UK's Vegan Food Group snaps up Germany's Tofutown

From globaldata.com

The deal is the first struck since UK-based VFC Foods renamed itself The Vegan Food Group in October 

UK-headquartered The Vegan Food Group (VFG) has made an acquisition in mainland Europe, snapping up Germany-based vegan manufacturer Tofutown.

Financial details were not disclosed.

VFG is home to UK brands VFC, Meatless Farm and Clive’s. In a statement, the company said Tofutown generates revenue of €60m ($64.8m), adding the deal “positions the combined entity for profitability in 2024, with a clear line of sight for scaling group revenues beyond €100m”.

Tofutown, based in Wiesbaum in western Germany, manufactures products including tofu, spreads and frozen foods from two sites. It has a factory further north in Lüneburg. The company supplies German retailers including Aldi, Lidl and Edeka.

Dave Sparrow, the CEO at VFG, said: “VFG will now be a major player in plant-based food, with a significant manufacturing scale across three sites, employing over 300 staff, and with a strong network of strategic manufacturing and supply chain partners.

“This acquisition allows VFG to fast-track our growth across the UK and the EU in chilled, frozen, and ambient products, in both branded and own-label retail, as well as foodservice.”

VFG has been developed through M&A from VFC Foods, which was set up in 2020 by Adam Lyons and Matthew Glover, the founder of the Veganuary campaign.

Last year, the then VFC acquired fellow UK plant-based business Clive’s Purely Plants. Investor Veg Capital, of which Glover is also a co-founder and managing director, acquired a majority interest in Clive’s Purely Plants in 2021.

VFC also bought the Meatless Farm brand last year after owner The Meatless Farm Co. entered administration.

The deal for the Meatless Farm brand came against the backdrop of other business failures in the plant-based meat market, which has seen sales come under pressure.

Announcing the Tofutown deal, Glover said: "Consolidation is required in the plant-based space, and with early signs of a rebound, the Vegan Food Group is well positioned to capitalise on market conditions and supercharge growth in the UK and Europe.”

Markus Kerres, the chief executive of Tofutown, added: "With Germany and the UK being the two biggest markets for plant-based foods, we’re well-positioned to thrive over the next decade.”

https://www.globaldata.com/newsletter/details/uk-s-vegan-food-group-snaps-up-germany-s-tofutown_165282/?newsletterdate=2024-02-29&hubspotcategory=gd-consumer-prospects-daily&utm_source=website&utm_medium=top_navigation&utm_content=other_daily_news_articles&utm_campaign=type2_consumer

In Five Years, Plant-Based Pioneer Just Egg Has Sold Half a Billion Worth of Eggs

From greenqueen.com.hk

California’s Eat Just has reached a significant milestone, with its plant-based Just Egg completing sales equivalent to 500 million chicken eggs. The development comes weeks after the start-up, which owns 99% of the vegan egg market, relaunched its popular mayonnaise lineup.

On the back of a tough year, Eat Just has started 2024 with some positive announcements. First, it brought back its cult-favourite vegan mayo, and now it has announced that its Just egg line of products has sold the equivalent of half a billion chicken eggs since its debut in 2019.

The lineup has captured 99% of the entire vegan egg market in the US, and it is one of the fastest-growing egg brands – plant-based or otherwise – nationwide.

“We started with a hope that one of the many tens of thousands of plants in nature would be able to scramble like an egg. And a team made up of scientists, engineers and chefs from across the world turned that hope into one of the most innovative and impactful products in the market,” said Eat Just CEO Josh Tetrick.

Just Egg drives company’s growth with major footprint and sustainability credentials

Courtesy: Eat Just

When it was first launched, the mung-bean-based Just Egg came in liquid form. But in 2020, the offering was expanded into a frozen folded format that serves as an alternative to toaster eggs. These products are now available in 48,000 retailers, including Whole Foods, Target and Sprouts Farmers Market, as well as over 3,300 eateries and coffee shops in the US and Canada, such as Planta, Barnes & Noble, Caffè Nero, Peet’s Coffee and Philz Coffee.

