‘Groundbreaking’ New Ingredient Promises Stretchy Vegan Pizza Cheese

From plantbasednews.org

The humble potato could be the key to levelling up plant-based cheese 

                                       KMC says its new ingredient is groundbreaking for plant-based cheese - Media Credit: KMC

A Danish co-operative has added a new ingredient to its a range of potato-based modified starches that gives plant-based cheeses the melt and stretch people want on their pizzas.

KMC, which is owned by Danish potato growers, makes potato-based ingredients for the food industry. The range of modified starches, called CheeseMaker, offers food manufacturers a way to achieve several different textures for plant-based cheeses.

KMC describes the “clean label” starches as easy to customize for specific products. Among the cheese alternatives that CheeseMaker can be used for are cheese blocks, cheese slices, and cream cheese. The newest addition to the range, CheeseMaker CF66, will give plant-based cheese the kind of stretchy texture that mozzarella does when melted.

‘Groundbreaking’ solution

KMC makes functional potato-based ingredients for food manufacturers     LIGHTFIELD STUDIOS – stock.adobe

Dairy-free cheeses can lack the gooey texture and stretch of dairy cheeses. These properties are particularly sought after for foods such as pizzas. KMC developed CheeseMaker CF66 as a solution. It officially launched at Food Ingredients Europe in November 2024.

KMC described it as “a groundbreaking addition to our CheeseMaker product range, a world first for the plant-based cheese industry.” CheeseMaker CF66 will give pizza cheese “a long, thick stretch and a firm bite, retaining its properties across a wide temperature range.”

At Food Ingredients Europe, KMC also unveiled a potato-based gelatin replacement with its Gelamyl product range. The co-operative says the ingredient can function as the sole gelling agent in gummy candies. Providing a soft, chewy, non-sticky texture, it can completely replace gelatin.

https://plantbasednews.org/news/economics/potato-based-ingredient-pizza-cheese/

Denmark´s struggle for veganism

From euroweeklynews.com

Known as the country with “more pigs than people,” Denmark is nonetheless spending almost €100 million to convince its citizens to become vegans.

Largest meat exporter and consumer

Denmark is among the world´s largest meat exporters, especially when it comes to pork. For more than 100 years, the production of pig meat has been the central source of Danish income.

Approximately 90 per cent of the production is exported, therefore maintaining the balance in the Danish trade and economy. Beef and pork are daily dinner essentials for most families in Denmark; the local cuisine is rooted in dishes like meatballs, hot dogs and stegt flæsk (crispy pork). 

Nearly 6 million Danes follow an animal-based diet and an average Dane consumes nearly three times the recommended amount of red meat.

Such a large production and consumption of meat has led to Denmark´s increased carbon emissions, a concern for Danish officials who aim to battle the issue by promoting veganism. 

Vegan hints

Considering the Danish obsession with meat, the government was careful in slowly dropping hints of the benefits and the easy accessibility of plant-based diets.

Europe´s largest pork producer, Danish Crown, now offers meat-free products at a favourable price. MeetDenmark, a business tourism group, offers plant-based choices at all events, introducing people to the idea of veganism.

From 2030, Denmark´s carbon tax will become implemented, charging farmers for their cattle´s emissions. 

Denmark also presented an Action Plan for Plant-Based Foods in October 2024, aiming to increase the production and consumption of plant-based products, instead of meat.

“It sends a signal to countries that are similarly deeply rooted in the meat tradition that it´s possible to create dialogue and start initiatives for change,” noted  Rune-Christoffer Dragsdahl, secretary general of the Vegetarian Society of Denmark, “It´s easy to copy-and-paste.”

Optimal earth, optimal health

Walter Willet, a professor of nutrition at Harvard University who led the report for the optimal diet for a healthy planet, said to be “impressed” by Denmark´s efforts and emphasised that “no other government”  has taken such significant measures.

