Mikkel Lau Dupont’s Post

Today's news unveils a surprising find from the UK research group Action on Salt: plant-based cheeses are packing more salt than their dairy counterparts. Delving into the salty depths of over 600 cheeses from ten UK retailers, the group discovered that vegan cheese averages contain about 1.91g of salt per 100g, edging out traditional cheddar's 1.78g. Specifics #Cheese #plantbasedcheesebrands #StudyFinds #UK #UKVeganCheesebrands #Vegan #VeganCheese

Did you know nearly 70% of the global population is lactose intolerant? This presents an unfortunate cheese reality for billions of people around the world as well as a huge opportunity if there were a lactose-free cheese that actually tasted good. A recent story by Caroline Saunders in Grist highlights the notable gaps in vegan cheese that have prevented widespread consumer adoption. Whether it’s flavor, mouthfeel, or functionality, vegan cheese simply hasn’t met expectations, leaving lactose intolerant consumers to endure or avoid. That’s where New Culture comes in. We create melty, stretchy mozzarella that’s not only lactose-free but also kinder on our planet. It’s so tasty that Inja Radman, our CSO and Co-Founder, explained: “We’re very convinced we can eventually fully displace animal-derived cheese.” Check out Caroline’s article to learn more. https://shorturl.at/M6r9X

It's time to discover the plant-based news of #October 2024! 🍃 Stay up to date! 🚀 1. Plantway - a Polish manufacturer of plant-based meat alternatives - has introduced 5 new products to Auchan Polska chain stores: ch*cken classic, ch*cken indian curry, t*na capital, divine b*con and burger brasato. 2. THIS has entered into a partnership with pasta manufacturer Ugo Foods Group, resulting in 2 new products: Dell'Ugo X THIS™ Isn't Becon & Cheese Ravioli and Isn't Chicken & Pesto Ravioli. 3. Dreamfarm foods has announced the launch of a plant-based ricotta alternative. The novelty is available in the Italian chain of stores - Esselunga. 4. Good Calories (Poland), a manufacturer of snacks, breakfast products and plant-based meat substitutes, has unveiled a new product - vegetable based sausages with 14% protein content. 5. CRAVE has introduced new snacks: hot & spicy hot dawgs, sausage-shaped crunchy corn puffs (gluten-free, dairy-free, lactose-free, vegan). 6. Polish Union of Plant-Based Food Producers - presented a report on “PLANT-BASED FOOD INDUSTRY IN POLAND 2024 - DATA, OPPORTUNITIES AND CHALLENGES”! See more: https://lnkd.in/dBZ8SYrp 7. Sausage, burger and gyros made from potato? A team of researchers from the University of Life Sciences in Poznań (Poland), has developed a new plant-based alternative to meat - products created from potato protein (using an extrusion procedure). 8. Wege Siostry, a Polish manufacturer of plant-based cheese alternatives, has introduced 100% plant-based cashew sauces in 3 flavors: cheese, cheese-tomato, cheese-herb. Who said mac’n’cheese cannot be vegan?! 9. Força Foods has introduced to the market a milk alternative created with watermelon seeds and pea protein (gluten-free, sugar-free, carrageenan-free). 10. McDonald's France - has introduced Veggie McPlant Nuggets (Beyond Meat). 11. UOBO has closed a €500,000 funding round, and has established a strategic partnership with CUBIQ FOODS. 12. Vegan Finest Foods - a manufacturer of plant-based sauces and dips, meat substitutes and plant-based seafood alternatives - has unveiled a new ready-to-eat product - a range of three plant-based sushi rolls (packaged with 10 rolls cut into 8 pieces) with a special use for HORECA. Congratulations to all of you! You have the plant power! Who we are? We are Vegan Stock - experts in plant-based ingredients! We supply the highest quality plant-based ingredients to food manufacturers, cosmetics, and the HoReCa industry. Would you like to talk about your project? Contact us: [email protected] #veganstock #plantbasednews #news #plantbased #horeca #fmcg #vegan

