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🌱🍔 The Plant-Based Meat Market: A Taste of the Future 🍔🌱 Get INFO : https://cutt.ly/Zw7bHXvC The future of food is here, and it's deliciously green! 🌿 From juicy burgers to savory sausages, plant-based meat alternatives are taking the culinary world by storm. 🌍 📈 With a projected growth rate of [insert growth rate], the plant-based meat market is not just a trend—it's a seismic shift in consumer preferences. 🌱 But it's not just about mimicking the taste and texture of meat. Plant-based innovations are pushing boundaries, offering diverse options that tantalize taste buds while reducing our carbon footprint. 🌱🌍 we're shaping it. Join us as we redefine the future of food, one delicious bite at a time. 🚀🌱 #PlantBased #FutureOfFood #Sustainability #Innovation #MeatlessRevolution

🌱 Exciting News Alert! 🌱 Beyond Meat is back with an upgraded version of their iconic plant-based burgers, promising a tastier and healthier experience for all veggie lovers! 🍔✨ 🌟 What's New: Say hello to Beyond IV - the latest innovation from Beyond Meat! These revamped plant-based burgers boast a delicious blend of ingredients, including heart-healthy avocado oil, protein-packed peas, red lentils, faba beans, and brown rice. With just 2 grams of saturated fat per serving, 230 calories, and a whopping 21 grams of protein, it's a nutritious choice that doesn't compromise on flavor! 👩🍳 Crafted with Care: Beyond Meat's team has dedicated years to perfecting this recipe, ensuring that every bite delivers the satisfying taste and texture of traditional meat burgers. Whether you're a long-time fan or a curious newcomer, get ready to be impressed by the mouthwatering goodness of Beyond IV! 🌎 Available Nationwide: Get ready to savor the goodness of Beyond IV as it hits stores across the country this spring! Whether you're cooking up a storm at home or dining out, you can indulge guilt-free in these delectable plant-based delights. 📈 Turning the Tide: Despite recent challenges, Beyond Meat remains committed to revolutionizing the food industry with sustainable and planet-friendly alternatives. With sales on the rise and stock prices climbing, it's clear that the demand for plant-based options is stronger than ever! 🚀 Join the Movement: Are you ready to embark on a delicious journey towards a more sustainable future? Dive into the world of plant-based goodness with Beyond IV and discover a whole new way to enjoy your favorite burgers! 🌿💚 Stay tuned for more updates and mark your calendars for the launch of Beyond IV - the burger of the future is here, and it's beyond delicious! 🎉 #BeyondIV #PlantBasedRevolution #SustainableEating #HealthyChoices

Alternative proteins have yet to achieve mass consumer adoption. Why do you think that is? 🤔 At AQUA, we believe that until alt proteins can compete with conventional meat on taste, price, and accessibility, we won’t see the consumer adoption that’ll be critical to address the climate crisis. So, how can we do that? 👅 We’re in the business of making food, and when it comes to food, taste is king. Our products have to taste as good as or better than conventional meats, and deliver a non-compromising eating experience. At AQUA, we are meticulous about delivering a 1:1 eating experience and so we involve our chef partners and get consumer feedback early in the development process. 💵 AQUA can compete with conventional seafood prices and deliver an ultra realistic product at or below the price of conventional tuna and scallops, all from our 5,000 sqft pilot facility by utilizing equipment from adjacent industries in new and different ways, being cost conscious during the product formulation process, and focusing on premium cuts. 🍣 Until we scale to production volumes that can feed the masses, we’re laser focused on meeting our consumers where they are with the products and scale we have today. Seafood is a celebratory occasion, and bringing our tuna and scallops to fine dining menus allows consumers to experience AQUA when they’re most receptive to trying something new. What are your thoughts? What will it take for our industry to reach the critical mass that’s so needed to impact change? Drop a comment below. 👇🏻 Many thanks to Protein Production Technology International for this feature. Read the full feature here: https://hubs.ly/Q02HBZ210 AQUA Cultured Foods Stephanie Bernstein Stefan Baier, Ph.D. Branden Wolner, PhD Nelcy Latorre Barrios Devon Truelove Marcus Williams Sam Jackson Kaline Langley Isabella Johnson Laurent Manrique #foodtech #alternativeproteins #sustainability #climatecrisis

