Plant-based sausage and cold cuts: A new market opportunity

The VERY Food Co. has launched VERY AQUAFABA POWDER, a plant-based alternative to egg whites, offering extended shelf life, easier handling, and consistent performance for large-scale food production. #plantbasedbusiness #veganbusiness #eggalternatives https://lnkd.in/d5nhrePr

🐟🌱 Schouten - Specialist in Plant-Based Protein Europe launches improved plant-based tuna Dutch pioneer Schouten Europe has unveiled a new and improved plant-based tuna, offering a step forward in both taste and texture. 👉 Ready to use cold in salads, wraps, or spreads 👉 Perfect for pizzas, flammkuchen & ready meals 👉 Designed to meet consumer expectations while tackling the issue of overfishing “Continuous improvement is what drives us,” said Product Manager Annemiek Vervoort. “We want to offer products just as enjoyable as the originals, while making it easier to make responsible choices.” 🌍 A sustainable, healthier, and convenient seafood alternative that supports mainstream adoption of plant-based eating. 🔗 https://lnkd.in/eJPnkN2h #PlantBased #AlternativeProtein #FoodInnovation #SustainableSeafood #Overfishing #FutureOfFood #PlantBasedSeafood #Foodservice #HealthyEating #ProteinTransition #SustainableEating #FoodTech

Why Raw Frozen Jackfruit Is the Ingredient UK Food Innovators Have Been Waiting For Most jackfruit that reaches the UK is canned, brined, or pre-seasoned — limiting how brands can innovate. TropEx Distribution is changing that. We supply premium raw frozen young jackfruit flesh — nothing added, nothing taken away. Harvested at the perfect immature stage, de-cored, chopped, sealed, and frozen within hours of picking — it’s the purest canvas for UK food manufacturers. Why It Matters: ✅ Unprocessed Advantage – No brine, no additives, no blanching. You control the taste, texture, and recipe outcome. ✅ Frozen Freshness – Locked in at source within hours of harvest for natural colour and structure. ✅ Sustainably Grown – Sourced from smallholder farms in Indonesia, supporting local livelihoods. ✅ Bulk-Ready – Packed in 10kg shrink-sealed food-grade bags for easy handling, storage, and scaling. The Opportunity: Jackfruit’s fibrous, meaty texture makes it ideal for plant-based meat, ready meals, curries, and blended products. We’re here to give UK producers a reliable, high-volume source — raw, natural, and ready for your process line. If your R&D team or procurement manager is exploring clean-label meat alternatives, connect with TropEx Distribution — and let’s talk.

New York-based MyFOREST Foods Foods, which grows mycelium-based bacon (MyBacon) and pulled pork (MyPulledPork) using solid state fermentation, has rolled out nationwide with Whole Foods Market in the US, increasing its footprint to 2,500+ locations. The news was announced as new data show US retail sales of meat alternatives fell 10.2% year over year to $70 million in September 2025, with average assortment numbers in the refrigerated case falling from 14 in 2021 to 9.3 today. While many alt meat brands are “seeing slower velocity and reduced shelf space,” MyForest Foods “continues to grow, helping keep the category afloat with products that deliver real satisfaction in flavor and texture,” says cofounder Eben Bayer. “We are finally de-bottle-necking on supply, and growing like crazy. We are seeing strong repeat purchase and accelerating velocity, currently averaging 5.7 units per store per week in the natural channel and more than 10 units per store per week in Whole Foods." #meatalternatives #solidstatefermentation #foodtech #mycelium AgFunder

