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Author: PBWPulse

Peas of Heaven Levels Up the Plant-Based Bratwurst

Written by PBWPulse on . Posted in Exhibitor Spotlight, Plant Based World Europe.

Enter Peas of Heaven, a Swedish manufacturer that took center stage at Plant Based World Expo Europe 2023, pulling in attendees with their innovative and delicious plant-based meats made from peas. As champions of sustainability, Peas of Heaven is on a mission to make plant-based eating not just easy but also irresistibly tasty, offering vegan alternatives to a wide range of favorite foods.

Their mission is simple: eat more burgers and other plant-based alternatives. By swapping regular meat for their pea-based counterparts, consumers can instantly reduce their environmental impact while savoring the flavors they love.

Born out of a 100-year-old family business with a focus on deli meats and charcuteries, Peas of Heaven underwent a transformative journey when the second generation took over. Realizing the need for change and understanding the enduring love for meat, the sons of the family combined their expertise to create the best-tasting plant-based products out there.

At Plant Based World Expo Europe 2023, Peas of Heaven unveiled their showstopper—Bratwursts oozing with melty, plant-based cheese. These delectable sausages captured the essence of traditional bratwursts and featured a delightful cheesy surprise, offering a satisfying bite for even the most ardent meat and dairy enthusiasts.

Peas of Heaven is eager to connect with retailers both big and small across the UK. Additionally, they are venturing into the US market, actively seeking opportunities to meet buyers and establish a presence in the American marketplace. The company’s commitment to making plant-based products that are not just environmentally conscious but also supremely delicious positions them as a key player in the global shift towards sustainable and compassionate eating.

As a Swedish innovation entering the plant-based marketplace, Peas of Heaven adds to the diverse and exciting landscape of products transforming the way we eat. With a passion for flavor, a commitment to sustainability, and a willingness to redefine the boundaries of plant-based cuisine, Peas of Heaven invites consumers to embark on a culinary journey that is good for both the palate and the planet.

Rising Appetite for Plant-Based Meals in the Skies: A Global Trend

Written by PBWPulse on . Posted in Foodservice, Trends.

The global demand for plant-based meals is soaring, and the airline industry is a testament to this shift.

Emirates Leading the Way

Emirates Airlines has witnessed a remarkable 40% increase in demand for plant-based cuisine. In 2023, the airline served over 450,000 plant-based meals, significantly up from the previous year. Regions like Africa, Southeast Asia, and the Middle East have seen consumption surpass passenger volume growth. This surge is mirrored in Emirates’ expansive ‘vegan vault’ of over 300 chef-crafted recipes, indicating a significant shift in consumer preferences​​.

A Whole Foods Approach

Emirates’ vegan menu features dishes like chickpea crepes, tofu tikka masala, and jackfruit curry, emphasizing whole food ingredients and thoughtful recipes. This approach satisfies customers and encourages repeat choices, not just among vegan passengers but also those seeking healthier, more sustainable options. From economy to first class, Emirates offers a range of plant-based options, including decadent desserts like chocolate pecan cake and raspberry tonka cake, showcasing the versatility and appeal of vegan cuisine​​.

The Global Implication

The trend in Emirates reflects a broader shift towards plant-based meals in the airline industry and beyond. Consumers are increasingly opting for meals that align with health, ethical, and environmental concerns, signaling a significant opportunity for businesses in the food sector. Airlines, in catering to this demand, are not only meeting customer needs but also contributing to a more sustainable and ethical food system.

Plant-Based Food Service Done Right

Emirates Airlines’ approach to in-flight dining is a template to learn from in the plant-based realm. Their three-decade journey in offering vegan dishes demonstrates a deep understanding of evolving dietary preferences. They emphasize the use of fresh, locally grown produce, primarily grown from the world’s largest hydroponic vertical farm. This venture, ensuring passengers enjoy pesticide-free kale and lettuce, reflects their commitment to sustainable practices and nutrient-dense dishes. Emirates’ also boasts an inclusive approach, extending plant-based options to cabin crew since 2018.

Long term commitment, fresh ingredients and teamwork… that’s a surefire recipe for success!

 

Source: https://www.webintravel.com/in-asia-demand-for-in-flight-vegan-meals-exceeds-passenger-volume-growth/

Mushrooms Gain Momentum: UK Production Facility to be First of Its Kind

Written by PBWPulse on . Posted in Foodservice, Ingredients, Retail, Trends.