Last year, the company overhauled the packaging for its pourable egg, switching from a plastic bottle to a paper carton, which it claims is 100% recyclable and would no doubt advance its climate credentials. Using its life-cycle assessment tool CONDOR, Eat Just says its vegan egg uses 98% less water and 83% less land than a chicken egg, while emitting 93% fewer emissions.

Put another way, with the number of eggs it has sold, the company says it has prevented 87 million kgs of CO2e from entering the atmosphere, saved 18.3 billion gallons of water, and averted 26,900 acres of land from being farmed for soy and corn to feed chickens.

Just Egg has been the major growth driver for Eat Just (which is also the parent of cultivated meat company Good Meat), with Tetrick telling Green Queen in November that the vegan eggs make up 99.9% of its current revenue. He noted that Just Egg saw a 173-percentage-point increase in income (before non-operational expenses are taken into account) – aka EBITDA – in the first half of 2023 compared to all of 2022, while witnessing an 80-point growth in gross margin.

“Our business plan is on track to achieve break even in 2024, with half of our current SKUs selling at a positive margin today,” said Tetrick, who was named in the TIME100 Climate list last year.

Profitability highlights 2024 plans for Eat Just

Courtesy: Eat Just

The news comes a month after Eat Just, which has raised over $850M to date, reintroduced its Just Mayo to retail shelves following a four-year hiatus. It was the brand’s latest step towards reaching profitability after a challenging 2023, when it emerged the company had been under financial stress and facing a cash crunch. Good Meat has been involved in a number of lawsuits, and last month filed counterclaims against one of its suppliers.

“Challenges, doubts, and unforeseen hurdles have not stopped Eat Just from continuing to drive innovation in plant-based foods to give consumers better choices and more ways to change the food system for the better every time they sit down to a meal,” a company spokesperson told Green Queen after the Mayo launch.

They reiterated that financial sustainability and breaking even remained the main focus. “It’s the most important objective of the company and the team is focused on increasing the probability of achieving it,” the representative said, adding that the company’s goal for 2024 was “to sell healthier, sustainable products to millions of consumers in a way that enables the company to sustain itself in the long term”.

While Just Egg is a market leader in its space – which includes companies like Follow Your Heart, Simply Eggless and Bob’s Red Mill – the vegan egg sector itself just makes up 0.5% of the total US egg market, as of 2022. In terms of units, while plant-based eggs grew by sevenfold between 2019-22 to reach 10 million sales, animal-based egg sales were around 2.3 billion.

Moreover, the number of American households buying plant-based eggs was just 2% in 2022 – but the sector has outpaced dollar sales growth for animal-derived eggs, growing by 348% versus 67% for the latter from 2019-22, albeit with a much smaller base. It highlights the progress – and potential – of plant-based eggs, and the scale of the industry these companies are trying to disrupt.

Tetrick, whose company is planning to launch more products this year, put it best: “We’re 500 million steps closer to a more sustainable food system, but we’ve got a long way to go.” 

https://www.greenqueen.com.hk/plant-based-eat-just-egg-sales-500-million-vegan/

Veganuary ‘Reaches 25 Million People’ In 2024

From plantbasednews.org

The plant-based eating challenge has lasting impacts on many participants 

Veganuary 2024 saw an estimated 25 million people adopt a plant-based diet for the month of January, research has indicated.

The UK-based organization commissioned a number of YouGov polls in its core campaign countries. It arrived at the 25 million figure based on data from this research, as well as populations of each country. What’s more, Veganuary has said that its resources – including emails YouTube videos, and Veganuary podcast – directly supported more than 1.8 million people to go vegan.

Veganism is a growing movement. Earlier this year, research suggested that there could be as many as 2.5 million vegans in the UK.

Since it was launched in 2014, Veganuary has encouraged many millions of people to try a plant-based diet.

Veganuary supports 1.8 million people

Adobe Stock

                                   Veganuary helps people try vegan food

In previous years, Veganuary released figures for the number of people signing up for the 31-day email series, Last year, a record of more than 700,000 signed up directly on the campaign website.

There are now many more ways to receive Veganuary support and guidance. This includes a weekly podcast, daily coaching videos on YouTube, and social media channels in English, German, Spanish and Portuguese.

In 2024, more than 1.8 million people chose to actively receive the campaign’s resources via one or more of the campaign’s official channels.