Ten years ago I decided to cut all beef, lamb, and processed meats out of my diet. I vaguely remember it was for environmental and personal health reasons, but I couldn’t remember specifically why red meat (and all processed meats like sausage, lunch meat, bacon) were so bad for me.   And honestly, with each dinner I share, my fortitude has been weakening. Sirloin I could still do without. But I truly miss the rack of lamb. And burgers?  It’s really tough not to want a good burger, or even a famous Philly cheese steak.    So to bolster my will power, and with some late night AI research, I looked into just how much damage red meat in particular does to our planet and to our bodies.   Here’s what I found…   ➡️ Red meat pounds the climate, our bodies, and the use of land resources more than any other single element of our diet. And it’s not even close.   ➡️ Beef and lamb deliver only ~18% of global calories but use ~83% of farmland.    ➡️ They also account for ~60% of food-related emissions. You know what I’m talking about… Methane and CO2. ➡️ Beef and lamb require 7x more land use, and at the same time emit ~7x more greenhouse gases per gram of protein than chicken.    ➡️ The Feed Conversion Ratio (FCR) for beef and lamb is orders of magnitude less efficient than for pork and chicken. FCR measures the conversion of feed into body mass (meat, milk, and eggs).   Feed intake (kg) / Weight gain (kg) ·      Lower FCR = better efficiency (less feed needed per unit of growth). ·      Higher FCR = less efficient (more feed required).   Typical FCR Values (global averages) ·      Broiler chickens: ~1.6–2.0 ·      Pigs: ~2.7–3.5 ·      Sheep/lamb: often >6 ·      Cattle (beef): as high as 10 👉 So the COST profile for Red Meat is completely out of whack. Beef and lamb require many more kilograms of feed for each kilogram of edible meat. Then there’s the HEALTH impact. Both processed and unprocessed red meat are classified as carcinogens. Processed meat (sausage, bacon, lunch meats, etc.) carries a 42% greater incidence of coronary heart disease (CHD), while unprocessed meat is 11% higher than poultry. So I'm still going to turn down those Philly cheese steaks. But I have a challenge for you… THE 10% RED MEAT SWAP 👉👉 I challenge you to just take out 10% of the red meat you eat this week and replace it with chicken, fish, or better yet, a plant-based meal. ✅ Drop a comment if you’re up for the challenge.  ♻️ Repost to help others. 👤 Feel free to follow me (Dennis Sheehy) for more content. BOOK OF THE WEEK: A Confederacy of Dunces John Kennedy Toole (Pulitzer Prize Winner) 👇 Link in the first comment

🗞️ Weekly plant-based news round-up 🗞️ Some of this week's top stories on The Plant Base: 💚 EU proposes ‘simplifications’ to EUDR, December 2025 deadline to go ahead for ‘large and medium’ companies 💚 Matr Foods raises €40m to scale up organic, fermented meat alternatives 💚 Protein Industries Canada appoints Tyler Groeneveld as new CEO 💚 Paleo plans ‘refocus’ of operations and staff reduction Products and solutions 🛒 🐟 Squeaky Bean's salmon-style flakes 🍕 One Planet Pizza's duo of Pizzettas 🥣 Kraft Heinz's spiced chickpea soup 🔗 For all news and exclusives, visit theplantbasemag.com #plantbased #foodandbeverage #EUDR #veganfood #FMCG

Redefine Meat brings award-winning plant-based flank steak to chilled aisles across Europe 🥩🌱 Redefine Meat is expanding its European retail presence with the launch of its chilled plant-based flank steak – now available in supermarket refrigerators for the first time. This follows the success of its frozen version in retail and foodservice, meeting growing consumer demand for high-quality, sustainable protein alternatives. The product, Great Taste Award-winning, delivers 26g of protein per serving, is high in fiber, and significantly lower in saturated fat than beef – all made from non-GMO plant-based ingredients. Choosing this steak over conventional beef cuts GHG emissions by ~91%, reinforcing Redefine Meat’s commitment to sustainable protein. CEO & Co-founder Eshchar Ben-Shitrit says: "After the success of the frozen version across Europe, we’ve developed a chilled product to broaden the category and meet shopper demand across all aisles – whether they prefer the convenience of chilled or the longer shelf life of frozen." The steak is versatile in the kitchen – grill, pan-fry, or air fry – and appeals to both vegans and meat-eaters seeking nutritious, Nutri-Score A alternatives. Distribution is expanding across Europe, with new Dutch retailers Hoogvliet and Dekamarkt joining existing partners in the Netherlands, Switzerland, and Germany. With this launch, Redefine Meat continues to redefine the “new-meat” category, offering premium plant-based cuts alongside frozen and chilled formats that cater to chefs and home cooks alike. View the full story: https://lnkd.in/eqN4XYz5 #PlantBased #SustainableProtein #FoodInnovation #RedefineMeat #MeatAlternatives #GreatTasteAward #ChilledFoods #FutureOfFood

🍎🥕 Fruit and Vegetable Day 🍑🍅   Today is the perfect opportunity to showcase our Fruit & Vegetable Business Unit: passion, innovation, and technology at the service of the food industry.   For decades, we have been supporting food producers around the world with cutting-edge technological solutions for fruit and vegetable processing: 🍓 Purees & Concentrates – technologies that extract the best from raw materials while preserving taste and nutritional value; 🍯 Jam & Preps – equipment for high-quality jams, preparations, and semi-finished products; 🍝 Sauces & Formulated Products – complete lines for sauces, pasta sauces, and formulated recipes; 🥦 Vegetables – solutions dedicated to processing fresh and preserved vegetables; 🥔 Potato Business – specialized equipment for the entire potato supply chain; 🌰 Chestnuts – technologies that enhance and add value to chestnut processing.   Every project we deliver carries our commitment to quality, efficiency, and sustainability. Behind every product on the shelves, there’s our technology working to preserve the very best of nature 🌱 #boema #boemafpt #foodprocessing #foodtechnology #fruit #vegetable