The European food market is currently witnessing a significant trend with mushrooms taking center stage. MYCO Holdings, a plant-based food manufacturer, has recently moved into a new product development site in North Yorkshire, marking a considerable step in mushroom-based food production. They plan to transform a former food manufacturing plant into the UK’s first vertically farmed production unit. This development is expected to create about 70 jobs in a 20,000 square foot facility.

Mushrooms are increasingly becoming a staple in the plant-based diet, known for their nutritional value, versatility, and meaty texture without the need for excessive processing. Manufacturers across the planet are incorporating mushrooms in various forms throughout the food and beverage categories. From functional powders to shredded or whole cut “meats” and everything in between, mushrooms are entering the limelight in nearly every aisle of the grocery store.

MYCO’s transition to a new product development site marks a significant milestone. By transforming a former food plant into the UK’s first vertically farmed production unit, they’re pioneering a more sustainable approach to food manufacturing with mushroom-based production as its core designed purpose.

John Shepherd, co-founder and chairman of MYCO, emphasizes the unique potential of this venture: “This new site is a food industry first, combining the growing of raw materials and manufacturing of the finished product under one roof, paving the way for more sustainable practices in the future.” MYCO’s plant-based protein, made from oyster mushrooms, has already garnered interest from major names in the food industry​​.

David Wood, CEO of MYCO, articulates the company’s mission: “Our goal isn’t to turn the world into vegans but to encourage meat-eaters to eat more sustainable plant-based products.”

In a broader context, the European plant-based market is undergoing significant expansion and innovation. Institutional foodservice operators, including schools, corporate campuses, and healthcare facilities, are adopting plant-based products due to their nutritional benefits and appeal to a wide range of eating preferences. Other mushroom-based products such as Fable Foods – a company making mouth watering meats out of barley-processed, wild foraged shiitake mushrooms – have already gained momentum in the UK market. This will be a trend to keep an eye on for years to come.

Happy Veganuary: Cheers to 10 Years of Positive Impact on the Planet

Written by PBWPulse on . Posted in Foodservice, Retail.

In 2014, a small yet visionary initiative began, aiming to inspire people worldwide to embrace a vegan lifestyle for January and beyond. This initiative, known as Veganuary, has since blossomed into a global movement, marking its 10th anniversary in 2024. Its journey is a testament to the power of collective action in shaping a healthier, more sustainable world.

In its infancy, Veganuary was a bold experiment. The founders, Matthew Glover and Jane Land, envisioned a world where plant-based living was not just a fringe lifestyle but a mainstream choice for the masses. The early years focused on awareness and education, gradually gaining momentum as people from all walks of life began to participate.

By its fifth anniversary, Veganuary had already become a global phenomenon. With each passing year, more countries joined the movement, from the United States to India, Brazil, and beyond. The diversity of participants enriched the campaign, bringing a plethora of cultural influences and culinary innovations into the vegan sphere. Over the years, millions have signed up to participate, with over 700,000 people making the pledge to go vegan for January in 2023 alone.

As we celebrate the 10th anniversary of Veganuary in 2024, its impact on the food industry is undeniable:

  • Menu Transformations: Restaurants worldwide, from fast-food chains to gourmet dining, have embraced Veganuary. They’re not just offering token vegan dishes but entire plant-based menus, showcasing the versatility and appeal of vegan cuisine.
  • Retail Revolution: Grocery stores and supermarkets have significantly expanded their vegan ranges. In 2024, it’s not uncommon to find entire sections dedicated to plant-based products, reflecting consumer demand for sustainable, ethical food choices.
  • Innovation in Food Technology: Veganuary has catalyzed innovation in food technology. We’ve seen groundbreaking developments in plant-based proteins, dairy alternatives, and even precision fermentation products, offering textures and flavors that rival their animal-based counterparts.
  • Corporate Participation: Major corporations have pledged support for Veganuary, implementing plant-based options in their cafeterias and encouraging employees to participate. This corporate endorsement signals a shift in business values towards sustainability and health.

As we look forward to the next decade, Veganuary stands as a beacon of positive change. For food industry professionals, from grocery store buyers to restaurant menu designers, Veganuary is not just a month-long campaign but a continual opportunity to innovate and inspire. As influencers of global eating habits, let’s embrace this vision, continuing to shape a sustainable, prosperous future for generations to come. Cheers to Veganuary, and cheers to a decade of positive impact!

Ingredient Trends to Watch: From ‘Shrooms to Seeds

Written by PBWPulse on . Posted in Ingredients, Manufacturing, Trends.

