Hong Kong Company Reveals Full Range of Plant-Based Seafood and Burgers

Following the worldwide success of its OmniPork series, including OmniPork Mince, OmniPork Strip and OmniPork Luncheon, which are now available at over 40,000 points of sale, OmniFoods today announces the launch of OmniSeafood, comprising a full range of plant-based seafood products.

“With today’s milestone launch of OmniSeafood, we believe it is a big leap forward to a real sea change.”

This May, the Hong Kong based plant-based phenomenon, which provides its famous vegan SPAM to McDonald’s in China, announced the major news of an international price reduction of 22% across signature products OmniPork Mince and OmniPork Strip as well as a 17% drop for OmniPork Luncheon, also announcing it is ramping up production in Thailand, establishing a second production site in China’s Guangdong province, and actively seeking a further production site in Taiwan.

Created with a proprietary blend of plant-based protein from non-GMO soy, pea and rice, the new range consists of Omni Classic Fillet, Omni Golden Fillet, and Omni Ocean Burger, in original, battered or breaded fish burger varieties, along with OmniTuna and the forthcoming OmniSalmon.

OmniTuna is the first ambient product of OmniFoods, which is to be followed by OmniSalmon. The range contains omega-3 ALA derived from non-GMO expeller-pressed canola oil, all products are certified vegan and Buddhist-friendly, and are free from trans-fat and cholesterol, hormones, artificial colours, MSGs, added antibiotics or preservatives.

“We cannot tackle climate change without taking care of the ocean”

David Yeung, founder and CEO of Green Monday Group and OmniFoods, said, “We cannot tackle climate change without taking care of the ocean. Overfishing and bottom trawling are the most destructive actions that devastate our marine ecosystems. That explains why since the breakthrough launch of OmniPork in 2018, we started setting our focus on seafood. After years of R&D and dedication, we are thrilled to officially unveil this revolutionary OmniSeafood series on this special occasion of World Oceans Day.

“This breakthrough guarantees not only to wow our taste buds, but also to awaken our consciousness towards the ocean and the planet. With today’s milestone launch of OmniSeafood, we believe it is a big leap forward to a real sea change.”

Source: Vegconomist

U.S. Company Launched New Plant-based Comfort Food

Most alt-protein companies start out by making the basics, like burgers and nuggets. But US-based Prime Roots has taken a different approach, aiming to make plant-based comfort foods that aren’t widely available.

The company uses a Japanese fungus called koji to make its meat alternatives. In a 2019 interview with vegconomist, co-founder Kimberlie Le said the company could use it to make “pretty much any plant-based meat or seafood product”.

As Prime Roots releases another new product line, we take a look at the highlights of its portfolio so far.

Mac and Cheese

The latest addition to Prime Roots’ range is a selection of four plant-based, gluten-free flavours of mac and cheese. The new flavours are Lobster, Buffalo Chicken, Bacon & Green Chile, and Bacon.

Lobster Ravioli

While plant-based beef and chicken are relatively easy to come by, plant-based lobster is not — so it’s no surprise that Prime Roots’ lobster ravioli is a bestseller. When it launched, the company claimed it was the first vegan lobster ravioli in the world.

The company now offers a whole range of ravioli. The other flavours are Bacon & Butternut Squash, Chicken & Truffle, Chicken, Pesto, & Sundried Tomato, and Sausage.

Flavoured Koji Bacon

When Prime Roots first launched its vegan bacon made with koji, it sold out almost immediately. The company followed up by launching several flavoured varieties — Black Pepper, Maple, Sriacha, and Hickory.

Chicken Florentine

Last October, Prime Roots unveiled a new range of ready meals made with koji meat alternatives. Among them was the Chicken Florentine, featuring a creamy garlicky sauce, “chicken” pieces, and spinach.

Beef Thai Lemongrass Larb

The company’s ready meal range also features this plant-based version of a traditional Thai dish. It contains koji “beef” crumbles, fresh vegetables, and spices like lemongrass, mint, and ginger, all on a bed of brown rice.

Source: Vegconomist

Burger King Germany Will Open a Pop-up Meatless Outlet in Cologne in June

Anna Starostinetskaya wrote . . . . . . . . .

The first entirely meatless Burger King location will open for a limited time this summer in Cologne, Germany. From June 7 until June 11, the vegetarian Burger King will only serve plant-based meat options made by European brand The Vegetarian Butcher at the Cologne location. During this time period, Burger King Germany will also debut its newest item: a plant-based version of The Long Chicken (also called Chicken Royale in other countries), a plant-based chicken sandwich served with vegan mayonnaise on a long sesame seed bun.

