Magic Valley’s Post

At Solina, we transcend culinary food solutions by harnessing intelligence to assist food manufacturers in translating food trends, market data, consumer insights, and other intelligence into delicious and nutritious food products, good for people and good for the planet. One of the key trends our intelligence experts identified: 'international localism'. More and more consumers are considering locally produced foods, driven by a desire to unearth local culinary gems, shop seasonal crops, and support and connect with local producers. Know more? Read on or listen to our free podcast where we talk you through our culinary kitchen. #wemakefoodmatter

Those Vegan Cowboys’ founder/farmer Jaap Korteweg: “When we first started in 2020, we gave this idea a 1% chance of success. It was a gamble. But we could take those odds because of The Vegetarian Butcher's success. ‘We're such cowboys’, Niko said when we went all in - and that's pretty much how Those Vegan Cowboys came about.” This year, we are looking at a very real cheese - the first of its kind, made with microbes instead of cows. We taught microbes how to make real casein (milk protein) and to our excitement, it turns out to have every property cow's milk cheese has. This opens the door for a next step that would have been fiction three years ago. Those Vegan Cowboys are about to build the milk stable of the future. Details of the building plans are disclosed in a cowboy-style newspaper, The Ghent Gazette, which can be downloaded on thosevegancowboys.com. We're pleased to share that we're in the middle of a bunch of good conversations already, but adventurers who still want to join can reach us through investors@thosevegancowboys.com. #thosevegancowboys #jaapkorteweg #feedtheworld #precisionfermentation #alternativeprotein #sustainabledairy #futureoffood #foodinnovation #foodscienceandtechnology #climatesolutions #foodscience #foodtechnology #vegancheese #cheeselover #cheese #plantbased #vegan #futureoffood

Would You Eat Cultivated Meat? 🍗🌱 That's @jennystojkovic, a dedicated vegan, trying cultivated chicken for the first time! This is 99% real chicken made from cultivated cells, and she says it tastes just like the real thing. Here’s my take: While it’s a fascinating innovation, I wouldn’t eat it regularly. I’m content with the vegan options we have. Plus, did you know there are bans on cultivated meat in some places? If it goes mainstream, it could revolutionize the food industry, offering a new alternative to traditional meat and eggs. These bans should be lifted to give everyone a chance to try it. What are your thoughts on cultivated meat? Comment below! #CultivatedMeat #FoodInnovation

Would You Eat Cultivated Meat? 🍗🌱 That's @jennystojkovic, a dedicated vegan, trying cultivated chicken for the first time! This is 99% real chicken made from cultivated cells, and she says it tastes just like the real thing. Here’s my take: While it’s a fascinating innovation, I wouldn’t eat it regularly. I’m content with the vegan options we have. Plus, did you know there are bans on cultivated meat in some places? If it goes mainstream, it could revolutionize the food industry, offering a new alternative to traditional meat and eggs. These bans should be lifted to give everyone a chance to try it. What are your thoughts on cultivated meat? Comment below! #CultivatedMeat #FoodInnovation

Wow, I don’t know how I feel about this 😬 Today, I became one of only a handful of people worldwide to sample cultured meat! As a vegan of 11 years, I figured one day after it becomes commercially available I’d probably try it, but I had no strong desire to. And then I ended up a recipient of a golden ticket to the exclusive tasting at Food Frontier’s #altproteins24 conference in Melbourne today 🌱 You’ll see in my video that my response seems rather underwhelming. Don’t take that as a criticism of the food, I was just a little stunned at how exact it was, and how it compared to the plant based meatball I had consumed earlier. The difference was noticeable. More so the texture than flavour for me. Texture has been challenging for plant based producers to replicate. As I tasted it, it was a mix of ‘what is all the fuss about?’ and disbelief that I was eating an actual animal. The chicken in the video is plant based but produced by a cultured meat company in the US called GOOD Meat. They have nailed the texture of chicken. But the meatball, that is REAL LAMB!!! Grown by the genius’s at Magic Valley right here in Australia (only one of two cultured meat co’s here). My uneasiness comes purely from a personal perspective about making all the life changes I did to take animals off the menu and try to live a compassionate life as much as is possible. So to consume a real animal again is a strange feeling. Even though this time it is without the harm. I am thoroughly behind the alt protein sector, and in particular cultured and precision fermented foods which are going to be a game changer for our planet, our health and of course the animals that will no longer need to be slaughtered in their billions annually. Congrats Simon Eassom and team for another fantastic conference 💪🏻🌱👏🏻 Careers For Purpose is cultivating (excuse the pun 😁) a network of niche talent to support the growth of this sector and has been successful in conducting global searches for the scientific, scale up and operational expertise needed. Please reach out if you’d like to discuss how we can support your team growth or career goals. #AltProtein #CulturedMeat #PrecisionFermentation #PlantBased #FutureOfFood #FoodTech

#VeganFoodCompanies—especially in #Vancouver and especially if you have a retail space—PLEASE, prioritize #marketing. I just learned of a bakery that sells Chinese-inspired #vegan cakes. I immediately asked what their Instagram account was. The person who told me said “I don’t know the name of the business, because I’m not vegan.” You MUST tell customers your products are for everyone. BUT, a great place to start if you’re a new business is with #vegans because we’re selective about what we eat. Vegan companies can feed everyone, even if you don’t just market to vegans. #retail #VeganBakery #PhysicalSpace #BrickAndMortar