Veganism around the world

From a kitchen table in Yorkshire, Veganuary is now a global movement with active campaigns in the US, Germany, Italy, Spain, France, Austria, Switzerland, and Chile.

It is not only individuals who now take the pledge. In 2024, more than 100 UK workplaces urged their staff to sign up.

Exciting food launches from Pizza Hut, Pukka, and Wetherspoons helped make it ever easier for people to try plant-based food without making major lifestyle changes.

https://plantbasednews.org/lifestyle/food/veganuary-signups-2024/

We looked at 700 plant-based foods to see how healthy they really are. Here’s what we found

From abc.net.au

By Laura Marchese

If you're thinking about buying plant-based foods, a trip to the supermarket can leave you bewildered.

There are plant-based burgers, sausages and mince. The fridges are loaded with non-dairy milk, cheese and yoghurt. Then there are the tins of beans and packets of tofu.

But how much is actually healthy?

Our nutritional audit of more than 700 plant-based foods for sale in Australian supermarkets has just been published.

We found some products are so high in salt or saturated fat, we'd struggle to call them "healthy".

We took (several) trips to the supermarket

In 2022, we visited two of each of four major supermarket retailers across Melbourne to collect information on the available range of plant-based alternatives to meat and dairy products.

We took pictures of the products and their nutrition labels.

We then analysed the nutrition information on the packaging of more than 700 of these products.

This included 236 meat substitutes, 169 legumes and pulses, 50 baked beans, 157 dairy milk substitutes, 52 cheese substitutes and 40 non-dairy yoghurts.

Plant-based meats were surprisingly salty

We found a wide range of plant-based meats for sale. So, it's not surprising we found large variations in their nutrition content.

Sodium, found in added salt and which contributes to high blood pressure, was our greatest concern.

The sodium content varied from 1 milligram per 100 grams in products such as tofu, to 2,000mg per 100g in items such as plant-based mince products.

This means we could eat our entire daily recommended sodium intake in just one bowl of plant-based mince.

An audit of 66 plant-based meat products in Australian supermarkets conducted in 2014 found sodium ranged from 316mg in legume-based products to 640mg in tofu products, per 100g. In a 2019 audit of 137 products, the range was up to 1,200mg per 100g.

In other words, the results of our audit seems to show a consistent trend of plant-based meats getting saltier.

What about plant-based milks?

Some 70 per cent of the plant-based milks we audited were fortified with calcium, a nutrient important for bone health.

This is good news as a 2019-2020 audit of 115 plant-based milks from Melbourne and Sydney found only 43 per cent of plant-based milks were fortified with calcium.

Of the fortified milks in our audit, almost three-quarters (73 per cent) contained the recommended amount of calcium – at least 100mg per 100mL.

We also looked at the saturated fat content of plant-based milks.

Coconut-based milks had on average up to six times higher saturated fat content than almond, oat or soy milks.

Previous audits also found coconut-based milks were much higher in saturated fat than all other categories of milks.

A first look at cheese and yoghurt alternatives

Our audit is the first study to identify the range of cheese and yoghurt alternatives available in Australian supermarkets.

Calcium was only labelled on a third of plant-based yoghurts, and only 20 per cent of supermarket options met the recommended 100mg of calcium per 100g.

For plant-based cheeses, most (92 per cent) were not fortified with calcium. Their sodium content varied from 390mg to 1,400mg per 100g, and saturated fat ranged from 0g to 28g per 100g.

So, what should we consider when shopping?

As a general principle, try to choose whole plant foods, such as unprocessed legumes, beans or tofu. These foods are packed with vitamins and minerals. They're also high in dietary fibre, which is good for your gut health and keeps you fuller for longer.

If opting for a processed plant-based food, here are five tips for choosing a healthier option.

1. Watch the sodium

Plant-based meat alternatives can be high in sodium, so look for products that have around 150-250mg sodium per 100g.

2. Pick canned beans and legumes

Canned chickpeas, lentils and beans can be healthy and low-cost additions to many meals. Where you can, choose canned varieties with no added salt, especially when buying baked beans.

3. Add herbs and spices to your tofu

Tofu can be a great alternative to meat. Check the label and pick the option with the highest calcium content. We found flavoured tofu was higher in salt and sugar content than minimally processed tofu. So it's best to pick an unflavoured option and add your own flavours with spices and herbs.

