Andrew Arentowicz’s Post

🌱 Elevating Plant-Based Meat: From Package to Plate 🌱 In today’s competitive market, plant-based meat products need to deliver an exceptional experience from the first impression to the last bite. Consumers are demanding more, and we know exactly how to meet their expectations at every stage of the eating experience. At Novonesis, we specialize in helping food producers achieve these goals. With our in-depth knowledge and extensive experience, we make sure your plant-based meat products exceed consumer expectations, setting you apart in the market. The answers to a better plant-based eating experience are inside. Find plant-based answers with Novonesis. 🔗  Explore more about our solutions here: https://lnkd.in/duhRFsSZ #PlantBased #FoodInnovation #ConsumerExperience #Novonesis 

Beyond Meat: Why Alt-Meat Maker is Going Beyond Plant-Based to Embrace Mycelium for Clean-Label Steak https://lnkd.in/gYfu4q4z

Say Cheese... the Vegan Way! 🧀 The future of cheese is plant-powered! 🌍 Our latest report dives deep into the Vegan Cheese Market, exploring growth trends, regional insights, and promising segments like almond, cashew, coconut, and soy-based cheeses. Discover how to make informed decisions for market entry, adopt the right technologies, and strategically plan your projects. 📈 Gain insights into competitors' capabilities and uncover potential investment opportunities across regions. 📥 Download the full report today and lead the way in the vegan revolution. https://lnkd.in/gP9fiCFN #VeganCheese #MarketTrends #SustainableLiving #FoodInnovation

Cara Buckley at the The New York Times reports in depth the "hyper processed" knock on plant-based meat replacements, but also perpetuates the false analysis that these products are the only real choice for the many americans who want to eat more plants and less meat. Expanding our view of "plant based" to include traditional plant based foods shows a shift in what we eat, not a "failure to launch," with an explosion in new products like hummus and other-plant based dips and sandwich spreads, mushrooms popping up on menus just like after a rainstorm, and Americans growing appetites for largely plant-based cuisines from Africa and Asia. By comparison, while companies like Beyond Meat and Impossible Foods saw their valuations soar at the start, before plummeting, sales and profits never matched. https://lnkd.in/ezS_4jEb

Say Cheese... the Vegan Way! 🧀 The future of cheese is plant-powered! 🌍 Our latest report dives deep into the Vegan Cheese Market, exploring growth trends, regional insights, and promising segments like almond, cashew, coconut, and soy-based cheeses. Discover how to make informed decisions for market entry, adopt the right technologies, and strategically plan your projects. 📈 Gain insights into competitors' capabilities and uncover potential investment opportunities across regions. 📥 Download the full report today and lead the way in the vegan revolution. https://lnkd.in/gP9fiCFN #VeganCheese #MarketTrends #SustainableLiving #FoodInnovation

🥩 Delicious meaty food from mushrooms 🍄 The job of Michael Fox, CEO & Co-Founder of Fable Food Co, is to make just that. We caught up with him for the feature on clean label. 💡“The biggest driver for meat eaters wanting to reduce meat consumption is health,” says Michael “The past few years have seen lots of PR and new, alternative proteins coming to market. That’s driven strong interest from consumers and a massive wave of product trial. As consumers have become more aware of the category, they’re looking at ingredient decks – which generally aren’t clean label – and they’ve questioned the health benefits of these products. The meat industry has also done a very good job of pushing the narrative that these products aren’t healthy. So, now there’s a significant segment of consumers looking for clean-label alternative proteins." 📰 Learn more from Michael and others in our clean label feature: https://hubs.ly/Q02yvvb00 #cleanlabel #alternativeprotein #futureoffood #health #sustainability

Nice idea Quorn, but unfortunately if suspect it wont work and it may confuse the consumer about what your brand is. There have been lots of attempts at blended solutions in North America and Europe - and for good reason. They address much of the taste challenge of plant-based foods, offer some of the health benefits of plant-based foods and so what's not to like? Fewer animals die, fewer carbon emissions too. The problem is that consumers don't seem to understand the offer or relate to it. They blend their diets over different meals and don't seem to be looking for a blended solution in a sausage or a burger. As far as I know, no blended solutions have really taken a hold in any market. Consumers reject them. And in trying the idea, there is a risk to the Quorn brand that its vegetarian credentials are diluted. I hope this works. But I suspect it won't

https://lnkd.in/gswJQPwj   Sun Sausage aims to create its own alternative protein category, instead of replicating chicken, beef or pork. The expansion into Whole Foods follows the product’s initial regional launch at Sprouts Farmers Market.    The debut of Beyond Sun Sausage is part of a recent health-focused reformulation of Beyond Meat’s core portfolio of products in U.S. retail. CEO Ethan Brown has told investors that this new strategy, in addition to higher prices, is leading the company on a path to profitability. Beyond Meat Whole Foods Market #Plantbase   Burger King’s LTOs met with stiff competition in Q3 - https://lnkd.in/g-ZViphS

Howdy. Here is why all this press about Margaret’s casein makes sense (this will save you a lotta readin’ 👇) - Turns out microbial casein has special qualities: we’ve seen better stretch and lower melting point, and this is just the start - With better functionality, you need less of it to make the same fantastic cheese - Ultimately lowering the price of cheese with this vegan casein compared to cow’s cheese - Which would cause a land slide towards vegan ingredients, even for traditional ‘big cheeses’ (it’s just basic maths!) - With microbial casein as a base, the door is open to healthier cheese made with plant-based instead of animal fats: goodbye bad cholesterol and high amounts of saturated fat. Also, it’s naturally lactose free - We are grateful for & surprised by the positivity we’re met with by traditional dairy industry players. We see much curiosity and openness to work together on next level sustainable cheese - great news for everyone involved 🐮! - Hille announced the first cheese in the USA will be slices on hamburgers 🍔 - the highway to saving a whole lotta cow’s cheese. Big impact, here we come. Thank y’all for the support and stickin’ with us on this wild & crazy ride into the new golden age of cheese 🤠 #ThoseVeganCowboys #precisionfermentation #sustainabledairy

How do you choose high-quality cheese? 🧀 Robyn Jackson joins me to discuss the four key ingredients—milk, bacterial culture, rennet, and salt—that define great cheese. We also dive into decoding labels, why grass-fed organic milk makes a difference, and how cow care directly impacts the cheese we buy. This conversation will empower you to make more informed, nutritious choices when it comes to dairy. #CheeseQuality #OrganicDairy #GrassFed #FoodLabels #NutritionalBenefits #EverydayAncestral