Enrique Lepoutre’s Post

💚 Hungry Planet is much more than a food company; it is a passion project, founded to help address some of the most pressing problems of our time. 🌎 We have always believed that globally, food is the biggest lever for change. Unfortunately, humans are bad at navigating our broken food system and choosing nourishing, planet-preserving foods that also remove billions of sentient beings from our plates. ✅ Taste is key to bringing more flexitarians to the table. Our wide range of meats are chef-crafted to be delicious first, but they are also nutritious and sustainable. Turns out, eating meat from plants is an elegant solution to many existential issues. And it's really quite simple: just make a 1:1 swap in your favorite recipe, and everyone enjoys the same meal with no sacrifice. https://lnkd.in/gVHZ8nZZ #HungryPlanet #DeliciousFoodMadeHealthy #NutrientDense #PlanetFriendly

Plant-Based Innovations: Expanding Beyond Basics! From vegan meats like sausages to dairy-free cheese and egg substitutes, the variety in plant-based foods keeps growing. These alternatives offer delicious and sustainable options for every meal. #PlantBased #VeganFood #SustainableEating #FoodInnovation

2024 has been a challenging year for the plant-based food sector due to fluctuating demand, although the global vegan food market has grown by $2 billion. So what can we expect from this category next year? Transparent ingredient listings and sustainable credentials will prove pivotal, according to a recent article by FoodNavigator. Rather than seeking plant-based versions of meat and fish with a similar texture and taste, the popularity of alternative products like tofu and tempeh are rising. The journey towards price parity with traditional meat and fish products could also boost the adoption of plant-based foods. #Plantbased #Vegan #Veganfood #Sustainablefood #Foodlabel

Vegan Street has been around long enough to remember the tasteless plastic-y faux cheeses that were the best plant-based choices available, and we have been celebrating and cheerleading every advance in vegan cheese ever since. Nowadays vegan cheese is pretty darned good, especially for those of us for whom home dairy cheese is just a distant memory. But none of the many great plant-based cheeses have completely replicated dairy cheese. Now, scientists from the University of Guelph in Ontario and Canadian Light Source Inc. in Saskatchewan are working to produce plant-based cheese with all the characteristics of dairy cheese, but with better health benefits, and they feel that they have found the perfect ingredients and processes to do this. These are scientists, not entrepreneurs or business people, so these recipes have not been turned into final products yet, but the will. We expect that we will likely be seeing this new generation of cheeses on grocery shelves and restaurants in the next few years at most. Story here: https://lnkd.in/gZZjMGaR

🥩 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

A recipe! I first posted this recipe for Bircher Muesli on the interweb in 2011. I've developed it over the years, but the biggest change is switching from a Greek yoghurt to a plant based alternative. Oat based milk and associated products will have a carbon footprint of about 20% compared to that of dairy milk. If, like me, you have been wary of trying plant based alternatives, then this recipe is an ideal place to start. I defy anyone to tell me that the vegan version isn't every bit as good as the dairy version. https://lnkd.in/giJgC2fM

It may surprise you that I'm not vegan, and don't really advocate a plant-based diet. Yes, I think everyone should eat more vegetables, but you couldn't pay me enough money to eat a Beyond Meat Burger over a grass-fed or organic beef burger. Interested to know why? Here is my June Newsletter which goes into more detail. https://lnkd.in/eWYUqzFb

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

Hey LinkedIn fam! 👋 Today, I want to talk about chickpeas! They are an incredibly versatile sustainable food option. 🌱 From hummus to falafel, chickpeas can be transformed into a wide range of delicious dishes. They are packed with plant-based protein, fiber, and essential nutrients, making them a fantastic choice for those looking to adopt a more sustainable and nutritious diet. 🥗 What are your favorite chickpea-based recipes?

No matter the situation, everyone has the fundamental right to access wholesome plant-based food, and these vegan organizations are instrumental in making that a reality across the U.S. How do you think plant-based foods can be accessible to everyone? Discover where they are making a difference at https://lnkd.in/gzhZ7M9H.