4. Check the calcium

When choosing a non-dairy alternative to milk, such as those made from soy, oat, or rice, check it is fortified with calcium. A good alternative to traditional dairy will have at least 100mg of calcium per 100g.

5. Watch for saturated fat

If looking for a lower saturated fat option, almond, soy, rice and oat varieties of milk and yoghurt alternatives have much lower saturated fat content than coconut options. Pick those with less than 3g per 100g.

Laura Marchese is a PhD student and Katherine Livingstone is a senior research fellow. Both work at Deakin University's Institute for Physical Activity and Nutrition. This piece first appeared on The Conversation.

https://www.abc.net.au/news/2024-02-25/plant-based-food-vegan-vegetarian-is-it-healthy/103503542

Meera Sodha’s vegan recipe for leek and beans romesco

From theguardian.com

This lovely, rustic dish is all about the punchy sauce, to be devoured doused in olive oil and with fistfuls of crusty bread for dunking 

With some experiences in this world, there is a before and after, because the moment is so big that you can’t remember a time before, only when life restarted again in a better, brighter, clearer, more wonderful way. Eating romesco sauce at Moro on Exmouth Market in London in 2012 was such a moment for me. It hit me from all angles: sweet, spicy, tomatoey, with little explosions of almonds for texture. Traditionally, you eat a small amount, a bit like a condiment, but in today’s (untraditional) recipe, the sauce is the boss and the leeks and beans are merely creamy, oniony conduits.

Leek and beans romesco

Meera Sodha’s leek and beans romesco. Photograph: Louise Hagger/The Guardian. Food styling: Emily Kydd. Prop styling: Jennifer Kay. Food styling assistant: Christina Cullen.

If the leeks are very sandy, slice them up, put them in a bowl of water, then scoop out into a sieve to drain; don’t tip them into the sieve, though, because the sand will have settled at the bottom of the bowl. You’ll need a blender to make this.

Prep 10 min
Cook 30 min
Serves 4

For the sauce
4 tbsp extra-virgin olive oil
1¼ tsp fine sea salt
1½ tsp sweet paprika
1 mild red chilli, roughly chopped
2½ tbsp sun-dried tomato paste
40g blanched or ground almonds
250g jarred roasted red peppers, drained and roughly chopped

For the leeks and beans
3 tbsp extra-virgin olive oil, plus more to serve
4 garlic cloves, peeled and crushed
3 leeks (500g), cut into ½cm-thick slices
2 x 400g tins of beans – I used black beans (drained) and cannellini beans (not drained)
10g fresh basil, to serve
Crusty bread, gluten-free if you like, to serve

Put all the sauce ingredients in a blender, blitz to a smooth paste, then set aside.

Put three tablespoons of oil in a wide frying pan for which you have a lid, and put it on a medium heat. When the oil is hot, add the garlic and cook, stirring, for about three minutes, until sticky and golden.

Add the leeks and sweat them for six minutes, until soft, prodding them with a spoon so they unravel. Add the tin of drained beans and the second tin of undrained beans, complete with their liquid, cover and leave to simmer for eight minutes, until the beans are soft. Scrape the romesco sauce into the pan, stir in 150ml water and simmer uncovered for a final five minutes.

Transfer to a bowl, tear the fresh basil over top and pour over more olive oil, if you wish. Serve with crusty bread for scooping.

https://www.theguardian.com/food/2024/feb/24/leek-and-beans-romesco-sauce-vegan-recipe-meera-sodha

Using Mushrooms As Meat: The Ultimate Guide

From plantbasednews.org

Turn mushrooms into everything from pulled 'meat' to scallops 

Mushrooms are a healthy and versatile ingredient to use in your cooking. There are more than 2,000 edible types of fungi, providing a huge amount of choice when it comes to texture and taste.

Certain mushroom varieties are particularly good for replacing meat in a meal. While they are not especially high in protein – 100 grams contains roughly 2.5g of protein – they are rich in other nutrients. These include potassium, vitamin C, iron, copper, and being one of the only non-animal food sources of vitamin D. Mushrooms are also a great source of fibre.

