Rudy Yoo’s Post

Check out our feature in a recent article by Food Fix! Highlighting the promising future of alt-meats despite current market challenges. The article emphasizes the growth and resilience within the industry, mentioning our plant-based pepperoni and sausage, which tops pizzas in various locations across Chicago, Arizona, Las Vegas, and L.A. 🍕 This recognition underscores our commitment to providing innovative and delicious plant-based options that are making a significant impact in the food industry. Read the full article for more insights and see how Before the Butcher is contributing to a sustainable food future. ✌ #BeforeTheButcher #PlantBased #AltMeat #SustainableFood #FoodIndustry #Innovation #PlantBasedPepperoni For more details, check out the full article here: https://lnkd.in/ejbyDDNj

Beyond the Twinkie: Decoding Processed Food Mysteries → A cracking read on processed foods! "Twinkie, Deconstructed" delivers a creamy filling of knowledge, insights and understanding on ultraprocessed food. → by Lorne Michael Cousins Introduction: Demystifying the Contents of Our Food Few people outside of the US appreciate 'the Twinkie', let alone know what it is. That should change upon reading Steve Ettlinger's "Twinkie, Deconstructed". It's an eye-opening exploration of the intricate, often hidden, world of processed food production. With the iconic Twinkie as a symbol of manufactured food, the book takes us on a journey to uncover the origins and implications of the ingredients that fuel mass-produced products. For anyone interested in sustainability, it's a revealing look at our food system's complexities. Synopsis: Ingredients Unpacked Ettlinger's work breaks down the seemingly simple composition of processed foods, offering a deeper investigation: ... → Full Article: https://lnkd.in/gHQgAdFs #Essentials #Read #Sustainability #Transparency #SustainabilityDirectory

This week, team Week Without Meat attended the Bridge2Food conference in The Hague! This exciting 3-day event gathered the world's leading and most innovative alternative protein creators, all focused on finding sustainable food solutions. Our own Isabel Boerdam joined a panel to discuss how consumer perceptions of plant-based foods align with industry offerings and to address why consumers aren't adopting alternative proteins as quickly as we want to. ✅ Nicolas Schweitzer ⓥ🥓 shared the four key factors La Vie focuses on to convince consumers: taste, health, price, and branding; ✅ Laura Vimercati highlighted that while many QSRs are expanding their plant-based options, sales are unfortunately lagging behind; ✅ and Isabel Boerdam emphasized that to reach consumers, they need to be encouraged to try delicious vegetarian and plant-based dishes. And this is exactly what our Week Without Meat campaign is all about! Many thanks to Lu Ann Williams for moderating the session and to the organization of Bridge2Food for the interesting and exiting days at the event! #AlternativeProteins #SustainableFood #WeekWithoutMeat #PlantBased #Bridge2Food #FoodInnovation

Attended an insightful session on "𝐋𝐚𝐛-𝐆𝐫𝐨𝐰𝐧 𝐌𝐞𝐚𝐭 - 𝐓𝐡𝐞 𝐅𝐮𝐭𝐮𝐫𝐞 𝐨𝐟 𝐒𝐮𝐬𝐭𝐚𝐢𝐧𝐚𝐛𝐥𝐞 𝐏𝐫𝐨𝐭𝐞𝐢𝐧," organized by Global Food Safety Standards. 🥩🌱 Here are some of my key takeaways: 1. 𝐈𝐧𝐧𝐨𝐯𝐚𝐭𝐢𝐯𝐞 𝐓𝐞𝐜𝐡𝐧𝐨𝐥𝐨𝐠𝐲: The session delved deep into the science and production process of lab-grown meat, showcasing groundbreaking advancements that are set to redefine the food industry. 2. 𝐒𝐮𝐬𝐭𝐚𝐢𝐧𝐚𝐛𝐢𝐥𝐢𝐭𝐲: We explored how lab-grown meat can significantly reduce our carbon footprint and tackle environmental challenges associated with traditional meat production. 3. 𝐇𝐞𝐚𝐥𝐭𝐡 𝐁𝐞𝐧𝐞𝐟𝐢𝐭𝐬 & 𝐂𝐡𝐚𝐥𝐥𝐞𝐧𝐠𝐞𝐬: The discussion highlighted both the potential health benefits and the hurdles we might face when integrating lab-grown meat into our diets. 4. 𝐌𝐚𝐫𝐤𝐞𝐭 𝐓𝐫𝐞𝐧𝐝𝐬: With growing consumer acceptance, the session shed light on current market trends and the promising future of lab-grown meat products. 5. 𝐄𝐭𝐡𝐢𝐜𝐚𝐥 𝐂𝐨𝐧𝐬𝐢𝐝𝐞𝐫𝐚𝐭𝐢𝐨𝐧𝐬: The need for robust regulatory frameworks to ensure safety and ethical standards was emphasized. We also touched on the challenges facing the industry, such as high costs, consumer skepticism, regulatory hurdles, infrastructure needs, market competition, limited public awareness, technological advancements, and cultural acceptance issues. A huge thank you to the organizers for putting together such a thought-provoking session and to all the participants for their engaging discussions and questions. Looking forward to more sessions like this that pave the way for a sustainable future in food production! #LabGrownMeat #SustainableProtein #FoodInnovation #FutureOfFood #EnvironmentalImpact #HealthBenefits #MarketTrends #EthicalEating #FoodScience #Sustainability #GlobalFoodSafety #InnovativeTechnology #EcoFriendly #FoodSecurity #GreenLiving