The plant-based product manufacturing industry is witnessing groundbreaking innovations in 2024. Two trends capturing significant attention are the versatile uses of mushrooms, from mycelium to whole forms, and the emphasis on sourcing ingredients from seeds.

Magic Mycelium to Whole Mushrooms

Mycelium, the root-like structure of fungi, is revolutionizing plant-based manufacturing. Its ability to mimic textures ranging from leather to meat makes it an incredibly versatile material. In 2024, we are seeing mycelium being used not just in food but in a range of sustainable products, including packaging materials and even clothing. This innovation underscores a commitment to sustainability, as mycelium-based products are biodegradable and have a minimal environmental footprint.

In the realm of food, the humble mushroom is being transformed in extraordinary ways. From whole mushroom steaks to ground mushroom blends, these fungi are being appreciated for their meaty texture and rich umami flavor. Manufacturers are experimenting with different mushroom varieties to create a range of textures and flavors, catering to a growing consumer interest in plant-based meats that are natural and minimally processed.

Sourcing from the Seed

Another trend shaping the industry is the focus on sourcing from healthy seeds. Manufacturers are turning to seeds like quinoa, chia, hemp, and flax for their nutritional profiles and sustainability. These seeds are not only rich in proteins, fibers, and omega-3 fatty acids but also have a lower environmental impact compared to traditional crop sources.

In 2024, we see an array of products derived from these seeds, including plant-based meats, dairy alternatives, and health-focused snacks. The versatility of seeds allows manufacturers to innovate in texture and taste, creating products that appeal to health-conscious consumers. Moreover, the use of these seeds supports agricultural diversity and sustainability, aligning with the industry’s move towards more environmentally responsible practices.

Forging a Sustainable Future

These trends in product manufacturing are not just about meeting consumer demand; they represent a shift towards a more sustainable and ethical approach to food production. By harnessing the power of mushrooms and healthy seeds, manufacturers are creating products that are not only delicious and nutritious but also kind to the planet.

Distribution Trends to Watch: Local Sourcing, Tech and Collaboration

Written by PBWPulse on . Posted in Distribution, Industry updates, Supply Network.

In 2024, the food distribution industry is adapting to the evolving demands of the plant-based market, with a keen focus on enhancing local and regional offerings and integrating sustainable practices through technology and collaboration.

Enhancing Local and Regional Offerings

A significant trend is the emphasis on local and regional food distribution systems. Distributors are increasingly sourcing plant-based products from local farmers and producers, reducing the carbon footprint associated with long-distance transportation. This approach not only supports local economies but also ensures fresher, higher-quality products for consumers. Furthermore, it aligns with trends in both retail and foodservice with both areas seeing upticks in consumer demand for locally-sourced foods.

Regional specialties are gaining prominence, with distributors showcasing plant-based foods that reflect local cultures and culinary traditions. This strategy is attracting consumers interested in exploring diverse, locally-inspired plant-based cuisine, fostering a sense of community and connection to the food they consume.

Sustainable Sourcing, Technology, and Collaboration

Sustainability is at the forefront of food distribution in 2024. Distributors are employing advanced technologies to optimize supply chains, reduce waste, and ensure the efficient delivery of plant-based products. Blockchain technology, for instance, is being used to enhance transparency and traceability, enabling consumers to understand the journey of their food from farm to table.

Collaboration between distributors, manufacturers, and retailers is strengthening, creating a cohesive network that prioritizes sustainability. These partnerships are focused on developing sustainable packaging solutions, optimizing transportation routes to reduce emissions, and sharing best practices for energy and resource efficiency.

In addition, there’s a growing emphasis on responsible sourcing. Distributors are working closely with suppliers to ensure that plant-based ingredients are ethically sourced and produced, considering factors such as water usage, soil health, and biodiversity.

Driving the Future of Food Distribution

These trends highlight a transformative phase in the food distribution industry. By enhancing local and regional offerings and embracing sustainable practices through technology and collaboration, distributors are not just responding to market trends; they are actively shaping a more sustainable and connected food system.

Foodservice Trends to Watch: Whole Foods, Mushrooms and Beyond!

Written by PBWPulse on . Posted in Foodservice, Restaurants, Trends.

As we step into 2024, the foodservice and restaurant industry continues to ride the wave of plant-based innovation, reshaping the culinary landscape. Two standout trends – whole food ingredients and center-of-the-plate mushrooms – are not just altering menus but are also setting new standards for health and sustainability.