Some restaurants are unlocking mushrooms’ potential to replace meat with exciting new menu options. For example, Wagamama’s lion’s mane mushroom “steak” which it launched for Veganuary this year.

But you can easily make use of mushrooms at home as a healthy alternative to meat in a range of dishes. Among the list below are mushrooms chosen by Anna Tebbs, Registered Nutritionist at recipe box company Green Chef, as great options for specific meals. Mushrooms, she says, “stand out” among meat alternatives “for their versatility, ability to absorb flavours, and the ease with which they can replicate a similar texture and meaty taste without as much processing compared to other alternatives.”

Warning: Never forage wild mushrooms without expert guidance. All of the below mushrooms can be purchased in stores.

Portobello Mushrooms

JAZZ Apple                          Portobello mushrooms are a popular meat replacement

These large, meaty mushrooms have long been used as a replacement for beef patties in burgers for a reason. They fit perfectly in a burger bun, and can be grilled, roasted, or sautéed. Portobello mushrooms can also be stuffed and baked for a filling, tasty main. Use their smaller cousins, portobellinis, to make mini versions that can be served as starters or canapes like these. 

“Portobello mushrooms are not only a tasty option but also rich in nutrients like potassium and B vitamins,” says Tebbs. “Score the caps, marinate in balsamic vinegar and soy sauce, then grill until caramelised for a juicy, flavourful burger substitute.”

Lion’s Mane Mushrooms

Adobe Stock                             Wagamama has used these mushrooms to make “steak”

These mushrooms have a unique rounded and furry appearance, which is why they’re called lion’s mane. They can be cooked any number of ways, including simple sliced and fried. They work wonderfully on skewers with a satay sauce, or cooked and shredded to replace the lobster in a lobster roll.

Shiitake Mushrooms

Adobe Stock                              Shiitake mushrooms are delicious in soups

The rich, earthy flavour and firm texture of shiitake mushrooms makes them an excellent meat substitute in dishes such as stir fries and soups. But they work equally well in Italian dishes such as pasta and risotto. You can buy them fresh or dried, which concentrates their flavour.

“Sauté until golden brown, and add umami boosters like soy sauce or miso paste which enhance the nutty, savoury flavour,” suggests Tebbs. “Alternatively, for a risotto, try seasoning shiitake mushrooms with garlic, thyme, and a splash of white wine.”

Oyster Mushrooms

Adobe Stock                                Oyster mushrooms are mild and light

Oyster mushrooms are a more tender and mild choice of mushroom. They are perfect for creamy pasta dishes, salads, and light soups. 

“Oyster mushrooms are low in calories and packed with antioxidants,” says Tebbs. “For a veggie twist that is reminiscent of barbecued meat, tear them into ‘shreds’, fry until crispy, and season with smoked paprika for a crunchy and smoky flavour.”

Another option is to bread and fry the oyster mushrooms to have in place of chicken nuggets or to add to tacos and wraps.

Cremini Mushrooms

Adobe Stock                          Cremini mushrooms are popular for their versatility

These are probably better known as brown mushrooms, or sometimes baby bellas. With their firm texture and mild flavour, they are highly versatile and go in pretty much any dish you can think of.

“Cremini mushrooms are great for adding depth to your dishes,” says Tebbs. “Brown before adding to dishes, infuse with meaty herbs like thyme or rosemary, and use in hearty recipes such as stews or casseroles for rich, meat-like texture and flavour.”

This vegan “beef” stew – which comes from ZardyPlants – features cremini mushrooms as well as plant-based meat.

King Oyster Mushrooms

Adobe Stock                          King oyster mushrooms can be used in a wide range of recipes

With a firm, meaty texture and earthy flavour, king oyster mushrooms are are delicious replacement for meat. They can be “pulled” like oyster mushrooms to serve in place of pulled pork, or sliced and cooked as part of curries or stir fries.

“King oyster mushrooms are rich in antioxidants and may help lower cholesterol levels,” says Tebbs.

Because they can retain a bit of bite when cooked, they make excellent “scallops” as in this recipe from Romy London with garlic butter. Or, if you’re looking to really impress dinner guests, try this king oyster mushroom nigiri.

https://plantbasednews.org/lifestyle/food/mushrooms-meat-replacement/