Today's news unveils a surprising find from the UK research group Action on Salt: plant-based cheeses are packing more salt than their dairy counterparts. Delving into the salty depths of over 600 cheeses from ten UK retailers, the group discovered that vegan cheese averages contain about 1.91g of salt per 100g, edging out traditional cheddar's 1.78g. Specifics #Cheese #plantbasedcheesebrands #StudyFinds #UK #UKVeganCheesebrands #Vegan #VeganCheese

🍴🧀 “ENOUGH CONTROVERSY – LET’S EAT.” That’s the message portrayed by a new ad by Daiya Foods Inc, the vegan cheese giant that recently overhauled its recipes and packaging to introduce a better-tasting product that would appeal to flexitarians, with a tagline reading: “100% plant-based. Even if you’re not.” The company is doubling down on that shift away from an “all or nothing” approach to eating vegan. With the ‘Not So Controversial’ campaign, it is accepting that the idea of combining a beef burger with plant-based cheese might be blasphemous to both meat-eaters and vegans, but that’s exactly the point. If manufacturers and consumers can take to blended meat – a combination of animal-derived meat with plant-based ingredients – what’s stopping them from mixing beef with vegan cheese? The no-judgement sentiment aims to counter what Daiya says is the “bougie sentiment” and “elitist attitude” of the plant-based industry, and appeal to the mainstream. “Our aim is not to convert, but to invite everyone to discover and enjoy the benefits of plant-based eating, showing how our products can add delicious variety to their meals, enhancing the culinary experience for all, regardless of dietary choices,” Daiya chief marketing officer John Kelly told Adweek. #GreenQueen #altprotein #futurefood #innovation #foodtech #sustainability #foodsystems

The whole point of alternative proteins is to transition to a more sustainable and ethical food production system. These products need to cater to the masses i.e. the vegans, vegetarians, flexitarians and carnivores. This should not be seen as blasphemous, but the new norm. If we can convince a regular consumer to slap a piece of plant-based cheese onto his beef patty, thats a win for the AP industry in my book. And convincing them to make that switch cannot solely depend on marketing, the baseline is that the product must be good. Good for your health, good for your tastebuds and good for your wallet. Then it will become the new way to produce sliced cheese. And this applies to every part of that burger, the best way to produce the patty and buns and to grow the lettuce and tomatoes. The end result is not a blasphemous amalgation of 'plant-based' or'conventional', but the best way to produce a burger that can feed 9 billion people.

Making Vegan Cheese From Scratch: 4 Easy Recipes To Try #assuaged #vegan #plantbased #studentinterns #publichealth #beyourhealthiest https://hubs.li/Q02RXkyZ0