"In today's ever-evolving food landscape, embracing a more plant-centric diet is not just a suggestion, but a necessity endorsed by #EAT-Lancet, local governments, and scientific research. However, we understand that for many, the taste for meat remains strong. That's where our innovative solution comes in – the SNX BOB Burger. What sets our BOB Burger apart is its unique blend of plant-based goodness and traditional meaty flavors. By replacing a portion of the meat through technique with a plant-based alternative, we've crafted a product that offers the best of both worlds. It's not entirely vegan or vegetarian, but it's a step towards a more sustainable future. Why choose the Ultimate BOB Burger? 🌿 Reduced #environmental #impact: By incorporating plant-based ingredients, we're minimizing the need for animal agriculture, thus reducing greenhouse gas emissions and preserving natural resources. 🍔 Uncompromised taste: Despite its lower meat content, our burger retains the delicious flavors and textures that meat lovers crave, ensuring a satisfying culinary experience every time. 💼 Perfect for #foodservice: Whether you're a caterer or a chef, our BOB Burger presents an exciting opportunity to cater to diverse dietary preferences without sacrificing taste or quality. Ready to experience the future of food? Schedule a meeting with Semira van Hees for a firsthand introduction or a live demo. Let's revolutionize the way we eat, one bite at a time. #BOBBurger #SustainableEating #PlantBasedRevolution #FoodInnovation #SNXfood

[Read the case for inspiration]: 𝗧𝗵𝗲 𝗮𝗿𝘁 𝗼𝗳 𝘁𝘂𝗿𝗻𝗶𝗻𝗴 𝘄𝗮𝘀𝘁𝗲𝗱 𝗳𝗼𝗼𝗱 𝗶𝗻𝘁𝗼 𝘂𝗺𝗮𝗺𝗶 "𝘐𝘯 𝘵𝘰𝘥𝘢𝘺’𝘴 𝘧𝘰𝘰𝘥 𝘪𝘯𝘥𝘶𝘴𝘵𝘳𝘺, 𝘧𝘰𝘰𝘥 𝘪𝘴 𝘯𝘰𝘵 𝘰𝘯𝘭𝘺 𝘸𝘢𝘴𝘵𝘦𝘥 𝘣𝘦𝘤𝘢𝘶𝘴𝘦 𝘰𝘧 𝘩𝘰𝘸 𝘪𝘵 𝘭𝘰𝘰𝘬𝘴 𝘣𝘶𝘵 𝘢𝘭𝘴𝘰 𝘥𝘶𝘦 𝘵𝘰 𝘰𝘷𝘦𝘳𝘱𝘳𝘰𝘥𝘶𝘤𝘵𝘪𝘰𝘯 𝘰𝘳 𝘣𝘦𝘤𝘢𝘶𝘴𝘦 𝘪𝘯𝘨𝘳𝘦𝘥𝘪𝘦𝘯𝘵𝘴 𝘢𝘳𝘦 𝘭𝘰𝘴𝘵 𝘰𝘳 𝘶𝘯𝘥𝘦𝘳𝘶𝘵𝘪𝘭𝘪𝘻𝘦𝘥. 𝘛𝘩𝘦 𝘢𝘮𝘰𝘶𝘯𝘵 𝘰𝘧 𝘨𝘰𝘰𝘥 𝘧𝘰𝘰𝘥 𝘵𝘩𝘢𝘵 𝘨𝘰𝘦𝘴 𝘵𝘰 𝘸𝘢𝘴𝘵𝘦 𝘪𝘴 𝘤𝘰𝘮𝘱𝘭𝘦𝘵𝘦𝘭𝘺 𝘪𝘯𝘴𝘢𝘯𝘦," says Lorenzo Tirelli, head of research and development at REDUCED. One of their products is an umami mushroom sauce, perfect for adding flavor to vegetarian dishes. The sauce is made from mushrooms from a sustainable Danish farm. The mushrooms were originally discarded: they were either damaged, ‘ugly’, or the wrong size for packaging.🍄 👉 Read it here https://lnkd.in/dipCZHNZ #foodwaste #foodindustry #mushroom #EUinMyRegion

🚀 Future of Food: What's Cooking? 🍽️ We asked you which trend will shape the future of food product development the most, and here's what you had to say: 🌱 Plant-Based Products taking the lead at 37%! 💪 Functional Foods following closely at 30% – food that does more than just taste good! 🌿 Organic Foods are still strong with 18%, proving that clean and sustainable is still in. 🌍 Ethnic Foods & Flavors bring diversity and creativity with 15%! The future of food is exciting, and it looks like it's all about health, sustainability, and flavor exploration! Which trend are you most excited about? Let us know! 👇 #FoodFuture #FoodTrends #PlantBased #FunctionalFoods #Organic #EthnicFlavors #InnovationInFood