“We should not be surprised that Denmark has taken a lead in this effort; they were a decade ahead of other countries in banning trans fat, and have been a global leader in developing green energy.” Denmark is a European pioneer in this matter, having become the first country to ban foods with excess trans fat since 2003.

The Danish government showed its commitment to change by offering a grant worth €88 million in subsidies to promote a “green economy;” which it considers the “future” of the country.

https://euroweeklynews.com/2024/07/18/denmarks-struggle-for-veganism/ 

Vegan Brand Launches ‘First-Of-Its-Kind’ Fermented Steak

From plantbasednews.org

Planted just introduced a whole cut style vegan steak made via fermentation 

Swiss food tech company Planted just launched a fermented vegan steak product.

The brand described its “planted.steak” as a first-of-its-kind alternative protein: beef loin-style meat made entirely with plant-based and natural ingredients. The new product was made at a cutting-edge facility in Kemptthal, Switzerland, where “whole muscle” cuts of vegan meat are grown via fermentation.

“Our planted.steak is designed to satisfy even the most discerning palate. It’s a true game changer, not only for us but also for the whole category,” said Planted co-founder Pascal Bieri in a statement.

Planted combined soya protein, rapeseed oil, beans, rice, and a proprietary blend of microbial cultures to create what the company describes as a juicy, tender, and umami-flavoured cut of plant-based meat.

Furthermore, the steak is high in protein, fibre, B12, and iron, but low in saturated fats – something that traditional beef can be particularly high in. 

                   Planted has launched a new fermented vegan steak - Media Credit: Planted

“No other plant-based steak on the market uses only natural ingredients, zero additives, and displays features such as juiciness as well as tenderness,” added Bieri. “We have worked with over 50 gastronomy professionals to achieve a steak that is literally unreal, in taste, texture, application, and overall eating experience.”

Planted.steak creates 97 percent fewer CO2e emissions than traditional beef

Planted has noted that its new vegan steak is not simply a culinary innovation, it is also a scalable and sustainable solution to the environmental challenges of meat production.

The fermented planted.steak is said to produce 97 percent fewer CO2e emissions per product weight than its comparable animal-derived counterpart. It also uses around 81 percent less water. One of the main obstacles facing alternative proteins is scalability, which Planted believes its proprietary fermentation and high-tech new facility can help overcome.

“Our aim is to introduce innovative products from our fermentation platform to the market fast, particularly our planted.steak, which utilizes the most advanced and disruptive fermentation technology today in terms of scalability, taste, and product quality,” explained Planted co-founder and executive board member Lukas Böni.

                Vegan steak has a far lower carbon footprint than beef    Planted

Last year, the Swiss innovation agency Innosuisse awarded Planted 2 million Swiss francs as part of the Swiss Accelerator Program, targeting particularly innovative small and medium-sized start-ups. This grant allowed Planted to launch its fermented loin steak just one year later, as well as to build the new cutting-edge facility in Kemptthal.

“We are proud to be one of the few innovators of plant-based meat that takes on all steps in the production process, from R&D to industrial production,” adds Böni. “The […] new production site allows Planted a very fast turnaround from pilot stage to industrial production, significantly closing the time gap to market launch.”

The new site has created 30 technical and operational jobs and was itself built using extensive green technology, including an eco-friendly energy system that will save over 44,000 tonnes of CO2 over the next 30 years.

Europe embraces alternative proteins

Over the last year, several European countries have promoted a transition away from animal agriculture and towards alternative proteins for a more stable and equitable food system.

The Swiss government announced the launch of its new Climate Strategy for Agriculture and Food, outlining the benefits of reduced meat consumption nationwide, while Germany unveiled a USD $41 million (€38 million) investment in the promotion of plant-based proteins.

Meanwhile, Denmark has designed a comprehensive 40-page plan to shift towards plant-based food production, which the Minister for Food described as “the future.”