🌱🐟 FoodTech 500 alum Revo Foods enters new partnership to boost innovation in the alternative seafood sector. Austria’s Revo Foods and Belgium’s Paleo have joined forces on a €2.2 million EU-funded project to create a realistic, animal-free salmon alternative. Revo Foods, which specializes in 3D-printed vegan seafood, and Paleo, a precision fermentation company, aim to develop heme tailored for plant-based salmon. The companies aim to launch in markets with quicker approval processes, using innovation to create plant-based products that bring authentic taste and nutritional value, promoting sustainable food options. “I hope projects like this can help to bring the field forward and inspire others to also keep innovating in this important area,” said Robin Simsa, Revo Food’s CEO. Read the full vegconomist - the vegan business magazine article to learn more: https://lnkd.in/eYVSqUA6 #ForwardFooding #FoodTech500 #altprotein #futurefood #seafood #innovation

🌿🔬 𝗪𝗲'𝗿𝗲 𝗮𝗯𝘀𝗼𝗹𝘂𝘁𝗲𝗹𝘆 𝘁𝗵𝗿𝗶𝗹𝗹𝗲𝗱 𝘁𝗼 𝗮𝗻𝗻𝗼𝘂𝗻𝗰𝗲 𝘁𝗵𝗮𝘁 𝘁𝗵𝗲 𝗧𝗵𝗲 𝗣𝗹𝗮𝗻𝘁-𝗕𝗮𝘀𝗲𝗱 𝗙𝗼𝗼𝗱 𝗚𝗿𝗮𝗻𝘁 𝗵𝗮𝘀 𝗿𝗲𝗰𝗼𝗴𝗻𝗶𝘀𝗲𝗱 𝘁𝗵𝗲 𝗽𝗼𝘁𝗲𝗻𝘁𝗶𝗮𝗹 𝗼𝗳 𝗼𝘂𝗿 "𝗣𝗹𝗮𝗻𝘁𝗲𝗙𝗲𝗿𝗺" 𝗽𝗿𝗼𝗷𝗲𝗰𝘁. What's PlanteFerm, you ask? 🤔 It's all about harnessing the power of fermentation to enhance the shelf life and food safety of convenience products such as ready-to-eat salads and preheated stews. 🔹 Here's why it's so exciting: Fermentation: An age-old process with modern applications  Natural preservation through microbial action  Improved taste and texture of plant-based foods  Antimicrobial effects for better food safety 🚀 Our project aims to: Utilise plant side streams (reducing food waste) Based on existing fermentation knowledge Develop new fermented ingredients 🌍 Why it matters:  Aligns with consumer demand for clean-label products  Enhances food safety without (or with reduced amounts of) additional preservatives  Contributes to sustainable food production 💚 We're proud to be at the forefront of innovation in plant-based foods, creating solutions that are good for people and the planet. #plantbased #foodinnovation Lærke Kirstine Lund, Landbrug & Fødevarer, Hans Bach-Lauritsen, Gry (Dawn) Terrell, Lars Leopold Hinrichsen, Anette Granly Koch, Lene Meinert og Birgit Groth Storgaard

“Every meal is a chance to impact the world around us.” The recent article on leveraging fermentation to tackle the global food crisis is a reminder of how innovative solutions can change our food systems for the better. By extending the shelf life of perishables and enhancing their nutritional value, fermentation not only reduces waste but also helps communities facing food scarcity. The benefits of this age-old process extend beyond preservation; it creates an environment that keeps our food safe from harmful pathogens. From traditional staples like yogurt and sauerkraut to new culinary experiments, fermentation is a cornerstone of nutritious and digestible food. Let’s celebrate the power of collaboration and innovation in food technology. Have you experienced the impact of fermented foods in your life? Share your story—your insights could inspire others to think differently about food sustainability. https://lnkd.in/dkGNePpZ

How to sell plant-based products: Use red packaging? New study finds meat eaters are more willing to try plant-based products when packaged in red. This came from ProVeg International, a German “food awareness organization with the mission to replace 50% of animal products globally with plant-based and cultivated foods by 2040.” A groundbreaking new report released by ProVeg International, titled, “The Power of Colour: Nudging Consumers Toward Plant-Based Meat Consumption,” reveals key insights into the hidden influence of colour on people’s perceptions of a plant-based product’s flavour and appeal. Remarkably, simply using appealing colours in product packaging has the power to reshape consumer behaviour and prompt a shift toward plant-based meat. Survey participants associated red with good taste,  green with health and eco-friendliness, and blue (their favorite color) with budget consciousness, but also quality. #sustainability #foodsystems #plantbased #meat #climatchange #marketing

The latest Consumer Food Insights Report from Purdue University’s Center for Food Demand Analysis and Sustainability reveals there's a significant portion of consumers open to trying cultivated meats, especially among those unwilling to consume conventional options. The study involved 1,200 consumers across the US. The report also highlights demographic differences in food security and trust in federal organizations, underscoring the importance of understanding consumer attitudes for shaping sustainable food systems. https://lnkd.in/edJJ8X78

“It’s time to act. If we’re serious about making a real impact, we need to stop thinking of plant-based as a target niche category and start removing the hidden egg from everyday foods.” Our CEO, Cedric Verstraeten, shares a fascinating perspective in a new vegconomist - the vegan business magazine piece. He's diving into the quiet revolution that is taking place in the world of food innovation. 🤫🍔🥖 The gradual elimination of animal-derived proteins from everyday products, driven by savvy consumers, sustainability goals, and some seriously clever breakthroughs, is poised to transform our entire food system. With ingredients like our yeast proteins, food producers can now remove the ‘hidden’ egg ingredients from mainstream products like burgers, appetizers, bakery items, and sauces. And the best part? It can be done with a clean label and affordably. 👉📰 Read the full article: https://lnkd.in/dJjB38fm #Eggreplacer #Vegan #Plantbased #Foodtech #Animalfree