The Noise team are back on the sofa, this time to talk about Condimaniac's All the Ranch Vegan Ranch Seasoning - a plant-based innovation set to transform the seasoning market! This creative brand is harnessing the beloved ranch flavor while offering a 100% vegan, versatile dry mix. Here's why Condimaniac's All the Ranch might be a game-changer: 🥗 Plant-Based Perfection: Condimaniac's seasoning delivers the classic ranch taste without any animal products, catering to the growing demand for vegan options. 🌟 Versatility Unleashed: From salad dressings to popcorn toppings, this dry mix offers endless culinary possibilities for home cooks and food enthusiasts. 🌱 Clean Label Appeal: With its vegan ingredients, Condimaniac aligns perfectly with the increasing consumer preference for natural, plant-based products. 🌍 Sustainable Choice: By opting for a dry mix, Condimaniac reduces packaging waste and transportation costs compared to traditional liquid dressings. 🏅 Flavor Innovation: Condimaniac's unique take on ranch seasoning gives it a competitive edge in the booming plant-based market. But what do the team think of the taste?🤔 And what do you think of Dranch? Have you tried it? Liked it? Loved it? Hated It? #CondimaniachRanch #VeganSeasoning #PlantBasedInnovation #CulinaryCreativity #FlavorRevolution

🔥📰 Hot off the press! 📰🔥 Hoxton Farms is in The Washington Post's latest piece on climate solutions. At Hoxton Farms we make real animal fat - without the animals - to produce delicious meat alternatives at an affordable price. 🥓🥩 Today, #plantbased meat is expensive and doesn't taste good enough to convince #flexitarians or meat-eaters to make the switch. That's why we need delicious products that look, cook and taste like the real thing. 🍔 Fat is the missing ingredient that delivers the flavour and experience consumers crave. Combining our cultivated fat with plant-based protein, we make indulgent hybrid #meatalternatives that can help everybody live more sustainably without compromising on taste. 🌍 Thanks to Charlotte Lytton and Shannon Osaka for the fat-tastic feature! 👏 🔗 Read what our co-founders, Ed, Max and our chef Josh had to say about how we're changing the plant-based meat industry here: https://lnkd.in/enprXnfn #washingtonpost #climate #climatetech #sustainability #altfoods #foodtech

Unlocking the Secrets of Plant-Based Beef! After countless trials and relentless dedication, our team at BVeg has achieved a significant milestone: the successful development and completion of line trials for our groundbreaking plant-based Beef Patty. This achievement marks a pivotal moment in our journey towards providing innovative, sustainable food solutions that meet the evolving needs of consumers and the planet. For months, our team has been tirelessly working behind the scenes, experimenting with various formulations and refining our processes to create a plant-based patty that rivals its meat counterpart in taste, texture, and overall dining experience. Through perseverance and ingenuity, we've cracked the code on plant-based beef, delivering a product that exceeds expectations and sets a new standard for excellence in the industry. But our patty is more than just a meat alternative—it's a testament to the power of innovation to create positive change. Crafted with the goodness of Pea Protein and featuring minimal ingredients, our plant-based Beef Patty not only satisfies cravings but also aligns with consumers' growing desire for sustainable and ethically sourced food options. As we celebrate this milestone, we invite you to join us on our journey to redefine the future of food. Together, let's embrace innovation, embrace sustainability, and embrace deliciousness—all in one mouthwatering bite. Here's to a brighter, tastier tomorrow! Pooja Pandore RIYA SRIVASTAVA FT Jagriti Bhasin Divya Taluka Akanksha Ghai Prateek Ghai Srishti Tanwar Tarun Gupta Neha Agarwal Purnachand Upadrashta Shailly J. #bveg #bvegfoods #plantbased #plantbasedprotein #peaprotein #soyprotein #beefpatty #frozensnacks #range #protein #meatalternative #sustainability #alternativeprotein #flavors #ingredients #production #dimsum #patty #internationalmarketing #foodinnovation #technology #vegetarian #uk #usa #europe #netherlands #proteinbased #vegan #veganism

Have you ever found yourself in a cozy restaurant, eyeing your favorite dish, and suddenly pondered, "I wonder where these ingredients came from? Who nurtured them? Who raised them? Who devoted their time and energy to them? And how did they journey all the way here?" If your answer is 'never,' don't fret! You're in great company. Rarely do we invest the mental energy to contemplate the origins of our food. We're often so engrossed in satisfying our cravings or indulging in our favorite dish that we overlook the impact of consuming avocados, salmon, mushroom risotto, or eggplant parmesan all year round. But why should we care? Well, unless you were fortunate enough to be taught about this from an early age, it's likely you've never given it a second thought.  Our school systems seldom educate us about it, and the fast-food chains on every corner are hardly forthcoming with this information.  Plus, there are no federal regulations compelling producers or supply chains to disclose such details. Yet, here at NextGen Purpose, we firmly believe that understanding where your food comes from should be a common practice.  It's not something we should shy away from, whether due to a lack of information or fear of the answers we might find. To us, eating is a fundamental human right, and everyone should be privy to the journey their food has taken. We should know how it was grown, harvested, raised, and processed. This chain of custody needs to be shorter and more transparent. Doing so could help us combat the staggering 1.3 billion metric tons of annual food waste and fight back against climate change. We're producing food on a massive scale, and quite frankly, it's unnecessary. If we could focus more on local production and farmers, we'd shorten this chain significantly.  Profits would return to the farmers' pockets instead of being sliced by middlemen. We'd contribute to local biodiversity and confront numerous health issues by returning to real, minimally processed, farm-to-fork food. Just like the good old days. We should reconnect with our roots and start asking more questions like, "Where does this steak come from?" What do you think? Let's start this conversation together! -------------- Hi, I’m Justine Reichman, your friendly neighborhood, Founder & CEO of NextGen Purpose and Host of the Essential Ingredients Podcast  Our mission is to boost driven, forward-thinking folks & and initiatives in the regenerative food scene. Follow along for more. #FoodInnovation #RegenerativeFood #SustainableEats