Planted has yet to announce exactly when its new fermented steak will be hitting the shelves, but you can keep an eye on the brand’s online shop here.

https://plantbasednews.org/news/alternative-protein/vegan-planted-fermented-steak/

Veganism Recognised as a Protected Belief by Danish Court in “Milestone Win”

From vegconomist.com

A lower court in the city of Hjorring, Denmark, has ruled that veganism is a protected belief under Article 9 of the European Convention on Human Rights.

The case was brought by the Vegetarian Society of Denmark on behalf of a small child and her parents. The child had been denied the right to plant-based meals at her kindergarten, and the municipality running the institution had also refused to allow her to bring a packed lunch.

In a “milestone win”, the court ruled that the child and her parents had been discriminated against, as they were prevented from practicing their way of living. It acknowledged that vegans have the right not to be “treated worse than people without vegan convictions who are in a similar or comparable situation”.

Following the ruling, the family has been granted around €1500 in compensation, and the municipality will have to pay their legal expenses. Since other European countries must also follow the European Court of Human Rights, the Vegetarian Society of Denmark hopes the ruling could be helpful for vegans in other nations.

Veganism and the law

The case follows another landmark ruling at an employment tribunal in the UK in 2020. Jordi Casamitjana said he had been dismissed from his job at The League Against Cruel Sports after raising concerns about the investment of his pension funds in companies that test on animals. A judge ruled in his favour, stating that ethical veganism is a philosophical belief and is therefore protected by law under the Equality Act 2010.

The Vegetarian Society of Denmark is now set to bring forth another case regarding a woman who was denied a vegan meal in hospital during her pregnancy, and told to bring a packed lunch for her childbirth. The case will take place on April 25, with the ruling expected the following month.

Last April, a European Citizens’ Initiative (ECI) was brought forth calling for legislation to explicitly require vegan alternatives to be available in private and public spaces selling food and drinks in Europe. If the ECI receives over a million signatures from at least seven member states by April 5 2024, the European Commission will have to respond.

“From the perspective of being able to live a daily life as a vegan or vegetarian, the access to vegan meals in public sector institutions – such as kindergartens, hospitals, nursing homes, etc. – has for years been a challenge,” said Rune-Christoffer Dragsdahl, Secretary-General of the Vegetarian Society of Denmark. “While some Danish hospitals or kindergartens prepare excellent vegan food, other places don’t offer it at all. Obviously, in many public institutions bringing your own packed lunch is not an option, e.g. most situations in hospitals, psychiatric treatment, nursing homes, etc. Our hope therefore is that this verdict will influence the availability of vegan options in other public institutions.”

https://vegconomist.com/politics-law/veganism-protected-belief-danish-court/ 

Denmark is Helping to Lead the Global Shift Toward Plant-Based Diets

From onegreenplanet.org

In a world grappling with climate change, Denmark stands out as a beacon of innovation, taking significant strides toward promoting low-meat diets. While global meat consumption is projected to rise by 14% by 2030, Denmark has taken a different path, showcasing a commitment to sustainability and environmental preservation.

Denmark’s journey began in 2021 with a revamp of its official dietary guidelines, advocating for a modest 350g of meat consumption per week per adult. This move aligns with the scientific recommendations of the EAT-Lancet Commission and marks a pivotal shift in dietary norms. The Danish government didn’t stop there; it launched an Action Plan for Plant-based Foods, labelling vegan foods as “the future” and laying out strategies to boost their supply and demand. A notable DKr675 million ($98 million/£78 million) fund was allocated to promote plant-based eating, alongside the proposal of a carbon tax on agriculture. 

This pioneering approach might seem surprising given Denmark’s love for pork and its status as a leading pork exporter. However, the nation’s ability to find common ground and collaborate across differing viewpoints has been instrumental in this shift. The Vegetarian Society of Denmark, by partnering with organic farmers and the country’s main farming lobby, has managed to create a consensus on the economic opportunities presented by organic, plant-based products.