𝐒𝐡𝐞𝐞𝐩 𝐌𝐢𝐥𝐤 𝐂𝐡𝐞𝐞𝐬𝐞 𝐌𝐚𝐫𝐤𝐞𝐭 𝐬𝐢𝐳𝐞 𝐢𝐬 𝐞𝐬𝐭𝐢𝐦𝐚𝐭𝐞𝐝 𝐭𝐨 𝐫𝐞𝐚𝐜𝐡 $3,240 𝐦𝐢𝐥𝐥𝐢𝐨𝐧 𝐛𝐲 2027, 𝐠𝐫𝐨𝐰𝐢𝐧𝐠 𝐚𝐭 𝐚 𝐂𝐀𝐆𝐑 𝐨𝐟 4.9% 𝐝𝐮𝐫𝐢𝐧𝐠 𝐭𝐡𝐞 𝐟𝐨𝐫𝐞𝐜𝐚𝐬𝐭 𝐩𝐞𝐫𝐢𝐨𝐝 2022-2027 -IndustryARC™ #Sheep #milk #cheese is a term used to describe a variety of hard and soft cheeses made using sheep's milkbutterfat and includes more lactose and #minerals than #cows or goat's milk cheese. The cheese's high- #fat content gives it a creamy #texture and also contains 1 g of carbohydrates. Sheep milk cheese has a low #calcium concentration, . It contains a unique #flavor that is #clean, #sweet, and slightly grassy. Growing demand for feta cheese, as well as #consumer price increases. Owing to the increased demand for cheese and conventional #dairyproducts, the global #market for sheep's milk and its products is #growing, and as a novelty, sheep's #liquid milk is now used in newborn formulae and #nutraceuticals. 𝗗𝗼𝘄𝗻𝗹𝗼𝗮𝗱 𝗦𝗮𝗺𝗽𝗹𝗲 𝗥𝗲𝗽𝗼𝗿𝘁 @ https://lnkd.in/gfAnSyVE Currently, the demand for sheep milk cheese in different types of dishes has increased owing to its creamy texture and its ability to offer a good #taste to #food resulting in surging demand for cheese in various dishes. Nowadays, consumers are preferring cheese in their day-to-day life, and according to the International #Dairy Foods Association, per capita consumption of cheese increased by 19% in 2020. Consumers, therefore, need products that are #healthy and tasty which gives rise to the use of sheep milk cheese in various types of dishes. The soaring #solid content permits more cheese to be prepared per gallon, which makes sheep cheese much more economical. 𝗙𝗼𝗿 𝗠𝗼𝗿𝗲 𝗜𝗻𝗳𝗼𝗿𝗺𝗮𝘁𝗶𝗼𝗻 @ https://lnkd.in/gd3KfkH4 𝗞𝗲𝘆 𝗣𝗹𝗮𝘆𝗲𝗿𝘀: Minerva Foods | COPAG | Bega Cheese Limited | Hilmar Cheese Company, Inc. | Marathon Cheese Corporation | Great Lakes Cheese | Grande Cheese Company | The Kraft Heinz Company | Arla Foods | Sigma | FrieslandCampina | Lactalis Group | Schreiber Foods | Glanbia Nutritionals | Sargento Foods Inc. | Tillamook County Creamery Association | Portillo's | Prairie Farms Dairy, Inc. | Foremost Farms USA | Little Caesars Pizza | Fairway Market | Bob Evans Farms, Inc. | Organic Valley | Gourmet Foods International | Post Malone | #foodie #delicious  #foodporn   #recipes 𝐅𝐨𝐥𝐥𝐨𝐰 𝐔𝐬 👉 : Food & Beverages | IndustryARC™

🌱🥩 RESTAURANTS IN SWITZERLAND NOW SERVE PLANTED'S VEGAN STEAK Swiss vegan startup Planted has launched what it describes as a first-of-its-kind fermented steak alternative, after making a multimillion-dollar investment in a new fermentation facility in Kemptthal, Switzerland, which has created 30 technical and operational jobs. The clean-label steak is the first product born out of the company’s whole-muscle platform, which facilitates the growth of muscle-like fibres through proprietary fermentation processes, and was the result of a CHF 2 million ($2.3M) injection by state-backed innovation agency Innosuisse, as part of the Swiss Accelerator Program. A year on, Planted is rolling out its vegan steak in European foodservice, including in restaurants in Switzerland, Germany and Austria. The brand has plans to launch the product in retail as well as D2C channels later this year. “In the research and development process, we have worked with over 50 gastronomy professionals to achieve a steak that is literally unreal, in taste, texture, application and overall eating experience,” said Planted co-founder Lukas Böni. “We are very proud that so many restaurants have added it to their menus already.” Whole cuts have long been touted as the “holy grail” of plant-based meat, with a host of companies working on such meat alternatives around the world. This includes mycelium chicken and beef maker meati™, fermented steak company chunk foods (both US), alt-salmon startups Esencia Foods (Germany), Revo Foods (Austria) and New School Foods (Canada), mycelium chicken breast maker Libre Foods (Spain), and plant-based beef filet producer Juicy Marbles (Slovenia). #GreenQueen #altprotein #fermentation #futurefood #foodtech #sustainability #foodsystems