When naming gets fixed, formulation becomes the real innovation space! The EU recently voted to restrict meat names for vegan and vegetarian products. Companies like Vion responded critically (Thank you!). Important detail: This only affects plant-based replacements. Hybrid sits outside that debate: it doesn’t change the name, it changes the mass behind the meat moment. That’s where the shift starts: Not in what we call a product, but in how it is built. So the question becomes: How much meat input do you actually need to deliver the same bite and satisfaction? In the UK there’s already a Peppered Beef Grill Steak that still carries the steak name, but with a lighter meat content built into the recipe. Not vegan. Not vegetarian. Just a delicious Peppered Beef Grill Steak Quietly hybrid without label but smarter formulation. That’s where the next wave of innovation will happen: not on-pack, but in the recipe. #hybridthinking #foodformulation #ingredientstrategy #fooddevelopment #qsr #foodinnovation

#️⃣ 𝐆𝐥𝐨𝐛𝐚𝐥 𝐒𝐚𝐮𝐜𝐞 𝐁𝐞𝐞𝐟 𝐌𝐚𝐫𝐤𝐞𝐭 | 𝐒𝐢𝐳𝐞, 𝐒𝐡𝐚𝐫𝐞 & 𝐓𝐫𝐞𝐧𝐝𝐬 | MarketIntelReports 🥩🌍 The #GlobalSauceBeefMarket reached USD 320 Million in 2023 and is projected to grow at a CAGR of 6.75% from 2024–2032, reaching USD 520 Million by the end of the forecast period. 𝐃𝐨𝐰𝐧𝐥𝐨𝐚𝐝 𝐅𝐫𝐞𝐞 𝐒𝐚𝐦𝐩𝐥𝐞 @ https://lnkd.in/dpJ8STCU Rising demand for #ConvenientMeals, #ReadyToCook dishes, and premium protein options is fueling growth in the sauce beef segment. Consumers are seeking flavorful, easy-to-prepare beef products suitable for home cooking and restaurants alike. 🌱 ✨ 𝐊𝐞𝐲 𝐃𝐫𝐢𝐯𝐞𝐫𝐬 𝐨𝐟 𝐭𝐡𝐞 #SauceBeefMarket: 🔹 Increasing preference for ready-to-eat and ready-to-cook beef preparations 🔹 Growth in food service, retail, and online grocery channels 🔹 Rising popularity of gourmet sauces and international flavors 🔹 Adoption in meal kits and convenience food segments 📊 𝐆𝐞𝐭 𝐭𝐡𝐞 𝐅𝐮𝐥𝐥 𝐑𝐞𝐩𝐨𝐫𝐭 👉 https://lnkd.in/dURGfRaV ✨ 𝐄𝐦𝐞𝐫𝐠𝐢𝐧𝐠 𝐌𝐚𝐫𝐤𝐞𝐭 𝐓𝐫𝐞𝐧𝐝𝐬: 🔹 Innovation in sauces and flavor profiles 🔹 Premiumization with organic and grass-fed beef options 🔹 Expansion in e-commerce and ready-to-cook meal kits 🔹 Rising demand from health-conscious and gourmet consumers 🔹 Asia-Pacific and North America leading growth 🏢 𝐋𝐞𝐚𝐝𝐢𝐧𝐠 𝐏𝐥𝐚𝐲𝐞𝐫𝐬: Tyson Foods | Smithfield Foods | Hormel Foods | BRF S. A. | Marfrig Global Foods | NH FOODS GLOBAL | OSI Group | Minerva Foods | Perdue Farms | JBS USA | Golden State Foods | Vanee Foods Company | Major Products | Giraffe Foods Inc. | Griffith Foods | Fontanini Foods, LLC | Cin Chili & Company | Cargill Joy Poultry Meats Production | Sysco Ireland | Performance Food Group | iVending (by Nestlé USA) | Kraft Heinz Company (Capri Sun) | Conagra Brands 📌 𝐅𝐮𝐭𝐮𝐫𝐞 𝐎𝐮𝐭𝐥𝐨𝐨𝐤: With increasing preference for flavorful, convenient, and protein-rich meals, sauce beef is set for steady growth across global markets. 🥩🌍