                                                                                               Image Credit :Nick N A/Shutterstock

The transformation in Denmark contrasts sharply with the situation in other countries, where transitions have been met with resistance. In the Netherlands, farmers protested against livestock reduction proposals, while in Italy, the government opposed cultivated meat, citing cultural and agricultural impacts. The UK has also seen pushback against dietary changes, with political leaders and the National Farmers’ Union resisting calls to reduce meat consumption.

Despite these challenges, Denmark’s example offers hope. The country has invested in both high-tech and low-tech solutions, from developing new fermented products to educating chefs on vegetable and pulse cooking. This dual approach highlights the need for both innovation and tradition in the journey towards sustainable eating.

Denmark’s strategy illustrates that while incentives (carrots) are vital, regulatory measures (sticks) may also be necessary to achieve significant environmental goals. With agriculture poised to account for a substantial portion of Denmark’s greenhouse gas emissions by 2030, the proposed carbon tax on agriculture could be a crucial next step.

Denmark’s leadership in this area not only sets a precedent for other wealthy nations but also has the potential to influence global dietary trends. As the world watches, Denmark’s commitment to a sustainable, plant-based future may just be the catalyst needed for a global shift towards more environmentally friendly eating habits.

https://www.onegreenplanet.org/vegan-food/denmark-is-helping-to-lead-the-global-shift-toward-plant-based-diets/

Meet the duo behind Ark, the restaurant redefining vegan fine dining in Copenhagen

From nationalgeographic.com

At Ark, vegetables are always the stars of the show. Founder and forager Jason Renwick and executive chef Brett Lavender discuss the influences and ingredients behind their plant-based project 

Australian entrepreneur Jason Renwick came to Copenhagen in 2005, travelling in and out of the country before opening vegan cafe Souls in 2016. He then teamed up with British chef Brett Lavender, who had spent much of his career cooking in luxury hotels and Michelin-starred restaurants in Australia, New Zealand and Japan, to open Ark restaurant, in central Copenhagen, in 2020. The seasonal plant-based menu is a surprise for diners on the day, but might include signature dishes such as barbecued blue oyster mushrooms or deceptively complex combinations like turnip with apple and macadamia. 

The business grew and evolved, and today, Ark Collection comprises three plant-based restaurants — Ark, Bistro Lupa (both of which hold Michelin Green stars) and Beyla — as well as urban mushroom-growing operation Funga Farm, which supplies restaurants in the Danish capital.

How do you approach plant-based cooking?

Brett: How to get flavour, depth, umami out of very few ingredients was a massive learning curve for me. I started to approach it in the way I would cook a piece of meat: do I want to marinate, sous vide or let it rest? Vegan cooks don’t think like this. And I’m not a vegan. It’s about cooking vegetables in the best way possible and making sure they’re the star of the dish.

Where do you source ingredients?

Brett: We work with a number of farms [close to] Copenhagen, and also a little bit further afield. I’m not a magician, so some things come from Sweden and elsewhere in Northern Europe. In winter, nothing grows, but in summer we have an abundance, so we preserve and ferment. You might see elderflower that we’ve pickled or last season’s strawberry trimmings that we’ve turned into vinegar. 

Jason: Mushrooms are the most important ingredient by far. We were producing 250kg a week out of this tiny basement at Funga Farm, but in spring 2023 I invested, and we moved into in a bigger space. Now we can do about 1,500kg a week. All our reviews [of the restaurant] focus on the mushrooms, thanks to dishes like blue oyster mushroom cooked on the yakitori grill and brushed with sake and mirin. I also go foraging for 20 hours a week. Christina Rasmussen [previously a forager at Noma] came to us and taught me what to pick. It really changes with the seasons, but I pick rosehip, elderflower, meadowsweet, mulberry, blueberry and wild garlic in bulk. I try to gather enough of the flowers so that we can start to make aged vinegars.

Which Scandinavian ingredients do you enjoy most?