In September 2020, Burger King added vegan chicken nuggets made by The Vegetarian Butcher to its menu in Germany. The soy-based nuggets—which are now fried in a separate fryer used for plant-based products—are offered with vegan dipping sauces. German customers can also order the Rebel Whopper at Burger King, which features a plant-based patty also made by The Vegetarian Butcher.

While Burger King will not serve meat at the Cologne branch, the chain has not announced if the menu will be entirely free from animal products such as dairy.

Plant-based at Burger King

The Vegetarian Butcher—which was acquired by Unilever in 2018—has been working with Burger King in recent years to expand its plant-based options across 25 countries. Thus far, in addition to the options in Germany, the partnership has resulted in the launch of the Whopper Vegetal in Mexico, the Plant-Based Whopper in China, and growing vegan options at Burger King’s United Kingdom locations.

Earlier this month, Burger King added the Vegan Chicken Royale and new, fully vegan, Plant-Based Whopper—both made in partnership with The Vegetarian Butcher—to its UK outposts. The chain previously offered the Plant-Based Whopper but it was made with egg-based mayonnaise. After a brief hiatus during the pandemic, Burger King UK relaunched the Plant-Based Whopper with vegan mayonnaise. In January 2021, Burger King UK also relaunched its classic Veggie Bean Burger as The Vegan Bean Burger (which no longer includes dairy cheese and egg-based mayonnaise). Burger King UK CEO Alasdair Murdoch explained that the chain’s UK menu is expected to become 50 percent plant-based by 2031 as the chain continues to replace meat with fully vegan options.

In the Asia Pacfic region, Burger King is working with Australian company v2Food to supply plant-based meats to its locations in South Korea, Japan, and the Philippines. The plant-based patty used in this region was developed in partnership with Australia’s national science agency CSIRO and Jack Cowin, the founder of Burger King franchise brand Hungry Jack, who invested $1 million to develop the beef alternative.

In its home country of the United States, Burger King has offered a meatless Impossible Whopper (ordered plant-based by omitting mayonnaise) at more than 7,200 since 2019. This burger is made with a plant-based Impossible Burger patty and served with tomatoes, onions, lettuce, non-vegan mayonnaise (which can be omitted), ketchup, and pickles on a toasted sesame seed bun. Last month, Canadians finally got a taste of the Impossible Whopper when Burger King launched the plant-based burger at its locations across Canada—the first chain to bring the Impossible Burger to the country.

Source: Veg News

Heinz to Launch 100% Natural Plant-Based Baby Food Range in the U.K.

Food processing company Heinz has been producing baby food for decades. Now, it’s set to launch a plant-based range after market research showed parents weren’t satisfied with the options available.

The range, called Heinz for Baby Pulses, consists of three options — Saucy Pasta Stars with Beans & Carrot, Potato Bake with Green Beans & Sweet Garden Peas, and Risotto with Chickpeas & Pumpkin. All three options are free of added sugar and salt. They also count towards the recommended five daily servings of fruit and vegetables.

The products will launch in June, with a RRP of £0.90.

Rising demand for plant-based baby food

Heinz has increased its plant-based range in recent months, launching vegan salad cream and three varieties of vegan mayo at the start of the year. It also introduced two flavours of bean burgers.

The plant-based baby food launch is a logical next step. British vegan baby food startup Mamamade recorded a 300% increase in sales in just a few months last year, showing that there is huge demand, and plant-based infant formula brand Else Nutrition is also experiencing increasing success.

“We are so excited to be launching this new range for little ones, made with their budding taste buds and parents’ needs in mind,” Heinz for Baby Senior Brand Manager Georgina Fotopoulou told Vegan Food & Living. “At Heinz for Baby we have 90 years of experience when it comes to making baby food, and we know how important it is for parents to make sure their little ones get just the right balance of tasty and unique texture and flavour food. So we can’t wait to see what babies, toddlers and their parents think!”

Source: Vegconomist

Plant-based Instant Noodles Launched in U.K.

UK chef and restaurateur Carl Clarke has launched his latest venture – a plant-based instant noodle brand called Future Noodles. The DTC brand plans to change preconceptions around instant noodles, producing nutritional instant food with sustainably sourced ingredients and plastic-free packaging.

Effectively meal kits requiring only boiling water, the 100% vegan noodle pots are designed to be a “nutritionally complete, natural plant-based instant noodle that is affordable, convenient, healthy”. After a successful Kickstarter campaign which raised more than £55,000 to begin production, Future Noodles has set up as a DTC brand across the UK with each pot selling at £3.75.

With flavours including smoky shiitake and miso noodle soup, as well as yellow curry with fresh spices, the brand is really looking to reinvent the instant noodle market. Additionally, in partnership with charity food bank Fare Share, the company also runs a ‘Buy One, Give One’ initiative, which has resulted in the donation of over 8,000 meals so far.

Source : Vegonomist