovation not only leverages the biodegradable properties of faba beans but also enhances the shelf life of food. The faba bean-based wrap acts as a barrier to oxygen and moisture, which are primary culprits in food spoilage. This dual functionality—biodegradability and food preservation—positions faba bean wraps as a sustainable packaging solution that could significantly reduce food waste and the reliance on synthetic packaging materials. Read more about faba bean packaging here.

Mushrooms: Growing Sustainable Packaging Options

Mushroom packaging, made from mycelium, the root structure of mushrooms, and agricultural waste, presents another solution. This material is cultivated in molds to fit various shapes and sizes, perfectly suiting a range of packaging needs. The production process is remarkably efficient, with mycelium growing fully within a week, after which it is heat-treated to stop growth, resulting in lightweight, biodegradable packaging. Mushroom packaging not only decomposes within weeks when composted but also uses significantly less energy compared to traditional foam packaging, enhancing its sustainability credentials. Learn more about mushroom packaging created by Ecovative Design LLC here.

Other Sustainable Packaging Materials

While faba beans and mushrooms are at the forefront, other plant-based materials are also making inroads into sustainable packaging. These include:

Bamboo: Known for its rapid growth and strength, bamboo is used in everything from utensil to container manufacturing.

Cornstarch: An alternative to plastic, cornstarch-based materials are biodegradable and used for items like packaging peanuts and food containers.

The shift towards these sustainable solutions reflects a broader commitment to environmental stewardship and waste reduction. By investing in and adopting these innovative materials, the food industry can significantly impact the regeneration of the ecosystem. This trend not only aligns with global sustainability goals but also resonates with increasingly eco-conscious shoppers, heralding a new era of responsible consumption.

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plant-based menus

Plant-Based Menus: The Leading Restaurant Trend of 2024

Written by PBWPulse on . Posted in Foodservice, Restaurants.

Plant-based menus are taking center stage as the number one restaurant trend in 2024, as highlighted by a recent UpMenu article. The emergence as the top restaurant trend in 2024 reflects a continued shift in dining preferences towards healthier, sustainable, and innovative culinary experiences.

This article summarizes the trend and explores how it relates to other consumer preferences currently impacting the restaurant landscape:

Global Ingredients and Flavors

Chefs are leveraging the vast potential of plant ingredients, creating diverse, flavorful dishes that extend well beyond traditional offerings to include plant-based burgers, pizzas, and even culturally diverse dishes. These menus not only utilize high-quality protein sources like legumes and tofu but also embrace global culinary traditions, offering a taste of international cuisines through a plant-based lens.

Sourcing and Presentation

Restaurants are prioritizing locally sourced and seasonal ingredients, enhancing both the freshness and sustainability of their dishes. Customization options allow diners to tailor meals to their dietary preferences, enhancing personalization in dining experiences. High-end restaurants are particularly notable for their artful presentations and innovative approaches, which elevate plant-based dining to a gourmet level.

Education and Community Building

Educational initiatives enhance diner awareness of the health and environmental benefits of plant-based eating, while collaborations with local farms and producers ensure the highest quality of ingredients. The visually appealing nature of these dishes also makes them popular on social media, further boosting their visibility and popularity.

Incorporating these suggestions allows for a holistic approach to plant-based menu design that is reshaping the restaurant industry, positioning plant-based dining at the forefront of the culinary scene.

Further bolstering the trend, “Menu Personalization”, “Sustainable Practices”, “Community Engagement” and “Health and Wellness” also made UpMenu’s top 10 trends list, underscoring a broader movement toward customized dining experiences that cater to personal values and desire for community.

Restaurants adopting plant-based menus are not only appealing to vegetarians and vegans. They are also attracting mainstream diners looking to incorporate more plant-based meals into their diets while connecting with others on a similar mission for better health or a smaller ecological footprint.

This convergence of health, personalization, and sustainability is driving restaurants to innovate and expand their offerings, ensuring that plant-based dining is not just a niche market but a central component of the culinary mainstream in 2024 and beyond.

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