Turning Whole Foods into Culinary Delights

The movement towards whole foods in plant-based cuisine isn’t just a health trend; it’s a culinary revolution. Chefs are now transforming simple, unprocessed ingredients like legumes, grains, fungi, fruits, and vegetables into exquisite dishes that rival and exceed their processed and animal-based counterparts in taste and presentation. This shift is driven by a growing consumer demand for meals that are not only plant-based but also wholesome, minimally processed and locally grown wherever possible.

Expect 2024 to see an explosion of creativity in this space. From cashew cream alfredo sauces to lentil-based shepherd’s pies that comfort the soul, the possibilities are endless. Restaurants are now showcasing these whole food-based dishes as their premium offerings, highlighting not just their health benefits but also their environmental sustainability and of course, deliciousness.

Using Mushrooms for a Meaty Bite

Mushrooms are taking center stage as a versatile, nutritious, and delicious alternative to meat. Their ability to mimic the texture and flavor of meat makes them a favorite among chefs and consumers alike. Varieties like lions mane, shiitake, and king oyster are being used in innovative ways to create dishes that satisfy the meaty cravings of diners without using any animal products.

Restaurants in 2024 are capitalizing on this trend, offering mushroom-based steaks, burgers, and even ‘pulled pork’ sandwiches. The umami-rich flavor of mushrooms provides a depth and complexity to dishes that appeal to both vegetarians and meat-eaters. Moreover, mushrooms are a sustainable choice, requiring less land and water to produce compared to animal proteins.

Beyond the Plate

The trends of 2024 go beyond just food. Restaurants are embracing a holistic approach to sustainability, from reducing food waste to adopting eco-friendly packaging. The integration of technology for efficient service and personalized dining experiences continues to evolve, making plant-based dining not just a food choice, but a lifestyle.

As the industry moves forward, these trends are not just passing fads but indicators of a profound shift in how we view and consume food. Foodservice professionals are not just feeding people; they’re nourishing a healthier, more sustainable world, one inspired dish at a time.

Retail Trends to Watch: Embracing a New Era of Product Diversity

Written by PBWPulse on . Posted in Retail, Trends.

The landscape of retail and grocery is rapidly evolving in 2024, with plant-based products diversifying beyond expectations and minority-owned businesses rising to prominence.

Your Plant-Based Set Goes Far Beyond Meat Alternatives

Plant-based products are redefining grocery shopping, extending their reach into every corner of the store. The dairy aisle is transformed with a plethora of milk alternatives derived from oats, peas, and nuts, alongside a range of dairy-free cheeses that challenge traditional palates. The frozen foods section boasts not just plant-based meats but an array of pizzas, international dishes, and even seafood alternatives.

Snack aisles are brimming with plant-based jerky, chips, dips, and sweets, catering to every craving. Desserts, too, have joined the plant-based movement, with a variety of dairy-free ice creams, chocolates, and baked goods. Beverages, from dairy-free creamers to protein shakes, align with the health-conscious trend, while functional foods like protein powders and energy bars embody plant-based nutrition’s versatility.

Prepared foods sections are now hubs of plant-based innovation, offering ready-to-eat meals that are both convenient and nutritious. This diversity in plant-based products signifies a shift from niche to mainstream, providing opportunities for retailers to cater to a broader, more diverse consumer base.

Women and Minority-Owned Companies Take Center Stage

An inspiring trend in 2024 is the increasing visibility and success of women and minority-owned businesses in the plant-based sector. These companies are bringing unique flavors, ingredients, and culinary traditions to the forefront, enriching the plant-based market with their diverse perspectives.

Retailers are recognizing the value these companies add, not just in terms of product diversity, but also in contributing to social equity within the food industry. As a result, there’s a concerted effort to showcase diverse-owned companies, providing them with the platform and support to reach a wider audience. This trend is empowering consumers to make choices that align with their values and cultural heritage, offering the opportunity to develop genuine relationships between your store and your customers.

Embracing a New Era in Retail and Grocery

In response to these trends, retailers are adapting with targeted marketing, educational initiatives, and collaborations with plant-based influencers. These efforts aim to educate consumers about the benefits and breadth of plant-based products, and to promote the values of inclusivity, health and sustainability.

The year 2024 marks a pivotal moment for the retail and grocery sector, as it embraces the expanding scope of plant-based products and the vital role of diverse businesses. This shift is not just about offering alternative products; it’s about being at the forefront of a movement that champions health, sustainability, and equality.

Investing Trends to Watch: Profitability and Food System Infrastructure

Written by PBWPulse on . Posted in Investment, Trends.