Brett: We always have the blue oyster mushroom on the menu. They have a great taste, great texture and the structure of the mushroom gives me the ability to play with it a lot in terms of cooking. Lion’s mane mushrooms also play a part; they can really resemble meat. This isn’t something I try to do intentionally — it’s just showing the mushroom at its best.

Jason: I’ve foraged Japanese knotweed — it’s an invasive species and sort of everywhere. The flavour is similar to rhubarb; it’s got a really nice tartness. That’s probably the coolest ingredient because no one else is using it.

Is there a dish you’re most proud of?

Brett: The turnip is such a humble, often-overlooked vegetable, so in terms of a breakthrough dish, it’s turnip: sake-brined, served with a sauce made from leftover brioche and cucumbers, a yuzu dressing and lemongrass oil. Plant-based food at that high level — the clever preparation, the balance of flavours — was really a sweet spot to hit. We’ve also got [a take on] chawanmushi, a traditional Japanese egg custard, on the menu. Eggs are always the biggest challenge to swap out in terms of consistency in dishes; you can’t replicate it. It took a lot of trail and error.

What are your key culinary influences?

Brett: A big influence has been my time spent in Japan. I went there because I wanted to pursue the level of perfection they’re known for. That worked out for me in plant-based cooking as Japanese cuisine doesn’t use animal fats to add flavour — it’s not like everything’s basted in butter or finished with cream. You’re thinking about umami, about fermentation.

Is running a vegan restaurant more challenging than a ‘regular’ restaurant?

Jason: It takes all these man hours, which, in Denmark, is super-expensive. Even for the restaurant, I have to find plant-based paint and chairs that don’t have [animal product-based] glue. We took a standpoint not to use avocados because of how bad they are for the planet and how much water they use. But it’s a normal restaurant doing plant-based food — a lot of people don’t realise that until they’re here.

How important is sustainability?  

Brett: We try to be as sustainable as we can. I think we’re very good at using the whole product — there’s very little that goes in the bin. When I took over, we had six bins in the kitchen; that went down to one. We like to say it’s conscious dining. If everybody ate plant-based one day a week, it would have a massive knock-on effect in terms of the pressure on the farming industry and the environment.

Three to try: meat-free restaurants in Copenhagen

1. VeVe
Housed within a former bread factory in Østerbro, VeVe (its name an abbreviation of a Danish phrase meaning ‘vegetarian world cuisine’) serves up creative veggie and vegan dishes featuring a fusion of international flavours. The seasonally driven, six-course menu begins with light snacks, such as satay cassava chips and beetroot ‘cotton candy’, followed by delicate dishes like snow-fungus with carrots and satay sauce. Set menu DKK850 (£98). 

2. Bistro Verde
This climate-conscious bistro offers a fully vegan menu for breakfast, lunch and dinner, with a focus on open sandwiches, salads and pasta dishes. Try a tempting summer salad of strawberries and asparagus or tasty gnocchi puttanesca. Mains from DKK80 (£9). 

3. Urten & Atlas Bar
This corner building in the Latin Quarter combines two vegan spots under one roof. Atlas Bar offers comforting classics including pasta and burgers, while upstairs, sister restaurant Urten focuses on a smaller, more sophisticated set menu, which changes monthly but might feature dishes like crispy cauliflower croquettes with chickpeas and tofu cream. Urten’s two-course set menu DKK305 (£35). 

https://www.nationalgeographic.com/travel/article/ark-restaurant-vegan-fine-dining-copenhagen

Vegan Whopper Doritos? Burger King Takes 2 More Bold Steps Into Plant-Based Food

From vegnews.com

Burger King continues its exploration of plant-based food with Whopper-flavoured Doritos and its first meatless outpost in Denmark

Burger King is no stranger to plant-based fast food and the international chain is taking two more steps toward making animal-free food the norm. This month, Burger King announced its partnership with Doritos to create new Flame-Grilled Whopper-flavoured chips. 

