Many plant-based food companies acknowledge that their products often cost more than their big industry competition. Their response is to focus on other parts of their proposition that they believe will be most compelling to their shoppers, such as taste or health.
People hate being told what to do. Just hearing the words “you should do this” or “don’t do that” lights up an immediate sense of defiance in our brains—regardless of how rational the statement. It’s that feeling you get when, at 3am, your husband asks why you’re sitting alone in the kitchen eating an entire carrot cake… says Veronica Fil.
Beyond Meat‘s Chief Growth Officer, Chuck Muth, didn’t hold back in a recent interview on The Plantbased Business Hour with Elysabeth Alfano featured on vegconomist today. When asked about concerns over protecting its IP as the company moves into the Chinese market and with an eye to eventually manufacturing there, Muth was defiant.
In the first of a new series of articles on vegan legal issues from an international perspective, contributed by lawyer Ralf Müller-Amenitsch who is kindly compiling the series, we welcome this insightful and informative article written by Dr. Jeanette Rawley, Chair of The Vegan Society’s International Rights Network.
It is no news that these times are having a vast impact on people’s lives, on businesses, and on the economy across the globe. However, how are people reacting to the pandemic, and which consumer trends have changed for good? This guest submission is from market experts in Expansion Eco, based in Berlin.
Sophie’s Kitchen’s vegan seafood alternatives saw its sales increase 3X in 2019 and says its mission is to “rock the seafood category in the way that Beyond Meat rocked the burger industry.” As the pioneers of plant-based seafood, the brand already has production around the world and is ready to rapidly scale distribution globally.
Evolving plant-based meat to bridge the gap for meat lovers: with environmental concerns, global supply chain crises and food security risks taking centre stage worldwide – the pressure is on to create a sustainable alternative to meat that is enjoyed by all. However, convincing the bulk of the population – big meat eaters – to make any meaningful lifestyle shift seems like an insurmountable challenge.
Calling a restaurant “vegan” certainly helps to identify it to those with (sometimes hard-to-meet) restrictions. It is also courteous of a client to let a restaurant know in advance if they do require vegan options. It can be quite a challenge for a chef if a patron has not let the chef know in advance as it could lead to not having the right ingredients available.
Vegconomist is pleased to announce that we will be broadcasting regular videocasts from Elysabeth Alfano as part of her Plantbased Business Hour series. A veteran journalist and successful businesswoman, Elysabeth is host of The Elysabeth Alfano Radio Show, the USA’s first syndicated plant-based radio show.
A special guest post from David Peters, Managing Director, DSP Ventures Ltd, and former Head of Oatly UK.
“Oat milk? We didn’t know oats could be milked”. When, in late 2015, I told family and friends that I had been asked to join Oatly, a Swedish oat milk company, I was greeted by some rather quizzical looks.
Once a niche trend associated with bland tofu and the frustration of scanning stores to find at least one cruelty-free cosmetics line, veganism has since become a powerful force unlocking a rapidly-growing business segment poised to grow further. The continued momentum, so notable that The Economist named 2019 “the year of the vegan,” only manifests how mainstream the trend is becoming. The ranks of vegans are progressively expanding, with now …
It was said to have begun at a wholesale animal market in Wuhan City which health officials have strongly suggested as the starting point of the outbreak. However, COVID-19 is not the only animal virus to have originated from meat consumption. This includes H1N1 (Bird Flu) and the Mad Cow Disease. Our attention is then turned to plant based proteins or even clean meats as a healthier and disease free option.