As the plant-based industry continues to grow in 2024, investors are adapting their strategies to meet the evolving landscape. Key trends include a focus on cash flow, profitability, and sustainable business models, as well as a broadened investment scope to include food system infrastructure.

Prioritizing Cash Flow, Profitability, and Sustainable Business Models

Investors in 2024 are taking a more nuanced approach to funding plant-based ventures. The emphasis is shifting from rapid growth and market capture to prioritizing businesses that demonstrate strong cash flow, profitability, and long-term sustainability. This shift reflects a maturing market where investors are looking for companies that not only have a unique product or service but also a viable and sustainable business model.

Environmental, Social, and Governance (ESG) criteria are increasingly important in investment decisions. Investors are scrutinizing the sustainability practices of companies, recognizing that long-term profitability is closely linked to responsible environmental stewardship and social impact. Companies that align with these values and demonstrate a commitment to sustainability are becoming more attractive investment targets.

Beyond Products: Investing in Food System Infrastructure

Another significant trend is the expansion of investment focus beyond plant-based products to include the broader food system infrastructure. Investors are recognizing the importance of investing in supply chains, distribution networks, and technological innovations that support the plant-based market.

This includes funding for advanced agricultural practices, like vertical farming and regenerative agriculture, which are crucial for sustainable ingredient sourcing. Investments are also flowing into technologies that enhance food processing and distribution, reducing waste and improving efficiency.

Additionally, there’s growing interest in supporting platforms that connect consumers with plant-based options, whether through e-commerce, food delivery services, or educational initiatives. These investments are essential for building a robust ecosystem that can sustain the growth of the plant-based industry.

Guiding the Future of Plant-Based Investing

These trends in 2024 signify a strategic shift in investment philosophy. Investors are not just fueling the growth of the plant-based sector but are also playing a crucial role in shaping a sustainable and efficient food system. The focus on profitability and sustainability, coupled with investments in food system infrastructure, indicates a holistic approach to fostering a resilient plant-based market.

Luiza Villela of Unclassic Foods: Cultivating a Better Food System with Mushrooms

Written by PBWPulse on . Posted in Founder Fridays, Manufacturing, Retail.

In the heart of the plant-based movement, where innovation meets passion and ethics, we find founders with stories as diverse as the products they create. Today, in the inaugural edition of “Founder Fridays,” we’re thrilled to spotlight Luiza Villela, the visionary force behind Unclassic Foods.

Background: From Meat-Loving Roots to Vegan Advocacy

Luiza’s journey into the realm of compassionate eating began when she traded the meat-heavy traditions of her Brazilian family for a vegetarian lifestyle. The pivotal moment came when she discovered the fate of dairy cows from a nearby farm. This revelation led her to UC Berkeley’s “Vegan Club,” where her understanding of the ethical implications of consuming animal products deepened.

Academic Exploration and Industry Experience

Luiza’s passion for food led her to the Meat Alternatives lab at UC Berkeley, where she immersed herself in the art and science of plant-based innovation and had the opportunity to work with vegan cheese pioneers, Miyoko’s. Her journey continued with roles at Eclipse Foods, Beyond Meat, and Simulate. Through these experiences, Luiza realized that merely mimicking meat was not enough to drive meaningful change.

A Question and an Answer

“In Brazil, the sense of urgency to stop eating meat is not there,” Luiza reflects. This insight led her to a critical question: “What can we build that people will see as superior rather than inferior?” The answer lay in the fungi kingdom, where Luiza realized that humans often have a passion, perhaps even obsession, for mushrooms and their many fantastical uses. This idea became the foundation for Unclassic Foods.

Unclassic Foods’ Vision

Unclassic Foods distinguishes itself by using oyster mushrooms not to imitate meat, but to offer a whole-food identity with meaty functionality and application. Luiza’s innovative products—oyster mushroom steak tips and nuggets—reflect this commitment. These frozen, ready-to-eat offerings provide a satisfying, meaty bite without compromising on taste or principles.

Looking Ahead: The Trend of Real Food for Meaty Satisfaction

Luiza Villela’s journey combines real-world experience with a passion for food that delights taste buds while contributing to a better world. The use of whole-food ingredients in applications that satisfy the desire for a meaty experience is a trend worth watching. As Unclassic Foods continues to grow, we eagerly anticipate the next chapters in Luiza’s story.

In the vast landscape of plant-based entrepreneurship, Luiza Villela stands as a testament to the power of blending culinary ingenuity with a commitment to ethical consumption. Unclassic Foods, under her guidance, exemplifies the potential for delicious solutions that resonate with both the palate and the planet.