“We’ve been secretly working on Whopper Doritos for the past year and we’re incredibly proud to unveil this epic collaboration—in snack form,” Katie Evans, marketing director at Burger King United Kingdom, said in a statement. “We have loved developing the iconic Whopper flavor, bringing flame-grilled beef, fresh tomatoes, onions, and pickles that our customers know and love and delivering it on a Doritos tortilla chip.” 

Burger King

“We’re excited for fans to try it, so they can now enjoy a Whopper wherever and whenever they want,” Evans said. 

Advertised as a vegetarian-friendly snack (the ingredients of which do not contain animal products), the new Flame-Grilled Whopper chips just hit stores across the United Kingdom. 

“Our shoppers are continually looking for bolder flavours and taste experiences—and this is exactly what we are giving them,” Lee-Teng Houston, UK marketing director at Doritos, said in a statement. “The new flavour adds excitement and innovation to the category, and we expect it will fly off the shelves.”

Burger King’s first plant-based restaurant in Denmark

In addition to the Whopper-flavoured Doritos, Burger King is also continuing its exploration of meatless pop-up outposts. This week, the fast-food chain transformed its Rådhuspladsen location in Copenhagen into a plant-based paradise for one month—its first trial of the concept in Denmark. 

Burger King

“We look forward to welcoming guests to our first plant-based restaurant in Denmark,” Carsten Lambrecht, Danish country manager at Burger King, said in a statement. “In the past weeks, we have opened similar concept restaurants in Sweden and Norway with great success, the Danish restaurant is meanwhile the largest of its kind in Scandinavia.” 

“By opening a restaurant that only serves plant-based and meat-free alternatives, we also get a good opportunity to test products that are not yet part of our traditional menu for our further product development and innovation within the plant-based segment,” Lambrecht said. 

Similar to other Burger King pop-ups, the location will serve plant-based burgers topped with Violife vegan cheese, plant-based bacon, vegan chicken, and other items made together with its European suppliers. 

While the chain serves meatless items in other outposts, the new Copenhagen location’s kitchen will be free from animal products—meaning that there will be no risk of cross-contamination on shared cooking equipment. 

Strangely, some sauces still contain milk and eggs but, Burger King promises, will be clearly marked on the menu.

Burger King UK adds vegan bacon cheeseburgers

At the beginning of this year, Burger King entered a whole new era of vegan fast food, one where plant-based is king. In January, Burger King added three vegan bacon cheeseburgers to its menus at participating locations across the United Kingdom—where it operates 510 outlets. 

Available as a single or double, the new Plant-Based Bakon King is made with flame-grilled Plant-based Whopper patty served in a classic Whopper bun, layered with slices of vegan cheese and strips of vegan bacon, and finished with egg-free mayo and ketchup. Burger King notes that while the Plant-Based Bakon King does not contain animal-derived ingredients, its patty shares cooking equipment with meat.

Also new to the menu is the Vegan Royale Bakon King, which features a Vegan Royale patty nestled in a sesame bun, topped with vegan bacon, two slices of vegan cheese, and drizzled with egg-free mayo and ketchup. The patties are made by Burger King’s long-time plant-based supplier The Vegetarian Butcher, the vegan bacon is made by French company La Vie, and the vegan cheese is made by Violife.  

Burger King

“Whether flexitarian or vegan, we’re delighted that people looking for plant-based options will now be able to enjoy a melting slice of Violife’s plant-based cheese alternative when visiting their local Burger King,” Simon Lawrence, head of Violife Professional in Northern Europe, previously said in a statement. 

The vegan bacon cheeseburgers were added to the Burger King UK menu as a result of successful meatless pop-up locations the fast-food giant held last year in London and Bristol. 

“We’re incredibly proud of our new menu additions and confident that our customers will enjoy the new plant-based bacon and cheese as much as we have in taste tests,” Evans previously said in a statement.