🌍🥛 Happy World Plant Milk Day! 🌱 While it may seem like a recent trend, plant-based milk has deep roots dating back centuries. Almond milk, for instance, was a staple in medieval kitchens across Europe and the Middle East. Fast forward to today, and we're seeing an incredible range of options from soy to oat, serving diverse needs and tastes worldwide. It’s exciting to see how these time-honoured practices have evolved into today’s sustainable, delicious alternatives. Try adding plant-based milk to your coffee, cereal, or smoothies today. With so many advancements in plant-based products, the delicious options are endless. If you missed out so far, today is the perfect day to give it a try. Visit our website to explore all the offerings from our members. #WorldPlantMilkDay #PlantBased #Sustainability

Some things we learned from the global pizza report of Research and Markets: 1️⃣ Growth of diverse pizza recipes and exotic ingredients following increased global popularity 2️⃣ Higher demand for healthier choices, with vegan cheese, plant-based meat and a wide range of vegetable toppings 3️⃣ More awareness of organic and locally sourced ingredients as many prioritize sustainably and ethically produced food Read the story on https://t.ly/vOIXL Do you consider adding exotic or healthier ingredients to your pizzas as well? Take a look at our solutions and let our machines cut all your ingredients to perfection: https://lnkd.in/eb6XwfNx #FoodProcessingEquipment #PizzaToppings #FoodCuttingMachines

STRIQE Ltd. News...... 🛒 Whole Foods Market released their food trends of 2025 last week... Trends here hit the mainstream in the following 12 - 24 months. Short of time... here's the headlines: 1 - International Snacking - Cultural roots and fusion flavours 2 - Ever-adaptable Dumpling - Beef, Chicken, Pork, Vegan - Delicious!! 3 - "Crunch" is the texture of the moment - are Tortilla Chips still in then? 4 - Hydration "Hacks" is replaced with "Hype" - Cactus water, Amazon Air Water... it's all here.. 5 - Tea is taking over... it's going to be in everything!! 6 - Next-level Compstable - bury it in your garden and it's gone.... 7 - More Sustainable Sips - replacing heavy bottles for paper ones ( 🌳 ) 8 - Sourdough invading the aisles - Pizza bases, cereal, crackers, etc. 9 - Plant-Based is getting wetter! - Aquatic greens adding further sustainability 10 - Protein Power-Up - Wholefoods and organ meats growing in use and popularity - expect novel formats to follow... In case you missed it (I did!!) here's the news story... https://lnkd.in/efgU5YyQ #2025 #grocery #food_trends Comments please for which grocer will lead on these trends... Tesco, Sainsbury's, Waitrose & Partners, Asda or Morrisons and what trend?

As always, buzzing after a day at the #PlantBasedWorldExpo last week. As well as some fascinating talks and culinary theatre, what was most heartening was how much heart and passion goes into creating the next generation of plant-based foods that strive to help with at least some of the challenges that our planet in peril is facing. And how much progress there has been in getting closer to the sought-after taste and texture profiles, that will satisfy consumers' demanding palates and translate into steady (not just one-off) sales. Some highlights: the beautifully presented and effective marbling on 'beef' by @millenialflavourtown. The 'just so' texture on Aromatech Group and Van Hees's 'tuna', as well as the huge range of meat-alternative products, including 'meat' snacks, now offered by BeanStalk Foods. As ever though, it's the people you meet and stories you hear, that stay with you. Like the great team on the SHICKEN Foods truck, who started their small family business from their kitchen table during lockdown, and were mobbed by repeat visitors, as they have clearly perfected their super tasty Shicken offer (I was one of them!). Or Shermin from FolinoFood who offered me a taste of her exquisite range of sustainable Italian culinary delights, such as the knock-out (in a good way) Chocorotto Dark Chocolate with Spicy Chili Pepper. You could just taste the crafsmanship and that had gone into its creation. If there's one big take-out, it's that it shouldn't be just about the food that is created though, but also what we do with any wastage. This is where initiatives like the great collaboration of Not JUST food redistribution x The Sandwich King, should be supported and celebrated as they've come together to tackle food waste and provide delicious frozen snacks made with surplus ingredients. Or how farmers are working with cultivated meat manufacturers to create a viable future. So in essence a wonderful combination of Plants and Parterships for the good of the Planet.