“The extension of our plant-based offer reflects our ongoing commitment to serve a diverse and innovative range of products, whilst aiming to reach a 50 percent meat-free menu by 2030,” Evans said. 

The new vegan bacon cheeseburgers hit the Burger King UK menu in time for Veganuary, an annual campaign that challenges people to go vegan for the months of January and beyond. After Veganuary, the La Vie vegan bacon remained on the Burger King UK menu permanently. 

“We are very proud to be partnering with Burger King, bringing our multi-award-winning, plant-based bacon La Vie to their restaurants,” Romain Jolivet, Chief Marketing Officer at La Vie, previously said in a statement. “This will allow us to accelerate the pace of switching from animal-based meat to plant-based, which is a climate emergency we are all facing.” 

Vegan bacon at Burger King

A number of fast-food chains are dipping their toes into the plant-based space with limited-time offers and test locations. Not Burger King. The international company has explored vegan food with gusto around the world. In Europe and other regions, Burger King works with The Vegetarian Butcher as its main supplier of plant-based alternatives such as its meatless Whoppers and vegan chicken. 

In addition to developing plant-based versions of its core menu items, Burger King began experimenting with innovative add-ons when it added La Vie’s vegan bacon to its 550 locations in France last year.

La Vie

This happened after La Vie—which counts actress Natalie Portman as an investor—engaged the fast-food chain in a month-long campaign around the Veggie Steakhouse, Burger King’s vegan take on a classic menu item that excluded a plant-based replacement for the bacon component. 

With La Vie coming to the Burger King menu in the UK, the company hopes that plant-based eating becomes even more popular. “Thanks to the open-mindedness and leadership of Burger King, proactively moving towards more plant-based options, millions of consumers will be able to try our next generation of plant-based bacon,” Jolivet said. 

“With only seven ingredients and a product packed with proteins and [fibre], this is a bakon for the kings, not for the clowns,” he said in tongue-in-cheek reference to Ronald McDonald, the mascot of Burger King’s top competitor. 

Burger King’s foray into plant-based food has also resulted in meatless (and sometimes all vegan) pop-ups around the world, which, in addition to the new outpost in Denmark, includes locations in Germany, Spain, the UK, Israel, Costa Rica, and more. The placement of La Vie’s bacon—first previewed to British consumers through its Bristol and London popups—on Burger King UK’s permanent menu shows that the fast-food giant is directly converting learnings from these events into new offerings. 

Burger King

Outside of Europe, Burger King works with other companies to add vegan food to its menus, including in Latin America where it partnered with The Not Company (NotCo) to offer its NotChicken—plant-based chicken created with the help of artificial intelligence. 

Bringing home the vegan bacon

The plant-based revolution at Burger King began in its home country in 2019 when it worked with Impossible Foods to add the first plant-based burger, the Impossible Whopper, to its more than 7,000 locations across the United States. 

Burger King

Burger King has explored other plant-based possibilities with its longtime partner Impossible Foods—including a meatless pork-filled Croissan’wich and plant-based chicken sandwiches—but none have seemed to stick yet. While Burger King’s plant-based developments abroad are vast and growing, the fast-food chain has yet to add vegan bacon to its US menu. For its part, Impossible Foods teased the development of a vegan bacon back in 2020 but that product has yet to materialize.

However, new entrants into the plant-based bacon space might move that needle forward. California-based Hooray Foods released a meatier vegan bacon this summer and expanded its retail distribution to Canada. 

My Forest Foods

Meanwhile, New York-based MyForest Foods—which makes its MyBacon from mycelium, the fast-growing roots of mushrooms—is slated to scale production at a newly opened Swersey Silos, a 120,000-square-foot vertical mycelium farm.

And then there is Umaro Foods, a Mark Cuban-backed company that makes bacon from umami-rich seaweed protein began rolling out last year into foodservice, including at Michelin-starred San Francisco restaurant Sorrel.

https://vegnews.com/2023/3/natalie-portman-vegan-bacon-burger-king-uk